Herbed Ricotta Tart

This very delicious-looking Cooking Light recipe, with an enticing photo to accompany it, has been sitting in my “to make” pile for a year now. Yes, I have a pile of magazine pages waiting to be organized in my personal recipe book, one of the many projects on my to-do list. Last Sunday seemed like the perfect day to try this treat; I needed something flavorful, easy and substantial. Since the recipe called for refrigerated pizza dough, I figured I could handle it. After (maybe) a little too much wine at our friends’ wedding the night before, I wasn’t up for anything too challenging; it was in Sonoma, can you blame me!?!

A short 45 minutes after I started mixing together fresh herbs and creamy cheese, I pulled my new, gorgeous quiche dish (thanks to my darling sisters!) from the oven and was quite impressed by the fact that it looked exactly like the magazine photo. Mark and I enjoyed a piece with a light side salad while I challenged him to find another wife that whipped up gourmet lunches for two on a Sunday afternoon (okay, other than my mom and sisters). Truth be told, this was a simple, no-fuss recipe that required little more than a trip to the market for fresh herbs. But no one needs to know that ;)

Herbed Ricotta Tart

1 (11-ounce) can refrigerated pizza crust dough

Cooking spray
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and sides of a quiche dish or 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

Each piece is about 250 calories

While reheating a piece of quiche for lunch at the office, I spotted some fancy hot sauce and added a few dashes once it was ready. The extra kick was great, and of course the added bonus is that spice makes you feel a bit fuller. I definitely got a few envious glances from those pulling out their PB&Js and canned soup. Of course the two extra pieces went in the freezer, saved for Mom & Dad Swanson to try on their trip out next week!

Chile-Cheese Corn Muffins

Muffins are a great side because you can easily freeze the leftovers and use them later without much planning ahead, since they defrost in less than a minute in the microwave. Whenever I choose recipes, the ease of use for leftovers, number of ingredients needed and amount of labor required all factor into the equation. This recipe includes ingredients that you likely have on hand, and they're all pretty cheap too! Since we were grilling steaks the other night, I wanted a quick recipe that had just a couple of steps. I've made these Rachael Ray muffins a few times, and they are out of this world! They were perfect with steak and zucchini mash!

Chile-Cheese Corn Muffins


2 1/3 cups flour (Sometimes I use 1 cup whole wheat flour and 1 1/3 cups white flour)
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 cup corn (canned or frozen- but make sure to thaw)
One 4-ounce can diced mild green chiles, drained
1/2 cup plus 1 tablespoon grated parmesan cheese
1 cup milk (I use 1%)
1/2 cup mayonnaise (I use light)

1. Preheat the oven to 425°. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 12-cup muffin pan.
2. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.

If you want to get really fancy, you could grill corn, instead of using canned or frozen, for a different flavor. Alter the amount of cayenne to make these more or less spicy; they've got a good kick to them with 1/2 teaspoon. You can't go wrong with these muffins- they're also a perfect side for chili or enchiladas! While I can't take credit for this photo, I can assure you that they really do turn out to look like this!

Chipotle Shrimp Salad

When I’m feeling like a light, healthy dinner, big salads are my go-to plan. This week, I was particularly in the mood for shrimp, and really went all out by picking up some fresh, local (and very expensive) shrimp at our neighborhood market. I figured the meal had to be pretty phenomenal to relieve my guilt for dropping $20 on 10 shrimp- yup, I REALLY wanted shrimp, and okay, I didn’t look at the price very closely… Mark gave this one a whopping 10 out of 10 on the KellyInTheKitch scale- a first time perfecto! The homemade marinade and salad dressing were well worth the time spent slicing and dicing!

Chipotle Shrimp Salad

10 large shrimp

Marinade

4 teaspoons olive oil

Zest of 1 lime

1 tablespoon fresh lime juice                                               

1 teaspoon sauce from can of chipotles en adobo sauce (I never use a whole can, and keep leftovers in the freezer)

2 cloves garlic, minced

1/4 teaspoon salt

Dressing

3 tablespoons red wine vinegar

2 tablespoons olive oil

2 tablespoons finely chopped fresh cilantro

Zest of 1 lime

1 clove garlic, minced

Salad

4 cups chopped lettuce

2 tomatoes, chopped

4 scallions, sliced thin

4 tablespoons olives, sliced

4 tablespoons corn

1/2 avocado, chopped

4 tablespoons Monterey Jack cheese, shredded

1. Peel and devein the shrimp, keeping them on ice while working.
2. Combine and whisk all marinade ingredients in a large Ziploc bag. Add shrimp and toss to coat. Let the shrimp marinade for at least 20 minutes.
3. While the shrimp is marinating, whisk together all dressing ingredients. Set aside and refrigerate.
4. Prepare the salad by chopping the lettuce, and adding all salad ingredients evenly between the two salads.
5. Prepare the shrimp on the grill or on a grill pan in the oven (I threw mine on my heavy Le Cruset grill pan in the oven). If using a grill, grill for about 2-3 minutes on each side; if grilling in the oven, broil in a heavy pan for about 4 minutes on each side. I poured the marinade over the shrimp before broiling for extra flavor. For either method, the shrimp should be just opaque in the middle when done.
6. Add the grilled shrimp to the salads, and evenly pour salad dressing on top.

Recipe serves two.

Normally, I have a few suggestions for ways that the recipe could be altered or improved, but this one was pretty perfect! The dressing was fabulous and would be great on a taco salad or Mexican chicken salad. Served with my favorite corn muffins (check back for the recipe!), this was a satisfying and healthy meal!

My Favorite Mojitos

Saturday was a great day. The weather was beautiful, we had no plans, and I had the whole day to think about what to make for dinner! Mark and I decided on pizza, not the most creative night, so I wanted to make a fun cocktail to go along with our meal. After searching through dozens of recipes and feeling frustrated because I didn’t have any of the 18 million different drink mixers or garnishes on hand, I headed to the market and figured I’d just grab some cranberry juice to mix with vodka and some berries. Browsing around the store, I came across Lemon Italian Sparkling Soda, which sounded like a delicious way to make mojitos. I picked up fresh mint and a bunch of limes and rushed home with excitement to create my masterpiece! The soda was amazing in the drink and Mark and I quickly polished off the bottle! Good thing I only bought one!

My Favorite Mojitos

12 mint leaves

1 shot rum (I used Captain Morgan Spiced Rum)

Juice of half of a lime

1/4 teaspoon sugar (optional)

1/2 cup crushed ice

1/2 cup Lemon Italian Sparkling Soda

1. Place mint, rum, lime juice, sugar and ice in a glass and muddle.
2. Top with soda and stir.
3. Enjoy- the more you make, the better they get!

If you’re like me and don’t keep many cocktail mixers on hand, this is an awesome choice! The soda is sweet enough so that you really don’t have to use sugar. This is an easy solution to a cocktail craving- simple, refreshing and inexpensive!

Green Bean and Everything Salad

Summer is here, says the fresh market with the beautiful selection of vegetables! This weekend while I was doing my shopping, I was trying to come up with a substantial, healthy side that could also serve as leftovers for lunch. A co-worker was telling me about a green bean salad with par-boiled potatoes and light vinaigrette that sounded great, so I came up with my own version. Since I usually only make one side dish for dinner, I wanted it to be filling enough to serve with grilled chicken. After checking out a few traditional recipes, I came up with this delicious mix that was an excellent lunch the next day.

Green Bean and Everything Salad

2 c fingerling potatoes

3 tbsp. EVOO (divided)

2 cloves garlic, minced

1 tsp. oregano

Salt and pepper

3 c green beans (I used Roma beans)

1 tbsp. white wine vinegar           

1 tbsp .lemon juice

1 tsp. honey

Dash of cinnamon

2 tbsp. fresh parsley, chopped

2 tbsp. crumbled feta

3 pieces crumbled bacon

3 scallions, chopped

1.  Halve the potatoes, and chop more if needed, so they are bite size or slightly larger.

2.  In a large bowl, toss the potatoes with 2 tbsp. EVOO, garlic, oregano, salt and pepper. Bake at 400 degrees for 20 minutes, tossing once hallway through.

3.  Meanwhile, boil about 1 inch of water. Add the beans and cook for 6-8 minutes. Immediately rinse under cold water to stop the beans from cooking. Cut the beans into 1-2 inch pieces.

4.  In the large bowl used to toss the potatoes, whisk together the remaining 1 tbsp. EVOO, vinegar, lemon juice, honey and cinnamon. (You could also add a tbsp. of Dijon mustard).

5.  Add the parsley, feta, bacon and scallions to the dressing and toss. Add the beans and potatoes, and toss again lightly.

This recipe makes three to four servings. You could easily adjust the type of cheese and herbs used, based on what you have in stock. The salad is great when served warm, and can easily be microwaved the next day for leftovers. The low-calorie beans, complimented by just a few high-flavor ingredients such as feta cheese and bacon, and mixed with crispy potatoes make a very satisfying dish. Take advantage of the in-season vegetables and give this a whirl!

Sloppy Tonys

Sloppy Tonys

Recently, I’ve been terrible about planning dinner ahead of time, so I was trying to find a recipe the other night that would require only a few ingredients to be picked up at the market. I had a package of ground turkey in the freezer, and that was about it. Rachel Ray’s email newsletter conveniently included the idea for this hit.

When I told Mark that I was making Sloppy Joes, but with turkey, he just responded, “Oh mannnn, Sloppy Tonys….”. The name stuck in my head, along with his whiney tone that comes out anytime I substitute turkey for beef, he’s really got it rough :) To make my meal (and day!) even better, I came home to a new All-Clad pan from the Plakas girls- it cooked the turkey perfectly! This super-fast recipe will definitely go in my book as a favorite!

Sloppy Tonys

• 1 tbsp olive oil
• 1 package (about 1.25 lbs.) ground turkey
• 1 tbsp poultry seasoning
• Salt and pepper
• 1 red bell pepper, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce
• 1/4 cup syrup (I had light syrup in my fridge, and it worked just fine)
• 3 tbsp soy sauce
• 2 tbsp cider vinegar
• 2 tbsp brown sugar
• 1 rounded tablespoon dijon mustard (I didn’t have dijon, but it was still tasty!)
• 8 soft burger rolls, split
• Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping

1. In a large skillet, heat the olive oil, one turn of the pan, over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. Drain the liquid from the pan.
2. In a bowl, stir together the tomato sauce, syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors. Serve the sloppy turkey on the rolls with the toppings.

Of course you could substitute ground beef in this recipe, but I really found that this flavor worked well on turkey. I’ll be the first to admit that turkey can be a bit bland, but these sandwiches were absolutely delicious. I couldn’t wait for leftovers the next night!

Lemon and Rosemary Crock Pot Chicken

Lemon and Rosemary Crock Pot Chicken

On Sunday morning, I had no desire to go to the grocery store, and since I hadn’t been in over a week, my dinner options were looking pretty limited. Sound familiar? Not to fear, Lemon and Rosemary Crock Pot Chicken is here! Yes, this recipe is that good and that easy that I was practically singing about it! Plus, who knew you could put frozen chicken in the crock pot? This is a great last minute meal that is complimented well by a rice dish with a sweet ingredient such as dried cranberries, as well as water chestnuts.

2 boneless, skinless chicken breasts (can be frozen)

2 cups chicken broth

Juice of 1 lemon

1 tbsp. apple cider vinegar

1 tbsp. butter

2 tsp. dried oregano

1 tsp. dried sage

1/2 tsp. ground thyme

1-2 cloves garlic, chopped

A few springs of fresh rosemary

Salt and pepper

1. Combine all ingredients in crock pot.
2. Cook 6-7 hours on low.

The leftover chicken was great the next day, so double the recipe if you need lunch the following day or are cooking for more. Play with the herbs if you have anything fresh in your refrigerator, or try adding carrots and parsnips, or any other root vegetables, for a heartier dish. Enjoy! 

Mac with Butternut Squash and Jack Cheese

Comfort food, AKA heavy food that is inevitably unhealthy but irresistibly delicious, covered our dining room table yesterday. I couldn’t pass up the second best excuse (besides Thanksgiving) to sit in front of the TV and have a continual flow of cheesy, hot and delicious dishes, but I did make a concerted effort to consume responsibly! My sister, Katie, told me that she tried Bethenny Frankel’s macaroni and cheese recipe and really loved it, so I figured it would be a perfect super bowl side dish. It was definitely a hit and the “secret ingredient” wasn’t detected by the boys, SCORE! Too bad the Steelers didn’t do enough of that… Try this recipe when you’re looking for a healthier alternative to a traditionally non figure-friendly dish and you won’t be disappointed!

12 ounces whole-wheat pasta shells (shells hold the cheese better than elbows)

1 cup milk (1% if you have it)

1 cup freshly shredded Parmesan

1 cup reduced fat sharp cheddar cheese, shredded

1 cup frozen butternut squash, thawed

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon chili powder or a few dashes of Tabasco sauce

1 teaspoon adobo sauce

2 tablespoons bread crumbs

2 tablespoons reduced fat Monterey jack cheese, shredded

2 scallions, thinly sliced

1.   Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.

2.   In another saucepan, combine the milk, Parmesan, cheddar and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, chili powder or Tabasco and adobo sauce.

3.   Drain the pasta but don’t rinse it. Add it to the cheese sauce and toss to coat the pasta. Taste and add more hot sauce, chili powder, adobo sauce, salt or pepper, according to your taste.

4.   Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs, Monterey jack cheese and scallions. Bake for 15 to 20 minutes, or until heated through.

The key ingredient to take away from this preparation style is the butternut squash. It adds to the creaminess without adding as much fat and calories as cheese, and you won’t even detect the substitute! However, there are many options to add your own twist to this recipe. For meat lovers, try adding crumbled bacon or sausage. To pump up the veggies, add sautéed broccoli or mushrooms. 

If you have a really picky eater, pick up some shaped noodles or a box of Kraft Macaroni and Cheese, and use this recipe for the sauce (instead of the packet of cheese mixture). You won’t even know the difference!

Chicken Sausage, Bean and Veggie Stew

Who doesn't love a good stew? They're usually quick, easy, healthy and require just a short list of ingredients. This recipe is one of those light entrees that doesn't make you feel bad when you splurge and make french fries for the side dish (my plan for tonight's leftovers!). Other than chopping the vegetables and sausage, this stew is effortless and mainly involves simply opening cans. I recommend trying it for an uncomplicated weeknight meal- especially for you snowed in Chicagoans who are probably freezing and in need of a steamy supper!

Chicken Sausage, Bean and Veggie Stew

6 oz. fully cooked chicken sausage, diced

2 zucchini, diced

1 cup mushrooms, diced

1 small onion, chopped

1 15 oz. can red kidney beans, rinsed and drained

1 14 oz. can diced tomatoes (with basil and garlic)

1 8 oz. can tomato sauce

1/2 cup water

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. cayenne pepper

1 spring fresh rosemary

2 cups baby spinach

1. Spray a large nonstick pot with cooking spray over medium-high heat. Add the sausage, zucchini, mushrooms and onion. Cook, stirring frequently until the vegetables soften, about 8 minutes.

2. Stir in the beans, tomatoes, tomato sauce, water, oregano, basil, cayenne pepper and rosemary. Bring to a boil; reduce heat and simmer about 5 minutes. Remove the pot from heat and stir in the spinach until it wilts, about 1 minute.

A quarter of this recipe, which is a pretty big serving, is about 250 calories. If you want to make more of a one-pot-meal, add cooked rice, cous cous or orzo just before serving. Substitute the kidney beans with garbanzo beans or black eyed peas if you have them on hand, and change up the seasonings if you have any fresh herbs. Mini meatballs could also replace the chicken sausage, if you have some in your freezer. Leftover stew always tastes just as good, if not better, the next day. This is a very freezer-friendly meal!

Pistachio Pesto Pasta with Shrimp

Pistachio Pesto Pasta with Shrimp

Pasta isn't one of my favorite things to cook, and much to Mark's dismay, I don't make it often. For me, there are so many other dishes that give you the ability to play up flavor and be creative. I found the idea for this recipe while flipping through my Rachael Ray magazine and thought that it sounded interesting and would be worth testing out, especially since wonderful seafood is so accessible here in San Francisco. Additionally, most of the ingredients are things you likely have on hand, except for shrimp and possibly pistachios (which make a great snack by themselves). 

I was blown away by the amazing flavor of this pesto sauce. I have never heard of using pistachios to make pesto, but the nutty flavor that it produced was out of this world! Make this for a family dinner or when you're having a couple of friends over. It's fairly easy, different, and makes an excellent presentation!

Pistachio Pesto Pasta with Shrimp

3 pieces jarred roasted bell pepper, coarsely chopped

3 cloves garlic, unpeeled

2 cups chopped flat-leaf parsley

1 teaspoon red pepper flakes

A couple of handfuls parmigiano-reggiano cheese

1/4 cup pistachio nuts, toasted

About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling

Juice of 2 lemons

Salt and pepper

1 pound spaghetti or linguine pasta (I always use whole wheat pasta)

1 pound peeled and deveined shrimp (I bought the small shrimp so that they mixed into the pasta well)

Splash white wine or white vermouth

2 tablespoons butter

1. In a small skillet, saute the red bell pepper and garlic cloves over medium-high heat for 8 to 10 minutes. Pop the garlic cloves from their skins. Using a food processor, pulse the pepper, garlic, parsley, red pepper flakes, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper to taste. Place in a pasta bowl.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add a small ladleful of the pasta cooking water to the pesto, then drain the pasta and toss with the pesto for 2 minutes to coat.

3. While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine (or vermouth). Swirl in the butter to melt. Serve the pasta in shallow bowls and top with the shrimp.

Substituting chicken for shrimp in this recipe would also be delicious. I would saute the chicken in some olive oil and a splash of white wine with a little bit of salt, pepper and a spice or two that you have on hand, such as cumin and dried parsley. You could also make just the pasta if you're looking for a meatless meal. If you doubled the batch of pesto, freezing the extra sauce would be perfect for a night when you want to throw together a quick but tasty dinner.