Chicken Peanut Soba Slaw

Made this tonight and found it addictive!  I modified the original recipe a bit, so I figured I'd write it down here.  I added more noodles than the original and tossed in chicken to make it a complete meal instead of a side. Absolutely loved it!  Makes a ton, so this will feed the fam. You can add more slaw ingredients to make it more veggie heavy if you want, but this was great as-is.

Slaw:

8 oz. whole wheat spaghetti

2 c. cooked chicken or rotisserie chicken

1 bag (8 cups) slaw mix

Sauce:

1/2 c. peanut butter

3 Tbsp rice wine vinegar

3 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp honey

1 Tbsp grated fresh ginger

2 cloves minced garlic

Garnish:

lime wedges

cilantro

chopped peanuts

green onion

sriracha

1. Cook and drain noodles.

2. Mix in large bowl with chicken and slaw mix.

3. Combine sauce ingredients until smooth. Add a little water if too thick. (Should be drizzle-able.)

4. Drizzle sauce over slaw/noodle mixture in large bowl.  Toss with tongs until coated evenly.

5. Sprinkle with cilantro and/or green onion and peanuts, and serve with lime wedges and fresh cilantro. Sriracha if you want a little spice. 

adapted from: Cookie and Kate

Salted Caramel Butter Bars

My new choir is super fun.  Each month one section is in charge of birthday treats, and they put out a spread of snacks before rehearsal and then we nosh and visit and sing Happy Birthday to everyone who has a birthday that month.  This recipe comes from the 2nd Soprano section (My section!).  I took one bite of these, and then turned to Judith, who made them, and said, "Oh my goodness, how much butter is in these?"  She replied, "You don't want to know, just enjoy."  She has shared the recipe with me, so now I know exactly how much butter is in them!  

I must confess, I haven't made them myself yet.  I plan to do so for our upcoming book club meeting, but the recipe was in a hard to find facebook post, and I don't want to lose it. 

Salted Caramel Butter Bars --let go and let butter

1 c unsalted butter, room temp
1.5 c powdered sugar
1 c granulated sugar
4 c flour
1 package caramels
1/3 c half and half, whole milk or cream
1 tsp vanilla
Kosher or sea salt (or flavored salt if you’re wild)

1. Preheat to 350. Prepare a 9x13 by lining with sprayed parchment. 

2. Cream butter and sugars. 

3. Add flour and mix till smooth. 

4. Pat half the dough into prepared pan, and bake for about 20 min or so, until just beginning to brown (may take 25). Place other half of dough in the fridge. 

5. Meantime, melt caramels, milk and vanilla either in microwave or stovetop. Stir till incorporated and smooth. 

6. Pour over hot first layer as evenly as possible (difficult to spread). Sprinkle generously with salt. 

7.  Moosh the rest of the dough on top of the caramel layer, sort of flatten out chunks. Does not have to be perfect at all. 

8. Bake another 25 min or so, until lightly browned. Remove from oven and cool in pan for about 30 min. Lift parchment from pan and place on cutting surface. When completely cooled, cut into bars, and then into triangles. 

Just enjoy them. Don’t think about it too much.

source: Judith B.

Lasagna Soup

Apparently this is a lighter version of a Paula Deen recipe. I've never tried the original, because this one is plenty flavorful and filling.  It really does taste just like lasagna!

Lasagna Soup

2 tsp olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken lasagna noodles (You can use whole wheat noodles for an even healthier version.)
1/2 cup chopped fresh basil (I didn't use quite this much.  I think I used probably half that.)
3 tablespoons grated parmesan cheese

1/2 cup shredded mozzarella cheese (again, you could go low-fat here, but I don't)

1.  Heat olive oil in a large pot or Dutch oven over med-high heat.  Add sausage, onion, bell pepper, and garlic.  Cook until sausage is browned and veggies are tender, about 8-10 minutes.

2.  Add broth, tomato sauce, tomatoes, salt, and crushed red pepper.  Simmer about 20 minutes on medium-low heat for about 20 minutes.

3.  Bring back up to a boil, and add noodles.  Cook on medium heat, uncovered, until noodles are done, about 10-12 minutes.

4.  Remove from heat, and stir in basil and cheeses.

Serve with breadsticks or warm crusty bread.


source:
The Deen Brothers

Fire-Roasted Tomato Soup

If you want to go a step above opening a can of Campbell's tomato soup, this is your recipe.  It takes only slightly longer to prepare and is much creamier and tastier.  I like to serve it with grilled cheese sandwiches.
Note that it didn't all quite fit in my blender, so either do it in two batches or just use an immersion blender.

Fire-Roasted Tomato Soup

2 (28oz.) cans crushed tomatoes
1 (14.5 oz) can fire-roasted diced tomatoes (or Italian diced tomatoes)
1 cup heavy whipping cream
1 1/2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

seasoned croutons

1.  Process all ingredients (except croutons) in a blender until smooth and pour into a large saucepan or use an immersion blender in the saucepan.
2.  Cook over medium heat 15 minutes or until thoroughly heated.  (Do not boil.)

top individual servings with seasoned croutons.  (I like the Texas Toast Cheese & Garlic ones.)


source:  emeals

Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Meatball and Orzo Soup

I'm a HUGE fan of soup, but it is sometimes hard to find one which garners as much enthusiasm with the kids as it does with me.  This one comes close.  It's also extremely easy to make and comes together quickly. And if you use turkey meatballs it's quite healthy as well.

Meatball and Orzo Soup

1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced
2 carrots,finely diced
1 1/2 tsp.minced garlic
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz.  petite-diced tomatoes, with their liquid  (I will also sometimes use Italian or Fire-Roasted tomatoes for an extra boost of flavor.)
1 lb. pre made meatballs or turkey meatballs (I like the Italian Meatballs at Aldi the best.)
1/2 cup ditalini noodles or orzo
3 cups fresh spinach, coarsely chopped
dash of crushed red pepper, optional (I leave this out for the kids, as they don't like the heat.)

1. In a largestockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes.
2.  Add the broth, water, and tomatoes, cover it, and bring it to a boil. Add the meatballs and orzo, and stir frequently for a minute or two so the noodles don’t stick to the bottom of the pot. Add crushed red pepper, if using.  Simmer the soup for 15 minutes, partially covered, stirring occasionally.
3.  Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.

As with many soups, I like to serve it with my perfect Bread Machine Dinner Rolls.


source:  Mom Made Foods

Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe

Basic Bread/Cinnamon Bread/Whole Wheat Bread

This is my friend Laura's bread recipe.  I'm going to just copy and paste it here exactly the way she gave it to me because it's perfect.

It is a large recipe as it makes 3 loaves.  I don't have a KitchenAid mixer (yet) so to make it work in my 11 cup food processor I made the following changes:
I cut the recipe in half and processed them separately then combined the dough to rise and still got 3 loaves, or just did half and either had 2 small loaves or 1 large one.
In the food processor I added nearly all the flour (3 cups if doing a half batch) right away.  Otherwise the food processor gets gummed up.  Then add wet ingredients slowly while processing until it forms a ball.  Usually I'll need to add about another 1/2 a cup of flour here to make it the right consistency.  Your mileage may vary.

I do the glaze differently too. I do a 1/4 c. melted butter and 1 tsp vanilla to 2 c. powdered sugar.  If it needs to be thinned I add a T of milk or 2.

Otherwise I follow the recipe.

Basic Bread recipe

2 cups warm water
2 tbs yeast
1/3 cup sugar or honey
Let proof 5-10 minutes

Add to yeast mixture
1/2 cup oil
2 eggs- beaten
1 tbs salt
4 cups flour
*to make cinnamon rolls, add 2/3 cup Greek yogurt or sour cream and 1 extra egg
Mix till smooth

Add 2-3 cups of flour till the dough forms a ball and pulls clean from the side of the bowl.
Leave in the mixer bowl and cover with plastic wrap or towel. Let rise till double-1-2 hours depending on the room temp.

When doubled, turn mixer on and kneed dough for 5-10 seconds.

For basic sandwich bread:
Turn out dough onto floured surface and divide into 3 equal parts. Form into loafs. Let rise till double in greased bread pans. Bake at 350 for 30 minutes. Butter the top while hot for extra flavor and calories.

*Flour grains can be adjusted for unique results as long as they total a minimum of 6 cups. For example: 3 cups white flour, 2 cups whole wheat flour, 1 cup ground flax seed.

Cinnamon loafs:
Turn out dough onto a floured surface and divide into 3 parts. Using one part at a time, roll out dough till it measures about 12"x18". Sprinkle evenly with 1 cup of brown sugar and dust evenly with 3tbs cinnamon.  Starting with the long edge roll dough to form a long tube. Twist each end of the tube till the middle twists onto its self and doubles over. Place in greased bread pan and let rise till double. Bake at 350 for 30 minutes. Remove from pans promptly to cool.  Butter the top while hot.  Frost when cool.

Cinnamon rolls:
Divide dough into 2 equal balls. Using one at a time, roll out till it measures about 8"x12".  Sprinkle surface with 1 cup brown sugar and 2-3 tbs cinnamon. Starting at the long edge, roll into a tube. Cut the tube into 2" rounds. Place in a greased 9"x13" pan and let rise till double. Bake at 350 for 17-20 minutes. Butter when hot. Frost when cool.

Frosting:
2 cups powered sugar
1 tbs vanilla

Mix till smooth and adjust to desired consistency.

Pizza crust or focaccia:

Eliminate the egg from the dough mixture and use olive oil in place if vegetable oil. Let rise once and divide in half. Roll out and add desired  toppings. Skip the second rise and bake at 375 for 30 minutes. This is defiantly a soft crust pizza, but that's the way my kids like it.

This is my go to whole wheat recipe. I cut it in half because a full recipe is too much for my mixer. Halfing the recipe make 2 nice sized sandwich loafs. 

Whole Wheat Bread

Grind 9 cups of wheat (hard red, hard white, or combination) This will grind into about 14 cups of flour 

3 T. yeast

5 cups warm water

¼ cup sugar

Combine; let sit for about 10 minutes. 

Add:

8 cups wheat flour

2/3 cup oil

2/3 cup honey

2 T. salt

½ cup vital wheat gluten*

2 T. dough enhancer** (optional; will increase shelf life) 

Mix for a minute or two. (I use my Kitchen Aide mixer, but you can use electric beaters)

Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl.  If mixing by hand, add enough so it’s not too sticky.  Knead for about 7-10 minutes

Shape into 4 - 5 loaves.  Put in greased pans.

Place in cold oven to rise for about 45- 60 minutes.  Leaving pans in the oven, turn oven on to 350. 

Start timing and bake for 30 minutes. For easiest slicing, cool completely.

Source:  Laura S.

Pancakes

Update:  If you've tried these before and they didn't turn out well, there's a reason for that.  I left off an ingredient.  Baking powder!  Without it they turn out really flat.  My husband made them once off of this blog and I insisted he must have read the recipe wrong because they were just off.  After checking it out this morning I realized the baking powder was missing.  It's corrected now, so happy cooking!


I did a post about waffles a few days ago, so it follows that pancakes should make an appearance too.  Again, these are done by scratch, but take just a few minutes.  I double this recipe for my brood of 6, which gives us some left over.

If you have don't have a griddle or griddle pan, I highly recommend this double burner reversible griddle.  It makes making pancakes super fast.

I'm including some variations at the bottom as well. 

Pancakes

1 egg
1 c. flour
3/4 c. milk (I usually add about another 2 Tbsp)
1 Tbsp. brown sugar
1 Tbsp. (level) baking powder
2 Tbsp. vegetable oil
1/4 tsp. salt
cooking spray or butter

1. Preheat griddle or skillet.  Spray with cooking spray or grease with butter, if necessary.
2.  Beat egg with whisk;  Add all other ingredients;  Beat until smooth.
3.  Pour 1/4 cup batter onto griddle or pan;  Cook until top is bubbly and edges are dry, then turn and cook till edges are cooked. 


Variation 1: Buttermilk
This is my favorite way to eat them, but I don't always keep buttermilk on hand.
Substitute 1 c. buttermilk for the 3/4 milk.
Decrease baking powder to 1 tsp.
Add 1/2 tsp baking soda.

Variation 2:  Add-ins
Add in 1/2 cup mashed or chopped bannana, apple, berries or chocolate chips.

Variation 3:  Pumpkin Pie Pancakes
Using the above recipe (or a mix, if you are so inclined) add about 1/2 c.canned pumpkin (I use about 1/2 a can when I double the above recipe) and 1/4-1/2 tsp. pumpkin pie spice according to taste.  Serve with chopped nuts and whipped cream--trust me!


source:  Betty Crocker's Cookbook

Cheesesteak Sandwiches

My husband likes this sandwich so much that this is the meal he chose for Father's Day this year.  I must admit that the first time I made it did not go well.  It tasted great, but I hadn't thoroughly read the sidebar on the cookbook.  If I had, I would have realized that the best way to slice the meat thinly was to freeze it for about 2 hours and then slice it thinly using my food processor and its slicing blade.  Instead I tried to slice it with a knife, unfrozen, and ended up with something that was like eating fajitas on a sandwich.  Still tasty though.
If you can remember to put the meat in the freezer 2 hours early, this really is a quick prep.  Also, make sure you use quality hoagie rolls.  A hot dog bun will not do at all.  As for the meat, it is less important which cut you use, since you are going to slice it really, really thin.

Cheesesteak Sandwiches

1 lb. boneless steak, sliced very thinly (see above)
2 Tbsp. butter
1 green pepper, thinly sliced
1 onion, thinly sliced
salt & pepper
hot sauce/Tabasco
sliced provolone cheese
4-6 Hoagie rolls

1.  Melt butter in large skillet over med-high heat.  Add steak, stirring constantly.
2.  When meat is halfway browned, add onions and peppers.  Season to taste with salt, pepper and hot sauce.  Continue stirring until meat is cooked thoroughly and onions and peppers are tender.
3. Spoon meat filling into sliced rolls.  Top with provolone cheese.  Place under the broiler on a baking sheet for 1-2 minutes to lightly toast the bread and melt the cheese.
Serve immediately.

source:  Our Best Bites Cookbook

Sweet and Sour Meatballs

I must admit, that once or twice I've cheated on this one and used store-bought meatballs when they were on sale.  Beef prices being what they are, I'll usually go for the cheaper option.  Given a decent price for ground beef, however, these are pretty easy to do.
When I've done them with the cheap frozen meatballs, I've just prepared the sauce and put it with the frozen meatballs in the slow cooker for a couple of hours.  When making them from scratch I usually prefer just to do it on the stovetop since it is relatively quick to make.

Sweet and Sour Meatballs

1 lb. extra lean ground beef
2 Tbsp. minced dried onion
1 tsp. salt
1/4 tsp. pepper
1 egg
1/4 c. bread crumbs

Sauce:
3/4 c. brown sugar
3 Tbsp. flour
1 1/2 c. pineapple juice
1/4 c. white vinegar
3 Tbsp. soy sauce

1.  Spray a foil lined baking sheet with cooking spray.  Combine meatball ingredients.  (This is best done with your hands.)  Shape meat mixture into 1 inch balls and place on on the cooking sheet.  (For this you can use a small cookie scoop.)  Place under the broiler 5-7 minutes or until brown.
2.  Meanwhile, combine sauce ingredients in a saucepan and whisk together over medium heat.  Bring to a boil.  Add the meatballs, reduce heat, cover and simmer for 20 minutes.
Serve over rice.

source:  Our Best Bites Cookbook

Teriyaki Pulled Pork Sandwiches

What to do with a pork shoulder and you just don't want to dump a jar of barbeque sauce on it again?
That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff.  It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist.  They recommended eating it with a slice of pineapple and I wholeheartedly agree.  The only real addition I would make is to be sure to toast your buns first.  The pulled pork is really juicy and can make your bun soggy if not eaten right away.

Teriyaki Pulled Pork Sandwiches

1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
buns

1. Spray slow cooker with cooking spray.  Place roast in slow cooker.  Drain pineapple juice from can and pour over the roast.  Add diced onion to the slow cooker.  Pour 1/2 c. teriyaki sauce over roast.
2.  Cover and cook on low 7-9 hours or on high 5-6 hours.
3.  Pull the cooked pork into shreds with two forks.  Add in more teriyaki sauce to taste and stir to combine.
4.  Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion.  (I just like it with pineapple or cheese but not both.)

Note to self:  photos taken with my phone do not make the food look as good as it tastes.

source:  Six Sisters Stuff via Pinterest

Ginger Cilantro Swai

Yet again, we chose to substitute yummy swai for tilapia, which we hate.  Did I say that backwards?  It was supposed to be tilapia and we used swai.  You can use whichever you like.
This recipe has such a bright, delicious flavor.  I absolutely stuffed myself on it, and so did the kids...at least the ones who weren't bothered by it being pretty green.  (Sorry no photo, but if you like you could check the original Pinterest recipe, though your fish will never ever have lighting that good. )

Ginger Cilantro Swai

2 lb. swai (or tilapia) fillets
salt & pepper
3 cloves minced garlic
1 Tbsp. fresh grated ginger
1 jalapeño pepper, roughly chopped (optional) 
1/3 cup roughly chopped cilantro leaves
1 Tbsp. lemon juice
2 Tbsp. water
2 Tbsp. soy sauce 
1 tsp. sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

1.  Spray a baking pan or 9x13 glass pan with cooking spray.  Salt and pepper fish and lay in the pan.
2.  Combine garlic, ginger jalapeno, cilantro, lemon juice, water, soy sauce and oil in a food processor.
3.  Pour the sauce (though sometimes it actually is almost like a paste) over the fish and gently rub it in a little.
4. Bake at 475 for 8-10 minutes until the fish is cooked through and flakes easily.  Garnish with extra cilantro and scallions and serve over rice.


source: The Kitchn via Pinterest

Italian Fish Skillet

The recipe for this was originally for tilapia, but my husband and I don't like tilapia.  We think it tastes like dirt.  Instead, we used swai.  It is another very affordable whitefish with a mild flavor and texture. (I get it at Aldi.)
Even if you don't use fish, I'm pretty sure this veggie mixture would go great over chicken, but it wouldn't be nearly as fast.
This recipe is perfect for the summertime, because it makes great use of summer garden vegetables, and is on the stove for a relatively short time, so as not to heat up the house.

Italian Fish Skillet

4-6 Swai or Tilapia fillets
1/4 Italian vinaigrette dressing
1 Tbsp. pesto
1 yellow pepper, chopped
1 zucchini, cut in quarters lengthwise, then sliced
1 c. grape tomatoes
2 Tbsp. chopped fresh basil

1. Spray skillet with cooking spray.  Brush fish fillets with half of the Italian vinaigrette dressing on both sides.  Cook on medium heat in skillet, 3-4 minutes on each side.  Transfer to plate and keep warm.
2.  Add pesto, 2 Tbsp. of dressing, and vegetables to the skillet.  Cook, stirring occasionally, until veggies are tender and heated through, about 5 minutes.
3.  Spoon veggie mixture over fish.  Sprinkle with chopped basil.
Serve immediately.

The veggies before spooning them over the fish.

source:  Kraft Food & Family magazine

Country Style Ribs

This is a great Sunday recipe!  The slow cooker makes the meat nice and tender, so all you have to do is finish them off on your broiler or grill.

Country Style Ribs

2-3 lbs country style (boneless) ribs or riblets
1/2 c. beef broth
1/2 c. soy sauce
1/2 c. Italian Dressing
2 Tbsp brown sugar
1 Tbsp finely chopped ginger
1 Tbsp Dijon mustard


1. Spray slow cooker with cooking spray.  Place ribs in slow cooker.
2.  Combine remaining ingredients and pour over the ribs.  Cook on high 3-4 hours.
3.  Remove the ribs from the slow cooker and place on a foil lined pan.  Place under the broiler for a few minutes per side, until a little char forms on the outside. (You can also grill them, if you prefer.)
Serve with Cole Slaw.

Alternate directions:  For extra flavor you can create a little baste with  2 Tbsp.Italian dressing, 2 tsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard and 1 tsp. ground ginger and brush it on the ribs prior to broiling/grilling.  It's not necessary, but adds another pop of flavor.

source:  Recipezaar.com

Cole Slaw

Or as my grandma used to call it, slaw. This is your basic KFC style cole slaw, creamy, not vinegar-y, only a bit lighter.  You could use a bagged cole slaw mix, but a head of cabbage is so dang cheap, I don't know why you would.
It should be chilled a bit before serving to let the flavors really come together, and if you ask me, it is really better the next day.

Cole Slaw

1 head of cabbage, finely shredded.  (Use a food processor)
2 medium carrots finely shredded. (ditto)
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayo
1/4 c. buttermilk (Or use 1/4 c. milk + 1/4 tsp lemon juice or vinegar and let stand 5 minutes)
1 1/2 tsp. white vinegar
2 1/2 tsp. lemon juice.

1. Mix carrots and cabbage together in a large bowl.  
2. In a small bowl, combine sugar, salt pepper, mayo, buttermilk, vinegar, and lemon juice.  Pour over cabbage mixture and toss.  Cover and refrigerate at least 2 hours before serving.

Fresh cole slaw

A glimpse of one of our summer dinners:
BLT's, corn on the cob, cole slaw, and watermelon.

source:  multiple

Avocado Basil Pasta

Yet another successful Pinterest find!  We've made this a few times now and it has always resulted in a very quiet dinner table, because everyone is too busy eating to talk.  That's a big accomplishment with 4 children!
This recipe could be a side dish, but I actually like it as our main course in the summertime. The flavors are bright and it does not take a lot of time on the stove, which makes it perfect for summer.

Avocado Basil Pasta

12 oz. bow tie or wagon wheel pasta (or mix the two)
2 med. avocados, peeled, seeded and chopped
8 strips of bacon, cooked to crisp and crumbled
1/2 c. fresh chopped basil  (I really just use a handful)
2 Tbsp. lemon juice
1 Tbsp. olive oil
3 cloves minced garlic
1/4 tsp. pepper
1/8 tsp. salt
finely shredded Romano or Parmesan cheese (to taste)

1.  Prepare pasta according to directions.  Drain.
2.  Combine remaining ingredients in a large bowl.  Toss with hot pasta.  Sprinkle cheese on top or on individual servings. Serves 4-6

source:  Recipe.com via Pinterest

Spicy Avocado Enchiladas

These enchiladas are so very yummy.  I found them on pinterest, but I had had a bad run with mediocre pinterest recipes for a while and was not excited about trying a new one.  As soon as I tasted them I was smitten.  When they were gone I missed them.
This recipe makes a lot!  The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan.  Alternately, you could just freeze the second pan before baking for future use.

Spicy Avocado Enchiladas

Sauce:

1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream

Enchiladas:
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas

1.  Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2.  Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3.  Whisk in the sour cream, salsa verde and cilantro. Remove from heat.

4.  Combine chicken, 1 c. of cheese, onion, and avocados.  

5.  Spray 9x13 pan(s) with cooking spray.  Pour half of the sauce in bottom of the pan(s). 6.  Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.  
7.  Pour remaining sauce over the top of the enchiladas.  Sprinkle with remaining cheese.  
8.  Bake at 375 for 15-20 minutes.  Garnish with fresh chopped cilantro, if desired.

source:  The Novice Chef via Pinterest

Chocolate Chip Banana Scones

These were born out of a multitude of ripe bananas.  The chocolate chips were an obvious addition.  I really like these with the glaze on them, but they are just as good without.  
When you add the milk or half and half, start with 3/4 c. and add more a little at a time until the consistency is right.  It should not be super sticky.  For more photos, see the Lemon Blueberry Scones recipe, as the steps are identical minus the banana and chocolate chips, of course.

Chocolate Chip Banana Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
2 medium bananas, mashed
3/4-1 c. half and half or milk (not skim) (use a little less if using milk)  
1 c. mini chocolate chips

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
3-4 Tbsp milk or half & half
For glaze, combine all ingredients above and beat until smooth and creamy. Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine. 

2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness and a vaguely rectangular shape.  Use a knife or roller cutter to slice into squares.  (Some people make their dough a circular and cut into pie shaped pieces, but this recipe is too big and would make weird long skinny pie pieces.)

3. Place on baking sheet and Bake at 375 for 15 minutes. 

4. To glaze, place on a rack above waxed paper and spoon glaze over the tops of the warm scones.  

source:  adapted from Lemon-Blueberry Scones

Ranch-Style Chicken

This is not Ranch Chicken.  There is no ranch dressing, nor any ranch seasoning included in this dish.  It is simply chicken as styled by those who live on a ranch.  Confused enough?
It's got bacon and cheese and a yummy marinade, so stop complaining.

It is a really simple recipe to prepare.  The hardest parts are:
1.  horizontally slicing the chicken (which you don't have to do if you use chicken tenderloins, which I did).
2.  remembering to put the chicken in the marinade more than 5 minutes before you want to prepare dinner (which I didn't).

I give the directions for how to do this in the skillet, but the original directions were for the grill.  I'll include the grill directions too.

Ranch-Style Chicken
6 boneless, skinless chicken breasts
1/2 c. honey
1/2 c. dijon mustard
juice of 1 lemon
1 tsp. paprika
1/2 tsp. salt
crushed red pepper flakes to taste
1 lb. bacon (thick sliced)
2 c. grated sharp cheddar cheese

1.  Cook bacon until chewy/crispy.  (I cook it in the oven on a rimmed baking ban at 400 degrees for about 15-18 minutes depending on the oven and how crispy we want it.)  Reserve bacon grease.
2.  Slice chicken breasts in half horizontally, to create to thin chicken breast cutlets.
3.  In a bowl, combine honey, dijon, lemon, paprika, salt and crushed red pepper flakes.
4.  Add chicken to marinade, tossing to coat all the chicken.  Cover and set in fridge for 2-4 hours.
5.  Pour bacon grease into large skillet to coat the bottom of the pan (about 2 Tbsp.)  Cook the chicken cutlets in the skillet over med-high heat, about 3 minutes per side.
(For the grill, brush the chicken on both sides with the bacon grease and grill over med-high heat for 3-4 minutes per side.)
6.  Just before the chicken is finished, place a couple of slices of bacon on top of the chicken.  Remove from heat.  Top with cheddar cheese.  Cover for a minute or so to allow the cheese to melt.
Serve with something healthy like salad, because this is not exactly a light recipe.  But it is tasty!

source:  Pioneer Woman Cooks