Watermelon-Cucumber Cooler

I tore this recipe out of Martha Stewart's Everyday Food magazine the other day because I had way too much watermelon in the fridge.  This turned out to be a nice refreshing drink, and easy to prepare.

Watermelon-Cucumber Cooler

5 cups cubed seedless watermelon

1 large English cucumber

1/4 cup lime juice

2 tablespoons honey

2/3 cup vodka

Set a large fine-mesh sieve over a large bowl or pitcher.  In a food processor or blender, puree the watermelon.  Pour the puree through a sieve, pressing on the solids iwth a rubber spatula.  You will end up with roughly 2 cups of juice.  Puree the English cucumber, peeled and cut into chunks, and pour through the sieve into the watermelon juice.

In a small bowl, stir together lime juice and honey.  Mix together.  Add to the watermelon and cucumber juice.  Add the vodka and adjust the sweetness with more honey, if desired.  To serve, fill four glasses with ice and top each with a slice of cucumber!

Caprese Style Stuffed Chicken Rolls with Greens

Another great recipe from Everyday with Rachel Ray. I didn't slice these up because the rolls were too large and the filling was slipping out. They were still just as delicious. I also used a balsamic vinaigrette instead of the dressing recommended by the recipe This recipe was light, flavorful, and definitely something I will make again!

Caprese Style Stuffed Chicken Rolls with Greens

4 chicken cutlets (about 1 1/2 pounds)
Salt and pepper
1/3 cup basil leaves
1 cup shredded mozzarella cheese (about 4 ounces)
2 tomatoes, cored and thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 red bell pepper—stemmed, cored and thinly sliced
1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
1/2 head red-leaf lettuce, torn into bite-size pieces

Preheat a grill to medium. On a work surface, arrange the chicken cutlets in a single layer and season with salt and pepper. Divide the basil among the cutlets in an even layer, then top each with some of the mozzarella and tomatoes. Roll up the cutlets and secure with toothpicks; brush the rolls with 1 tablespoon olive oil and season with salt and pepper.

Arrange the chicken rolls on the cooking grate, cover and grill, turning occasionally, until deep golden-brown and cooked through, about 15 minutes; transfer to a work surface. Let stand for 5 minutes, then remove the toothpicks and thinly slice crosswise.

Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the bell pepper, cucumber and lettuce and toss; season with salt and pepper. Serve with the chicken.

Mac Daddy Mac n' Cheese

Surprisingly, I've never made Macaroni and Cheese from scratch before and figured now was as good a time as ever.  I needed to bring a side dish to a Fourth of July party, but I wanted something with a kick of flavor.  I started with the Food Network and found some great reviews for Guy Fieri's Mac Daddy Mac n' Cheese. The pepper jack cheese really added a delicious dimension to this hearty pasta.  While this is by NO means an even remotely healthy dish - eating it as a side dish, rather than a main course might help.  When I prepared this I quadrupled the recipe, so the pictures reflect that.

Mad Daddy Mac n' Cheese

2 shallots, peeled

3 cloves garlic

1 teaspoon olive oil

3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat

2 tablespoons flour

4 cups heavy cream

1 teaspoon chopped fresh thyme

1 cup shredded pepper jack cheese

2 cups shredded cheddar cheese

Salt and freshly ground black pepper

1 pound pasta, cooked

1/2 cup Panko bread crumbs

2 tbsp. melted butter

2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. 

Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. 

Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. 

Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Argentine Rice-Veggie Salad

This is a simple, healthy recipe that can be prepared in about 20 minutes.  I found this recipe in, of course, one of my cooking magazines - this time - Everyday with Rachel Ray.  The best part of this recipe is that you can really dress up the salad with any types of spices you may have on hand.  Try some flavored oils, leftover herbs, and clean out your vegetable drawer.  The salad tastes even better the next day and can be served warm or cold.  I prefer it cold and have been munching on it all day.  I keep heading back to the fridge to refill my bowl.  

Note:  You may be tempted to cook all of the veggies together in boiling water, but be careful as they all have different cooking times.  Also, when I prepared this salad I doubled the recipe so the pictures here reflect that change.  Additionally, I did not have a red onion on hand, so I used a sweet yellow onion.

Argentine Rice-Veggie Salad

1/2 cup white rice

Salt and pepper

1 carrot, cut into 1/4-inch cubes

1/4 cup extra-virgin olive oil

2 teaspoons red wine vinegar
1/2 teaspoon dried oregano

1 ear corn, kernels scraped off

1 cup frozen peas

2 stalks celery, cut into 1/4-inch cubes, plus 2 tablespoons chopped celery leaves

1 small red onion, thinly sliced

In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.

Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper.

In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.

Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss.

Mushroom Goulash with Pierogi

If you know me, you know I looooove mushrooms.  I tear out almost every recipe that calls for mushrooms.  This recipe requires 1 pound of mushrooms so I knew I'd love it.  I got this recipe from Everyday with Rachel Ray.  Next time, I'd use a tad less Worcestershire sauce.  You could also use wide egg noodles instead of Pierogi, and add a little sour cream for a vegetarian mushroom Stroganoff!

Mushroom Goulash with Pierogi

2 tablespoons extra-virgin olive oil (EVOO)

1 pound cremini mushrooms, chopped

1 onion, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

2 tablespoons smoked sweet paprika (about 2 palmfuls)

2 tablespoons finely chopped fresh marjoram

1 1/2 teaspoons ground coriander

Salt and pepper

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

A few dashes hot pepper sauce

2 cups vegetable stock

1 pound frozen potato pierogi

2 tablespoons butter

3 tablespoons finely chopped fresh chives

3 tablespoons finely chopped fresh dill

Sour cream, for serving 

In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until softened, 8 to 10 minutes; transfer to a bowl. Add the onion, bell pepper, garlic, paprika, marjoram and coriander to the pan; season with salt and pepper. 

Cook until the vegetables are softened, 5 minutes. Stir in the cooked mushrooms, the Worcestershire sauce, tomato paste and hot sauce for 1 minute. Add the vegetable stock and cook until thickened, about 5 minutes. 

Bring a large pot of water to a boil, salt it, add the pierogi and boil until they float, 7 to 8 minutes. Drain.

Heat another large skillet over medium heat. Add the butter to melt, then add the pierogi and cook until lightly browned. Stir in the chives and dill; season with salt and pepper. 

Serve the goulash and pierogi in shallow bowls with a dollop of sour cream.

Pam's Green Beans with Mushrooms and Shallots

This recipe is taken directly from Pam's For the Love of Cooking blog!  I am a huge fan of her recipes - they are healthy, simple, and full of flavor.  If you haven't check out her blog - there's literally nothing she hasn't made!

Green Beans with Mushrooms and Shallots

Fresh green beans, ends trimmed

2 tsp olive oil

Button mushrooms, sliced

1 small shallot, sliced into thin rings

2 cloves of garlic

Sea salt and freshly cracked pepper, to taste

Add the green beans to a pot of boiling water and cook for 3-4 minutes. Drain and rinse with cold water or an ice bath to stop the cooking and to retain the bright green color. Set aside.

Heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook (without stirring) for 3-4 minutes; stir and add the shallots to the skillet. 

Cook the shallots and mushrooms for 2 minutes before adding the minced garlic and green beans. Cook, stirring constantly, for 1 minute or until the green beans are nice and hot. Season with sea salt and pepper, to taste.

Red Potato Salad

I went to a Father's Day dinner at my boyfriend's parent's house.  I offered to bring two side dishes.  I wanted something fresh but hearty.  I found a pretty healthy Paula Deen recipe that had recieved some rave reviews.  I absolutely loved this salad and it was a hit with everyone. 

Red Potato Salad

12 cups cubed red potatoes

1 cup chopped green bell pepper (about 1 medium)

1/2 cup minced red onion

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper
Fresh Dill

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.   

In a small bowl, whisk together remaining ingredients.  Pour over potato mixture, tossing gently to coat.   

 

 Sprinkle with dill and green onions, cover and refrigerate. 

Cooked Salsa

This recipe comes from a friend I saw prepare this salsa a few years ago.  I've been making it like this since, minus the extra jalapenos - I can't eat anything too spicy.  Be careful because the longer the salsa sits, the spicier it gets.  By tomorrow my salsa is sure to be way spicier than it tasted today.  I'm pretty darn Caucasian, so my taste buds are a little sensitive.

Serve and eat with Blue Organic Corn Chips as they contain more protein than their yellow or white corn counterparts. In addition, blue corn tortillas have a lower starch content and lower glycemic index (GI) than regular corn tortillas.

I've also served this salsa over a plain grilled chicken breast for a healthy yet flavorful main dish.

Cooked Salsa

4 large tomatoes

1 jalapeno

3/4 bunch of cilantro

1 bunch green onions

1-2 tablespoons lime juice

Dash salt

Bring a large pot of water to a boil.  Drop in 4 tomatoes and 1 jalapeno.  In the picture below, I cooked two jalapenos because I wasn't sure how spicy I wanted the salsa.  In the end I only used one.

Once the skin on the tomato begins to peel off, remove the tomatoes from the water and cut out the hard stem area.  Next, cut the stem off of the jalapeno and add it to the food processor (or blender) with the tomatoes.  If you cannot fit everything into the food processor, puree the ingredients in batches.  Add the cilantro, green onions, salt and lime juice to the food processor as well.  Puree well.

Pour salsa into a bowl and serve warm!  This salsa is truly best when warm, but make sure you refrigerate the leftovers - it's still delicious cold.

Eggs in a Hole

Eggs in a Hole

4 large eggs

1-2 red peppers cut into four 1/2 to 1 inch slices

Salt 

Pepper

Olive Oil

Heat a large non-stick skillet with a tablespoon of olive oil over medium heat.  Cook peppers on one side for two minutes.  Flip peppers over and add 1 egg to each ring.  Cook over medium heat until desired egg consistency is reached.  Add salt and pepper.  You can always flip these if you like your eggs over easy.