Seth's Birthday Dinner

This meal was one to write home about :)  It was fantastic!  I did spend all-day in the kitchen, but that included several interruptions with 3 small children, a dog, and homeschooling.  I hope you enjoy these and try some for yourself.  

The Menu:

Feta cheese stuffed mushrooms

Chipotle rubbed pork chop (really spicy! but we like it that way)

Creamy polenta (So creamy and rich it could have been dessert! Paired perfectly with the spicy meat)

Garlic green beans

Fresh sweet rolls

Ice cream sandwich fudge cake

The Recipes:

Mushrooms:

http://www.food.com/recipe/award-winning-stuffed-baby-portabella-mushrooms-cremini-180410

My Changes:

*Only roasted 2 heads of garlic

*Used 30 baby Portobello mushrooms

*Used 8oz feta cheese

*Used Oregano for the spice

Polenta:

http://www.foodnetwork.com/recipes/melissa-darabian/creamy-polenta-recipe/index.html

My Changes:

*Doubled the recipe

*Did not use butter, or any substitutes, it was already creamy enough!

*Did not add the extra half and half at the end

*Only used 1/2 c. shredded cheese, for the doubled batch!  It was super creamy!

*Put it in the slow cooker on low for 2 hours and then "keep warm" for 4.  Still stirred it every 30 to 45 minutes.  Added water here and there to keep it from burning.

Pork:

http://m.allrecipes.com/recipe/54342/recipechipotle-crusted-pork-tenderloin

My Changes:

*Used 11 pork chops

*Grilled them for 4 minutes on each side and then put the in the oven at 350, covered, for 10-15 more minutes.

Bread:

http://foodbrag.blogspot.com/2011/03/no-knead-no-bread-machine-bread.html?m=1

My Changes:

*Doubled the recipe

*Instead of putting dough into a loaf pan I formed small rolls

*Bake at 350 for 24 minutes, rotating pans half way through.

Cake:

http://m.allrecipes.com/recipe/76004/recipeeasy-ice-cream-cake

My Changes:

*Used homemade fudge sauce

*Topped with crumbled heath bars

Hot Fudge:

http://m.allrecipes.com/recipe/22810/recipesues-hot-fudge-sauce

My Changes:

*Used 2% milk instead of condensed milk

Lemon Cilantro Lentil Soup

Ingredients:

Big handful chopped fresh cilantro
4-5 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1 medium carrot, chopped
1/2 teaspoon ground allspice
1 teaspoon cumin
1 T. garlic, minced
1 cup brown lentils, picked over and rinsed
6 cups chicken stock
2 tablespoons fresh lemon juice

Directions:

In a large pot heat olive oil. Add chopped onions and carrots and cook until tender,
about 5 minutes. Add garlic and cook for 1 minute. Stir in spices and lentils,
pour in stock. Bring to a boil and then reduce heat and cover. Cook for 30 minutes or until lentils are tender.

In a food processor blend 4 T. Oil, cilantro and 1 garlic clove until it is a purée. Set aside.

When the lentils are soft blend 2 cups of the lentils in a blender and return to soup. Stir in the cilantro oil and fresh lemon juice.

This soup is perfect with hot sauce on top and a nice piece of grilled chicken.

It is Gluten-free and dairy free too!

Homemade Organic Chicken Stock

The best thing about this recipe is it is a freebee :)  I always make a batch of chicken stock after cooking a whole chicken in my slow cooker.  Recently Publix had their whole organic chickens for only $1.99 a pound which is a steal when you consider not only do you get meat, but you get a whole bunch of chicken stock!

3 to 4 lb organic chicken (cooked and then meat removed)
1 large organic onion, roughly chopped
2 to 3 organic stalks of celery, leave the leaves on, roughly chopped
3 to 4 organic carrots, peeled and roughly chopped
12 cups of water

After you have cooked your favorite chicken recipe, I will post mine later, take all the meat off of the chicken and throw all the bones and skin leftovers back into the slow cooker.  Put all the other ingredients in the slow cooker and put on low.  I cooked mine overnight after we ate dinner.  Cook for 8 to 10 hours.  In the morning you strain the stock into a large pot or bowl.  And that is it!  I poured mine into large mouth mason jars.  They hold 3 cups each.

This enhances any soup or dish that calls for stock.  It is so much richer than any store bought brand!

TIPS
*you can freeze these easily in the mason jars.  Just make sure you do not fill them to the top with liquid, leave some room for expanding or else you will have a mess in your freezer.
*you can add salt if you prefer, but I think it is salty enough from the juices of the spiced chicken.

Cheese Tortellini with White Wine Cream Sauce

Ingredients:
Chicken Breast, cooked and cut into strips
Tortellini
4 tablespoons olive oil
4 tablespoons butter
1 small onion, diced
4 garlic cloves
2 T. capers
1/2 c. dry white wine
1 c. chicken stock
2 T. lemon juice
2 T. all purpose flour
1/4 c. heavy cream
2 to 3 cups chopped fresh spinach
salt and pepper to taste

Bring a large pot of water to boil with salt.  Cook tortellini according to package directions.  Usually takes about 12 minutes so it works well to start this first while making the sauce and it should be finished just as you are completing the sauce.

Cook chicken breast in a large pan with olive oil. Once fully cooked remove chicken and set aside.  Melt butter in same pan used to cook chicken and add onions.  Cook until translucent.  Add garlic and capers and cook an additional 2 minutes.  Slowly pour in the white wine and cook until reduced by half.  Add chicken stock and lemon juice.  Whisk in flour until thick.  Slowly pour in heavy cream and continue to whisk until all flour has been incorporated and no longer chunky.  Bring to a low boil.  Add spinach and let it wilt.  At this point I would add salt and pepper and season to your taste.  Cut the already cooked chicken breast into strips, add to sauce.  When your tortellini is cooked drain the water and add the pasta to the sauce.  Serve hot.  Top with freshly grated Romano Cheese.  YUM!

Recipe by: Tracy Lytle 

"Better Than Campbell's" Tomato Soup

Difficulty: easy

Time: 30 minutes

Serving: 4

Gluten Free option!

Ingredients:

9 oz of Muir Glen organic fire roasted tomato's 

1/2 c. Ground almonds OR you can use plain bread crumbs (not the italian, do not want flavor)

3 3/4 c. Chicken or vegetable stock

3 T. Butter

2/3 c. Heavy cream or milk

1 t. Sugar

Handful chopped fresh basil

Salt and pepper to taste

Blend almonds in food processor (I used a Vitamix) until finely ground, add tomato's, butter, sugar and 1/2 c. stock and blend until smooth.  Pour soup into a pot and put stove on low*.  Add the rest of the ingredients and cook on low until heated through.  Top with fresh basil and a grilled cheese sandwich on the side!

*Make sure to not have the stove any higher than a low setting or it will cause the milk to curdle.

Recipe By: Tracy Lytle

Pasta Tuna Salad

Difficulty: Easy

Prep: 10 minutes

Cook time: 10 minutes

Serves: A LOT :)

Dressing:
1/3 c. Mayo
3/4 c. Plain Greek yogurt
1 T. Apple cider vinegar
1/2 t. Spicy brown mustard
Squeeze of lemon juice
1/2 t. Paprika
1/2 t. Kosher salt
1/2 t. garlic powder
1/4 t. Onion powder

Combine all ingredients well, set aside.

Pasta:
1 (1lb) Package egg noodles, cooked, drained and cooled
2 Cans of tuna, drained
1 Cucumber
1/2 c. Mix of red, orange and yellow peppers
1 Small sweet onion
2 Stalks of celery
2 Carrots
3 to 4 Hard boiled eggs
2 T. Fresh chopped parsley

Chop all veggies finely.  Combine all ingredients in a 13x9 pan and stir in dressing.  Refrigerate for 4 hours or longer.

The fun thing with this recipe is you can add as many fresh veggies and other ingredients as you want!  Try broccoli, olives, cheese, or some chopped turkey or salami if you are not a fan of tuna.  Have fun with it and share your versions with us!


Recipe by: Tracy Lytle

Roasted Lemon Chicken With Greek Yogurt Sauce

I unfortunately did not get a picture before we ate all of this meal.  It was that good.

Roasted Lemon Chicken

1 whole chicken, washed and pat dry

Kosher salt

Fresh cracked pepper

Onion powder

Garlic powder

2 T. Coconut Oil

2 T. Butter 

2 Lemons

• Preheat oven to 450.  
• Melt butter and oil and stir in juice from 1 lemon.
• Wash the chicken and pat dry with paper towels.  Place in a greased. 13x9 pan.
• Pour the oil, butter lemon mixture on chicken and rub in, get it on the inside as well.
• Rub all dry ingredients on chicken.
• Poke holes in remaning lemon and stuff inside the chicken.

The chicken can be put in the fridge at this point until ready to cook, I did it for 4 hours and it could go up to 24 hours.  

•  Place chicken in oven and roast on 450 for 20 minutes.
• Turn down to 400 and roast an additional 40 minutes or until juices run clear.

Greek Yogurt Sauce

Serves 4

Recipe provided by the Greek Gods

Adding Greek yogurt to this dish adds moisture and a tangy burst of flavor, making it the perfect way to spice up a normal chicken dish. Serve with grilled vegetables and tabouleh for a delicious, healthy Greek meal.

Ingredients

1 cup greek yogurt

2 tablespoons lemon zest, finely grated

1 1/2 tablespoons lemon juice (preferably fresh squeeze)

2 tablespoons fresh oregano, finely chopped

2 tablespoons fresh parsley, chopped

2 wholes clove garlic, peeled and diced

1/4 teaspoon salt

1/8 teaspoon pepper, freshly ground

Instructions

Combine yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

Spoon the Greek Gods Greek Yogurt over the chicken and serve.

Roasted Butternut Squash & Asparagus Risotto

I took this recipe for Butternut Squash Risotto and made it my own.  It is different, but delicious and creamy.  I hope you try it.

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 to 6 servings

1 medium butternut squash, peeled and cubed into bite size pieces
Kosher salt and pepper, to taste
2 T. butter
1 small red onion, diced
4 cloves of garlic, minced
1 t. sage
1 bunch asparagus, chopped
4 T. olive oil
6 to 7 cups of chicken stock
1 1/2 cups jasmine rice
1/2 cup parmesan cheese

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and drizzle 2 T. olive oil.  Peel and cut up the butternut squash, discard the seeds.  Spread squash on the baking sheet and sprinkle generously with salt and pepper.  Toss in the olive oil to coat.  Roast squash for 25 minutes on the middle rack.

Melt butter in a large, deep pan.  Add onions and cook until translucent.  Add the garlic and sage and cook for 1 minute.  Add rice until gently browned.  Slowly add chicken stock 1/2 cup at a time and stir to incorporate.  Continue adding chicken stock 1/2 cup at a time, stirring occasionally, until all stock is used or rice is tender.

In separate pan add remaining 2 T. olive oil and chopped asparagus, sprinkle with salt and pepper.  Cook for 5 to 7 minutes on medium heat until slightly tender.

Add butternut squash, asparagus and cheese to rice, stir well.  Enjoy :)

Recipe By: Tracy Lytle

Spinach and Strawberry Salad with Balsamic Vinaigrette

Salad:

2 lb Fresh spinach - lightly chopped

1 pint Strawberries - sliced

Optional:

1 Lg Cucumber - peeled and sliced

1 Lg Tomato - sliced

Crushed Almonds or Walnuts

Crumbled feta or mozzarella cheese

Crumbled cooked bacon

Dressing:

1/2 c. freshly squeezed lemon juice

1/3 c. sugar

1/4 t. kosher salt

1 T. cider vinegar

1 T. vegetable oil

2 T. balsamic vinegar

The nice thing about this salad is you can put whatever you want in it. It would be fabulous with just the spinach and strawberries - anything extra is... well... just extra! Shake all the dressing ingredients well and lightly drizzle over salad. Enjoy!

Recipe By: Tracy

Roasted Butternut Squash Risotto

Butternut Squash Risotto

2007, Ina Garten, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Pumpkin Baked Ziti

Okay, I know this sounds gross.  But my husband said this is possibly the best thing I've ever made.  Which says a lot if you know my husband :)  I did use fresh homemade pasta, but I am sure it would taste wonderful with whatever pasta you used.  I also used the full fat version!  :)  Enjoy this fabulous fall dish.

Pumpkin Baked Ziti

Recipe courtesy Paula Deen, 2008

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

• Butter, for greasing
• 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons oil
• 1 (15-ounces) can pumpkin puree
• 1 cup chicken stock
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
• 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
• 2 tablespoons chopped fresh parsley leaves
• 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Chicken with Apple, Onion and Cider Sauce

• 
  

  
  

  
  

  
  

  
  

  
  

  
  

  Cook Time:

  18 min

• Level:

  Easy

• Yield:

  4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 to 3 tablespoons vegetable oil
• 1 large red onion, cut into large pieces
• 1 sweet cooking apple, cored and cut into large pieces
• 3 tablespoons apple cider vinegar
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons cold unsalted butter
• 1 handful fresh parsley, roughly chopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

Recipe by: Food Network

Easy Week Night Turkey

Prep: 20 minutes 

Cook Time: 1 1/2 hours

Level: Easy

Serves: 4

2 Turkey legs 2 Turkey thighs or breast

1 T. olive oil

4 baking potatoes, cut in chunks

1 med. onion, sliced

5 garlic cloves, sliced

salt and pepper, to taste

1/4 C. water

Preheat oven to 350.  Place 13x9 pan in oven as it preheats so it gets hot. In a frying pan heat the olive oil.  Generously sprinkle turkey pieces with salt and pepper.  Fry in pan until both sides are a nice golden brown.  Take out the 13x9 pan from oven and put in water, onions, potatoes, lay the turkey pieces on top and sprinkle with garlic.  Put in oven uncovered for 1 1/2 hours..  Turkey needs to reach 165 on a meat thermometer.

Recipe by: Tracy Lytle

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

This is definitely a treat for dinner. It was a bit involved and took time, but it is totally worth it!!! This week I am making meals that are a bit more involved and fancy for my Husband to celebrate Thanksgiving. He absolutely loves food and misses his families cooking around the Holiday's. Hopefully I can bring a bit of home to him. Gnocchi is an Italian dish that I usually only like when his Grandfather makes it. Although, this recipe was pretty good. Not as good as his, but still very delicious.

For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

I didn't cook all the Gnocchi since I  knew it was filling and we wouldn't eat all of it.  I cooked half of the batch and froze the rest.  They should last in the freezer for a couple months.  I put them on a cook sheet and froze them and then after they were individually frozen I put them into a ziplock bag.  This way they won't stick and you can take out a few and cook up a quick meal.

Recipe by: Giada De Laurentiis, Food Network.

Posted by: Tracy Lytle