Thanksgiving 2017

Thanksgiving 2017!

I want to make sure I have access to these links for future years. Maybe some of you will find it helpful as well!

Turkey. 13.5 lb butterball again. Only 99c pound at Costco. Took about 3.5 hours at 325F. 

Gravy (Similar to what Mel describes above): Poured chicken broth (homemade earlier in the week) in the bottom of the roasting pan as soon as the turkey came out. 1/2 C butter (8 oz stick) melted, whisked in 1/2 C flour over medium heat. Added warmed broth (2 C chicken broth plus 1-2C from turkey). Whisked until thickened. Used medium saucepan.

Potatoes. Jordan loves the Bristish Roast potatoes so we did these instead of mashed this year. Instead of boiling we used the Instant pot (it was bigger and less messy!). I did it for 10 minutes, but next year will likely only do for 6 minutes. We did about 8-10lbs of potatoes, gold yukon. Was three sheet pans worth. 

Stuffing. Loved that it was stovetop! Used homemade chicken broth. Simple and tasty. Perfect amount. I'll likely add some mushrooms next year. No one really like stuffing but me anyway! (And my guests). Not too soggy, so that was a plus. 

Appetizer: Cranberry salsa cream cheese dip. So yummy!

Same as last year:

Cranberry sauce (except I learned you must taste it! I like mine tart but I only used 1/2 C sugar like last year but this year was even too tart for me!). 

Lion house rolls (my sister brought rolls instead)

Roasted asparagus (tossed in olive oil and salt and stuck in for the last 8 minutes of the potatoes roasting at 450F.

Desserts:

I finally braved making all my own pie crusts and it was worth it! I made the pie dough Monday and let them sit in the fridge. Made the fillings Wednesday and then assembled and cooked Wednesday evening. So yummy! 

Pie Crust (Only change - I used all butter. I followed her tip of freezing and grating the butter).

Berry Pie (used this blueberry pie recipe but with mixed berries from my freezer). Next year want to try with just blackberries.

Pumpkin Pie (Libby Pie recipe, except used fresh canned pumpkin so it took about 20 minutes longer to bake as more liquid and the consistency was different, but still yummy!)

Apple Cranberry Pie - so delish!

As usual: Chocolate Mousse Pie

My sister brought pumpkin rolls!

We also had 5 martinelli, crackers for dipping, pomegranate, and 4 bowls of fresh berries: strawberries, blackberries, blueberries, and raspberries. Costco has such great produce (and I am a member for the first time ever!).

So, thanks to Melskitchencafe and A Bountiful Kitchen, my Thanksgiving dreams came true:)

Roll out:

Monday: Completed grocery shopping (most done on Friday) and made pie crusts.

Tuesday: Made chocolate mousse pies x2, toasted the bread for stuffing, made chicken broth, made cranberry sauce, prepped pomegranate. (Also planned to prep and sautee the stuffing veggies, but didn't).

Wednesday (Jordo's birthday!): Made cranberry salsa that evening for the dip, made the pie fillings in the afternoon and then assembled and baked that evening. 

Thursday: Would've made rolls. Instead made salad (apples, craisins, pumpkin goat cheese, walnuts, red onoin, tomatoes over bed of mixed greens). Stuffing on stovetop while potatoes were roasting.

Washed berries. Asparagus prep. And assisted Jordan with the turkey, potatoes, and gravy. 

We also bought nicer disposable plates and silverware so clean up was easy (we didn't have enough real dishware). 

Next year: plan to set table night before. And set out dishes and bowls with post its for what goes where (did the day of instead). Jordan also is asking to try a crumb top for the apple cranberry next year. I need to make whipped cream earlier in the day. It was too loud and long afterwards. Trying to figure out what more I can do before the day of! It was pretty relaxing this year. As above, make berry pie with just blackberries (instead of mixed berries).

Full Heart!

Tuscano Chili

Tuscano Chili

Ingredients:
1 lb italian sausage (or turkey sausage), we use mild
1 large russet baking potato, sliced in half and then in 1/4 inch slices
1 large onion, chopped
2 garlic cloves, minced
1 can pink (light or dark) kidney beans
1 can white beans (any type you prefer)
2 cups kale, chopped (large stems removed)
4 C chicken broth
2 C water
1 C heavy whipping cream
Optional: Add 1/4 C bacon bits (I usually don't)

Directions:

1. 1.Brown sausage in your soup pot, breaking into small pieces.
2. 2.Add chicken broth and water to pot and stir.
3. 3.Place onions, potatoes, garlic, and beans in the pot.
4. 4.Cook on medium heat until potatoes are done (about 15 minutes).
5. 5.Add bacon (if using).
6. 6.Salt and pepper to taste.
7. 7.Simmer for another 10 minutes.
8. 8.Turn to low heat.
9. 9.Add kale and cream.
10. 10.Heat through and serve.

Source: Adapted from http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Rumbi Island Aloha Mango Chicken Salad

White chicken breast meat cut into chunks (about a cup)
3 cups chopped Romaine Lettuce 
1/3 cup red pepper diced into pieces
1/4 cup red onion, sliced very finely and then diced tiny
feta cheese crumble a tablespoon over each salad when serving
1 mango diced into half inch squares
slivered almonds
tortilla strips over the top

Citrus Salad Dressing
1/4 cup frozen orange juice from concentrate (I just did 1/2 C of orange juice)
1 Tablespoon fresh lime
1/3 cup rice vinegar or apple cider vinegar (I did rice vinegar)
1/4 cup sugar 
1/3 cup salad oil
1/4 teaspoon ginger
1/4 teaspoon Lawry's or Johnny's Seasoning Salt
A few shakes of pepperI prefer to set all the ingredients out in their own bowl and everyone can dish up the quantities they like.  And it also keeps longer in the fridge when it's not combined.

Ready for Autumn Salad

Ingredients

• Sweet potato
• Olive oil
• Cayenne
• Paprika
• Chilli powder 
• Salt
• Pepper

• Chicken
• Apple cider vinegar 
• Soy sauce or honey bbq sauce
• Brown sugar

• Pumpkin seeds
• Water
• Butter
• Brown sugar
• Cayenne

• Lettuce
• Green onion
• Feta
• Green apple
• Grapes or cranberries
• Brianna's salad dressing... The one with a strawberry on it

Directions

1. Heat oven 450F
2. Cut sweet potato into small cubes
3. Put in pan, drizzle in olive oil. Sprinkle cayenne, paprika, chili powder. Toss. Put in oven. About 25 min.
4. Put chicken in pan on low with brown sugar, table spoon or two of apple cider vinegar, and soy sauce or sweet bbq (I did a tablespoon of both) cook on low
5. Put a handful of pumpkin seeds in a tablespoon of water and boil in water until water is gone. Then add a tablespoon of butter and a tablespoon and then some of brown sugar and a sprinkle of cayenne. Stir to a bubbly boil until slightly thicker. Arrange in pan so none are overlapping, and remove from heat. It will probably turn into a type of brittle almost and that's okay. Just break apart once cool.
6. Cut lettuce, green pepper, Apple and grapes.
7. Put together with feta, nuts, chicken, and sweet potato 

Notes

I think I must be ready for the Fall... apple, sweet potato, pumpkin seeds? Geeze! Anyway, today when I opened up my fridge, wondering what to make for dinner, I looked at my sweet potato and remembered a salad Lindsay made one time for the family. And it just went from there. Jeff said it was one of the best salads he's had in his life... So maybe you'll like it too. Sorry for no measurements. If you have questions just text me. It took me about 40 minutes to make with three crazies running around and melting down. The salad looks really pretty with all the color.  Enjoy!

Skillet Meat Loaf

Ingredients:

• Ground Beef (about the size of six decks of cards)-- sorry I have a hard time measuring meat
• 3 eggs (whisked)
• 1/2 cup flour
• 1/2 onion (minced)
• 1/2 bell pepper (diced)
• 3 large mushrooms (chopped)
• salt and pepper
• two cloves garlic (minced)
• tsp cayenne
• tsp chili powder
• tsp thyme
• tsp parsley
• 2 pieces of whole wheat bread
• 1/2 lemon
• ketchup

Directions

1. Saute the onion, bell pepper, mushrooms, garlic in a large skillet. Add all the seasons and spices and let it cook until wilted.
2. Meanwhile, get the thawed but raw ground beef and add it to the whisked eggs and flour.  Mush it around with a fork or your hands until mixed.  
3. Once the veggies are cooked add them into the bowl with the beef and mix.  Squeeze the lemon into the mixture too and tear up the bread into small pieces and  mix.
4. Poor the mixture back into the large skillet you used to cook the veggies, and smoosh it flat on the pan and evenly.  Cook on each side on a medium high heat.  Kind of like a hamburger.  Before you flip the first time squirt ketchup all over the top, once you flip it after five or so minutes squirt it on the new side that's up.  
5. Continue flipping Until the meat and egg is cooked.  Wait as long as you like to flip.  The longer you wait the more of a crust it will form and look more like a meat loaf.  

Notes

I made this recipe up today, and it is one of my favorite ground beef recipes.  It will feed about three adults.  It tasted pretty fresh for a ground beef dish.  I don't like ground beef much, but I've been making chicken every night for two weeks straight so we needed to change. But  I'm so sick of cream of mushrooms/chickens, and spaghetti, and lasagnas.  So it was a nice change.  LOVED the zest.  Enjoy.  

Asian Chicken Salad

 

Salad:

Romaine Lettuce mix

Purple and Green Cabbage

Carrots

(for the above items I have found it is easiest to buy the packaged salad mix called "field greens" it has all of those items already in it, or buy a bag of romaine and a small bag of broccoli slaw.)

Green onions

Slivered Almonds

Brown Rice Noodles

Put all these items in a bowl and mix well

Breaded Chicken (Costco) or Grilled Chicken

Dressing:

Put all items in a blender and mix until combined well.

1 Clove garlic

3/4 cup sugar

1/3 cup apple cider vinegar

1/4 cup purple onion

1 tsp dijon mustard

1/4 tsp salt

1/2 cup mayo

1/2 cup veg oil

1 Tbs Poppy seeds

I usually try to make it in the morning so it has all day for the flavors to combine.

Make as side salad, or serve in warm bake at home tortillas.

*We ate this at a girls Christmas party.  AMAZING.  My new favorite dinner or lunch.  If eating with tortillas, never mix dressing with salad before.  Keep them separate so you can store salad in fridge for days. I promise, it stays good.

Cincinnati Chili

Ingredients:

• 2 lbs ground beef
• 1 finely cut onion
• 1/4 c chili powder
• 2 t cinnamon
• 1 t cumin
• 1/2 t allspice
• 1/4 t clove
• 2 bay leaves
• 2 oz Mexican hot chocolate squares
• 2 cans broth
• 1 can tomato sauce
• 1 can crushed tomatoes
• 3 T. vinegar plain or apple cider
• cayenne pepper to taste
• 1/2 t. oregano
• Salt and Pepper to taste

Directions:

Put everything in huge pot and stir while simmering. Do not brown meat, when meat is cooked turn to low and simmer.  To make it into the traditional "Mile High Cincinnati Chili" boil noodles, to put the chili on, then add toppings such as raw onions, lots of cheese, coconut, green onions, pineapple, craisens, peas, olives, etc.

Notes:

This is the best chili I have ever tasted.  I don't like beans in mine like the pictures, but the spices andMexican  chocolate make it so sweet and good. The cinnamon and clove especially.  It sounds really weird to serve it on top of noodles with all those toppings I listed in the directions, but believe me it is really good!

Source:
Recipe from my sister Evelyn
Picture

Skillet Cilantro and Lime Fish Tacos

Skillet Cilantro and Lime Fish Tacos

INGREDIENTS

• 1 teaspoon olive oil
• 1 small white or yellow onion, finely chopped
• 4 garlic cloves, finely minced
• 1 jalapeno pepper, seeded, membranes removed and finely diced
• 2 ripe tomatoes, chopped (about 2 cups)
• 3 tablespoons fresh lime juice (from about 2-3 limes)
• 1 pound tilapia, flounder or other mild white fish fillets, rinsed and patted dry
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 8 5-inch white corn tortillas
• 1-2 ripe avocados, sliced
• Lime wedges and cilantro for garnish

DIRECTIONS

1. In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.
2. Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.

Notes: 

I have never eaten fish tacos in my life so I have nothing to compare these to, but I (and the family) LOVED them! Super easy, quick, healthy, fresh, and tasty. We have a gas stove, so it was easy to warm up the tortillas and toast them a bit right on top of the gas burner - a bit on each side. We try and have fish weekly and this is definitely making into the regular rotation!

Credit:

http://www.melskitchencafe.com/skillet-cilantro-and-lime-fish-tacos/

One Pot Basil Tomato Pasta

One Pot Basil Tomato Pasta

Ingredients:

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced (I minced mine and did 6 cloves)
• 1/2 teaspoon red-pepper flakes 
• 2 sprigs basil (6-8 leaves, or more!), plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Directions:
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-11 minutes.

2. Season to taste with salt and pepper, garnish with basil. Serve with oil and Parmesan.

Notes: I had this pinned for awhile but I was totally skeptical. No sautéing? Just throw it all in and it will turn out fine 10 minutes later? Well, after making it on Sunday, I am converted! It was simple but fresh and delicious (all the kids gobbled it down). Plus, it's very much my style to just throw it all in and let it cook:) 

Source: http://www.marthastewart.com/978784/one-pan-pasta. Picture: http://www.joyouslydomestic.com/2013/10/one-pot-tomato-basil-pasta-martha.html

Black Bean Smothered Sweet Potatoes

Black Bean Smothered Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes (optional: 1 t cumin, 2 T olive oil, 1 t salt, dash pepper  - if roasting)

• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 15-ounce can black beans, rinsed 
• 2 medium tomato, diced 

Toppings: 

• sour cream
• chopped fresh cilantro
• diced avocado
• fresh lime juice

Directions:
1. For sweet potatoes, you can cook them two ways: baked or roasted.
-Baked: Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) 
-Roasted: OR You can peel, dice into large bite-sized pieces, toss with some olive oil, 1 t cumin, 1 t salt, dash of pepper. Spread on a cookie sheet and roast at 450F for about 30 minutes, turning half way through. I've tried both ways (baked or roasted) and love both. 

2. For the black bean "smothering": sautee the onion in the olive oil over medium heat until translucent and then add the garlic and spices and salt, cooking for one more minute. Then add the beans and tomatoes until heated through and tomatoes start to let out some of their juices. 

3. If baking the sweet potatoes, when just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Alternatively, serve the roasted sweet potatoes and top with the black bean mixture. Top with desired toppings (listed above). 

Notes: My sister Corinne served the baked version over the Christmas holiday. We all loved it! I LOVE these flavors. These flavors are very similar to the black bean and sweet potato burritos and the stacked roasted veggie enchiladas that I have posted before. I love the subtle spice and southwest flavors matched the sweetness of the sweet potato. I also love all the whole foods this provides and how filling it is! 

Source: Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Black-Bean-Smothered-Sweet-Potatoes_UCM_442433_Recipe.jsp

Cream Cheese Chicken Enchiladas

~CREAM CHEESE CHICKEN ENCHILADAS~

Ingredients:

5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve. Enjoy!  

*We garnished with tomatoes, spinach and a dollop of sour cream!  So yummy! I have had this recipe saved in my "drafts" in my email for months.  I can not remember for the life of me where it came from!  It is sure yummy though, whoever came up with the recipe! :)

Roasted Red Pepper Chicken Melts

Ingredients:

• 7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
• 1 clove garlic, chopped
• 1/2 cup mayo
• 1/2 teaspoon fresh lemon juice
• kosher salt and black pepper
• 2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
• 1 cup shredded mozzarella cheese, or several slices
• a handful of fresh basil leaves
• 1 large french baguette (about 24″ long) or 4 large hoagie buns

Directions: 

Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.

Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Top with basil leaves.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

Notes:

I like to make these open faced. We have made them about once/week since discovering them last month. Jordan especially LOVES them. I sometimes use rotisserie chicken so I barely have to turn the oven on (it heats up our apartment so badly!). I place the basil under the cheese before I toast it. We have it with fresh fruit and it's a perfect summer meal! 

Recipe and picture from: http://www.ourbestbites.com/2013/05/italian-chicken-hoagies-with-roasted-red-pepper-sauce/

BBQ Chicken Pizza

Flat Bread/Pizza Crust (We buy packages of flat bread from Costco and just use those)

BBQ sauce

Grilled Chicken (I use 1 chicken breast for 4 flat breads.  I just cut it up in small pieces, cook in olive oil over the stove, season with salt and pepper)

Caramelized onions (I cut up a yellow onion and cook it in butter and brown sugar.  Sorry I dont have measurments, I just do whatever)

Cilantro (Or green onions if you dont have cilantro)

Mozzarella cheese

Cook at 375 for 20 (ish) minutes

Honey Lime Tilapia

Honey Lime Tilapia

Ingredients:

Fish and Marinade:

• 4 tilapia fillets (about 4-5 ounces each)
• 2 tablespoons lime juice (from 1 large lime)
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely minced

Coating and Cooking:

• 1/2 cup all-purpose or whole wheat flour (I used whole wheat)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil

Directions:

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
3. Serve immediately with lime wedges.

Notes:

We try to have fish once a week. I love salmon but have recently started trying out tilapia. I love these flavors, lime is so refreshing. I also love how quickly fish cooks! I love the crispy coating! Make sure to have it hot enough (but not too hot!) and wait 3-5 minutes per side to ensure the coating stays on and gets nice and crispy. I served with brown rice, steamed broccoli, and watermelon. 

Recipe and picture from: http://melskitchencafe.ziplist.com/souschef?url=http%3A%2F%2Fwww.melskitchencafe.com%2F2013%2F03%2Fhoney-lime-tilapia.html

Stacked Roasted Vegetable Enchiladas

Ingredients:

• 1 poblano chile, cut into matchsticks (I used a finely diced jalapeno)
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernels, fresh or frozen (I left these out as I am not a huge corn fan)
• 3 T heat-safe oil like grapeseed or coconut (I used olive oil)
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 corn tortillas, torn/halved 
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• optional toppings: sour cream and thinly sliced scallions, avocados or guacamole

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Notes:

I love roasted vegetables! These southwest flavors are so yummy and I especially love the roasted sweet potato - yum! This is a colorful and beautiful dish and my boys didn't mind all the veggies. A tasty and filling meatless meal. Tastes fresh and flavorful! Served with spanish rice and watermelon. I think I will add some black beans next time as well.  Again, can be prepared in the morning and then baked in the evening. 

Recipe and pic from here: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos

Ingredients:

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions:

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through (I did this and it kept them nice and soft!). Serve immediately.

Notes:

I LOVE the taste of sweet potatoes in southwest flavored dishes - a recently discovered favorite! This is a filling vegetarian meal, which I'm always on the lookout for. I found myself craving these for lunch all week! The boys enjoyed them as well. The filling can easily be made ahead of time, which helps for quick evening meal prep. Served with a side of spanish rice and fresh mangoes. 

Recipe and pic from: http://www.melskitchencafe.com/2013/02/black-bean-and-sweet-potato-burritos.html