Chile Rellenos/Pepper Poppers

This recipe is kind of a cross between chile rellenos and hot pepper poppers. But no matter what you call them, they sure are tasty! We had an abundance of Anaheim peppers this week, and so I decided to get creative. These weren't necessarily fast or easy, but they were fun to make and turned out delicious. So if you have a few extra minutes or a few extra peppers and want to mix up the same old dinner routine, try these as a fun little appetizer or side dish. I served mine with some quesadillas made from leftover pork chops, black beans, and corn, and then a bunch of fresh fruits and vegetables. Yummy!

Chile Rellenos/Pepper Poppers

12-15 Anaheim peppers
1 8 oz block cream cheese (at room temperature)
1 1/2 cups shredded cheddar cheese
1/8 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
3/4 cup flour
2 eggs
1 1/2 cups panko breadcrumbs

1) Fire up your grill or broiler. Wash the peppers and place them, whole, over/under the high heat, rotating every few minutes, until the skin is charred and blistered all the way around and they become very fragrant. Then move them to a paper bag and close it. Let it sit and steam for about 10 minutes. Take the peppers out and run them under cool water and gently strip away the charred skin, being as cautious as possible not to break the flesh. Cut off the tops and scrape out the seeds--again, being careful not to destroy the pepper.
2) When all your peppers are roasted, peeled and seeded, mix together the cream cheese, shredded cheese, salt, pepper, and garlic powder.
3) Stuff the peppers with the cream cheese mixture. The mixture will be quite thick, and we found we could kind of form it in our hands and then insert a little ball of the cheese into the pepper. The cheese will help hold together any breaks or tears in the flesh of the pepper.
4) Set up three bowls--one with the flour, one with the eggs (beat them with a fork), and one with the panko bread crumbs. Time to dredge! Roll each pepper in the flour first just to coat, then in the beaten egg, and then in the panko bread crumbs. Place on a cookie sheet that has been lined with a silpat or parchment paper or just sprayed with cooking spray.
5) When all the chiles are dredged, put the whole tray in the freezer for 15-30 minutes to set up the cheese.
6) Bake at 450 degrees for 15-20 minutes, or until crispy and golden brown (but before the cheese totally melts and oozes everywhere). Enjoy!

Creamy Tomato Cheese Bread

I think this one little dish contains everything you'd want in a mid-week meal: hot, creamy, crispy, golden brown, tangy, and both hearty and refreshing all in one. We had this along side a nice salad and didn't miss the meat. If you want to up your protein, you can of course serve this as a side dish to chicken or pork chops, or just add some deviled eggs to your meal. My little family cruised through a whole batch--even though we were stuffed when we got done. We just couldn't stop eating!

Creamy Tomato Cheese Bread

*There is a shortcut at the bottom, if you're not up for mixing up your crust from scratch.

Biscuit crust:
2 cups flour
4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Creamy topping:
8 oz cream cheese (1 block)
1/2 cup mayonnaise
1/2 cup shredded monterrey jack cheese
1 tbsp pizza seasoning (or 1/2 tsp garlic powder + 2 tsp Italian Seasoning + 1/4 tsp salt)
1 14.5 oz can diced tomatoes
1/4 cup parmesan cheese

1) Grease a 7x11 pan and preheat oven to 425.
2) Mix together dry ingredients for crust: flour, baking powder, cream of tartar, salt, and sugar.
3) Using a pastry blender or forks or knives or food processor, cut in shortening until the flour resembles crumbly peas.
4) Add milk all at once and mix with a fork until a dough forms; about 30 seconds. Do not over mix. (in a food processor, just pulse until it comes together.)
5) Press dough into the bottom of the pan.
6) Soften cream cheese in a bowl for about 30 seconds in the microwave. Mix in mayonnaise, shredded monterrey jack cheese, and pizza seasoning. Spread this over the dough.
7) Drain the tomatoes and sprinkle over the cheese filling. Then sprinkle the parmesan cheese all over the top.
8) Bake at 425 for 30 minutes, or until crust is golden brown and top is bubbly and melty all over. Enjoy! Makes about 6 entree size servings, or 8 side dish size servings. Or 2 crazy person size servings. yes, I am a crazy person. ;)

*Note to make the crust even easier: Use 1 can biscuit dough and spread them evenly over the bottom of your pan. Top with filling and bake as directed (step 6 and on). I simply adore my homemade biscuit dough, which is why I use it. But if you're not a baker, then this might be a good direction for you.

Red Pepper Tortellini salad

This pasta salad is unique and delicious--a great way to mix up your summertime barbeque recipes. And because there's no mayonnaise, it can be outside for just a little longer than typical Summer salads (a little... not a lot...).

Red Pepper Tortellini Salad

2 large red peppers (*see note)
3 TBSP balsamic vinegar
1/4 cup extra virgin olive oil
1 package frozen cheese tortellini (about 1 pound)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/2 tsp fennel seed
1/2 tsp celery seed
8 oz mozzarella cheese
4 green onions
1/2 cup fresh basil leaves

1) Cook tortellini according to package directions. Drain and put in the fridge to cool.
2) Roast the red peppers:
2a) On a hot grill, place washed red peppers. Cook over direct, high heat about 1-2 minutes per side, until the skin blisters and turns black. Cook all sides, so the skin is all black. You might think you burned it, but it is okay.
2b) Place peppers immediately in a paper bag or in a bowl with a lid. Let sit for 10 minutes to steam.
2c) Run peppers under cool water and peel off the blackened skin with your fingers.
2d) using a paring knife, cut the top and seeds out of the peppers.
3) In a blender or food processor, Puree together: roasted red peppers, balsamic vinegar, oil, and seasonings (not the cheese, green onion, or basil).
4) Cube the cheese into small little blocks. Chop green onion and tear basil into pieces.
5) Mix all ingredients in a large bowl (Tortellini, sauce, cheese, onion, and basil). Chill and serve. Makes about 6 servings.

*Note on roasted red peppers: Roasted red peppers can be found jarred in the condiments and olives section of the grocery store. You can use those in this recipe if you don't want to go to the trouble of roasting your own. Also, roasted red peppers on their own are delicious! Try them on hamburgers or along side steak. Chopped, they pair nicely with just about any pasta sauce. Get brave and try them today!

*Another note. This pasta dish could also be served warm, but the cheese cubes may start to melt a bit. You could also add big chunks of cooked sausage or sliced pepperoni and make it a meal. Other things that would go well in this salad: sliced olives, fresh spinach leaves, capers, cherry tomatoes, or sliced radishes. If you don't have enough sauce to cover all your additions, add some extra balsamic vinegar and olive oil. Get creative!

Photo above is salad made with yellow peppers instead of red, and with chopped black olives and Italian Sausage added.

Easy Cheesy Broccoli

I love this recipe! It is fast, delicious, and always a hit. The sauce is equally good on other vegetables, especially cauliflower, broccoflower, or asparagus. If you've got picky kids, try this over their vegetables. Who can resist tangy cheesy sauce? It makes for a great side dish along any main course.

Cheesy-Mayo Broccoli

1 large head of broccoli, about 1 1/2 pounds
1/2 cup mayonnaise
1/4 tsp crushed garlic
1 cup grated cheddar cheese
1/4 tsp salt
1/2 tsp pepper

1) Wash broccoli and trim off the florets, leaving bout a 1 1/2 inch stem. The whole stem can also be cooked if you peel off the darker green outer part and just eat the softer, lighter green inner part. Trim the stem into long sticks, if desired. Put all the broccoli in a pot with a lid. Add about 1 cup of water and bring to a boil (covered). Cook for 5-10 minutes, checking often for tenderness. When it is just soft enough to pierce with a knife or a fork easily, but still gives a little resistance, remove from heat and drain.
*optional 1) OR, if you don't want to steam it on the stovetop, cook it in the microwave. Just put the broccoli in a microwave safe bowl, with a little bit of water, cover with a piece of plastic wrap, and cook on high for 4-5 minutes.
2) While the broccoli is cooking, mix together the other ingredients.
3) When the broccoli is mostly cooked through, after it has been drained well, pour the mayo-cheese mixture over it. Return to the stovetop or microwave for another few minutes (3 minutes over very low heat on stovetop, or 1 minute in microwave on high) just to melt the cheese. Stir to coat the broccoli, and serve!

Note: I use fresh vegetables whenever I can. They retain a lot more of their vitamins and minerals than if they've been canned or frozen, and one other great thing: natural healthy bacteria. Canned vegetables have to be sterilized to stay shelf-stable. Fresh vegetables and fruits naturally introduce the body to safe bacteria that promote a healthier immune system. So, while canned vegetables are a wonderful asset to keep around the house, try to have a little more fresh whenever possible. There's lots of benefits! Watch for the vegetables that are in season or on sale, and don't be afraid to try something new.

Easy Lentil Dip

This easy dip is tasty and high in fiber and protein. Lentils are a great product that will last for months (or years!) on your shelf, but cook up fast. They are a great addition to any food storage, because of their versatility and nutrition.

Lentil Dip

1 cup (dry) lentils
about 4 cups water
8 oz cream cheese (use low-fat!)
1 cup salsa
2 tsp hot sauce
1 tsp salt
1 tsp pepper
1 tsp minced garlic
1 can green chiles
2 cups grated cheddar cheese

1) Rinse the lentils well. Pour into a pan and add the water. Bring to a boil. Cover, reduce heat to a simmer, and boil for 30 minutes. Drain.
2) Pour cooked lentils, cream cheese, salsa, hot sauce, salt, pepper, and garlic into a blender. Blend on high for about 20-30 seconds, or until thick and smooth. You can leave it chunkier if you like. Stir in green chiles.
3) Pour into a crock-pot, or into a baking dish, or even just a microwavable dish. Cover with cheese. Heat until hot through (crock pot: high for about 1 hour, baking dish: 350 for about 30 minutes, microwave: 5-7 minutes on high). Serve with corn chips or in a tortilla. Enjoy!

Note: If you don't have lentils and aren't yet convinced that you should have lentils, you can use 1 big can or 2 small cans of refried beans instead of the cooked lentils. Cooked beans, like pinto, black, kidney, or red, would also be a great substitute for the lentils.

Pasta with browned butter and myzithra cheese

Looking for a new, easy, somewhat unusual, and absolutely delicious dinner? Here it is! Serve with some cooked sausage or grilled meat, or just plain for a vegetarian meal.

Pasta with Browned Butter and Myzithra Cheese

12 oz long skinny pasta (I like linguine, but any spaghetti type noodle will work from angel hair to fettucini)
1 stick real butter (NOT margarine)
about 1/3 pound Myzithra cheese

1) Boil water and cook pasta according to package directions.
2) Grate Myzithra cheese very fine.
3) Over low heat, melt butter and continue cooking--watching carefully--until it just begins to turn brown. Then remove from the heat. Don't over cook or try to go too fast--butter burns easily!
4) When pasta is done, drain, and toss together with browned butter and grated Myzithra cheese. Enjoy! Makes 4-6 adult portions.

Note on Myzithra Cheese: Myzithra Cheese is a sheep's milk cheese that is very white in color, dry in texture, and mild in flavor. It doesn't melt the same way as other cheeses. I can find it in the specialty cheese case at my local grocery stores--you know, the case by the produce that has all kinds of unproncounceable cheeses? You really only need a small amount, which makes it both cost efficient and easy to commit to--which makes this meal a great option for trying something new.

The Classic Rigatoni

I cannot claim personal credit for this recipe. It is an old family favorite. I'm mainly putting this up for a friend who wants some freezer meal ideas. This one is great--always a crowd pleaser, very quick and easy to make, and equally easy to make a double or even triple batch as a single--an important quality in a freezer meal, because I can make a huge batch on a normal day and put away a meal or two for later.

The Classic Rigatoni

1 pound rigatoni pasta
1 pound ground beef
1 can tomato soup
1 can *cheddar cheese soup
1 can tomato sauce
2 TBSP Italian Seasoning
2 cups shredded cheddar cheese (if freezing, 3 cups, separated)

1) Cook pasta according to package directions in boiling water. NOTE: if freezing, undercook your pasta by about 2 or 3 minutes. Make sure it is on the firm side of al dente.
2) In a large skillet or saucepan, brown the ground beef.
3) Drain excess liquid from the ground beef and add all remaining ingredients. NOTE: if freezing, set aside the extra cup of cheese for the topping.
4) Mix cooked pasta with the sauce and serve!
5) IF FREEZING: line a 13x9 pan with foil. Spray with cooking spray. Pour in Rigatoni. Sprinkle with 1 cup of cheddar cheese. Freeze until solid. Remove foil pouch from pan and store for long- term. To use: return foil pouch to 13x9 pan and thaw for 1-2 hours on counter. Then cook at 350 until hot and bubbly all the way through. Depending on how thawed the casserole was, this could take any where from 30 minutes to an hour and a half. Enjoy! Serves 6-8 people (big batch... but yummy leftovers.)

*Cheddar cheese soup is in the pasta aisle. If you don't want to use it, you can do this: once the beef is browned, push it to one side of the pan or set aside on a plate. Place 4 TBSP of butter in the pan and let melt. Whisk in 4 TBSP of flour and cook for 1 minute, whisking away any lumps. Then whisk in 2 cups of milk. Bring to a boil to thicken. Add other ingredients as normal, but add an extra 1/2 to 1 cup of cheese.

Notes: You can also make this recipe with ground turkey or chicken, or even chicken cubes. To up the veggie content I've also added chopped onion or grated carrots--both are super yummy! Just add the vegetables with the ground beef at the beginning so they can cook a bit.

Shepherd's Pie, my way

This may not be as fast as the ground beef-green beans-tomato soup-mashed potatoes combo, but man, is it good! Good news: just like the last recipe, it can also be frozen in individual meal sizes and just heated up the night you want it.

Super Delicious Shepherd's Pie
mashed potatoes:
6 potatoes
4 tbsp butter
3 oz cream cheese
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

beef filling:
1 pound ground beef
1 small onion (1 half big)
2 carrots, grated
1 cup frozen peas
1 can tomato soup
1 tsp dry rosemary
1/2 tsp pepper
1/2 tsp salt
1 cup shredded cheddar cheese (for topping)

1) Peel, dice, and boil potatoes until soft.
2) Brown the ground beef mixed with the chopped onion and grated carrots. Cook until beef is all brown and onions and carrots are soft.
3) drain any excess fat from the ground beef, then add the tomato soup, peas, and seasonings. Warm thoroughly.
4) When potatoes are soft, drain and add in the other mashed potato ingredients (butter, cream cheese, milk, seasonings). Mash with a masher or a hand mixer until nice and fluffy.
5) Spray a 13x9 pan with cooking spray (if freezing, line with foil first). Pour the beef filling on the bottom, then top with the mashed potatoes. Cover with cheddar cheese. Bake at 450 degrees for about 5-10 minutes, just long enough to melt cheese and crisp the top. Enjoy! (if freezing, don't bake, just put straight in the freezer. When solid, remove from the pan and store it just in the foil until ready to use. The day of eating it, put it back in the pan, thaw on the counter for about 30 minutes to 1 hour, and then bake at 350 for 30-40 minutes.)

Grilled BBQ pizza

I used my standard pizza dough recipe, but switched up the cooking method to make a fun new meal: grilled pizza! Here's the instructions for making grilled pizza. The recipes are scattered across this blog, but I've linked them all up.

Grilled BBQ Pizza
1) Make your pizza dough. Here's my favorite recipe.
2) Make your sauce. Since I'm doing a BBQ pizza, I'm using this barbecue sauce.
3) For BBQ chicken:
~ Place five boneless, skinless chicken THIGHS (or 3 breasts) in a bag and cover with 1/2 cup homemade barbecue sauce. Let marinate for 1 hour. Grill over medium high heat for four or five minutes per side, until chicken is done. Cut into strips or chunks.
4) Assemble all ingredients: we like grilled barbecue chicken, sliced mushrooms, sliced red peppers, caramelized onions (sauteed onions cooked for a long time), and lots of white cheese (mozzarella and Monterrey jack combo).
5) Heat up grill to low heat. Roll out a piece of pizza dough. Carefully lay it on the hot grill. Once it's down, you're not going to want to touch it; so be prepared for amorphous blobs of pizza, instead of pretty round ones. It's just impossible to set it down in a nice circle on a hot grill. NO PANS NEEDED! Just lay the dough right on the hot grill!
6) cook for about four minutes, until the bottom of the dough starts to get golden brown grill marks. Remember, LOW heat. Remove dough to a pan, with the cooked part up, the sticky side down.
7) Spread cooked side of dough with sauce, and all desired toppings. Return pizza to grill, lower the lid, and cook for about 10 minutes on low until bottom is golden and crispy, and cheese is totally melted.
8) remove from grill and enjoy!

Tools you will want to have around as you're grilling: A big grill-friendly spatula/pancake turner, a couple pairs of good tongs, hot pads, and some big trays to move food on and off of. Maybe even 2 people to help out.

Creamy Lasanga

My wonderful sister-in-law Raychel came to my house yesterday, and (as is typical with me) we got to talking food. She had some artichokes and had no clue how to use them. This is the recipe I suggested.

First: This is a pretty good link demonstrating how to clean a fresh artichoke to prepare for use in a recipe like this.

http://www.youtube.com/watch?v=J3tivOcd530&feature=related

Once they're cleaned and prepared, you can boil them for about 10 minutes before cooling and chopping into pieces for this recipe. Or, if you don't have fresh artichokes or don't want to bother with cleaning and preparing them, you can find very yummy canned artichokes in the grocery store. I find them in the same aisle as canned olives and green beans. I don't like the marinated artichokes as well as the plain ones--the plain are much much cheaper, and since I'm putting them in a creamy lasagna, they don't need the extra flavors.

Alright, on to the recipe:

Creamy Lasagna

Sauce:
1/2 cup (1 stick) butter
1 onion, chopped
1/2 cup flour
1 quart milk
1 tsp nutmeg
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 Tbsp Italian Seasoning
2 (10 oz or so) boxes of frozen spinach, thawed and squeezed dry of all green juice
1 can (or 2 fresh, prepped, cleaned, and cooked) artichokes, drained and chopped
1 can chopped water chestnuts, drained
Optional: 2 chicken breasts, cooked and cubed OR 2 cups cooked lentils

1) In a large pot, melt the butter and add the chopped onion. Cook for 2 or 3 minutes, until onion begins to soften.
2) Sprinkle on flour and whisk to combine until flour soaks up the liquid. (this is called a roux.) Cook for 1 minute.
3) add milk. Whisk thoroughly and bring to a boil.
4) Remove from heat and add all other ingredients. Make sure your veggies are all drained well!

Cheese filling:
1 16 oz container small-curd cottage cheese
8 oz cream cheese, softened
2 eggs
2 cups shredded mozzarella cheese
1 tsp pepper

5) Mix all ingredients together and set aside.

6) Soften 1 pound lasagna noodles by placing in a shallow baking dish and covering with boiling water. Let sit for 5 minutes, then drain water.
7) In a 13 by 9 pan, place a layer of noodles on the bottom. Cover with half of the cheese filling, then half the sauce. Add more noodles, then the remaining cheese filling and the remaining sauce. Top with the last of the noodles.

Cheese-and-breadcrumb topping:
3/4 cup breadcrumbs
1 tsp Italian seasoning
1/4 cup parmesan cheese
1/4 cup butter, melted

8) mix together breadcrumb topping and sprinkle over the top layer of lasagna.
9) Cover dish with foil. Bake at 350 for about 1 hour, or until noodles are tender and sauce is bubbly all the way through. Enjoy!

Notes:
-You can leave out the breadcrumb topping and just top with shredded mozzarella cheese, if preferred.
-This can be made with chicken, lentils, or just plain.
-A myriad of vegetables can be added, if desired: grated carrots, chopped celery, shelled peas, or chopped broccoli would all be fantastic. Just add to the sauce when you add the spinach and artichokes.
-I'm not sure how to make a roux gluten-free...if you have any ideas, let me know! Because this recipe, with a GF roux, GF noodles, and plain cheese on top, would be mighty fine...

Chicago Style Deep-Dish Pizza

To be honest, I have never eaten true Chicago Deep Dish pizza before. But after watching a Food Network special, I just had to try it. Since I live in Utah and there isn't any available here to buy, I got brave and decided to make my best attempt. I don't know how the "real" stuff tastes, but this was way good! Please note below, however, the times it requires. This is something you have to plan ahead, and give it plenty of baking time. It whets the appetite. :)

For the crust:

"World's Best Pizza Crust"
2 tbsp dry yeast
2 tbsp sugar
2/3 cup warm water
1 tsp salt
2 tsp. sugar
2 cups cold water
3 tbsp oil (I use extra virgin olive for flavor)
1/4 tsp crushed garlic
1/2 tsp. oregano
1 cup corn meal
5-7 cups flour

1) Combine yeast, warm water, and 2 Tbsp sugar; let stand about 5 minutes.
2) In roomy bowl or mixer, combine cold water, oil, sugar, salt, garlic, and oregano until blended. Add the corn meal and then 2 cups of flour, mix well.
3) Add the bloomed yeast mixture, and then the rest of the flour, 1 cup at a time, mixing well, until the dough pulls away from the sides and becomes a cohesive ball. Knead for 10 minutes. kneading is extremely important in pizza crust to achieve that wonderfully chewy texture.
4) Place dough in a large greased bowl and cover with plastic wrap and a lid. Store in the fridge for 1 to 3 DAYS. (This very long rise allows the yeast to actually flavor the dough.)
*Please note this makes enough dough for 2 very large pizzas. If you don't want to make 2, you have several options: keep the dough for a second pizza a few days later, freeze the dough and thaw later for another pizza, prepare a second whole pizza and freeze that, leave out the garlic and oregano and use leftover dough to make something else, like cinnamon sugar crisps.

Chunky Tomato Pizza Sauce
2 of the BIG cans, or 2 quarts homemade diced tomatoes (not the flavored kind, just plain regular
1 onion
1 tsp crushed garlic
1 tsp dry oregano*
1 tsp dry basil*
1 tsp dry thyme*
1/2 tsp fennel seed
2 tsp salt
1 tsp pepper
1 tbsp soy sauce
1 tbsp molasses

1) Heat 3 tbsp olive oil in a large pot. Chop onion fine and add that to the heated oil. Cook for 3 minutes until onion softens.
3) Add the remaining ingredients. Bring to a boil, then reduce heat and cook for 1 to 2 hours, stirring occasionally, until sauce reduces by half and is to desired thickness. Place a lid half way on, or a splatter screen, while reducing, because it can pop a little bit. Cool and store for usage when pizza time comes along.
*ingredients with an asterisk can be replaced with 1 tbsp pizza herb blend, or Italian Seasoning.
and finally....
Chicago-Style Deep Dish Pizza

Chop and assemble your favorite pizza toppings. Here's mine:
Sliced (not shredded) mozzarella cheese AND provolone cheese
1 lb Bulk Mild (or spicy!) Italian sausage (if in the links, remove from casing)--RAW
sliced black olives
chopped bell pepper
sliced, fresh cremini (brown) mushrooms
Also: pizza dough--recipe above
pizza sauce--recipe above

1) Liberally rub the inside of 2 12" cast iron pans with butter.
2) Preheat oven to 400 degrees.
3) Press pizza dough into the pans and up the sides, about half in each pan. (I ound I still had about 3 cups of dough left over, or enough for 1 small pizza). It should end up about 1/4 inch to 1/8 inch thick. It's easier if the dough is room temperature, so remove it from the fridge about 1 hour before assembly time.
4) Think upside-down: layer in sliced mozzarella and provolone cheese on the crust first. Cover the whole surface of the dough with both cheeses. (by putting the cheese on the bottom of the pizza you prevent burning).
5) Press in the raw sausage next, again covering the whole surface in a "disc of sausage" that is about 1/4 inch thick (quite thin)
6) sprinkle in the rest of your toppings.
7) cover the whole top with scoops of the chunky pizza sauce. Top with a little bit of parmesan cheese, if desired.
8) bake at 400 degrees for 1 hour. If your oven can't fit both pizzas on one rack, and you are making 2, then switch racks half way through or even more often than that.
9) When done, let the pizzas sit for about 10 minutes to let the juices cool. Then remove from the pans and to a large cutting board. Dig in!


Editors Notes:
--If you plan on eating at 5, make sure you take the dough out at about 2:30 pm. Start assembling at 3:30 pm. Get the pizzas in the oven at 4. That's about how long it will take you.
--Two large cast iron pans full of pizza is a LOT of pizza. This one recipe, made exactly above, can probably feed 8 or 9 adults dinner, especially if balanced with a salad and dessert.
--Sausage is definitely a traditional Chicago Pizza topping. But if Sausage doesn't float your boat, you can make it with any toppings you like.
--Don't tell anyone that you're making this pizza unless you want them to come over and join you for dinner. Also be cautious of copious amounts of drool.

Blood and Guts and Monster Eyeballs

I'm the mother of a 3-year-old who is adoring the upcoming Halloween holiday. As we've been preparing, everything has just fascinated him to no end. Naturally, I've let it pour into my cooking, making "Blood Syrup", multiple pumpkin sandwiches (with a cookie cutter), and tonight's...

Blood and Guts and Monster Eyeballs
1 1/2 lbs ground turkey or chicken (can use ground beef too, but the color will be a little browner)
2 eggs
3/4 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
2 tbsp Worcestershire sauce
1/2 tsp garlic
1 tsp Italian seasoning
Olives (black or green, you choose)

12 oz (or 1 lb, if wanted) spaghetti

"Blood Sauce"
1 can tomato sauce
1 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp garlic
1/2 tsp pepper

"Guts Sauce"
3 tbsp butter
3 tbsp flour
2 cups milk
1 tsp garlic
1 tsp salt
1 tsp pepper
1 cup shredded cheddar cheese

1) mix up the meatballs with the first set of ingredients--ground meat through olives, except don't mix in the olives. Use your hands and don't overmix. Form them into 1 to 2 oz (a few tablespoons) meatballs and place on a baking tray. Stick an olive in each meatball so it sticks partway out to look like eyeballs.
2) Bake meatballs at 425 degrees for 15 minutes, or until internal temperature reaches 160 degrees and they are cooked through. In the meantime...
3) Cook the spaghetti according to package directions.
4) Mix the "blood sauce" ingredients together in a microwave-safe bowl. Cover with a lid or with plastic-wrap and microwave for 3 minutes.
5) For the "Guts sauce," melt the butter and the garlic in a sauce pan. Add the flour and whisk to combine, and let cook for about 1 minute. Add the milk and bring to a boil. Then turn off the heat and add the remaining ingredients, including the cheese. Whisk gently until the cheese melts.
6) Mix the "guts sauce" with the spaghetti in a big serving bowl. Splatter on some of the "blood sauce". Put the cooked meatballs on the top with a few more splashes of the blood sauce. Serve and enjoy!

A note from Lisa's Soap Box:
Cook with your kids! Making fun and silly, and unique foods is one of the best ways to prevent picky eaters. But don't just cook with them; eat with them. Families that eat together, stay together. Kids who eat at least one meal a day with their families are far less likely to get into drugs or other promiscuous behavior. We're happier, healthier, and stronger people when we eat together as a family. And I can't think of a better way to start than with a goofy holiday meal. I hope you enjoy this one as much as my children did.

Eggs Purgatory, Lisa Style

My mother-in-law introduced me to Eggs in Purgatory, a simple breakfast dish of eggs poached in tomatoes or spaghetti sauce. They were good, and after bottling tomatoes yesterday, I had to try my hand at it. This is a great meal for breakfast, lunch, or dinner, and is one that most people have all the ingredients for at any given time. It's super simple and really tasty.

Eggs in Purgatory on Cheesy Garlic Toast
2 tbsp olive oil
3 cups bottled tomatoes (1 big can or most of a quart)
1 tsp salt
1/2 tsp pepper
1 tbsp fresh oregano or 1 tsp dry
4-6 eggs

4-6 slices of bread
2 tbsp butter
2 tbsp mayonnaise
3/4 cup shredded cheddar cheese
1 tsp garlic

1) Warm the olive oil in a large skillet over medium-high heat. Add the tomatoes, salt, pepper, and oregano. Bring to a bubble.
2) In a small bowl, mix together the butter, mayonnaise, cheese, and garlic. Spread your cheese mixture on the bread. Put the bread on a sheet tray. Preheat your broiler or toaster oven.
3) Carefully break the eggs and drop them into the tomato sauce so that each stays individual and separated, and try not to crack the yolks. Cover with a lid. Cook for about 5 minutes, until the eggs are white and the yolk is firm, but still slightly runny (unless you like a firmer egg).
4) Put the bread under the broiler for 2-4 minutes, until the cheese is melty and the bread starts to toast.
5) Serve with the garlic cheese toast on bottom, then a scoop of the tomato sauce with the egg in it. You can shred fresh basil or Parmesan Cheese over the top if you like. It's also good with a little splash of hot sauce.

Note: For Gluten-Free, you can serve the eggs over instant grits with cheese, or hashbrowns.

Cheesy Grits Cakes with Bacon Chard

When it comes to eating healthy, something that is really important is to not be boring in your cuisine. Something I like to do to keep my food interesting is to seek inspiration from different cultures. Mexican, Italian, French...my husband goes nuts for anything Asian, especially Japanese. Today's inspiration is from the deep American south. By finding lots of variation (I'm talking LOTS of variation) in your food, you'll introduce yourself and your family to new flavors that can hide healthy ingredients, as well as being a lot of fun.

Cheesy Grits Cakes

1/4 sweet yellow onion, chopped fine
1 tsp crushed garlic
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
2 cups milk
2 cups water
1 cup cornmeal
1 cup shredded cheddar cheese
1 cup frozen whole kernel corn (or 1 can, drained well)

1) In a 2 quart or larger saucepan, cook the onion in the olive oil for 2 minutes over medium high heat.
2) Add the garlic and cook for another 30 seconds or so. Season with the salt and pepper.
3) Pour in the milk and the water, then turn the heat to high. Whisk occasionally, and watch carefully so it won't boil over. Bring all the way to a boil.
4) Turn the heat down to medium. SLOWLY pour in the cornmeal, stirring constantly with a good whisk.
5) Whisk constantly for about 5 to 10 minutes, until the mixture gets really thick. Once it's hard to whisk, you've made it. Remove from the heat.
6) Fold in the cheese and the corn. (You can eat the grits right here if you like.)
7) Grease a 13x9 baking dish (or a small jelly roll pan) very well. Line with parchment paper or wax paper if you desire. Pour the hot grits into the pan and spread out thin. Sprinkle with a little paprika if desired. Put in the refrigerator to chill and set up, until totally firm--at least 1 hour.
8) Take the grits out and turn onto a cutting board. Cut into 2 or 3 inch squares (or cut into fun shapes with cookie cutters for the kids).
9) heat a sautee pan or griddle to medium hot. Give the pan a little oil or butter. Cook your grits cakes for 1 or 2 minutes per side, just until it gets toasty brown.

Note: this may look like a lot of steps, but they're very simple, and the recipe tastes great. Grits are a great thing to learn how to make, because once you master the basic recipe (1 quart of liquid, boiling, stir in 1 cup of cornmeal), you can put all kinds of things in it. Try adding mushrooms, peppers, different kinds of cheese. It is perfectly fine to eat it as soon as it's done cooking on the stovetop--no need to chill. I just like mine in cakes, though in a liquid form, it's equally delicious.

Bacon Swiss Chard

1/2 lb bacon, cut into 1" pieces
2 lbs swiss chard (looks like a lot, but it cooks down)
1/4 sweet yellow onion, thinly sliced
1/2 tsp salt
1/2 tsp pepper
1 tsp red wine vinegar

1) In a large frying pan, cook the bacon over medium high heat until it starts to get crispy. Pull out the bacon onto a paper towel to drain. Keep the fat and drippings in the pan.
2) Add the onion. Cook for 2 minutes until the onion starts to soften.
3) Slice the swiss chard into about 1" strips. Add into the onion and bacon drippings. Toss with a pair of tongs or a good spoon. Cook for about 5 minutes until the chard wilts nicely.
4) Season with the salt and pepper, splash on the vinegar, and add the bacon bits back in.
5) Serve over the grits cakes, if desired.

Notes: Swiss Chard is a great vegetable. It's a dark leafy green--the kind the doctors beg us to eat more of. If you've never eaten it before, don't be scared. It is slightly bitter and really earthy in flavor, but really tasty. Unlike collard greens or mustard greens, the stem is totally edible and has beautiful flavor of its own. This recipe is a great place to start if you're new to Swiss Chard, because it is simple, and the bacon makes it super friendly.

Granted, this meal has cheese and bacon in it, but in small amounts, fats like these can make the difference between being bored and grumpy and being happy and satisfied. Try varying your cuisine to discover just how many choices there really are.

Suped-up Mac n' cheese

Rachael Ray always says if you need your kids to eat veggies, wrap them up in cheese. This is a take on Macaroni and Cheese that is pumped up with vegetables. I took this to a funeral today, and it was a hit. Don't be worried about the size of this recipe--it isn't as hard to make as it looks, and I tried to write the instructions to simplify things.

Suped-up Mac n' Cheese

1 lb elbow macaroni noodles
1 onion
1 box frozen spinach, thawed and drained well
1 quart milk
1/2 cup (1 stick) butter
1/2 cup flour
1 lb shredded colby-jack (0r cheddar) cheese
8 oz (1 box) cream cheese
1 tbsp Worcestershire sauce
1/2 cup diced deli ham
1 tsp crushed garlic (1 or 2 cloves)
1 tsp nutmeg
1 tsp black pepper
1 tsp smoked paprika (regular paprika works too)
1/2 tsp dried dill
1/2 tsp dried oregano
2-4 tomatoes, depending on the size and how much you like tomatoes


Instructions:
1) Boil a large pot of water. When it gets boiling, add about 1 tbsp salt and pour in the pasta. Cook for about 8 minutes, or until al dente. Different pastas will vary in cooking time, so be sure to check. Meanwhile:

2) Heat the milk for 4 minutes in the microwave.

3) Chop the onion. In a 2 quart skillet or saucepan, heat 1 tbsp olive oil over medium-high heat and add the onion. Sautee until the onion gets soft, about 3 minutes. Pour the cooked onion into a really big bowl (this bowl will eventually hold the entire dish, so make sure it is big enough).

4) Put the same saucepan back on the stove and lower the heat to medium-low. Add the butter, let it melt. Then sprinkle in the flour and whisk to combine. Keep whisking for about 1 minute. This is called a roux, and will thicken the sauce.

5) Add the hot milk to the roux and whisk constantly until the milk gets nice and thick. A few bubbles might show up. Now this is called a white sauce, or bechamel. (by the way, have you checked on your noodles?) Add the cream cheese and the grated cheese, stir it really well, until things melt. Turn off the heat.

6) In that big bowl, put in the drained spinach, the completed cheese sauce, and all the ingredients EXCEPT the tomatoes. Stir everything together. Drain the noodles (if you haven't already,) and add those. Fold the entire mixture gently, but thoroughly, until everything is mixed and looking yummy. Pour into a big casserole dish, about 15x11". This makes a lot.

7) Slice the tomatoes into pretty rounds. Place them on the top of the casserole. Bake the dish at 350 degrees for 1/2 hour, until it is bubbly and warmed through. If you want, you can even sprinkle crushed crackers, breadcrumbs, or Parmesan cheese on the top.

Cook's note: If you don't work with frozen spinach very often, you should try. This recipe is a good place to start. Because the spinach is in a big pot of cheesy pasta goodness, there isn't much to dislike. You can buy frozen spinach right with the other frozen vegetables, and usually comes in small 8 oz boxes. When you use it, thaw it in the microwave for 2 or 3 minutes. Take it out of the box and put it in a fine mesh strainer or even just a towel. Squeeze it until the green water stops coming out. You'll be surprised how much water is in there--that's why you've got to drain it. Otherwise things gets soupy. I like to serve mine as a side dish with a little melted butter, salt, pepper, and nutmeg, sometimes a splash of vinegar or lemon juice too.

Cheesy-good Spinach

How do you get your kids to eat vegetables, or your picky husband, or that next door neighbor you're trying to please? Make them friendly! This recipe combines super healthy, high in iron, antioxidants, and the all-around favorite leafy green: spinach, with everyone's favorite fat: cheese. Can you go wrong? And once you discover you really do like spinach, you might make it more often, or put it in things like lasagna, egg omelets, or stuffed chicken breasts.

Cheesy-good Spinach

2 (8 oz) boxes of frozen spinach
1 (8 oz) package of cream cheese, softened in the microwave for 30 seconds
1/2 cup parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg

Thaw the spinach in the microwave for a couple of minutes, or in the refrigerator for a few days. Make sure you keep it in a bowl to catch any runaway water--that's no fun to clean up! Put the thawed spinach in an old towel and wring it over your sink to get all the excess water out (or wring it by hand, or press very very firmly in a sieve). Break apart gently with a fork or your fingers. Mix with the other ingredients. Top with more parmesan cheese, if desired. Pour in a 8x8 (small sized) casserole pan, then bake in a 350 degree oven for 30 minutes, or until it is hot all the way through.

No Bake Berry...Thingy...

In my attempt to eat healthier, I have tried to cut back on purchasing sweets. Then I get a hankering, or it's Monday night and time for Family Treats, and then what do I do? Invent! Truly, desperation is the fuel for invention, as I only have so many ingredients on hand, as well as a 2 year old boy who wants to help. This was tonight's result. No, it's not healthy, but such is life. I promise my next two recipes will be better for you, and better for me as I test them. But until then...

No Bake Berry...Thingy...

15 (1 1/2 cellophane packages) graham crackers
1 stick butter
1 box Raspberry flavored gelatin (Jell-o)
2 cups water
1 cup ice cubes
1 cup miniature marshmallows
1 8 oz package of cream cheese, at room temperature
1 box Instant Vanilla Pudding
2 cups cold milk
1 cup mixed frozen berries

1. Crush the graham crackers until fine--I use my food processor. Melt the butter and add to the crackers, mix well. Press into the bottom of a 13x9 pan. Since no baking is involved, a plastic pan is just fine. Set it in the refrigerator or freezer until the filling is ready.

2. Heat the 2 cups water to boiling. Add the Jell-o, stir with electric beaters to dissolve. While it is still super hot, add the marshmallows. Continue mixing for the marshmallows to also dissolve. Add the ice and cream cheese, keep mixing until everything is melted and smooth.

3. Add the milk and the instant pudding to the Jell-o mix, then stir well again until very smooth. Add the berries, mix once more.

4. Pour the Jell-o mixture into the pan on top of the crust. Return to the refrigerator, freezer, or other cold place until it is set. For the freezer, this will take about 1 hour, for the refrigerator, allow 2-3 hours.

Note on this recipe: I used mixed berries because that is what I had. I buy them frozen and keep them on hand at all times, because I love making smoothies with frozen berries. During the summer if you're fortunate enough to find your own berries, freeze them yourself and store it for a rainy (or snowy) day. Any type of berry would be fantastic in this dessert. Also, try different types of gelatin to change it up. Try orange gelatin with drained mandarin oranges instead of the berries. Or lime gelatin, to make it a "key-lime" flavor (I would leave the berries out completely with this).

To make a really different dessert, try changing up the classic graham cracker crust, which is featured in this recipe. Make it with pretzels instead, or crispy ginger snaps. You'll need about 1 1/2 cups of crumbs altogether. C'mon people, get inventing! That's what the kitchen is all about. Like I always say, "If it turns out horribly, we'll just go get hamburgers."

P.S. Can anyone come up with a name for this?

Spinach-Artichoke Dip

Happy New Year! I prepared this dip for our New Year's Eve party, and it turned out very well.

Spinach-Artichoke Dip

2 packages of cream cheese (low-fat "Neufchatel" is just fine), at room temperature
1 10 oz box of frozen chopped spinach
1 14 oz can of Artichoke Hearts
1 8 oz can sliced water chestnuts
1 tsp minced garlic (about 1 clove)
1 cup shredded Mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
About 1/4 cup Parmesan cheese, to put on top

Thaw the spinach in the microwave for 3 minutes. Remove from the box and drain very well--squeeze any excess water out. Drain the artichoke hearts and the water chestnuts, then roughly chop both with a knife or a food processor. If you like a finer consistency, chop a little more. Mix together all the ingredients EXCEPT the Parmesan cheese. Put in a 1 1/2 quart casserole dish and top with the Parmesan cheese. Bake in the oven at 400 degrees for 30 minutes. Serve on toasted baguette slices or on crackers.

Toasted Baguette

Slice 1 baguette or 1 loaf of french bread thinly. Spread the pieces out on a tray. Drizzle with a few tablespoons of olive oil, all over the bread (you could also brush with oil, or even butter). Slowly toast in a 400 degree oven for 10 minutes.

When you make the toast with the dip, put the dip in the oven, then slice up the bread and put it in with the dip for the last 10 minutes.

A thought about Parmesan cheese: I own a nifty little tool called a Microplane Grater. It is extremely fine and extremely sharp, and grates fresh Parmesan cheese very well. Therefore, I never buy those cans of freeze-dried Parmesan you can get in the pasta aisle. If you don't have a Microplane, ask for one for your birthday! They can zest citrus fruit, grate fresh nutmeg, or shred garlic. Most stores these days have a specialty cheese case--typically by the produce or fresh deli--where you can buy blocks of Parmesan cheese. The quality really is hard to beat. It may seem expensive for a small block, but when you start grating it you'll see how much there really is. Parmesan cheese can also be grated in the food processor. You cut the cheese into small blocks, put it in with the blade attachment in the bowl, and pulse until fine--you'll recognize it when it gets there.

Cowboy Mac n' Cheese

Macaroni and Cheese is always a favorite with kids, and this version adds protien and fiber. Your family will be sure to enjoy, and it is a snap to make.

Cowboy Mac n' Cheese

2 boxes of Macaroni and Cheese, any brand
1 lb ground beef
1 cup whole kernel corn (1 cup frozen, or use 1 can, drained)
1 can red kidney beans, drained and rinsed
1 can diced tomatoes, drained
1 tbsp chili powder
1 tsp salt
1/2 tsp ground black pepper
1/2 cup sour cream
1/2 cup milk
1/4 cup margarine or butter (half a stick)
1 cup shredded cheddar cheese


Boil the noodles from the 2 boxes of macaroni until tender, then drain. Meanwhile, make the sauce: brown ground beef in a large skillet over medium heat. When it is done, add the remaining ingredients, including the 2 cheese sauce packets from the boxed macaroni (add dairy products last to prevent curdling). Toss in the noodles and serve while hot.