Chicken and Broccoli Stuffed Potatoes

This is a great hearty dish that seems like it would be really fattening, but is actually quite healthful. Cut even more fat and calories by using low-fat cheese and not using any butter on the potato. I can't wait for it to cool down so I can stuff a big potato with leftover chili.

Ingredients:
2 large baked potatoes
1 chicken breast, about 1/2 a pound, cooked and chopped into small chunks
1 cup broccoli florets in small chunks, blanch in boiling water for no more than 3 minutes
1 Tbsp butter
1 Tbsp all-purpose flour
1 cup skim milk
1/2 cup shredded cheddar cheese
salt and pepper
parmesan cheese, grated

Rinse the potatoes well. Using a fork, poke the potato to make various holes in them. Place in the microwave and cook on high for approximately 14 minutes, turning once halfway through. (You could also bake in the oven, but that would take over an hour, and what modern housewife has an hour to kill after work during the week?) Test the doneness by poking with a fork. If it goes in smoothly and the potato is soft, it is done.

Meanwhile, melt the butter in a sauce pan. Whisk in the flour and let cook for a minute or two, until golden brown. (This is called a rue and is used to thicken sauces and gravys.) Then slowly add the milk while whisking. Bring to a bubble, stirring often until thickened. It won't take long, maybe 3-5 minutes. Season with salt and pepper. Whisk in the cheddar cheese, stir in the chicken and broccoli.

When the potatoes are done, remove to a plate and slice in half. Mash up the insides of the potatoes a little with a fork. If you'd like, add a little butter. Season with pepper. Pour the sauce over the potatoes and sprinkle with a little grated parmesan cheese.

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Roasted Garlic

I had to repost this recipe. The first time I posted it was back in February when I made it for Valentine's Day. I made it tonight and served it with pita bread that I warmed in the oven. Just add the pita bread to the oven when the garlic has about 8-10 minutes to go. Cut the pitas into wedges and spread the garlic on them.

Roasted Garlic
1 whole head of garlic
1 Tbsp olive oil

Roasting the garlic this way mellows out the flavor and softens it, allowing you to spread it on bread as if it were butter. Delish! I had this years ago at an Italian restaurant, but this was the first time I tried to replicate it.

Preheat your oven to 375 degrees. Using a knife, cut off the top third of the garlic head. Do not peel the garlic. Place it in a small, oven-proof dish, cut side up. Drizzle with olive oil; and cover the dish with foil. Bake for 30 minutes covered. Remove the foil and bake for another 30-40 minutes. You should now be able to use a butter knife to scoop out the garlic cloves and spread on bread, or anything else you can think of.

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Pesto Risotto with Shrimp

Everyone is probably getting sick of reading about me making pesto all the time, and I know, but I just love it. Here is another great use for it. Make a batch of basic risotto, recipe follows, and then add a few spoonfuls of my basil pesto to the risotto. I also added shrimp to the dish. Just stir the shrimp into the risotto when there is a couple minutes left, maybe when you add your last ladle of broth.

Risotto
4 cups chicken or vegetable broth
2 Tbsp butter
1 Tbsp olive oil
1 small white onion or 1/2 a medium one, chopped small
1 and 1/2 cups arborio rice
1/2 cup dry white wine (I like Pinot Grigio, Sauvignon Blanc works well, too.)
grated parmesan cheese (a couple of small handfuls)
salt and black pepper to taste

Place the broth in a saucepan over low-medium high heat to warm.

In a deep skillet, melt the butter and oil together over medium to medium-high heat. Add the chopped onion and saute for a few minutes, until translucent. Add the rice and saute for a couple more minutes. (This toasts the rice and gives it a light golden color.) Add the wine and let it cook out for 1 minute. Now add a couple of ladles of the broth. As the rice absorbs the liquid, add a couple more ladles of broth. Stir often and continue to add broth as the rice absorbs the liquid. Takes about 15-20 minutes. Stir in the cheese and season with salt and pepper. What you'll end up with is a delicious, creamy and cheesey rice dish.

Serves 4. Yummy!

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Mount Diablo Dip and Cuban Sandwiches

This is a great game day spread. This dip is my version of layer dip or taco dip. My family has been making it for years. I'm not sure where it originated from. I think a neighbor used to make it and we loved it so much he shared the recipe. Anyway, this dip makes an appearance at various family gatherings. I also made some Cuban sandwiches.

Ingredients:
2-3 avocadoes
juice of 1 lemon
Sprinkle of both onion and garlic powder
1 (8 ounce) package of cream cheese, room temperature
1 pint sour cream
1 package of taco seasoning mix
1 cup shredded cheddar cheese
2 tomatoes, diced
1 small can of sliced black olives
3 green onions, sliced
1 bag of tortilla chips

On the bottom of a pie plate, mash up the avocado with the lemon juice and season with a little of the garlic and onion powder. Spread out on the bottom of the plate.

In a bowl, mix the cream cheese, sour cream and taco seasoning until smooth. (There are always a little bit of lumps. I even tried mixing it with my Kitchen Aid and it was still a little lumpy.) Spread the mixture over the avocado.

Next, sprinkle an even layer of the shredded cheese. Top with tomatoes, olives and green onions. Serve with your favorite tortilla.

For the cuban sandwiches, take real Cuban bread and slice in half. Spread mayo on one side and yellow mustard on the other. On the bottom piece of bread, place sliced swiss cheese, then dill sandwich pickles, sliced ham, turkey and pork. Top with the other piece of bread.

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Blew Through Yet Another Hair Dryer...

...Pun definitely intended. Is it just me or does everyone go through a hair dryer like once a year?

I swear I just bought this hair dryer maybe a year ago and it already broke. Died on me this morning. Luckily I was just about finished and used my flat iron for the final touches. Otherwise I wouldn't have looked very pretty this morning. My hair is getting longer now, so I can't get away with not blowing it dry anymore, otherwise it does this very unattractive wavy thing. I only reserve Sundays for no blow dryer use, because come on, it's the day of rest, right? And then I just throw it up so no one can tell I have this weird wavy thing going on.

Anyway, I am looking for some suggestions on a good hair dryer that will last me longer than a year. Please provide your suggestions in the comment box, preferably an affordable suggestion. Thanks!

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Linguine with Clam Sauce

I have made this dish before, but last night was by far the best. I think it is because I let the sauce simmer and reduce while the pasta was cooking. It is also key not to use all of the clam juice, but half and make up the rest with broth. By the way, this meal is very inexpensive because I use canned clams in lieu of fresh clams.

I served it with a caprese salad topped with my homemade basil pesto. Just slice ripe tomato and fresh mozzarella. Season the tomato with salt and pepper, alternate the slices of tomato with mozzarella, drizzle with some of the pesto.

Ingredients:
1 Tbsp olive oil
2 Tbsps butter, divided
1 shallot, minced
2 cloves garlic, minced
pinch of red pepper flakes
2 (10 ounce) cans whole baby clams
the clam juice from 1 of the cans
10 ounces chicken, seafood or vegetable broth
juice and zest of 1 lemon
handful of fresh parsley, chopped
1 lb. linguine (I used multigrain)
salt and pepper
fresh grated parmesan cheese (about 1/4 cup)

Bring a large pot of water to a boil. Heat a large skillet over medium heat. Melt the olive oil into 1 Tbsp of butter. Add the shallot and cook until soft and translucent, but not browned, about 3-5 minutes. Add the garlic and sautee for another minute or two. Add the red pepper and clams and sautee for a minute. Add the clam juice and broth; let simmer while the pasta is cooking. Some of the liquid will cook out and that is good. The clams will absorb some of it as well. When the pasta is almost done add the lemon juice and the remaining Tbsp of butter to the sauce.

By this time the water should be boiling, salt liberally, add the linguine. Cook for about 7 minutes, or as the box directs. When the linguine is done, don't drain normally. Use tongs or a pasta spoon and take the pasta out and directly add to the skillet with the clam sauce. Don't worry about draining the pasta really well as you scoop it out, some of the pasta water is good.

Add the lemon zest and parsley, toss the linguine well with the sauce. Add some parmesan cheese, salt and pepper to taste; toss well again. Divide among 4 bowls. Serve with a little extra cheese on top.

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Italian Chicken (in the Crock Pot)

My mom, sister and I have frequently been using our Crock Pots lately. The two of them had both told me about this Italian Chicken dish using one of the McCormick slow cooker packets. So, I finally decided to make it. *Note, I found this particular packet at Sweetbay. I was having trouble locating them at Publix.

Ingredients: (This is all on the packet, but I have some cooking modifications to share)
1 McCormick Italian Chicken packet
2.5 lbs chicken (Definitely use skinless, boneless chicken breast. When you use bone-in chicken it all just breaks down and you're left with a bunch of bones hanging out in your sauce.)
1 (12 ounce) package fresh mushrooms, sliced
2 (14 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste (one of the very few times you'll actually use a whole can of tomato paste)

Add the chicken to the Crock Pot, then the mushrooms. Mix the seasonings, tomatoes and paste together, pour on top. Cook on low for 6 hours. *Note the package says 8 hours on low, but that is really too long.

Remove the chicken and mushrooms to a platter. Stir the sauce well. You can serve over pasta or creamy polenta as I did.

Creamy Polenta
2 cups chicken broth
2 cups milk
1 cup polenta or cornmeal
salt and pepper to taste
olive oil
1/2 cup parmesan cheese, grated

In a saucepan bring the broth and milk to a simmer over medium-high heat, season with salt and pepper to taste. Reduce heat to low while whisking the cornmeal in slowly and continue for about 5 minutes until it starts to thicken. Add a drizzle of olive oil and stir in the cheese until melted.

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