tag:blogger.com,1999:blog-63288820265065005312024-03-05T10:37:34.442-05:00Pleasure Cooker"Noncooks think it's silly to invest two hours' work in two minutes enjoyment..." Julia ChildLani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-6328882026506500531.post-10042737320010703062010-03-22T19:05:00.002-04:002010-03-22T19:18:47.649-04:00Baked Eggplant and Goat CheeseMy friend Alison is a foodie just like me. We exchange recipes back and forth, so when she started a food blog with her friend Janine called <a href="http://thefoodthatsings.com/">The Food that Sings</a>, I knew I would find some amazing recipes. The very first recipe Alison posted was one I knew I would make soon. It was Eggplant Rollatini with Basil and Goat Cheese, and while I originally thought I would follow the recipe to the letter I ended up doing a cheater weeknight Lani version with...GASP!...jarred sauce! I usually make my own sauce, and will one day try the version Alison posted but for sake of time and what was in my pantry, jarred sauce it was. <br /><br />I love eggplant parmesan and this was like the old favorite but kicked up a notch with goat cheese. I think goat cheese makes everything better!<br /><br />Check out Alison's blog for the original (and way more gourmet!) recipe, and use the link to the left to go back often to see what the two of them have cooked up!<br /><br /><strong>Baked Eggplant and Goat Cheese</strong><br />Adapted from <a href="http://thefoodthatsings.com/">The Food that Sings</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2enDpa4LJlbYurrgfsSuZNMduYgSWKj368gyo0mCBSKM-KdaB1WVVbWlzY6fMT-jWj863BYtEMHHn0TqgIiIU0Aa1Sn7va15pATboHDg2vHuf3xfhpNHDACG9DJwEiCs9_biu8kFBc3E/s1600-h/DSCN4075.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2enDpa4LJlbYurrgfsSuZNMduYgSWKj368gyo0mCBSKM-KdaB1WVVbWlzY6fMT-jWj863BYtEMHHn0TqgIiIU0Aa1Sn7va15pATboHDg2vHuf3xfhpNHDACG9DJwEiCs9_biu8kFBc3E/s320/DSCN4075.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451601387887313202" /></a><br /><br />2 medium eggplants<br />2 cups shredded mozzarella cheese<br />4 oz. goat cheese (herbed or you can do like I did and just add some Italian seasoning)<br />A jar of your favorite pasta sauce (my choice...Classico Sweet Tomato Basil)<br /><br />With a sharp knife cut the eggplant lengthwise into 1/4-inch slices, discarding the outside ends (I ended up with 12 slices). Pat the slices dry and sprinkle both sides with salt and pepper. <br /><br />In a bowl stir together 1 cup of the mozzarella and the goat cheese (plus seasoning if you have plain goat cheese). <br /><br />Arrange one layer of eggplant on the oiled rack of a broiler pan, and brush it with olive oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. <br /><br />Cover the bottom of a 9x13 baking dish with tomato sauce, and arrange a single layer of eggplant slices. Spread the cheese mixture over the eggplant, and cover with another single layer of eggplant slices. Cover with sauce and top with remaining 1 cup of mozzarella cheese. Bake for 20 minutes of until cheese is bubbly and browned.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-5077066963075589082010-02-17T21:04:00.005-05:002010-02-22T16:56:44.586-05:00Banana-Pineapple Cake with Whipped Cream Cheese FrostingI have become the birthday cake maker at work. It's a little bit nerve-wracking because every time I bring a cake in I feel like people are expecting really great things from me! This cake made me especially nervous because I kind of made it up and had no idea how it would taste. Thankfully, it was delicious! There is a bakery in Tampa that makes a Hummingbird Cake, and that was my inspiration for this (Hummingbird is the birthday girl's favorite!). What I really loved about this cake was that it was very light tasting and also light in calories!<br /><br />Shout out to Kelly from <a href="http://www.adayinthelifeofkb.blogspot.com/">My Sweet Life </a>for the frosting recipe =)<br /><br /><strong>Banana-Pineapple Cake with Whipped Cream Cheese Frosting</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQippKuoYBJHHHdG2y4q3M6IwHxWkRjkS742BsZeCw0jD5QLfpdZhFgZd9inok4O50466HQwC_hMgaPRRSXCBnR3nPClaZUNQMuNPpNSGDRm7t754LQxuTuSF2aIdPZQK6Q5UDVlShTLc/s1600-h/DSCN3945.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQippKuoYBJHHHdG2y4q3M6IwHxWkRjkS742BsZeCw0jD5QLfpdZhFgZd9inok4O50466HQwC_hMgaPRRSXCBnR3nPClaZUNQMuNPpNSGDRm7t754LQxuTuSF2aIdPZQK6Q5UDVlShTLc/s320/DSCN3945.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5439399389051285986" /></a><br /><br />Cake<br /><br />1 box butter yellow cake mix<br />3 eggs<br />1/4 cup applesauce<br />2 tbsp butter, melted<br />3 ripe bananas, mashed<br />1 can crushed pineapple, drained<br />Cooking spray<br /><br />Preheat oven to 350. Spray a 9x13 glass baking dish with cooking spray. Add cake mix, eggs, applesauce and butter to a large mixing bowl. Beat on medium speed for two minutes. Mix in bananas and pineapple. Pour in baking dish. Bake for 33-35 minutes or until knife inserted in cake comes out clean. Let cool completely before frosting.<br /><br />Frosting<br /><br />1 box of 1/3 less fat cream cheese, room temperature<br />1 cup confectioners sugar<br />1 tsp vanilla<br />12 oz. fat-free cool whip<br /><br />Beat cream cheese. Add vanilla and sugar, and beat until combined. Fold in whipped cream until combined. Frost cake and keep refrigerated.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2tag:blogger.com,1999:blog-6328882026506500531.post-84080470495801279832010-02-17T20:54:00.004-05:002010-02-22T16:56:21.616-05:00Fettuccini Alfredo with BaconFettuccine Alfredo was my first favorite pasta dish. Growing up, we would go to Olive Garden and I would enjoy a big bowl of the pasta with an extra side of alfredo sauce to dip my breadsticks in. Then I got older and read something about this dish being a "heart attack on a plate". Hmmmm, that doesn't sound too healthy! So I have curbed my passion for my favorite pasta and very rarely eat it. So when I got an issue of <em>Cooking Light </em>in the mail and it had a recipe for <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949744">Fettuccine Alfredo with Bacon</a> I immediately tore it out and put in my recipe file. I pulled it out tonight and it was definitely a great, light version of my classic favorite.<br /><br /><strong>Fettuccine Alfredo with Bacon</strong><br />From <em>Cooking Light</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBThKPgwu9iDiEkFg7J4w-22whQWknKq6hF5UgecPsTOBR8Rt-IGhy3sKPH8CBWL6W98H0Q3bd5myWy13nJ6YU5FXvcLBuNcVHESFHbmSp-aLToPJXQ89bssPKKaIvenwnYvRVou23jfA/s1600-h/DSCN3950.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBThKPgwu9iDiEkFg7J4w-22whQWknKq6hF5UgecPsTOBR8Rt-IGhy3sKPH8CBWL6W98H0Q3bd5myWy13nJ6YU5FXvcLBuNcVHESFHbmSp-aLToPJXQ89bssPKKaIvenwnYvRVou23jfA/s320/DSCN3950.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5439397639878260978" /></a><br /><br />1 (9-ounce) package refrigerated fresh fettuccine (REALLY important to use fresh!)<br />2 slices applewood-smoked bacon, chopped<br />1 teaspoon minced garlic<br />1 tablespoon all-purpose flour<br />1 cup 1% low-fat milk<br />2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese<br />1/2 teaspoon salt<br />2 tablespoons chopped fresh parsley (I left this out)<br />1/2 teaspoon freshly ground black pepper<br /><br />Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2tag:blogger.com,1999:blog-6328882026506500531.post-30991618614944296432010-02-10T19:22:00.004-05:002010-02-22T16:55:58.204-05:00Steak Tips with Peppered Mushroom GravyI'm sure it's obvious that I love Cooking Light. This was in a recent issue, in the Superfast column. It was quick, easy and tasty...perfect for a weeknight meal.<br /><br /><strong>Steak Tips with Peppered Mushroom Gravy</strong><br />From <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949742"><em>Cooking Light</em></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QivedV3RX7zihiYlovAgm4Lecmm5stj8qptER_75BqLAu0tzH17YM4cFxQfZ0H2STX3jQWLtBYGbQhyphenhyphenzekh7v1M9CBEmEHBZpwuxgl8qRTY3FK2OPN8KqAi2CYA7IoaQheRYkx0MB24/s1600-h/DSCN3937.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QivedV3RX7zihiYlovAgm4Lecmm5stj8qptER_75BqLAu0tzH17YM4cFxQfZ0H2STX3jQWLtBYGbQhyphenhyphenzekh7v1M9CBEmEHBZpwuxgl8qRTY3FK2OPN8KqAi2CYA7IoaQheRYkx0MB24/s320/DSCN3937.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5436776350902866562" /></a><br /><br />2 cups uncooked egg noodles (I used wheat)<br />Cooking spray<br />1 pound top sirloin steak, cut into 3/4-inch pieces<br />1 tablespoon butter<br />2 tablespoons finely chopped shallots<br />1 (8-ounce) package presliced baby bella mushrooms<br />1 teaspoon minced garlic<br />1 tablespoon low-sodium soy sauce<br />3 tablespoons all-purpose flour<br />1 1/2 cups fat-free, less-sodium beef broth<br />1/2 teaspoon black pepper<br />1/4 teaspoon salt<br />1/2 teaspoon dried thyme<br /><br />Cook noodles according to package directions, omitting salt and fat; drain. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-32172602120032275352010-02-10T19:09:00.004-05:002010-02-22T16:55:31.169-05:00Herb Mustard Grilled Turkey TenderloinI've had turkey tenderloin in the freezer for a few weeks, planning to make a Cooking Light recipe that involved stuffing and cranberry sauce. One night I needed a quick dinner though, so out came the turkey (the original recipe will still be made one day...it sounds delicious!) and I searched online for a marinade. This one was listed as a marinade for beef but it was amazing on the turkey, and healthy!<br /><br /><strong>Herb Mustard Grilled Turkey Tenderloin</strong><br />Adapted from <a href="http://www.tasteofhome.com/Recipes/Mustard-Herb-Grilled-Tenderloin"><em>Taste of Home</em></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQCWUIQKvyJiRACdUw7igzUdqpwTwzmrA1-is_5A786Wu3sCLZIUkZUUvwJnTH4rsvuM309QgDwf1vqzcC-2OktRO9Q5FV_3UCqmY3qmwJwkQFYsyv4QX0nMnhgcWUQdlJaqT332BeX0/s1600-h/DSCN3934.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQCWUIQKvyJiRACdUw7igzUdqpwTwzmrA1-is_5A786Wu3sCLZIUkZUUvwJnTH4rsvuM309QgDwf1vqzcC-2OktRO9Q5FV_3UCqmY3qmwJwkQFYsyv4QX0nMnhgcWUQdlJaqT332BeX0/s320/DSCN3934.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5436774192681027858" /></a><br /><br />1/2 cup Olive Oil<br />1/2 cup chicken broth<br />3 tablespoons stone ground Dijon mustard<br />2 tablespoons red wine vinegar<br />2 tablespoons lemon juice (omitted because I didn't have any)<br />1/2 teaspoon sugar<br />2 garlic cloves, minced<br />1/2 teaspoon salt<br />1/4 teaspoon each dried oregano, rosemary, tarragon and thyme<br />1/8 teaspoon pepper<br />Turkey tenderloin<br /><br />In a small bowl, combine the oil, broth, mustard, vinegar, sugar and seasonings. Pour into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight (I only had mine in the fridge for about 3 hours), turning bag once or twice. <br /><br />Drain and discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness. Let tenderloin stand for 10 minutes before slicing.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-74287960268472202992010-01-31T18:48:00.003-05:002010-02-22T16:55:05.966-05:00Chicken Stuffed with Leeks and Goat CheeseI'm always looking for a way to improve basic chicken breasts, and I noticed this <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1891915">one</a> in an issue of Cooking Light recently. The recipe called for spring onions, but mentioned you could substitute leeks. I love leeks and don't cook with them nearly often enough, so I used this recipe as my chance. As with anything with goat cheese, this was yummy!<br /><br /><strong>Chicken Stuffed with Leeks and Goat Cheese</strong><br />From <em>Cooking Light</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZTZBR1kQQg-yhqstobJi9HaUmVVsoP0KTCeJ7Q-idq7pgih3eIpMkwCTEqmmJ5rlmQuGPMiIT9TmWcrzlw5EGWkiGIgbyXKjPbOl_YrdzKL3sLZ1hAZ3fsfiODALWTIk3HGwCYb4Y2I/s1600-h/DSCN3913.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZTZBR1kQQg-yhqstobJi9HaUmVVsoP0KTCeJ7Q-idq7pgih3eIpMkwCTEqmmJ5rlmQuGPMiIT9TmWcrzlw5EGWkiGIgbyXKjPbOl_YrdzKL3sLZ1hAZ3fsfiODALWTIk3HGwCYb4Y2I/s320/DSCN3913.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433056698489200706" /></a><br /><br />1 1/2 tsp. olive oil<br />1 1/3 cups thinly sliced leeks (I used two)<br />3/4 tsp. salt, divided<br />1/4 tsp. freshly ground black pepper<br />3/4 cup (3 ounces) crumbled goat cheese<br />1 tbsp. fat-free milk<br />1 1/2 tsp. chopped fresh thyme (I used 1/2 tsp. dried)<br />6 (6-ounce) skinless, boneless chicken breast halves<br />Cooking spray<br />1/2 cup dry white wine<br />1 cup fat-free, less-sodium chicken broth<br /><br />Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, milk, and thyme in a small bowl, stirring with a fork.<br /><br />Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.<br /><br />Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.<br /><br />Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2tag:blogger.com,1999:blog-6328882026506500531.post-33602670181674634482010-01-31T18:34:00.004-05:002010-02-22T16:54:45.624-05:00Italian Sausage and Tortellini SoupI have been in a soup mood lately, and love how quick and easy soup is to make and how delicious. After making <a href="http://lani-pleasurecooker.blogspot.com/2010/01/pasta-beans-and-greens-soup.html">this</a> pasta soup a few weeks ago, I was thinking that I would really like a soup with tortellini. I did some internet searching and found a recipe on <a href="http://www.epicurious.com/recipes/food/views/Italian-Sausage-and-Tortellini-Soup-2537">Epicurious </a> that sounded like a winner. It was! Chad and I both loved this, and enjoyed the leftovers over the next few days for lunch as well. I made a few changes for convenience (canned tomatoes instead fresh) and for our taste preference (left out green peppers).<br /><br /><strong>Italian Sausage and Tortellini Soup</strong> <br />From <a href="http://www.epicurious.com/recipes/food/views/Italian-Sausage-and-Tortellini-Soup-2537">Epicurious.com</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXKQMB2UgVc6ofT5lpaxPLE78-VOSbd-uh43TASV-8on4gKAcDGouROFvzXyzrpFqPcrJ2Jravvma4_Zewkn1Fhln4xnvg38T-_5osYHDeHl7W9Et1STS3SqI4myeCeFn6Nn6tPtUuAI/s1600-h/DSCN3905.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXKQMB2UgVc6ofT5lpaxPLE78-VOSbd-uh43TASV-8on4gKAcDGouROFvzXyzrpFqPcrJ2Jravvma4_Zewkn1Fhln4xnvg38T-_5osYHDeHl7W9Et1STS3SqI4myeCeFn6Nn6tPtUuAI/s320/DSCN3905.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433053755427365122" /></a><br /><br />1 pound sweet Italian sausage or chorizo sausage, casings removed<br />1 cup chopped onion<br />2 large garlic cloves, diced<br />6 cups beef stock or canned broth<br />1 28 oz. can diced tomatoes<br />2 tbsp. tomato paste<br />1 large zucchini, sliced<br />1 large carrot, thinly sliced<br />1/2 cup dry red wine<br />1 tbsp. dried basil<br />1 tbsp. dried oregano<br />16 ounces purchased fresh cheese tortellini<br />Freshly grated Parmesan cheese<br /><br />Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion, zucchini and carrot to Dutch oven and sauté five minutes. Add garlic and cook for one minute. Stir in tomato paste and cook for one minute. Return sausage to Dutch oven. Add stock, tomatoes, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) <br /><br />Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-58320464820941080142010-01-21T18:08:00.004-05:002010-02-22T16:54:19.955-05:00Pasta, Beans and Greens SoupMy aunt made this soup for us at a family gathering last year and Chad and I both thought it was delicious. When we had a cold snap a couple of weeks ago, I kept craving soup so I pulled out this recipe to make myself for the the first time. This is a really good soup, and if you wanted to make it even more filling, you could add some chicken. Perfect for a cold, wintery day!<br /><br />I didn't realize this was a Cooking Light recipe when I made it, but I just looked at the original from my aunt and realized that is where she got it from. In the picture on their website, the soup looks really thick. As I was cooking it, I thought it was too thick and kept adding broth to thin it out. Make it to your liking!<br /><br /><strong>Pasta, Beans and Greens Soup</strong><br />From <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226423"><em>Cooking Light</em></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsL0noiZL_i59W8OCWsycJv4MJbUC1u9ckXp8HMU9N46cl8jBGpFLuhrMX6nEStgHdYaauvCwXGawxu9ZZUXbp3SIbU0Wu3TlbFSA35s7cqZBbKPK2ClyGv4QZmhpC4jR7gol5Mi_3ZI/s1600-h/DSCN3865.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsL0noiZL_i59W8OCWsycJv4MJbUC1u9ckXp8HMU9N46cl8jBGpFLuhrMX6nEStgHdYaauvCwXGawxu9ZZUXbp3SIbU0Wu3TlbFSA35s7cqZBbKPK2ClyGv4QZmhpC4jR7gol5Mi_3ZI/s320/DSCN3865.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429336652327216706" /></a><br /><br />2 tsp olive oil<br />1/2 cup finely chopped carrot<br />1/2 cup finely chopped onion<br />1 garlic clove, minced<br />1/2 tsp dried oregano<br />1/4 tsp salt<br />1/4 tsp freshly ground black pepper<br />2 (15.75-ounce) cans fat-free, less-sodium chicken broth<br />1 (14.5-ounce) can Italian-style diced tomatoes, undrained<br />1/2 cup uncooked penne (tube-shaped pasta)<br />1 (16-ounce can cannellini beans or other white beans, rinsed and drained<br />1/2 (10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry <br />1/4 cup (1 ounce) grated fresh Parmesan cheese<br /><br />Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.<br /><br />Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-70864363274058426562010-01-03T18:33:00.000-05:002010-01-03T18:40:25.733-05:00New Year's Eve party!We had a great party at my friend Karen's house for NYE. I am our resident menu planner, and decided on an upscale finger food menu for our bash. <br /><br />Are you ready to drool? We had....<br /><br />Assorted cheeses, ham and scallion cheese ball and crackers<br />Hummus and Black Bean dip with pita<br />Blue Cheese Shallot dip with pita and carrots<br />Shrimp Cocktail<br />Chicken Feta Phyllo Cups<br />Beef Bruschetta with Carmelized Onions and Horseradish Cream<br />Red Velvet Cake Truffles<br />Cookie Dough Truffles<br /><br />Sounds amazing, right?! Here are some of our favorites!Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-30083907252100157282010-01-03T18:15:00.005-05:002010-02-22T16:53:46.248-05:00Beef Bruschetta with Carmelized Onion and Horseradish CreamFor my friend Karen's baby shower I made a beef tenderloin sandwich with horseradish cream from <a href="http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html">Barefoot Contessa</a> that was pretty amazing. When I started thinking about New Year's, I decided I wanted to adapt that recipe to an appetizer and here is what I came up with. These were awesome, and every single one was gone before midnight!<br /><br />There are a lot of parts to this dish, but I prepared everything earlier in the day and assembled right before the party.<br /><br /><strong>Beef Bruschetta with Carmelized Onion and Horseradish Cream</strong><br />Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html">Food Network</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWd0fE4PJ0yL69qON2PVGJAx_y-XrGdQ6th27ztixaw86Yj_TsPo7SFEk8hLNw-mqh1dgDxO0YrHkPFxzcdBoKPoe12NSnswVD5riqklLDISLwlNrCUsl32y4-ksqY3yX1EraZtttBzv4/s1600-h/DSC01051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWd0fE4PJ0yL69qON2PVGJAx_y-XrGdQ6th27ztixaw86Yj_TsPo7SFEk8hLNw-mqh1dgDxO0YrHkPFxzcdBoKPoe12NSnswVD5riqklLDISLwlNrCUsl32y4-ksqY3yX1EraZtttBzv4/s320/DSC01051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422660295746910242" /></a><br /><br />2 skinny French baguettes<br />olive oil<br />garlic powder<br /><br />1 1/2 pounds beef tenderloin<br />1 tbsp butter, room temperature<br />1 tbsp Dijon mustard <br />kosher salt<br />fresh ground pepper<br /><br />3 sweet onions, sliced thin<br />olive oil<br /><br />1 pint grape tomatoes, sliced lengthwise<br />olive oil<br />kosher salt<br />fresh ground pepper<br /><br />3/4 cup good mayonnaise<br />1 1/2 tbsp Dijon mustard<br />1 tbsp whole-grain mustard<br />1/2 tbsp prepared horseradish<br />2 tbsp sour cream<br />Kosher salt<br /><br />To prepare horseradish cream, whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Keep in fridge until ready to assemble.<br /><br />Preheat oven to 400.<br /><br />Slice baguettes into 1/4 inch thick rounds (approx 40 pieces per baguette). Arrange on a baking sheet, brush with oil and sprinkle with garlic powder. Bake 8-10 mintues until golden and crunchy. Set aside.<br /><br />Put oven temp to 475. Mix butter and Dijon mustard. Spread over beef. Sprinkle with salt and pepper. Roast for 14-16 minutes. Cover with foil and let rest for at least 20 minutes.<br /><br />Heat olive oil in pan, and add onions. Cook until carmelized, about 15-20 minutes on medium low. Wrap onions in foil until ready to assemble.<br /><br />Arrange tomatoes on a baking sheet and toss with olive oil, salt and pepper. When meat is finished, roast 15-20 minutes until soft.<br /><br />Cut meat into small bite size pieces that will fit on toasts. You will need 80 pieces.<br /><br />To assemble, arrange toasts on baking sheet. Heat oven to 400. Spread horseradish cream on toasts. Top with carmelized onions and a piece of beef tenderloin. Finish with a half of a roasted tomato. Bake for 5-8 minutes.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-90247372245060364202010-01-03T18:06:00.004-05:002010-02-22T16:53:10.801-05:00Chicken Feta Phyllo CupsThis was a recipe that Karen first introduced us to a couple of years ago at cooking club. We all loved it and she decided to adapt it to mini appetizer portions for Christmas this year. It worked well with her family, so we did it again for New Year's Eve. She made the chicken mixture earlier in the day and then just filled the cups and baked, so it was the perfect party appetizer.<br /><br /><strong>Chicken Feta Phyllo Cups</strong><br />Adapted from <a href="http://www.foodnetwork.com/recipes/rachael-ray/chicken-with-sun-dried-tomatoes-feta-and-spinach-in-phyllo-cups-recipe/index.html">Food Network</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxO_Y1aSdzEwCg2FdcpdL0ILB6WSAzdR7x9Chdg34YcuTw3ymfMBGZvx5H64e6SwosHoewC80cIBBQILyXqjZnKxmMb57YPj3VLyFfwiQxAv_B39qXfcrKr25a86vHGIrHYLPU8lXUQQ/s1600-h/DSC01054.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxO_Y1aSdzEwCg2FdcpdL0ILB6WSAzdR7x9Chdg34YcuTw3ymfMBGZvx5H64e6SwosHoewC80cIBBQILyXqjZnKxmMb57YPj3VLyFfwiQxAv_B39qXfcrKr25a86vHGIrHYLPU8lXUQQ/s320/DSC01054.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422656095723018258" /></a><br /><br />Coarse salt and black pepper <br />2 tablespoons extra-virgin olive oil <br />3 boneless skinless chicken breasts, chopped into small bite-size pieces<br />3 cloves garlic, chopped <br />1 small onion, chopped <br />1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped <br />2 boxes chopped spinach, defrosted and squeezed dry <br />8 ounces, feta cheese, crumbled <br />4 boxes mini phyllo cups (15 per package)<br /><br />Preheat oven to 400 degrees F.<br /><br />To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings. This can be done earlier in the day and refrigerated until ready to assemble.<br /><br />Fill the phyllo cups with the chicken mixture and bake for 8-10 minutes or until heated through.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-26515476965565507402010-01-03T17:58:00.004-05:002010-02-22T16:52:46.325-05:00Red Velvet Cake TrufflesThe inspiration for these came from my friend Shawna who baked these little balls of deliciousness for holiday gifts. I didn't have Shawna's recipe, so I used one from <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella</a>, who has an amazing website! They are super simple, but messy and slightly time consuming. I promise they are well worth any trouble they take to make them!<br /><br /><strong>Red Velvet Cake Truffles</strong><br />From <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjQzlVKf1OK5HGqOs6XUzu0D9Jb5F4TpFJhFPS1VWt8HmYX3mSDqvnM97wYHaxOrUYTiyILLSFc1g8rlOvnEwv2pI0kc1gqM_PG2Pp0eCqVoVBSHog-taqaRMMRRKqaVa81D4x68uJqw/s1600-h/DSC01058.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjQzlVKf1OK5HGqOs6XUzu0D9Jb5F4TpFJhFPS1VWt8HmYX3mSDqvnM97wYHaxOrUYTiyILLSFc1g8rlOvnEwv2pI0kc1gqM_PG2Pp0eCqVoVBSHog-taqaRMMRRKqaVa81D4x68uJqw/s320/DSC01058.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422652335812571218" /></a><br /><br />1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)<br />1 can cream cheese frosting (16 oz.)<br />12 oz. semi-sweet chocolate chips<br />12 oz. white chocolate chips<br />4 tbsp shortening, divided<br />wax paper<br /><br />After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.)<br /><br />Melt milk chocolate with 2 tbsp shortening in microwave. Roll half of the balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)<br /><br />Melt white chocolate with 2 tbsp shortening in microwave. Roll the rest of hte balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)<br /><br />I stored mine in the freezer to harden the chocolate quickly before I put them out to serve at the party.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-12453315648780783932010-01-03T17:52:00.005-05:002010-02-22T16:52:20.661-05:00Cookie Dough TrufflesAfter I decided on the red velvet truffles I wanted to make a second option, and thought a combo of cookie dough and chocolate sounded pretty good. People didn't know which one was their favorite, they were both delicious.<br /><br />Note: These were VERY messy and VERY hard to shape. I don't know how the Taste of Home people got them in perfect little balls. Mine were more like mounds...they were sticky and hard to shape so to save my sanity I just kind of piled them on the wax paper =)<br /><br /><strong>Cookie Dough Truffles</strong><br />From <em><a href="http://www.tasteofhome.com/Recipes/Cookie-Dough-Truffles">Taste of Home</a></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoujqtN_15Y27zf5tT2QZD-pVuK2DNVnIXCF-07s4AihK6dLIzEfo_JceCAaMbzjpqBZTl3t18Mi-jo_6UOFGXdNQ5bGeZdiU1aT9nVerHiiuplBXY3zjKJFRIpTjHTH9GdfKagNPWMo/s1600-h/DSC01060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoujqtN_15Y27zf5tT2QZD-pVuK2DNVnIXCF-07s4AihK6dLIzEfo_JceCAaMbzjpqBZTl3t18Mi-jo_6UOFGXdNQ5bGeZdiU1aT9nVerHiiuplBXY3zjKJFRIpTjHTH9GdfKagNPWMo/s320/DSC01060.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422651755729930818" /></a><br /><br />1/2 cup butter, softened<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />2 cups all-purpose flour<br />1 can (14 ounces) sweetened condensed milk<br />1/2 cup miniature semisweet chocolate chips<br />18 oz. chocolate chips (dark, milk, semi-sweet...your choice)<br />3 tablespoons shortening<br /><br />In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips. Shape into 1-in. balls (or little monds like I did!); place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. <br /><br />In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store in the refrigerator.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-11736448210058271632010-01-03T17:37:00.005-05:002010-02-22T16:51:58.243-05:00Christmas Treats!For the holidays this year, Chad asked me to make some treats he could bring to each of his banks to share with the employees. I then called mom and told her I would be coming over for some serious baking! We put together some serious treat plates, and this was my favorite recipe.<br /><br /><strong>Original Sin (Peanut Butter Chocolate Bars)</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqinFqBAAol8vkGU0UbGPSRHSY9T1SFeP3D_HW8Bj5IspzfCQcuen3fPBSgP9aMRgkvV59-7ZufSMluRksVVXAi0-PsXVfOYdD0Ar79yO_oMP-XVu_5VKM5IFC4h-hHO8f-uspi8Vhf1w/s1600-h/DSCN3803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqinFqBAAol8vkGU0UbGPSRHSY9T1SFeP3D_HW8Bj5IspzfCQcuen3fPBSgP9aMRgkvV59-7ZufSMluRksVVXAi0-PsXVfOYdD0Ar79yO_oMP-XVu_5VKM5IFC4h-hHO8f-uspi8Vhf1w/s320/DSCN3803.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422647143567189282" /></a><br /><br />1 cup (2 sticks) butter<br />2 cups peanut butter<br />2 cups graham cracker crumbs<br />4 cups powdered sugar<br /><br />1/2 cup (1 stick) butter<br />12 oz. chocolate chips<br /><br />Melt butter with peanut butter. Alternately stir in graham cracker crumbs and powdered sugar until fully blended. Press into an ungreased 9x13 pan.<br /><br />Melt 1/2 cup butter and chocolate chips to make the chocolate glaze. Pour over peanut butter mixture. Chill completely before slicing.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-65792359120244050002010-01-03T17:26:00.004-05:002010-01-03T17:37:34.249-05:00BBQ Chicken PizzaI have had some leftover homemade <a href="http://lani-pleasurecooker.blogspot.com/2008/09/pork-with-sweet-pineapple-bbq-sauce.html">BBQ</a> sauce in the freezer for a while and in the back of my mind I knew I wanted to make a BBQ chicken pizza. I love the one at California Pizza Kitchen, so that is what I used for my inspiration.<br /><br /><strong>BBQ Chicken Pizza</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QFwjiImhen-79WHhD3qjrAVp71BEznzdjbkDjdYcOw7H95Zk-P9TEAbFoBmlIRVrJYMDpOFGV7q4Wkqirda0n_1XfFXYrPgXj1L-_PP4rNZeQ-bwDdccOUeF-8rLSIg8OCNgKw3Btx0/s1600-h/DSCN3710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QFwjiImhen-79WHhD3qjrAVp71BEznzdjbkDjdYcOw7H95Zk-P9TEAbFoBmlIRVrJYMDpOFGV7q4Wkqirda0n_1XfFXYrPgXj1L-_PP4rNZeQ-bwDdccOUeF-8rLSIg8OCNgKw3Btx0/s320/DSCN3710.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422645015359587026" /></a><br /><br />Boboli thin wheat crust<br />1 cup BBQ sauce (I love this <a href="http://lani-pleasurecooker.blogspot.com/2008/09/pork-with-sweet-pineapple-bbq-sauce.html">homemade version </a>because it has pineapple which gives the pizza a Hawaiian twist)<br />1 cup shredded mozzarella cheese<br />1 cup shredded colby jack cheese<br />2 boneless skinless chicken breasts, cooked and shredded<br />1 sweet onion, thinly sliced and carmelized (cook in olive oil on medium low heat for 15-20 minutes or until deep golden)<br /><br />Preheat oven to 375. Spread sauce on pizza crust (use more or less to your taste). Top with a layer of mozzarella, reserving about 1/4 cup. Layer onions then shredded chicken. Top with colby jack and reserved mozzarella. Bake for 10-12 minutes or until cheese is melted and golden.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-28887219279646882362009-11-29T19:23:00.004-05:002009-11-29T19:33:37.301-05:00German Potato SaladI stayed at Karen and Jon's this weekend and we decided to cook dinner instead of going out somewhere on Saturday night. Karen had boneless spareribs that she threw in the crockpot (so easy, love it!) and we decided to do <a href="http://lani-pleasurecooker.blogspot.com/2008/02/crockpot-bbq-pulled-pork.html">pulled pork</a>. I said I would make a side and thought I would do mac and cheese but then I remembered this great warm potato salad that my mom had made for dinner one night. I DO NOT like regular potato salad...something about cold potatoes just makes my stomach turn. But this is delicious and nothing like the old picnic staple you're probably used to eating.<br /><br /><strong>German Potato Salad</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N5dGsAwaZ1KUbonW5XX2_LtNxHV6Z77U1ll863Zxst4C5WBzD4bueMwlJc5OXe0NDWVWZuS73MAXIcBr1S5Cjm4c8OGHb-knFFUOyMFe9C3LmAQBrTLAKMV2GlJ9KfFNfZ-BddzSaCw/s1600/RSCN3636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N5dGsAwaZ1KUbonW5XX2_LtNxHV6Z77U1ll863Zxst4C5WBzD4bueMwlJc5OXe0NDWVWZuS73MAXIcBr1S5Cjm4c8OGHb-knFFUOyMFe9C3LmAQBrTLAKMV2GlJ9KfFNfZ-BddzSaCw/s320/RSCN3636.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409686672033117874" /></a><br /><br />2 pounds petite red potatoes<br />6 slices bacon<br />1/2 onion, diced<br />1 tablespoon flour<br />1 tablespoon sugar<br />1/4 cup apple cider vinegar<br />1/2 cup water<br />3/4 teaspoon salt<br />fresh ground pepper<br /><br />Wash the potatoes and put them whole into a pot of water. Boil until tender and cooked through. Drain and cool slightly, then quarter.<br /><br />Cook bacon until crispy and set aside. Reserve 2 tablespoons of bacon fat in pan. Add onion and cook until soft, about 5-7 minutes. Add flour and stir; cooking one minute. Add sugar, vinegar, water and salt. Cook until mixture is thick and bubbly. Toss with potatoes. Crumble bacon and mix in to potato salad. Add fresh ground pepper to taste. Serve warm.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-60942242973299065332009-11-29T19:16:00.004-05:002009-11-29T19:23:24.506-05:00Gratin of Cauliflower with GruyereChad's grandmother puts out a great spread for Thanksgiving, but I always like to contribute a side dish of my own. I usually make my Granny's broccoli cauliflower casserole, but decided to do something different this year. This an awesome <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853962"><em>Cooking Light</em></a> recipe that I made last year for my family at Christmas. With all the food we ate on Thanksgiving it was nice to have something healthy and light (but still delicious!).<br /><br /><strong>Gratin of Cauliflower with Gruyere</strong><br />From <em>Cooking Light</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hiohpJCv-pIX04gu7h4bo2jNVIx-0tO7PA29j7Yv7LXpeYdk8kdltJ6haEPlOZ5syISfws3rdN1atUcUHz0w9LaU-eaiG6IpuPnaxdEfO-FwHNSHOlp8frY2xs7xqogBMM6ziZ1Y2Qo/s1600/DSCN3577.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hiohpJCv-pIX04gu7h4bo2jNVIx-0tO7PA29j7Yv7LXpeYdk8kdltJ6haEPlOZ5syISfws3rdN1atUcUHz0w9LaU-eaiG6IpuPnaxdEfO-FwHNSHOlp8frY2xs7xqogBMM6ziZ1Y2Qo/s320/DSCN3577.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409684976978161186" /></a><br /><br />1 medium head cauliflower, trimmed and cut into florets (I used 2 heads)<br />Cooking spray <br />1/2 teaspoon kosher salt, divided <br />2 teaspoons butter <br />1/3 cup panko (Japanese breadcrumbs) <br />1/2 cup (2 ounces) shredded Gruyère cheese, divided <br />2 tablespoons finely chopped fresh chives <br />1/2 cup finely chopped onion <br />1 garlic clove, minced <br />3 tablespoons all-purpose flour <br />2 cups 2% reduced-fat milk <br />3 tablespoons chopped fresh flat-leaf parsley <br />1/4 teaspoon freshly ground black pepper <br /><br />Preheat oven to 400°. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes. Preheat broiler. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-22534898148792802032009-11-29T19:08:00.003-05:002009-11-29T19:16:17.590-05:00Apple Bread PuddingMy friend Kelly and I went to one of my favorite restaurants a few weeks ago. There has been a <a href="http://www.brioitalian.com/">Brio</a> in Orlando for a while, but we just got one in Tampa a few months ago. Our meal was great, and we decided to split one of their mini desserts. It was a tough choice, but we agreed on the apple bread pudding. I had never had bread pudding before, and this was absolutely delicious. Once I tried it, I knew I wanted to make it for Thanksgiving dessert. I searched around for a recipe and decided you can't go wrong with Emeril and I was right. This was sooooooo good. I didn't do the hard cider sauce with the recipe. Instead I opted for warm caramel sauce and ice cream. The perfect ending for a great meal!<br /><br /><strong>Apple Bread Pudding</strong><br />From <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/apple-bread-pudding-with-hard-cider-sauce-recipe/index.html">Emeril Lagasse</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFrDrnBgub9aFNxR1LuIEBFkZ2q3oI93wsE1O1-0z9Srh7Y7TBLtEJCGfaQDvhK7VXHkvW06tcp_Mp9BS8q-JN0rSKmXjIsNyZ6aiaK0_WmYPsPKdjeKVxOR5q_Vr9EqryW7ZRt-qkpM/s1600/DSCN3584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFrDrnBgub9aFNxR1LuIEBFkZ2q3oI93wsE1O1-0z9Srh7Y7TBLtEJCGfaQDvhK7VXHkvW06tcp_Mp9BS8q-JN0rSKmXjIsNyZ6aiaK0_WmYPsPKdjeKVxOR5q_Vr9EqryW7ZRt-qkpM/s320/DSCN3584.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409682963688331218" /></a><br /><br />2 tablespoons unsalted butter <br />4 large eggs <br />3 cups heavy cream <br />1 cup apple cider <br />1 cup packed light brown sugar <br />2 tablespoons melted unsalted butter <br />1/2 teaspoon salt <br />1/2 teaspoon cinnamon <br />6 cups cubed stale raisin-cinnamon bread <br />1 Granny Smith apple, cored and cubed (about 1 cup) <br />1 cup dried apples <br />caramel sauce<br />vanilla ice cream<br /> <br />Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.<br /><br />In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.) Bake until the top is golden brown and the center is firm, about 1 hour.<br /><br />Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and top with ice cream and warm caramel sauce. Serve immediately.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-33832541605656082382009-11-09T20:01:00.004-05:002009-11-09T20:09:46.697-05:00Slow Cooker Pot RoastIt seems like the simplest meals turn out to be some of the best meals. I threw this together in the crockpot, went to work and came home to a delicious dinner. So easy and tasted like I slaved the stove!<br /><br /><strong>Slow Cooker Pot Roast</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WfTvcMuCgHFZJwGrJ1EepfTUBn9suWhbk6gYSmed2mw5ZwCdhiJdUgtOuy4s_Z24zfanOoQPgkEsW3whKsmZQNLcwC3Xqz1uv32ZNPECx7GUQBzf3zSVlSHGwZCjWU9Ev0msWtS3lpQ/s1600-h/DSCN3555.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WfTvcMuCgHFZJwGrJ1EepfTUBn9suWhbk6gYSmed2mw5ZwCdhiJdUgtOuy4s_Z24zfanOoQPgkEsW3whKsmZQNLcwC3Xqz1uv32ZNPECx7GUQBzf3zSVlSHGwZCjWU9Ev0msWtS3lpQ/s320/DSCN3555.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5402275171790897826" /></a><br /><br />3 lb. pot roast<br />1 can cream of mushroom soup<br />1 can water<br />1 envelope onion soup mix<br />2 tsp worsteshire sauce<br />1 1/2 lbs red potato, quartered<br />5 carrots, peeled and cut into large chunks<br />2 sweet onions, cut into large chunks<br /><br />Put vegetables on the bottom of the crockpot. Put meat on top. Mix soup, water, onion soup mix and worsteshire. Pour in crockpot. Cook on low for 10 hours or high for 6 hours.<br /><br />To make gravy:<br />1 cup of juice from crockpot<br />1 tbsp cornstarch<br /><br />In a saucepan, mix 1/4 cup of the juice with the cornstarch. Add remaining juice and cook over medium heat until thickened.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-82361196990120031032009-10-28T16:31:00.003-04:002009-10-28T16:38:46.560-04:00Chicken, Spinach and Ricotta Stuffed ShellsI love anything pasta, especially when it's baked and cheesy. I thought this was a good variation of traditional stuffed shells.<br /><br /><strong>Chicken, Spinach and Ricotta Stuffed Shells</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6yyAM_yFba6lSkufZDW2wMiGRQeiTxebSEtewhSbZ5NdmEXhzpzLCGQbAL4A1ynscncIKsTxu4bkOTtVkyJcQJ6kUylx8F_om46imM8auCYQore7eDz181PE2FuRSXgaQNaeSWhG84U/s1600-h/DSCN3545.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6yyAM_yFba6lSkufZDW2wMiGRQeiTxebSEtewhSbZ5NdmEXhzpzLCGQbAL4A1ynscncIKsTxu4bkOTtVkyJcQJ6kUylx8F_om46imM8auCYQore7eDz181PE2FuRSXgaQNaeSWhG84U/s320/DSCN3545.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397751663656916578" /></a><br /><br />1 box jumbo shells, cooked and cooled<br />2 jars of tomato sauce, or <a href="http://lani-pleasurecooker.blogspot.com/2007/10/baked-ziti.html">make your own</a> omitting the ground beef<br />1 lb. ground chicken, cooked and crumbled<br />12 oz. part-skim ricotta cheese<br />1 box frozen chopped spinach, thawed and squeezed dry<br />2 cups 2% milk shredded mozzarella cheese, divided<br />1/2 cup parmesan cheese, divided<br />1 tablespoon dried basil<br /><br />Preheat oven to 350. Mix ground chicken, ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan and dried basil in a bowl. Cover bottom of 9x13 baking dish with sauce. Stuff shells and place in a single layer in baking dish. Cover with remaining sauce, and sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until golden and bubbly.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2tag:blogger.com,1999:blog-6328882026506500531.post-73636735140087948162009-10-28T16:25:00.004-04:002009-10-28T16:31:27.745-04:00Stuffed SteakThis is an old recipe that my mom used to make when we were growing up. This is so good and just tastes like good home cookin'.<br /><br /><strong>Stuffed Steak</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEcpLbEe3PWUdE22BtCJKWkSt7LtpvXD38SWZ9Tk0k2rry_hD7Ns3bWLVzUPw9emvZVDmRrrw-pHmpHAW1SAjCLz89kpL52cQnMDfajS1bRW7AMTfNa9IOrtE0q8Kd6NsJfj581KgTFg/s1600-h/DSCN3542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEcpLbEe3PWUdE22BtCJKWkSt7LtpvXD38SWZ9Tk0k2rry_hD7Ns3bWLVzUPw9emvZVDmRrrw-pHmpHAW1SAjCLz89kpL52cQnMDfajS1bRW7AMTfNa9IOrtE0q8Kd6NsJfj581KgTFg/s320/DSCN3542.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397749940706187138" /></a><br /><br />Thin sliced sandwich steak (I had six pieces)<br />1 package baby bella mushrooms, coarsely chopped<br />1 medium sweet onion, diced<br />2 cloves garlic, minced<br />2 tablespoons butter<br />1 cup Italian style breadcrumbs<br />1 envelope onion soup mix, divided in half<br />1/4 cup parmesan cheese<br />1/2 cup water<br /><br />Preheat oven to 350. Cook onions and mushrooms until soft, add garlic and cook one minute more. Add butter and melt. Add mushroom mixture to breadcrumbs, half of onion soup mix and parmesan cheese to make a stuffing. Lay one piece of steak on a cutting board and put 2 heaping spoons of stuffing on one end. Roll up and place seam side down in baking dish. Continue with all pieces of steak. If you have extra stuffing you can put it in the baking dish around the steak. Mix remaining onion soup mix with water and pour over steak. Cover and bake for 30 minutes.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-27091275666825487822009-10-25T16:29:00.002-04:002009-10-25T16:37:20.833-04:00Mac and Cheese with Bacon and TomatoesI don't have a picture of this recipe, so you'll have to trust that it tasted as good as it sounds! We had a BBQ at a coworkers house before our football game last week, and I volunteered for mac and cheese. I've made a bunch of varieties (a few are here on my blog) and this one was a mixture of the best and also NOT one of my low-fat versions!<br /><br /><strong>Mac and Cheese with Bacon and Tomatoes</strong><br /><br />1 box of elbow noodles, cooked and drained<br />5 slices thick cut bacon, cooked and crumbled with 1 tablespoon of grease reserved<br />1 sweet onion, diced<br />2 cloves garlic, minced<br />2 tablespoons flour<br />3 cups whole milk<br />1 cup heavy cream<br />8 oz. sharp cheddar, shredded<br />8 oz. muenster, shredded<br />8 oz. montery jack, shredded<br />salt and fresh ground pepper<br />4 medium tomatoes, sliced<br />1 cup panko<br />1 tablespoon dried parsley<br />1/4 cup grated parmesan<br />2 tablespoons butter, melted<br /><br />Preheat oven to 350.<br /><br />Heat milk and cream together in microwave until hot. Put reserved bacon grease in large pan on medium heat. Add onion and garlic and saute 5 minutes or until soft. Add flour, cook 1 minute. Whisk in hot milk mixture and cook until reduced by a third. Add shredded cheeses and stir until melted. Add salt and pepper to taste. Mix in with noodles.<br /><br />In a seperate bowl, mix panko, parsley and parmesan with melted butter. Grease a 9x13 baking dish and add noodles and cheese mixture. Layer sliced tomatoes on top, and cover with panko mixture. Bake for 25 minutes or until golden and bubbly.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2tag:blogger.com,1999:blog-6328882026506500531.post-6829957397994977622009-10-25T16:09:00.003-04:002009-10-25T16:26:51.000-04:00Birthday Cake with Vanilla Custard, Raspberry Puree and Whipped Cream Cream Cheese FrostingNow that is a looooong name for a cake! One of my coworkers had a birthday on Friday, and since I have become the cake lady for the office, he special requested his cake weeks in advance. He wanted custard and he wanted raspberry, so here is what I whipped up. This was absolutely delicious...it was light and not too sweet. Probably one of the best cakes I've made, if I say so myself. (I did cheat and use a box cake mix...it was a school night and I needed to cut a corner somewhere! I used a french vanilla mix.)<br /><br /><strong>Birthday Cake with Vanilla Custard, Raspberry Puree and Whipped Cream Cream Cheese Frosting</strong><br /><a href="http://www.recipezaar.com/Cream-Custard-Cake-Filling-190976">Custard</a> adapted from Recipezaar<br /><a href="http://www.vegalicious.org/2008/04/02/white-lemon-cake-with-raspberry-filling/">Raspberry Puree</a> from Vegalicious<br /><a href="http://allrecipes.com/Recipe/Sturdy-Whipped-Cream-Frosting/Detail.aspx">Whipped Cream Cream Cheese Frosting</a> from All Recipes<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8Uk2dG3FOn-BVbj9LZO429vNH0Wo_Y_LtvX_qk8_6Z60rqJ3jZWXybz42RCZDUWAFUGh0XPWNSbmjWqVT-1Y9aUYHMlMeHTLOxqUsWslJXUcpMFwILh7lYbddi5eo8YzGx0_QiUZcVg/s1600-h/DSCN3536.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8Uk2dG3FOn-BVbj9LZO429vNH0Wo_Y_LtvX_qk8_6Z60rqJ3jZWXybz42RCZDUWAFUGh0XPWNSbmjWqVT-1Y9aUYHMlMeHTLOxqUsWslJXUcpMFwILh7lYbddi5eo8YzGx0_QiUZcVg/s320/DSCN3536.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396634244001785410" /></a><br /><br />French vanilla cake, cooked in 9x13 pan, cooled and cut in two layers<br /><br />As the cake cooks, prepare the custard and puree.<br /><br />For the custard:<br />3/4 cup granulated sugar <br />2 1/2 tablespoons cornstarch <br />1/4 teaspoon salt <br />2 cups milk, scalding hot <br />2 eggs, well beaten <br />1 teaspoon vanilla <br /><br />Mix the sugar, flour and salt together in a small saucepan and add the hot milk gradually, stirring constantly. Cook until the mixture thickens. Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes. Remove from heat and cool; add vanilla. Put in a bowl, cover with plastic wrap so the wrap sits on the surface of the custard and creates a seal, refrigerate until completely cool.<br /><br />For the puree:<br />2 cups frozen raspberries<br />1/4 cup water<br />2 tablespoons sugar<br />2 teaspoons cornstarch<br /><br />Put the raspberries, sugar and water in a small saucepan and cook on medium until raspberries break down. Mix the cornstarch with a little bit of water to form a paste and add to berries. Put in a bowl, cover with plastic wrap so the wrap sits on the surface of the puree and creates a seal, refrigerate until completely cool.<br /><br />For the frosting:<br />1 (8 ounce) package reduced-fat cream cheese, softened <br />1/2 cup white sugar <br />1 teaspoon vanilla extract <br />2 cups heavy cream <br /><br />Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. <br /><br />To put cake together:<br />Put bottom layer of cake on platter. Spread custard on top of cake. Place second layer on top of custard. Using a wooden spoon, poke holes in the top of cake. Ladle raspberry puree over top of cake and spread to edges, letting the puree sink into the holes. Cover puree and sides of cake with frosting. Keep refrigerated.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com0tag:blogger.com,1999:blog-6328882026506500531.post-66433977500845304502009-10-21T17:44:00.005-04:002010-02-22T16:51:12.813-05:00Old Fashioned Chicken PotpieThis recipe comes from one of my favorite sources, <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223209">Cooking Light</a>. I don't know what made me decide to want to cook a chicken potpie, but I'm glad I did! This was a bit labor-intensive, but it was really good. Don't be intimidated by making your own crust, it was super easy!<br /><br /><strong>Old Fashioned Chicken Potpie</strong><br />From <em>Cooking Light</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYS3tSBD7Sx5jI-dqEmSJMiDGMdgPgwxZfrHAd-oKmSooWuwCuyFzXXKjAbaAL7OjSTYpVh69_SpcJzWiZPhHz_q1I8KrzKlwZD-MrHA_aI0SzTNs0ncXxbAn7A-Mu3M6cCs64Kg5JZY/s1600-h/DSCN3533.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYS3tSBD7Sx5jI-dqEmSJMiDGMdgPgwxZfrHAd-oKmSooWuwCuyFzXXKjAbaAL7OjSTYpVh69_SpcJzWiZPhHz_q1I8KrzKlwZD-MrHA_aI0SzTNs0ncXxbAn7A-Mu3M6cCs64Kg5JZY/s320/DSCN3533.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395173027456620066" /></a><br /><br />Crust: <br />1 cup all-purpose flour, divided <br />3 tablespoons ice water <br />1 teaspoon cider vinegar <br />1/4 teaspoon salt <br />1/4 cup vegetable shortening <br /><br />Filling: <br />3 cups Chicken Stock, divided <br />2 1/3 cups cubed red potato (about 1 pound) <br />1 cup (1/4-inch-thick) sliced carrot <br />2 teaspoons butter or stick margarine <br />1/2 cup chopped shallots or onions <br />1/2 cup all-purpose flour <br />2 cups diced cooked chicken <br />1 cup frozen petite green peas <br />3/4 teaspoon salt <br />1/4 teaspoon dried thyme <br />Dash of black pepper <br />Cooking spray <br />2 teaspoons 1% low-fat milk <br /><br />To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.<br /><br />Preheat oven to 400°.<br /><br />To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.<br /><br />Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com1tag:blogger.com,1999:blog-6328882026506500531.post-61704152617865366072009-10-21T17:35:00.006-04:002010-02-22T16:50:56.788-05:00Mustard-Glazed Turkey TenderloinWhile I was at the gym I was looking at a <em>Parents</em> magazine, and found this recipe for turkey tenderloin in an article about good nutrition. I've never made turkey tenderloins before and these were super easy and very tasty. Chad loved the mustard glaze...he was slurping it with a spoon once the turkey was gone! I made the green beans from a recipe from the magazine as well, but we didn't think it was that great of a green bean recipe.<br /><br /><strong>Mustard-Glazed Turkey Tenderloin</strong><br />From <em>Parents</em> Magazine<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHhRQI3DosKOkTbeEevSBiXdiqDySDFIB0aKt2jAHCZxDogTX1RyVpG3_MLbjNCSuC8EffNrJXsJzo0AHYhLFb7_c9giqfLDYOT-rOsHHGWjiT8iQ93hQfCOBD5PFwZ-Kzp_pSd7-jdc/s1600-h/DSCN3527.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHhRQI3DosKOkTbeEevSBiXdiqDySDFIB0aKt2jAHCZxDogTX1RyVpG3_MLbjNCSuC8EffNrJXsJzo0AHYhLFb7_c9giqfLDYOT-rOsHHGWjiT8iQ93hQfCOBD5PFwZ-Kzp_pSd7-jdc/s320/DSCN3527.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395170833884102818" /></a><br /><br />2 garlic cloves, minced<br />1 1/2 cups low-sodium chicken broth, divided<br />1 tsp black pepper, divided<br />3 tbsp whole-grain Dijon mustard, divided<br />1 lb. turkey tenderloin<br />1 tbs olive oil<br />1 tsp salt<br /><br />Combine garlic, 1/2 cup broth, 1/2 tsp pepper and 1 tbsp mustard to ziplock bag, add turkey. Seal and marinate in the fridge for 4 to 24 hours. <br /><br />Preheat oven to 375. Heat oil in an oven-safe skillet on medium-high. Cook turkey until browned on all sides; sprinkle with salt and 1/2 tsp pepper. Add 1/2 cup broth and bake for 25 minutes. Remove turkey and set on plate, cover with foil to keep warm. <br /><br />Make glaze: Combine 1/2 cup broth, 2 tbsp water and 2 tbsp mustard; pour into pan. Whisk or use a wooden spoon to scrape up the browned bits and heat the glaze through. Cut turkey on a diagonal and pour on glaze.Lani Thttp://www.blogger.com/profile/09162650035173991460noreply@blogger.com2