Pasta bake... It's baked pasta!

When we were first married we found a recipe for some sort of layer-lasagna-casserole-thingy. Well, it seemed like a lot of work for very little payoff. So we adapted it, and it became "Pasta Bake." 



While a term like "Baked Ziti" sounds sexier, we started calling it "Pasta Bake" because it played well with several types of ingredients. Rotini, farfalle, campanelli, and, yes... ziti, all made wonderful Pasta Bakes. It works if you add things like mushrooms or pepperoni (put those on top). Or if you subtract stuff like spinach...


Stuff you will need:

1 lb. sweet Italian sausage (either ground or removed from casings)
2 cloves garlic (minced)
1 cup onion (minced)
1 Tbsp. Italian seasoning
1/2 tsp red pepper flake (optional)
1 can diced tomatoes (drained)
2 tsp balsamic vinegar
1 pkg. cream cheese
1/2 jar pasta sauce (use your favorite brand or homemade)
1 pkg frozen spinach, thawed and drained
1 pkg. noodles (we used ziti this time)
2 cups shredded mozzarella

Preheat oven to 400 degrees.

In a large skillet over medium-high heat, brown Italian sausage. If there is a lot of liquid in the skillet after it browns, drain most of the liquid off, leaving sausage and 1 Tbsp of liquid in the skillet.

Add garlic and onions. Cook for 2-3 minutes or until fragrant. Then add Italian seasoning and red pepper flakes. Cook 1-2 minutes more then add tomatoes, balsamic vinegar, and cream cheese. Stir constantly until cream cheese is completely melted.

Pour skillet mixture in a bowl with spinach, pasta sauce, and noodles. Fold to thoroughly combine. 

Spread evenly in a 9 x 13 and cover with the mozzarella. Bake until cheese has melted, high spots browned, and sides are bubbly (20-30 min.).

Diet info? Nah. This is cheat day business. Could be made using gluten free noodles. Or blanched and drained vegetables instead of noodles? 

Eh. It is probably just better if you wait for a bad day or a cool day or any day, and make a big cheesy pile of Italian love. 

Chicken and Vegetable Curry

Some nights you just want to come home, dump stuff in a pan, and make your oven work for a change.

It's time to force your ovens to make your dinner. Just get hot? Not enough. Tonight it makes you curry. 

Well... It does the cooking part. 


Things you need:

1 cup "lite" coconut milk
2 Tbsp brown sugar
1 Tbsp curry powder*
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
3/4 cup diced tomatoes (drained)**
1 lb. boneless, skinless chicken breast, cut into 1" cubes
2-3 zucchini, cut into 1" cubes
10-15 button mushrooms, cleaned and quartered, 
1 red bell pepper, stemmed, seeded, and cut into 1" cubes

* Yes, I know there are a million different types of curry powder. And yes, I know there is no such thing as "curry powder," or even "curry" in India. Peronally, I use the "Hot Madras" variety.

"But I want my eyes to water and my sinuses to clear from this!"

Well in that case, add one to two Serrano peppers (stemmed and seeded) or Thai chiles (stemmed and seeded) to the sauce when blending. It will give you the requested sense of "fire-based" enlightenment... 

** I used a canned fire-roasted variety, but a regular will work just fine also. 

Add the first six ingredients to a blender or food processor, and pulse until smooth. Should you not own either a food processor or blender, just chop it as fine as is possible. Like to a pulp. Like keep chopping. Did you stop? Keep going. Ok. Almost there... And done. Salt and pepper to taste,

By the way, or "BTW" as the kids says, the sauce you just made can be made one to two days ahead and kept in an airtight container in the refrigerator. I say airtight because you don't want everything in the fridge to have a subtle hint of curry...

Preheat oven to 400 degrees.

Put the chicken and vegetables into a 
9x13 pan. Or if you live in the Southern Hemisphere, a 13x9 pan. 

Pour sauce over chicken and vegetables. Stir to combine. Place pan in previously mentioned preheated oven. 

Bake for 30-45 minutes. You want the vegetables to be softened and the chicken cooked through. If your sauce seems too thin, make a slurry of 1tbsp  cornstarch and 2 tbsp water. Add to your pan, stir, and bake 5-10 more minutes till thick.

Serve with rice, or cauliflower rice, and/or flatbread. Or just pour into a trough. Honestly, the trough thing would save me from the tedious plate refills.
 
Diet-ish type stuff:

21 day fix: cut amount of coconut milk and brown sugar you use by half. Pick out pieces to fill containers (red and green) assume sauce sticking to it will be about one orange container.

Gluten Free: double check your coconut milk and brown sugar then pair with cauliflower rice. (See recipe on site...)

Sweet and Sour Chicken Kabobs!




Dinner should be fun. 

Let's name a few fun things:
1. Grilling things.
2. Stuff cooked on sticks.
3. Stuff that tastes like dessert but isn't.
4. Quick dinners.

Hey, look at that. Not only does this meet every requirement listed for fun, it is tasty and kinda healthy… Now lets stab stuff with sticks! And be careful! You don't want to stab your fingers…

Sweet and Sour Chicken Kabobs!

Things you need:

1 tsp honey
1 tsp vegetable oil (could substitute with any other very light, heat resistant oil)
Juice from 1 medium lime (2 tsp?)
1/4 white pepper, ground
1 Tbsp Soy Sauce (or other soy-saucy type stuff)
2 tsp rice vinegar
1 Tbsp Hoison (this can be omitted if your diet doesn't agree with this delicious stuff)
1 lb. boneless skinless chicken breast (cut into 1" cubes)
2 bell peppers (I used red, but use whatever color floats your boat)
16-20 pieces of pineapple (Probably about a pound, maybe? I used the medium-sized, already-cut-up-from-the-grocery-store type.), cut into 1" cubes

Mix the first seven ingredients and pour into a one gallon zip top bag. Add chicken to bag and seal. Then mix, coating chicken evenly with this amazing smelling mixture. Then, lovingly place it into your fridge. Be sure to place the bag in a bowl or other container in case your bag isn't as carefully sealed and leak-free as you hope it will be…

2-4 hours later…

(At this point soak any wood skewers for 30 mins prior to using. If you are using metal skewers, you can soak them also, but it will accomplish nothing.)

Note how I used two skewers per hunks o'food. This makes turning easier.

Preheat grill or broiler to medium high heat. 

This next part is the most important. You guys… 

BE CAREFUL THAT YOU DON'T STAB YOURSELF WITH A SKEWER!!!

I cannot stress how you don't need to be like me and make yourself into a person-kabob. Seriously, don't do it. 

Now, Starting with a bell pepper, layer your kabobs. Pepper, chicken, pineapple, chicken, pepper, chicken, pineapple, chicken, pepper… Ok, what comes next?

Nothing. Nothing comes next. I reached the end of my skewer. But if yours are longer, keep going. 

Now, grill or broil your skewers on all sides rotating frequently. Once chicken has reached an internal temperature of 165, take it away from heat and let rest for 5 minutes before tearing into them.

"Hey what about them thar' greens?"

Ok… Fine.

Asian-inspired Spinach and Mushrooms

Things you need:

1 lb. Button mushrooms (sub any kind of mushroom you like here) sliced
2 cloves garlic (minced)
1 lb. baby spinach (washed and dried)
1 tsp. soy sauce (again, or some kind of soy-sauce-ish product)
1/4 tsp white pepper, ground
2 tsp rice vinegar
1/2 tsp toasted sesame oil
1 tsp toasted sesame seeds (or more…)

Preheat a medium pan over medium heat. Add a tsp light oil (I used vegetable) to the skillet and then add mushrooms. Salt very lightly. And stir until...

"Hey! You are add some that soy-sauce-ish-like stuff too! Why not add it here?!?" you shout defiantly. 

I am glad you asked. We need just a touch of salt here, not to season the dish overall, but to help the mushrooms give up their liquid. We want all that delicious liquid seeping out and hitting our hot pan. This liquid then reduces and is how we get a delicious mushroom flavor throughout. Mmmm...

Now after the mushrooms have surrendered their liquid (3-5 minutes), add the garlic and cook 1-2 minutes more until fragrant. At that point, add the spinach. It will look like your pan is not big enough. Stir until wilted down, then toss the soy sauce, pepper, and vinegar. After the spinach is all wilted BUT has retained a vibrant green color (2-3 minutes), remove pan from heat and add the sesame oil. Stir and scoop/pour/remove everything from the pan. Top with the sesame seeds and start eating.

BTW this does not make that much. Maybe 2-3 servings. Unless people don't like spinach or mushrooms and are just eating it to make you feel better, then it is about 6-8 servings. 

- End - 

Diet-ish type stuff… 

Paleo: Should be good for most of it. Check out your individual plans to see if Hoison or pineapple are part of your plan. 

21 Day Fix: Don't see it as one skewer is a serving. Fill containers with chicken (red), bell peppers and spinach/mushroom (green), and pineapple (purple) to make sure you get the right amounts. Also, might need to give yourself an orange, just to make sure you take into account all the different oils and seasonings (not on free list). 

Gluten-Free: Should be ready to rock and eat a-la-stick. Check your ingredients for a gluten-free labels and make substations as needed (shouldn't be much if any).

Thai Basil Turkey Lettuce Wraps

Thai Basil Turkey Lettuce Wraps



It's quick. It's easy. It's like a salad you eat with your hands. 

 Depending on chopping skills, this might take you 15-30 minutes to make. 

Things you need:

2 Tbsp fresh ginger, minced
3-4 garlic cloves, minced
1.5 lb ground turkey (I used 99% fat free)
2-4 chiles*, minced
2 carrots, grated
1 tsp honey
1 Tbsp Hoison (optional)
1 Tbsp low sodium Soy Sauce
12-16 Thai basil leaves, chiifonade (sliced into little strips)
1/4 tsp white pepper
8-10 lettuce leaves, washed and dried (I prefer butter lettuce, but anything that can hold some filling will work)

*This is your decision. Want to create a pain inducing dish, add 4-6 tiny Thai chiles. Me? I used 2 jalapeños, seeded. It was medium (again this is subjective), but we could have easily dealt with more.

Get ready! This goes quickly if your ingredients are prepped!

In a large skillet or cast iron pan (or wok if so inclined), heat 2 tsp olive oil in a pan over medium-high heat. Once pan is hot 
and oil shimmers, add ginger and garlic. 

Sauté for 1 minute or until fragrant, then add ground turkey. Break up the turkey as it browns into small pieces. 

Now add the chiles, carrots, honey, Hoison, and soy sauce. Stir constantly for 2-3 minutes. 

Get ready for magic! Add the Thai basil leaves and cook 1-2 minutes till fragrant. Remove pan from heat and add white pepper.

Now go eat and proclaim the awesomeness of Thai basil!

"HEY!!! I don't see no recipe for no dippin' sauce. Add I DO see dippin' sauce in the picture!" you exclaim. 

Well, ok. Maybe a "dippin' sauce" was created... Get ready… 

 Dippin' Sauce

1 Tbsp soy sauce
1 tsp Siracha
1 tsp honey

Mix. There you have it. Dippin' sauce. Dip it, spoon it over, use it as a palate cleanser… it is your decision. 

Diet-ish type stuff...

Step one for any diet: avoid too much dippin' sauce. I suggest spooning it over the wraps so you know how much you get or avoiding it all together.

Paleo: The Hoison and honey are optional. You could substitute
 salt for the soy. Just depends on how many of the ingredients are not on your approved list.

21 Day Fix: Mixture is mostly a red container, but meal could be a red and green combo with the right lettuce. Also, avoid too much soy or Hoison. 

Gluten Free: Make sure your Hoison and soy sauce are gluten free, then chow down.

Lime Cauliflower Rice!?! Oh, and some AMAZING Jerk Chicken...

Lime Cauliflower Rice!?! 

Oh, and some AMAZING Jerk Chicken…



Yes, that does look like rice. Did I mention how fluffy it is?Light. As. A. Cloud. Oh, and laced with lime, thyme, and garlic… It could be a song. Or a carb. But it is neither.

You say, "Tell me about that jerk chicken. It looks mighty tasty."

We will get to that. First, the cauliflower rice…

Things you need:
One head of Cauliflower
2 cloves of garlic (minced)
2 small limes (cut into pieces)
1/2 cup diced onion
3-4 springs of thyme
1/3 cup water

First, use the shredding blade on your food processor. Use the plunger to press each of the florets of the cauliflower via the feed tube. Discard the very center of the cauliflower (or you can run that too, that is up to you). It tends to be very fibrous.

For those who have a different name for it, or wonder what this device is that came with their food processor, the picture to your right is the shredding blade. BTW it also makes slices… If you do not own a food processor, just run a knife across the outside of the florets and, while it happen very slow, you will eventually get a rice like consistency.
Moving right along… heat up a large skillet over medium-high heat (I used the heat from the charcoal on my grill). Now, add 2 tsp. vegetable oil, then the onions and garlic. Let it sauté for a few minutes, then add the shredded/riced cauliflower to the onion and garlic. Let the cauliflower sauté for minute or two, then add 1 tsp salt and 1/2 pepper. If you add salt to the cauliflower immediately, the salt will cause the cauliflower to give up its liquid too quickly. Wait a few seconds. Also, add up to 1/3 cup water. It doesn't need to be a soup like consistency, but there should be enough liquid to cover the bottom of the pan. This will help the cauliflower to cook evenly.


"Hey. I can see the chicken in the picture. Can we talk about it now?" you expound. Give it a second, we are almost done with the rice. 

Once everything has had a chance to cook for 7-9 minutes or so, squeeze the juice out of one of the limes you cut up. Then drop the pieces right in. You heard me. Just drop them in. Also toss in the sprigs of thyme. Then give everything a stir. 






"Hold on here. You have more pictures of the chicken. Do I see a wing?!? Let's talk about the jerk. Is it a marinade or a sauce or both? How long did it sit? Were you able to…"

STOP. We are almost done with the rice. This is the exciting part! Rice, but no carbs AND it's really a vegetable! How cool is that?

(murmuring something about a chicken and a jerk…)

Now, let it cook, stirring occasionally. When the water has evaporated and the "rice" is tender, remove from heat. Now fish out the sprigs of thyme and lime wedges.

Just prior to serving, squeeze the other lime wedges over the top of the rice or serve on the side.


"STOP SHOWIN' ME PICTURES OF THE CHICKEN YOU WON'T TELL ME ABOUT! Sure. It may be part of the background of an image, but I want the JERK CHICKEN!!!"

You didn't have to shout. I was just about to tell you.

Jerk Chicken:
Recipe adapted from Bon Appetit

 By the way… This is will falls more towards the "Indulgent" heading.

It is not really "bad" for you. It just doesn't take into consideration things like, being a low-fat marinade or using skin-on chicken. But on the other hand, it's not like we are eating deep fried chicken or something swimming in ranch dressing. So all-in-all, it is good food. Not low in calories, but high in flavor. If on a diet, just watch your portions.

 You will need:

6 tablespoons vegetable oil
3-4 scotch bonnet or habanero chiles, or 4 serrano chiles (adjust for heat as needed)
1/4 cup fresh lime juice
2 Tbsp apple cider vinegar
2 scallions
1/4 of a medium onion, sweet onion or Vidalia preferred
3 garlic cloves, peeled
1 Tbsp fresh thyme
2 Tbsp packed brown sugar
1.5 tsp ground allspice
0.5 tsp ground cinnamon
1.5 tsp salt
0.5 tsp ground black pepper
1 whole chicken, cut into pieces (or a couple of breasts and wings… or, if you don't know how but want to learn, click here and Gordon Ramsay can teach you how.)

Mix everything in a blender or food processor until it is chopped finely, combined, and emulsified. The consistency should be that of a thin milkshake… Whatever that means.

Place all chicken pieces into a gallon Ziplock bag and cover with the mixture from the blender. Seal the bag and place into a bowl to prevent any leaks. Let sit 1-2 days in the refrigerator.

When it is time to cook, grill over medium-high flames until golden all on both sides, then transfer to the cooler side of the grill to finish cooking.

If NOT grilling, sear each piece of chicken in a skillet then transfer to a baking sheet and place in a 350 degree oven until cooked through.

Chicken is done when the internal temperature reaches 165*.

"HEY! I spent all that time making a marinade and now we are just throwing it AWAY?!?"

 Well. I don't suppose we have to toss it out. I mean you could pour the used marinate into a shallow saucepan, then add 1/4 cup water and bring to a simmer (reaching a temperature of at least 190*). Then, you could pour this now slightly thickened marinade/sauce over the top of said cooked chicken while it is cooling… Then DEVOUR it.

Homemade Tortillas

Stop torturing your family with store bought tortillas!!! 

They are so simple to make! 



They look good don't they? 

Just waiting for some thin slices of grilled steak or chicken... and maybe a smear of your NOT-from-a-jar, fresh, delicious salsa. Ahem, you did make your salsa, didn't you? No? Then click here. 

Things you need:
3/4 cup Warm Water (like hot water out of the faucet)
3/4 cup Masa Harina (corn flour)
1 tsp Olive Oil
Pinch of Salt

(This recipe make 6 tortillas.)

Mix all the ingredients together with a fork or your fingertips. It should have the consistancy of Play Doh. Wrap in plastic wrap and let it rest for 5-10 minutes. 

Preheat a skillet (cast iron or non-stick) over medium heat. 

Roll your dough into a cylinder. Cut in half and then cut each piece into 3 pieces (you end up with 6).

Now, on to the tortilla pressing in your tortilla press. What? You don't own one? You are really missing out on the hot fashion accessory of the season. Well, if you don't just use a rolling pin to make each tortilla the same size and a round shape. Well, that sounded boring... Back to my tortilla press club.

Place the small ball of dough about one inch towards the hinge from the center.
Now use that fantastic machine!
See, so easy. Just do that pressing thing six more times, and you are ready for the skillet! And make sure it is hot (remember how I told you to preheat your skillet).

Place one round in the center. (If you doubt your cast iron pan's seasoning, just brush a very light coat of olive oil on the bottom.) And yes, it might sizzle. It also might not. 

After cooking for 30 second to a minute, flip and cook another 30 seconds to a minute. Then remove the tortilla to a plate and cover with a towel. Now comes the fun part... Filling. 

Oh, you wanted tortilla chips? Fine. Slice your cooked tortillas into six triangles. Spread on a greased baking sheet and bake at 400* to desired cripiness.

Diet-ish type stuff...

Paleo - Sorry. This is a cheat day thing. Hello carbs.

21 Day Fix - Two tortillas equal one yellow box.

Gluten Free - Celebrate! These have NO gluten. Just make sure your corn flour isn't mixed with wheat flour or some type of weird gluten-containing flour.

Salsa-bration! Red salsa and Zucchini salsa

Stop having "just another" Taco Tuesday!



Jarred salsa? 

Please, we are not animals!  It's time to rise up and reclaim you tortilla! Say no the goopy, slimy stuff that get a whole section of the supermarket aisle. It's time to plant your "I'm worth it!" flag into mount Tuesday and not ruin your diet because of alliteration with tex-mex.

"Standard" Tomato Salsa  
(adapted from Rick Bayless' recipe in Mexican Everyday)

1 can (14.5 oz.) Fire Roasted diced tomatoes (or regular diced, but opt for Fire Roasted if possible)
Half an onion, sliced (approx. 1/2 cup) 
2 cloves of garlic, peeled
Cilantro (approx. 1/4 cup)
One Serrano (or Jalepeno) chile (or none, it is totally up to how hot you like it)

In a dry skillet over medium heat, toast the sliced onion, garlic, and chile until a just a little black on each side. 

Remove the Serrano pepper. Cut off the cap and slice in half lengthwise. With the edge of your knife, remove the seeds and discard. 

I know. I hear you saying, "But I like my salsa HOT!!! Like I want my face to melt! I am keeping them there seeds in my salsa!" Well, fine. You keep your seeds. Personally, I would just add more (or hotter) chiles. Keep the seeds in, and it will be hotter... BUT you will also get to dig seeds out your teeth for a week.

Transfer the onion, chiles, and garlic to a food processor. Pulse until thoroughly chopped. Add the tomatoes, cilantro, a pinch of salt, and a grind of pepper. Pulse until thoroughly combined and it reaches desired consistancy. Serve immediately, or, if chilled, bring to room temperature prior to serving.  

Zucchini Salsa

3 zucchini, split lengthwise into wedges (approx. 2 cups)
Half an onion, sliced (approx. 1/2 cup) 
2 cloves of garlic, peeled
One Serrano (or Jalepeno) chile (or none, it is totally up to how hot you like it)
Pepitas (Spanish for pumpkin seeds) (approx. 1/3 cup)

Preheat oven to 400 degrees.

Line a rimmed sheet pan with foil. Add pepitas and toss in 1/2 tsp olive oil and a pinch of salt. Roast on the top rack for 5-15 minutes (depending on size) until fragrant and lightly browned. Remove to a bowl to cool. Or if you bought roasted pepitas, never mind... BUT... when you make them you control the amounts of additional fat and salt.

Switch oven to broil. 

Using the same pan, add the zucchini, onion, garlic and Serrano and lightly toss with 2 tsp. olive oil and a pinch of salt. Broil until the just the tips of the zucchini are dark brown to slightly black.

Remove the Serrano pepper. Cut off the cap and slice in half lengthwise. With the edge of your knife, remove the seeds and discard. 

And if you think seeds are your "jam," please refer to the conversation above.

Add all ingredients to the blender and pulse until combined and desired consistancy. If it is too thick, you can add a little water or chicken stock. Great warm, room temperature, or chilled. 

Diet-ish stuff or whatever...

First off, ditch chips... Well, tortilla chips… Well, not all the time, but veggies are also great with these salsas, and the zucchini salsa is killer as a steamed/grilled veggie topping or over grilled chicken.

21 Day Fix - Should be able to measure both of these as vegatables. However the Zucchini salsa does also count as a seeds box. 

Paleo - Should be good all around.
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