Taking a Break

Hi everyone!

I try to update here regularly, at least 3 times a week, but John and I are off on vacation for the next week and I will not be posting any new recipes until I return! I hope you all have a wonderful first week of August and I will be back soon with lots of new goodies for you. Until then, feel free to dig through the old stuff- there are over 400 yummy recipes on here- I am sure there's SOMETHING you haven't tried before ::wink wink::

Adios!

Tomato Mozzarella Tart with Basil Garlic Crust

MAKE THIS! MAKE THIS NOW! STOP READING, AND GO MAKE THIS!!!!

Ok, can you tell we liked this?! I was even considering not making it because I THOUGHT I bought a tart pan but it was a flan pan haha. So needless to say my tart was a bit... oddly shaped. Even with it's unique edges it was so stinking good. John kept insisting it was pizza to annoy me. He said "Tomatoes, cheese, and crust... it's pizza!" Well, it's not pizza, but it is similar. The crust is so tasty with the spices and buttery flakey goodness. I am just such a fan of this meal.

Ironically I invited my in-laws over and they didn't come... thank goodness because I ate a piece and John ate the rest of the tart! There wouldn't have been any food for them! So incase you missed my enthusiasm towards this meal, make this! It's so good and worth the effort.

Source: Annie's Eats

Ingredients:
For the dough:
1/3 cup fresh basil leaves
1-2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8-10 pieces
4-5 tbsp. ice cold water

For the filling:
8 oz. fresh mozzarella, sliced
Ripe cherry tomatoes
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil

Directions:
To make the dough, combine the basil and garlic in the bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely minced. Add the flour and salt; pulse briefly to combine. Add in the chunks of butter and pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add 3 tablespoons of the water and pulse a few times to incorporate. Add 1 more tablespoon and process for several seconds to see if the dough forms a ball. If not, add the remaining tablespoon of water and process until a ball of dough forms. Remove the dough, flatten into a 5-inch disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

When you are ready to bake the tart, preheat the oven to 425° F. Transfer the chilled dough to a lightly floured work surface and roll out into a 12-inch circle. Lay the dough over a 9-inch round tart pan and press it into the sides. Trim the excess dough as needed. (I use this to reinforce the edges.) Lay a piece of aluminum foil or parchment paper loosely over the tart dough and fill the center with baking beads. Bake in the preheated oven for 10-12 minutes. Remove from the oven and carefully remove the foil or parchment and baking beads. Return the empty tart shell to the oven to bake for 5 minutes more. Remove from the oven and lower the heat to 375° F.

Layer the bottom of the pre-baked tart shell with the sliced mozzarella. Arrange the cherry tomato slices on top of the cheese in a single even layer. Season with salt and pepper. Drizzle with olive oil. Top with freshly grated Parmesan and minced fresh basil.

Bake about 30 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned in places. About halfway through baking, rotate the tart 180° and wick off any excess moisture that has collected on top with a towel if necessary. Allow the tart to rest at least 5 minutes before slicing and serving.

Chicken Teriyaki Sandwiches

Nothing screams summer like grilled food and fresh fruit. So why not combine the two for a light and easy dinner? I had bought a cored pineapple from a specialty market and decided to slice some of it up but I still had a few rings left at that "do or die" point. This meal is really easy and doesn't even need a recipe, it's more or less just a technique. I used chicken tenders, you can use breasts, it really is completely up to you!

John raved and raved about this meal. He said it was one of the best dinners I've ever made. I wasn't sure whether to be happy or insulted- I have made some complex meals and THIS is his favorite?! However I couldn't be too mad- it really was THAT good. Give it a shot, you won't be disappointed.

Source: Stephanie Cooks Original

Ingredients:
1 pound chicken tenders (or thin sliced breasts)
3/4 cup garlic and green onion teriyaki sauce, divided (Kikkoman brand is good)
Pineapple rings
Provolone cheese
Whole wheat buns
Lettuce, tomato, red onion (optional)

Directions:
1- Place the chicken in a container with 1/2 cup of the teriyaki sauce. Stir to coat. Allow the chicken to marinade at least an hour, up to 24 hours.
2- Heat a grill or grill pan. Cook the chicken until cooked through. Using a basting brush apply the additional 1/4 cup of teriyaki sauce.
3- Meanwhile, when the chicken is almost done add the pineapple to the grill. Once grill lines appear flip the pineapple.
4- Assemble the buns with a slice of provolone on one side. Top with the chicken (2-3 tenders per sandwich) and a pineapple ring. Add lettuce, tomato, and onion (if desired.)

Chocolate Chip Pretzel Cookie Bars

Confession: I am a hoarder.

Not in the traditional sense... I actually don't keep much of anything and LOVE throwing stuff out, but I hoard recipes. I have thousands of recipes stored away for rainy days. If I never starred another recipe I'd probably never get through all of them, but that won't stop me from adding to my addiction.

Every now and then a recipe will come around and I will bump it to the top of my "to make" list. This recipe is an example of that. When I saw these cookie bars I bought the ingredients that day and make them a couple days later for John to take to work. I was dying to try them so I figured make them, taste them, and send them off with John.

Consensus? AH-Maaaaazing! I loved these things. I thought the baked in pretzels lost a bit of their crispness, but other than that these are the perfect cookie bar. Salty, sweet, delicious. They are nice and soft on the inside, firm (but not hard) on the outer pieces. I really love this recipe and highly suggest it if you are looking for something new.

Source: Slightly adapted from Loves To Eat

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag semisweet chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling
¼ cup peanut butter chips
¼ cup pretzels, crumbled, for topping

Directions:
Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In a sandwich size bag, melt the chocolate chips. Cut off a small corner on the bag and drizzle the chocolate over the top of the bars. Sprinkle the peanut butter chips and extra crushed pretzels on top. Let set and then cut into squares.

Pasta with Roasted Garlic Cheddar Wine Sauce

When I started this blog my idea of cooking was Kraft mac and cheese. Unlike many who start a cooking blog to show their cooking skills I started a food blog to LEARN to cook. And those of you who have been reading it all along have followed me on this journey. This recipe was something I bookmarked almost 2 years ago but never made. I was too intimidated by the roasted garlic paste. Looking back on this now it's amusing to me because I have cooked far more complicated things, but at the time this was just too much for me. I had forgotten about this recipe until I saw it pop up on Annie's blog. I immediately added it to our menu- it was time to finally make this!

Well, was it worth the wait? YES! John and I both loved it. It was creamy and delicious, everything there is to love in a pasta recipe. The roasted garlic and cheddar combine for a sharp taste that is really good. And if we're being honest, cheese and pasta are always a good combo, no? Definitely worth the wait, and definitely a recipe worthy of repeating.

Source: Annie's Eats, originally from Good Things Catered

Ingredients:

8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste


*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Directions:
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.
Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

Shrimp in a Chinese Lemon Sauce

I'm going to let you in on a little secret here in the Stephanie Cooks kitchen. When I am interested in making something new I google random combinations of ingredients and see what comes up. I had shrimp defrosted the other day and didn't know what do with them so I googled the words "Asian" and "lemon sauce." Who knows, but I figured mayybeeeee something tasty would turn up. Low and behold, this little gem turned up! It wasn't from a well known recipe database, had no reviews, and no real way of knowing if it would be a hit... but boy oh boy was it!

This sauce isn't just for shrimp. It could easily be used with chicken, to dip egg rolls in, or for a variety of other meals. It was just tasty. It had a nice sweet taste yet a good balance with the lemon juice. John and I both really enjoyed it. I thought it complemented the shrimp greatly! If you are looking for a light and flavorful sauce give this a shot.

Source: Adapted from Kitchen Cooking Recipes

Ingredients:
3/4 pound peeled and deveined jumbo shrimp
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water
Cooking spray

Directions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, ketchup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and set aside.

Meanwhile, coat a skillet with cooking spray. Add the shrimp and heat until cooked through on both sides and the shrimp is pink (about 1-2 minutes per side). Pour the sauce into the skillet and toss to coat.

Serve hot.

Classic Steak Marinade

The other day I decided to torture John (hehehehe) and take him to the new Italian deli that opened in town. The place is beautiful! So many homemade dishes, fresh homemade mozzarella, and a great selection of produce and meat. I was most impressed with their butcher section. I will not be buying meat anywhere else anymore! Not only was everything super clean and fresh looking but the prices were pretty good too. When we were there I picked up some fillets for dinner to reward John for being a trooper while I marveled at all of the tastiness this store had to offer. You see... John loves steak. I like steak, but not a lot. I am good having it once every 3-4 months, therefore making it really exciting for John when I do make it!

This marinade is not ground breaking. There are no "secret ingredients." It's a pretty classic steak marinade if I do say so myself. We both loved it though. I really like the combo of ketchup and worcestershire sauce and pretty much always use both in steak marinades. This one was a winner though and might be my new go-to marinade. Perfect for grilling season!

Source: Stephanie Cooks Original

Ingredients:
1 pound of steak
3 tbsp. worcestershire
3 tbsp. A1 sauce
2 tbsp. ketchup
1/2 teaspoon steak seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon seasoning salt

Directions:
1- Combine all of the ingredients, except for the steak, in a bowl. Mix well.
2- Place the steak in the bowl, flipping to coat both sides.
3- Allow to sit in the marinade at least 1 hour, up to 24.
4- Cook the steaks with your preferred method of cooking.

Shredded Mexican Chicken

John loves chicken tacos and would eat them weekly if I were willing to make them that often. I had a pack of chicken tenders in the fridge that needed to be used up but I really didn't have any ideas what to make. I decided to make my husband a happy man and make some tacos. I had this recipe bookmarked on my computer for a long time but never got around to making it. I was really pleased with this chicken! It was very easy to make and tasted nice and fresh. John loved it and went on and on about them. I think this will be my new recipe for chicken tacos instead of salsa chicken. (BTW- if you clicked on the salsa chicken recipe... yikes- my photography used to be horrible, so I apologize!)

Source: Blog Chef

Ingredients:
2 boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix or homemade taco seasoning
1 teaspoon ground cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)

Directions:
Step 1: In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, cumin, garlic and chili powder. Reduce heat and simmer for 15 minutes.

Step 2: Start pulling chicken apart with 2 forks into strings. Cover and cook for another 5 to 10 minutes. Add hot sauce. At this point you can add water if needed as well, if the sauce becomes too thick. Cook until chicken is fully cooked.
(Makes 4 Servings)

Honey Oatmeal-Raisin Cookies

I am always amazed at how much my life has changed thanks to cooking. Cooking allows me to feed my husband and I healthy food and a fraction of the costs. I can make my own snacks, my own breads, my own crackers. I can control the ingredients that go into our dishes and know that we are eating healthy, well rounded diets. I used to bake and send all of the stuff in to my husband's work. I no longer do that (much to their dismay...) I now bake less but bake for a purpose. I try to bake healthier items that have more hearty ingredients. I still share with friends and family but I do try to bake less and bake better if you will.

These cookies were excellent. We loved them and everyone who tried them did as well. I added some chocolate chips to the original recipe and subbed another ingredient, but for the most part followed it to a T. These were loaded with healthier ingredients and made you feel good about eating a cookie. They were very soft and fluffy and held up well for over a week and a half! A real must try if you like oatmeal cookies.

Source: Adapted from Ellie Krieger via Food Network Magazine

Ingredients
Cooking spray
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1/2 cup honey
1 large egg
1/4 cup smooth unsalted almond butter
1/2 teaspoon vanilla extract
1 1/4 cup whole-wheat pastry flour (or 3/4 cup all-purpose and 1/2 whole-wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups rolled oats
1/2 cup raisins
1/3 cup chocolate chips

Directions

Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.

In another bowl, whisk the flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats, chocolate chips, and raisins.

Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Buffalo Shrimp Quesadillas

The more I cook the less I frequent chain restaurants. I prefer to spend my money at restaurants where there are real chefs making food that I can't make at home. I hadn't eaten at a chain restaurant in a long long time until recently when my sister and I went to Ruby Tuesday's. As I was looking over the menu I saw they had buffalo shrimp quesadillas. I was intrigued, but there was no way I was going to order that at a restaurant. I figured it would be dripping in butter and cheese. However I immediately went home and made them for John and I for dinner.

These came out really well. John loved them, but then again he loves anything with buffalo sauce. I thought they were good but I thought the texture of the shrimp inside the quesadilla was strange. I assure you this is my own personal weirdo issues and nobody else would even notice, so unless you are a weirdo like me you won't mind the texture! This is not the healthiest meal but it's a lot healthier than the option I would have had at Ruby Tuesday's. If you like buffalo shrimp this is definitely a good one to try.

Ingredients:
Whole wheat tortillas
Shredded swiss cheese
1 batch of buffalo shrimp
Optional ingredients: diced celery, shredded carrots, spinach
Ranch or blue cheese dressing (for dipping)

Directions:
1- Cook shrimp according to the recipe directions. Chop into bite sized pieces and set aside.
2- Spray a large griddle with nonstick cooking spray. Place down a whole wheat tortilla. Heat over medium heat.
3- Add 1/4 cup of shredded swiss. Top with some diced shrimp and whatever veggies you want to use. Sprinkle a bit more cheese over top.
4- Top with another tortilla. Flip after the first side is golden.
5- Cook until both sides are golden and the cheese is melted. Repeat the process for as many quesadillas as needed.
6- Serve with ranch or blue cheese dressing (optional).

Asparagus & Tomato Pasta

I love pasta, but this is SO not news to you, right? I could truly eat pasta daily and be a really happy person. Aside from the amazing taste pasta is so versatile. What's not to love? Well, the other night I just wanted PASTA. A big steamy bowl of pasta. I didn't have a recipe in mind, I wasn't craving anything in particular, so I decided to make a lighter meal for John and I. This was really light and fresh tasting. The sauce is simple and the most prominent taste is the parmesan cheese. If you like a more flavorful sauce I'd add some roasted garlic or extra seasonings because the sauce isn't full of flavor. However, it is light and allows you to really taste your vegetables, pasta, and cheese without drowning them in a heavy sauce. A great way to use fresh vegetables and cure your pasta craving!

Source: Stephanie Cook's Original

Ingredients:
1/4 box of angel hair
1/2 pound asparagus
1 tomato, seeded and diced
1/2 tbsp. butter
2 cloves garlic, diced
1 cup chicken broth
1 tbsp. flour
1/2 cup fresh parmesan cheese, divided
1 tsp. onion powder
salt & pepper

Directions:
1- Bring a pot of water to a boil. Cook the angel hair according to package directions.
2- Meanwhile, break off the woody end of the asparagus. Cut each stalk into thirds.
3- In a large skillet heat the butter. Add the garlic. Toss in the asparagus. Heat over medium heat until tender. Remove the asparagus from the pan.
4- In a small bowl combine the chicken broth, flour, and onion powder. Stir well, until lumps disappear.
5- Pour the broth mixture into the skillet, cooking over medium heat. Stir regularly. The sauce will thicken a bit as it cooks.
6- Once it thickens a little add the cooked pasta to the sauce. Toss in the tomatoes and asparagus, tossing to combine.
7- Allow to heat in the skillet for about 3-5 minutes over low. Season with salt and pepper. Add in 1/4 cup of the parmesan cheese, stir well.
8- Transfer to plates. Top each serving with additional parmesan cheese.

Pizza Sauce

Making pizza at home is a fun, healthy alternative to take out. I have gradually increased how "homemade" my homemade pizza is. It started with pre-made crusts, like Boboli or Pillsbury, and increased to homemade crusts. It was only fitting that I set aside my jarred pizza sauce and made that from scratch too. This recipe looked perfect so I whipped it up with really no effort at all. Just dump a few ingredients in a pot and let it go. The sauce was delicious! Just right for pizza. Once it cooled I froze ladles of the sauce in little cups and then popped the sauce out into a freezer bag. Next time I make pizza I just need to grab a frozen cube of sauce and ta-da, homemade pizza!

Note: My stores do NOT sell 15 ounce cans of crushed tomatoes so I just bought a 28 ounce can and doubled it. The sauce freezes well and we eat pizza a lot so it won't go to waste!

Source: Chef Mommy

Ingredients:
Makes about 1 1/4 cups of sauce.

15 oz. can crushed tomatoes
2 cloves of garlic, finely minced
1 tbsp. + 1 tsp. olive oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. sugar
1/4 tsp. salt or to taste

In a medium saucepan, over medium heat add the oil. Then add the garlic and cook till fragrant (about 30 seconds). Add the rest of the ingredients and bring to a gently boil, then reduce the heat to low. Cover and cook for 15-18 minutes. Once finished cooking, remove from the heat and let cool.

Store extra sauce in an air-tight container in the refrigerator or freezer.

Taco Seasoning

I have a problem. A serious problem. Ok, ok, not THAT serious, but a problem none the less. Since I cut recipes in 1/2, or even 1/4, it is really hard for me to use seasoning packets. I always end up using a portion of the packet, folding it up, and putting it in the cabinet for "later." At this point one of two things would happen. Either I'd forget it was there and buy ANOTHER packet of that same seasoning or I'd accidentally spill the packet and have a dusting of seasonings all over my pantry. So annoying.

When I saw this recipe for taco seasoning I knew I needed to make it. Taco seasoning in particular is one that I always use a fraction of the packet and have leftovers. Problem solved. Best of all, I had all of the ingredients at home so this seasoning was easy to make and cost-efficient too. If you use taco seasoning I'd suggest trying this. Best of all? No MSG or other pesky preservatives mixed in!

Source: Chef Mommy, originally from All Recipes

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.

Store in an airtight container.