Irish Soda Bread

Original recipe, here.

I wasn't working on St. Patrick's Day, so I decided that I wanted to make something festive. Of course, corned beef and cabbage are also a given, but I didn't have corned beef or access to the car to go buy some. Instead I searched for some St. Patty's Day recipes and found this recipe for Irish Soda Bread. It was really easy and had a great flavor. My husband told me that we needed to make it part of our annual St. Patrick's Day Meal!

Prep Time: 15 min
Cook Time: 50 min
Ready In: 1 hr, 5 min

Ingredients: (I did not have buttermilk on hand, so I made "my own" using a ratio of 1 c regular milk and 1 TB lemon juice)

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Directions:

1. Preheat oven to 375 degrees F. Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. Continue to brush the loaf with the butter mixture while it bakes.
4. Serve with jam or on its own!
   

Cowboy Mashed Potatoes

Original recipe, here.

A couple of months ago, I needed to use up some vegetables (do you sense a theme, here?) so I decided to try these mashed potatoes. They are very unique, but also very yummy! (Can you really go wrong with mashed potatoes?!)

Prep Time: 20 min
Cook Time: 20 min
Ready In: 40 min

Ingredients:

• 1 pound red potatoes
• 1 pound yellow potatoes
• 1 fresh jalapeno pepper, sliced
• 12 oz chopped carrots
• 12 oz chopped turnips
  
• 4 cloves garlic
• 1 15 oz can sweet corn
• 1/4 cup butter
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste

Directions:

1. Place red potatoes, yellow potatoes, jalapeno pepper, carrots, turnips, and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
2. Stir in corn and butter. Mash the mixture until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

Serves: 10

Beet and Cheddar Risotto

Original Recipe here

I needed to find something quick to make using the beets that have been hanging out in our fridge and I found this tasty little dish. I decided to go out on a limb, since I usually don't try making recipes that aren't tried and true, but this one turned out great! Plus, it used the beet greens, which I was excited about! I'm finding more and more that I REALLY like risotto. Plus, this one has a very unique color!

Prep Time: 20 min
Cook Time: 30 min
Ready In: 50 min

Ingredients:

• 1 beet, peeled and chopped
  
• 2 cups loosely packed beet greens, chopped
• 2 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 1 cup rice
• 8 ounces shredded Cheddar cheese
• salt and pepper to taste

Directions:

1. Start cooking rice following package instructions.
   
2. Bring the broth to a simmer in a large pot over medium-low heat.
3. Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more.
   

Serves: 6

Pineapple Chicken Stir-fry

Original recipe, here.

I made this recipe a few months ago, but looking at the picture makes me salivate. I'm definitely making this again.

Ingredients:

For the marinade
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/8 teaspoon ground ginger
1/2 pound boneless, skinless chicken breast cut into 1-inch cubes

For the rice
1 1/3 cups water
2/3 cup brown rice

For the sauce
1/4 teaspoon ground ginger
3 tablespoons unsweetened pineapple juice
1 teaspoon rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
2 garlic cloves, minced

1 tablespoon peanut oil, divided
1 small carrot, thinly sliced into diagonal strips
1 cup chopped red bell pepper, cut into 1/2-inch diamonds
1 cup chopped bok choy
1 cup unsweetened canned pineapple chunks
1/2 cup sliced green onion
1 cup snow peas

Directions:

1. In a small bowl, whisk together the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.
2. Add the water to a saucepan and place over medium-high heat. Cover and bring to a boil. Add the rice, reduce heat to low and simmer about 5 minutes, or according to package directions. Remove from heat, stir and cover. Let stand until the water is absorbed and the rice is tender.
3. In a separate bowl, mix together the ingredients for the sauce. Set aside.
4. Assemble and measure out all of the remaining ingredients.
5. In a large wok, heat 1/2 tablespoon of the peanut oil over medium-high heat. Add carrots and red pepper and stir-fry for 2 to 3 minutes. Add the bok choy and pineapple and stir-fry 1 minute. Add onions and snow peas and stir-fry for another minute. Remove vegetables from the wok into a large bowl and set aside.
6. Return the wok to the burner. Add 1/2 tablespoon of the peanut oil and the marinated chicken. Stir-fry about 3 minutes, or until the chicken is cooked through. Add cooked vegetables. Stir-fry for 1 minute more.
7. Stir the sauce mixture to make sure the cornstarch is completely dissolved. Add the sauce to the wok and bring to a boil. Cook until the sauce thickens and appears clear and shiny, about 1 minute.
8. Serve immediately, over rice.
   

Serves: 4

Kale and Black-Eyed Peas

Original Recipe here.

I read an article the other day that had ideas for using those "trouble" vegetables from CSA farms. (The ones that you just can't use before they go bad.) We have had a plethora of kale lately and so I wanted to try something new (that wasn't soup). The article mentioned that kale went well with black-eyed peas. Then I remembered that we just so happened to have a bag of black-eyed peas in our pantry so I searched for recipes. This is what I found and it turned out well. I served it with a roll and some fresh fruit. Tasty!

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1/2 cup diced ham
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and washed
• 1/2 cup chicken stock
• 2 cups cooked black-eyed peas/beans

Directions:

1. In large nonstick skillet heat oil over medium heat. Add onion, ham and garlic and cook, stirring for about 5 minutes or until onion is softened.
2. Meanwhile, slice greens thinly and add to skillet and cook, stirring occasionally for 5 minutes. Add stock and cook for 5 minutes or until wilted and tender crisp. Add black-eyed peas and cook, stirring occasionally for about 5 minutes or until beans are warmed through.

Balsamic Chicken and Vegetables

Recipe found here.

A few days ago, my husband assigned me the task of finding a way to use our asparagus, which was on the verge of going bad in our fridge. Then, while I was catching up on my blogging, I stumbled across my friend's food blog and found this tasty little dish. I happened to have everything on hand and the dish looked easy enough so I whipped it up for dinner tonight. My husband loved it. There are NO leftovers. I liked it too - it's a very flavorful blend of veggies!

Ingredients:

• 1/4 cup bottled/prepared Italian salad dressing
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 12 ounces chicken breast, cut into strips
• 10 ounces asparagus, cut into 2-inch pieces (2 cups), or one 10-ounce package frozen cut asparagus, thawed and well-drained
• 1 carrot, chopped
• 1 small tomato, seeded and chopped

Directions:

1. Stir together salad dressing, vinegar, honey, and crushed red pepper in a small mixing bowl. Set aside.
2. Heat oil in a large skillet. Add chicken; cook over medium-high heat for 5 to 6 minutes or till chicken is tender and no longer pink. Transfer from skillet to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 4 minutes, till asparagus is crisp-tender; transfer to serving platter.
4. Stir dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits. Drizzle over chicken and vegetables. Sprinkle with tomato.

Zuppa Toscana

Original recipe here

This is a hearty soup for my carnivorous husband. It's supposed to be very similar to the Zuppa Toscana at The Olive Garden. Mmmm...The Olive Garden...I want some bread sticks now.

Ingredients:

• 1 (16 ounce) package smoked sausage
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale - washed, dried, and shredded
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

Directions:

1. Cook sausage according to packaging. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
2. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
3. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Serves: 6

Swiss Chard with Black Beans and Feta Cheese

Original recipe, here.

I needed to find something that used Swiss chard and this is what I came up with. It actually turned out really well. I served it over rice, with some grilled chicken (for my carnivorous husband) and some fresh cantaloupe.

Prep Time: 15 min
Cook Time: 25 min
Ready In: 40 min

Ingredients:

• 1 cup rice
  
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pinch red pepper flakes
• 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 small tomato, chopped (or 1 can diced tomatoes)
  
• salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 3 tablespoons feta cheese

Directions:

1. Cook rice according to package directions.
   
2. Preheat the oven to 350 degrees F. Lightly grease an 8 or 9 inch square baking dish.
3. Heat the oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the black beans, tomato, lemon juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
4. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
5. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
6. Serve over rice.
   

Serves: 4

Quick Quiche

Original Recipe, here.

Way back when Jeff and I were newlyweds, I made him quiche for our one month anniversary. It took FOREVER and didn't turn out so well (although I did make a smiley face on top and that was cute). After that and making this, I don't know if I'll ever tackle "real" quiche again. Especially since THIS is SO quick and SO easy and SO tasty. I definitely need to make this again.

Prep Time: 15 min
Cook Time: 35 min
Ready In: 50 min

Ingredients:

• Diced tomato, spinach, chopped/cooked ham, blanched/chopped broccoli (whatever you have on hand!)
  
• 4 ounces shredded Cheddar cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
2. Line bottom of pie plate with cheese and other "fixings." Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
3. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Serves: 6