There's nothing I love more than a good burger. I make mine very simply. A pound of ground beef, a few shakes of worchestershire sauce, salt and pepper to taste. Shape into the size burger you like. That's it. Cook until desired doneness. A tip I have it don't smash your burger down. It releases the wonderful juices. Best grilled these also work broiled if your parade is rained on.

Everyone in my house likes their burgers different. I generally use red onion and bbq sauce. Tonight I am trying something new by adding some coleslaw. I have a great bbq macaroni salad recipe which I'll share soon to serve on the side. I also like coleslaw and potato salad or just a fresh bag of Utz potato chips.


This weeks meals include baked spuds with ham, spinach, and gouda, shrimp scamp(shrimp on sale!)i and salad, and our fav taco night. I've been enjoying cooking lately and plan to make some lemon bars on this rainy Saturday. Also some nice(cheap! and delicious) white wine.

Mango Avocado Salad
2 Ripe Avocados
1 Mango
1/2 red onion(small) finely chopped
juice of 1 lime
dash of lime zest
dash of garlic powder(this can be left out and it will still taste good)
salt and pepper to taste
cilantro, minced, to taste(I like a lot but it's a matter of taste).

Mix all ingredients together and a medium bowl. I like this on black bean and corn fritters(recipe to follow soon) but it's lovely on chips. It's also nice with hot sauce if you are into that thing but I like it best without.

Adapted from a recipe on the curious domestic blog.

Easy Fajitas
1 1/2lbs of flank steak
Salt and Pepper
2TBS vegetable oil
2TBS fresh lime juice
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
2TBS water
1tsp chili powder
1tsp hot pepper sauce
1/2tsp cumin
12 (6-inch) flour tortillas

1. Pat steak dry with paper towels, then season with salt and pepper. Heat 1TBS oil in a 12 inch skillet over medium high heat until just smoking. Brown steak on first side, about 5 minutes.

2. Flip the steak over and continue to cook to desired doneness, 3-6 minutes. Transfer to a large plate and drizzle with lime juice. Tent with foil and let rest 10 minutes.

3. Meanwhile, add the remaining oil to skillet and heat on medium high until shimmering. Add peppers, onion, water, chili powder, hot pepper sauce, cumin, and 1/2tsp of salt. Cook, scraping up any browned bits, until onion is softened, about 5 minutes. Transfer to serving bowl.

4. Stack tortillas on plate and cover with plastic wrap. Heat in microwave until soft and hot, about 30 seconds to a minute.

5. Slice steak very thin across the grain. Arrange on platter and serve on tortillas with the veggies.

This recipe is from The American Test Kitchens Family coobook

Fajitas can be topped with many things. We like tomatoes, avocado, cheese, sour cream, lettuce and lime wedges. You can leave the hot pepper sauce and serve at the table if you have spice haters like I do. My kids love the fact that they can put these together at the table themselves.

Very easy meal that I love.

Saturday is the day I drink gin and tonic. A classic, crisp drink I love the touch of bubbles and lime. Perhaps the easiest drink to make I have the simplest way ever. Eyeball it. I start with 3 inch glass(often known as and old fashion glass). To the it I add about 3/4 inch of gin, 1 inch of tonic and ice to fill. Run a lime around the edge of your glass and squeeze the rest of the juice into your cocktail. Yummy. The best way to make a good drink is to taste so play around with it and see what you like.

Perhaps this blog is back? Fajita recipe to come.

Skillet Chicken Potpie
Originally uploaded by paintedbooklady

In this dinner you have the option to use canned biscuits or homemade. It doesn't take long to whip up a batch but it's much easier to go with canned or frozen. That's what I used for this recipe. Cook's suggests Pillsbury Golden Homestyle so I went with that. You can also use a pie crust.

1 package refrigerated biscuits or, or refrigerated pie crust
1 1/2 lbs boneless, skinless chicken breasts
salt and pepper
4TBS unsalted butter
1 onion, minced
1 celery rib, minced
1/4c dry vermouth or dry white wine
2C low-sodium chicken broth
1/2 cup heavy cream
1 1/2 minced fresh thyme(or a little bit less dried)
2 cups frozen pea-corn medley, thawed. I actually use mixed veggies

1, Heat oven. Adjust oven rack to middle position and heat according to pie crust or biscuit directions.

2.Season and brown chicken: Pat chicken dry with paper towels. Season with salt and pepper to your liking. Melt 2 TBS butter in 12 inch skillet over medium high heat until foaming subsides. Brown chicken lightly on both sides, about 5 minutes total. Transfer to a clean plate.

3. Saute Aromatics: Add remaining 2TBS butter to skillet and return to medium heat until melted. Add onion, celery, and 1/2tsp salt and cook until onion has softened, about 5 minutes. Stir in flour and cook, stirring until incorporated, about 1 minute.

4.Add alcohol of choice:Poach chicken: Stir in wine or vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth, cream and thyme, and bring to a simmer. Nestle the chicken into the pan, cover and cook over medium-low until the thickest part of the breast resiters 160 on an instant read thermometer, about 10 minutes.

5. Bake topping: While sauce simmers, bake biscuits according to package directions. If using pie crust unfold dough on a parchment lined baking sheet. and bake according to package unstructions.

6.Shred chicken and add vegetables: Transfer chicken to plate. Stir peas and carrots into sauce and simmer until heated through, about 2 minutes. When chicken is cool enough to handle cut or shred into bite size pieces and return to skillet,

7. Add topping: Season filling with salt and pepper to taste. If using pie crust carefully slide onto skillet and serve. If using biscuits, place on top of skillet or on top of each individually serving.

It's not exactly gourmet but it is tasty. I find that kids love this one. It's very fast, no more than and hour. You can play with teh veggies you use, most would taste good.

This recipe is from Best 30 Minute Recipes.

Dinner

Dinner
Originally uploaded by paintedbooklady.

chicken, ham&cheese roll-ups with cous cous and peas

8 thin chicken cutlets)about 1 1/2lbs
course ground salt and pepper
2 tbs honey mustard
4 slices deli ham(about 4oz) halved lenghtwise
12 thin slices swiss cheese(about 4oz) halved lengthwise into 24 strips(you can also use other cheeses, whatever you like)
10 oz frozen peas
1tbs butter
3/4 c cous cous

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cutlets on a work surface and season with salt&pepper.

Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at short end, roll up cutlets. Place seam side down on baking sheet. Top each cutlet with 1 piece of remaining cheese.; broil until browned and chicken is opaque throughout. 6-10 minutes.

Meanwhile, in a small saucepan, bring peas, butter, and 1 cup of water to a boil. Remove from heat, stir in cous cous. Cover and let stand for 5 minutes. Season with salt and pepper and fluff with a fork. Serve with roll-ups.

From Martha Stewart

I wasn't sure that my kids would like the swiss but took a chance. This dinner was a giant hit with everyone, no leftovers. Best thing is that it is so simple. Half hour from start to table at the most. Yummy.

No picture for this one

Sloppy Joes

1TBS olive or canola oil
1 onion, peeled and chopped
1 stalk celery, chopped (optional, I do not use)
1 red bell pepper, seeded and chopped
2 cloves garli, crushed (I mince)
1 and 1/2lb lean ground beef, turkey or chicken
1 28oz can stewed tomatoes, diced
1/2C ketchup or half ketchup half bbq sauce (I do the mix)
2TBS cider vinegar
1TBS brown sugar
1TBS Worcestershire sauce
Few shots tabasco (I add this at the table)
salt and pepper
soft buns

Heat the oil in a large pot over medium heat and saute onion, celery, and red pepper until soft, about 10 minutes. Add garlic and saute for about 20 seconds. Add meat and brown, breaking it up as you cook, for about 10 minutes or until no longer pink.

Add tomatoes, ketchup, vinegar, brown sugar, Worcestershire, tabasco, and salt and pepper to taste. Simmer for about 20-30 minutes or until sauce has thickened. Split buns in half and spoon mixture on top. Serve. Make enough for 6.

This is a nice simple recipe that kids love. I find that after cooking for 30 minutes taking it off the heat and letting it sit for about 10 minutes is the best way to thicken. I like the addition of bbq sauce, better flavor and I use ground beef. Generally I serve it with steamed veggies. Our favorite are cauliflower, broccoli and carrots.

This recipe is from a book called Starting Out by Julie Van Rosendaal. Not only is it fun to look at the recipes are great whether you are a new cook or have been cooking for a long time. Nice simple recipes for busy days.

Roasted Brussel Sprouts

Roasted Brussel Sprouts
Originally uploaded by paintedbooklady.

This is a really easy one that I made up after having them at Rocket to Venus.

Use as many brussel spouts as you need. 3 people eat them in my house and it's about 2 lbs. We love them! Just toss with some high quality olive oil. Add salt and pepper to taste. Pop in a 400 degree oven and bake for about 40 minutes. You want them to brown a little.

So, so good.

MMMMMMDonut

MMMMMMDonut
Originally uploaded by paintedbooklady.

I wish that I could say I made this. If I had I could make one right now and eat it with my coffee while I watch branches crash to the ground. Here in Maryland we woke up to the results of an ice storm. Very, very pretty but a total nightmare. Power is out all over our county, so far we are safe and we have a woodstove so we can stay warm any way you look at it.

I didn't have any food to update as I have not cooked anything lately and did not get a picture of the food that was made for me on Sunday. I won't be cooking at all this week but I am assured a dinner will be made on Sunday so hopefully I will have something for you to make then.

Until then enjoy my virtual sweet donut Valentine.

3 cloves garlic, peeled
2TBS olive oil
2 stems fresh rosemary
2 stems fresh thyme
1C fresh mushrooms, sliced
1 can stewed tomatoes, 15oz
2 roased red peppers, jarred is fine, chopped bite sized
1C tomato sauce
10oz frozen spinach, defrosted
6C chicken broth
3/4-1lb chicken breast tenders, cut into 1inch pieces
1lb ravioli, any variety(frozen or fresh)
1C grated parmesan, to be passed at table

Heat oil in large soup pot or dutch oven over medium heat. Add minced garlic and herbs and cook until fragrant, about 1 minute. Add mushrooms and cook 3 to 5 minutes. Season with salt and pepper. Add tomatoes, red peppers, and sauce to pot. Add

Put defrosted spinach in a towel and squeeze out excess water. Seperate with fingers and add to soup pot. Pour in chicken broth and stir to mix. Raise heat to high. Add chicken to stew. When stew comes to a boil add ravioli. The chicken should be cooked through but check to make sure. If not hold off on putting ravioli in and cook chicken until done. When ravioli is cooked al dente(or however you like it) the stew is done.

Serve and pass around parmesan at table.

from Rachael Ray 30 minute meals for kids

This is actually a guest blogging post. I didn't make this, my husband and children did. Sundays have become cooking days for them. They are all learning to cook together. This is their second meal, I didn't get a picture of the first. I choose the recipe, although Maia is going to start doing this, and shop and they cook.

I was told that it was very easy to make. It was very tasty. There were no fresh herbs at hand so they used pinches of dried. It was served with fresh rosemary bread.

Very, very yummy and easy to make. It's a good starting place for new cooks and a very basic recipe that can be tweaked for more seasoned cooks.

Bad, bad blogger!

Dinner
Originally uploaded by paintedbooklady.

I can't believe how long it's been since I updated. And I left you hanging! The Holidays kicked my ass this year and I feel like I've only finally recovered. Poor excuse but excuse just the same.

I'm going to finish off with the roasted veggies. I have a wonderful soup to blog. You'll see that tomorrow!

Roasted Vegetables

1lb small(1 1/2 to 2 inch diameter)red potatoes, scrubbed. If you can find small ones then cut them down to size, generally you will need to quarter them.

1lb medium carrots, peeled, cut into 2 to 3 inch pieces, tapered ends left whole, large upper portion halved lengthwise

1/2lb parsnips, peeled, cut into 2-3 inch pieces, tapered ends left whole, large upper portion halveed lengthwise

1/2lb small yellow onions(2-3 inch diameter) peeled, root end left intact, and quartered

3 TBS vegetable oil(I use olive)

1/2tsp salt
1/8tsp ground pepper

While your chicken is resting on the rack you pulled from the pan, adjust the oven rack to the middle position and increase oven temp to 500 degrees. Using a wooden spoon scrape up the browned bits from the roasting pan and pour liquid into a fat separator. Return empty roasting pan to oven and heat until the oven reaches 500 or about 5 minutes. Toss the vegetables with oil, salt and pepper. Scatter the vegetables in a single layer in the roasting pan. arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

While your vegetables roast, pour off 1/2C liquid from the fat seperator; discard the remaining liquid and fat. Remove roasting pan and heat broiler. Drizzle liquid over the vegetables and broil until tender and deep golden brown, about 5 minutes. Transfer to serving platter.

While you broil the veggies carve the chicken. Add chicken to platter and serve.

You might wonder if cooking the vegetables separetely makes a difference. I assure you it does. You will end up with crisp, flavorable veggies. So good!

I don't use onions, none of us like them enough to eat whole pieces. I increase the carrots and potatoes. We love the parsnips but can't always find them so I don't always use those either. I imagine that you could try other vegetables, like celery and squash.

It really is the perfect winter dish. We're having it again tomorrow.

Next up soup.

Now for the roasting of the chicken

Dinner
Originally uploaded by paintedbooklady.

You will need pepper, chicken broth, a roasting pan and rack, and towels to turn chicken(or tools) for this part.

Adjust oven rack to middle position and preheat to 400 degrees. Set a V-rack in a large roasting pan and lightly spray with non-stick cooking spray. Remove chicken from brine and dry.

Season chicken on all sides with pepper and set wing side up on rack. Roast for 30 minutes. Rotate chicken, I use a towel on each end, so that other wing is facing up. Roast for another 30 minutes.

Remove roasting pan from oven and rotate chicken breast side up. Add 1 cup of chicken broth and roast until chicken is golden brown and the temp is 160 in the thickest part of breast and 175 in the thickest part of the thigh. This will take 40 minutes to an hour. You want to have a constant thin layer of broth in the roasting pan so add more if needed. Transfer chicken to a cutting board and let rest, uncovered, while you roast the veggies.

In this recipe I consider the equipment important. You need a good roasting pan and rack. You don't need to spend 100 bucks to get this. I spent about 40. You want it to be large enough to do a turkey, if you cook those too. Most important you want handles on the rack. The shape should not be flat, it should be more like a V.

If you already have a pan you can get a V rack for about 10 bucks.

Veggies up next and then you have an entire meal!

Step 1- Brine

brine
Originally uploaded by paintedbooklady.

You need 1 whole chicken, from 6-8 pounds, giblets removed and discarded.

1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled


You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.

Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.

Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.

Roasting directions to follow.

Next up is a 3 part recipe for brining and roasting chicken as well as roasting veggies. Stay tuned.

Buffalo Chicken Chili with blue cheese-corn mug toppers

dinner
Originally uploaded by paintedbooklady.

1TBS olive oil
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)

Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.

Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.

This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.

I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.

Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.

This recipe is from Rachel Ray Everyday Magazine Feb/March.

Spinach Lasagna

Dinner
Originally uploaded by paintedbooklady.

1TBS vegetable oil
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package

Preheat oven to 400 degrees.

In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.

While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.

Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.

This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.

Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.

This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.

Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.

Recipe from The Big Book of Potlucks by Maryana Vollstedt

Slow Cooker Sunday

Slow Cooker Sunday
Originally uploaded by paintedbooklady.

BBQ Beef Brisket

5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce

Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.


Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.

This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.

Laptop Lunch!

Lunch 10-7
Originally uploaded by paintedbooklady.

I got a new lunchbox. Part of the reason that I skip lunch is that I am too lazy to pack one and I don't like to spend too much money eating out. My friend Rachel found a group devoted to these on Flickr. Of course the minute I saw it I knew I had to have it.

One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.

Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.

Yay bento!

This morning I worked on next weeks meal plan. It always takes me a lot of time. I'm a cook that is always trying something new. Each week, especially when it gets colder, I make one staple. This is something like pot roast or roast chicken. For the rest of the week I pour through my cookbooks looking for something new to try. I have a lot of cookbooks so this can take a lot of time.

It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.

Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.

So those are the recipes you can look forward to seeing next week.

Twice Baked Potatoes

Twice Baked Potatoes
Originally uploaded by paintedbooklady.

Ingredients:
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.

Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.

When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.

Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .

Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)

Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.

Yield: 8 servings as a side dish

I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.

It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.

There's a simple broccoli cheese casserole in the background.