Monday, May 30, 2011

Buffalo wings and pesto pasta with peas

What a combination! I thoroughly enjoyed both dishes, but they definitely don't go together.

I really wanted to make chicken wings, as I had found a recipe recently for the sauce. So, I did.

I bake the wings on a foil lined baking sheet at 450 for 25 minutes, flipping once. Then, I sprayed them with cooking spray and put under the broiler for maybe 10 minutes total, flipping once--- they didn't want to brown! (next time, I'll leave them until they are a little crispier)

While the chicken baked, I made the sauce:
1/2 T butter
1/3 c Frank's hot sauce
1/3 c ketchup
2 T honey

DELICIOUS!  We think it needed a bit more hot sauce in the end- however, since I don't measure anything, the above proportions could have been accurate. Hard to say. I may do a little less ketchup a little more hot sauce next time.

This sauce covered at least 18 wings (slightly more than 2 lbs) with plenty left over. I think I could have coated all the wings I bought (including the ones I didn't cook), which was 3.34 lbs.

On the side, I served blue cheese-ranch dip. I squirted ranch dressing into a small ramekin and added blue cheese crumbles-- best of both worlds.

Dinner was great. JW and I both licked our plates clean and scooped up extra sauce. Gross. But amazing at the same time.

For the pasta dish, I boiled noodles and drained them. In the same pot, with the noodles in the colandar, I added frozen peas and 1/4 c of water. After the peas warmed up, I drained them and added 1 T of butter, salt and pepper.  I rinsed the noodles in cold water to cool them down, shook them dry, and added them back to the peas. I also added some pesto, parm cheese, a little more olive oil, and fresh basil.  Will definitely make again!

Just maybe not WITH the wings!

Saturday, May 28, 2011

Beets with feta

Beets with Feta

2 pounds of beets
1 tablespoon of olive oil
1 teaspoon of white wine vinegar or rice vinegar (I had apple cider vinegar)
1 teaspoon of red wine vinegar
pinch of sea salt
pinch of freshly ground black pepper
1/3 cup of feta cheese
1 tablespoon of fresh mint, chopped

In a large pot, boil the beats until they are tender enough to be pierced with a fork - about 30 min-1 hour, depending on the size of the beets used. When the beets are done, remove them from the heat and let them cool. Remove the skins and cut into wedges.

To make the vinaigrette, in a small bowl whisk together the oil, vinegar and salt and pepper. Arrange the beets on a platter and drizzle with the vinaigrette. Sprinkle with the cheese and fresh mint. Serve 4 - 6 people.
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Thursday, May 26, 2011

MORE pulled pork

For the very, very easy recipe click here. (it's pork, root beer- heat in crock pot. Drain. Add bbq sauce. Serve. done. Really.)
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Wednesday, May 25, 2011

Mango and Avocado Salsa over Chicken

This meal was spot on. Perfectly refreshing, and perfectly prepared, if I do say so myself!

I got the Chicken with Mango and Avocado Salsa recipe from SELF magazine, and it is one of a few recipes that I make following directions... except (of course) I don't find the need for the tortillas that the original recipe calls for... so, the calorie count later on is probably even less!

You may recognize this salsa from The Ironic Dinner party. I thought it was that time of year to bring it back, and honor a third of that dinner party that recently got hitched and have just returned from Hawaii. I think this could be a fitting salsa to celebrate! (maybe I should have invited them over...)


1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (or I used some jalepeno hot sauce from Trader Joe's, that isn't good in anything else)
2 limes (tonight I had lemons)
4 boneless, skinless chicken breasts (about 4 oz each)
1 large mango, coarsely chopped (tonight I used these amazingly ripe Champagne mangoes from WFs, which were on sale and AMAZING!! you gotta read this blog I just linked to from the Columbia Culinary Society- itll sell ya on them vs. regular mangoes)
1 large avocado, coarsely chopped
1 tablespoon finely chopped cilantro
3 tablespoon finely chopped red onion
1/2 teaspoon sea salt

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes into a plastic bag with the chicken. Refrigerate 30 minutes.

Meanwhile, dice and combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl. Store in refrigerator and take out chicken.

Heat oven to 350°. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20-25 minutes, depending on thickness. To speed cooking process, flip chicken half way through cooking time.

Remove chicken from oven, place each breast on a plate and top with 1/4 of mango-avocado mixture.

The skinny (with tortiallas that I didn't include):

385 calories per serving, 9.6 g fat (1.4 g saturated), 44 g carbs, 6.5 g fiber, 31 g protein

As a side dish, I sauted the beet greens and spinch leftover from the CSA- cleaned and cut, in a pan with tab of butter and garlic. Sautee until wilted- season with salt and pepper--- delicious!


Monday, May 23, 2011

Souvlaki, hummus, tzatziki...

Lamb Souvlaki

20 minutes to marinade:
Slice the lamb in 3" by 1/2" strips.
Slice an onion in long strips. (I used green onions from the CSA)
Put in a bowl with:
1/4 c olive oil,
3 T lemon juice,
1 T dried oregano,
garlic, and
salt and pepper.

Add it to a hot grill pan or griddle, and cook for 10 minutes or until done.

While the meat marinaded, I made hummus and tzatziki.
Hummus- adapted from @B'sT:
1 can chick peas, drained
3/4 t salt (I only read that to be 1/4 until now, I agree 3/4)
1 garlic clove (or garlic powder)
3 T tahini
1/4 c lemon juice

I also added, 2-3T of water, and 1-2 T of olive oil. Puree in food processor.

But actually, I made the hummus after the tzatziki because the cucumber cleaned out easier, and needed to chill longer. So, make the hummus second.



  • 1 cucumbers - peeled, seeded, and quartered (I forgot to "de-seed")
  • 1-1/2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons lemon juice
  • 3/4 cup plain yogurt
  • 1/2 teaspoon distilled white vinegar
  • 2 tablespoons olive oil


  1. Place quartered cucumbers in a small colander and sprinkle evenly with salt. Allow to drain 30 minutes. Pat dry with paper towels and chop coarsely in food processor. Drain cucumber in colander for an additional 30 minutes. (Ok- what I really did, was sprinkle with salt, wait 5 minutes- put in food processor- poured into a paper towel in a bowl- poured off liquid- added another paper towel- and squeezed the HECK out of it. worked like a charm- seeds and all)
  2. Stir cucumber puree with garlic, lemon juice, yogurt, and vinegar. Blend well. Adjust vinegar and salt to taste. Pour in olive oil and blend until ingredients are well combined. Refrigerate until ready to serve.

Tuna snack

On Sunday we needed a little snack between our late lunch and early dinner... tUnA!

Tuna Salad:
Chopped fresh chives, parsley, green onion
Can o' tuna (drained water for Ashes and Wally)
1/4 c mayo
chopped dill pickles
salt and pepper
garlic powder

Mix together. Serve on a RITZ. Share with a friend. yum.

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Beans and rice

Yet another great find! I did use some of the comments and made some adjustments:


* 1 (8 ounce) package yellow rice mix
* 1 1/4 cups water
* 2 tablespoons olive oil
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15.25 ounce) can whole kernel corn, drained (I used frozen)
* 2 teaspoons lime juice (I used lemon)
* 1 teaspoon ground cumin
I added 1 diced tomato and diced fresh cilantro

1. Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Mix together the beans, corn, lime juice, and cumin in a large bowl. (Why a bowl? Just add it to the pot! Along with the tomato and cilantro!) Stir in the cooked rice and serve.

Yummy! I'll totally make this again this summer- super easy and very tasty. But, don't serve it with collards, like I did. They definitely don't match.


My friend DSG made some killer greens for the coming of the end of the world, and when that didn't happen, I decided to try again. (I did it last week and dumped 1/2 a cup of sugar in my accident... that's what I get for trying to hand pout 1 T out of a HUGE jar.)

So, these collard greens, are actually half collards and half dandelion-- it's what was in the CSA. Dandelion is SUPER BITER, so you HAVE to cook those bad boys down. I mean, they are just plain gross raw. Mixed with all these goodies for the right amount of time, and you can't even tell!

Yanked the recipe base from (are you surprised at this point?):


  • 1 bunch collard greens - rinsed, trimmed and chopped (or in my case, 1/2 collards and 1/2 dandelion)
  • 2 smoked ham hocks (or in my case, 3 hot Italian sausages)
  • 2 (10.5 ounce) cans condensed chicken broth (or in my case again, 2 beef bouillon cubes and no liquid- see next)
  • 21 fluid ounces water (yeah, no way I used almost 3 cups... but maybe...)
  • 1 tablespoon distilled white vinegar (ok, I didn't follow this recipe at all- I used apple cider)
  • salt and pepper to taste


  1. Place the collard greens and ham hocks in a large pot. (or if using sausage, brown the sausage first, then add greens) Mix in the broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
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Wednesday, May 18, 2011

Salmon with Spinach Risotto

I made this salmon with a variation of this risotto:

Butter and olive oil

1 -2 diced spring onions

1/2 c white wine

1 c Abrorio rice

3 c stock
1/2 c Parmesan cheese


Add 1 T of butter and 1 T of olive oil to a pan and diced onion (or garlic, whatever). Let it cook 1 minute. Then add 1 cup of rice and stir to coat in the oils. Let it cook 1 minute. Add white wine over medium heat, and stir occasionally to allow rice to absorb. Once the liquid is absorbed, add the stock, 1/2 cup at a time. When adding in the last batch of stock, add in the spinach and add a lid. Stir in the spinach to wilt it the rest of the way with the cheese. Add pepper.
To be honest, this lacks flavor, to me. JW liked it. The Mushroom Risotto is just so much tastier!

Capresse, Pizza, and salad!

Something missing? JW reminded me after I ate them all that I forgot the mozzarella! They look pretty though! Tomato, basil, later cheese, olive oil, salt and pepper!

The salad is the dressing from before, with spinach from the CSA, walnuts, and spring onions= and parm cheese!
I think I might have gotten down the pizza! TJ's herb pizza crust for $.99! Leave it at room temp for 20 minutes- heat oven with pizza stone at 450.

After dicing or preparing toppings, pull the pizza stone from the oven, and dust with corn meal.

Spread the dough out in a circle, and lay on the pizza stone. Drizzle with olive oil, spread out, and sprinkle with salt, and some garlic powder.

Pour on about 1/4-1/2 c pizza sauce. Add cheese- mozzarella. Fresh or shredded or both. Add the toppings- less is more. Sprinkle of red pepper flakes, oregano, or parm cheese- or all. or none.

Bake about 18 minutes, or until cheese in middle is about brown.

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Salad dressing

A delicious homemade dressing! This Parmesan-Pepper Dressing is another @B'sT classic!

1/4 c lemon juice
1 cup Parm cheese
1 garlic clove
1/2 c milk
1 t Worcestershire sauce
1 cup olive oil
1/2 t salt
1/2 t black pepper
1 T oregano fresh (or 1 t dried)
2 T fresh parsley

Put in food processor everything listed up until oil. (Or put it in a Pyrex like I did and shake vigorously.) Then add oil while mixing, slowly. And spices, and mixed a few more times.

I served this over nice fresh, organic greens from our first week of the CSA this year! I also roasted a pork tenderloin and sliced it on top. It was quite nice.

The photos not so much. I forgot to take one until I had bagged up the leftovers for JW's lunch. I was going to post, but not even worth it to see.
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Sunday, May 15, 2011

Black bean soup

Black Bean Soup:
3 T olive oil
1 medium onion, chopped
1 sweet potato, chopped
1 large carrot, chopped
1 1/2 t curry powder
1/2 t ground coriander
2 cans (15 oz) black beans, rinsed and drained
3 c broth
pepper, cilantro, juice of a lemon/lime

JW was going to kill me tonight because I made soup- and it was super hot. Not to mention, his first 3 bites of hot soup were full of coriander seeds. Well, shoot me for not really grinding them up! (If anyone is counting, I don't own a mortal and pestle.)

Ah, well. He managed to make the sausage into a hot dog. Good to go.
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Friday, May 13, 2011

Pasta I don't remember

I cant even begin to tell you what was in this pasta.

Well, from the looks of it, spinach and Parmesan cheese!  I think I made this sauce from scratch, but I don't remember how or with what.

I do know that I ate it. JW ate it. and JD ate it. I'm sure Wally got some of it too, as he manages to get a little something of everything lately.

Oh, looks like I see chunks of chicken in there too.

Chicken/Pasta surprise!

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Wednesday, May 11, 2011

Pasta and kale chips

The second time I've tried posting this one! I'm way behind.

I made my Grandmom's pasta sauce and tried something new with the kale- kale chips.


  • 1 bunch kale
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 pinch sea salt, to taste


  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. (I forgot that part... its 1 T sherry vinegar if you wanna do it.)  Spread the leaves evenly onto a baking sheet.
  4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

I think they would have been great with a sandwich. JW just mixed his in with the pasta!

Friday, May 6, 2011

Half and Half

After our 20 mile bike ride, and before the baseball game, we made a joint meal! It may be a first.

I hardboiled eggs earlier in the week (and I need to remember- add eggs to pot THEN water- they won't crack that way!). I took 3 of them and mashed them up with mayo, salt, pepper, and chives to make egg salad. Toasted whole wheat bread, layered on tomato and lettuce!

Meanwhile, JW made his variation of a Chicago style. Microwaved hot dogs (beef franks- Hebrew National) on a bun with mustard and ketchup and sliced tomato. He wanted the avocado from the taco salad... but I already ate it all. Next time!
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Thursday, May 5, 2011

Cinco de Mayo Taco Salad

With fresh greens from the CSA, I made the refried and black beans as I normally do, and layered them with lettuce, spring onion, chives, avocado, diced tomatoes, salsa, cheese, and plain greek yogurt.

Cinco de Mayo!!!
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