Savvy Chef

Chocolate Chip Cookie Brownies

2011-10-14T17:02:00.000-07:00

This is what it looks like pre-baked

bake to puffy goodness :)

sliced and ready to go!

I hope you're ready for another easy brownie recipe, because here it comes! One day I figured brownies and cookies would be an awesome combination, so I started researching recipes. All the ones I found required baking brownies and then making a separate egg-less cookie down that gets spread on top after the brownies are baked. Sounds kind of weird...and time consuming. So I did my own experimenting and confirmed my hunch that this was super simple to do.

I took these bars to a dinner party and the reaction was "Brownies...AND cookies?!...Amazing!"

These are really dense, so a nice cup of milk is a great way to wash down them down!

Use your favorite brownie recipe and your favorite cookie dough recipe...or use a mix like I did!

Ingredients

-----------

-1 box brownie mix, prepared as directed

-1 pound chocolate chip cookie dough (feel free to use the refrigerated kind, I don't judge ;-))

To make

----------

-Preheat oven to 350 degrees.

-Prepare brownie mix and spread in 9x13 inch baking pan.

-Scoop tablespoons of cookie dough evenly all over the pan.

-Bake for 25-30 minutes, or until brownie seems set and cookies have puffed up slightly.

-Let cool and then slice into bars.

-Devour with a cup of cold milk :)

2011-10-02T11:03:00.000-07:00

I love anything pumpkin, especially desserts. Fall is my favorite season because of the breezy weather, beautiful colors on leaves, soup and hearty stews, and pumpkin!!!

I came across this recipe a while ago and have been waiting for an opportunity to try it. I must admit though, making these cupcakes was a really stressful experience. I started out with a recipe and quickly realized that I didn't have the accurate measurements for most of the ingredients. I measured out my brown sugar and didn't even have a 1/4 of what I needed, I was short on cocoa powder, the recipe called for too much butter (3 sticks in the batter!) and so forth, so I ditched the recipe and nervously did my own thing. My sister was "helping" by standing over my shoulder making comments like "This is really not your day" each time I discovered another lacking ingredient. There was even a supermarket run when I got to the frosting and discovered another shortage of supply on powered sugar. I ended up spending 4 active hours on these cupcakes, and the result was a lot of drama and a very messy kitchen.

Another result? DELICIOUS cupcakes!!! The moistness is indescribable, a credit that goes to the pumpkin. With the cocoa powder and the pumpkin the cupcakes don't taste completely like chocolate or pumpkin, and the spice from the pumpkin mixture means you don't have to add anymore on your own.

These shouldn't take you guys as long as it took me now that there is a recipe you can follow, just make sure you have enough of the ingredients :) These make a LOT of cupcakes, which I took as a great opportunity to share with friends, neighbors and teachers. Don't panic at the butter/oil/sugar content, if this recipe was cut into 1/3 (12 cupcakes) the quantities are very reasonable.

Frost the cupcakes before you are ready to serve them, and store the frosting in the refrigerator and the unfrosted cupcakes on your counter-top.

Yields 36 large cupcakes or 24 large and 48 mini cupcakes

Ingredients
-----------
-3 cups flour
-1/4 cup cocoa powder
-4 teaspoons baking powder
-2 teaspoons baking soda
-3/4 cup salted butter (1.5 sticks). If you don't have salted butter use unsalted + 1 teaspoon salt.
-3/4 cup vegetable oil
-4 cups sugar
-7 eggs
-2 squares semi-sweet baking chocolate
-4 teaspoons vanilla extract
-1 cup buttermilk
-2 1/4 cups canned pumpkin (pie filling)

Pumpkin-Cream Cheese Frosting
----------------------------------
-1/2 cup (1 stick) unsalted butter
-12 ounces (1 1/2 cups) cream cheese at room temperature
-4 cups confectioners sugar
-1 teaspoon vanilla extract
-3/4 cup canned pumpkin (pie filling)

To make cucpcakes:
----------------------
-Preheat oven to 350 degrees.
-Sift the flour, cocoa powder, baking powder and baking soda in a bowl and set aside.
-In a mixer, cream the butter and sugar until light and fluffy. Drizzle in the oil and continue mixing.
-Add the eggs one at a time until well incorporated in the batter.
-Melt the baking chocolate and stir it in, add the vanilla.
-Switch the mixer to its lowest setting and alternate adding the dry ingredients and the buttermilk in two separate batches. Mix until everything is well combined. Stir in the pumpkin.
-Line cupcake pans with baking cups and fill the cups about 3/4 full.
-Bake the large cupcakes 20-25 minutes (mine were perfect at 23 minutes) and the mini cupcakes for 13-18 minutes (Mine took about 16).

While the cupcakes are baking prepare the frosting.

To prepare frosting:
---------------------
-Use a mixer to cream the cream cheese and butter until perfectly smooth. Make sure you start off with room temperature cream cheese and butter so it does not get clumpy as you mix it.
-Switch the mixer to its lowest setting and the vanilla and pumpkin puree. If you over mix the frosting will be too runny. If that happens its ok, just place it in the freezer while the cupcakes bake and cool and it should be a little firmer when you are ready to frost.
-Once the cupcakes are cooled, frost them and sprinkle a dash of cinnamon on top of the frosting.
-DEVOUR and enjoy!!!

P.S. Happy Birthday Sarah and Kifah!!!

Buffalo Chicken Pizza

2011-09-19T15:21:00.000-07:00

This is my favorite pizza. Its saucy and spicy and just smack-your-lips delicious! I've borrowed all of the flavors of buffalo wings to top a delicious crust dusted with cornmeal. This is pizzeria style at its best!

Ingredients
------------
-1 lb pizza dough (see my recipe at: http://savvychef.blogspot.com/2008/11/pizza-dough.html#links)
-2 tablespoons cornmeal
-1 cup buffalo wing sauce
-2 cups shredded cheese
-1/2 pound cooked chicken breast, diced
-1 cup finely sliced celery
-1/2 cup finely chopped green onion
-1/2 cup blue cheese dressing (or ranch)

To make
----------
-Preheat oven to what is directed for cooking pizza dough. If you have a pizza stone, sprinkle cornmeal and lay rolled out dough on top of it. If your pizza pan has holes in it do not use the cornmeal.
-Layer the pizza with buffalo sauce, shredded cheese, chicken, celery and green onion.
-Bake for about 12 minutes or whatever is directed for your pizza dough.
-Remove pizza from oven and drizzle blue cheese dressing.
-Slice and serve. When I use a pizza stone I like to roll out the dough into a square and cut the slices into squares for more of a rustic style pizza.
-Enjoy :)

Sukseh (Nutella Cookies)

2011-09-02T15:11:00.000-07:00

If you've been to Syria chances are you've tried this dessert. I LOVE it. It took me a while to come up with this version. The traditional way to make it is with lots and lots of butter. The problem for me is I can eat a heavy dessert as long as I'm oblivious to exactly how much fat went into it, but if I've made it then I know how bad it is and I just feel guilty...

Not to say that this is a "healthy" dessert in any way because the butter got replaced with Nutella! When its Nutella though, you just can't resist :)

Makes 24 bars

Ingredients
------------

- 2 tablespoons butter
-1/2 cup milk chocolate chips
-2 tablespoons cocoa powder
-3 tablespoons powdered (confectioner) sugar
-2 tablespoons Nutella
-1/3 cup of milk
-2 1/2 cups roughly broken tea biscuit cookies

To make
----------
-Line a loaf pan with parchment paper or saran wrap, letting the paper extend over the edges to be folded over later.
-Melt the butter, chocolate chips, cocoa powder, powdered sugar, Nutella and milk in a medium sized saucepan on medium heat. Stir constantly to incorporate the ingredients and to melt the chocolate chips.
-Once the mixture has melted turn off the heat and add cookies. Mix until the mixture has coated the cookies but do not over mash them.
-Transfer the mixture into the lined loaf pan, patting it down to make sure it is evenly distributed. Fold the extended paper over the top of the dessert to cover the mixture and place in the freezer for 4 hours to set.
-Once set, remove from the freezer and take the paper lined dessert out of the loaf pan. Let thaw for 10 minutes and then slice into 8 pieces. Slice each piece into 3 to create bars.
-Enjoy :)

Pesto Gorgonzola and Pine Nut Flatbread

2011-08-25T14:04:00.000-07:00

My mom and I ordered a pizza with these toppings on it recently and we were wowed at the combination of the yummy flavors. So I did what I do best and I went home and made my own version :) Using flat bread instead of pizza dough worked better because its quicker and you can control how many you make instead of ending up with a huge pizza.

This is a bit of a refined pizza because Gorgonzola cheese has a strong flavor, as does the pesto. But if you like these ingredients then you will love them together!

You can easily alter the quantities of this recipe to make however many pieces you want.

Makes 1 flat bread

Ingredients
------------
-1 flat bread
-2 tablespoons pesto
-2 tablespoons toasted pine nuts
-2 tablespoons Gorgonzola cheese crumbles

To make
----------
-Spread the pesto evenly onto the flat bread. Sprinkle with pine nuts and Gorgonzola cheese.
-Toast in a toaster oven or a skillet until the cheese has melted and the flat bread has reached desired crispiness.
-Cut into 4 slices and serve
-Enjoy :)

Arugula Salad (Salatet Jarjeer/ Wild Rocket)

2011-08-09T11:23:00.000-07:00

I LOVE THIS SALAD. It's so crispy and tangy and refreshing. This is my staple daily salad that I make my family because my daughter really enjoys it and takes a second serving!

I copied this from various restaurants in Syria. It reminds me of summers with my family in the Middle East, which is partly why I like making it so often. The star of this salad is the sumac. Sumac is a small berry that gets dried and ground into a purple spice with a sour taste. I haven't seen this in chain grocery stores, but it is a standard spice in Middle Eastern markets. The rest of the salad is very simple, especially since the arugula is pre-washed, which makes it an ideal candidate for weeknight dinners.

Serves 4 adults

Ingredients
------------
-1 package arugula leaves
-2 large tomatoes, diced
-4 Persian cucumbers, diced
-2 tablespoons finely chopped red onion
-juice of 1 lemon

-2 tablespoons extra virgin olive oil
-1 heaping tablespoon sumac (purple colored spice found in Middle Eastern markets)
-salt to taste

Assembly
----------
-In a bowl combine the arugula, tomatoes, cucumbers and red onions. Top with lemon juice, olive oil, sumac and salt. Stir to combine and serve immediately to avoid wilting.
-Enjoy :)

Ramadan Chocolate Date Bars

2011-08-08T16:07:00.000-07:00

To the almost 2 billion Muslims out there, I wish you all a blessed Ramadan! This is the holy month where Muslims around the world abstain from food, drink, smoking and sexual relations from sunrise to sundown.

However, as soon as the sun sets, people get their grub on! I find this dessert a festive treat because the dates provide lots of energy after a long day of not eating.

I learned this delicious NO BAKE, dairy-free dessert from my mother in law. I'm not sure who she got the recipe from, but it is a cross between the Middle Eastern culture (dates) and the American culture (cereal)...however, the ground cardamom pushes it over to the Middle Eastern side ;-)

This freezes extremely well, just make sure to seal it tightly. I really enjoy making this and having it around because it is quick to put together for last minute guests, and it will last for quite a while in the refrigerator.

Dates are an excellent source of fiber and potassium, and their natural sugars give a boost of energy. This means you can enjoy them guilt free :)

Ingredients
------------
-3 tablespoons butter
-13 ounce baking dates (pitted and pureed)
-4 cups crushed Honey Bunches of Oats (or corn flakes) cereal
-1 teaspoon ground cardamom
-1/2 cup shredded coconut
-1 cup semi sweet chocolate chips
-1 teaspoon oil

Assembly
-----------
-Melt the butter in a saucepan and add pitted dates. Stir in crushed cereal and ground cardamom. Use your hands (I recommend wearing disposable gloves) and mash the mixture together until everything is well incorporated.
-Butter a 9x13 inch pan and then spread date mixture evenly into the pan. Smooth out the top with the palm of your hand, then sprinkle the coconut evenly over the date mixture.
-Melt chocolate and oil for 30 seconds, then stir until all the chocolate is melted. Spread over the date mixture and refrigerate until the chocolate has set, at least 30 minutes.
-Cut into 1/2 inch x 1 inch thick rows or any desired shape.
-Enjoy :)

Tomato Pomegranate Soup

2010-12-09T12:15:00.000-08:00

I was having a craving for soup AND pasta, so I decided to rummage around my pantry and fridge and see what I could come up with. The result was pretty good and passed the child taste test, which is a mark of a truly good recipe :)

I liked this soup because of the unique sour taste of the pomegranate molasses and pasta. Best of all, prep time is only 5 minutes and it comes together very fast! Feel free to substitute another small pasta in place of the penne, in fact I think next time I make it I will use elbow macaroni because the penne was a bit long and I cut them in half in my bowl.

Serves 4

Ingredients
------------
-1 tablespoon olive oil
-1 small white onion, chopped into thin strips
-1 large Italian squash, diced into small cubes
-1 cup small pasta (penne or elbow)
-1 can tomato paste
-6 cups broth (or 1 bouillon cube and water)
-2 tablespoons pomegranate molasses
-salt to taste
-1/4 cup diced fresh cilantro

To make
----------
-Heat olive oil on high heat in a pot and saute onions until semi soft, about 3-5 minutes.
-Add the water, pomegranate molasses, salt and tomato paste and stir until blended.
-When the mixture boils, add the pasta and squash. Cover and let soup simmer for 10-15 minutes or until pasta is cooked. If the pasta absorbs too much water, add a little more water and tomato paste.
-Stir in diced cilantro and enjoy :)

Cookies and Cream Brownies

2010-12-08T10:58:00.000-08:00

I made these recently for a Eid party I attended, and it got rave reviews. In fact, my husband's nephew said these are "brownies from heaven" and "I'm abdicating my throne as brownie king." This was actually a problematic comment because he makes the BEST brownies but decided to hand over the torch to me, so his mother asked me to post this recipe so he can make it on his own.

These are rich and fudgy, with a smooth frosting and crispy cookies. Don't be surprised if the plate is licked clean :) Since the base is a brownie mix, it takes all of 5 minutes to whip these together and throw in the oven!

Ingredients
-----------
-1 brownie mix, prepared as directed on box (9x13 pan size)
-4 cups crushed oreos (about 1/2 of a package)
-1/2 tub vanilla frosting (about 1 cup)
-1/2 tub chocolate frosting (about 1 cup)

To make
----------
-Prepare brownie mix as directed on package, and stir in 2 cups crushed oreos. Bake as directed (minimum baking time) and remove from oven to cool.
-Spread chocolate frosting evenly over cooled brownies. Spread vanilla frosting and sprinkle remaining 2 cups crushed oreos.
-Cut into 24 squares and serve.
-Enjoy :)

Sticky Balsamic Chicken

2010-12-06T16:23:00.000-08:00

This is one of Giada's recipes, but be warned: It tastes NOTHING like Italian. Having said that, it is "smack your lips and lick you fingers" GOOOOD! Everyone that tried it thought it was something Asian, and it does taste that way...

Giada makes this with chicken drummettes, but I'm not a fan of skin or bones so I replaced the drummettes with chicken thighs and it worked out so much better. I also added fresh basil on top, and it went great with the balsamic glaze.

The final look is just beautiful with the glistening sauce and the sesame seeds, and the nice green from the basil.

Serves 6

Ingredients

---------------

Sauce
-------
-1/2 cup balsamic vinegar
-1/2 cup honey
-1/2 cup brown sugar
-1/4 cup soy sauce
-5 sprigs of rosemary
-5 garlic cloves, cut in half

-2 pounds boneless skinless chicken thighs
-2 tablespoons toasted sesame seeds
-1/2 cup fresh minced basil

To make
----------
-Combine all the sauce ingredients in a large resealable bag. Shake until the honey and brown sugar are incorporated into the sauce. Add the chicken thighs, seal the bag and squeeze contents around until the chicken is well coated. Place in the refrigerator for 2 hours to marinade.
-Preheat oven to 450 degrees and line a baking sheet (13x18 inch) with foil. Remove chicken from the bag, lay on the foiled sheet and bake for 25-30 minutes, until chicken the sauce has caramelized on the chicken.
-Meanwhile, pour the marinade from the resealable bag into a small saucepan and bring the sauce to a boil. Reduce heat and simmer for 15 minutes until the sauce has reduced and thickened.
-Remove the cooked chicken from the oven and brush the sauce onto the chicken. Sprinkle with sesame seeds and basil.
-Enjoy :)

Chocoflan Cake

2010-12-03T16:14:00.000-08:00

This looks very nice on a serving platter. I was a bit hesitant the whole time I was making it, because this method of baking was a bit new to me, but if you follow the directions (as you should in baking, because it is all about the precision of the method) then you will be just fine. And extremely impressed with the results. The cake is SO moist and the flan has a smooth consistency that almost makes it like a cheesecake.

This is one of those desserts that when you present to your guests they won't be able to help but exclaim "WOOOW!!!" Feel free to soak up the praise as you smile to yourself because you know how simple it was to prepare :)

This cake is kind of like doing a science project because as the mixtures bake, the flan and cake mix will switch places...meaning, when you layer the cake in the pan, the cake mixture goes first and then the flan is laddled on top. After it finishes baking (because of the water bath pulling the denser mixture to the bottom) the flan and cake will switch and the flan will end up on the bottom and the cake will be on top.

Interestingly, this dessert is found both in Hispanic and Middle Eastern cultures, so take your pick for who you'd like to give credit for it!

Makes 16 servings

Ingredients
------------
-1/2 cup of caramel sauce

Cake:

-chocolate cake mix

-3 eggs
-1 cup water

-1/3 cup oil

-1/2 cup sour cream

Custard:
-1 can evaporated milk
-8 ounces cream cheese, softenend
-1 cup sugar
- 1 teaspoon vanilla
-4 eggs

Assembly
-----------
-Preheat the oven to 375 degrees.
-Spray a bundt pan with non-stick cooking spray and pour the caramel sauce on the bottom of the pan.
--In a bowl, mix the cake mix, water, 3 eggs, oil and sour cream until well blended.
-In a blender, combine the cream cheese, 4 eggs, evaporated milk, sugar and vanilla. Mix until well blended.
-Pour the cake mix on top of the caramel sauce into the bundt pan. Carefully laddle the milk and egg mixture on top. Spray a piece of foil with non-stick cooking spray and cover the bundt pan. This is important to to do so the cake mix and flan do not stick to the foil as they bake.
-Fill a round cake pan with water and place the bundt pan into the water mixture. This creates a water bath to help the cake and flan bake properly. The water must come up about halfway to the bundt pan.
-Bake the cake in the water bath for 1 hour and 20 minutes to 1 1/2 hours. Remove when a fork comes out clean from the center.
-Cool the cake and then place in the refrigerator for 2 hours. Remove from fridge and flip onto a serving dish.
-Enjoy :)

Mushroom Chicken and Rice

2010-12-02T12:51:00.000-08:00

The unique blend of spices are what make this dish. It's a hearty rice mixture that comes together in one pot, so clean up is a breeze! The toasted nuts on top add a delightful crunch, they're my favorite part :)

Ingredients
-----------
-3 tablespoons olive oil
-1 white onion, diced into small cubes
-2 cups fresh mushrooms, diced
-2 cups cooked chicken (shredded or cubed chicken breast)
-1 1/2 cups calrose rice (soaked in water for 2 hours)
-2 cups chicken broth
-salt and pepper to taste
-1 heaping tablespoon ground cardamom
-1 teaspoon ground cinnamon
-1 teaspoon ground coriander

-1/2 cup toasted sliced almonds

To make
---------
-Heat olive oil in a pot on high heat and cook onions until they are browned. Add mushrooms, ground cardamom, cinnamon, pepper and coriander and cook an additional few minutes.
-Drain rice in a colander and wash with cold water to remove the starches. Add to the pot and saute for several minutes until half cooked. Add cooked chicken and chicken broth, reduce heat to low, place lid on pot and cook for 15-20 minutes (I usually cook for 18).
-Uncover and mix rice lightly, then cover and let sit for another 15 minutes.
-To serve, place rice on platter and sprinkle nuts on top. Serve with plain yogurt.
-Enjoy :)

Upside Down Pineapple Cakes

2010-11-30T12:26:00.000-08:00

I've been wanting to make mini upside down pineapple cakes for a while, but I haven't been able to find the mini bundt pan anywhere! Luckily, a dear friend found and bought it for me as a gift, and this was the first recipe I wanted to try out.

Typical pineapple cakes don't have the poppy seed and coconut, but you guys know me...I can't stick to traditional recipes :) I love the way this turned out because they're SO cute and pretty to serve, plus they're incredibly moist and flavorful.

If you don't have the 12 mini bundt pan, you can use a 9x13 inch cake pan or the 6 serving 1-cup bundt pan.

Makes 24 mini bundt cakes or 1 large cake.

Ingredients
------------
Topping:
-20 ounce can chopped pinapple (drain and reserve juice)
-2 tablespoons butter
-1/2 cup brown sugar

Cake:
-18.25 ounce yellow cake mix
-1 1/4 cup pineapple juice (from the reserved juice)
-1/3 cup vegetable oil
-3 eggs
-1/2 teaspoon almond extract (or vanilla)
-1/4 cup poppy seeds
-1/2 cup shredded coconut

To make:
----------
-Pre-heat oven to 325 degrees.
-Puree the drained pineapple in a food processor until finely chopped. Combine with butter and brown sugar and cook on medium heat for about ten minutes until the mixture is slightly browned. Spread about 1 tablespoon of pineapple mixture into the bottom of each bundt pan.
-Combine the cake ingredients and blend with a mixer for 2 minutes. Divide evenly among the bundt pans.
-Bake for 18-20 minutes or until fork comes out clean. Allow to cool for 30 minutes then lay a piece of parchment paper on top of the pan and flip onto a large sheet pan. Leave the pan flipped over for 1 hour before removing to insure that the pineapple topping comes off the pan.
-Enjoy :)

Caramel and Chocolate Chip Cookie Bars

2010-11-29T13:39:00.000-08:00

I've been baking a lot of desserts lately, and these bars still reign up there as one of the best things I make. Consider yourselves lucky to get this recipe, its easy and delicious, which makes it super special :)

These cookie bars are LOADED with goodness. Caramel, coconut, chocolate chips, walnuts......mmmmmmmmMMM. They are rich and gooey, and a little bit goes a long way, but since they have walnuts they are semi-healthy ;)

Makes 16 squares

Ingredients
------------
-18 ounce package refrigerated cookie dough (about 2.5 cups)
-1 cup quick-cook oats
-dash of salt
-5 tablespoons flour
-2/3 cup caramel sauce
-1 teaspoon vanilla
-3/4 cup of chopped walnuts
-3/4 cup white chocolate chips
-1/2 cup toasted shredded coconut

To make:
----------

-Preheat oven to 350 degrees. In a large bowl, break up cookie dough. Add oats and salt, mixing until well blended. Reserve 1/2 cup of the mixture and press the rest into a 9 inch baking pan. Bake 10-12 minutes, until dough puffs up and appears dry.
-In a small bowl, combine flour, caramel sauce and vanilla. Stir until mixture is combined.
-Remove pan from oven and sprinkle walnuts, white chocolate chips and shredded coconut.
-Drizzle caramel mixture evenly over the toppings, then crumble reserved cookie dough.
-Bake an additional 20-25 minutes or until golden brown.
-Remove from oven and run knife around the edges of pan. Cool completely. It is even better to place in the refrigerator for a couple of hours.
-Cut into squares and enjoy :)

*Note: This will take its shape after cooling completely, otherwise it will appear to be too soft. Don't over bake otherwise it will harden.

Thai Shrimp Curry

2010-06-14T17:24:00.000-07:00

Just thinking of this recipe makes me hungry! It's so satisfying because of the creamy coconut milk and the earthy flavor of the curry spices. If using shrimp, this only takes about 10-15 minutes to cook up!

I made this up just thinking of what would taste good and combining my version of several different curries from various Thai restaurants. I like to make this with chicken too. Leftovers taste REALLY yummy because the flavors set in the sauce longer.

Serves 4.

Ingredients
-----------
-1 tablespoon sesame oil
-1 pound medium shrimp (peeled and de-veined, you can use frozen but make sure to defrost)
-1 inch fresh ginger, peeled and pureed in food processor
-3 garlic cloves, peeled and pureed in food processor
-1/2 teaspoon red pepper flakes
-1 cup green onions, chopped into 1 inch pieces
-1 red pepper, julienned
-1 can coconut milk (I used the light version)
-1 tablespoon chunky peanut butter
-salt to taste
-8 ounce can bamboo shoots
-1/2 cup diced cilantro
-1/4 cup diced basil

Assembly
----------
-Heat sesame oil in large pot and add shrimp, ginger, garlic and red pepper flakes. Saute until shrimp is cooked (if using pre-cooked frozen shrimp, just stir for a minute). Remove shrimp from heat into a serving dish.
-Add green onions and red bell pepper to the pot and saute until cooked, stirring frequently.
-Stir in coconut milk, peanut butter and bamboo shoots. Simmer sauce for a few minutes, then add shrimp back into the pot. Season with salt to taste.
-Prior to serving, stir in cilantro and basil, then serve with white rice.
-Enjoy :)

Banana Nut Bread

2010-05-18T11:47:00.000-07:00

Sooo....some of you may remember when I claimed this was the BEST banana bread recipe ever and to not bother trying another one...well, I've changed my mind :) That one is definitely good, but THIS is in another league! I played around a bit with the old recipe and came up with an improved version. Less oil and sugar, all banana and more of the moistness and texture that I loved from the first recipe.

Makes 16 servings.

Ingredients

------------

-2 eggs

-1/2 cup of sugar

-1/3 cup of oil

-4 medium sized bananas, mashed (about 2 cups)

-2 teaspoons pumpkin butter (found in the jam section)

-1 1/2 teaspoons vanilla

-1 2/3 cup flour

-1 teaspoon baking soda

-1 1/2 teaspoons pumpkin spice (or cinnamon)

-1/2 teaspoon salt

-1 cup walnuts

Assembly

-----------

-Preheat oven to 350 degrees and spread walnuts on a baking sheet. Toast for 8-10 minutes, then chop roughly.

-Whisk sugar and eggs until light and fluffy, for about 5 minutes. Drizzle in oil as you continue whisking. Add bananas, pumpkin butter and vanilla.

-In a separate bowl, sift the flour, baking soda, pumpkin spice and salt. Stir dry ingredients into the egg mixture. Stir just until combined, do not overmix.

-Spray a bundt pan OR 2 loaf pans with cooking spray and spread toasted walnuts onto the bottom of the bundt pan. Pour the batter over the walnuts. Bake for 44-50 minutes for bundt pan (baking time will be around 30-35 minutes for 2 loaf pans) or until center of cake is set.

-Slice and serve!

Oatmeal Cranberry White Chocolate Cookies

2010-05-12T20:51:00.000-07:00

I just finished making these and HAD to share them with you guys right away! They're that good...and simple! I spent the better half of the morning searching for oatmeal cookies, but everything called for 1 stick+ of butter, and thats just not my style. I finally found a low fat oatmeal cookie recipe and then discovered that I only had 1/2 cup of oats :-/

So to improvise and satisfy my oatmeal cookie craving, I came up with these :) Feel free to add your own mix-ins. Macadamia nuts would go great in these cookies...

Makes 26 cookies

Ingredients
------------
-1 box yellow cake mix
-1/2-2/3 cup of oats
-2 eggs
-1/2 cup of vegetable oil
-1/2 cup of shredded coconut (go for the unsweetened)
-1/2 cup of white chocolate chips
-1/2 cup of dried cranberries (I used orange flavored)

Directions
-----------
-Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
-Mix cake mix, oats, eggs and oil until combined. Add coconut, chocolate chips and cranberries.
-Scoop into balls using a 1 tablespoon measuring spoon. Arrange 13 cookies per sheet and bake 8-11 minutes.
-Cool and enjoy!

Egg-less Tiramisu

2010-05-10T08:55:00.000-07:00

I've got nothing against eggs (in fact, I love eating them), but something about using half a carton of raw eggs in a dessert is really grossing me out. Which was a big issue when I started craving tiramisu. My friend Lubna makes an AMAZING homemade tiramisu, so we colaborated on substitutions for the egg. After a lot of research we decided that replacing the eggs with vanilla pudding should achieve the same custard-like texture as the eggs. I gave it a try and was quite pleased with the results!

Just to clarify, this is not completely egg free, since the lady fingers have eggs. The recipe is free of RAW eggs.

Serves 6.

Ingredients
-----------
-1 package lady fingers (you will need 28 total)
-1 1/2 cups strongly brewed coffee, cooled and mixed with 2 tablespoons sugar (I used hazelnut flavored, and the subtle taste really added depth to the tiramisu).
-1 tablespoon coco powder (for garnish)

Mascarpone Cream Filling

--------------------------------------

--3/4 cup heavy whipping cream

-4 ounces mascarpone cheese (1/2 of the 8 ounce package, about 1/2 a cup)

-3/4 cup vanilla pudding

-1 teaspoon vanilla extract

Assembly

---------------

-Place heavy whipping cream in a bowl and freeze for 5 minutes. Remove from freezer and whisk with an electric mixer for a few minutes until the cream forms stiff peaks. In a separate bowl, mix together mascarpone cheese, pudding and vanilla until well blended. Stir in the whipped cream.
-Soak each lady finger in coffee and place in an 8x8 inch baking dish. Place 7 lady finger side by side in two rows on the bottom layer of the baking dish. Spoon half of the mascarpone filling over the lady fingers. Repeat the soaking process of the remaining lady fingers and arrange a second layer over the mascarpone cream. Spread the rest of the mascarpone cream and sprinkle with coco powder.
-Cover and refrigerate over night. Because of the coffee and cream, the longer this soaks the better it will taste.
-Enjoy and leave a comment :)

Caprese and Meatball Orecchiette Pasta

2010-04-09T16:46:00.000-07:00

The name of this pasta is SO difficult to pronounce: "oh-reck-ee-et-tay." It means "little ears" in Italian, which I thought was cute :) I was intrigued to make it because everything that goes into it is small and round, which sounded so adorable. I didn't realize that I would set out on a year long search in order to find this pasta. Funny how when I didn't have an interest in using it, I always saw it at the markets, but when I sought it out, suddenly it disappeared. If it is difficult to locate where you live, please be more mature than I was and replace it for pasta shells or bow-tie pasta :)

I love anything well seasoned and with plenty of sauce, two things this recipe does not include. However, it is --much to my surprise-- still very tasty because of the freshness of the ingredients and the enjoyable flavors of the fresh mozzarella and basil. It would have been a shame to disguise their flavor with a sauce. The meatballs provide a lot of flavor, so take care to season them well. The chicken broth is also well seasoned and adds a bit of salt, so be careful not to over salt this.

This is loosely based on a Giada recipe and it serves 4 adults.

Ingredients
------------
-1 1/2cups boccini, halved (mini sized fresh mozzarella balls)
-I 1/2 cups grape or cherry tomatoes, halved (I used half yellow and half red tomatoes)
-1 pound orecchiette pasta (or shell shaped pasta)
-1 pound meatballs (ready or homemade)
-2 cups chicken broth
-1 teaspoon red pepper flakes (optional)
-3/4 cup fresh basil, chopped
-1/2 cup fresh parmesan shavings

Assembly
----------
-Boil the pasta according to package instructions, al dente.
-Prepare the meatballs. A tip for cooking these is to bake them in the oven instead of in batches over the stove. Although I haven't included these ingredients above, I make my meatballs using 1 pound ground beef and throw random things in like marinara sauce, pesto and crushed red pepper.
-Simmer the cooked meatballs with the tomatoes, red pepper flakes and chicken broth for 10-15 minutes, or until the sauce has reduced to half.
-Toss the meatballs, tomatoes and sauce with the pasta, fresh mozzarella and basil. Serve hot with parmesan shavings on top.
-Enjoy and leave a comment :)

Greek Pizza

2010-04-06T09:16:00.000-07:00

This is a total copy-cat recipe from the California Pizza Kitchen (CPK) restaurant. It really wasn't too hard to copy because all the ingredients were layered in plain sight to be seen...and eaten. Using fresh vegetables and baking it to the right temperature (cooked crust but not soggy cooked cucumbers) is what makes this pizza fresh and crispy. Imagine eating a yummy Greek salad on a warm crust...and that's the pizza!

I've made this several times. In the pictures I'm posting, it was the first try and I made it (as the restaurant does, with chicken) and I layered the yogurt sauce like a traditional sauce for pizza: after the crust and before the pizza. When it cooked, I wasn't too happy with the warm yogurt, so the next time I made it I drizzled the sauce on top after the pizza was cooked and it tasted more like CPK's. I also made it without chicken (you can add avocado instead) and I personally liked it more that way...

This is really easy to make because the crust is the refrigerated kind and all that its left is some chopping of veggies!

Easily serves 6.

Ingredients
------------
-1 refrigerated pizza crust (I used Pillsbury)
-1 cup mozerella cheese
-1 large tomato (or 2 medium ones) chopped
-3 Persian cucumbers, chopped
-1/2 red onion, finely chopped
-1 cup kalamata olives, chopped
-1/2 cup pepperchinis, rinsed
-1 cup feta cheese
-1 cup cooked and cubed chicken breast pieces (optional)
-1 cup diced avocado (optional)

Sauce
-------
-1 1/2 cups yogurt
-1 tablespoon dried oregano
-1 tablespoon dried dill
-salt to taste

Assembly
----------
-Bake the pizza crust according to package instructions. Remove from oven and sprinkle with cheese.
-While crust is still hot, layer all other ingredients and return to oven for 5 minutes.
-Remove from oven and drizzle sauce over the pizza and serve. This tastes good hot or cold.
-Enjoy and leave a comment :)

Guacamole

2010-03-22T18:49:00.000-07:00

Holy mole, its time for some guacamole! :) There are a million and one ways to make an avocado dip, and most of them are good. I've found that there are a couple key ingredients that need to be part of the mix for a superb guacamole.

1. Ripe, GREEN avocados. If the avocado isn't ripe enough, it won't mash easily and you won't have a smooth consistency. Ripe avocados are soft to the touch.
2. Garlic or onions (red or green). These ingredients add a spice to the guacamole and make it so tasty.
3. The use of cilantro. If its in there, the dip is going to taste better. Guaranteed!

Serves 1 or 2.

Ingredients
------------
-1 large avocado, peeled and mashed.
-1 green onion, finely chopped (green and white tips)
-2 tablespoons minced cilantro
-juice from 1/2 squeezed lemon
-salt and pepper to taste

Assembly
-----------
-Mix all the ingredients together and serve with tortilla chips!

Peanut Butter and Fig Jam Crackers

2010-03-17T14:05:00.000-07:00

This is a really yummy snack. Its kind of a more presentable version of a pb&j sandwich. The fig jam is what adds the classy touch. I'm sure it will taste good with other jams, but seek out the real stuff!

It takes all of 30 seconds to make, with no heating or cooking required. My daughter LOVES when I make this and we enjoy it as a quick snack or dessert. Its also great to serve as an impromptu appetizer for guests.

Makes 2 crackers

Ingredients
------------
-1 stick graham cracker (4 squares connected), broken in half
-1 teaspoon peanut butter (I like using the chunky kind for texture)
-1 teaspoon fig jam (This is the kind I buy, AMAZING.http://www.madeincalifornia.net/mm5/merchant.mvc?Screen=PROD&Product_Code=MFC004&Store_Code=MIC&Category_Code=sugarfree0)

Assembly
-----------
-Spread peanut butter and then fig jam onto graham cracker.
-Enjoy!

Mini Fruit Tarts

2009-12-31T11:56:00.000-08:00

This recipe has two HUGE shortcuts...but not on flavor! I love homemade tart (not store bought, eww...) but I don't love slaving away in the kitchen to make it. One day I put this together and it was so good that I've dubbed it my mini tartlet recipe!

These taste best when eaten the day they are made, otherwise the cookie gets really soft. Bake the cookies so that they are more crispy than soft.

Makes 24 tarts.

Ingredients
------------
-1 package break and bake sugar cookies (24 pieces)
-1/2 package vanilla pudding
-1 cup milk
-Optional: 1 teaspoon lemon or orange zest
-5 kiwis, peeled and cut into rounds (5 slices per kiwi)
-2 cups strawberries (stems removed and cut into slices)
-optional: chocolate chips for melting (I used semi-sweet and white chocolate)

Assembly
----------
-Arrange cookies on baking sheet and bake to package instructions. (Congratulations, you've just made the crust of your tarts)
-Mix pudding mix and milk according to package instructions. Stir in optional lemon or orange zest and place in refrigerator to set. (That's your custard!)
-Once cookies have cooled, flip them upside down. This gives a slight elevation to the cookie and allows for more surface space.
-Spread 1 tablespoon of pudding onto each cookie. Place one slice of kiwi and one sliver of strawberry on each cookie.
-Optional: Melt chocolate and drizzle over tarts.
-Serve and indulge!

Butternut Squash Salad

2009-12-15T13:28:00.000-08:00

This recipe is very appropriate for the fall (I know its technically winter, but the weather in California has been bipolar lately) and the colors are just BEAUTIFUL! Red, green, orange, white...so festive. The vinaigrette and butternut squash are served warm, and they slightly wilt the arugula and make everything taste so good.

Serves 6.

Ingredients

------------

-2 cups peeled and cubed butternut squash

-1 tablespoon honey or maple syrup

-2 tablespoons olive oil

-salt and pepper to taste

-4 cups loosely packed arugula

-1/4 cup dried cranberries

-1/3 cup shredded Parmesan cheese

-1 avocado, peeled and cut into cubes

-1/3 cup toasted almonds or walnuts

Dressing

---------

-3/4 cup apple cider or apple juice

-2 teaspoons apple cider vinegar

-2 tablespoons diced shallots

-1/3 cup oil

-2 tablespoons dijon mustard

-salt and pepper

Assembly

-----------

-Preheat oven to 375 degrees. Spread nuts on a baking pan and toast for 8-10 minutes. Chop coarsely.

-Toss butternut squash with olive oil, honey, salt and pepper and bake for 25 minutes or until roasted. Add the cranberries during the last 5 minutes of baking.

-While the squash is roasting, heat the apple cider, vinegar and shallots over medium heat until the mixture is reduced to 1/2 a cup. Turn off the heat and whisk in oil, dijon nustard, salt and pepper.

-Toss the arugula with the dressing, and layer the butternut squash and cranberry mixture, avocado, toasted nuts and Parmesan cheese.

-Serve warm or cold and enjoy :)

Olive and Garlic Cheese Dip

2009-12-15T13:16:00.000-08:00

I made this as a spur of the moment appetizer for some guests, and it was a hit! Everyone loved it and I was surprised at how quickly it came together. It's ready in less than 5 minutes!

Ingredients
-----------
-8 ounce package cream cheese
-1 cup ricotta cheese
-1 1/2 cups green olives with pimento
-4 peeled garlic cloves
-a couple splashes of hot sauce
-1 cup toasted walnuts, chopped

Assembly
-----------
-Toast the chopped walnuts in a skillet or oven until lightly browned.
-In a food processor, puree the garlic cloves, then add the olives, cream cheese, ricotta and hot sauce. Pulse until combined.
-Transfer dip into a serving bowl and garnish with toasted nuts. Serve with tortilla chips, crackers, veggies or baguette slices.

Soups!

2009-12-12T16:22:00.000-08:00

To my fellow chefs,

I know its been a while, and I haven't forgotten about you guys! I promise a bunch of yummy recipes are coming your way soon.

Its raining here, and this type of weather always gets me craving soup. To keep your creative juices flowing, check out my favorite soup recipes:

Tortilla soup...receives RAVE reviews every time!

Chicken Gnocchi soup...it made this blog famous on Google!

Enjoy :)

Hearty and Healthy Chicken Pot Pie

2009-11-17T09:29:00.000-08:00

YUM. I loved this! Probably because I love chicken pot pie in general...but I must say, I've tasted my fair share of not-so tasty ones. Once I ordered this in a restaurant and the middle of it was FROZEN. That was the last time I ever did that...

Anyway! This version is delicious...and healthy! Not a drop of butter! So go ahead, indulge :)

The crust is not flaky like traditional pie crusts. Flakiness comes from cold butter in the dough, which I didn't use. This crust is more like a biscuit or muffin batter. It tastes good with the sauce of the chicken and vegetables because it absorbs the flavor...

Ingredients
------------
-1 pound chicken breast, diced into small cubes
-1 tablespoon olive oil
-1 cup chopped carrots
-1 cup chopped celery
-1 cup chopped mushrooms
-3/4 cup frozen peas
-1 tablespoon dijon mustard
-1 tablespoon Italian seasoning
-1 tablespoon dried dill
-garlic salt and pepper to taste
-1 tablespoon flour
-1 1/2 cups milk

Crust
------
-1 cup Heart Smart Bisquick mix
-1/2 cup milk
-1 egg

Assembly
-----------
-Heat olive oilk in a pot and add chicken pieces. Cook for 2 minutes and add carrots, celery and mushrooms. Add the Italian seasoning, dill, garlic salt and pepper, and dijon mustard. Cook for 5 minutes or until chicken is almost cooked through.
-Mix the milk slowly into the flour while whisking constantly. Once the flour has dissolved, stir into into the chicken and vegetable mixture. Add the frozen peas. Mix and simmer on low for a couple minutes.
-In a separete bowl, mix the Bisquick mix with the egg and milk until well blended.
-Pour the chicken mixture into a pie dish. Spread the Bisquick mixture on top and bake for 20-25 minutes at 400 degrees.
-Serve and savor each hearty bite!

Pumpkin Banana Nut Bread

2009-11-11T16:35:00.000-08:00

I promise, this is the BEST banana bread recipe you will EVER try. That's a pretty confident claim, and if I wasn't so in love with this cake I'd never say/write it!

My husband and my daughter both love the banana bread from Starbucks, so I made it my mission in life to make a better version at home.

Requirements:
1. MOIST, MOIST MOIST.
2. A manageable amount of fat, so I wouldn't feel guilty with each bite.
3. Easy ingredients I already had

You can either make this completely a banana bread or pumpkin bread by leaving out one or the other and substituting the difference. So either 3 cups banana or 3 cups pumpkin.

So here it goes! As the picture says....Have your cake and eat it too!

Makes 16 servings.

Ingredients
------------
-2 eggs
-1 cup + 2 tablespoons sugar
-1/2 cup of oil
-3 medium sized bananas, mashed (about 2 cups)
-1 cup pumpkin puree
-2 tablespoons sour cream or Middle Eastern labneh
-1 1/2 teaspoons vanilla

-1 2/3 cup flour
-1 teaspoon baking soda
-1 1/2 teaspoons pumpkin spice (or cinnamon)
-1/2 teaspoon salt

-1 cup walnuts

Assembly
-----------
-Preheat oven to 350 degrees and spread walnuts on a baking sheet. Toast for 8-10 minutes, then chop roughly.
-Whisk sugar and eggs until light and fluffy, for about 10 minutes. Drizzle in oil as you continue whisking. Add bananas, pumpkin, sour cream and vanilla.
-In a separate bowl, sift the flour, baking soda, pumpkin spice and salt. Stir dry ingredients into the egg mixture. Stir just until combined, do not overmix. Add toasted walnuts.
-Spray a bundt pan OR 2 loaf pans with cooking spray and spread mixture into pans. Bake for 44-50 minutes for bundt pan (baking time will be around 30-35 minutes for 2 loaf pans) or until center of cake is set.
-Slice and serve!

Chicken and Mushrooms in Puff Pastry

2009-11-07T09:26:00.000-08:00

Consider yourselves lucky. I'm giving you guys a famous family recipe.

My mom is notorious for these pastries. She's been making them for about 25 years and everyone still loves and requests them. My mom (who is actually a MUCH better cook than I am) came up with this in Saudi Arabia, and always easily found the ingredients for this dish in the various countries she has lived...so hopefully my 'out of US' readers won't have a hard time with this.

I decided to give this dish a try the other day and it tasted EXACTLY the way it does whenever my mom makes it. My family will vouch for that ;-)

Makes 24 pieces

Ingredients
-----------
-1 rotisserie chicken, skin removed and shredded
-1 large onion, diced
-2 1/2 cups fresh sliced mushrooms
-2 tablespoons oregano
-1 1/2 teaspoons ground cardamon
-salt and pepper to taste
-1 package puff pastry sheets (2 rolls)
-2 cups shredded mozzerella cheese

Assembly
----------
-Heat a large pot and add the chicken, onions and mushrooms. Cook for 10 minutes until the onions and mushrooms wilt. Add the oregano, ground cardamon and salt and pepper. Turn off heat and allow mixture to cool.
-Lay 1 sheet of puff pastry in a large 13x19 baking sheet. Spread chicken mixture on top and sprinkle shredded cheese. Top with second sheet of puff pastry. Carefully cut into squares, 6 slices on the longer side of the pan and 4 slices on the shorter end of the pan for a total of 24 pieces.
-Place baking sheet on the lowest rack in your oven and bake for about 30-35 minutes at 475 degrees.
-Slice and serve!

Orange Hazelnut Biscotti with Drizzled Chocolate

2009-10-29T15:10:00.000-07:00

This is a spin off of the White Chocolate Lemon Biscotti! Same recipe but I switched out the white chocolate for semisweet, the pecans for hazelnuts, and the lemon zest for orange zest.

Both versions are amazing!

To see the full recipe, click here!

White Chocolate Lemon Biscotti

2009-10-23T13:55:00.000-07:00

Sooooooooooooooooooooo GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD. Need I say more?

Probably not, but I will anyway, lol. My mom found this recipe and asked me to make it. A week or so later, we were sitting around and I looked it up, turns out it is Giada's recipe from the Food Network. I read through the ingredients and felt it was simple enough, but I skimmed through it really quickly looking for the butter content. That is my deal breaker for dessert. Too much butter and I'm out. MUCH to my surprise, I didn't find butter listed as an ingredient. So I scanned through again, this time looking for oil...and...nothing! I read some of the reviews and discovered ::SHOCK:: that this DESSERT did not include oil or butter. I was sold.

We bought the ingredients and got to work. As everyone in the family started arriving home from work, they individually commented that it "smelled like a bakery" in the house. The smell of the baking vanilla and lemon zest was so heart warming!

Although butter-free, this doesn't lack any flavor or moistness, because biscotti is made to be crispy anyway. Since I am handicapped when it comes to following recipes, I tweaked the recipe a bit. I decreased the baking time, added vanilla, switched out almonds for pecans, and used more white chocolate. Other than that, I've gotta hand it to Giada on this one...easy...tasty...healthy!

The most annoying part of this recipe is zesting the lemon. It was fun to do because it brought the whole family into the kitchen. Little kids can easily help make this by creaming the sugar and eggs and helping shape the biscotti logs.

Biscotti is an Italian cookie that means "twice baked." People all over the world enjoy these cookies with tea, coffee, or just by themselves! They are baked to be crispy so they soften when dipped into a hot beverage.

Yields about 20 pieces of biscotti

Ingredients
------------
-3 eggs
-1 cup sugar
-1 teaspoon vanilla
-3 tablespoons lemon zest (you can use orange zest instead)
-2 cups flour
-3/4 cup cornmeal
-1 teaspoon salt
-1 1/2 teaspoons baking powder
-3/4 cup chopped nuts (almonds, pecans or walnuts work best)
- 1 1/2 cups white chocolate
-1 tablespoon oil

To make
----------
-Preheat the oven to 325 degrees. Cream together the eggs and sugar using an electric mixer for about 3 minutes. The mixture will be creamy and a pale white. Stir in vanilla and lemon zest.
-In a seperate bowl, mix together the flour, cornmeal, salt and baking powder. Transfer the flour mixture into the egg mixture and stir just until moistened. Stir in nuts. The mixture will be slightly sticky. Let the mixture set for 5 minutes.
-Line a baking sheet with parchment paper and shape the dough into 2 logs, about 9 inches long and 3 inches wide each. Bake in the oven for 35 minutes. Remove from oven and using a serrated knife, slice the logs diagonally. Each log should produce about 10 pieces each. Lay the cut biscotti cut side up and bake for another 20 minutes. Remove from oven and allow biscotti to cool.
-Mix white chocolate with oil and melt for 30 seconds in the microwave. Stir and return to microwave for another 20 seconds. Drizzle or dip biscotti into the chocolate and place in refrigerator to harden.
-Serve with coffee or tea!

Cucumber Yogurt Sauce

2009-10-21T22:04:00.000-07:00

In my Syrian household, this yogurt is a MUST with the puff pastry pies stuffed with meat and rice! It also goes well as a healthy dip for veggies! It's soo easy to make (duh, its on this blog ;P) and it adds a great flavor to anything you pair it with!

Serves about 4 people

Ingredients

------------

-1 cup fat free yogurt

-3/4 cup shredded or finely chopped cucumber

-1 garlic clove, crushed

-1 1/2 tablespoons dried mint, crushed

-salt to taste

Assembly

----------

-Mix all the ingredients together and serve with "ouzi!"

Puff Pastry Pies Stuffed with Meat and Rice

2009-10-21T09:23:00.000-07:00

Some requests have come in for more Middle Eastern dishes. I LOVE to hear from the readers, thank you for your comments! Please always feel free to post on the blog or email me directly at ChefSavvy@gmail.com!

Here's another classic Syrian dish, called "ouzi" in Arabic. It is carbohydrate heaven! Puff pastry stuffed with rice! This is paired with a cucumber yogurt sauce and the combination is dynamic! It is very common to eat the rice without filling it in a puff pastry, so feel free to do so. A great idea is to make extra of the rice and eat it as a rice meal one night and then fill into pies for another evening. Wrapped in puff pastry, these freeze very well and are ready to bake right from the freezer.

To prepare vegetarian style leave out the meat and include the carrots.

These make 20 mini pies

Ingredients

------------

-1 pound ground beef (80% lean)

-1 teaspoon allspice

-salt to taste

-2 cups calrose rice, soaked in water for 2 hours

-2 1/2 cups boiling water

-1 -1 1/2 cup peas

-optional: 1/2-3/4 cup finely diced carrots (the size of the peas)

-10 puff pastry squares

Assembly

----------

-In a large pot, brown ground beef and carrots with allspice and salt. Rinse soaked rice and add to ground beef. If using fresh carrots, add them now. Cook for two minutes while stirring frequently. Add 2 1/2 cups boiling water and peas. Once mixture comes to a boil, reduce heat to low, cover rice and simmer for 18-20 minutes. Do not uncover rice during the 18 minutes of cooking time. After the time is up, turn off heat, uncover, stir rice, replace lid and let set for another 15 minutes. Uncover and let the rice cool.

-Preheat oven to 375. Using a rolling pin, extend the dough by 1/4 inch on each side. Cut each puff pastry square in half. Take an individual ramekin and press dough into the cup, letting the pastry extend out. Fill with 1/4-1/2 cup of rice and fold over the edges of the crust, pressing lightly to seal. Flip over onto a baking sheet. Repeat this process until the rice and dough are finished.

-Bake at 375 degrees for about 20 minutes, or until the crust is golden and flaky. Serve with yogurt.

Grilled Vegetables

2009-10-19T18:04:00.000-07:00

I dedicate this recipe to Azza, my pregnant bff who craved this dish from across the country :)

Everything about this dish is wonderful! The flavors are robust, the assortment is colorful, it is healthy, low fat, easy to prepare...the list goes on and on!

I ALWAYS serve up a dish of these at a BBQ, and it really is a nice side dish to accompany all the meat/poultry options. BBQ events are supposed to be fun and relaxing with minimal prep work, and these veggies are no exception! For an even easier version than outdoor grilling, I use my George Foreman grill and they taste just the same as outdoor grilled veggies.

Sometimes I toss all the ingredients together and grill them all at once, but in this picture I grilled each vegetable separate and arranged them as such on the serving dish.

TOTALLY experiment with the vegetables. Everytime I make these veggies the ingredients will differ. I like to add artichoke hearts, fresh bell peppers, corn bits, asparagus...whatever chunky vegetable I have! I would be interested to find out how pumpkin would taste...maybe I'll try it and update you guys :)

Ingredients

-------------

-1 cup baby zucchini (if using a large zucchini, chop into chunks)

-1 cup baby yellow squash (if using a large squash, chop into chunks)

-1 cup baby carrots

-1 large red onion, cut into large cubes

-1 cup crimini mushrooms

-1 cup grape tomatoes

Marinade

----------

-1/3 cup balsamic vinegar

-1/3 cup olive oil

-3 garlic cloves, minced

-1 tablespoon Italian seasoning

-salt and pepper to taste

To make

----------

-Mix all the marinade ingredients together and coat the veggies with the marinade.

-Grill for about 5-10 minutes on a George Foreman grill (depending on your grill and how well-done you like them). If you are using an outdoor grill these will take a few minutes longer.
-Serve and enjoy!

These are equally delicious as leftovers! You can chop them up finely and turn them into veggie quesidellas or use them for the grilled vegetable couscous salad!

Creamy Spinach Lasagna Rolls

2009-10-08T12:07:00.000-07:00

I love this recipe. It looks so pretty, and each bite is a burst of flavor. Rolling the lasagna is even easier than layering a traditional lasagna dish! I made this up years ago when I was looking for a creative twist on pasta in red sauce. It was a hit and I make it pretty frequently for dinner parties. Its a vegetarian dish, loaded with spinach, but still creamy and cheesy!

Ingredients

------------

-1 tablespoon olive oil

-1 red onion, diced into small cubes

-5 garlic cloves, finely minced

-1 pound frozen chopped spinach

-8 ounce package cream cheese (go with the light version)

-1/2 cup milk

-2 tablespoons pesto sauce

-1/2 teaspoon red pepper flakes

-1 tablespoon Italian seasoning

-1 cup chopped artichoke hearts (optional)

-1/2 cup chopped mushrooms (optional)

-salt and pepper to taste

-12 lasagna noodles, boiled al-dente

-1 jar prepared marinara sauce

-Parmesan cheese for garnish (or mozzarella)

Assembly

-----------

-Boil the lasagna noodles in hot water until al-dente. Drain and keep aside.

-Heat olive oil and cook onions and garlic until caramelized. Add the spinach and optional artichokes and mushrooms and cook for 3 minutes. Season with salt, pepper, red pepper flakes and 1 tablespoon Italian seasoning.

-Add cream cheese, milk and pesto sauce and stir until cream cheese is melted.

-Pour the marinara sauce into a 9x13 baking dish. Add 1 tablespoon Italian seasoning and stir into sauce.

-To roll the noodles, lay them out flat and spread 1/2 cup spinach mixture on each noodle. Roll the noodles and place seam side down into the marinara sauce. Garnish with Parmesan cheese and additional Italian seasoning, then bake for 20 minutes at 375 degrees.

Baklava

2009-10-07T10:49:00.000-07:00

This Middle Eastern dessert has gotten so popular in America that Costco has commercialized it and brought it into their stores! I've got to say, they definitely knew a good thing when they saw it, because these little pastry bites are nutty, crunchy, and filled with sweet goodness!

People who have experiences with phyllo sheets usually shy away from using them because of the annoying process of spreading EACH thin sheet with butter over and over and over. Don't be intimidated, this recipe just breaks the phyllo dough into sets of sheets instead of buttering each individual sheet (I'm not sure of the EXACT number but there is about 50 sheets in each package...and the traditional buttering process is so tedious they feel like a million sheets!)

Here's what sets this recipe apart from others....it has NO butter! My neighbor gets all the credit for the ingenious idea of using butter flavored non stick spray instead of the butter! This cuts the fat BIG TIME and also the prep time!

To serve these in a presentable manner, my friend Amira and her mother place each piece of baklava (after it is baked and cooled) into a cupcake paper cup. The cups mold to the diamond shape of the baklava and look very pretty when they are arranged on a platter.

I especially love these now that the fall is here because of the nutty cinnamon flavor. These hold up very nicely in the fridge and maintain they're freshness for about 10 days.

Ingredients

------------

-1 package phyllo dough sheets

-3 cups walnuts

-1/2 cup sugar

-1 tablespoon cinammon

-Butter flavored non-stick cooking spray

Syrup Sauce

-------------

-1 cup sugar

-1 cup water

-1 teaspoon lemon juice

*Optional: You can drizzle honey all over the baklava instead of making the syrup sauce. I usually do a mix of both.

Assembly

----------

-Preheat oven to 375 degrees. Separate phyllo sheets in half. Then separate each half into 4 smaller sets. Spray a baking sheet liberally with non-stick spray. Place first layer of sheets and spray again with non-stick spray. Repeat this process until the first 4 layers of sheets have been layed out.

-Grind the walnuts in a food processor with the sugar and cinnamon until it is a crumbly mixture. Spread them out on the phyllo sheets. Repeat the layering and spraying process for the 4 remaining sets of phyllo sheets.

-Carefully cut the baklava into diagonal shapes. This is easy to do if you cut diaganoly from the bottom left corner to the top right all the way across the baking sheet. Then when cutting linearly just cut straight down. Make sure to cut all the way down to the bottom layer of phyllo, so the syrup can reach the bottom and to make removal of the pieces easier.

-Bake for about 30 minutes, or until the top looks browned and flaky.

-While the baklava is baking, prepare the syrup sauce by heating a small sauce pan on high with the sugar and water. Stir the mixture until the sugar has dissolved. When it begins to bowl, lower the heat to low, add the lemon juice and let simmer for 5 minutes.

-Add the syrup sauce all over the baklava when it comes out of the oven. Allow dessert to cool (this is going to be tough to do!) and serve with tea!

Southwestern Chicken Pasta

2009-10-06T11:41:00.000-07:00

The picture is terrible but the recipe rocks!

This started as a copycat version of Red Robin's southwestern pasta, but as it evolved over time it has turned into a completely different recipe! Several of my friends and I make this regularly, and whoever gets to try it always loves the flavors. Just like everything else on this blog: its deceptively easy!!!

For a vegetarian version replace the chicken with 1 1/2 cups frozen spinach. It tastes great!

Ingredients

------------

-2 tablespoons olive oil

-1 pound chicken breast, diced into small chunks

-1 large red onion, chopped into strips

-1 each: red, yellow and green bell peppers, julienned. OR use 1 pound bag of frozen bell pepper mix.

-1 tablespoon paprika

-1 tablespoon coriander

-1 tablespoon cumin

-1 package taco seasoning

-3 cups half and half

-1 pound tri-colored pasta

-salt to taste

Assembly

----------

-Boil water in a pot and add pasta. Cook al-dente according to package instructions.

-Heat 1 tablespoon oil in a pot and add chicken. Once it is cooked halfway, add the paprika, coriander, cumin and some salt. Once chicken is fully cooked, remove from pot and place in a bowl.

-Add 1 tablespoon oil to the pot and add onions and bell peppers. Cook until slightly blackened.

-Return chicken to pot and toss with cooked pasta.

-Heat a small saucepan and add the half and half. Stir in taco seasoning. Cook until well heated and just about to start bubbling. Toss the sauce with pasta and serve immediately.

Kabobs and Potatoes in a Tomato Cilantro Sauce

2009-10-05T10:26:00.000-07:00

Super easy. Super yummy. This is an altered Syrian dish. I personally like this version a LOT more than the classic. The additions are just cilantro and potatoes. Small change but big result ;-)

Ingredients

------------

-1 pound ground beef

-1 onion, quartered

-1 tablespoon allspice

-salt and pepper

-1 cup parsley

-1 large onion, chopped into strips

-1 large Yukon gold potato, washed and cut into strips

-1 large can tomato sauce

-1 bunch cilantro, minced

Assembly

----------

-Mix ground beef and onion with allspice, parsley and salt in a food processor until the onion in pureed and mixed with the beef. Shape into 2 inch long log shaped patties.

-Heat a pot and brown kabobs until they are halfway cooked. In the same pot, caramelize onions.

-Add onions and kabobs into a slow cooker and layer potatoes, tomato sauce and cilantro. Season with salt and pepper. Cook for 4-5 hours on low or 2 hours on high. Serve with pita bread or white rice.

Chicken and White Sauce Lasagna

2009-10-01T10:13:00.000-07:00

This is not your traditional lasagna recipe. No red sauce, no meat. Lots of chicken, cheese and yummy veggies instead! The sauce came about by me opening my fridge and adding whatever I felt would taste relevant. I think you can leave out or substitute some of the ingredients for this because it isn't one specific flavor that makes it taste good, but rather the combination of smooth creaminess. My home girl Nora made an amazing similar version of this and it reminded me of my recipe, so thank you!

For a vegetarian dish, leave out the chicken and increase the vegetable quantities.

This isn't one of my low calorie/low fat recipes, but soooo worth it...

Ingredients
---------------
-1 lb chicken breast, cut into small cubes
-2 tablespoons mascarpone cheese (or olive oil)
-1/2-1 tablespoon red pepper flakes
-2 cups fresh mushrooms, roughly chopped
-2 cups fresh spinach, roughly chopped (frozen is ok)
-1 1/2 cups artichoke hearts (I used the frozen bag, not the marinated), roughly chopped
-1/2 cup roasted red peppers, chopped

-1/2 cup sun dried tomatoes, chopped

-garlic salt and black pepper
-9 lasagna noodles, boiled 2 minutes under al dente
-1 1/2 cups Italian cheese (mozzarella, parmesan, or a mix)
-1/2-1 cup fresh basil (optional)

Sauce

--------
-1 jar alfredo sauce
-8 ounce package of cream cheese
-3/4 cup half and half
-3 tablespoons pesto sauce
-3 tablespoons fresh oregano (optional)
-3 tablespoons Italian seasoning

Assembly

-------------
-Cook the chicken in a pot on high heat with mascarpone cheese. Once it is cooked halfway through, add the mushrooms. After 3 minutes add the spinach, artichoke hearts, roasted red pepper and sun dried tomatoes. Continue cooking for an additional 3 minutes. Season the chicken mixture with garlic salt and black pepper.
-Add the alfredo sauce to the chicken mixture. Stir in the cream cheese, half and half, pesto, oregano and Italian seasoning. Stir mixture and cook on medium heat until it boils. Adjust the salt and pepper to taste.
-Using a 9x13 inch baking dish, ladle some sauce on the bottom of the dish. Arrange 3 lasagna noodles and spoon 1/3 of the chicken mixture over the noodles. Sprinkle with 1/2 cup of cheese. Arrange another 3 lasagna noodles and 1/3 of the chicken mixture. Sprinkle with another 1/2 cup of cheese. Repeat the process one last time (noodles, chicken mixture, cheese). Decorate the top of the lasagna with additional sliced red peppers and sun dried tomatoes. Add the 1 cup fresh basil or you can sprinkle some additional Italian seasoning.
-Cover with foil and bake at 450 degrees for 30 minutes. Remove the foil and bake an additional 5-10 minutes.

Shawerma Chicken Wraps

2009-09-30T12:31:00.000-07:00

This is as a homemade American version of the Middle Eastern shawerma sandwich. This is my mom's recipe and it is always a great hit for dinner parties. Shawerma sandwiches are a very popular street food in the Middle East, and they are made with chicken or lamb. The Greeks have a similar version called 'gyro' and the Turks also have a version of shawerma called 'donner'.

IT IS MY FAVORITE SANDWICH OF ALL TIME!

Depending on the size of the chicken and how much mixture is used in each wrap, these should make about 15-20 large sandwiches. I slice them in half for a total of 30-40 pieces.

Ingredients

------------

-1 rotisserie chicken, remove skin and bones and shred chicken

-1 tablespoon coriander

-1 tablespoon paprika

-10 tablespoons mayonnaise

-5 garlic cloves, crushed

-15-20 dill pickles

-15-20 flour tortillas

-3-4 tomatoes, sliced (optional)

Assembly

----------

-Mix shredded chicken with coriander and paprika.

-By hand or in a blender, whisk mayonnaise and garlic cloves together.

-Spread about 1/2 tablespoon garlic mayonnaise on a flour tortilla. Spread out 1/3 cup chicken. Place a dill pickle in the middle of the tortilla.

-To wrap, fold the right and left side of the tortilla into the middle. Then fold over the top and bottom of the tortilla. (In other words, wrap burrito style).

-Bake for 20 minutes in a preheat oven at 400 degrees. Remove when the tortilla has started to brown.

-Slice and serve with tomato wedges!

These freeze very well. Freeze after wrapping and bake when ready to eat.

Cheese Pastries

2009-09-29T15:32:00.000-07:00

In Arabic these are called "fatayir bil jibeh" and that means dough/pastry with cheese. I love them. So does every single other person I know that has tried them. I'm not even exaggerating ;-) No Syrian dinner party is complete without them. Regardless of how much is made, if they are served hot from the oven there will never be leftovers. There are many versions these scrumptious pastries, and I am listing the best and the classic.

This makes 8 large pastries. These can be made a day ahead and stored ready to bake on a baking sheet covered in foil.

Ingredients

------------

-1 Pillsburry grands flaky layers refrigerated biscuit dough

-1 cup Queso Fresco Mexican cheese

-3/4 finly chopped parsley

**optional additions:

-Mix 1/4 cup fresh mint with parsley, or 1 tablespoon dried mint.

-Add 1 tablespoon paprika and 1 tablespoon black sesame seeds.

Assembly

----------

-Preheat oven according to package instructions of biscuit dough.

-Crumble cheese and mix with parsley and optional additions.

-Press down the biscuit until it is shaped like an oval. Spoon 1 large tablespoon of the cheese mixture onto the dough. Pinch up the edge on the longer sides until the edges are sealed and the middle is open, exposing the cheese mixture.

-Arrange on a baking sheet and bake for about 12-15 minutes or until biscuit is golden and cheese is melted.

ENJOY. I know you will!

Morrocan Honey Chicken Tagine with Raisins

2009-09-24T15:02:00.000-07:00

My friend Bushra made this for a recent gathering and it was so flavorful and unique. Luckily it was also very easy to put together, and therefore it became SavvyChef blog worthy!

She cooks this either in a tagine or a regular pot. It is a GREAT dish for the slow cooker because it is supposed to simmer for a long time. As it simmers the sauce thickens and the flavors intensify.

If you're looking for a unique dish to try this is it! I'm not a huge fan of raisins but their texture changes as they cook and they are just so soft and yummy. I made this dish for a dinner party and my guests loved it! Because of the cinnamon flavor and the fact that it cooked in the slow cooker I felt like it was such a great dish to welcome the fall season!

This serves about 3-4 adults.

Ingredients

------------

-1 pound chicken thighs or breast tenders

-1 large onion, chopped into strips

-1 tablespoon butter

-1 tablespoon cinnamon (or 1 cinnamon stick)

-1 tablespoon ginger powder (or 1 tablespoon fresh ginger)

-1 teaspoon turmeric

-1 pinch saffron

-1/2 cup honey

-1/2-3/4 cup black raisins (I also added golden raisins)

-2 cups water

-1/2 cup mixed nuts toasted in cinnamon (optional)

Assembly

----------

-Heat butter in skillet and cook onions until caramelized. Transfer to slow cooker and add chicken, cinnamon stick, ginger, turmeric, saffron, honey, raisins and water. Season lightly with salt.

-Cover and cook 5 hours on low or 2.5 hours on high.

-Serve with optional mixed nuts. These add a nice crunch! Eat with toasted bread or white rice.

**If cooking stovetop, reduce heat to medium low after carmelizing onions and allow chicken and sauce to simmer for 1 hour.**

Fat Free Cilantro Garlic Dressing

2009-09-24T14:03:00.000-07:00

The pictures are terrible but the sauce is good!

You may remember this from the Mexican salad I made in the past. Here is the dressing recipe on its own because I've found that it is a great topping for grilled chicken, shrimp or steak. It is also a great dip for veggies and chips! Get creative!

Dressing

---------

-1 cup fat free plain yogurt

-1/2 cup packed cilantro

-1 clove garlic

-green tips of green onions

-salt to taste

-seeded jalapeno (optional)

**you may want to use 1 tablespoon sour cream or mayonnaise to thicken dressing**

To make

------------

-Blend dressing ingredients using an immersion blender (or use a normal blender). If the sauce is too liquidy (yes, that is a real word in kitchen talk), add a tablespoon of sour cream or mayonnaise.

Walnut Stuffed Chocolate Covered Medjool Dates

2009-09-11T16:35:00.000-07:00

Being a food blog and all, I wanted to pass on this AMMMAAAZZZIIINNGGG food product that I've come across!

How many of you fellow Muslims have wished to have something readily available that represents Ramadan?! I know I always have! Apparently I wasn't alone in that wish, because someone has finally done it!

QUALITY, GOURMET, DELICIOUS treats just for Ramadan! I'm talking about Sweet Pillar Bon Dates! Sweet Medjool dates are stuffed with delectable walnuts and dipped in delish Belgium chocolate...then packaged in a super nice box and shipped anywhere!

Check out the website: www.SweetPillar.com

Of course I think its important I mention that I am not part of this business and don't make any money on this! Just a satisfied customer who wants others to share in the yumminess!

Polka Dot Fudge Cookies

2009-08-27T14:05:00.000-07:00

My sister Layla made these up and she's getting a patent on the title :) After a quick search I discovered the basic version of this recipe is already all over the internet, but her's are still better ;-)

These are gooey and fudgy and soft and crumbly and JUST SO GOOD. They only take 10 minutes of prep time before they're baking in the oven, and I'm willing to bet 99% of people already have these ingredients in their kitchens. I love when I read a recipe and realize I can make it on the spot because I have everything needed and a bit of time to spare, and this is one of them!

The add-in possibilities are ENDLESS with these: chocolate chips, m&ms (these look SO cool), shredded coconut, nuts, toffee bits, chewy caramels...

Depending on the size (and how much batter you eat) these measurements should make about 36 cookies.

Ingredients

------------

-1 box chocolate cake mix

-2 eggs

-1/3 cup of vegetable oil

-1 cup mix-in (white chocolate chips, etc...)

To make

-----------

-Heat oven to 350 degrees.

-Mix cake mix, eggs and oil for 2 minutes until well blended.

-Stir in mix-in

-Shape into rounded teaspoons and place on baking sheet. Bake for about 7 minutes. This is for soft and chewy cookies. Bake an additional minute or two if you want them crispy. Cool for a couple minutes.

-DEVOUR!!!

Zucchini Dip

2009-08-26T11:23:00.000-07:00

This is a spin-off of hummus, for those who are bothered by beans, or for those who just want to try something new. I learned this from my mother-in-law, who is a very creative and talented cook :)

Ingredients

------------

-4 large zucchini or squash, washed and cut into cubes

-1 cup fat free yogurt

-1/3 cup tahini paste

-1 tablespoon pomegranate molasses (this can be replaced with 1 squeezed lemon, but it won't taste as good :) )

-optional: 1 clove garlic

-salt to taste

To Make

----------

-Heat pot filled halfway with water and some salt. When water boils, drop in cubed zucchini and cook until tender. Drain and return zucchini to pot.

-Add yogurt, salt, tahini, optional garlic and pomegranate molasses to the pot, and using an immersion blender, puree all ingredients until consistency is smooth.

-Serve with pita bread, pita chips, tortilla chips or with your favorite vegetables.

*If you do not have an immersion blender, you can put all the ingredients in a blender.

This holds up pretty well in the fridge, can be kept for about a week.

Grilled Vegetable and Couscous Salad

2009-08-13T12:01:00.000-07:00

I sort of overdid it with the vegetables at my local farmer's market, and now I'm looking for creative ways to use them!

I've had a salad in the past that combined roasted veggies with couscous and I liked it a lot. After searching the internet for a good recipe, I didn't find one I was crazy about, so I basically made this up.

This looks very pretty because of the various colors. Feel free to play around with the veggie mixture, add or omit whatever you want. Other good additions would be artichoke hearts, corn, grilled onions or roasted garlic.

This salad has a bit of a Moroccan feel to it because of the couscous and coriander, but I'm not claiming any authenticity!

This can be served warm or cold. Serves about 4 adults.

Ingredients

------------

-2 cups arugula leaves (fresh spinach or baby spring mix also work)

-1 cup cooked couscous

-3 baby Japanese eggplants, thinly sliced

-1 medium sized yellow squash, thinly sliced

-1 medium sized zucchini, thinly sliced

-1 cup sliced mushrooms

-1 sliced red bell pepper (optional)

-1 cup baby tomatoes

-1/2 cup crumbled feta cheese

Dressing

---------

-1 finely diced shallot

-zest and juice of 2 lemons

-2 tablespoons balsamic vinegar

-1/3 cup olive oil

-1 teaspoon coriander

-1 teaspoon paprika

-salt and pepper to taste

Assembly

----------

-Season the vegetables with salt and pepper and roast in an oven or on a grill. I used my GeorgeForeman grill.

-Layer the arugula, couscous and vegetables on a serving dish. Top with feta cheese.

-Drizzle the dressing over the salad, toss ingredients together and serve!

Sesame Chicken Flat Bread Pizza

2009-08-10T13:08:00.000-07:00

Ingredients

----------------

-8 flat breads

-4 tablespoons sesame seeds

-1/2 pound chicken breast cut into small cubes

-1 tablespoon olive oil

-3 cloves garlic, finely diced

-3/4 cup teriyaki sauce or dressing

-1/2 red onion OR 3 green onions, julienned

-1 cup carrots cut into matchsticks

-1 red bell pepper, julienned

- 1 1/2 cups shredded mozzarella cheese

-1/2 cup chopped cilantro

-salt to taste

To make

------------

-Preheat oven to 425 degree Fahrenheit. Place the flat bread on baking sheet, brush 1 tablespoon oil and sprinkle sesame seeds. Bake for 10 minutes.

-Cook chicken pieces in 1/4 cup teriyaki sauce and garlic until cooked through.

-When the flat bread comes out of the oven, spread the remaining 1/2 cup teriyaki sauce on all the pieces.

-Layer chicken, onions, red bell pepper and carrot sticks on the flat bread. Season lightly with salt and sprinkle with cheese.

-Toast in the oven for an additional 10 minutes. Turn oven to broil and lower baking pan to lowest rack. Broil for 5 minutes or so.

-Remove from oven and sprinkle chopped cilantro. Slice and serve!

Cookies and Cream Cheesecake Pie

2009-08-08T14:14:00.000-07:00

Want to make a 5 minute dessert? Well, 6 minutes if you count licking the bowl clean...

No stove! No oven! No microwave!

I came up with this recently when I was having guests over and needed a super fast but super yummy dessert to round off a great meal...I had these ingredients on hand, and it turned out delicious!

Ingredients

------------

-1 ready oreo crust

-1 8 ounce package cream cheese

-1 cookies and cream pudding mix

- 1 3/4 cups milk

Assembly

----------

-blend cream cheese with an electric mixer until it is soft and fluffy

-stir in milk and mix until the cream cheese has blended with milk and there are no lumps

-stir in pudding mix and blend for 2 minutes

-pour mixture into the oreo crust

-refrigerate for about 30 minutes and ENJOY!

**note: you may have some extra filling that you can just refrigerate and top with fruit and granola for a parfait**

Arugula and Roasted Beet Salad

2009-08-03T10:30:00.000-07:00

This is my new favorite salad. All thanks goes to Giada for this one! A testament to the goodness of this recipe is that I only altered one thing, which is rare for me ;-) Its funny that I'm so obsessed with this dish because I'm not a huge fan of beets. Something about their soft texture and sweetness never appealed to me, but after reading the ingredients for this salad and roasting the beets, I love them!

The presentation of this salad is beautiful because it is so colorful with the green arugula, purple beets, white feta and green avocado! Everyone who's tried this recipe has really loved it, so I REALLY recommend this one :)

Ingredients

---------------

-7 ounce package of arugula (I've also made this with mixed baby greens)

-1/3 cup cranberries

-1/3 cup diced walnuts

-1 large beet, peeled, boiled, and sliced (I'm sure you can use canned, but I haven't tried it)

-1/2 cup feta cheese, I used a Mediterranean seasoned type(Giada uses goat cheese, but I can't stand goat, so I use feta)

-1 sliced avocado (Giada uses only 1/2 of one)

Dressing

-----------

-1/3 cup balsamic vinegar

-1/3 cup olive oil

-1 tablespoon honey

-Salt and pepper to taste

-3 tablespoons shallots (about 1 medium sized shallot). If this is hard for you to locate, red onions are a good substitute

To make

-----------

-Mix 1-2 tablespoons of dressing with beets. Spread onto a baking sheet and bake at 350 degrees for 10-12 minutes. I've used my toaster oven for this to avoid preheating the oven, and it worked great.

-In a serving bowl, mix the arugula with cranberries and walnuts. Toss with dressing.

-Layer the beets on top of the arugula, then layer the cheese and avocados.

-Serve and savor every bite as you enjoy this scrumptious salad!

Couscous Salad

2009-07-31T13:59:00.000-07:00

I LOVE making salads! Especially when its a hearty dish, and includes all the food categories...like this one! I learned this from my friend Sarah, who altered the recipe from a cooking show.

Since its a salad, there is little heat involved, so your kitchen can stay nice and cool during these hot summer days. For a vegetarian or lighter version, skip the chicken.

Serves 2 people for a main meal and 4 people as a side dish.

Ingredients

---------------

-1 cup prepared couscous (boiled according to instructions on box)

-1/2 cup diced tomatoes

-1/2 cup diced cucumbers

-1 cup garbanzo beans

-1 cup cooked and cubed chicken (optional)

-1/2 cup diced marinated artichoke hearts

-1/3 cup diced green onions

Dressing

------------

-1/2 cup marinade from artichoke hearts

-1/4 cup white vinegar

-1/2 cup fresh minced mint

-salt and pepper to taste

Assembly

-------------

-Toss all the ingredients together and season with salad dressing.

-Serve!

Stay tuned for a SUPER AMAZING salad recipe coming your way...

Turkey and Olive Tapenade Panini

2009-07-29T14:22:00.000-07:00

I made this up recently using ingredients I already had around the kitchen. We loved it so much I made it for three days in a row! I had no plans of posting it because technically it is just a turkey sandwich, but the olive tapenade took it to such a new level that I felt I had to share this easy recipe :)

There is no need for mayonaise or any other 'sauce' in this sandwich because the tapenade keeps it moist and adds INCREDIBLE flavor. Look for a tapenade with green olives and sun-dried tomatoes, it'll taste the best!

This makes 1 sandwich, alter as needed!

Ingredients

---------------

-2 slices of your favorite sandwich bread

-3 slices lean deli turkey breast

-1 tablespoon olive tapenade

-1 slice cheese (I used a dill white cheddar)

-freshly cracked black pepper

Assembly

-------------

-Spread olive tapenade on 1 slice of bread

-Layer with turkey slices, black pepper and cheese. Top with second piece of bread

-Toast in a panini or sandwich maker (I use my George Foreman grill)

- Slice in half and serve!

Lemon Pepper Chicken and Potatoes

2009-07-27T12:10:00.000-07:00

This is my youngest sister's favorite meal...when I make it! She says its so lemony and good, and literally jumps for joy when I make it for her. Good news for me is that it only takes 15 minutes to prepare, and the oven does the rest!

This is a classic and staple meal in Syrian households, and is literally called "chicken and potatoes" in Arabic.

This serves 4 people, 2 pieces of chicken each.

Ingredients

--------------

-8 pieces of red meat chicken (I always use boneless skinless chicken thighs)

-2 large onions, slivered (you can replace this with 1 large head minced garlic)

-3-4 medium sized potatoes, peeled and cut into rounds

-1 and 1/4 cup lemon juice (use fresh or bottled)

-1/2 cup olive oil

-lemon pepper sesasoning (use enough to coat all the chicken)

Assembly

------------

-Preheat oven to 450 degrees farenheit

-Layer the potatoes, chicken and onions in a 13x9 baking dish

-Season with lemon pepper and add lemon juice and olive oil

-Cover with foil and bake for 1 and 1/2 hours. Uncover and broil the tops for 5-10 minutes, until chicken and onions are slightly crisped.

-Serve with pita bread or white rice.

Tabbouleh

2009-07-25T10:18:00.000-07:00

This is a classic, 100% authentic Syrian salad. It is typically very time consuming when made for a large family, but thanks to my friend, the food processor, the prep time is chopped in half.

Some people add lettuce or finely chopped cucumbers, but I've just listed the basic traditional recipe. Feel free to experiement! I've made this with spinach instead of parsley, and you can barely taste the difference!

Ingredients

------------

-1/4 cup burghol

-juice of 2 lemons

-2 large tomatoes, chopped finely

-4 green onions, chopped finely

-2 bunches of American parsley (it is more authentic to use the Italian parsley, but beware, that doesn't work in the food processor)

-2 tablespoons dried mint (or fresh)

-1 teaspoon paprika (for color)

-salt to taste

-2-3 tablespoons olive oil

Assembly

----------

-Combine burghol and lemon juice in a bowl. Let the burghol soak up the lemon juice for about 30-45 minutes.

-Add the tomatoes, green onions on top of the burghol mix. This lets the juice from the tomatoes be soaked into the burghol.

-Soak the parsley in water, and then drain and rinse. Repeat this process 3 times. PARSLEY IS DIRTY. It always surprises me how many people don't do this. Once it is clean and well drained, place in batches into the food processor. Chop by pulsing in 3 second intervals until the parsley is finely chopped. Be careful not to turn it into mush.

-Place chopped parsley on top of the tomatoes and green onions. Add 2-3 tablespoons olive oil, mint, salt and dash of paprika. Toss together and serve!

Chicken and Gnocchi Soup

2009-06-02T21:14:00.000-07:00

This is a spin-off version of two soups in one. Panera's chicken and wild rice soup and Olive Garden's new gnocchi soup.

Ingredients
-------------

-1 cup packaged gnocchi (half of the 16 oz package)

-3 cups boiling salted water

-1 cup shredded rotisserie chicken

-1 tablespoon olive oil

-1 cup frozen or fresh chopped spinach

-1/2 cup diced carrots

-1/2 cup diced mushrooms

-1/2 cup diced celery

-4 minced garlic cloves

-2 cups chicken broth

-2 cups half and half

-1/2 cup fresh basil

To make

---------

-Place water in a pot and turn on high. Once the water boils, add the gnocchi. Follow package directions for cooking time. Drain and set aside.

-Heat olive oil in a pot and saute carrots, celery and mushrooms until tender. Add garlic halfway through. Stir in shredded chicken and spinach, then add the half and half and chicken broth. Add salt to taste.

-Simmer on medium low heat for about 15 minutes, then add the gnocchi and simmer for another 15 minutes. Add fresh basil and black pepper.

**Serve with crusty french bread and enjoy :) **

Awesome recipe book tip

2009-05-26T16:52:00.000-07:00

I saw this on the Rachel Ray show a while back, and I HAD to share it with you guys. I think it is a GENIOUS idea, I've already tried it!

Soft cookbooks are kind of hard to keep open while cooking, and if you prop them open on the table they flip closed or can get dirty while you use them. So a viewer of Rachel's show submitted a tip that goes like this:

Get a pants hanger and clip each side of the cookbook to one side of the hanger, and HANG from the cabinet knob! Isn't it great?!

How about you guys post some of your own great ideas, I know you have them... :)

Herb Citrus Chicken and Vegetables

2009-05-11T12:30:00.000-07:00

Dude, this one rocks! It smells good, looks good and tastes GOOD. All the ingredients are so fresh and flavorful, and it is really low fat and healthy! With summer basically here, this is a super easy recipe to grill on the bbq...let the fun begin!

Ingredients

------------

-1 lb chicken tenders

-4 cups fresh veggies (I used zucchini, mushrooms and red potatoes)

Marinade

----------

-zest of 1 lemon

-zest of 1 orange

-2 tablespoons of each fresh herb: mint, oregano, thyme and basil (I recommend at least 3 different kinds of fresh herbs. Others you can use include parsley, rosemary, cilantro, etc.)

-3-4 cloves fresh minced garlic

-2 tablespoons balsamic vinegar

-optional: some olive oil would probably taste great, but I was trying to cut the fat...feel free to drizzle some

Assembly

----------

-Mix marinade ingredients in a bowl. Separate half the marinade into another bowl.

-Place chicken in one of the bowls with the marinade. Place veggies into the other bowl. Let them marinate for at least 20 minutes. During this process, pour whatever liquids accumulate from the veggies over the chicken.

-Place chicken and veggies on pre-heated grill (I used a George Foreman) until they cook.

Cream Cheese Chicken Rolls

2009-03-04T15:54:00.000-08:00

I've noticed I like cooking Mexican, because whenever I am trying to think of something new to make with the ingredients I've got on hand, my mind goes in that direction. Either Mexican or Italian, and that usually involves starchy pasta, so I skip it :)

These were a big hit at a recent family dinner, and I'm making them again for the same family this weekend! Just get your rotisserie chicken and in no time at all you'll be ready to wrap and roll!

Ingredients

------------

-1 shredded rotisserie chicken (you can make this or purchase)

-1 tablespoon olive oil

-1 large red onion, cut into strips

-1 lb frozen bell pepper mix

-1 cup salsa

-1 cup corn kernels (optional)

-1 8 oz package cream cheese

-2 tablespoons nacho cheese sauce (I used what was left of the Tostitos cheese dip)

-2 tablespoons taco seasoning

-1 tablespoon paprika

-salt to taste

-24 flour tortillas

Assembly

----------

-Heat olive oil in a pan and add red onions. Cook halfway and then add the frozen bell peppers. Stir and cook for about 5-7 minutes, until they get soft and are mostly cooked.

-Add the shredded chicken, salsa, corn, cream cheese, nacho sauce and all the seasonings.

-Stir until cream cheese has melted and the mixture is well coated.

-Place 1/4 cup of mixture onto middle of tortilla bread and roll. Repeat.

-Bake at 375 for 15-20 minutes, then serve!

I cut each tortilla roll in half before I baked it, and I ended up with 48 smaller rolls. These freeze well (you can bake them prior to eating) and reheat to taste just as yummy!

Salsa Tilapia Fillets

2009-02-15T21:31:00.000-08:00

My friend Amira had us over for a lovely dinner, and it was amazing. This is was just one of the super good dishes she made, and I got her permission to post it because it qualifies as (a) simple ingredients, (b) easy to make, and (c) DELICIOUS!

I'm not a huge fan of fish, and since I thought this tasted great, I was really excited to share it with you guys!

Ingredients

------------

Salsa:
------
-1 can diced tomatoes (large size)
-3/4 c. parsley
-3/4 c. cilantro
-5 cloves minced garlic
-½ diced onion

-2 tablespoons of olive oil
-1 tablespoon cumin (or more, you can taste the salsa as you go along)

-juice of 1 lemon
-salt and pepper to taste

-tilapia (1.5 lbs) or 6 tilapia fillets

-salt and pepper

Assembly

----------

-Combine the ingredients for the salsa in a bowl, taste and adjust measurements.

-Spread a very thin layer of salsa on the bottom of pyrex dish. Layer tilapia fillets and season with salt, pepper and cumin. Drizzle lightly with olive oil.

-Spread the rest of the salsa on top of the tilapia.

-You can cover and marinate this overnight if you have the time.

-Bake UNCOVERED at 425 degrees for 25 minutes.

-Serve with freshly squeezed lemons.

Mexican Salad

2009-02-05T12:08:00.000-08:00

I made this with chicken on top for dinner. Great news everyone: It's almost fat free! The only fat comes from the chicken, and chicken breast add lots of protein without too much icky fat. The dressing goes well as a sauce for chicken or meat dishes too!

I didn't include measurements for the ingredients because you can alter the quantity to fit your liking.

Ingredients

------------

-shredded romaine lettuce

-diced cucumbers

-diced cherry tomatoes

-finely diced green onions (use the white part in the salad and save the greens for the dressing)

-black beans

-corn (optional, I didn't use it)

-cooked chicken breast strips (or a shredded rotisserie chicken)

-fresh salsa (this comes in a container, found in the refrigerated section of a grocery store, NOT the jar)

Dressing

---------

-1 cup fat free plain yogurt

-1/2 cup packed cilantro

-1 clove garlic

-green tips of green onions

-salt to taste

-seeded jalapeno (optional)

**you may want to use 1 tablespoon sour cream or mayonnaise to thicken dressing**

Assembly

----------

-Layer the ingredients in the listed order: lettuce, cucumbers, tomatoes, green onions, black beans, corn, chicken, fresh salsa

-Blend dressing ingredients using an immersion blender (or use a normal blender). If the sauce is too liquidy (yes, that is a real word in kitchen talk), add a tablespoon of sour cream or mayonnaise. Drizzle the dressing on top of the salad

-Garnish with optional shredded cheddar cheese and tortilla strips (I didn't do this, because it will obviously add fat :P)

Spinach Stuffed Chicken

2009-02-02T17:25:00.000-08:00

I've been making this recipe for years, I got it a while ago from a KRAFT foods magazine. The presentation of it is beautiful, and it is an elegant dish to entertain with. I often change the filling, but this is the simple version I originally learned. The actual recipe calls for stuffing, but that always comes out overly soggy so I stopped using it.

Ingredients

------------

-8 chicken breast tenders

-1 cup spinach

-1 can diced tomatoes (the kind mixed with garlic and basil is super yummy)

-1 cup cut up mushrooms

-3 cloves minced garlic

-1/2 cup fresh basil, or a bunch of dried Italian spices

-salt and pepper

-fat-free Italian dressing

-mozzarella cheese for garnish

Assembly

----------

-Place the chicken breast tenders into a Ziploc bag and pound with a meat tenderizer to thin it out. If you don't have one, make your life easier and get one. If you insist on doing this the hard way, then use a can or anything hard and pound the chicken.

-Mix the spinach, diced tomatoes, mushrooms, garlic, basil and salt into a bowl.

-Spoon 1/4 cup of filling onto one end of the chicken breast. Roll up and place seam side down into a baking dish. Continue with the rest of the chicken. Season tops of chicken with salt and pepper.

-Drizzle the Italian dressing over the chicken breasts and bake uncovered at 375 degrees for 30-35 minutes. In the last 5 minutes of cooking, sprinkle the cheese on top of each piece of chicken.

I served this alongside the pesto and goat cheese rice bake.

Pesto and Goat Cheese Rice Bake

2009-01-28T12:01:00.000-08:00

This is super fancy schmancy. It is totally company worthy because it calls for amazing ingredients and looks fantastic. The colors are so beautiful together, your eyes will eat it before your mouth does! It works as a great main vegetarian entree, or it can be made as a side dish. I made it to accompany stuffed chicken breasts (check back soon for the recipe :p).

-----

Ingredients

------------

-3 cups cooked rice (about 1.5 uncooked)

-1 3/4 cups shredded parmesan cheese

-1/2 cup prepared pesto

-4 ounces crumbled goat cheese (feta is a good substitute)

-1 10 ounce jar roasted red pepper, drained, patted dry and chopped

Assembly

----------

-Preheat oven to 400 degrees and spray an 8 inch springform pan (I'm sure it will work with the regular 9 inch) with cooking spray.

-Mix rice with 1 1/2 cups of the parmesan cheese. Season with salt and pepper.

-Layer half of rice on the bottom of the springform pan. Spread half of the pesto, sprinkle with half of the goat cheese, then top with half of the roasted peppers.

-Repeat layers. Sprinkle remaining 1/4 cup of paremesan cheese.

-Bake at 400 degrees for 15-20 minutes, or until cheese is melted.

Apple Dip

2009-01-19T13:08:00.000-08:00

I learned this recipe from my friend (she's also my SIL :)), and she learned it from a friend, and the friend learned it from a friend, and that friend...you get the idea, right?

---

It's yummy with apples, and it tastes just as good on bagels too! The apples in the picture have sort of wilted, that's because it was soo good that I forgot to take the picture when it was first set out!

---

Ingredients

-------------

-8 oz cream cheese (I used reduced fat)

-3/4 cup brown sugar

-1 teaspoon vanilla

-1/2-1 teaspoon cinnamon

---

Assembly

----------

-Using an electric mixer, mix the cream cheese for 1-2 minutes until it is soft

-Add the sugar, vanilla and cinnamon and mix until well blended

-Chill in refrigerator and serve!

Olive Biscuit Cups

2009-01-16T09:33:00.000-08:00

These are very cute, they are the perfect finger food! Use this recipe as a base for your creativity. I've filled these biscuit cups with many different mixtures, such as chili, shrimp, spinach dip, cheese, pizza ingredients...the list goes on and on!

Ingredients

------------

-1 can refrigerated biscuits (if using the flaky layers or jumbo type, split each biscuit in half)

-filling (in this picture I used an olive tapenade)

Assembly

----------

-preheat oven to 350 degrees

-press biscuit dough into mini muffin pan, let edges of dough extend over the cup

-fill generously with filling

-bake for about 8-10 minutes

-enjoy!

Thai Coconut Curry

2009-01-10T09:51:00.000-08:00

The flavors in this dish are really robust and pronounced, every bite is packed with amazing flavor. I read a bunch of online recipes, and compiled this to accomodate our taste buds and readily available ingredients. The result? Take a wild guess! Better yet, try it for yourself and let me know!

The chunky peanut butter adds bits of peanuts, and adding shredded coconut helps to bring out the coconut flavors without tasting sweet. The lime makes a HUGE difference in this dish, it really emphasizes all the other ingredients.

Ingredients
-------------
-1 pound chicken breast, cut into 1 inch pieces
-2 tablespoons oil
-4 diced green onions, whites and greens
-6 cloves fresh minced garlic
- 1 inch piece fresh minced ginger
-1/2-1 teaspoon red pepper flakes
-1 can bamboo shoots
-1 can coconut milk
-1/4 cup water
-1/4 cup unsweetened shredded coconut (optional)
-1 1/2 tablespoons peanut butter (chunky is best, but creamy works too)
-1 teaspoon curry paste (optional)
-1 cup spinach (not authentic, but you can't taste it, and it adds nice color)
-1/2 cup packed fresh minced lemongrass (optional, but it makes a difference)
- 4 squeezed limes
-1 cup fresh minced basil

-salt to taste

Assembly
----------
-To make in the slow cooker, add all ingredients except for coconut milk and basil and turn on low for 4 hours. Stir in coconut milk and basil during last 15 minutes of cooking.

Stove top:
-Heat oil in pot. Add chicken, green onions, red pepper flakes, ginger and garlic and cook until chicken is halfway cooked.
-Add salt, coconut milk, water, bamboo shoots, lemongrass, peanut butter, curry paste, lime juice and spinach. Reduce heat to low and simmer for 25 minutes or until chicken is cooked through.
-Add basil and simmer for another 5 minutes. Serve!

Tortilla Soup

2009-01-07T20:58:00.000-08:00

I LOVE tortilla soup. Any time I used to go to any Mexican restaurant, I'd have to order it. Until I perfected my own recipe, and it is SO much better than any other professional chef ;-)

A GREAT use for leftover fajitas (homemade, or even easier, brought back from a restaurant) is to throw them into this soup. It also really cuts the prep time.

Ingredients

------------

-2-3 cups leftover fajitas

OR

-2 tablespoons cooking oil

-1/2 pound chicken or steak or shrimp (or skip this step for veggie soup)

-1 of each, cut into short strips or cubes: yellow onion, red, green, yellow bell pepper (or buy frozen bell pepper medley)

-1 can corn

-1 can black beans

-leftover mexican rice OR 1/4 cup uncoocked rice

-1 squash, cut into small cubes

-1/2-1 cup mild salsa or picante sauce (fresh tastes awesome, but anything works)

-1 bunch minced cilantro

-4 cloves fresh minced garlic

-2 green onions, white and green parts

-4 cups broth or water

-2 tablespoons taco seasoning

Garnish (optional)

---------

-sour cream

-avocado slices

-shredded cheese

-tortilla chips

To make

---------

-Heat oil in pot, combine optional chicken/steak/shrimp. Cook halfway, then add onions, bell peppers, garlic, squash, rice and green onions until squash and rice are halfway cooked.

-Add salsa, beans, corn, broth and taco seasoning.

-Simmer until rice is cooked. Add cilantro and cook for 5 more minutes.

This all goes MUCH faster if the chicken and veggies are precooked, and the rice is already made.

-Garnish with optional toppings.

Olive Caprese Skewers

2008-12-25T13:15:00.000-08:00

On a whim, I made these up using ingredients from my fridge, and they ended up being a hit! The best thing about these skewers is they are really cute and colorful. This can really be altered to fit whatever ingredients are on hand.

Ingredients

------------
-pitted olives (green or black)

-mozzarella string cheese cut up into 4 pieces (cubed cheese of any flavor will also work great)

-grape or cherry tomatoes

-cute skewers

Assembly

----------

-thread an olive, cube of mozzarella cheese and a grape tomato on each skewer

-make as many as you like :)

**Suggestions**

----------------

-green olive/cheddar/tomato

-kalamata olive/fresh basil leaf/mozzarella/tomato

Orange Banana Cake

2008-12-18T16:01:00.000-08:00

With the help of cake mix, this takes no more than 5 minutes to prepare! It is light and very moist, and tastes wonderful with the added fruit.

Ingredients

------------

-yellow cake mix, prepared as directed, but using orange juice instead of water

-2 chopped or mashed bananas

-1/2 cup shredded coconut (optional)

-1 tub fat free cool whip

-caramel sauce

-2 cut up bananas

Assembly

----------

-prepare cake mix as directed on the box, but substitute orange juice instead of water. Use the same quantity of juice as what is called for in water

-stir in 2 chopped bananas and coconut

-bake for the minimum time as directed on cake mix box

-once cake is baked and has cooled, frost with cool whip

-arrange bananas around the cake and drizzle with caramel sauce

Not Your Typical Vegetable Pizza

2008-12-18T15:52:00.000-08:00

I learned this unique pizza from a friend a few years ago. I'm kind of hesitant to call it a pizza because it is not layered the way traditional pizza is. It doesn't have much of a sauce, but more of a paste to bind together the veggies.

Whenever I make it, we really enjoy it. I'm sure some of the vegetables can be substituted with other types, but I always stick with these.

Ingredients

------------

-1 large zucchini, cut into chunks

-1 head broccoli, cut up

-2 cups sliced fresh mushrooms

-2-4 tablespoons mayonnaise (depending on how saucy you want it)

-2 cloves fresh crushed garlic

-1/2-1 teaspoon cayenne pepper

-2 cups shredded cheese (I use either the Mexican blend or mozzarella

-pizza dough (you can use my recipe or use pre-purchased dough)

Assembly

----------

-cut up all ingredients and mix together

-spread on top of pizza dough

-bake for 20-25 minutes in a preheated oven at 400 degrees (you will know the pizza is done when the vegetables have gotten soft but still have a slight crisp

Pizza Dough

2008-12-18T15:27:00.000-08:00

This is a VERY versatille dough recipe...and like all other things I make, veeeeeeery easy!

Ingredients

------------

-3 cups flour

-1 cup warm milk (this can be made with water instead, but milk is a little better)

-1/4 cup oil

-1 tablespoon yeast

-dash of salt

-be creative with seasoning: you can leave it plain, or add italian seasoning, fresh rosemarey, fresh garlic...the possibilities are endless!

Assembly

----------

-Mix all ingredients until well blended. This can be done by hand (that is how I do it) or in a bread machine.

-This recipe works best when it is given time to rise. After I mix the ingredients, I leave it for an hour or two, then I roll it out on my pizza pan and leave it to rise for a couple more hours.

-Bake (with whatever toppings, different pizza recipes will follow soon) in a preheated oven at 400 degrees for 18-23 minutes.

Why I Love Trader Joes

2008-12-01T12:57:00.001-08:00

This is not a recipe :)

It's more of a 'be a smart shopper' story.

I went to buy pumpkin spice, and I found the tiny jar (on the right) at WalMart for about $4. It is REALLY tiny for $4, but I figured I was at WalMart, so it probably doesn't go for less than this. I bought it and was really annoyed.

A few days later, I was walking by the spice aisle at Trader Joe's, and I found a jar double the size (on the left)! To my utter surprise, the price was...guess how much...

....

......

........

$1.99!

Yup, DOUBLE the size, and HALF the price. Check my math, but I think that means the WalMart jar costs 4 times as much as the Trader Joe's one! Trader Joes...WalMart...which has better quality stuff...hmmm...

Moral of the story? Be a smart shopper. WalMart is not always the cheapest, and Trader Joe's is definitely NOT overpriced!

Chocolate Trifle Heath Bar Dessert

2008-11-29T10:59:00.000-08:00

What does every awesome dessert on the face of this earth need to have? CHOCOLATE! And this has a lot. Which makes it SO good, even for (weird) people who claim to not love chocolate! You can eat this guilt-free, because it's so low in fat!

Ingredients

------------

-1 package chocolate cake mix, baked according to directions, making TWO 8 or 9 inch round pans

-1 prepared package of fat free/sugar free chocolate pudding

-1 tub fat free cool whip

-4 crushed Heath bars (the more you use, the better)

To Make

---------

-assemble 1 of the cakes in the bottom of a trifle bowl or other round bowl

-spread half of the chocolate pudding

-spread half of the cool whip on top of the pudding

-sprinkle 2 of the crushed Heath bars

-repeat all the steps for a second layer of all ingredients

-cover with plastic wrap and refrigerate AT LEAST 24 hours in advance...if you leave it for 2 days, it will taste absolutely amazing!

Okra Simmered in a Cilantro & Garlic Tomato Sauce (Bamyeh)

2008-11-24T22:23:00.000-08:00

I've tried searching Middle Eastern recipes on the internet, and they just don't exist. Unless you have Arabic installed on your computer, and can search for the recipes in that language. Which I don't. So I've decided to post all my Middle Eastern recipes as I make them, although they are not really originals.

This is a really good dish. My 4 year old was eating this and saying "mmm...delicious!" after every bite :)

**This can TOTALLY be made in the slow cooker. Just layer all the ingredients except for the cilantro and minced garlic (which you will add when it is fully cooked), and cook on low for 4-5 hours, or on high for 3-4 hours.**

Ingredients

------------

-3 tablespoons olive oil

-1 package frozen okra

-1/2 to 1 pound beef stew meat (depending on how much your family likes meat), cut into 1 inch cubes

-s&p to taste

-1 bunch cilantro, diced finely

-3 cloves garlic, sliced finely

-3 cloves minced garlic

-14.5 ounce can tomato sauce

-1 and 1/2 cans water

-1 cup finely diced fresh tomato, cut into small cubes OR 14.5 ounce can diced tomatoes (optional)

To make

---------

-heat olive oil in pressure cooker. Add stew meat and cook half way through. Add frozen okra and let it defrost in the pot. Take care not to over mix, because okra will mush. Add sliced garlic, and stir gently. Season with salt and pepper to taste.

-Once okra has defrosted, add optional tomatoes and tomato sauce. Fill tomato sauce can with water and add to pot. Bring sauce to a boil. Cover pressure cooker. Once it is 'pressured', reduce heat to low and cook for 25-30 minutes.

-Uncover lid and add fresh minced cilantro and fresh minced garlic. Let sauce simmer for an additional 5-10 minutes.

-Serve with white rice mixed with vermicelli

**If you do not have a pressure cooker, increase cook time to about 45 minutes, or until meat is tender.**

Sunflower Seed and Everything Else Salad

2008-11-21T22:05:00.000-08:00

I made this salad up with a certain craving in mind...something tart, sweet and nutty, and very hearty! I kept the dressing very simple, and it helped pronounce the flavor of the ingredients.

This will feed 4 adults for lunch, or provide 6 generous portions to accompany a main meal.

Ingredients

-------------

-3 cups (or 6 ounce bag) of 7 lettuce blend (or European style blend...any of the fancy stuff is fine...probably even romaine)

-1 pear, cut into small cubes

-2 Persian cucumbers, finely diced

-1/2 cup cherry tomatoes, quartered

-1 avocado, cubed

-1/4 red onion, minced

-1/2 cup carrots, finely chopped

-1/2 cup orange cranberries (if you don't have orange flavored, normal cranberries will do)

-1/2 cup sunflower seeds

-1/2 cup Mediterranean seasoned feta cheese (or plain feta)...next time I'm trying this with goat cheese

Dressing

--------

-juice of 1 lemon

-zest from 1/2 a lemon

-3 tablespoons olive oil

-salt to taste

-fresh cracked black pepper

To make

---------

-toss all the ingredients together
-mix in dressing right before serving

Oreo Fudge Ice Cream Cake

2008-11-17T08:53:00.001-08:00

Oreo Fudge Ice Cream Cake. You could stop at anyone of those words and be happy. Seriously. Very happy. The best part? Knowing it was so easy to make, and 1/4 of the cost of a Baskin Robbins ice cream cake.

I got this recipe from Kraft foods, and I followed it almost exactly as they said. It is recommended for 12 servings.

Ingredients

------------

-1 package chocolate pudding mix (you can really mix this cake up by changing the flavor of pudding)

-1/2 cup warmed chocolate fudge (another way to change the cake. I made 2 of these, one using dark mint fudge, and the other using Reese's peanut butter fudge)

-1 tub (8 oz) thawed Cool Whip (use fat free, you won't tell the difference)

-10 chopped oreo cookies

-12 unwrapped vanilla ice cream sandwiches (again, you can mix up flavors)

To make

---------

-Mix pudding mix and fudge in a bowl until well blended. Add 1 cup of cool whip, and stir until it is mixed in well. If the mixture is too thick, thin it out with a little bit of milk. Stir in chopped oreo cookies.

-Lay out 4 of the ice cream sandwiches, side by side, to form a rectangle shape. The long sides are what go next to each other, like this: IIII

-Spread half of the fudge mixture on top of the sandwiches. Layer another 4 ice cream sandwiches on top of that. Spread the remaining fudge on top of the ice cream. Top the second fudge layer with the remaining 4 ice cream sandwiches.

-Frost the 'cake' with the remaining cool whip. Drizzle with fudge or additional oreo cookies. Freeze for at least 2 hours (4 hours are recommended, but I'm not sure why...the ice cream is already frozen).

Slow Cooker Masala Chicken

2008-11-14T08:01:00.000-08:00

Woohooo, another slow cooker recipe! This is seriously SO easy, and the result is superb! Some of my friends tried this when I made it, and everyone was raving about how good it was. I won't claim 100% Indian-flavor authenticity, but it is just a solid good dish :)

This is enough to feed 5 adults (with rice)

Ingredients

------------

-2 pounds boneless, skinless chicken breast, cut into cubes

-3 or 4 medium sized potatoes, cubed (peeled or not, I chose to peel)

-1/2 cup cut up carrots

-1 jar (15 oz) Masala simmer sauce (I got mine from Trader Joes, but it is available everywhere)

-1 cup water

-1 tablespoon fresh minced ginger (or 1 1/2 to 2 tablespoons dried ginger)

-2 tablespoons fresh minced garlic

-salt to taste

-1 bunch minced fresh cilantro (I always cut the stems, clean well, then throw into the grinder to mince without chopping)

-2 large onions, cut into strips and sauteed in olive oil

-1-2 cups half and half, depending on how creamy you like it. Adding this will dilute from the Indian flavor, but it tastes SO much better! (I used fat-free, and no one could tell the difference)

To make
---------

-Throw together all the ingredients from the first group (chicken through salt). Turn slow cooker on low, cook for 5 hours on low, or 3 hours on high

-In the last 30 minutes of cooking, uncover lid and add the cilantro, half the onions, and half and half. Reserve some of the cilantro and half the onions for garnish.

**I served this with the Pea Ginger Rice**

Pea Ginger Rice

2008-11-14T07:59:00.000-08:00

This is the rice I made to accompany the awesome slow cooker Masala chicken....mmmmm....it was soo good :)

Ingredients

------------

-2 1/2 cups well soaked calrose rice

-1 1/2 tablespoons dried ginger (or 1 tablespoon fresh minced ginger)

-3 cups boiling water

-1 cup peas

-butter or oil

To make

---------

-Heat the butter or oil, add the well drained rice and ginger, saute for a couple of minutes

-Add the boiling water and peas. Add salt to taste

-Cover and cook on lowest setting for about 18-20 minutes.

-Uncover, fluff rice and leave for another 10 minutes.

-Optional: Garnish with any remaining cilantro and sauteed onions from the Masala Chicken

Savory Slow Cooker Pot Roast

2008-11-11T08:00:00.000-08:00

The weather in California is FINALLY starting to cool down, and this pot roast is the greatest thing to eat on a day where you're busy doing stuff but still want a home cooked meal.

This makes enough for two and a half adults with some leftovers.

Ingredients
------------
-1 pound roast meat (I used tri-tip, but any cut will do)
-1 large onion, cut into thick strips
-1 can 'cream of' something soup (I recommend celery or mushroom)
-1/2 can water
-cinnamon stick, bay leaves, cardamon, whole dried black pepper balls
-roughly 1/2 to 1 cup each of the following (adjust to your preferences):
-potatoes cut into cubes
-baby carrots
-mushrooms sliced in half
-squash cut into cubes
-pumpkin cut into cubes (these were from the fresh ones I had frozen, and I was surprised to see that they had softened in the freezer) If you are using fresh, place this before the mushrooms

To make
---------
-Brown meat and onion stips in a pot until meat has browned on all sides. Season with s&p.
-Transfer meat and onions to slow cooker and add diced potatoes
-Add all the spices, then spread the 'cream of' soup over the meat
-Cook on low for 3-4 hours, or on high for about 2 hours.
-Add the mushrooms, squash and pumpkin on top of the meat after cooking halfway. Do not stir.
If you will not be home, go ahead and layer all the ingredients in the order I listed them from the start.
-Let cook for another 2-3 hours on low. Total cooking time should be anywhere from 5-6 hours on low or 4-5 hours on high. The meat and veggies taste best the slower and longer they cook, but take care not to mush the veggies.

*I served with cornbread*

......YUMMY.....!

Breakfast Egg and Cheese Quesadillas

2008-11-08T16:32:00.000-08:00

True to the mantra of this blog, one day I was rummaging through my fridge, trying to put something new together for breakfast, with minimal amounts of work. I tried these ingredients together, and the results were WOOOW!

The measurements that will follow are for one completed quesadilla, so change as needed.

Ingredients

-------------

-1 egg

-1/4 to 1/3 cup salsa (or picante sauce)

-cheese (Chedder, Monterey or Jack)

-salt and pepper to taste

-1 tsp olive oil

Optional:

---------

-sour cream

-salsa

-guacamole

To make

---------

-Spray skillet with non-stick cooking spray, and heat on medium.

-Crack egg directly into skillet, beat slightly with wooden spoon, add salsa and s&p to taste.

-Keep stirring for about a minute until the eggs are scrambled and cooked.

-Open tortilla bread and place scrambled eggs inside. Layer cheese on top.

-Wipe skillet clean with a paper towel, add 1 teaspoon olive oil on medium high heat, and saute quesadilla about 1 or 2 minutes per side (depending on how browned you like it).

-Serve with your favorite side!

Roasted Pumpkin with Simmered Chicken and Yogurt Sauce

2008-11-05T18:09:00.000-08:00

The fall season got the best of me this year, and I went out and bought myself a nice big pumpkin! Much to my 4 year old's disappointment, we didn't turn it into a jack-o-lantern. Instead, we got to work on peeling and cutting this tough vegetable into cubes. Then I portioned out the cubes into Ziploc baggies and froze them. But first...I made this...

This recipe generously fed 4 adults, with a bit of leftovers. The leftovers were awesome the next day!

Ingredients

------------

-About 3 cups cubed pumpkins

-Onion powder

-2 tablespoons olive oil

-32 ounce tub of yogurt (I used nonfat organic, use what you'd like)

-2 & 1/2 tablespoons cornstarch, mixed with 1 tablespoon water

-1 pound chicken breast pieces, cut into cubes (about the same size as the pumpkins)

-Enough water to cover chicken and make broth (about 6 cups)

-Cinnamon stick, 4 bay leaves, 5 cardamons

-2 onions, cut into strips

-1/2 cup pine nuts (I had to make this with slivered almonds, it was still good)

Directions

-----------

-Preheat oven to 400 degrees.

-Toss pumpkin cubes in a baking dish with onion powder, salt, pepper and oil. Bake for about 35-40 minutes or until the pumpkin seems roasted and lightly browned.

-In the meantime, boil water in a 4 quart pot. Once boiling, drop in the chicken pieces and add the cinnamon stick, bay leaves, cardamon and salt. Simmer on medium low while pumpkin is roasting.

-Remove pumpkin cubes from oven and gently drop into the chicken broth, turn heat to lowest setting and continue to simmer for 20 minutes.

- In another pot, about 6 or 8 quart, mix cornstarch mixture with yogurt. Turn on heat to medium, and continue stirring (to avoid clumping or sticking or yogurt) with a wooden spoon until the yogurt starts to bubble.

-Slowly add the chicken broth (ONLY) with a ladle, and mix after each ladleful. Continue this until you get the desired consistency ( I used all the broth that I had made). Heat through.

-Throw out the cinnamon, bay leaves and cardamon, and add chicken breast pieces and pumpkin. Turn off heat and avoid over stirring, so the pumpkin doesn't get mashed.

-Saute onion in olive oil until it is soft and almost crispy. About 3/4 of the way through, add the pine nuts and toast them. Serve over the pumpkin and yogurt dish.

-I serve this with rice. It was divine!

Shortcuts

------------

-Although there isn't too much work involved in making this (you can go off and do whatever you want while the pumpkin is roasting and the chicken and broth are simmering), you can save time by using leftover shredded chicken and pre-made broth (but I'm not guaranteeing the results!)

-Also, you can pre-roast a bunch of the pumpkin cubes before freezing them in the baggies, and you can therefore skip that step in future recipes.

Chicken Burrito Tortilla Rolls

2008-11-03T08:49:00.000-08:00

This is one of my first recipes...the start of my claim to fame ;) It is an adaptation from Kraft foods, with a little bit more zing and flavor.

It is EASY, and the recipe automatically makes two baking dishes. So you can either make it for a huge crowd, or freeze one of the dishes for another night (which is what the recipe recommends).

Ingredients

----------------

-1/2 cup mayonnaise

-1/2 cup flour

-3 cups milk (any fat content should be fine, I always use 1%)

-1 cup shredded cheese, plus extra for garnish (Mexican blend is the best, cheddar or jack are ok too)

-1 1/2 pounds chicken, cubed into 1 inch pieces (do NOT use leftover shredded chicken for this, the pieces give it an important texture)

-1 cup salsa

-1 cup corn (canned or frozen)

-1 cup fresh parsley, plus a handful for garnish

-salt and pepper to taste

-1 tablespoon taco seasoning (paprika will also do the job)

To make

-----------

-Preheat oven to 375 degrees

-Mix the mayo and flour in a saucepan until well blended. Slowly add the milk and mix. Cook and stir on medium heat until the sauce begins to boil and thickens.

-Stir in 1/2 cup of cheese, 1 cup of salsa to the sauce. Put aside 1 1/2 cups sauce for later use.

-Cook chicken breast pieces with salt, pepper and taco seasoning in non-stick cooking spray until they are cooked through. Add them to the sauce in the sauce pan, and add the 1 cup corn and 1 cup parsley.

-Place some of the chicken and sauce mixture in each tortilla and roll. Place seem sides down in a row in the baking dish. You should be able to fit 8 tortilla rolls per dish. Cut the tortilla rolls in half, for a total of 16 smaller rolls.

-Spread some of the reserved sauce in two rows across the tortilla rolls, garnish with extra cheese and parsley. Bake at 375 for 25 minutes, or until lightly toasted and crispy on the sides....then EAT!

*When you are ready to cook the 2nd frozen baking dish, just take it out of the freezer a couple of hours before serving, or refrigerate overnight. Follow the same baking directions of 375 degrees for 25 minutes.

**If reheating frozen, bake in 350°F oven until heated through, allowing almost double the original baking time.

Welcome to my FOOD blog!

2008-10-28T10:17:00.000-07:00

This blog is going to be lots of fun :)

Readers will enjoy daily relationship tips and advice, super easy but SUPER different recipes, and tips that will save time in the kitchen!

Also, this blog is for EVERYONE So please feel free to post your own recipes (we all love pictures too!) or email me the information and I will upload it...and give you all the credit, of course :)