Category Archives: Cook

by | February 27, 2012 · 7:45 am

Lighter Blackened Chicken Alfredo

I used to always shy away from alfredo sauces. Even though I’m not usually a calorie counter, I just couldn’t bring myself to choose the fatty, rich alfredo when I enjoy a healthier tomato-based sauce just as much. However, a few months ago I came across a “lightened up” version of alfredo in Food Network Magazine and I couldn’t resist.

Now I’ve modified this from their version so I can’t be sure on the exact cal counts, but by using skim milk, low fat cream cheese and tangy parmesan (which is naturally a lower fat cheese), you significantly reduce calories and fat without sacrificing the luxurious alfredo texture or flavor. Pair it with some spicy blackened chicken and you won’t go back to the standard version.

“Lighter” Pasta Alfredo
adapted from Food Network Magazine
2 Tbsp butter
1 garlic clove, minced
1 Tbsp flour
2 oz reduced fat cream cheese
3/4 C skim milk
1/4 C half and half
2/3 C parmesan cheese, finely shredded
freshly cracked black pepper
1 box pasta

Add water to a large pot and bring to a boil. Reduce heat and add pasta of your choice, along with a generous sprinkle of salt, and cook pasta according to box instructions to al dente.

In a small sauce pan, melt butter over medium heat. Add garlic and saute lightly. Next, whisk in flour. Slice cream cheese into small chunks and add to pan. Add liquids and continue whisking until cream cheese is whisked smooth. Whisk in parmesan cheese and reduce heat. Let cheese continue melting and thickening slightly while you finish your pasta and chicken. Finish with a sprinkle of freshly cracked pepper.

Blackened Chicken Tenderloins
slightly adapted from This Week for Dinner
1 lb chicken tenderloins
1 Tbsp olive oil
1 tsp paprika
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp black pepper

Combine spices in a shallow bowl. Meanwhile, heat olive oil in a grill pan over medium-high heat. Dip tenderloins in spices, lightly coating and transfer to your pan. Sear on the first side for 4-5 minutes. Use a tongs to flip and sear on the other side for another 4-5 minutes. Use a meat thermometer or slice one piece of chicken in its thickest part to check doneness. If chicken is not fully cooked through, reduce heat slightly and continue cooking for another few minutes.

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by | February 24, 2012 · 8:00 am

Donut Shop Birthday Party

My son is a donut-aholic. He comes by it honestly. I’ve been obsessed with the little O-shaped treats since I had teeth. So when it came to throwing Lincoln his two-year-old birthday party this year, a donut party was the perfect choice. Lincoln was so excited for his birthday party, he could barely stand it. I originally planned on putting a candle in a donut, but he kept talking about birthday cake all week before his party. This Mommy could not disappoint her big boy…so a cake he got (in the shape of a donut)!

A donut-shaped invitation was sent to all of the guests. With the back reading “Time to Eat the Donuts!”

A Lincoln’s Donut Shop sign hung above the breakfast buffet. Since Lincoln’s always happiest in the morning, brunch seemed like the perfect idea. Donuts from my favorite hometown Cumberland Bakery in Des Plaines, IL were served along with homemade baked apple cider donuts. Also on the menu: overnight blueberry french toast, balsamic asparagus and red pepper mini frittatas, bacon and cheddar mini frittatas, honey poppyseed fruit salad and little sausages.

Oberweiss chocolate milk decorated with the donut logo was served in little milk jugs with blue and white paper straws.

We used Lincoln’s Melissa and Doug wooden donut set to hold the silverware and napkins and the food tags.

I baked 2 round “Hershey’s Perfectly Chocolate Cakes” and iced them with vanilla buttercream. I used a biscuit cutter to cut the middle out of the cakes to create the donut shape. The cake was topped with colorful sprinkles and a 2 candle. After a round of Happy Birthday, Lincoln replied “very, very good singing guys.”

It may have been a kid’s party, but adult bevis were served. Bloody Marys and Beermosas (Belgian White Ale and Orange Juice) were sipped using the blue and white paper straws.

The birthday boy wore a personalized donut shirt given by his aunt and Godmother from Lois Jean Linens. All in all the day was a big success! Cheers to another great year!

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by | February 22, 2012 · 8:27 am

Sweet Pork Tostada

Last week I made a pork shoulder using my favorite recipe for Sweet Pork and ended up with tons of left overs that I used throughout the week.  I usually use it to make pork quesadillas or burritos, but wanted to try something different.  So, I whipped up this Sweet Pork Tostada and my husband declared it as one of the best things I have ever made.  This recipe is a winner.

Sweet Pork Toastada

2 cups prepared Sweet Pork 
2 cups cooked white rice
1 cup cooked black beans
1 cup cooked corn
shredded lettuce
shredded cheese
sour cream
4 flour tortillas
butter

Start by buttering both sides of the flour tortillas.  Grill in a medium pan until crisp on both sides.  Repeat with each tortilla until you have 4 crispy, golden tortillas.

Place each tortilla on a plate and layer with the rice, heated sweet pork, corn, black beans, shredded lettuce and cheese.  Drizzle with sour cream (mix sour cream with a little milk if you would like in order to make it easier to drizzle).

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by | February 20, 2012 · 7:46 am

Cherry Oatmeal Flaxseed Bars

I’ve been recently intrigued with flaxseed. Relatively unnoticeable with just a hint of a nutty flavor, these little powerhouses are packed with omega-3s, antioxidant lignans and everyone’s favorite, fiber. I’ve been trying to work them into more dishes and figured they would be pretty discreet in these easy bars. With fruit and two whole grains, it’s almost like they become a health food…right? Ok, not quite but it can’t hurt!

Cherry Oatmeal Flaxseed Bars
makes 16 bars
3/4 C butter, softened
1/4 C sugar
3/4 C brown sugar
1/2 tsp salt
1 tsp almond extract
1 egg
1 C flour
1 Tbsp ground (milled) flaxseed
1 C heaping, dried cherries
2 C rolled oats

In a large bowl, beat together butter and sugars until fluffy. Beat in almond extract, salt and egg. Lightly beat in flour and flaxseed. Use a spatula to fold in oats and cherries.

Line a 9×9 glass baking pan with parchment paper and grease lightly with butter. Transfer batter into pan, smoothing out so that batter is evenly dispersed. Bake at 350 for 30-35 minutes. Let cool completely.

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by | February 17, 2012 · 8:00 am

Baked Fish Sticks

My husband has never been much of a fish eater. This has always made me sad. While I had little room to complain being the non-chocolate eater that I am, I was thrilled when he decided to dub 2012 – “The Year of the Fish.” Eating fish is healthy (how are those New Years resolutions coming?), can be cost effective if you buy the right variety (again with the resolutions), and expands your horizons. I eased into this new year of the creatures of the sea with something light and simple, fish sticks. Not the nasty fish sticks dunked in tartar sauce that you get from the frozen food aisle, but homemade baked tilapia fish sticks.

I near ran around the room singing when my hubby went for seconds AND my finicky toddler piled these down in no time. This is a fast meal to prepare. The fish bake up really quickly, you just need to be willing to get your hands a little dirty in some dunking.

Baked Fish Sticks

3/4-1 lb fresh tilapia
1/4 C flour
2 egg whites
1 TBSP lemon juice
1 C crushed corn flakes
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper

Preheat your oven to 425 degrees. Line a baking sheet with tin foil and spray with cooking spray.

In a shallow bowl, beat egg whites and lemon juice. Place flour in a shallow bowl. In another shallow bowl, add cornflakes and all spices. Mix together. Cut tilapia into 1 1/2 inch thick strips and about 4-6 inches in length.

On at a time, dredge tilapia pieces in flour. Dip in egg white mixture to coat and cover with cornflake mixture. Set on baking pan. Repeat until finished.

*Warning: toddlers and flour are a messy combination

Bake fish sticks at 425 for 10-12 minutes or until coating looks slightly crisp.

Serve with favorite dipping sauce.

These are delicious with a honey mustard dipping sauce. I’ve also eaten them with the Marzetti’s Otria Greek Yogurt Dips leftover from my December post. Equally delicious!

Cheers to 2012 – the Year of the Fish!

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by | February 15, 2012 · 8:58 am

Quick and Easy Weeknight Pasta

While I love spending time in the kitchen carefully cooking up homemade meals, most weeknights give me about 15 minutes to whip up a dinner all with a toddler clinging to my leg.  This pasta dish with sun dried tomatoes and goat cheese has become a weeknight staple for my family.  It is simple and easy to make but is far from boring.

Pasta with Sun Dried Tomatoes and Goat Cheese

Pasta, any kind will do
Peas
Sun Dried Tomatos, packed in oil
Olive Oil
Goat Cheese

Boil your pasta in salted water.  While it is cooking, chop up your sun dried tomatoes, heat your peas and crumble the goat cheese.

Drain the pasta, drizzle with olive oil and  add the prepared ingredients.  If you add the goat cheese while the pasta is still hot, it will kind of melt into the pasta…mmmmm.

I left off the exact amounts for this recipe because it really should be made according to your tastes.  If your family loves peas, then add a lot.  If not, just add a little or try a different vegetable like some fresh chopped spinach.  This is one of those meals that is hard to mess up.  I love making a huge quantity of this pasta and then will use it throughout the week for lunches.

Have any weeknight meals that you love?  We would love to hear about them!

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by | February 13, 2012 · 8:32 am

Southwestern Pepper Jack Mac

Our friends at the Wisconsin Milk Marketing Board have invited us to come back for a second year of their Mac ‘n Cheese extravaganza, 30 Days 30 Ways with Macaroni and Cheese. Last year, we went savory with our Wintervera Mac but this year we’re spicing things up.

This Southwestern Pepper Jack Mac brings the heat whether you’re battling the cold winter weather or sitting on your patio with a cold beer. Spicy chorizo and zippy Wisconsin pepper jack cheese are layered with fresh, pungent greens to make a mac that’s packed with Tex-Mex flavors.

So pick up a fork and get ready for a little fiesta!


Southwestern Pepper Jack Mac
1 box cavatappi noodles
6 Tbsp butter
1/2 C flour
1 red bell pepper, diced
6 green onions, chopped
1 lb ground chorizo
3 C whole milk
3 C pepper jack, shredded
2 C shredded Mexican cheese blend
1 handful cilantro, chopped

Preheat oven to 375. Bring a large pot of water to a rolling boil and add cavatappi noodles. Cook noodles for 8-10 minutes until al dente. Drain and transfer to a 13×9 baking dish.

In a large saucepot, melt butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in milk, working in small amounts and incorporating into the roux until smooth. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated. Keep warm over low heat for 5-7 minutes or until the rest of your dish is assembled.

Meanwhile, remove seeds from pepper and dice. Chop green onions and cilantro, setting aside half of the cilantro. At the same time, cook chorizo in a medium skillet until cooked through, about 8-10 minutes.

Drain excess fat and juices from chorizo and add to the baking dish with the noodles. Add in pepper, onions and half of the cilantro and mix well to evenly distribute ingredients. Pour cheese mixture over the noodles. Bake for 25-30 minutes or until cheese begins to slightly crust and bubble.

Serves 5-6.

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by | February 12, 2012 · 2:33 pm

{Philadelphia Cooking Creme} Shrimp & Broccoli Fettuccine

Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

While I like to try to make homemade sauces for all of my dishes, let’s get real, sometimes I just don’t have the time or energy. I was delighted for the opportunity to recently try Philadelphia Cooking Creme as an alternative to a jarred sauce off the shelves. This recipe for Shrimp and Broccoli Fettuccine is very easy and very quick, all you need is a few minutes of prep time while you wait for your water to boil and then another 10 minutes from stove to table!

As I’ve grown as a home chef, I’ve begun to steer away from pre-mixed and made products. I do this partially because I am stubborn, partially for the taste. I find that some store bought sauces can either lack in flavor or feel a bit off balance. The Philadelphia Savory Lemon and Herb Cooking Creme brought a large amount of flavor to the dish without being too sharp. It created a nice creamy texture with the fettuccine and paired well the the fresh, cooked broccoli. I added some chopped roasted red peppers for a little extra flavor punch. I could also see adding some sun-dried tomatoes, along with the fresh ones for a good balance of flavor. If you are not a shrimp fan, this dish would also be great with some shredded rotisserie chicken, or go vegetarian and add some zucchini.

This recipe makes a good healthy-sized bowl of pasta. I added a little more fettuccine and a few extra shrimp and felt the sauce still spread evenly amongst the dish. My family enjoyed the meal, my little guy especially loved the broccoli, which brings warmth to every mommy’s heart.

I’ll be interested to try a few of the other flavors. But if you are looking to make an easy, delicious dinner in a pinch, Philadelphia Cooking Creme is a great option!

Also, I had the opportunity to do our very first HAP video! Check out the Philadelphia Cooking Creme experience from my kitchen:

Shrimp and Broccoli Fettuccine

Prep Time: 20 min. | Makes: 4 servings, 1 cup each

What You Need

¼ lb. fettuccine, uncooked
1 cup broccoli florets
¾ lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
¼ cup milk
¼ cup chopped tomatoes
2 TBSP chopped roasted red peppers (optional)

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

Cook and stir shrimp and garlic in the best nonstick cookware you have, preferably a large skillet, on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.

Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.

Nutrition Information Per Serving
340 calories, 11g total fat, 6g saturated fat, 1350mg sodium, 31g carbohydrate, 28g protein

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

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by | February 8, 2012 · 8:44 am

Valentine’s Day Breakfast

It is no secret that the ladies of HAP love breakfast foods. We like the sweet, the savory and anything in between.  If it can be served in the morning, then we want to try it!

This Valentine’s day, consider making up a special breakfast for your loved ones.  There is nothing better than sitting down to a delicious breakfast to start the day off right.  Here are some of our favorite breakfast recipes that you could whip up on Tuesday to impress your sweeties and tell them how much you love them.

Orange Scented French Toast with Nutella

Baked Apple Pancake

Cinnamon French Toast with Cranberry and Orange Chutney

Monkey Bread

Bacon Artichoke Souffle

Miss Amy Muffins

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by | February 6, 2012 · 8:02 am

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables

While visiting friends and family in the Twin Cities over Christmas, we stumbled into St. Paul’s Brasa one day for lunch. I say stumbled because we actually tried to go to the restaurant next door but it was too full so we cruised over to Brasa. A lucky twist of fate since this little gem is home to a James Beard award winning chef and boasts being featured on Man vs. Food and the Today show.

I’ve been dreaming about their Slow Roasted Pork Sandwich ever since so I took a crack at replicating it at home.  I was super pleased with the results!  Not only was it easy (thanks, slow cooker) but it was a good way to switch up our standard BBQ pulled pork.
Puled Pork with Quick Pickled Vegetables

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables
serves 4
1 lb pork shoulder
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1/2 Tbsp ginger powder
1/2 Tbsp garlic powder
1 1/2 C orange juice
2-3 C water
4 pretzel buns or foccacia buns

Place pork shoulder in slow cooker. Season well with spices, working spices into all sides of the meat. Add liquids to slow cooker until they cover about half of the meat and roast on low for 8 hours. Remove meat from slow cooker and use two forks to shred apart. Place meat on a sliced bun and top with pickled vegetables. Spread a generous amount of mayo on the bun and serve!

Ginger Cilantro Mayo
1/2 C mayonnaise (I like the olive oil kind)
1 inch piece of ginger, peeled, grated
1 Tbsp cilantro, finely chopped

Scoop mayo into a small bowl. Chop cilantro and stir into mayo, mixing well. Grate ginger using a microplane grater into mayo and mix well.
Ginger Cilantro Mayo

Quick Pickled Vegetables
*adapted from Whole Foods
1 cucumber, very thinly sliced
2 carrots, very thinly sliced
1/2 small red onion, very thinly sliced
1 inch piece of ginger, peeled, grated
1/4 C white vinegar
1/8 C sugar
1/2 tsp salt

Using a knife or a mandoline, slice vegetables very thinly. Place in a medium bowl and toss to combine. In a small bowl, whisk together vinegar, sugar and salt. Drizzle over vegetables and toss well. Refrigerate vegetables for at least one hour prior to serving.

Quick Pickled Vegetables
Brasa Pulled Pork Sandwich

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