Savory Saturdays

This has become a favorite meal for our family :)  You could really change up some of the ingredients and it would still taste good...I have also used regular diced tomatoes and it has turned out good...also I've used a Zesty Italian dressing with good results :)  Let me know if you've used a variation...I'd love to hear how yours turns out!

Recipe: Bruschetta & Cheese Stuffed Chicken (by Kraft)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350ºF.


MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Weight Watcher Points for 1 of 8 Servings:  6 Points

Critiques:  Loved by all, and has become a requested dish!

Savory Saturdays

Mixed reviews at our house!  I have included recipes for the bisque and the muffins.

Sous Chef: Amelia

Recipe: Chicken Cilantro Bisque (Light Cooking Cookbook, 1994)

6 oz. (2 medium) boneless skinless chicken breast halves, cut into chunks
2 1/2 cups low-sodium chicken broth
1/2 cup cilantro leaves
1/2 cup sliced green onions
1/4 cup sliced celery
1 large clove garlic, minced
1/2 tsp. ground cumin
1/3 cup flour
1 1/2 cups (12-oz can) evaporated milk, fat free
salt and pepper to taste

In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15 minutes or until chicken is tender (I used pre-cooked chicken, so I just cooked it until the celery was tender).  Pour into blender container; add flour.  Cover and blend, starting at low speed, until smooth.  Pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.  Remove from heat.  Gradually stir in evaporated milk.  Reheat just to serving temperature.  Do not boil. Season with salt and pepper to taste.

Weight Watchers Points per 1 cup soup: 4 Points

Recipe: Double Cheese Muffins (Light Cooking Cookbook, 1994)

1 1/2 cups flour
1/2 cup cornmeal
1/4 cup sugar
1 T. baking powder
1 egg, beaten
1 cup milk (I used fat free)
1/2 cup cheddar cheese
1/2 cup cottage cheese
1/4 cup butter, melted

Pre-heat oven to 400 degrees. Grease and flour 12 muffin tin pan.

Combine flour, cornmeal, sugar and baking powder in large bowl.  In a seperate medium bowl combine egg, milk, cheeses and butter; blend well. After the oven is pre-heated and pan is ready, then add egg mixture to flour mixture. Stir until moistened. Quickly spoon evenly into prepared muffin cups, filling each 2/3 full.

Bake 20 minutes (mine only took 15 minutes) or until wooden pick inserted in center comes out clean. Serve warm.

Weight Watchers Points per 1 muffin: 4 points

Critiques ~
Amelia: Upon inspection..."I hate this soup!"...Then she tried a bite..."It's a little bit okay."...Then after a few bites and reminding her what ingredients we used to make the soup..."Green onions, that's the ingredient I don't like." She did like the muffins okay :)
Megan: "Mmmm...this is good!!"
Anna: "Wonderful!"
Brian: "Good stuff...Mmm, mm, mm, mm!"
Chef's Notes: I think the soup was good, but the muffins needed just a little bit of salt...perhaps 1/2 to 1 tsp.?

Savory Saturdays

Beans NEVER look pretty in a picture! :)  This meal is easy to make and our family loves it!

Sous Chef:  Megan (sorta...she was cleaning the kitchen while I was cooking, so it kinda counts!)

Recipe:  Beans and Rice (for lack of a better title)

olive oil, about 1-2 T.
1/4 cup onion, diced
2 garlic cloves, crushed
1 lb. kielbasa, sliced
1- 6oz. can tomato paste
1 can chili beans (I use the chili beans in a mild sauce)
1/2 cup water
2 shakes chili powder (or to your liking)
salt if needed, but the kielbasa is pretty salty already
rice, cooked

Heat olive oil in a sauté pan.  Add onion and cook until tender.  Add garlic and sauté with onion for another minute.  Add sliced kielbasa and cook until slightly brown.  Add tomato paste, chili beans, chili powder and water and let simmer for about 10 minutes, stirring occasionally.  Add salt if needed.  Serve warm with cooked rice.

Critiques ~
Brian: "This is good stuff!!"  Everyone else agreed :)  All the children even asked for seconds!

Savory Saturdays

Today I had to make a soup for a church activity, and I choose one that had been taught by Chef Joy during a food class that I took last week at Whole Foods.  This is a soup that people seem to like if they really like pumpkin.  I've had such mixed reviews, that I was nervous to take it to the activity today.  I personally love it, but I don't think it was loved by all.  Are you a pumpkin lover??

Sous Chef: all were still sleeping (I had to wake up at 7:00 to make it for the activity this morning)

Recipe: Pumpkin Apple Bisque (by Chef Joy)

1 T. butter
1 small onion, finely chopped
1 T. fresh grated ginger
1/4 tsp. cinnamon
16 oz. applesauce, unsweetened
15 oz. canned pumpkin puree
32 oz. chicken broth, low sodium
1 T. honey
Hot Sauce to taste, enough to add a zing
salt and pepper to taste
1/4 cup heavy cream

Melt butter in saucepan.  Add onion and saute until soft.  Add ginger and cinnamon and saute a minute more.  Stir in applesauce, pumpkin, broth, honey, hot sauce and salt.  Simmer for 5 minutes or until flavors combine.  Taste and adjust, more salt? more zing? Stir in cream, heat and serve.

Critiques ~  Mixed reviews in our house!

Savory Saturdays

My sister-in-law, Veronique, introduced me to this delicious recipe! (THANKS!) I've never eaten in a Cafe Rio restaurant, but this is supposed to taste like the Sweet Pork tacos they create.  Even if they don't, we think they are awesome!!

Sous Chef: alone again...too busy playing with their cousins :)

Recipe: Sweet Pork Tacos with Tomatillo Dressing

Sweet Pork
1 Pork Sirloin Tip Roast (we purchase them from Costco; 3 packaged together; about 1.5 - 2 lbs each)
1 cup salsa
1/2 cup sweet BBQ sauce
1 cup brown sugar
1 cup water

Combine all ingredients in a crock pot and cook on HIGH for about 4 hours.  Shred pork and return to sauce to re-heat for an additional 20-30 minutes. Serve with the Tomatillo Dressing and your favorite taco toppings.

Tomatillo Dressing
1 pkg. Hidden Valley Ranch Dressing Mix
1 c. buttermilk (I think this makes it too thin; I add about 1/2)
1 c. mayo
1 or 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t. lime juice
1/2 to 1 small jalapeno, seeds removed!

Mix in Blender. If needed thin with Buttermilk. (Notes from Emily: If I remember correctly the whole cup of buttermilk makes it pretty thin, so I started with 1/2 the buttermilk and mayo and added both to thin the mixture to the desired consistency).

NOTE: We love the Uncooked Tortillas that Costco sells in the refrigerated section.  We just follow the directions and cook in a dry pan on Medium heat for 30 seconds on each side....very good with this recipe!!

Critiques ~
We had Brian's brother over and a couple of our nephews, so it was a full house, and everyone loved them! :)

Savory Saturdays

Not a great picture...it definitely doesn't give it justice! I forgot to take a picture until after we had eaten, so the food was cold and there was only 1 carrot leftover ;)

Yeah! The Pot Roast turned out wonderful! I've never made a pot roast before (yes, I know...very pathetic...I have always been afraid it would turn out dry...that goes for a lot of red meat dishes because they usually intimidate me), so I was so grateful that it worked. I also left out a big ingredient that Chef Joy used last night, so I was nervous that it would effect the taste of the roast (BTW, it did not!) Another thing that made me a bit anxious was the fact that we invited over some friends to eat dinner with us, so that heightened my previous nervousness! Anyway, enough talk about my pathetic behavior, let's talk about dinner :)

Sous Chef: partly done alone, and partly assisted by my friend :)

Recipe: Yankee Pot Roast Revisited (by Chef Joy at Whole Foods)

1 Chuck Roast 3 to 4 pounds
2-3 T. olive oil
1 large onion, roughly chopped
1 small can tomato paste
2-4 cloves garlic, smashed
1 T. dried Thyme
4 cups Beef Broth (I used 1/2 canned beef broth, and 1/2 Better Than Bouillon, Vegetable Base) (However, the original recipe calls for 2 cups beef broth and 2 cups red wine...I don't drink or buy red wine, so I asked Chef Joy what she recommended for a substitution and she suggested a richer beef broth and perhaps a few mushrooms...I didn't add the mushrooms, but I did use a nice, rich beef broth...turned out great!)
2 T. potato starch or flour
salt & pepper

Saute onions in olive oil until soft. Add tomato paste and cook for a couple minutes more. Add garlic and cook for a couple minutes more. (There is a slight preparation difference that I used because I don't have the Le Creuset pot that she used. Instead I sauted the onion tomato mixture in my saute pan then transferred it to my crock pot stoneware base that is very similar and continued as she did.)

Toss meat with flour/or potato starch and add to pot. Add broth, salt, pepper and thyme.

Cover tightly by placing a layer of parchment directly on top of the meat, so it is touching (this protects the food from the foil which could melt according to chef joy). Then add a layer of foil just as this picture shows to create a nice tight seal...

Braise in the 325 degree oven for 3 hours, until meat falls apart (I actually did 4 hours and I could have even added an extra hour...Chef Joy actually cooked hers for almost 5 hours, even though her recipe calls for 3 hours.) Or cook in a Crock Pot for 8 hours on low.

Note from Chef Joy: I used to brown meat before braising. I think it adds more color than taste. This recipe has strong flavors and rich color, I do not sear or brown the meat first.

Recipe: Smashed Potatoes with Roasted Vegetables (by Chef Joy)

Note: Chef Joy calls this dish Yankee Pot Roast Revisited because she doesn't cook the vegetables with the pot roast, she roasts them separately.

Rough chop carrots, parsnips and onions. Toss with olive oil, garlic powder, thyme, oregano, salt and pepper. Spread on baking sheet. Bake at 350 degrees until brown and caramelized, about 30 to 40 minutes.

Cut Yukon Gold Potatoes into quarters...you do not half to peel these because the skin is so thin. Put into pot and cover with water. Add a good pinch of salt. Boil until potatoes are fork soft, about 30 minutes. Drain into colander quickly and put back into hot pot. Try to save a little of the potato water. Add butter, milk, salt and pepper. Smash.

Notes from Chef Joy: I've tried using buttermilk instead of milk, and it adds a nice tang. I've tried adding cream cheese too...it makes it rich and delicious. But I always come back to just milk and butter. I like that best.

Critiques: It seemed that everyone loved the pot roast and vegetables (and no one, including my family, had tried parsnips before, so that was a new adventure...we called them "white carrots", and the children seemed to be more interested in trying them ;)

** The cherry on top of the entire meal was the delicious, heavenly APPLE PIE that my friend brought over for dessert!!! I will have to try making it one of these days, and post it with her permission, of course! ;)

Savory Saturdays (and Friday Favorites :)

I actually made these enchiladas on Friday, but didn't take the time to post. However, the children ate them for lunch today too, so I figure I will combine the two days and make it count for one! :)

I made 2 pans of the Enchiladas, and since both were created differently, I will post both recipes. The first is pictured above and the recipe is from my mom...

Recipe: Chicken Enchiladas (by Judie White)

2 cups of a Basic White Sauce (this is the same recipe I use, but it will only make 1 cup, so you would need to double)

1 lb. chicken, cooked & shredded

1 package flour tortillas (about 10, maybe 8)

2 cups pepper jack cheese

1 cup Monterrey jack cheese

Add pepper jack to white sauce. Reserve half of the sauce for topping. Stir chicken pieces into remaining sauce. Place a couple tablespoons of chicken mixture into center of tortilla and roll. Place rolled tortillas into a greased baking dish. Cover with reserved cheese sauce and sprinkle Monterrey jack cheese on top. Bake until cheese is melted and bubbly in a 375 degree oven.

The next recipe is found on every Old El Paso Mild Green Chile Sauce can, that I have ever seen, and my children love it:

Recipe: Creamy Chicken Enchiladas (by Old El Paso)

Ingredients
1 lb. Uncooked Chicken Breasts Strips
1 pkg. Cream Cheese (8 oz)
1 can Old El Paso chopped Green Chilies (4.5 oz)
1 pkg. Flour Tortillas (12 count)
2 cans Old El Paso Green Chile Enchilada Sauce (10 oz each)
1 cup Shredded Cheddar Cheese

Preparation
Heat your oven to 400 degrees. Lightly grease and 13x9x2 baking dish.
In a large skillet cook chicken until no longer pink. Shred the chicken, then place chicken back into the skillet. Add the cream cheese and chopped green chilies, and cook over medium heat until all ingredients are combined well and the cream cheese is melted.

Spoon the chicken filling into the tortillas. Roll up the tortilla and place it in the pan seam side down. Repeat this step for the other 11 tortillas. Next pour the green chile enchilada sauce over the top and sprinkle with cheese.

Bake for 15 to 20 minutes or until hot and the cheese is completely melted.

Critiques ~

Megan: "A little too much chicken, but still good."

Zachary: He wanted 3rds!

Anna: "This is super duper good!"

Amelia: "Good."

Savory Saturdays

We did the Puyallup today!!

Oh you can do it at a trot,

You can do it at a gallop,

You can do it real slow so your heart won't palpitate.

Just don't be late.

Do the Puyallup.

All the people and the animals down at the fair,

They do the Puyallup like they didn’t have a care

And it looks like so much fun to do

I think I’m gonna learn how to do it too.

I saw a duck and a chicken down by the farm,

A kickn' up the hay and a raisn' such a storm,

That I asked the farmer what they were up to

and he said "Puyallup, That's what they do.

You can do it at a trot,

You can do it at a gallop,

You can do it real slow so your heart won't palpitate.

Just don't be late.

Do the Puyallup.

(That is just a couple verses of the classic "Do The Puyallup" Song!)

In our home Brian tolerates the fair for a few hours each year to please his wife! :) I love going to the fair! The smells, the booths, the exhibits and the animals! ...AND of course the fattening, sugary, not-so-good for you food choices that we can't ever resist!!! :)

Every year we splurge and buy a Krusty Pup, the Puyallup Fair's crunchy version of a corn dog, and we usually get a BBQ Pork Sandwich! This year we broke a very sentimental tradition at the fair...a Free Ice Cream Treat from Grandma Kayner! Grandma has been working at the fair at the Dairy Bar for the last 10 years, and this year she has decided to work part-time (only M-TH), so we weren't able to get our free treat! :( However, we still had a wonderful sample of the delicious chocolate milk! YUM!

Savory Saturdays

Crepes are typically created for dessert, but I love a nice savory crepe! We made a basic white sauce recipe with tuna, peas and cheese for the filling and they turned out really good :)

Sous Chef: Megan

Recipe: Crepes with Cheesy Tuna Sauce

Cheesy Tuna Sauce:

4 T. butter

4 T. flour

1/2 salt

1/4 pepper

2 cups milk

1 small can tuna, drained

1/2 cup Gouda cheese, shredded

1/2 - 1 cup peas, cooked

Melt butter in a saucepan over low heat. Stir in flour, salt and pepper (I think this recipe needs a bit more salt and pepper, so season to taste). Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese, tuna and peas. Keep warm until ready to serve with crepes.

Crepes:

1 cup flour

1/4 tsp salt

2 T oil

1 cup milk

1/4 cup soda water

1 egg

Sift flour and salt together, set aside. Blend oil, milk and water. Beat the egg and add to liquid. Blend in dry ingredients, beat until a smooth thin batter is formed.

To cook the crepes, spread about 3 T. of batter in a lightly buttered hot skillet. Cook about 1 minute, turn the crepe and cook another minute over medium heat.

Serve with sauce and perhaps a little extra shredded cheese.

Critiques ~

Brian: "Done good work baby!"

Megan: "I'm in heaven!"

Zachary: "Mom, this is really good!"

Anna: "Super Good!"

Amelia: "Awesome!"

Savory Saturdays

Last month my friend, Dyan, and I took a 3 ingredient cooking class through Whole Foods. I loved the dishes that we learned to make, and tonight Megan and I were in the mood for Salmon, not Corn Dogs (what everyone else ate because they don't like fish) :)

Sous Chef: Megan

Recipe: Slow Cooked Salmon Perfection by Chef Joy at Whole Foods

Salmon Fillets, skin on or off (we used frozen fillets tonight, but fresh fish is so much better, and in season right now :)
Sea Salt
Fresh Dill

Pre-heat oven to 200 degrees. Cover cooking sheet with parchment paper to prevent sticking. Arrange Salmon on dish. Sprinkle with Salt and minced Dill. Bake for 40 minutes until barely done (the fish will continue to cook after it is out of the oven, so don't overcook in oven).

Recipe: Lemon Potato Salad by Chef Joy at Whole Foods

4 medium Potatoes (about 3 cups) Yukon Golds or Red Potatoes work well, no peeling (reserve potato water to thin dressing)
1 lemon, juice & zest
1/2 cup mayonnaise

Cut potatoes into bite sized pieces. Place in a pot and cover with water. Add a generous pinch of salt. Boil until potatoes are done, about 20 minutes.

Meanwhile, in a large bowl whisk mayonnaise, lemon zest & lemon juice (I only used a couple teaspoons worth because I don't like the lemon flavor to be too over powering). Use the reserved potato water to make a thin consistency.

When potatoes are done, drain in colander and add to mayonnaise mixture while still warm. Toss gently. Season with salt and pepper if needed. Let salad rest for at least 5 minutes so sauce can soak into potatoes.

Critiques ~

Megan: Fish- "Too much dill." Potatoes- "This is perfect!"
Emily: Fish- "Fresh fish would taste better, but this is still good." Potatoes- "These are so good!"

Savory Saturdays

Sous Chef: Anna

Recipe: Grilled Bruschetta Chicken (courtesy of Kraft, but a bit modified)

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided (I've also used Roasted Red Pepper Dressing)

1 tomato, finely chopped

1/2 cup mozzarella cheese, shredded

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

2 cloves garlic, minced

1 T. red onion, minced (optional)

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese, basil, garlic and onion.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

Critiques ~

Zachary: "I don't like it...I LOVE it!"

Anna: "This is supercalifragilisticexpialidocious!"

Amelia: "I like the chicken."

Brian: "This is good stuff!"