Chewy Gingerbread Cookies

At Christmas time, one of our neighbors would bring these cookies to our house. In less than five minutes they would be gone. After several years we finally asked for the recipe. Thankfully, Dina was happy to share. These cookies are easy and you will be the praise of your house when you make them. Did I mention that they make your house smell like Christmas?
Enjoy.

Gingerbread Cookies
3/4 cup shortening
1 cup sugar
2 egg
2 tsp. baking soda
2 Tbsp. water
1/4 cup molasses
2 cups flour
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt

Cream shortening, sugar and molasses.
Add egg.
Mix water with baking soda and add to shortening mix.
Add dry ingredients. The dough should be stiff. If it's sticky at all, add a little more flour.
Form 1-inch balls of dough and roll in white sugar. Place on greased cookie sheet. Bake at 350 degrees for 8-ish minutes, JUST until the cookies crack. If you bake them longer they won't stay soft when they cool.

Peppermint Brownies

I realize that the title of this blog is family dinners, but you can always use a dessert right? I'm not usually a fan of mint flavored things but these brownies are to die for. Don't be scared off by the length of the recipe, it really is quite easy to make. I made a couple adjustments at the bottom of the recipe, which I think make it better, but I will let you be the judge of that. Happy baking.

Brownies

1 19.5-ounce fudge brownie mix

½ cup butter, melted

¼ cup water

2 large eggs

¼ teaspoon peppermint

Peppermint Buttercream Frosting

½ cup butter, softened

1 ½ cups powdered sugar

1 tablespoon milk

¼ teaspoon peppermint

¼ teaspoon vanilla

Chocolate frosting

1/3 cup whole milk

¼ cup butter 1 12 ounce bag semi sweet chocolate chips

1 teaspoon vanilla

1 cup powdered sugar

Decorative Frosting

1 can white frosting with fine tip

1 can red frosting with fine tip

1- Preheat the oven to 325 degrees, then prepare a 9x9 – inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper to the same width as the bottom of the pan, but make it longer than the pan so that the left to right ends go up and out of the pan on the left and right sides. This will create a ‘sling’ that will help you lift the brownies out of the pan after they’ve baked.

2- Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint and mix the batter by hand until all the dry stuff is mixed in. Pour the batter into your prepared pan and bake it for 50-55 minutes, or until toothpick comes out clean. Allow the brownie to cool before frosting.

3- Make the buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another ½ cup powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla. Mix for about 1 minute to make the frosting smooth. Add an additional ¼ cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4- Make the chocolate frosting by bringing milk and butter to boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe proof bowl. When the milk and butter come to a boil, pour the mixture over the chocolate chips and let it stand for a couple of minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. Spread the chocolate over the white frosting on the brownie. This recipe makes a little more chocolate than you need, so hold back about 1/3 to ¼ cup.

5- To add decorative red and white icing. Add the white to the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.

6- Stick the brownies back into the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions.

*Stacey's adjustments

I halved the peppermint in the brownie portion--too much mint is not a good thing--and doubled the recipe to make it in a 9" x 13" pan.

Save some of the mint buttercream to use as your decorative frosting on top. I colored it red to make it festive but you could also make it green.

Only make 1 ½ times the chocolate frosting if doubling the recipe. It makes so much! Too much! I cannot believe I am saying that!

It says that it makes 9 brownies... but cut them smaller (like 18 small squares). The brownies are RICH and you don't want to be throwing away any half eaten ones at the end of the night.

Potato Soup

Potato Soup
10 potatoes, quartered and peeled
1 yellow onion, diced
4 Tbsp. butter
2 Tbsp. dried parsley
4 cups whole milk, half & half, or cream
1 cup cheese, any kind you like
salt and pepper, to taste

Boil the potatoes and onion. Drain most of water. Leave about 1/4 of the water. Mash to the consistency you like. Add remaining ingredients. Let it cook for 5 minutes or until warm. If you need to thicken it add 1 c milk and 2 T corn starch. Garnish with cheese, bacon, green onions and croutons.

So easy and so good. You only need one pot!!

Mulligatawny Soup

My friend, Erin, makes this soup, and it is delicious. She shared the recipe, and oh, is it so good!!

Mulligatawny Soup

1/2 cup chopped onion

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

*1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

maple syrup to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, potatoes, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. About 20 minutes before serving, I add the rice and cream (so the rice doesn't absorb all the liquid).

**Optional: Add cooked rice or serve together with cooked white rice

pumpkin muffins

Pumpkin Muffins
1 small can pumpkin
1 box spice cake mix
2 cups chocolate chips (optional)

Mix ingredients together. Fill muffin tins. Bake at 350 degrees for 15 - 18 minutes, or until done.

So easy. So good. I prefer mine plain, without chocolate chips or frosting, but do whatever floats your boat. They freeze well and stay moist and delicious for several days in an air-tight container.

pumpkin waffles + buttermilk syrup

Everyone I've ever served this to has asked for the recipe. It is that good! Way better than the picture makes it look. Have I mentioned that photography isn't one of my strengths??

Pumpkin Waffles
2 1/2 cups flour
1 Tbsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. baking soda, salt, nutmeg
1/4 tsp. cloves

In a large boil whisk:
4 eggs
2 cups buttermilk
1 cup pumpkin
1/2 cup brown sugar
1/4 cup butter, melted
1 tsp. vanilla

Add dry ingredients. Cook in waffle maker. Serve with buttermilk syrup and whipped cream.

Buttermilk Syrup
1/2 cup butter
2 1/4 cups sugar
1 1/2 cups buttermilk

Stirring, bring to a boil. Allow to boil for 2 minutes. Remove from heat. Whisk in:
1 1/2 tsp. baking soda
1 Tbsp. vanilla
1/2 - 1 tsp. cinnamon

Store in the fridge for several weeks.

Homemade Pizza

I LOVE homemade pizza. It's so fun and easy to come up with a variety of pizzas in no time. One of my least favorite things about pizza is all the melted cheese, so I especially love being able to control the amount we use.

Pizza toppings are endless. We particularly love the following combos:
- ham, artichoke hearts, grape tomatoes, fresh basil
- ham, pineapple, mushrooms, fresh basil
- bbq chicken, mushrooms, peppers

I have tried several different dough recipes and this is by far my favorite one. It is so fast and easy and it always produces great results. It makes enough dough for two pizzas, so I usually freeze half the dough and use it later. Just let it come to room temperature before using. Also, my oven only goes to 500 degrees, so I bake it at that temp the whole time. The instructions call for baking the pizza with toppings, but I prefer to bake the crust for 6-7 minutes first (at 500 degrees), add the sauce and toppings, and then bake the whole thing again until the crust is golden and the cheese is melted.

I'm also including my favorite recipe for pizza sauce (from the same source). In a pinch I'll use a jarred sauce, but this tastes so much better.

Basic Pizza Crust
from the book 'No Need to Knead'
1 tsp. yeast
1 1/2 cups lukewarm water
4 to 4 1/2 cups all-purpose flour
6 Tbsp. olive oil
1 tsp. salt

In a container that pours easily, sprinkle the yeast over the water and stir until dissolved. Put the flour, olive oil, and salt into the bowl of a food processor fitted with a metal blade. Blend for a few seconds and then add the yeast and water, blending just until the dough pulls away from the sides of the bowl. The dough will be slightly sticky to the touch. Dip your fingers in a little olive oil and lift the dough from the bowl, shaping it into a ball. Put the dough in an oiled bowl.

Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume, about 60 minutes.

Overnight method: After the first rise, transfer the dough to a plastic freezer bag and seal tightly, leaving a little air in the bag. Alternatively, ignore first rise completely and place the dough directly in bag. Refrigerate overnight or up to 1 week. The dough will rise in the bag and take on a lovely, sour taste. Let the dough come to room temperature before using.

To shape and prepare pizza: Coat two 13-by-18-inch baking sheets with olive oil. Divide the dough in half and stretch each piece on a baking sheet into a 12-by-6-inch rectangle, forming a thin 1/8-inch-thick crust. Push the dough up around the edges to make a lip to hold the sauce.

To bake the pizza: Preheat the oven to 525 degrees. Place the pizza with topping on the lowest rack of the oven and increase the temperature to 550 degrees. Bake for 7 to 10 minutes.

Simply Perfect Tomato Sauce
2 Tbsp. olive oil
1/2 cup minced sweet onion
16 ounces of crushed tomatoes
1/2 tsp. salt
pinch of sugar

In a saute pan, heat the oil over medium-high heat. Saute the onion until translucent. Add the tomatoes with their liquid, the salt, and sugar and simmer for 15 to 20 minutes, or until thickened.

Sprite Chicken

I got this recipe from my friend Tania!  It's an easy one to make for a small or large group of people.  Boy, is it delicious and addicting.

Sprite Chicken

Marinate

1 cup of sprite

1/4 cup of soy sauce

Cut large chicken breasts into 2” or 3” pieces and marinate overnight or the morning before you need it.

 

 

Dressing (sauce)

1/2 cup mayo

1 TBP honey

2 TBP dijon mustard

 

Grill chicken pieces, while grilling the chicken brush on the dressing. Reserve a little of this sauce to brush one last layer on when the chicken is done cooking.

When the chicken is cooked, remove from the grill and lay tinfoil down.  Put the chicken on the tinfoil, laying it very close together (this is when you can brush on extra dressing.)

Top the chicken with sliced mushrooms and bell peppers. Sprinkle shredded cheese over the whole thing (I usually just use a Mexican blend, but you can use anything.)

Close the grill top and let sit until the cheese melts.  Then move the tinfoil to a platter and serve.

Shredded Pork Sandwiches

I fell in love with this pork a few weeks ago at a church activity. It was moist and juicy, and mild. Pork (aside from bacon and ham) has never been my favorite, and for many years I flat out refused to eat it, but I'm slowly giving it another chance. It is delicious and so easy!!

I served the pork in sandwiches with Sweet Baby Ray's BBQ sauce, but it would also be great in quesadillas, burritos, nachos, etc.

Shredded Pork
1 pork shoulder (mine was about 4-5 lbs.)
seasoning salt
3/4 cups water

Place pork and water in crock pot. Liberally sprinkle with seasoning salt. Cover and cook on low for 8 hours. At this point, the pork should fall apart when you touch it. If it doesn't, cook it a bit longer. Remove as much fat as desired and shred pork. Place in a ziploc bag and pour 1 - 1 1/2 cups juice over the pork. Seal bag and let sit for 15 minutes. Fluff with a fork and enjoy.

This also freezes well. After you've poured the juice back over the pork, seal the bag and pop it in the freezer.

Broccoli Chicken

This was probably my favorite meal growing up and it's still one of my favorites today.

Broccoli Chicken
broccoli, cut into medium-size chunks
chicken, cooked and shredded/chunked
3 cans cream of chicken soup
1 1/2 cups mayonnaise
1 1/2 tsp. lemon juice
1 - 2 tsp. curry powder
1 cup cheese
1 cup bread crumbs mixed with 2 tsp. butter

Preheat oven to 350 degrees. Steam broccoli. Mix soup, mayo, lemon juice and curry powder together. If it seems too thick, add a little milk. Spread broccoli and chicken evenly into a 9X13 pan. Pour sauce over. Sprinkle with cheese and breadcrumbs. Bake for 35 minutes, or until hot and bubbly. Serve with rice.

Barbeque Chicken Salad

Super light and yummy.  A must for one of those easy summer nights!

Barbeque Chicken Salad
Shredded cooked chicken in crock-pot with BBQ sauce
Romaine lettuce
Green Leaf lettuce
Canned black beans
Canned corn (or frozen)
Shredded cheese
Avocado
Green onion
Tomato
Crispy corn tortillas (cut and fried in a pan)
Homemade ranch dressing

Toss everything together!!  Delicious!!

Savory Stuffed Rolls

Oh Oh Good!!  Hands down, I have eaten the largest part of this recipe.  My kids did love them also, but I couldn't get enough!!  The bread dough makes them so moist and truly amazing.  I found this recipe on www.melskitchencafe.com, but I have made a few changes.

Dough

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl  Let rise until double.

Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick.

Filling

12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

In a small bowl, cream together the butter and cream cheese.  Mix in the ham, broccoli, cheese, Parmesan cheese, and green onions.  With your hands, pat down mixture onto bread dough (see the picture below).

Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Banana Muffins

My kids love these and are great helpers in the kitchen while baking them.  Such a simple and very yummy recipe.  They are super moist and we often finish the whole batch in one day!

1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cup mashed very ripe bananas (3 medium)
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Beat sugar and butter.  Add eggs and beat for another 4 minutes until mixture is light and fluffy.  Add bananas, milk, and vanilla; beat until smooth.  Add flour, baking soda and salt just until moistened.  Divide batter into muffin tins or loaf pans.  Bake at 350 for 15 minutes (muffins) or 1 hour (for loaf pans).  Be sure to watch and adjust time if baking too quickly.

Spinach Fettuccine with Green Peas

You've got to love those park days where you're having just too much fun and can't quite pull yourself away, but you're thinking the whole time, what can I make in the first 10 minutes of getting home before the kids melt-down from exhaustion and hunger.  I figure it takes them 10 minutes to wash hands and set the table and then I need to have dinner ready and on the table.  This pasta meal is super easy and so good.  (adapted from Ina Garten)

Kosher salt
3/4 cup heavy cream
1/2 cup butter
ground pepper
box of Spinach fettuccine
8 ounces frozen peas
4 ounces grated parmesan cheese

Add 1 tablespoon salt to large pot of water and bring to boil.  Meanwhile, in a large saute' pan, heat the cream over medium heat until it comes to a simmer.  Add the butter, 1 teaspoon of salt,  and 1/2 teaspoon of pepper (I sometimes omit for the kids).  Lower heat to very low.

Add pasta to boiling water and cook for 7 minutes.  When pasta is cooked, reserve 1 cup of the cooking water, then drain the pasta.  Add the drained pasta and frozen peas to the saute' pan and toss it with cream sauce.  As the pasta absorbs the sauce, add as much reserved cooking water as necessary to keep the pasta very creamy.  Remove from heat and toss in 3 ounces of Parmesan cheese.  Use remaining cheese as a garnish.

Garden Vegetable Soup

We had this soup (and rosemary focaccia) for dinner a few nights ago and it was delicious! The zucchini, tomatoes and basil were all from our garden, which I think made it taste even better. The recipe is from My Kitchen Cafe (www.melskitchencafe.com), and other than adding 1/2 cup chopped basil, omitting the onion and adding 1 can of canned corn, I followed the recipe exactly (I think). The great thing is, it tasted even better the next (and the next and the next) day.

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, chopped (I added 1/2 cup)
2 Tbsp. butter
1 medium onion, chopped
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups low-sodium chicken broth
1 tsp. lemon juice
1 (12 oz.) can evaporated milk
1 1/2 cups frozen, fresh or canned corn kernels
1/4 cup freshly grated parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and cook for one minutes. Gradually add the chicken broth, stirring constantly. Add the lemon juice. Mix well. Simmer, stirring often, for 2-3 minutes, until the zucchini is tender but still has some bite. Add the tomatoes, evaporated milk and corn. Bring to a boil and reduce heat to medium-low. Cover and simmer until corn and zucchini are tender. Stir in the cheese just before serving.

Green Chicken Curry

Wow! This curry was so good. I LOVE curry and Indian food, so I was pretty excited to try this recipe. I saw Aarti Sequeria make this on The Next Food Network Star and knew when Bobby Flay, and a table of foodies, said he loved it, that I had to give it a try. I stayed pretty true to the recipe (I even used an onion!, but not the shallots), except that I used chicken breasts instead of thighs (be careful to cook it slowly so the chicken doesn't get tough) and regular vinegar instead of malt vinegar. Also, I used Fage Greek yogurt. It is pretty spicy, so I served it with rice AND naan (the Trader Joe's naan is delicious).

Green Chicken Curry

2 small bunches cilantro, coarsely chopped (1 1/2 cups)
1 bunch fresh mint, coarsely chopped (1 1/2 cups)
1 red onion, chipped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
salt
pepper
1/4 cup water, plus 1 1/2 cups
2 Tbsp. olive oil
2 shallots, thinly sliced
2 tsp. cumin
1 tsp. coriander
1/2 tsp. garam masala
1/2 tsp. turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 tsp. malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
rice/naan

Add the cilantro, mint, onion, garlic, ginger, salt and pepper to a food processor. Puree until smooth. With the processor running, add about 1/4 cup water and blend until the mixture is the consistency of a thick paste (masala). Set aside.

In a large pot or deep skillet, heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown. Add the spices and cook for 30 seconds. Pour the masala mixture into the skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so the masala really adheres to the chicken. Add 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, reduce heat and simmer, uncovered, until the chicken is tender and the sauce has thickened slightly, about 20-25 minutes.

Remove the pan from the heat and stir in the yogurt. Serve over rice and/or naan.

California Pizzas

This was one of my favorite meals growing up. It is easy to put together and perfect for those days when you just don't feel like cooking (or eating) meat. Plus, it's super easy to adapt this recipe based on the veggies in your fridge.

My mom used to categorize her meals according to seasons. This was definitely a summer meal. I didn't completely understand her logic as a kid, but now I do. Of course it makes sense to have lots of fresh veggies in the summer when they're cheap and plentiful, and hot, heavy meals in the winter when it's cold outside. I try to do the same thing now and it really makes meal planning that much easier.

California Pizzas

tortillas (plan on one per person; Mission flour tortillas (or something similar)-and not the kind you cook yourself-work best)
pizza sauce
italian seasoning
mozzarella cheese, grated
veggies, raw and cut into bite-sized pieces (my favorites include carrots, broccoli, peppers, mushrooms, asparagus, zucchini, beans)
tomatoes, diced

Preheat oven to 400 degrees. Spread tortillas on a cookie sheet (you don't want them touching) and bake, turning frequently, until golden brown and firm (don't over cook; if the tortillas are dark brown, they're overcooked). Meanwhile, steam veggies (layer veggies with those that take the longest to cook on the bottom) on the stove just until done. Drain. Top tortillas with a generous slathering of pizza sauce. Add veggies--enough to form a heaping mound. Sprinkle with Italian seasoning and top with cheese. Bake just until cheese melts. Top with fresh tomatoes just before serving.

Asian Wonton Salad

Can it still be considered a "family favorite" if half the family didn't like it? I think so. I had no idea my husband didn't like Chinese food. Anyway, I loved the salad and my husband graciously tolerated it for a few nights (I thought he loved it too, so I made LOTS), so I think it's worthy of a post.

Asian Wonton Salad

romaine lettuce (iceberg is fine, too)
cabbage (I used green cabbage, but purple would be delicious)
carrots, shredded
jicama, cut into matchsticks
wontons, cut in half, then in thirds and deep-fried
rotisserie chicken, cubed

*Dressing:
2/3 cups rice vinegar
1 cup oil
2 Tbsp. sesame oil
4 cloves garlic, finely minced
2 Tbsp. soy sauce
1/2 cup sugar
2-3 Tbsp. sesame seeds

Cucumbers, onions and tomatoes could all be added, if desired. Throw everything in a bowl and toss with dressing.

*As written, this make A LOT of dressing! Unless you're serving a [BIG] crowd, I'd scale it down. Also, make sure your sesame seeds are fresh; otherwise, the salad will have a bitter taste. Finally, I read at least a dozen dressing recipes looking for the perfect one, and I'm sorry to say I have no idea where this one came from.

Banana Pancakes

I LOVE LOVE LOVE these pancakes (thanks, Cheri!). In fact, I'm pretty sure they've ruined traditional pancakes for me. They are so easy to make and a hit for the whole family. We made them for our family over July 4th and everyone raved over how good they are. Plus, we were able to adapt the recipe for my sister who's allergic to refined sugar, and I think the new recipe is even better.

Banana Pancakes

1 1/4 cups flour
1/2 cup oats
2 1/2 tsp. baking powder
1 Tbsp. honey (or 1 Tbsp. sugar)
1 Tbsp. pure maple syrup (or 1 Tbsp. brown sugar)
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/4 cups milk
2 1/2 Tbsp. oil
2 bananas, mashed
1 egg
1 tsp. vanilla

In a bowl, combine dry ingredients. In a separate bowl, lightly beat egg. Add bananas and mash. Mix well. Add milk, oil and vanilla to flour mixture. Mix well. Add egg and bananas, and stir until combined. Cook on buttered griddle and serve with pure maple syrup.

Potato, Egg & Sausage Wrap

We had this for dinner last night (and the night before), and I was again reminded how much I love this dish. It's quick, easy and so so good. Plus, it's super easy to make a little or a lot. We usually have this for dinner, but it would be great for breakfast, too.

Potato, Egg & Sausage Wrap

2-3 potatoes (any variety), cut into large chunks
salt
pepper
olive oil
rosemary
sausage links (pre-cooked)
mushrooms
2 small cans diced green chilies
1 cup corn (fresh, frozen or canned)
cheese, grated
cilantro, chopped
tortillas (I prefer the kind you buy at Costco/Sam's and cook yourself)
eggs, scrambled (1 per wrap)

Preheat oven to 425 degrees. Toss potatoes with salt, pepper, olive oil and rosemary. Place on baking sheet and roast in the oven until golden brown, about 15-20 minutes.

Meanwhile, place sausage links in a food processor and blend until links are ground. Place in a large skillet over medium heat. Chop a handful of mushrooms and add to sausage. Cook until mushrooms are wilted. Add green chilies and corn. When potatoes are done, cut them into bite-sized cubes and add to sausage mixture. Mix thoroughly. In a separate pan, scramble eggs. Cook tortillas. Place a spoonful or two of sausage mixture in tortilla. Sprinkle with cheese and cilantro. Add egg. Tuck ends and roll like a burrito. Slice down the middle and garnish with cilantro. Delicious!

Roast Chicken

I've wanted to make roast chicken for years, but it seemed like every time I went to the store to buy a roaster, I always talked myself out of it. Until July 12--my wedding anniversary.

I've watched enough Barefoot Contessa to know I wanted to use one of her recipes, and let me tell you...it didn't disappoint. The chicken was delicious! I left out the bread cubes and served it with roasted veggies instead. I also couldn't find kitchen twine anywhere (truly, three stores later...), so I opted for natural hemp instead (thank you, JoAnn's). I also added a few sprigs of fresh rosemary to the cavity. Yum!

Lemon Chicken with Croutons
Barefoot Contessa (Barefoot in Paris)

1 (4- to 5-pound) roasting chicken
1 large yellow onion, sliced
olive oil
salt
pepper
2 lemons, quartered
2 Tbsp. butter, melted
6 cups bread cubes

Preheat oven to 425 degrees. Toss the onion with a little olive oil and place in a small roasting pan. Place the chicken on top and sprinkle the inside with salt and pepper. Place the lemons (and rosemary) inside the chicken. Pat the outside dry, brush with melted butter and sprinkle with salt and pepper. Tie the legs together and tuck the wings under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear between the leg and thigh. Cover with foil and let rest for 15 minutes.

For bread cubes: Heat a large saute pan with 2 Tbsp. olive oil until very hot. Lower the heat to medium-low and saute the cubes until nicely browned, 8 to 10 minutes. Add more oil as needed and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Enjoy!