Valentine's Day Cooking for Boys

If the way to a man's heart is through his stomach, using pizza is the express train.  This is just a special treat I put together for my boys (3 & 4.5 & 30) on Valentine's Day!

Ingrediants:

Pizza Dough
Pizza Sauce
Mozerella Cheese
Peperoni


Technique:

Spread the Dough on your pizza pan or pizza stone.  Spread sauce and cheese on the dough.  Arrange peperoni in a heart shape.  As an added adult treat I like to cover the crust in olive oil and fresh ground Italian seasonings.

Have some cupcakes for dessert and you've got LOVE!


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Scallops and Greens

Ingredients

1 lb large scallops, patted dry
1 container spring mix letuce
2 tbs butter
Salt
Pepper

Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1/4 cup Dijon mustard
1/4 cup whole milk or cream
2 cloves garlic, chopped
1 tbs Italian spices

Technique

In a saucepan melt the butter, meanwhile salt and lightly pepper the scallops on both sides.  Add the scallops to the pan once all the butter is melted.  Brown for 2-3 min each side.

While the scallops are browning whisk all the ingredients for the dressing and spoon over the lettuce mix.  Remove scallops from pan and place ontop of lettuce.  Serve with your favorite wine.  May I suggest a dry Riesling.
Buon appetito!


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Tortellini Soup

This picture doesn't portray well the deliciousness of this soup, but then again it's not a very pretty soup.  It's perfect for a winter weekday meal as it's easy and takes very little prep work.  It's one of my family's favorites.

Ingredients:
2 T. unsalted butter
4 cloves garlic, minced
1 c. onion, chopped
4 c. vegetable broth
2 c. water
1 bag (9oz) frozen cheese tortellini
1 (14.5 oz) can diced tomatoes (petite diced is the best for this soup)
5 oz. fresh baby spinach, chopped
1 egg
1/2 c. grated parmesan cheese

How:
In a large saucepan, melt the butter over medium.  Add the onion and saute until soft, about 5 minutes.  Add garlic and saute until fragrant, about 30 seconds.

Add the broth and water and bring to a boil.  Add the tortellini and cook for 5 minutes, or less if using fresh pasta.

Add the tomatoes, including their liquid and simmer about 4 minutes.

Stir in the spinach and cook 1-2 minutes.

Whisk together the egg and cheese and slowly add to the soup, whisking the soup as it's added.  Cook about 3 more minutes in order to cook the egg.

Enjoy!

~At the end of the summer, I'll add basil from my garden.  It's not essential, so I won't buy it in the winter specifically for this soup, but it's nice when it's "free" from my garden.

~adapted from this recipe

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Lemon Tarragon Peas

This is a really nice flavor combination.  The tarragon isn't too strong and the lemon adds a little brightness to it.  Yum!

Serves 4 adults as a side dish.  Takes about 15 minutes to cook from start to finish.

Ingredients:

16 oz. bag of frozen peas

1 t. sugar

1/2 t. salt

2 T. butter (I recommend using 1 1/2 T.)

1 t. minced fresh tarragon (or 1/2 t. dried)

1/2 t. grated lemon peel

1 t. lemon juice

salt and pepper to taste

How:

Place peas, sugar and salt in a medium saucepan and add just enough water to cover.  Boil, then reduce and simmer for 6 minutes.  Drain

Return the peas to the saucepan and add all the remaining ingredients.  Stir until the butter is melted.  

Enjoy!

~Original recipe found on food.com

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Not Your BoxedTuna Cassarole

I heartily dislike crunchy things on top of my casseroles or macaroni and cheese.... 

Ingredients

1 package shell noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese (extra for topping)
2 (6 ounce) cans tuna, drained
2 heads broccoli, chopped

 

Technique

Preheat oven to 350 degrees.  Coat a casserole dish with cooking spray.
Boil noodles according to package directions or until al dente.
In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and stir until the sauce thickens.  Add cheese to mixture, and stir until cheese is melted and mixture is well blended. Stir in tuna, broccoli, and noodles. Spread evenly in prepared dish.
Bake in preheated oven for 30 minutes.

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Snickers Surprise

 So good and so easy, if you don't eat all the snickers first!

Ingredients


2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

Technique

 In large bowl, combine sugars, butter, peanut butter, vanilla and eggs. Add flour, baking soda, baking powder and salt.  Mix well.  Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.  Place 4 inches apart on ungreased cookie sheet.  Bake at 375°F for 13-14 minutes or until light golden brown and puffy.  Cool 10 minutes and remove from cookie sheets.



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Italian Beef Stew

This stew is so delicious. The beef is very tender and the sauce is thick without the use of a typical thickening agent. Served with a crusty bread, this warms you up on a cold evening!

7 tsp. olive oil, divided

1 1/2 c. chopped onion

1 T. minced garlic

1/4 c. flour

2 lbs. boneless chuck roast, cut into cubes

salt and pepper

1 c. dry red wine

2 lbs. plum tomatoes, peeled, seeded and chopped

1 1/2 c. low sodium beef broth

1/2 c. water

2 t. chopped fresh thyme

1 bay leaf

1 pkg. baby portobello mushrooms, quartered

3/4 c. sliced carrots

2 T. chopped basil

1 T. chopped parsley

Heat 1 tsp. oil in Dutch oven over medium-high heat. Add onion and chopped carrots. Saute about 8 min. Add garlic stirring constantly, about 1 min. Remove from pan.

Sprinkle beef with salt and pepper; dredge in flour. Add 1 T. oil to pan. Saute beef in oil in 2 batches until browned, about 6 min. each batch. Remove beef from pan.

Add wine to pan, scraping browned bits. Cook until reduced to about 1/3 cup. Return meat and onion mixture to pan. Add tomatoes, broth, water, thyme, bay leaf, and mushrooms. Cover and simmer about 45 min., stirring occasionally.

Stir in carrots and simmer uncovered about 1 hour, stirring occasionally. Stir in basil and parsley.

Adapted from Cooking Light (Jan/Feb 2011)

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Brendan's Mac and Cheese

This is my go-to side dish for nights when I have no idea what to serve with dinner.  This quickly became a favorite in my house and is now known simply as "mac and cheese".

Ingredients:

1 1/2 T. butter or margarine

1 c. orzo pasta

1 3/4 c. reduced sodium chicken broth

3/4 c. grated parmesan cheese

salt and pepper (optional)

basil, cut into a chiffonade(optional)

How:

Melt the butter in a large skillet over medium heat.  When melted stir in the orzo to coat and toast for a minute.  Pour in broth and simmer for about 15 minutes or until liquid is barely gone.  Stir in parmesan cheese.  Add salt and pepper, and basil if you choose.

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Simple Buttercream

I think my mom makes a very yummy buttercream that's perfect for cakes and cookies.  I just never knew how easy it was.  I'm in search of the right buttercream for my daughter's first birthday cake and this one got her seal of approval immediately.

Ingredients:

1 lb. of powdered sugar

1/2 c. shortening

1/2 c. butter, softened

1/3 c. 2% milk

1 t. vanilla

1/4 t. almond extract

How:

Mix the sugar, shortening and butter in an electric mixer until combined.  It will look very grainy, like soft sand.  At this point, gradually add the milk in while mixing until it reaches a spreadable consistency.  Then mix in the vanilla and almond.

I love this on sugar cookies that are slightly cold, but then again, I just ate a whole bunch from a bowl!

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Enchiladas Verde con Pollo

I started making these when I was diagnosed with gestational diabetes. If you choose the correct tortillas, each enchilada can have only 17 grams of carbs. Don't be scared off by the thought of "diabetes food", though. My baby is almost 11 months old, and I'm still making them. Low on carbs, high on flavor!

Ingredients:

1 c. mild green salsa

1/4 c. cilantro

1/4 c. parsley

1 T. lime juice

2 garlic cloves

2 c. chopped cooked chicken

3/4 c. shredded mozzarella cheese

6 flour tortillas (or any tortilla of your choice, as long as it's 6 to 8 inches in diameter)

1 medium lime, cut into wedges

How:

Preheat to 350. Spray 11x7 baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.

Mix half of the sauce mixture, the chicken, and 1/4 cup of the cheese. Spoon about 1/4 c. chicken mixture onto each tortilla. Roll around filling and place the seam side down in the baking dish.

Pour the reserved sauce mixture over the enchiladas. Sprinkle with remaining 1/2 c. cheese. Bake, uncovered 20 minutes or until hot. Serve with lime wedges.

~If you are not watching your carbs, I recommend using a little extra sauce on top. Instead of 1 cup of salsa, I would use 1 and 1/4 cups to make the sauce, so you'll have a little extra to go around.

~Original recipe from Betty Crocker's Diabetes Cookbook by Richard Bergenstal, Diane Reader and Maureen Doran
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