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Recipe: Birthday Brownies

Posted by Jenny Lewis
Categories: Dessert, Comfort Food, Chocolate, America, Baking

birthdaybrownies

I have a friend who requests one thing for his birthday every year - brownies. After a few trial and error batches with various recipes, I discovered this recipe two years ago and have never looked back - the combination of easy preparation and a texture that falls somewhere between a cake and a piece of fudge make this recipe a winner.

Ingredients:

  • 6 oz 70% bittersweet chocolate, chopped
  • 3/4 cup cold butter, cut into chunks
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 t vanilla
  • 1 cup flour
  • 1 cup chopped nuts (optional)

Click to continue reading Recipe: Birthday Brownies


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Recipe: Bang Bang Chicken

Posted by Jenny Lewis
Categories: Dinner, Lunch, Recipes, Poultry, Far East, Boiling

bang bangchicken

I love Chinese food. If I had my way, I’d have it at least once a day, every day. I’m lucky enough to have four Chinese delivery options in my neighborhood, and you can bet I know exactly which one to call depending on what I have a taste for that day. But when I came across this recipe on the Internet one day, I had to try it.  I think that I am safe in saying that my calls to delivery joints might become a little less frequent.

Click to continue reading Recipe: Bang Bang Chicken


Recipe: Sauteed Corn, Spinach, and Green Beans

Posted by Monica Edwards
Categories: Dinner, Side Dishes, Recipes, Salad, Vegetables, Vegetarian, America

Sauteed corn, spinach, and green beansI prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use fresh when given the choice...up to your preference.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pkg. 10 oz. frozen corn kernels
  • 1 pkg. 10 oz. frozen cut green beans
  • 5 oz. fresh baby spinach
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons white wine vinegar
  • coarse salt and ground pepper

Preparation:
Heat oil in a large skillet over medium-high, add corn and green beans, and cook about 4-6 minutes, until green beans are warmed through. Next add the thyme and spinach, seasoning with salt and pepper. Toss until spinach is wilted, about 1-2 minutes, then stir in the vinegar. Season to taste with salt and pepper. Serve in a bright dish for added pizazz.


Recipe: Tomato, Chickpea, and Arugula Salad

Posted by Monica Edwards
Categories: Dinner, Lunch, Side Dishes, Quick Meals, Recipes, Salad, Vegetables, Vegetarian, America

Tomato Chickpea salad

I absolutely love salads, so when I come across a new recipe, I have to share it with everyone - we all could use more veggies in our diets. This recipe is quite simple and tasty, as well as pleasing to the eye--because I am a huge believer in that we first eat with our eyes, before our mouths.

Ingredients:

  • 3 ounces baby arugula
  • 2 scallions, thinly sliced
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 cup halved cherry tomatoes
  • 1/4 cup walnuts, toasted if desired(my preference)
  • 2 TB red wine vinegar
  • 2 TB olive oil
  • coarse salt and ground pepper to taste

Preparation:
In medium bowl, layer the first 5 ingredients and set aside. In separate tightly lidded container, combine vinegar, oil, salt, and pepper; shake until blended. Pour directly onto salad and toss.

Enjoy a fresh, quick salad.


Recipe: Rosemary Beef Skewers with Horseradish Dipping Sauce

Posted by Monica Edwards
Categories: Dinner, Recipes, Beef, Meat, America, Roasting

Rosemary beef skewers

When our family is enjoying any kind of meat dish, I love to break out the horseradish and announce to whoever is within earshot, “Horseradish makes EVERYTHING taste better”. So when I came across this recipe in Everyday Food for beef skewers with rosemary (one of my favorite herbs to cook with), my mouth started watering at the thought of dipping the yummy skewers into a horseradish dipping sauce, bringing the whole dish to a new level.

Ingredients:

  • 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total, with gristle removed)
  • 1/2 cup reduced fat sour cream
  • 1 tablespoon prepared white horseradish, drained
  • 2 garlic cloves
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • Eight 6 inch wooden skewers

Click to continue reading Recipe: Rosemary Beef Skewers with Horseradish Dipping Sauce


Recipe: Tzaziki

Posted by Jenny Lewis
Categories: Appetizers, Snacks, Recipes, Condiments, Dairy, Mediterranean

tzaziki

I can’t even come up with words to properly convey my feelings for tzaziki. Cool, creamy, and fantastic with everything from vegetables to steak. It’s incredibly easy to make, and incredibly easy to customize to your own taste.

Ingredients:

  • 2 cups plain yogurt (this can be regular yogurt or Greek yogurt, fat free or as fatty as you’d like, as long as it’s plain)
  • 1 cucumber, peeled and seeded
  • 1 or 2 pinches of salt
  • 1/4 cup fresh mint
  • 3 cloves of fresh garlic or 1 tablespoon of pre-minced garlic from a jar

Click to continue reading Recipe: Tzaziki


Recipe: Pea and Parsley Risotto

Posted by Jenny Lewis
Categories: Dinner, Side Dishes, Recipes, Vegetarian

peaparsleyrisotto

Risotto has a reputation for being tedious, laborious, and finicky. To some extent, I agree. It takes a while to prepare, you have to have your mise en place* on point, and if you’re really hungry you could end up eating your fill WHILE you’re cooking dinner. However, if you have some time and don’t mind putting up with a tired arm from all of the stirring, risotto can be one of the most satisfying meals or elegant sides you’ll ever make.

Ingredients:

  • 2 T olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced (or 2 teaspoons minced garlic from a jar)
  • Black pepper to taste
  • 1 cup Arborio rice
  • 2 to 3 cups chicken or vegetable broth
  • 1/2 cup chopped fresh flat leaf parsley (also called Italian - this is NOT curly parsley)
  • 1/2 cup frozen peas (I use petite sweet peas but any kind work)
  • 1/4 to 1/2 grated Parmesan cheese (as always, fresh is best but the pre-grated stuff from the store works just as well)

Click to continue reading Recipe: Pea and Parsley Risotto


Recipe: Dave’s Grandmother’s Pound Cake

Posted by Jenny Lewis
Categories: Dessert, Comfort Food, Baking

poundcake

Cake. We can all agree that it’s awesome, correct? Good. While it’s undeniably easy to stop in your trendiest neighborhood bakery or pick up a boxed mix and a tub of frosting (and please just… don’t), making a cake from scratch is not nearly as intimidating as you might think. In fact, I’m fully confident that anyone with a mixer and a bundt pan can successfully bake this cake. Besides, starting from a recipe as great as this one, you don’t have to be an expert baker, you just have to have good notes from the real recipe experts - in this case, grandmothers.

Click to continue reading Recipe: Dave’s Grandmother’s Pound Cake


Recipe: Carbonara Pasta

Posted by Jenni Burns
Categories: Dinner, Comfort Food, Recipes, Poultry, Italy

Carbonara Pasta

Carbonara

Ingredients:

1 lb Bacon, fried
1 onion, chopped
5 cloves garlic, minced
2 Tbsp olive oil
1 pint of heavy cream
1 lb Chicken sauteed until done
2 cups Parmesan or Romano cheese, shredded

Click to continue reading Recipe: Carbonara Pasta


Recipe: Blueberry Pecan Whole Grain Muffins

Posted by Jenni Burns
Categories: Breakfast, Dessert, Side Dishes, Snacks, Recipes, Grains, Nuts, America, Baking

Blueberry Pecan Whole Grain Muffins

I made these last night to go with our dinner and, wow, they were awesome! The kids loved them--in fact, I think they would have preferred to just have muffins for dinner! I got this recipe from All Recipes and altered it quite a bit. I was very happy with how they turned out, very moist and full of flavor. If you want a little sweeter muffin, add more honey, or just drizzle a little honey on your warm muffin. These were great, we will be trying them again soon.

Click to continue reading Recipe: Blueberry Pecan Whole Grain Muffins


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