Roast Chicken and the best sweet potatoes

Remember what mom would do whenever she made a great meal? You remember right? I have vivid memories of her beating the table (kinda hard) and shouting out "Slap your mama!!" Well, I had a "slap your mama" meal last night myself. I found some sweet potatoes at our corner market. That may not seem like a big deal to you, but Serbia doesn't "do" sweet potatoes. I see them only occasionally so when I do I snatch them up. There's a recipe I've wanted to try forever now from an Ina Garten cookbook I got a couple years ago so when I got home I pulled it out to make sure I had all the ingredients. I've been trying to eat a lot healthier lately so maybe that's why the 12 tablespoons of butter and cup of cream and plenty of sugar caught me so offgaurd. Usually sweet potatoes are the healthier choice right? Lucky for me I found plenty of bloggers online doing the same thing but doing much less damage to my waistline. This one turned out better than I could have expected.
http://www.marthastewart.com/314349/orange-ginger-sweet-potato-puree
The only thing I did differently was that I used maple syrup as my sweetener instead of sugar. The orange really sets it off.
I made this chicken to go alongside it and it was also better than I hoped.
http://www.bonappetit.com/recipe/roast-chicken-with-rosemary-lemon-and-honey
I like to roast a chicken every other week or so- simple, easy, just salt and pepper. It always turns out tasty but this one had so much flavor! Especially the dripping in the bottom of the skillet. I always spatchcock my chickens though. It's easy to do and cuts the baking time down to 45 minutes at 450.
Other than that, I just steamed some broccoli and it made for a really delicious and pretty meal. I *almost* felt like I was cheating Thanksgiving a little bit.

Black Bean Ragout

We've been trying to eat less meat around here, particularly since Andrew's last horrible, awful, terrible kidney stone that lasted 7 days, so I've been looking for things to make that are still high protein. Beans fit the bill and I recently posted about a kidney bean curry we love. Indian food has been a go to lately because it's so cheap and healthy to make once you have the spices. Recently I tried out a bean recipe from my Smitten Kitchen cookbook (I'm obessed, I realize that) and it turned out surprisingly well. Word to the wise- you need to use the smoked paprika. I discovered it about a year ago and it has such a great flavor.
http://craftycooknook.wordpress.com/2014/01/10/count-your-pennies-slow-cooker-black-bean-ragout-with-cumin-crema-and-garlicky-toasts/
I don't mess with the cumin crema or garlc toast but I'm sure that would be really tasty. I just made the beans in the slow cooker. The first night I served it over these corn cakes with fresh salsa and sour cream on top.  http://www.myrecipes.com/recipe/fresh-corn-cakes-10000001646375/
The next night I served them with some fried homemade potatoes and fresh tomato slices. Another time I cooked them down and made burritos and quesadillas with them. It's a really versatile recipe and it stretches a long way. Really healthy and pretty cheap to make. I think it would also make a great side for any mexican dish but really, it shines all on its own as the main dish.

Red Kidney Bean Curry

This is a fast 20 minute weeknight dinner that everyone at my house loved. I suppose it's like the Indian version of red beans and rice. Vegetarian, healthy, and really good, especially for the amount of time involved.
http://smittenkitchen.com/blog/2009/02/red-kidney-bean-curry/

Vegetarian Black Bean Taquitos

This isn't a show off recipe. Let me just say that up front. But it was surprisngly good and my kids ate it (ok so I had to talk Eden through every bite but Fox loved it). I've been looking for more vegetarian recipes lately and found this one while flipping through my Our Best Bites cookbook- their first one. This recipe isn't on their site but I found it online here: http://eatingmywayback.blogspot.com/2011/09/vegetarian-black-bean-taquitos.html
They were easy to make and took only a few minutes to put together. The spinach is so chopped and dark that it easily hides away in the black bean mixture. I thought the spinach would taste funny in a taquito but really, you can hardly taste it at all. I served it with extra salsa on the side but Andrew and Fox prefered it plain. This is a really great, healthy weeknight meal.

Weekday dinners

Hey sisters! I've been struggling a bit lately with what to cook for regular old weeknights and have come across a couple of recipes that are pretty good. Well, one is pretty good and the other is pretty damn awesome. I found a new foodie friend who recommended a blog called Annie's Eats. Her chicken gyro recipe is tasty and I espcially love her tzasiki sauce. I'm bored of my tzasiki recipe and this one has a little kick to it. I think this is a great summer dinner to pack up and take to the pool or a park.
http://www.annies-eats.com/2009/06/02/chicken-gyros/

The other recipe is one if those "you made this?' recipes. I've never made my own red sauce. For as much as I like to cook I've always bought the stuff in jars but I don't know if I can go back to the way I was living before after trying this. It's Ina Garten's weeknight bolognese. Put it on your grocery list. And buy the red wine, just don't take your 4 year old... The alchohol cooks out and the flavor it leaves behind is incredible.
http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe/index.html

Healthy Enchiladas

Yes! I do read this blog so please keep posting! The last two recipes look amazing.  Can't wait to try them.  As far as healthy recipes go, I am looking for some, too.  But here is one I tried and liked.  All fresh ingredients - nothing from a can.

http://www.food.com/recipe/healthy-chicken-enchiladas-134212

Two new AMAZING recipes

Of course they are both from Smitten Kitchen. The first is her eggplant bruschetta. The other night I made her lebanese-style stuffed eggplant. It was ok- not something I'm in a hurry to make again. It took a lot of time and effort and didn't come off the way I expected it to. So I had all of the inner scrapings of several eggplant that I needed to use up. I decided to make the bruschetta and I am so glad I did. It was so delicious. This *might* just be the best thing I've ever made with eggplant (and you know how much I love my eggplant parmesan). Let me tell you how I decided to make it. First of all, there weren't any skins on the eggplant. I'm not sure if this really changed the flavor at all but I think it helped the eggplant pieces to break down a little easier but it's up to you. The skin is very nutritious so next time I think I'll try it skin on. I chopped up kinda small and cooked them in a pot on the stove with a little olive oil. When they cooked down I added a couple of small (think smalled than plum size) tomatoes that were really ripe. Deseed them. Then I added LOTS of feta, the green onion, and only a small amount of the red wine vinegar (I made a melanza salata last week that also called for red wine vinegar but the flavor was overpowering). Add a little salt and pepper and take off the stove when the feta starts to melt. I happened to buy the most delicious onion baguette at the store that day. I just toasted slices and rubbed them with garlic (although this step is not necessary). We took it to the park with some fresh fruit and OMG!!! It tasted so delicious and fresh.

Ok so recipe #2: crispy black bean tacos with feta and slaw.
I was looking for something vegetarian since I've been eating so much meat here. This sounded good (and incredibly fast and easy) so I thought I would give it a try. Of course when I got to the store, I didn't consider the fact that there is a place in the world that does not sell black beans. Since I had all the stuff to make this already in my buggy- and since I couldn't really think of anything else to make- I headed to the meat section and picked up a chunk of beef. I rarely ever buy beef ( I made lasagna for Andrew this year for the first time and we've been married 7 years) so this was going on a limb- especially for a whopping 10 euro for only a pound and a half- think 15 bucks! Anyway it turned out amazing. I even heard moaning sounds from my family as they at it. Eden and Fox kept pointing to it and asking what it was- "It's not chicken?" they say. I marinated the beef a few hours in a little olive oil, the juice of one lime, 2 tsp of soy sauce, a little water, and a T or so of Montreal Steak seasoning (no they don't have this here- a friend shared some with me. I use this at home in DC for making thai chicken). I don't have a grill here so I put it under the broiler until it was medium/medium rare- oh, and I sprinkled a generous helping of more steak seasoning on both sides before broiling. Flip it once. So, I made the slaw (only I added a T of mayo) and was generous with the feta. Put it all together in a tortilla and toast your taco in a pan on the stove for a couple of minutes on each side. Really, I think you'll love it. I look forward to trying it with the black beans for a vegetarian version of it that would also be a lot cheaper and quicker to make. I served it with corn on the cob and some fresh fruit.
Next up, I'm trying her whole wheat raspberry ricotta scones. I'll let you know how they turn out, but I bet they're gonna be good.

Portabella Mushroom Burger

I can't believe that I haven't posted this recipe yet. I discovered it in a William Sonoma Vegetarian cookbook a couple of years ago and have made them several times since. I wanted to make them for Andrew for Father's Day but was missing a few of the key ingredients so I mixed things up a bit and it still tasted awesome.

Ingredients:
Portabella Mushrooms (remove stems and scrape off the ribs)
Olive Oil
Balsamic Vinegar
Garlic
Roasted Red Peppers
Swiss cheese (Or the cheese of your choice)
Italian Rolls
Mayo
Pesto

Directions: Sorry that I don't have any amounts listed. I'm away from my cookbooks this summer but I promise that you can't go wrong with this. Mix about a 1/4 c of mayo with 1 T pesto (or more to your liking) and put in fridge. Grill the mushrooms in a skillet on the stovetop or in the George if you don't have a grill- I've never actually grilled them but I bet they would be tasty that way. Mix a couple of tablespoons of olive oil and a couple of tsp of balsamic vinegar. Add a couple cloves of crushed garlic. Brush this mixture onto the mushrooms as you are grilling them. Set aside mushrooms and grill your roasted red peppers quickly on the grill- just to heat them up. Meanwhile toast your rolls in the oven. Spread a generous amount of the pesto/mayo mix on the bun, add your mushroom, cheese, and red pepper and voila! I usually serve this meal with baked sweet potato fries. Tonight, I made these just a little differently. They didn't have portabella so I just got another kind of mushroom and cut it into slices. Since I don't have a brush I just poured the garlic oil vinegar mixture onto the mushrooms in the pan and cooked them until tender. No roasted red peppers here either and I was not in the mood to roast them myself so I picked up some roasted red paprika- it tasted better I think. No sliced cheese in my fridge so I used grated mozerella. And I didn't have any fancy rolls so I just used sandwhich bread. I put it all together in the sandwhich in the skillet and grilled it like you would a grilled cheese. It was seriously good. A great summer meal if you ask me.

Mandy

Kefta

Has it really been four months since any of us have posted any recipes? Surely I've made something interesting in that time but my memory fails me just now. No matter, I made the most delicious Kefta tonight and you just have to try it. Kefta is just a greek meatball and of course I found the recipe for these on my favorite blog ever (uh...besides yours that is)- smitten kitchen. The allspice and cinnamon give it a really unique flavor.
Tips:  don't overdue the salt. It calls for 1 tsp and I wouldn't add any more than that. My only complaint was that it was a teensy bit salty. Also, I used ground turkey- not dark. Use half of the cayenne it calls for unless you like it really spicy. I don't have a grill here so I had to fry them on the stove top. Just roll each ball in a little flour and drop in the oil. Turn once after it's browned and then set them on some paper towels. Oh, and the tatziki sauce was gross. Maybe the yogurt here is a little different but... I don't think you really need a sauce with it. I served it with rice and a tomato/cucumber/feta cheese salad.

Chick on a Stick

One of my many new year's resolutions this year was to cook dinner.  Sad, I know....the last few months were so hectic that dinners consisted of quesadillas, packaged pasta, cereal and the kids favorite - whatever your heart desires.  This is one resolution that so far I'm sticking with and having fun doing!  I know it's only been 3 weeks but hey it's a start.  I love trying new recipes, having the kids help me in the kitchen, just smelling something yummy, and the excitement they have for dinner which makes for much better conversations at the table.  We have even eaten at the dining room table which is usually reserved for Sunday dinners and whatever they deem a fancy dinner.  Last night was deemed fancy....even though the real reason was the kitchen table was covered in crafty crap.  Whatever the reason they loved dinner and it makes me happy to know I made something they enjoyed!  What fancy dinner did we eat you may ask?  Chick on a Stick!  So not fancy!  A friend of mine shared this simple recipe in a ward cookbook and I've been meaning to try it for months. Here it is-

4-5 chicken breast, thawed and cut into strips OR I just used tenderloins
marinade of your choice (30 minute ones work great)
skewers (soaked in water for about 20 minutes)

Marinate chicken at least 30 mins.  Soak skewers in water.  Make chicken skewers by putting chicken strips on skewers.  Line a cookie sheet with foil and broil the chicken on each side for 8-9 minutes.  Eat right off the stick!

Last night we had teriyaki chick on a stick paired with fried rice but the possibilities are endless....lemon pepper, bbq, etc...Yum!
shelley

Shepherd's Pie

Our mom never made shepherd's pie growing up, but my husband loves it, so I had to find a good recipe.  Our family loves this one and it is a great way to get everyone to eat their vegetables.


http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx

Eggplant Parmesan

Ingredients:
1 large eggplant
bread crumbs
itialian seasoning
Spaghetti sauce
1 C ricotta cheese
1 C parmesan

Directions:
Dip eggplant in an egg and coat with bread crumbs with italian seasoning mixed in. Fry until golden brown and lay out on paper towel to drain. Combine ricotta and parmesan cheese. In a 8x8 or 9x9 pan put down one thin layer of spaghetti sauce. Then one layer of the eggplant. Add one layer of sauce (be generous this time) then one layer of the cheese mixture. Repeat layers ending with the cheese lay on top. Bake at 375 for about 30 minutes.

When I make this I use 2 jars of sauce. I really like the Classico brand tomato and basil. Don't buy crappy sauce. It will taste better if you get a step up. Also I like to make my own ricotta. Super easy. Just pour a gallon of whole milk in a pot. Add a t of citric acid and 1 or 2 tsp sea salt and heat up to 195 stirring constantly. When it reached 195 turn off heat and let sit 5 mintues. Skim off the curds and let them drain in a cheese cloth or butter muslin for 30 min. and there is your ricotta!

Chicken Croissants

Ingredients:
4 oz cream cheese softened
2 T butter
2 C cubed chicken
1/4 t salt
1/8 t pepper
2/3 T milk
1 T chopped pimentos
1/2 t green onions
4 oz can water chestnuts
8 oz can croissants
3/4 C crushed croutons

Directions:
Blend cream cheese and butter, then add everything else (except croutons). Fold out your croissants and pair 2 togeter to make a square (or rectangle). Put a heaping spoonful inside each square and bring edges up to center to seal them. Brush with a little melted butter and sprinkle with crushed croutons. Bake at 350 for 20-25 minutes.

Pad Thai by Owen Witesman

Ingredients:
1 12oz package rice noodles (wide)
2 T butter
1 lb boneless, skinless chicken cut into bite size pieces
1/4 C vegetable oil
4 eggs
1 T vinegar
1 T fish sauce
3 T sugar
1 T crushed red pepper (or to taste, I only add 1 or 2 t)
garlic
2 T soy sauce
2 T lemon juice
Ketchup to taste (and for color)
3 green onions
1/4 C crushed peanuts
2 C bean sprouts

Directions:
Soak rice noodles in cold water 30-50 minutes, or until soft. Drain, set aside. Heat butter in a wok or large heavey skillet. Saute chicken and garlic (2 or 3 cloves) until brown. Remove and set aside. Heat oil in wok over MH heat. Crack eggs into hot oil and cook until firm. Stir in chicken. Add softened noondles, vinegar, fish sauce, sugar, red pepper, soy sauce, and lemon juice. Mix while cooking until noodles are tender. Add green onions, bean sprouts and crushed peanuts and mix for 1 or 2 minutes more.

Taciladas by Rebecca Swanson

My friend and her mom came up with this recipe. It's a combination of tacos and enchiladas- taciladas!

Ingredients:
1 lb beef
taco seasoning
1 can refried beans
1 can tomato soup
1 can mushroom soup
1 can red enchilada sauce
flour tortillas
cheddar cheese

Directions:
Brown beef with taco seasoning. Add refried beans. Roll this mixture up in flour tortillas like enchiladas- adding some cheese inside. Combine the soup and enchilada sauce and pour over the top. Top with cheese and bake at 375 or so until bubbly- maybe 20 minutes or so.

Easy Creamy Ravioli with Pesto Gratin

Sounds fancy right? Check it out ladies, a really delicious 3 ingredient recipe. I kid you not. Super easy to put together too.

Ingredients:
Cooked 16-18 oz of fresh or frozen cheese ravioli according to package directions (frozen is usually cheaper)
1 C heavy cream
1/4 C basil pesto

Directions:
In a large bowl mix together the cream and the pesto. Mix with ravioli. Transfer to a shallow baking dish and sprinkle with parmesan cheese (optional). Bake at 375 until golden and bubbling, 25-30 minutes.

Cajun Chicken Pasta

3 boneless, skinless chicken breasts
3 tsp. cajun seasoning (aka Tony's)

4 tbsp. butter or margarine
3 cups heavy cream
4 oz. cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. Tony's
3/4 cup parmesean cheese

cooked pasta - my kids love the small farfalle that Barilla makes

In a large resealable plastic bag place chicken.  You can thin it out this way by giving it a good beating too.  Toss in the 3 tsp. Tony's and coat chicken.  In a large skillet, sautee chicken in 2 tblsp. butter over med. heat.  When done set aside.  (I usually let it sit in the fridge for a bit so that it's easier to slice into strips)
Grab a second skillet and combine heavy cream, butter, cream cheese, spices and parmesean cheese over medium heat stirring occasionally. You really can't go wrong with the sauce.  You can tweak the amounts of seasonings to your taste.  And I always seem to add more cheese than it calls for.  I have even added a bit of mozzerella to it as well. 
When done, spoon over cooked pasta.  You can mix the chicken in but we like to make it look like Chili's cajun pasta so we place the cooked sliced chicken on top of each individual serving of pasta.  Sprinkle a bit more parmesean on top and serve with a thick slice of garlic texas toast.
Shelley