Roasted veggies with thyme

So I love me some roasted veggies - especially when I am lazy and am trying to be healthy - aka, my trainer says no carbs after 7:00 PM.

My friend made some wonderful roasted vegetables from one of the Barefoot Contessa's cookbooks the other night, but I couldn't remember the recipe, so I fudged it and it came out just fine. Below is what I did. You can pretty much do any vegetable - but my favorite is the onions and bell peppers.

• Slice in thick strips your vegetables - onions, bell peppers, zucchini, asparagus and portobello mushrooms if you so choose.
• Lay veggies out on a cookie sheet, almost touching- preferably use a cookie sheet with an edge so you don't spill oil all over the bottom of the oven like I did last night. 
• Sprinkle with a good helping of garlic salt and fresh pepper.
• Throw on springs of thyme all over the sheet.
• Finally drizzle with your favorite olive oil.
• Then, pop the cookie sheet with veggies in the oven on 375 for 20 minutes. Turning veggies half way through.
• Take them out and voila! Easy, healthy veggie side that goes great with any protein.

Sockeye Salmon

I hosted my monthly book club dinner last night and was craving salmon. I was happy to find out that Sockeye salmon is in season and was half off at the store. I love wild salmon, and cooking it is fool proof. Here is my easy recipe below.

• Purchase salmon on the skin and place the full fillet (don't cut it) it on a cookie sheet with foil underneath and all sides.
• Sprinkle with garlic salt and fresh ground pepper
• Sprinkle capers and fresh dill on top.
• Slice a few lemons and place them along the fish
• Finally, drizzle with your favorite olive oil. It is great with basil or garlic infused olive oil, mmm maybe even Meyer lemon olive oil.

Heat up your grill to about 400 degrees and put the foil with the salmon on it directly on the grill. You will have to watch it, but it usually takes about 15-20 minutes to cook. It should bubble along the sides when it is about ready. Everyone likes their salmon cooked differently, so use your judgment. Also, if you aren't in a grilling mood, wrap the salmon fully in foil and cook it on a cookie sheet in the oven at 350. It will turn out great as well.

I love serving salmon with grilled or roasted veggies. Recently obsessed with The Barefoot Contessa's roasted veggies, so look out for that post soon!

Mmmm Flavored Olive Oil

Chris and I are in Napa for the Easter weekend visiting the parents. One of my first stops to the valley is always St. Helena Olive Oil Company, who has shops right outside of St. Helena and one on the main street as well.

I fell in love with their basil infused olive oil last time, and this time we discovered their garlic olive oil. Oh wow, melt in my mouth, I can't wait to cook with this and also just use it for dipping for some great bread (maybe rosemary sourdough from Eat Z's, perhaps). I stuck to my staples, getting bottles of the regular olive oil, made locally in the valley, basil, garlic and the always amazing jalapeno. The jalapeno is awesome for dipping, Mexican dishes and  on top of eggs of any sort (think Mexican egg scramble).

I picked up some extra bottles for friends and family, although I have a feeling I may be hoarding most of them.

For you out of towners, they do free shipping on orders over $100. The olive oils make wonderful hostess gifts, and would be great for you mothers (or mother-in-laws) as well....Mother's Day is in two weeks!!

Yummy Breakfast Casserole

I just realized I never posted the recipe for the breakfast casserole I made when all the girls were in town for St. Pattys, my bad!! I love breakfast casseroles because you can do all the work the day ahead and you just pop it in the oven the morning you want it. Easy as pie :) This recipe was found on BHG.com and modified a bit.

• 6  cups  frozen shredded hash brown potatoes
• 1-1/2  cups  shredded Monterey Jack or mexican cheese (I get the Kraft Mexican 4 Cheese blend and do closer to two cups, love my cheese!)
• 2  cups  diced cooked ham or Canadian-style bacon (This time I did Jimmy Dean Breakfast Sausage)
• 1/2  cup  sliced green onions
• 8    beaten eggs or 2 cups fresh or frozen egg product, thawed
• 2  12-ounce cans (1-1/2 cups  each) evaporated milk or evaporated skim milk
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• ** I have made this before and added jalapenos, which is awesome. Just make sure you guests are ok with a little bit of heat. 

Directions

1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, meat of your choice, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

New Recipe! White Cheese Chicken Lasagna, yummy

So I am bringing dinner to some friends tonight who just had a baby, so I needed something I could make ahead of time and pop in the oven tonight when I got home from work. I was in the mood for lasagna, but I realized I had made it for my friends the last time they were over, so how about white lasagna! This one is pretty rich and cheese heavy but it is absolutely amazingly yummy and creamy. Maybe have a small serving with a salad if you are feeling the need to be healthy? I did substitute the milk for skim milk and did part skim cheese, so that helps! Anyways, this would be a great thing to make ahead for a dinner party on the week night.

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced ( I would add a bit more)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper (I would also add some salt)
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

  Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently so it doesn't stick to the bottom. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat after all is melted, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken*. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  4. Bake 35 to 40 minutes in the preheated oven. 
  * I had some frozen chicken that I defrosted and boiled on the stove. I let it cool completely before chopping in bite sized cubes to layer in.  

Central Market - Knife Skills Class

There were many aha moments last night coming from the knife skills class at Central Market. I had been DYING to take this class for months, but the spots always fill up.

Anyways, I will try to scan in my notes on how to cut things like onions, tomatoes and bell peppers in less time and more efficiently, later this week. I would suggest this class for anyone who loves to cook. It is so helpful to understand how to really chop/cut things in order to save time and do the recipe properly.

Way to go Central Market!

Why is hummus so good?

I think I eat hummus every day when I get home. Why is it so darn good? I think I have tried every brand at all the stores in Dallas, and also every flavor.

I just happened on a newer brand called Out to Lunch Foods. This is a small start up all-natural brand from Austin, so I am glad to support them! I try a new flavor each time I go back to Central Market/Whole Foods and this time I tried their Balsamic Onion and Garlic -hello amazing. I suggest everyone go buy this right now...

Yummy, and easy, artichoke olive dip

So I am newly obsessed with this dip recipe I found in Bon Appétit magazine over the holidays. I have made it for my family and friends, and no complaints so far! I love artichoke dip but always get bored of the same thing, so this is a nice change.

1 8oz package frozen artichoke hearts, thawed (or one can)
3/4 cups packed fresh basil leaves chopped
1 cup finely grated Parmesan cheese
3/4 cups green olive tapenade (I usually find this at Whole Foods, it comes in a glass jar)
1 5.2 oz garlic and herb Boursin cheese
And some good bread. I like serving it with the rosemary bread from Eat Z's or Whole Foods. But anything works.

Mix all the ingredients together and put in a 4 cup baking dish or small Pyrex. Cook it in the oven at 375° for about 30 minutes and voila, you are done!

It will be a hit at your next gathering!