My Pinterest menu: Week of January 13th

I don't know about you, but I made a few...I mean a list...of New Year's resolutions, and one of those resolutions was to not eat out so much. It has gotten too easy to go out to eat or eat something really simple, the busier we get.  So much so, that I almost forgot that I like to cook.  

One of the hardest things about cooking each night for me, is deciding what to make.  So I have decided to make a menu out every Sunday and do my grocery shopping for the week on Monday.  Simple concept, I know, but strangely hard for me to do consistently.  And to start the year off right, I am going to start cooking my way through the amazing food I have been pinning on Pinterest.  

I am going to post a menu for the week early on Monday mornings, if you would like to cook along with me. Just click any of the food titles to be directed to the site for cooking instructions.  Each week...five meal ideas with a grocery list at the bottom of each post to make things a little easier.  

Happy cooking everyone : )

Monday: Honey Dijon Pretzel Chicken

via Closet Cooking

Tuesday: White Beans with Sausage and Spinach

via It's My Side of Life 

Wednesday: Toasted Sesame Ginger Salmon

via Yummly

Thursday: Creamy Cajun Chicken and Pasta

via Food.com

Friday: Chinese Chicken Salad with Sesame dressing

via Foodie Crush

Let me know what you think as we go along.  I am sure there will be a few misses, but I am excited about finding some new recipes that will become family favorites.  

Grocery List:

Honey Dijon Pretzel Chicken-                         

• 3 tablespoons honey                                                   
• 1/4 cup dijon mustard                                                  
• 1 tablespoon grainy dijon mustard (optional)                
• 2 tablespoons oil                                                         
• 2 tablespoons lemon juice (~1/2 lemon)                       
• 1 tablespoon white miso paste (optional)                      
• 1 clove garlic                                                              
• salt and pepper to taste                                            
• 1 lb. chicken breast                                                     
• 1/2 cup flour
• 1 cup panko breadcrumbs
• 1 cup pretzels

White Beans with Sausage and Spinach-
3/4 pound kielbasa 
2 cups chicken broth 
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cups Cannellini beans
2 medium sized tomatoes
6 cups baby spinach leaves
freshly cracked pepper to taste

Toasted Sesame Ginger Salmon-                          

1 1/2 pounds raw salmon                                         
1/4 cup olive oil                                                          
2 tablespoons toasted sesame oil                                
2 tablespoons rice vinegar                                           
2 tablespoons brown sugar                                       
2 tablespoon soy sauce                                              
2 garlic cloves, grated                                                 
1 tablespoons freshly grated ginger                             
1-2 tablespoons toasted sesame seeds                        
4 green onions, sliced                                                
1/4 cup honey                                                          
1 teaspoon toasted sesame oil                                    
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Creamy Cajun Chicken and Pasta-
2 boneless skinless chicken breast halves 
linguine
2 teaspoons cajun seasoning 
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Chinese Chicken Salad with Sesame dressing-

12 3-inch wonton skins

1/4 cup canola or corn oil for frying

4 cups chopped romaine lettuce

1 chicken breast, shredded

2 green onions, chopped

1/4 cup sliced almonds

1 tablespoon sesame seeds

2 cups cooked fusilli pasta 

1 1/2 tablespoons vegetable or grapeseed oil

6 tablespoons seasoned rice vinegar

1 teaspoon sesame oil 

1 1/2 teaspoons sugar

2 teaspoons light soy sauce

2 tablespoon sesame seeds

1/2 teaspoon fresh ground pepper

1/8 teaspoon salt

Fabulous Food: Apple Pie Scones

I have been searching for the perfect recipe to celebrate apple season.  I am not happy with traditional fare this year.  I wanted a new twist on the classic flavors that accompany the cold weather moving in and the leaves changing color.  That is why I absolutely had to try an apple version of this recipe by Joy The Baker.  She used peaches, but I knew these scones would taste absolutely amazing using apples.  I only made slight changes to the recipe, and the results were amazing!   

Ingredients: (makes 8 scones)

3 c all-purpose flour
1/3 c granulated sugar
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 c unsalted butter, cold and cut into cubes
1/4 c vegetable shortening, cold and cut into cubes
1 egg, beaten
3/4 c buttermilk, cold
1 tsp pure vanilla extract
3 apples, sliced thinly ( I used Pink Lady apples)
1/4 c buttermilk, for brushing
2 tbsp coarse, raw sugar
3/4 tsp ground cinnamon

Directions:

1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or spray lightly with cooking spray, and set aside.

2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.  Using a pastry cutter, cut in shortening and butter until mixture resembles coarse meal. 

3. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork.  Add the liquid to flour mixture all at once, stirring enough to make a soft dough.

4. Knead dough on a floured board, for about a minute.  If the dough has warmed up too much and is too soft, wrap in plastic wrap, and let rest in the fridge for 15 minutes.  If it is still cool, roll the dough out into a rectangular shape that is about 1/2" thick.  

5. Brush the dough lightly with buttermilk.  Arrange apple slices, two layers thick on half of the dough.  Combine the raw sugar and cinnamon together and sprinkle the apples with half of the mixture.  Carefully fold the other half of the dough over the apple layer.  Press gently together.  

6. Using a floured knife, slice dough into eight even pieces. Brush the top of the scones with the extra buttermilk and sprinkle the remaining cinnamon sugar mixture over them.  

7. Carefully move the scones over to the baking sheets (I used a spatula, so I would not lose any of that yummy filling).  If the dough has become mushy, refrigerate the scones for 20 minutes before you place them in the oven. 

8. Bake the scones for 18-20 minutes, until golden brown and cooked through.  Remove from oven and allow to cool for 15 minutes before serving. 

These scones are best served warm...with coffee...while you are snuggled up with a blanket on the couch : )

Enjoy!

(recipe adapted from Joy the Baker's Peach Cobbler Scones)

Fabulous Food: Tomato Pie

Tomato Pie is not one of those foods I thought I would ever like, but my sister made it while we were at the beach this past summer and I have to say, I LOVED it.  There are a few tips that make this tomato pie absolutely delicious and combat all those fears of mushiness that kept me from wanting to try this particular dish.  Follow this recipe and you will love the results. 

Ingredients:

1 - 9" pie shell
1/2 sweet onion, finely chopped
3-4 tomatoes, sliced (homegrown is best, but several campari tomatoes will do off-season)
1/4 c. basil, chiffonade
2 c. grated cheese- sharp cheddar and Monterey Jack
3/4 c. Miracle Whip
salt and freshly ground pepper
bacon, crumbled

Directions:

1. Preheat oven to 350 degrees.  Place pie shell in oven and cook 8-10 minutes or until golden brown.  This step is essential to keeping the pie shell from getting soggy.  
2. Let the pie crust rest until slightly cooled and then place half of the tomato slices in layers into the shell.  Lightly salt and pepper the tomatoes. 
3. In a medium sized bowl, combine the onion, cheese, miracle whip and basil.  Spread half of the cheese mixture on top of the tomatoes.  
4. Repeat with the remaining tomatoes and cheese mixture.  
5. Top with crumbled bacon and place in oven.  Bake until the cheese is browned and bubbly.  Anywhere between 25 to 45 minutes.  

You can serve the tomato pie as a side dish or pair it with a salad for a light dinner.  Either way, you will LOVE it : )

Fabulous Food: Grilled chicken with mango salsa

My sister Lori made this dish at the beach...and it was the perfect dinner to have after a day spent in the sun and sand.  It was full of the flavors I love during the Summertime- grilled chicken topped with lightly sweet and spicy salsa...sooooo good.   

Ingredients:

(for the chicken)

4 Tbsp lime juice
4 Tbsp olive oil, plus extra for grilling rack
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp red pepper flakes
5-6 boneless, skinless chicken breasts

(for the mango salsa)

2 ripe mangoes
3 ripe kiwis
2 jalapeño peppers, minced
2 campari tomatoes
kosher salt
1/3 c. chopped cilantro

Directions for the chicken:

Make the marinade for the chicken 3 hours ahead- combine the lime juice, oil, salt, cumin, and red pepper flakes in a small bowl and whisk well.  Place the chicken in a shallow pan and pour marinade over it.  Cover and refrigerate, 2-3 hours, turning several times.  

Oil the grilling rack.  Cook chicken 4-5 minutes on each side or until the chicken springs back when touched and the juices run clear when the chicken is pierced with a sharp knife.  Season with salt and cover with the mango salsa. 

Directions for the mango salsa:

Peel mangoes and kiwis.  Cut them into 1/2" pieces and combine with the diced jalapeños.  Seed the tomatoes and dice them into 1/2" pieces- add to the bowl.  Add lime juice and mix well.  Taste and season with salt.  

The salsa can be made 4 hours ahead.  At serving time, add the cilantro.

Serving suggestion: I like to slice the chicken into thin strips before I pour the salsa over it.  Lori served this dish with sweet potato fries and salad which was a perfect combination. 

This recipe is so good and pretty easy to make.  You gotta try it while it's still warm! 

Bon appetit : )

(recipe adapted from Backyard Grilling)

Fabulous Food: Frogmore Stew

Frogmore Stew has become one of the highlights of our annual beach trips.  I am one that has to enjoy fresh seafood while at the beach.  So, for six years now, I have made Frogmore Stew for my whole family- 20 people now, 19 if you are counting the ones who can eat solid food : )  The ingredients are simple, but this recipe is always a crowd pleaser.  Nothing is better than pouring a shrimp boil right down the center of the table...and everyone digging in.  Even though, I reserve this recipe for our trip to the beach, you can make it anywhere and anytime, and it will always be good. 

Ingredients: This recipe serves 8 people, adjust quantities accordingly.

• 1/3 lb. shrimp per person de-veined with the shells on (some suggest 1/4 lb., but the shrimp is the highlight of the dish, so don't be stingy) 
• 2 packages Hillshire Farm smoked sausage cut into 1/4" coins
• 1 ear of corn per person (broken in half)
• 3-4 medium sized red skin potatoes per person (scrubbed and quartered)
• Old Bay seasoning
• cocktail sauce
• 2 lemons cut into wedges
• Hush puppies- I make mine from House Autry brand mix.  It is very good and very easy to make.

Directions:

1.  In a extra-large stockpot pour enough water to fill it half full.  Bring to a boil and add the Old Bay seasonimg.  I never measure how much I use...I personally don't think you could have too much.  Generally though, I pour in half of a 6 oz. container.
2. Once the water is at a rolling boil, pour in your potatoes.  Let them cook for about 15 minutes, then drop in your corn.  Let it cook for additional 2 minutes, and then add your sausage and shrimp.  Cook for three minutes, or until the shrimp turns pink.  Drain off the water.
3. Cover your table with a disposable plastic tablecloth and newspaper.  
4. Cut your lemons into wedges and put them in bowls around the table.  Also have your cocktail sauce in bowls around the table.  
5. Pour the Frogmore stew down the center of the table.  Serve with hush puppies and chow down. 

There is no need for plates...just a large roll of paper towels : )  After everyone is done,  just grab the ends of the tablecloth and bundle it up.  Absolutely no mess is left behind.  A perfect ending to a wonderfully messy and fun meal!

Fabulous Food: Fruit Pizza

Fruit Pizza has been one of my absolutely favorite desserts of Summer.  There is something about the combination of a lightly sweet cookie crust, a thick cream cheese filling and a nice selection of tangy fresh fruit that makes my eyes...tummy...and heart smile.  I realized when I was planning Isabella's 5th birthday, that I have never made this recipe for my girls.  I was bit astounded considering how I grew up with this dessert.  The only reason I could think of, is that I didn't want a whole pizza available for me to consume.  A party with a ton of guests turned out to be the perfect opportunity to introduce this little bit of dessert heaven to my sweet girls : )

You will be pleased to know that this recipe is super simple but it is sure to please a crowd.  

The Ingredients:

For the crust-
2/3 c. butter softened
1 c. of plain flour
 3 Tbsp. sugar
1/2 c. of chopped pecans

For the filling-
8 oz. of cream cheese softened
8 oz. Cool Whip
1 c. powdered sugar

For the topping-
1 c. strawberries sliced
2 kiwi sliced
1/2 c blueberries
(you could use other fruit, but this is my favorite combination)

The Directions:

Combine butter, flour, sugar and pecans.  Mix together thoroughly and knead dough until the ingredients have become fully incorporated.  Press dough thinly onto a pizza pan.  Cook crust for ten minutes at 350 degrees or until slightly golden in color.  Let cool thoroughly.

In a separate bowl mix the cream cheese, Cool Whip and powdered sugar with an electric mixer until the filling is smooth and has no lumps.  Spread in a 1/2" layer onto the pizza crust.

Spread the fruit evenly over the pizza and chill for at least an hour. 

And that is it : )  So easy and super good!

Fabulous Food: Chicken Tortilla Soup

This recipe is inspired by the Mexico City style soup I used to eat at Houston's restaurant in Kansas City.  It had a light chicken broth base with tons of fresh veggies.  All the traditional flavors that I love were there, but the soup was not too heavy to eat on warm days.  

For this recipe, I combined my favorite elements of the Mexico City soup- fresh corn, zucchini, avocado and a light broth base...and my favorite elements of a traditional tortilla soup- black beans, shredded chicken and a smoky green chile flavor...to create one of my favorite soups to eat right now-  Chicken Tortilla soup (Mexico City style). 

The ingredients:

2 cups chicken boiled and shredded
2 small sized zucchini diced (approximately 1 cup)
1 medium sweet onion diced (approximately 1 cup)
2 cups of fresh corn cut from the cob
1 can of black beans (rinsed)
2 cans of diced tomatoes with mild chiles
2 cups white rice cooked
5 cups chicken broth
1-2 tsp taco seasoning or your favorite Mexican seasoning
1 Tbsp olive oil
serve with shredded cheddar cheese and tortilla chips

Directions:

1) Boil the chicken in salted water.  Drain and shred the chicken and then set it aside.  Prepare the rice per the directions and set aside. 

2) Saute the onion in the olive oil until it is tender and slightly translucent.  Add the zucchini and cook for an additional 5 minutes, or until the zucchini is heated through, but still crunchy.

3) In a large pot, combine the onion, zucchini, tomatoes, black beans, corn, rice, chicken and chicken broth.  Stir together until well combined.  Add the taco seasoning.  I like a more light and fresh taste to my soup, so I usually use 1 tsp.  Feel free to add more to fit your taste.

4) Simmer soup for 15 minutes and then it's done.  If you want it to be more soupy, add an additional cup of chicken broth and a little bit more seasoning.  

Serve the soup topped with cheddar cheese and cubed avocado.  You can also sprinkle tortilla chips on top, or you can scoop it, like I  do : )

This soup is very light.  It has a slight sweetness to it, with a small kick of spice at the end.  It's very, very good and easy enough to make after a long day at work.   

Fabulous Food: Spinach & Artichoke Grilled Cheese Sandwich

I wish I could claim responsibility for this amazing sandwich, but alas, I can not.  This creation is straight out of the brilliant mind of Joy the Baker.   If you like spinach & artichoke dip and you like grilled cheese, you will love this sandwich.

I came across this recipe one rainy day last week and had to make it as soon as I saw it.  It is sooooo good.  And the best part was that I had everything I needed in my pantry and fridge. 

Ingredients: 

splash of olive oil
1 small clove garlic
3 cups (or 3 big handfuls) baby spinach

4 slices bread (I used sourdough)

about 2 tablespoons cream cheese

1/3-1/2 cup grated or crumbled jack cheese

2 tablespoons grated Parmesan cheese

1/2 cup coarsely chopped canned artichoke hearts, drained

1 heaping tablespoon sour cream

1/2 to 1 teaspoon sriracha

large pinch of sea salt

1 tablespoon butter, for grilling the sandwiches

Directions:   

Sandwiches are very personal so the ingredients above are entirely flexible and up to you!

In a small skillet, heat olive oil over medium-low heat.  Add garlic and saute for 30 seconds. 

Add spinach leaves and saute until wilted.  This should happen quickly.  Spinach just wilts in a hot pan.  Remove spinach from skillet, place in a medium bowl and set aside.

Spread each slice of bread with a bit of cream cheese.  You don’t need much.  We’re using it as edible sandwich glue.

Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel.

To the bowl of sautéed spinach add, jack cheese, Parmesan cheese, chopped artichoke hearts, sour cream, sriracha, and salt.  Stir until combined.

Top two slices of bread with spinach and artichoke filling.  Make sandwiches with the two remaining slices of bread.

Heat butter in a skillet over medium-low heat.  Add sandwiches and grill until each side is golden and the insides are melty warm.  Serve immediately. 

(This recipe comes directly from Joy the Baker)

Just like Joy said, the ingredients are flexible.  I used what I had in my pantry and fridge- I used Tuscan pane instead of sourdough, white cheddar instead of jack cheese and I did not use sriracha.

(Recipe came directly from Joy the Baker website here. ) 

Fabulous Food: Pulled pork sandwiches with sweet and spicy slaw

It feels almost shameful to post a recipe that is so easy, but I feel the need to share.  Pulled pork has always seemed a bit intimidating until I started making it in the crock-pot.  Now, I can not think of any recipe that is this easy.  The pork is so tender- it falls apart when touched with a fork and the slaw is the perfect combination of sweet and spicy.  This is an immediate crowd pleaser and a perfect meal to enjoy on a Spring day. 

 BBQ pulled pork

Ingredients:

3-4 lb pork shoulder roast

12 ozs. of coke

1 bottle of your favorite barbecue sauce (18oz)

1 1/2 tsp. salt

Directions: 

Pour barbecue sauce and coke into the crock-pot.  Gently stir together.  Add salt.  After cutting the extra fat off the roast, add it to the crock-pot.  Ladle the sauce over the roast and then cover it with the lid.  Cook the roast for 6-7 hrs on high.  Halfway through, turn the roast over and ladle the sauce over the roast.  About 30 minutes before eating, pull the pork apart with a fork.  Turn the heat to low and let the sauce thicken.

(adapted from Southern Living Our Best Recipes Volume #4)

 Sweet and Spicy Cole Slaw

Ingredients:

1pound green cabbage 

2 carrots

1/4 cup mayonnaise
1/8 cup mustard 

1 tspn apple cider vinegar
1/2 cup sugar
1/2 tspn black pepper
1/4 tspn cayenne
Salt and freshly ground black pepper

Directions:

Cut cabbage in quarters and remove core. Peel carrots and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage and carrots through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

(the cole slaw recipe is adapted from this recipe at foodtv.com)