Sunday Special: Bagel & Lox Breakfast Casserole

.  I know, what is going on at LSM?

I don't think two savory posts in a row has ever happened here.  But not to worry, I have absolutely zero intentions of changing my focus to cooking.  Sorry, not happenin', Robbie.

But you know how sometimes you can just kind of 'sweet' yourself out?  Probably not, because most likely you don't live with a baker.  But trust me, it can happen.  Hard to imagine, but it can.  And I think I made just one [or three] too many sugar-coma goodies in the past few weeks.

But why haven't you seen any of these creations?  Well...they were flops.  Not sure what was going on in my baking world as of late, but I had a couple of misses I didn't think were blog worthy [e.g., Oreo Cream Brownies].  So in addition to making a lot of desserts, the fact that they didn't turn out was a little disheartening.  Thus, apparently my taste buds turned to the savory to give myself a break.

Plus, Robbie recently started on his new audit client, which happens to be out in Northbrook, IL.  Though only a short 20-some miles away, horrendous Chicago traffic turns the drive into about an hour long [or more].  Hence, Robbie leaves at the crack of dawn just to make it in to work on time.  Thanks Deloitte...

So in efforts to pull ahead in the race for fiancé of the year, I made this casserole twice in the past two weeks as Robbie's on-the-go breakfast.  Throw it in a microwavable bowl/cup and voila: a hot, easy, travel-size breakfast for the car ride.

But let's get into the deets of what actually makes this dish so desirable that Robbie requested I make it again [because the first time he didn't have a choice].  

Bagels.  Smoked Salmon.  Cheese.  And Chives.

All mixed together [with a few other tasty ingredients] recreating the ever-so-famous NYC Bagel & Lox combination in one dish.  A truly hearty, yet healthy, flavorful breakfast that Robbie seriously couldn't get enough of.

I, on the other hand, might have smoked salmon myself out.  So I'll be making some cookies today ☺️  .

My Notes:

• Since the bagels are a main component, use the best quality bagels you can.  Also, don't be afraid to try out different flavors of bagels, too!  But for the first go around, going plain is probably best and then you can adapt next time.
• To go along with those bagels, also be sure to use the best quality salmon you can.  Yes, smoked salmon is not cheap.  But it will make a difference in this dish that will last you quite a while!

Adapted from Better Homes and Gardens

Ingredients:

1/4 c. butter, melted

8 c. (about 4 to 6) plain bagels, cut into 1-inch pieces

1 (3 oz.) package smoked salmon, cut into small pieces

4 oz. Swiss cheese, shredded

4 oz. Monterey Jack cheese, shredded

1/4 c. snipped fresh chives

8 eggs, beaten

2 c. milk

1 c. cottage cheese

1/4 tsp. pepper

Directions:

1. Place melted butter in 13x9-inch baking dish to cover bottom.  Spread bagel pieces evenly in prepared dish.  Sprinkle smoked salmon, cheese, and chives evenly over bagels.
2. In a large bowl, combine eggs, milk, cottage cheese, and pepper, and whisk until combined.  Pour over bagel mixture in pan.  With back of a large spoon, gently press down bread pieces to make sure all of the ingredients are moistened.  Cover with plastic wrap and refrigerate for 4 hours up to overnight.
3. When ready to bake, heat oven to 350ºF.  Bake 45 minutes or until set and edges are puffed and golden.  Let stand 10 minutes before serving.

Yield: 12 servings

Per Serving: Calories - 267; Total Fat - 14g; Cholesterol - 176mg; Carbohydrates - 16g; Fiber - 1g; Sugar - 3g; Protein - 17g

Sunday Special: Grandma's Creamy Baked Macaroni 'n' Cheese

.  Okay, this isn't my Grandma's recipe.

Neither is it my typical healthy Sunday recipe post [that I seemingly forgot about as of late....].

But guess what?  It just makes it sound better, more nostalgic.  So we're keeping it.

As you may know, Robbie was in Omaha for almost all of February.  Yes, seriously.  What a joke, huh?  Stupid job.

But as the weeks wound down and it was finally time for the fiancé to return back to Chi-beria, a home-cooked meal seemed like the ticket.

See, in Robbie's line of work, what they call 'busy season' goes on every year from about January to April/May.  And busy seasons entails days, weeks, and months of never-ending work.  As in, those poor accounting soldiers spend every waking minute of their day at the office.  From about 8 AM to 12/1:00 AM.  E'ry day.  Except Sundays...

Which means that they have take-out.  A lot.  

And I'm all for take-out.  But I'm sure you can agree that sometimes it just gets old after...29-too  many meals.

So prior to his arrival on a late Friday night a couple of weeks back, I decided Robbie needed a comfort-food greeting.  And while I keep telling myself Robbie was glad to be back home to see me, I could see his eyes light up at the sight of the surprise mac 'n' cheese sitting on the stove.  Dang it.

But this dish is comfort-food-Paula Deen-esque to a 'T'.  A casserole of chewy elbow macaroni covered in creamy, cheesy goodness.  Then finished with a toasted layer of bread crumbs adding that ever-so-perfect crunch.

Crunchy topping.  Rich, gooey, cheesy sauce.  Chewy al dente macaroni.  

Please tell me what could be better?  .

My Notes:

• I [still] don't know exactly what Vermont cheddar is, so I went for the regular ol' cheddar cheese.  But use whichever type you like best or can at least find!
• The original recipe used individual servings in ramekins but I opted for the casserole style.  But if you want to serve this decadent dish as a side, the ramekins are absolutely perfect! 

Adapted from Simply So Good

Ingredients:

scant 8 oz. uncooked elbow macaroni

3 tbsp. butter

2 tbsp. all purpose flour

2-1/2 c. heavy whipping cream

1 tsp. salt

Pinch of nutmeg

Black pepper (to taste)

2 c. shredded sharp cheddar cheese or aged Vermont cheddar cheese

1 c. bread crumbs

Directions:

1. Follow package directions to cook macaroni in pot of boiling water.  Drain, rinse with cold water, and place macaroni into a large bowl; set aside.  Butter the bottom and sides of a 13x9-inch baking dish; set aside.
2. Heat oven to 350ºF.  In a medium saucepan, melt 2 tablespoons butter over medium heat.  Add flour and whisk until smooth.  Add heavy whipping cream and whisk until sauce thickens (this takes several minutes).  Add salt, nutmeg, and pepper, and continue whisking until combined.  Remove from heat and stir in cheese.  Whisk until smooth and most of cheese is melted.
3. Pour cheese mixture over macaroni and stir until completely covered.  Pour the macaroni 'n' cheese into prepared baking dish.
4. Melt remaining 1 tablespoon of butter and mix with bread crumbs in a small bowl.  Evenly sprinkle bread crumbs over top of macaroni 'n' cheese.
5. Bake 35 to 45 minutes or until edges are bubbling and bread crumbs are golden brown.  Remove from oven and serve.

Yield: 12 servings

Sunday Special: Brazilian Cheese Puffs

.  Hey, hey!

How's everyone's long weekend going?  Isn't it the greatest feeling knowing you have an extra day?  Just one day makes all of the difference, huh?  Crazy how that works.

Robbie and I didn't really have any plans for the holiday weekend.  To be honest, I didn't even realize we had a three day weekend until Tuesday of this last week!  Shows how much I pay attention.  But we decided that we would spend the weekend tackling our front yard.  Our yard basically looks like no one even lives in our house, it's that bad.  Well, it WAS that bad.  We spent all of Saturday afternoon pulling out weeds, mowing the lawn, and getting the yard ready for some new flowers and plants.  We're heading out to the nursery today, as a matter of fact.  I'll be sure to throw some pictures in a post once we're done!

OH!  I guess I do have some [somewhat] exciting news!  Saturday night, the Creighton Baseball team played in the Missouri Valley Conference Tournament Championship and guesss whatttt?!  THEY WON!  Unfortunately Creighton had a bit of a rough regular season, but they obviously know how to finish it out!  They beat Southern Illinois and will find out on Monday what Regional they'll be heading to.

Remember how Robbie and I made the trip out to Oregon last year to see Creighton?  Well, you know we'll be heading out this year again!  Ad hoc trips are our specialty.  And I LOVE it.  More to come on that though.

Sadly to say I, again, have no story that ties in our Memorial Weekend to these Cheese Puffs.  Sorry guys.  I'll work on it.  But this is a Sunday Special, so only savories.  I guarantee once you make these ridiculous easy puffs though, you will tell me to take my sorry back.  Promise.

Have any of you ever been to Fogo de Chao?  It's a Brazilian restaurant and probably one of the most unique concepts I've seen in my extensively long life [wink, wink].  But really, it is.  And their food is so, so good.  They specialize in meats but also have one of the most outrageously delicious salads bars ever.  I always just get the salad bar, it's that good.  But easily our favorite part of this restaurant are the little cheese puffs they give to every table by the basket.  Completely dangerous, but well worth the calories.  

Anywho, these little suckers are the Fogo de Chao puffs reincarnated.  I can't even tell you the search I've been on for the puffs recipe ever since we first went to the restaurant.  So you can bet your bottom dollar that when Robbie and I took our first bite, we about died.  Just about.  And then Robbie proceeded to eat [literally] half of the batch.  I'll let you scroll down to see the 'yield' and your jaw may drop to the floor.  Sorry, Robbie ☺

They are cheesy, soft, chewy things.  Pull them apart and you'll know what I mean, they have this awesome elasticity that I've never seen in another bread.  Gosh, they.  are.  amazing.  Truly.  The key to the puffs is the use of tapioca flour, which is available in most grocery stores so do not get deterred by this small detail!  I'll admit, it made me hesitant but if I can find tapioca flour at a regular ol' grocery store in Omaha...you can, too.  So go get it!  .

My Notes:

• I used an equal mix of Parmesan and Aged Asiago cheese for my puffs and Robbie and I loved it.  I would be interested to use other combinations but I'm not exactly sure what cheeses go together.  Any suggestions?!

From Crustabakes

Ingredients:

1/2 c. unsalted butter

1/4 c. water

1/4 c. milk

3/4 tsp. salt

2 c. tapioca flour or gluten-free tapioca starch

2 tsp. minced garlic

2/3 c. scant, grated Parmesan, Romano, or Aged Asiago cheese

2 eggs, lightly beaten

Directions:

1. Heat oven to 375°F.  Lightly grease two mini muffin pans.  Place butter, water, milk, and salt in a saucepan, over medium-high heat and heat until the butter has melted and the mixture has come to a full boil.  While the mixture is heating, put tapioca flour into a large mixing bowl.
2. Once boiling, pour the butter mixture over the tapioca flour, beating at high speed to combine and until the mixture becomes smooth and elastic-looking (this will happen very quickly).  Beat the garlic and cheese into the dough until well combined.
3. If the mixture is uncomfortably hot, let it sit for a couple of minutes to cool (you don’t want to cook the eggs when you beat them in).  If it seems hot but not burning hot, with the mixer going, gradually dribble in the beaten eggs, beating until well combined and smooth.
4. Pour mixture almost to the rim of the muffin cups.  Bake 20 minutes or until the puffs have a freckled appearance and they’re beginning to color.  Remove from oven and serve hot.

Yield: 2 dozen puffs

Sunday Special: Toasted Almond Parmesan Dip

.  Have you all been keeping up with March Madness?  For those of you who care, I mean.  As you know, Robbie and I are pretty avid sports followers, so we've been all about it.  Brackets filled out [mine's doing rather well, I must add], watching all of the games we've been able to, and we even went to some of the second round games held here in Omaha.  It's been a good March!


And to go along with all of this game watching, you know I've been perusing all sorts of appetizer recipes.  Gotta have game time snacks, right?!

So the latest recipe that grabbed my attention comes from How Sweet It Is.  I pinned this recipe a while ago and knew it'd be making an appearance on our kitchen table for whatever excuse I could conjure up.  Creamy cream cheese,  sharp parmesan, and toasted almonds.  Can you blame me?  I think not.

I made this fan-taaaastic dip to bring over to Robbie's parents house to watch the some of the March Madness games.  I absolutely fell in love with it and I'm fairly certain everyone else did, too.  Between Robbie, his dad, and myself, about half of the dip got eaten [and that's with a dinner of pizza].  So that's saying something!  I did try to lighten the dip up a bit by using light cream cheese and I probably wouldn't do that next time around.  If you've ever used light cream cheese, it tends to be a bit more crumbly when baked and that's basically what happened here.  Yes, the dip still had wonderful flavor [that nutmeg is phenomenal!] but I just wish it would have the creaminess that full fat cream cheese would have given it.  Yep dad, trying to make things 'healthier' wasn't the best in this case.  I'll give it to you ☺ But still, that didn't stop me from chowin' down.

So if you're having some guests over, or just hanging out on your own, I suggest you give this number a go.  It's a winner, winner, toasted almond parmesan dip dinner!  If you watch Diners, Drive-Ins, and Dives, that makes sense...  .

My Notes:

• I double the ingredients for the original recipe, so if you want a smaller batch, just halve the ingredient amounts.
• I thought this dip was best right out of the oven, nice and toasty warm.  If you don't serve it right away, I recommend heating it up a bit in the oven again or in the microwave.

Adapted from How Sweet It is

Ingredients:

12 oz. cream cheese, softened

4 oz. mascarpone cheese, softened

2 c. grated parmesan cheese

1-1/2 c. sliced toasted almonds

1/2 tsp. pepper

1/4 tsp. nutmeg

Scant pinch of salt

French baguette, crackers, etc. (for serving)

Directions:

1. Heat oven to 375°F.  In a medium bowl, combine cream cheese, mascarpone cheese, parmesan cheese, 1 cup toasted almonds, pepper, nutmeg, and salt using a spoon.  Mix together until thoroughly combined.  Spread evenly in 2-quart baking dish.
2. Bake 40 to 45 minutes or until top is browned.  Remove from oven and sprinkle with remaining toasted almonds.  Serve immediately.

Sunday Special: Ham and Cheese Breakfast Casserole

.  I think I may still be on cloud nine from my surprise birthday party last weekend.  Yep, definitely am.

And I do believe that the tremendous amount of effort taken to bring everything together deserves at least one more shout out.

So...

Thank you, thank you, thank you, my dearest mother and best, best friends for everything you did last weekend!  It was most definitely a weekend I will always remember ☺

Fortunate for me [and my unexpected guests!] I had already planned breakfast meals for the weekend.  So Sunday morning, as everyone made their way to the kitchen one by one, we were all able to sit down to a rather large breakfast spread of fruit, toast [with peanut butter], ridiculously good coffee cake [post to come] , and of course, this [healthier] Ham and Cheese Breakfast Casserole.

Now, try not to judge this flavorful, hearty, and savory casserole on the pictures I have provided.  We were all anxiously waiting for this dish to pop out of the oven, so once it did, I snapped some fast pictures before letting everyone have at it.  Thus, no pictures of the gooey cheesiness, chunks of turkey ham, and luscious bread. Oh, and loads of soft spinach and roasted red peppers.  Nope.  Just pictures of the top.  Sorry...

I would have tried to take a couple of pictures of the inside of the casserole once everyone was done.  But, I didn't really have that option because the entire pan got devoured.  Yep folks, the entire thing.  None left.  So I guess that speaks for just how good this is.  I quite honestly wasn't expecting such superb quality since this was labeled a 'healthier' recipe.  I mean healthy means no flavor, right dad?  WRONG.  And I think my dad would even agree with me on that one.

Now, I know it's the morning right now, but there's still time to gather the ingredients together and slap this sucker in the oven.  Or you can always save it for next weekend.  But I wouldn't recommend waiting that long  .

My Notes:

• The only things I changed in this recipe was the bread type and ham.  I used a rustic round loaf of white bread my mom and I grabbed from the Bread Oven while we were out shopping.  Oh, and it was the best bread I've ever had.  So if you're in Omaha, GO THERE.  Or don't, so there's more bread for me.  And then I used Turkey Ham in place of the ham steak.  Maybe those are the same things, but I'm not quite sure...

From EatingWell.com

Ingredients:

4 large eggs

4 large egg whites

1 c. nonfat milk

2 tbsp. Dijon mustard

1 tsp. minced fresh rosemary

1/4 tsp. ground pepper

5 c. chopped wilted spinach

4 c. whole grain bread, crusts removed if desired

1 c. diced ham steak

1/2 c. chopped jarred roasted red peppers

3/4 c. shredded Gruyere or Swiss cheese

Directions:

1. To wilt spinach, rinse thoroughly with cold water.  Transfer to large microwave-safe bowl.  Cover with plastic wrap and punch several holes in it.  Microwave on high for 2 to 3 minutes or until wilted.  Squeeze out extra moisture; set aside.
2. Heat oven to 375°F.  Coat 11x7-inch baking dish with non-stick cooking spray.  Thoroughly whisk eggs, egg whites and milk in a medium bowl.  Add mustard, rosemary and pepper; whisk to combine.  Toss spinach, bread, ham, and roasted red peppers in a large bowl.  Add egg mixture and toss well to coat.  Transfer to baking dish and push down to compact.  Cover with foil.
3. Place in refrigerator overnight or bake immediately for 40 to 45 minutes until custard has set.  Remove foil, sprinkle cheese and continue baking 15 to 20 minutes until casserole has puffed and top is golden.

Yield: 6 servings

Nutrition Facts (per serving): Calories 286 ; Fat 10g ; Cholesterol 167mg ; Carbohydrates 23g ; Protein 23g ; Fiber 4g ; Sodium 813mg ; Potassium 509mg

Sunday Special: Peppered Herb Cheese Roll

.  Oh, heeey!

How's everyone's weekend?  Mine has been just fine, not too much going on around here though.  Robbie is actually heading out of town today for work, so I'm preparing myself for lots of time with the pups this week.  Graham better be ready.

Robbie is anything but happy about this little trip.  Not because he's going to a lame place [he'll be in Connecticut, which is a place he's been to a few times and loves it!] or because he's going to miss me so incredibly much [wink, wink].  But rather because he's going to miss both, not one, but both football championship games today!  Ahhhahaha, sorry but I did get a chuckle out of that fact.  He's been an avid follower of the teams all season long but when it gets to the 'big' time, he'll be scrunched in his airplane seat pouting.  Sorry, love...

However, he's made sure that I'll be sending him game updates via phone as much as humanly possible.  I'm a good girlfriend, huh?

But for all of you other football fans who will fortunately be able to catch the games live, I have a tasty app[etizer] perfect for the big day.  What you have here is a Peppered Herb Cheese Ball, a ridiculously simple and quick dish to put together, leaving you time to enjoy the games, family and friends.  

I made this unique dip last weekend for again, Robbie and his dad, while they were watching, yep, you guessed it.  Football.  Lots of little surprises in that last sentence, huh?  Totally being sarcastic.  But one surprise was how quickly the two gobbled this roll of yummyness down!  Robbie proclaimed from the room how great the dip was and as evidence, brought back an empty plate to the kitchen before the second quarter was even over.  Oh yeah, I brought it to them in the beginning of the second quarter.  Do the math.

Now here's my little note of honesty.  The roll contains goat cheese, which out of curiosity, I tasted prior to mixing.  Hmm...well.  Not my favorite.  It literally tastes like a goat would smell.  Annnnnd I bet that really makes you want to test this out.  But before you prematurely click out of this post, the goat cheese is used in a very small amount, so the taste is rather subtle.  And with crackers, it actually worked.  I promise.  And accompanying the goat cheese is our favorite cream cheese, chives [YUM!], basil [double YUM!], and parsley.  All together, this mixture really came together in an elegant way and I will admit I was rather pleased!  So don't let my last few comments scare you away.  Maybe I should just delete them...

Anywho, I hope everyone has a wonderful time watching the games [if that's your plan!].  I'm hoping for some good games, no blow outs please  .

My Notes:

• If you're not a fan of goat cheese, check out the original recipe because variations of the dish are included.  I definitely want to try the Italian Cheese Ball!
• As is most times in our house, we didn't have the patience to wait for the 4 hour chill period, so we ate this right away.  I can only imagine the time allows the flavors to meld, but we didn't find anything wrong with it without the wait.  So dig in!

Adapted from Better Homes and Gardens

Ingredients:

3 tbsp. snipped fresh chives

3 tbsp. snipped fresh basil

2 tbsp. snipped fresh parsley

1 (8 oz.) package cream cheese, softened

4 oz. goat cheese

1/2 tsp. pepper

1 clove garlic, minced

Assorted crackers

Directions:

1. On a piece of wax paper, combine 1 tablespoon chives, 1 tablespoons basil and parsley; set aside.
2. In a medium bowl, combine cream cheese and goat cheese with an electric mixer on medium speed until smooth.  Beat in remaining 2 tablespoons chives, 2 tablespoons basil, pepper, and garlic.  Form into desired shape (e.g., ball or rectangle).
3. Place the shaped cheese mixture onto herb mixture on wax paper.  Gently roll to coat with herbs.  Wrap and chill cheese ball for 4 to 24 hours.  Serve with your choice of crackers.

Yield: 12 (2 tablespoon) servings

Nutrition Facts: Calories 92; Protein 3g; Carbohydrate 1g; Fat 9g; Cholesterol 25mg

Sunday Special: {Healthy} Homemade Bruschetta

.  Oh, Sunday Specials.  You have been missed.  More so by Robbie than me, I would assume.  Don't get me wrong, finding good tasting healthy meals is very rewarding, but the process of shopping and making meals that are over in 15 minutes just...rubs me wrong.  For whatever reason.  I guess I'd rather spend that time, well, baking.  I know, it doesn't really make sense but in my own little head it does.  And that's all that matters.

But the return of Sunday Specials is largely due to the vast amounts of football watching that has been going on at our house lately.  But I can't blame Robbie because I've been just as interested in the play off games going on.  You can't deny that play off season for any sport is worth watching.  Well I guess someone could, but I'm probably not friends with those people.  Kiddingggggg...kind of ☺

So for the first round of play off games last weekend, I made a healthy version of Bruschetta for Robbie and his dad.  And a little to my surprise, this little appetizer disappeared faster than...well, it was just fast.

This one [or two] bite snack is outrageously flavorful, beginning with a mixture of basil, garlic, onion, and fresh, juicy tomatoes.  The refreshing topping is placed upon toasted, crunchy pieces of French Bread, a well known combination that is always a favorite.  And what makes it even better is the fact that you're munchin' on something healthy.

So take a couple of these and enjoy the play off games with us.  Side of guilt not included  .

From Recipe.com

Ingredients:

3 tbsp. olive oil

1 tbsp. snipped fresh chives

1 tbsp. snipped fresh basil

1 tbsp. lemon juice

1 clove garlic, minced

2 c. seeded and chopped plum and/or yellow tomatoes

1/2 c. finely chopped red onion

Salt

Ground pepper

1 (8 oz.) loaf baguette-style French Bread

Directions:

1. In a medium bowl, stir together 1 tablespoon olive oil, chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat.  Season to taste with salt and pepper.  Set aside.
2. Turn on broiler in oven and place rack 3 to 4 inches from top.  Slice bread into 36 pieces.  Arrange slices on baking sheet and lightly brush top sides with remaining 2 tablespoons olive oil.  Broil bread for 2 to 3 minutes or until toasted.  Turn bread and broil the second side for 1 to 2 minutes or until toasted.  
3. To serve, spoon tomato mixture onto oiled side of each bread.  Serve within 30 minutes.

Yield: 36 servings

Nutrition Facts: Calories 30; Total Fat 1g; Cholesterol 0mg; Sodium 43mg; Carbohydrate 4g; Total Sugar 0g; Fiber 0g; Protein 1g; 

Sunday Special: Turkey Tetrazzini and Oven-Roasted Purple Beans

. "Don't judge a book by its cover."

Please remember to repeat this mantra as you scan through the pictures on this post.  Okay?

Okay, because from the rather neutral colors of this dish you would never guess how Mm. Mm, good it is!  It really is.  Especially those wonderful little purple beans that I know you've been wondering about.  So let's get to those first.

A couple of weekends ago I went to the local farmer's market with some college softball friends (i.e., my bestie, Bailey, and my former assistant coach, Jess).  It'd been ages since we'd all seen each other, let alone had a day to spend together, and we thought a little Saturday stroll through the market was a great way to start out our day.  And it so, so was.  As we were walking around, Jess [not me] spotted a unique little veggie in the midst of it all, purple [green] beans.  The vendor informed us that the purple beans, in his expert opinion, had a better flavor than our good ol' regular green beans and that's all it took.  I snatched up a pint of these babies and that's what our Sunday dinner was based around.  Please don't fail me now, Mr. Vendor Guy.

As for the main meal, I settled upon this Turkey Tetrazzini recipe.  To be honest, I had real clue what I was making.  I'd heard of Tetrazzini before but couldn't tell you the first thing about it, besides that it included noodles.  And carbs are always a must on my menus.

But this dish did not disappoint, it's healthy but you probably wouldn't be able to tell if you didn't know.  The pasta is encased in a creamy sauce and accompanied by chunks of juicy turkey, a few  choice vegetables, and a bit 'o' cheese.  Nom, nom, nom!  Put that together with my new-found-love oven-roasted purple beans and you have a winner, winner, Turkey Tetrazzini dinner [thanks, Guy!]! .

P.S. - don't forget to take a sec to click on over to Jess' blog, Blonde Ponytail, where you can also read about our girls day out and get to know this great lady!

My Notes:

• The above picture is of the purple [green] beans I found at the market.  However, you'll notice that in the pictures of the meal, they're all green!  Well when these beauties are cooked, they turn from purple to a light green, so don't be alarmed.  It's all part of the process ☺  Also, I only had about 1 pound of purple beans so I bought a pound of green beans as the recipe called for.
• The recipe below calls for 4 ounces of spaghetti and I don't know about you, but that would not have been enough for Robbie and I.  So I opted to use a bit more pasta than called for, but that's what cooking is all about.  Improv! 
• Our grocery store didn't have any red sweet peppers [not sure how that's even possible] so we had to get the green pepper.  Taste wise it was perfectly fine, but the red pepper would have given this dish that pop of color that it's missing.

Turkey Tetrazzini

From Diabetic Living

Ingredients:

4 oz. whole wheat spaghetti

2 c. sliced fresh button mushrooms

3/4 c. chopped red and/or green sweet pepper

1/2 c. cold water

3 tbsp. all purpose flour

1 (12 oz.) can evaporated fat-free milk

1/2 tsp. instant chicken bouillon granules

1/8 tsp. salt

1/8 tsp. black pepper

Dash of ground nutmeg

1 c. chopped cooked turkey or chicken breast (5 oz.)

1/4 c. finely shredded Parmesan cheese

2 tbsp. snipped fresh parsley

Directions:

1. Heat oven to 400°F.  Cook the spaghetti according to directions on package, except omit the cooking oil and only lightly salt the water.  Drain well.
2. Meanwhile, in a large covered saucepan, cook the mushrooms and sweet peppers in a small amount of boiling water for 3 to 6 minutes or until vegetables are tender.  Drain well; return to saucepan.  
3. Combine the water and flour; stir very well until mixed.  Stir flour mixture into vegetables in saucepan.  Stir in evaporated milk, bouillon granules, salt, black pepper, and nutmeg.  Cook and stir until thick and bubbly.  Stir in cooked spaghetti, turkey, Parmesan cheese, and parsley.
4. Lightly coat 2-quart square baking dish with nonstick cooking spray.  Spoon spaghetti mixture into dish.  Bake, covered, for 10 to 15 minutes or until heated through.

Yield: 6 1-cup servings

Nutrition Facts: Calories 202 ; Total Fat 2g (Saturated Fat 1g) ; Cholesterol 24mg ; Sodium 253mg ; Carbohydrates 32g ; Fiber 2g ; Protein 17g

Oven-Roasted Purple [Green] Beans

From MyRecipes.com

Ingredients:

2 lbs. purple and/or green beans, trimmed

4 tsp. extra-virgin olive oil

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. Heat oven to 425°F.  Place a jelly-roll pan in oven for 10 minutes.
2. Place beans in a large bowl.  Drizzle with oil and sprinkle with salt and pepper.  Toss well to coat.
3. Arrange beans in a single layer on heated pan.  Bake 8 minutes or until crisp-tender.

Yield: 12 2/3-cup servings

Nutrition Facts: Calories 37 ; Total Fat 1.6g (Saturated Fat .2g) ; Protein 1.4g ; Carbohydrates 5.5g ; Fiber 2.6g ; Sodium 196mg

Sunday Special: Grilled Chicken with Cucumber Yogurt Sauce

. Iiiiiiiiiit's back!

Now I can't say for how long, but I'm hoping that [healthy] Sunday Specials will be making a comeback.  We'll see how that goes though.  I know Robbie is keeping his fingers crossed, despite my big Sunday Special comeback being a bit of a flop.  Well, kind of.

You can probably guess I wasn't too ecstatic about the recipe we'll be going over in this post.  But I still feel like it needs to be shared, because even though it wasn't my absolute favorite, it was still very good, light, and perfect for summer affairs.  Hmm, as in BBQs and picnics I mean.

I had this clear vision of what I wanted last weekends' dinner to be like, something that resembled a dinner Robbie and I had a while back at Greek restaurant.  I wanted a dish that was cool and refreshing.  Don't ask me why, because I couldn't tell you why.  Oh wait...yes I can.  How about the [on average] 95°F weather + humidity we've been having lately?  Oh yeah, that was it!

The key to this whole dish is that intriguing Cucumber Yogurt Sauce.  At least that's what caught my attention.  It's that 'cool' and 'refreshing' element, perfect for the hot summer days we've been experiencing.  And when I say 'cool', I really do mean it.  This little concoction has pieces of cucumber [surprising], a little cumin, and mint.  Yes you read right: fresh, cool, mint.

The chicken itself is beyond ridiculously easy.  Even Robbie and I figured it out.  A little pepper, a few minutes [both sides] on the grill, a quick slather of some yogurt sauce [pre-cukes], and voila!  Quite possibly, no, THE easiest thing I have made thus far.  Maybe 20 minutes of prep and cooking and the chicken was ready for chow time.  I would like to note that I served the chicken with some brown rice and rolls but you could really pair this with most anything I guess.  Chef's choice!

Grill Master!

So what was it about this meal that didn't really strike a note with me?  It wasn't necessarily the recipe, but I think what I had envisioned I would be getting from the sauce was a little different than what we actually got.   I was aiming for something more like tzatziki but the flavor was not quite the same.  And as for the brown rice?  Not a fan.  Going from the soft, sticky rice I grew up on to brown rice is kind of a recipe for disaster though.  They just don't really compare.  However, while we were eating and in an effort to avoid eating my brown rice [as if I couldn't have dessert if I didn't eat my grains!], I started to cut up the chicken and place it [with some sauce] onto my rolls.  And that's where it was at.  Grilled Chicken Sandwiches with Cucumber Yogurt Sauce?  Yes, please!  So next time around, that is what we'll be having .

My Notes:

• It didn't seem like the original cucumber yogurt sauce recipe was going to be enough for us [remember, we eat as if there are five people in our house], so I doubled it.  It also is the where the majority of the flavor comes from, so I thought this was a wise decision.

Grilled Chicken with Cucumber Yogurt Sauce

From Better Homes & Gardens

Ingredients:

1 (6 oz.) jar plain low-fat yogurt
1/4 c. thinly sliced green onions
2 tsp. snipped fresh mint
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. ground black pepper
1 c. chopped, seeded cucumber
4 small skinless, boneless, chicken breast halves (1 to 1-1/4 lbs.)
1/8 tsp. ground black pepper

Directions:

1. In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and pepper.  Transfer half of yogurt mixture to a small bowl; set aside.  Stir cucumber into remaining yogurt mixture.  Refrigerate cucumber yogurt sauce until ready to use.
2. Sprinkle chicken breasts with pepper.  Place chicken breasts on grill and cook first side for 6 to 7 minutes.  Turn chicken breasts over and brush with reserved yogurt mixture.  Grill for 6 to 7 minutes on second side or until no longer pink.  Serve chicken with cucumber yogurt sauce.

Nutrition Facts: Calories 159 ; Total Fat 2g (Saturated Fat 1g) ; Cholesterol 68mg ; Sodium 251mg ; Carbohydrates 5g ; Protein 29g

Sunday Special: Ham 'N' Veggie Pizza

. I think we got it.  Well, almost.

But first, do you even remember Sunday Specials?  Geesh, they've definitely been put on the back burner for quite some time now.  But you know me, I get the 'bug' for certain things and then it flies away for a while.  I think it's back though.  And I'm hoping he [as in the 'cooking bug'] stays around.

So anyway, the 'cooking bug' landed on my shoulder last Monday after the boyfriend and I got to the house from our nine hour car ride back from Silverthorne, CO.  Odd time, I realize, but it is what it is!  Anyway, due to our never-ending love for pizza, I decided to whip up one using The Food Network crust from the Margherita Pizza and then combining some topping techniques from A Passion for Baking.

End result?  Best pizza we've made to date.  Bar none.  No questions asked.  SO good that I've had the pizza-making itch [an itch, not a bug] ever since last Monday.  I'm even debating making a pizza for tonight's dinner even though we had pizza last night (not homemade, sorry) and I know the boyfriend will be eating the leftovers for lunch today.  Oh well, he might have to grin and bear it.  I do think we need to test out a few more crust recipes, but this one is still great.  There's just a thing or two I am still searching for.  Any crust recipes out there you wouldn't mind sharing?! .

Ham 'N' Veggie Pizza

Adapted from The Food Network and A Passion for Baking

Ingredients:

Crust:

3-3/4 c. all purpose flour

1-1/2 tsp. salt 

1-1/3 c. warm water

1 tbsp. sugar

1 package yeast

3 tbsp. olive oil

Toppings:

12 oz. pizza sauce

8 oz. sliced white mushrooms

2-1/2 oz. baby spinach

8 oz. Canadian Bacon, sliced into fourths

1/2 of one red onion

2 tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. dried basil

1/4 tsp. dried oregano

2 tsp. minced garlic

12 oz. shredded mozzarella cheese

Directions:

1.  Whisk flour and salt together.  Make a well and add warm water, sugar and yeast.  When yeast is foamy, mix in olive oil; knead dough until smooth (about 5 minutes).  Brush dough with olive oil, cover in a bowl and let rise until doubled (about 1 hour 30 minutes).

2.  Heat oven to 500°F.  Pat dough into shape of desired pan lightly greased.  Spread pizza sauce evenly over dough.  Bake 15 minutes or until golden.

3.  Meanwhile, in large bowl, combine mushrooms, baby spinach, Canadian bacon, and red onion.  Add in olive oil, salt, pepper, basil, oregano, and garlic and toss to evenly coat.

4.  Remove pizza from oven.  Evenly spread toppings mixture over crust.  Sprinkle with mozzarella cheese.  Bake 10 minutes or until cheese is melted.

Yield: 12 servings

*My Notes:

• We used a combination of some of our favorite toppings, but I see no reason why you can't switch in your own.  If you choose to use ground beef or turkey (or any other uncooked meat), make sure to cook the meat before adding to the pizza.

Sunday Special: Southwestern Goulash

. Things have been a little crazy around here the last couple weeks, and it appears that Sunday Specials have been put on the back burner.  There hasn't been any cooking going on lately, only many calls throughout the weeks to local pizza places and take-out restaurants.  That's okay though, hey, life happens!

I do happen to have one last recipe, however, from a couple weekends ago.  I really didn't have any idea how Goulash was supposed to turn out (that seems to be recurring theme...) but I thought I'd try it out anyway since the picture in the Taste of Home Cookbook looked appealing.  The photographers obviously did their job ☺

What we ended up with can be described as a light, soupy stew.  I hesitate to use the word 'stew', just because I think that gives the impression of something very hearty.  But while this meal was so very filling, it was very light while we were shoveling it into our mouths eating.  Filled with yummy lean beef, veggies and pasta, it's a great well-rounded meal!  For some reason, the elbow macaroni also reminded me a great kiddie soup.  I really don't have any childhood memories with pools of elbow macaroni and I don't even really remember eating them very often?  But this Goulash had me picturing tables of happy children eating away and being so intrigued with the unusually fun noodles.  And a happy child means a happy you, so don't deny yourself a wonderful Sunday night not filled with you slaving over a hot stove.  Oh, did I forget to mention that this meal took maybe a whopping 25 minutes to prepare?  Enough said .

Southwestern Goulash

from Taste of Home Cookbook

Ingredients:

1 c. uncooked elbow macaroni

1 lb. lean ground beef

1 medium onion, chopped

1 (28 oz.) can diced tomatoes, undrained

2/3 c. frozen corn

1 (8 oz.) can tomato sauce

1 (4 oz.) can chopped green chilies

1/2 tsp. ground cumin

1/2 tsp. pepper

1/4 tsp. salt

1/4 c. minced fresh cilantro

Directions:

1. Cook macaroni according to package directions
2. Meanwhile, in Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain.  Stir in tomatoes, corn, tomato sauce, chilies, cumin, pepper, and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 3 to 4 minutes or until heated through.
3. Drain macaroni; add to meat mixture.  Stir in cilantro and heat through.

Yield: 6 servings

Nutrition Facts (1-1/3 cups): Calories: 224 ; Fat: 6g ; Cholesterol: 37mg ; Sodium: 567mg ; Carbohydrates: 24g ; Fiber: 4g ; Protein: 19g