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Oodles of Zoodles

/ Jodi / 62 Comments

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Oodles of Zoodles.

Has anyone else joined the zoodle craze?

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Low carb, low calorie, gluten free, grain free, wheat free, healthy, nutritious, unprocessed, vegetarian, cheap and and easy ZOODLES!

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Zoodles are zucchini noodles.  Or better put, vegetable noodles made from spiral cut zucchini.  They can be used in so many ways!

I recently purchased a SpiralLife Vegetable Slicer, and couldn’t wait to give it a try.  Super inexpensive at $14.99 on Amazon, it was easy to use, easy to clean, and easy on the wallet.

I made my zoodles to accompany a light dinner of Lemon Butter Chicken this week, and we loved them.

I simply sauteed them ever so briefly in olive oil with salt and pepper and a couple cloves of minced garlic.  After about two minutes, I added a handful of halved grape tomatoes and a generous grating of fresh Parmigiano reggiano cheese.  After sauteeing another two minutes, my zoodles were ready to serve and eat.  Yum!

How are you making your zoodles?

Cheers & Hugs,
Jodi

Crockpot Cuban Shredded Beef

/ Jodi / 34 Comments

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It was so cold this past Sunday and hunkering in was the order of the day.  While watching football playoffs (our Pittsburgh Steelers won!), I wanted a no fuss, but warm and comforting dinner to eat afterwards.

Beef chuck roasts are so versatile and cook so tender and juicy in the crockpot.  I make them a variety of ways, but wanted to try something new and different, and this Cuban Shredded Beef was just the ticket!  So yummy over a bed of rice with beans!  We’ll surely be eating them wrapped in tortillas this week too.

A tiny bit of a spicy kick and tons and tons of flavor make this easy recipe a new winner in my book.  And if you can’t get warmed up on the outside, this one will warm you up from the inside out!

I adapted this recipe slightly from Little Spice Jar.

Crockpot Cuban Shredded Beef

Ingredientscrockpot-cuban-shredded-beef

  • 6 cloves garlic
  • 3 1/2 lbs. beef chuck roast
  • Salt and Pepper
  • 1 Tbsp. oil
  • 28 oz. can crushed tomatoes
  • 1 cup diced sweet bell peppers
  • 1 large sweet onion, sliced
  • 2 4-oz. cans chopped green chilies
  • 2 Tbsp. dried oregano
  • 1 Tbsp. salt
  • 2  Tbsp. ground cumin
  • 2 Tbsp. white vinegar
  • 1 tsp. red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 1 lime

Directions:

Make 3 deep “x” cuts into the chuck roast. Insert 3 whole garlic cloves into the cuts. Season both sides of the meat with salt and pepper. Heat oil in a large, deep skillet. Add the chuck roast and fry on each side for 5 minutes to sear.  Don’t cover the pan as the meat will end up steaming rather than searing.

Chop the remaining 3 cloves of garlic, and add to crockpot along with all the remaining ingredients except for the lime. Cover and let cook on the low setting for 7-8 hours or high for 4-5 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and stir.

Serve over a bed of rice with beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, quesadillas or tacos.

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Chicken Broccoli Stir Fry

/ Jodi / 29 Comments

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Quick & Easy Chicken Broccoli Stir Fry

What a lovely treat it was to make for dinner earlier this week after all of the rich party foods of the holidays.

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After prime rib and tenderloin and rich macaroni and cheese casseroles and haluski and snacks and cookies for Christmas Eve and Christmas Day, followed by the generous bereavement food gifts, the New Year’s Eve snacks and New Year’s Day kielbasa and sauerkraut, it was wonderful to make a clean, quick and simple winner winner chicken and broccoli stir fry dinner with whole wheat pasta.

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This is so simple and so delicious, it is a perfect go-to staple for a weeknight dinner.  I’ll bet it would be great with shrimp too for a change up, but I was really in the mood for chicken.  Chicken is the one protein I actually crave.

Here is the recipe as I adapted slightly from what I found at Damn Delicious.  Hope you will enjoy as much as we did.

Quick & Easy Chicken Broccoli Stir Fry

Ingredients:quick-and-easy-chicken-broccoli-stir-fry-1

  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb whole wheat spaghetti
  • 1 lb broccoli, cut into florets
  • 1 Tbsp. olive oil
  • 1 Tbsp. sesame seeds
  • Sauce:
    • 1/4 cup reduced sodium soy sauce
    • 2 Tbsp.  oyster sauce
    • 1 Tbsp. packed brown sugar
    • 1 tsp. ground ginger
    • 2 cloves garlic, minced
    • 1 Tbsp. sesame oil
    • 1 Tbsp. Sriracha Hot Sauce (more or less for your taste)

Directions:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside.   Reserve 2 tablespoons.

In a medium bowl, combine reserved 2 tablespoons sauce and chicken; set aside to marinade.  This can be done several hours ahead to tenderize and flavor chicken.

Cook pasta according to package instructions.   In the last 2 minutes of cooking time, add broccoli.  Rinse and drain well.

While pasta is cooking, heat olive oil in a large skillet,  add chicken, and cook until golden, about 4-5 minutes. Stir in pasta, broccoli and remaining sauce until heated through and coated, about 2 minutes.

Serve immediately, garnished with sesame seeds.

Cheers & Hugs,
Jodi

Quick & Easy Vegetable Lo Mein

/ Jodi / 36 Comments

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What do you make when you have A LOT of leftover spaghetti?

I made this super quick and easy vegetable lo mein last night while baking cookies for an upcoming cookie exchange.

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Are you like me and have a hard time judging how much spaghetti to cook?

Our youngest son came over Sunday, so I made one of his favorite chicken dishes, Pepperoni Chicken.  I wanted to make sure to make enough extra so he could take a meal or two home with him, so I got a teensy bit carried away and made two pounds of whole wheat spaghetti.

After I filled a gallon Ziploc bag about 2/3 full and he started calling “halt” to any more, I realized I still had half of what I made left.

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Since I had some leftover cut up veggies, tossing them together and making a quick sauce, made this dinner come together in about 10 minutes!  Can’t beat that – right?

You could really use any vegetables you have on hand.  Here is how I made mine.  Use it as a base recipe to flex to your taste!  I imagine mushroom lovers would totally enjoy them thrown in.  Want a protein?  Add some leftover chicken, pork, beef, or shrimp.  I’ll bet some steamed broccoli or fresh green beans and/or sliced sweet peppers would be great too!  You could even toss in some water chestnuts or peanuts, walnuts, or sliced almonds.

Quick & Easy Vegetable Lo Mein

Ingredients:

  • 1/2-1 lb spaghetti (I used whole wheat)
  • 2 Tbsp oil (olive, sesame, canola or vegetable)
  • 1/2 sweet onion chopped
  • 1 cup shredded or chopped carrots
  • 1 cup chopped celery
  • 1 cup green peas
  • Sauce – Whisk together:
    • 3 Tbsp soy sauce
    • 2 Tbsp teriyaki sauce
    • 2 Tbsp honey
    • 1/2 tsp ground ginger
    • Dash Sriracha hot sauce

Directions:

Heat oil in stir fry skillet.  Add vegetables and cook 3-5 minutes until crisp-tender.  Add spaghetti and sauce.  Cook until heated through 1-2 minutes.

That’s it!  Enjoy!

Cheers & Hugs,
Jodi

Best Ever Homemade Caramel Corn

/ Jodi / 34 Comments

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One of the things I make every holiday season for parties and gift-giving is homemade caramel corn.

This is not your ordinary caramel corn, however; and the secret is that its made with Hulless Puff-n-Corn instead of regular popcorn.

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Its super simple, makes a huge batch, and I have never taken it somewhere or given it away without being asked for the recipe.

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I got this recipe years ago from my dear friend, Pam, who is, by the way, one of the best Jewish “Christmas cookie” bakers I know!

Here’s the recipe, and be warned….. it is crazy addictive!

Best Ever Homemade Caramel Corn

  • Servings: huge batch
  • Print

Ingredients:caramel-corn-1

 

  • 2 6-oz bags Snyder Puff-n-Corn (or a brand you can get locally)
  • 2 sticks (1 cup) butter
  • 1 Tbsp peanut butter
  • 2 cups brown sugar, packed
  • 1/2 cup Karo light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda

Directions:

Spray large roaster pan with Pam cooking spray, and empty both bags of Puff-n-Corn into it.  Preheat oven to 250 degrees F.

In a large saucepan melt butter and peanut butter over medium-high heat.  Once melted, add brown sugar and corn syrup.  Bring to a boil.  Stir constantly, and boil for 5 minutes.  Remove from heat.  Add vanilla and baking soda and stir well.  Pour mixture over popcorn, and stir well to coat.

Bake in oven for one hour, stirring every 15 minutes.  Allow to cool.

Enjoy!

Cheers & Hugs,
Jodi

 

Quick & Easy Crispy Pork Stir Fry

/ Jodi / 41 Comments


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Stir frying any kind of protein with your favorite veggies makes a quick, easy, and healthy weeknight dinner.

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Yesterday, I pulled a small piece of pork tenderloin out of the freezer in the morning with no idea what I was going to do with it.

By 6 pm, I decided I better figure out something to do with it.  After all, the spaghetti and meatballs I made for Sunday’s dinner, that hubby also ate leftovers of on Monday while I was out of town, and that we made into meatball hoagies  onTuesday was losing it’s charm and appeal!

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A quick “google” resulted in a few ideas I combined to come up with this quick and easy, but more importantly AMAZING Crispy Pork Stir Fry!  Coating the thinly sliced pork with seasoned salt and cornstarch before stir frying resulted in a wonderfully crispy coating and texture, and the simple sauce really packs a flavor punch!  You can use whatever veggies you have on hand or love.  Some may love mushrooms, snow peas, sugar snap peas, green beans, and/or water chestnuts.  Stir frying is one of my favorite ways to create a healthy, colorful, delicious, fast, and easy weeknight dinner.

Hope you give this a try!

Quick & Easy Crispy Pork Stir Fry

Ingredients:quick-and-easy-crispy-pork-stir-fry-01

  • 1 lb. pork tenderloin or sirloin, sliced thinly
  • 1 tsp seasoned salt
  • 1/3 cup cornstarch
  • 2 Tbsp Vegetable or Canola Oil
  • 1/2 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 cup sliced sweet red, yellow and/or orange peppers
  • 1 cup steamed broccoli
  • Sauce
    • 2 cloves garlic, minced
    • 3 Tbsp brown sugar
    • 3 Tbsp soy sauce
    • 1 tsp freshly ground black pepper

Directions:

Sprinkle thinly sliced pork with seasoned salt and cornstarch in a bowl with a lid or Ziploc bag.  Shake to coat.

Prepare sauce by combining garlic, pepper, brown sugar, and soy sauce in a small bowl.  Stir well, and set aside.

Heat 1 Tbsp. oil in a large stir fry skillet over medium-high heat.  Add sliced onions, peppers, and minced garlic.  Stir fry approximately 2-3 minutes.  Remove from skillet, and set aside.  Add the other 1 Tbsp. oil and heat for 1 minute.  Add coated pork, and stir fry approximately 5 minutes.  Add steamed broccoli and return onion, peppers and garlic to skillet with all.  Stir fry an additional minute.  Add sauce and cook an additional 2 minutes.

Serve over steamed jasmine (or your favorite) rice.

Enjoy!

Cheers & Hugs,
Jodi

Pappardelle with Beef Ragu

/ Jodi / 30 Comments

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We had our first snow of the season here in Mars yesterday.

Not only did it snow, but it snowed ALL day!

After a 73 degree F day on Friday, it was quite a shock, but also such a glorious treat for a lazy Sunday to build a fire in the morning and burn it all day long while cooking and watching football and reading and resting.

After a very busy and exciting week, it was nice.  It was also the first day I didn’t see my new granddaughter since she was born, so I am thankful for text messages and IM pictures and so proud of her Mom and Dad for the amazing job they are doing.  They are naturals, and my heart is so very full.

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My belly is full too….. after making and feasting on this amazing recipe I tweaked a bit from Jamie Oliver’s recipe.

What a perfect dish to cook for hours on a cold day teasing our noses with the amazing aroma and warming the house with the oven on for hours.  Jamie Oliver does his in a pressure cooker.  You could also do this in the crockpot.  But we were home all day, and I was perfectly content to have the oven on.

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I swear I am a “wannabe” Italian!  I adore Italian food.  In Italian cuisine, ragu is a meat-based sauce that is commonly served with pasta.  Pappardelle are large, broad, flat pasta noodles that originate from the Tuscany region and are similar to wide fettuccine. The name derives from the verb “pappare,” which means to gobble up.

Isn’t Papparedelle so much more fun to say than wide noodles?  And doesn’t it sound so much more delicious?!

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Hubby said I could definitely make this for company!  It is so full of flavor!  I could just lick the sauce from a spoon!  And then…… when you top it with a tiny bit of finely grated orange zest and rosemary…. the flavors just BURST with freshness too.  The balance between tender slow cooking with deep, layered flavors and fresh, bright citrus – even though just a tiny bit – is simply amazing!

Here is the recipe as I slightly tweaked from Jamie Oliver’s recipe shared in The New York Times.  Hope you will give it a try.

Pappardelle with Beef Ragu

Ingredients:beef-ragu-with-pappardelle-2

  • 2 lbs boneless beef chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary, plus 1 Tbsp finely chopped leaves for garnish
  • 2 sprigs fresh sage
  • 1 medium sweet onion, peeled and cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 large carrots, peeled and thickly sliced
  • 3-4 celery stalks, thickly sliced
  • 1/2 cup sliced sweet red and yellow peppers (optional)
  • 2 cups dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound pappardelle
  • 4 Tbsp butter
  • 1 Tbsp finely grated orange zest
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 275 degrees F.

Heat 1 Tbsp olive oil in dutch oven on stove top over medium-high heat.  Add beef cubes, and season with salt and pepper to taste.  Stir until beef is well browned on all sides, about 5 mins.  Add rosemary and sage sprigs, onion, garlic, carrots, celery, and sweet peppers. Continue cooking until vegetables are softened, about 5 more mins.

Add wine and continue to simmer until liquid has reduced by approximately half, about 15 minutes. Add tomatoes.  Secure lid and place in oven for 3 1/2 hours.

Cook pappardelle in boiling salted water for 6-7 minutes until al dente.   Drain and rinse in cold water.  Return pasta to pot.  Add butter and Parmigiano-Reggiano cheese.   Mix gently, cover with lid, and let butter melt.

Remove beef ragu from oven.  Discard herb stems and coarsely shred beef with two forks.

To serve, place pappardelle in shallow bowl, top with beef ragu, sprinkle with orange zest, finely minced rosemary and some more freshly grated Parmigiano-Reggiano.

Enjoy!

Cheers & Hugs,
Jodi

Easy Cinnamon Roll Apple Pie

/ Jodi / 53 Comments

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When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!

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We love apple pie.  We love cinnamon rolls.  Who doesn’t??!!  Putting them together to make an EASY apple pie = Winner!

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If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.

I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday.  After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this.  But when we did….. thumbs up all around!

I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls.  It turned out wonderfully amazing!  And the smell……..  can you even imagine the wonderful smell?!?!

Hope you will give this delicious treat a try.  (Thanks for sharing Terri!)

Cinnamon Roll Apple Pie

Ingredients:cinnamon-roll-apple-pie-3

  • 6 cups peeled, cored, and thinly sliced tart apples
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 cans Pillsbury Cinnamon Rolls

Directions:

Preheat oven to 350°F/180°C.

Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon.  Cook on medium heat for approximately five minutes until tender.  Add flour and stir.  Cook one more minute until thickened.

Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter.  Layer on the bottom and up sides of pie pan to form bottom crust.  Add the cooked apples.

Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.

Enjoy!

Cheers & Hugs,
Jodi

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

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Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

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I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

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Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Roasted Butternut Squash & Spinach Lasagna

/ Jodi / 27 Comments


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Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….

O. M. G!

This might seriously be the most delicious thing I have ever made…

Roasted Butternut Squash and Spinach Lasagna.

(Either that or I was just totally craving butternut squash…. which I was… but still…)

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When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!

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I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!

This is one of those recipes where you kinda moan in delight after each bite.  (Well – at least I did!)  Hubby absolutely loved it too.  A LOT!

And when I shared some with my son, Nick – he called it “ridiculous!”

I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.

Okay – I think I’ve told you enough how much I loved this.  Now – please – go make it – and tell me it isn’t so!

Roasted Butternut Squash & Spinach Lasagna

Ingredients:roasted-butternut-squash-and-spinach-lasagna-1

  • 6 Barilla Oven Ready Lasagna Pasta Sheets
  • 1 Butternut Squash, cubed
  • 3-4 cloves garlic, minced
  • Salt & Pepper
  • 1/4 tsp ground ginger
  • 3 Tbsp olive oil
  • 1/2 cup chopped pepperoni slices
  • 2-3 cups fresh baby spinach
  • 2 cups ricotta cheese
  • 6 oz (4 thick slices) fresh Mozzarella cheese
  • 1/4 cup freshly grated  Parmigiano Reggiano cheese

Parmesan Cream Sauce

  • 3/4 cup half and half
  • 1/4 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup freshly grated  Parmigiano Reggiano cheese

Directions:

Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic.   Roast at 425 degrees F for 20 mins.

Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.

Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat.  Bring to a boil.  Briskly whisk in flour until incorporated and thickened.  Stir in 1 cup Parmigiano Reggiano.

Spread about 1/4 sauce on the bottom of 9×9 square baking dish.   Place two lasagna sheets side by side on top of sauce.  Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni.  Top with another 1/4 of sauce and repeat layers.

Top with remaining 2 sheets of lasagna and spread with remaining sauce.  Add sliced mozarella cheese and a few reserved pieces of pepperoni.  Finally top with 1/4 cup Parmigiano Reggiano.

Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly.   Let set for 10 minutes before serving.  Enjoy!

Cheers & Hugs,
Jodi