Slow Cooker Black Bean & Lentil Soup {with Smoked Paprika}

Much of the country is going through either a very cold and/or very stormy snap- us included (it was -8 here this morning!)- so it is of course the perfect opportunity for making a crock pot full of warm, hearty soup.

Since I slow-cookerized it, this particular soup is super easy to throw together- it's also very economical! It is vegetarian as well (unless you decide to use chicken broth), but it is not at all lacking in heartiness. Trust me, Hubby liked it. The beans and lentils are meaty, the broth and vegetables become almost creamy once blended a bit, and the smoked paprika...Well, you've just got to try it if you haven't. And if you have, you know what I'm talking about. You know it's a special spice when it's mentioned in the title of the dish. I mean, nobody's going to say, "Black Bean & Lentil Soup with Oregano," right? Just a whiff of the container and you'll know it's not your ordinary paprika. This is, well...smoked! And the smoky quality, both aroma and flavor, comes through very strongly in the flavor of this dish.

The leftovers were phenomenal, by the way! The flavors just seemed to meld and come together even better the second day when we had it for lunch. Bonus!

Black Bean & Lentil Soup with Smoked Paprika

(printable version)

adapted from Haystacks & Champagne

makes about 8 servings

1/2 large onion, chopped

2 larges stalks celery, chopped

3 cloves garlic, minced

2 tsp smoked paprika (not regular paprika!)

2 bay leaves

1 (14 oz.) can fire-roasted diced tomatoes (you can use regular, but the fire-roasted variety really adds to the smoky flavor of the soup)

1 cup dried brown lentils, rinsed and sorted

1 (14 oz.) can black beans, drained and rinsed

2 (14 oz.) cans vegetable or chicken broth

3 cups water

2 tsp dried parsley

salt and pepper to taste

Put all ingredients into the slow cooker. Cook on low 8-10 hours or until vegetables and lentils are tender.

Remove and discard bay leaves. Using stick or immersion blender, blend a few seconds or until consistency is to your liking (it should still be a little bit chunky). Note: if you don't have an immersion blender (although you most certainly should!), you can put about half the soup in your regular blender and blend until combined, but not completely pureed. Then stir into remaining soup for the same effect. This gives the soup a wonderfully creamy feel.

Season with salt and pepper, if desired. Serve topped with shredded Parmesan cheese.

Pasta with {Slightly Skinny} Butternut Parmesan Sauce

A few months ago I was given a few butternut squashes (Is "squashes" correct? Or would that be "squash"? As in "deer"...or "fish"...or "moose"? I give up) from a relative that grows them in her garden- how fun is that- home-grown squash! Lovely, rich, smooth, gorgeously golden squash! 

As you can imagine, I was more than happy to accept her offer of a few to take home and have been on the hunt ever since for something to do with it other than soup (although I absolutely adore butternut squash soup and have tried several delicious recipes!). Recently I came across this pasta sauce recipe on Pinterest (of course) and decided to give it a whirl!

This sauce is really very simple to prepare. The only time consuming part is baking the squash, which could easily be done ahead of time. You can even make large batches of squash puree and freeze them in 3 cup amounts to have on hand when you need a quick go-to sauce for a weeknight meal! How easy would that be?? 

And, as usual, the squash does not disappoint. It is smooth and nutty as always, and combined with the flavors of sage and Parmesan, it makes a delicious addition to your favorite pasta.

Oh, and that amazing side dish you see in the picture? The one with the almonds? And more Parmesan? That's my sis-in-love's fantabulous roasted zucchini that ever since this summer has been my absolute favorite way to eat zucchini. I could seriously eat a whole bowl of THAT for dinner. Oh, now you want the recipe? Well, you're in luck! It just so happens I  know the lady who wrote a blog post about that... ;) You can thank me later.

Pasta with Butternut Parmesan Sauce

(printable version)

slightly adapted from Good Life Good Eats

serves 6

1 butternut squash (about 2 1/2 lb.- if using pre-made puree, this takes about 3 cups)

12 oz. penne pasta (or other favorite!)

1 TB olive oil

1 shallot, chopped (about 1/2 cup)

1/2 cup grated Parmesan cheese

1/2 cup skim milk

1/8 tsp nutmeg

1 tsp ground sage (or use 1 TB fresh!)

1 tsp parsley (or 1 TB fresh! If using fresh parsley, add with lemon juice at the end of cooking)

2 tsp lemon juice

salt and pepper to taste

broth or water as needed to thin sauce

Preheat oven to 350. Cut the squash lengthwise in half (see here for an easy way to do this!) and scoop out strings and seeds. Place squash cut sides down in a glass baking dish and add 1/4 cup water. Bake about 40 min. or until easily pierced with a fork. Cool 10 minutes, then scoop flesh from skins. Puree squash in a blender or food processor or using a stick blender until smooth.

Cook pasta according to package directions.

Meanwhile, make sauce. Heat olive oil over medium heat in a wide skillet. 

Add shallots and cook about 5 min., or until soft and translucent. 

Add squash puree and cook about another minute, stirring to combine. 

Add milk a little at a time, stirring continuously to incorporate.  

Stir in cheese and spices. If needed, add water or broth to thin the sauce to your liking. When sauce is hot, remove from heat and stir in lemon juice (and fresh parsley, if using). 

Serve over hot pasta with extra cheese and herbs if desired.

Sourdough Pizza Crust

So you remember how I took that sourdough bread class in October?

Well, I've been faithfully feeding my starter on a {fairly} regular basis and it has grown! Or it had grown. I recently gave a couple of cups away to my sisters in Oregon who want to try their hand at sourdough tending and baking. Now I need to work at building it back up again.

But before I gave some away, I was starting to get quite a jar full. So I decided to try making sourdough pizza crust! Even though my starter isn't super sour, I thought it would make a deliciously flavorful crust. It did! What a yummy change for our Friday pizza nights! The sourdough crust was a great blend of chewy and crisp, with a very subtle but rich flavor. I usually make a whole wheat thin crust, but this new crust will definitely be added to the rotation whenever I need to use up a cup of starter!

It is a little time consuming, but worth the effort! I've heard it said that sourdough is a lazy bread. It needs lots of time to rest in between steps. :) This pizza crust is no exception, but the great thing is that it makes two crusts, so if you are a small family or a couple like us, you can freeze the other crust for next week!

Sourdough Pizza Crust

(printable version)

from King Arthur Flour

makes 2 thin crust 12" pizzas or 1 thicker crust 14" pizza

1 cup sourdough starter (straight from fridge, unfed)

1/2 cup hot tap water

2 1/2 cups flour

1 tsp salt

1/2 tsp instant yeast

Spoon starter into a mixing bowl. Add hot water, flour, salt and yeast. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer fitted with dough hook. Place the kneaded dough in a lightly greased container and allow to rise until just about  doubled in size. This might take 2 to 4 hours, depending on how vigorous your starter is.

For two thinner pizzas, divide the dough in half and shape each half into a flattened disk. Drizzle two round 12 in. pizza pans with olive oil, tilting to coat. Place one half in each pan. Cover and let rest for 15 min.

Gently press dough towards the edges of the pans. When it starts to shrink back, cover and let is rest again, about 15 min. Finish pressing the dough to the edges of the pans.

(For 1 thicker crust pizza, follow directions above without dividing dough in half and using a jelly roll pan or 15 in. pizza pan.)

Cover pan(s), let dough rise until it's as thick as you like (mine was fine without rising any longer, but you may find you want to let yours rise for an hour or more).

Preheat oven to 400.

For thin crust, prebake the crust about 4 min. before topping. Top, then bake until cheese is bubbly, about 8 min. For thicker crust, prebake about 8 min. Top, then bake about 10 more minutes.

Remove from oven, let cool slightly before slicing and serving.

{Slow Cooker} Tuscan Chicken Stew

What makes something "Tuscan"?

Is it the white beans?

Or the tomatoes?

Surely somebody knows.

I don't, but I'll tell you something I DO know:

This stew is YUMMY.

It is full of delicious veggies, tender chicken, spices, oh, and of course those beans and tomatoes!

And it is guaranteed to warm you up if you've been outside at a football game, raking leaves, pumpkin patching, or any of the other outdoor activities people do in the fall.

And the best part is, I slowcookerized it for you (as of now that is officially a word, just so you know), so your slow cooker does all the work while you're out having fun (or in the case of leaf raking, not having fun)!

Slow Cooker Tuscan Chicken Stew

(printable version)

adapted from South Your Mouth

makes 6-8 servings

1-2 lb. chicken pieces (I used skinless thighs)

5 cups chicken broth

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 lg. onion, diced

5 med. red potatoes, chopped

1 15 oz. can great northern beans, drained and rinsed

1 14 oz. can diced tomatoes, undrained

1 tsp thyme

6 cloves garlic, minced

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp Italian seasoning

Combine all ingredients in slow cooker. Cook on low 6-8 hours or until potatoes are tender and chicken is cooked through. If using bone-in pieces of chicken, remove bones and chop or shred meat. Remove bay leaf before serving.

{Slow Cooker} Butternut Squash & Sweet Potato Soup

One of my absolute favorite fall food items is the butternut squash.

I was only introduced to it a couple of years ago and it changed my world forever! It's creamy texture and delicate, nutty flavor incorporate well into a variety of dishes, but it especially lends itself well to soups. Its bright color is cheery, and pureed into a dreamy smoothness, it banishes the chill of a crisp fall evening in no time!

This recipe makes a huge batch-we had some for dinner, froze enough for another dinner, and had enough leftover for several lunches!

Pro tip: to make your squash easier to cut (these things are notorious for being difficult to get into!), microwave it for 2-3 min. The rind should be somewhat softened so you can slice it in half without cutting off your hand in the process.
Also, before freezing, be sure to let the soup cool completely!

Slow Cooker Butternut Squash & Sweet Potato Soup
(printable version)

adapted from Hamilton Beach

serves 8-10

1 medium onion, chopped

2 TB butter

2 cloves garlic, chopped

1 large butternut squash, peeled, seeded and cut into 2 in. chunks

1 large or 2 medium sweet potatoes, peeled and cut into 2 in. chunks

5 cups chicken broth

1 1/2 tsp. dried sage

1/2 tsp salt

1/4 tsp pepper

1/2 cup half and half or heavy cream

In a skillet, cook onion in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook 1-2 min. more. Spoon into slow cooker.

Add squash, sweet potatoes, broth and seasonings.

Cover and cook on high 4 hours or on low 6-7 hours.

Let cool slightly, then puree in a blender or using an immersion blender (stick blender) until smooth. Stir in cream.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

Let's face it. Enchiladas really aren't that pretty.

At least, once they come out of the pan.

I think they look adorable all wrapped up and squished together in a pan, covered in sauce and sprinkled with cheese, but after?

Ugh. At least the avocado is pretty.

If you know a good way to get an enchilada out of the pan, intact and looking gorgeous, let me know.

Somehow Sara over at Sprouted Kitchen managed to make them look amazing, but, yeah.

I don't think I have that gift.

That being said, pretty or not, these veggie enchiladas are so delicious. Squishy, gooey, falling apart comfort food usually is. No exception here!

I've recently discovered goat cheese and am loving it! I think, to me, it looks like feta, but tastes like cream cheese. Except saltier. Either way it's pretty amazing. Surprising you with these yummy pockets of ooey gooey creaminess.

MMM.

Glad we're having leftovers tonight because I'm really craving one now.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

(printable version)

adapted from Sprouted Kitchen

makes about 10 enchiladas

3 large zucchini, diced into 1/4 in. pieces

3 1/2 tsp olive oil, divided

1 1/4 tsp lemon pepper

1/2 small onion, diced

1 clove garlic, minced

1 15 oz. can black beans, rinsed and drained

3.5 oz. crumbled goat cheese

1/3 cup shredded mozzarella cheese

10 soft taco size flour tortillas (or substitute corn)

1 15 oz. can red enchilada sauce

2 avocados, chopped

Preheat oven to 425. Place the zucchini on a rimmed baking sheet. Drizzle with 2 tsp of the olive oil and sprinkle with lemon pepper. Toss to coat. Spread over 2 sheets if needed to make one even layer without crowding. Roast about 30 min. or until edges are slightly brown. Remove to cool. Turn oven down to 375.

Meanwhile, heat skillet to med-high heat and add 1/2 tsp of olive oil. Add onion, saute 3-4 min. Add garlic and saute 1 min. more. 

In a large mixing bowl, combine the onion mixture, black beans, mozzarella, and all but a few TB of the goat cheese. Add the zucchini and toss gently to combine.

Lightly grease a 9x13 baking dish and pour about 1/2 cup of the enchilada sauce in the bottom to coat. Working with one tortilla at a time, distribute filling evenly into tortillas, rolling each one and placing them seam side down in the dish, squeezing them in tight.

Brush the tops with remaining olive oil and pour remaining enchilada sauce over the top. Sprinkle with remaining goat cheese.

Bake 20-25 min. or until tops are just crisp and sauce is bubbly. Cool 5 min., then serve, topped with chopped avocado.

{Skinny} Asian Chicken Lettuce Wraps

So you know how I've been gone for awhile? I know, I'm sorry about that. Several factors caused the absence...

1)We've been very busy! It started with the county fair and it's not over yet. It's shaping up to be a very full fall/winter what with weddings, vacays, speaking engagements, and the usual fall church schedule! And being busy means I haven't had time to try out very many new recipes.

2) I'm on a sort of a diet. I've been using the MyFitnessPal app and by counting calories and working out more I've lost almost 15 lb. since May! I feel great and I think I'm starting to look better too. I'd still like to lose another 10-15 though. That being said, I'm eating and cooking a little differently. Not all of the recipes I've tried have turned out very well.

3) It's been summer. I'm lazy. There, I said it. Too lazy to take photos, too lazy to write.

So, now that we've got the excuses logged, allow me to introduce you to one of my new favorite "skinny" dinners! Hubby and I just love the freshness of this easy dish! The flavors of the sauce are fantastic and you just can't get over the satisfying crunch of crisp lettuce, cabbage, carrots and smoky toasted almonds. Four of these wraps filled me up and still came in under 400 calories! Serve with brown rice and you've got a light, healthy, satisfying meal that won't add to your waistline!

Skinny Asian Chicken Lettuce Wraps

(printable version)

adapted from SkinnyMom

makes approx. 12 wraps (serves 3-4)

12 small lettuce leaves or 6 large, halved (we like to use romaine)

Filling: 

1 1/2 to 2 cups chopped or shredded chicken breast (I like to cook mine in the crockpot with a few TB of teriyaki or soy sauce, then shred)

2 cups shredded cabbage & carrots (dry coleslaw mix works perfectly!)

1 bunch green onions, chopped

1/2 cup chopped or slivered almonds, toasted

Sauce:

1/4 cup low sodium soy sauce

1 TB grated fresh ginger

1 TB toasted sesame oil

2 scallions, thinly sliced

1/4 tsp crushed red pepper

Mix up sauce ingredients until thoroughly combined. To assemble wraps, distribute filling ingredients evenly among lettuce leaves. Drizzle with sauce and roll.

Raspberry & Grilled Chicken Salad {with Roasted Raspberry Balsamic Vinaigrette}

Hubby and I absolutely love our summers here in the northwest! One of our favorite things about it is picking fresh fruit from the local farms around our area, and berry season is an extra-special treat.

Unfortunately, due to vacation, company, and a generally busy schedule, we discovered that we had completely missed strawberry season! I am really disappointed because I like to freeze 10 lb. or so to have on hand for our Sunday night smoothies!

We were also sad to find out when we arrived on the bluff that a poorly timed hail storm had ruined many of the season's cherries! We managed to find some good ones amidst the splitting and small fruit, but I'm sure it's a blow to the farmers!

However, even in the bad news, there was a bright spot- raspberries!

We spent an hour or so in 90+ degree weather to glean these beauties, but they were worth it! I think I had forgotten how much I enjoy a good raspberry.

So, inspired by our bountiful supply of sweet and tangy berries, I decided to adapt Closet Cooking's recipe for a bright strawberry salad into a raspberry salad! It did not disappoint! The rich combination of goat cheese, pecans and bacon topped with succulent grilled chicken was perfectly complimented by the acidic bite of the beautifully pink roasted raspberry balsamic vinaigrette.

Tip: If you're tempted to skip making your own dressing in favor of a pre-made balsamic vinaigrette- don't! It only takes a few extra minutes, and it's well worth your time!

Raspberry & Grilled Chicken Salad

(printable version)

inspired by Closet Cooking

serves 4

For Salad:

1 lb. chicken breasts

1 cup roasted raspberry vinaigrette, divided (recipe follows)

5 cups fresh baby spinach

2 cups fresh raspberries

4 strips bacon, cooked crisp and crumbled

4 oz. goat cheese, crumbled

1/4 cup pecans

Place the chicken and 1/2 cup of the dressing in a large ziploc bag and marinate at least 30 minutes or up to overnight.

Heat the grill to medium heat and brush lightly with oil. Grill chicken until internal temperature reaches 170 degrees (7-8 min. per side).

Meanwhile, prepare salad. Toss spinach with raspberries, bacon, goat cheese, and pecans. Dress salad now, or serve dressing on the side if you prefer. When chicken is done, slice thinly and place on top of individual servings.

For dressing (makes 1 cup):

1 cup raspberries

1/4 cup balsamic vinegar

1/4 cup olive oil

1 TB dijon mustard

1 tsp honey

1 large clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

Preheat oven to 425. Place raspberries in a single layer on a baking sheet lined with foil and lightly greased with cooking spray. Roast about 10 min., watching carefully so as not to burn berries. Allow to cool slightly.

Puree all ingredients, including roasted raspberries, in a food processor or blender until smooth, adding more oil or vinegar as needed if dressing is too thick. Store in the refrigerator.

{Copycat} Red Robin Whiskey River BBQ Chicken Salad

Hubby and I enjoy date nights about twice a month, and one of our favorite locales for a more casual night out is Red Robin. Known for their gourmet burgers, onion rings and thick shakes, they also boast quite a variety of alternate entrees- such as some stellar mouth-watering salads, sandwiches and wraps. 

You might be familiar with the Whiskey River BBQ trio- the burger, the chicken burger, and the wrap-, but have you met the latest addition to the family? 

Several months ago I tried the new Whiskey River BBQ Chicken Salad- and fell in love. 

I quickly made a note of all the ingredients on my smartphone so I could try to recreate it at home- and finally, I have! 

If you haven't tried it at Red Robin yet, I encourage you to do so- but I'm also thrilled to bring you the easy, cheaper, customizable DIY edition! 

I think my favorite thing about this southwest salad is that it's just fun to eat! Every bite is an adventure- there are so many ingredients, you just never know what's going to be in your next forkful! It pops with color, flavor, and texture, featuring black beans, grilled corn, jicama, and much more!

Tip: I had never worked with jicama before, but I discovered that if you slice it too early, it will dry out!

Note: I didn't even try to replicate Red Robin's secret Whiskey River BBQ Sauce- I have my own favorite! I highly recommend Sweet Baby Ray's (oh, and I really do love it...not getting paid for this product placement)! :)

Copycat Red Robin Whiskey River BBQ Chicken Salad

(printable version)

by Jenn

serves about 4

4 skinless, boneless, chicken breast halves

2 ears sweet corn, husks intact, silk removed

3 cups romaine lettuce, chopped

3 cups iceberg lettuce, chopped

3 Roma tomatoes, chopped

1/2 of a medium jicama, peeled and chopped into 1/2 in. cubes

1 can black beans, drained and rinsed

1 cup shredded cheddar cheese

1/2 cup French fried onions

1 cup slightly crumbled tortilla chips

1/4 cup ranch dressing

1/2 cup Sweet Baby Ray's Original BBQ Sauce, divided

1 avocado, sliced

Preheat grill to medium-high heat. Grill chicken 15-20 min., turning once, or until internal temperature reaches 170 degrees F. Meanwhile, grill corn in husks 15 min., turning every 5 min. (For a great tutorial on grilled corn, click here). During last 5 min. of grilling, brush chicken with about a 1/4 cup of the BBQ sauce.

While chicken and corn are grilling, prepare salad ingredients. Toss romaine and iceberg together.

When corn is finished grilling and has cooled slightly, slice the kernels off of the cob (this works best in a bowl with the cob standing vertically!). 

Slice slightly cooled chicken thinly.

Assemble salad ingredients on individual plates as you like, though I suggest ending each serving with a drizzle of the ranch dressing, followed by the sliced chicken, a drizzle of BBQ sauce, and garnished with a few avocado slices.

Enjoy your "night out" at home!

Greek Nachos

So you know those ooey gooey, greasy, not-so-good-for-you, covered-in-fakey-processed-cheese-but-still-somehow-tasty, all-American, football game nachos?

Well, this...

This is not that.

This is light, colorful, and bursting with the zing of fresh mint and lemon!

When I first ran across this recipe on Pinterst it intrigued me as being incredibly creative- basically it's just a deconstructed gyro, but how fun to make a play on nachos! Everybody loves nachos! And what could be better than giving them a healthy Greek twist?

Oh, and we affectionately dubbed these "Grachos".

Just so you know.

Tip: If you have some extra time and you want to get all fancy, start by making your own pitas, then slice them into wedges and toast in the oven!

Greek Nachos

(printable version)

adapted from Mark Bittman's recipe in The New York Times

serves about 4

Plain or flavored pita chips (we like Athenos Original)

1/2 lb. ground beef (or lamb)

1 medium onion, chopped

1 TB ground cumin

4 TB olive oil, divided

salt and pepper

4 oz. feta cheese

1/2 cup greek yogurt

1/2 cup chopped fresh mint

zest and juice from one lemon

3 roma tomatoes, chopped

1 medium cucumber, peeled and chopped

1/2 cup of pitted, sliced kalamata olives

Heat a skillet and 2 TB of the olive oil over medium-high heat. Add onions and cook until soft, about 5 minutes. Add ground beef (or lamb) and cumin and sprinkle with salt and pepper. Continue cooking until meat is cooked through, about 5 to 10 minutes more.
Meanwhile, in a blender or food processor, combine feta cheese, yogurt, remaining 2 TB olive oil, mint and zest and juice of lemon. Sprinkle with salt and pepper. Blend or process until smooth.
Put chips on a serving plate and layer with meat mixture, feta sauce, tomatoes, cucumbers and olives.

Enjoy!

Spaghetti with Sauteed Chicken & Grape Tomatoes

Need a new way to dress up your spaghetti noodles? This delicious chicken dinner is easy enough for weeknights and has vibrant flavors and beautiful splashes of color! Simple ingredients like tomatoes, chicken, basil and garlic make this a healthy, fresh choice (pssst...it's also under 400 calories!).

Spaghetti with Sauteed Chicken & Grape Tomatoes

(printable version)

from Skinnytaste

serves 4

2 chicken breast halves, cut into 1 in. pieces

1/2 tsp oregano

1/2 tsp basil

salt and pepper

1-2 tsp olive oil

8 oz. spaghetti

2 cups grape tomatoes, halved

6 cloves garlic, smashed and coarsely chopped

4 tsp olive oil

4 TB chopped fresh basil

Grated cheese, for topping, if desired

Bring a large pot of water to boil. 

Meanwhile, season chicken generously with salt, pepper, oregano & dried basil. Heat a large skillet on med-high heat. Add 1-2 tsp olive oil. Add chicken. Saute 3-4 min. or until no longer pink. Remove and set aside.

When water begins to boil, add pasta and cook according to package directions. Reserve about 1/2 cup cooking water before draining.

While pasta cooks, add remaining olive oil to skillet on med-high heat. Add garlic and saute until golden brown (do not burn!). Add tomatoes and salt & pepper to taste and reduce heat to med-low. Saute 4-5 min. 

When pasta is drained, add it to the tomatoes and toss well. If pasta seems to dry, add some of the reserved pasta water.

Add fresh basil and chicken and toss well. Serve topped with grated cheese if desired.

The Ultimate Fried Egg Sandwich {a Guide}

I don't know about your family, but in mine the fried egg sandwich was the quintessential "go-to" lazy day comfort food dinner. I don't know what it is about a fried egg and a slab of cheddar slapped between two pieces of toasted bread, but it almost always sounds good. You can make it in about five minutes and I can just about guarantee you'll have the ingredients on hand.

The other thing that's awesome about this sandwich is that, much like any other sandwich, it's infinitely customizable. The only thing that must remain is the egg. Switch out everything else, but as long as you keep that egg you can label it a "fried egg sandwich".

Unless of course you scramble the egg. Then it would have to be a "scrambled egg sandwich" wouldn't it?

But, as my brother would say, I digress.

Hubby and I have been enjoying traditional fried egg sandwiches every Sunday night now for awhile. It is so nice to have a few routines thrown into your weekly menu- not only does it make it a little easier to plan meals, it gives us something sure to look forward to! For instance, our week looks like this:

Monday- who knows. This is Travis' day off, so we don't plan anything. Usually we eat out or make something easy at home.
Tuesday- normal, but I can plan something a little more complicated or time-intensive because I don't have afternoon or evening activities.
Wednesday- Soup of some kind in the winter, salads in the summer
Thursday- normal
Friday- pizza
Saturday- breakfast for dinner
Sunday- Fried egg sandwiches and smoothies

See? Just a little structure.

So back to Sunday. We usually aren't super hungry on Sundays because we have a late lunch and just spend the afternoon napping or doing lazy things, so a light supper of sandwiches and smoothies (I'll have to share my staple smoothie guidelines with you soon!) is just perfect.

The other day, though, we decided to go a little crazy on our sandwiches. You know, break out of the order and make some chaos in the kitchen? It was fun and the end result was amazing. Best fried egg sandwich ever.

I want to share it with you, not because it's an amazing recipe you need to follow step by step, but because I want to give your imagination a springboard to create your own fried egg masterpiece!

But seriously, if you wanted to recreate this sandwich exactly as we made it, you really would be making a wise move.

Because it is incredibly yummy. Yum-tastic. Even.

But you knew that when scrolled down and peeked at the ingredient list, didn't you?

And you thought I wouldn't notice.

Yes, as we all know, bacon makes everything more amazing. So does fresh, ripe avocado. And cheese. Especially Tillamook Vintage White Cheddar cheese (as previously established). Oh, and bagels! Bagels are, of course, also on the amazing list.

So make your list, check it twice, and make some new traditions in your house!

The Ultimate Fried Egg Sandwich (a guide)

You don't really need to print it, but if you want to... (printable version)

a KitchenJoy Original "recipe"

makes 2

2 onion bagels (Safeway artisan bagels are amazing)

2 eggs

4 slices bacon (we used turkey bacon)

2 slices Tillamook Vintage White Cheddar cheese

1 ripe avocado, coarsely mashed

Fry eggs to your desired doneness, seasoning with salt and pepper or Lawry's seasoned salt. Meanwhile, fry bacon and toast bagels. If desired, butter bagels lightly. Spread one half of each bagel with half of mashed avocado. Assemble: place two bacon slices on top of avocado, top with cheese, egg, and other half of bagel. Enjoy!

{Easy} Chicken Marsala

So remember my new commitment to no mushrooms left behind? Starting over? No awkward glances and all that?

Well, I decided that if I was to really be an adventurous, willing-to-taste-anything kind of cook, then mushrooms and I better start working on our relationship. For real. So you know what I did? I chose a dish packed with mushrooms. It can't get much more mushroomy than chicken Marsala, right?

And oh, my gosh. I was blown away. This dish is not only simple, not only elegant, but it is so amazingly delicious! And rather than being delicious in spite of the dreaded fungus, it seems to, suspiciously enough, be because of them! How do you like them apples? Er...mushrooms?

The chicken is deliciously moist and the sauce is out of this world. As a suggestion, I believe the Marsala sauce was invented to swim atop a pile of homemade mashed potatoes. Just sayin'.

So I'd say we're better friends now. I mean, not like the kind of friends who have sleepovers and tell all their deepest, darkest secrets...but at least I think we're more than acquaintances. Though really, you'd have to ask the mushroom.

Chicken Marsala

(printable version)

from Savory Sweet Life

Serves 4

2 chicken breasts, split and pounded to 1/4 in. thick

Salt and pepper to taste

1/2 cup flour (or corn starch for gluten free)

Up to 1/2 cup olive or vegetable oil

8 oz. mushrooms, sliced and cleaned

2 TB butter

1/2 cup Marsala wine

1/4 cup chicken broth

1/4 cup sherry or dry white wine

Optional: 2 TB heavy cream

Garnish with chopped parsley or oregano if desired

Season chicken with salt and pepper and dredge in flour.

Heat oil over medium-high heat. Fry chicken 3-4 min. on each side or until they are golden brown. Remove and place on a serving platter and cover with foil. Carefully soak up any excess oil in pan with paper towels.

Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 min., making sure to season them with salt and pepper lightly. Add Marsala wine, sherry, cream, and chicken stock, allowing the liquid to reduce slightly- about 3 min. Pour mushrooms and sauce over chicken and serve. Enjoy!

Penne Gorgonzola with Chicken

I have recently discovered another love. Can you guess what it is?

I suppose "cheese" would always be a safe guess. And if that's what you said, you'd be darn right! No, I haven't recently discovered a love for cheese in general. I have loved cheese since...well, probably since I could eat cheese! But for many, many years, my knowledge of cheese was limited to varying shades of cheddar. Which is amazing, by the way. But along the way of my cooking journey, I have discovered SO MANY kinds of cheeses! Amazing cheeses!! Soft cheese, hard cheese, crumbly cheese. Who knew there were so many kinds to love??

Among the many textures, flavors, and colors, there is one in particular that I have recently been over the moon about. Gorgonzola. OH. MY. GOODNESS. This cheese is so incredible. I think it started on our anniversary this summer when we ate an appetizer of Gorgonzola Waffle Fries with a Gorgonzola dipping sauce. I could have eaten that alone for dinner. Every once in a while, I daydream about it. Wish I could find a way to replicate it. *sigh*

Anyways, this cheese, with its contrasting sharpness and sweetness, has captured my heart and my taste buds, which is why I cannot wait to share this fabulous pasta recipe with you! It is creamy and flavorful and laced with the pleasant flavors and aroma of fresh herbs and a quality cheese.

Penne Gorgonzola with Chicken

(printable version)

slightly adapted from Taste of Home

serves 8

1 package (16 oz) whole wheat penne pasta

1 lb. boneless, skinless chicken breasts, cut into 1/2 in. pieces

1 TB olive oil

1 lg. garlic clove, minced

1/4 cup white wine

1 cup heavy whipping cream

1/4 cup chicken broth

2 cups (8 oz.) crumbled Gorgonzola cheese

6 to 8 fresh sage leaves, thinly sliced

salt and pepper to taste

extra Gorgonzola and fresh parsley for garnish

Cook pasta according to package directions. Meanwhile, in a large skillet, over med. heat, brown chicken in oil on all sides. Add garlic, cook 1 min. longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper. Cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with additional cheese and parsley.

Slow Cooker Chicken Caesar Sandwiches

I don't know about you, but I loooove chicken caesar salads.

I don't care if there are anchovies in the dressing!

Who brought that up anyway??! Back to the salad.

A Caesar salad is such a simple thing. Romaine lettuce, Parm, croutons. Occasionally chicken. And the dressing. Mmm, the dressing. My current favorite is Ken's Lite Creamy Caesar. It really doesn't taste light. It is yummmy.

So you know what is just a crazy genius idea? Putting all that Caesar salad goodness into a sandwich! And even more awesome? Let's use the crock pot! Or this would also be amazingly simple with leftover shredded chicken.

It is really amazing just how much these sandwiches taste like a classic Caesar salad. There's chicken, totally soaked in your favorite Caesar dressing. Then there's Parm- mixed in to the chicken and sprinkled on top. There's a good helping of crispy green romaine. And even the buns, golden toasted, pose pretty convincingly as croutons.

Wow, seriously. If you're having a Caesar salad craving, try one of these sandwiches. So good and incredibly simple!!

Slow Cooker Chicken Caesar Sandwiches

(printable version)

slightly adapted from Chef in Training

makes about 6 large sandwiches

2 lbs. chicken breast (or leftover shredded cooked chicken)

1/2 to 1 cup of your favorite Caesar dressing

1/2 cup shredded Parmesan cheese

1/4 cup chopped fresh parsley or 2 tsp dried parsley

1/2 tsp pepper

2 cups shredded or chopped romaine lettuce

6 hamburger buns (you could also do sliders!)

Place chicken in slow cooker. Cover with 1-2 cups water, cover and cook on low 4-6 hours. 

Remove chicken and shred. Pour water from the slow cooker. 

Return chicken to slow cooker and add dressing, Parmesan cheese, parsley and pepper. Stir until combined. Cover and cook on high 30 min. or until hot.

Toast hamburger buns until broiler until just browned.

To assemble, put some chicken mixture on each bun, top with extra Parmesan cheese and lettuce and serve!

Chicken Paprikash

Isn't it funny how many comfort foods contain pasta? Spaghetti, macaroni and cheese, fettuccine alfredo...somehow a delicious sauce, poured over steaming noodles (no matter the shape!) does wonders for our souls.

This chicken paprikash is a new one for me- it definitely stirred up some homey feelings and I was sure it reminded me of something.

Maybe it was the tender chicken simmering in a flavorful red sauce that reminded me of my mom's chicken spaghetti.

Or maybe it was stirring sour cream into a tomato based sauce that put me in mind of stroganoff.

Either way, this sauce has a flavor of its own- and if you haven't guessed it yet, refer back to the title. Paprika! Two whole tablespoons of the sweet and smoky substance make up about the only spice in this dish (besides salt and pepper of course!). And it is amazing. Down home comfort with a flavor twist.

Do you have a favorite "comfort food" recipe?  I'd love to try it! Please email me at peanutjoy@gmail.com and maybe I'll feature your recipe on my blog!!

Note on the recipe- Annie recommends using bone-in, skin-on chicken thighs and/or legs...I chose to use skinless, boneless chicken breast and it was wonderful- so go by your preference!

Chicken Paprikash

(printable version)

from Annie's Eats

serves 8

3 lbs. chicken thighs, legs or breast

salt and pepper

2 tsp olive oil

1 lg. yellow onion, halved and thinly sliced

3 cloves garlic, minced

2 TB sweet paprika

3 TB flour

1 3/4 cup chicken broth

1 (15 oz.) can diced tomatoes, with juice

1/2 cup sour cream or greek yogurt

cooked egg noodles for serving

Season chicken with salt and pepper. In large pot, heat oil over med-high heat. Place the chicken pieces in the pan, skin side down (if using thighs or legs) and cook until browned, about 6 min (time will be shorter if using breast). Flip and cook other side until browned. Transfer to a plate.

Discard all but 1 TB of fat from pot and lower heat to med. Add onion and cook, stirring frequently, until it begins to soften, about 2 min. Add garlic and continue to cook, about 3 min. more. 

Stir in paprika and flour, season with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick, about 1 min.

Stir in broth a bit at a time, whisking until smooth. Add tomatoes and bring the mixture to a boil. Return chicken to the pot. Reduce heat to a simmer, cover and cook until chicken is cooked through, about 20 min. Prepare noodles while chicken is cooking.

Remove chicken pieces to a cutting board and shred, removing skin and bones if necessary. Stir shredded chicken back into the pot. Remove from heat and stir in sour cream or yogurt. Serve warm over egg noodles.

Easy Butternut Squash Shells and Cheese

Do you remember last year when that one amazing soup totally sent me on butternut squash kick for awhile?

Welllll...I think it's started again. There is just something so irresistible to me about that creamy orange, mildly flavored squash. And when you pair it with ooey gooey cheese? Don't even get me started.

This recipe is no exception. It is very similar in flavor and texture to the awesomely delicious pumpkin macaroni and cheese and fairly easy to prepare. Tackling the squash is, as always, the most difficult part. You'll need a good sharp knife and some elbow grease to slice your way through the tough skin and firm flesh- but it's definitely worth it!

Easy Butternut Squash Shells and Cheese

(printable version)

by How Sweet It Is

serves about 6

3 cups uncooked whole wheat pasta shells

4 cups cubed uncooked butternut squash (about 1 medium)- peeled and seeds removed

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

3/4 cup chicken or vegetable stock

1 1/2 cups milk

6 oz. shredded cheese (I used Gruyere- fontina was recommended)

4 oz. shredded Parmesan cheese

2 TB brown butter (for "how-to" click here)

2 TB fine bread crumbs

chopped fresh herbs for garnish (I used sage)

Preheat oven to 375. Prepare water for pasta and cook according to package directions. Drain.

While pasta is cooking, heat a large skillet over med-low heat. Add oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 min., stirring occasionally, until squash is soft and can be easily mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or fork, smoothing it out with a spoon to remove all the chunks.

Add in milk, 4 oz. of the Gruyere or fontina and all of the Parmesan, stirring until melted and smooth, about 5 min. If needed, add more milk a little at a time, stirring until smooth. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and add more seasoning, if desired.

Fold shells into the sauce, coating completely. If not using an oven safe skillet, transfer shells to a casserole dish. Top with remaining cheese and breadcrumbs and bake for 15 min. If a bubbly, golden topping is desired, broil 1-2 min. after cooking. Sprinkle with fresh herbs and serve!

Upside-Down Mexican Pot Pie

You know how a pot pie is just this delectable thing with veggies and tender meat in a creamy, rich sauce topped with a flaky pastry crust?

Well, what if pot pie went Mexican?

What if you had some cheese joining the party...tomatoes and veggies hanging out with some tender ground beef spiced with seasonings and peppers topped off with moist cornbread? That would be all right, wouldn't it?

Oh wait.

Turn that upside down.

Yep, the whole thing.

Now you've got it. If you're gonna turn the whole pot pie idea upside down, you might as well go ahead and turn the whole pot pie upside down.

Right?

At least that's how I explain to myself why this pie is upside down. Besides the fact that it's fun. To say. And to eat.

Upside-Down Mexican Pot Pie

(printable version)

adapted from the Gooseberry Pot Pie Cookbook

serves 6

1 lb. ground beef

1 onion, chopped

2 cloves garlic, minced

1 green pepper, chopped

1 zucchini, chopped

1 can diced tomatoes

1 can corn, drained

1 tsp chili powder

1 tsp salt

1/2 tsp cumin

1 (8.5 oz.) pkg. cornbread mix (will need egg and milk)

1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a 2 qt. casserole dish.

In a skillet over medium heat, brown beef with onion, garlic, green pepper, and zucchini. Drain. Add tomatoes with juice, corn and seasonings (adjust to taste). Simmer about 5 min.

Meanwhile, prepare cornbread mix according to package directions.

Pour batter into prepared dish. Spoon beef/vegetable mixture over batter. 

Cover with foil and bake 25 min. Uncover and sprinkle with cheese. Return to oven and bake 5-10 min. more or until cheese is melted and bubbly and pie is heated through.

Chicken Divan

I think the cooler weather makes me more prone to go back to those old, familiar recipes that have been tried and tested and loved for years on end, especially those that remind me of cooking with my mom or celebrating birthdays (always a big deal in our house).

This particular casserole (affectionately renamed "Chicken Curry" by our family) was a favorite of my older brother and I think he requested it for his birthday dinner every year that I can remember. It was also a "company dinner" staple, being all fancy with the slivered almonds on top and easy to make enough for a crowd. The broccoli and chicken in a creamy curry-tinged sauce is perfectly paired with the crunchy cheesy-almond topping.

I still have vivid snapshots of memories stirring the sauce, chopping the chicken, pouring steaming broccoli into the baking dish, grating the cheese and tearing up the bread for the topping. So not only is this a tasty, satisfying meal, it also holds those special memory triggers reserved for the beloved foods of our childhood.

That being said, I did however, lighten it up just a teensy bit. As a kid I thought nothing of dumping a heaping scoop of mayo into this delectable dish, but as I am a little bit more health conscious (and, let's be honest, the main reason was because my mayo jar was almost empty) I decided to sub the mayo for fat free greek yogurt. Zero fat, plus great proteins and other good-for-you stuff and I couldn't taste the difference. Still the same great creamy sauce! Yay!

Chicken Divan

(printable version)

serves 4-6

1 10 oz. package of frozen broccoli

2 cups chopped cooked chicken

1/2 cup mayo or greek yogurt

1 can cream of chicken soup

2 tsp lemon juice

1/2 tsp curry powder

1 TB melted butter

1/2 cup bread crumbs

1/2 cup shredded cheddar cheese

1/2 cup slivered almonds

Hot cooked rice

Preheat oven to 350. Cook broccoli according to package directions.

Place broccoli in greased 8x8 pan. Layer chicken over broccoli.

In a medium bowl, combine mayo (or yogurt), soup, lemon juice and curry and mix until well blended. Pour over chicken. In another bowl, combine butter, bread crumbs, cheese and almonds and mix. Sprinkle over the top of other ingredients.

Bake 45 min to an hour or until sauce is bubbly and topping is golden. Serve over hot cooked rice, if desired.

{Crock-Pot} Cheesy Vegetable Chowder

Do remember a couple of days ago when I was going on about yummy, comforting soup recipes?

Well, here you go!

This soup is not only totally healthy- packed with veggies- but it also contains CHEESE and is thereby amazing. It's sort of a take on broccoli cheddar soup, but with way more vegetables (count 'em- 6!- if garlic counts as a vegetable!) AND I converted it for the crock pot. Of course.

So. Go make yourself some.

Oh, and while it's in the crock pot, get all domestic and whip up some of this fantastically easy Italian bread!

Crock-Pot Cheesy Vegetable Chowder

(printable version)

adapted from Lulu the Baker

serves about 6

2 TB butter

1 med. onion

1 cup chopped carrots

2 celery sticks, chopped

2-3 cloves garlic, minced

2 medium broccoli crowns, chopped into small florets

3 14 oz. cans chicken broth (about 6 cups)

2 large baking potatoes, peeled and diced

1 bay leaf

salt and pepper to taste

1 TB flour

1/2 cup water

1 cup milk

2 heaping cups of cheddar cheese, shredded (I used a blend of extra sharp white cheddar and medium  cheddar)

Melt the butter in a large skillet over medium heat. Add onions, carrots and celery and saute until tender. Add garlic and saute 1 or 2 minutes more. Place onion mixture in crock pot. Add broccoli and potatoes; pour in broth, add bay leaf and salt and pepper. In a small jar, combine flour and water and shake vigorously to combine. Stir into crock pot. Cook on low 6-8 hours.

Before serving, remove bay leaf, then remove about half of soup from crock pot and puree the other half using an immersion or "stick" blender (this can also be done in batches in a blender) to your desired consistency. Stir in reserved soup, milk and cheese and heat until hot and cheese is melted.