Onion and Herb Squash

I LOVE squash and Zach hates it...  That means I almost never get to eat it unless I make it specifically for me.  (and I'm just not one to prepare two different meals for people)  That means, on the nights he's not home, I get to break out all the things I love!  This dish took quite a bit of time to put together and then bake, but it was SO worth it!

Onion and Herb Squash

*Makes 4 servings

3 Yellow Squash
2 Large Zucchini
2 Tbsp. Parmesan
Salt, Pepper, Onion Powder, Garlic Powder, Mrs. Dash Onion and Herb seasoning
1.5 Tbsp. Olive Oil (give or take)

1. Slice the squash with a mandolin or with a knife.  It's better if they're thinner but whatever you do works!
2. Drizzle the olive oil on them and mix well.
3. Cover a cookie sheet with tin foil and spray with non-stick spray.
4. Set oven to 375 degrees.
5. Start layering the squash.  If you're OCD like I am, alternate zucchini, yellow squash, repeat.

6. Once it's all laid out, season well with all the above.
7. Put it in the oven for 45 mins.  Add the parmesan when there's 12 mins left.
8. Pull out and enjoy!

Roasted Green Chiles

Have you ever wanted a batch of fresh green chile but you just don't live in an area where you can get them easily?  Sure, you can go to the store and buy a frozen block of Hatch's (and let's be honest, they ARE the best) but it's still just not the same.  Well here's how to make your own homemade roasted green chiles that you can chop up and use immediately or you can freeze some for later.  I just think it's way better than buying the little cans of green chiles.  Those are just best when you're in a bind and have nothing else but really need chiles!

Roasted Green Chiles

*Makes however many chiles you roast
**This can be done with any type of pepper!!

8-10 Anaheim Chiles (this is how many will fit per cookie sheet depending on how big they are and this will make about a cup chopped)
Non stick Spray
Tin Foil

1. Set your oven to broil and put a rack on the very top shelf.
2. Line a cookie sheet with tin foil and spray with the non stick spray.
3. Arrange the peppers on the sheet.

4. When the oven is good and ready, put the sheet in the oven.  Keep a close eye on them.  The first side can take from 3-6 mins.  You want the skin to be mostly black and bubbly, but not completely black or else the chile itself will be burnt.

5. Turn the chiles over when the first side is ready.  This side should take a little less time since the chiles are already hot.
6. Once the second side is mostly bubbly and black, take them out and put them all in a ziploc bag.  Let them steam for 20 mins.

7. Carefully take them out one by one to peel the skin off and take the tops off.  Prepare the chiles as you like: diced, strips, whole.  Use to your hearts content!

Chipotle Cilantro Rice

Well, Chipotle is one of my guilty pleasures when it comes to eating out.  I've been known to travel to different cities just to get a burrito bowl covered in all the yummy goodness that they offer!  I've been trying to recreate their food for YEARS and I've finally nailed the rice!  Hope you all enjoy the recipe!

Cilantro Rice

*makes 3-4 servings

1 C. Brown Rice
2 C. Water
2 Tbsp. Butter
1 Lime (cut in half and juiced)
1 Tbsp. Cilantro (finely chopped)
Salt to taste

1. Put the butter, rice, and half the lime juice in a pot and stir until the butter is melted.
2. Add the water and around 1/8 tsp of salt.  Bring to a boil.
3. Lower the heat to just below med-low and cover.  Cook until the water is all gone.  (usually just over 30 mins)
4. Take it off the heat and let it sit for about 5 mins.
5. Add the other half of the lime juice and the cilantro as well as a little more salt to taste.  Stir well and add to ALL your Mexican dishes!!!

Mom's Green Beans

I love green beans of all shapes sizes and recipes!  My mom used to make the best green beans growing up with bacon!  I made it last night out of nostalgia and man did I enjoy them!  It's been years since I've had em!    Who doesn't love a little bacon?!

Mom's Green Beans

*Makes 3 Servings

1 Can French Style Green Beans

2 Slices of Bacon

Salt, Pepper, Garlic Powder to taste

1. Fry the bacon til it's slightly crispy.  Remove from pan and cool.

2. Add green beans to the bacon grease in the pan.  Season and fry them for about 5-7 mins.

3. Chop up the bacon into small pieces.  Throw them back in right before you serve.

4. Eat healthy veggies slathered in bacon grease! :)

Football Calzones

Every year the boyfriend's parents throw a huuuuuuuuge Superbowl party.  So I decided to contribute some food this year instead of just showing up for the festivities! :)  I have been searching high and low for 2 months for just the right thing to bring.  I spend endless hours on pinterest, I did google searches, I looked at TON of blogs, and I just couldn't pick one!  (I picked 3 or 4 or 5.... you get the point)  So finally I stumble on some random post for food ideas on a party website and I'm browsing through the 15 or so ideas when I see..... football shaped calzones...!!!!! WHAT?!?! Mind blown.  Because who doesn't like bite size anything regarding pizza???  So I ventured forth to make a test run.  (The site didn't have any recipes, just the ideas themselves.  Even better!  I love to play with recipes!)

Now when it comes to pizza in my house, we love just about anything if it involves meat, cheese, and some yummy dough.  I've spent a ton of time researching doughs for various breads (because who doesn't like homemade bread??) and I now have two pizza dough recipes that I go for.  One is specifically made for a fast throw together pizza.  The dough doesn't need to rise.  The other, (my favorite of all time) is one that can be made with a mixer, a breadmaker, your hands, or whatever else you might want to try!  This is the dough used here in this recipe.

 I made cheesy bread with my leftover dough :)

Next I had to decide fillings!  You can't just have plain ol' pepperoni... That's just boring.  So after much thought and deliberation, I landed on pepperoni and buffalo chicken (since it IS the superbowl).  Time to get cookin!

Football Calzones

*Makes 18-24 depending on how thin you roll and what cutter you use

1 batch Soft, Chewy Pizza Dough

Pepperoni Filling:
1 Jar of your favorite marinara sauce (I as always use Classico and the Italian Sausage one is great to add to the pepperoni) **You'll use 1/4 C. for the filling and some more for dipping**
12-14 pepperoni sliced (cubed small!)
1/4 C. Mozzerella

Buffalo Chicken Filling:
1/3 C. Shredded Chicken (seasoned with salt, pepper, garlic powder)
3 Tbsp. Onion (minced)
1/4 C. Cheddar or bleu cheese
2-3 Tbsp. Favorite hot sauce (I get mine from a local pizza place but most people love Frank's Red Hot)

Egg Wash (1 Egg and 1 tsp. Water)

1.  Start out by making the dough.
2. Boil your chicken breast for 45 mins to shred for the filling.
3. Once the dough is done, put out on a floured surface and kneed for 3-4 mins.  Then put in a bowl and cover it for about 15-20 more mins.
4. Mix together the fillings.
5. Pull out the dough again and split into three balls.  Roll them out one at a time on a floured surface and make them as close to 1/8th of an inch as you can.  Use your chosen cookie cutter and start cutting.  Making sure you cut an even number for top and bottom.
6. Line cookie sheets with parchment paper and put the bottoms on it.  Start adding the filling.  Try to stuff as full as possible by stacking it tall, not wide so you can still seal the edges.  Continue until you fill 2 sheets or until you run out of dough.
7. Once your 2 sheets are filled, take the tops and start pressing them around the edges.  You can use a fork to push the edges together for a nicer look.  *I tried to cut laces in the footballs but I didn't roll the dough thin enough so they just puffed up back together*
8. Set your oven to 400 degrees.  Just let the calzones sit uncovered during that time.
9. Mix up your egg wash.  When the oven is heated, generously slather the calzones with the egg wash and put them in the oven for 20 mins or until they're golden brown.
10. Serve with ranch, marinara, bleu cheese, more buffalo sauce, or whatever else your heart desires!

Full size calzones made with the extra fillings (I forgot the egg wash)

Fancy Roasted Broccoli

Finding veggies that the boyfriend will eat can be a challenge sometimes.  He hates squash, and cucumbers, and cauliflower, and some others.  Broccoli is one of his favorites!  *happy dance*  I get tired of steaming broccoli all the time so we have to come up with different ideas. (me rather... he doesn't do anything)  After my numerous hours on pinterest, I combined a handful of broccoli ideas to make the BEST recipe I think I've ever had.  It's a lot of ingredients but it's super simple to put together!

Fancy Roasted Broccoli

*Makes 2 servings

1 Head of Broccoli (chopped)
2 Tbsp Olive Oil (I eyeball this one, don't smother it, but be a tad generous)
Salt and Pepper to taste
4 Cloves of Garlic (sliced or minced)
2 Tbsp Parmesan (grated, but you can use the powder if you'd like)
2 Tbsp Sliced Almonds
Touch of Lemon Juice (maybe 1 1/2 tsp?)

1. Set oven to 425 degrees.  Chop up your broccoli and put it in a bowl.  Add the garlic, oil, salt and pepper.  Mix well and spread on a foil lined cookie sheet. (Spray with non-stick spray)
2. Cook 25 mins.
3. With 7-10 mins left, sprinkle the cheese and almonds on.
4. When it's done, add some dashes of lemon juice, and serve!

Mexican Loaded Taters

Yet another use of my Black Bean Salsa is making really healthy twice baked potatoes!  It tends to be much healthier than loading it full of sour cream and bacon!

Mexican Loaded Taters

 *Serves 2

2 Small-Medium Russet Potatoes
1/3 C. Chunky Salsa (photographed with my black bean salsa)
Olive Oil
Salt, Pepper, Garlic Powder, Chili Powder

1. Wash the potatoes really well and stab all over with a fork.  Put them in a microwave safe dish. drizzle olive oil on them and roll them around.  Microwave for 6-8 mins depending on the size.  Preheat the oven to 350 degrees.
2. Take out and cut in half.  Spoon out the insides and mix with the salsa. 
3. Place the skins in an oven safe dish that's sprayed with non-stick spray.
4. Spoon the mixture into the skins and sprinkle the seasonings on top.
5. Bake for 20-25 mins. 

Best Beer Batter for Everything!

I first made this for onion rings and decided to try it out on chicken and it turned out amaaaaaaaaaaaaazing.  It's not very heavy and it doesn't feel real thick as you're eating it.  Try it out on your favorite veggies or meats!

Beer Batter

*Makes a lot :) 3-4 whole onions, or 2-3 cut up chicken breasts, just get crazy and fry everything!

3 C. Flour
2 Eggs (separated)
2 cans/bottles Beer (any type, I tend to use ambers)
4 Tbsp. Butter
1-2 tsp. Salt

1. Sift flour into a bowl. Set aside 1 cup in a smaller bowl.
2. In another bowl, whisk egg whites.  Add beer, butter, and salt.  (VERY IMPORTANT: you may not need all the beer.  It should be a pancake batter consistency so play it by ear.)  Add this to the 2 cups of flour.
3. Let this sit for 45-60 mins. **add the egg whites after it sits, and mix well**
4. Heat your oil in a pan or a deep fryer if you have one.
5. Coat your chicken/veggies in flour and then dip in the batter.

6. Fry a few at a time until they are golden brown.  Take them out and put on a cookie sheet or on paper towels as you cook more.

Salsa Gratin Potatoes

Potatoes.  One of the cheapest foods in stores.  I buy 10 lbs for less than 2 bucks!  Now what to do with these potatoes becomes the issue.  I decided to try my hand at some fresh au gratin potatoes to accompany my bbq chicken.  But instead of it being just plain ol' au gratin, I put my own twist on it.  As usual, I encourage you to play with it, add ingredients to your liking.

Salsa Gratin Potatoes
*serves 2-3

3 Russet Potatoes (peeled and sliced using a mandoline or cut by hand 1/4 inch thick)
1/4 Onion (diced)
1/3 C. Salsa (I use a liquid or pureed salsa rather than a chunky one)
1 1/2 Tbsp. Butter (not margarine!)
1 1/2 Tbsp. Flour
1 1/4 C. Milk
1 1/2 C. Cheese (shredded, and your favorite kind)
Salt, Pepper, Garlic Powder

1. Slice your potatoes and soak in water for 15 mins.  Preheat oven to 400 degrees.
2. Put butter into a pan on med-high heat and melt.  Add the flour and whisk until the lumps are gone.  Slowly add the milk (only 1 cup, save the rest for later).  Make sure you're still whisking to keep the lumps out.  Then turn the burner down to just below med-low.  Dump in the cheese and again keep whisking. (Does your arm hurt yet?  Mine did!)  You want to keep stirring until it turns into a creamy sauce.  If it seems a bit thick, add a tiny bit of milk at a time from the last 1/4 C.
3. Take a 6x9 pan and rub the inside with butter.
4. Pour our the water and dry the potatoes a bit with a kitchen towel.  Make your first layer (10-14 slices).  Season with salt, pepper, and garlic (be generous with the salt).  Then pour a 1/3 of your cheese sauce over the potatoes.  This part doesn't need to be perfect.  Sprinkle half the onions on top of the cheese.  Then drizzle 1/3 of the salsa over the cheese.
5. Repeat a second time.
6. Use the last of your potatoes for the top layer.  Scrape the cheese into the pan covering as much as you can and then the last 1/3 of the salsa.
7. Cover with tinfoil and cook for 90 mins.
6. Uncover for the last 25 mins to get a nice browned surface.

Reprieve from Mayo Pasta Salads!

I can't stress enough how much I HATE mayo.  I tend to not ever make anything that calls for it because it's not welcome in my house or my fridge.  That being said, I really really love pasta salads and there aren't too many that are mayo free.  So I got a little crazy with some fat free ranch instead!

Crunchy Ranch Shells

*Makes 4 servings

Allergen Tips:

Rice flour noodles are a great g-free option for any pasta dish!
Double check your ranch label to ensure it's a gluten free option.


8 oz. Whole Wheat Shell Pasta
1/4 C. Broccoli (chopped)
1/4 C. Red Bell Pepper (chopped)
1/4 C. Onion (chopped)
1/4 C. Celery (chopped)
1/4 C. Cheese (diced)
1/4 C. Ranch (give or take, I didn't measure. Depends on how ranchy you like it.) (I also used fat free ranch, the veggies mask the "fat free-ness" of it!)

1. Boil the pasta with some salt in the water.
2. While the pasta is cooking, chop all the veggies and cheese and put in a container.
3. Once the pasta is done, drain and rinse with cold water until the shells aren't warm anymore.
4. Lay the pasta out on paper towels to drain some of the water, getting it as dry as possible.
5. Add pasta and ranch to the veggies and mix well.  Refrigerate for at least an hour to make sure the shells get chilled.  Serve as a side dish or a yummy snack!

Smash-ed Tatoes

I have to say, I grew up on a lot of instant mashed potatoes growing up and man did I love them.  As an adult, I find myself loving real potatoes and take immense joy in using them in different ways.  I don't use red potatoes often but I stumbled across a recipe that I tweaked for my own eating pleasure!

Smash-ed Tatoes

 

Pick 1-2 red potatoes per person
Olive Oil
Salt, Pepper, Garlic Powder, Basil (or any fresh herbs you like)

1. Boil the potatoes until they're soft.
2. Set the oven to 450 degrees.
3. Line a cookie sheet with foil and spread olive oil over it to prevent sticking.
4. Put potatoes on the cookie sheet, take a potato masher and push them down like a peanut butter cookie.
5. Brush them with more olive oil and liberally season with the above seasonings.
6. Bake for 20-25 mins or until golden brown.

Real Mashed Potatoes?!

In all honesty, how many people eat real mashed potatoes anymore.  While potatoes are literally dirt cheap, they spoil instead of sit in a pantry so people don't carry them as often.  I grew up on Potato Pearls and I swore by them as a kid.  I loved the buttery taste.  But these days I don't eat anything but real potatoes, none of that canned or boxed stuff. (no offense to the food storage, I'll still keep some there)  I think everyone should splurge for real mashed potatoes more frequently than holidays!  *Side note, we don't normally eat gravy in our house, so I season my potatoes to give them some attitude*

Scary's Mashed Potatoes
*serves 3-5

2-4 Russet Potatoes (depending on size)
1 Pot full of Water
Season Salt, Pepper, Garlic Powder, touch of chili powder, to taste
1/2 C. Shredded Cheese
1/4 C. Butter or Margarine
1/4ish C. Milk

1. Wash your potatoes, peel them if you don't like the skin.  I think that's the best part!
2. Dice potatoes, the smaller, the faster they'll cook.
3. Add potatoes to water, bring to boil and cook at med-hi heat until they are soft enough to squish against the side of the pot.
4. Drain and return to pot.
5.  Start mashing and add butter and milk.
6. Add seasonings to taste along with the cheese.  Mix well til the cheese is melted.  Constantly taste the potatoes to see what balance you like with the spices.
7. Serve with dinner!

Fries in the Oven

I've had an insatiable craving for potatoes lately and with how picky I am, there aren't many choices.  I ALWAYS want fries and while we do have a fryer, it's kind of a waste of time for one batch of fries honestly.  Plus, everyone wants to eat more healthy right?!

**fast forward to 2015 and I've officially given my frier away! YAY!**  Baked/Roasted is the way to go in my house!

Baked French Fries

*makes 2-3 servings

2-3 small (or 1-2 large) Russet Potatoes
2 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. (heaping) Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. (heaping) Dried Parsley

Here is where you can get very creative with taste, pick one (or more if you're crazy!):
1/2 tsp. Cajun seasoning
1/2 tsp. Chili Powder
1/2 tsp. Italian Seasonings
Or anything that tickles your taste bud fancy.

1. Preheat oven to 350°.  Put a pot of hot water on the stove with some salt and put on High to boil.
2. Cut potatoes into your shape of size, wedges, steak fries, smaller fries etc.  (just keep in mind you need to watch them in the oven closely based on size)
3. Once the water is boiling, add the potatoes and start a timer.  8 mins for thick cuts (wedges, steak fries), 5 mins for small fries.  While this is going, get a bowl with ice water for blanching.
4. When the timer goes off, strain the potatoes and immediately put them in the ice water to stop the cooking process.  After about 1 min, strain and dry with paper towels as best as you can.
5. Cover a cookie sheet with foil and spray with non stick spray (VERY important to cover it all)
6. Add olive oil and then all the seasonings to the fries.  Mix well with your hand! Get down and dirty with it!
7. Spread the fries all over the sheet in one layer, if you have more, you might need to prep 2 cookie sheets at once.

7. cook between 30-35 mins depending on how crispy you would like your fries.  Turning at least once to crisp different sides.
8. Serve with your dinner or eat as a snack!