New Website!!

I am still alive and cooking:) I am in the process of building a better website...it is just taking longer than expected. Within the next few weeks, I will be moving all recipes, new posts, etc to wordpress. There, you'll be able to maneuver the site better. Plus, things will look a lot better. Wish me luck! I have back- logged a ton of recipes. So, I hope....it will be worth the wait. Keep checking back:) Thanks for reading!

Roasted Shrimp with Feta

(Cait...I hope this post is normal enough. I tried hard for you. It really is me:)

I suppose I should apologize for my post inactivity as of late! Brian and I traveled back to Bakersfield for a quick weekend to see friends and family. Unfortunately, I came down with the flu, saw no one, and remained under the weather even after our return. I think it's the time of year! I hope that you are feeling healthy as the holidays are approaching! Only 3 days until Thanksgiving!! On Tuesday evening I will be posting SEVERAL T-day recipes for inspiration. (Corn Bread Stuffing, Shrimp Salad, Cream Corn...just to name a few:) After Thanksgiving, I'll post a few leftover ideas too!!

Okay, so on to what I've been cooking the past few days. If you can't tell from previous posts, I have been totally obsessed with Ina lately, especially her brand new book, How Easy Is That? I swear phenomenal food just keeps getting more and more simple because of that woman! I came across the following recipe, and I knew it would make a great, easy din. I started thawing my shrimp and chopping my veggies when Brian said he was going out to the field to work. I didn't wan't to make this giant meal to eat alone while he worked, so I put it in the fridge and we ate it the next night! This is a great meal for company, as the flavor combo is impressive. Serve it with crusty bread and a glass of wine.

You can link directly to Ina's recipe here.

Chardonnay Rice with Walnuts, Rosemary and Garlic

I made this super great rice to accompany lemon chicken breasts. The pan juices pair nicely with the winey flavor of the rice. The rosemary and chopped walnuts add just the right crunch to this dish! No longer will you be heating Uncle Ben's in the microwave. Rice needs substance and flavor!!

Serves 4

Ingredients:

1 cup long grain rice

1 cup Chardonnay, Chateau Ste. Michelle

Drizzle of Olive Oil

2 tablespoons butter

2 garlic cloves, softened in 1 tablespoon olive oil over low heat

2 teaspoons chopped, fresh rosemary

A few pinches of kosher salt

1 handful walnuts, chopped

In a saucepan bring water, chardonnay, drizzle of olive oil, butter, and garlic to a boil. When water is at a high boil, add rice and cover and cook according to package directions. Don't take the lid off until rice is cooked. Once cooked, remove lid and add walnuts and rosemary. Remove from heat. Add several spoonfuls of pan juices from Lemon Chicken Breasts. If you don't cook the rice with the chicken, simply squeeze fresh lemon juice over the rice.

Lemon Chicken Breasts

Brian and I have been so busy these past few weeks that there has been a lack of food in our fridge. I was dreading going to the store after a long day at work and trying to come up with something when I came across this recipe in Ina's new book, How Easy Is That? And, let me tell you it certainly is EASY! I had everything in my fridge and pantry and dinner was ready in a snap!!

You can find this recipe on page 120 of her new book. I used boneless, skinless chicken breasts because that is what I had, but you could use boneless with the skin on for more flavor. I also added a tad bit of rosemary.

Serves 4

Ingredients:

at least 1/4 c Olive Oil

9 gloves minced garlic

1/3 cup dry white wine. I used Chateau Ste. Michelle's Chardonnay

zest from 2 lemons

1/4 cup lemon juice, fresh squeezed

Sprinkle of dried oregano

Leaves from 8 sprigs of thyme

1 teaspoon fresh rosemary, chopped

Kosher salt and Freshly ground pepper

4 chicken breasts

1 lemon

Preheat your oven to 400 degrees.

In a saucepan, heat over low heat the olive oil and garlic. Just for about a minute or so. Don't burn the garlic! Burnt garlic is soo pukey! Remove the pan from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and rosemary.

Place the chicken breasts in a baking dish and salt and pepper them on both sides. Drizzle some wine straight from the bottle over the chicken. Pour the olive oil mixture over the breasts. Cut a lemon into 8 wedges and tuck in with the chicken. Garnish with extra sprigs of thyme. Bake for 30-40 minutes. Once finished cooking, cover with foil and let stand for 5-10 minutes. Serve hot with crusty white bread and rice. Drizzle pan juices over chicken on plate.

Roasted Butternut Squash Salad

I hope that you have figured out by now that you never need to buy another bottle of salad dressing ever again! What a giant waste of money! They are so high in fat, salt and sugar! (although this dressing is made with syrup...so it's not much better!) Making your own dressing will save you loads of cash and you never have to throw out another Hidden Valley Ranch from 1996 again! The dressing on this particular salad is one to keep around for other rich fall dishes!

This is a great salad for the fall and winter! I love butternut squash in almost everything, but this is a simple way to serve the autumn fav. The dressing is so good, you'll want to lick the whisk!

Again, this recipe comes straight from the queen of simple cooking, Ina Garten. The salad isn't changed much, but I make the dressing a bit differently.

For 4 salads.

Ingredients:

1/2 Costco container butternut squash, already cubed for you!!

Good Olive Oil

Salt

Pepper

1 tablespoon pure maple syrup

4 tablespoons dried cranberries

1/2 cup walnut halves

Arugula or Costco Artisan Lettuce: Purple and Green

Shaved Parmesan

1 sandwich baguette, cubed, drizzled with olive oil, salt and pepper and baked into croutons

For the Dressing:

1 shallot or equal part of red onion, minced

1/4 cup cider vinegar

1 tablespoon maple syrup

Splash of olive oil

Preheat your oven to 400 degrees. Place butternut squash on a sheet pan and drizzle with olive oil, maple syrup, salt and pepper. Toss the squash to coat. Roast for 15 mins, and add cranberries for the last 5 mins or so. For a total of 20 mins.

While that is roasting, combine the shallot, cider vinegar, and maple syrup in a small saucepan. Cook until boiling until dressing starts to reduce. Heat walnuts in a skillet over med-hi heat for just a few minutes.Once squash is finished roasting, add to bowls containing arugula or lettuce. Divide the squash and cranberries between the bowls. Using a knife, shave parmesan over the salads and add the croutons. Pour reduced dressing over salads along with a small splash of olive oil. Sprinkle with walnuts and toss.

Crab Sandwich with Homemade Cocktail Sauce

Great treat for summer, although I have been enjoying this sandwich during the fall. If you are not a fan of seafood, I beg you to give crab a chance. When I was little my brothers and I would go fishing with my Dad on my grandpa's yacht in the Northwest. Fish, crab, shrimp, mussels, oysters have all been a part of my food favorites from such a young age. One summer, my family took our boat out for a week and traveled around the San Juan Islands, crabbing all the while. How yummy! I am not talking about fake carb, faux crab, imitation crab....whatever you want to call it. That crap doesn't count as crab. Real crab, pulled from the sea. That's the good stuff! You can buy lump crab meat at specialty seafood stores and I recently found it at my Costco! How convenient. This is a fab sandwich served with a great homemade cocktail sauce, that literally takes less than a minute to whip up and impress your friends with. Pair this sauce with roasted shrimp, crab, or cocktail shrimp.

For the Sauce:

1 cup Ketchup

1/2 cup Homade Chile Sauce

1/4 cup Beaver Horseradish

1 tablespoon Worcestershire

Squeeze of lemon

Combine in bowl. I tend to add more Beaver horseradish and chile sauce. I also add a dash of Chipotle Tabasco to taste.

For the Sandwich:

2 slices good, crusty white bread toasted. (I eat it open-faced with only 1 slice)

2 leaves of Bibb lettuce

Lump Crab meat, a few tablespoons

Squeeze of Lemon

Salt

Pepper

1/2 tablespoon Homemade cocktail sauce

Schmear of good mayo

Layer the sandwich and drink with a glass of iced-tea!

Easy French Bread, Dressed Up

A slice of crusty, hot french bread is essential for a nice comforting winter meal. I add a few herbs, oil, salt and grated parmesan to a good loaf of french bread. The flavor is fantastic, without being to buttery, oily or garlicky. Serve with a big salad, poultry, soup, steak, or roasted chicken! Really goes with almost anything!

Ingredients:

1 loaf French Bread. (you can also use Ciabatta, or anything par-baked with garlic cloves)

Good Extra Virgin Olive OIl

A few springs Fresh Thyme, chopped

Rosemary leaves, chopped

1/4 c Parmesan cheese, grated with zester or microplane

Kosher Salt

Cut the french bread in half (hot-dog style). Drizzle with olive oil, salt the bread, add the thyme and rosemary and sprinkle with the cheese. (Don't use too much salt or your bread will start to remind you of play-doh) Place top and bottom together and wrap in foil. Place in oven and bake at 375 degrees for about 10-15 minutes. Cut in slices and serve with a drizzle of balsamic if you want.

Herb Marinated Pork "Log"

A few years ago my mom regularly starting buying pork tenderloins from Costco. Because of the shape, my brothers called them "Pork Logs." The term stuck and the Johns clan has been lovingly referring to tenderloin as "Pork Log" for quite some time now. While the name sounds pretty disgusting, tenderloin is a great and affordable cut of pork! You can grill and roast this pork a million different ways, but the recipe that follows just happens to be my absolute favorite! Usually, when using a recipe from a cookbook or TV show I change something to make the flavor my own, more unique or more flavorful. This is an exception!! This recipe comes from Ina Garten's Back to Basics book that I believe all home cooks should have! The whole point is that cooking and flavors should be basic and simple. Herb Marinated Pork Tenderloin is the perfect example of basic flavors cooked simply! I have cooked this for friends more then once, and all have been happy and satisfied!! Last week, my friend Judy came to visit from California. I have known Judy since I was in high school, and I used to eat food from her fridge and pantry. One time while visiting, I said I felt like eating a piece of cake. A few days later, when I visited there was confetti cake out on the counter in the kitchen. How great is that??!! This time... I wanted to cook for Judy!!! I knew I wanted to stay in with Judy, because staying in is always more fun...more wine, no tipping, seconds and thirds and a night sitting around the table that never has to end!! Great food is always best when shared with good company, this dinner was a nice reminder of all of our friends back home...whom we love and miss.

Serves 4-5

Ingredients:

2 pork tenderloins

Zest of 1 lemon

Juice from 5 lemons

Olive Oil

6 cloves, minced garlic

1.5 tablespoons rosemary leaves

1 tablespoon chopped fresh thyme leaves

2 tablespoons Dijon

Pepper

Combine all ingredients in a ziplock bag. Ina says this ensures the pork is surrounded by all the flavor! Let marinate overnight in fridge or for at least 3 hours.

You can cook the tenderloin a few different ways. A favorite of mine is to grill the tenderloins. Y0u can also roast them at 400 degrees until cooked thru about 25 minutes.

A great way to cook them though, is to sear them on all sides in a saute pan with hot olive oil. Once all sides are golden brown, place the saute pan directly in the oven and cook for 12-15 minutes or until meat reaches temp of 137 degrees. Take out to rest and cover with foil. Let sit for 10 mins. Slice diagonally. Salt and pepper just before serving!

White Bean, Shrimp and Bacon Ensalada

Okay, I have a confession. When B and I first moved to Denver we ate take-out for a solid week before we had any real food in our fridge. We ate Chipotle, Little India (fab), Anthony's Pizza, Noodles and Company, and some unmemorable Chinese. After a week of eating totally terrible, I ventured to the neighborhood market and filled my cart with some stables. Tomatoes, Bacon, frozen Wild Caught Shrimp, Arugula, French Bread. Little did I know that my grocery run would make for an exceptional, quick and easy dinner. Insipred by Tyler Florence (yet again) I added white navy beans (you can also use cannellini beans) and threw this simple recipe together for our first home-cooked meal at our new house. The combination is fabulous and the assembling of ingredients is totally effortless. Make this for your hubs. He'll love you even more than he already does!

For 2 entree sized salads.

Ingredients:

6-10 Large Wild Caught Shrimp, Shell and Tail On .

5 slices Thick Cut Bacon

Arugula, or Bibb lettuce, red or green. (really any lettuce will do. Don't you dare use iceberg though~~!!)

Olive Oil

Salt

Pepper

Balsamic

Red Wine Vinegar

Handful of Cherry Tomatoes or three plum tomatoes, slit on tip

1 can navy or cannellini beans

3-5 sprigs fresh thyme

12 sage leaves... half fresh and half crisp in oil/butter

Preheat the oven to 375 degrees. Using a small, sharp knife cut down the back of the shrimp and get all the yuck out! Keeping the shell/peel on keeps so much great flavor in the shrimp! Lay out on sheet pan. Additionally, lay out strips of bacon on THE SAME sheet pan. Drizzle with a TAD amount of olive oil, salt and pepper. Roughly chop 6 of the sage leaves and sprinkle over shrimp and bacon. Place in oven for about 12-15 mins. On a smaller sheet pan, place tomatoes. If you are using anything other than cherry tomatoes, make an x with a knife in the top of each. Drizzle olive oil, aged balsamic, salt and pepper over tomatoes. Place on top rack until tomatoes burst. If you are using larger tomatoes, you will want to roast for at least 20 mins. if not, 10 mins will do.

While the other items are in the oven, take out a saute pan and add the drained beans to the pan. Salt and pepper the beans and roughly chop the thyme and add to the pan. Cook over medium heat for 5-7 mins. Also, crisp the remaining sage in another pan with butter.

Meanwhile, arrange the lettuce in bowls. When the items in oven are finished cooking, take them all out and let them cool. Start peeling the shrimp and divide between bowls. Chop up bacon slices and divide between bowls. Divide tomatoes between bowls, squeezing the juices out using spoon. Portion the beans among the salads. Add the crisp sage. Drizzle with red wine vinegar and toss. SOOOO good!

Pizza Margherita

Pizza Margherita is a great staple recipe to have in your repertoire. It is a classic, Italian style pizza inspired by the colors of the Italian flag (red, white and green.) And it is such a treat! A great, easy and quick meal for a family dinner or fancy friends! Of course, there are plenty of ways that you can add to or enhance a Margherita pizza. but, to me basic is always best.

Note: the amount of each ingredient is based on preference. The listed ingredients are the items you need. Layer more or less of each depending on what you want.

For one large pizza:

Pizza dough...click here for recipe. Or store bought. (I suggest using dough that has been refrigerated overnight...it has a great tangy taste.)

1 can San Marzano crushed tomatoes

1/2 c fresh basil, chopped

about 1/2 lb fresh mozzerella, sliced

Garlic and red pepper flake oil . (Chop a few cloves (5 large) and add 1 c olive oil and a few sprinkles of red pepper flakes. Cook for 5 minutes in a pan over med heat, until garlic softens and turns color slightly. Be careful not to burn the garlic or your oil will be funky. Remove from heat and set aside to use to brush on pizza. Keep in sealed container and continue to use on pasta and pizza dishes.)

1/2 cup Romano, grated

Preheat your oven to 500 degrees (and make sure it is clean). Roll out dough (THIN), add flour and place on pizza stone. Brush garlic oil on entire pizza. Salt the pizza. Be liberal. Spoon crushed tomatoes over pizza, leaving a 1/2 inch "crust" around perimeter. Sprinkle half of basil and all of the Romano cheese over pizza. Lay out mozzerella slices, add the remainder of the chopped basil. Cook for 8-10 minutes or until crust is slightly brown. In the last 3 mintues, add whole basil leaves and a few more sprinkles of Romano cheese. Serve with some vino.

Roasted Butternut Squash Soup with White Cheddar & Apple Grilled Cheese

Who doesn't remember eating Tomato soup and grilled cheese as a kid! It is an American classic! As fall is in full swing, I decided to kick it up a notch and play with tradition. Instead of American cheese on white and a bowl of Campbells, I thought a homemade Roasted Butternut Squash soup served with a Apple, Sage and White Cheddar grilled cheese would be new and even more scrumptious traditions. The soup and the sandwich are filled with the richness of fall! Also, great for family!!

This recipe is for 2 sandwiches and at least 6 full bowl servings of soup.

Ingredients:

For the Soup:

3 pounds butternut squash ( Don't bother buying it whole. It's a pain in the rear to cut up. Purchase it cubed in containers or bags at Costco or the grocery store)

1.5 yellow onion, cubed

2 apples, peeled and cubed ( I used Pink Lady)

Olive oil

Salt

Pepper

4 c chicken stock, plus 1-3 to add

2 garlic cloves, simmered with stock

Dash of nutmeg

Sage leaves, in oil and crispy

For the sandwich:

4 slices of thick white bread, buttered

a few slices sharp white cheddar, such as Tillamook

a few very thin slices of apple

a few sage leaves

Preheat your oven to 450. Lay butternut squash, apple, onions on sheet pan. Drizzle with olive oil, salt, and pepper and toss with your hands. Roast in oven for 35-40 minutes or until soft. Meanwhile, start simmer chicken stock in small stock pot with garlic cloves. (I also added a few chopped carrots, 1/2 onion, bay leaf and peppercorns for extra flavor. Just be sure to drain the extras out before you add to the roasted veggies. ) You can also start preparing your grilled cheeses. Butter the bread and lay cheese, apple and sage on one side. Cover with plastic wrap, so the bread doesn't dry out while you wait.

Once the the squash, apple, and onion are soft place them in a blender or food processor one batch at a time. Add some stock (with the cloves) to each batch and puree until smooth and creamy. Place each batch in a larger stock pot, slowly adding pureed veggies and a bit of stock form the other smaller pot. Continue simmering and adding stock until the soup is the consistency and thickness of your liking. Season with salt, pepper, and nutmeg.

Grill up your sandwiches, and crisp your sage leaves in olive oil and salt. Let them get extra crispy...if the leaves are not crisp completely (let them turn several shades darker) they'll taste funky. Serve sandwiches alongside soup. Garnish soup with crispy sage leaves. Dig in!!

Hello Cooks!!

I did not disappear! Last week, Brian and I feasted on leftovers all week! This week I am back with some great ideas!!

For this week: Frittata, Butternut Squash Soup, Grown Up Grilled Cheese and White Bean, Bacon and Shrimp Salad.

I have been meaning to make a frittata for the past few weeks, but I was either out of eggs or had too many leftovers that I felt guitly making a new dinner. Frittata's are great because you can really put anything you want into them, and you can serve them for breakfast, lunch OR dinner. Also, they taste great cold or reheated the next day.

yesterday, as I was menu planning for the week I came across a frittata recipe in a Williams Sonoma catalog. I had everything in the recipe, so I knew it would be the perfect frittata for Monday's dinner. Plus, it was so different from other frittatas I have made before.

If this frittata doesn't ring your bells, try cooking one with smoked salmon, gruyere, red and green onions. Or add chorizo, salsa verde and jalapeno jack. The options are endless.

Tucson Frittata Affogata, adapted from Williams Sonoma

This recipe serves 6 "side" slices or 4 dinner size slices

Ingredients:

6-8 eggs

1/4 cup grated pecorino romano cheese

• Salt and freshly ground pepper, to taste
• Olive oil
• 1/3 package Italian sausage, broken with a spoon
• 1 yellow onion, cut into 1/4-inch slices
• 1 red bell pepper, seeded and cut into 1/4-inch slices
• 1/2 c tomato sauce
• 6-8 slices fresh mozzarella cheese,
• Basil, for garnish
• Preheat the broiler. Start by cooking sausage in saute pan. Break up any chunks with a wooden spoon. Season with salt and pepper. Meanwhile, mix eggs with salt, pepper and grated Romano cheese. Once sausage has cooked, in a separate pan saute sliced red pepper and onion. Season the veggies with salt and pepper and a splash of olive oil. Add the sausage to the pan with the peppers and onion. Pour the egg mixture into the pan with the other ingredients. Cook over medium heat for 5-10 minutes. Until eggs look solid. Arrange mozzarella slices on frittata, pour tomato sauce over frittata and garnish with basil. Place in broiler until top is bubbly and eggs are solid. Serve with a glass of Pinot Noir.

Lemon Baked Chicken and Fall Salad

This was inspired by an episode of Barefoot Contessa a few weeks back. I turned her roast chicken with croutons into a delicious autumn salad. This is an easy meal, and you can even make most of it ahead of time.

For 2 large salads, with lunch leftovers.

Ingredients:

2 boneless, skinless chicken breasts

1 baquette

A dozen or so shallots, skins removed

A handful of spinach

A handful of arugula

1/3 stick Butter

1 c Olive Oil

Salt

Pepper

Sugar

2 tablespoons dijon

Juice from 3 lemons

Zest from 2 lemons

2 garlic cloves, chopped

4 sprigs fresh thyme

goat cheese

In a small mixing bowl, combine dijon, lemon juice, lemon zest, olive oil, thyme, salt, and pepper. Whisk until blended and smooth. If mixture seems too thick, add a bit more olive oil.

Place chicken breasts in a baking dish, season with salt and pepper. Add chopped garlic to baking dish. Pour 2/3 marinade over chicken and refrigerate for 1-3 hours. After the chicken has marinated, heat the oven to 350 degrees. Bake for 35 minutes, or until cooked thru.

In a deep saute pan, melt 1/3 stick butter. Add salt and a few dashes of sugar to pan. Add shallots, still whole with their skins removed. Cover and cook until browned.

Meanwhile, cubed a medium sized baquette. Lay out cubes on sheet pan and drizzle with olive oil, salt, and pepper. Add them to saute pan with shallots, sprinkle with dried thyme. Cook for about 5 minutes. After the are looking crisp, add the pan to the oven and bake for 15-20 minutes.

Combine arugula and spinach in bowls. Top with croutons and shallots. Crumble goat cheese on top. Cut chicken in strips and arrange on top of salad. Drizzle remaining marinade over salad. Eat!!

Baked Penne with Three Cheeses and Italian Sausage

When I am working, I literally am so busy that I don't have any time to eat. Most days I have a Venti Americano and if I can steal a few minutes, a Larabar. (You have to try these if you haven't already!!) So, I spend a large part of my work day thinking about all the fun things I can make for dinner. Today, was no different. I thought about Baked Penne all day long!! This is not a healthy meal, but it is an easy dish that the whole fam damily can enjoy. A heaping spoonful really does it justice... everything in moderation!

This recipe will serve 5-6 LARGE servings. I baked 1/3 of it and froze the remainder for later.

Ingredients:

1/3 container Hot Italian Sausage

1 shallot, chopped

Olive Oil

2 garlic cloves, chopped

Drizzle of dry white wine

16 oz Penne Rigate

1 egg yolk

1 c Ricottta

3/4 c Romano cheese

Dash of Nutmeg

Handful flat leaf parsley, chopped

1/3 log Fresh Mozzarella, cubed

1.5 c fresh tomato sauce, or homemade marinara

Fresh Oregano for garnish

Preheat over to 425.

Start by cooking ground sausage in skillet, break the meat up in chunks with a spoon. Add chopped shallots and garlic to pan. Season with salt and pepper. Meanwhile, start boiling water for penne. Once sausage has change color slightly, pour wine over meat. Let the meat cook thru, stirring occasionally.

Add penne to water once boiling. Cook for 13 minutes or just to al dente. While pasta and sausage are cooking, combine ricotta, egg yolk, romano, salt, pepper, nutmeg and parsley in a large mixing bowl. Cube Mozzarella.

Empty sausage into bowl. Reserve for Later. Drain pasta well. Add pasta to mixing bowl. Mix well. Add marinara and stir. Pour into shallow baking dish (buttered) or saute pan. Crumble sausage on top of penne. Sprinkle grated mozzarella on top. Bake 10-15 minutes. Garnish with fresh oregano.

Beef Braciole

This post has been a long time coming!!! I saw Mario Batali make Beef Braciole with Matt Lauer on the Today Show a few weeks ago. I jotted a few notes and put it on my calendar, but never got around to purchasing all the ingredients. Well, today was the day! Brian and I house-hunted for the majority of the day...checking out old, charming homes all around Denver. We didn't find anything that fit what we are looking for, but we did have an amazing dinner to look forward to. I'll start by saying that I am not Braciole expert. I am not Italian, nor do I have a family recipe. What I do have are some noted from the Today Show, and a few creative ideas up my sleeve. This is a great meal to make for company, but I suggest making it for your fam first, as the timing might be tricky. You could also make this meal ahead of time, and bake in oven before company arrives.

Again, Thanks so much for reading my blog. It means so much to me that you take time out of your day and visit!! Mucho love!! Miss all you Cali peeps. And Oregonians too!

I made this recipe for 2, plus lunch leftovers for B.

Ingredients:

Flank Steak, pounded to 1/4 inch thick and cut into 4-6 parts(You can ask a butcher to do this, or pound the heck out of the flank steak with a rolling pin)

about 1/2 c bread crumbs (store bought is okay)

2 large dashes of nutmeg

2 tablespoons milk

1 c chopped parsley

1 c chopped baby arugula

1 c Romano, grated

Kosher Salt

Pepper

Olive Oil

Flour for Dredging

1.5 c ish Italian Green Olives

1/2 c red pepper, sauteed and cut into strips

1.5 c dry red wine( I used almost 2:)

2-3 c Homemade Marinara or Tomato Sauce

Combine bread crumbs, cheese, nutmeg, parsley, and arugula in bowl. Sprinkle with salt and pepper. In a stockpot(using a stockpot ensures less cleanup, less spatter, and contained cooking) over high heat, warm the olive oil and red pepper strips. If your butcher hasn't cut and tenderized your flank steak, pound it out and cut into 4-6 wide strips.

Lay out your steak scallops on a sheet pan, drizzle with olive oil, salt and pepper. Lay flat and top with bread crumb mixture. Roll each and secure with toothpick or twine. Dredge in flour, salt and pepper. Place into smoking hot stockpot, letting them brown on all sides. 2 minutes per side. Pour red wine in pot. Pour Marinara/Sauce in pot, add olives. Bring to a boil and then simmer until meat is cooked through. Serve with crusty bread. Garnish with a sprinkle of Romano and chopped parsley.

*** Make sure you don't overcook the meat. What makes beef braciole so delicious, is thin slices on beef cooked just to perfection.

Homemade Marinara

This is a simple marinara that goes with plenty of dishes. Although I made it a day ahead of time to go with my Beef Braciole. The overall recipe is from my mom and she uses white wine instead of red, to keep the sauce light and fresh and yummy! If you prefer red, use a red like Chianti. Keep this basic recipe on hand, if you desire a mexican kick to your marinara add cilantro and chilis. (Don't do that today, if using for Beef Braciole!!) Use it to pair with roasted veggies and polenta...That recipe will be coming up in the next few weeks. or skip the wine and add a few carrots for a simple tomato sauce.

JUST A NOTE:

(In my everyday cooking, I don't use a recipe all to often. You'll notice that I say things like "drizzle" "dash" and "dollop". More times than not, I get inspired by a recipe and taste cook from memory. Cooking this way lets you control the flavor of your meal and allows you to become more comfortable in the kitchen. When I post a recipe on my blog, most of the measurements are my estimations of what went into the meal. But, take note because I am cooking for two and cooking to taste. I encourage you to start cooking to taste. Pour oils right out of the bottle, sample flavors in your pots and pans as you go, adding what you need. Just go for it, and your cooking confidence will improve!! Plus, you'll have lets utensils to clean if you forego all the tedious measuring!!!)

Ingredients:

2 tabs good olive oil

1 yellow onion, chopped

A few garlic cloves, smashed with knife, then chopped

1/2 cup or more of white wine, chicken broth or even water

1 can(28 oz)San Marzano crushed tomatoes

1 tbs parsley

2 tbs fresh thyme leave

a few Basil leaves, chopped

Kosher Salt and Pepper

Heat olive oil in sauce pan, add the onion and cook until soft, then add garlic and cook a few more minutes. Add the herbs to the pan and cook a few minutes. Add wine and cook on high, scrapping the bottom of the pan. Empty tomatoes into pan and stir. Season with salt and pepper. Cover and cook on low for 10-15 minutes. Season to taste.

They'll Keep Coming

The recipes will keep coming! Unfortunately, with Brian and I on different schedules I haven't been as on the ball as I usually am! I will continue to post recipes as I make them, and give a little bit of a preview towards the beginning of the week, in case you need any ideas. Thanks so much for all the comments and messages I have been getting from readers! It's nice to know that you guys have been getting busy in your own kitchens!! I still haven't figured out how to respond directly. My blog knowledge is a bit lame, as the only things I knew how to do are post paragraphs and pictures. Perhaps, one of these days I will improve.

This week:

1. Beef Braciole (from last week...I never posted!!)

2. Homemade simple tomato sauce

2. Lemon Marinated Chicken and Fall Salad

3. Baked Pasta with Tomatoes and Red Onion, and Cheese

Spinach Salad with Egg, Bacon and Honey

For years I was afraid of cooked spinach...then I had a salad similar to this one at Blacksmith in Bend, Oregon (fabulous) and my mind was quickly changed! Slightly wilted spinach dressed with cider vinegar and bacon literally sings in your mouth! It's a quick meal too! Classic dish. Ready in 2o minutes or so. This recipe is inspired (again) by Tyler Florence. If you haven't heard of him, check him out on the Food Network. His food is always delicioso and he is even better to look at:)

Two large entree salads, or more smaller salads

Ingredients:

2 eggs

2 slices thick cut bacon

1 onion, sliced

2 garlic cloves

2 tbs honey

1 tbs apple cider vinegar

a few handful baby spinach

Salt and Pepper

Start by cooking the eggs. Place in a pot and cover with cold water. Bring to a simmer over med-hi heat, then turn the heat off and let sit for 12 minutes. Take out and cool; peel the eggs.

Meanwhile, start frying up the bacon.( I like to broil my bacon in the oven on a sheet pan with salt and pepper instead.)Once cooked, drain on paper towels. Add onion and garlic to pan and cook for 5-6 minutes. Add honey and vinegar and cook until onions are caramelized. Toss the spinach in the pan, shortly, only until spinach is slightly wilted. Dump in a bowl, add bacon and slice eggs and arrange. Dinner is ready, just like that!

Your new favorite salad!!

Chicken Paillard with Figs, Pancetta, Arugula and Goat Cheese

I saw a photo of this in my Tyler's Ultimate cookbook and I had to put it on this weeks menu!! changed it slightly, the original has tarragon, blue cheese and sherry vinegar. Don't let the name fool you! This is not a scary or confusing or complicated dish. Chicken Paillard in laymen's terms: pound the heck out of boneless skinless chicken breasts, then pan fry them. It's a dinner you can easily make in less then 30 minutes. It's great for guests too, as it looks and tastes gourmet, but is a breeze to make.

This recipe for 2 large salads

Ingredients:

2 boneless skinless chicken breasts

10 figs, sliced in half

1/4 crumbed goat cheese

2 x-large handfuls baby arugula

1 package (4 slices) pancetta

2 tablespoons honey

1/4 cup olive oil

1 shallot chopped

@ least 1 tablespoon Marsala

Juice of 1/2 lemon

4 fresh sage leaves, chopped

salt

pepper

Start by mixing honey, olive oil, shallot, lemon juice, sage, salt and pepper in a small bowl. reserve for later.

In a pan over medium heat add pancetta. Fry for a few minutes until pieces have browned and are crispy. While the pancetta is cooking, lay chicken breasts on cutting board between a few layers of plastic wrap. Pound the chicken breasts until they are thin, have widened, and are flat. The key to chicken paillard is making sure the slices are thin so they cook quickly and evenly. Once they are thinned out, salt and pepper the breasts.

Remove the pancetta from the pan when its crispy and drain oils on paper towels. Drizzle a few tablespoons (2ish) of olive oil into the pan with the pancetta drippings. Fry the chicken breasts at the same time, a few minutes on each side in the pan. Once cooked, place on paper towels with pancetta.

Pour the dressing mixture into the pan, scraping bits from the bottom. After one minutes add a drizzle of marsala. Let cook for 1-2 minutes over heat.

Place arugula on plates or in bowls. Salt and pepper the greens. Place chicken and pancetta on top. Arrange figs. Drizzle dressing over the salad. Crumble goat cheese. SO GOOD!

Give Tuna A Chance

Unfortunately, this post will not be accompanied by a picture. Because... while it is tasty to eat, it is not a photogenic meal. Additionally, this is more like an assembling rather than a recipe. I think too many people think have a fear of tuna. And, on some levels I agree. I am a believer in eating tuna solely from your own kitchen, your mother's or your best friend's. Any other tuna consumption beyond that is risky. Therefore, I only eat tuna from people I love, not from Subway or other various sandwich jobs. All I can ask is that you give tuna a chance.

I eat this literally a few times a week for lunch! It is so filling and you won't be hungry until dinner. The amount of each ingredient is dependent on what type of flavor you are desiring. I'll give you the amounts that I used.

Ingredients:

1 Chicken of the Sea tuna in water

2 tablespoons jarred jalapenos, chopped

1 tablespoons chopped mixed nuts (without peanuts), or almonds

1/3 cup green apple cut into cubes

Mayo

Dijon

kosher salt

pepper

Combine in bowl. The key is keeping the mayo and dijon light, so the flavor of jalapenos and apples comes thru. Mushy tuna is to be avoided:) Serve with Pita chips. A great lunch.

Menu

I am up in the air about continuing with the "grocery list" portion of the blog, as I list ingredients with every meal. I'm thinking it might be a bit redundant. If there are special ingredients that you'd have to go out of your way to purchase, I will list them at the start of the week. So, at the beginning of the week I will list 3-4 things that I am cooking.

This Week:

1. Chicken Paillard and Fig Salad

2. Beef Braciole

3. Spinach Salad with egg, bacon and honey

4. Not your mom's tuna

Sage and Brown Butter Sauce

You can serve a sage and brown butter sauce with any pasta of your choosing. It goes really well with butternut squash ravioli and parmesan. If you are ever in a bind for time, but have these few ingredients, you can have a great meal on the table in minutes.

Ingredients:

Butternut Squash Ravioli, store bought (well do homemade another time)

4 tablespoons butter

8 sage leaves

Juice from 2 lemon wedges

Salt

Pepper

1/4 cup grated Parmesan

Begin cooking ravioli as instructed on the package. At the same time, melt the butter along with a dash of kosher salt and the sage in a saute pan, until a golden brown color. Add a squeeze of lemon juice from a wedge. Pour ravioli in serving bowl and toss with sauce and the parmesan cheese. Sprinkle with salt and serve right away!

Turkey White Bean Chil

I think chili is typically food associated with men, big chunks of beef, or meat and beans sealed inside cans. Regardless, I love chili. I had a bit of ground turkey meat to use up. Chili was a great solution because it is easy and stores (even freezes) well for future use. In college, every Fall the professors in my department put on a chili night. I don't really remember why, I just remember receiving a flyer and coming to a room full of crock pots and computers. My roommate Meghan and I used to make fun (what didn't we make fun of??) of the Chili Night in FCS, but I do have fond memories of some white chili that I probably sampled behind Meghan's back. Thus, the inspiration for my meal this week!

Ingredients:

1.5 lbs ground turkey (you could also use diced turkey or chicken)

1 medium sized jalapeno, seeded and chopped

1 yellow onion, diced

4 garlic cloves, minced

Sprinkle of: cumin, cinnamon, oregano, and cayenne pepper

Salt and Pepper

3 cans cannellini beans, 1 of the cans pureed in blender with salt, pepper and olive oil

3 small cans diced fire roasted chilis

5 cups chicken broth, or less depending on desired thickness

2 cups Pepper Jack Cheese for chili and/or garnish

Queso Fresco to garnish

Cilantro to garnish

Start by combining onion, garlic and jalapeno in a stockpot with olive oil, salt and pepper. Cook until onions are translucent. Add turkey meat and sprinkle with small amounts of cumin, cinnamon, oregano and cayenne pepper. Cook through. Add chilis, along with 2 cans of cannellini beans. While that cooks for a few moments, puree the third can in a blender with salt, pepper and drizzle of olive oil. Pour the puree into the pot. Add the chicken broth, until desired thickness is reached. Let simmer over medium heat for 5 minutes. Add 2 cups shredded pepper jack cheese and cook chili until cheese is melted. Ladle into bowls and garnish with crumbled queso fresco and cilantro if desired. Serve with crusty bread if desired.

Pizza with Queso Fresco

I love making pizza, and usually make some sort of pizza a few times a month. Last month we had Indian inspired pizza, and the month before we had pizza with brie, prosciutto and fig jam. I know typically when we think of pizza we think of something delivered or something half-assed and home-made with pepperonis on dried-out pre-baked store bought crust. There are so many ways to make a great home-made pizza that has different flavors! This month, I decided to use some stuff up in my freezer for mexican inspired pizza.

Ingredients:

For the Toppings:

1/2 container Queso Fresco (available at Costco)

4 Aidell's Chicken Habanero Sausages (available at Costco)

1 Red Pepper, sliced into strips

1 Sliced Yellow Onion, sliced into half moons

Red Pepper Flakes

One Head Romaine Lettuce, cut into tiny strips

1 tablespoon Herdez Salsa Verde

Drizzle of Jalapeno Tabasco

Olive Oil

Salt

Pepper

For the Pizza Dough:

(You can buy pizza dough at the store if you don't feel like making it... I like Fresh and Easy brand best:)

1 1/4 cup warm water

2 packages or 4.5 teaspoons dry yeast

1 tablespoon honey

3 tablespoons olive oil

4 cups all purpose flour

2 teaspoons kosher salt

(This recipes makes enough for 2 large pizzas or 6 personal size pizzas. Use enough for how may you are feeding and store the rest in the freezer.)

Using stand mixer with dough hook combine water, yeast, honey and olive oil. Let stand until yeast dissolves and mixture rises a tiny bit. (3 minutes or so) One cup at a time add the flour and mix on low speed. Gradually add up to another cup of flour, making sure the dough isn't sticking too much to the bowl. Once the dough is elastic and cohesive, transfer it to a floured board and knead the dough. Place in well oiled bowl, drizzle oil over dough and cover with a towel. Let rise for about 30 minutes.

Preheat oven to 500 degrees.

Once the dough has risen, transfer half the dough to floured surface again and cover with damp towel for 8-10 minutes. Put the other half of the dough in the freezer to make another pizza another time:) Roll the dough out onto pizza stone or floured baking sheet. Roll up edges on the dough and drizzle with olive oil. Don't worry about it being a perfect circle!

While the pizza is still rising, cut the red pepper and onion and sauté over low heat in a pan with olive oil and red pepper flakes and salt and pepper, until they are cooked through and flavorful. 10-15 minutes. Also, cut up the romaine and toss in a bowl with the salsa verde and Tabasco. Salt the greens.

Crumble the queso fresco over the dough, layer on the habanero sausages and red pepper and onion. Sprinkle with red pepper flakes.

Bake in the oven for 12-15 minutes. When the pizza is finished cooking, cut and top with romaine.

This pizza serves 4, probably with leftovers.

Quick, Healthy and Easy

Originally, this post was titled "Fast and Easy" and I had lots of good jokes to go along with it. But, as I announced them to Brian, he started furrowing his brow. I guess they were in bad taste. So, no jokes here. Maybe next time...

This really is a totally fast and easy dinner though, with little prep and cook time. And Healthy. And Filling.

I made this a few weeks ago, and while I usually try not to make the same meal more than once every few months, I thought this one deserved an exception and a formal introduction to my small audience...you loyal blog readers:)

This recipe is for 2 large salads, or 3 smaller salads. With leftovers.

Ingredients:

2 Boneless Skinless Organic Chicken Breasts

Salt

Pepper

Olive Oil

Cumin

5 mini cucumbers or 2-3 large cukes, sliced down the middle, then in half moons

6 small tomatoes from the vine, cut into wedges

1/3 red onion, cut into half moons...then cut again

A few tablespoons red wine vinegar

Lemon Juice

Parsley* optional

12 Stacey's Pita Chips, crumbled

Start by preheating oven to 400 degrees and seasoning 2 chicken breasts in baking pan with salt, pepper and olive oil. Sprinkle 2-3 pinches of cumin over each side 0f each breast. (Don't over cumin the chicken, or else it will end up tasting like major BO..as in body odor...which is never a good flavor.) Drizzle olive oil over the chicken and turn in pan to flavor. Place in oven to bake for 25-30 minutes or until chicken is cooked through. (I am a "mile high" so cooking temp and times may vary slightly.) Be sure not to over cook the chicken. Use this time to see how your oven cooks, (is it hot, slow, cool? etc) as they are all a bit different. Write down how quickly your chicken cooked this time and use it for future reference.

Meanwhile, cut the cucumbers, tomatoes and red onion. Divide equally and place in individual salad bowls. Sprinkle with salt and pepper. When the chicken is finished cooking, cut it roughly and fill the salad bowls with the chicken. Drizzle with red wine vinegar and a small amount of olive oil. Squeeze a wedge of lemon over the top. Toss with a fork! Crumble 6-7 pita chips over each salad. Eat immediately. You can garnish with parsley, if you'd like.

Grocery Lists and Menu

Last week I became gainfully employed, Brian was out logging wells in the field in the evenings and I got a bad case of food poisoning. All that to say, my cooking in the kitchen time was cut down considerably. I am hoping this week allows me to get back to normalcy.

(Forgive me for skipping Mexican Steak Salad, I'll try to fit it in this week.)

I think I will start by offering 4 meals/week from here on out. If I have the time and decent pic of any extra meals, I will add them happily.

What's For Dinner in no particular order:

1. Cucumber, Chicken, And Pita Salad

2. Pizza with Queso Fresco and Habenero Chicken Sausage

3. Turkey White Bean Chili

4. Butternut Squash Ravioli with Sage and Brown Butter Sauce

Grocery List: (again I'm assuming you have most the basics listed in "Prep Your Pantry")

Cucumbers

Organic Chicken

Red Onion

Stacey's Pita Chips

Tomatoes on the Vine

Yeast

Aidell's Habenero Sausages

Red Pepper

Romaine Lettuce

Herdez Salsa

Fire Roasted Chili's (canned)

Ground Turkey

Onions

Garlic

Cumin

Cannellini Beans (2 cans at least)

Chicken Broth

Cilantro

Jalepeno

Butternut Squash Ravioli

Sage

Turkey Burgers

So, I originally was going to make tiny turkey sliders to accompany a good beer and a football game. But, the week got away and by the time Sunday came around my challah rolls were totally moldy! On to Plan B. Turkey Burgers on Crispy English Muffins with Brie, Caramelized Onions and Arugula. (Partially inspired by my friend Steph's recipe from Bitchin In The Kitchen...love that girl:)

The following recipe is for 2 medium sized burgers.

Ingredients:

Lean Ground Turkey (I bought 1.5 lbs at the market, took enough meat out to form 2 burger patties, then put the rest back in the freezer for later.)

One Yellow Onion, sliced and cut into half moons

Use 1 tablespoons of onion and dice to put in burgers

Bread Crumbs, about 2 tablespoons (store bought or home-made)

1.5 tablespoons Dijon Mustard

Mayo

2 handfuls Arugula

4 slices Brie Cheese

Salt

Pepper

Thyme

Marsala

2 tablespoons Unsalted Butter

2 tablespoons Olive Oil

2 Orowheat Cripsy English Muffins

Start by heating the butter and olive oil in heavy, deep saute pan over medium-low heat. Once oil and butter are hot, add the onions and a bit of salt and thyme. Place lid on pan and let the onions get hot and sweaty for about 10-12 minutes. Meanwhile, combine the turkey meat, a few tablespoons of bread crumbs, salt, pepper, diced onion, thyme and Dijon in a small bowl. Let the flavors sit and marry each other for a few minutes. Drizzle the meat with a light olive oil and stir in with a fork.

Once, the onions are looking wilty and at least 10 mins has passed, take off the lid and continue cooking for another 30 minutes over low heat. Be careful not to burn the onions.

Grill up your burgers cooking a few minutes on either side. Layer brie on top of turkey.

Toast your English Muffins and spread a thin layer of mayo on the buns.

When the onions are nearly finished drizzle a bit of Marsala. Continue cooking for 2-3 minutes.

Assemble burgers with arugula, meat and onions.

Enjoy!

(These are so bomb, but very rich:)

Ina's Lemon Fusilli with Arugula

I promise I didn't flake this week! It has been crazy busy around here!! I will post all the recipes promised and start with more sometime later this week!

A few nights ago, I thought the perfect thing to make for din was a pasta dish I saw my girl crush Ina Garten make on her show last week. (I so want to be her!!) It is rich, but has such great flavor... and is also a great meal for lunch. A healthier alternative would be using less cream sauce and replacing the all pasta with the broccoli, arugula and cherry tomatoes.

Instead of re-listing the entire recipe I will link to it here.

I used rotini instead of fusilli, and half the amount of lemon and cream. I doubled the amount of cherry tomatoes and broccoli.

Hope you guys have had a great week!

Teeny Weeny Peach "Pies"

Peach Pie

A few days ago I was searching the pantry and fridge for something sweet to eat. All I found was an old butterscotch in the bottom of my dirty purse. Then, a few hours later my friend Giada was preparing a meal for her sister in the Food Network. (You've got to love that girl, because she tries to be really sexy when she tastes her food, and her Italian accent comes out only when using Italian ingredients. She also always has a really nice manicure. Classic.) For dessert she made a deconstructed apple pie and whipped cream. I too, didn't feel like putting together a big ole pie, but I did have a few peaches to use up and a container of heavy cream. Thus, my peach pie version of Giada's apple pie was born.

This is an easy dessert and a great way to use up peaches, apples, etc. Unlike the giant family sandwich, this dessert will give each and every person their own special "pie."

Pie Crust and Sweetened Whipped Cream are a breeze to make. Both components of this recipe came from The Williams Sonoma Cookbook, which I strongly recommend.

Makes 3 individual "pies"

Ingredients

Pie Crust:

1 1/4 cups unbleached all purpose flour

I stick of unsalted butter, cut into cubes

3 tablespoons ice water

1 tablespoon sugar

1/4 teaspoon salt

Whipped Cream:

3/4 cup heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

Filling:

3 ripe peaches

Sugar

Ground Cinnamon

Set oven to 350. Stir together in stand mixer flour, sugar and salt. Place butter in the mixer and toss butter around with a fork, until the butter is coated. Mix on medium speed until the mixture has the texture of cornmeal. Add the water, 1 tablespoon at a time. (What I like to do is fill one cup with ice and water and get my tablespoons from there.) If your water is not cold enough, you won't be able to work with your dough. Keep mixing until dough forms a cohesive ball. Transfer to workspace covered in flour. Roll out dough to the size of a piece of computer paper. Using a round cookie-cutter or if you don't have a cookie-cutter use the rim of a glass to cut 6 circles. You will a have a small amount of dough left. you can eat it, if you want...or you can roll it into a snake and cut in slices. Use the slices to decorate 3 of your little discs with flowers. Place on cookie sheet and place in oven for 8-10 minutes or until crust is golden.

Meanwhile, clean your mixer and place all pour heavy cream, sugar, and vanilla extract in the bowl. Mix using whisk attachment on high, until the cream looks billowy.

Once the discs are a nice golden brown, take them out of the oven and let them cool.

Raise the temp of the oven to 400 degree. Peel, pit and cut into wedges your peaches. Sprinkle with cinnamon and sugar and toss to coat. Bake in oven on the top rack for 8-10 minutes.

Layer discs, then cream, then peaches, then more cream and another discs. Serve hot.

Best. Sandwich. Ever.

Roasted Veggie and Goat Cheese Sandwich

When I was in high school, my mom had the inspired idea to make one giant hamburger and cut it like a pie, instead of 5 individual hamburgers on individual buns. (It was not unlike the one giant pancake I had at a sleepover when I was a kid. Ew). It was so big, that the giant hamburger wouldn't even fit on a plate. My mom had to serve it from a cutting board. I still don't know how she flipped that monstrosity on the grill? Slicing into the five inch by ten inch burger with a huge bread knife, and hitting us all up with a good size wedge. My brothers and I made some serious fun of the giant hamburger, and needless to say...it was never served again. Now, as an adult I think the giant family hamburger is kinda cool. I wanted to change it up a little, and put my own twist on the family sandwich.

I purchased some amazing goat cheese last week and thought pairing that with some oven-roasted veggies and fitting between a big roundloaf and then slicing like a pie would make for a fun meal. And, it was even better than I thought. Although, when B asked what was for dinner I said "Veggie Sandwich" and he said "What kind of meat?" If you or your man require a protein grill up a chicken breast and layer it on the sammy.

Serves 2-3 depending on how many wedges you cut.

Ingredients

1 Rustic Italian Roundloaf (really any good crusty bread will...as long as it is round)

2 summer squash sliced lengthwise (hot-dog style)

1 zucchini sliced lengthwise

1 red pepper

2 tomatoes from the vine sliced

1/3 red onion cut in rings

1/4 cup Sun Dried Tomatoes

Handful of arugula

Any amount of goat-cheese

1 garlic clove minced

Olive Oil

Salt

Pepper

Thyme

Note: you will have extra veggies left over. Put them in a tupperware and eat them with romaine lettuce and a few drizzles of olive oil, for a great lunch.

Set oven to 425 degrees and layer squash, zucchini, tomatoes, red onion, red pepper and fresh tomatoes on a baking sheet. Sprinkle with a good amount of salt, pepper, and thyme. Drizzle olive oil over the veggies. (Don't skimp, but don't douse, you don't want them dry, but you don't want them swimming in oil either) Place on rack near the top of the oven. Cook for 15ish minutes, watching them closely. You want some of the edges to get a bit charred, giving the veggies that roasted flavor. In the meantime, cut the roundloaf down the center, tear out a bit of the bread in the center of the top half. Drizzle both sides with olive oil. Sprinkle with salt, pepper and thyme. Cover the bottom layer with the sun dried tomatoes and minced garlic. Place top back on bread and wrap in foil. Place in oven until the veggies are done.

When veggies are done, take them out of oven and allow them to cool slightly. Open up bread in foil and start placing a menagerie of veggies on the bottom half. You can get crazy and layer high, as the bread is strong won't sog out. On the top half, put a liberal amount of goat cheese. The amount is really up to you, as it has a strong flavor. I used at least 2.5 tablespoons. Cover the top half with a handful of arugula. Place both sides together, transfer to plate and cut into wedges. Serve immediately.

This Week's Grocery List

Don't judge my photography skills. I can cook, but I am not a food stylist. Bear with me, maybe I will improve. ..

What I'm Cooking This Week:

1. Roasted Veggie and Goat Cheese Sandwich on Rustic Italian Bread

2. Rotini with Cherry Tomatoes, Broccoli, and Arugula and Lemon Cream Sauce

3. Little Peach "Pies"

4. Mexican Steak Salad with Fire Roasted Veggies

5. Turkey Sliders

I usually make Monday thru Saturday lists and head to the grocery store to pick up my items. But, I find that I often switch around which days I actually cook each meal. Therefore, I will post a list of what I am making, but in no particular order:) Usually grocery lists posted will be in addition to what is already in the pantry. This week I will write a complete list, assuming you have some basics like Olive Oil and Salt and Pepper, etc.

Grocery List

Summer Squash

Red Peppers

Zucchini

Romaine Lettuce

Can of Green Chili's (fire roasted)

Herdez Salsa Verde

Flank Steak

Cotija/Mexican Cheese

2 Chicken Breasts

Ground Turkey Breast

Mayo

Italian Bread: Rustic or Ciabatta

Goat Cheese

Tomatoes on the Vine

Cherry Tomatoes

Sun-Dried Tomatoes

Heavy Cream

Lemons

Small Dinner Rolls: Challah

Red Onion

Rotini

Flour

Sugar

Unsalted Butter

Peaches

Cinammon

Sugar

Arugula

Yellow Onion

Brie

Again, I can't stress stocking up your pantry. My actual grocery list was quite a bit shorter, and I only spent $60 at the store this week. (And I shopped at Whole Foods buying mostly organic!) That includes buying for other meals that won't be posted!! I suggest buying things like specialty cheeses and meats at Costco, as their prices are so much cheaper.

Weekend Breakfast

Before Brian and I actually moved to Denver, we stumbled upon a little retro breakfast place near the Ballpark. The line was crazy, so we figured something must be up. We waited 45 minutes to get into Snooze (...and let me tell you it was worth the wait. We now make the trip to Snooze almost every weekend, as we can't resist the charming staff, the out of this world morning cocktails (Beermosa for B and Bellini for me) and the food!! Although the atmosphere is reminiscent of a Jetson's dinner, there is nothing dinner-ish about the food. 4 different types of "Bennys" (Benedicts), a Pineapple Upside Down Pancake, A Challah French Toast Sandwhich...I could go on forever! If you are ever in the city, head down to Snooze. Expect long waits if you come between 9 and 1, but once you bite in to whatever you ordered...You'll forget all about the wait and start planning your next trip to Snooze. (2 locations in Denver) Free coffee while you wait is a plus too!

Last Monday, Brian and I ventured over to Snooze for a late late breakfast. Each time we try something new, so I went with the Smokin Salmon Hash. Let me just tell you it was so great that I didn't need or want to eat anything else the rest of the day. Yesterday morning, before B went to play a round of golf, I came up with my own version of this new breakfast favorite!!

Smoked Salmon Hash

6-8 Ounces Wild Caught Smoked Sockeye Salmon*

3 green onions, white and green parts (use 50% of onion)

1 dollop Dijon Mustard

1 dollop Sour Cream

1 small dollop Horseradish (Beaver brand)

Salt and Pepper to taste

1 pound Petite Potatoes, chopped into small cubes (Medley- Red and Purple)

2 garlic cloves, chopped

1/4 teaspoon kosher salt, plus to taste

1/4 teaspoon black pepper, freshly ground, plus extra to taste

2 pinches dried thyme

Light Olive Oil for Potatoes

Optional:

2 Egglands Best Eggs

2 Extra Crispy English Muffins

*don't bother buying any farmed fish. EVER. The taste is noticeable and the environmental impact is widespread. Plus, all the benefits of Omega-3s we get from eating fish don't exist in farmed fish, as they are fed grains. To learn more, click here. *

Start by rinsing the potatoes in a colander. Cut potatoes in small cubes (1/2 inch at most) and place into heavy pan over medium heat with olive oil and chopped garlic. ( Be carful not to burn your garlic!) Spatter salt and pepper over potatoes and cook thru, about 25-30 minutes. While cooking, season with the thyme. While the potatoes are cooking prepare the salmon mixture. In a bowl combine the salmon, cut into small pieces, the green onions, the sour cream, Dijon, and horseradish. Season with pepper. The salmon is salty to begin with, so you should not need too much salt. When the potatoes are cooked thru, add the salmon mixture to the pan and continue cooking for 3-5 minutes. Serve immediately.

This hash goes perfect with a fried egg and english muffin. Serve alongside the hash for a complete meal.

Make 3 large servings.

My camera battery is charging as I type. Pictures of Breakfast will be up within a few hours! Plus, I am heading to the Farmer's Market and will have a grocery lists and this week's meals by tomorrow morning.

Coming Soon...

FYI: Pictures will be coming soon, so you don't feel like you have to read a novel every time you visit.

Prep Your Pantry!!

Okay. So this morning I compiled a list of "Must-Haves" that I tend to keep in my pantry and fridge. These are my staple items that I am constantly getting at the market and keeping tabs on in the pantry. As mentioned yesterday, once these things are residing in your kitchen, your meals will come together quicker than ever before. If it seems this list is going to break the bank, simply pick up a few items with each grocery run. Within a few trips, your pantry/fridge will be fully loaded and ready for some serious cooking.

For Baking:

Sugar

Brown Sugar

Flour

Whole Wheat Flour

Baking Soda

Baking Powder

Vanilla Extract

Almond Extract

Oils and Vinegars:

Extra Virgin Olive Oil

Light Olive Oil

Canola Oil

Asian Chili Oil

Balsamic

White Wine vinegar

Red Wine Vinegar

Rice Vinegar

Canned and Jarred Foods:

Tuna

Soy Sauce- Low Sodium

Canned Beans: Garbanzo, Cannellini, Black and Pinto

Stewed Whole Tomatoes

Sun Dried Tomatoes

Tomato Paste (Hunts)

Chicken Broth (I buy organic boxed broths)

Beef Broth

Veggie Broth

Salsa- red and green ( I use Herdez)

Dijon Mustard

Mayo (never use light!!ick! I use Best Foods)

Dry Cooking Wine(not actually cooking wines, as those are gross. Pick a wine that you would drink. White and Red)

Spices:

Red Pepper Flakes

Oregano

Thyme

Cumin

Cinnamon

Chili Powder

Bay Leaves

Kosher Salt (just say no to that little umbrella girl)

Pepper

Old Bay

Johnny's Seasoning Salt

Grains:

White Rice

Brown Rice

Cous-Cous

Angel Hair

Penne

Speghetti

Fresh Foods/Herbs:

Garlic

Shallots

Lemons

Limes

Various Onions: Red, White, Yellow, Green

Tomatoes

Basil

Mint

Sage

Rosemary

A few more things to keep around:

1. Bowl: I have found cooking much easier when I have a "garbage bowl" (i think this ideacame from Rachael Ray years ago) to put all my garbage in while cooking- wrappings, seeds, cores, any yucky residues, etc. I find I don't have to walk over to the trash every few seconds. One trip when dinner is in the over and all the trash is gone!

2. Cutting Board: I use a wood cutting board on my island. It is always sitting out, ready to be chopped on. (I use to use it next to my sink which worked well also.)

3. Plate: I use a cheap metal tray to set all my dirtied spatulas and spoons on so I don't have to make a mess on my counter. When I'm finished the tray and utensils go right into the dishwasher.

Dinner in Denver

So, this is my first post. I am totally blog illiterate, with a bad case of computer confusion, but I press forward in an attempt to offer up recipes, tips, and ideas to help others become more capable in their own kitchens.

I grew up with a mother who knew good food and a family who associated excellent food with celebration. We are embarrassing to go out with... Sampling an amount of food that could feed three times our number. Ordering drinks, appetizers, entrees and desserts. (Not that we are total gluttons, and fortunately we have decent metabolisms) We just love food. Good food. All food. Because I believe their is a difference between liking food, loving food, and knowing well-made, much loved food.

I know there are plenty of you who grew up on mushy casseroles and chain restaurants. (From now on, friends don't let friends eat at chain restaurants...and I am your friend!!) Maybe it's all you know?? So you didn't learn to cook, and now your family subsides on the occasional crock-pot meal and a hefty amount of take-out. (Don't get me wrong I do have a few take-out places that I am in love with, and even one or two crock-pot casserole-ish type dishes in my repertoire.)

I learned to cook from the best. (Thanks Mom!)And, I even taught myself along the way. I know that at first, cooking can be intimidating. It's tough to come up with a menu, a grocery list, and even tougher to come up with new recipes to cook for your loved ones. After all, who wants to eat the same old enchiladas Wednesday after Wednesday after Wednesday.

Cooking doesn't have to be that way.

I recently moved into my second kitchen, where I feel I have a little bit better hold on all things food. It took awhile to develop and a lot of practice on my part. But, it CAN be done.

First, you have to put to rest all those cooking myths.

Myth 1. Cooking is expensive.

Well...wrong. Home cooking can be waaaay cheaper than your El Pollo Loco Family Pack. But, first you have to get to a point where you have an adequetly stocked pantry/fridge. Because if you don't, every dinner you make will be time-consuming and expensive. I have been where you are. You only keep yogurt and bananas in the house and now your in -laws are coming and you decide to make your mother's favorite recipe. But first you need to run to the store and grab: olive oil, balsamic, sea salt, fresh sage, unsalted butter, red wine, pasta, flour, sugar, a zester, rammekins...and the list goes on. Stock your pantry (more on that later) and you'll be on your way to being a fab home cook!!

Myth 2. Cooking takes too long.

Wrong again. You go to the gym, you shave your legs, you read to your kids at bedtime, you talk to your girlfriends on the phone, you clean, you mow the lawn, you work. All of these things take time. Cooking isn't any different. But... it does not have to be a production that dirties up your kitchen and has you sweating over the stove till 9 at night. It just takes a little prep and planning. (And that will be even easier once your pantry is stocked:). I usually allot about an hour to prep, cook, clean and plate my dinners.

Myth 3. Cooking is hard.

Once you have debunked myths 1 and 2 and stocked up your pantry- Cooking will become a lot easier for you. You'll begin to learn the kitchen can be a haven, a place of creativity, and lots and lots of learning.

There is simply nothing better than receiving complements from the people you love about the food you created. Believe me, the way to a man's heart IS through his stomach. And if you happen to be a man, there is nothing sexier than a man in the kitchen. (Ladies, my brother is one of those guys and he just happens to be available)

Join me as I prepare my dinners in Denver. I'll be creating weekly menus and grocery lists to help you on your way. No more wasting produce and late night drive-thrus. I'll also feature reviews and inspired recipes from amazing restaurants in my mile high city.

Until Next Time,

Katie