Recipe Swap:: Thanksgiving Burgers

The latest swap category was panini or sandwich.  I really like these swaps because since I have started documenting my weight loss journey it makes me go through my recipe box and remind me of what delicious dinners we have been missing.  I submitted another Rachael Ray recipe for Philly Cheesesteak Sloppy Joes.  The link to the recipe is from my friend Lauren who received the recipe in the swap.

The recipe I received was for Thanksgiving Burgers from Lisa's Cooking Adventures.  My husband is always excited to see what recipes we receive and we were both looking forward to these burgers since last week.

I omitted the parsley since we aren't huge parsley fans.  I used shredded cheddar since we had that on hand.  The flavors were delicious and definitely tasted like Thanksgiving dinner sans stuffing!  The apple gave it such a great crunch and added flavor.  I have to admit that I was a bit hesitant about the cranberry sauce/mustard combo, but it was so tasty!!  Such an easy recipe to follow and definitely took me less than 30 minutes from prep to plating.  I totally forgot these were supposed to be on English muffins when I was at the store and bought panini rolls instead, which was way too big for the burger so next time I would use an english muffin or a smaller roll.

On the side, I made sweet potatoes fries to accompany the thanksgiving theme and tossed them in a cinnamon-agave mixture.

APPLE & CHEESE TURKEY BURGERS 
(Slightly adapted from a Rachael Ray recipe)

1.3  lbs ground turkey breast (1 pkg)
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley - I omitted
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
8 slices  cheese
1 green apple, cut into 12 slices
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted


In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.
Heat a grill pan over medium high heat.   Add the patties and cook for 8 minutes on each side. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.
In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops; top with the patties and set the muffin tops into place.


Cinnamon-y Sweet Potato Fries
2 large yams, cut into sticks for fries
2 tbsp. agave syrup
1-2 tsp. ground cinnamon
a pinch of salt, if desired


Combine agave & cinnamon and toss with the sweet potato fries.  Layer the fries on a baking sheet and bake at 425º for about 25 minutes.  

Recipe Swap:: Coq Au Vin

The latest swap was a chicken dish.  I submitted my favorite Cheesy Chicken Shells recipe!

I was given Coq Au Vin from Melissa's I Was Born to Cook.  Melissa has a fantastic cooking blog with many, many recipes.  This recipe was quite delicious.  It definitely required a bit more work than I like in weeknight recipes, however, we weren't able to make this dish over the weekend.  I omitted the cognac as we didn't have any on hand and Wegmans was wiped out of carrots (unless I wanted some awfully sad, whimpy carrots) when I went food shopping yesterday so those had to be left out as well.  Overall, this dish was good - definitey a great Sunday night or special occasion dish.  This also made me remember how much I love pearl onions and that we don't use them enough.  

Coq Au Vin
adapted from Ina Garten (she says the recipe serves 3, but it definitely could serve 5-6)

4 oz. bacon, cut into chunks
5 chicken leg quarters
4 chicken legs
Kosher salt and freshly ground black pepper
1/2 lb. carrots, cut into chunks
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1 cup red wine
1 cup white wine
1 cup chicken stock
10 fresh thyme sprigs
2 tablespoons butter, at room temperature, divided
1 1/2 tablespoons AP flour
1/2 pound frozen pearl onions
1/2 pound cremini mushrooms

Preheat the oven to 250 degrees F.

Heat the olive oil in a large dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Recipe Swap :: Pasta Primavera

This week's recipe swap's theme was a vegetarian dish.  I submitted our favorite, but unique macaroni and cheese recipe from Rachael Ray.  It  was a French Onion Mac 'N Cheese.  I have not made it again since starting this cooking blog, but I must put it on our list because it's just too good to not write about.

I received the recipe for Pasta Primavera from Christina who is the author of Tales of the Mad Men Kitchen.  She has a great cooking blog so I knew this was going to be a delicious recipe!

This was a huge hit in our house.  I made this for our "Tiff Tuesday" when my best friend comes over for dinner.  What a light, but delicious dish -  what a perfect Springtime dinner.  While we were eating, we were already thinking ahead to the next time I would make this dish and what other veggies we would add: broccoli, asparagus, mushrooms, the possibilities are endless and just as yummy!  We didn't have any herbs de Provence on hand (I used it up and forgot I did) so I used a combo of dried basil, dried thyme, dried sage and then a touch of garlic powder.

Pasta Primavera
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle 
15 cherry tomatoes, halved 
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Recipe Swap :: Spinach & Onion Risotto

Risotto.  One of my absolute favorite dishes and will order it out any chance I get.  Risotto is not one of those dishes that I can cook often, as I am usually entertaining a 2 yr. old & 7 month old at the same time as getting dinner on the table.

However, being a part of this recipe swap has given me the opportunity to overcome obstacles (with the chowder) and in this instance, make a dish I normally wouldn't or cook with foods I normally don't.  I like expanding my repertoire and we love trying new things.  This swap was a side dish.  However, we made this for our dinner tonight.  I provided the Buttermilk-Parmesan Mashed Tators this time since we enjoy those every time we have them.

When I got the email with my recipe, I had to chuckle because I received a recipe from Lauren.  She had my recipe last swap too!  What are the chances!

This recipe was very simple, with simple ingredients, but absolutely scrumptious!  The house still has a delicious fragrance of sauteed onions & garlic which has got to be one of my favorite "the kitchen is busy" smells!  My husband doesn't need leftovers for lunch tomorrow and I am thrilled because that means I don't have to share!

Next time we make this (oh, you can bet there will be a next time!), I am going to add cooked chicken sausage or shrimp.

Spinach & Onion Risotto

• 1 large onion, diced
• 2 cloves raw garlic, chopped
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup dry white wine
• 5 cups low sodium chicken broth, warmed
• 1 cup arborio rice
• 1 cup fresh chopped spinach
• 1/3 cup shredded mozzarella cheese
• Salt and pepper to taste

Melt the butter in the oil over medium heat and saute the onions and garlic. Add the rice; stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!

Halfway through, add the cheese.

Before the final ladle of broth, add the spinach.

Season with salt and pepper, if desired.

Recipe Swap :: Cheesy Potato Corn Chowder

The second exchange of the recipe swap was this past week.  This swap was lunch.  Lunch is a difficult category for me because usually I eat leftovers from the night before, yogurt or even a small salad.

The recipe that I was fortunate enough to receive was for Cheesy Potato Corn Chowder.  I must admit that making soups and/or chowders is very intimidating to me.  Honestly, I don't know where that stems from, but whenever my husband suggests soups, I usually have him make them.  However, this was probably one of the easiest chowders to make.  Again, not having a lot of experience with soups, I was surprised at how thick this chowder was without using cream or a heavy ingredient.  

Before even opening the link that I was sent, I was very excited to see chowder as the title of the recipe because I would have to tackle this intimidation.  Especially a chowder that is cheese+corn+potatoes, you can't go very wrong with those ingredients.  Very, very easy to make... this is a perfect comfort food especially on a cold, dreary day.  

The only thing that I would add next time is a touch more of salt.  Potatoes are the one thing that I like saltier than other foods.  The only other change I made was that I didn't use roasted garlic, but I used minced garlic instead.  

Source: GroupRecipes

• 7 medium yukon gold potatoes, cut in 1/2" cubes
• 1 carton (32 oz) chicken broth
• 1 tbsp roasted garlic 
• 1/2 tsp each salt & pepper
• 1/3 cup flour
• 1 cup milk
• 2 cup sharp cheddar cheese, shredded
• 2 cans (7oz) whole kernel corn, drained
• 4 scallions, (1/4 cup), finely chopped, optional

• In 5 qt. Dutch oven, place potatoes, add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 mins or till potatoes are very tender. Drain. Reserve 1 c potatoes; return remaining potatoes to saucepan.
• In small bowl,mash reserved potatoes with fork; return to saucepan. Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook, uncovered 2 mins.
• In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheeses and corn till cheese is melted.
• To serve, ladle chowder into bowls; top with scallions.
• 
• The recipe that I submitted was for Eggplant & Mozzerella Melts from Everyday Food.  Instead of tomato sauce, we lighten it up with a balsamic dressing for a delicious lunchtime meal.  
  
  
  Source: Everyday Food
  2 large eggs
  Coarse salt and ground pepper
  3/4 cup plain dried breadcrumbs 
  Olive oil, for baking sheet
  1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
  1 loaf (8 ounces) soft Italian bread --- we use ciabatta bread or a great thick, crusty bread.
  Shredded mozzerella for topping

• Balsamic Dressing:
  1/4c. balsamic vinegar
  1/4c. EVOO
  1 tbsp. honey or agave nectar
  1/2 tsp. garlic powder
  1/2 tsp. dried oregano
  salt & pepper to taste

• Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

  Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  While the eggplant is baking, mix together ingredients for the dressing.  

  Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with balsamic dressing, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Recipe Swap :: Artichoke Chicken

One of the message boards that I am on had a recipe swap organized by one of our members.  We all had to submit a recipe and then randomly received one back.  This swap's rules were that it had to be a crockpot meal OR prepped and prepared within 30 minutes.

I submitted a recipe from Rachael Ray's No Recipe Zone for Chicken Pot Pie that Dave and I loved!  

The recipe that I received was Artichoke Chicken.  I was really excited to get a recipe that was not something that we would have normally chosen to cook.  It was also a very quick and easy dinner to prepare and toss in the oven.  Those are our favorite kind of dinners.  Artichokes are one ingredient that you will rarely find in our kitchen.  I am very intimidated by them, but when they are prepared for me I absolutely love them.  

ARTICHOKE CHICKEN

INGREDIENTS

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

I forgot to take a picture of the dish!  I have to keep my camera in the kitchen so I can take a quick pic but usually the fragrance of our dinner is making our mouths water and we dig in and then it's too late!

We really enjoyed this dish.  The only modification that I would make next time is to bread the chicken in panko or other breadcrumbs just to give it a little crunch!  Overall, we really enjoyed this dish especially because it was something different for us.