Hooray For Spinach

For the last week, I’ve been puppy (and kitty) sitting.  Cooking in someone else’s kitchen is one challenge; cooking in someone else’s kitchen while three pets are underfoot hoping you’ll drop something tasty is another. It means rummaging through drawers to find just the right utensil and opening cabinets to chase down more pepper while being careful to mind my footsteps so I don’t accidentally step on any paws. It also means gently pushing curious puppy noses away from the hot oven so that the puppy nose doesn’t get burned and the puppy mouth doesn’t eat my dinner.

Nothing says “good time” like a wet puppy nose on the back of your leg as you try to carefully remove a pork tenderloin from the oven.  I’m not sure I can really blame them, it was pretty delicious.  Instead of grilling it like I have in the past (which eliminates having to look for an appropriate pan!), I decided to flatten this and stuff it with sautéed spinach and feta cheese.  I didn’t regret it.  The most complicated part of making this is butterflying the pork tenderloin and then pounding it out thin, and even if you’ve never done this before, it isn’t difficult at all.  The spinach gets a quick saute with garlic and olive oil, then the whole thing goes into the oven for about an hour.  This is a great recipe when you need an impressive entrée but don’t have time to hover over the stove.  It’s simple but delicious and it looks like it took way more hands-on time than it actually did.

Spinach and Feta Stuffed Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 C. fresh spinach
• 2 Tbsp. olive oil
• 3 garlic cloves, minced
• 1/2 C. crumbled Feta cheese
• kosher salt
• freshly ground black pepper

Directions:

Heat oven to 350 degrees.

Cut a slit lengthwise down the center of the pork tenderloin, staying about 1/2 inch away from cutting entirely through it.

Open up the pork tenderloin (like a book) and lay it flat between two sheets of waxed paper and pound using a meat mallet or heavy skillet to 1/2 inch thickness.

Sprinkle salt and pepper evenly over the pork tenderloin.

In a large skillet, heat the olive oil over medium heat.

Add the garlic and saute for 2-3 minutes.

Add the spinach and saute for 2-3 minutes, until the spinach just starts to wilt.

Spread the spinach mixture evenly over the surface of the butterflied pork tenderloin.

Sprinkle the feta evenly on top of the spinach mixture.

Roll the pork tenderloin up, like a jelly roll, starting from the long end.

Place the pork tenderloin into a baking dish or roasting pan with the seam down (use toothpicks to keep the tenderloin closed if needed).

Sprinkle the pork tenderloin evenly with salt and pepper.

Bake for 45 minutes to 1 hour, until a meat thermometer reads 160 degrees.

Remove from the oven and allow to rest for 10 minutes before slicing into approximately 1 inch slices (or wider depending on preference).

Makes 4 servings.

Source: Diana Dishes original

Easy Peasy

Earlier this week, I volunteered to help O’s kindergarten class with their “Sink or Float” water project.  The class was organized into groups and moved from station to station completing various activities to teach them about the science behind things that sink and things that float.  It was a fun day, and I’m not-so-secretly glad that I didn’t get assigned to man the clay boat station.  At my station, the students were given various objects and had to make predictions about whether they would sink or float, then record the actual results.  For the two hours I was in the classroom, one phrase was repeated over and over again by the kindergarteners, “Easy peasy, lemon squeezy.”  Of course, that phrase is now stuck in my head.

“Easy peasy lemon squeezy” recipes are among some of my favorite.  It doesn’t get much more easy peasy than this (I would include “lemon squeezy,” but the lemon for this isn’t squeezed).  Chicken drumsticks are always a popular dinner in our house.  O exclaims “I love chicken sticks!” every time he sees them leaving the grill and headed to the table.  One man’s “drummie” is another man’s “chicken stick,” apparently.  Lane has been very into grilling everything on his new charcoal grill, but a gas grill or indoor grilling on a grill pan works fine as well.  While chicken drumsticks covered in barbecue sauce and grilled are a warm-weather staple for me, I love to change it up sometimes and coat the drumsticks with a rub instead.  This tarragon rub works great on the drumsticks, and would be great on chicken breasts if drumsticks aren’t your thing.

Tarragon Rub Grilled Chicken Drumsticks

Ingredients:

• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. dried parsley
• 2 Tbsp. dried tarragon
• 1/2 Tbsp. kosher salt
• 1 tsp. ground black pepper
• Freshly grated zest of 1 lemon (optional but recomended)
• 1 1/2- 2 lbs. (about 6 large-ish) chicken drumsticks (skin can be removed if preferred)

Directions:

Heat a grill (charcoal or gas) to 450 degrees, or heat a grill pan indoors over medium-high heat.

To make the rub, combine the onion powder, garlic powder, parsley, tarragon, salt, pepper, and lemon zest in a small bowl and stir to combine.

Pat the chicken drumsticks dry with paper towels.

Sprinkle 1/2 of the rub mixture evenly over the chicken drumsticks, then flip the drumsticks and sprinkle the remaining 1/2 of the rub mixture over the chicken.

Evenly coat the chicken with the sprinkled rub mixture, using clean hands (wash hands immediately after handling raw chicken!).

When the grill is heated, place the drumsticks onto the grate (or heated grill pan).

Flip the chicken every 7-8 minutes, grilling for a total of about 30 minutes.  Keep an eye on the grill or grill pan temperature and adjust the heat accordingly to keep the chicken from burning.  Chicken is done when cooked to an internal temperature of 190 degrees.

Remove the chicken from the grill and allow it to rest for 10 minutes before serving (chicken is way too hot to handle- especially for children- if served immediately so please allow for the resting time).

Makes about 6 drumsticks.

Source: Diana Dishes original

 

Been Busy

Friday O had a baseball game and following that, the league’s annual Family Hot Dog Night.  Saturday morning started with a freezing cold and drizzly soccer game for M.  Saturday evening, we huddled in Rock Cats Stadium with many other spectators, wondering if the pouring rain was going to mean a cancelled game.  Lucky for all of us, the rain stopped and the game went on.  O and other players in the league got to go onto the field before the game and sit in the dugout and stand on the field during the performance of the National Anthem.  Some of the players were kind enough to stop over and autograph hats or baseballs for them but what the kids were most excited about was that the players were talking to them and high-fiving them.  Sunday was Mother’s Day and I hope everyone had a lovely day celebrating.  I was beyond spoiled with breakfast in bed prepared by Lane and the kiddos, lunch and The Great Gatsby with Lane while the kiddos spent some time celebrating with their mother, and dinner out at a local tapas restaurant that we love.  Monday, my “baby” sister celebrated her college graduation and I could only celebrate in spirit as we have two kiddos to shuffle around, and I’m puppy sitting for my dads while they traveled to Atlanta for graduation.  It has been a busy seven days, and when you throw in baseball practice on Monday, soccer practice Tuesday and having to make a “nothing-like-the-last-minute!” trip to a seamstress yesterday, something had to give.  If you couldn’t tell, I hadn’t spent much time in my kitchen since around Thursday night.

I did get to make a great soup for dinner, and I’m finally getting a moment to share it today.  Last week was a shock to many when the temperatures hovered in the mid-fifties after we had been spoiled with seventy-plus degree weather the week before.  After shuffling the kiddos to activities on Monday and Tuesday, I like to make an easy but comforting dinner on Wednesday.  Wednesdays, it’s just me and Lane and I like to be able to have dinner with a quick clean-up and then enjoy a TV show on the couch that doesn’t involve any talking animals (we really know how to live it up!).  This is a simple tomato-based soup with chickpeas and pasta.  It’s very filling, and I love chickpeas as a healthy source of protein and fiber.  It’s a great soup for “clean out the fridge day” as well.  Have some zucchini or green beans that need to be used up? Toss them in.  Have some leftover chicken? Toss it in.  No chickpeas? Use white or kidney beans instead.  Don’t like spinach? Use some Swiss chard or kale.  This is going to be a staple for soup and sandwich night at our house for a while.  With a sprinkling of Parmesan on top.

Chickpea Vegetable Soup

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 14.5 oz. can diced tomatoes (or 1/2 of a 28 oz. can), with juices
• 1 quart chicken or vegetable stock
• ½ tsp. dried oregano
• 1 C. dry small pasta (shells or elbows recommended)
• 15 oz. can chickpeas, drained and rinsed (or 2 C. cooked chickpeas)
• 5 oz. fresh or frozen spinach
• salt, to taste
• 1/4 tsp. black pepper
• generous pinch red chili flakes (optional)
• freshly grated Parmesan for serving (optional)

Directions:

Heat the olive oil in a large pot over medium heat.

Add the onion, celery and carrot to the olive oil and stir to combine.

Saute about 7 minutes until softened but not browned (turn down the heat if you find they are browning).

Add the garlic to the mixture and saute for 1 minute.

Stir in the tomato paste.

Add the diced tomatoes, chicken or vegetable stock and dried oregano and stir to completely combine.

Bring the mixture to a boil.

Stir in the pasta, chickpeas, and spinach.

Simmer about 10 minutes, until the pasta is tender.

Add salt, pepper, and chili flakes to taste.

To serve, top each serving with additional chili flakes and Parmesan cheese, as desired.

Makes 6 generous servings.

Source: slightly adapted from Foodess

Noodle Frenzy

Our spring calendar has filled up rapidly.  With the warmer weather comes the start of soccer season for M and the start of O’s first year of baseball.  Luckily the soccer schedule is consistent at one night of practice during the week and one game on the weekend.  Baseball is scattered all over the calendar.  This week, O has two games and a practice in the middle and that’s not a rare sight on the calendar.  I’ve had to look at the meal plan and make sure that on nights where there are practices and games, I have make-ahead or quick dinners planned.  I can’t spend an hour making dinner when we get home from baseball or soccer anywhere between six and seven. Dinner needs to be quick to prepare or ready to serve when we get home so that we have time for homework, bath time, and keep bedtime on schedule.  The crock pot has helped out more than once on these nights, but I do have a few quick dinner recipes up my sleeves.

I love a good casserole every so often, but not using canned “cream of ____” soups or many other processed foods means they aren’t always a time-saver.  This noodle bake is as quick as browning some beef and boiling some egg noodles.  Start to finish, including twenty minutes to bake the cheese to melted perfection, this took about half an hour.  It’s a lot like a lasagna with cheddar cheese, or a way better version of lasagna Hamburger Helper.  It may not make for the prettiest picture, but when I had to get up to scoop out second helpings for the kiddos, I knew this recipe was a keeper.

Beef and Noodle Bake

Ingredients:

• 1 lb. ground beef
• 15 oz. can tomato sauce
• 1/2 tsp. salt
•  fresh ground black pepper, to taste
• 8 oz. egg noodles
• 1/2 C. sour cream
• 1 1/4 C. small curd cottage cheese
• 1/2 C. thinly sliced green onions (more or less to taste)
• 1 C. freshly grated sharp cheddar cheese

Directions:

Heat oven to 350 degrees.

Bring a pot of water to a boil and add the egg noodles.  Cook to al dente while cooking the beef, then drain and set aside.

While the noodles cook, brown the ground beef in a large skillet, then drain the fat.

Stir the tomato sauce into the skillet with the ground beef.

Add 1/2 tsp. salt and ground black pepper to taste.  Add any other seasonings if desired (garlic powder, basil, oregano etc.)

Stir, and leave to simmer while you prepare the rest of the casserole.

Combine the sour cream and cottage cheese in a medium bowl.

Add ground black pepper to taste and stir.

Add in the green onions and stir to combine (start with 1/4 C., taste, and add more if desired).

Pour the mixture over the cooked noodles and stir to coat the noodles thoroughly.

To assemble the casserole, place half of the noodle mixture into a baking dish.

Top with half of the beef mixture, then sprinkle on half of the cheese.

Repeat layering the noodles, then beef, then cheese.

Bake for 20 minutes, until all cheese is melted.

Makes 8 servings.

Source: adapted slightly from The Pioneer Woman

Taquitos

Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day.  Independence Day in Mexico is actually celebrated on September sixteenth, and widely celebrated throughout the country.  Cinco de Mayo actually celebrates the Mexican victory over the French Army at the Battle of Puebla in 1862.  While it’s celebrated heavily in the Puebla area, it isn’t nearly such a big celebration in other parts of Mexico.  For whatever reason, Cinco de Mayo is more heavily celebrated in America than it is in much of Mexico.  One popular theory (and there are historians who make a living researching this phenomenon) is that it used to be a bigger deal throughout Mexico and the holiday was celebrated by those living in Texas and California which were Mexican territories before they belonged to the U.S.  While Mexico largely abandoned celebrating the day, Texans and Californians held onto the tradition long after the territories became states, and the celebration spread throughout the U.S.  I bet no one came here looking for a history lesson, but I’m kind of an overachiever that way .

I have jumped on the Cinco de Mayo celebration bandwagon plenty of times in previous years, because any excuse to have great Mexican food and a great margarita is a fine reason where I’m concerned.  While I’m no stranger to standing shoulder to shoulder with complete strangers in the bar area of a popular local Mexican restaurant and waiting hours for a table, this year I’d rather celebrate with something a little more low-key.  Most of my favorites from the Mexican restaurant menu are easy to make at home, like these chicken taquitos.  Unlike the ones at the restaurant, these are baked instead of fried.  Don’t let that stop you, they are every bit as good as any fried taquitos I’ve ever tasted.  With very few ingredients you have a tasty filling.  With a little time rolling that filling into corn tortillas, you have delicious (and better for you) chicken taquitos.  I left the filling at just chicken and cheese for these, and they were great.  I served black beans on the side, but stirring them in would be pretty great as well.  Topping them with sour cream and cilantro turned them into a meal perfect for a Cinco de Mayo celebration.  These are so tasty that we had them on Monday and I just might make them again on Sunday.

Baked Chicken Taquitos

Ingredients:

• 3 C. shredded cooked chicken
  
• 1 tsp. ground cumin
  
• 1/2 tsp. kosher salt
  
• 1/4 tsp. garlic powder
  
• 1 1/2 C. shredded cheddar or Mexican cheese blend, divided
  
• 12 corn tortillas
  
• cooking spray (or olive oil sprayer)
  
• guacamole, sour cream, salsa (optional, for serving)

Directions:

Heat oven to 400 degrees.

Line a 9×13 inch glass baking dish with aluminum foil and spray with non-stick cooking spray (or use an oil sprayer).

In a large mixing bowl combine the shredded chicken, cumin, sale and garlic powder.

Stir in 1 C. of the cheese and mix well to combine thoroughly.

Place 2 tortillas at a time between two damp paper towels and microwave for 30 seconds to soften the tortillas.

Place about 1/4 C. of the chicken mixture in the center of one tortilla and roll the tortilla up tightly.

Place seam-side-down into the prepared baking dish and repeat until all 12 tortillas are filled.

Spray the taquitos lightly with cooking spray (or use an oil sprayer).

Sprinkle the remaining 1/2 C. cheese over the taquitos.

Bake for 20-25 minutes until taquitos are crisp and the cheese is melted.

Serve with salsa, guacamole, sour cream or additional toppings as desired.

Makes 12 taquitos.

Source: adapted from Recipe Girl, originally from Weelicious

 

Strawberry Swing

April’s over after today, and that means National Grilled Cheese Month ends as well.  Even though I love a good grilled cheese sandwich, I didn’t make anything special to celebrate.  I tend to keep my grilled cheese simple, maybe adding in some ham or bacon on occasion when I want to really get wild.  So while I drooled over everyone else’s amazing grilled cheese variations, I also kept in mind that tomorrow is May, and that means National Salad Month.  Unlike Lane who did not eat salad until he was thirty-eight years old, I love salad.  I could honestly eat salad at least twice a day and never get bored.  Not sure what to do with that leftover chicken? Toss it in a salad.  Have leftover bacon from breakfast (okay, that might never happen in this house)? Throw it on top of a salad.  Tired of packing sandwiches for lunch? Salad is your friend.  Need to feed the kids a vegetable so you don’t feel like you’re serving them things devoid of any nutritional value for dinner? Side salad, here we come.

Of course, I have to be early for something like National Salad Month.  The people at Dole have designated tomorrow, May first, as National Salad Day so it seemed fitting to celebrate my love of all things salad sooner rather than later.  While my absolute favorite salad is a simple tossed version with whatever veggies I happen to have hanging around, salad is something I have turning into an experiment.  Even though it’s a little early around here for strawberries, I couldn’t stop myself when they were on sale and I always have lettuce of some variety hanging around.  Strawberries and lettuce might not seem like the most obvious combination, but when you toss in almonds and top it all with some strawberry balsamic vinaigrette, it’s a party.  The vinaigrette gets a little tang from Dijon mustard, and while I like it a little tart you can add a teaspoon or so of sugar or honey to sweeten it up if your berries aren’t quite sweet enough yet.  Four ingredients in the blender and ten seconds are all you need to make the dressing.  The smoked almonds add the right amount of saltiness and crunch.  This was a great quick lunch, and it’s going to be a summer staple in this house.

Strawberry Almond Salad with Strawberry Balsamic Vinaigrette

Ingredients:

for the dressing:

• 1 C. strawberries, stems removed (about 8 large-ish berries)
• 2 tsp. olive oil
• 1 Tbsp. Dijon mustard
• 2 Tbsp. balsamic vinegar

for the salad:

• 4 C. Romaine lettuce or your favorite lettuce blend (I used Dole European blend, 10 oz. bag)
• 1 C. strawberries, stems removed, quartered
• 1/2 C. smoked almonds

Directions:

To make the dressing, combine all ingredients in a blender jar.

Blend on high speed (“liquefy” on my blender) for 10-20 seconds until smooth and completely combined.

To make the salad, arrange the lettuce on 4 plates (for individual servings) or in a large salad bowl (to serve family style).

Evenly sprinkle the strawberry quarters over each plate or over the lettuce in the salad bowl.

Evenly sprinkle the almonds over each plate or over the mixture in the salad bowl.

To serve, top each salad with 2-3 Tbsp. of the dressing, or toss the dressing with the salad to serve family style.

Makes 4 servings.

Source: dressing adapted from Tasty Kitchen