Guilt-Free Easy-Peasy Parfaits

Sometimes, simple is better. These parfaits are light, versatile, and beautiful. Change up the flavors to suit your mood or preference. (Try chocolate and raspberry for a richer taste)

1 pkg. sugar-free strawberry-banana Jell-O, prepared per package directions

1 pkg. sugar-free Jell-O vanilla pudding, prepared per package directions

1 banana, sliced AND/OR a few strawberries, sliced

Dollop of sugar-free Cool Whip (or Ready-Whip)

In a clear bowl or glass (I use wine glasses) layer ingredients as follows:

Pudding, fruit, Jell-O, repeat. Top each parfait with a dollop of Cool Whip. 

Creamy Chicken Tortilla Soup

A spicy pot of hot soup is just the cure for a cold day and makes an excellent feast to share with friends. This zesty recipe has become one of the most-requested at my house, in any season, because of its rich taste and creamy texture. It's great served with pan-fried cheese quesadillas for dipping. 

6 tablespoons cooking oil

8-10 corn tortillas, cut crosswise into 1/4-inch strips

1 onion, chopped

4 large cloves garlic, smashed

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground or whole coriander

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 quarts canned low-sodium chicken broth

1 large can crushed tomatoes

1 medium can diced tomatoes with garlic & basil

2 bay leaves

2 1/2 teaspoons salt

1/4 cup cilantro leaves (a handful)

1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

Optional: Sour cream, shredded cheddar cheese, chopped cilantro for topping

In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and fry, stirring, until golden, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

Reduce the heat to moderately low. Add the onion, garlic, and spices to the remaining oil; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves. While the soup simmers, season chicken to taste with salt, pepper, and garlic powder; cook until browned and set aside.

With an immersion blender, blend until smooth (or blend in a blender in batches). Add the chicken, bring the soup back to a simmer and cook for about 1 minute.

To serve, put the remaining tortilla strips in bowls and pour in the soup. Sprinkle with the chopped cilantro, cheese, and a dollop or sour cream. 

Chicken Enchiladas with Red Sauce

There are some times when taking a little help from the store is just as tasty as cooking from scratch. Mexican being one of my favorite cuisines, I've done a lot of experimenting with enchilada recipes. I came across an excellent recipe for red sauce that, though time consuming and ingredient-heavy, had just the flavor I was looking for. One night I was a little short on time, so I "cheated" and and grabbed a can of Old El Paso Enchilada Sauce from the shelf.  The two sauces tasted almost identical. (Plus, Old El Paso cost about $1.50 a can and took about 4 seconds to open) The lesson? Flavor is flavor. 

3-4 boneless, skinless chicken breasts

Seasoned with: garlic powder, cumin, blackened or Mexican seasoning, cayenne pepper

2 - 1/3 c. shredded cheddar cheese, divided

10-12 corn tortillas

2 cans Old El Paso enchilada sauce

Optional toppings: sour cream, guacamole

Preheat broiler for about 8-10 minutes. Meanwhile, trim and season chicken breasts and arrange on greased broiler pan. Broil chicken for 8-10 minutes per side. Allow to rest for 5 minutes, then shred chicken into a medium bowl, using two forks. (One fork stabilizes, the other shreds, with the grain)

Once chicken is shredded, add 1/3 c. shredded cheddar and about ½ a can of enchilada sauce. Stir until combined. Heat tortillas in the microwave for about 40 seconds to make them easier to roll. (Hint: Cover with a damp paper towel to keep them moist)

Lightly grease a 9 x 13 pan and preheat oven to 350 degrees. Place about a spoonful of chicken mixture in the center of each tortilla and roll securely. Line rolled tortillas into the pan in a single layer. Pour the remaining can and a half of enchilada sauce over the stuffed tortillas. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with the remaining 1/3 c. cheese and bake for an additional 10 minutes. Best served with sour cream and/or guacamole. 

Grilled Korean Flank Steak

 I'm always on the hunt for a tangy marinade that will bring life to an otherwise plain piece of meat. This Asian-inspired recipe lends spice and plenty of flavor. Thinly sliced, it pairs wonderfully with a side of fried rice, or atop an Asian salad. 

¼ c. Kikkoman teriyaki sauce

2 T. honey

1 tsp. red pepper flakes

1 tsp. toasted sesame seeds

4 cloves garlic, minced

1 tsp. olive oil

1-2 lbs. flank steak

In a small bowl, whisk together first six ingredients. Pour into large Ziploc bag; add flank steak and spread marinade into the meat. Refrigerate over night.

Preheat grill or grill pan. Grill steak until cooked to desired doneness (about 5-7 minutes per side). Let rest 15 minutes. Slice thinly on a bias to serve. 

**Inspired by Rachael Ray's Korean Barbecue Flank Steak

Chicken Rollatini

I'm always looking for new inspiration for spicing up chicken breast. This simple Italian dish is a unique twist on chicken saltimboca or chicken cordon bleu. If you've never used prosciutto (Italian cured ham), it's easy to find in most grocery stores - typically in the deli section - and lends a distinctive flavor.

4 boneless, skinless chicken breasts

6-8 slices prosciutto (Italian cured ham)

1/3 c. shredded mozzarella

¼ c. grated parmesan

½ c. white wine

3 small pads butter

Olive oil for drizzling

8 toothpicks

Season with:

                Salt, pepper, basil, garlic powder

Preheat oven to 325 degrees. Pound chicken breasts to ½” thickness (a mallet or the side of a hammer work well). Season each side of the chicken with salt, pepper, basil, and garlic powder. Lay chicken flat and layer a sprinkling of parmesan, a slice or two of prosciutto, and mozzarella. Roll chicken into a pinwheel and secure with toothpicks. Place each roll-up into a baking dish. Tear of bits of leftover prosciutto and sprinkle over the drop; drizzle with olive oil. Pour wine over the top, sprinkle with parmesan, and add 3 small pads of butter to the dish. Bake, covered for 30 minutes. Uncover and bake an additional 10-15 minutes.

**For a great side, prepare angel hair pasta and season with basil, salt, pepper, parmesan, lemon juice, and a splash of white wine.

Karin's Spanish Rice

Sometimes no amount of experimenting is enough to find that perfect flavor. For years, I had been on the hunt for a really good Spanish rice recipe, but found no success until my friend, Karin, brought her rice over for dinner one night. It was, by far, the best Spanish rice I'd ever tasted. Fortunately, she was willing to share.

2 c. white rice
1/4 c. canola oil
½ yellow onion, chopped
bell pepper, any color, chopped

3 cloves garlic, minced
1-8 oz. can tomato sauce
approx. 2 tsp each salt, pepper, cumin
a few shakes of hot sauce
2 c. water or chicken broth

Heat oil in a large skillet over medium-high. Add the rice and cook until golden brown (10-15 min). Add the onion and bell pepper and sauté 5 min more. Add the garlic; sauté for 3 min.
Add tomato sauce, broth/water, and seasonings. Stir and turn up heat to high, bring to a boil. Continue to boil for 2 min. Then, reduce heat, cover, and simmer for 20 min. 

Cold-Day Wassail

   Wassail, a warm, spiced cider drink, has a long tradition of providing holiday comfort. According to some accounts, wassail was once an Old English luxury - not many could afford the concoction of expensive spices and wine. During the holiday season, rich landowners would prepare large quantities of the drink and the poor townspeople would come "a-wassailing" for a Christmastime treat. 
   Other accounts describe a wassailing ceremony wherein crowds would gather around cider-producing trees, singing and drinking to the health of the trees to ensure a plentiful autumn harvest. 
   While wassail is typically associated with the yuletide season, I find the aromatic flavors soothing on any cold day. Of course, it is best when shared with friends and accompanied with laughter.

1 can orange juice concentrate, thawed

½ can lemonade concentrate, thawed

3 cinnamon sticks

2 cups sugar

1 tsp ground cloves

½ gal. apple cider

4 c. water

Combine all ingredients in a large pot or crock pot until heated through. Cook slowly for a deeper flavor.

Roasted Tomato Salsa

It has taken a ton of experimenting to finally settle on a salsa recipe that I really love. This one has the texture (no chunks) and flavor combination that I've been seeking. If you are a chunk-lover, you might want to use a food processor, rather than a blender. For a milder flavor, cut back on the jalapeño, or add more (and some seeds) to make it really spicy.

4 vine-ripened tomatoes (med/lg)

1-2 jalapeños, cored and seeded

2 cloves garlic

½ onion, roughly chopped

Palmful of cilantro

Juice of 1 lime

Salt & pepper to taste

Broil tomatoes on a broiler pan for 4-5 minutes per side, until they blister. Meanwhile, clean and roughly chop vegetables. Remove skin and seeds from broiled tomatoes. Add all ingredients to a blender and grind until all ingredients are combined and to desired consistency. Chill for 2 hours.

Spaghetti & Stuffed Meatballs

Everyone loves a surprise! The gooey, cheesy surprise in the middle of these delicious meatballs will wow your family and friends and turn a simple spaghetti night into something memorable. As always, don't be afraid to play with the seasonings to adjust to your taste buds. 

“No Chunks” Tomato Sauce, doubled, or Almost Scratch "No Chunks" Tomato Sauce,

1 box angel hair or spaghetti noodles

Meatballs:

¼ cup bread crumbs

1 T. milk

1 ½ lbs. ground beef

1 T. Italian herb tomato paste

1 egg

1 T. Worcestershire sauce

1 T. Italian seasoning

2 cloves garlic, minced

1/8 cup grated parmesan cheese

1 handful frozen (thawed and drained) or fresh spinach, chopped (optional)

2 pieces mozzarella string cheese, cut into 1-inch chunks

In a large pot, prepare “No Chunks” Tomato Sauce on low heat. Preheat oven to 350̊.

In a medium bowl, fork together bread crumbs and milk. Add the next 8 ingredients and combine by hand. Be sure to mix thoroughly so that all elements are spread throughout the mixture. Roll meat mixture into 2-3 inch balls. Push a piece of mozzarella into the center of each ball and reform the shape. Spread meatballs onto a cookie sheet and bake for 20-25 minutes.

Once the meatballs are finished, use tongs to gently place into the simmering sauce. Simmer on low for 30 min-3 hours (the longer it simmers, the more the flavors meld and the more tender the meatballs become). Before serving, prepare noodles per package directions. 

"No Chunks" Tomato Sauce

As you will soon discover, I am not a fan of "chunky" food. I prefer pureed soups and sauces and my recipes often reflect this. As always, if you prefer a different texture or flavor, suit your cuisine to your own tastes. If you are a chunk lover, I would recommend using a combination of tomato sauce and diced tomatoes instead. While I would love to say that I use whole, fresh tomatoes and cook them all day long, I don't. This sauce is quick to throw together and cans of tomato sauce cost approximately 89 cents. I use it as a foundation for many recipes - add meat (hamburger or sausage) for a quick spaghetti sauce, or use it for a base for chicken parmesan or lasagna. 


1 large can tomato sauce (28 oz)

1 T. Italian seasoning*

1 T. basil

1-2 tsp crushed red pepper

½ tsp onion powder

2 cloves garlic, minced

½ cup red wine

3 T. grated parmesan cheese

Salt & pepper to taste

Combine all ingredients in a medium saucepan. Cover to prevent splashing and cook over medium-low heat until heated through, stirring frequently. The longer it simmers, the more intense the flavor. Adjust spices as needed.

*Spice measurements are estimated - taste and adjust to your preference

Cheddar-Beer Soup

One of the best gifts my husband ever purchased for me is my immersion blender. A regular blender definitely works, but I would always burn my hands when trying to make creamy soups and this handy device can go right into the pot. (Also great for smoothies) This fondue-like soup can also be served un-blended if you prefer a chunkier texture. Don't be scared off by the addition of leeks - they're really just an over-sized scallion. Since cheese is the main flavor here, I usually try to go for a slightly "better" cheddar - think Sargento over Great Value. 


3 tbsp. butter

2 carrots, finely chopped
1 leek, finely chopped (look for it in produce – it looks like a giant scallion)
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle beer
2 tablespoons Dijon mustard
1 ½ bags sharp cheddar cheese, shredded


In a large saucepan, melt the butter over medium heat. Add the carrots and leeks. Season with salt and pepper and cook, stirring frequently, until soft, about 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until creamy and thickened, about 10 minutes.

Optional step: With an immersion blender, blend until smooth (or blend in a blender in batches).

Remove the pan from the heat. Whisk in the cheese, one handful at a time until combined. Season to taste with salt and pepper. Great served with croutons or sourdough bread.

Thanks to Rachael Ray for the original idea for this modified soup!

Basic Beef Stew

If you're not used to the kitchen, stew is a great starter dish because anything goes! Like more veggies? Add more. Want a different flavor? Change it. Not a meat eater? Leave it out. Use this recipe as a foundation, but make it your own.

1 pkg. stew meat (cut into bite-sized pieces)

½ cup flour

3-5 small red potatoes, diced

½ onion, diced

Handful baby carrots

2 stalks celery, diced

3 cloves garlic, minced

A few shakes of Worcestershire sauce

Lg. container beef broth

1 cup red wine

4-6 cups water

½ pkg. Beefy Onion soup mix

3 T. flour

½ cup water

Seasonings (I don’t really measure, but add to taste preference):

,  Salt & pepper

,  Italian seasoning

,  Basil

,  Red pepper flakes

,  Paprika

,  Thyme (just a smidge)

,  Beef bullion (optional – 2-3 cubes)

Instructions:

Dredge stew meat in flour until fully coated then brown with a bit of olive oil in preheated pan until cooked through. Add salt & pepper to cooking meat. While the meat cooks, dice vegetables. In a Crockpot, add meat and diced vegetables. Add seasonings to your preference. Add wine, broth, and Worcestershire sauce. Top off with water. Cook on low 5-6 hours. About 30 minutes before serving, shake together flour and water to make a thin paste. Add mixture to stew and turn up the heat to thicken.