Creamy Tomato Basil Soup

 

This soup is a wonderfully creamy and delicious dish can serve as the prelude to a meal, or the meal alone.  There are many variations of this dish, but here's a simple version that you can make using ingredients you probably already have in your fridge and pantry.

One small onion, diced
Four cloves fresh garlic, minced
One carrot, diced
Butter, 2 Tbsp
Fresh plum or roma tomatoes (You can also use canned tomatoes or tomato soup)
1 cup heavy cream or evaporated milk
1 cup low fat milk
1 cup chicken broth
Fresh parmesan cheese, grated
Fresh basil leaves
Salt and Pepper

Saute onions and garlic in extra virgin olive oil.  Cook carrots until softened and puree carrots.  Add to onions and garlic. Add butter, cook until butter melts.
Add tomatoes and cook down.  Turn heat to simmer and add cream, milk, and chicken broth. Add parmesan cheese, chopped basil leaves, salt and pepper.
Garnish with additional cheese and basil. 
I like to add fresh croutons too.

Delicious and Easy Homemade Granola

 

I love granola for breakfast, or as a tasty snack. I used to buy it until I discovered how inexpensive and simple it was to make it on your own.  I've tried several different recipes--using maple syrup, using honey, using brown sugar as the sweetener--along with various ingredients.  Here's my take on homemade granola...

Mix dry ingredients together:
3 cups oats (not instant)
1 cup almonds
1 cup cashews
1/2 shredded coconut

Mix together ingredients to make sauce:
1/4 cup brown sugar
1/3 cup honey
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup vegetable oil
1 tsp vanilla extract

Drizzle sauce over dry mixture.  Combine well.  Lay flat on a parchment sheet covered baking tray.  Bake at 250 degrees, turning every 15 minutes for approximately 1hr. 15min. Allow to cool on the tray.  Mixture will harden after removing from oven.  Add 1 cup cranberries, raisins or craisins.  Allow to completely cool before storing in air-tight container. Granola should last 3-4 weeks.  (Though my family will usually eat it up within the week!)

Hot Chocolate-delicious, fun, festive!

You can buy hot chocolate and spend a lot of money-or you can make it yourself at home, save money, and have fun with the family.  My family makes hot chocolate using plain chocolate syrup, or those hot chocolate powdered packages.  (I've tried melting chocolate and doing it from scratch...honestly, like brownies, the store bought stuff is pretty good, cheaper, quicker)
The secret...is using milk.  Forget using water-you'll never get that rich, creamy, and delicious taste without milk.  We like to use 1% or 2% milk.  Warm the milk in a pot on the stove, or simply pop it into the microwave for 1.5 minutes.  Stir in the chocolate.  Here's the clincher...adding the whipped cream makes it AMAZING.  There's just something about the milk and the cream that just can't be beat. We use the whipped cream from Costco. I put out different candy sprinkles-different colors, shapes, etc. for the different holidays.  The kids have fun decorating their hot chocolate.  It looks as good as it tastes!

Best Butter Mochi Recipe-quick and easy!

This recipe is the BEST butter mochi recipe.  I receive lots of compliments whenever I make it for parties, for work, for my family.  The best part is it is quick, easy, bakes in one 9x13" pan, and you don't need to refrigerate it.

1/2 cup butter, melted and cooled
1 box Mochiko flour (16 oz)
2 1/2 cup sugar
1 tsp baking powder
3 cups milk (I use 2% or 1%)
5 eggs, beaten
1 tsp vanilla
1 cup shredded or flaked coconut

Preheat oven to 350 degrees.
Melt butter and cool.
Combine Mochiko, sugar and baking powder,  Combine remaining ingredients to the dry mixture.
Pour into 9x13" pan and bake for one hour.
Cool and cut into squares.  I find using a plastic knife to cut the butter mochi is easiest so the knife won't stick to the mochi.  This does not need to be refrigerated.  It will last 2-3 days in moderate temperature. 

Baked Potato Wedges

Got a few potatoes in hand and need a quick side for dinner or a snack?  Cut potato in six-eight wedges, toss in olive oil, salt, pepper, garlic powder and smoked paprika and put on foil-lined baking sheet or pan. Other options are ranch dressing powder, barbecue powder, or lemon pepper seasoning. Bake at 400 degrees for 25-30 minutes. Serve immediately with your favorite condiments like ketchup, barbecue sauce or ranch dressing.

Tomato Garlic Cream Pasta

Tomato Garlic Cream Pasta is a quick and tasty meal for weeknights that will satisfy and delight your taste buds. 

The sauce is tomato sauce, stewed tomatoes, (though you can always use a store bought sauce-if I do, I like Prego), oregano, basil, garlic and onions sauteed. Add cream, butter, grated Parmesan cheese and cream cheese. Salt to taste. In a separate pan sauté vegetables (I like eggplant, onion, mushrooms and red bell peppers) with olive oil and garlic. Salt and pepper to taste. Toss cooked pasta, vegetables and sauce together. Add Parmesan cheese and chopped basil. 

Chinese Chicken Ginger Jook-Quick, Easy, Tasty

Chinese Jook (rice porridge) is a dish often served after Thanksgiving, when there is leftover turkey and turkey bones.  The savory ginger and garlic in the jook is aromatic, and gives this dish just enough flavor on a cold night, or comfort food when you are sick.

You don't have to wait until you have turkey on hand to make jook.  You can use leftover chicken and carcass anytime.  I've found the chicken from Costco or Sam's Club is easy, and has a lot of seasoning, that you don't have to add more salt or flavorings to the jook.

Fill a pot with water and boil the entire chicken (cut in sections) until the chicken begins to separate from the bones.  Add 2 1/2" of smashed fresh ginger and two cloves of smashed garlic to the pot.

 

Skim the fat and scum from the top.  Remove chicken and bones from the pot.  Skim the fat again.  Reduce heat to simmer.

Shred/chop the chicken into small pieces and reserve on the side.  Add vegetables (I like to use shiitake mushrooms and carrots) cut into small pieces.  Put into pot and bring to a boil until the vegetables are tender.  Add chicken back to pot.

Add uncooked, washed, rice to the pot (use 1 cup rice to 8 cups water for best results) and boil until rice is cooked.  This is approximately 20-25 minutes.  Add chicken broth to pot until you have the right, thick porridge consistency.

 

Serve hot and enjoy.  Make a double recipe as this freezes well.

 

Broken Glass Jello Recipe

Love jello, but wish there were more flavors in each bite?  Love rainbow jello dessert but hate to make it because each layer takes forever to set?  (I've been impatient before and have had flavors bleed into each other.  Still yummy, but looks icky.)  Well, this broken glass jello recipe is both super easy to make, and so delicious!  The best part?  You can change up the jello flavors/colors for any occasion!

The photo below shows the broken glass jello dessert I made for the 2014 Super Bowl game day--team colors for the Denver Broncos and the Seattle Sea Hawks!  It was a favorite from fans from both teams!

BROKEN GLASS JELLO RECIPE
1 3-oz box of (total four different colors) jello
1 cup boiling water
1 can condensed milk
1/2 can hot water
1/2 can tap water
4 envelopes unflavored gelatin
1 cup hot water

In separate bowls, dissolve each package of Jell-O in one cup of boiling water.  Chill until set.  In a large bowl, blend condensed milk, 1/2 can hot water and 1/2 can tap water.  Stir to blend well.  Mix 4 envelopes gelatin into 1 cup hot water.  Stir well.  Combine condensed milk into mixture.  Set aside to cool.

When Jell-O is firm, cut up into "broken glass" pieces and distribute evenly into 9x13" pan.  Pour milk mixture into the pan.  Chill until set.  Cut into pieces and enjoy!

Caramel Apple Dip Recipe

Caramel Apple Dip Recipe
No baking required, this delicious dessert will be a favorite!  My family, friends, and co-workers absolutely love this quick, and simple treat.  I have to give credit to my friend Jamie, who introduced me to this wonderful dessert many years ago.  One word, YUMMY!

Ingredients:
1 8 oz package of cream cheese
Powdered sugar (to taste, but I use 1/3 of the box)
Caramel sauce (you can make your own, but I use the thicker sauce found in the ice cream section of your grocery store)
Toffee candy bars (SKOR, Heath Bar, or Hershey's Symphony with toffee bits and almonds)

Mix powdered sugar with cream cheese, spread on the bottom of a pan or dish
Drizzle caramel sauce
Sprinkle chopped candy pieces over the top
Serve with cut apples
Refrigerate until ready to serve (there will be no left overs, trust me!)

Tip:  See my other post, "How to keep cut apples from browning"

Pumpkin Crunch Pie Recipe

Pumpkin Crunch Pie Recipe
This is by far, the BEST Pumpkin Pie you will ever have.  Your friends, family, and co-workers will ask you to make this recipe for every Thanksgiving for years to come.  My friends love it so much, they ask me to make it for Halloween, and even Christmas!  The best part, is this can be made ahead of time, and kept in the refrigerator for days, or freezer for weeks!  And...because the butter flavor comes out in time, it actually tastes even better the next day!  Oh, and did I mention it is super quick and easy to make?  This photo doesn't do it justice...but the whipped topping makes it even yummier!

Ingredients:
1 can (29 oz) pumpkin
1 can evaporated milk
3 eggs, beaten
1 1/4 cups sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cloves
1 box yellow cake mix, dry
1 cup butter, melted
1 cup chopped nuts (I like to use macadamia nuts, but walnuts or any other nut will work)

Directions:
Combine all ingredients except cake mix, butter and nuts.  Pour into 9x13" pan.  Sprinkle dry cake mix over the pumpkin mixture.  Pat down gently with the back of a large spoon, or spatula.  Sprinkle chopped nuts.  Drizzle melted butter over entire pie.  Bake at 350 degrees for 50-60 minutes.

Refrigerate for 8 hours or more to set.
Tip:  I like to make this a day ahead to give it ample time to get firm, so when it is cut, it gives the perfect square piece.  If in a rush, I put it into the freezer for several hours to speed up the process, then put into the refrigerator for several hours. 
If you want it to look a little fancy, sprinkle a little cinnamon on the top for garnish to give it that store bought look.

How to Cut Melons

Honeydew Melons, Cantaloupes, and any round fruit is often difficult to cut.  Here's an easy way to cut them up quickly, and safely.

First, cut off the ends of the melon.

Turn it on its side, using the flat surface to help stabilize the fruit on your cutting board.  Moving your knife from top to bottom, cut off the skin.

 Cut melon in half.

 Using a spoon, scrape out the seeds.

Cut melon into sections, and then into smaller pieces.
Enjoy!

Nectarine and Arugula Summer Salad

This nectarine and arugula salad is delicious, and so easy to make!  As summer heats up, this salad is a simple dish to either add to the meal, or with additions of protein (shrimp, chicken, salmon, etc.) it could become the main dish! 

You can use whatever fresh ingredients you have on hand, and since I had fresh blueberries that I had planned on adding to Sunday morning pancakes, but didn't...they went into the salad too.

Nectarine and Arugula Salad
Arugula, washed and dried (you can use romaine, or any other greens)
Cucumbers, diced
Red bell peppers, sliced
Mushrooms, sliced
Tomatoes
Nectarines, sliced

Dressing-anything light.  I used a peach balsamic vinegar.  Regular balsamic vinegar and olive oil works too.  The sweetness of the nectarines and red bell peppers cut the spiciness of the arugula.  Yum!

Baked Paprika Chicken and Vegetables Recipe

Baked Paprika Chicken and Vegetables Recipe


Chicken Breasts, flattened
1 onion, diced
3 large carrots, diced
3 celery stacks, diced
1 can garbanzo beans, drained
5 yukon gold potatoes, halved
Smoked paprika
Salt
Pepper
Garlic Powder

Line pan with aluminum foil for easy clean-up. Drizzle extra virgin olive oil in pan. Add vegetables and season with salt, pepper, and garlic powder.






Add chicken, potatoes, and garbanzo beans.  Drizzle with extra virgin olive oil.  Season with paprika, salt, pepper, and garlic powder.


Bake at 375-400 degrees for 45-55 minutes.








I'm always looking for healthy and easy dinner options for my family.  This baked paprika chicken and vegetables recipe is quick to prep, pop in the oven, and 40  minutes later-you have a delicious meal!  My kids love the wonderful smell during cooking too!

Edamame, Corn, Tomato salad recipe

Edamame, Corn, Tomato salad recipe-easy and tasty!
1 bag frozen edamame beans, thawed and shelled
1 basket cherry or grape tomatoes, halved
2 cups sweet corn
1 cup red bell peppers (optional)
Fresh basil
Salt and Pepper
Tzatziki dressing* or ranch dressing

Mix all ingredients together. Allow 2-3 hours or overnight best for ingredients and flavors to meld together.


*Tzatziki dressing: 1 cup greek yogurt, half cucumber diced, fresh dill chopped

Supermarket Secret: Avoid shopping on Mondays

Saw this on Dr. Oz, and thought to pass along to you all...I often shop on the weekends too, and though it is often the most convenient time to grocery shop, knowing food deliveries don't usually happen on the weekends....makes me go....hmmm.

Supermarket Secret 6: Avoid Mondays
For many people, Mondays bring the stress of a new work or school week. It’s also the worst day to visit the supermarket. Usually, supermarket suppliers make deliveries once or twice during the week, dropping off fresh produce, meat, and fish during those trips. These deliveries don’t usually happen on the weekends, meaning the stuff you’re buying on Mondays has likely been sitting around for several days. The best day to shop is Wednesday, when shelves are fully stocked with fresh products.

Check out Dr. Oz website for this tip and more information:
 http://www.doctoroz.com/videos/what-your-supermarket-hiding-you?page=3#copy

Get the freshest bread!

How to choose the freshest bread at your grocery store?
 
Some bread have an expiration/sell by date on it, but if it doesn't, how do you know how fresh it is?  Wouldn't it be great to know when it was delivered to the store?  Well now you can!  My aunty told me about this years ago, but it is a good tip, and worthy of repeating...

Just look at those twist ties on the bread.  They will tell you the day of the week that the bread arrived in the store.  (It's also universal across all bread manufacturers and stores.)

Blue = Monday
Green = Tuesday
Red = Wednesday
White = Thursday
Yellow = Friday

If you can't remember, the colors of the twist ties are in alpha order.

Don't forget...freezing bread saves you time and money.  Whatever you don't think you will use before the expiration date can be put in the freezer.  Simply pop in the microwave on the defrost setting for 20-25 seconds...and voila!  Bread is soft, just like the day you bought it.

Don't spend a lot of dough on bread

Costco Bread-buy it and freeze what you won't use right away
When did bread get to be so expensive? I've tried all the different brands--but unless it is on sale...$5 for a loaf?  Really?!? If your favorite brand isn't on sale at your store, if you're like me, you're at Costco on a weekly basis.  The Watanabe bakery bread is available in a huge loaf for $4.55 (wheat) and $4.29 (white).  The loaf is double the amount you will get at Times, Longs, Don Quijote for about the same price.

My family will generally consume nearly the whole loaf by the expiration date, but if they don't, it can be frozen.  Yeah, I know...I'm not big on freezing food either...but I've done it, and honestly, after it thaws, (microwave on defrost setting for 20 seconds) it's soft again.  I've also used it for bread crumbs, to put in hamburgers, meatloaf, and to mix with panko for breading.
Note: I've often seen 3-4 different dates on various packages, so look carefully.  Dates may vary up to 5 days!

Lemon Shrimp and Spinach Pasta Recipe

Lemon Shrimp and Spinach pasta

Both Rachael Ray and Giada have done their versions of this pasta.  I did my own--sort of a cross between both of theirs, and I added spinach for flavor and a burst of color.  It's easy, uses many of the ingredients you already have in your kitchen, and quick to make.

Lemon Shrimp and Spinach Pasta Recipe

Shrimp 
Pasta (I use one box of whatever I have, spaghetti, fettucine, penne, etc.)
2 Lemons (use both zest and juice)
Spinach (fresh or frozen, or any other vegetable like broccoli, eggplant, peppers)
Garlic, 4 cloves
Shallots or onion
Black pepper
Salt
Cream or Milk (optional)
Parmesan Reggiano cheese

Cook pasta separately.  Reserve 1 cup of starchy cooking water.  Saute garlic, shallots/onions in EVOO.  Toss Shrimp and Spinach along with remaining ingredients, cook until shrimp is pink.  Combine pasta with Shrimp/Spinach, add 1/2 cup parmesan reggiano, combine well.  Top with more parmesan reggiano to serve.

Serves 4-6; 5 min. prep, 15 min. cooking time

Note:  This isn't the best picture, but I had to hurry and take the picture as hungry kids stood over me waiting anxiously with plates in hand. 

Microplane Grater-the best grater ever!

This grater from Microplane is absolutely another kitchen tool I use almost every day.  It grates garlic, ginger, lemon, cheeses...you name it!  I used to use a box grater, but honestly, who has space to put that in their kitchen?!? This goes right in your kitchen drawer, or in your cooking tool container.  It also cleans up easily too.  There are so many sizes and different collections to choose from.

Interesting note: Microplane started out making woodworking tools (that resemble this grater and more) in 1990, then 10 years later branched out to make kitchen tools and foot files.  (It sort of looks like the Ped Egg, doesn't it?)  Get it...you won't regret it!

Easy Chicken Pesto Recipe

Chicken pesto

I'm always looking for a quick, simple, and tasty chicken recipe.  Here's a recipe that is super easy, is yummy, and people will think you worked harder than you did!

Easy Chicken Pesto Recipe
Chicken breasts
Pesto sauce (1/2 cup for 4 chicken breasts, increase accordingly with more chicken)
Mozzarella or provolone cheese
Fresh mushrooms
Pepper to taste

Flatten chicken, brown chicken*.  Top with pesto, cheese and mushrooms.  Bake at 350 for 35-45 min. until juices run clear.
*If you are short on time, you can pan fry the chicken in a little EVOO, top with remaining ingredients and cook until juices run clear.  I've done it this way when I needed dinner on the table quickly. 

Note:  You can make your own pesto sauce, but I'm always in a rush and fresh basil is rarely on hand, so I often use the Kirkland (Costco) Pesto in the jar.  I also use provolone cheese from Costco.  There's a lot in the pack, but it has a long shelf date, and I also use in other dishes (look for these recipes to come), and top my burgers with it too.  Note my tip for keeping mushrooms fresh, as well as chicken breast tip in previous post under "Kitchen and Cooking."