Lime- and Chili-Rubbed Chicken Breasts

2 tsp chili powder
2 tsp packed brown sugar
2 tsp lime zest
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp cayenne pepper
4 boneless skinless chicken breasts
2 tsp olive oil

MAKES 4 SERVINGS

1. Heat gas or charcoal grill. In a small bowl, mix chili powder, brown sugar, lime zest, salt, garlic powder, and ground red pepper. rub both sides of chicken with oil, then with spice mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clean when center of thickest part is cut (170 deg).

South of the border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 jar salsa
1 pkg (10 oz) frozen corn
4 oz cream cheese, cubed
1/4 tsp chili powder
1 cup Mexican style shredded cheese, divided

MAKES 4 SERVINGS

1. Cook pasta as directed on package.
2. Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium, high heat for 6 minutes, or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 minutes or until cream cheese in melted, stirring occasionally.
3. Drain pasta; add to chicken mixture with 1/2 cup shredded cheese. Simmer 3 minute\s or until cheese is melted, stirring occasionally. top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Four-Cheese Baked Penne

An old friend of mine sent me this recipe.  Quite honestly, it didn't sound very good until I tried it.  It really is fantastic.  Enjoy!

1 1/2 cups small-curd cottage cheese
1 1/4 cups shredded mozzarella cheese, divided
1 cup part-skim ricotta cheese
3 Tbsp chopped fresh parsley
1 lb penne pasta
2 tsp olive oil
1 medium red or yellow onion, chopped
4 cloves garlic, chopped
1 can (15 ounce) crushed tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 tsp dried oregano
1 tsp dried rosemary
3/4 tsp salt
1/2 tsp red pepper flakes
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1/4 cup shredded Parmesan

1. Pre-heat oven to 400 deg.
2. Combine cottage cheese, 1/2 cup mozzarella, ricotta, and parsley in a bowl.
3. Cook pasta until tender but firm; drain.
4. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes, and pepper.  Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes.
5. Add pasta; turn off heat. Stir in cheese-parsley mixture.
6. Coat a 9x13 glass baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until heated through and cheese melts, about 30 minutes.

Cheesy beef burritos

My wife immediately showed displeasure at my cooking a been burrito, but she changed when we ate these.  In fact, we both had the delicious leftovers the next day.

1/2 lb ground beef
2 tsp chili powder
1 can (15 oz) black beans, drained, rinsed
1/2 cup salsa
3/4 cup shredded sharp cheddar cheese
4 flour tortillas (10 inch)
1/2 cup sour cream
1 tomato, chopped
1 cup shredded romaine lettuce

MAKES 4 SERVINGS

1. Cook meat and chili powder in a large skillet on medium-high heat until the meat browns, stirring frequently. Drain.
2. Add beans and salsa; cook 5 minutes, or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
3. Spread mixture down center of tortillas; top with sour cream, tomatoes, and lettuce.
4. Fold in opposite sides of each tortilla, then roll up burrito-style.

Italian Bread Dough

Cooking is an experience beyond words.  It's such a wonderful feeling to prepare food to be shared with friends and family.  In my endeavor to prepare the perfect pizza crust, I have replaced my prior crust with this fantastic one.  Per the recommendation of the original recipe, I do measure by weight.  However, as I live in a highly humid part of the country, I have to add a considerable amount of flour to the dough.  Here it is, by weight and by volume.  Enjoy!

500 grams (4 cups) flour
325 grams (1 1/2 cups, plus 2 tablespoons) water
10 grams (2 teaspoons) salt
3 grams (1/2 teaspoon) active dry yeast
olive oil
cornmeal

MAKES 2 THIN CRUST PIZZAS AND BREADSTICKS, OR 3 PIZZAS

1. Mix flour, water, salt, and yeast together.  Be sure to keep yeast an salt separate until you begin mixing, as salt kills yeast.  If using a stand mixer, mix slowly for 2 minutes, faster for 5 minutes, then slowly again for 2 minutes.  If by hand, mix for 6-8 minutes, until well combined.
2. Coat a bowl with oil. Roll dough around the bowl to coat well. With a sharp knife, place an X in the top of the dough. Cover; let rise for 1 1/2 - 2 hours, until doubled in size.
3. Punch dough down, then divide into 3 equal pieces. Cover, and let rest for 1 hour.
4. Cover baking sheet with aluminum foil, drizzle with oil, then dust with cornmeal. Follow pizza directions from prior post to piece together.

Hot Dog Chili Sauce

It takes a special sauce to place on a hot dog, and this is that sauce!  Fashioned after, the A&W coney dog sauce, this bold sauce is easy to make, inexpensive, and simple to freeze in portioned containers.

1 lb ground beef
1 tsp salt
1/4 tsp pepper
6-oz can tomato paste
1 cup water
1 Tbsp sugar
1 Tbsp prepared yellow mustard
1 Tbsp onion flakes
2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp celery seeds
1/4 tsp ground cumin

1. Cook the ground beef in a saucepan until it browns. Drain.
2. Add the remaining ingredients. Bring to a boil; reduce heat.  Simmer, stirring occasionally, until it thickens, 30 to 40 minutes.
3. Use about 3 tablespoons per hot dog.  Freeze whatever you don't use.  Enjoy!

Katie's Favorite Sloppy Joes

My wife Katie is not a fan of sloppy Joes, but these ones she enjoys.    Here it is!

2 lbs ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 Tbsp brown sugar
1 Tbsp white vinegar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp chili powder
1/4 tsp ground allspice
8 sandwich buns, split

MAKES 8 SERVINGS

1. In a large pan, cook beef and onion over medium heat until meat is no longer pink.  Drain.
2. Add the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes.
4. Spoon over buns for either open-faced or closed sandwiches.  Enjoy!

Chicken in Creamy Pan Sauce

Here's a recipe I discovered in a Kraft food magazine a few years back.  It's easy to make and inexpensive.  I have included my changes to the recipe.  Enjoy!

4 small boneless skinless chicken breast halves (1 lb)
2 Tbsp flour
1 Tbsp oil
3/4 cup chicken broth
4 oz (1/2 pkg) cream cheese, cubed
2 Tbsp grated Parmesan cheese
2 tsp Dijon mustard
1 bunch fresh spinach
juice of 1/2 lemon
1/2 lb Egg noodles, cooked according to package directions
1 Tbsp chopped fresh parsley (I use dried)
6 cherry tomatoes, quartered

1. Place the raw chicken inside a resealable plastic bag, along with the flour; seal bag.  Shake chicken around a bit to coat evenly with the flour.  Set aside.
2. Heat oil in a large skillet on medium heat.  Add the chicken and cook 5 to 6 minutes on each side or until it's cooked through (165 deg).  Remove chicken, reserving drippings in the skillet.  Cover chicken to keep warm.
3. Add broth to the skillet.  Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
4. Add the cream cheese.  Cook 2 to 3 minutes, or until the cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
5. Add in Parmesan cheese and dijon mustard.  Stir until cheese melts.
6. Return the chicken to skillet; turn over to coat both sides with the creamy sauce.  Cook 2 minutes or until the chicken is heated through.
7. On a serving platter, place egg noodles, then spinach (sprinkled with lemon juice), then chicken, then chicken sauce, then tomatoes, then top with parsley.

Grandma Rose's Chili

This is another old family recipe.  When I was growing up, my mother would often cook this dish during the winter.  It's great, because it's a flavorful sauce without the spice.  Even my wife, a self-professed non-chili lover, enjoys it.  Well, she does the first or second time a year I cook it, but I often put it together 5-6 times a season.  Enjoy!

1 lb ground beef
1 28-oz can crushed tomatoes
1 28-oz can tomato sauce
2 15-oz cans chili beans
1 16-oz can prepared tamales, undrained, removed from liners, and crushed by hand (these are often near the beans)
2 Tbsp chili powder
1 lb pasta

SERVES 6

1.  In a skillet, brown the ground beef.  Drain.  Transfer to dutch oven.
2. Add in crushed tomatoes, tomato sauce, chili beans, tamales, and chili powder.  Bring to a boil, cover and simmer for 10 minutes.
3. Meanwhile, cook pasta according to package directions.
4. Serve chili over pasta.  Top with cheddar cheese and sour cream.

Grandma Rose's Spaghetti Sauce Italiano

Here's an old family recipe, which we use the crock pot for.  I remember eating this delicious dish once or twice a year, and I make it as an occasional specialty at my house.  It's not terribly costly or difficult to make, but it's simply a dish that seems so delectable that we should only enjoy it occasionally.  I had considered no sharing these "secret" recipes, but they are too good not to enjoy together.  Besides, recipes are meant to be shared.  Enjoy!

1 lb ground beef
1/2 lb ground Italian sausage
1 28-oz can crushed tomatoes
1 12-oz can tomato paste
1 6-oz can sliced mushrooms
1 cup chopped onion
3/4 cup chopped green pepper
1/2 cup Burgundy (Any red wine will do)
1/2 cup sliced pimiento-stuffed olives
3 bay leaves
2 cloves garlic, minced
1 1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
1/2 tsp chili powder
1/8 tsp pepper (freshly ground is preferred)
1/3 cup + 2 Tbsp water (divided)
2 Tbsp cornstarch
2 lbs spaghetti noodles, cooked.
Freshly grated Parmesan cheese

MAKES 8-10 SERVINGS

1. In a skillet, brown the ground beef and sausage together.  Drain off excess fat.  Transfer to crock pot.
2. Stir in undrained tomatoes, tomato paste, mushroom, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder, pepper, and 1/3 cup water.
3. Cover and cook on high heat setting for 5-6 hours, until flavors are well blended.
4. In a small bowl, combine 2 Tbsp water with 2 Tbsp cornstarch until mixed well.  Stir into tomato sauce, cover, and cook for 10 minutes.
5. Serve over cooked spaghetti.  Sprinkle with Parmesan.

Tomato Soup with Mozzarella Croutons

This is a great recipe, which I clipped from one of a number of magazines several months ago.  It's quite delicious -- especially to someone who doesn't like tomato soup.  Enjoy the croutons in the soup and on an accompanying salad.  Enjoy!

For the soup:
1 28-oz can peeled tomatoes (whole, crushed, or diced)
2 Tbsp olive oil
1/2 tsp red pepper flakes
2 cloves garlic, minced
1 cup diced onion
2 1/2 cups reduced-sodium chicken stock
kosher salt (I used full sodium stock and didn't add my own salt)
freshly ground pepper

For the croutons:
1/2 baguette, sliced into squares (I purchased day-old Italian bread for about $1.00)
olive oil, for drizzling
8 oz. mozzarella (the recipe called for fresh, but I used pre-shredded)
fresh basil leaves (I used dried basil)

SERVES 4

1. Pulse tomatoes and liquid in a food processor until chopped.  Heat oil and red pepper flakes in a saucepan over medium heat.  Add garlic and onion.  Cook, stirring until onions are tender, about 6 minutes.  Add tomatoes and stock and bring to a boil.  Reduce to a simmer and stir occasionally, until slightly reduces, about 30 minutes. Puree until smooth; season with salt and pepper.
2. Meanwhile, drizzle bread with oil.  Toast in a 375 deg oven until it begins to turn golden, about 5 minutes.  Top with mozzarella and return to oven.  Cook until cheese begins to melt, about 1 minute more.  Top with basil, season with salt and pepper, and serve with soup.

Easy Homemade Alfredo Sauce

1/2 cup butter
1 pkg (8 oz) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 Tbsp garlic powder (optional)
pepper, to taste
1/2 lb pasta

1.  Cook pasta according to package directions.
2.  Meanwhile, in a medium saucepan, melt butter.
3. Once butter is almost melted, add the package of cream cheese.  It's easiest to cut it into 4 pieces so that it melts more quickly.
4. Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top.  Stir all together until well mixed.
5. Once it's mixed well and saucelike, take it off the burner and set aside so it can thicken up.  Stir every few moments.
6. Pour over your favorite pasta and ENJOY!

Alternative: Cook 1 boneless, skinless chicken breast (about 1/3 lb) in olive oil.  Cut into small bites and add to the sauce for a more savory sauce.

Push for real food

I'm back!  I'm sorry that it has taken me so long to post, but I plan to bring this back in full gear.  Since my photographic skills are so amateur, I will post recipes without pictures.  A picture is worth a thousand words, but a great recipe always trumps a mediocre picture.

I thought it best to take this time to focus on the concept of "real food," if there is such a thing.  I am a foodie through and through.  I believe that God created tasty plants and animals for us to consume and to enjoy in moderation.  I do think we should be responsible consumers and, therefore, force companies to be responsible.  This is the reason I purchase as much organic food as I can afford.  When it's not organic, then it must be natural -- in that I can understand all the ingredients and how they are derived without chemical processes.

I recently finished the book What We Eat by Marion Nestle, and I'm now working on How We Get Fat and What to Do About It by Gary Taube.  If you'd rather catch his ideas in an entertaining documentary, I would recommend Fat Head, which is available on Netflix.

Here we go with a new round of recipes.  Enjoy!

Sour Cream Chocolate Cake

This is a delicious chocolate cake recipe I found a few years ago.  It's super creamy.  Enjoy!

4 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 tsp vanilla extract
2 eggs, beaten
2 cups all-purpose flour
2 cups sugar
1-1/4 tsp baking soda
1 tsp salt
1/2 tsp baking powder

FROSTING:
1/4 cup butter, softened
3 squares (1 ounce each) unsweetened chocolate, melted and cooled
3 cups confectioners' sugar
1/4 cup sour cream
3 Tbsp milk
2 tsp vanilla extract
dash of salt

1. In a mixing bowl, combine the first six ingredients; mix well.  Combine the dry ingredients; gradually add to the chocolate mixture.  Beat on low speed just until moistened.  Beat on high for 3 minutes.
2. Pour into two greased and floured 9-in. round baking pans (can also make 12 cupcakes).  Bake at 350 deg for 30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a mixing bowl, combine frosting ingredients.  beat until smooth and creamy.  Spread over cake.  Store in the refrigerator.

Fudgy Mint Squares

This is a great Christmastime dessert.  Enjoy!

Makes About 4 Dozen

10 Tbsp butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 ounces) cream cheese, softened
1 Tbsp cornstarch
1 can (14 ounces) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring (optional)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

1. In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly.  In a small mixing bowl, beat 2 eggs, sugar, and vanilla.  Add the chocolate mixture; mix until blended.  Gradually beat in flour.  Spread into a greased 13-in by 9-in x 2-in baking pan.  Bake at 350 deg for 15-20 minutes or until top is set.
2. In a large mixing bowl, beat cream cheese and remaining butter.  Add cornstarch; beat until smooth.  Gradually beat in milk and remaining egg.  Add extract and food coloring if desired.  Pour over crust.  Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack.
3. In a heavy saucepan, combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill for 2 hours or until set before cutting into squares.

Spicy Garlic-and-Lime Shrimp

Deliciously seasoned shrimp.  Enjoy!

Seasoning Mix
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp parsley flakes
Pinch of garlic powder
1/4 tsp paprika
Pinch of dried thyme
Pinch of onion powder

2 Tbsp butter
1 clove garlic, chopped
1 lb shrimp, peeled and deveined
Juice of 1 lime

2/3 cup uncooked orzo

1. Combine seasoning mix and set aside.  This may be done long before you decide to begin cooking.
2. Cook orzo according to package directions.
3. Heat the butter in a skillet.  Add the garlic and cook 10-20 seconds.
4. Add the shrimp.  Squeeze the lime juice over the shrimp and sprinkle with seasoning.  Heat until shrimp cooked through and no longer pink.
5. Serve shrimp mixture over orzo.

Easy Italian Stew

This is our new Christmas Eve meal.  It's delicious, filling, and simple to make.  Enjoy!

2 Tbsp zesty Italian dressing
1 lb bulk Italian sausage
1 32 oz (or 2 cans) fat-free, reduced-sodium chicken broth
1 pkg (16 oz) frozen stir-fry vegetables (white onions and sliced green, red, and yellow peppers)
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 cup pasta noodles
1 cup shredded Mozzarella cheese

1. Heat dressing in large saucepan on medium heat.  Add sausage; cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces.
2. Add broth, vegetables, beans, and tomatoes; bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 8 to 10 minutes or until macaroni is tender, stirring occassionally.
3. Ladle into 8 serving bowls.  Top evenly with cheese.

Pumpkin Roll

It's not autumn until I bake my first pumpkin roll of the season.  I found this recipe in a small town cookbook.  1 can of pumpkin will produce enough for a pumpkin roll and a pumpkin cheesecake.  Cut the roll in half to produce 2 good-sized rolls.  You can also double the cake and keep the same icing recipe for larger rolls.  Here goes.  enjoy!

3 eggs, beaten
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
2/3 cup pumpkin
1 tsp lemon juice
1 1/2 cup powdered sugar
1 8-oz pkg cream cheese
6 Tbsp butter
1 tsp vanilla
1/2 cup chopped pecans, optional

1. Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.
2. Sift together and gradually add to eggs: sugars, flour, baking soda, cinnamon, baking powder, and ginger.
3. Pour into wax-paper-lined 12x15" cookie sheet and bake at 375deg for 15-17 minutes or until done.
4. Turn onto tea towel sprinkled with powdered sugar, carefully remove wax paper, and roll up.  COOL.
5. Whip together powdered sugar, cream cheese, butter, vanilla, and nuts (if using).  Unroll cake and spread with icing mix.  Roll up, sprinkle with powdered sugar, and serve.

Delectable Pumpkin Cheesecake

I love the flavors of autumn, and this cheesecake recipe was too good to pass up.  I bake this recipe about twice a year, and it it most delicious when topped with whipped cream (the spray type is generally without corn syrup).  This recipe along with the pumpkin roll use up one 15-oz can of pumpkin.  Enjoy!

Crust:
1 1/2 cups graham crumbs
5 Tbsp butter, melted
1 Tbsp sugar

Filling:
3-8 oz packages cream cheese (I use neufchatel cheese), softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Whipped Cream

1. Mix crust ingredients together, just till coated and crumbly.  Press onto the bottom and 2/3 up the sides of an 8" springform pan.  Bake for 5 minutes at 350.  Set aside.
2. Combine cheese, sugar, and vanilla in a large bowl.  Mix until smooth with an electric mixer.
3. Add eggs, pumpkin, and spices.  Beat until smooth and creamy.  Pour into the crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.  Remove from oven and allow to come to room temperature, then refrigerate.  After it has thoroughly chilled, remove the pan sides and cut.  serve with whipped cream.

Snickerdoodles

Snickerdoodles are my favorite type of cookies.  How can you go wrong with a cookie smothered in cinnamon and sugar?  Enjoy this simple recipe and double the butter if you don't have food guilt and want a better-tasting cookie.

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3 tsp cinnamon

1. Mix butter, 1 1/2 cups sugar, and eggs thoroughly in a large bowl.
2. Combine flour, cream of tartar, baking soda, and salt in a separate bowl.
3. Blend dry ingredients into butter mixture.
4. Chill dough, and chill an ungreased cookie sheet for 10-15 minutes in refrigerator.
5. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
6. Scoop 1 inch globs of dough in the sugar mixture.
7. Coat by gently rolling balls of dough in the sugar mixture.
8. Place on chilled, ungreased cookie sheet, and bake for 10 minutes or until slightly browned on the edges.
9. Remove from pan immediately and place on cooling racks.
10. Enjoy!