Edamame Dip

I really like edamame, so when I see that Alton Brown has an entire episode of "Good Eats" dedicated to it, I set the DVR to record. What a good idea that was! He made this dip that is so easy and so delicious! I had to search (and have someone else search too) for the miso, but it's in the refrigerated section by the tofu...at least at my local store. It comes in a big tub and you only need a tablespoon, but I guess that just means I have to make it again...or find another recipe that requires miso. Oh, and it calls for brown miso, but my package said red (brown wasn't an option). The miso is brown. Not sure how "red" got on the label!

• 12 ounces shelled, cooked, and cooled edamame
• 1/4 cup diced onion
• 1/2 cup tightly packed fresh cilantro or parsley leaves
• 1 large garlic clove, sliced
• 1/4 cup freshly squeezed lime or lemon juice
• 1 tablespoon brown miso
• 1 teaspoon kosher salt
• 1 teaspoon red chili paste
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Christmas Breakfast '09

For a few weeks before Christmas, I was told "If you're bringing an egg dish, like the one from last year, bring enough! It was good and we ran out!" Well, no one could tell me what it was I'd brought. So, I picked something new and decided that would be our Christmas morning breakfast egg dish. OMG, it's yummy! It's not heart-healthy, but it's good! And easy! Mix up the night before and throw it in the oven in the morning!

From Allrecipes: Sausage Egg Casserole

• 3/4 pound ground pork sausage
• 1 tablespoon butter
• 4 green onions, chopped
• 1/2 pound fresh mushrooms, sliced
• 10 eggs, beaten
• 1 (16 ounce) container low-fat cottage cheese
• 1 pound Monterey Jack cheese, shredded
• 2 (4 ounce) cans diced green chile peppers, drained
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Spicy Meatloaf

This is what it says...unless you use mild sausage of course! I found a recipe on Allrecipes for meatloaf that contained beef and sausage. I thought "Yum! I have some spicy sausage leftover, I'll try it!" It was delicious. My husband, who grew up hating meatloaf (and many, many other things) really likes this one. If I remember, I will make meatloaf with sausage from now on. It doesn't actually make it spicy, there's just a hint of a burn to it. Really, really tasty!

1 1/4 lb ground beef

1/2 C Italian bread crumbs

1/4 lb ground pork sausage, spicy if you want

1 egg

1/2 C milk

1 small onion, diced

Dash (or 2) of Worcestershire sauce

In a large bowl, combine the ingredients until just mixed evenly. Do not over-work the meat. Form into a loaf and place on a sheet pan. I made 6 individual loaves with this, to speed up the cooking process. Bake at 350 until meat is no longer pink in the middle. It was about 40 minutes (possibly less) for the mini loaves, probably about an hour for a large loaf. Enjoy!

Roasted Pepper & Artichoke Spread

I was in charge of appetizers for our family Thanksgiving this year, and this was one of 4 that I made. I also made a dessert...I figure the more dishes you take, the more dishes you have to bring leftovers home in! This is absolutely delicious. A spin on spinach & artichoke dip...everyone loved it!

From Fix-It And Forget-It Cookbook

1 C grated Parmesan cheese
1/2 C mayonnaise
8oz pkg cream cheese, softened
1 garlic clove, minced
14oz can artichoke hearts, drained and finely chopped
1/3 C finely chopped roasted red bell peppers (from 7 1/4oz jar)
Crackers, cut up vegetables, or snack bread slices

Combine Parmesan, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place mixture in slow cooker.
Add artichoke hearts and red bell pepper. Stir well.
Cover, cook on low 1 hour. Stir again.
Use as spread for crackers, cut-up fresh vegetables, or snack-bread slices

Crispy Chicken with Proscuitto and Mozzarella

We got a recipe from a friend, and I've altered it to our tastes, and my inability to find boneless chicken breasts with the skin on. If you find that, go ahead and use it. But I just use plain boneless, skinless chicken breasts. I also used all chicken broth instead of Merlot, as I'm not a Merlot drinker.

4 thin slices prosciutto
8 large basil leaves, chopped fine
4 sticks mozzarella string cheese (or 1/2 C grated mozzarella)
4 boneless chicken breast halves with skin
2 Tbsp extra virgin olive oil
2 medium garlic cloves, minced
1/2 C Merlot
2 C chicken broth
1 Tbsp unsalted butter
1 Tbsp all-purpose flour

Arrange prosciutto slices on work surface. Top each slice with 1/4 of the basil. Break the string cheese in half and place on top of the basil. If you're using shredded cheese, mix with the chopped basil and place 1/4 of the basil and cheese mixture on the prosciutto. Starting with short end, roll up each prosciutto slice. Remove small flap of meat from underneath each breast (these are tenders) and reserve for another use. Put chicken breast halves on cutting board skin side up and beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through the center of each. Open cut to create a 1" wide pocket in each half. Fit a prosciutto roll into each pocket and secure with a toothpick. Sprinkle skin with salt and pepper. Heat oil in large skillet over moderately high heat. Add chicken, skin side down, and cook 6 minutes or until skin is crispy. Turn heat down to moderate, cover pan and continue to cook skin side down until chicken is just cooked through, about 6 minutes. Transfer chicken to a platter, arranging them skin side up, and cover loosely. To make sauce, add garlic to skillet and cook over moderate heat for 2 minutes. Add wine and simmer, scraping up brown bits, until reduced to a few tablespoons. Add broth and simmer until reduced by half. Mix butter and flour together well in a small bowl with a fork. Add a little bit of the hot liquid to the bowl and whisk butter flour mixture back into the skillet, along with any juices that accumulate on chicken platter. Bring sauce to a boil and simmer 2 minutes. Season with salt and pepper to taste. Remove tooth pick and slice chicken crosswise. Arrange on plates and spoon some of sauce over each portion.

Not Quite Grandpa's Spaghetti Sauce

Growing up, my grandpa made the BEST spaghetti sauce ever. Well, I remember it being the best. I can still (almost) taste it. Who knows if it really was that great. But I'm going to say it was! His recipe calls for a ziploc bag of tomatoes, a can of hot sauce, and other random ingredients. I didn't want to copy what he had done...this is the Inspired Kitchen, not the Imitation Kitchen. I've been afraid to try it in the past, because who knows what I'd end up with. I was so sure I'd do his "recipe" shame. But I've finally decided to try it. And while it is Not Quite his recipe, it is now my own and it was darn good! If you don't have the Tastefully Simple products, call me. I can get them for you! Or, you know, substitute onions and garlic as you see fit. If you're using fresh onions, I would brown them up with the meat. But that's just me. And this is my recipe! :)



1/2 lb ground pork sausage, spicy
1/3 lb ground beef
1 28oz can crushed tomatoes
2 tsp Tastefully Simple Garlic Garlic
2 tsp Tastefully Simple Onion Onion
1 tsp Italian seasoning
Salt and pepper to taste
1 pinch of sugar

Brown the hamburger and pork together on medium-high heat; drain if needed. Add the remaining ingredients and simmer on medium-low for about 20 minutes, until slightly thickened. If you are preparing the pasta at the same time, toss in a ladle full of the cooking water.

Serve over pasta of your choice. Spaghetti is the obvious option since it is spaghetti sauce, but I'm sure this would taste wonderful with ravioli as well, or with a baked ziti dish. Hmm. Baked ziti. That's next on my "pasta to-do" list.

*Measurements are estimated...I did not measure as I was going. So if it tastes like it needs more Italian seasoning, it probably does!

Chicken Pot Pie Packets

I got the recipe for this from a friend. So easy and really yummy. Easy, if you don't realize after you have them sealed that you forgot the chicken. Yep, had to unwrap them and start over. It was worth it! (I even forgot to include the chicken in the recipe as I was trying to remember it to type it here!)

2 C leftover cooked chicken, cubed (I used chicken breasts, but rotisserie chicken would be great too)

2 8oz pkgs cream cheese, softened

1 small onion, minced

1 C frozen vegetables (I used peas and carrots, use whatever you like!)

2 pkgs refrigerated crescent rolls

2 Tbsp butter, melted

1/4 C seasoned bread crumbs

Mix together the chicken, cream cheese, onion and frozen vegetables.

Unwrap the crescent rolls. Seal 2 crescents together to make a rectangle. Put about 1/2 cup cream cheese mixture into center. Pull one corner over filling and seal into a triangle. If this doesn't work (it didn't for me), just put the mixture towards one end, pull the other end over and seal into a square-ish shape. Shape doesn't matter, the filling does! Continue until you have 6 little packets of goodness! Brush with melted butter and sprinkle on breadcrumbs.

Bake in a 375 degree oven 15-20 minutes, or until golden brown. Enjoy!