Delicious Summer Salad! Roasted Asparagus, Tomato, & Goat Cheese Salad

I'm currently reading "The Happiness Project" and Gretchen Rubin (the author) states that there are two kinds of people in this world - underbuyers, and overbuyers.  Underbuyers only buy what they need - and overbuyers buy in bulk - so they always have things they need on hand. 

I am definitely an underbuyer, especially when it comes to cooking - but I am vowing to change that. So, this week I flipped through my new Cooking Light magazine and picked out 5 new recipes to try. I also wrote down all the ingredients I'll need for each recipe so I only make ONE trip to the grocery store this whole week (sometimes I go 3 or 4 times, because I have to buy new ingredients every night for a new meal)!

So here is Recipe #1 for the Week - Roasted Asparagus, Tomato & Goat Cheese salad. It's absolutely wonderful - with a light, bold taste.  I added some cucumbers and omitted the olives - you will love this recipe!

What You'll Need:

• 2 cups uncooked penne pasta
• 12 asparagus spears
• 12 cherry tomatoes (or 4 plum tomatoes)
• 4 tablespoons extra-virgin olive oil, divided
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon minced shallots (or onions)
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence (substitute majoram & basil instead if you want)
• 1 1/2 teaspoons honey
• 1/4 cup cucumbers, chopped 
• 2 cups baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

• 1. Preheat oven to 400°.
• 2. Cook pasta according to package directions; drain and set aside.
• 3. Place asparagus and tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
• 4. Combine shallots or onions and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
• 5. Place pasta, asparagus, tomato, cucumbers, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with goat cheese.

I think this salad would be great as a side as well - maybe next to a nice grilled piece of chicken. You can also serve it cold! (I had some for lunch the next day and it was just as good cold as it was warm). So take your pick!

http://www.myrecipes.com/recipe/roasted-asparagus-tomato-penne-50400000112004/

Barbara Lauterbach, Cooking Light
MAY 2011

TIME TO GRILL OUT: Turkey Burgers!

I was on the way home from work tonight thinking about what in the world to make for dinner. The only lonely item in my freezer (I've GOT to go grocery shopping asap) is 1 lb. of ground lean turkey meat.  My first easy thought is turkey spaghetti - posted in an earlier blog post - as it's been a busy week and spaghetti is usually an easy choice. However, the windows are open and the country music is on, and I'm in the mood to open a beer and grill something outside :)

Here's my first attempt at Turkey Burgers - I adapted the recipe b/c it's supposed to make 12 patties - and I am definitely not having a party tonight. Here's my easy version for 1 lb of lean turkey meat - the recipe makes about 3 burgers.  Perfect for you and a special someone!

Ingredients

• 1 pound lean ground turkey meat
• 1/8 cup seasoned bread crumbs
• 1/8 cup finely diced onion
• 1 egg white, lightly beaten
• 1/8 cup chopped fresh parsley
• 1 clove garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• sprinkle Adobo seasoning (if you have it, not needed)
• sprinkle onion powder (if you have it, not needed)

Directions

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg white, parsley, garlic, salt, and pepper (optional - mix in adobo and onion powder). Form into 3 patties.
2. Cook on the grill until your preferred temperature!

I am pairing the turkey burgers tonight with homemade, baked fries. I cut three russet potatoes into french fry-like strips, then seasoned with onion powder, seasoning salt, pepper, & minced garlic. I lightly coated a baking pan with EVOO, and placed the fries evenly around the tray.

I put the fries in the oven at 350 degrees - but it didn't seem like enough so I upped the temp to b/w 390 and 400. Use your discretion for oven temp - you can always start at 350 and move up if needed. It seems to be taking about 20 minutes for the fries!

Hope you enjoy!

Originial recipe - http://allrecipes.com//Recipe/actually-delicious-turkey-burgers/Detail.aspx

Easter Leftovers? Try Ham, Potato, & Cheese Soup :)

If you're like me, you have way too much ham in the fridge right now - leftover from your Easter dinner for 12. That giant ham feeds way more than you realized, and even after dishing to-go bags to all your Easter guests, you're at a loss for what to do, and you're already tired of ham sandwiches...

So, try this great recipe I found online at allrecipes.com. It's simple - and here's a helpful hint: cut the ham, onions, and potatoes the night before, and you'll be all set to make when you get home from work.

Ingredients

• 4 cups peeled and diced potatoes
• 1/3 cup finely chopped onion
• 3/4 to 1 cup diced cooked ham
• 3 1/2 cups water
• 2 tablespoons chicken bouillon granules or 2 chicken bouillon cubes
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 4 pieces cooked bacon, broken into small pieces
• Sprinkle of cheddar cheese

Directions

1. Combine the potatoes, onion, ham and water in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, when potatoes are close to being done, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
3. Stir the milk mixture into the pot, and cook soup until heated through. Sprinkle bacon pieces and cheese on top. Serve!

Tip: You can also add oyster crackers if you like them!

Hope this helps get rid of all the leftover Easter ham - ENJOY :)

http://allrecipes.com//Recipe/delicious-ham-and-potato-soup/Detail.aspx

Pampered Chef's California Club PIZZA!

So, I was so excited about this recipe I forgot to take a picture. But - imagine a pizza crust with fresh tomatoes, onions, avocado and lemon juice - and there you have it! I promise I will add the photo to this post when I make the pizza again.  But this recipe is so worth it, picture or no picture :) (PICTURE finally added 5.13.11)

I discovered homemade pizza recently and I've pretty much fallen in love. It is quick and easy to make, and it's actually cheaper than buying those frozen pizzas at the store (which, let's be honest, don't usually turn out THAT great) and definitely cheaper than ordering delivery.

Here is a great, healthy recipe from Pampered Chef! Even the guys liked it :)  My favorite part is adding the cool toppings on a hot pizza - and drizzing lemon juice over the top!  This is a definite recipe to keep handy - as most ingredients are found in your kitchen and you can make in no time, and it's also a great summer recipe to enjoy if you're having some people over - just double the recipe and make two!

Helpful tip: Chop onion, avocado and tomato the night before, and this recipe is super simple after a long day at work.

What You'll Need:
1 tsp vegetable oil or EVOO
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken (I used canned chicken, found near the canned tuna in the grocery store - it worked PERFECT!)
6 oz. shredded cheddar & Monterey jack cheese blend
2 vine ripended tomatoes (or plum tomatoes)
1/4 cup medium red onion
1 medium avocado
1 lemon
6 slices of bacon, cooked, drained, and broken up into pieces

California Club PIZZA

1) Preheat oven to 425F. Lightly brush pizza stone or baking pan with oil and unroll dough onto bottom of pan, stretching where needed.
2) Top crust with chicken and sprinkle with cheese.  Bake 16 minutes or until crust is golden brown.
3) Meanwhile, slice tomatoes, onion, and avocado into bite sized pieces.
4) Remove pizza from oven when ready. Distribute tomatoes, onion, and avocado over pizza crust and sprinkle with bacon. Squeeze fresh lemon over pizza. 
5) Cut into squares - enjoy!

(Side note:  We added a light coating of pizza sauce to the dough before the chicken and cheese. So feel free to add a little sauce...I thought it was great that way, but also know people who enjoy it without the sauce!)

Let me know what you think. Happy Tuesday to all :)

Penzeys Coupons!

Attention all cooks!

Back in February, I posted about Penzeys spices - this amazing store with AWESOME spices!  Right now they are running a promo - so I wanted to share what I found out.

FYI - Right now you can get over $10 off at Penzeys.

Coupon code - 00002C - $5 off $10 order

AND you can use it with

Coupon code - KINDNESS - free 1/2 cup jar of any spice - they take it off the most expensive - I did the Country French Vinagrette which is $5.35 so I got over $10 off.

Just wanted everyone to know in case you needed spices!! :)

TIME TO GRILL OUT: Pork 'n Peaches

In honor of the warmer weather and the "season of grilling out," I'm going to be offering sections every now and then called TIME TO GRILL OUT! I'll list an easy recipe to follow when grilling out - so invite your friends over, grab a beer, and enjoy!

First "Time to Grill Out" Recipe of the Season: Pork 'n Peaches!

•  (4-ounce) boneless center-cut pork loin chops
• 2 Tablespoons balsamic vinegar
• 2 tablespoons fresh lime juice
• 3 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large peaches, peeled, halved, and pitted (about 12 ounces)
• 2 Tablespoons butter
• Cooking spray
• 1 Tablespoon brown sugar

HOW TO MAKE:

• Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin. You can also buy the thinly sliced pork cutlets at the grocery store.
• Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
• Preheat grill to medium heat.
• Place peaches, cut sides up, on a plate; drizzle with butter and brown sugar.
• Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork no longer pink. Set aside.
• Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Slice pieces of pork into 1-inch-thick strips, and cut up peaches how you like.

If you have any fun grilling out recipes, let me know!
For more info on this recipe, see: http://www.myrecipes.com/recipe/grilled-peaches-pork-10000001065585/.

Lemon Caper Chicken

Here's a tribute to the "no more boring chicken" philosophy we adopted in earlier blog posts. So today, here's a quick and easy recipe for chicken with lemon caper sauce.  I really loved this served with fresh sauteed spinach, because the lemon sauce is great on the spinach as well!

What you need:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 3 tablespoons minced flat-leaf parsley

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. (My boyfriend loves to do this - it's kind of a manly kitchen duty. So invite the hubs, fiance, or even your friends to help in preparation for this dish).
2. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; coat flour heavily on chicken.
3. Melt butter in a large nonstick skillet over medium-high heat. Add the chicken to pan and cook 3 minutes. Turn chicken over.
4. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce.
5. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
6.  Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

For more information on this recipe, go to http://www.myrecipes.com/recipe/chicken-with-lemon-caper-sauce-10000001924690/.

Don't forget to send me your recipe for the Sunday Spotlight!

"Sunday Spotlight" - Turkey Spaghetti

How cool is that? - I got the steam coming off the dish and everything!

Hopefully you enjoyed the Balsamic Chicken Pasta made last month in my blog. Here is another alternative to the usual everyday spaghetti recipe, so save this one for a night you want to take your spaghetti to the next level.

This spotlight was submitted by Heather W. - thank you for the suggestion! Enjoy :)

Turkey Spaghetti

What You'll Need
1 lb. ground lean turkey meat (you can always use lean ground beef too)
1 1/2 cans Ragu "Mama's Special Garden Sauce" - make sure you get this kind!
1 can sliced olives (2.25 oz), drained
1 cup cherry tomatoes, sliced
1/2 cup yellow onion, diced
2 garlic cloves, minced
sprinkle basil
sprinkle parsley
1 tablespoon extra virgin olive oil
1/2 box whole wheat spaghetti

1. Add turkey meat to regular sized pan over medium high heat. Cook thoroughly. Drain.
2. Heat small saute pan over medium high heat. Add olive oil. Saute onions and garlic for 2 minutes or until cooked.
3. Meanwhile, heat large pan over medium heat. Add spaghetti sauce, olives, cherry tomatoes, basil and parsley.  Transfer cooked onions and garlic from saute pan to sauce mixture. Add in cooked turkey. Mix well.
4. Simmer sauce for ten minutes over medium heat.
5. While sauce is simmering, bring water to a boil and cook spaghetti according to package directions. Drain.

Place spaghetti in bowl. Add sauce! Serve with garlic bread and/or side salad.

I hope you enjoy this week's Sunday Spotlight - and thank you again to Heather W!  Don't forget, you can always submit your favorite dish to be featured next Sunday :)