Anne's Steak Burrito

I happened to try Taco Bell's Cantina Burrito awhile back and thought it would be fun to somewhat replicate it at home.   It was just okay.  I needed some sort of sauce on the inside.  But my version was at least healthy.

I salt and peppered the steak and marinated it in lime juice, olive oil, cumin, and cilantro.  Cooked it in a skillet on the stovetop.   I placed the steak on a spinach tortilla along with diced tomatoes, diced avocado, diced shallot, diced jalapeno pepper, cilantro, corn and black beans.  I rolled it up, sprinkled a little cheese on top, and baked it in the oven for 20 minutes or so.   I topped it with more of the tomato-avocado salsa.

Spinach Lasagna

  I decided to make a meatless lasagna for the first Lenten Friday, and I found this recipe for Spinach Lasagna in the The New Best Recipe cookbook by Cook's Illustrated.    I tried to be as true to the recipe as possible to get the best results that the book promised.   It was somewhat time-consuming to get through all the instructions, but definitely worth the effort.  This was one of the best recipes I've made so far, in my opinion.   The only changes I made was that I used regular fresh spinach instead of curly leaf spinach, simply because I couldn't find the latter in the store.  And I used a block of Wisconsin-made fontina cheese instead of Italian fontina.    It was rich and creamy and a suburb dish that I would definitely make again.  Also, not to brag, but my photo looks WAY more appetizing than the photo by Cook's Illustrated, don't you think?!  See their photo

Spinach Lasagna  (2013 Cookbook Challenge)
from The New Best Recipe cookbook
Serves 6 to 8

Spinach:
2 bags (10 oz each) curly spinach, stemmed
1 tablespoon salt

Béchamel:
5 tablespoons unsalted butter
1 cup minced shallots (~4 large shallots)
4 medium garlic cloves, minced
1/4 cup all-purpose flour
3&1/2 cups whole milk
2 bay leaves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese 

Lasagna Layers:
8 ounces whole-milk cottage cheese
1 large egg
1/4 teaspoon salt
12 no-boil lasagna noodles (1 box)
1 tablespoon unsalted butter
1 cup freshly grated Parmesan cheese (2 oz block)
2 cups shredded Italian fontina cheese (8 oz block)

Directions:
Blanch & Shock the Spinach:
Bring 4 quarts water to a rolling boil in a large stockpot over high heat.  Add the salt and spinach, stirring until the spinach is just wilted, only 5 seconds.  Using a mesh strainer, transfer the spinach to a large bowl filled with ice water and let stand until completely cool, about a minute.  Drain spinach and transfer to a clean kitchen towel.  Wrap the towel tightly around the spinach and wring until dry.  Chop the spinach and set aside.

For the Béchamel:
Melt the butter in a medium saucepan over medium heat until foaming; add the shallots and garlic and cook, stirring frequently, until the shallots are translucent, about 4 minutes.  Add the flour and cook, stirring constantly, for about 90 seconds; do not brown.  Gradually whisk in the milk.  Bring the mixture to a boil over medium-high heat.  Whisk in the bay leaves, nutmeg, salt, and pepper; reduce the heat to low and simmer for 10 minutes, whisking occasionally.  Whisk in the Parmesan cheese and discard the bay leaves.  Transfer sauce to a bowl and press a piece of plastic wrap directly against the surface; set aside.

For the Layers:
Blend the cottage cheese, egg, and salt in a food processor until smooth, about 30 seconds.  Transfer to a bowl and set aside.

Place no-boil noodles in a 13x9 broiler-safe baking dish and cover with hot tap water;  let soak 5 minutes.  Remove noodles from water and place in a single layer on paper towels.  Drain and wipe dish dry.

Coat baking dish with butter.  Spread 1/2 cup of the béchamel over the bottom of the baking dish.  Position 3 noodles on top of the sauce.  Stir the spinach into the remaining béchamel in the bowl.  Spread 1 cup of the spinach-béchamel mixture evenly over the noodles, sprinkle evenly with the Parmesan, and top with 3 more noodles.  Spread 1 cup spinach mixture over noodles, sprinkle evenly with 1 cup of the shredded fontina, and top with 3 more noodles.  Spread 1 cup spinach mixture over the noodles, followed by the cottage cheese mixture.  Finish with the remaining 3 noodles, remaining 1 cup spinach mixture, and remaining 1 cup fontina.

Preheat the oven to 425º with the oven rack adjusted to the middle position.   Cover the lasagna with aluminum foil and bake until bubbling, about 20 minutes.  Remove the foil, adjust rack to upper position, and broil lasagna for 4-6 minutes until cheese is spotty brown.  Cool 10 minutes, then cut into pieces and serve.  Enjoy!

Classic Chocolate Chip Cookies

For "Fat Tuesday," I decided to make some Chocolate Chip Cookies.  Plus, Valentine's Day is coming up, and Jeremy loves cookies.   Easy and delicious. No complaints.

Classic Chocolate Chip Cookies (2013 Cookbook Challenge)
from Dairyland Seed 100 Years and Still Cooking
Makes 4 dozen cookies

Ingredients:
1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 (3.5oz) package instant vanilla pudding
2 eggs
2&1/4 cups flour
1 teaspoon baking soda
1 (12oz) package chocolate chips

Directions:
Combine butter, sugars, vanilla, and pudding mix.  Beat until smooth and creamy.  Beat in eggs.  Combine flour and baking soda and gradually add to the butter mixture.  Stir in chocolate chips.  Drop by heaping teaspoon onto ungreased cookie sheets.  Bake at 375º for about 8 minutes.

Homemade Pizza and Game Day Goodies

Sausage and Pepper Pizza  (2013 Cookbook Challenge)
from The New Best Recipe Cookbook


Pizza:
1 recipe Pizza Dough (see below)
1 recipe Tomato Sauce (see below)
3/4 pound bulk Italian Sausage, broken into bite-sized pieces
1/4 cup water
1/2 tablespoon olive oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small onion, chopped
4 ounces mozzarella cheese, shredded
cornmeal, for dusting the pizza peel

Quick Tomato Sauce: (makes enough for 2 large pizzas)
1 (28-oz) can basil & oregano diced tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed
salt and pepper

Place tomatoes in food processor and pulse until mostly smooth. Heat the oil and garlic in a saucepan over medium heat until garlic is sizzling.  Stir in tomatoes.  Bring to a simmer and cook, uncovered, until the sauce thickens, ~15 minutes.  Season with salt and pepper.

Pizza Dough:  (makes enough for 3 medium or 2 large pizzas)
1/2 cup warm water (~110º)
1 envelope instant yeast
1&1/4 cups water, room temperature
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra (can use regular flour)
1&1/2 teaspoons salt

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the water and let it stand until dissolved and swells, about 5 minutes.  Add the room-temperature water and oil and stir to combine.     Combine flour and salt in the bowl of a standing mixer (alternatively, you could use a food processor or knead by hand).  Slowly add liquid ingredients and mix at a slow speed until a cohesive mass forms.  Replace the paddle with the dough hook.  Knead at low speed until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, place it in a deep bowl coated with cooking spray, cover with plastic wrap, and let sit in a non-drafty room for about 2 hours until the dough has doubled in size.

Meanwhile, make tomato sauce (see recipe above).  Place a pizza stone on a rack in the lower third of the oven.  Heat the oven to 500 degrees for at least 30 minutes.  Prepare toppings.  Put the sausage and water in a large skillet.  Cook over medium-high heat until the water evaporates and the sausage cooks through and browns, about 10 minutes.  Remove the sausage with a slotted spoon and set aside.  Add oil and saute the peppers and onions until softened slightly, about 4 minutes.  Set aside.

After the dough has doubled, deflate it by pressing down on it with your fist.  Divide the dough and form each into a ball.  (Any remaining dough not used can be put in an airtight container and you may freeze for several weeks.)   Let dough relax for 10 minutes.  Flatten the dough into a disc, and starting at the center and working outward, press the dough until it is about 1/2 inch thick.  Holding the center in place, stretch the dough outward, repeating until the diameter is 12-14inches.  Use your palms to flatten the edges.  Carefully lift the dough and transfer to a pizza peel dusted with cornmeal.  Brush with a little olive oil and add sauce, sausage, and vegetables.  Slide the dough from the peel onto the heated pizza stone in the oven and bake until the crust edge starts to brown, 6 to 12 minutes.  Sprinkle with mozzarella cheese and bake until the cheese melts, just 2 or 3 minutes.  Remove pizza from the oven, cut into wedges, and serve immediately.

******

Vegetable Dip  (2013 Cookbook Challenge)

from Dairyland Seed 100 Years and Still Cooking

Ingredients:
1 cup sour cream
1 cup mayonnaise
3 tablespoons parsley flakes
3 tablespoons onion, minced
4 teaspoons dill weed
3 teaspoons Lawrey's seasoned salt

Mix together. Chill.

******

Chocolate Football Strawberries

Directions:   
Melt Wilson Milk Chocolate Candy Melts in a glass bowl in the microwave (or use a double boiler on the stove).  Dip strawberries in the melted chocolate.  Let cool and set.  Melt white chocolate and scoop into a frosting bag.  Pipe lines onto chocolate to resemble a football.

Slow Cooker Pot Roast

 

Snow was in the forecast, so I figured a hearty pot roast would be a perfect warm culinary comfort food for a cold day.  I threw it all in the crockpot this morning, and by dinnertime, the aroma was mouthwatering.  The meat just fell apart and shredded easily and it was juicy and flavorful.  Super delicious! 

Anne's Slow Cooker Pot Roast
~6-8 Servings

Ingredients:
~3-4 pound boneless rump or chuck roast  (I used rump because it was on sale)
2 tablespoons Penzey's Galena Street Rib & Chicken Rub
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 carrots, peeled and chopped
1 medium yellow onion, sliced
2 celery stalks, chopped
3 Russet potatoes, peeled and chopped
2 tablespoons chopped fresh parsley
1/2 cup beef broth
1/4 cup red wine
1/4 cup Worcestershire sauce

Directions:
Combine the Rub, salt, pepper, garlic powder, and Rub, and rub all over roast.   Heat oil in a large skillet and brown meat on all sides, just for a couple minutes on each side to get a nice sear.  Place roast in a large slow cooker.  Put all the vegetables in the crockpot too.  Pour the broth, wine, and Worcestershire sauce over everything.  Cover and cook on low for 8-10 hours.

Baked Walleye and Roasted Beet and Green Bean Salad

My brother went ice fishing and caught a lot of Walleye and he was generous enough to share a couple fillets with me.  They were huge, so I ended up cutting them in half which was plenty for a portion size.   This was a good recipe.  The fish was flaky and delicious.

It's been a really, really long time since I've had beets, so I decided to make a veggie side dish utilizing them.  It was okay, you know, for a vegetable.

Baked Walleye    (2013 Cookbook Challenge)
"Instead of Frying Fish" from Dairyland Seed 100 Years and Still Cooking
Makes 4 servings

Ingredients:
4 fish fillets (walleye, cod, perch, etc)
1/4 cup milk
1 cup crushed potato chips
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese

Directions:
Place milk in a shallow dish.  In another shallow dish, combine the potato chips, thyme, and Parmesan cheese.  Dip fish in milk, then coat with potato chip mixture.  Sprinkle a little of the crumb mixture onto a baking sheet and place fish on top.  Bake, uncovered, at 500º for 12-14 minutes or until fish flakes easily with a fork.

*****

Roasted Beet, Shallot, and Green Bean Salad

Ingredients:
2-3 large beets with stems and leaves
2 tablespoons olive oil, divided
3 teaspoons chopped thyme, divided
4 shallots, cut into wedges
1/4 pound green beans, trimmed
1/4 cup water
1 tablespoon balsamic vinegar

Directions:
Cut stems from beets, leaving about 1 inch of stem attached.  Wrap beets in foil and place directly on the oven rack.  Roast beets at 400º until they are tender, about 45-60 minutes, depending on how big the beets are.  Let the beets cool and peel and quarter them.  Transfer to a large bowl and add 1 teaspoon olive oil, 1 teaspoon thyme, salt, and pepper.  Add beet leaves if desired. Toss to coat.

Place onion wedges on a baking sheet and brush with olive oil.  Sprinkle with a teaspoon of thyme.  Roast about 10 minutes, flip onions over, and roast another 5-10 minutes until golden brown.  Transfer to the beet bowl.

Place green beans on the baking sheet and drizzle with remaining olive oil, water, a teaspoon of thyme, and salt and pepper.  Cover tightly with foil and roast until crisp-tender, about 15 minutes.  Uncover and continue to roast until water evaporates, about 5 minutes.  Transfer to the bowl.

Drizzle vegetables with balsamic vinegar, tossing to coat.

Helpful hint: To remove beet stains from hands, sprinkle some salt on your hands first, then wash with soap and water.

Snicker Cookies

Before leaving for my half-marathon girls' weekend in San Antonio, I thought it would be nice to bake some cookies to leave behind for my husband.  I found this recipe in my Dairyland Seed Cookbook, and thought it sounded yummy.  It didn't disappoint. 

Snicker Cookies  (2013 Cookbook Challenge)
from Dairyland Seed 100 Years and Still Cooking
Makes ~3-4 dozen

Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
2 teaspoons vanilla
1/4 cup milk
3&1/2 cups flour
2 teaspoons baking soda
1 bag bite size Snickers candy bars

Directions:
Cream shortening, sugar, brown sugar, and peanut butter.  Add eggs, vanilla, and milk.  Blend in flour and baking soda.  Mix thoroughly.  Wrap dough around bite-sized Snickers.  Place on cookie sheet.  Bake at 375º for about 8-9 minutes, just until lightly browned.  Remove from oven and flatten with a fork.

Chicken Zucchini Fettuccine Alfredo

My husband found a box of random pantry ingredients in the basement we had forgotten about.  Inside, we found a jar of Light Alfredo Sauce, and we had still had some chicken breasts to use up, so we decided to make chicken fettuccine alfredo.  I also had one zucchini left in the fridge, so I added that as well.    I decided to broil the chicken like I had done with the Tikka Masala recipe because the chicken turns out so moist and it was fast and done in the time the pasta needed to cook.  Easy and delicious.

Anne's Chicken Zucchini Fettuccine Alfredo

Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
Penzey's Old World Seasoning
1/2 cup plain yogurt
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fettuccine
1 zucchini, cut into matchsticks
Light alfredo sauce
Parmesan cheese, if desired.

Directions:

Preheat the broiler.  Pat dry the chicken breasts.  Sprinkle with salt, pepper, and seasoning.   Mix together the yogurt, oil, and garlic, and dip the chicken breasts in the mixture to evenly coat. Place breasts on a wire rack sitting on a foil-lined baking sheet and broil for about 15 minutes, flipping halfway during cooking, until the internal temperature of the breast reaches 160º.

Meanwhile, heat up the alfredo sauce in a small saucepan.  Bring a large pot of water to a boil.  Cook fettuccine in the boiling water according to package directions, about 10-12 minutes.  Drop in zucchini and cook until pasta is tender, just a couple minutes longer.  Drain.  

Combine the pasta, zucchini, and sauce in the large pot, and scoop onto plates.  When the chicken is done, cut into strips and add to pasta.  Sprinkle with Parmesan cheese if desired.

Homemade Applesauce

  Oh boy, this recipe is a keeper.  Yummy!  Easy and delicious.  I left my applesauce slightly chunky because I like it that way, but you could throw it in a food processor to get it really smooth.  I made a double batch, so I'm glad I had this apple peeler/corer.  Jeremy got through 6 pounds of apples in record time.  He peeled; I chopped and threw them in the pot.  Teamwork. :)

Homemade Applesauce (2013 Cookbook Challenge)
Recipe from Joy of Cooking
Serves 4 to 6

Ingredients:
3 pounds McIntosh or Empire apples, peeled, cored, and chopped
1/2 cup water
2 tablespoons lemon juice
~1/2 cup sugar  (I used less)
~1 tablespoons ground cinnamon (if desired, which I do)

Directions:
Combine the apples, water, and lemon juice in a heavy-bottomed pot.  Cover and simmer, stirring occasionally, until the apples are soft and falling apart, about 20-30 minutes.  Stir in the sugar and cinnamon to taste.  Raise the heat to medium and cook, uncovered, stirring frequently, until the applesauce thickens.  Remove from heat.  If you want a smoother sauce, puree in a food processor.  Serve warm or cold.

Chicken en Papillote & Sweet Potato Oven Fries

Here's another new recipe from my Cooking for Two book.  Technically, "en papillote" is a classic French method of baking food in parchment paper to steam it in its own juice, but this recipe substituted aluminum foil.  Although it's a light and healthy dish, it was still flavorful and filling.   The sweet potato fries were good, but I would have liked the outside to be a little crisper.  And I had added extra Cayenne, so they were a bit spicy.

Chicken en Papillote with Zucchini and Tomatoes
(2013 Cookbook Challenge)
Recipe from 2009 Cooking for Two
Serves 2;   290 calories/serving

Ingredients:
2 (6-oz) boneless, skinless chicken breasts, pounded 1/2" thick
salt and pepper
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 teaspoon chopped fresh oregano
pinch red pepper flakes
2 plum tomatoes, seeded and chopped
1 zucchini, sliced 1/4" thick
2 tablespoons chopped fresh basil

Directions:
Pat chicken dry with paper towels and season with salt and pepper.

Combine the oil, garlic, oregano, pepper flakes, and a pinch of salt and pepper in a bowl.  Toss half of the oil mixture with the tomatoes, and toss the remaining mixture separately with the zucchini.

Cut two 14x12" rectangles of heavy-duty foil and lay them flat on the counter.  Shingle the zucchini in the center of each foil.  place a chicken breast on top of the zucchini, then top with the tomatoes.  Tightly crimp the foil into a packet (Bring the longer sides of the foil over the meat, crimp the edges, then keep folding over a few more times.  Do the same with the sides until you have a tight little package.) 

Set the packets on a rimmed baking sheet and bake at 450º for about 25 minutes, until the breasts register 160º on an instant-read thermometer.  Carefully open the packets, allowing steam to escape, and let cool briefly.  Using a spatula, transfer the chicken and vegetables to a plate.  Sprinkle with basil if desired.

Sweet Potato Oven Fries
Recipe from Eating Well Serves Two
122 calories/serving


Preheat oven to 450º.  Peel one large sweet potato and cut into wedges or strips.  Toss with 2 tablespoons canola oil, 1/4 teaspoon salt, and a pinch of Cayenne pepper.  Spread the potatoes on a rimmed baking sheet and bake until browned and tender, turning once, about 20 minutes total.