Adobo Chicken with Rice

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It has been a long time!  It's been awhile since posting as well as preparing this recipe.  I guess it is only fitting that I revive my postings with this recipe.  This recipe is from Cooking Light's October 2009 issue is quite simple to make.  The recipe serves 4, but there is only two of us.  I prepared 3 chicken thighs, but the entire sauce recipe.  It allowed us to have a little extra sauce with our rice.  The oranges pictures are optional.  I can't get the husband to eat fruit with a meal unless it is breakfast.  
An adobo is actually from the Phillipines and means to cook in vinegar or the marinade.  It is about the process and not just for meats.  Adobos are typically meats cooked slowly in the sauce.  We all know that cooking slowly means cooking for a long time.  This recipe is a shorten version of traditional adobo recipes and the use of chicken thighs gives the impression of slow cooked meat because of the tenderness of chicken thighs.  

Ingredients

• 1 tablespoon canola oil
• 8 bone-in chicken thighs, skinned
• 2 cups chopped onion
• 5 garlic cloves, minced
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons water
• 3 tablespoons white vinegar
• 2 tablespoons honey
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 cups hot cooked rice
• 
  
Procedure
• 1.  Heat oil in a nonstick pan on medium-high heat.  Add chicken.  Brown on each side for about 3-4 minutes.  Remove chicken from the pan.  Add the onions.  Saute for about 4 minutes or until they begin to soften.  Add garlic and saute for 1 minute longer while stirring frequently. 
• 2.   Add soy sauce, water, vinegar, honey, pepper, and bay leaf to the pan.  Scrape any browned bits from the bottom of the pan and combine the ingredients.  Return the chicken to the pan.  Allow to simmer on medium heat covered for about 20 minutes or until the sauce has thickened.  Turn the chicken over about halfway through cooking.  Discard the bay leaf.
• 3.   Serve over rice.  

Notes: 

1.  I only used 3 chicken thighs that were boneless and skinless, but used the same sauce measurements.

Tacos with Homemade Seasoning

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I have made tacos since I was a kid.  It was always a store bought seasoning packet and following the directions on the package.  These directions usually involved browning your meat, skimming the fat, adding the seasoning and water, and simmering.  When I started making my own homemade seasoning about a year ago, I found it to be just as simple, but better.  Recently, I observed a new method of preparing the ground beef.  Boiling the meat, not frying the meat.  It sounds gross to say "boil the meat", but the resulting flavors and textures are contradictory.  It is now the preferred method for making more authentic taco meat in my kitchen.  

Ingredients

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sea salt or 1/2 teaspoon of regular table salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (can adjust according to taste)
1/4 teaspoon dried oregano

1. In a small bowl, mix together the seasoning ingredients.  Can be stored in an airtight container

Taco Meat

1 lb. lean ground beef

3 tablespoons taco seasoning

1 1/2 to 2 cups of water

Taco shells of choice

Toppings of choice for tacos

1. Heat large skillet over medium-high heat.  Add ground beef, taco seasoning, and water.  Break the meat up with a spoon, and allow to simmer for about 15-20 minutes or until all of the water has evaporated.
2. Serve on taco shells of choice with toppings.

Notes:

• The taco seasoning recipe makes about two taco meat recipes.  I store the seasoning in an airtight container for up to a month.  After a month, it begins to loose its flavor.  
• The taco meat can be used for other dishes such as nachos, burritos, or enchiladas.  
• When preparing the ground beef, I will often run a knife through it to break it up before cooking it.  It makes it more tender.  

Photo from: http://lutongpinas.com/tag/ground-beef-tacos/

Brussel Sprouts Hash

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To get to work, I am usually out of the house by 6:30 a.m.  With my already tight morning routine, I rush out the door with some oatmeal or guzzle down a bowl of cereal before leaving.  With breakfast at 6:30, I am definitely starving by lunchtime.  Now why don't I grab a snack you say? Well, between classroom management and teaching reading there is little time to snack, and as soon as I send the kids off to their PE class, it is time for lunch.  So, I have been on a scavenger hunt for healthy, hot breakfast and lunch ideas.  I stumbled across this Brussel Sprout Breakfast Hash at How Sweet It Is. This is definitely not a recipe I can whip up as I run out the door, but I can reheat it, and add an egg for a hearty, warm, and healthy breakfast, not to mention that I get in some extra vegetables.  

Ingredients
4 slices of bacon, chopped
1/2 cup diced onion
1 cup 1/2" cubed sweet potato
1 cup 1/2" cubed butternut squash
2 cloves of garlic, minced
10-12 brussel sprouts, stems removed and roughly chopped
salt and pepper to taste
1/2 cup chicken broth
4 eggs

Procedures

1. Heat a skillet over medium heat.  Add bacon; cook until crispy and the fat is rendered.  Remove the bacon from the pan with a slotted spoon, and drain on a paper towel.  
2. Reduce the heat and add onion to the pan with bacon grease.  Cook until the onion is translucent, about 5-6 minutes.  Add sweet potatoes and butternut squash.  Stir to coat; add 1/2 chicken stock.  Cover and allow the stock to simmer cooking the sweet potatoes and butternut squash, about 6-8 minutes.  When potatoes and squash are tender, remove lid and add garlic and brussel sprouts.  Season with salt and pepper and allow the chicken stock to cook off, stirring the brussel sprout mixture occasionally.
3. When the stock has cooked out and the brussel sprouts are tender, add the bacon back to the skillet and raise the heat to medium-high.  Brown the brussel sprout mixture, about 2-3 minutes. 
4. Divide mixture into four servings and add a fried egg on top with a piece of toast.  Enjoy!

Makes 4 servings.  

Notes:

• I made this the Sunday evening before my work week started.  I cooked the recipe through step 3 and then refrigerated it.  I reheated the hash by putting one serving into a skillet at medium-high heat and warming it through.  This also restored the crunch to the bacon.  I removed the hash from the pan, added some butter, and fried my egg.  I then finished off step 4.
• The original recipe only called for sweet potatoes, but I only had one very small one.  I did have the butternut squash which I used as well.  This could be made using only sweet potatoes or butternut squash.  
• The original also didn't call for chicken broth.  I added that to help the sweet potato and butternut squash soften.  

Photo from: http://www.howsweeteats.com/2012/10/brussels-sprouts-breakfast-hash-for-dinner/

Skillet Chicken Souvlaki with Greek Salad

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I love going to Greek restaurants for chicken and pork souvlaki.  This is a lighter version of what is found in restaurants, and is easy to make.  The recipe originally comes from Cooking Light's August 2009 edition.  

Ingredients 

1 tablespoon olive oil

1 pound boneless, skinless chicken breast finely sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cup thinly sliced onion

1 cup thinly sliced green pepper

2 teaspoons minced garlic

1/2 teaspoon dried oregano

Sauce

1/2 cup grated English cucumber

1/4 cup plain Greek yogurt

1/4 cup sour cream

1 tablespoon fresh, chopped parsley

1/2 teaspoon grated lemon rind

1 teaspoon lemon juice

1/8 teaspoon salt

4 6-inch pitas cut in half

2 plum tomatoes, sliced

Procedures

1. Combine cucumber and next 6 ingredients to make the sauce.  Set aside.
2. Heat 2 teaspoons olive oil in medium skillet over medium-high heat.  Add chicken and season with salt and pepper.  Saute' about 5 minutes or until cooked through.  Remove the chicken from the pan.
3. Heat 1 teaspoon olive oil in same pan.  Add onion and pepper to pan.  Saute' 3 minutes.  Return chicken to pan and add garlic and oregano.  Cook 30 seconds.
4. Serve chicken mixture with yogurt, warmed pita, and tomato slices.  

Greek Salad

Combine 5 cups of romaine lettuce, 1/3 cup thinly sliced red onions, 3 sliced pepperoncini, and 1/2 cup sliced cucumbers.  Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt.  Toss with lettuce mixture, 1/4 crumbled feta cheese, and 3 tablespoons sliced kalamata olives.  Serve immediately.

Serves 4.

Notes:

• The original recipe calls for bottled minced garlic, but I like to use fresh minced garlic.  
• If I can find it, I like to use naan instead of pitas.  I cut the naan, wrap in a damp paper towel, and microwave for about 10 seconds.  
• Pork tenderloin can be substituted for the chicken.

Grilled Pork Tenderloin with Ginger Dipping Sauce

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I am not consistent with many things, but maintaining my scrap cookbook is one of them. I collect recipes from family and friends, magazines, and websites.  In this large, green three-ring binder, I copy, clip, and print recipes that I am eager to try or have prepared many times.  
While flipping through my binder of recipes, I came across this recipe that I have prepared several times with much excitement and success.  I must have clipped this recipe after my return from China in 2008 when I yearned for Chinese food.  It isn't a traditional Chinese dish, but is inspired by Asian flavors.  This recipe was originally published by Hunt's in October 2008.  
The original recipe calls for specific brands when preparing this dish, but I use what I have.

Ingredients
Marinade
1 cup sliced green onions
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
1 tablespoons grated fresh ginger
1 tablespoon sesame oil
1 tablespoons fresh lime juice
1 1/4 pounds pork tenderloin, cut into 1-inch pieces

Ginger Dipping Sauce
1 tablespoon vegetable oil
1/2 cup chopped red onion
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 can (14.5 oz) petite diced tomatoes
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1/8 teaspoon red pepper flakes (can be adjusted for more heat)

10 wooden skewers soaked in warm water

1. Prepare the marinade.  Place green onions, oil, garlic, jalapeno, ginger, sesame oil, and lime juice in a large resealable plastic bag.  Close and shake to combine.  Add pork; turn to coat evenly with marinade.  Refrigerate for at least 4 hours.
2. Prepare sauce.  Heat small saucepan over medium heat; when hot add oil and onion.  Cook 4 minutes stirring occasionally or until the onion is tender.  Add ginger and garlic; cook 1 minute or until aromatic (don't cook too long, or the garlic will burn).  Add undrained tomatoes, rice vinegar, soy sauce, sugar, and red pepper flakes to pan; stir to combine.  
3. Bring the sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally.  Carefully pour sauce into a blender; puree until smooth.  Keep warm.  
4. Place marinated pork on skewers leaving a little space between each piece.  Discard the marinade.  Preheat a grill or grill pan over medium-high heat.  When hot, add skewered pork.  Cook 3 to 5 minutes on each side, or until pork is cook and no longer pink.  Serve with warm dipping sauce.

Serving: 2 skewers and 1/4 cup dipping sauce

Makes 5 servings.

Notes: 

• The dipping sauce makes more than 2 people can eat.  I prepare the whole recipe and then freeze about half of it for next time.  
• I have found with many recipes that require meat to marinate that the longer it marinates, the better.  One time saver I use is preparing the marinade the night before when I am cooking dinner.  I put the meat in the marinade and don't have to think about it again until it is time to cook.  
• This recipe calls for seasoned rice vinegar which can be found in the Asian isle of most supermarkets.  I, however, do not keep seasoned rice vinegar on hand.  I use it if I have it, or use just regular rice vinegar.
• To keep the sauce warm, I return it to the saucepan over low heat.
• I usually make this as part of dinner, but it would be a great appetizer.  

Photograph from: http://www.myrecipes.com/recipe/grilled-pork-tenderloin-with-ginger-dipping-sauce-10000001847406/

1st Annual Cookie Exchange

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I held my first ever cookie exchange with much success this past weekend. Until last year, when I overheard co-workers discussing a cookie exchange, I had never heard of such a party.  My experiences with Christmas parties don't really go beyond ones involving a Yankee Swap or White Elephant Gift Exchange.  Out of curiosity, I began researching cookie exchanges, and decided to host one this year.  Below are some of the websites that I gathered my information from.

Good Housekeeping-Host a Cookie Swap Party
http://www.goodhousekeeping.com/holidays/christmas-ideas/cookie-party#slide-1

The #1 Cookie Exchange
http://www.robinsweb.com/cookies/index.html

Pinterest
http://pinterest.com/search/pins/?q=cookie+exchange

How to Host a Cookie Exchange
http://allrecipes.com/howto/how-to-host-a-cookie-exchange-party/

Cookie Exchange Games (We didn't play any games this time, but definitely planning on it for the 2nd Annual Cookie Exchange.)
http://www.robinsweb.com/cookies/games.html

During my research, I came across many versions of an exchange with many different rules and protocols.  Some of them were quite strict.  I am only that strict with 2nd graders, and can't find myself imposing such rules on adults, much less friends.  I made the expectation pretty simple, bake a batch of your favorite cookies and come enjoy the party.  From some of the information I read, I gathered that you don't actually eat the cookies at the party, but with so many delicious cookies staring at us, we said forget the rules, and dug in.  We spent about 45 minutes sampling, taste testing, and sampling some more with cups of coffee and glasses of mulled wine in between.  After all of the tasting, there were still plenty for people to take home.  I have been snacking on cookies since Saturday, and can't seem to stop. 

My friends shared their delicious recipes with me, which are linked below.  I hope they bring you as much joy and laughter as they did for me.

Oreo Cheesecake Cookies

Chocolate Chocolate Chip Cookies

Gingerbread Cookies

Lemon Tea Cookies

White Chocolate Candy Cane Drops

Snowy Lemon Cookies

Chewy Peanut Butter Chocolate Chip Cookies

Olive Cream Cheese Spread

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In a much delayed update, I am back with more recipes.  I held my first cookie exchange recently, and made one of my favorite party foods.  I loved this appetizer long before I liked olives.  There is something about the interaction between the tanginess of cream cheese and the salty, brine flavor of olives that compliment each other and turn this into a favorite.  Many tasters have said they really like it, yet they didn't like olives.  I found this recipe in Southern Living's April 2007 issue.  Usually, I find something in a recipe to adjust, but this one stands as is.  Out of laziness or lack of time, I will eliminate the pecans and chives to serve a naked cheese log, but it is still just as good.  

Ingredients
8 oz. cream cheese, softened
1/2 cup finely chopped pimento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped, toasted pecans
1/4 cup finely chopped fresh chives

Directions

1. Stir together the cream cheese, olives, and mayonnaise.  Shape cream cheese mixture into an 8 inch log.  Wrap in plastic wrap and refrigerate at least 30 minutes.  It can be stored up to 2 days in an airtight container.
2. In a shallow dish, combine pecans and chives.  Remove from plastic wrap, and roll the log in the pecan mixture just before serving.
3. Add your favorite crackers and enjoy.

Tips

• I like to use about 3/4 cups of chopped olives.
• This is best if made the day before.  The flavors have more time to come together.
• When rolling the log in the pecan mixture, I find that I have to press the pecans and chives into the log to get an even layer.

Picture from: http://www.myrecipes.com/recipe/cream-cheese-olive-spread-10000001616855/

Tomato Pie Tarts

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At my recent house warming party, I went with a Southern hors d'oeuvres menu.  In honor of the flavors of the south, you can't forget the tomato pie.  I adapted the recipe from Southern Living's November 2011 magazine.  The version below includes the adaptations I made to this recipe.  The original recipe is linked in the notes section.  The original recipe used canned tomatoes, but I stewed down my own fresh tomatoes with basil and garlic for a fresher flavor.  I also chose to use Phyllo shells opposed to pie crust.  This provided each bite sized tart with a texture explosion in your mouth.  


Ingredients

3 packages of phyllo shells (15 each pack)
7-8 vine ripened tomatoes, cubed
3-4 cloves of garlic, minced
1/4 cup of roughly chopped basil
1 tablespoon olive oil
Salt and pepper to taste
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

1. Preheat broiler.
2. In a large saute pan, heat oil on medium-high heat.  Add garlic and stir for 30 seconds. Then, add tomatoes, basil, and salt and pepper.  Cook the tomatoes mixture down for about 5 minutes.  Strain the mixture.
3. In a medium bowl, mix the mayonnaise, Parmesan, Cheddar, and mozzarella cheeses.    Set aside.
4. Fill each phyllo shell with tomato mixture and place on an ungreased cookie sheet.  Top each tomato filled shell with about a teaspoon of the mayonnaise mixture.  
5. Broil until the tops are lightly browned (this happened in about 30 seconds so keep an eye on it).  

Serve immediately.  Makes 45 shells.

*Notes*

Find the original recipe below.  

http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Picture from: http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Baked Flounder with Tomatoes and Basil

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Tomatoes and basil were meant to be together.  I love putting them together in the Garlic Pork with Tomato and Basil, or toss them together to make a simple and refreshing tomato salad.  This dish is just another way to bring these two lovely flavors together.  I found this recipe in Bon Appetit's September 2011 magazine.

Ingredients

1 pound very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8-oz. boneless flounder fillets

Preparation

1. Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
2. Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

Picture from: http://www.bonappetit.com/recipes/quick-recipes/2011/09/baked-flounder-with-tomatoes-and-basil

Beef and Mushroom Sloppy Joes

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When we had these sloppy joes for dinner, it was probably the first sloppy joe I have eaten since elementary school.  This wasn't the ordinary sandwich from my elementary school cafeteria.  It was a grownup version that offered a beefy texture and a bit of tomato flavor with a hint of heat.  I could of gone back for sloppy seconds on this one (thank Daniel).  The sauce really stuck to the meat and had warm, comforting flavor.  I found this recipe in Cooking Light's June 2011 magazine.  I made a sweet and sour slaw and potato wedges to accompany these joes.  

Ingredients

1 tablespoon olive oil 

12 ounces ground sirloin 

2 (8-ounce) packages presliced cremini mushrooms

1 cup chopped onion 

3 garlic cloves, minced 

1/2 cup no-salt-added tomato paste

1 tablespoon minced fresh oregano

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon molasses

1/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce 

4 (2-ounce) Kaiser rolls or hamburger buns, toasted 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.

1. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Notes:

• This can be made without mushrooms to get the same results.  
• The husband suggested chopping the ground beef prior to cooking to give it a finer texture.  (We do this when making tacos.)  Just run a knife through the beef like you would mince garlic.
• Slaw recipe: 3 cups of shredded cabbage and carrots, 2 tablespoons cider vinegar, 2 tablespoons sugar, 1/4 teaspoon salt, 1/4 teaspoon ground mustard, 1/4 teaspoon pepper; Combine vinegar, sugar, salt, mustard, and pepper in a small bowl; stir until sugar dissolves.  Pour over cabbage mixture and allow to marinate for at least 1 hour.  (Its best after several hours.)

Photo from: http://www.myrecipes.com/recipe/beef-mushroom-sloppy-joes-50400000112412/

Vegetarian Shepherd's Pie

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I have always loved shepherd's pie, but it has been awhile since I was able to enjoy it.  I had a version of this during Teacher Appreciation week.  The parent association at my school put together a parent led potluck luncheon for teachers and staff.  There were at least 50 types of dishes there from a variety of kitchens.  As I was filling my plate, I decided to give this a try.  I went back to my classroom to begin eating lunch when I tasted the shepherd's pie, I was surprised by how amazing I thought it was.  I literally ran back down the hall to catch the parent who made it.  She gave me an overview of the ingredients and how she made it, but I failed to catch her name.  I have since experimented with our conversation and have this awesome dish that I have even enjoyed for breakfast leftover.  
Makes 5-6 servings.

Ingredients
1 package of MorningStar Farms Grillers Original (or other veggie patty of your choice), chopped
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves of garlic, minced
1 cup frozen corn
5 babybella mushrooms, chopped
2 cups vegetable broth, divided
1/3 cup all-purpose flour
4-5 potatoes, peeled and cut
1/2 cup milk
2 tablespoon butter
salt and pepper to taste

1. In a large frying pan, heat about a tablespoon of oil over medium-high heat.  Add onion, celery, and carrots.  Cook for about 4-5 minutes or until vegetables begin to soften, stirring occasionally.  Add mushrooms and garlic.  Cook for an additional 2 minutes.  Add veggie patties and corn.  Stir to combine and add 1 cup of vegetable broth.  Allow to simmer for about 5 minutes.  
2. While cooking the vegetables, begin to boil the potatoes.  Boil for about 10-15 minutes or until they are tender.  Drain, but return to the pot.  Add butter, salt, and pepper.  Place lid on pot and allow the butter to melt.  With a handheld mixer, beat the potatoes adding milk slowly until desired consistently (softer mashed potatoes are more desirable for topping the pie).  Cover with lid and set aside.
3. Combine flour and remaining vegetable broth.  Make sure the vegetable mixture is simmering, and add about half of the flour and broth mixture.  Stir until combined.  Return to a simmer and continue to add a little at a time until gravy has thickened.  Remove from heat.
4. Pour vegetable mixture into a deep baking dish.  Dollop the mashed potatoes over the top and spread evenly.  Cover the dish and bake at 350 degrees F for about 20-30 minutes or until it is bubbly.  Remove from oven and allow to rest for about 5-10 minutes.  Serve.

Notes:

• When chopping vegetables and patties, make sure everything is about the same size.  It makes for even cooking and a consistent texture.  
• This dish is perfect for baking in individual containers.  
• I usually begin to boil the potatoes just before I begin cooking my vegetables and finish mashing them just before adding the gravy.  The timing usually works out.

Vegetarian Collard Greens

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Being from the South, I grew up eating collards and other greens.  My granddad would bring home garbage bags full of fresh picked greens from the farm, and spend hours cleaning and cutting.  There were a few times he recruited me for the process.  We filled one sink with water and submerged  several bunches of greens, and then we filled another sink and transferred them.  Then we drained the first sink and continued to repeat the process until it looked like we were in a field of collards.  It wasn't until I was older that he let me help cut and cook the greens.  The huge stock pot always started with a hunk of salty fat back which was fried like bacon, and then came the greens.  I am still not sure what seasonings he added, but whatever they were, the greens had a lot of flavor.  I made this vegetarian version for a friend of mine when she came for dinner.  Who says bacon makes everything taste better?

Makes 4 servings.

Ingredients

1 tablespoon vegetable oil

1 lb. washed and cut collard greens (I buy the already washed collards)

1/2 medium onion, chopped

2 garlic cloves, sliced

2 cups of vegetable broth

2 teaspoons savory

salt to taste

pepper to taste

Preparation

1. In a large pot, heat vegetable oil over medium-high heat.  Add chopped onions.  Cook for about 3-4 minutes or until they begin to soften.  Stir frequently to prevent burning.  Add garlic and saute about 30 seconds or until they are aromatic. 
2. Add collards to the pot.  (The pot will be very full, but they cook down.)  Add savory, salt, and pepper.  Then, add vegetable broth.
3. Using tongs, toss the greens around to rotate.  Cover with a lid for about 2 minutes.
4. Toss again, reduce heat to medium-low and cover.  Stir occasionally for about 45 minutes or until the greens are tender.
5. Serve with a splash of cider vinegar if desired.  

Notes:

• The bag of prepped collards still has stems in them.  If you don't like the stems, make sure to remove them prior to cooking. (I actually kind of liked some stems.  I wasn't able to get them all out prior to cooking)
• Savory can be purchased in the spice isle, but in the ground up form.  If using the ground form, then use about a teaspoon or a teaspoon and a half.  I used the whole form (which leaves the feeling of leaves and twigs in your mouth).  
• Interesting fact about Savory: In WWII Germany, Savory was used as a seasoning during a pepper shortage.  

Picture from: http://hilahcooking.com/how-to-cook-collard-greens/

Banana Pudding

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This recipe for banana pudding was passed down from my great-grandmother.  My mom inherited many of Mimi's recipes.  Each recipe was handwritten on little cards held within a little recipe box that was browning along the edges.  I grew up eating this banana pudding and find it difficult to eat any that is not made with homemade custard.  The custard is what sets this recipe apart from many others.  As a child, I would pull a stool up to the stove and stir the custard mixture for what felt like hours waiting on it to thicken while my mom cut bananas and layered vanilla wafers into her flower patterned Corelle dish.  I don't have flower patterned Corelle, but I do have the recipe.  When you take your first bite of this banana pudding, you are taking a bite of the South.

Ingredients

2 tablespoon All-Purpose flour

6 tablespoon sugar

2 cups milk

2 egg yolk (reserve egg white for meringue topping)

1 teaspoon vanilla extract

4-5 medium sized ripe bananas

1 box vanilla wafers

2 reserved egg whites

1/2 teaspoon Cream of Tartar
2 tablespoons sugar

1. Begin by making the custard. In a medium sauce pan, combine flour, sugar, egg yolk, vanilla, and milk (in that order).  Stir with each addition (this helps to keep the flour from clumping up in your milk).  Heat mixture over medium-low and stir constantly with a wooden spoon (my mom and grandmother always said to use a wooden spoon).  Stir until the custard thickens and coats the spoon, about 7-10 minutes.  (Do you see why I pulled up a stool?)
2. After the custard has thickened, remove from the heat.  Layer vanilla wafers in the bottom of a medium-sized heat proof dish.  Slice 2 bananas and layer over the vanilla wafers.  Repeat a vanilla wafer layer over the bananas and up the side.  Repeat with remaining bananas.  Finally, layer wafers one last time to top off the dish.  
3. Pour the custard over the bananas and wafers making sure to pour it over evenly.  Then, gently shake the dish to help the pudding settle between the cracks and crevices of the bananas and wafers.  Refrigerate for about 3 hours or until the pudding is chilled throughout. 
4. Just before serving, preheat your broiler on high.  Pour reserved egg whites, sugar, and Cream of Tartar into a mixing bowl.  Using an electric mixer, beat the egg whites on high until they form stiff peaks, about 3 minutes.  Top the banana pudding with the stiff egg whites.  Place in the oven for about 1 minute or until the topping is golden brown.  Serve.  

Notes:

• I like my bananas sliced thicker and clunky.  I prefer the thicker texture and roughness of the layers.  My mom on the other hand likes to slice her bananas thin (about 1/4-1/2") and all the same size.  She layers them smoothly over the vanilla wafers for a smooth even layer.  They taste great either way.
• Instead of making a meringue topping, you could use whipped topping or whipped cream, just omit the broiler.  

Picture (not recipe) from : http://www.myrecipes.com/recipe/banana-pudding-10000000222208/

Eggplant Parmesan

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This has to have been the best Eggplant Parmesan I have ever had.  It is from Cooking Light's September 2010 magazine and is only 319 calories per serving.  There are several steps involved in making this dish, but it is worth the effort.  As always, I made a few changes to my dinner.  I cut the recipe in half because the original recipe makes 10 servings.  I am the only one eating it, and will turn into an eggplant if I try to eat it all.  I also used shredded mozzarella cheese instead of sliced, and omitted the fontina cheese because I didn't have it on hand.  For the pasta sauce, I used Classico's Mushroom and Olive flavor.  The mushroom's and olives added extra texture to each bite to give each bite a meaty and full feeling despite the lack of meat.  

Ingredients

Eggplant:
2 large eggs, lightly beaten 

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1 tablespoon water
2 cups whole-wheat panko (I couldn't find whole wheat panko, so I just used seasoned whole wheat)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese (I added a little extra to make up for the fontina)
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray 


Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese 
1 large egg, lightly beaten 

Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Notes:
I lined my pan with foil to help with clean up.  Good thinking on my part.

An egg is difficult to cut in half, so when a recipe calls for a whole egg and you only want half, mix it up and only use half of the mixture.  

I added a little flour to my bread crumbs to help mixture to adhere to the eggplant pieces.  

Mushroom Potpie

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Potpie has always been one of my favorite foods.  When I go to visit my mom, I request her chicken potpie.  I decided to give this Mushroom Potpie a chance when I saw it in Real Simple's November, 2011 issue.  It was delicious.  The thyme mixed with the mushrooms gives it an earthy flavor and the puff pastry crust adds a buttery, crisp bite.  The gravy was a little thin, but thickened as it cooled. 

Ingredients

• 4  tablespoons  olive oil
• 1 1/2  pounds  mushrooms (such as cremini or button), halved, or quartered if large
• 4  carrots, cut into 1/2-inch pieces
• 3  celery stalks, sliced 1/4 inch thick
• 1  medium onion, chopped
• 1/2  teaspoon  dried thyme
• kosher salt and black pepper
• 1/3  cup  all-purpose flour
• 1 1/2  cups  vegetable broth
• 1  cup  frozen peas
• 1  sheet puff pastry (half a 17.3-ounce package), thawed

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
2. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving. 

Notes:
If you prefer a thicker gravy, decrease the vegetable broth to 1 cup.  

Garlic-Herb Pasta

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This was dinner the other night.  I enjoyed the light flavor of garlic and basil together with fresh tomatoes.  This can be prepared meatless or with chicken.  Because I am a garlic lover, I increased the amount of garlic I added from 5 cloves to 7.  I also decided that the next time I make this dish, I will use 6 tablespoons of basil opposed to 3 tablespoons of parsley and 3 tablespoons of basil.  I prefer the flavor of the basil in this recipe.  This recipe originates from Southern Living's April 2007 edition.

Ingredients

8 ounces uncooked thin spaghetti
5 garlic cloves, minced
2 tablespoons olive oil
2 pounds plum tomatoes, cut into eighths
3 tablespoons minced fresh parsley
3 tablespoons thinly sliced or chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Freshly grated Parmesan cheese 

*Diced chicken breast

1. Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm.

* While the pasta is cooking, prepare the chicken.  Season with salt and pepper and saute for for about 4 minutes or until cooked through.

2. Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.

*I add the pasta to the sauce and stir to combine.  I also wait to add the cheese until after I serve it on plates.