Sour Patch grapes

Also on Pinterest, I found a suggestion to make your own sour patch grapes.  This is my adaptation since I could not find the jello they talked about, and I thought their storage/prep was a little inefficient:

Wash a bunch of green grapes
Pull them off the stem and put them in a big ziplock bag, before they dry
Pour in one small package of sugar free lemon jello.
Toss. 
Chill in the fridge for an hour

TRY to keep you hands off of them!
They are so good!
My kids love them.
AND, they are pretty!

I am going to experiment with other flavors of grapes and other flavors of jello, but this one was a home run.  

Game changer: Salads for lunch

Pinterest had this idea for Mason Jar salads.  We tweaked it a little, and I just ate my first one, and I am ready to declare that that game has been changed.  This can all be made ahead on Sunday and is ready to go for the week. 

Put lettuce and/or spinach in a baggie.  One sandwich bag holds enough for a plate-sized salad.  Then, in a mason jar (ours are 12 oz), layer the following:  

Caesar: 
Creamy or vinaigrette Caesar dressing
Carrots (grated or thinly sliced)
Chopped celery
Cucumbers
Baby dill pickles
LeSur Peas straight from the can
Baby corn on the cobs
Grape tomatoes
Baked chicken
*I added sesame sticks I had in my desk after this was on the plate.

Goat cheese: 
Raspberry vinaigrette
Carrotts
Strawberries
Blueberries
Celery
Cucumbers
Baked Chicken
Crumbled goat cheese
*add candied walnuts later if you like those!

Taco:
Catalina dressing and/or salsa
Carrots
Black beans
Taco meat (seasoned beef, turkey, or chicken)
Grape tomatoes
Black olives
Sour cream
Maybe grated cheddar cheese? 
*eat with a bag of chips

Really, the possibilities are endless.  But I can guarantee that this way cheaper than your office salad bar.  The prep time took about 30 minutes, and then this morning, I just grabbed a jar and left.  Divine! 

White bean gnocchi

This recipe was tweeted by WebMD.  Looks easy, filling and yummy. 

1 tablespoon EVOO 1 16-ounce package gnocchi

1 medium onion, sliced

4 cloves garlic

1/2 cup water

6 cups spinach

1 15-ounce can diced tomatoes w/ Italian seasoning

1 15-ounce can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

1.     Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

2.     Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. 

3.     Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. 

4.     Stir in tomatoes, beans and pepper and bring to a simmer.

5.      Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Chicken Bowtie Pasta

Disclaimer--I will cook this this weekend, and will probably use chicken broth for the wine.  I'll let you know how it goes, but since it is Pioneer Woman, I have a sneaking suspicion that I know what the result will be.
Update--made it this weekend, and it was yummy.  It might need something...else...maybe twice as much garlic, and next time, I will probably throw in a little basil from the garden.  

Bowtie Chicken Alfredo

Prep Time:5 Minutes

Cook Time:20 Minutes

Difficulty:Easy

Servings:6

Ingredients

• 12 ounces, weight Bowtie Pasta (farfalle)
• 4 Tablespoons Butter
• 2 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 cloves Garlic, Minced
• 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
• 1/2 cup Half-and-half
• 3 Tablespoons Heavy Cream
• Low Sodium Chicken Broth, As Needed For Thinning
• 3/4 cups Parmesan Shavings Or Grated Parmesan
• 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Brownies - Pioneer Woman

Over the Christmas break, I was on a hotel treadmill and caught a Pioneer Woman marathon.  She made these brownies and I knew I had to try it.  Yes, it was more steps than just opening the box of mix and throwing in egg and oil and water and baking.  BUT, it was well worth it.  I have made them twice, and besides the joy I get using a double boiler so that I feel like a real gourmet cook, the reception has been great. 

Knock You Naked Brownies

Prep Time:15 Minutes

Cook Time:23 Minutes

Difficulty:Easy

Servings:12

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.

Baked Ziti - Pioneer Woman style

  I love the Pioneer Woman, and even though I have not made this yet, I know I will love it.  I encourage you to read the real recipe on her website here because she is precious and posts a lot of cute pictures and commentary. 

Baked Ziti

Added by Ree on November 25, 2012 in Main Courses, Pasta

Prep Time 15 Minutes Cook Time 45 Minutes

Servings 12

Difficulty Easy

Ingredients

• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 pound Italian Sausage
• 1 pound Ground Beef
• 1 can (28 Ounce Can) Whole Tomatoes, With Juice
• 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
• 2 teaspoons Italian Seasoning
• ½ teaspoons Red Pepper Flakes
• Salt And Pepper, to taste
• 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
• 1 tub (15 Ounce) Whole Milk Ricotta Cheese
• 1-½ pound Mozzarella Cheese, Grated
• ½ cups Grated Parmesan Cheese
• 1 whole Egg
• Fresh Minced Parsley

Preparation Instructions

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
(Sprinkle chopped parsley over the pasta before serving!)