Gourmet Monday

Rain Rain go away come again another day. Did we move to Seattle and no one told me. Complain complain. It appears that every time we head to the pool it's closed because of lightening. Crossing my fingers that today is a nice and hot day here in Utah with no rain. The shrubs and grass are getting so long they can't get them cut, because they are always so wet.

While I stayed out of the rain. I was able to make this great fettuccine. Turkey has all of the sudden become a regular staple in our kitchen. Creamy and flavorful don't forget the roasted red pepper they added so much flavor. The broccoli adds just the perfect color and crunch. The turkey was soft and tender.
Roasted Red Pepper Turkey Fettuccine

12 ounces uncooked fettuccine
3/4 cup skim milk
4 ounces fat-free cream cheese, cubed
1/2 cup reduced-fat garlic-herb cheese spread
2 cup cubed cooked turkey breast
10 ounces of broccoli
1/2 cup chopped roasted sweet red peppers
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon pepper

Cook fettuccine according to package directions.

Meanwhile, in large skillet, combine the milk, cream cheese and cheese spread. Cook and stir over medium heat until cheeses are melted and mixture is smooth. Stir in the turkey, broccoli, roasted pepper, 1/4 cup Parmesan cheese and pepper; heat through.

Drain fettuccine and place in a serving bowl. Top with turkey mixture; toss gently to coat Sprinkle with remaining Parmesan cheese.

Sunday's are Chocolate

When I follow a recipe I usually try to follow everything. Here is my exception to the rule. As I started to make this cake I realised that something was wrong. The cake calls for 3/4 lb of butter I must of quickly glanced and thought it called for 3/4 cup of butter. We had already been to Albertson's, Sam's Club and Costco today and I was not making another trip out in the rain. Fortunately I had enough butter, but when it came to the eggs someone had borrowed a few" yea me". The recipe calls for four eggs and I used the three I had. Other than that the recipe called for raspberry jam and I used strawberry. Where they used almonds I used coconut. I found this recipe in the April & May Taste of Home magazine. The cake was moist and really chewy. If I make this again, I will use a spring form pan instead of a regular cake pan. It came out of the pan fine the top edge was not as pretty as I would of liked it to be. The jam mixed with the chocolate and coconut was a yummy surprise in the middle.

Chewy Chocolate Raspberry Cake

3 cups sugar
3/4 lb. melted butter
4 eggs (I used 3)
1 Tablespoon vanilla extract
1 Tablespoon almond extract
2 1/2 cups flour
1/2 cup Nestle cocoa powder
1/2 teaspoon salt
1/4 cup raspberry jam(I used Strawberry)
1 cup Nestle Toll House mini morsels
3/4 cup sliced almonds(I used coconut)

Preheat your over to 300F.

Mix the sugar and butter in a mixing bowl on low. Beat in eggs one at a time. Add the extracts. Sift together dry ingredients, and add to the batter, mixing until smooth. Pour into greased and papered 9- in cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of the raspberry jam. Top with Chocolate chips and half the sliced almonds. Carefully cover with the remaining batter. Sprinkle the top of the cake with the remaining sliced almonds. ( I put the coconut on when the cake was just out of the oven.) Bake for 1 hour and 45 minutes to 2 hours.

Saturday Night Specials

Before Cooking

I know it appears like I am always making chicken with apricots. I do not plan it that way, it seems that a lot of recipes have chicken with apricots. I would guess other people must really like the combined flavors together. This is for sure on the list to make again. The chicken was so moist and tender with flavor bursting in each bite. Parchment packets make nice serving of juicy chicken topped with antioxidant-rich fruit. The packets can be assembled a few hours ahead of time and baked just before dinner. Aluminum foil can be used in place of the parchment paper, but I think it may stick and it would cook to fast and take away the moistness of the chicken. If sprayed with cooking spray first you might be ok. My imagination is working on lots of different versions of this fun dish. Perfect for a camp out, or a BBQ.

After cooking

Baked Chicken with Apricot Compote

1 tablespoon olive oil
2 red onions, peeled,halved vertically, and thinly sliced crosswise
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/2 cup fat- free, no-salt-added chicken broth
4 apricots, pitted and quatered, or 1/2 cup dried apricots, slivered
2 tablespoon chopped fresh cilantro, plus sprigs for garnish
4 skinless, boneless chicken breasts, about 4 oz each
1/2 teaspoon steak seasoning
2 tablespoons, chopped walnut or almonds, toasted

In a saute pan, heat the olive oil over medium-high heat. Add the onions, coriander, ginger, and cumin. Cook until the onion are softened and just starting to brown, about 6 minutes. Add the broth and apricots, bring to a simmer, and cook until the apricots are soft and the juices are reduced, about 3 minutes. Sprinkle the chopped cilantro over the apricots and set the mixture aside to cool.

Preheat the over to 375 F. Cut out four 12- inch squares of parchment paper. Fold a square in half to create a crease, than open it up. Place a chicken breast on one side of the crease. Repeat with the remaining breast and squares of paper. Sprinkle each with the steak seasoning. Top each chicken breast with on-fourth of the apricot compote. Sprinkle each with one-fourth of the nuts.

Fold the paper squares in half over the chicken breasts, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet.

Bake until the parchment packets are lightly browned and puffy, about 20 minutes. Transfer the packets to a warmed individual plates. To serve, slit each packet with an X and fold back the paper. Garnish with the cilantro and sprigs and serve immediately.

Dinne and a Movie Friday

This week we were able to see My Life in Ruins. I want to go on Nia Vardalos's diet she looks like a new person since My Big Fat Greek Wedding. She carries the movie alone with a lot of funny and misbehaving charterers. Georgia as they call her in the movie has lost her job in Greece and taken on a job as a tour guide through Greece. The scenery is beautiful I think that is why Mike wanted to go see this since we are going to Greece in a couple of weeks. Richard Dreyfuss is one of the tourist on the bus I wish I could remember all of the one liners he used. Cute flick I would recommend this one just fun and uplifting with a few adult jokes.

When I would go to girls camp I remember making this dessert in a dutch oven. This time I just made it in the oven quick and easy even a two year old will enjoy. Four ingredients and a warm oven to heat up the house, because it has rained all week. Almost like a cake and almost like a cookie I can't decide which best describes. Some might even refer to as a cobbler. Quick and easy and no dishes to wash.
Peach Dump Cake

1 yellow cake mix
1 can (29 ounces) sliced peaches with juice
1/4 cup brown sugar
1 stick of butter or margarine grated

Preheat over to 350F degrees.

Grease a 9x13-inch pan. Spread half of cake mix evenly in bottom of pan. Pour can of sliced peaches and juice evenly over the cake mix. Cover the peaches with the rest of the cake mix, spread evenly the brown sugar over the cake mix mixture. Then grate the butter or margarine over the top of the cake.

Bake 50 minutes, or until golden brown.

Stay at Home Thursday

After having months of free time doing what I like to do read, ride my bike, exercising and cooking. It looks like it is coming to a halt soon. No I will still be posting daily, sorry you can't get rid of me that easy. We have finally finalized all our plans to take a much needed vacation. Going from a two year old to a six month old I guess that might be a vacation. In making sure we are using up everything in the fridge. This post is another Mike creation he is becoming more health concerned every day. If my cute daughter is reading this while she is on vacation. You owe me big time. I will introduce you to my daughter next week before I leave. She will be updating my blog while we are traveling.Mike's Black Bean Turkey Chili

2 cans black beans drained
2 can red kidney beans drained
1 red onion
1 large tomato
1 cup cubed turkey breast
1/4 cup raspberry chipotle
sour cream (optional)

In a large nonstick frying pan combine onion and tomato cook until tender. Add beans and chipotle sauce bring to boil, add turkey until warmed through.

Low Cal Wednesday

Here is a quick colorful and cool dinner or lunch any day of the week. In about 10 minutes you can make these great gourmet looking sandwiches and still keep the house cool. I found the richest looking bun I could find. I am sure you could even make your own. The raspberry chipotle added just the right kick of flavor and sweetness. I will continue to make these sandwich again and again. This recipe serves four. At 395 Calories. Grilled Avocado and Tomato Sandwiches with Raspberry Chipotle Mayo

4 onion rolls
2 tablespoons olive oil
1 large tomato, sliced
2 avocados, halved, pitted and peeled
1/2 medium red onion cut into slices 1/2 thick
1/4 cup light mayonnaise
1 tablespoon raspberry chipotle
4 slices provolone or Parmesan cheese

Preheat grill to medium heat. Slice bread section in half lengthwise. Brush cut sides with oil. Grill bread, cut side down, 2 to 3 minutes or until lightly toasted.

Brush tomato slices, avocado halves, and onion slices with oil; season with salt and pepper to taste. Place onion on grill; grill 8 to 10 minutes or until softened. Grill tomato slices and avocado halves 3 to 4 minutes per side.

Meanwhile, in small bowl combine mayonnaise and raspberry chipotle. Set aside.

Spread a thin layer of mayonnaise on each cut side of bread. Slice the avocado and place slices on bottom halves of bread. Top with slices of onion tomato and cheese. Cover with top halves of bread and serve.

Veggie Tuesday

A couple of weeks ago Mr Mike bought this butternut squash, but he was clueless as to how to cook it. It was very quick and easy. An extra set of hands would help a lot with cutting the squash. This is a very sweet and tasty dish which won't heat up the house. Sorry about the picture I forget two year olds are ready to eat when you put them in the high chair. I don't know how Jon, Kate and Nadya handle all those kids. Maybe they struggle just like I am struggling. Here is in inexpensive dish even a two year old will enjoy.Netts Butternut Squash

1 butternut squash
1/4 cup honey
1 teaspoon cinnamon
1/4 cup butter

Cut squash in half long way. Scrape out all of the seeds. Cover each half with plastic wrap. Microwave on high for five minutes. Remove from microwave and scrape out the squash from the shell. Put in microwaveable bowl and add honey and cinnamon blend together with squash and cook for five more minutes. Just before serving slice butter over top of squash.