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Monday
Mar112013

Baked brie with artichokes, sun-dried tomatoes and pesto

Today was a "toughie," as my Elijah would say. We brought our oldest son to the hospital for what we thought was a routine surgery to peek on his left ear tube that didn't appear to be doing its job. We left the hospital with some unexpected news and with a much bigger surgery on our calendar. I am still in the stages of processing everything, but I feel like things will be ok. We have been through so much with our oldest boy. This is just another hurdle that we will all leap over together!

This past Saturday, before any of this went down, my boys and I spent the night at our dear friends' house. Before we made pizzas with the kids, I quickly prepared this delish little appetizer and the four of us adults consumed it, well, um, very quickly. Dee. Lish.

 

Preheat your oven to 350 degrees F. Coat a baking sheet with cooking spray. 

In a medium bowl, combine:

1/2 cup canned artichoke hearts, drained and chopped

1/2 cup julienne-cut sun-dried tomatoes, chopped

1/4 cup pesto

Mix well and set aside.

Defrost 1 puff pastry sheet according to the package directions and roll it out onto the prepared baking sheet.

Place an 8-oz. wheel of Brie cheese (rind intact) onto the center of the pastry sheet.

Top the Brie wheel with the artichoke-tomato-pesto mixture.

Fold the pastry sheet up over the top of the cheese and toppings and pinch at the seams.

Bake in the preheated oven for 30 minutes. Serve with crackers, chips, veggies or just a spoon.

Wishing you all a wonderful week!

Baked Brie with Artichokes, Sun-Dried Tomatoes and Pesto

This gooey appetizer never lasts long when I bring it to a gathering.

Contributed by Megan Porta from pipandebby.com.

Published Mar 11, 2013

Serves: 8

Total time: 40 min

Baked Brie with Artichokes, Sun-Dried Tomatoes and Pesto

Ingredients: 

  • 1 puff pastry sheet, defrosted
  • 8-oz. wheel of Brie cheese, rind intact
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup julienne-cut sun-dried tomatoes, chopped
  • 1/4 cup pesto
Instructions:
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll out the pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
  2. In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
  3. Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

 

 

Saturday
Mar092013

Ohhhh cookbook winners...

..where aaaaaare yoooooouuu? :)

Ok, Suzy and Nicole, here is one last chance to win a copy of my cookbook! Please see this post to see if you won.

If I don't hear from you by Monday morning, I will choose two other lucky commenters from my giveaway post!

Stay tuned!

Tuesday
Mar052013

Spicy chicken enchiladas

We have our first snow day of the year today, which has made accomplishing work and home tasks a little tricky. On the other hand, I have had a tea party with my boys, played in the snow with them and watched them slurp down freshly juiced kale-spinach-apple juice (shhh, I tell them it's green because of the apple peel). It has been a totally unproductive, pajama-wearing, wonderful day! I'm wishing I wouldn't have polished off my recent batch of spicy enchiladas last night because they would be a great addition to this day. I'm going to sneak in a quick blog post and get back to playing "castle" in the living room!

 

Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.

In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat.

Add to the skillet:

1/2 large yellow or white onion, chopped

2 jalapeno peppers, finely chopped

3 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/4 cup fresh flat-leaf parsley, chopped

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Cook, stirring often, for 5 to 7 minutes or until the onions are soft and the peppers and garlic are fragrant.

Add to the skillet:

10-oz. can diced tomatoes

1 cup shredded cheddar cheese

1/2 cup sour cream

Meat from 1 Rotisserie chicken, shredded

Cook for 3 to 5 minutes, or until mixture is creamy.

Divide the mixture between 8 large (burrito size) flour tortillas.

Wrap up the tortillas and place next to each other in the prepared baking dish. 

Pour a 10-ounce can of enchilada sauce over the top, followed by 1 cup of shredded cheddar cheese and 2 tablespoons of chopped flat-leaf chopped parsley.

Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted. 

Serve with sour cream or salsa. OR, you can do like Dan and I do and pour hot taco sauce over the top. Isn't that stuff good? 

Spicy Chicken Enchiladas

These spicy chicken enchiladas never disappoint!

Contributed by Megan Porta from pipandebby.com.

Published Mar 5, 2013

Serves: 8

Total time: 45 min

Spicy Chicken Enchiladas

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1/2 yellow or white onion, chopped
  • 2 jalapeño peppers, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 10-oz. can lime juice and cilantro flavored diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Meat from one Rotisserie chicken, shredded
  • Eight large (burrito size) flour tortillas
  • 10-oz. can enchilada sauce
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh flat-leaf parsley, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, garlic, cilantro, parsley, cayenne pepper, salt and pepper. Cook, stirring often, for 5 to 7 minutes or until onions are soft and peppers and garlic are fragrant.
  2. Add to the skillet: diced tomatoes, 1 cup of cheddar cheese, sour cream and chicken. Cook for 3 to 5 minutes, or until mixture is creamy.
  3. Divide the mixture between 8 tortillas. Wrap up the tortillas and place next to each other in the prepared baking dish. Pour the enchilada sauce over top of the tortillas, covering all surfaces. Top with 1 cup of shredded cheddar cheese and 2 tablespoons of parsley.
  4. Bake in the preheated oven for 15 to 20 minutes, or until cheese is completely melted. Serve with sour cream or salsa.

 

 

Thursday
Feb282013

Cookbook winners announced!

Congrats to Daniel, Vicki, Suzy, Ed and Nicole! Using the CONTACT button at the top of the page, please send me a note with your preference for the file type you would like to receive (iBook or pdf). I hope you enjoy the cookbook!

Wednesday
Feb272013

Cheesy noodle bake

Dan and I used to make a version of this dish years ago. We have often remembered it fondly, but for some reason we haven't replicated it until now. So silly. Our original version contained jalapeño peppers and I recall them adding the perfect zing. This version was made sans jalapeños in order to not burn the mouths of our young ones. I have found myself many times over the past few days crouched down in front of the open fridge, fork in hand, sneaking just "one more" teeny bite. It's a keeper. We will not be waiting another seven years to make it again!

 

Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.

In a large saucepan, cook a 12-oz. package of egg noodles in boiling water according to package directions. Drain and rinse.

Place the following in a medium skillet:

1/2 large onion, chopped

1 pound ground beef

Salt and pepper, to taste

Cook over medium heat, stirring frequently, until the meat is no longer pink and the onions are soft. 

Remove from the heat.

Layer the prepared baking dish as follows:

Ground beef-onion mixture

Half of the cooked egg noodles

14.5-oz. can diced tomatoes (do not drain)

8-oz. package cream cheese, cut into 10 slices (omit this if you wish to slim down the dish)

8 oz. frozen corn kernels

Remaining egg noodles

14.5-oz. can diced tomatoes (do not drain)

1 cup cheddar cheese, shredded

2 tablespoons fresh flat-leaf parsley, chopped

Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook for an additional 15 minutes.

Enjoy!

If you haven't already, be sure to leave a comment on this post for a chance to win a copy of my ecookbook!

Cheesy Noodle Bake

This is the perfect week-night recipe for a busy family!

Contributed by Megan Porta from pipandebby.com.

Published Feb 27, 2013

Serves: 8

Total time: 1 hr, 20 min

Cheesy Noodle Bake

Ingredients:

  • 12-oz. package egg noodles
  • 1/2 large onion, chopped
  • 1 pound ground beef
  • Salt and pepper, to taste
  • Two 14.5-oz. can diced tomatoes, undrained
  • 8-oz. package cream cheese, cut into 10 slices
  • 8 oz. frozen corn kernels
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons fresh flat-leaf parsley, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. In a large saucepan, cook egg noodles in boiling water until al dente. Drain and rinse. In a medium skillet, cook the ground beef, onions, salt and pepper over medium heat until the meat is no longer pink and the onions are soft. Remove from heat.
  2. Layer the prepared baking dish as follows: ground beef-onion mixture, half of the noodles, one can of tomatoes, cream cheese, corn, remaining half of the noodles, second can of tomatoes, shredded cheddar cheese and parsley.
  3. Bake covered in the preheated oven for 45 minutes. Remove cover and bake for an additional 15 minutes.