The Royal Wedding!

I'm officially obsessed with all the coverage of the Royal Wedding today.  Not only  have I watched the whole ABC New coverage, but i've been searching all the blogs as well!
I absolutely cannot get enough of Kate's Sarah Burton (by Alexander McQueen) wedding gown...Absolutely stunning!
Tonight I will be watching "The King's Speech"....I must have British Fever...

Chicken Tortilla Soup

This recipe I found on the Tasty Kitchen website.  It's such a great hearty recipe and really fills you up fast.  I love the mixture of hot and cold ingredients in this recipe and the spice is fantastic!
Here is the link to the recipe from website Eat, Live, Run
Chicken Tortilla Soup

Sharing?

I'm starting to wonder if my 1 year old can live on waffles, grapes and mac & cheese....Right now those are the only things he likes to eat.  Today's lunch was grapes and mac & cheese for him and a whole peanut butter and jelly sandwich for Kona (the dog)...I guess he's learning how to share right?

Italian Sausage Soup

I think we have had this soup every other week for the past 5 years!  We love it!!!!!!!!!!!!!!!!!!!!!  I ate this soup the day before my 1 year old son was born.  After he was born I couldn't eat it again for a few months because of all the events that went on during labor...

Italian Sausage Soup
Ingredients:
3 Hot Italian Sausage Links cut in chunks
1 can French Onion soup
1 can stewed Italian Tomatoes
2 cups of Mostacceli pasta
2 cups water
1 bunch basil
top with cheese (we use Monteray Jack)
(can add broccoli as well)
Directions:
Brown Italian Sausage.  Combine cooked Italian Sausage and the rest of the ingredients in a large stock pot.  Bring to a boil.  Turn down heat, cover and cook for 15 minutes stirring twice.

Easter Frittata

This was the very first Easter I hosted (to my husband and son).  It was really nice to be at home the three of us and have breakfast.  I found this Basil, Tomato & Feta Frittata in the Paula Deen May/June 2011 issue.  I have never even had a frittata before, but this one was fantastic!!!!  I got to use of my caste iron skillets I got from my sister and brother in law.  Those pans are fantastic for this kind of dish (also great for fish!).

Basil, Tomato & Feta Frittata
(by Paula Deen)
Ingredients:
4 eggs
1 1/4 cups egg substitute
2 tablespoons whole milk
2 teaspoons canola oil
1/2 cup chopped sun-dried tomatoes
2 garlic cloves, minced
1/2 cup crumbled feta cheese
1/3 cup chopped basil
salt and pepper
garnish with basil and fresh tomato
Directions:
In a small bowl whisk together eggs, egg substitute and milk.  Preheat boiler on low
in a boiler-safe skillet, heat oil over medium heat.  Add sun-dried tomatoes and garlic and cook for about 10 minutes.  Add egg mixture, 6 tablespoons feta, basil, salt and pepper to skillet and stir and cover.  Reduce to low heat and cook for 15 minutes (took about 22 minutes for me) or until frittata is nearly set.  Uncover and sprinkle with feta.  Broil for 3-5 minutes (took about 10 for me) or until frittata is puffy and browned.  Garnish with basil and tomato

Fettuccine with Prosciutto & Orange

This is far far from the fettuccine with tuna and canned sauce I used to make my husband when we first moved in together.  I kept telling myself (and everyone else) that I was a terrible cook and hated cooking.  Boy have things changed in the past 7+ years.  Now I love to cook and I have to say i'm not "terrible" at it anymore...Frankly I wasn't even sure if I was terrible, I just never really tried.  This recipe gives basic fettuccine alfredo a kick with a zest of orange.  From the Bon Appetit May issue.

Fettuccine with Prosciutto & Orange
Ingredients:
12oz Fettuccine noodles
2 tablespoons butter
2oz thinly sliced prosciutto torn into small pieces
1/2 cup heavy whipping cream
1 zested orange and the juice
1/4 cup pamesan
Salt and pepper to taste
Reserve 1/4 cup pasta water
Directions:
Boil fettuccine noodles until al dente.  Drain and reserve pasta water.
Melt butter in large pan and add prosciutto.  Brown for about 3 minutes.
Add pasta water, cream, orange juice and 1/2 of the zest and bring to a boil
Add pasta and stir until sauce thickens.
Season with salt and pepper and top with cheese.

Chicken Divan Casserole

This recipe was one (and still is) of my favorites growing up. I think it was the only way I would even eat chicken as a child.  It's so easy to just get a rotisserie chicken to use in this dish and kids love it! 

Chicken Divan Casserole
Ingredients:
2-10oz packages frozen broccoli spears
2 cups sliced, cooked chicken or 3 chicken breasts (or use a rotisserie chicken)
2 cans cream of chicken soup
1 cup mayo
1 teaspoon lemon juice
1/8-1/4 teaspoon curry powder
1/2 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 teaspoon melted butter
small jar pimiento
Directions:
Cook broccoli in salted boiling water.  Drain and arrange in greased cake pan.  Place chicken on top of broccoli.  Combine soup, mayo, lemon juice and curry powder.  Pour over chicken.  Sprinkle with cheese.  Combine bread crumbs and melted butter and sprinkle over casserole.  Trim with pimiento.
Bake 350 degrees for 35-40 minutes.  Makes 8 servings

Buttermilk Blueberry Muffins

My mom found this recipe on HeatherChristo.com and was raving about it for a week.  So of course I had to try them.  The entire house smelled like Blueberry Muffins this morning.  I do have to say these are some of the best blueberry muffins I have ever tasted!!!  You can find the recipe on Heather's website!  YUM!
Heather Christo Buttermilk Blueberry Muffins

Honey Mustard Salmon

I wasn't sure where to file this meal.  It definitely wasn't inedible, but it was so so strong that it was hard to finish the entire salmon fillet.  My husband came up with the idea that this would be a good appetizers (cut up in small bites) due to the intense flavor.  This recipe came out of the Bride and Groom First and Forever Cookbook that I received as a shower gift almost 5 years ago...boy does time fly...

Honey Mustard Salmon
Ingredients:
2 Salmon fillets
3 Tablespoons ground mustard
2 Tablespoons sour cream
2 Teaspoons honey
1/2 Teaspoon dried dill weed
8 Ritz crackers crumbled
Directions:
Preheat oven to 400 degrees and line a baking sheet with tin foil.  Place salon on the prepared baking sheet.  Mix together ground mustard, sour cream, honey, and dill weed in a bowl.  Slather on salmon.  Sprinkle the crumbled Ritz Crackers on top and cook for 15 minutes.

BBQ Chicken

I'm not sure how you can mess up slathering BBQ sauce on chicken drummies and grilling them, but somehow we did it.  I think it might have been the way I defrosted the chicken since we grilled this dish every week in the summer...Oh well....

Hot Ham and Swiss Sandwiches

I swear my husband, Brent and I eat this dish every other week (used to be every week).  It's so easy to make the night before, pop it in the fridge and then put it in the oven the next day for dinner.  This recipe comes from my cousin Kim and it is a favorite among pretty much everyone!  Great weekday meal!  I cut everything in half or even just make 4 rolls.

Hot Ham & Swiss Sandwiches
Ingredients:
12 plain top hamburger buns or smaller
1-1.5lbs shaved ham
12 slices of swiss cheese
Sauce:
4 tablesppons brown sugar
1 tablespoon poppy seeds
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
1 stick of butter
Directions:
Spray 13x9 pan with Pam.  Make the ham sandwiches and place in pan.  Combine all of the sauce ingredients and bring to a boil, stirring.  Pour sauce over the buns.  Cover with aluminum foil and refrigerate overnight.  Bake, covered at 350 degrees for 25 minutes.  Take foil off and back an additional 5 minutes

Thai Ground Pork Salad

This recipe is from Bon Appetite and my Dad.  It can be made as an appetizer, but my husband and I like to eat it for a meal. 

Thai Ground Pork Salad
Ingredients:
2lbs ground pork
2 small shallots, minced
1 large jalapeno, seeded, minced (plus sliced jalapeno for garnish)
Juice of 1 lime, plus lime wedges for serving
2 Tablespoon Asian fish sauce
1 Teaspoon light brown sugar
1 Teaspoon Siracha sauce
1 Tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
salt and pepper to taste
1 cup chopped salted peanuts
1 large head of Boston or Butter lettuce
Directions:
Mix ingredients shallots through cilantro in a large bowl.  Brown meat and mix put in bowl with ingredients.  Wrap in leafs of lettuce and serve (top with other ingredients)

Real Housewives of Miami

I am obsessed with all shows on Bravo...From Top Chef to the Real Housewives of...well any city they film in.  Right now i'm sitting and watching the Real Housewives of Miami Reunion and I have this quick note for Christy:
"Stop staring at the camera!  All you do is look at the camera and smile...I said stop already!"

p.s. Adrianna, You Rock!

Flakey Chicken

Easy is the word to describe this dish.  Flakey Corn Flakes atop chicken breasts that bake in the oven.  Can't get easier than that!

Flakey Chicken
4 Servings
4 Boneless Skinless Chicken Breasts
2 Cups Corn Flakes (crushed)
1 Cup Sour Cream
1 Cup Ranch Dressing
1 Teaspoon Italian Seasoning
1 Teaspoon melted Butter
pinch of garlic salt

Preheat oven to 350 and spray a glass baking dish.  Mix together Corn Flakes, Italian Seasoning and garlic salt in a shallow dish, set aside.  Mix together Ranch Dressing and Sour Cream and set aside.
Pat Chicken dry and slather on the Ranch Dressing/Sour Cream mix.  Take the chicken and dredge in Corn Flake mixture.  Place in prepared baking dish and pour melted butter over chicken.
Bake for 1 hour

Pasta with Asparagus, Prosciutto, Melon & Lemon Sauce

Spring is here!  The birds are the chirping, the snow has melted, and there are even a few buds coming up in my front yard!  What better way to celebrate than this spring time dish!  This recipe has been adapted from a recipe from the tastykitchen.com

Pasta with Asparagus, Prosciutto, Melon & Lemon Sauce
Serves 2
1/2 box of your favorite pasta
1 bunch of Asparagus
4oz Prosciutto, cut up
1/2 Cantaloupe, cut up
Salt and Pepper
1 cup Chicken Stock
1/4 cup Heavy Cream
1 Tablespoon butter
1 Tablespoon Flour
1 lemon, zested and juiced
Basil to garnish

Cook Asparagus for about 3 minutes in boiling water.  Remove and put in a shock bath and set aside. 
Meanwhile cook pasta according to box, drain and set aside
Melt butter in large pan.  Add in the flour and create a roux (I have never been successful until this dish).  Once roux has been made add the cream and chicken stock and let simmer until it becomes a thick sauce.  Once the sauce is almost thick add the lemon zest and juice.  Remove from heat and add the asparagus to coat.  Add pasta and coat.  Put in individual bowls and top with prosciutto, melon and basil....so yummy!

Shanghai Bistro Stillwater Opening

Sushi!
As my son, Max would say "num num num num num".  Nuff said...
Shanghai Bistro had their "soft opening" to their fourth restaurant in Stillwater this past weekend.  Here's the rundown
Location:
Just a few steps north of Main Street in a giant space that includes an outdoor patio for the spring/summer.  Inside it has a center bar all lit up complete with TV's to watch all the Minnesota sports (Twins!) games.  The sushi bar is cleverly located on one side of the restaurant almost making it seem like a totally different place than the rest of the restaurant. My favorite thing: VALET PARKING! 
Food:
Fantastic. 

We started with some appetizers: Crab Rangoon (yum), Potstickers (a family favorite of mine), Shrimp, and Edemame (my husband and I get this at every sushi restaurant we go to).
Drinks: Since I was still fighting off my spring cold I was not able to get my usual alcoholic drink of choice=wine, but the green tea served in its own teapot was very nice.  Great beer on tap and a wide variety of specialty drinks.
Now for the good stuff...SUSHI!!!

We had an array of great sushi rolls including: Red Dragon Roll, Salmon Avocado Roll, John Roll, Spider Roll, and Number 9 Roll (my staple roll I get everywhere).  All the sushi was fantastic.  None of the rolls fell apart before you put them in your mouth (so annoying when that happens) and the waitress told you what every roll was on the plate.

Dessert:

Not your typical Asian dessert, but the Tiramisu was great.  Very light and airy.  Big enough to share!
Service:
Sensational! Our waitress was great.  She was very down to earth and wasn't overly chatty.


Can't wait to go again!!!