Tomatillo salsa served with skirt steak fajitas

I’ve had a few requests for this recipe since I made it over the weekend to go with skirt steak fajitas. It’s an amazingly simple recipe that is packed with flavor. The first time I made it I followed the recipe found in the trusty How to Cook Everything cookbook. Since then, I’ve modified it slightly to become a “throw things into the food processor until it tastes good” recipe, so please forgive the approximate/lack of ingredient measurements. This is delicious served on its own with some tortilla chips or as a topping for tacos or fajitas. Here goes:

• 8 tomatillos
• 2-3 cloves of garlic
• a handful of fresh cilantro
• juice of one lime
• onion powder
• 1-2 jalepenos (mostly seeded. If you like hotter salsa, include some of the seeds)
• a few shakes of Tapatio or other hot sauce
• salt and fresh ground pepper to taste

1. Peel the husks from the tomatillos and cut into quarters.
2. Toss all of the ingredients into a food processor and pulse to desired chunkiness or smoothness.

Shrimp scampi served

This recipe comes from Betty Crocker’s Cooking Basics cookbook. I was introduced to this one when my husband and I were dating and he was trying to woo me with his home cooking. It worked! This one is a classic. Prepare to be wooed.

Makes 2-3 servings
Cook time: 12 minutes

• 3/4 pound uncooked, peeled and cleaned medium shrimp
• 1 medium green onion
• 2 cloves garlic
• 4 ounces uncooked fettuccine or spaghetti
• 1 tablespoon olive or vegetable oil
• 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
• 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
• 1 tablespoon lemon juice
• salt and fresh ground pepper to taste
• grated parmesan cheese

1. Fill a 3-quart saucepan about half full of water. Add 1/4 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. While water is heating, continue with the recipe.
2. Rinse the shrimp with cool water and pat dry with paper towels. If the shrimp have tails, remove tails with a knife. Peel the green onion and cut into 1/4-inch slices. Peel and finely chop the garlic.
3. Once the water is boiling, add the fettuccine and stir to prevent sticking. Heat to boiling again. Boil uncovered 8-10 minutes, stirring frequently, until tender.
4. When fettuccine has been cooking for 5 minutes, heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic, basil, parsley, lemon juice, salt and pepper in the oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Do not overcook the shrimp or they will become tough. Remove the skillet from heat.
5. Drain the fettuccine. Toss fettuccine and shrimp mixture in skillet. Sprinkle with parmesan cheese.

Notes: I sometimes add a bit of white wine to the mix.

Turkey meatballs served

I have to give credit to my friend Christine for sharing this recipe with me (thanks, Christine!). I think she got the recipe from her co-worker, so I’m going to keep paying it forward. These meatballs are fast, easy and delicious. And they’re baked, not fried, so they come out evenly cooked, not greasy and at least somewhat healthier than traditional meatballs. Cook up some pasta and sauce on the side and enjoy!

• 1 lb. lean ground turkey
• 1/2 cup part skim ricotta cheese
• 1/2 cup bread crumbs
• 1 egg
• 1/2 cup fresh chopped basil
• 1 clove minced garlic (I added this in because I love garlic and put it in almost everything)

1. Preheat oven to 375 degrees.
2. Mix all of the ingredients together in a bowl.
3. Shape into meatballs and place on a baking sheet (lightly sprayed with cooking spray to prevent sticking)
4. Bake for 20 minutes, turning halfway through.

Notes: this recipe makes about 20 meatballs (depending on the size you make them). I always have meatballs left over, which I put in the freezer to have on hand for meatball subs, topping for pizza, etc.

Taco seasoning all mixed up and ready to go

If you are making tacos for Cinco de Mayo (or any other day!) don’t use the pre-packaged taco seasoning chock full of sodium and preservatives. Make your own using simple ingredients that you probably already have in your spice cabinet! This taco seasoning recipe tastes even better than store bought and is better for you.

• 2 tsp. chili powder
• 1 1/2 tsp. paprika
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/2 tsp. oregano
• dash of ground cayenne pepper (more or less, depending on the level of spiciness desired)
• dash of sea salt to taste
• freshly ground black pepper to taste

1. Mix ingredients together in a small bowl. This is enough mix for about a pound of ground beef, chicken or turkey.
2. Once your meat is browned, add the seasoning with a few tablespoons of water and stir.

Notes: I make this in bulk and store in a large spice jar so it’s always ready to go. This is also a nice topping for taco salad, nachos and many other dishes.

Black & White Cookies

Growing up in New Jersey, black & white cookies were a staple of any good bakery or deli (I know my NJ readers remember that bakery at the Bergen Mall with the killer black & whites). They are less common in the Philadelphia area, but I saw them yesterday in the local bagel shop and thought it would be a fun recipe to try. I was right! It was also my first time making homemade frosting, which was a lot less daunting than I imagined thanks to the food processor. Side note: I got a food processor for Christmas and am continually amazed at what it can do.

This recipe comes from The Best Bake Sale Ever Cookbook, a book I got in the bargain section of Barnes & Noble awhile ago because it had this recipe in it. They turned out great and are very close to what I remember as a kid. Pour yourself a glass of milk and enjoy!

Makes 24 cookies (that’s what the recipe says, but I was only able to make 18 — guess I was making them too large)

For the cookie dough:

• 1 1/2 cups vegetable shortening
• 1 cup sugar
• 1/2 cup nonfat dry milk
• 1 teaspoon light corn syrup
• 3 eggs
• 4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1 1/4 teaspoons vanilla extract

Turkey burger served

I found this recipe in Redbook magazine a few years ago and it has stayed in the dinner rotation since. This is a quick and easy meal for those busy weeknights. It’s also a tasty way to get an extra serving of fresh vegetables.

Makes: 4 burgers
Cooking time: 10 minutes

• 1 lb. ground turkey
• 1 medium to large zucchini, finely shredded (about 1 cup)
• 1/3 cup grated fresh Parmesan cheese (I use a bit less than this, or use even less of the pre-grated Parmesan in a can if I don’t have fresh)
• 1 1/2 Tbsp. chopped fresh oregano (alternately use oregano leaves from a spice jar)
• 1 Tbsp. basil leaves
• 1 clove of garlic, minced
• 2 Tbsp. Italian-seasoned breadcrumbs
• salt and fresh ground pepper to taste

1. Mix turkey, zucchini, Parmesan, oregano, basil, garlic and salt and pepper in a medium bowl; form into four 3 1/2-inch-round burgers, about 3/4-inch thick. Sprinkle 1 Tbsp. of the breadcrumbs over tops of burgers.
2. Coat a large nonstick skillet with cooking spray and place over medium heat. Lightly spray crumb-coated side of burgers with spray and place in skillet, crumb side down; cook 5 minutes or until first sides are golden brown.
3. Sprinkle remaining 1 Tbsp. of breadcrumbs over tops of burgers, coat with cooking spray and flip burgers with a spatula. Cook 5 more minutes or until second sides are golden brown and burgers are fully cooked.
4. Serve with the burger garnish of your choice (lettuce, tomato, etc.)

Notes:  you can substitute ground chicken instead of turkey. When shredding the zucchini, be sure to pat dry with paper towels to get the water out before adding to the burger mixture. I learned this the hard way and had soupy burgers the first time around.

Shredding zucchini, be sure to soak up the water before adding to the mix.

Shrimp Pad Thai with Garnish

We received a subscription to Cuisine at Home magazine for Christmas and I’ve found a few winning recipes in there so far, as well as some interesting kitchen tips.

Pad Thai has been on my “to make” list for awhile, but I couldn’t find an easier, straightforward recipe. Lo and behold, this shrimp Pad Thai recipe was in the very first issue of Cuisine at Home that we received. With a few adjustments, I’ve gotten it to blog- worthy status. You will have a lot of dishes to do when you’re done cooking, but your belly will be full of good food while you’re doing them.

Makes: 6 servings (8 cups)
Total time: 30 minutes

For the sauce, simmer:

• 1/2 cup pure tamarind concentrate or paste (I didn’t know what this was or where to get it, so I Googled substitutes for it and came up with a little less than 1/2 cup orange juice with Worcestershire sauce and fresh lime juice added until you get to one half cup)
• 1/3 cup packed brown sugar
• 1/4 cup fish sauce (the first time I made this, I used the full amount. I would advise against that and now use much less — about a tablespoon)
• 2 Tbsp. chili garlic sauce

For the Pad Thai:

• 8 oz. rice noodles
• 3 Tbsp. vegetable or canola oil, divided
• 6 scallions, thinly sliced, white and green parts separated
• 1 Tbsp. minced garlic
• 3 eggs, beaten
• 1 lb. large shrimp, peeled and deveined
• 1 cup shredded carrot
• 1 cup fresh bean sprouts
• chopped peanuts or cashews, chopped fresh cilantro and lime wedges for garnish

1. To make the sauce, simmer tamarind (or OJ mixture substitute), brown sugar, fish sauce and chili sauce in a small saucepan over low heat for 5 minutes, then set aside.
2. Prepare the noodles. I used Thai Kitchen rice noodles and prepared according to box instructions (soak in hot water for about 8 minutes; drain and set aside).
3. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add scallion whites and garlic; cook until beginning to brown, 2-3 minutes.
4. Stir in eggs; cook, stirring often, until lightly scrambled, 1-2 minutes, then transfer to a small bowl and set aside. Wipe skillet clean.
5. Heat 1 Tbsp. oil in the same skillet. Add shrimp and cook until pink, opaque, and beginning to curl, 2-3 minutes. Transfer shrimp to a bowl and set aside.
6. Heat remaining 1 Tbsp. oil in the same skillet. Add noodles, then stir in sauce; cook until noodles absorb sauce, 3-5 minutes.
7. Toss together scallion greens, carrot, bean sprouts, egg mixture and shrimp with noodles.
8. Divide Pad Thai among bowls and garnish each with peanuts, cilantro and lime wedges.

Notes: you can swap out the shrimp for pork tenderloin. Thinly slice the pork and cook until nicely browned on both sides, 3-5 minutes. Those of you who know me, know that my kitchen and my palette are onion-free zones (the only food I won’t eat) so I always omit the scallions and replace with onion powder, but I kept them in the recipe for all you onion lovers!

Some of my ingredients

Shrimp Pad Thai - Served

Shredded Chicken Enchiladas Ready to Eat

It’s only the second day of posting and I already have a recipe request! At the risk of posting one of my (really my husband’s) best recipes right out of the gate, I have to keep my readers happy.

We’ve made these enchiladas for parties, family gatherings and just a random weeknight dinner and they are always a hit….probably because they are delicious.

Here’s how you make this magic happen:

• 2 cloves garlic, minced (I use more than this because I love garlic)
• 1 can green enchilada sauce (28 oz.)
• ground black pepper
• 3 boneless, skinless chicken breasts
• 2 cups shredded cheese, divided (you can use a mixture of cheddar and Monterrey jack or a mexican or taco blend pre-shredded from the grocery store)
• 1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
• jalapeno and tomato slices for top garnish (optional)
• 12 6-inch corn tortillas
• cooking spray

1. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling.
2. Generously sprinkle black pepper over the chicken breasts and nestle them into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
3. Preheat oven to 425 degrees.
4. Using two forks, shred the chicken breasts by holding one fork steady and slowing scraping the other fork, prongs faced backwards, away from the other fork (see picture below). Transfer the shredded chicken to a large bowl.
5. Add half the enchilada sauce, 1 cup of cheese and the 1/2 cup of cilantro to the chicken. Stir to combine.
6. 

   The tortilla warmer doing its job

   Warm the corn tortillas. There are a few ways to do this. The original recipe said to wrap them in a damp towel and microwave for 20-30 seconds. This method doesn’t work so well, in my opinion. The tortillas tend to crack and are very hard to roll. Using a tip from my brother (thanks, Jim!) I bought a tortilla warmer. You can heat the tortillas in a pan until warm and then put them in a tortilla warmer, but the tortilla warmer I got is meant for the microwave, so I wrapped the tortillas in a damp towel, put them in the warmer and microwaved in two 45 second increments. This worked great, no cracking!

7. Use cooking spray to coat a 9×13 inch baking dish.
8. Spoon a little less than 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
9. Lightly spray the rolled tortillas with cooking spray, or brush with oil. This will help them turn golden in the oven and help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
10. Reduce the oven temperature to 400 degrees. Remove the dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro and jalapeno and tomato slices, if desired.
11. Lightly cover baking dish with foil and bake for 20 minutes.
12. Remove foil and bake, uncovered, for a final 5-10 minutes or until the cheese is golden.
13. Let stand for a few minutes before serving.

Notes: this is also a great recipe when you have leftover chicken or turkey. It saves the chicken cooking step and tastes just as delicious. I made these the day after Thanksgiving with leftover turkey.

Shredding the chicken

Rolling the enchilada

Rotisserie Pork Roast - Carved

My husband got a new grill for his birthday and he’s been wanting to try out the rotisserie attachment. For the inaugural post, here’s our version of rotisserie pork roast:

• 4 lb pork roast
• 8 – 10 cloves of garlic, peeled
• salt
• pepper
• thyme
• onion powder
• touch of cayenne pepper

1. Cut a few slits in the roast and insert the peeled garlic cloves.
2. Season and rub with spices above, or anything you want really. We just raided the spice cabinet with whatever looked good.
3. Pre-heat the grill to about 300 degrees. If using a three burner grill, turn off the middle burner.
4. Put roast onto the rotisserie spicket and cook for about 1 hour 20 minutes (20 minutes per pound).
5. Let stand about 5-10 minutes. We wrapped it in foil while waiting.
6. Slice thin and enjoy!

Notes: We made some fresh corn on the cob as a side and also saved a bit of the juices from the roast to pour over top.

Make several slits in the roast to insert the garlic cloves

Set it and forget it, if you will

Stick a fork in it, it's done