Tasteful Tuesday - "Quick weeknight Meals, Sandwich Style"

Happy Tuesday Ladies!  I hope everyone had a great long weekend.  We were able to go play with friends and family at a resort and enjoy some downtime in the sun.  It was nice to get away and do something different.  But now it's back to the week, and boy is it a busy one for us!  We are heading to the Midwest for a wedding so I'll be busy packing, cleaning, and driving the kiddos around to soccer and all their other activities!  You know what that means right? Easy dinner recipes are a MUST on weeks like this!  Sandwiches are great because they are quick, and portable!  Oh and since we are on the subject of sandwiches has anyone caught the new food network series from the Sandwich King?  I adore the sandwich king!  He is a family man full of life and humor.  His ideas are superb!  I suggest you DVR his show asap (Sunday's at 11:30)  Now onto the food, here are some of my fav dinner sandwich ideas that are great for busy weeknights.  Enjoy dolls and have a wonderful Tuesday!!
XOXO - B

BLT Pita Pockets *Serves 4

15-20 slices turkey bacon
 Mayo (I like the olive oil/mayo combo from Kraft)
2 ripe avocados, peeled and diced
Salt and pepper
4 vine-ripe tomatoes
4 cups romaine lettuce
Handful of spinach leaves
4 whole wheat pita pocket breads ( I buy at Sprouts)
Cook the bacon on a griddle or skillet  until crisp, then drain on a paper-towel lined plate.
Slice the tomatoes thinly.
Cut pita breads in half and open the pockets.
Toast the pita halves in the toaster until toasted.
Spread mayo on pita half.
Fill each pita with lettuce, tomatoes, Bacon and then avocado – dividing all ingredients evenly between the pita breads.

Serve immediately with side of choice (I like sweet potato fries, smoothies, or fresh fruit)

Cheese steak Subs (sisters cafe, adapted by ME)

2 tablespoons butter
1/2 onion, sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
3 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper to taste
4 sub rolls, split partially open lengthwise (please by good quality from the bakery, it's worth it)
8 slices provolone cheese (I buy mine from deli, non smoked for the kiddos)
Preheat the broiler in your oven and place the rack to the upper-middle position. In a large skillet, melt the butter, and cook the onion and until softened about 4 minutes. Stir in the garlic and oregano and cook for 1 minute, do not burn!  Add the A-1 sauce and the beef strips, stirring well to coat the beef with the mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a baking sheet. Divide the beef mixture among the rolls. Top with the Provolone cheese and broil until the cheese is melted, about 2 minutes (They melt really quick!  Don't take your eye off the oven, or it will burn) Serve immediately. I like to serve with fresh veggies, or a salad.

Meatball Marinara Subs:
4 sub rolls cut lengthwise (fresh from the bakery, or sourdough rolls)
12-16 meatballs (I use the ones from Costco when I'm in a hurry)
Favorite Jared or homemade Marinara sauce(Giada has a great easy recipe)
Provolone cheese (I buy the non smoked kind from the deli)
Olive Oil
Fresh Basil leaves


Preheat oven and cook meatballs until done with a little marinara on top.  Turn off oven and turn on broiler.  Drizzle olive oil over sub halves. Place a spoonful of marinara over both halves. Place 4 meatballs on sub roll.  Top with another layer of marinara sauce spooned over the top.  Top with a slice of Provolone cheese.  Place under broiler under cheese melts (Do not take your eyes off the oven!  This will only take 1-2 minutes) Place fresh basil on top of cheese if desired, then top of sub roll on top of sandwich and serve with a salad or roasted asparagus.

all images VIA

Back in action, and a delish recipie to boot! Tasteful Tuesday - "Baked Manicotti"

Yes I know.  Two weeks since I last posted.  I have an excuse though I promise (even though I think excuses are weak)... My last semester of school started and It has been a transition getting my schedule, the hubs, and my mommy schedule to work in sync. On top of that I battled a horrific summer cold, Capt. Character had croup, and our nebulizer breathing machine was on around the clock until he felt better.  Yowzer it has been a busy few weeks.  Things are settled, everyone is happy and healthy now and I am thrilled to be back to daily blogging and inspiring.  Now on to the good stuff! Fall is coming!!! Oh boy oh boy I can hardly wait to bust out the fall decor, and layer my fall wardrobe.  I picked up some killer boots the other day that I can't wait to wear!  Oh and did anyone catch the Pioneer Woman's debut show on food network?  Loved it!  Even my hubby sat and watched it!  I just can't believe it is already two days until September!  Soccer starts this week for us, and between school, sports, Mr. Happy pants Birthday and the holidays, I know this fall will whizz by.  I plan on doing a lot of fun things these next few moths that I will just have to blog about!  Sorry for that randomness, here is the recipe for the day:  drum roll please.......
It's a baked pasta, need I say more?  We adore this dish in our house, and eat it often, especially when the hubby's friends are coming over or the missionaries.  Enjoy!  I also have a spinach version from pampered chef that is out of this world, that I will post in the near future!  XOXO Loves, enjoy your day!

VIA

Baked Manicotti (from Mel's kitchen cafe)
Tomato Sauce1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta3 cups part-skim ricotta cheese
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil 16 no-boil lasagna noodles , I like barilla brand
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.(great if your about to have a baby)!
****(If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Tasteful Tuesday - "Snack Time"

Happy Tuesday all you Beauties!  As a spin off to my post yesterday on Momma Monday, I am sharing with you today...Homemade snacks that you will approve of for your little ones (who am I kidding, and your big ones, I LOVE these snacks too)!  I hope you enjoy these cook free snacks that will feel your kiddos up with goodness, and will make them smile too. 
-XOXO, B

Bag O' Teddies:

Ingredients

• 1  single-serving-size bag  bear-shape graham snack cookies or animal crackers
• 1/4  cup  vanilla or fruit-flavor low-fat yogurt*
• 1/4  cup  sliced fresh fruit or berries (strawberries, mandarin orange segments, blueberries, bananas)

Directions

1. Use scissors to cut open bag of cookies along one of the short ends. Spoon yogurt over cookies in bag. Top with fruit. Serve from the bag with a spoon. Makes 1 serving.
3. *Note: If desired, use vanilla or chocolate low-fat pudding instead of yogurt.  (Our fav is graham or chocolate bears, with strawberry Greek yogurt and bananas or sliced strawberries).

Carrot Crinkle Fries: **We eat these when we grill burgers too.  YUM!

Ingredients

• 1  pound  carrots
• 1  tablespoon  olive oil
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  salt

Directions 1. Slice carrots into 1/2-inch-wide sticks using a crinkle cutter. Toss with olive oil, dried thyme, and salt. Bake at 400°F for 15 to 20 minutes, or until soft, on a parchment paper–lined pan.

Fruit Kabobs:

Ingredients

• 4    cantaloupe or honeydew melon slices
• 2  oz.  reduced-fat cheddar cheese or Monterey Jack cheese slices
• 4    fresh blackberries
• 4    whole fresh strawberries

Directions

1. Use 1- to 1-1/2-inch cookie cutters cutter to cut shapes out of cantaloupe and honeydew slices and cheese. Thread fruit and cheese onto 4 small skewers. (CUT OFF SHARP ENDS!) Place in a flat storage container and chill until serving time (or up to 24 hours). Serves 2.

Safari Snacks: A fun twist on Ants on a Log

Ingredients

• 1/2  of an 8-ounce package  reduced-fat cream cheese (Neufchatel), softened
• 1/2  cup  creamy peanut butter
• 2  to 3 tablespoons  milk
• 2  teaspoons  honey
•   Celery sticks, animal crackers, and/or assorted dippers such as peeled jicama sticks, carrot sticks, apple wedges, pear wedges, or graham cracker sticks

Directions 1. For dip, in a small mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in peanut butter, milk, and honey until well combined and smooth. If desired, chill before serving.
2. To serve, spread dip in celery sticks and garnish with animal crackers and cut-up fresh fruit. Or, serve with assorted dippers. Makes twenty 1-tablespoon servings (1-1/4 cups).

I'm Back! Tasteful Tuesday - "Smore's Bars"

Hello Ladies!  I am back from a much need MIA "stay-cation" with my Hubby and sweet little kiddos.  We enjoyed going to sun splash, getting school shopping done, having a pizza making night, making homemade cinnamon rolls (that was a huge mess, but so yummy and so fun), and enjoying basketball games in the backyard and family movie nights snuggled on the couch.  We went out to eat at some of our fav places and Loved every minute of our relaxed time home.  We even finally finished our two day monopoly game. Anyways, My boys are starting school tomorrow and I have so many mixed emotions.  I adore having my babes home all day.  I miss them terrible when they are away and my fav time of the school year is when it's pick up time.  On the positive note I'm excited for the boys to learn and play with friends and succeed.  I want to have something delish for them when they get home on the first day so this is what I'm making.  We fancy smores at our home and these look so divine.  I'll let you know how they turn out.  In the meantime, I hope you are enjoying your week and will enjoy these gooey smore goodness!  XOXO

VIA

Smore Cookie Bars - The Sisters Cafe

Ingredients:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (I used Hershey's)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Tasteful Tuesday - "Eggplant Parmesan"

Hello dolls!  I hope this Tuesday finds you well.  Before I dive into Tasteful Tuesday's recipe I have a random question... Do you adore Elton John?  Seriously, yesterday the boys and I were driving in the car and Piano man came on.  I couldn't help but be in awe over the piano solo part (I used to teach piano lessons so I LOVE the piano)  I have all his albums and could listen to him all day long.  My all time fav is Tiny Dancer... BEST SONG EVER!!! Okay, I digress but please comment out of my own curiosity if you are indeed an Elton fan.  On to the Yummy stuff... It's Italian and it includes cheese and crusty breadcrumbs, need I say more?  Eggplant Parmesan is a fav dish of mine.  I LOVE eggplant for many reasons but one is it is meat free which means it's cost effective and its so healthy being it is a dark veggie.  (Well it's actually a fruit because it has seeds!  Lucky you, you learned something new today).  Anyway, I cook Monday through Thursday, and Sunday at our house.  Friday is usually pizza or out to eat with the kids and Saturday is usually date night.  So, during the week I always do a meat free dish.  This one is a winner at our house and even my picky boys love this dinner.  I find my eggplants at sprouts for inexpensive, and I think they taste the best as well.  I hope you enjoy this dish and can include it in your dinner rotation. 
XOXO
Have a terrific Tuesday you lovely ladies!!!

Eggplant Parmesan:

• 2 eggplants (more if your cooking for more than 6)
• 3 eggs whisked
• 1/2 cup of Italian style bread crumbs
• 2 cloves of fresh minced garlic
• 1 tsp of Italian seasonings
• Parmesan cheese (about 1 cup shredded or less if you prefer)
• Spaghetti sauce (I like Bertolli because it's natural and I can buy it in bulk at Costco)

1. Peel the skin of the eggplant, cut into 1 inch thick round slices.
2. Sprinkle salt all over eggplant and let sit in a colander over a bowl for 15 minutes. (Eggplant retains a lot of water, and this helps the eggplant from turning mushy in the oven as the salt draws out the moisture).  Pat dry with paper towels and assemble in a single layer on a tinfoil lined cookie sheet.
3. Bake at 425 for about 20 minutes or until tender.  (Basically this roasts the eggplant..DELISH!
4. Mix garlic with beaten eggs and Italian seasoning.  Dip eggplant in egg mixture, then dip in breadcrumbs coating thoroughly. 
5. Place a little marinara on the bottom of a sprayed baking dish.  Place a layer of coated eggplant, then sauce, then cheese.  Repeat layers until eggplant is used.
6. Bake for 20 more minutes at a reduced temperature of 350 until heated through and cheese is melted and divine.

*** I serve this over whole wheat spaghetti, steamed broccoli, and french bread for "mopping" up the crumb topping and sauce.  MMMMM!

Tasteful Tuesday - "Teriyaki Sesame Chicken"

I LOVE Asian cuisine, and so does everyone in my little family of four.  In fact my boys fav dining place is Pei Wei.  This recipe is super easy, balanced, inexpensive and YUMMY!  I literally make it once a week as it is the most requested dinner in our home.  I wrote this recipe after making two styles of teriyaki chicken and tweaking both of them.  The combining equalled this great recipe.  Enjoy!

*** I always serve this over a large scoop of brown rice and sauteed broccoli, zucchini, and mushrooms.

Top with green onion (scallions) and chowmein noodles is desired. 

Teriyaki Sesame Chicken:

Marinade:

• 1/2 cup of brown sugar
• 1/2  cup of soy sauce
• 1/4 cup of rice vinegar
• 1/2 tsp. of powdered ginger
• 3 minced garlic cloves
• 2 Tbs. of vegetable oil
• 1 Tbs. of Sesame oil
• 1/4 tsp. pepper
• 4 green onions, chopped

• 1 zucchini sliced into striped
• 1 package of sliced button mushrooms
• 1 crown of broccoli cut into bite sized pieces. 
• Chicken Breasts cut into bite sized pieces

Teriyaki Sauce:

• 1/4 cup brown sugar
• 1/4 cup water
• 1 Tbs. corn starch
• 2 Tbs. soy sauce

1. Whisk all the above ingredients together until the brown sugar is dissolved.
2. Cut chicken breasts into bite sized cubes.  (I usually cut up 1 breast per person)
3. Pour marinade into bag, and add chicken pieces.  Coat all the chicken and marinade in fridge overnight or for at least 5 hours. 
4. Put oven on a high broil.  Line a cookie sheet with foil, and spray with non-stick cooking spray.  Place chicken on sheet, making sure no pieces overlap.  Sprinkle the 1/4 cup of sesame seeds over chicken. Broil for 10 minutes, then turn over chicken pieces and broil an additional 5 minutes.
5. While Chicken is broiling saute' Sliced zucchini, mushrooms, and Broccoli Pieces in 1 Tbs. butter, and 1 Tbs Peanut Oil.  Before they are cooked through, add water to the saute' pan, put on the lid and steam until veggies are crisp tender.
6. Next whisk the Brown sugar for the Teriyaki sauce with water, soy sauce  and corn starch in a sauce pan.  whisk continuously until mixture is a thick sauce. 
7. Pour the sauce over the Rice and Chicken in bowls. 

Tastful Tuesday - "Orange Dream Smoothie" and Cinnamon Rolls

I have posted before how much we love smoothies at our house.  There is no better way to get produce, fiber, and calcium into youngsters in one time then blending up a myriad of Delicious fresh ingredients into a smooth, creamy shake.  One of the most requested smoothies by my two boys, Mr. Happy Pants and Captain Character is my Orange Dream Smoothie.  It is a blend of Greek yogurt, orange juice and bananas that is healthy and a mildly sweet drink.  Enjoy and Cheers!

Orange Dream:

• 8 oz. low sugar, all natural Orange Juice
• 6 oz. soy milk (or skim, 2%, lactaid if you prefer)
• 1 TBS. Honey or agave nectar
• a handful of crushed ice
• 1 cup of frozen vanilla yogurt
• 1/2 cup Greek yogurt (plain or vanilla)
• 1 banana, cut in half (I freeze mine)
• 1 tsp. coconut extract

Blend in a blender until creamy and smooth.  Serve in cold cups with straws and a orange wedge if desired.  Great with a buttermilk bran muffin or granola for breakfast or a snack.  Enjoy!

This is a very Easy and Delicious Cinnamon roll recipe.  My mother takes the cake with her rolls, however I whipped these up for a Sunday afternoon snack and they couldn't be easier.  I however used melted butter and brown sugar in addition to the cinnamon sugar while making them.  I topped them with an easy and delicious cream cheese frosting.  Delish!
***By the Way, today I am making Sprinkles Strawberry Cupcakes and I will be posting how they compare!  Look back later for an update! XOXO Happy Tuesday!

90 Minute Cinnamon Rolls:

Ingredients

• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
6. Makes twelve

Tasteful Tuesday - Churros

Bonjour Lovely Ladies!
 I am back from a much needed vacation.  Today's recipe comes from the amazing Churros (yes plural, I had more than one) that I devoured this past weekend at Disneyland.  I mean seriously... who can go to Disneyland and NOT indulge in this cinnamon sugar confection dream?!  This recipe is from Giada and I have in fact made it.  It is quit easy and really fun for the kids to roll the fry dough into the cinnamon sugar.  I like mine plain without the chocolate dipping sauce.  Enjoy!

Ingredients

• Vegetable or olive oil, for frying
• 1 cup water
• 4 ounces butter
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• Chocolate Dunking Sauce, recipe follows

Directions

Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.

To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.

Chocolate Dunking Sauce:

• 4 ounces dark chocolate, chopped
• 1 cup milk, plus 1 cup
• 1 tablespoons cornstarch
• 4 tablespoons sugar

Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.

Pour and serve in cups for dipping churros.

Tasteful Tuesday - "Lemon Zester Cookie"

I have a love affair with paradise Bakery's Lemon Zester cookie.  It's true.  I eat there every night with my kiddos when my hubby is away on business which is weekly.  I stop in JUST for a cookie all the time, and I Can not get enough of the seasonal Lemon Zester cookie. It is SUBLIME. In fact I attended a wedding that featured these babies on the dessert bar.  I ate 5, in place of wedding cake which I usually die for.  Actually I go to weddings for the sole purpose of indulging in wedding cake... so that says A LOT that I chose the cookies instead (I did however nibble on my son's cake also, just keepin in real people).  I digress... My amazing and beautiful friend Kelly came back from California today and lovingly brought be a huge bag of real homegrown California lemon that are stunning, huge, and sooo fragrant.  I immediately decided to make a batch of "Lemon zester cookies".  After much research, this recipe looked the best to me.  I hope you enjoy!  Get the recipe HERE

NOTES*****
I used my cookie scoop and got 2 dozen. 
It took 2 large lemons to get 1/4 cup of the juice
I added 4 drops of yellow food coloring for eye appeal. 
I baked the cookies for 10 minutes because I prefer a very soft cookie, I would set the timer for 10 and keep checking them until you reach the full 12 minute cooking time.
I didn't think these turned out like Paradise Bakery's however they are good.