BBQ Cilantro Chicken Pizza

I enjoyed a pizza at a local pizza joint that was amazing. It was a Hawaiian Pizza with a hint of barbecue sauce. It was unique and delicious. I am usually not a fan of barbecue pizza (just too much BBQ taste) but a hint was great.
This recipe was perfect. Basically an easy homemade pizza sauce with barbecue sauce mixed in. I topped the pizza with roasted chicken, pineapple, cheese and cilantro. I'm sure this would work great cooked on the grill.

BBQ Cilantro Chicken Pizza
Prepared pizza dough, I bought a pound of dough at the deli of my favorite market or make your favorite recipe
Sauce:
1 tablespoon minced garlic
1 small can tomato paste
1 medium can tomato sauce
1 tomato, finely diced
2 teaspoons basil
2 teaspoons oregano
salt and pepper
1 cup BBQ Sauce--your favorite brand
Toppings:
cilantro
Cheddar and mozzarella cheese
grilled/roasted chicken, rotisserie works great
pineapple fresh or canned (drained), cut in small pieces
cooked bacon (optional)
For the sauce, saute garlic in a little olive oil for 30 seconds, add tomato paste, tomato sauce, diced tomato, and seasonings. Simmer for 20 minutes. Remove from heat and stir in BBQ Sauce. Set aside.
Roll the pizza dough onto a stone or pan. I like my pizza crust thin. Pre-cook the dough in a 400 degree oven for about 6-8 minutes. Remove from the oven and spread with pizza sauce. Top with cheese and pineapple. Bake until cheese is melted and crust is done about 8-10 minutes. Remove from oven and top with chicken and cilantro and bacon.
I like this recipe because the BBQ flavor is subtle. A combination of cheeses works well with the chicken and BBQ flavor. I like to pre-cook my pizza crust--it allows the crust to cook through and the toppings are not over cooked. I think it is brilliant to add the chicken to the cooked pizza. If cooked chicken is allowed to cook another 8-10 minutes at 400 degrees you get chicken leather--not good. I like the pineapple cut in small pieces. I want pineapple in every bite. This is a great recipe. Enjoy!
Printable Recipe
Recipe from Family Favorite Recipes

Spaghetti Pie

Spaghetti Pie exceeded all my expectations. It is the best parts of lasagna and spaghetti. We loved it, the family I shared it with loved it and so did my mom. That is a lot of love. It does have a few steps but came together quickly. Next time I make it I will make the meat sauce in the morning. Then cook the noodles and assemble the 'pie' in the evening. Doing a bit of dinner prep in the morning is so helpful.

Spaghetti Pie
12 ounces thin spaghetti or vermicelli
1 pound lean ground beef
1 small onion, diced
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. pepper
28 ounce can crushed tomatoes
16 ounce tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese

1. Lightly coat a deep 9 or 10 inch pie plate with cooking spray and set aside.  Preheat the oven to 400 degrees F.
2. Cook the noodles until al dente according to package.  While the noodles boil brown ground beef. Add the onion, garlic, salt and pepper. Cook until the meat is cooked through.  Add crushed tomatoes, tomato sauce, dried basil and oregano.  Simmer the sauce over medium-low head for 10 minutes.
3. When the noodles are done, drain and return to the pot.  Immediately stir in the softened cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly incorporated. Stir in the cottage cheese, Parmesan cheese, and the mozzarella cheese.  Toss until the noodles are evenly coated.  Stir in 3 cups of the red sauce.  Keep the remainder of the sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle an additional 1/4 cup of Parmesan and mozzarella cheese on top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.  Let the dish rest for 10 minutes.  Cut into slices and serve with remaining red sauce.
--This makes 6-8 generous servings. Which is way to much for 2! It does reheat well so leftovers are great. I made 2 smaller pies and have one in the freezer for another day.
--The meat sauce was excellent on its own. It is easy to make and would be yummy on spaghetti.
Printable Recipe
Adapted from Mel's Kitchen Cafe

Simply Fresh Tomato Sauce

We have had beautiful fall weather in my little part of the world. Temperatures in the 70's and lots of sun mean that our gardens continue to produce. Our neighbor was kind enough to share his bounty. I have a bumper crop of parsley and basil, so this was the perfect dish I just had to make it. This was amazing over pasta, I added a few meatballs and we had a delicious meal.

Simply Fresh Tomato Sauce
2 tablespoons olive oil
1/2 medium onion. finely chopped
1 small stalk celery including the green top, finely chopped
2 tablespoons chopped fresh parsley  or 2 teaspoons dried
1 clove garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 pounds tomatoes, peeled I would also squeeze the seeds out or use a large can of crushed tomatoes
1 teaspoon tomato paste
salt and pepper
Heat oil in a large skillet on medium heat, add onion, carrot, celery and parsley. Stir, reduce heat to low, cover skillet and cook for 15-20 stirring occasionally. Add garlic, increase heat and cook for 30 seconds. Add tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce heat to low and cook uncovered until thickened about 15 minutes, stirring occasionally. Serve over pasta, top with freshly grated Parmesan cheese. This is one fresh meal!
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Salsa Verde

 

This salsa is so tasty that I would feel guilty if I didn't share it. I also don't want to forget about it--that is why it appears on my blog. Here is how my life goes. It is time to make menus, I really do this. It is empowering to walk in a grocery store and actually know what you want.  Anyway as I ponder food somewhere in the back of my mind I remember making a delicious salsa, the main ingredient being tomatillos. First I look on my blog, then my Pinterest boards--I spend way to much time looking. I start checking my favorite blogs looking for this familiar recipe. It comes back to me--it is on Kevin's Closet Cooking, he has about 50 salsa recipes (all look enticing). I scroll through them and finally find what I am looking for. Looking for a recipe can be quite the journey. Long story short, keeping a blog is the best way for me to keep track of the recipes I make and love. I also love sharing recipes that have proven to be winners in my book. My blog contains only recipes that I really make and share with others. Enjoy! Please excuse the bold italics (I really am not shouting at you). Sometimes blogger has a mind of its own--I'm not smart enough to fix it! 

Wow, that was quite the ramble for a salsa that is simply delicious! roasting the ingredients really adds flavor. This beautiful bright salsa is good with chips, on tacos, tostadas, quesadillas, etc. Mix it with equal parts chicken broth and a bit of cumin and you create the best tomatillo sauce--perfect in green enchiladas. I don't have photos of this but trust me they are delicious. Sometimes one is hungry--there is no time for photos!

 

Salsa Verde

1 pound tomatillos-husks removed and cut in half

1 small onion cut into wedges

2 jalapenos, seeded and cut in half (wear gloves when working with peppers)

2 cloves garlic, pressed

1/2 cup cilantro

1 lime, zest and juice 

salt and pepper
Put tomatillos, onion and jalapenos cut sides down on cookie sheet. Put under broiler until the skins blackened. You may have to remove the peppers first--it is easy to take the skins off the jalapenos. don't worry about the tomatillos. Put all the veggies in the food processor, give it a ride until everything is chopped up nice. Add lime zest and juice. Salt and pepper to taste.
Excellent served with chips--it is also an excellent sauce on tacos, enchiladas, fajitas.
Printable Recipe
From Kevin's Closet Cooking
 

Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
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Tartar Sauce

I don't often devote an entire blog post to a sauce--but this is just too delicious not to share. It makes up in a minute with ingredients found in your fridge. We have a freezer full of halibut--I can't imagine eating halibut without this yummy sauce.

Tartar Sauce
1 cup mayonnaise (for a lighter version use 2/3 cup mayo and 1/3 cup plain Greek Yogurt)
1/4 cup chopped dill pickles, I like Famous Dave's Spicy Pickle Chips
2 tablespoons chopped parsley
2 teaspoons lemon juice
1 tablespoon finely diced onion
1 tablespoon diced pimento (if desired)
Mix together and refrigerate. Delicious on halibut, fish tacos, fish sticks.
Printable Recipe

Sauteed Chicken in Mustard Cream Sauce

This delicious chicken can really be done and on the table with simple sides in 30 minutes. Not to bad for a weeknight meal. But this weeknight meal is good enough for Sunday Dinner or company. You will probably have everything in the fridge/freezer to made this great dish.

Sauteed Chicken in Mustard Cream Sauce
2-3 small boneless skinless chicken breast
(1 used one large breast and pounded it to a uniform thickness--not necessary with smaller pieces of meat. You want meat close to the same thickness so it will cook uniform--you your good judgement.)
1-2 tablespoon olive oil
1/4 cup chicken broth--I didn't have any open so I used hot water and 1/4 teaspoon concentrated chicken stock
1/2 cup heavy cream
2 scant tablespoons Dijon Mustard
1 teaspoon dried tarragon--a yummy underused spice. 2 tablespoons of garden fresh basil would have been yummy instead of the dried tarragon

Assemble all ingredient before beginning. Add oil to skillet, I used a heavy stainless steel skillet, set at medium heat for about 2 minutes till oil is smoking. Add chicken that has been salted and peppered to hot pan. Reduce heat to a medium low and cook for 5-6 minutes on each side. You want the chicken nice and brown and about 165 degrees. Remember meat continues to cook a few degrees after you take it off the heat. Remove the chicken to a warm plate and tent with foil.
Add chicken broth to hot pan stir up browned bits on the bottom of the pan, this is where the flavor hangs out.continue to stir and to reduce by half, it happens quickly. Add cream, desired herb, Dijon Mustard stir and reduce till slightly thick--it will also thicken as it cools Check for seasonings.. Slice your meat in serving size portions. Drizzle mustard cream over chicken.
I served this quick meal with microwaved carrots,sprinkled with a little brown sugar, butter and an oh so small amount of fresh Rosemary. Steamed baby spinach just needed a few drops of red wine vinegar.
One excellent meal in just 30 minutes.
Printable Recipe
This recipe comes from Everyday Food--Great Food Fast by Martha Stewart
Also on one of my favorite Blogs Let's Dish, Danelle always has something yummy on her blog--check it out.

BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
Printable Recipe

 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!

Mini Meat Loaves

Occasionally I will make a meal that will surprise even me! Now I am not a meatloaf lover, I don't really love meat. But..I have made Pioneer Woman's Meatloaf  with success. However--a big meatloaf is just too much for two and Greg didn't like the bacon on it (really)? So I tried a recipe on Mel's Kitchen Cafe for mini meat loaves and liked the concept. Now this is what is fun about cooking; I took what I liked about each recipe and came up with one incredible dish! I guess the moral of the story is, use excellent resources and you are bound to get a winner.
Why do I like this recipe? It is quick enough for a week night meal. It feeds our smaller family with leftovers for lunch (the leftovers were excellent I might add). Double it for a larger family. I like the crispy ends of meatloaf--this is almost all crispy ends, but there is plenty of tender burger in the middle. It is portion controlled--portion control is always a good thing, especially when something is so tasty that overeating would be easy!

Mini Meat Loaves
2-3 slices white bread
1/2 cup milk
1 pound lean ground meat (I did half ground beef and half ground pork)
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon seasoning salt
fresh ground pepper
1/4 cup minced flat leaf parsley
2 eggs, beaten
Tear bread in large bowl, pour milk over it and let sit for a few minutes. Add cheese, seasonings and eggs. Mix well. Add meat and mix together. Shape into 5 mini loaves. In a nonstick skillet heat 2 teaspoons of oil until shimmering. Carefully place mini loaves in hot pan. Cook 3-4 minutes until nice and brown, turn and cook another couple of minutes. Remove loaves and place on a foil lined sheet pan. Bake at 425 for about 15 minutes until cooked through or 160 degrees on a quick read thermometer.
While baking glaze meat with the following mixture:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
Serve meat with leftover sauce.
Printable Recipe

Wild Potato Topper

This fits in the 'why didn't I think of it' category! This yummy topping was served on baked potatoes at a Relief Society Birthday Party I attended with my sweet Mom. What a great way to serve toppings for baked potatoes--all in one dish.  This is not really rocket science but it is one great idea, and it is delicious.

Wild Potato Topper
1/2 pound butter--softened
1/2 teaspoon seasoning salt
1 cup sour cream (remove from refrigerator 30 minutes before using)
1 cup grated cheese--I used sharp
3 green onions--minced
1/2 cup crisp cooked bacon
Using a mixer beat butter till light, fold in seasoning salt, sour cream, cheese, onions and bacon. Store in refrigerator--remove 30 minutes before serving. Serve on baked or steamed potatoes. I'm sure it would be delicious on any steamed veggie!
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Berry Sour Cream Pie

It was my sweet Mother-in-Laws Birthday. I do think birthdays demand a special dessert. I reviewed my Pinterest boards, favorite treats and finally came up with what turned out to be a winner. I knew Geneel liked cheesecake, she also likes pie and fruit. I found a recipe on Jamie Cooks it Up that fit my criteria, I changed it to suit my needs. Mostly because I did not wast to go to the store so I made it with what I had in the freezer/pantry.

Berry Sour Cream Pie
Crust
I started out with a homemade graham cracker crust
1 sleeve of graham crackers, crushed
1/4 cup granulated sugar,
5 tablespoons of melted butter.
A pinch of salt
Add graham crackers to a food processor--process till smooth, finely ground.
Add sugar and pulse until combined.
Add butter and salt and pulse again to combined
Put damp crumbs in a deep dish pie plate--I used a stoneware pie plate. Evenly press crumbs on the bottom of the pan as well as up the sides. I use a small measuring cup and press the crumbs firmly in the corner and then up the side. Be patient--this might take a minute. Get the crust as even as possible. Put the crust in the freezer to chill.
You could also use a store bought graham cracker crust. A homemade or purchased regular pie crust.

Topping
3/4 cup sugar
1/4 cup cornstarch
10 tablespoons water
2 tablespoons lemon juice (fresh squeezed)
3 cups fruit--if frozen defrost it in the microwave for a minute of so. You want the fruit room temperature when you add it to the sauce.
dash salt
1/2 teaspoon vanilla
1 tablespoon butter
Mix cornstarch and sugar in a medium sauce pan stir well, add water and lemon juice. Heat on medium heat until mixture has thickened and is very hot. Stir rapidly so it doesn't lump. Add fruits and gently stir until mixture is thick, bubbling and shiny. Stir in salt, vanilla and butter. Pour sauce in a bowl, put in the refrigerator and cool to at least room temperature. I used one cup of blue berries and 2 cups of raspberries--it is what I had in the freezer.

Filling
1 8 ounce package of cream cheese--softened
1 cup powdered sugar
1 cup heavy cream (whipped)---you can use an 8 ounce container of Cool Whip in place of the cream, if you do, use all of the powdered sugar and vanilla in the cream cheese mixture.
3/4 cup sour cream
1 teaspoon vanilla
dash salt
In you stand mixer with a whip attachment whip the cream till soft peaks  appear. Add 1/4 cup of the sugar and 1/2 teaspoon of the vanilla. Don't bother to clean your whip. Using a rubber scrapper scrape the cream into a small bowl. Using the slightly dirty bowl and whip (it is ok today) add your softened cream cheese. Now cooks when I say 'softened' cream cheese I mean almost warm--very soft. Put it in the not so clean bowl, add the not so clean whip and whip the living daylights out of the cream cheese. Lumpy cream cheese is not fun in any dessert. Now is your moment to get the lumps out. Add the 3/4 cup sugar and beat again until very smooth and creamy. This is how your dessert will look. Add the sour cream, half teaspoon of vanilla and dash of salt. Beat gently again. You should have a smooth, dreamy, light almost white filling. Now with a rubber spatula fold in the whipped cream. Do not over mix once the whipped cream has been added as the cream will slightly deflate. No one likes deflated cream! Now you have one delicious filling!
Take the pie shell out of the freezer, add the creamy mixture to the pie and smooth.
Cover the white filling with the now cooled fruit filling. Don't try and overfill--it will make a mess. Scrape the leftovers into a small container and top you waffles, pancakes or french toast with it.
I realize that this pie looks like too much work but take it a step at a time and it will come right together. This recipe makes one deep dish pie or 12 individual tart servings. Purchase the cute little graham cracker shells, who doesn't like their very own dessert!
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Bleu Cheese Dressing

This deliciously creamy dressing was enjoyed even by my hubby who does not like Bleu Cheese. There a no big chunks of cheese just a wonderful flavor in a creamy dressing. This is good on a simple garden salad, with hot wings, on steamed veggies or on a baked potato. It just might be your new favorite dressing--move over Ranch! And it is easy.

Bleu Cheese Dressing
6 ounces bleu cheese
1/2 cup plus 2 tablespoons buttermilk
1 clove garlic, minced
1/2 cup plus 2 tablespoons sour cream
6 tablespoons mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Using a fork mash together the cheese, buttermilk and garlic. It seems impossible but after a few minutes it comes together. Add the remaining ingredients and chill. Enjoy--on many things!
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Tangy Korean Tacos

I occasionally watch Studio 5 - a local TV show. It has a cooking segment that often gets my attention. Someone demonstrated these Korean Tacos and I had to try them. It was Greg's Birthday on Sunday--perfect time to try a new food! I had some of my kids home so the timing was great.  Now, I am no stranger to Korean food. My brother spent a two year mission for our church (the Mormons) there. He often cooks Korean Feasts and invites us to share. Korean is delicious. Give it a try!

Tangy Korean Tacos

Korean Salsa
1 pint cherry tomatoes (very plentiful right now)
1 small yellow onion, chopped
1 tablespoon olive oil
2 tablespoons gochujang (Korean red pepper paste)
2 cloves garlic minced or pressed
1 teaspoon fish sauce
Turn your broiler on, with the rack in the upper third. On a foil lined baking sheet toss the tomatoes and  onions with the olive oil. Broil for 15 minutes, stirring half way thru until the onions are soft and the tomatoes have collapsed and are browned. Watch closely. You don't want to burn things and start over (how do I know?) Place the cooked onions and tomatoes in a tall sided container. Add the gochujang, garlic and fish sauce. Using an immersion blender--blend till smooth. Salt to taste.

Korean BBQ Sauce
3/4 cup orange marmalade
1/4 cup gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1 clove garlic--pressed
Place all ingredients in a small sauce pan and bring to a boil, lower temperature and simmer for 5 minutes.

Korean Cabbage Slaw
3 tablespoons olive oil
3-4 tablespoons lime juice
1 teaspoon fish sauce
3-4 cups of finely shredded Napa  Cabbage
2 finely diced scallions
1 tablespoon toasted sesame seeds
1/2 cup finely diced red pepper
3/4 cup chopped cilantro
In a large bowl whisk the oil, lime juice and fish sauce Add the rest of the slaw ingredients and toss. Allow to sit at least 20 minutes or as long as 6 hours before serving.

Now what do we do with all this?? To make tacos grill chicken breasts or tenders--baste with part of the Korean BBQ Sauce. I used thawed tenders--about 12-14 on a cookie sheet. I broiled them about 4 minutes on each side basting often. I then put them on a cutting board and sliced them. Meat is ready.
Warm or grill corn tortillas, we like the little ones--look for a fresh package (they bend easily). Put some meat on your warmed tortilla, add some slaw and a decent amount of Korean Salsa. Enjoy!! And do it again and again. You might also want to add a little more of the Korean BBQ Sauce. All of the flavors work so well together. It really is one of the best meals we have had in ages!   Printable Recipe 

 FYI, you can use Rotisserie Chicken and just add the BBQ Sauce to it--I have done both. I personally prefer cooking and basting the tenders. But the Rotisserie Chicken gets dinner on the table quicker! The sauces can be made days ahead; the slaw the day of. So it really can be a quick meal.
Don't be afraid of fish sauce--it is stinky no doubt but it gives a wonderful flavor that adds to the deliciousness of this dish. The gochujang (Korean Red Pepper Paste) was purchased at a Korean market. Walmart has a Korean BBQ Sauce that may be close but it has other ingredients not found in the gochugang from the Korean Market. Read labels the Korean Market gochujang has Glutinous Rice, Hot Pepper Powder, Soy Beans, corn syrup, salt and water. That is what you are looking for! I found some on Amazon--it's pricy about triple what you would pay at the Korean Market. So look for a Korean market!

I also think this would make a great salad. Put the slaw on your plate, top with BBQ sauced chicken. Add salsa to taste--yummy!

Quick Caramel Sauce

Want a caramel apple quick? Sometime I do and this is the perfect recipe for a quick caramel sauce. Delicious as a dip for apples, pears or any kind of fruit. Also a yummy topping on ice cream. Or just eat it by the spoonful--any way it is delicious.
I always have the ingredients to whip up a quick batch and who doesn't have a few apples hanging out in their fridge. It is perfect. I don't know where the recipe came from, I have been making it for years and can't believe it has taken me almost 500 posts to get it on my blog!
Enjoy--now!

Quick Caramel Sauce
1/2 cup brown sugar
1/3 cup light Karo
1/4 cup cream
2 tablespoons butter
Combine in small saucepan and bring to a boil. Turn heat down to a simmer and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Caramel will thicken as it cools. 
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That Yummy Veggie Lasagna

This yummy lasagna is meat free and delicious, perfect to share with a vegetarian new mother. I used my food processor to speed the process of cutting the carrots and zucchini. I also used it to grate cheese, put the cheese in the freezer for 15 minutes for easier grating. I won't lie--this recipe took almost an hour to get it ready for the oven. It also cooks an hour and then needs to sit. Allow plenty of time. This one dish meal is delicious! Please try it. Inspiration for this recipe came from a Pampered Chef Stoneware Sensations Cookbook. I believe it is out of print.

Lasagna Primavera – We just call it That Yummy Vegetable Lasagna

2 cups carrots, thinly sliced

2 cups small zucchini, sliced

8 ounces mushrooms, sliced

2 tablespoons olive oil

3 garlic cloves, pressed

¾ teaspoon Italian Seasoning

¼ teaspoon ground black pepper

1 can (14 ½ ounces) Italian seasoned diced tomatoes, drained

1 container (15 ounces) part skim ricotta cheese

1 egg
1/2 teaspoon salt
1/4 cup diced parsley

1 ounce fresh Parmesan cheese, grated, about ¼ cup

1 jar (16 ounces) white Alfredo pasta sauce

¾ cup milk

10 uncooked lasagna noodles (about 8 ounces)

3 cups (12 ounces) shredded mozzarella cheese

Preheat oven to 350 F.  Heat oil in large skillet or pan over medium heat.  Press garlic into oil.  Add sliced carrots, zucchini, mushrooms, Italian Seasoning and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes.  Remove skillet from heat.  Add drained tomatoes to vegetables; set aside.  In another bowl combine ricotta cheese, egg, salt.  fresh parsley and grated Parmesan.  In yet another bowl, (we love dirty dishes!!) combine Alfredo sauce and milk.

To assemble lasagna, spread ¾ cup of Alfredo sauce mixture over bottom of 9 x 13 pan.  Top with half of uncooked noodles in single layer (place 4 noodles lengthwise and 1 noodle crosswise, breaking noodles to fit).  The recipe actually says that…as if we couldn’t have figured it out on our own.  Press noodles into sauce.  Spread half of ricotta mixture over noodles. I had  a genius idea. I spooned the ricotta mixture in a large zip lock bag, cut a 1/2 inch slice off one corner. It was so easy to 'pipe' the ricotta cheese on the noodles. I was impressed with myself.  Top with half of vegetable mixture.  Sprinkle with half of mozzarella cheese.  Repeat layers, starting with ¾ cup sauce.  After layering, pour remaining sauce over top of lasagna.  Cover.  Bake 50 minutes.  Uncover, carefully, it says, and continue baking 10 minutes.  Remove from oven; let stand 15 minutes.  
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Crock Pot Honey Sesame Chicken

I do love Pinterest! When I'm making my menus each week I check the freezer and fridge for ingredients then I head to Pinterest and look for the right fit. I'm on a roll with my Crock Pot. I don't have a crazy busy life but I do like the convenience of putting a few ingredients in the Crock Pot, and then smelling it simmer away all afternoon.
It's summer, the days are getting warm, actually hot, turning the oven on can really heat up my west facing kitchen. The family gets hungry at 6 no matter the season! Using your Crock Pot can provide a tasty meal for a hungry family without heating up the kitchen. Summer and Crock Pots really do go together!
This Crock Pot Honey Sesame Chicken  from The Comfort of Cooking was easy to make, I added brown rice and a fresh fruit salad for one yummy meal. Next time I will add some steamed veggies too.

Crock Pot Honey Sesame Chicken
6-8 boneless, skinless chicken thighs--I remove all traces of fat, because I can!
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch mixed in 3/4 cup water
sesame seeds for garnish
sliced scallions for garnish
rice
Place chicken in bottom of Crock Pot and season lightly with salt and pepper. In a small bowl mix onions, garlic, honey, ketchup, soy sauce, oil; and red pepper flakes. Pour over chicken cook for 3-4 hours on low or 2 hours on high. Do not over cook as chicken will dry out. Remove chicken to a cutting board and shred. Mix corn starch and water, stir into sauce. Cover and cook on high for 10 minutes or until thickened.
Serve rice, topped with chicken and drizzled with sauce. Garnish with sesame seed and scallions. Enjoy!
Printable Recipe 

Other Crock Pot Favorites
Crock Pot Mashed Potato Soup
Potatoes Au Gratin in a Crock Pot
Pepperoncini Beef in a Crock Pot--always on the menu at Harris Family gatherings!
Crock Pot Chicken Tortilla Soup

Creamed Tuna on Cheese Biscuits

It's often dangerous to ask hubby what his favorite meal is. He loves my cooking but would often choose something quite simple like Beefy Macaroni  Skillet or his all time favorite, Creamed Tuna on Cheese Biscuits. We had this as a child--it was inexpensive to make and Mom always had the ingredients in the pantry. She made homemade bread so that is what we had the Creamed Tuna on. My Dad had a name for it that always caused laughs (I have 5 brothers). In an effort to keep this blog G rated I won't say his name but I'm sure you can guess it!
Actually served on these yummy Cheese Biscuits it was pretty tasty. It is a 30 minute meal and most certainly comfort food.
Greg's favorite meal
3 tablespoons flour
3 tablespoons of butter
2 cups of milk
1 can albacore tuna drained and flaked
Make a rue with the flour and butter, boil for one minute. Add milk and stir rapidly with a whisk to remove all lumps. You should have a smooth sauce. Add tuna, salt and pepper to taste. Serve over Green Onion and Cheese Biscuits. Your hubby will love you forever. This meal has childhood memories.
[Printable Recipe]

 One Year Ago.......Pistachio Cherry Ice Box Cookie SRC
Two Years Ago......Beefy Macaroni Skillet--Greg's Favorite Meal
Three Years Ago....Make Ahead Pasta Sauce
Four Years Ago......Crustless Ham and Artichoke Quiche
 This is a yummy list of dishes--try one today.

That Really Good Pasta

I often associate food with what is happening in my life. This pasta came along when we were going thru some tough times. I had a house full and made this yummy pasta. It was comfort food--just what we needed at that moment. I never could remember the name of it, we just referred to it as "That Really Good Pasta". Life was chaotic at that time and somehow I lost the recipe. We searched and finally found the source. It came from a great blog, "Get Off Your Butt and Bake". If I only had one day left on earth...I'd want this Pasta, she claims. And I think I would agree!

Life has slowed down a bit and I made this pasta again--it was still as delicious as I remembered it. My daughter was doing the food for a luncheon for 30 women. She made this pasta, it was a hit. This recipe may seem labor intensive but all the components can be made ahead and then assembled at meal time. That is a plus when feeding a crowd.

Why is this so good? Is it the bacon or the fried ham, it may be the asparagus or the creamy sauce. All I know is that it adds up to one amazing dish. Try it soon.

That Really Good Pasta

1 1/2 cups diced cooked chicken (rotisserie works great)

1 cup diced fried ham

1 cup crisp bacon for the sauce

1 cup crisp crumbled bacon for the top

1 diced Roma tomato (squeeze the juice out)

6 stalks of cooked asparagus, or cooked broccoli can be used

1 cup grated Parmesan Cheese for sauce plus additional for the top

Pasta--whatever you like, mini bow tie works great

Sauce:

1 cup cup milk

1 cup chicken broth

1 cup whipping cream

1 cup grated cheddar cheese

1 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

a few sprinkles of red pepper flakes

1 teaspoon sugar

1/2 teaspoon cracked black pepper

2 tablespoons fresh lemon juice

Directions:

Fry bacon till crispy, remove to a paper towel lined plate to drain. Fry diced ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of brown sugar on the ham, cook until brown sugar is caramelized and the ham is golden brown. Set aside

Melt the butter, add the flour and stir for a minute. Add seasoning and whisk together until bubbly. Whisk in the milk, cream and chicken broth. Stir constantly until you have a smooth thick sauce. Lower heat and add the grated cheddar and Parmesan cheese. Stir till melted and smooth. Add 1 cup of the crisp bacon, the fried ham and the chicken and lemon juice.  Cover pan and keep on very low heat. Cook pasta till al dente. I would cook about a pound of pasta--but you might not use all of it. Drain pasta.

Plate pasta, pour sauce on and top with crisp bacon, asparagus, diced tomato and Parmesan cheese. If sauce seems too thick add a bit more broth or milk. Or mix sauce with pasta--make sure you don't have too much pasta. You can always add more pasta but you can't take it out! Top with bacon, cheese, diced tomato, asparagus and Parmesan cheese.

Leftovers make a great lunch. Warm it up in a saucepan--don't let it get too hot.

Recipe from, Get Off Your Butt and Bake , thank you very much!