I'm still cooking!

Just wanted to let you know that I'm still cooking....however, our computer crashed and I've been too lazy to figure out how to download pictures to our laptop. Perhaps this weekend.....sigh!

I've been doing some cooking and baking, so I'll have lots to share once I get this all figured out.

Slow Cooker Chicken Taco Soup

Here's another crockpot winner, chicken dinner! I threw this together in the morning before leaving for work. It took me all of 5 minutes...the hardest part was rinising all the cans before putting them in the recycling bin!

When I got home, I shredded the chicken while Brian made some cheese quesadilas to serve as a side. Ole!

Slow Cooker Chicken Taco Soup

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (Mine were still frozen and came out perfectly!)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 6 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Source: AllRecipes

Salmon Burgers

I had seen Paula Deen make this recipe a while back and thought that it would be one I'd actually try. It was one of her recipes that wasn't actually dripping in butter!

We make burgers all the time in the spring and summer, but never out of salmon. I had some salmon fillets in the freezer that needed to be used, so I decided to whip these burgers up for dinner this past week. They were a breeze to throw together and a nice change from our typical "winter fare". The original recipe serves 8, so I cut the recipe in half. The changes are reflected below.

Salmon Burgers

Ingredients
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
8 T panko bread crumbs
1 clove garlic, minced
1 pound salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 1/2 tsp soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Cooking spray
Mayonnaise
4 kaiser rolls
lettuce leaves
tomato slices

red onion slices

Directions
In a medium bowl, combine peppers, panko, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 4 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, onion slice and salmon patty. Cover with tops of buns.

Source: burgers adapted from Paula Deen via Food Network

Herb Crusted Rib Eye Roast

I'll be the first to admit, I'm not very good at cooking chunks of meat. Give me chicken, ground turkey, or fish and I'm good. Give me a chunk on beef, and I'm instantly intimidated. Since discovering Little One is devouring all my red blood cells, leaving me anemic, I've been trying to eat red meat a bit more. Rib Eye Roasts were on sale last week, so I knew I had to try this recipe. I love all the ingredients separately, so why not as a crust on a roast?!?!

This roast was easy to throw together and came out perfectly. I was impressed with my roast fearing self. I served this with a spinach salad and a loaded baked potato. We had a lot of leftovers, so we sliced the meat up the next night and made fajitas, which were equally as good!

Herb Crusted Rib Eye Roast

Ingredients:

2 lbs boneless rib eye roast, all fat trimmed off
2 tbsp fat free sour cream
3 tsp prepared horseradish
kosher salt and fresh pepper
1/2 cup whole wheat seasoned bread crumbs
1 tbsp herbs de provence (rosemary, thyme, marjoram and savory)
1 clove garlic, crushed
2 tbsp olive oil

Directions:

Preheat oven to 400.

In a small bowl combine sour cream, salt, pepper and horseradish.

In another bowl combine breadcrumbs, herbs, garlic and oil.

Season meat with salt and pepper.

Sear roast in a large skillet on high heat for about 10 minutes total on all sides.

Place in roasting pan and cover with sour cream and breadcrumbs on top of roast.

Place in the oven and cook until thermometer reads 140°, about 35 to 40 minutes.
Remove and let it rest for 15 minutes before slicing. Serves 8.

Source: Everyday Food

Buffalo Chicken Dip

There are 1,001 versions of this recipe floating around the cooking blogs and message boards. Everyone seems to love it. They seem to love it so much, in fact, some call it "Crack Dip". Whatever you want to call it, no one can dispute the fact that it is darn good and super easy. A lot of the recipes out there call for canned chicken. I just couldn't bring myself to spend $4 on a can of shredded "mystery meat". So, I just poached a boneless, skinless chicken breast and shredded it. I served with celery sticks, carrots and french bread. But, it's compatible to just about anything dippable.

Buffalo Chicken Dip

Ingredients

1 cup sour cream
1 8 oz brick cream cheese
1 packet ranch dressing mix
1 can chicken breast, drained
1/2 c. shredded cheddar cheese
1/4 c. Frank’s Red Hot Sauce

Directions

Combine all ingredients in a microwave-safe dish. Microwave on high heat until cream cheese is melted, and stir well. Serve with carrot sticks, celery sticks, tortilla chips, or any other dippable item.

Carrot Cream Cheese Muffins

Are these a muffin or a cupcake? This is the question posed by several food blogs I have seen this recipe posted on. A good piece of carrot cake is worth it's weight in gold, in my opinion. So, I decided to try and answer the question for myself. I loved these muffins.....that's right, I'm calling them muffins, since I choose to eat the mainly for breakfast. But, they are sweet enough, thanks to the cream cheese filling, to feel like a dessert. So, throw caution to the wind, and enjoy these muffins....cupcakes....whatever you choose to call them!

Carrot Cream Cheese Muffins

Ingredients:

Carrot Muffins:

1 1/2 cup all purpose flour
1 1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup sugar

3 eggs

2/3 cup vegetable oil

1 1/2 cup shredded carrots (about 8oz of baby carrots)

1/2 cup chopped walnuts (I omitted)

1/2 cup raisins, soaked in hot water or rum for 10 minutes (I omitted)

Cream Cheese Filling:

4 oz. cream cheese, softened

1 egg yolk

1/2 cup sugar

1/2 teaspoon vanilla

Directions:

Preheat oven to 350. Prepare your muffin tins by greasing with cooking spray or using paper liners.
Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and sugar; set aside.

In separate bowl, beat the eggs and oil together until lightened. Stir in the carrots, walnuts and raisins.

In another bowl, cream together the cream cheese filling ingredients; set aside.

Fold the dry muffin ingredients into the wet egg/oil mixture and stir until just combined.

Fill each muffin cup about ¾ full.
Top each filled muffin cup with a generous teaspoon of the cream cheese filling.

Bake about 20-25 minutes, or until a toothpick inserted into the cake part comes out clean.

Source: The Delicious Life

Spinach Salad

I love this salad! It's easy to throw together and is super versatile. I have made this salad a meal by simply adding chicken or shrimp. I made it for a side. I've made this salad so much that I rarely measure the ingredients and add whatever I have on-hand. This particular day, I have some red bell pepper that needed to be used up, so I added it. I thought it added a nice contrast of colors.

Spinach Salad

Ingredients:

1/4 cup vegetable oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard (I used a squirt of Dijon mustard)
1/4 teaspoon paprika
2 cups torn fresh spinach (I use organic baby spinach)
1 hard-cooked egg, sliced
3 bacon strips, cooked and crumbled

Directions
1. In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. I have used my Cuisinart mini-prep and tossed in all the ingredients to avoid having to pre-chop everything.

2. Divide spinach between two serving bowls or plates; top with egg and bacon.

3. Drizzle with dressing. Serve immediately.

Enchilada Dip Roll-ups

I saw this recipe on Annie's Eats and knew that I had to make them for Super Bowl. Everything from her blog has been spot-on and I knew these were going to be another home run....or should I saw touchdown?!?!? Like Annie, I looked from red or green tortillas, but couldn't find anything that would have worked flavor-wise. So, I used jalapeno wraps that tasted great.

Chicken Enchilada Dip Roll-Ups

Ingredients:

2 boneless, skinless chicken breast
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)

1 clove garlic, minced or pressed

2 tsp. chili powder (I didn't have any...used taco seasoning instead)

½ tsp. cumin

¼ tsp. cayenne pepper
Salt, to taste

Handful of cilantro, chopped

3 green onions, chopped

10 oz. can diced tomatoes with green chiles, drained well

4-6 8-inch tortillas

Directions:

• Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
  
• In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended.


• Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.


• Add the chicken to the filling mixture and stir well to incorporate. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.


• Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.


• Transfer to a serving platter and serve chilled or at room temperature.

Source: Annie's Eats

Borracho Beans

Mexican food is a favorite in our house. We make it quite often. While I have the main dishes down pat, I always struggled with the side. Beans, although time consuming, are very easy to make and super inexpensive in comparison to prepared, canned beans. I enjoyed this recipe and have made it several times.

Borracho Beans
(aka Drunken Beans)

Ingredients:
1 lb dry pinto beans

6 slices of thick sliced bacon, cooked and chopped
4 tablespoons bean seasoning(I couldn't find so I used garlic, oregano, chili powder, and cumin)
1/2 cup cilantro, chopped (I didn't chopped, just tied stems with cooking twine)
1 (14 ounce) can diced tomatoes (I used diced tomatoes with jalapenos)
1 (12 ounce) can beer

Directions:
Cook bacon, drain on paper towels and chop when cooled.
Cook beans according to instructions on package.
After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
Cover and continue to cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate overnight.

Note:
You can add fresh jalapeno at the same time you add the tomatoes for an extra kick! I placed 1 whole jalapeno in and took out, along with the cilantro, at the end.

Chicken Ranch Pizza

Another "Pizza Friday" winner! We order Chicken Ranch Pizza all the time, so I decided to try my hand at making it at home. It was a winner! Super easy, since I used a chicken breast from a rotisserie chicken. The only change I made so using red pepper instead of tomato. I'm not a big tomato fan and I had a red pepper on hand. Enjoy!

Chicken Ranch Pizza

Ingredients:
pizza dough
¼ to 1/2 cup Ranch dressing
¾ cup shredded mozzarella cheese
1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. Sprinkle lightly with cornmeal. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Source: Recipe Zaar

Turkey Sausage Pasta

I found this great blog called Proceed with Caution I couldn't wait to try some of the recipes. So, I had most of the ingredients on hand for this one. It's was a cinch to put togehter for a weeknight dinner and had loads of great flavor. I changed a few things to compliment what I had on hand; changes reflected below. Enjoy!

Turkey Sausage Pasta

Ingredients:
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced (orginal recipe called for spicy Italian sausage, which I will try next time)
1/4 tsp chile flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach, thick chiffonade (I used baby spinach and didn't chiffonade)
1 Tbsp balsamic vinegar
8 oz whole wheat pasta (I used penne)
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

Directions:
-In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
-Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking.
-Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
-Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
-Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
-Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
-Add diced tomatoes and tomato sauce, stirring to combine well.
-Add oregano, spinach, and balsamic vinegar and bring to a boil.
-When pasta is finished cooking, drain well and place into pan with tomato sauce.
-Toss and remove from heat.
-Let cool slightly, mix well, plate and garnish.
-Serve immediately.

Split Pea Soup

A perfect winter soup, filling and flavorful! We had ham for Christmas dinner, so I whipped up a batch of split pea soup to make use of the ham bone. While the picture might be the most appetizing, the soup was fantastic! It was super easy and made the house smell great as it cooked all day.

Split Pea Soup
Ingredients
1 (16-oz) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham (I used the bone)
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Directions:
Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Source: Whole Foods Market

Spicy Macaroni and Cheese

What's not to love about Mac and Cheese??? I love it....it's creamy, filling, and oh so comforting. I was intrigued by this mac and cheese since it's a little different....it's mac and cheese with a kick. I had to try it. The recipe is from Cooking for Real

I liked this twist on mac and cheese....I didn't love it. What can I say? Certain things I'm just a purist on. Mac and Cheese is one of them. I did enjoy it...but not sure it is will be come a regular in our little green kitchen. I urge you to try it, though and tell me what you think.

Spicy Macaroni and Cheese

Ingredients
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Crock Pot 3 Bean Turkey Chili

Once again, the crockpot saved dinner! I whipped this up the night before and then let it cook all day at work. I love cornbread with chili, but I was too lazy to make it once I got home from work. So, I popped a few potatoes in the oven and have chili stuffed potatoes. Yummy!
I think the leftovers got even better over the next several days as all the favors have a chance to meld.

Crock Pot 3 Bean Turkey Chili

Ingredients
1.3 lb (20 oz) ground turkey breast
1 small onion, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies, drained
1 (15 oz) can chickpeas, undrained
1 (15.5 oz) can black beans, undrained
1 (15.5 oz) can small red beans, undrained
2 tbsp chili powder

1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garlic powder
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

Topping:
•1/2 cup chopped red onion
•1/2 cup chopped fresh cilantro for topping
•shredded cheddar to top

Directions:
Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
Garnish with onions, cilantro and cheese and enjoy!

Source: Gina's WW recipes

Brocoli Cheese Macoroni

I ripped this recipe out from the June 2009 issue of Better Homes and Garden. It looked quick and easy , since it comes together in under 25 minutes. So, I finally got around to make it. B and I thought it was good and a super easy weeknight meal. I served it with garlic bread and a green salad.



Chicken-Broccoli Mac and Cheese

Ingredients:
8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken (I used 2 left-over chicken breasts)
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs (I used the light version)
3/4 to 1 cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
fresh Italian (flat-leaf) parsley, optional

I added Parmesan cheese and a dash of red pepper flakes at the end.

Directions:
1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In same saucepan combine cheese, the 34 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.

Potato and Corn Chowder

There's nothing better on a cold day than a hot, steaming bowl of soup. I like thicker, "stick-to-your-ribs" types of soups. I had a recipe from laying around. The orginal recipe called for ears of corn shredded off the cob, but I used frozen corn and added some carrots I had on-hand for sweetness. I whipped it up for an easy weekend dinner. It was creamy and delicous. I served it with a crusty loaf of french bread.

Corn and Fingerling Potato Chowder with Bacon
Ingredients

3 slices lean bacon
1 3/4 cups diced onion
4 cups fresh corn kernels (about 7 ears) --I used frozen corn
1/2 tsp chopped fresh thyme
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 cup 2% reduced-fat milk
1 cup half-and-half
16 oz fingerling potatoes, diced--I used potatoes I had on hand
Sea salt and freshly cracked pepper, to taste



Directions
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 20-30 minutes or until potatoes are tender, stirring occasionally.Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Enjoy.

Chimicangas

I love Mexican Food. I have been making Chimichangas since college and I been using the same recipe that I had ripped out of a Seventeen magazine. They were excellent. However, they were fried. I saw this recipe in one of the blogs that I follow, I knew I had to try them. I had never thought of baking or browning them in a skillet.

I thought these were delicous and easy to put together, even for a weeknight meal. I think chimicangas will now be making a regular appearance in our little green kitchen again. Ole!

Beef and Bean Chimichangas

Ingredients:
1 tsp olive oil
1 lb of lean ground beef (I used ground turkey)
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 can of chili beans, drained

Flour tortillas
Cheddar cheese (I used sharp)

Salsa, Gucamole, and Sour Cream, for serving

Directions:

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream. Enjoy.

Spinach, Sausage, and Provolone Pizza

B and I make pizza a lot at home. It's so much cheaper, it's a cinch to put together, and I get to control the quality of ingredients. I'm always looking for different variations and this one grabbed my attention.

I got this recipe from my Real Simple magazine (Oct '09). It's quick, easy and delicious! It's seriously super easy to make! Here's the recipe...


Spinach, Sausage, and Provolone Pizza


Ingredients
cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 links Italian sausage, casings removed (about 3/4 pound)
1 small bunch spinach, thick stems removed (about 3 cups)--I used a box of frozen
kosher salt and black pepper
1/3 pound thinly sliced provolone


Directions
Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
Top the partially cooked dough with the sausage mixture and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Cooking Light Dinner Rolls

Last Christmas, I made these garlic knots. They were fabulous. This year, I wanted to try something different, so I tried this recipe from Cooking Light. I like the variety of shapes and thought they were a good, basic dinner roll. I wasn't wowed by any means. So, I think I will continue to look for the perfect basic dinner roll. Anyone have any good ones they would like to share?

Cooking Light Dinner Rolls

Ingredients
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 (12-ounce) can evaporated fat-free milk, warmed (100° to 110°)
4 cups all-purpose flour, divided
1 large egg, lightly beaten
1 teaspoon salt
Cooking spray
1 teaspoon cornmeal
2 tablespoons butter, melted and cooled
Poppy seeds (optional)

Preparation

1. Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and egg to milk mixture, stirring until smooth; cover and let stand 15 minutes.
3. Add 3/4 cup flour and salt; stir until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
4. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.
5. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into desired form (see "Shaping Options").
6. Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1/2 teaspoon cornmeal. Lightly coat shaped dough portions with cooking spray; cover with plastic wrap.
7. Let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.
   Preheat oven to 400°.
8. Gently brush dough portions with butter; sprinkle with poppy seeds, if desired. Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack. Bake at 400° for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom. Place on wire racks. Serve warm, or cool completely on wire racks.

Italian Wedding Soup

This recipe is another winner from the Barefoot Contessa. It's a great broth-based soup full of veggies, pasta, and delcious little meat balls. I served with garlic toast and the left-overs were even better!

Italian Wedding Soup

Ingredients:

For the meatballs:

3/4 lb. ground chicken

1/2 lb. Italian sausage

2/3 cup fresh white bread crumbs

2 tsp. minced garlic

3 tbsp. chopped fresh parsley

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

3 tbsp. milk

1 egg, lightly beaten

Kosher salt and black pepper


For the soup:

2 tbsp. olive oil

1 cup minced yellow onion

1 cup 1/4-inch diced carrots

3/4 cup 1/4-inch diced celery

8 cups reduced-sodium chicken broth

1/2 cup dry white wine

1 cup small pasta (I used small bowtie)

1/4 cup minced fresh dill

7 oz. baby spinach, washed and trimmed


Directions:

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.


For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.


In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.


Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten