just cook already

Baked Honey Mustard Chicken

2012-01-29T04:41:00.000-08:00

Ingredients

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Directions

Preheat oven to 350°F.
Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

3-Day Weekend Breakfast

2012-01-13T13:51:00.000-08:00

In advance of the upcoming 3-day weekend, I thought I'd share a recipe for the perfect lazy Saturday (or Sunday or Monday!). These cinnamon rolls are absolutely divine and the smoothie will ensure you get your full fruit intake for the day and help you feel energized.

For more recipes like this, visit FEST and click on FOOD. Become a follower so that you can enter the upcoming giveaway.

VANILLA PUDDING CINNAMON ROLLS

From Mel's Kitchen Cafe

Yield: About 24 cinnamon rolls

Prep Time: 45 minutes

Rising Time: About 2 hours

Cooking Time: 15 minutes

Total Time: 3 hours

INGREDIENTS:

{for the dough}

1/2 cup warm water

2 Tablespoons active-dry yeast

2 Tablespoons sugar

3.5 oz. package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner's sugar

2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour.

**For a healthier option, use neufchatel cheese.

DIRECTIONS:

In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside.

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.)

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting.

BERRY SMOOTHIE (There are 1,000 different ways to make a smoothie, but this is my go-to recipe.)

Yield: 2 12 oz. smoothies

Total Time: About 5 minutes

INGREDIENTS:

About 6 frozen strawberries

1 cup frozen mixed berries

3 Tablespoons strawberry yogurt

Apple/Berry Juice (there are so many different kinds out there: 100% Apple, Cranberry-Apple, Raspberry-Apple, etc., etc. All are good. Just be sure to get 100% juice.)

DIRECTIONS:

Put fruit and yogurt in a blender. Cover all ingredients with juice. Blend until smooth, adding more juice if mixture is too thick. Enjoy!

Posted by Catherine of FEST

Brussels Sprout Salad with Mustard Vinaigrette

2011-12-30T13:10:00.000-08:00

This is my favorite salad of ALL time. It is originally made at a restaurant in Scottsdale, AZ called Chelsea's Kitchen but I am 40 minutes from there so when I found this re-created recipe I was beyond excited. It's kinda tedious with the Brussels-but amazing and so worth the time!

Photo Courtesy of azcentral.com

Serves 1 as a meal by itself or 2-3 as a side dish.

Mustard Vinaigrette

2 tablespoons honey
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1 1/2 teaspoons minced garlic
3/4 cup light olive oil
Sea salt
Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1 pound Brussels sprouts
2 slices of cooked bacon, diced
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler. (When I don't have Manchego I use shaved fresh Parmesan and I think that is yummy too.)

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings and bacon. Serve immediately.

peppermint topped fudge

2011-12-15T15:00:00.000-08:00

we're taking it slow these days on this little site, aren't we? the holiday season is a very busy one for all, i think. with that comes lots of food, lots of cooking (for me at least), and a little bit of weight gain.

eat, drink, and be merry. for january we die-t.

this is my mom's peppermint fudge recipe that is my all-time favorite. she could make nothing else but this during the holidays and i'd be a happy camper. we're going to my in-laws this year for christmas, so in honor of my mama down in the south, i'm whipping up some fudge to give away to some neighbors and friends.

happy holidays everyone. hope you have had a great year!

{photo via}

PEPPERMINT TOPPED FUDGE

3 Tbsp. butter or margarine

1 cup evaporated milk

2 1/4 cups sugar

3/8 tsp. salt

3 cups miniature marshmallows

2 1/4 cups semi-sweet chocolate pieces

1 1/2 tsp. vanilla

1/2 cup butter or margarine

3 3/4 cups sifted powdered sugar

9 drops green food coloring

3/4 tsp. peppermint extract

1-3 Tbsp. water

1/2 cup coarsely crushed peppermint stick candy

Line 9 x 13 inch pan with foil. Butter foil. In a medium saucepan, combine 3 Tbsp. butter, evaporated milk, sugar and salt. Cook over medium heat stirring frequently until mixture comes to a boil. Boil 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces and vanilla. Stir vigorously until marshmallows are melted and blended. Pour into foil-lined pan.

In a small mixer bowl, beat 1/2 cup butter until soft. Beat in powdered sugar, green coloring, extract and 1 Tbsp. water. Beat until smooth. Add more water, 1/2 tsp. at a time, until spreading consistency. Spread evenly over warm fudge. Sprinkle with crushed candy. Press down lightly. Chill. Remove candy from pan by lifting out foil. Cut into pieces.

a cookie recipe swap.

2011-12-02T08:42:00.001-08:00

things are a little quiet around here...

aubry, here.

as i brainstormed holiday gifts this year, i realized how far spread my people are and how impossible it is to reach them all.

i want nothing more than to deliver a platter of fresh baked cookies to each of them like my mom and i did - after slaving in the kitchen for a week - when i was little.

since that's not a realistic option, i thought of the next best thing: recipes.

so i came up with a plan.

i want your recipe!

send me a recipe... your to die for, always a hit cookie/treat recipe.

i'll print it up on a charming little recipe cards.

... and then i'll send you a copy of the whole set!

do i realize what i'm getting myself into? probably not.

but do i want your recipe that bad? apparently, so.

plus, it will help me get my family and friend gifts out the door!

leaving a recipe in the comment might get a little out of control, so send it in an email

its1116 at gmail dot com

by december 11.

be sure to include your mailing address so i can send you your present before christmas!

tell all your friends.

the more we have, the better.

it's more work for me, but more presents for you!

sweet potato hash

2011-11-14T20:33:00.000-08:00

this is the easiest recipe ever. not to mention super healthy. i make this to go with dinner (with fish, chicken, whatever), and i make it with breakfast. i think the sweet potato is one of the most versatile foods! anyway, enjoy.

ingredients

1-2 sweet potatoes, halved and cubed (depending on how many you're feeding)

2-3 tablespoons olive oil

coarse kosher salt (or regular is fine)

fresh cracked pepper

directions

heat the olive oil over medium heat in a skillet. when the oil is hot, add cubed sweet potatoes. stir to coat in olive oil, and season with salt and pepper. stir occasionally until the potatoes are cooked through, about ten minutes. they will have toasted brown edges when they're done.

you can also add herbs de provence, or rosemary, or some thyme. or if you're wanting a sweeter flavor, go ahead and throw in 1 tbsp unsalted butter, 1 tbsp brown sugar, and 2 tsp cinnamon. yum!

*side note: the photo is only 1 sweet potato. one goes a long way, depending on the size.

crockpot chicken chili and cornbread.

2011-10-29T14:04:00.000-07:00

these recipes are some of my all time favorites for fall/winter. together they make such a cozy meal. they would be perfect for this upcoming halloween night!

chicken chili

2 pounds boneless, skinless chicken {i use the frozen chicken tenderloins from costco}

2 cans diced tomatos with green chilis, undrained

1 can tomato sauce

1 envelope mild chili seasoning

2 cans black beans, drained

sour cream

cheddar cheese

fritos corn chips

mix tomatos, tomato sauce and seasoning and pour over chicken in your crockpot. cover and cook on low for 6-8 hours or on high for 4-5 hours until the juice of the chicken is no longer pink at the thickest part when you cut into it. stir to break up the chicken and then add the black beans. cover and cook for 15 minutes until the beans are cooked through. top with cheese, sour cream, and fritos.

another option is to make this recipe on the stove, just use a rotisserie chicken! this way it is ready in under 30 minutes.

cornbread {the best i've ever had!}

3 eggs

2 cubes butter, melted

1 1/2 cups milk

3 heaping tablespoons corn meal {do not add more than this, it will dry it out}

3/4 cups sugar

3/4 teaspoons baking powder

3 cups bisquick pancake mix

preheat oven to 350 degrees. beat eggs. add all other ingredients, mixing first the wet ingredients and then gradually adding the dry. pour into a greased 9x13 pan and bake for 30 minutes. serve with honey butter.

enjoy! see more yummy recipes {including the best pumpkin bread} on my blog emma the joy.

pumpkin coconut soup

2011-10-16T14:52:00.001-07:00

i found this recipe last week for pumpkin coconut soup, which obviously sounds delicious. i have an unlimited supply of coconut milk (i make curry probably once a week), and some random pumpkin, so i figured i might as well.

whenever i make recipes, i always try to add something of my own... a little twist or two so that i can call it "mine" in a sense. The original recipe would have been good, but it was a little too watery for me and i felt like it was missing something (butternut squash, and a few other things, i found out). SO, here is my version. without patting myself on the back too hard, this is one of the most delicious soups i've ever eaten. will be making it again. and again. and again. not to mention it's filling and hearty and totally fall appropriate. and paleo, might i add.

pumpkin coconut soup

ingredients

5 tbsp. olive oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh ginger (seriously, it's worth buying it fresh)

1 tsp. ground cumin

1 tbsp. chicken base or 2 bouillon cubes

3 cups chicken broth

1 can cooked chicken (or you can use 2 chicken breasts... but canned chicken is easier and i think tastes better in this recipe)

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut milk

2 tsp. salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro

directions

1. preheat oven to 425 degrees.

2. chop the onion into small, even pieces and grate the ginger with a fine grater. in a large stock pot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir. cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

3. while that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes. in a small glass pyrex dish, add the cubed squash and pour 3 tbsp. olive oil over top. add a sprinkle of salt and pepper. mix together so that all the cubes are coated in the olive oil. make sure the pieces of squash are in one layer (no overlapping) so that they can cook evenly. bake in your oven for 25 minutes.

4. By this point, your onions, ginger, and garlic should be ready. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes.

5. add pumpkin puree, coconut milk, chicken base, chicken stock, and drained canned chicken (or chicken breast). if you're using chicken breast, cook over medium heat in a skillet with a few tablespoons of olive oil. cut into small pieces. add to the soup once cooked through) stir together and mix completely. up the heat JUST A TAD so that you can bring the soup to a simmer. add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like. depends on your taste buds. mine ask for salt). allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

6. when you squash is done, remove from the glass dish, making sure to drain away any access oil, and add to the soup. allow to simmer and cook for about 10 more minutes.

7. take a bunch of cilantro and rinse it, shaking it well afterwards in the sink. remove the leaves from the stem and give it a rough chop. when the soup is finished, dish into a bowl and add the cilantro leaves. a squeeze of lime wouldn't hurt.

ennnjjoooyyy. seriously, i'm making it again this week because i can't get enough of it. jake's only complaint was that there wasn't enough chicken, but he's a manly man and likes his protein. i thought there was plenty.

happy sunday.

winner!

2011-10-08T21:20:00.000-07:00

Becca said...: Tweeted @bsesh
September 30, 2011 9:22 PM
Hey Becca,
YOU WIN! congratulations! email me at justcookalready@gmail.com with your address and i'll send you the cake plates this next week!
thanks everyone for entering. we loved reading about your favorite fall traditions-- such great ideas! keep those recipes coming... i'm sure we can all use some new ideas this fall.
if you'd like to become a contributor, we'd love to have you. just email us and we'll send you an invite. happy cooking!

Pumpkin Cinna-Roll Pancakes

2011-10-07T08:59:00.000-07:00

Holy cow...you want to try something absolutely divine. Make these! I tried these out from pixelated crumb and they did NOT disappoint! Great for the fall season! And for a fun fun pumpkin craft head on over to Color Issue Blog!

Ingredients

For the cinnamon swirl:

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

For the cream cheese icing:

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

For the pancakes:

1 1/2 cups 1% milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Instructions

Prepare the cinnamon filling:

In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.

Prepare the icing:

In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.

Prepare the pancake batter:

In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

Check on your cinnamon filling:

Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won't work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.

Cook the pancakes:

Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.

Delicious Rice Salad

2011-10-05T09:05:00.000-07:00

This is my new favorite salad. It tastes delicious. If you take out the chicken, you have a nice vegan meal.

Ingredients:
1 box wild rice, cooked....It's about a cup of rice

2 avocados, chopped

1 red bell pepper, chopped

Asparagus, chopped

1 cup pecans, chopped

3/4 cup dried crasins

1 lemon, juiced

3 cooked chicken breasts, chopped

Dressing:

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/3 cup red wine vinegar

1/3 cup olive oil

4 green onion, chopped

2 garlic cloves, minced

Mix dressing and then add to the rest of the ingredients in a large bowl.

Enjoy

giveaway

2011-09-30T16:20:00.000-07:00

i think it's time for a giveaway.

summer was super busy for all of us, i think. now fall is here and the wind is a little bit chillier and the leaves are crunchy... halloween is right around the corner.

no matter how much time flies, there is always the kitchen and there is always a yummy meal to be had. that's my philosophy, anyway.

don't you feel like there are a lot of dessert recipes on here? i kind of love it.

i thought these cake plates were so cute. vintage and that perfect color of teal. wouldn't you love to serve up a nice home-made cake on one of these? birthday tradition, valentine's day... use them for cupcakes... the possibilities are endless.

the best news yet is that they come in a set of 3 (9", 10", 12"). amazing!

to enter the giveaway, you must leave a comment and tell us that you have:

1. become a follower

2. mentioned this giveaway on facebook, twitter, or your personal blog

3. told us your favorite fall tradition

if you do all three, then you have entered 3 times for yourself. make sense? your chances are upped.

the giveaway will last exactly 1 week, ending next friday, october 7 at midnight. the winner will be announced on saturday.

i've also noticed the pace of this website has slowed a bit. understandable with how busy life gets. however, i miss seeing all of your recipes and all of your fun ideas. hopefully you'll come back and share your yummy secrets!

have a great weekend.

love,

jenna v.

dijon chicken bake

2011-09-18T22:09:00.000-07:00

image via www.thefreshfridge.com

ingredients

2-4 large boneless skinless chicken breasts

1 tablespoon curry powder

1/2 cup honey

1/2 cup dijon mustard

2 tablespoons soy sauce

*optional: 1/2 tsp. red pepper flakes for a little spice

directions

preheat oven to 400 degrees.

place chicken breasts in a large bowl. in a smaller bowl, add curry powder, honey, dijon, and soy sauce and whisk together until smooth and blended. add the red pepper flakes in this mixture at this time if you want a little spice. pour half of the mixture over the chicken and marinate for 24 hours. if you don't have 24 hours (which i didn't tonight), the chicken tastes just as delicious without marinating it forever. sprinkle some salt and pepper over top and put in the oven for 20-25 minutes. when the chicken has about 5 minutes left, take the remaining mixture and put in a medium sauce pan over medium heat. bring to a simmer and stir often, creating a thicker sauce. when the chicken is finished, plate and pour sauce over the cooked chicken. we enjoyed ours with roasted butternut squash and sweet potatoes and broccoli.

yum.

home-made soy sauce

2011-09-09T20:37:00.000-07:00

image via www.cookinglight.com

i found myself in a little predicament this evening. everything was chopped and ready for stir-fry, only for me to realize that i didn't have any soy sauce! awesome. so i searched for a recipe online and then put my own spin on it. turned out delicious.

1-1/2 cups boiling water

5 beef bouillon cubes
4 Tbsp cider vinegar
1 Tbsp brown sugar (or you can use molasses if you have it)
1 tsp peanut oil
pinch of black pepper

whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. may be refrigerated indefinitely. makes 2 cups.

my sister's concoction.

2011-09-07T00:56:00.000-07:00

My sister called me one day and basically demanded that I make this recipe that she randomly made up. I listened to her, made it that afternoon (it's one of those awesome easy recipes because you probably already have everything in your pantry/refrigerator), and fell in love.

simple. delicious. healthy. yes, please.

{this is kind of what it looks like... except with tomatoes. image via google images.}

INGREDIENTS:

olive oil
1 tsp. garlic, minced
lemon pepper seasoning, to your taste
sea salt, to your taste
1 lemon
chicken breast, cubed
carrots, julienned

1/2 onion, diced
cherry tomatoes, or regular diced tomatoes
1/2 can of garbanzo beans

DIRECTIONS:

Warm olive oil over medium heat in a large skillet. Sautee the garlic into the olive oil. As soon as you hear it start to sizzle, add the diced onion, cubed chicken breast and julienned carrots. Then, season that with sea salt and Lawry's lemon pepper seasoning (all to your taste). When the chicken is almost completely cooked through, add the halved cherry tomatoes and garbanzo beans. Squeeze the lemon over everything and let it cook for 3-5 more minutes and then you are done!

*As a side note, I like to add a little hot sauce to my own plate. Cholulah is my brand of choice.

chicken tandoori

2011-08-30T12:40:00.000-07:00

i used to live in utah where there is this amazing indian food restaurant called the bombay house. i think about it nightly... i miss it A LOT. my husband and i like to coin ourselves as indian food connoisseurs-- we know the good stuff when we taste it. we've had indian food in a few different countries now... and i still think bombay house is the best.

i live in san francisco now and just moved here a few weeks ago. haven't had a minute to venture out for some good indian food, but i'll bet they've got some! until then, i'm going to make my own.

found this on the food network. YUM. enjoy!

Ingredients

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Photograph by Antonis Achilleos

jenna had a baby!

2011-08-30T01:10:00.000-07:00

just wanted to give my fellow creator of just cook already jenna r. a little shout out. she welcomed her second son into the world on august 23. isn't he amazing? congratulations to you, jenna, from all of us at just cook already.

please welcome to the world:

Jude Parley Rammell
August 23, 2011
4:06 pm
6 lb 5 oz
18 inches

Yellow Buttermilk–Butterfly–Cupcakes

2011-08-22T07:39:00.001-07:00

I knooooow, it sounds very difficult and it’s a never-ending recipe. But it is worth it! And it is not THAT difficult!

Cupcakes (makes 36)

3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large eggs plus 3 egg yolks, room temperature
2 cups buttermilk
2 teaspoon pure vanilla extract (i used orange…i like it better this way)

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks and beat until thoroughly combined. Reduce speed to low.Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in airtight containers.

Swiss Meringue Buttercream (makes 5 cups)

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by toughing the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.

Butterflies in flight (makes 24… you can eat the remaining 12 cupcakes ;))

Tint 1/2 cup buttercream pale blue (i used red) with gel-paste food color, tint remaining 4 1/2 cups pale green. Using an offset spatula, spread a smooth layer of green buttercream on cupcakes. Press 2 small pretzels twists, curved ends down, into center of each cupcake for wings. Place a candy-coated chocolate between wings at one end for the head. Snip black licorice laces into 1/2-inch pieces; slide 2 pieces under candy head for antennae. Starting at head, pipe dots in descending sizes between pretzels with blue (red) buttercream and a small plain tip to resemble bodies.

Strawberry Salad

2011-08-19T20:41:00.000-07:00

This is a perfect summer salad- not only is it a quick dinner, but it looks colorful and impressive too!

Mix together:
2 packages spinach
crumbled cooked bacon
1/2 red pepper, diced
1 red onion, diced
1 c. fresh strawberries
1/4 c. fresh shredded Parmesan cheese
1 c. toasted almonds

Dressing:
1/2 c. red wine vinegar
3/4 c. oil
1/2-1 tsp. dry mustard
1/3 c. sugar
1 tsp. salt
1/2 c. strawberry jam

Mix together well and pour over salad.

omelet

2011-08-13T10:17:00.001-07:00

at first: sorry, no pictures. i made an omelet for the first time and it didn’t look so well.

ingredients {makes 2 big or 4 small omelets}

8 eggs
some milk
4 tablespoons butter
salt and pepper

we like it best with feta, but you can use what you want. if you want to try the feta version, add 4 ounces crumbled feta.

directions:

beat the eggs. add feta cheese, milk, salt and pepper and stir.
melt the butter in a pan, add half of the “dough” (not sure, if you can call this dough) and fry, then flip the omelet.
do the same with the other half.

some other variations you might like: omelet with…
+ tomatoes, mozzarella and parsley
+ bell peppers, gouda and bacon
+ onions, apple, feta and mushrooms

bon appétit!

Sponsor Post: WORKSHOP!

2011-08-08T08:48:00.000-07:00

One of our photography sponsors, Megan Papworth Photography, is being featured later today on a lovely little blog called Style Files, by Caitlin Wilson Design. Megan has a new workshop available (I just might do it myself... everyone knows my iphone is my go-to camera and that needs to STOP!), starting at the end of this month. Just in time to get your skills ready for the holiday season!

She's having a drawing that you can enter to get 50% off your workshop price... um, amazing!

Head over to Style Files and read more about how to sign up. Love Megan's photography (she took my maternity photos with my first daughter... see below... love them). Hope you'll check it out!

mango quinoa salad

2011-08-05T19:43:00.000-07:00

i found this recipe on our best bites & i'm obsessed. it's my new favorite summer lunch.

image by me, recipe by our best bites.

Mango Quinoa Salad

Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Yellow Chicken and Vegetable Curry

2011-07-31T17:49:00.000-07:00

Ingredients

1 1/2 can coconut milk

1/2 can of water (use the coconut milk can)

1 whole red pepper, sliced thin

2 carrots, sliced thin

1 tsp. ginger

3 tsp. minced garlic (about 3 cloves)

3 tbsp. yellow curry powder

2 chicken breasts

2 tbsp. coconut oil

kosher salt (to taste)

1/2 onion, sliced thin

1 sweet potato (or 1/2 if it's large), peeled and sliced

1/2 can baby corn

1 lime

2 cups spinach (fresh)

Directions

In a medium-sized skillet over medium-high heat, add the coconut oil (if you don't have any, use canola oil). While the oil heats up, cut your chicken into length-wise slices, about 3/4 inch thick. Then cut those slices in half. Season with kosher salt to your liking, then add the chicken to the hot skillet. Flip the chicken once and continue to stir until cooked through. Set aside.

In a LARGE skillet (you'll need some room) over medium-high heat, add the coconut milk and 1/2 can of water. Stir with a whisk. Add the curry powder, ginger, garlic, and a pinch of kosher salt. Completely mix together with a whisk. While that heats up a bit, cut your vegetables (or make your life easier and cut them before you start cooking anything). As the coconut milk starts to boil, add all of the vegetables (red pepper, carrots, onion, sweet potato, baby corn) except the spinach. Lower the heat to medium-low and cover with foil. Cook for about 15-20 minutes until the vegetables are tender, stirring occasionally. Add the chicken and spinach and cook for about 5 more minutes. Give it a taste and add more salt if needed.

Serve over rice (if you want... I like it just the way it is), and squeeze fresh lime juice over top.

I am so proud of this recipe-- I hope you enjoy it! It's our new family favorite.

Sour Cherry Clafoutis Tarts.

2011-07-30T11:50:00.001-07:00

recipe by Martha Stewart, makes 6 (I made 12, because 6 were not enough for my family and me :))

because it’s easier to print, here is the recipe without pictures:

for the crust:
1/2 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 egg yolk
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt

for the filling:
2 eggs
1/4 cup granulated sugar
2/3 cup crème fraîche or sour cream
1 teaspoon pure vanilla extract
pinch of salt
6 ounces (about 1 1/4 cups) sour cherries, pitted and halved

1. Make the crust: With an electrix mixer on high speed, beat butter and confectioners’ sugar until smooth. Add egg yolk and mix until incorporated. Add flour and salt, and mix just until incorporated. Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.

2. Set six 4-inch tart rings on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings. Trim dough flush with rims. Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.

3. Preheat oven to 325°F. Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes. Let crusts cool completely on a wire rack before filling. Raise heat to 375°F.

4. Make the filling: Gently whisk together eggs, sugar, crème fraîche, vanilla, and salt just until combined. Divide mixture among tart shells and scatter cherry halves in each, dividing evenly. Carefully transfer to oven and bake until just set, 17 to 19 minutes. Let tarts cool slightly on a wire rack before serving.

Enjoy!

Strawberry Rhubarb Crisp

2011-07-28T20:26:00.000-07:00

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

*my modifications: I would use LESS orange juice and a tad bit more corn starch to ensure non-runny filling.

{photo and recipe courtesy www.foodnetwork.com; ina garten}

avocado and grapefruit salad

2011-07-24T17:24:00.000-07:00

Ina never disappoints... never! This is refreshing, healthy, and seriously delicious.

Enjoy!

Ingredients

1 tablespoon dijon mustard

1/4 cup freshly squeezed lemon juice

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground pepper

1/2 cup good olive oil

4 ripe Hass avocados

2 large red grapefruits

Directions

Place the mustard, lemon juice, salt and pepper in a small bowl. Slowly whisk in olive oil until the vinaigrette is emulsified.

Right before serving, cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocados into the vinaigrette to prevent browning. Use a large, sharp knife to peel off all of the skin on the grapefruit (don't leave any white). Then cut between the membranes to release the grapefruit segments. Arrange the avocado slices around the edge of a large platter, and arrange the grapefruit segments in the center. Pour the vinaigrette over, sprinkle with salt and pepper, and serve.

{recipe courtesy ina garten, www.foodnetwork.com; photo courtesy flickr.com}

*as a side note, this vinaigrette would be delicious on any salad.

Blueberries-and-Cream Cupcakes

2011-07-18T04:04:00.001-07:00

I love my new recipe book from Martha Stewart and I had to try these immediately!

makes 30 standard oder 60 mini cupcakes (I got 23 standard)

Whipped Cream
makes about 4 cups

Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined.
If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

pickled veggies

2011-07-14T11:57:00.000-07:00

these are some of the most delicious veggies i've ever had, and they're perfect for summer. the great thing about pickling is that you can really almost pickle anything. in this recipe, the main vegetable is yellow summer squash. however, you can add fresh green beans, zuchinni, carrots-- whatever you're in the mood for. i'm new to the pickling world but i have a feeling i'll be here for awhile.

it's so easy; i hope you'll try it.

pickled yellow summer squash

ingredients

3 cups thinly sliced yellow summer squash- wash, but do not peel (we're talking THIN here. use a mandolin if you have one)

1/2 cup chopped red pepper

1 small onion, thinly sliced and separated into rings

8 whole peppercorns

1 large clove garlic cut into quarters

1 cup white wine vinegar

2/3 cup sugar (or you can use granulated 2/3 cup stevia)

2 teaspoons pickling salt (or kosher sale--just don't use something that has any anti-caking elements such as table salt. these elements will cause your veggies to discolor, which is very unappealing.

1/4 teaspoon celery seed

1/4 teaspoon mustard seed

directions

mix cut squash, pepper, and onion into a *glass bowl or pack evenly into 2 sterilized glass pint jars (mason jars are the best). place 4 peppercorns and 2 garlic quarters into each jar or put all peppercorns and garlic into the glass bowl.

combine remaining ingredients into a 2 cup *glass measuring cup and microwave on high for 2-5 minutes or until the mixture boils. stir to make sure sugar and salt are dissolved. pour into jars or bowl to cover veggies. cover and refrigerate for at least 5 days. keep in refrigerator.

*i mentioned substituting some veggies. if you're going to do that, other than cucumbers or summer squash, you might want to cook them in salted water for about 4 minutes to allow their exterior to be more permeable to the pickling liquid but allow them to retain some of their crispness. some suggestions: cauliflower, peppers of all kinds, baby carrots, etc.

*use only glass containers when cooking, preparing, and storing pickling liquids.

Cheesebread – the easiest recipe!

2011-07-07T13:16:00.001-07:00

Preheat oven to 350°F / 180°C. Sift flour, add milk first and then the other ingredients, too. Beat well. Fill a greased loaf pan with the dough and bake for about 30 minutes. Leave to cool down and remove from loaf pan. Bon appétit!

Pink Raspberry Cupcakes

2011-07-03T03:59:00.001-07:00

Hi everyone!

I’m Sarina and I’m a new contributor.
I hope, you’ll be able to understand me, because I’m German and my English is not perfect.
If I wrote nonesense, please let me know and I will try to express it differently. :)

In Germany we measure with gram and liter, i converted it to ounces and flouid ounces, because I’m not sure how to convert it to cups. I hope it’s okay for you!

Let’s begin with one of my favorites!

I hope, red berry compote powder is available in the US?!

grilled greek tacos

2011-06-22T08:15:00.000-07:00

made these last night & they were so yummy i can't begin to explain! image is by me & the recipe adapted from our best bites.

{i adjusted this recipe to serve just 2 of us.}

marinade 2 large chicken breasts in 1/2 of this Greek Salad Dressing.

Greek Salad Dressing & MarinadeRecipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white vinegar

2 tsp. sugar

1/2 tsp. kosher salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)

1/4 tsp. freshly ground black pepper

4 cloves garlic, smashed and peeled

1 c. canola oil (or other salad oil)

1/2 c. crumbled feta cheese

3/4 tsp. Italian seasoning

1/4 tsp. dry oregano

In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.

After marinading for a few hours we put the breasts on the grill. Meanwhile I made hummus &

my mom's med salad. i added a load of kalamata olives to the salad. i heated up small tortillas, cubed the cook chicken and put all the yumminess together then drizzled over the top some remaining of the greek salad dressing. it was such a yummy summer dinner!

Butternut Potato Soup

2011-06-19T20:40:00.000-07:00

My mom and I created this recipe a few weeks ago... we've made it twice since and seriously cannot get enough. Who says you can't eat soup during summertime? Enjoy!

{photo courtesy http://swankypanky.blogs.com}

Butternut Potato Soup

Ingredients

1 medium butternut squash
1 large sweet potato
1 QT chicken stock (homemade preferred, but boxed is fine. Vegetarians can use veggie stock)
2 teaspoon kosher salt
2 tablespoons olive oil
1/2 medium onion, finely chopped
pepper to taste
dash of nutmeg
dash of ground cloves
4 strips of bacon

Directions

Preheat the oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and remove the seeds with a spoon. Place the squash halves face-down on a foil-covered baking sheet. Leave the sweet potato whole with the skin on. When oven is ready, place the baking sheet with the squash as well as the sweet potato and bake for 50 minutes.

While they're baking, saute the chopped onion in a medium-sized pan in 2 tablespoons olive oil until tender and translucent. Set aside. Then cook the 4 strips of bacon until crispy. Break into pieces and set aside.

After 50 minutes, take the squash and sweet potato out of the oven and remove the skin from both. Coarsely chop both vegetables and put in a food processor or blender with two cups of the chicken stock. Blend until pureed and very smooth.

Put blended soup into a large sauce pan, adding the onions and all spices (salt, pepper, nutmeg, and cloves). Stir with a whisk and warm over low-medium heat. Depending on the consistency that you prefer for soup, you can add more chicken stock if you'd like. Serve very warm. Garnish with the crumbled bacon and enjoy!

skillet peaches a la mode

2011-06-17T09:59:00.000-07:00

anyone who knows me knows that i take my desserts seriously. and this, my friends, is a seriously delicios dessert. so stop by your local farmer's market for some fresh fruit & whip up this bad boy for a serious treat!

Ingredients:
1 pie crust
1/3 cup butter
6-8 peaches, pitted and quartered
1/4 cup peach or apricot nectar (i've used homemade apricot jam and it worked great)
2 tablespoon packed brown sugar
1 cup fresh raspberries or blue berries (or both!)
vanilla ice cream

Directions
1) Preheat oven to 375. Let pie crust stand at room temp for 15 mins. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Bruch with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. granulated sugar and 1/4 tsp. cinnamon. Cut pastry into strips (or any other desired shape). Place on baking sheet. Bake 10-12 mins or until lightly browned.

2) Melt butter in 12 inch skillet over medium heat. Add peaches, skin side up, turning once, cook 4-5 mins. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 mins or until sugar is dissolved and syrup forms.

3) Spoon syrup on peaches. TOp with berries and pie crust strips. Serve with ice cream.

Spicy Glazed Mini Meatloaf

2011-06-15T08:35:00.000-07:00

My mom has this awesome cookbook called Serve Yourself; Nightly Adventures in Cooking for One, and it has the greatest recipes in it. I love that it creates recipes for one-- my husband travels and there will be nights where it's just me (and my girls, but they eat earlier and not always the same thing... you get the idea). Usually I don't use cookbooks because I just throw stuff together and go, but I'm starting to fall in love with the concept of trying new things that have already been tested and are already good to go. I made this last night and it did NOT disappoint! I promise you will scarf these... or at least my mom and I did. Maybe we're just pigs. Either way, divine.

Recipe from here:

Ingredients

1 lb lean ground beef (I used chuck)

1/2 cup dried bread crumbs (I used Panko)

1 egg, lightly beaten

1/2 cup Blackened Salsa, or salsa of your choice (My mom had this apple salsa from Trader Joe's that I used and I highly recommend using something similar)

1/2 cup finely chopped fresh flat-leaf parsley (dry flakes work if you don't have fresh)

2 teaspoons Dijon mustard

1 teaspoon kosher or coarse sea salt

1 tablespoon freshly ground black pepper

3 tablespoons grape or apple jelly (I used grape)

1/2 teaspoon hot pepper sauce, such as Tabasco or Chalula

Directions

Preheat oven to 350 degrees. Use nonstick cooking oil spray to lightly grease the insides of four (4-5 ounce) ramekins.

Combine beef, bread crumbs, egg, salsa, parsley, mustard, salt, and pepper in a large bowl and mix until well incorporated. Divide meat mixture into 4 equal parts; form each into a ball, then lightly press them into the ramekins, leaving each with a domed top.

Combine the jelly and hot pepper sauce (We didn't have any, so I combined it with 1 tablespoon of the salsa) in a microwave-safe container. Microwave on High for about 30 seconds to soften the jelly. Whisk to form a glaze, then use a spoon to drizzle it on top of each meatloaf; there may be some leftover glaze, which can be used to drizzle or brush on the baked meatloaf. Wrap 3 of the ramekins tightly in plastic for freezing (if you are, indeed, cooking for one. Otherwise, bake them all!)

Bake the remaining meatloaf for about 20 minutes (if you're cooking for one, this time might be efficient. However, we baked all 4 and it wasn't done until about 40 minutes) or until it is nicely browned on top and its interior temperature registers at least 160 degrees on an instant read thermometer. If you don't have a thermometer, then just stick a knife in and lean it to the side, making sure the juices are clear and there is no pink meat. Let cool slightly, then unmold, and then place on a plate, glazed side up. If desired, drizzle or brush the meatloaf with any remaining glaze before eating.

Sidenote: We ended up making more glaze because it was so good. Also, I modified this recipe by taking out all of the spicy stuff. I didn't make the blackened salsa (which looks delish by the way) because I didn't have time. That would definitely spice it up though. My modifications made this recipe much sweeter because the apple salsa was mild and I didn't use hot sauce. My modifications were equally as delicious (in my opinion), but I think following the recipe with the blackened salsa recipe and hot sauce would be awesome as well. Next time I'll do that.

The unbaked meatloaves freeze well for up to 1 month; let defrost in the refrigerator before baking.

Please excuse my lame photo:

Blackened Salsa Recipe

Ingredients

1 jalapeno chile, stemmed and left whole

2 medium shallot lobes, peeled but left whole

4 cloves garlic, unpeeled

1 pint cherry tomatoes, stems removed

2 teaspoons sherry vinegar or red wine vinegar

1/2 teaspoon coarse kosher or sea salt, plus more as needed

1/4 cup water, plus more as needed

Directions

Preheat the broiler with the rack set 3-4 inches from the element or flame. Combine the jalapeno, shallots, garlic, and cherry tomatoes in a large cast-iron skillet or a roasting pan. Broil for 10-15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.

Remove from the broiler and reserve the garlic and jalapeno; transfer the remaining vegetables to a food processor and let cool slightly.

When garlic is cool enough to handle, discard the papery skin; add the garlic to the food processor. Slice open the jalapeno, scrape out the seeds and reserve them. Add the jalapeno to the food processor, along with the vinegar, salt, and water. Pulse or process briefly until the mixture is pureed but with some chunks remaining.

Taste and adjust salt as necessary; thin with water as needed. Adjust the heat level by adding as many of the reserved jalapeno seeds as desired, pulsing to combine. Server immediately or refrigerate in an airtight container for up to 2 weeks.

ruby jane

2011-06-03T06:06:00.000-07:00

hi friends. one of our contributors, ani, is going through some hard things with her new baby ruby. we thought you should hear the story and that maybe you'd want to help out.

ani has a sick little baby. she is just a few months older than my own annie, and seeing and reading about her illness literally breaks me heart into a thousand pieces. sadly, i haven't met ruby (yet), but i swear i love her so much i could burst.

ruby was diagnosed with liver failure at 3 months old (this past march). she is currently waiting on a donor liver and getting treatment from the best doctors at UCLA medical center. with all that's happening, you can imagine the hospital bills adding up very quickly. i'm asking you from the bottom of my heart to go to their donation page and give just a little something to help make this horrible process a little bit easier on their family.

click here to make a cash donation.

click here to access ani's blog and get updates on little ruby.

this wonderful lady named julie emailed me about having a week-long fundraiser for little ruby, and of course i said yes! she mentioned that some people might not be able to give direct cash as a donation for ruby, which was an excellent point. so, why not buy some cute jewelry instead?

she needs our help, and this is another way we can help her in this fight she has to face.

here is the info: it starts today!

click to enlarge.

ani really is an incredible writer... and the love she has for her children gives me chills. she's always been one of my top examples that i look to when it comes to mothering... if i could take this trial away from her and away from her sweet ruby, i would. i really would.

count your blessings, and give to those who need a few more.

love,

jenna

broccoli patties

2011-06-02T16:51:00.000-07:00

hello my cooking friends... it has been awhile since i've posted anything on here! shame shame. i've been busy with a new baby and moving...blah blah blah. but i have been cooking and i've got some recipes just for you.

i'm obsessed with jessica seinfeld's cookbook called deceptively delicious. basically it's a bunch of yummy recipes for kids that have vegetable purees mixed in... and the kids will never know. such a great idea to get your kids to eat veggies, isn't it? i've been cooking a lot from it and goldie has been eating it all up. such satisfaction. maybe our next giveaway will be the cookbook.... hmmmm.... stay tuned for that one.

anyway, one of the recipes called for broccoli puree, and i had a bunch of it leftover. it was mixed with 1 egg, and then i had a breadcrumb mixture left as well (i was making chicken nuggets). i didn't want to throw it all away, so i scrambled my brain and combined it...creating broccoli patties. and they were pretty good! i fed them to goldie tonight for dinner and you wouldn't believe it, but she ate it. so here's the recipe.

okay so they don't look super appetizing, but that's what you get with broccoli puree.

first things first:

broccoli puree

cut 1 head of broccoli into florets. steam for 6-7 minutes (i had to steam mine for like 18 minutes for some reason... just keep an eye on them). florets should be tender but still bright green. if they turn an olive green color, they're overcooked.

in a food processor or blender, process for about 2 minutes. add a few teaspoons of water if needed for a smooth, creamy texture.

once you have that done, continue with the recipe.

broccoli patties

ingredients

1 cup whole wheat, white, or panko breadcrumbs (i use panko)

1/2 cup flaxseed meal

1 tablespoon grated parmesan cheese

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup broccoli puree

1 large egg

4 tablespoons olive oil

salt and pepper to taste

directions

in a bowl, combine the breadcrumbs, flaxseed meal, parmesan, paprika, garlic, and onion powder. mix well with your fingers or a fork. in another bowl, beat the broccoli puree and the egg until mixed well. then add the breadcrumb mixture to the wet mixture. combine well. it should be thick enough to be able to make patties out of it.

in a large skillet set over medium-high head, add the 4 tablespoons of olive oil. while this is heating up, create your patties in the palm of your hand. place them in the olive oil, being careful not to crowd the pan, and cook until crisp and golden brown on one side, about 3-4 minutes. flip and cook on the other side, about 3-4 minutes. sprinkle with salt and pepper, and enjoy.

this is where you can really trick your kids. after you cook the first side and you've flipped it over, add a piece of cheese on top like you're cooking a cheeseburger. i do this with my 17-month old and cut it up into pieces and she digs in big time.

happy cooking!

Greek Panzanella

2011-05-20T09:55:00.000-07:00

Emily brought Ina Garten's Greek Panzanella to Recipe Club. Surprisingly I'd never had it before & it did not disappoint. Pretty much my favorite ingredients in one salad. Olives, Feta, Cucumbers?! SOLD. Emily has next month's Recipe Club & I can't wait to hear what theme she chooses!

Ingredients

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Macaroons

2011-05-20T08:15:00.000-07:00

As a new mom of twins I'm slowly returning to the kitchen and I'm always on the hunt for easy meals and treats. I love coconut, but have always had issues with the shredded coconut texture. I tried a macaroon for the first time in my life a few weeks ago and was surprised that I LOVED it! A new quest began and ended with this great recipe. They look all pretty like they took a lot of work, but they're so easy- perfect! And I love the fact that this recipe contains no eggs, as soon as they're toasted to your liking you don't need to hesitate to remove them from the oven to ensure moistness.

(Normally I'm a perfectionist about making treats look beautiful, but not anymore. I just don't have the time, it's a miracle I used my oven and camera in one day! These can literally be thrown together in minutes.)

MACAROONS
2/3 C flour
1 bag (5 ½ C) shredded coconut
¼ tsp salt
1 can sweetened condensed milk
1 ½ tsp vanilla
½ tsp almond extract
1 1/2 C semisweet/dark chocolate chips
Preheat oven to 350. Stir together flour, salt, and coconut. Add extracts to the condensed milk then stir into coconut mixture. Shape into balls (golf ball size) with greased hands. Bake 12-15 min until toasted. Melt chocolate and dip bottoms of the cookies, place on wax paper. (I just microwave choc chips in a bowl stiring every 30 sec till melted) Place remaining chocolate in a ziplock bag and cut one corner to drizzle chocolate on top. After chocolate is hardened store in an air-tight container.

Check out other recipes and twin stories on my blog. Enjoy your weekend!

baked creamy chicken taquitos.

2011-05-18T20:10:00.000-07:00

i found this recipe this morning on my daily pinterest crawl.

it had me drooling all day.

literally, the clock struck 5 and i was out of the office, on my way to the grocery store, then home to strap on the apron and get myself messy in the kitchen.

i'm happy to report they were

easy.

fast.

delish.

pin.

baked creamy chicken taquitos

yield: 12 taquitos

ingredients:

3 ounces cream cheese, softened
1/4 cup green salsa
1 tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded cheese
small flour or corn tortillas
kosher salt
cooking spray

directions:

preheat your oven to 425˚F.

line a baking sheet with parchment paper.

in a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. once combined, stir in the cilantro and green onions. add the chicken and cheese; mix thoroughly.

{if you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.}

working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll {about 15 seconds}.

spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. roll the tortilla as tightly as you can.

place the rolled tortilla seam side down on the baking sheet. repeat with remaining tortillas until the mixture is gone. make sure the taquitos are not touching each other. spray the tops lightly with cooking spray and sprinkle with kosher salt.

bake for 15 – 20 minutes or until crisp and golden.

serve with salsa, sour cream or guacamole.

you're invite to recipe club!

2011-05-17T17:54:00.000-07:00

hi readers! i've been wanting to get a recipe club together with a few of my girlfriends for quite some time & we finally pulled it off. it was so much fun i want to invite you to all join in with us!

i was the first to host this month. i picked the date, time & theme. i of course wanted to cook from the recipe index of my favorite chef ina garten, so the theme i chose was 'the barefoot contessa.'

here is the invite i created:

as the host i was in charge of the main dish & beverage so i asked all my guests to bring sides/salads/desserts. i also asked them to e-mail me their selection before hand so we could avoid duplicates & be sure to have a well rounded meal.

tip: choose a small amount of committed friends to participate in your recipe club. i chose friends who were excited about it, i knew would be around for the summer & could commit to hosting one time a month. this way we for sure know that there will be 6 months of recipe club! i also only chose six because with the amount of kids & place settings i could accommodate-i knew the smaller the better :)

i gave each guest a notepad to jot down their recipes in. it was so much fun creating the center pieces & now i get to sit back and enjoy a lovely lunch once a month at my other friend's houses :)

there were several other dishes i did not get photos of but i'll be posting the recipes through out the week for you to enjoy in your home as well!
...
we want you to join in our fun! organize your own recipe club & send us the details/recipes from your monthly lunch & we'll post them here on JCA! if you have any questions on how this all works feel free to ask away.
...
also, if you would like a copy of the recipe club invitation to help you get started, please email us at justcookalready@gmail.com with the information for your lunch & we will personalize it for you.
CAN'T WAIT TO SEE YOUR RECIPE CLUB!

Winner winner, chicken dinner

2011-05-17T14:44:00.000-07:00

Thanks to all who entered the Azalea mani/pedi giveaway. Everyone who entered will receive a coupon for 10% off any service! And for those of you who didn't get to enter, you should check out the salon! They are a talented bunch and offer amazing treatments!

Azalea Salon

741 W 100 N
American Fork, Utah 84003
(801) 756-9619

Citrus Chicken

Recipe courtesy Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

sweet pork tacos and cilantro ranch dressing.

2011-05-12T09:33:00.000-07:00

this recipe has quickly become a family favorite in our house. it is super easy and delicious.

ingredients:

2-3 pounds pork

3 cans coke {not diet}

1/4 cup brown sugar

dash of garlic salt

1/4 cup water

1 can sliced green chilies

3/4 can enchilada sauce

1 cup brown sugar

directions:

put the pork in a heavy duty ziploc bag to marinade. add about a can and a half of coke and about 1/4 cup brown sugar. marinade for a few hours or overnight.

drain marinade and put pork, 1/2 can coke, water, and garlic salt in crock pot on high for 3-4 hours {or until it shreds easily, but don't let it get too dry}. remove pork from crock pot and drain any liquid left in the pot. shred pork.

in a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar {about a cup, you can add a little more or less to taste}. if it looks too thick, add more coke little by little.

put the shredded pork and sauce in crock pot and cook on low for 2 hours.

these tacos are really good drizzled in a cilantro ranch dressing.

ingredients:

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup mayo

1/3 cup sour cream

1 teaspoon minced garlic

1/2 teaspoon salt

1 tablespoon fresh lime juice

1/4 teaspoon cumin

1/4 cup sugar

directions:

blend in blender until smooth.

this makes for one yummy meal. see more, including tres leches cupcakes, at my blog emma the joy.

dressing recipe via the recipe club.

Tomatillo Soup

2011-05-10T09:39:00.000-07:00

I didn't take a picture! So sorry folks-but trust me on this one.....DELICIOUS!!

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste

Directions

Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Giveaway-Azalea Day Spa & Salon

2011-04-21T11:34:00.000-07:00

What's that you say? You have been slaving away in the kitchen diligently preparing all the incredible recipes from Just Cook Already for your friends and family? Well say no more we have heard your cries! You need some TLC and we are here to provide it!

Azalea Day Spa and Salon giveaway!

Foot Relief Pedicure & Hand Relief Manicure

Images courtesy Meikel Reece

How to win:
-leave a comment by May 1st.
make sure to leave a contact e-mail.

-for a double entry repost this giveaway to
your blog/twitter/facebook and leave a link for us.

Here is a little info on their amazing Mani/Pedi, good luck!

Foot Relief Pedicure

Experience customized care for your feet. This rejuvenating service includes proper maintenance and grooming of nails and cuticles. Breathe deep while you enjoy a foot and leg massage, exfoliation, hydrating masque and polish application.

Hand Relief Manicure
Experience customized care for your hands. This rejuvenating service includes proper maintenance and grooming of nails and cuticles. Breathe deep while you enjoy a hand and arm massage, exfoliation, hydrating masque and polish application.

cadbury mini egg cookies.

2011-04-19T12:37:00.000-07:00

i recently discovered a chocolate cadbury egg cookie recipe on our best bites and thought i would try my own with a chocolate chip cookie recipe...and the result was delicious! if you are a cabury lover like me, you will love these cookies.

ingredients:

1 cup {2 sticks} butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 10 oz bag cadbury mini eggs

directions:

heat oven to 375. beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. add eggs; beat well. stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. crush up the cadbury mini eggs by placing them in a ziplock bag and beating with a rolling pin. stir in the cadbury pieces.

drop by teaspoons onto ungreased cookie sheet. bake 8 to 10 minutes or until lightly browned.

these are simply fantastic and perfect for easter! enjoy. see more at my blog emma the joy.

carne asada

2011-04-14T11:17:00.000-07:00

these are so tasty. we've served them on numerous occasions & everyone loves them. and did i mention that it was super easy? it was. it is a perfect meal for large groups. (and is it just me or does food look so much tastier on white plates? hence, my white plate collection).

ingredients:
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

directions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

We serve with tortilla chips, guacamole, salsa, rice & beans. ¡Buen provecho!

survey & a giveaway!

2011-04-07T21:01:00.000-07:00

hi JCA friends! can you do my neighbor a favor? please take this survey!

after you've taken it, come back and leave a comment & you will be entered to win something fabulous for your kitchen! hint: it will be from anthropologie...OF COURSE!

mom's minestrone

2011-04-07T15:58:00.000-07:00

it's a little chilly today and that means that i'm in the mood for soup. this is my mother-in-law's minestrone soup recipe and it is to die for. i literally could eat it for breakfast, lunch, and dinner. did i mention it's super healthy and filling? enjoy!

ingredients

4 cups canned chopped tomatoes

4 cups water

1 cup beef broth

8 oz. tomato sauce

4 ribs celery, chopped

3 large carrots, chopped

2 large onions, chopped

1 tsp basil

1/2 tsp oregano

1 tbsp parsely

2 cloves garlic

1 tbsp sugar

1/4 lb ground turkey

1 can kidney beans

1 cup pasta

directions

throw everything in a soup pot over medium heat and allow to simmer and cook for 40-45 minutes, or until the vegetables are tender. while that's simmering, cook ground turkey and add to the pot. the last ten minutes, add the pasta. eat, and enjoy!

pork chops & mashed taters

2011-04-06T09:18:00.000-07:00

this meal is a staple in my home. it's one of the few dinners that my picky son, super picky husband & i all enjoy. correct that; we don't just enjoy it, we crave it. it is rather simple & absolutely delish (a bit of a mess, though). we pair it with sourdough bread & peach cobbler for dessert. if you are looking for a new yummy recipe then i suggest this. dig in!

baked pork chops

ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
directions
1. preheat oven to 350 degrees f (175 degrees c).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
4. Transfer the chops to a 9x13 inch baking dish, and cover with foil.Bake in the preheated oven for 1 hour.
5. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

and of course you need some of these on the side.

mashed taters

ingredients

6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
dash pepper
directions

place potatoes in a saucepan and cover with water. cover and bring to a boil; cook for 20-25 minutes or until very tender. drain well. add milk, butter, salt and pepper; mash until light and fluffy.

p.s. this is my 1st post to JCA. i am so excited to be a part of this fab blog!

reader recipe week on pojo

2011-04-03T20:47:00.000-07:00

so our dear friend liz is over at pojo fitness is having a week of readers' recipes and healthy food tips over on her blog and she wants to hear from YOU!

we're going to jump on the bandwagon and make this healthy recipe week--that means no cookies or brownies or cakes people! very difficult, i know. so get cooking!

also, if you have any fitness, nutrition, healthy tip, favorite exercise or workout, she'd love to hear about it.

post your recipes on here and then email them to liz and she'll feature you on her blog! how cool is that?

her email is: pojofitness@gmail.com-- email by April 10!

click on the link to her blog for more details.

honey lime enchiladas.

2011-04-03T18:25:00.000-07:00

{image}

these are my new favorite enchiladas. the honey and lime together are delicious.

ingredients:

6 tablespoons honey

5 tablespoons fresh lime juice

1 tablespoon chili powder

4 cups chicken, cooked and shredded

1 can black beans, rinsed

tortillas

green enchilada sauce

shredded cheddar cheese

directions:

mix honey, lime juice, chili powder, and chicken together and marinate for at least 1 hour. cover bottom of baking dish with a small amount of enchilada sauce. assemble enchilada by placing a heaping spoonful of chicken, a spoonful of beans and cheese in tortillas. roll up and place in baking dish. top with remaining sauce and cheese. bake at 350F for 20-30 minutes or until warmed through and cheese is melted.

yummy right?! see more at my blog emma the joy.

cali's chicken burritos

2011-03-31T11:55:00.000-07:00

elp folks i finally cooked after 4 months on hiatus. honestly it felt amazing to be back in my kitchen! i kicked my new found health with a bang...a really delicious recipe courtesy of one of my favorite cooking blogs-our recipe club. it was divine & gobbled up in 30 seconds. try it!

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

{chicken}

1 pound chicken, cooked & shredded

you can cook the chicken any way you want. My favorite way is to boil it on the stove, it takes about 25 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

{sauce}

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes:)

** i like them topped with pico, avocado & sour cream:)

**jenna's edits: i made 1 1/2 of the sauce and poured a little bit of it in to each burrito. i also cooked fresh/raw tortillas which always adds to the yumminess!

santa rosa chicken salad

2011-03-28T18:28:00.001-07:00

i made this salad for dinner tonight and oh my gosh it was a.m.a.z.i.n.g! my husband even said it was delicious. seriously, it was so easy, tasted light and healthy. the perfect spring salad.

i changed a few things up a bit to make prep time quicker and i had a few things in the fridge i wanted to use up. i loved it my way but if you want to see the original recipe, go here.

santa rosa chicken salad.. liz's way.

1 box uncle ben's long-grain wild rice

(i used the one that you microwave for 90 seconds to save time)

rotisserie chicken

(i was pressed for time so it was quicker)

4 green onions

1 cup chopped walnuts

1 red, yellow or orange bell pepper, chopped

handful of cooked asparagus, chopped

cherry tomatoes, sliced

juice of 1 lemon or lemon juice

1 avocado, diced

dressing:

1/3 cup rice vinegar

1/3 cup vegetable oil

2 cloves garlic, minced

1 tablespoon Dijon mustartd

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

combine dressing ingredients and set aside. cook rice according to package directions. cool.

toss rice together with all salad ingredients and add dressing. refrigerate for a few hours before serving to let flavors marinate. (the longer the better). serve and enjoy!

*i covered my asparagus with a little water, placed a paper towel on top and microwaved it for 6 minutes to cook it.

the original recipe came from this yummy blog.

Potted Pork Tenderloin with Sweet Onions and Apple

2011-03-24T19:16:00.000-07:00

i made this recipe tonight and it was a huge hit. the flavor of the apples and onions go hand in hand with the pork... so good! anyway, it was easy and fast. enjoy!

image courtesy www.delish.com

Ingredients

2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)
1 1/2 teaspoons ground fennel or fennel pollen
Kosher salt and freshly ground black pepper
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
4 medium onions, cut into thin wedges, root end attached
2 medium Macintosh apples, peeled and chopped
2 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/4 cup calvados
1 cup chicken stock or cloudy apple cider

Directions

Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

recipe courtesy rachael ray; www.foodnetwork.com

Mexican Rice

2011-03-23T10:36:00.000-07:00

This is my favorite mexican rice and is so quick and easy! I use basmati rice, so I adjust the amount of chicken broth. To make this recipe easier, I will often use chicken buillion cubes and use canned, diced tomatoes instead of the fresh ones. This recipe is from The Neely's on the Food Network.

2 tablespoons olive oil
1/2 onion, diced
2-4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (Goya brand- found in Mexican food aisle)
2 small plum tomatoes, seeded and diced
salt and pepper

Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the chicken broth, rice and sazon packet packet and stir. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15-20 minutes. Remove the lid and fluff with fork.

see more at my cooking blog, Sweet Savor

Vegetarian Gumbo

2011-03-07T18:54:00.001-08:00

HAPPY MARDI GRAS!!

1/2 cup vegetable oil
1/3 cup flour
1 small onion, chopped
1 small green bell pepper, chopped
3 stalks celery, chopped
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced
1 parsnip or turnip
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
1/4 tsp. cayenne pepper
________________________________________
1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water or vegetable broth. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.
________________________________________
image and recipe from vegetarian times

Chocolate Guiness Cake

2011-03-07T15:40:00.000-08:00

This cake is pure chocolaty and cream cheesy heaven. It is wonderfully moist and perfectly balanced. In short it is one of the best cakes I have ever eaten. It is simply divine!

Cake recipe courtesy Nigella Lawson
as reprinted for the N.Y. Times and I found it on The Kitchn
Frosting recipe courtesy Teri Wahl via NOSH.

Things got nuts and I didn't get to photograph my cake properly
so I borrowed the top 2 images from Nigella's Website and I used
I am bakers rose cake tutorial for the frosting. The bottom 2 images
are courtesy my iphone. See more of my work here.

For the cake:
Butter for pan
1 cup Guinness stout*
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar (I have used regular granulated sugar with no ill effects)
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper*. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

* I didn't have any parchment so I buttered and used cocoa instead of flour and it turned out great.

For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.

*If the alcohol is a concern to you, not to worry the alcohol bakes right out!

Come visit me over at my blog! Meikel Reece

cauliflower cheddar soup.

2011-03-01T20:51:00.000-08:00

a couple weeks ago i had the crrraaazy idea to put myself on a strict spending freeze. we {me + everyone who has to endure my shopping pains} call it The Project. one of the biggest casualties of The Project is "quick food". i mean, i'm just one person.... so, it's so easy run to kneaders for soup and sandwich for a quick dinner.

so for two weeks, i've been that person who runs to the grocery store on my way home from work to pick up fresh ingredients for the night's meal and i love it. did i just become a new woman? i think so.

tonight's meal: rachel ray's cauliflower-cheddar soup... modified, a little.

ingredients:

1 head cauliflower, cut into florets

salt

2 tablespoons olive oil

4 tablespoons butter, divided

1 medium onion, finely chopped

3 cloves garlic, grated or finely chopped

pepper

3 tablespoons flour

1 quart chicken stock

1 cup whole milk or half-and-half

2 1/2 cups good quality, aged, sharp cheddar cheese, grated

directions:

bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. drain, puree and reserve.

place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. add 2 tablespoons of butter and melt, then add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.

sprinkle the flour over the onions and cook for about 1 minute. whisk in the stock and milk, bring up to a bubble, then reduce the heat to medium and simmer until thickened, about 5 minutes.

whisk the cheese into the liquid, stirring until all the cheese has melted. stir in cauliflower puree. adjust seasonings, adding salt and pepper to taste.

bbq chicken pizza.

2011-03-01T19:44:00.000-08:00

from start to finish, this pizza took me 25 minutes to make [including baking time]. i am here to share my secret with you.

did you know that you can buy raw dough from most grocery stores? because you can. just ask at the bakery – it is the dough they use for french bread. i hear it also makes great scones, and obviously pizza – which i know from experience.

so here is what you will need:
olive oil
pizza dough
bbq sauce
chicken
mozzarella cheese
red onion
cilantro

after spreading olive oil onto a baking sheet or pizza stone, stretch and spread your dough out until it is pretty thin. spread bbq sauce on top of your dough, then add shredded or sliced chicken. [i just used a rotisserie chicken from the store - genius and time-saving]. sprinkle on generous amounts of mozzarella cheese and how ever many sliced red onions you prefer. bake at 400 for 12-14 minutes. sprinkle chopped cilantro atop before eating… if you are into that sort of thing. and i am.

and voila. a delicious [practically] homemade dinner in under 30 minutes.

happy cooking!

xoxo. jana

Costco-esque Double Chocolate Chip Muffins

2011-02-24T15:54:00.000-08:00

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cups cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1 cup milk (I used skim)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2-1 cup chocolate chips

In a small bowl, remove two tablespoons of flour from the 2 1/4 cups (now 2 cups and 2 tablespoons remains) and mix with the chocolate chips. Set aside

In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt.

In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract. Stir into dry ingredients just until moistened. Fold in chocolate chips/flour mixture.

Fill lined cupcake pans 2/3 full with batter.Bake at 325 degrees for 18-24 minutes. Muffins are done when a toothpick inserted comes out clean. Cool on wire racks. Dust with powdered sugar if desired.

note: Recipe is from allrecipes.com, adapted a bit by me. This recipe said it makes 24 muffins, yet I only got 18 ish. I like these muffins best if they are cold.

see more at my cooking blog: sweet savor

Book NOW!

2011-02-20T22:20:00.000-08:00

Jylare is coming to Utah! Book now!

Her button is on the sidebar, or you can click HERE.

Citrus Delight

2011-02-20T20:02:00.000-08:00

My friend, who is also pregnant, talked about this random citrus drink she created because all she wanted was citrus. I thought I would modify and make my own because it sounded so good to me. So, here we go. It makes a lot, which is a good thing. Put it in your fridge and drink it with your breakfast. It's a definite vitamin C boost, to say the least.

Keep in mind I already had all of this in our house. You can always half the recipe if you don't have the amount of ingredients that I used.

Hope you enjoy!

Ingredients

5 oranges

2 lemons

3 limes

1 grapefruit

2 tbsp. sugar substitute (I use Truvia. You can use regular sugar as well)

1 tsp. vanilla

2 cups crushed ice

Directions

Peel all of the fruit. I know, I know, it's kind of a lot of prep work but I think it's worth it. I like things pulpy, so it definitely made the difference for me.

Add all the fruit to your blender.

Blend away until smooth (or you can leave it a little pulpy like I do). Once the fruit is blended, add the sugar, vanilla, and ice. Blend again. Serve, and enjoy.

I know it's February. But isn't this the perfect summer drink? So refreshing. Enjoy!