Greek Style Lemon Potatoes

Some people might think- lemon with potatoes? Absolutely not! That's what I thought at first until I actually tired them. As it turns out, they are in fact some of the most wonderful potatoes that I've eaten. If you haven't tried them, make it a point- you won't be sorry. 

3 lbs. baking or golden potatoes, sliced into wedges 

4 cloves garlic, minced 

1 -1  1/4 tsp. coarse salt 

1/2 tsp. fresh ground black pepper 

1  1/2 tsp. dried oregano 

1 lemon, juiced 

1/4 c. extra virgin olive oil 

• Preheat oven to 375 and spray a jelly roll pan with non stick cooking spray. 
• In a large mixing bowl, toss with potato wedges with lemon juice and  olive oil to coat. 
• Add garlic, salt, pepper and oregano. Toss to coat. 
• Pour potatoes into jelly roll pan in a single layer. 
• Bake 30-45 minutes or until desired "crispiness" is achieved. 

Pulled Pork Sandwiches

My husband Karl is big into homebrewing beer. So, on those nights when my entire kitchen is overtaken by massive pots  and usually several friends to help with the task, I try to plan dinner  out of the kitchen area as much as possible. I rely on "Ole faithful"- my crockpot. This recipe is super simple and satisfying for all your guests! ( Use an oval crockpot .) 

    

1 package pork tenderloin or lean boneless pork roast 

2 litre bottle cola beverage

1 large bottle favorite barbecue sauce (try  Sweet Baby Ray's)

• Spray the inside of your crockpot with non stick cooking spray. 
• Place pork tenderloins side by side in crockpot. 
• Pour cola over top of pork to mostly cover leaving some space at the top. 
• Cook on low heat 8-9 hours. 
• Remove pork from liquid and place on cutting board. 
• Drain liquid from crockpot and replace. 
• Using 2 forks, shred pork (it should fall right apart.) 
• Return shredded pork to crockpot and toss with favorite barbecue sauce .
• Cook 1 more hour on low to season through. 
• Serve on favorite buns. 

If you want something to serve along side,

 try these out: 

http://thebitchenkitchen.blogspot.com/2010/02/greek-style-lemon-potatoes.html

Banana Bread (reduced fat)

There's nothing quite like a fresh loaf of homemade banana bread baking in the oven; especially in the fall and winter. I've tried a lot of different banana bread recipes over the years and found many that I liked, but way too many that were high in fat. So, when we tried this particular recipe out,  I was hooked and so was Karl. He didn't believe it was reduced fat! (For the muffin variation of this recipe, scroll to the bottom.)

1 c. white sugar 

1/4 c. unsalted butter, softened 

1/3 c. plain or vanilla lowfat yogurt 

2 eggs 

1 tsp. vanilla extract 

3-4 very browned bananas, peeled and mashed 

2 c. all purpose flour 

3/4 tsp. baking soda 

1/2 tsp. salt 

1/2 c. chopped nuts (optional)

• Preheat oven to 350 degrees and grease a loaf pan with non stick cooking spray. 
• In a large  bowl with an electric mixer, combine softened butter with sugar. Mix to combine. 
• Add yogurt and eggs. Mix again. 
• Add vanilla and mashed bananas. Mix again to combine. 
• In a seperate bowl, whisk together flour, soda and salt. 
• Gradually add flour mixture to mixing bowl and mix to combine. Fold in chopped nuts if desired. 
• Pour batter into prepared loaf pan. 
• Bake 1 hour or until center is no longer gooey. 
• *If using nuts, try chopped almonds, pecans or walnuts for a crunchy texture. 

Muffin Variation: 

Follow directions as above except instead of using a loaf pan, line muffin pan with paper cups or grease with non stick cooking spray. Fill muffin cups halfway up with batter. Bake 20-25 minutes or until muffins are lightly golden and centers are set.  

(Recipe adapted from "Complete Cooking Light" Cookbook, 2006 edition.) 

Surprise Cookies

        

Cookie dough:

1 3/4 c. all purpose flour

3/4 c. unsweetened cocoa powder

1/2 tsp. baking soda 

1/2 tsp. coarse salt 

1/2 c. unsalted butter, softened 

1 c. white sugar 

1 egg 

1/2 c. whole milk 

1 tsp. pure vanilla extract 

15 or so large marshmallows, halved* (SEE NOTE BELOW)

Frosting:

3 c. powdered sugar 

6 tbs. unsalted butter, softened 

1/4 c. + 1 1/2 tsp. unsweetened cocoa powder 

1/4 c. + 2 tbs. whole milk 

3/4 tsp. pure vanilla extract 

• Preheat oven to 375 and line cookie sheets with parchment paper. 
• In a large bowl, sift flour, cocoa powder, soda and salt into a bowl. 
• Place butter and sugar into a large bowl and use an electric mixer to cream together until fluffy. 
• Reduce speed and add egg, milk and vanilla. Mix until incorporated. 
• Gradually add flour mixture to butter mixture to combine. 
• Drop dough using a cookie scoop onto parchment paper spacing evenly. 
• Bake 8-10 minutes or until firm. 
• Remove cookies from oven and immediately press half a marshmallow on top of each cookie. 
• Return to oven and bake an additional 2-3 minutes or until the marshmallow begins to melt. 
• Cool completely prior to transferring off sheets. 
• For frosting, combine butter and cocoa powder in a small saucepan over low heat. 
• Once butter begins to melt, whisk cocoa powder until smooth.
• Place powdered sugar into a medium bowl. 
• Add butter mixture to sugar and whisk to combine. 
• Whisk in milk and vanilla. 
• Spread 1 tbs. or so of frosting onto each cookie to cover marshmallow. 
• Stand 10 minutes to set. 

* A variation on this recipe is instead of using marshmallows... use maraschino cherries. Simply drain off liquid and replace each marshmallow with a cherry and follow instructions as above. You'll be delighted!!!

  (Recipe adpated from Martha Stewart's "Cookies" cookbook)          

Jam Thumbprint Cookies

There are always traditions that revolve around the holidays....one of them being- making Christmas cookies. Not only are they fun to make and eat, they make great Christmas gifts too. Everyone can appreciate cookies! But,  once you find a great Christmas cookie recipe, or any recipe for that matter around the holiday, it becomes an expectation that you will make that dish. Yes, you have to had some old tried and true favorites so people don't walk away disappointed, but, once in a while you have to throw in a few new ones to spice things up. So, you can try out all sorts of familiar versions below to help fill your family and friends with some Christmas joy! 

3 sticks unsalted butter, softened 

1 c. white sugar 

1 tsp. pure vanilla extract 

3 1/2 c. all purpose flour 

1/4 tsp. kosher salt 

1 egg beaten with 1 tbs. water (for egg wash) 

7oz. unsweetened flaked coconut 

Seedless Rasperry and Apricot jam 

• In a large bowl with an electric mixer, cream butter and sugar until combined. 
• Add vanilla and mix to incorporate.
• In a seperate bowl, sift flour and salt together. 
• With mixer on low speed, add flour mixture to butter mixture gradually until dough comes together. 
• Place dough onto a floured cutting board and roll into a flat disc using a rolling pin. 
• Wrap in plastic wrap and chill 30 minutes. 
• Meanwhile, preheat oven to 350. 
• Use a cookie scoop and place dough by scoopfuls onto an ungreased cookie sheet. 
• Once scooped out use hands to roll into dough into neater, rounder balls. 
• In a small bowl,beat egg with water and set aside. 
• Place flaked coconut into a seperate bowl. 
• Dip 1 ball of dough at time first into egg wash, then roll into flaked coconut. 
• Place each ball onto ungreased cookie sheet spacing evenly. 
• Using your thumb, place an indentation into the top of the dough ball.
• Drip 1/4 tsp.-1/2 tsp. of jam into each indentation. 
• Bake 20-25 minutes or until coconut is golden brown (as shown above.) 
• Cool slightly prior to removing from cookie sheets. 

(Recipe adapted from Ina Garten's" Family Style Barefoot Contessa" Cookbook)

Stuffed Pork Loin with Apples and Cranberries

Christmas is always such  an amazing but busy holiday. And, if you're anything like us,  it may be the one and only time of year for your families and friends to come together and celebrate. But,  if you're celebrating with good company, you have to have good food to go along with. These recipes will absolutely impress your guests without being too difficult or time consuming. Enjoy!

Filling:

1 c. apple cider 

1/2 c. cider vinegar 

3/4 c. packed light brown sugar 

1 large shallot, chopped 

1 1/2 c. dried apples 

1/2 c. dried cranberries 

1 tbs. fresh grated ginger 

1 tbs. whole grain mustard or yellow mustard seeds

1/8-1/4 tsp. cayenne pepper 

Pork:

2 1/2 lb.  boneless center cut pork loin roast (preferably short and wide...approx. 8x5)

Kosher salt and fresh ground black pepper 

• Preheat oven to 350 and retrieve roasting pan and rack from storage :). 
• For the filling, combine all ingredients in a medium saucepan over medium high heat. Bring to a boil. 
• Reduce heat to a simmer and continue to cook over low heat for about 20 minutes or until apples are completely softened. 
• Strain mixture using a fine mesh sieve over a bowl. Use a spatula to press out remaining liquid. 
• Return liquid to pan and simmer for 5-10 more minutes. Remove from heat. Set aside. 
• For strained filling, ingredients in food processor and pulse until coarsely chopped. Set aside. 
• To prepare pork, position roast fat-side up on a large cutting board. 
• Insert knife 1/2" from the bottom of the roast and cut horizontally, stopping 1/2 " before the edge. Open the flap. 
• Cut through thicker half of roast 1/2" from bottom stopping before 1/2" before edge. Open this flap. Repeat if necessary if roast is large. 
• Once all sides of pork are open, cover with plastic wrap and use a meat pounder to even out sides. 
• Season both sides of meat generously with kosher salt and fresh ground black pepper. 
• Place fat side of roast down onto cutting board so it does not face you. 
• Spread reserved chopped filling evenly over pork leaving 1/2" borders all around. 
• Slowly, roll up pork loin tightly. Secure with kitchen twine at 1" intervals. 
• Place roast fat side up onto rack of roasting pan. 
• Bake 30 minutes and brush with reserved liquid mixture. Return to oven. 
• Continue to roast until thermometer reads 130 degrees (after a total of 50-60 minutes.) Brush roast again with reserved liquid; return to oven. 
• Continue to bake until temperature reads 140-145 degrees. Remove roast from oven. 
• Transfer roast to cutting board and tent loosely with foil for 15-20 minutes. It will then reach proper temperature. 
• Slice and remove twine. Serve with additional sauce if desired. 

(Recipe adapted from "Fall Entertaining" from Cook's Illustrated magazine, 2009 edition) 

Creamy Asiago Mushroom Pasta

Often, some of the most delicious sounding pasta dishes to me are the ones involving cream sauces- honestly, they're hard to resist! But, in order to avoid all the fat, cholesterol, etc. I try to discover healthier, lighter ways to achieve the same type of taste. This recipe from "Cooking Light" was able to do just that!

1, 16oz. box rigatoni,  penne or campagnelle pasta 

2 tbs. unsalted butter 

1-2 shallots, chopped finely 

2-3 garlic cloves, minced 

1 package cleaned, sliced portabello mushroom 

1/2 tsp salt 

fresh ground black pepper to taste

1 tbs. dry sherry 

1/4 c. all purpose flour 

2 c. 2% milk 

1 c. fresh shredded asiago cheese, divided 

2 tbs. fresh grated parmesan cheese 

• Preheat oven to 375 and grease a large baking pan with cooking spray. 
• In a small to medium sized skillet, heat 1 tbs. butter over medium high heat to melt. 
• Meanwhile, heat a large pot of salted water and cook pasta according to package directions once boiling. 
• Add shallots and saute until softened (3-5 minutes.) 
• Add garlic, mushrooms, salt and pepper and saute until mushrooms are tender (5-7 minutes.) 
• Add sherry and cook 1 minute. Remove from heat and set aside. 
• In a seperate large skillet, heat remaining 1 tbs, butter over medium high heat to melt. 
• Add flour and whisk to combine. 
• Add milk and increase heat to high. Whisk regularly to break up flour and incorporate into the milk. 
• Once mixture comes to a boil, reduce heat to a simmer. Continue to whisk until smooth and thickened. 
• Add 1/2 c. asiago cheese and 2 tbs. parmesan cheese and whisk to combine. 
• Add mushroom mixture to skillet and stir to combine. 
• In a large bowl, toss pasta with cheese sauce mixture and stir gently to combine. 
• Pour contents into greased baking pan and top with remaining 1/2 c. asiago cheese. 
• bake 15-20 minutes or until cheese is melted and bubbly. 

  (Recipe adapted with some slight variations from "Complete Cooking Light" cookbook 2006 edition)           

Stuffed Bell Peppers

I'll admit since the start of 2010 I made the stereotypical new year's resolution that I would eat better, exercise more often and lose the weight I put since entering the working world. Well, I am proud to report I have stuck to that resolution and will continue to! And with the help of a couple delicious comfort foods with a lighter, healthier flare, maybe you can too! 

4-5 large red bell peppers

1 tbs. extra virgin olive oil 

1/2 an onion, finely chopped 

1 lb. lean ground turkey or beef 

Small handful fresh basil leaves, chopped 

Small handful fresh parsley chopped 

1/4-1/2 tsp. salt 

Fresh ground black pepper to taste 

1/4 tsp. dried oregano 

1/4 tsp. dried Italian seasoning

1/2 c. favorite marinara sauce 

1/2 c. fresh grated parmesan cheese 
1 1/2 -2 c. cooked rice 

1 1/2 c. favorite marinara sauce 

1/2 c. red wine 

2 slices provolone or mozzarella cheese

Olive Oil Cooking Spray

• Preheat oven to 425.
• Place bell peppers onto cutting board and trim off tops- set aside for later. 
• If possible, without cutting pepper up further, try to remove any seeds and/or membrane from inside pepper. 
• Prepare a small, glass, microwave safe square baking pan (phew! :)) 
• . Add a thin layer of water to the pan.
• Place peppers cut side down into the bottom of baking pan.  Cover with plastic wrap. 
• Microwave covered peppers 4 minutes (if microwave is weak, try 5.) 
• Remove plastic wrap from peppers  (they should be softened slightly from steaming) and using tongs, transfer to a plate. 
• Pour water off of the bottom of the baking pan. 
• Spray peppers on all sides with olive oil cooking spray. 
• Grease the bottom of the small baking pan with cooking spray. Allow to cool. 
• Meanwhile, heat 1 1/2 c. marinara sauce with 1/2 c. red wine over medium high heat until it begins to boil. Remove from heat. 
• Pour majority of marinara sauce (reserve 1/2 c. or so to the side) into the bottom of the prepared baking pan.
• Return greased peppers to baking pan cut side up . 
• Meanwhile, heat olive oil in a large skillet over medium high heat. 
• Once hot, add onions and saute until softened (3-5 minutes.) 
• Add ground meat once onions are softened and break up as you cook until the meat is no longer pink. 
• Add basil, parsley, salt, pepper, oregano and italian seasoning. Stir to combine. 
• Cook 3-5 minutes to season through.
• Remove meat mixture from heat and set aside to cool slightly. 
• In a large bowl, combine meat mixture with 1/2 c. marinara sauce and parmesan cheese. 
• Add cooked rice and stir to combine (side note: to save time, you can substitute 1 c. uncooked instant rice) 
• Using a large spoon, spoon meat mixture into each pepper and fill mostly to the top. 
• Use reserved marinara sauce to place about 1-2 tbs. or so on top of each pepper. 
• Top each pepper with reserved stem top. 
• Bake peppers 20 minutes and remove from oven. Remove tops and discard. 
• Half or quarter each slice of cheese and place on top pepper mixture to cover. 
• Return to oven and bake 10-15 minutes longer or until cheese is melted and bubbly. Serve hot. 

Pasta with Sausage, Bell Peppers and Onions

Since the groundhog saw his shadow, we're still expected to have 6 weeks of winter left. But, since we live in the Chicago land area, let's be honest, the likelihood is about 10- seriously. I love the change of seasons  but after a while, enough is enough. The worst part is as a teacher I get a spring break in which I stay home only to be vacationing in cold and snow.  To help lift my spirit and ignore the weather outside, I've been trying out some simple, hearty pastas to warm up with inside.  Here's a classic!

1/4 c. extra virgin olive oil 

1 package Sweet or Hot Italian Style Pork or Turkey sausages 

2-3 red bell peppers, cored seeded and thinly sliced 

1 yellow onion, thinly sliced 

1 tsp. salt 

1 tsp. fresh ground black pepper 

 4 garlic cloves, chopped 

1/2 tsp. dried oregano 

1/2 c. fresh  basil leaves, chopped

2 tbs. tomato paste 

1 c. marsala wine 

1, 14.5oz. can petite diced tomatoes (with juice)

1/4 tsp. crushed red pepper flakes (optional) 

1 lb. Rigatoni or Penne pasta 

Fresh grated parmesan cheese 

• Heat oil in a large skillet over medium high heat. 
• Add sausages and cook until brown on all sides (7-10 minutes.) 
• Remove sausages from pan, but do not discard oils. Allow to cool prior to slicing
• Add bell peppers, onions, salt and pepper. Cook until golden. 
• Add garlic, oregano and basil. Cook 2 minutes. 
• Add tomato paste and stir until incorporated. 
•   Add marsala, tomatoes with juice and red pepper flakes, if using. 
• Stir to combine and scrape bottom if necessary to release any browned bits. Bring mixture to a simmer. 
• Slice cooled sausages and return to pan. Simmer uncovered until sauce has thickened, 20-30 minutes. 
• While sauce simmers, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. 
• Drain pasta and place in a large bowl. 
• Add sauce mixture and toss to coat. 
• Sprinkle with fresh parmesan cheese prior to serving (if desired.) 

(Recipe  adapted from Giada De Laurentiis's  "Everyday Pasta" 2007 edition.)