New Recipe Night - Perfect Portion Control

Lately, I have been craving Apple Pie.  I love me some Apple Pie!  It's funny, I never even liked pie until I started doing Weight Watchers 10 years ago.  I don't know what it was about Weight Watchers, maybe the depravation, but I started loving pie and dessert.  Anyway, the weather has turned cold and that always brings thoughts of warm apple pie and ice cream to the forefront of my mind.  At the same time, I am enjoying the successful weight loss I have been experiencing... so hesitate to embark on the deep, dark downward spiral that is having pie in my house.  Because once it's in my house then there's no moderation, there's no "just a small piece," it's all out Apple Pie Pig Out time!  But, I found my salvation...on Pinterest....

Bite-Sized Apple Pies

1/2 cup sugar

2 tsp ground cinnamon

1 package (14.1oz) refrigerated pie pastry

3 Tbsp butter, melted, divided

2 medium tart apples, each cut into 8 wedges

      In a small bowl, combine sugar and cinnamon; set aside 1 Tbsp.  On a lightly floured suface, unroll pastry.  Brush with 2 Tbsp butter sprinkle with remaining sugar mixture.

      Cut each sheet into 8 - 1in strips, about 8 inches long.  Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.

      Place on parchment paper -lined baking sheet.  Brush tops with remaining butter; sprinkle with reserved sugar mixture.  Bake at 425 for 13-15 minutes or until pastry is golden brown.

1 apple wedge - 163 calories

These were soooo tasty! Just like a mini apple pie, paired with 1/4 cup of low fat ice cream and it was just perfect!  Now did I want to all 8 mini apple pies in one sitting... why yes I did... but I'm restraining myself.  It's all about portion control.  For some reason a whole apple pie sitting on the counter is fair game, but the individual apple pie wedges I can restrain myself.   Mind games, that's what it is, mind games!  Whatever works!

New Recipe Night - Easy Tomato Soup - I actually cooked again!

I haven't been cooking for quite awhile so I decided to jump back on the bandwagon and make some real food finally.  It's just been a crazy couple of weeks.  It's not going to be any less crazy with The Great Bathroom Remodel going on, but if I use that as an excuse, then I won't be cooking for the next 2 months... Hmmm... actually I might be on to something there.

Easy Tomato Soup and Grilled Cheese Croutons

3 Tbsp olive oil

3 cups yellow onions, chopped ( I did not use near this much)

1 Tbsp minced garlic

4 cups chicken stock

1- 28oz can crushed tomatoes

large pinch of saffron threads

salt and fresh ground pepper

                                                        1/2 cup orzo

                                                      1/2 cup heavy cream

1. In a large pot, heat the olive oil over med heat.  Add the onions and cook until golden brown, add garlic and cook 1 minute more.  Stir in the chicken stock, tomatoes, saffron, 1 Tbsp salt, 1 tsp pepper.  Bring the soup to a boil and simmer for 15 minutes.

2.  Meanwhile, Cook orzo for 7 minutes (it will finish cooking in the soup).  Drain the orzo and add to the soup.  Stir in the cream, return the soup to a simmer and cook for 10 more minutes.

3.  Serve hot with Grilled Cheese croutons scattered on top.

Grilled Cheese Croutons

4 - 1/2 inch thick slices of country white bread

2 Tbsp unsalted butter, melted

4 oz Gruyere cheese, grated (used swiss w/a little cheddar)

1.  Heat panini grill or skillet.  Lightly brush four slices of bread with melted butter.  Spread Gruyere cheese mixture on slices of bread.  Grill until nicely browned.  Place on cutting board and allow to sit for 1 minute and cut into 1-inch cubes.  I also sliced some - to use as dipping sticks.

All in all, a very successful foray back into cooking.  Even the Zackman "ate" it.  He of course ate the grilled cheese.  He "liked" the soup, but mainly he just dipped his grilled cheese in the soup.  I don't think an actual spoonful of anything made it into his mouth... baby steps!

New Recipe Night - Couscous Paella Soup

I'm finally back to cooking at least for the moment.  One more week of summer and then it's back to school, so I guess I better get back into the swing of things as well.
This was really tasty, quick and easy.  Even more exciting... I got John to eat couscous despite his hatred of it.  Frankly, I don't understand how anyone can hate couscous, but he is not a fan.
I did get him to admit that it was "okay in soup."  Success on all fronts!

Couscous Paella Soup

1 Tbsp olive oil

1/2 cup diced red pepper

1/3 cup diced onion

1/3 finely diced Spanish chorizo (substitute pepperoni if needed)

2 large cloves garlic, minced

8 oz chicken tenders, diced

4 cups reduced-sodium chicken broth

1/c cup frozen peas, thawed (optional)

large pinch of saffron (optional)

1/4 tsp salt

1/4 tsp ground pepper

1 cup water

2/3 cup couscous

1/4 cup chopped fresh cilantro (optional) I substituted chopped green onion

1.  Heat oil in a large pan, add bell pepper, onion, chorizo, and garlic.  Cook stirring until vegetables begin to soften, about 2 minutes.  Add chicken, broth, peas, saffron, salt and pepper.  Bring to a boil.  Reduce heat to simmer and cook until vegetables are tender - 8-10 minutes.

2.  Meanwhile, bring water to a boil in a small saucepan.  Stir in couscous, cover and remove from heat.   Let stand 5 minutes. 

3.  To serve, mound about 1/2 cup couscous in bowl.  Ladle the soup around the couscous and sprinkle with cilantro or green onion.

It really was very tasty and very easy.  My only suggestion... needs a little more spice/heat for me.  Maybe add jalapeño or other hot pepper.

P.S.  Didn't even offer it to Zack.  He seems to be boycotting all food except Ramen, Waffles and Froot Loops.  It's like he's skipped high school and gone straight to college!

New Recipe Night - Two-fer again!

I ended up taking a brief break from the Olympics to actually cook some real food.  You can only eat so many leftovers, sandwiches and cereal before you start to feel the need for real food.  Not Zack of course, I think that child would eat cereal and ramen every meal of his life if I didn't make him eat some "real food" occasionally.  But I digress... needless to say, he did not join us for dinner.

Maple-Mustard Glazed Chicken

2 tsp olive oil

4 boneless, skinless chicken breasts

1/2 tsp ground black pepper

1/4 tsp salt

1/4 cup chicken broth

1/4 cup maple syrup

2 tsp fresh chopped thyme ( I used 1 tsp dried)

2 med garlic cloves, minced

1 Tbsp cider vinegar

1 Tbsp stone-ground mustard

Preheat oven to 400.  Heat a large ovenproof skillet over med high heat.  Add oil, swirl to coat.  Sprinkle chicken with pepper and salt.  Saute chicken 2 minutes on each side or until browned.  Remove from pan.  Add broth, syrup, thyme and garlic to pan' bring to a boil.  Cook 2 minutes stirring frequently.  Add vinegar and mustard; cook for 1 minute stirring constantly.  

Return chicken to pan and spoon mustard mixture over chicken.  Bake for 10 minutes or until the chicken is done.  Remove from pan and let sit for 5 minutes.

Place pan over medium heat;cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently.  Spoon over chicken and serve.

Parmesan-Roasted Green Beans

8 oz green beans

olive oil

salt 

pepper

Parmesan Cheese

Preheat oven to 400.

In a medium bowl place green beans (clean and trim ends), small amount of oil (enough to coat beans), pinch of salt and pepper.  Mix until everything is covered.

Lay green beans onto a cookie sheet and sprinkle a "healthy" amount of cheese on top.

Bake for about 15-20 minutes - green beans should be crips on the outside and tender on the inside.

Both recipes were Delish!  Super easy to make and yummy!  Yeah for me, now I have the strength to sit on the sofa and watch more Olympics!

New Recipe Night - Reviews are mixed.

Tonight's offering...

Brown Sugar and Balsamic Glazed Pork Loin

It was suppose to look like this...it didn't!

1 (2lb) boneless pork tenderloin

1 tsp grd sage

1/2 tsp salt

1/4 tsp pepper

1 clove garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 Tbsp cornstarch

1/4 cup balsamic vinegar

1/2 cup water

   2 Tbsp soy sauce

Combine sage, salt, petter and garlic.  Rub over roast.  Place in slow cooker with 1/2 cup water.  Cook on Low 6-8 hours.  About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.  

I served it with Herb mashed potatoes and Parmesan roasted zucchini and squash.   Brenna and John both liked it.  Me, not so much.  

I love the idea of the crock pot.  Put your stuff in in the morning and when dinner rolls around it's ready to go.  What's not to love?   I am always cutting out "no fail" crock pot recipes to try.  Unfortunately, I have yet to find a "no fail" crock pot recipe.  (Chili and soup don't count).  To me no matter what I do the meat always turns out grey and dry.  Dry? You say?  I know it doesn't seem possible since Crock Pot is the epitome of slow, juicy cooking.  Not so much in the Hyzy house.  Just like always this meat looked grey, until I covered it with the glaze (which was yummy) but it still seemed dry to me.  So, while it got 2 out of 3 yes votes, I won't be cooking it again.  I think I just need to bid farewell to the crock pot and get it off the shelf where it just sits taunting me!

New Recipe Night - Asparagus Magnificence

Tonight it's a side dish that is vegetable awesomeness!!  Not only is it a vegetable that I have only just begun to eat,  but Brenna ate it too!!!

Bacon Wrapped Sesame Asparagus

1 bunch of asparagus, about 20-25 spears, stems removed

4-5 slices bacon

1 1/2 Tbsp olive oil

1/2 Tbsp sesame oil

1 1/2 Tbsp brown sugar

1 garlic clove, minced

1/2 Tbsp (or more) toasted sesame seeds

Preheat oven to 400 degrees.  Line a baking sheet with aluminium foil and place a wire rack on top.  Spray the rack with non-stick spray.  In a small bowl, whisk together oils, brown sugar and garlic.  Set aside.

Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle.  Place on the wire rack seam-side down. Continue with all asparagus spears.  Using a pastry brush, a spoon or even your hands, brush the spear bundles throughly with the oil/sugar mixture.  Give each bundle a hefty sprinkle of sesame seeds.  Roast for about 30-45 minutes or until bacon is crispy.

These should just be called Asparagus Awesomeness!!! They were really, really good and they looked very pretty.  

New Recipe Night - Green Bean and Potato Salad with Skirt Steak

I'm still cooking and John actually got to eat this dinner fresh out of the oven instead of warmed up.

Green Bean and Potato Salad with Skirt Steak

1 1/4 lbs skirt steak 

kosher salt

3/4 lb thin green beans, trimmed

1 large shallot, diced

1 Tbsp dijon mustard

1/4 cup white wine vinegar

1/2 cup + 2 Tbsp olive oil

2 lbs small Yukon Gold potatoes, peeled and halved

fresh ground black pepper

1/3 cup black olives, rinsed and halved

2 Tbsp rough chopped parsley

2 Tbsp chopped chives

2 handfuls arugula

*** I substituted whatever steak I had in the freezer.  I also used Gnocci instead of potatoes***

Quick boil green beans for 3 mins.  Set aside to cool. In a small bowl combine shallot, mustard, vinegar and pinch of salt.  Set aside and let rest for 5-10 minutes, then whisk in 1/2 cup olive oil.  Meanwhile boil potatoes until fork tender, transfer to a large bowl and top with half vinaigrette.  Gently fold together and set aside.

Season steak with salt and pepper.  Heat skillet until very hot, add olive oil and place beef in pan without overlapping.  Cook for 2-3 minutes or until nicely browned.  Turn and cook another 2-3 minutes until desired doneness.  Transfer to cutting board and let rest for 5-10 minutes.

Add green beans, olives, parsley, chives to the potatoes.  Drizzle half of remaining vinaigrette on top and gently fold.  Distribute steak on plates and spoon bean and potato mixture around it.  Scatter the arugula on top and drizzle with remaining vinaigrette.

*** While the steak was resting I added the gnocchi to the pan and sautéed gently for 5-10 minutes until puffed and golden.  Added it to the green bean mixture.***

For purposes of reheating, it might be better to keep the gnocchi separate so it can be warmed up and then added to the salad later.

This was very tasty.  Definitely worth keeping!  Yummy!

New Recipe Night - Dijon Chicken Linquine

It's been a long stretch for New Recipe Night.  It's actually be a long stretch since I've cooked.  With John's new job, he's working 14-16 hour days, 7 days a week - Zack doesn't eat real food and Brenna is here hit or miss so I haven't seen the point in cooking.  But, now that the new clinics are open and it looks like his hours may settle down a little I'm jumping back in with both feet.

Dijon Chicken Linguine with Mushrooms and Toasted Almonds

350 gram package linguine, cooked

4 boneless, chicken breasts

1 cup mushrooms

3 Tbsp olive oil

4 cloves minced garlic

salt and pepper to season

1/2 cup toasted, slivered almonds

4 oz white wine

2 cups whipping cream

3 Tbsp Dijon mustard

Heat olive oil in large frying pan.  Add chicken breasts, garlic, season with salt and pepper and continue to cook chicken until done.  Remove chicken from pan and hold in a warm oven.  Add to the pan wine and simmer until volume is reduced by half.  Then add whipping cream, mustard, salt and pepper to taste.  Simmer until sauce thickens enough to coat a metal spoon.  Return chicken to sauce, add the mushrooms and simmer for an additional 2 minutes.  Serve over cooked linguine.  Sprinkle with toasted almonds.

John loved it, but I don't know if he loved it because it was really good or because it's the first time I've cooked in weeks.  I thought it was good, but I'm not sure it was good enough to counteract the fact that it has 2 cups of heavy cream in it!  I'll keep the recipe for now.

New Recipe Night - Unqualified Success Again!

Another fabulously successful New Recipe Night... either I'm turning into a Top Chef or I'm just getting better at choosing my recipes!  What was so fun about this recipe is that it combined 2 things I've never really had before... asparagus and gnocchi!

Skillet Gnocchi with Shrimp and Asparagus

1 Tbsp + 2 tsps olive oil

 1 - 16oz package of shelf stable gnocchi

1/2 cup sliced shallots

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

3/4 cup chicken broth

1 pound raw shrimp

1/4 tsp fresh ground pepper

pinch of salt

2 Tbsp lemon juice

1/3 cup grated Parmesan cheese

1.  Heat 1 Tbsp oil in a large nonstick skillet over medium heat.  Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes.  Transfer to a bowl.

2.  Add the remaining 2 tsp oil and shallots to pan; cook over med heat until beginning to brown, 1 to 2 minutes.  Stir in asparagus and broth.  Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.

3.  Return the gnocchi to the skillet along with lemon juice and cook, stirring until heated through, about 2 minutes.  Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

This was delicious!  Brenna loved it.  Zack ate the shrimp, tried the gnocchi - but didn't like the texture and wouldn't even let the asparagus on his plate.  Despite that... home run!!!  

New Recipe Night - Bacon-Tomato Cheese Toasts

BEST YET!!!

John has been working hellacious hours lately and it makes it challenging to cook dinner.  Because given my history even the hint of people being absent for dinner gives me the perfect excuse to hang up my apron.  But if I don't cook occasionally, then there aren't any leftover and then even I don't have anything to eat.  So, I've been cooking and then just leaving it out and heating it up or remaking it when John gets home.  Can you say...Good Wife Award!  

Official version

Bacon - Tomato Cheese Toasts

2 ripe tomatoes

8 strips of bacon

4 slices of Texas toast or other thick sandwich bread

3/4 cup grated cheddar cheese

3/4 cup grated mozzarella

3/4 cup mayonnaise

5 scallions, finely chopped

1/4 cup chopped fresh parsley

1/2 small zucchini, very thinly sliced

fresh ground pepper

1.  Preheat over to 400.  Core the tomatoes and thinly slice.  Place in a colander in the sink and sprinkle with 1/2 tsp salt; let drain for at least 15 minutes.

My version

2.  Meanwhile, cook the bacon until crisp.  Pour off and reserve the drippings, leaving 1 Tbsp in the skillet; toast the bread on one side in the drippings until golden.  Do this in batches, adding more drippings as needed.  Place the bread, toasted side down on a baking sheet.

3.  Combine the cheese with the mayo, scallions and parsley in a bowl.  Spread the cheese miture on the toasts, reserving about 1/3 cup.  Crumble bacon on top.  Shake any excess liquid front he tomatoes; distribute the zucchini and tomatoes month the toasts.  Dot with the reserved cheese mixture and season with pepper.  Bake until golden brown, 15 minutes.  Serve warm.

I did not have Texas toast so I used bagels.  I also left the zucchini off because it sounded icky to me, but next time I might try it.  Used strips of bacon instead of chopping it - quicker and easier.

These were STUNNINGLY delicious!  I ate one the next day for breakfast and will probably eat them all week for breakfast.

New Recipe Night.. Moroccan-Styled Stuffed Peppers

OUT OF THE BOX!  Stuffed peppers...me cooking stuffed peppers...This must be some kind of Superman Bizarre-O world if I'm making stuffed peppers.  But it's not and I did!

Moroccan-Style Stuffed Peppers

1 8 to 10 oz bag microwavable brown rice

4 medium bell peppers, tops cut off and seeded

1 lb lean ground beef

4 cloves minced garlic

1/2 cup currants (I left out)

2 tsp ground cumin

1 tsp ground cinnamon

2 1/2 cups low sodium vegetable juice, divided

1/4 cup chopped fresh mint

1 tsp grated orange zest

3/4 tsp salt

1/4 tsp ground pepper

1. Heat rice accordin and g to directions.

2. Place pepper upside-down in a microwavable safe casserole dish just large enough to fit them.  Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate.  Microwave on high until the pepper re tender but still hold their shape, 3 to 6 minutes.  Drain the water and turn the pepper right side up.

3. Meanwhile, cook beef and garlic in a large skillet, breaking up until no longer pink inside.  Stir in currants, cumin and cinnamon, cook for 1 minute. Stir in the rice and cook for 30 secs more.  Remove from the heat and stir in 1/2 cup vegetable juice, mint, orange zest, salt pepper.

4.  Spoon the beef mixture into the peppers.  Pour the remaining 2 cups of vegetable juice into the dish and cover.  Microwave on high until the juice and filling are hot, 2-3 minutes.  Serve the peppers with the sauce and garnish with mint.

We thought these were good, but not great.  The filling needed a little more spice and the sauce just tasted like vegetable juice.  I think we'll certainly have stuffed peppers again, but I might look for a spicer, taster filling.

New Recipe Night.... Crispy Southwest Chicken Wraps

Hello...New Recipe Night... it's been a long time... how have you been??  It's been awhile since we did  New Recipe Night... if we're being honest, it's been a while since I actually cooked.  John started his new job 2 weeks ago and he's been working looonnnnggg, crazy, late hours, Zack doesn't eat real food and Brenna doesn't even get up until 2pm so what's the point in cooking!  But one can only eat cheese and crackers, Lean Cuisine and popcorn for dinner for so long.  So..... back to cooking!

Crispy Southwest Chicken Wraps

1 cup cooked rice ( I used yellow rice)

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, diced

1/2 green or red pepper, diced **optional

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cup shredded cheese ( I used cheddar)

sour cream

6 burrito-sized tortillas

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Can add a dollop of sour cream if desired.  Roll stuffed tortillas, leaving edges open.  Spray the tortillas all over with cooking spray.  

Heat a large non-stick skillet over medium heat for 1 minute.  Arrange wraps seam-side down and cook until golden brown and crisp about 2-3 minutes per side.

This was definitely a keeper.  John said it was like eating at a restaurant, although since he hadn't eaten anything home cooked in almost 2 weeks, I'm not sure how accurate his review is, but I'll take it.

New Recipe Night - Two-fer

Another success with a little adapting...

Maple-Mustard Glazed Chicken

2 tsp olive oil

4 boneless, skinless chicken breasts

1/2 tsp fresh ground pepper

1/4 tsp salt

1/4 cup chicken broth

1/4 cup maple syrup

2 tsp chopped fresh thyme

2 garlic cloves, chopped

1 Tbsp cider vinegar

1 Tbsp stone ground mustard

Official version

Preheat oven to 400.  Heat a large ovenproof skillet over med-high heat.  Add oil, sprinkle chicken with salt and pepper and add to pan.  Saute 2 minutes on each side or until browned.  Remove chicken from pan; add broth, syrup, thyme and garlic to pan.  Bring to a boil, scraping sides to loosen brown bits.

Cook 2 minutes, stirring frequently.  Add vinegar, mustard; cook for 1 minute, stirring constantly.  Return chicken to pan and spoon mustard mixture over chicken.  Bake at 400 for 10 minutes or until chicken is done.  Remove from pan and let sit for 5 minutes.  Place pan over med-heat; cook mustard mixture 2 minutes or until liquid is syrupy.  Drizzle over chicken.

My version

This was very tasty and pretty darn easy.  My changes... a little less maple syrup and a little more mustard.  It was a little too sweet for me, but I'm a much more savory girl than I am a sweet girl.  (But we all knew that!)  John really liked it... Zack didn't even come downstairs... :o)

New Recipe Night #2 - 

Herb-topped Stuffed Tomatoes

1 cup chopped onion

1 garlic clove, minced

1 Tbsp + 2 tsp butter, divided

1/4 cup + 1 Tbsp seasoned bread crumbs

2 Tbsp grated Parmesan cheese ( I substituted mozzarella)

4 large tomatoes, halved

 1 Tbsp fresh basil

1 Tbsp fresh parsley

In a small skillet, sauté onion and garlic in 1 Tbsp butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter.  Spoon 2 Tbsp onto each tomato half.  

Place on a baking sheet.  Broil 8 in from the heat for 4-5 minutes or until lightly browned.  Sprinkle with basil and parsley.

Official version

These were very good.  My only adaptation... broil the tomatoes with out any cheese topping first.  Then add the cheese at the last minute.  Otherwise the cheese gets brown too quickly and the breadcrumbs and tomato stay cold.

I think I might be back on a roll.  The worst part is that our weather has been so beautiful, 86 today, 92 tomorrow.. that all I want to do is sit outside in the sun and read my book or hang out with the neighbors so it's quite a burden to come in and actually cook something....That's my story and I'm sticking with it!

New Recipe Night - Crock Pot Chicken Cordon Bleu

It's been a while, got off the cooking bandwagon there for a week or two.  Spring Break did me in with the enthusiasm for doing anything including cooking.  Seems like the less I do, the less I want to do.  Anyway, break is over and we're back in the swing of things and so it was time for another New Recipe Night.

Crock Pot Chicken Cordon Bleu

6 skinless, boneless chicken breasts

1 can cream of chicken soup

1 cup milk

4 oz sliced ham

4oz sliced swiss cheese

1 (8oz) package herbed dry bread stuffing mix

1/4 cup butter

Mix together the cream of chicken soup and milk in a bowl.  Pour enough of the soup into the crock pot to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover and cook on low for 4 to 6 hours or 2-3 hours on high.

I have the worst luck with crock pot recipes.  The crock pot is not my friend.  But this recipe turned out pretty good.  It was tasty, but it doesn't look very pretty.  Surprisingly the bread crumbs stayed relatively crispy, but you can't see the chicken under them, so when I tried to scoop the chicken out all the ham and swiss slipped off and feel into the mixture.  When you put it on the plate it looks like a big sloppy mess.  But it tasted pretty good.  I think it's a keeper.

New Recipe Night - Aussie Chicken - FREAKING ROCKED IT!

On of the best new recipe nights EVER!  Again from Pinterest... Zack didn't eat it, but Mimi, John and I really liked it!  AWESOME!  I don't know why it's called Aussie Chicken, I think it comes from a recipe that you can get at Outback Steakhouse, but since we never eat there, I wouldn't know.

Aussie Chicken

4 boneless chicken breasts, pounded to 1/2 inch thickness (sometimes it's easier to filet them instead)

seasoned salt

6 slices of bacon, cut in half

1/4 cup regular mustard ( I didn't have enough so I substituted a little Grey Poupon)

1/4 cup honey

2 Tbsp mayo (didn't have it, used sour cream)

2 tsp dried onion flakes

1 cup sliced fresh mushrooms

2 cups shredded Colby/Jack cheese

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes (didn't do this).  

Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon. ****Do Not discard grease*** Saute chicken in the bacon grease for 3-5 minutes per side or until browned. Move chicken to 9x13 pan.

In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon and shredded cheese.

Bake in a 350 degree oven for 30 minutes or until cheese is melted and chicken is done.  If chicken has been filleted then more like 20 min.

I serve it with rice pilaf and a salad.  It really was delicious and easy (except for the cooking the bacon) and it's made from regular ingredients that you would usually have around the house.  A great one to pull out for unexpected company.

New Recipe Night - Pinterest Shrimp

Once again my Pinterest obsession has paid off!  Hours and hours spent pinning all sorts of stuff I'll probably never look at again, but I did find a yummy recipe.  I wonder can you be a Pinterest hoarder?  Just pin stuff repeatedly and never get rid of it or use it again so that it just accumulates forever.  At least if you're a Pinterest hoarder it's not obvious to your neighbors and the board of health won't be called!
This recipe didn't have any names or really any specifics... just a picture and some vague descriptions.

Pinterest Shrimp
Shrimp
1 lemon
1 stick of butter
couple cloves of garlic, minced
I package dry Italian dressing

Melt a stick of butter in the casserole dish.  Mix garlic in the butter.  Slice lemon and layer it on top of the butter.  Sprinkle half the Italian dressing seasoning over butter.  Layer shrimp on top of butter and sprinkle remainder of the seasoning over shrimp.  Bake at 350 for 15 min.

I served this with some plain pasta and a salad.  It was very tasty and so quick and easy there's no way it's not a keeper.

New Recipe Night - Vegetable Edition... Spaghetti Squash with almonds

New Recipe Night - Vegetable Edition... so far out of my comfort zone, it can't even see the zone.  What you have to understand about the Hyzy House is that vegetables are not popular, at least not the cooked kind.  John will eat anything, but the kids won't eat anything and I don't care much for things of the vegetable variety if the truth be told.   We can eat the heck out of a salad or a veggie tray, but drop those same veggies in the oven or boiling water and...not so much.  For me it's more of a texture issue, the kids... it's just principal. I've been known to put the veggies on my plate and wait until the kids are done eating and leave the table and then dumping them down the sink.  For years ketchup and french fries qualified as a veggie in this house and when we have spaghetti we never have a veggie cause there's TOMATOES in the sauce!  But I've been trying to be brave and branch out with New Recipe Nights.  Years ago when I was hard and heavy into Weight Watchers I tried spaghetti squash as a substitute for pasta and it wasn't awful, so when I saw this recipe in my favorite magazine...Food Network Magazine... I thought... Why not?

Spaghetti Squash with Almonds

1 3lb spaghetti squash, halved lengthwise and seeded

3 Tbsp olive oil

1/4 cup sliced almonds

2 Tbsp fresh lime juice

1 Tbsp honey

1/2 tsp ground cumin

kosher salt and pepper

4 scallions, thinly sliced

Heat oven to 400. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 Tbsp of the oil and turn cut-side down.  Roast until tender 40-50 minutes.

Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown.  6-8 minutes.

In a medium bowl, stir together the lime juice, honey, cumin, 2 Tbsp olive oil, 1 tsp salt and 1/4 tsp pepper.

With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture.  Sprinkle with the almonds and scallions.

This was TASTY, TASTY, TASTY!  Definitely a keeper and so very easy.  I think I'll have to try spaghetti squash in other things as well.  It would be good in soup or maybe as a pasta substitute again.  

So, yeah for me and yeah for stepping out of my comfort zone!

New Recipe Night - Lasagna Soup

I've been excited about this recipe ever since I first saw it on Pinterest (my newest addiction), because it has a mixture addition called Cheesy Yum.  How can a recipe not be totally delicious if it contains something called Cheesey Yum.

Lasagna Soup

2 tsp olive oil

1-1/2 Italian sausage

3 c chopped onion

4 garlic cloves, minced

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 Tbsp tomato paste

1 28oz can fire roasted diced tomatoes

2 bay leaves

6 cup chicken stock

8oz mafalda pasta

1/2 cup finely chopped fresh basil leaves

salt and pepper to taste

2 cup shredded mozzarella cheese

For the Cheesy Yum:

8 oz ricotta

1/2 cup grated Parmesan cheese

1/4 tsp salt

pinch of fresh ground black pepper

Heat olive oil over medium heat.  Add sausage, breaking up into bite sized pieces until brown.  Add onions and cook until softened.  Add garlic, oregano, and red pepper flakes.  Cook for 1 minute, add tomato paste and stir until well mixed.  Cook 3 to 4 minutes or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock.  Bring to a boil and then reduce heat and simmer for 30 minutes.  Add uncooked pasta and cook until all dente.  Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.  Consider cooking the noodles separately and then adding some to the individual bowls before ladling soup over them.  This is an especially smart move if anticipating leftovers.  Right before serving, stir in the basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheesy yum.  Combine the ricotta, parmesan, salt and pepper in a small bowl.

To serve, place a dollop of cheesy yum in each bowl, sprinkle some mozzarella on top, add pasta and ladle the hot soup over the top.

New Recipe Morning...Cinnamon -Sugar French Toast Bites

It's getting crazy in the Hyzy house.  Not just New Recipe....but New Recipe Morning...  crazy, right?!  For a brief moment, I totally felt like a good mom...nice warm breakfast on the table.  John and Zack both liked them a lot, me not so much.  I'm just not a french toast fan in general.  I don't like the squishy soft middle part.  I think it's a whole texture issue thing.

Cinnamon-Sugar French Toast Bites

3 Tbsps sugar

2 tsp ground cinnamon

2 eggs

1/2 cup buttermilk

1/2 cup milk

1 tsp vanilla extract

pinch of salt

1 loaf french bread, cubed

2 Tbsp butter

maple syrup

In a large bowl, stir together sugar and cinnamon.  In a large, shallow bowl whisk together the eggs, buttermilk, milk, vanilla and salt until blended.  Place the bread cubes in the egg mixture and using a large  spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.

In a large frying pan over medium heat, melt 1 Tbsp butter.  Add half the coated bread cubes and cook, turning often, until golden brown on all sides.  About 5 minutes.  Transfer the cubes to the bowl holding the sugar mixture and toss to coat.  Repeat with remainder of cubed bread.  Serve with maple syrup.

New Recipe Night - Easy Garlic Chicken

This has to be the EASIEST, quickest New recipe night ever...AND....it's a keeper!

Easy Garlic Chicken

4 boneless chicken breasts

4 garlic cloves

4 Tbsp brown sugar

3 tsp olive oil (I'd use 4 tsp, that way it's all "4's")

Preheat oven to 450 and lightly grease a casserole dish.

In a small sauce pan, saute garlic with the oil until tender.  Remove from heat and stir in brown sugar.  Place chicken breasts in baking dish and cover with the garlic and brown sugar mixture.  Add salt and pepper to taste.  Bake uncovered 15-30mins.  The smaller the breasts, the less time cooking.

Really, could it be any easier?  Served with some rice and a salad and call it done.  Of course, since it's chicken Zack wouldn't even look at it, but John liked it a lot.  It was so quick and easy that I forgot to take a picture, but for once it looked exactly the same as the pic!  Yeah!