Roast Chicken with Balsamic Bell Peppers

While I was making this dinner, I started thinking about the chicken recipes that I make on a regular basis. I realized that besides the smothered chicken I've made for years, the only thing I ever really do with chicken breasts is stuff them. So I've needed a tasty go-to recipe for chicken breasts that comes together quickly and easily, and this definitely fit the bill. The chicken is really flavorful, and all the spices compliment the sweet bell peppers perfectly. I was going to serve this with roasted potatoes, but decided at the last minute to make mashed potatoes instead, and I'm glad I did; the mashed potatoes were perfect for soaking up the flavorful broth.

I used onions instead of shallots because that was what I had on hand, but otherwise I didn't (and wouldn't!) change a thing about this recipe. This is easy enough for a weeknight dinner, but special and delicious enough for company. And it's relatively healthy, too, which somehow makes it taste even better!

Roast Chicken with Balsamic Bell Peppers
source: Cooking Light, January 2010; recipe also found here

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large) (I used 1 small onion)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

1. Preheat oven to 450 degrees.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Open-Faced Hamburger Cheesesteaks

Well, this meal was quite a hit in our house, especially with my husband, who ate more during dinner the night we had this than most people eat in a day. And even I have to admit that I was surprised by how good these were. They were so quick and easy, and really hearty and yummy to boot. I was skeptical about the creamy Italian dressing, but it just worked. Philly cheesesteak purists, scoff if you must, but let me assure you: These are by no means traditional, but they're no less delicious for it.

Open-Faced Hamburger Cheesesteaks
source: adapted from Pillsbury Annual Recipes 2008; original recipe here

1 pound ground beef
1 medium green bell pepper, cut into 1/2-inch strips
1 medium red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1 small can of mushrooms, drained
1 tablespoon Worcestershire sauce
1/2 cup creamy Italian dressing
1 loaf sourdough bread, halved lengthwise and cut into 6 total slices
6 slices thinly sliced provolone cheese, halved

1. In a large skillet, cook ground beef, bell peppers, onion, and mushrooms over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add Worcestershire sauce and stir in 1/4 cup of the dressing.

2. Meanwhile, spread remaining 1/4 cup dressing on cut sides of bread. Place slices, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut slices of bread. Top with cheese.

3. Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted.

Chicken Fajita Lasagna

I make a lot of lasagna. See? We love the stuff in our house. But the recipe I'm sharing with you today is our absolute favorite, even more so than my traditional version, which Joe loves. It's chicken fajita lasagna, and it. is. delicious.

Years ago (literally years -- I think it was in 2004), I saw Emeril Lagasse make enchilada suiza lasagna on his show, and that's where the inspiration for this lasagna came from. Emeril's looked so good that I knew I had to make my own version of it. But I was at the very beginning of my cooking life, and thus I had to simplify it a little bit...or a lot. I didn't even know what a poblano pepper was, let alone have access to queso anejo cheese! I doubt I even knew how to pronounce the name of that cheese then.

Needless to say, I've come a long way, baby. Over the years, my adaptation of the recipe has become known as "chicken fajita lasagna" in our house, and it's a family favorite. Joe would be happy if I made this every single week. Sometimes I use a combination of red and green bell peppers, sometimes I use poblanos; sometimes I top it with freshly chopped tomatoes, sometimes I leave them off. Sometimes I use a shredded Mexican blend cheese, and sometimes I use Monterey jack. But one thing remains constant: This lasagna is always delicious. It makes enough to feed an army, but trust me: You'll be glad you have leftovers of this. It is amazing.

Chicken Fajita Lasagna
source: Cassie, inspired long ago by Emeril Lagasse

6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
2 cups shredded pepper jack cheese
1/2 teaspoon salt
Vegetable oil
4 poblano peppers, seeded and thinly sliced (or 2 large bell peppers, any color, thinly sliced)
1 medium onion, thinly sliced
1 clove garlic, minced
Salt and pepper to taste
3 cups cooked shredded chicken
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
6 burrito size flour tortillas
3 cups shredded Monterey jack cheese (or Mexican blend cheese)
Chopped fresh tomatoes, if desired
Chopped fresh cilantro leaves, plus more for garnishing, if desired
Sour cream and salsa or pico de gallo for serving, if desired

1. Preheat the oven to 350 degrees. Lightly grease a 9 x 13-inch casserole dish.

2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.

3. Heat a large skillet over medium high heat. When hot, add vegetable oil, peppers and onions to skillet. Give the vegetables a minute to cook without stirring them -- you want them to sear a little bit, like in a fajita. When vegetables are crisp-tender, add garlic; cook and stir one minute. Season with salt and pepper to taste and reduce heat to low. Add chicken, chili powder, cumin, and oregano. Remove from heat and keep warm.

4. Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 2 of the tortillas, or as many as needed to form a complete layer. Top with half of the chicken and pepper mixture, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey jack. Make another layer in exactly the same way: tortillas, the remaining chicken and peppers, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey jack. Top with the remaining tortillas, remaining sauce, remaining Monterey jack, and tomatoes and/or cilantro if desired.

5. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the lasagna is bubbly and light golden brown on top.

6. Serve immediately, garnished with a dollop of sour cream, chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

Chicken Cacciatore Risotto

With temperatures in the 40s, cloudy skies and biting winds, and snow in the forecast for the end of the week, today seems like the perfect day to share this risotto recipe with you. Risotto is one of my absolute favorite comfort foods; it's the kind of meal that just warms the soul -- and the body, especially when the weather's getting chillier.

This recipe is adapted from a cookbook I inherited from my stepsister. She was getting ready to donate a bunch of cookbooks to charity, but I couldn't resist going through them first to see if there were any I wanted. This particular cookbook caught my eye immediately, since it contains recipes from the Mediterranean countries -- an area whose food I unequivocally love.

The recipe as it's written in the cookbook is very basic, consisting of only chicken, chicken broth, tomato sauce and some garlic. But to me, that's just not chicken cacciatore. When I think of chicken cacciatore, I immediately think of mushrooms, onions, and green peppers in a thick tomato-y sauce. So I added all of those things to the recipe, and I must say that this turned out wonderfully. Even Andrew liked it, and the leftovers heated up really well for lunch the next day.

Chicken Cacciatore Risotto
source: adapted from Viva la Mediterranean

1 cup arborio rice
5 to 6 cups warm chicken stock
1 medium onion, diced
1 green bell pepper, diced
8 ounces mushrooms, roughly chopped
3 cloves garlic, minced
Salt and pepper to taste
1 cup cooked, shredded chicken
1 14.5-ounce can Italian-style diced tomatoes, undrained
1/2 cup freshly grated parmesan cheese
Chopped fresh flat-leaf parsley

1. In a high-sided skillet over medium-high heat, heat a small amount of olive oil. Add onion, bell pepper and mushrooms and cook until peppers are crisp-tender and mushrooms are beginning to brown. Add garlic; cook and stir 1 minute. Season with salt and pepper to taste.

2. Add rice to pan and cook until it begins to brown and smells nutty, then add about 1 cup of warm stock to the pan. Cook over medium to medium-high heat, stirring occasionally, until liquid is absorbed. Keep adding stock and stirring until the liquid is absorbed until rice is completely cooked (the whole process should take anywhere from 18-22 minutes).

3. Stir in chicken, diced tomatoes, parmesan cheese, and parsley until heated through. Top servings with additional parmesan cheese and parsley, if desired.

Baked Chicken Meatballs with Peperonata

This is yet another awesome recipe I found on Epicurious. Both Joe and I absolutely loved these meatballs. Soaking the bread in the milk kept the meatballs unbelievably moist, and the pancetta provided such a nice saltiness. The peperonata was delicious in its own right, too, a nice balance of salty and tangy and sweet, and it was the perfect pairing for the meatballs. I'm not going to lie, the pasta that we served this over? It's Pasta-Roni's butter and garlic flavored angel hair pasta. But it was absolutely delicious with this, and I do think this meal needed some kind of pasta to round it out. (And no, no one paid me for that plug; we just happen to be gluttons for Pasta-Roni.)

This took quite a bit of prep time, but it was definitely worth it. This was a flavorful, satisfying supper, and it will be going into our regular rotation for sure. I made the full recipe, and the leftovers were delicious piled on a sandwich for lunch the next day.

Baked Chicken Meatballs with Peperonata
source: Epicurious

For the peperonata:

3 red bell peppers, cut into strips
1 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons drained capers
1 teaspoon red-wine vinegar
1/8 teaspoon hot red pepper flakes

For the meatballs:

3 slices Italian bread, torn into pieces (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon tomato paste

1. Preheat oven to 400 degrees with racks in upper and lower thirds.

2. Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.

3. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.

4. While peppers roast, soak bread in milk in a small bowl until softened, about 4 minutes.

5. Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

6. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.

7. Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

8. Toss bell peppers with caper mixture. Serve meatballs with peperonata.

Italian Sausage Sandwiches with Peppers and Onions

My husband is a very patient man. It's one of the reasons I was drawn to him all those (nearly NINE!) years ago, since I am very much not patient. He balances me out nicely. I bring this up because he's always been very tolerant of me and my antics in the kitchen. He doesn't complain when I constantly make new recipes (some he loves, some he doesn't) and let months go by between his favorite meals. That's why, when I was planning last week's menu, I thought it was high time I served him up one of his favorites. It's been a while, and he's been very patient.

This sandwich is definitely one of his favorites. It's one of the first things I ever learned to cook for him, and he's loved it ever since. Just to prove how grateful he was, he ate three of these last night. Three!

Everyone has their own version of this sandwich, and the one I'm sharing with you today is ours, with my own little touches I've added over the years. Usually I use jarred tomato sauce, but last night I used the sauce from this post, and I think it's safe to say that it will be my go-to choice from now on.

Italian Sausage Sandwiches with Peppers and Onions
source: Cassie

1 package Italian-style sausages

1/2 cup water
2 tablespoons olive oil, divided
1 tablespoon butter
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large onion, thinly sliced
2 cloves garlic, minced
Salt and black pepper to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
1/2 cup tomato sauce (add more if you want; it just depends on how saucy you like your peppers)
Hoagie rolls, split (and toasted, if desired)

1. Bring water to a simmer in a large skillet over medium heat. Add sausages. Drizzle with 1 tablespoon olive oil. Cover and simmer for 10 minutes. Uncover and cook until casings are crispy and sausages are completely cooked through, about 10 to 15 more minutes.

2. Meanwhile, melt remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add peppers, onion, and garlic and saute until vegetables are crisp-tender, about 5 to 7 minutes. Season with salt and pepper, red pepper flakes, and Italian seasoning. Add tomato sauce and heat through.

3. Serve sausages on hoagie rolls, topped with pepper and onion mixture.

Chicken Fajita Pasta

This is just another one of those simple weeknight pasta tosses that comes together in no time. And this particular one? It's really, really good. The peppers and chipotle marinade provide just the right amount of heat, and the sour cream balances the spice perfectly. I amended the recipe slightly, but I've linked to the original.

We love Mexican food in our house, so I pretty much knew from the get-go that this dish would be a hit. I topped our servings with some shredded cheese (to me, a fajita isn't a fajita without cheese!) and some extra sour cream. This is definitely one that I'll make again!

Chicken Fajita Pasta
source: adapted from Better Homes and Gardens Annual Recipes 2007; original recipe found here

16 ounces pasta (I used rotelle, but any short or long cut of pasta will work)
1 8-ounce carton dairy sour cream
1/2 cup chipotle liquid meat marinade (I used Lawry's Baja Chipotle marinade)
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 medium onion, halved and thinly sliced (1/2 cup)
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)
2 tablespoons olive oil
1 pound boneless skinless chicken tenders, cut into bite-size pieces

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a bowl combine sour cream, marinade, lime juice, chili powder, and cumin; set aside.

3. In large skillet, add 1 tablespoon of olive oil and cook chicken over medium-high heat until no longer pink. Remove from skillet. Add remaining olive oil and onion, sweet pepper, and Anaheim pepper. Cook and stir over medium heat for 4 to 5 minutes or until crisp-tender.

4. Add chicken, vegetables, and sour cream mixture to drained pasta. Toss to coat. Heat through over low heat.

Burger and Fries Friday: Roasted Poblano Cheddar Chicken Burgers

There's nothing really fancy about this week's burger. It doesn't have anything special in it; it doesn't have a complex sauce. It's very simple. The ingredients are straightforward and simple, the flavor profile is simple. But the truth is, this burger just doesn't need anything to fancy it up. The flavors are great, even if they aren't cutting edge. Joe and I both loved these burgers.

The roasted poblano pepper is what makes these burgers so incredible. The pepper gives them a deep flavor with just a hint of spice -- but the spice definitely isn't overwhelming, so don't worry. (I think I'll still probably have heartburn for the rest of the night, but it was definitely worth it.) I don't really know what else to say about this week's burger. It was juicy, flavorful, and delicious. I topped mine with sour cream, and the burger as a whole actually reminded me a lot of a fajita -- and anything that tastes like a fajita is A-OK with me.

On Monday I'll post about the baked onion rings we ate with these burgers. Even as I sit here typing this, Joe is still raving about how delicious they were. I'm just too worn out (and full!) to post about them now.

Roasted Poblano Cheddar Chicken Burgers

source: slightly adapted from Everyday Food, July 2009

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
Coarse salt and ground pepper
1 pound ground chicken breast

2 teaspoons hamburger seasoning blend
4 slices sharp yellow cheddar
2 teaspoons butter, room temperature
4 burger buns, split

1. Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.

2. In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.

3. Add hamburger seasoning to ground chicken and form into four patties. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.

4. Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion and chile mixture.

Philly Cheesesteak Macaroni and Cheese

Talk about comfort food! This meal is the very epitome of comfort food. This is yet another Rachael Ray recipe -- I seem to be using her recipes a lot lately, mainly because of the quick and easy factor. This one was definitely quick and easy, and it really delivered on the flavor, too. The only thing I would do differently next time to make this taste even better is add some red hot and a couple glugs of Worcestershire sauce to the cheese sauce to bump up the flavor even more.

I will say I was surprised that Rachael's website called this "Philly cheesesteak" mac and cheese -- the original recipe doesn't even contain two of the things I immediately think of when I think of Philly cheesesteaks, green peppers and mushrooms. (I also think of Cheez Whiz when I think of traditional Philly cheesesteaks, but I wasn't willing to go that far.) The mushrooms and peppers were easy additions, though, and truly made this dish evoke those familiar steak sandwich flavors.

Andrew couldn't get enough of this -- he ate an entire bowl of it. So this was a hit with the whole family, and something I have a feeling Joe's going to request a lot in the future. He called this "the perfect man food," but I must say that I found it completely irresistible too.

Philly Cheesesteak Macaroni and Cheese
source: adapted from Rachael Ray

2 tablespoons extra virgin olive oil
2 large onions, thinly sliced
1 large green bell pepper, thinly sliced
1 6-ounce package sliced mushrooms
Salt and freshly ground black pepper
1 pound short pasta (I used rotini)
2 tablespoons butter
2 tablespoons flour
3 cups milk
3 cups shredded provolone
1 7-ounce package thinly sliced deli roast beef, roughly chopped

1. Place a large pot of salted water over high heat and bring it to a boil.

2. Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the onions to the pan and cook until tender and lightly caramelized, 8 to 10 minutes. Add green pepper and mushrooms and saute for 5 minutes. Season the vegetables with salt and freshly ground black pepper and reserve, covered with the lid or foil to keep them warm.

3. When the onions are almost ready, cook the pasta to al dente according to package directions. Once you drop the pasta into the water, place a pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and whisk in the shredded cheese. Season with salt and freshly ground black pepper and reserve.

4. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in. Add the cheese sauce and reserved vegetables to that pot and toss everything to combine. Right before serving, stir the roast beef into the pot with the cheesy pasta and heat through for about a minute.

Cajun Chicken Pasta

This is a Red Lobster copycat recipe, but I can't confirm how much it does or doesn't taste like the original; I haven't had Red Lobster's version enough for the taste of it to really be imprinted on my tastebuds. What I can confirm, however, is that this pasta is absolutely delicious. It's full of flavor, with the perfect amount of spice, and a decadent creamy sauce that balances the whole dish perfectly. With 2 cups of cream and a lot of butter, it's certainly not something you'd want to eat every day, but this could easily be lightened up by using half-and-half instead. Plus, the pasta is full of vegetables, which redeems it a little bit, right?

Regardless, both Joe and I really loved this pasta. It's hearty and yummy and works great as leftovers, which is always a plus in our house.

Cajun Chicken Pasta
source: adapted from Recipezaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
1 pound mushrooms, sliced
1 green onion, sliced
2 cups heavy cream

1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces linguine, cooked and drained
Finely chopped fresh parsley

1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.

2. In a large skillet over medium heat saute chicken in butter until almost tender, about 5 to 7 minutes.

3. Add peppers, mushrooms and onion; cook and stir for 2 to 3 minutes. Reduce heat.

4. Add cream and seasonings; heat through.

5. Add linguine and parsley and toss; heat through.

Tuscan Garlic Chicken Pasta

I'd been looking forward to making this meal for a long time, pretty much ever since Lisa introduced me to the recipe section of Olive Garden's website way back when. I've only had this dish once in the actual restaurant that I can recall, but I remember thinking it was pretty good.

That's exactly what I'd call this at-home version of the dish: pretty good. It wasn't fantastic, but it wasn't terrible either. The chicken had a nice crispy skin and was very flavorful, but Joe and I were both underwhelmed by the pasta. We both found it too bland for our tastes. I think the sauce needed some red pepper flakes, or even just some black pepper, to spice it up a bit.

It wasn't bad, though, and it wasn't nearly as expensive to make at home as it would have been to order in the restaurant. Overall this was a decent dish -- but it's probably not something I'll rush to make again.

Tuscan Garlic Chicken Pasta
Source: Olive Garden

4 boneless, skinless chicken breasts

1 1/2 cups flour, plus 1 tablespoon

1 tablespoon salt

2 teaspoons black pepper

2 teaspoons Italian seasoning

1 pound fettuccine pasta, cooked according to package directions

5 tablespoons olive oil

1 tablespoon garlic, chopped

1 red pepper, julienne cut

1/2 cup white wine

1/2 pound whole leaf spinach, stemmed (I used baby spinach)

2 cups heavy cream

1 cup Parmesan cheese, grated

1. Pre-heat oven to 350º.

2. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Add more oil for each batch as necessary.

4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°.

5. Heat 2 tablespoons oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tablespoon flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

6. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Grilled Pizzas with Sausage, Peppers and Onions

I don't know why I never seem to make a recipe exactly as it's written. Lately it seems like I'm always doing something to change it up -- mostly for convenience's sake, but also because sometimes it seems like recipes are missing something (usually garlic. I really heart garlic).

Anyway, I did it again with last night's dinner. You can click the link below to get to Bobby Flay's original recipe if you want, but I have to say that my variations were still pretty darn tasty. I used store-bought mini pizza crusts, which got nice and crispy on the grill, and I mixed the honey and basil into the ricotta cheese instead of preparing the basil vinaigrette. Then I spread the ricotta mixture underneath the cheese on the pizzas, instead of dolloping it on the top. I used ground Italian sausage, which I pan-fried with a little garlic (this recipe definitely needed some garlic). Anyway, I have to say that these pizzas turned out absolutely amazing. Neither Joe nor I could stop raving about them! They provided the perfect balance of sweet and spicy and crunchy and smooth. This was the first time we'd ever made pizzas on the grill, but we're definitely going to be doing it a lot more. All throughout dinner, we couldn't stop talking about pizza variations to try. What a delicious and simple dinner this was. I love grilling night!

Grilled Pizzas with Hot Sausage, Peppers and Onions
Source: adapted from Food Network

1 pound Italian hot sausage
1 clove minced garlic
1/2 of a large red onion, cut into 1/4-inch thick slices
1 large orange pepper, cored, seeded and quartered
1 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
3 store-bought mini pizza crusts (6- or 8-inch)
1 cup shredded Italian cheese blend

1/2 cup ricotta cheese
1 teaspoon honey
1/4 cup chiffoned basil leaves

Pepper

1. Preheat a grill. Brush onions and peppers with the oil and season with salt and pepper. Grill them until soft, about 3 to 4 minutes per side. Remove and roughly chop.

2. Meanwhile, brown sausage in olive oil in a skillet. When sausage is cooked through, stir in garlic. Keep over low heat.

3. Stir together ricotta cheese, honey, basil and pepper; set aside.

4. Brush pizza crusts with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

5. Top each crust with 1/3 of the ricotta mixture; spread evenly across surface. Divide the shredded cheese among the 3 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. Slice and serve.

Cheese-Stuffed Grilled Peppers

Without a doubt, Wednesday night is my favorite night of the week. That's grilling night at our house, and there is nothing I like to eat more in the summer than food fresh from the grill. Last night, we had chicken breasts marinated in Italian dressing and seasoned simply with salt and pepper, and to go with them, these delicious, cheesy, grilled stuffed peppers.

I saw these peppers in Food & Wine magazine quite a while ago, and ever since then I've been dying to try them. They were so good! The Cubanelle peppers provided just the right amount of heat, which balanced nicely with the sweet, creamy, gooey filling. They held up nicely on the grill; they maintained their crunch, and the filling stayed right where it was supposed to. I adapted the recipe to serve just Joe and me, but if you want the original recipe just click the link below. What a perfect, easy side dish these were. Joe told me, "This is definitely something we should make again," and I completely agree!

Cheese-Stuffed Grilled Peppers
Source: adapted from Food & Wine, April 2009

1/2 cup ricotta cheese
4 ounces cream cheese
1/4 cup freshly-grated Parmesan cheese
Salt and freshly ground pepper
1/2 teaspoon garlic powder
3 Cubanelle peppers
Olive oil for rubbing

1. In a medium bowl, blend the ricotta with the cream cheese and Parmesan. Season with salt, pepper and garlic powder.

2. Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

3. Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Mini Corn and Pepper Cakes

Last night was Joe's night off, which means only one thing around our house in the summer months: Time to fire up the grill. Joe makes the best steak I have ever had, I think mostly because of his ultra-secret rub recipe that he won't share even with me, and last night was no exception. I found a couple of gorgeous T-bones at our local butcher's, which he grilled to juicy, delicious, smoky perfection. He also grilled a bunch of asparagus, which I prepared with salt, pepper and brown sugar (thank you, Jessie, for the brown sugar inspiration) and slathered with olive oil.

For my part, I made these delicious mini corn and pepper cakes. I thought they'd be a nice alternative to some kind of potato, and they took no time at all to prepare. They were so good! They'd probably be even better with a little bit of shredded cheese mixed in. I halved the recipe, which gave us 10 cakes, and we ate all of them. This was truly one of the best meals we've had for a long time.

I've listed the full recipe for you here. These little corn cakes would be perfect for a backyard barbecue!


Mini Corn and Pepper Cakes
Source: adapted from Betty Crocker Country Favorites

2 cups frozen corn kernels, thawed
1/2 cup all-purpose flour
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, separated
1 small bell pepper, any color, finely chopped (about 1/2 cup)
1/2 cup vegetable oil

1. Beat flour, milk, sugar, salt, pepper and egg yolks in medium bowl. Stir in corn and bell pepper.

2. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites.

3. Heat oil in 10-inch skillet. Drop corn mixture by tablespoonfuls into hot oil. Fry about 30 seconds on each side or until golden brown. Serve with sour cream, if desired.

Jalapeno Popper Stuffed Chicken

Am I the only one who thinks that this is one of the best food-related ideas ever? All the deliciousness of a jalapeno popper wrapped up inside a breaded chicken breast? Genius!

This dinner definitely did not disappoint; Joe and I both thought this chicken was a winner. I ended up only using one jalapeno for the filling; I bought two, but as I was chopping the first one some of the juice splashed right up into my eye, and if you've ever had that happen to you you know how NOT FUN it is. I was pretty much done with chopping the jalapenos after that. So this was actually pretty mild, and I missed the extra spice that the second jalapeno would have added. The original recipe doesn't call for it, but I added some bacon to the filling as well, because I prefer my jalapeno poppers with a little bit of bacon. It was a delicious addition to this dish. Plus, I made Joe's potatoes on the side and fried them in the leftover bacon grease, which made them even more delicious. (Did I say this meal was healthy? No, no I did not.)

Regardless of how unhealthy it is, you should definitely try this chicken. It's incredibly, unbelievably good.

Jalapeno Popper Stuffed Chicken
Source: adapted from Allrecipes

1 8-ounce package cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips of bacon, diced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
1/4 cup vegetable oil

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.

4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, like mine were, they can be finished in a 350-degree oven.

Wonderful Pickles

My son turned one year old on Mother's Day, and on the Saturday before we had a party for him. It was largely a potluck-style type of thing, with our friends and family bringing most of the dishes besides the hamburgers and hot dogs, which turned out to be a good thing because I was suffering from a terrible cold and didn't feel like cooking a whole lot. I did make a couple of things myself, though, like my mom's potato salad, which is always requested, and these wonderful pickles.

My little Hungarian grandma has been making this cucumber salad for years. When I called to ask for the recipe, describing the dish to her so she'd know exactly which one I was talking about (she uses cucumbers in another dish with dill and sour cream), she said, "Oh, you mean wonderful pickles." I had no idea that's what she called this salad, but apparently it's what her mother and her mother's mother always called it, so I feel obliged to call it the same thing. This dish has been in our family for generations, and the recipe may be old, but it's still amazingly good. It's perfect for summer, and it was one of the first things to be finished at Andrew's party!

Wonderful Pickles
Source: my grandma

2 cups sugar
1 cup white vinegar

7 cups thinly-sliced cucumber (peels on)
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced (red or white onion works)
2 tablespoons celery salt
1 1/2 teaspoons table salt

Combine sugar and vinegar in a large bowl, stirring occasionally until sugar has almost completely dissovled. Add salad ingredients and mix well. Cover and refrigerate overnight to allow the flavors to set.

Stuffed Turkey Burgers

I saw Ellie Krieger make these burgers on her Food Network show a couple of years ago, and they sounded like something I'd really enjoy. I completely forgot about them, but I was pleased to find them in her cookbook when I was looking through it recently. I've had it for a while and never cooked from it, but once I rediscovered these turkey burgers I knew I had to make them ASAP.

I made a compound mayonnaise to spread on the burgers, using the leftover roasted red pepper, some chopped flat-leaf parsley, and salt and pepper. Since the burgers themselves were already so healthy, I didn't feel too bad about butter-grilling the buns and spreading them with the mayonnaise. I'm glad I made those concessions, too, because without them I think the burgers might have been a little bland. Mozzarella is such a mild cheese that its flavor doesn't really come through. I'll surely make these again, but next time I may add some parmesan to the meat itself in addition to the mozzarella to give the burgers a little more flavor. I liked these burgers, though, and Joe did too -- and that's saying something, because he's always said that a burger made with turkey is not really a burger.

Stuffed Turkey Burgers
Source: The Food You Crave by Ellie Krieger; recipe also found on Food Network's website

1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 teaspoons salt
Freshly ground black pepper

1. Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total.

2. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper.

3. Grill or broil until cooked through, about 5 minutes per side.

Smothered Chicken

I've been making this smothered chicken dish for years, and I'm ridiculously proud of it because it's one of the first recipes I thought up all on my own. (And I'm sure there are other recipes like this floating around out there, but please: Don't burst my bubble. Let me believe that this is my original creation. Okay? Thanks. Moving on, then.)

When I first started making this, I used a frozen pepper and onion stir-fry blend and a can of sliced mushrooms, but now I use fresh vegetables. But that is the only way I've changed this recipe since I first made it, probably about six years ago. We always eat this with a box of Rice-a-Roni rice pilaf, and any vegetables that aren't eaten with the chicken are scooped up on slices of crusty bread. This is one of Joe's most-requested meals, and one of only a handful of recipes I come back to again and again. We love it!

Smothered Chicken
Source: Cassie

Olive oil
4 boneless skinless chicken breast halves
Salt to taste
Garlic powder to taste
Cayenne pepper to taste
2 tablespoons butter
1 small green bell pepper, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small yellow bell pepper, sliced into thin strips
1 8-ounce package sliced mushrooms
1 medium red onion, thinly sliced
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

1. Heat olive oil in a large, high-sided skillet (or electric skillet) over medium-high heat. Season both sides of chicken with salt, garlic powder, and cayenne pepper. Brown chicken in skillet until cooked through; remove from skillet and cover to keep warm.

2. Reduce heat to medium and add butter to the same skillet. Once butter is melted, add bell peppers, mushrooms and onions. Once mushrooms begin to brown, season vegetables with salt and pepper.

3. Return chicken to skillet, nestling it among the vegetables. Top with shredded cheeses and cover. Let stand over low heat for 5 minutes or until cheeses are melted.

Rigatoni with Grilled Peppers and Onions

Last night's dinner was the perfect meal to support why I need an herb garden in my back yard. The dish calls for fresh basil, so I bought some at the store. UNFORTUNATELY, I bought the basil a week ago and apparently didn't use it quickly enough, because when I went to add it to the dish the leaves were starting to brown, and a taste test confirmed that the flavor of the basil was definitely starting to sharpen. So, sadly, I had to omit it from the recipe. See, if I had an herb garden, I would have been able to just walk outside my door and pluck a few leaves. Sigh. Maybe one day.

I have to say, though, that even without the basil this was a delicious dinner. I did add chicken to give it a little more substance (my husband is a carnivore), and I used multi-colored sweet peppers, but other than that I didn't change a thing. I know that fall will be upon us soon (even though today it certainly doesn't feel like it, it's 95° here), so I'm trying to get a few more summery meals in before it's time to switch to fall food, and this tasted like the best of summer. The taste of grilled peppers is just about my favorite taste in the world!


Rigatoni with Grilled Peppers and Onions
Source: Real Simple

2 medium red onions, sliced into rings
2 large red bell peppers, cut into quarters (I used three sweet peppers: one red, one yellow, one orange)
2 chicken breasts
Olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni (I used 1 box)
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

1. Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

2. While vegetables are grilling, season chicken with salt and pepper and pan-fry in olive oil until cooked through. Let rest, then slice.

3. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, chicken, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Creamy Red Pepper Chicken Pasta

While this recipe isn't exactly in our regular rotation, it's definitely one that I keep coming back to again and again because it's so easy to make and so unbelievably delicious. I can't even remember how this recipe originated -- I think I was making some type of pasta with red pepper sauce, and I thought how good the sauce would be if it were creamier...and then this dish was born.

This dish is so Sandra Lee of me, since it uses jarred Alfredo sauce. You could definitely make your own sauce, but I find that my brand of jarred sauce (Ragu) imparts a lot of flavor and saves a lot of time. The resulting dish is flavorful, creamy, and totally irresistible. It's light enough to eat in the spring and summer months, but hearty enough for fall and winter. I just know you'll love it!


Creamy Red Pepper Chicken Pasta
Source: Cassie

1 box fettucine or linguine
1 pound boneless skinless chicken breasts
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste
1 yellow onion (2 if the onions are small), sliced
1 jar Alfredo sauce
1/2 cup milk
1 jar roasted red peppers, drained
1 cup mozzarella cheese

1. Cook pasta according to package directions.

2. Meanwhile, season chicken breasts with Italian seasoning, garlic powder, salt and pepper. Cook in olive oil in a skillet until juices run clear. Remove chicken from skillet and let rest.

3. In a medium saucepan, cook onions over medium heat until they just begin to caramelize. Season with salt and pepper. Place peppers in a food processor or blender (the Magic Bullet works perfectly for this!) and pulse until peppers form a puree.

4. Add Alfredo sauce to onions, then add milk and mozzarella cheese to desired consistency. Stir in the red pepper puree and heat through.

5. Once chicken has rested, slice at an angle and mix with pasta, reserving some strips for presentation. Add sauce to pasta and chicken. Top with additional mozzarella or parmesan cheese, if desired.