Bacon wrapped chicken with cheddar and almonds

This is adapted from a Rachel Ray recipe to what I had on hand and to be healthier. You could use any cheese and nut combination. I really liked the addition of green onions. We really also liked the mustard cream sauce (also adapted).
Bacon wrapped chicken with cheddar and almonds
Makes 4 servings
Ingredients:
4 boneless skinless chicken breasts
1 cup sharp cheddar, grated
1/4 cup toasted almonds, chopped
2 green onions, sliced
4-6 slices turkey bacon
1 tb olive oil
2 tb butter
2 tb flour
1 1/4 cup skim milk
2 tb grain mustard (I used my dear friend Joyanna's spicy wintertime mustard)
salt and pepper to taste

Directions:
Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks. This was the most tedious, pain in the ass part of the process because trying not to cross contaminate is such a pain. I think I washed my hands like 8 times!

Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more.

In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.

Photo of the Day - food shower

Our baby shower was Saturday. There was a ton of food (wonderfully arranged by my hubby's step mom). We had fruit trays, cheese trays, chicken salad croissants, veggie trays and of course, dessert trays (these were my favorite).

Chicken tamale casserole - future cooking

I know what you're thinking, hasn't she already done one of these? The answer is NO. I made a chicken enchilada casserole and a chicken enchilada soup. Both of which were nothing like this.
I was turned on to this recipe by a fellow pregnant lady from my birth board and I just have to pass it on. As I was making it (almost exactly as specified), I was thinking to myself, this is going to be weird and bland. I was WRONG. You can find the recipe over at Cooking Light. The only changes I made are as follows:
I used 1 egg instead of the egg substitute
I added 1/2 tsp garlic powder
I used canned regular sweet corn
I didn't drain my chiles (to make up for the moisture missing from not using creamed corn)

The modifications I made were due to what I had on hand (and my love of garlic) and it was still really good. I was shocked that it tasted so much like chicken tamales and without the work! Oh and it's only 350 calories per serving. This was so easy. I threw a pound of partially frozen chicken breasts in the crock pot this morning with 4 bouillion cubes and 4 cups of water. When I came home, I shredded the chicken. EASY. This would be fantasic for a potluck too. My hubby wasn't thrilled by the sweetness the cornbread mixture lent to this dish, but I really liked it alot.

Baked macaroni and cheese

Hmmm it appears I'm in the mood for comfort food. This was a first attempt for me. Again, I modified a Joy of Cooking recipe. I really want to tell you to avoid making homemade macaroni and cheese, that it's difficult and not very good, but unfortunately, I can't. This was AWESOME.

It was really easy. I can see this is going to be a problem for me. I loved the subtle kick the cayenne pepper gave it. I stood in the kitchen eating out of the dish before it got washed. I just couldn't walk away. The flavor was great and the texure was perfect.Baked Macaroni and Cheese (adapted from the Joy of Cooking)
Makes 6 main dish servings
Ingredients:
8 oz. elbow macaroni, cooked until just tender in salted water
2 tbsp butter
2 tbsp flour
2 cups skim milk
2 large shallots, minced
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 tsp paprika
2 1/4 cups grated sharp cheddar cheese
salt and pepper to taste

Topping:
1 tbsp butter
1/2 cup dry breadcrumbs

Directions:
Melt butter in large saucepan over med-low heat. Add in flour and whisking frequently, cook for 3 minutes. Gradually stir in milk, shallots and spices and simmer for 15 minutes, stirring often.

Melt butter for topping (either in microwave or stovetop) and stir breadcrumbs in butter until well coated.

Preheat oven to 375. Stir in 1 3/4 cups of cheese and salt and pepper to taste. Stir in cooked macaroni. Pour into greased 1 1/2 quart casserole dish. Top with remaining cheese. Sprinkle with breadcrumbs. Bake 30 minutes or until breadcrumbs are lightly browned. Let stand 5 minutes before serving.

Cheesy scalloped potatoes and ham - future cooking

I'm still stocking up my freezer with easy to reheat foods. This weekend I made scalloped potatoes and ham. I first made this dish by using boxed scalloped potatoes and some cubed ham back in my early twenties. My grandmother recommended the combination to me and it's had a special place in my heart ever since.

How I make it has evolved quite a bit over the years, along with my cooking, and my quest to eat healthier. As simple as it is, this is one of my husband's favorites. I usually serve it with corn or collard greens. It's very easy to make, great for feeding masses inexpensively and is very much comfort food. To make this vegetarian, I suggest using frozen thawed peas or corn in place of the ham. I think those combinations would be great too.
Cheesy Scalloped Potatoes and Ham
Makes 6 entree servings
Ingredients:
6 medium potatoes, washed and sliced 1/8" thick (I used Yukon Gold)
1 medium onion, thinly sliced
1 can condensed cheese soup
1 can condensed cream of mushroom soup (could use cream of chicken too)
1 tsp garlic powder
1/2 tsp salt
dash of pepper
1/3 cup skim milk
1/4 cup sour cream
12-16 oz cooked ham, cubed (I just buy the cooked ham steaks)
1 cup grated sharp cheddar cheese

Directions:
Bring large stock pot of salted water to boil. Gently lower potatoes into pot and cook 5 minutes. Drain and remove from heat.

Preheat oven to 350. In a large bowl, mix together all other ingredients, except grated cheese, until well blended. Gently fold in potatoes and lightly stir until evenly coated. Pour mixture into a 9x13 baking dish and sprinkle cheese on top. Bake 40-45 minutes. Broil until cheese is browned to your liking. The sauce will look runny. Remove from heat and allow to stand at least 10 minutes to thicken before serving.

Silver Spoon - N. Roxboro Road, Durham

Months and months ago, I read about Silver Spoon over at Carpe Durham. I had been wanting to try it, but often just didn't feel like that extra little bit of drive when starving for breakfast on the weekend. Today we ventured there and I can honestly say, I don't know that we'll eat breakfast anywhere else in this area again. We liked it that much.

It's quite obviously in an old Pizza Hut building and the atmosphere isn't changed much from it's predecessor. The staff is excellent: attentive, friendly and efficient. Coffee, water and to-go boxes were all brought prior to asking. It's very much a local's place. And my husband, being from New Jersey said it really reminded him of the diners up north.

The breakfast menu was expansive and some of the choices reminded me a bit of Brigs in RTP, but Silver Spoon far exceeded Brigs. For one, we didn't have to wait. The food wasn't even slightly greasy and it was seasoned perfectly. The portions were huge and definitely well worth the price. I loved the assortment of frittatas, omelets and skillets to choose from.

I ordered "The Duke" skillet. This was a plate full of homefried potatoes covered with sauteed mushrooms, onions, tomatoes, red and green peppers, crisp steamed broccoli, smothered in jack and cheddar cheese and topped with 2 eggs cooked to my preference (scrambled hard). All of the vegetables were fresh and cooked perfectly. The cheese was abundant, but not overwhelming and not greasy. The eggs were perfect as well. All of this came with an english muffin with strawberry preserves. I was unable to finish it. And ask I sit here typing this three hours later, I don't see eating lunch at all today.

My husband ordered "The Knight" skillet. It was homefries topped with onions, tomatoes, bacon, turkey, ham, loads of cheese and eggs. He loved his dish too. I can't wait to go back. The hostess strongly recommended trying the fried chicken and after reading about it at Carpe Durham, I'm sure I'll give it a try.

Easy Margherita Focaccia Pizza

Almost all of the ingredients came from Trader Joe's, but you can get them anywhere. The entire loaf of bread was 840 calories, the cheese was 800 calories, the oil is about 400. This works out to about 500 calories a serving. I served with a nice green salad. Not bad for a healthy and tasty dinner (and no fake or reduced-fat stuff was used)!

Margherita Focaccia Pizza
Serves 3-4
Ingredients:
1 loaf herb focaccia (I used rosemary)
4 tbsp olive oil
2 tbsp crushed garlic
1 8 ounce ball whole milk mozzarella
handful of torn fresh basil leaves
1/2 medium onion sliced thin
1 large tomato sliced thin
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Heat large non-stick grill pan over high heat.Brush olive oil evenly over cut sides of focaccia.
Grill bread, oiled side down for 3-5 minutes, until your desired crispiness. I pressed down on the bread with a spatula to make sure I got those nice grill marks. Spread 1 tbsp garlic on each "crust".
Next cook the sliced onion for about 2 minutes per side in the hot grill pan so that they caramelize and sweeten. Top each each crust with the onions, torn basil leaves and sliced tomato. Salt and pepper lightly.As thinly as you are able, slice the ball of mozzarella and spread evenly over both pizzas.
Place both pizzas directly on the oven rack with a cookie sheet on the rack below to catch any melted cheese. Bake for 10 minutes or until the cheese is melted and bubbly to your liking.

Calabacitas

A calabacita is a mexican squash, or at least that's what it's called at the grocery. It's also a mexican dish of squash, onions, corn and tomatoes. I originally found it on allrecipes, but have modified greatly to my own liking. This is what I tend to serve as a veggie dish with most mexican style meals I make.

Calabacitas
Makes 6 side dish servings
Ingredients:
1 tbsp vegetable or canola oil
2 calabacitas or 3 zucchini chopped into 1/2 inch chunks
8 ounces frozen corn
1 large tomato chopped
1 medium onion chopped
1 small can of diced green chiles (I forgot them this time)
1/4 cup crumbled queso fresco or other mexican crumbling cheese
1 tbsp minced garlic
1 tbsp crushed dried oregano
1/2 tsp cumin powder
1/4 tsp chili powder
fresh chopped cilantro (if that's your thing)
salt and pepper to taste
lime wedges to garnish

Instructions:
Heat oil over high heat and add squash and onions. Let sit for 2 minutes. Stir to flip over squash and cook 2 minutes more. Turn heat down to medium, drain excess liquid. Add corn, garlic, chiles and all spices. Salt and pepper to taste. Stir well to combine and continue cooking until corn is heated through. Add tomatoes and cook another minute.
Add crumbled cheese and remove from heat. Serve with a lime wedge.

Tamale dinner

Last night, I pulled my cooked frozen tamales (cooked on Sunday, recipe here) from the freezer and steamed for 15 minutes. Then I removed them carefully from the husks and topped them with a quick chile sauce (I cheated though, mock recipe follows) and garnished with some crumbled queso. I served these with a side of calabacitas (recipe to come in another post), and a lime wedge. The resulting dinner was mildly spicy and light!
Quick chile sauce for tamales
Ingredients and instructions:
Open one store bought can of enchilada sauce and pour into microwaveable covered container. Add 1 tsp garlic powder, 1/2 tsp sugar and as much cayenne as you think you can handle. I used a few shakes of cayenne. Stir to mix through. Next dissolve 1 tbsp corn starch in 1 1/2 tbsp of water and mix into the chile sauce. Cover and microwave on high for 1 minute. Stir. Microwave one minute more.

Pop's Backdoor - Peabody Street, Durham

A month (or a few) ago Pop's (one of our most frequently visited local eateries) opened their backdoor. Pop's Backdoor began selling pies and calzones in a new business venture. I finally picked up a couple of their pies last night to take home, and this morning I am still wondering why I waited so long to try them out! They are located behind the brightleaf square main parking lot, adjacent to Parker and Otis. And from what I can tell, you can basically get a pizza from 11:30am–10:00pm.
On to the pizza. For myself I got the 10inch version of the #2. This beautifully golden (not too thick and not too thin) crust was topped with a wonderful pomodoro sauce. It had the perfect amount too. It was just enough for a coating, not too runny and perfectly balanced flavor. Next there was a layer of wonderful crispy pancetta (think Italian bacon), followed by a tender-crisp layer of thinly-cut potato slices. This was topped off with mounds of garlicky spinach and very good quality mozzarella cheese.

Yummy thinly sliced potatoes!

The mild acidity of the sauce was beautifully balanced by the saltiness of the pancetta. The firm, mild potatoes were balanced by the garlicky spinach. Every element in this pizza complimented and balanced the others. My personal pizza was eaten in two rounds over the course of the evening because I couldn't bare to save my leftovers.Layers of crispy pancetta

This is a combination I never would have imagined myself, but quite unmistakenly is the best pizza I have EVER had. It was just everything I love about pizza.

Garlicky spinach mounds amongst piles of gooey mozzarella

Mark had the pepperoni and mushroom (button and portobello), which he seemed to really enjoy (I didn't try it or photograph it because I was too busy devouring mine). It's a little pricey for pizza but you really do get what you're paying for. The specialty pizzas run $10 for a 10 inch and you can also build your own starting at $7.

PW's spicy mac and cheese - an adaptation

Last night, while the brown rice was cooking for my big bowl of black beans, I decided to give Pioneer Woman's Spicy Mac and Cheese a try. I really liked the addition of all the veggies. I modified it quite a bit to make it a little healthier and to accomodate what I had on hand. Here's my adaptation of her recipe.PW's spicy mac and cheese gone healthy
Ingredients:
1/2 lb cooked whole wheat fusilli or cavatappi
1 tablespoon olive oil
1/2 cup finely diced vidalia onion
1/4 cup diced red bell pepper
1 finely diced small pablano
1 4 oz can chopped green chilies
1 cup frozen corn
1 tsp crushed garlic
1/2 cup heavy cream + 1/4 cup skim milk
1 cup grated Pepper Jack cheese
1 tbsp butter
salt and pepper to taste

Directions:
In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around. Drain pasta and add it to skillet. Pour on cream and milk, add cheese, then add salt and pepper to taste and stir over medium heat until desired thickness. At the end, add butter and stir more.

I put this in a plastic storage container and allowed to cool before covering. We'll be eating it tonight, probably with some chicken, but I did do a lot of taste-testing last night and I was quite pleased.