Frybread

Frybread!  So good.  It's not complicated, but it takes time to get it right.  Careful not to pop yourself when you fry it.

4 c flour
2 tbsp baking powder
1 tsp salt
2 c warm water
Shortening for frying


Mix the flour, baking powder, and salt in a large bowl.  Gradually stir in the warm water until the dough becomes soft and pliable without sticking to the bowl.

Knead the dough on a lightly floured surface or in the bowl for 5 minutes, folding the outer edges of the dough into the center.

Return the dough to the bowl, cover with a towel, and let rise for 30 minutes.  Shape the dough into egg-sized balls and roll out to a thickness of 1/2 inch on a lightly floured board.

Place a piece of dough between your hands and pat it from hand to hand until you get it stretched to 8 to 12 inches diameter.  Repeat for all pieces of dough.

With your finger, poke a hole in the center of each piece to prevent the dough from bursting during frying.

Add shortening to your large skillet and heat over medium until hot but not smoking.  Carefully slide in the first piece of dough into the hot oil and cook until golden brown and starts to puff up.  Turn carefully and brown the other side as well.  Remove from heat and place on a paper towel to absorb extra oil as it cools.  Repeat with all pieces of dough.

Best if served warm.

Cream Cheese Pound Cake

Those of you who know me know that I don't bake.  Too much measuring, mess and precision when I want simple!  But it is my daughter's birthday and I wanted to make her a special treat to celebrate.  I took this recipe from the Joy of Baking site because the instructions were simple and the cake is delicious.

Ingredients

3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. unsalted butter, room temperature
8 oz. block cream cheese, room temperature
2 3/4 c. sugar
2 1/2 tsp real vanilla extract
1/4 tsp lemon juice (optional)
6 eggs, room temperature

Preheat oven to 350.  Prepare your bundt pan--spray and flour (or oil and flour--use what you have).

In a large bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
Using the paddle attachment of your mixer, beat together the butter and cream cheese until smooth.  Gradually pour in the sugar, using your spatula to scrape the side of the bowl.  Continue mixing over medium-high until it is light and fluffy.  This will take about 5 minutes, so be patient.  Add in the vanilla and lemon, then add the eggs, one at a time, until each are incorporated.  Add in your flour mixture in thirds, and mix until just incorporated.

Like I said...messy.  

  Pour the batter into your bundt pan and smooth off the top so it bakes evenly.  Bake for 1 hour or until the cake is golden brown and a toothpick comes out clean.

Remove the cake from the oven and place on a wire rack to cool for 30 minutes.  This will allow the cake to set and not crumble.  Remove from the pan to finish cooling.  Drizzle with your favorite glaze to finish, or eat it plain if you just love cake.

Asian Chicken Thighs Over Rice

Chicken thighs are a (relatively) cheap meal and are really versatile.  I usually prefer the juicy breast meat, but sometimes thighs are just the thing for a recipe.  This is an easy working day dish that you can marinate the morning of for extra flavor, or skip this step to save time and get it right into the oven.  Up to you, and great either way.  Serve over rice and enjoy!  This recipe is an adaptation from Martha Stewart's Everyday Food magazine.  Thanks, Martha!

Ingredients
3 tbsp. olive oil
1/3 c. soy sauce
1/3 c. honey
2 tbsp. brown sugar (packed)
2 cloves of garlic, minced
1/2 tsp seasoning salt (I like Lowry's)
3-4 lbs chicken thighs

Directions

If you are going to marinate the chicken beforehand, mix the first 6 ingredients together in a bowl.  Put your chicken into a large ziploc bag and pour the marinade over the chicken, making sure to coat each piece.  Place into refrigerator until ready to cook.

Preheat your oven to 425.

If you are going straight to the oven, mix up your first 6 ingredients and be sure to coat all of the chicken pieces thoroughly before placing them in your baking dish skin side up.  Pour any additional sauce over and around the chicken.

Bake for 25-30 minutes, then turn the pieces and bake for an additional 15 minutes with the bottom side up.  Your sauce and chicken should be getting nice and caramelized.  Turn one final time to finish crisping up the skins, about another 10 minutes until the thighs are 165 degrees internally.

Serve over rice.  Tonight we are using steamed white rice, but whatever rice you prefer will be great.

That's it!  So easy, and ready in under an hour.

Smoked Gouda Grits

Grits!  So many people I talk with have never even tried grits.  I feel a little bit like I'm in that scene in "My Cousin Vinny" when they are eating breakfast in the restaurant and they don't know what grits are, and I'm the dumbfounded diner cook trying to describe grits to them.  They are the perfect side for my Tennessee Whiskey Pork Chops.  The cheesy creaminess works really well with the glazed pork chops and is easy to throw together while the pork chops are finishing.  This recipe is simple, but tastes fancy.  Enjoy!


Ingredients
32 oz chicken broth
2 c milk (I used whole for extra creaminess)
1 tsp salt
2 c quick cooking grits
1 2/3 c shredded smoked gouda cheese
3 tbsp unsalted butter

Directions
Bring chicken broth, milk, and salt to a boil in a medium saucepan and slowly whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

That's it.  So simple, and delicious.  If you didn't like grits before, I think you will like these.

White Chicken Chili

More soup!  I know, it's hot here in the desert, but I love soup.  Tonight I used a rotisserie chicken to create an easy chicken chili that is perfect to throw together after work.  No real cooking skills needed!

Ingredients


2 cloves minced garlic
1 tbsp olive oil

1-2 c shredded chicken
2  (16 oz) cans Cannellini beans
1 (16 oz) can great northern beans
1/2 small can green chilis.  You can use the whole can, but I don't like as much.
2 (14 oz) can chicken broth
1 tbsp cornstarch
1/4 cup heavy cream
Seasoned salt (I use Lowry's)


Directions

In your soup pot, cook the minced garlic in olive oil over medium heat until soft and fragrant, about 2 minutes.  Keep stirring so it doesn't burn.  Add the shredded chicken to the pot and continue stirring.  Add the beans, chilis, and chicken broth.  In a small bowl, stir you cornstarch and heavy cream, then pour into your soup.  Continue stirring until it is fully incorporated, then turn heat to medium low and allow to simmer for at least 20 minutes.  The longer, the better, but you can serve once it's hot and bubbly.

Serve with tortilla chips or crackers, and top with sour cream and shredded cheese.

Tennessee Whiskey Pork Chops

This is my new favorite way to eat pork chops, and it's an easy dish to prepare.  And you know it's a good one, because I got it from America's Test Kitchen, and those people are amazing.

I served with bacon green beans because we don't get enough veggies around here, but I am sure it would be delicious with mashed potatoes or rice.  Basically any side you choose works.  I made it after work so I skipped their suggestion to marinate 1-2 hours, but I will try that next time.  Either way, I'm sure it's good.

Ingredients

1/2 c Jack Daniel's whiskey.  I suppose you could use bourbon, but I like Jack.

1/2 c apple cider

2 tbsp packed brown sugar

2 tsp apple cider vinegar

1 tbsp dijon mustard

1/2 tsp vanilla extract

1/8 tsp cayenne pepper

4-6 pork chops

2 tsp olive oil

1 tbsp butter

Salt to taste

Directions

Combine whiskey, cider, sugar, vinegar, mustard, vanilla, and pepper together in a bowl and whisk.  If you are going to marinade the chops before had, take  1/4 cup of the mixture and pour over your chops in a 1-gallon ziplock bag.  Press out the air and seal, turning the bag to completely coat the chops.  Refrigerate for 1-2 hours.  Put the remaining sauce aside in the fridge until ready.

*Again, I skipped this step because I made this after work, so I used the entire sauce in the pan while cooking.

Remove chops from the bag, and discard marinade.  Heat oil in your skillet over medium high heat.  Salt your chops and cook until brown on both sides (about 10 minutes or so) turning halfway through cooking.  Transfer your chops to a plate and cover tightly with aluminum foil.  I put mine aside in the microwave to keep the heat in a smaller space.  

Add your whiskey mixture to the skillet and bring to a boil, scraping up the leftover browned bits with your spoon.  Cook until reduced to a thick glaze, about 5-8 minutes, then reduce heat to medium low.

Carefully take the chops you have set aside on a plate,  You will have some delicious juices under them--pour these accumulated juices back into your skillet.  Whisk in the butter and simmer this glaze until thick and sticky.  Mine took about 5 minutes.  Remove the pan from heat.  

Return the chops to the skillet and let them rest in the sauce about 5 minutes, turning occasionally to coat both sides so the sauce clings to them.  Test your chops to be sure they are heated to 145 degrees internally, then transfer to a platter and spoon the sauce over your chops.  Serve and eat.

Honey Glazed Pork Loin

Pork is such a versatile meat, and fairly affordable.  On my quest to cook more, I picked up a few different cuts of pork on sale and will be trying some different recipes on the family.  Tonight I am making honey glazed pork loin from a recipe I found on about.com's southern foods recipes and will be serving with my easy cheesy mashed potatoes.   I call this one a "day off dish" because it takes more than an hour to prepare and serve, but it's worth the time involved.

Ingredients
3-4 lb pork loin
2 tsp pork seasoning blend (your choice--I used McCormick's)
1 c apple cider
1/3 c honey
1/2 c brown sugar

Directions
Preheat oven to 400.  To save cleanup, line a baking pan with heavy duty aluminum foil and place the roast on the foil.  Rub the pork loin all over with your seasoning, then roast for 20 minutes.  Combine the apple cider, honey, and brown sugar and mix well.

After 20 minutes, reduce heat to 325.  Roast for 60-90 minutes, basting frequently with the honey glaze until the internal temperature is about 155 degrees.  Let the roast rest for about 10 minutes before slicing.

And there you have it!  A simple, juicy pork roast your family will love.

Beef Risotto

As you can see from this blog, risotto is one of my favorite side dishes.  It tastes complicated, but it is easy if you have patience.  Tonight I am making beef risotto to go with my Garlic Roast Beef, along with my bacon green beans.  The beefy, cheesy goodness is the perfect pairing for the juicy roast beef.

Ingredients
32 oz. beef broth
3 tbsp butter
1-2 cloves minced garlic
1 c arborio rice
1/2 cup parmigiano reggiano (grated)
Salt to taste

Directions
Bring beef broth to a boil in a sauce pan, then simmer on low.
Melt the butter in a separate pan over medium heat.  Add the minced garlic and sauté about one minute, stirring throughout.  Add the arborio rice and toast in the butter about 2 minutes, stirring constantly until it begins to become translucent.  Start adding broth to the rice mixture, 1/2 cup at a time, stirring until it has been absorbed into the rice.

As it begins to look dry, stir in another 1/2 cup of broth.  Be patient!  I love to have my Nook there so I can read one-handed while I stir.  After you have added all of the beef broth, you should have a pan full of soft rice with a very slight bite to it.  Grate your cheese and stir it until it has melted throughout.  Season with salt to taste.  I let it rest for 10 minutes along with the roast beef, then served for a delicious meal.

Garlic Roast Beef

Roast beef is such a treat, and it's amazingly simple to make.  I love mine on the rare side, so feel free to cook it to a higher internal temperature if you want it cooked more thoroughly.  Tonight I served it over Beef Risotto and green beans with bacon.  

Ingredients

2-3 lbs top round roast

2 tbsp olive oil

1 tbsp seasoning salt or other steak seasoning

2-3 cloves garlic, minced(I used roasted garlic)

Directions

Preheat your oven to 450 degrees.  While the oven is heating, place your roast in your roasting pan and let it rest about 10-20 minutes.  Combine olive oil, seasoning salt, and garlic in a bowl and mix together.   Rub the mixture over all of the meat, covering all sides well, then place back in the roasting pan fat side up.  

Bake in the oven for 12 minutes, then reduce heat to 275 degrees, leaving the roast in the oven.  Bake for one hour, then take the internal temperature.  I took mine out when it reached 120 degrees, then let it rest for 15 minutes with foil wrapped around it to keep in the heat.  Slice, and enjoy.

Cheesy Chicken Stew with Broccoli

More soup!  Yes, I know, it was 90 degrees here today, but when you want soup, you want soup.  I was prepared not to like this recipe because of the broccoli, but the kids like the green stuff and I am trying to find ways to tolerate green foods, so here we are.  This was a fast, easy meal and we all loved it.  If you use a rotisserie chicken, you will be feeding the family in no time.

Ingredients

32oz chicken broth
1 c heavy cream
1 c milk (I used whole)
2 c shredded chicken (I used a rotisserie to save time)
3 tbsp butter
1 c chopped broccoli florets
1/2 c flour
2 tsp salt
1 1/2 c shredded cheese (I used my fav, colby jack)
1 pie crust, thawed

Directions
Chop up the fresh broccoli into small pieces and boil in some chicken broth.   I didn't measure, but I would guess around a cup.  Sprinkle one tsp of salt over and boil for about 5 minutes.  In a separate pot, melt 3-4 tbsp butter, then add the broccoli / chicken broth mixture.  Let simmer over medium high heat for another 5 minutes, then add 1/2 cup flour and stir thoroughly.  This will be a paste-like consistency. Slowly stir in the cream, milk, and remaining chicken broth until you have a smooth soup with no lumps (besides the broccoli, of course).  Add in your shredded chicken and 1 1/2 cups shredded cheese, and reduce heat to medium.

While the stew is simmering and thickening, roll out the pie crust onto a baking sheet and cut into long strips.  Bake for 8 minutes on 450.  Once this is done, break into small chunks to serve on top of the bowls of stew.  Serve with shredded cheese and pie crust pieces on top for a delicious meal.

Easy Lemon Garlic Chicken

Here's an easy dish I threw together tonight that was a big hit.  Simple and delicious!

Ingredients
4-6 chicken breasts
Olive oil
Salt
1-2 cloves garlic, minced.  I used the roasted garlic I roasted last weekend and froze.
1 lemon
Any pasta as a side dish
Grated parmesan cheese


Directions
Heat up olive oil in a cast iron skillet and mix in the minced garlic.  Cut lemon in half and squeeze out the juice, setting aside.  Salt the chicken breasts, then sauté your chicken breasts over medium heat until there is no pink inside (165 degrees internally). Add lemon juice to the pan and ensure you get the juice on both sides of the chicken.  It forms a nice brown caramelized coating on the chicken and is delicious.

While the chicken is cooking, prepare your pasta.  I chose tri-color rotini and boiled mine in chicken broth to get even more flavor.  Drain the pasta and grate parmesan cheese over it, stirring the cheese throughout.

This is such an easy dish that makes it a good one for after work.  The whole family liked it and it is definitely going into the rotation.

Steak Pot Pie

Pot pie is delicious.  What's that you say?  You've only had frozen pot pies?  Well, you haven't lived until you've eaten this hot, savory beef slathered in sauce and golden crust.  Try it, you'll like it.  This delicious dish is something I adapted from Alton Brown, and it's worth the time involved.  This is what I call a "day off dish" because it takes time to prepare.  As always, feel free to add whatever you'd like to suit your tastes, as I am a picky eater.

Ingredients
2 lbs Steak.  Use any kind.  I used 2 leftover filets from last night's dinner.
3-4 potatoes, peeled and diced into small cubes
1 cube beef bouillon
2 tbsp olive oil
1tsp balsamic vinegar
8 oz thinly sliced mushrooms
2 cloves roasted garlic
1 tbsp tomato paste
1/2 tsp smoked paprika
1/4 tsp oregano
1/4 tsp thyme
1/2 tsp kosher salt
2 c beef stock
1 tbsp cornstarch
1/4 c Cabernet
4 slices of bacon, cut into small squares and fried crispy
1 thawed puff pastry sheet
1 egg white, beaten

Directions
Season the steak with your desired seasonings and cut into bite-sized pieces.  Heat olive oil in a pot over medium-high heat, and sauté the steak until browned.  Remove steak from pot and set aside.   I cheated and used leftover steak grilled medium rare from last night's dinner, so I just took it from the fridge and cut it into bite-sized pieces, no need to brown.

So easy when you use leftovers!

Peel and diced 3-4 potatoes.  Put the potatoes into a separate pan and boil with 1 cube of beef bouillon.  When the potatoes are soft, drain and set aside.

Using the same pot as the steak, sauté the mushrooms, salt, and roasted garlic over medium heat, about 5 minutes.  Stir in the balsamic vinegar.  Add the beef stock and tomato paste, and stir until incorporated.  Add smoked paprika, oregano, and thyme and stir well.  Add steak and potatoes and reduce the heat to low.  Cover the pot and let simmer for about 90 minutes, stirring occasionally.

If you haven't already thawed your puff pastry sheet, this is the time to do it.  Preheat your oven to 375. Cut your bacon into small squares and fry it up.  Drain and set aside.

Combine the cabernet with your cornstarch, and be sure to get out all of the clumps.  Turn the heat up to medium-high, and pour in the cornstarch, stirring constantly.  Simmer until thickened, around 5-10 minutes.  Pour into a round glass baking dish.  Add bacon liberally across the top.

Place the puff pastry sheet across the top of the dish, and cut off the excess, crimping the top along the edges.  Brush the top with egg white and poke a few air holes in the top for the steam to escape as it is baking. Bake in the oven for 25 minutes, or until the pastry is golden brown.

There you have it!  I had a bit of trouble getting it served out of the baking dish in one lovely piece, but it tasted so good.  I served it with roasted green beans and bacon and parmesan cheese, and it was a meal the entire family enjoyed.

Messy but delicious

Chicken a la King over Biscuits

Chicken a la King is such a comfort dish, and easy to make, too.  It is creamy and delicious, and can be served over a variety of things, so use what you have on hand or what is easiest.  You can use rice, noodles, or biscuits for this dish.  Tonight I used biscuits from a tube because I was short on time and had some in the fridge.  It's a quick dinner you can pull together with ease if you use a rotisserie chicken and other short cuts, or cook and cube the chicken and make the biscuits from scratch if you find yourself with time to burn.  This is a recipe I have been using for years, adapted from an old Taste of Home cookbook.

Ingredients

Biscuits, rice, or noodles.  Your choice.  Prepare as directed.

1 1/2 cups sliced fresh mushrooms

3/4 cup all-purpose flour

1/4 tsp salt

1/8 tsp garlic powder 

32 oz. chicken stock

2 cups milk

2 cups cooked chicken, shredded or cubed.  A rotisserie chicken works perfect for this--just shred and go.

1 tbsp diced pimientos

Olive oil

Directions

Prepare your biscuits, rice or noodles according to the package directions.  Cube your chicken and cook thoroughly in a skillet, or better yet, shred your rotisserie chicken and set aside.  

Next, sauté the  mushrooms in olive oil until tender, sprinkling with salt and garlic to season.  Stir in flour until blended. Gradually stir in chicken stock and milk.  Bring to a boil, stirring constantly.  Cook it for about 2-3 minutes until it has thickened.

Add chicken and pimientos, and allow to simmer on low heat until it is heated through, stirring occasionally.  I allowed mine to simmer about 15 minutes and it came out perfect.

Serve the gravy over your biscuits, rice, or noodles.  So easy, and delicious.  Something even the picky eaters of the family will enjoy.  

Better On Day 2 Steakhouse Chili Soup

I love soup, as you've probably read on this blog.  Even in 106 degree heat here in Vegas today, I found myself craving chili.  My chili is very easy to make, not too spicy, and tastes even better on day 2.  I make it soupy because I love to add cheese, sour cream, and lots of crackers until it is practically a solid substance.  The extra liquid makes the crackers extra good.  Make any modifications you would like to suit your tastes and the ingredients you may have on hand.  The beauty of chili is you can make it a million ways and it is always delicious.

Ingredients

1 lb+ beef.  You can use ground beef, or cubed up steak.  Tonight I used 1 1/2 lbs of thinly cubed tri tip steak.

1 cup beef broth

1 tbsp Worcestershire sauce

2 cans chili beans--16oz each.  I used Bush's Mild Chili Beans tonight.

1 can tomato sauce

46oz bottle V-8 Spicy Hot juice

1 tbsp masa or other thickener

Seasonings to your taste:

Seasoning Salt

Garlic Powder

Chili Powder

Cayenne Pepper

Served with:

Sour Cream

Shredded Colby Jack cheese

Saltines or Oyster crackers

Brown the beef in your soup pot to save cleanup time.  If you are using ground beef, be sure to drain after browning and return to the pan.  Season with seasoning salt and garlic powder to suit your taste.  I don't measure, I just eyeball it.  Add one cup beef broth and worcestershire sauce to browned beef and let it simmer for about 2 minutes.

Add both cans of chili beans, tomato sauce, V-8, Cayenne pepper and chili powder to beef over mid-high heat.  While it starts to bubble, take 1 tbsp of masa, flour, or cornstarch--whatever thickener you prefer and have on hand--and stir it into 1/4 cup of water and mix well.  Stir this slowly into your chili until it has been mixed in.  Reduce heat.  I allow my chili to simmer for at least 30 minutes, but the longer the better with chili because the spices blend the longer you let it cook. Unfortunately at our house dinner tends to be a last minute thing, so we cook it for the minimum before digging in.  This is what makes it better on day 2 at our house, that is if you are lucky enough have leftovers for work tomorrow.

Serve in bowls with a spoonful of sour cream and shredded colby jack cheese and lots of crackers for a satisfying meal.

Mushroom Chicken with Rice

Most of the meals I cook are simple, but sometimes I go all out for a more elaborate dish.  This is probably one of the more complicated dishes I make.  Not because any one step is hard, but just because it is time consuming.  This recipe will feature more pictures because it involves more steps than others.  But it's good, really good, and worth the time invested.  This recipe is adapted from a recipe I found on FeaturedDish.com.  Enjoy!

Ingredients

4 large boneless, skinless chicken breasts

1 lb sliced mushrooms 

Cream of mushroom soup

1 cup chicken broth

2 cups italian bread crumbs

3 eggs, beaten

Olive oil for pan

1 teaspoon minced garlic

1/2 teaspoon of basil

1 tablespoon butter

1/2 cup flour

2 cups shredded mozzarella cheese

Salt to taste

Preheat the oven to 350 F.

First, prepare your cream of mushroom soup, if you want to avoid condensed soup.  It's easy!  Set aside.  In a large skillet, heat olive oil on medium heat.  Add minced garlic and mushrooms to pan.  Sprinkle with salt.  Cook until mushrooms are soft and cooked through, approximately 5 minutes.

Remove mushrooms from heat and spread evenly inside a large, deep baking pan (I used a 9x13).

After removing mushrooms, heat more olive oil in the skillet on medium-high heat.  Mix eggs with dry basil and a pinch of salt in a small bowl, and beat well.  Pat chicken breasts dry with a paper towel, then dip chicken in egg mixture, then coat both sides with bread crumbs.  Place in pan, and cook chicken thoroughly, turning over as it browns.  

When finished cooking, place chicken over mushrooms in baking pan.

*If you are using canned cream of mushroom soup, mix cream of mushroom soup with chicken broth in a separate bowl, then pour over chicken.  This saves you time and effort, but if you make your own gravy, the payoff is worth it.  

In the skillet, melt 1 tablespoons of butter in with the chicken and breading left in the pan.  Mix it all together over medium heat, then add in 1/2 cup of flour and stir until it absorbs the remainder of olive oil and butter in the pan.  Slowly pour in the cream of mushroom soup, stirring constantly until it thickens into a delicious gravy.

Once it has thickened, pour evenly over your chicken breasts in the baking pan, then sprinkle mozzarella cheese over everything.  Bake in preheated oven for 25-30 minutes.  While this delicious mixture is baking, prepare white rice.  Serve each breast and gravy over rice.  An amazing meal!

Cream of Mushroom Soup

This easy cream of mushroom soup is a great substitute for canned condensed soup, and it tastes delicious.  I adapted a recipe from food.com and use it for recipes that call for condensed soup.

Ingredients
8 ounces fresh mushrooms
1 -2 garlic clove, minced
2 tablespoons butter
3 tablespoons flour (separated)
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon salt

Directions
Cut the mushrooms into slices, and set aside.  Melt butter in a large pan, and add minced garlic and mushrooms.  Cook until mushrooms are soft, about 5 minutes.  Blend in 2 tablespoons of flour, and stir.
Add chicken broth and heat until slightly thickened while stirring frequently.  In a bowl, stir 1 tablespoon of flour and salt into cream, then slowly add to soup, stirring constantly.  Heat to thicken--don't forget to stir to keep it smooth.  

Green Bean Bacon Bundles

Bacon makes green foods tolerable.  And cheese.  Don't forget the cheese!  There are a lot of creative recipes out there for vegetables wrapped in bacon.  This is an easy way to get more green veggies into your diet.  It would also work for asparagus.

Serves 10-12, depending on your bundle size

Ingredients

1- 2 lbs of fresh green beans
10-12 slices of bacon
2 tablespoons butter
2 tablespoons brown sugar
1 clove garlic, minced very fine
2 tablespoons soy sauce
pinch of salt
Parmigiano Reggiano, grated

Preheat oven to 400 degrees.  Spray cookie sheet with non-stick spray, then place a wire rack inside sheet to elevate your bundles.  Wash your green beans and pat dry with a paper towel.  Sprinkle beans with salt, then bundle together 8-10 beans, wrapping a slice of bacon around the center of the bundle to hold it together.  Lay each bundle seam side down on your cookie sheet / rack.

In a small saucepan, add butter, brown sugar, garlic, and soy sauce over low heat and whisk until melted.  Using a pastry brush, coat the tops of each bundle.  Bake for 35-40 minutes, turning bundles and reapplying sauce after 20 minutes.  Remove from oven and grate fresh parmesan onto bundles, as much as you would like, then return to oven for 10-15 minutes more, until bacon is nice and crispy.

This is a side dish everyone in the family loves--even me.  I usually grate more cheese over the bundles as soon as they come out of the oven to add to the cheesy goodness.  This time we served with smothered pork chops, but it also goes well with steak and chicken.  Enjoy!

Lasagna Soup

Tonight I wanted to fight this winter weather with a warm bowl of soup.  Lasagna soup is cheesy, simple, and delicious.  There are lots of good recipes out there, but I adapted mine from Paula Deen's "Tastes Like Lasagna" soup recipe.  Many subtractions and cheesy additions later, and you have my version.  Delicious with garlic cheese bread on the side.  Thanks, Paula!

Serves 8 to 10

Ingredients
1 lb ground beef
2 teaspoon oregano
2 cloves garlic, minced
1 tablespoon firmly packed brown sugar
32 oz. chicken stock
2 (14 oz) cans petite diced tomatoes
15 oz. can tomato sauce
1/2 teaspoon salt
12 oz. box of pasta (I used vegetable farfalle, but use whatever pasta you'd like)
1/2 cup grated parmigiano reggiano
8 oz. ricotta cheese
2 cups mozzarella, shredded

Directions
In a soup pot, brown your ground beef.  Drain well, and return to pan.  Stir in oregano, garlic, brown sugar, broth, tomato sauce, diced tomatoes, and salt.  My family doesn't enjoy chunks of tomatoes, so I blended my diced tomatoes in some of the chicken broth separately and added it in.  Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat and simmer for 20 minutes to incorporate all of the flavors.  Add noodles, and return soup to boiling until noodles are tender.  (I actually boiled my pasta in some chicken broth and added it to the soup to save time, but most recipes just say to cook the noodles in the soup.  Do what works for you.)  Return soup to simmering once the noodles are tender and heat while you prepare your garlic bread and cheese topping.

While the soup is simmering, mix up your three cheeses in a bowl and stir together.  Put a generous spoonful in the bottom of each bowl, then ladle the hot soup on top.  Sprinkle soup with shredded mozzarella and serve with piping hot garlic bread.

This turned out great!  Enjoy a new twist on an old classic and warm your winter bones from the inside out.

Mushroom Risotto

Risotto is one of my favorite side dishes.  Its ooey, gooey, cheesy goodness is the ultimate in comfort food.  Fortunately, it's fairly easy to make, with patience and lots of stirring.  Tonight I decided to add mushrooms, and it was delicious with our chicken cooked on the grill.

Serves 4.

Ingredients

32 oz. chicken stock

2 tablespoons butter

8 ounces mushrooms, sliced thin (I used button and cremini)

2 cloves garlic (minced)

1 cup arborio rice

1/2 cup parmigiano reggiano (grated)

salt to taste

Directions

Bring chicken stock to a boil in a sauce pan, then simmer on low.

Melt the butter in a separate pan over medium heat.

Add fresh mushrooms and saute until they turn tender, about 10 minutes.

Add the minced garlic and saute about one minutes, stirring throughout.

Add the arborio rice and toast about 2 minutes, stirring constantly until it begins to become translucent.

Start adding stock to the rice mixture, 1/2 cup at a time, stirring until it is has been absorbed.  As it begins to look dry, stir in another 1/2 cup of stock.  This is where the patience comes into play. Find yourself a good book, or fire up your iPod, because you are going to need to be by the pan stirring in the liquid.

As the risotto absorbs the liquid, it get tender and sticky.  After the chicken stock is fully added, you should have a pan full of soft rice that is ready for the cheese.

Add the grated parmesan and stir until it has melted throughout.  

Season with salt to taste.

Grate more parmesan over the bowls when serving if you want an extra kick of cheese.

This was so good, and it was delicious with the grilled chicken.  A couple of tweaks for next time: chop the mushrooms smaller and thinner.  The whole family gave it rave reviews and it was simple enough to do anytime.

What additions do you love in your risotto?  Post in the comments so I can steal some good ideas.