Super Noob:
Tasty Tuesday

Tasty Tuesday is all about making your life easier, and well...tastier! This week I am bringing in reinforcements. The ever talented and oh so lovely Julie of the Peanut Gallery...exit here is sharing a recipe this week. What a pal, huh? Really though, she is a pal, and I just love her to pieces. Thanks, Julie! Without further nonsense (bet ya thought I'd say "ado")...

Well, after that intro, I feel like I must live up to the dear Mamma's expectations. I do have some talent...but it ain't so in the area of food preparation. But, if I may brag just a bit..I do have some pretty tasty recipes. When I say "some", I mean about 4!! Yep...that's about all your gonna squeeze out of the lady from the Peanut Gallery. I don't like to cook, and baking...well let's not even go there. While cookies are my favorite thing...mine always turn out like mini cakes, or worse. So if you ever want to become instant friends with me, just bake me some cookies! All this being said...don't run away just yet!

Today is your lucky day. This is the day when I share one of my "good" recipes. I use the term "my" loosely, because it is not really mine. My first grade teacher had a daughter who was my age. Here name was Paige. We were good buds back in the day. However, we lost touch over the years.

Enter Facebook!!

We were re-united last year. And unbeknownst to me...Paige has blossomed into an absolute guru in the kitchen. Her facebook updates often describe some mouthwatering delicacy that she is preparing, consuming, or sharing with friends. This is one of her soup recipes.

Yes, I am well aware that we are not in "soup season". However, if you live in the schizophrenic Northwest...then you very well could be having soup like weather. If not..then just tuck this baby away for a rainy day. You won't be sorry!! As an added bonus, because I'm concerned about your health, this is a very healthy soup. Not to mention the musicality of beans!
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Paige's White Bean Chicken and Spinach Soup

2 slices of bacon, chopped

1 lb. Ground chicken OR Turkey Sausage (I wouldn't use the Turkey sausage if I were you!)

1 Teaspoon Fennel Seeds (only if you use the ground chicken...not needed if you use the turkey sausage because fennel is already in sausage. I prefer the ground chicken though)

1 Teaspoon Red Pepper Flakes (or to taste)

3+/- Garlic Cloves, grated on micro-plane (my preference) or diced

2 Cans White Beans with juice (Great Northern Beans or Cannellini Beans)

2 Quarts Chicken Stock

2 cups Spiral or Elbow Pasta (I use Barilla's multi-grain pasta...very good and good for you!)

Fresh Baby Spinach- About 4 handfuls of chopped

Brown bacon then add ground chicken with fennel seeds (or turkey sausage), garlic, and red pepper flakes. Add beans, undrained, and chicken stock. Simmer for as little 5 minutes or up to 45 minutes. Add pasta and spinach and simmer 8-10 minutes more. Make sure and remove from heat when pasta is done or noodles will get really mushy.

***Most important step: Serve with a drizzle of extra virgin olive oil, Parmesan cheese, and crusty multi-grain bread. Good for the soul!!!

***I second Paige's thoughts on using ground chicken. I've tried it with ground chicken, ground turkey, turkey sausage, and just plain chicken breast. The ground chicken is BEST...hands down!

Here's a little trick if your kids don't like beans...mash up one can. Then it won't seem so "bean laden"!
Works like a charm at our house.
Our kids love this soup.
Especially served in the fine china shown above.

See, I wasn't lying.
She wouldn't have given a 2 thumbs up if she didn't absolutely LOVE this soup.
Nope, even if I bribed her with a Twix bar.
She's ALL about giving her honest opinion!

When I began my blog, I started doing my Tasty Tuesday posts almost right away. It is my way of trying to share something with other parents. A bit of me, I suppose. I love to cook, and am half way decent at it. Lately, I have found that I am not keeping up with it as an every week deal. I know, I know, some of you will be tossing and turning over the loss. Now, I will just post a Tasty Tuesday whenever the mood strikes me. This week, I am introducing a yummy side dish. Good way to put a spin on zucchini.

Zucchini Torte

Ingredients:
4 Cups chopped zucchini (approx 3 large or 4 smaller zucchini)
1 Yellow or white onion (chopped)
1/4 Cup finely chopped parsley
1/2 (generous) cup fresh grated parmesan cheese
1/2 Cup olive oil
1 1/2 Cups bisquick
pinch of salt

Instructions:
Preheat oven to 350 degrees. Spray 2 quart casserole dish with non-stick spray. Mix all ingredients together, and turn into the casserole dish. Pop ‘er in the oven and bake for 1 hour uncovered. Serve it up. This time, we had it with homemade chicken fingers, and tomato slices. But you can have yours with whatever your little heart desires. Oh so good!

Try it out! You won’t be disappointed. Well, at least I don’t think you will be.

***Don't forget to head here to participate and win some Reefs***

Today, Liz from a Bell a Bean and a Chicago Dog has agreed to share a recipe with us all. Liz is great fun, so if you haven’t met her…go say hello!

Here is her recipe:

I love one-pot dinners. So easy to make and easy to clean up.
I always seem to accumulate partial containers of food in my fridge or freezer, and I like to put them to good use in a meal if I can.
That's exactly what I was able to do with my most recent one-pot meal, which I named Pseudo-Paella.
I knew I had a half lb of frozen shrimp and a 1/4 bag of frozen peas on hand. Craig had bought smoked turkey sausage that he intended use, but never did. And I always have an onion. So I bought a box of Zatarain's Yellow Rice at the store to use in my Pseudo-Paella dish.
I cooked the rice according to directions on the box. Once I poured the rice into the boiling water, I started chopping my onions. Those went in first, followed by the smoked sausage.

I waited until the the last 4 or 5 minutes to add the defrosted shrimp and frozen peas (corn would work, too). Shrimp takes to no time to cook, and the peas will get mushy if cooked too long.
When it was done, it looked yummy and tasted yummy, too. The dish was a hit with the whole family.

Thank you, Liz for sharing such a great recipe! Looks delicious.

**Don't forget to come join in tomorrow for You Know You're a Mom When-sDAZE." Click the link to see the first one.**

I have a cookbook titled "Quick & Easy" and it is one of my favorites for a go to meal. Today I am sharing a recipe from that book. A recipe we tried on the spur of the moment, and loved. Sorry...for those of you who like pictures with your recipes...today I have none. But what I can offer, is an easy and yummy meal!

Honey-Glazed Chicken

Ingredients:
8 skinless chicken thighs
salt
Scant 1 1/4 Cups medium sherry
1 Tablespoon cornstarch
3 Tablespoons honey
3 Tablespoons red wine vinegar
1 Tablespoon dark soy sauce
3 garlic cloves (minced)

Instructions:
Preheat broiler to medium. To make glaze, pour 1 cup of the sherry into a small pan and bring to a boil. Continue to boil fo r6 minutes, or until reduced by half. Meanwhile, mix the remaining sherry and cornstarch together in a bowl until it forms a smooth paste. Remove the sherry from the heat and whisk in the honey, vinegar, soy sauce, and garlic. Return the pan to the heat and whisk in the cornstarch paste. Let simmer, whisking constantly, for about a minute, then remove from the heat and let cool slightly. Season the chicken with salt and place them on a broiler rack. Brush generously with the glaze and cook under the preheated broiler for 7 minutes. Turn the chicken over, brush generously with the glaze and broil for an additional 3-4 minutes, or until the chicken is completely cooked through. Serve immediately.

We like to have steamed broccoli and brown rice. By the way, you could use this glaze with chicken on the grill as well. Simple and tasty ;)

Looking forward to seeing your "You know you're a mom..." posts!

This week I am sharing with you my recipe for Chili. I made it last week, and very carefully took note of everything I used so I could post it here. While this is my own recipe, it is not all that unique. I have seen many with very similar ingredients. I just have a tendency to wing it. This recipe is for double…we like it leftover, and this leaves plenty leftover.

Ingredients:
2 Pkg. ground turkey (or beef should you choose)
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
2 cans dark red kidney beans
1 yellow onion (chopped)
1 red onion (chopped)
4 cloves garlic (minced)
3 Tablespoons Worcestershire sauce
3 Tablespoons Chili powder
1 teaspoon ground mustard
pinch of cumin
dash of thyme or oregano (or both)
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon season salt (completely optional)
1 teaspoon olive oil
**If you want to add some heat, add a dash or two of cayenne pepper (a little goes a long way). I don’t so the kids will eat it**

Instructions:
In a large pot, heat oil over medium-high heat. Add garlic and all of the onion. Sauté until just tender.

Add ground turkey, and cook until nearly all pink is gone. Add all spices, and mix well. Add tomatoes, sauce and beans, mix well. Simmer over low-medium heat for about 20 minutes, stirring occasionally. (Adjust spices to taste…but the above is precisely what I added this last time, and it was great!) You can actually simmer it over low heat for as long as you need to.

I imagine it would work really well in a crock-pot too. I served it this last time with some fresh garlic bread. Makes a ton! If you don’t want the leftovers, just cut everything in half.

Serve with a little (or a lot) shredded cheese and a bit of sour cream if you fancy. Yum!

Looking for some new ideas to feed the family? Tasty Tuesday may be just the thing for you. I love to cook, and love even more to cook for other people. Since I can’t have you all over to eat one of my meals, this is a close second. This week, I’m cooking up some shredded chicken tacos. These are another of my family’s favorites…and pretty easy to make.
Ingredients:
Premade Corn Taco Shells (I like Stand N’ Stuff) about 12 shells
1lb boneless/skinless chicken breast (can use thigh meat as well)
Worcestershire Sauce (to taste, approx. 2-3 tablespoons)
Chili Powder (to taste, approx. 2-3 tablespoons)
Sea salt (or regular salt, to taste)
1/4 Cup plus 1-2 tablespoons Olive Oil
1/2 yellow onion (diced)
3 cloves garlic (minced)
2-3 Roma tomatoes (diced to top tacos)
Iceberg lettuce (shredded to top tacos)
2 Cups Shredded cheddar cheese
Any condiments you like…i.e., sour cream, salsa, guacamole.Instructions:
Preheat oven to 350 degrees
In a large pot, boil chicken breasts (uncut) until no longer pink. Remove chicken from water and cool until able to handle. Using two forks, hold one piece of chicken with one fork, and use the other fork to rake over the meat towards you in order to shred. Repeat process until all chicken is shredded. Set aside.

In a large skillet, add 1-2 tablespoons olive oil, onion and garlic and sauté until tender over medium heat. Add shredded chicken, and the remaining olive oil. Stir well to coat. Add chili powder and Worcestershire sauce. Stir well. Add a dash or so of salt. Taste it. If you want a little more spice, add chili powder. If you want it a bit more savory/sweet add more Worcestershire sauce. Or both! Once the chicken is to your liking remove it from heat.
Place your taco shells on a cookie sheet. I prepare mine with foil made into rivulets to provide a sort of stand for the shells. Then fill each shell with some of the chicken mixture, and top with shredded cheddar cheese (to your liking). Place tacos in preheated oven until cheese is melted, and shells are just lightly toasted.

Remove from oven, and serve! Load with your favorite condiments and toppings, and enjoy. We like having our tacos with refried beans (you can use black), and rice.

There you have it. Oh, and if you are like me, and trying to “be good,” then you can turn your serving into a salad like I do. Just save some of your chicken mixture for that (chances are you will have extra anyway).

Enjoy! We always do. Oh, and if you have a lot of extra chicken left over, it makes great quesadillas for lunch later in the week.

Okay...It's been long enough since I have posted a legitimate recipe on Tuesday, and I know how many of you rely on me to feed your family (I have self importance issues). So I'm back with a recipe I invented out of necessity one night. If you are seeking something healthy, seek somewhere else. If you are seeking something cheesy and oh so yummy, look no further. I bring you a lasagna style casserole. Except it's not really lasagna. It's, well, just read on...

Mamma's Casserole

Ingredients:
1Pkg Chicken (approx. 1lb boneless breast or thigh)
1 Bag whole wheat wide egg noodles
1 bag frozen chopped spinach (thawed...is that an oxymoron?)
1 8oz package of cream cheese
1/2 yellow onion (minced)
2-3 cloves garlic (minced)
36oz of your favorite spaghetti sauce
1 1/2-2 Cups cheddar cheese
1 1/2 Cups fresh grated parmesan (not canned)

Instructions:
Preheat oven to 400 degrees. Spray a 13X9 baking dish with nonstick spray, set aside.

Cook pasta according to package directions. Drain, and set aside.

Saute onion and garlic in a medium pan til soft. Add thawed spinach and cook through. Add cream cheese, mix well and keep warm.

Cube raw chicken, and saute(use non stick spray or a bit of olive oil) in a large pan until no longer pink. Add spaghetti sauce.

Now, for the layering. You can layer them any way you'd like...but here's how I did it.

Layer 1/3 chicken mixture then top with 1/2 of the noodles. Layer additional 1/3 chicken mixture again. Top with all of the spinach/cream cheese. Layer all of the parmesan cheese. Top with remaining noodles, remaining chicken mixture. Top with cheddar cheese.

Bake until heated through, then broil at 550 degrees til slightly browned at edges and bubbly.

Serve it with whatever you want! Steamed broccoli, or asparagus are great. Again, this is an invention so it has only ever been taste tested by our family, but it was a major hit with everyone. If you like cheesy, and tasty, then give it a try. Wish I had pictures for you...maybe one of you can make it and get some photos for me. Hey, figured it was worth a shot ;)

In the question and answer post my husband so happily reluctantly did he mentioned a couple of his favorite meals made by me. It dawned on me that I have never posted either one of them. So today I bring you...

Salmon Scallopini: For all you salmon lovers, this one is pretty darn good if I do say so myself. All measurements in this recipe are approximations because it is one from the old noggin'. I played around a couple different times before settling on this, and now it's almost the only way we will have it in our home.

Ingredients:

1.5 pounds fresh Salmon fillet (about 4-6 oz per person...so more or less depending on family size).
Olive oil
2 Tablespoons butter
3 cloves garlic (finely minced)
2 Tablespoons capers
2 Roma tomatoes (diced)
1/4 Cup white wine
3/4 Cup Chicken broth
1 Teaspoon cornstarch (mixed with 1 teaspoon water)

Instructions:

Remove any skin from Salmon, and cut into 4 to 6 oz portions. Coat the bottom of a large heavy bottomed skillet with olive oil (you don't want to fry, but you do want your pan coated). Set aside. Melt butter in a medium sized skillet over medium-low heat. Add garlic and saute till tender, but not brown. Wisk in wine, and simmer, letting liquid reduce by about half. Wisk in chicken broth and continue to let simmer.

Now heat your large olive oil coated skillet over medium-high heat. Add salmon in a single layer (cook in batches if needed). Cook through (length will depend upon thickness of fillets, about 3.5 minutes per side). Fish will flake fairly easily when cooked done. Remove from heat and plate the salmon. Add capers, tomatoes and cornstarch to your wine sauce and wisk in. Allow to heat through for about 30 seconds, then pour the mixture over the salmon. Serve.

It's great served with or over a simple angel hair pasta, and steamed asparagus on the side. You could go crazy and do some garlic bread as well. It's a favorite (mostly) all the way around in our home.

P.S. I really dislike tile counter tops!

This week I am bringing a few kitchen tips to the table. Some you may know, others you may not...but they all come in handy for me from time to time. A few of these tips are from my very own brother who is an entree chef at Binkley's, a five star restaurant here in Arizona.

Grilling:1. When grilling meat, bring it to room temperature before placing in on the grill. This helps to prevent the edges from curling, as well as keeps the cooking more even.
2. If you want a good sear on the meat (like steak), salt it. This helps to bring the enzymes to the surface and will really help to give it a nice sear. In addition to salting, make sure it is patted dry, any moisture will cause it to steam rather than sear.

Making Sauces:
1. When making a sauce, finishing it off with a small bit of butter helps to give it a velvety texture.
2. When adding cornstarch to a sauce, mix it with water first to make a slurry (equal parts cornstarch and water). This will ensure it blends smoothly without leaving clumps.

Vegetables:
1. When blanching/boiling your vegetables, shock them before hand in ice cold water. This helps to keep the vibrancy of color in the vegetables. If you don't plan to eat them right away, and plan to reheat them a bit before serving, shock them in the ice water directly after boiling as well. If you will eat them immediately, then before is enough.
2. When boiling your water, add a little oil to keep it from boiling over. A tablespoon will do just fine.
3. Don't use potatoes that have gone slightly soft, and have begun to grow a lot of eyes. With these potatoes you may notice a greenish color under the skin...that is actually a poison/toxin. Now, you would have to eat large quantities to really be affected, but why even eat a little? Just toss them out, or use them as mulch for your garden!

There you have it. Back next Tuesday with a recipe.

** My giveaway for a great nursing cover up ends soon. Please enter if you haven't! **

I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!

Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:

• 1/4 C Shredded Cheddar
• 1/4 C Shredded Monetary Jack
• 1/4 C Shredded Pepper Jack
• 1/4 C Shredded Parmesan Cheese
• 1/4 C Shredded Colby Cheese
• Wraps (I use Sandwich Petals or gf corn tortillas)
• Olive Oil
• Garlic Powder
• Sides: sour cream, salsa, tomatoes, olives, onions, peppers...

1. Combine cheeses to create a cheese blend
2. Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
3. Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
4. Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
5. Heat on medium heat for 2-3 minutes on each side.
6. Serve with sour cream, salsa, tomatoes, olives, onions, peppers...

For more gluten free recipes, stop by Marine Corps Nomads.

Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!

This week Heather of Traveling Down the Tracks With D and H is sharing one of her favorite recipes with us all. It looks delicious and I will certainly give it a try. After taking a peek at the recipe, please go say hello to Heather and be sure to check out some of her photo posts. They are great as is she!! So why not follow her while you are at it...I do ;)

**This is a recipe from Rachael Ray's mom that was featured on her site. You can click on the link here , to be able to print it out easily**

Beef Burgundy

Ingredients :

3 tablespoons extra-virgin olive oil, divided, plus additional as needed
4 slices bacon, chopped
2 1/2 pounds sirloin or sirloin tips, cut into large, bite-size pieces
Salt and freshly ground black pepper
1/3 bottle red burgundy wine
2 cups beef stock
1 package frozen pearl onions
2 teaspoon sugar
5 tablespoons butter, divided
1/2 pound mushrooms, quartered
2 tablespoons flour
1 teaspoon orange zest
1 pound wide egg noodles
A handful chives, minced Instructions:

Preheat oven to 375°.
Salt and pepper the sirloin tips and set aside. Preheat Dutch Oven and olive oil. Chop up bacon(easiest way to do this is to use kitchen shears). Cook in the pot until it is brown and crispy.

Remove bacon and add beef. You may have to do this in a few batches. Add more olive oil as needed and brown all the sides. Remove the beef and add 1/3 of a bottle of wine. Stir it to release any brown bits from the bottom. Let it bubble and reduce slightly.

Then add 2 cups of beef stock and the beef and bacon back to the pot. Cover and place in the oven. After 1 hour prepare water for the noodles. Then, place the onions in a pan to cook. The recipe calls for sugar to go in with the onions, I don't add this, I just add the water and it is fine. Then get a pan ready for the mushrooms. Add one tablespoon of olive oil and one tablespoon of butter. Cook the mushrooms until brown. After they are done cooking add salt and pepper. When the onions and mushrooms are done, combine them by putting the mushrooms in the onion pan. When the meat is done cooking in the oven (30 minutes after you started getting the water, onions and mushrooms started) take it out of the oven and place on a burner. I don't add the onions and mushrooms yet. First, I get the roux ready by heating up 2 tablespoons of butter and then sprinkle the flour over it. Cook it, stirring constantly for about a minute. Then add liquid from the pot and stir until thick. Add that to the pot and stir. Then add the mushrooms and onions and let it simmer for a few minutes. When your noodles are done cooking add a tablespoon of butter and the chopped chives. Serve the beef burgundy over the noodles.

Enjoy!I changed this recipe slightly by omitting the sugar and orange zest.
Thank you, Heather! Now please go say hello at her blog. I linked to a photography post I enjoyed...sure you will too.

Oh, and on a sidenote...I have some fun giveaways coming later in the week, so stay tuned!

In case you've missed one of the thousand times I have mentioned that I have a sweet tooth, I am saying it again. I have a sweet tooth. Heck, I don't think I have a tooth in my whole mouth that isn't a sweet tooth. That said, this today I am pushing my need for sweets onto you. I made this for Andy's birthday because it combines three of his favorites: peanut butter, chocolate and cheesecake. Top that!

Peanut Butter Cheesecake:

Ingredients:
Peanut Butter Chocolate Crust (ingredients/recipe below)
1 package (8oz) softened cream cheese
2 Tablespoons lemon juice
1 1/2 Cups Reese's PB Chips
1 1/3 cup (14oz can) sweetened condensed milk (not evaporated!)
1 Cup heavy whipping cream

Instructions:
Prepare PB chocolate crust; set aside. Beat cream cheese with lemon juice in large mixer bowl until light and fulffy. Combine PB chips and sweetened condensed milk in medium saucepan. Cook over low heat stirring constantly until chips are melted and mixture is smooth. Add warm mixture to cream cheese mixture.

Whip cream until stiff. Fold into PB mixture with a spoon, and blend well. Pour onto prepared crust; chill several hours or overnight.

Crust:
1 1/4 cups vanilla wafer crums
1/4 cup Hershey's cocoa
1/4 cup confectioner's sugar
1/4 cup butter (melted)
1/2 cup Reese's PB chips (chopped into tiny bits, but not in blender)

Combine wafer crumbs, cocoa, confectioner's sugar and melted butter. Stir in chopped PB chips. Press into 9-inch springform pan.

This treat is super rich, but oh so yummy! You won't regret trying this one.

P.S. Want to feature a recipe here? Let me know here in the comments...I'd be happy to feature you!

Want a super easy meal in minutes? This one is for you. It's my own version of a chicken cesar salad. By the way, I have mentioned a few times before, and I am mentioning it again here...if you have a recipe that you want to feature, let me know! I will feature you on my blog for a Tasty Tuesday. Just send me an email or leave a comment here.

Ingredients:Boneless skinless chicken breasts (about 1lb)1 bag Hearts of Romaine lettuceCroutons (we like whole grain)Your favorite cesar dressingShredded parmesan cheese (approx 1/4 cup)These next items are optional:2 small jars marinated artichoke hearts1 small can (approx 8 oz) sliced black olives1 can hearts of palm (sliced)1/4 cup pine nuts
Instructions:Cube chicken and cook using your preferred method (either grill or pan sear). Set aside. Combine all other ingredients except dressing, and add chicken. Add dressing to coat, and toss. That is IT! We love serving this with garlic bread (again, I prefer to buy a wheat french loaf from our bakery). Super tasty and super easy.
Voila!

Tasty Tuesday time! Do your little ones love pancakes? Do you? Do you feel badly that they are not all that good for them, yet you feed the munchkins pancakes anyway? Well, this might be for you. I follow a pancake recipe for myself, and every time I do, my kids eat them as well. They LOVE them. Colton ate three himself. They have the perfect balance of protein and carbs...but good carbs which come from the slow cook oats. One recipe is for one adult, or a couple of kiddos. When I make them for the kids and me, I double the following recipe.

Oatmeal/Protein Pancakes
Ingredients:
1/2 Cup slow cook oats (uncoooked)
1/2 Cup low fat cottage cheese
3 egg whites
1 packet splenda (you can use a natural no sugar sweetener like stivia)
a dash of cinnamon
1 teaspoon vanilla

Instructions:
Measure all ingredients and add to a blender. Puree until mixture is smooth, scraping the sides as needed. Spray a nonstick pan with cooking spray (or use a pat of butter/margarine..I like Smart Balance), heat pan over medium and spoon or pour mixture into the pan (about baseball/softball sized medallions) and cook like you would regular pancakes. Keep in mind these are much more dense than traditional pancakes and will require longer to cook through.

My kids love theirs topped with blueberries and a sprinkling of powdered sugar. I like to use either a little peanut butter or sugar free syrup on mine. Sometimes I get crazy and use the pb and syrup...yum!

That's it. Simple, tasty, and good for ya. What more do you need?

Another Tuesday...means another recipe! Sharing my love of food and cooking one recipe at a time. I hope that some of you actually take the time to try some of them out. Click my Tasty Tuesday tab and see what you've missed if you are new here. Heck, even if you aren't new here, and just need a recipe...have a look.
On the menu this week is a recipe created by yours truly. I have mentioned in the past that I am not the best at following recipes (ironic isn't it), but when I create something worth remembering, I turn it into one. This week is Beef Tenderloin in Red Wine Mushroom Sauce. I admit, this one is a tad more involved than some of the previous weeks, but not much.

First thing first...pour yourself a glass of that lovely red wine, and replenish as needed.
Ingredients:
1 lb beef tenderloin scliced into 1/2 inch think medalions(best when fresh from butcher)
1 1/2 cups sliced button mushrooms
1 whole yellow onion diced (or 3 shallots)
1 beef bullion cube (or about 1 1/2 C beef broth)
1 1/2 C water (only if using cubed bullion )
2/3 C red wine (give or take)
1 Tsp cornstarch
1 Tbsp butter
olive oil for cooking

Instructions:

Heat about 1-2 Tbsp olive oil over medium heat in a large non stick frying pan. Add onion (or shallot) and mushrooms and saute until tender. Remove from pan and set aside. Using same pan (wiped clean of juices) add a little more olive oil (approx 1-2 tbsp). Heat over medium-high. Add tenderloin to hot pan in a single layer as pictured above(cook in batches if necessary) and sear on one side until juices from meat begin to run, then turn and sear on the other side. Remove from pan and keep covered.

To the same pan (don't clean it this time) add red wine. Simmer(whisking up bits from bottom)over medium-low heat, and recuce by about 1/2. Add beef broth (or bullion pre-dissolved in water). Continue to simmer over medium-low. Sauce should not be watery...if it is, add cornstarch. Thicken slightly, then finish sauce off with the Tbsp butter. Add onion/mushroom and beef all back to the pan. Coat and heat through. Serve(You might choose to serve it over wide egg noodles, or rice). Great with oven roasted potatoes, steamed asparagus and french bread. It's actually not as much trouble as it seems, and it's so very tasty!

**UPDATE...I am ending my giveaway early!! I will generate the number now, and post the winner soon to follow!**

Tasty Tuesday is my way of helping all the family chefs (moms or dads) out there to come up with some more menu ideas for the homestead. I love to cook, but often don't use a recipe. Frequently I will come up with something that I think is worth sharing, and so I do create a recipe. Other times, I actually take the time to follow a new recipe that sounds good, and when it turns out well, I keep it. Tasty Tuesday is my way of sharing with all of you! By the way...I have begun featuring recipes from fellow bloggers. Every now and then, I will post a recipe where you are the executive chef! Just contact me if you have a favorite you'd like to have posted here with a link back to you.

This week's recipe is one my mom always made when we were still at home. It's an easy meal in a pinch, and a lot of times the ingredients are already on hand.

American Chopped Suey

Ingredients:
1 lb either ground turkey or hamburger
6-8oz elbow macaroni (any small pasta will do, I often use whole wheat spirals)
1 small yellow onion (diced)
1 jar spaghetti sauce (your favorite or you can just spice up some tomato sauce)
1 clove minced garlic (or a couple dashes of garlic powder)
1 bell pepper (any color, and totally optional...I leave it out)
1 cup shredded cheese (I used reduced fat cheddar...but mozzarella would also be good)

Instructions:
Cook noodles according to package instructions. Drain and return to pot.
Place meat, onion and garlic together in a nonstick pan. Brown over medium heat. When about half of the meat still has pink, add your chopped bell pepper if you are using it. When no more pink shows, add your spaghetti sauce. Simmer for five minutes or so, then add to the pot of drained noodles. Over low heat, add cheese to mixture and combine until melted (more or less cheese can be added to your taste). That's it! Serve it up with some toasty garlic bread and fresh steamed broccoli. That, of course, is just a suggestion. You can serve it with whatever you desire. This one is so easy...even a self-proclaimed "bad cook" can do it.

This week brings with it a new guest featured recipe. Jamie from Mommy's Camera is sharing what looks to be a fabulously rich chocolate dessert. Jamie is a mommy with a point and shoot camera, she is learning to become a better photographer with the point and shoot and free editing software...and giving tips along the way. Please go say hello, and tell her I sent you!

Molten Chocolate Cakes

Ingredients:
4 squares Baker's semi-sweet baking chocolates
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
1/2 cup Cool Whip (thawed)

Instructions:

Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tablespoon of whipped topping and serve immediately.

Looks delicious if you ask me! I will be trying this one for sure.

This week I am having my first guest featured recipe. Quirky Momma brings us a great Mix and Match Casserole. I don't know about you, but I am always up for a recipe that leads me no further than my pantry for the ingredients. If you have not had the pleasure of meeting Quirky Momma...where have you been? Truly, for a mom with very young children, she is a godsend. She gives tips ranging from learning activities to housekeeping. Without further ado, I introduce you to Quirky Momma.

As momma to three preschoolers, I rarely have the time to shower, let alone think of what we are going to eat for dinner. I love this casserole - it is my good old standby recipe, great for stretching out trips to the grocery store! Basically, I look in the pantry and mix and match. Hope this is a help to you and a blessing to your family!

Ingredients:
8 ounces sour cream (or plain yogurt or a cup or two of white gravy)
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

Choose one of the following for your Sauce:
10 3/4 ounces cream of mushroom soup, condensed -- undiluted
10 3/4 ounces cream of celery soup, condensed -- undiluted
10 3/4 ounces cream of chicken soup, condensed -- undiluted
10 3/4 ounces cheddar cheese soup -- undiluted
29 ounces diced tomatoes with basil, garlic and oregano -- undrained

Choose one vegetable:
14 1/2 ounces cut green Italian beans -- drained
15 1/4 ounces sweet peas -- drained
10 1/2 ounces asparagus cuts and tips -- drained
15 1/4 ounces whole kernel corn -- drained
13 1/2 ounces chopped spinach

Choose one starch:
2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells
(Or... cover with mashed potatoes, hasbrowns, biscuits or a pie crust for a meat pie variation).

Add one meat or protein source:
12 ounces solid white tuna in spring water -- drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef -- browned and drained

Extras- choose one or two (optional):
3 ounces canned mushroom slices -- drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper -- or green
1/4 cup chopped onion or scallions
1/4 cup chopped celery
2 cloves garlic -- minced
4 1/2 ounces chopped green chiles
1 1/4 ounce taco seasoning mix

Top it off with one or two of these:
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers -- crushed
1 cup herb-seasoned stuffing mix
Directions:
Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.
Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.

I hope you all try out her recipe and go visit her to let her know you did! Even if you don't try the recipe...be sure to visit her anyway for some great ideas.

The original recipe can be found in CD Kitchen

If you have read my blog for more than a week, then you know that on Tuesday I like to post a recipe. I know that coming up with new ideas for the family can frequently cause me grief. So, this is designed to help others who feel the same way. Today I am giving you my favorite Tuna Casserole recipe. This is comfort food if I have ever known it. The recipe comes from my own Mamma ;) I am not a fan of peas in my tuna casserole, so this one doesn't have them. If you like them...then toss them in the mix.

Ingredients:
6oz wide egg noodles uncooked
1 can tuna
1 cup diced celery
1/3 cup onion
salt and pepper to taste
1 can cream of mushroom (or celery) soup
1/2 cup milk
1/2 cup mayo
1 cup cheddar cheese
Crushed __________ for topping. (Here you can get creative and use whatever you have on hand. You can crush plain potato chips, use bread crumbs, ritz crackers, or even corn flakes...totally up to you).

Instructions:
Pre heat oven to 350 degrees.
Cook and drain noodles according to package directions, and put them back in your pot. Add all other ingredients (except cheese) and mix until heated through. Then add cheese and mix until it is melted. Pour mixture into a casserole dish (sprayed with non stick) and add your topping to cover the mixture.
Bake in oven for about 15-20 minutes.

Since this is an all in one meal, we don't usually do a lot on the side with it. Would go well with steamed broccoli or another veggie of your choice. I also often double this one up because everyone likes it so much, and it is always great leftover. As always, I would love to hear what you think if you try this one out. If you like tuna casserole, you will be sure to like this.

Oh, and do you have a recipe you would like to have featured? Let me know! I would be happy to post it for you...giving you all credit and a link back of course.

Tasty Tuesday is my way of helping other moms (and dads too!) to come up with some new recipes. I feature anything from main dishes to desserts. I love to cook, and love to eat even more...but I also love to share. Sometimes the recipes are an Mamma original, and sometimes they are totally stollen. Today's is ripped off from Paula Deen on the food network. She is not know for waist friendly foods, but they sure are delisious. This one is no exception. Today it's Mexican Wedding Cookies. These are the most buttery, melt in your mouth, little bites of bliss this side of heaven! I made these for Andy's holiday party. Double batch. Nary one cookie left. Yep, they are that good.

Ingredients (for single batch)
1 Cup butter- room temperature
1/2 Cup Powdered sugar (plus some for coating)
1 Tsp Vanilla
1 3/4 Cups Flour (plus more for dusting hands)
1 Cup pecans- finely chopped

Cooking Instructions:
Heat oven to 275
With an electric mixer, cream butter and powdered sugar, on low, until smooth. Beat in vanilla, gradually add flour on low speed and mix until smooth. Mix in pecans with a spatula. Flour hands and shape spoonfulls of the dough into crescents (I just rolled it into balls).

Bake for 40 minutes and remove from oven. When cooled slightly, but still warm, roll in powdered sugar and transfer to a wire rack to cool. That's it!

I am considering making more of these bad boys for our family Christmas Eve get together. Afterall, we are having Mexican food ;)