Raspberry & Chocolate Bites

I made this yummy and pretty dessert when I hosted book club last week.

Brownie Bites from Costco.

Melt chocolate chips.

Dip bites into chocolate.

Topped with raspberry before it cools.
Easy peasy.

 

They were a hit! Be sure to read up on how to melt chocolate chips before you begin. It's a delicate, but easy, process. Rinse your raspberries the day before - you don't want water droplets near your melted chocolate. They hardened overnight, and were just as pretty as I imagined. Our bakery section moved at my Costco, so I almost had a panic when I arrived - but alas, they still carry the bites. I made 40 for my group of 10, planning to take leftovers to work... and there were four left.

Spanish Orange Chicken

If you read this blog, you know I like to cook food that is so easy it can't be called cooking... but comes out like you fussed with it all day. Here is another favorite from our home!

I found this recipe a couple years ago. I have since made quite a few adjustments. The original recipe gets credited to Nigella Lawson; however, whoever I first stole this recipe from had already made her own changes to this recipe. Firstly, I use smoked sausage instead of chorizo - secondly, I use the juice of the orange which most bloggers who steal this recipe say not to do - and thirdly, I use a casserole dish instead of a roasting pan. My suggestion - try this recipe and adjust it for yourself. It will be good.

(ALSO: I cook for two, and we have enough leftovers for one of us to have this again for lunch. The original recipe makes much more.)

Spanish Orange Chicken

• 4 Chicken Thighs - bone in, skin on
• 1 Smoked Sausage, chopped into chunks
• 1 Red Onion, chopped
• 8 Baby Red Potatoes, halved or quartered
• 1 TBSP Oregano
• 1 TBSP Olive Oil
• 1 Orange
• Salt & Pepper, to taste

Pre-heat your oven to 425 degrees. Spray your casserole dish with cooking spray. Pour the olive oil in the bottom of the dish. Rub the skin of the chicken in the oil, then turn skin-side up. Add your potatoes and sausage. Cover the whole dish with onion and oregano - then grate the orange zest over everything. I also top with some salt and cracked pepper. This is where I squeeze the juices of half the orange over the dish, and most people say not to - up to you!

Cook for 30 minutes and then pull it out to baste all the contents with the juices from the bottom of the pan. Cook for another 30 minutes. Eat this yummy, yummy dinner.

 

 

Brown Sugar & Balsamic Glazed Pork Loin

I have seen this recipe on a couple sites and finally decided to make it last night. I am always on the look out for something new that lots of people are loving. This is the picture and recipe I printed out, but credit goes to Let's Dish. This was a success. Period. For the first time ever, John took one bite and said he wanted this to be a regular meal for us. (hallelujah! This picky picky picky food-hater is hard to please.) So, I have to share:

Brown Sugar & Balsamic Glazed Pork Loin

In the crock pot:

• 1 (2 pound) boneless pork tenderloin
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water

Glaze:

• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce 

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

(we both went back for more glaze...) Also, I did a 1 pound pork tenderloin, and I think that's enough for 3 hungry adults, or a family of 4. If you get a 1 pound pork tenderloin, and consider the entire dish to be three servings, this awesome meal is 329 calories per serving. Pretty great!

Sarah's Slow Cooker Chicken Tacos

John and I tried a new recipe last night; however, it is so simple, I doubt you can even really call it a recipe or call what I did cooking! Thanks go to Sarah for this gem. It is really low calorie and really yummy. She has been great about passing on low calorie, delicious meals. Mine yielded eight cups and LoseIt gave it 82 calories a cup!

Sarah's Slow Cooker Chicken Tacos

• 3 Chicken Breasts
• 1 16 oz. jar of your favorite salsa
• 1 Taco Seasoning packet
• 1/2 Cup of No Fat Sour Cream
• 1/4 Cup of Cilantro
• Tortillas or Taco Shells

Ready for the easy part? Spray your crock pot with cooking spray. Place your chicken breasts in the crock pot and sprinkle the taco seasoning packet all over the chicken. Cover the entire dish with salsa. Cook on low for 7-8 hours.

Shred the chicken. Add the Sour Cream and Cilantro. Eat!

I served the chicken in flour tortillas. I topped it with black beans, onion and cheese. The salsa really determines the flavor, so make sure you pick up a brand you like. I also think you could toss in a fourth chicken breast and it would still be juicy juicy juicy. Next time I think I will also add in some onion to slow cook with the chicken.

from scratch

I don't bake. I don't like all the science of it. When you cook you can fix things as you go - with baking, you get one shot to get it right. I am not a fan. But, I put it on my list that I would bake something from scratch. This is really elementary and I am pretty much cheating... but, here is the Shortbread recipe my Aunt Mary shared with me:

Aunt Mary's Easy Peasy Shortbread

• 8x8 square pan
• 2 cups flour
• 1/2 cup sugar
• 2 sticks of soft butter

1. Preheat oven to 325 degrees.
2. Mix butter, sugar and flour.
3. Pour into 8x8 square dish - smooth it down with rubber spatula.
4. Bake for 25 minutes (or longer - I added 5 minutes because of my oven). It should NOT be brown.
5. Let it sit and cut into squares. Have milk or water ready - it will make you thirsty.
I was craving something sweet last night and Halloween candy is getting old. This came out great and I felt very domestic.

Tuscan White Bean Salad

On Valentine's Day, I had my parents, sister, and friend Lacy over for dinner. I made a roast in the crock pot and did my best to copycat the Houlihans Tuscan White Bean Salad recipe. It was a hit!

Tuscan White Bean Salad

• 2 cans Cannelloni Beans - rinsed and drained
• 4 medium Tomatoes
• 1/4 Cup fresh Basil, chopped
• 3 cloves of Garlic
• 3/4 Cup White Wine Vinegar
• 1/4 Cup Sugar
• 3/4 Cup Light Mayo
• 3 TBSP Dijon Mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• Mixed Greens
• Balsamic Vinegar
• Goat Cheese!

1. Combine beans, tomatoes, basil and garlic.
2. Make dressing with vinegar, sugar, mayo, mustard, salt and pepper.
3. Place mixed greens in a bowl and drizzle with dressing. Cover with the tomato mixture. Drizzle Balsamic Vinegar over the top.
4. Crumble some Goat Cheese on top!

* This makes way more dressing than you probably need. So plan ahead to have salad the next couple nights with your homemade dressing!

This was my 4th new recipe since making my 101 in 1,001 list back in November. And, making dinner for my parents was #74! It was great to do something for them. Having a meal prepared by someone else is a treat, and it felt good treat all of them on a day when you are supposed to show love.

I have now marked 10 items off of my list... only 91 to go!

I also made cupcakes... but not from scratch... I will have to mark that one from my list soon. The Kitchen Aid mixer sits in my kitchen, calling to me. But, for some reason, I am totally intimidated to use it. Anyone else afraid of baking? I think I like "cooking" more because I feel like I can fix my mistakes... baking is science. And, I should know. John watches Alton Brown daily...

I hope you all had a nice Valentine's Day too!

Pepperocini Pot Roast

Tonight I am also having a quick, easy dinner my mother made last winter. SO YUMMY - I remembered it and today I am finally making it myself.

Vicky's Pepperocini Pot Roast

• Chuck Roast
• Baby Carrots
• Potatoes
• Jar of Pepperocinis

1. Drop Roast into Crock Pot - season to your liking (I am using Garlic Salt, Mrs. Dash and Pepper)
2. Cover with carrots, sliced potatoes, and the entire jar of Pepperocinis.
3. Cook on High - eat in 8 or so hours.

Basic. Simple. Comes out tasting like a lot of work went into it. I can also check another recipe off my List!

With these leftovers and Thanksgiving leftovers, I plan to eat like a queen this weekend. I wish all who read this the same. Happy Thanksgiving!

best.tomato.soup.ever.

Last night I attempted to copy Nordstrom Café’s Tomato Soup. This is probably my third or fourth attempt over the last couple winters. While working there in college, I fell in love. I probably ate the soup each day that I worked there! The original recipe I took from the Café yields about 125 servings, so it has taken some time for me to cut the recipe into my recipe that makes around 8 cups.

Paige's Tomato Soup - based on Nordstrom Café's Tomato Basil

• 1 small/medium yellow onion, sliced
• ¼ cup Basil, chopped (LOOOVE basil? Add more. I do.)
• 1 carrot, peeled and sliced
• 3 TBSP Extra Virgin Olive Oil
• Two 28 oz. cans of whole, peeled tomatoes (drained)
• 1 cup Chicken Stock
• ½ cup (1/2 of a Half Pint) Heavy Cream

1. Saute onion, basil, carrot and olive oil for about 15 minutes, or until soft.
2. Add tomatoes and stock. Simmer for 20-25 minutes.
3. Puree the mixture until smooth and return to pot. (Unless you double it, the entire mixture should fit in your blender)
4. Add cream. Salt & Pepper to taste.
5. I always sprinkle a little basil over the top.

I used more cream than this (half pint) last night, but I felt the cream overpowered some of the lovely flavors. I would start with a ½ cup, and add up to a half pint according to your taste preferences. Enjoy! Part of my List was a challenge to try 10 new recipes. I think I will change it to 20 and count this one!

This soup really speaks to my soul… and my belly. My best advice is to make grilled cheese sandwiches and invite friends over for this one. Now, I am on the hunt for something to make tonight with the left over chicken stock...