Saturday, May 26, 2012

Skillet Flounder with Vermouth and Super Cheesy Broccoli Casserole (and other Fixin's)

Dinner is Served!

Oven-Roasted Potatoes-I LOVE these things!
Say "Hello" to Menu #3 of my planned dinners.
To be honest, this menu item wasn't as specific as the Chicken Cordon Bleu Paninis or the Stromboli-the ideas with this meal was to have some sort of white fish. I choose Flounder.

I got this recipe idea while watching Food Network.  Rachael Ray was making this awesome-sounding recipe (which I still hope to make later). Her recipe requires Italian sauasage, which I had used all in the stromboli and with my spaghetti squash -so, I couldn't make that recipe exactly, but took a similar approach.
I made Skillet Flounder w/ Vermouth, a rather simple recipe.

Plus, Aaron had requested his Aunt Tara's Super Cheesy Broccoli Casserole (*disclaimer-Really, really good, but NOT healthy!). I have been craving potatoes like a crazy person, so I made my Oven-Roasted Potatoes (<---click here), and we needed a colorful vegetable to join the party, thus, carrots.

Skillet Flounder with Vermouth:
1 lb Flounder (or other white fish)
Seasoning desired: I used salt, pepper, tarragon,  basil
3 oz of Vermouth (about 3 Tbs)
1/4 cup chicken stock

Season Fish with salt, pepper, tarragon, and basil.
Spray hot skillet with non-stick spray (or use light butter) ***Do not use a non-stick pan!***
Place fish in skillet and add about 2 tsp of vermouth. 
Cook other side of fish.
Transfer to plate (warmed, if possible-fish cools off fast!)
Repeat for remaining batches, if necessary.

There should be some brown bits in the bottom of the skiller (=Mega Flavor!)
So, add some chicken stock to scrap up the bits. 
Reduce and pour over fish. 
Before Cooking the Flounder-The Vermouth Awaits...

Super Cheesy Broccoli Casserole:
1 can cream of Mushroom
1 (16 oz) jar Cheese Whiz
1 large bag of frozen broccoli
1 sleeve Ritz
1 stick butter (okay, not gonna lie, I only used 1/2 stick of light butter)

Steam Broccoli.
Combine broccoli, cheese whiz, and cream of mushroom in a casserole dish.
Top with crushed Ritz and melted butter.
Bake on 350 about 45 minutes or until browned.
Cool and serve

Thursday, May 24, 2012

Scrumptious Stromboli's

Mambo, Mambo Italiano!

This is a "keeper."
Did I say "Yum?"

Got the hankerin' for some stromboli's the other night. 
 This is Recipe #2 from my pre-planned menu. 
Check it Ooouuut!

This one is pretty much assembly - just takes some prep work.
This is a lot a bit messy to make, but so worth it!
An added bonus is you can "customize" each stromboli according to each person's preference.
For some I left out the ham and olive, for another I left out the pepperoni, and for moi? 
I had all the ingredients in my 'boli!  

Strombolis Makes 8
·         2 cans of refrigerated pizza dough
·         1 pkg of Italian shredded cheese
·         Optional fillings - These are what I used:
o   1 pkg turkey pepperoni          
o   1 ¼  lb Italian sausage
o   Smoked deli ham
o   Sliced mushrooms
o   Green olives
·         Seasonings, if desired- I used a tiny bit of garlic powder and basil
·         Cornmeal, for rolling dough
·         1 jar pizza sauce

1)      Preheat oven to 375 degrees. Spray cookie sheet with nonstick spray.
2)      Sprinkle dough with cornmeal (top and bottom). Roll out pizza dough to about 12x16.
3)      If making individual strombolis, cut rectangle into 4’s. If not, move to step #4.
4)      Add fillings and seasonings, leaving a ½ border around the edge of the Stromboli(s).
5)      Roll up jelly-roll style. Seal edges. Place seam-side down on the baking sheet.
6)      Top with butter and garlic powder if desired (makes them brown-I also used Light Butter!)
7)      Bake for 25 minutes or until golden
8)      Serve with warm pizza sauce for dipping. 

*With this large batch, I fed 2 others AND had left overs for the next night as dinner! 

They're like giant little sleeping bundles of yum!

Tuesday, May 22, 2012

Here, Chick, Chick, Chick...

Pardon the belly was in control before my brain!

Chick, Chick, Chicken Cordon Bleu Paninis, that is.

This week, I am trying to do a better job of planning our meals.
Usually, when I go to the grocery, I have an idea of a couple of dishes.
This week - I actually made a list (which, ironically, I lost in the car before shopping) with a menu.
A Menu.
Check out item #1 of "the menu."

I honestly can't really remember exactly how I found this idea. I know I was browsing and stumbled upon Rachael Ray's similar recipe. But, I didn't follow her recipe. Just "borrowed" the idea!

Chicken Cordon Bleu Paninis are a fast and easy twist on a classic.
Not too different, but a new spin.
This was ready in no time!
I see more paninis in our future dinners, 'cause I do love me a 'sammich.'
Plus, eeeeeeasy!

Recipe (makes 5 sandwiches):
  • 1 1/4 lb Chicken Breast Tenderloins, boneless & skinless (aka "naked") (We had a total of 10 tenderloins, 2 per panini.)
  • Seasonings, as desired, for chicken. (I used the "California Blend" from Kroger-garlic, salt, etc).
  • 10 slices deli Ham (Or whatever kind of ham you have-I used thin, Smoked Ham)
  • 5 slices Swiss Cheese
  • Loaf of Bread (Ours was Sourdough)
  • Dijon Mustard
  • Butter Spray
1) Season Chicken Tenders. Sear and cook tenders until no longer pink. Transfer to a cool plate.
2) Assemble Paninis: Dijon, Swiss, Ham, & Chicken.
3) Spray an indoor grill (i.e. George Foreman) or panini press with no-stick spray.
4) Cook until bread is brown (I also wait until I hear it sizzling).
5) Serve & Yum!

Can't wait to try new panini recipes!

Sunday, May 6, 2012

Quiche Lorraine...Wow 'Em?

*NEW* Recipe Test!
This one is from & titled as

Now, that there is BIG talk....

Did I "wow 'em?"

Was it "Quick N Easy?"

First, the back-story.
A very nice elderly couple from our gym had given myself and my friend a quilt each.
I have this thing with quilts.
I love them!
 I feel like quilts take a lot of time and love and feel very privileged when someone decides to give me one. The crazy amount of time they take and, generally, they are one-of-a-kind.
 Enough of my "quilt spew." 

Back to the food.

I like quiche, except for the pie crust (*ick* pie crust)....
Side note: **Crustless quiche almost a frittata???**
For that reason, I have never really mastered (or even remotely attempted) the art of making pie crust. buy one or search around for an alternate recipe?

Found "Quick N Easy Quiche Crust"  , also on
Perfect substitute!
The flakiness resembled that of traditional pie crust, but tasted way better...the olive oil in the quiche shell complimented the eggs and other yummies it held. 
Plus, it was 4 ingredients, if you count water as an ingredient, and it was ready in, like, 2 minutes.
2 minutes!
I would definitely use that pie crust recipe again! 

As for the quiche "innards" itself...Quite good!
This recipe uses sour cream and not heaving whipping cream.
Which is awesome in my opinion-I'd rather have sour cream any day!

I followed the recipe except added Swiss cheese with my Cheddar.
Also, I used black pepper bacon
Added a tiny bit of Dried Dill.
It was yum!

Now, did I "Wow-em?"
Not sure....the couple did call and thank me, said they enjoyed it, and had eaten it for super.
So, I know they liked it...not sure if I "Wowed 'em."
Nevertheless, It was really good quiche and made somebody's belly full and happy.

Was it "Quick N Easy?"
I can answer that from the cook's point-of-view...

This is even BETTER the next day! Delicious! This may be my go-to breakfast potluck dish?

Thursday, May 3, 2012

Basic & 2 Ingredients

2-Ingredient Boneless BBQ Pork Chops

Going back to basics.
This is so easy, I'm not sure if this is really a "recipe."
But it IS great for something fast and easy for hungry people! 

You will need:
  • BBQ sauce of choice
  • Boneless Pork Chops
What do do:
  1. Salt & Pepper boneless pork chops.
  2. Place in a casserole dish
  3. Cover with bottom of casserole dish and pork chops BBQ Sauce (This time we used Corky's although, Sweet Baby Ray's is fantastic, too)
  4. Cover with foil
  5. Bake on 350 degrees for about 25 minutes (take out of the oven before overcooking!)
  6. Let rest for 5 minutes.
  7. Serve and Yum!

Doesn't get much easier than that!

Tuesday, May 1, 2012

Baked Ravioli w/ Emeril

Yes, we had Baked Ravioli with Emeril Lagassi!!!!
Well, sort of.
Okay, not really.
We had Baked Ravioli with Emeril's sauce. 
I'll just close my eyes and say "BAM!"

This recipe was given to me by my boss.
And I am SO glad she passed it along to me. 
I like it because it's delicious AND easy!
Oh. Yeah.

The Breakdown?
This is like a lazy lasagna.
Different, but similar. 
I'll say it again, gosh darn it....I really liked it!

Served with Sauteed Garlic Spinach and Side Salad

  • 1 jar of Emeril's Marinara-Style Pasta Sauce
  • 1 bag of Frozen Ravioli (I used cheese ravioli, my boss uses beef ravioli-choose your preference.)
  • 1 cup shredded Mozzerella (or more if you dare...Muahahah)

Am I forgetting something?
No! This is just 3 easy ingredients.
I'm just saying....easy.

1) Boil frozen ravioli until the raviolis float to the top of the pot. Drain.
2) In an 8x8 glass dish, Layer pasta sauce, then ravioli, then cheese. Repeat. (Top layer with have ChEeSe!)
3) Bake on 350 degrees for about 20 minutes. (Or in my case, you're starving-as usual-and you broil it until bubbly being careful not to burn the ChEeSe!)

Serves 4