Pork and Mushroom Stew Filed under ( main dishes, mushrooms, pork, Potatoes, Soup, stew )

I'm in the best mood right now, wanna know why? Because as I sit here and type, two angels from heaven, I mean, maintenance men are fixing my oven!!! Sure, I have to sit and listen to a certain cheating wife, and a son that refuses to potty train, but hey, they could talk about world domination for all I care, at least I'll have an oven! Now my head is reeeeling with all of the delicious baked possibilities. No doubt I'll be leaving the grocery store today with a cart full of flour and sugar. It's a good day indeed!


Now onto something just as fantastic, this stew is another one of those dishes that goes straight into the top ten list of things I've ever made. When you think of a hearty stew with pork and mushrooms, the last adjective you'd probably think to describe it would be sexy, but let me tell you, this is one sexy stew! It's rich, earthy, full of soul and enticement. It's velvety on the tongue and will warm your whole body. Oh yes, this is a stew that will seduce you, and hopefully again and again.

Serve this over mashed potatoes, put on some Marvin Gaye, and thank me later.


Pork and Mushroom Stew
By Cuisine at Home October 2010

Ingredients

1 TB olive oil
1 TB unsalted butter
1 1/2 lb pork tenderloin, trimmed and cut into 2-inch pieces and seasoned with salt and pepper
8 oz cremini mushrooms quartered
1/2 sliced leeks or shallots
1/2 cup diced carrots
2 TB all purpose flour
1/2 cup dry sherry or white wine
3/4 cup apple cider or juice
3/4 cup low sodium chicken broth
1 TB minced fresh thyme
salt and pepper to taste
diced Granny Smith Apple

Directions

1. Heat oil and butter in a saute pan over medium-high. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.

2. Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.

3. Deglaze pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 TB thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

4. Serve over mashed potatoes, garnish with diced apples and a sprig of thyme.

Zuppa Toscana Filed under ( bacon, main dishes, Potatoes, sausage, Soup )

Whenever I go to Olive Garden for lunch, I'm always sure to get a bowl of this tasty stuff. Zuppa Toscana, with it's hearty kale and delicious sausage, you really can't go wrong. The only thing better then eating it at a restaurant, is eating it at home donning pajamas and warm fuzzy socks, whilst watching your favorite show. I also love making things like this myself because I can lighten it up without lightening flavor, like using turkey sausage, and fat free half and half. Mmmmm, delicious.

Zuppa Toscana
Adapted From Allrecipes

Ingredients

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper
flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh kale, tough stems
removed

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and kale, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.

Baked Potato Soup Filed under ( bacon, cheese, light recipes, main dishes, Potatoes, Soup, veggies )

Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.





When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!



Baked Potato Soup

From Skinnytaste



Ingredients



2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)



Directions



Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.



Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.



Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Grilled Fries Filed under ( grill, light recipes, Potatoes, quick and easy, side dish, veggies )

I was really intrigued with this recipe because I have never thought to grill potatoes. I also liked it because half of them were sweet potatoes. Unfortunately, I was not able to find sweet potatoes at the market that day, but the fries were still delicious and full of flavor. I can't wait to try them with sweet potatoes next time.

My only advice when making these is either keep your grill at low heat, or place your coals at one end of your grill and your potatoes at the other end. They'll soften better without all the charring. We learned that after the first batch, and then second batch came out much better.

How is everyone's summer shaping up? My hubby gets two whole months off, so we've been doing everything possible to soak up our time together, as well seeing as much of the east as possible. It's been heavenly! I hope you are all having a wonderful summer and I'm loving all the summer recipes out there!

Grilled Fries
Found in Cooking Light: Healthy Summer Grilling

Ingredients

2 teaspoons paprika
1 teaspoon sea or kosher salt
1 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon olive oil
2 baking potatoes, each cut into 12 wedges
2 sweet potatoes, each cut into 12 wedges
Cooking Spray

Directions

1. Combine first 6 ingredients. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture, toss gently to coat.

2. Prepare grill.

3. Place potatoes on a grill rack coated with cooking spray over medium heat, grill 18 minutes or until sweet potatoes or tender, turning occasionally. Remove sweet potatoes, keep warm. Grill baking potatoes an additional 6 minutes, or until tender.

Serves 6: 8 fries

Per Serving: 171 calories, 1g fat, 3.9g prot, 37.9g carb, 4.3g fiber

Points per Serving: 3

Creole-Style Potato Wraps Filed under ( BSI challenge, panini, Potatoes, sausage, veggies, wraps )

For a few weeks now I have been watching the BSI challenge coming and going feeling a bit too shy/lazy/unequipped to jump in, but when Christo from Chezwhat? chose potatoes for the challenge, I felt like I would be doing my homestate (Idaho) wrong for not joining. Potatoes were a huge part of my diet growing up, and why wouldn't they be? We were surrounded by them, they are cheap, delicious and versatile. I love potatoes!

My food loving hubby and I had a lot of fun thinking this one up. I'm not entirely familiar with Cajun style food, but we do have a bottle of Creole seasoning, so we went with it. My biggest piece of advice for you when you make it, make sure you use the biggest and sturdiest flour tortillas you can get. I made the mistake of using small, lowfat ones, and ended up having to just stack another tortilla on top and making "wedges" instead of wraps. It tasted just as good, but I think it still would have been a bit easier to eat had it been pressed as a wrap. I loved the mildness of the potato with all the bold spicy flavors of the Cajun seasoning and andouille sausage, and the tomatoes and mushrooms added a nice cool balance. This was so much fun to create with my husband and definitely something that we will be making again!

Creole-Style Potato Wraps

Ingredients (for 1)

1/2-1 baked potato, thinly sliced
1 teaspoon creole seasoning
1 tomato, thinly sliced
1/4 cup ground andouille sausage, casing removed (Costco has a great chicken andouille sausage) 1 green onion, sliced
1/4 cup mushrooms sliced
1/4 cup sharp cheddar cheese, grated
1 large flour tortilla

Directions

Sprinkle each potato slice with creole seasoning, both sides. Heat large skillet with olive oil and saute potatoes until each side is browned. Set aside. In same skillet, saute sausage, green onion and mushrooms until mushrooms and soft and onions are slightly wilted. Lay tortilla on plate. Arrange potatoes down the center, then lay tomatoes on top.



The top with sausage mixture and cheese.
(Can you see the ridiculousness of my small tortillas? I ended up just spreading the ingredients out, adding more potatoes and tomatoes, and placing another tortilla on top. Luckily the cheese held it all together nicely.)

Fold the outside sides of tortilla into the center and lay gently onto panini press, or pressed into a skillet with a weight on top. Be sure both sides are pressed evenly until tortilla is nice and browned and the cheese is melted. I'm not exactly sure is sour cream is part of Cajun eating, but it would be a delicious way to top these bad boys all the same! Here you go Christo, thanks for choosing such a great ingredient!

A Night of Meat (and Potatoes) Filed under ( bacon, Beans, main dishes, my life, Potatoes, ribs, side dish )

(I'm the short one with glasses!)

A few Saturdays ago I ran a 5K with a few of my friends. It's become a bit of a tradition that we started last year, and hopefully with every year my time will improve. The weather could not have been more beautiful and we had a great time, there's nothing like starting your day then with a good run. I can see how people get addicted to this running business.

So after the race, we did what any good food lover would do, cooked about ten pounds of ribs and ate them with our friends!

Ah ribs, truly God's gift to the carnivore. Is there a more succulent meat on this earth?

Ribs are surprisingly easy to prepare. The trick is just giving them enough time to cook low and slow. Whether you rub, sauce, or grill is up to you!

But what I really want to talk about are these bacon smashed potatoes. I had found a recipe in my Taste of Home magazine, glanced over it, misunderstood it, and now I like my version better! You can use red or russet potatoes (I like red). Boil them until they are tender enough to smash. Put them in a casserole pan.

And them smash the crap out of them.

I then drenched them in Italian Dressing, then sprinkled a generous helping of chopped crispy bacon, chopped parsley and shredded cheddar cheese. Bake them uncovered at 400 for about fifteen minutes, or until potatoes are heated through and cheese is melted or bubbly. These will disappear fast, I guarantee it!


I also served my all time favorite baked beans ala Paula Deen. Packed with things like crushed pineapple, molasses and french onions, these could practically pass for a dessert. Check out the recipe here.


The pictures might not be so great, but as evident by the big plate of bones, everyone was left completely satisfied! A very fun day (and night) indeed.

Mashed Sweet Potatoes Filed under ( light recipes, Potatoes, quick and easy, side dish, sweet potato )

When I was younger, the sweet potato rarely made an appearance in my life. I might see a candied yam once a year for Thanksgiving, but that was the closest I ever got to this orange spud. In fact, just this last year is the first time the sweet potato has become a common staple in our household, and thank goodness too! Not only is it versatile, sweet and totally delicious, it's also a fantastic source of fiber, and vitamins A, B, and C. Definitely something I can get behind, especially when I see my kids snarfing them down.

If you think regular mashed potatoes are a snap to make, just wait until you try these out. They take less time, require less work, and unlike regular mashed potatoes, they reheat really well (is it just me, or are regular mashed potatoes super gummy and dry the second time around). This is a fantastic side that will add a lot to your meal. Give the sweet potato a try!



Mashed Sweet Potatoes
By America's Test Kitchen Healthy Family Cookbook (yes, I know I get redundant with my sources, but hey, when it's good, it's good!)

Ingredients

2 pounds sweet potatoes (4 small or 2 big) peeled and sliced 1/2 inch thick
1/3 cup water
1 teaspoon fresh thyme (I used dry)
1 teaspoon sugar (I used Splenda)
salt and pepper
6 tablespoons half and half warmed (I used fat-free)
1 tablespoon butter, melted

Directions

1. Combine the sweet potatoes, water, thyme, sugar, and 1/2 teaspoon salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart easily when poked with a fork and all of the liquid has been absorbed, 25 to 30 minutes (it look much less time for me, so check them often!)

2. Using a potato masher, mash the potatoes until just a few small lumps remain. Stir in the half and half and butter, season with salt and pepper to taste, serve.

Serves 6

Per 2/3 cup serving: 170 cal, 3.5g fat, 32g carb, 3g prot, 5g fiber

Italian Style Shephard's Pie Filed under ( Beans, beef, cheese, main dishes, meat, Potatoes, veggies )

This is more of my attempt to get back to the classics, which has been a lot of fun, and very rewarding as my family really likes their down to earth, oldtime cookin! This was inspired by the remainder of my Newman's Own Sockerooni Spaghetti sauce.


I did my best to keep this as traditional as possible, or at least the way I remember it, while adding a bit of Italian flare. I'm definitely not an expert of Italian food, but I can say fairly confidently that this turned out to be one tasty pie! The key were the mashed potatoes, which were mashed with a good helping of sweet mascarpone cheese and tangy pecorino romano, oh my goodness, talk about creamy amazing potatoes! I sauteed my fresh green beans with chopped shallots a bit of white wine,just until al dente, which gave them a great flavor and a nice contrasting crunch. The beef I cooked with onions, garlic, plenty of Italian seasonings and enough sauce to give it good moisture and flavor, but not so much to make it to thin. Put the whole thing together, top with mozzarella, and you've got yourself a great dinner. This would go great with a nice crusty bread!

Italian Style Shephard's Pie
A Blog About Food

Ingredients

1 lb ground lean beef
1 chopped yellow onion
2-3 cloves of garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt, or garlic salt
1 teaspoon pepper
1 1/2 cups Newman's Own Sockerooni Sauce

1/2 lb fresh green bean, trimmed and halved width wise
1 teaspoon olive oil
2 shallots, sliced
2 teaspoons white wine
salt and pepper

2-3 yukon gold, red, or russet potatoes boiled (if red, i don't bother peeling)
1/2 cup mascarpone cheese
1/4 cup pecorino romano
splashes of milk to desired consistency
salt and pepper

1 cup mozzarella cheese

Directions

1. Spray an 8x8 casserole pan and preheat oven to 375.

2. For beef, saute onions and garlic until soft. Add beef, cook until browned. Drain. Add Italian Seasonings, salt, pepper and sauce. Simmer until thick, and adjust seasonings to liking. Pour beef mixture into pan and spread until even.

3. For green beans, saute beans and shallots until both are slightly soft. Add white wine and cook until wine has completely dissolved. Add salt and pepper to taste, and pour beans into casserole pan. Spread evenly over beef mixture.

4. For potatoes, smashed with both cheese and add milk as desired to thin. Add salt and pepper to desired taste. Spread over beans evenly until smooth. Cover with mozzarella cheese and bake for 20-30 minutes, or until cheese is browned and bubbly. Enjoy!

Twice Baked Potatoes Filed under ( light recipes, Potatoes, side dish, vegetarian, veggies )

Just like a lot of us out there, I've been trying to eat healthier. And after YEARS of all sorts of diets and weight roller coasters, I've made some pretty strong decisions on what I am and am not willing to do to stay healthy.

I AM willing to eat more fruits and vegetables.

I AM NOT willing to eat grilled chicken and steamed vegetables every night for dinner.

I AM willing to eat those Arnold Sandwich thins and less bread and carbs.

I AM NOT willing to cut carbs like pasta and bread out of my diet completely.

I AM willing to put less cheese on my food to cut calories.

I AM NOT willing to cut cheese out of my diet, or buy that disgusting fake cheese to substitute.

I AM willing to eat one cookie, instead of three, and not beat myself up about it.

I AM NOT willing deprive myself of small portions of sugar, chocolate and all the wonderful treats that add joy to our life.

I AM willing to make positive lifestyle changes that will provide me with variety and a change in how I look and feel.

I think Joanne from Eats Well with Others (seriously one of the cutest and most hilarious food blogs ever, I adore this girl), who is also trying to eat healthy said it best when recommending that we keep a good variety in our diet so we don't get bored. This has probably been the best advice for me thus far, and the good news it that it's working!

So when I found these twice baked potatoes, I didn't scream and shield my eyes from the gloriously starchy, carby, cheesy pictures in horror. No more deprivation in my diet, just moderation, and I was sure to savor every bite! Not only are they delicious, lightened and beautiful, but they're also a lot of fun to make, and easier then they sound. My one piece of advice is that you are careful with your dried mustard. I think I went a bit overboard and it made them a lot sharper then I would have liked, but otherwise they are just delicious and a really fun side for so many things.

Classic Twice Baked Potatoes
America's Test Kitchen Healthy Family Cookbook

Ingredients

4 russet potatoes, about 8 oz each, scrubbed and dried
1 teaspoon canola oil
1 tablespoon unsalted butter
1 onion minced
1 garlic clove minced
1 cup shredded sharp cheddar cheese
1/2 cup lowfat sour cream
1/4 cup skim milk
1/2 teaspoon dried mustard
salt and pepper
scallion, sliced thin

Directions

1. Adjust the oven racks to the upper-middle and middle positions and heat the oven to 400 degrees. Rub the potatoes with the oil, place directly on the upper oven rack, and bake until the skins are crisp and deep brown and a skewer easily pierces the flesh, about 1 hour, flipping them halfway.

2. While the potatoes bake, melt the butter in a 10-inch nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and cover to keep warm.

3. Transfer the potatoes to a wire rack and set over a foil-lined rimmed baking sheet and let cool slightly, about 10 minutes. Increase the oven temperature to 500 degrees.

4. Following the photos on page 145, cut each potato in half lengthwise through the narrow curved side. Using an oven mitt or an folded kitchen towel to hold the hot potatoes, scoop the flesh from each potato half into a medium bowl, leaving 1/8-inch thickness of flesh in each shell. Transfer the potato shells back to the wire rack.

5. Mash the potato flesh with a potato masher or fork until smooth. Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion-garlic mixture, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Spoon the mixture into the potato shells, mounding it slightly at the center. Sprinkle with the remaining 1/2 cup cheddar.

6. Bake the potatoes on the middle rack until the shells are crisp and the cheese is melted and spotty brown, 10 to 15 minutes. Sprinkle with the scallions and serve.

Serves 8: 1 serving is 1 potato half

Per Serving: 190 cal, 8g fat, 25g carb, 7g prot, 2g fiber, 320mg sod

What are some of your healthy eating rules?

Brisket Filed under ( beef, grocery treasures, main dishes, meat, Potatoes, sauces )

My husband was raised in Texas, which has given him a taste of good old southern food. One particular thing he asks for quite a bit is brisket, a cut of meat that I'm not very familiar with, and definitely never cooked before. So finally a few Sundays ago we thought we'd try our hand at some good old southern brisket. We found a lovely cut at Costco (I love Costco, I really do), and I found a recipe for a marinade at Recipezaar. Now, from what I understand brisket is normally dry rubbed and then smoked, but we thought we'd try something different. We cooked it in the oven for about five hours. We went about our business while it was cooking, and when we walked into our apartment complex (mind you, we live on the second floor), we could smell the brisket in the lobby! And it smelled GOOD! I made two briskets and I shredded the first one, which I thought it would be okay since it was practically falling apart after being cooked for so long. Not a good idea, it was tough, stringy and dry after I shredded it. Slice it, against the grain, and it will be juicy and rich with a great bark on the outside. I'm definitely sold on brisket now, but I do think next time I'll be more traditional and make it with a dry rub.

Brisket
Recipezaar

Ingredients

4-6 lbs beef brisket trimmed
2 tablespoons liquid smoke
2 tablespoons soy sauce
1 teaspoon garlic powder
2 teaspoons celery seeds
1 teaspoon pepper
2 teaspoons worcestershire sauce
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon salt

Directions

1. Mix ingredients and cover both sides of meat. If you do this with your hands, you may want to use gloves so you don't smell like liquid smoke for four days, it's strong stuff!
2. Wrap in foil and seal.
3. Marinate overnight in refrigerator.
4. Bake in 300°F oven for 5 hours, or at 275°F for 6 hours. May cover with barbecue sauce during last hour, leaving uncovered. I suggest Sweet Baby Ray's!

I served this with a broccoli salad, which I will post later and these mixed fingerling potatoes, that I also found at Costco. They are white, red and purple little potatoes that are so good coated in olive oil, herbs and roasted. Look for them next time you're there, they're so fun!

Sweet Potato Fries with Honey-Cayenne Glaze Filed under ( honey, Potatoes, side dish, sweet potato )

Since discovering sweet potato fries, I've become a bit obsessed with them. If they are ever offered at a restaurant, I have to order them, it's a compulsion, I don't have a choice.


A few months ago, I went to a fun and different restaurant in New Hampshire called The Friendly Toast. They had a great menu, full of items that would satisfy the carnivore and vegan alike. But the first thing that caught my eye was their sweet potato fries glazed in a spicy honey. They were to die for! I took the majority of my sandwich home in a box, but there was not a fry to speak of by the time I was done with them.

A few weeks later I did my best to recreate them. I'll never make sweet potato fries as good as restaurants can, simply because I can't bring myself to fry them. However, the honey glaze was just as good. A sprinkle of cayenne in about two tablespoons of honey, and you have yourself a different and delicious way to eat sweet potatoes. Give it a try!

Sweet Potato Fries with Honey-Cayenne Glaze

Ingredients

2 Sweet Potatoes, peeled and sliced into wedges
2 tablespoons olive oil
sea salt and pepper
2-4 tablespoons honey
1/2-1 teaspoon cayenne pepper, depending on how hot you want it

Directions

Toss sweet potato wedges, olive oil, salt and pepper until coated. Roast on a cookie sheet at 375 for about 20 minutes, or until soft and browned. Mix honey and cayenne pepper. Plate serving of fries on a plate and drizzle with desired amount of honey.

Serves 4

Roast Chicken with Balsamic Bell Pepper Filed under ( chicken, light recipes, main dishes, Potatoes, veggies )

I think I speak for all Cooking Light subscribers when I say that this month's edition is awesome! So awesome in fact that my mom called me last night just so we could discuss this month's magazine, I'm not kiddin' when I say that we love our food. One of the first questions she asked me when she called was "have you tried the roasted chicken with balsamic peppers?" my answer, "heck yes I did!" This dish, while maybe not the most photogenic dish, far exceeded my expectations of how I thought it was going to turn out. The chicken is juicy from being roasted, the peppers are so tangy and bright from the balsamic vinegar, and the potatoes are smooth and mild and bring this whole dish together. I just made regular mashed potatoes, but CL suggests making mashed potatoes with Mascarpone cheese, which is what my mom did. She said that it really added to the potatoes and made them fantastic. I also really liked pouring the tangy balsamic sauce over the potatoes, an unlikely combination, but very addicting and hard to stop eating! I think you'll love this dish!

Roast Chicken with Balsamic Bell Peppers
Cooking Light Jan/Feb 2010

Ingredients

3/4 teaspoon salt
3/4 fennel seeds, crushed (I just did this in my mini food processor)
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6 oz) boneless, skinless, chicken breast
2 tablespoons olive oil, divided
2 cups, thinly sliced red bell pepper
1 cup, thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup chicken broth
1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 450.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder and oregano. Brush chicken with 1 1/2 teaspoons oil sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes, or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11x7-inch baking dish coated with cooking spray Bake at 450 for 10 minutes, or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; loosen brown bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Serves 4: 1 breast half and 1/2 cup bell pepper mixture, potatoes not included

Per Serving: 282cal, 11g fat, 35.9g prot, 8.8g carb, 1.9g fiber, 94mg chol

Points per Serving: 6

Salisbury Steak with Mushroom Gravy Filed under ( beef, light recipes, main dishes, mushrooms, Potatoes, sauces )

I would tell you that the mushroom party is over and this will conclude my mushroom posts, but that would be lying, and I love you all too much to do that to you.



A few days ago, Shelby from Grumpy's Honey Bunch wrote about how she's been inspired by other bloggers. Well, Shelby had inspired me with this Salisbury Steak from Cooking Light's December edition. I've eaten quite a few salisbury steaks in my day, but when I say Salisbury steak, what I mean are those gelatinous disks that come in low calorie frozen meals, usually served with a side of mac and cheese and an antacid. Turns out the homemade version is much better, who knew! And it's low calorie to boot.

This is one of those meals that yielded no leftovers because it's so dang good. The flavors are so rich and full of the familiar comforts of home. My kids snarfed it down, which guarantees that it will be made again!



Check it out here. Thanks Shelby!

Palmer House Potatoes Filed under ( Frugal Food, Potatoes, Vegan )

21 years ago I was a waitress and kitchen helper for the inaugural summer at the Palmer House Cafe in Rensselaer-ville, New York, a beautiful Albany County hamlet surrounded by rolling hills, waterfalls and historic houses. It is a summer residence for many artists and writers (Isaac Asimov and Andy Rooney were the celebs during my tenure), and I was fortunate to help out my friends Mike, Marie, Bill and Susan in their new restaurant venture. They taught me many wonderful kitchen tricks and recipes in the hours leading up to the dinner service, but the best recipe of all remains their delicious garlic roasted potatoes. I am proud to share it with you all.

Palmer House Potatoes

10-12 potatoes, peeled and sliced thickly

1 head garlic, peeled and chopped

kosher salt and pepper

Olive oil

Toss potatoes and garlic with enough olive oil to coat. I like to use my hands in a big soup pot to accomplish this. Season with salt and pepper.

Spread out onto two cookie sheets so that each potato has its own space to roast without being covered up by other potatoes. You want these nice and crispy on the outside and soft on the inside.

Bake at 350 degrees for 1 hour and 15 minutes. Scrape and turn over once or twice during the cooking time to brown evenly. You might also want to rotate cookie sheets at least once to brown evenly. The potatoes on the top rack always brown more in my oven.

Sprinkle with dried parsley, basil, or rosemary and a dash more kosher salt and serve hot.

Serves 6.