It’s been a tough week.

Fire to put out here … drama to minimize there …

And it’s only Monday! What was up with the universe today?

But now you’re heading home to unwind.

You picture sitting out on the patio, enjoying the quiet of the evening … happy and content as you sip on a cold fresh margarita.

You pull into the store to pick up a few fresh limes.  That’s right — you’ve made the call.  It’s officially Margarita Monday!

Now you just need the perfect dinner to go with it.  Something that will pair nicely with the margaritas, and that will also minimize the damage should you decide to have more than one.

Sour Cream Chicken Enchiladas

The sour cream chicken enchilada was the first Tex Mex recipe I mastered after moving to Texas.  And it’s still one of my all-time favorites.

You can adjust the spiciness by putting in more or less jalapenos, you can speed up the cooking time by using a rotisserie chicken from the store, or yes, even canned chicken.

So the next time your week starts off rough and you want to institute Margarita Mondays, get ready for a festive Tex Mex meal from home.  You have the perfect recipe for sour cream chicken enchiladas that will go perfectly with your tasty beverage.

Until our next meal,

Rebecca

P.S. Don’t go by the picture … it simply doesn’t do it justice!

Those Italians sure know how to eat.  And I sure do love to join them for any meal they care to include me in.

The antipasto … the sauces … the pasta … the cheese … it’s all so good.

My love for good Italian food started at an early age.

You see I was fortunate enough to grow up with mostly Italian friends.  I also had an Italian uncle who taught one of my favorite aunts to forgo her Hungarian past, and cook as though she was raised a full-blooded Italian.

Let’s just say I’ve had my fair share of amazing homemade meals cooked by authentic Italian moms.

Moms who always seemed to be cooking, no matter what time of day I was there.

Moms who the minute I walked in the door yelled, “Rebecca, you’re too thin! Mangia, mangia!”

Fortunately, I was also born with a super-fast metabolism.  So I was able keep up with anything they threw at me.

Well, that’s not entirely true.  There was ONE dish that I simply could not stand. It was so mushy, and gross, and seemed way too greasy for zero enjoyment.

That’s right.  I’m talking about eggplant parmigiana.

But about a year ago I came across a true authentic recipe, and found that the eggplant isn’t really supposed to be breaded and fried.  So I decided to give it a second chance.

Well … let me just say oh my!  This eggplant parmigiana is SO amazing.  The texture of the eggplant is incredible (not mushy at all!) and actually tastes like you’re eating lasagna, only there isn’t any meat or pasta.

Now I will warn you – it does take a little bit of time to prepare.  So I recommend making it for a Sunday dinner, or another day when you can just enjoy cooking, and not feel rushed or stressed.

And if you’ve seen this recipe on WhatToCookWhen.com before, note that I’ve made some more changes since the last time.   The biggest change is that I tested the recipe using spray olive oil instead of lightly frying the eggplant in olive oil, and it turned out even more amazing.

So the next time you want a a healthy yet amazing Italian dish, grab a bottle of chianti and practice saying mangia.  You have the perfect recipe for an authentic eggplant parmigiana that will give you all of the enjoyment with only a fraction of the fat and calories.

Until our next meal,

Rebecca

Authentic Eggplant Parmigiana

Eggplant Parmigiana

Reality TV … it’s a guilty pleasure.

Where else can you watch people find their one true love by dating 25 hopeful true loves over just a few weeks …

It doesn’t get more real than every steamy detail of your life filmed and shared with a massive production crew, extremely romantic and over-the-top  ”don’t-worry-about-the-expense” dates where helicopters, limos and celebrities are par for the course, and an ongoing supply of alcohol and drama to help ensure the relationship begin with a stable foundation.

Talk about the perfect recipe!

And what can be better then watching that train wreck with some good friends, over a great meal.

Since you’ll probably be sitting on the couch while you’re eating, you’ll want to serve something that doesn’t require a knife and fork.

And think about how much less likely it will be for anyone to spill their food after laughing out loud as the drama unfolds if the meal is neatly contained in an over-sized pasta bowl.

This pasta with spinach, sun-dried tomatoes, and pancetta is the perfect choice.  Because in addition to being easy to enjoy in front of television, it’s surprisingly healthy and light … two words not usually used to describe pasta dishes.

So the next time you want to indulge in a little reality TV with friends, set the DVR and get ready to laugh.  You have the perfect recipe for a healthy pasta dish that you’ll enjoy just as much as your guilty pleasure.

Until our next meal,

Rebecca

Pasta with Spinach, Sun-Dried Tomatoes and Pancetta

Ingredients:

• 12 Oz Gemelli or Fusilli Pasta


Pasta with Spinach, Sun-Dried Tomatoes and Pancetta

• 2 Cups Chopped Spinach or Broccoli
• 1/2 Cup Sun-Dried Tomatoes, Diced (Not packed in oil.)
• 1 Tbs Pine Nuts
• 2 Tbs Olive Oil
• 3 Tbs Breadcrumbs (Plain or Parmesan)
• Freshly Ground Pepper
• 4 Oz Pancetta (Italian Bacon) Cut Into Thin Strips
• 3-4 Cloves Garlic, Thinly Sliced
• 1 Red or Green Jalapeno Pepper, Thinly Sliced (Remove the seeds!)
• 4 Tbs Grated Parmesan Cheese

Directions:

1. Bring a large pot of water to boil, add the pasta, and cook according to the directions on the package until just al dente (most likely about 10 minutes).
2. Add the spinach or broccoli and sun-dried tomatoes, and cook, stirring occasionally another 2 minutes.
3. Drain the pasta and veggies, reserving about a cup of the pasta water. (If you accidentally dump it all out like I did the first time, don’t worry. Regular water will work just fine, even if the pasta water is preferred.) Set aside.
4. In a large skillet, toast the pine nut over medium-high heat, about 1 minute. Add 1 tablespoon of olive oil, the breadcrumbs, and a bit of pepper to taste.
5. Cook until golden, about 2 minutes.
6. Transfer the mixture to a little dish, set aside, and wipe out the skillet with a paper towel.
7. Add the pancetta to the skillet and cook until crisp, about 5 minutes.
8. Transfer to a plate lined with paper towels and blot until dry.
9. Add the remaining 1 tablespoon of olive oil to the skillet, and then add the garlic and jalepeno and cook until fragrant and the garlic begins to brown very slightly, about 1 minute.
10. Add the drained pasta to the skillet still containing the jalapeno and garlic, along with the pancetta, and toss, drizzling in enough pasta water to moisten if necessary. Season with salt and pepper.
11. Divide the pasta among bowls and top with the breadcrumb mixture and parmesan.

It’s baby time!

Your friends are having their very first baby.

And since they won’t have much time to sleep, let alone cook, you want to bring them something they can eat for dinner over the next few nights.

With diapers, feedings, and all-night crying, at least they won’t have to worry about food!

You want to make something homemade … something that travels well … and ideally something that is made in a single dish, with no fuss to reheat and serve when the small window of opportunity to eat opens.

So a couple months ago I posted recipe ideas for a baby shower.  And now that the baby is here, you may see a few recipes that are great to bring to a friend’s house in the coming weeks.

Today is one of my all-time favorites. It’s comforting, delicious, and says “I care” more than any other recipe. 

It’s homemade lasagna.  And it’s hands-down – in my opinion and in fact – the best first dinner to bring the new parents.

So the next time your friends tell you the baby is on the way, let them know they don’t have to worry about dinner this week.  You have the perfect recipe for a homemade lasagna that they can eat for the next few nights.

Until our next meal,

Rebecca

Homemade Lasagna

Ingredients:

Three Cheese Homemade Lasagna

• 1 Pound Sweet Italian Sausage Links
• 3/4 Pound Lean Ground Beef
• 4 Garlic Cloves, Crushed
• 1/2 Cup Minced Onion
• 28 oz Crushed Tomatoes
• 13 oz Canned Tomato Sauce
• 12 Oz Canned Tomato Paste
• 1/2 Cup Water
• 1 Tbs Sugar
• 1/2 Tsp Pepper
• 1 1/2 Tsp Dried Basil
• 1 Tsp Italian Seasoning
• 4 Tbs Parsley, Divided
• 16 Oz Ricotta Cheese
• 1 Egg
• Lasagna Noodles
• 3/4 Pound Mozzarella Cheese (Slices if Available)
• 3/4 Cup Parmesan Cheese
• Salt

Directions:

• Remove the sausage from its casing.
• Combine the sausage, beef, onion and garlic in a Dutch oven, and cook until brown.
• Add the crushed tomatoes, tomato sauce, tomato paste and water.
• Stir in sugar, pepper, basil, Italian seasoning, 1/2 tsp pepper, and 2 tbs parsley.
• Cover and simmer for 1 1/2 hours, stirring occasionally.
• In a mixing bowl, combine ricotta cheese, egg, 1/2 tsp salt, and 2 tbs parsley.
• Lightly coat a 9X13 inch baking dish with cooking spray.
• Spread 1 1/2 cups of sauce in bottom of dish.
• Arrange 6 noodles over sauce.
• Spread 1/2 of the ricotta mixture over the noodles.
• Cover the ricotta with a single layer of mozzarella cheese slices. (1/4 pound If using shredded cheese.)
• Spoon 1 1/2 cups meat sauce, and then sprinkle with ¼ cup parmesan cheese.
• Repeat layers finishing with remaining sauce, then parmesan and then mozzarella.
• Cover with aluminum foil.
• Bake 30 minutes @ 375. Remove foil and bake 25 minutes, or until the top layer of mozzarella starts to brown.
• Cool 15 minutes before serving.

Cooking Tip: When baking something with cheese on top, and covering it with aluminum foil, spray the foil with cooking spray before placing on the baking dish. It will keep the cheese from sticking to the foil, so you end up with a perfect top.

“The meterologists must be bored.”

That’s the reason my friend gave about all the drama surrounding holiday travel throughout the midwest this holiday season.

Let’s hope she’s right and people get to where they want to go this week. (We’re hoping to make it to Iowa!)

But at the sad chance that you do get snowed in and aren’t able to get home for the holidays, I thought I would feature some of my favorite “I’m so glad I gave this a chance” recipes from the year. That way you’ll be able to at least enjoy a few awesome meals!

I mean come on … good food makes everything a little better, right?

This first recipe has had its share of turned up noses.  Yet everyone who has given it a shot, raved about it.  So why not you?  (Yes, I’m talking to you!)

This recipe has an amazing blend of sweet and spice, is chock full of healthy ingredients, and results in a Moroccan flavored beef stew that makes the meat so tender it melts in your mouth.

Serve it up with some couscous and you’ll be good to go with very little effort.

So the next time you get snowed in and your travel plans get wrecked, pull out your crock pot and get ready for an exotic night at home.  You have the perfect recipe for a moroccan-inspired beef stew that will take a little bit of the edge off!

Until our next meal,

Rebecca

Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew

It’s going to be one BUSY week!

You want to have a nice dinner every night, but really only have one night to cook.

And that night is tonight!

It’s weeks like this when I love to make something in a baking dish or a crock pot, that can be enjoyed all week.

That way I can just pair it with a nice salad or fresh vegetables, and have an easy home cooked meal each night.

One of my absolute favorite “single dish meals” is a three-cheese lasagna.  I actually keep all of the ingredients on hand except for the meat and cheese, and love that it doesn’t require a lot of brain power to make.

And while the recipe appears to take a long time, it really doesn’t.  Consider this …

Even though the sauce takes a couple of hours to cook, you really only have to spend about 20 minutes preparing it … tops!

And then it takes another maybe 15 minutes to assemble.  Remember, oven-ready lasagna noodles are the only way to go.

So 35 minutes of actual cooking … in exchange for an amazing dish that you can enjoy all week.

Deal!

So the next time you have a busy week ahead of you, that won’t allow you to spend much time cooking during the week, leave the frozen dinners where they belong (in the grocer’s freezer!). You have the perfect recipe for a three-cheese lasagna that will keep you and your family well fed the entire week.

Until our next meal,

Rebecca

P.S. To make sure your lasagna top comes out looking good, watch my new video on how to keep the cheese from sticking to tin foil.

Three Cheese Lasagna

Three Cheese Homemade Lasagna

Ingredients:

• 1 Pound Sweet Italian Sausage Links
• 3/4 Pound Lean Ground Beef
• 4 Garlic Cloves, Crushed
• 1/2 Cup Minced Onion
• 28 oz Crushed Tomatoes
• 13 oz Canned Tomato Sauce
• 12 Oz Canned Tomato Paste
• 1/2 Cup Water
• 1 Tbs Sugar
• 1/2 Tsp Pepper
• 1 1/2 Tsp Dried Basil
• 1 Tsp Italian Seasoning
• 4 Tbs Parsley, Divided
• 16 Oz Ricotta Cheese
• 1 Egg
• Oven-Ready Lasagna Noodles
• 3/4 Pound Mozzarella Cheese (Slices if Available)
• 3/4 Cup Parmesan Cheese
• Salt

Directions:

• Remove the sausage from its casing.
• Combine the sausage, beef, onion and garlic in a Dutch oven, and cook until brown.
• Add the crushed tomatoes, tomato sauce, tomato paste and water.
• Stir in sugar, pepper, basil, Italian seasoning, 1/2 tsp pepper, and 2 tbs parsley.
• Cover and simmer for 1 1/2 hours, stirring occasionally.
• In a mixing bowl, combine ricotta cheese, egg, 1/2 tsp salt, and 2 tbs parsley.
• Lightly coat a 9X13 inch baking dish with cooking spray.
• Spread 1 1/2 cups of sauce in bottom of dish.
• Arrange 6 noodles over sauce.
• Spread 1/2 of the ricotta mixture over the noodles.
• Cover the ricotta with a single layer of mozzarella cheese slices. (1/4 pound If using shredded cheese.)
• Spoon 1 1/2 cups meat sauce, and then sprinkle with ¼ cup parmesan cheese.
• Repeat layers finishing with remaining sauce, then parmesan and then mozzarella.
• Cover with aluminum foil.
• Bake 30 minutes @ 375. Remove foil and bake 25 minutes, or until the top layer of mozzarella starts to brown.
• Cool 15 minutes before serving.

Cooking Tip: When baking something with cheese on top, and covering it with aluminum foil, spray the foil with cooking spray before placing on the baking dish. It will keep the cheese from sticking to the foil, so you end up with a perfect top.

• Prep time: 30 Minutes
• Cook time: 3.5 hours including sauce

It’s your wife’s birthday and you want to make her dinner.

She’s normally the cook of the house … and actually has a cooking website where she posts her favorite recipes.

But you want to give her the night off.

I mean do the entire meal from beginning to end … including the dishes!

Ok, so maybe this post is a little too specific.

But last night my husband made me dinner, because today is my birthday and he wanted to “kick off” the birthday festivities.  And it was SO good, that I just had to share it with you!

He’s a chicken or salmon person, but since I absolutely love shrimp, he made Szechwan Shrimp.  And the recipe was fabulous.  It was spicy, fresh-tasting, flavorful, and so delicious, I just couldn’t get enough.

If you’re looking for a new shrimp dish, or a healthy change from your regular takeout place, you need to check this recipe out.

Easy enough for a weekday night, but totally impressive looking at the same time.  Don’t let the ketchup ingredient fool you!

So the next time you’re looking to make a birthday dinner for your in-house chef, go ahead and grab some flowers on your way home for the table.  You have the perfect recipe to give your them the night off.

Until our next meal,

Rebecca

P.S. I know I promised you more recipes to use up your raspberry preserves, but I just couldn’t let this recipe slip by.  Don’t worry though, I have two coming your way tomorrow.

Szechwan Shrimp

Ingredients:

Szechwan Shrimp

• 1/2 Cup Water
• 1/4 Cup Ketchup (Yes, Ketchup!)
• 2 Tbs Soy Sauce
• 1 Tbs and 1 Tsp Cornstarch
• 2 Tsp Honey
• 1 Tsp Crushed Red Peppers
• 1/2 Tsp Fresh Ginger, Minced
• 1 Tbs Vegetable Oil
• 1/4 Cup Sliced Onions
• 6 Cloves Garlic, Minced
• 1/2  Red Pepper, Sliced
• 3/4 Pound Uncooked Shrimp, Peeled and Deveined
• 1-2 Cups Broccoli, Pea Pods Or Other Veggies

Directions:

1. In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Stir fry onions and veggies until tender, about 4-5 minutes.
4. Add garlic and stir fry 30 seconds longer.
5. Stir in shrimp, and toss to coat.
6. Stir in sauce, and then cook and stir until sauce is bubbly and thickened.
7. Stir in the veggies and cook until just tender,

OK, so you didn’t follow the golden rule of stress-free cooking: Read the entire recipe ahead of time.

You didn’t realize that the three cheese lasagna recipe took three and a half hours to cook.  (The sauce is homemade!)

So dinner is going to be a little later than usual tonight.

But that’s ok … it just means you’ll have more time to catch up on a few odds and ends to prepare for your end of summer party this weekend.

However the idea of not eating until 8:30 doesn’t sit well with you or your dining partner’s stomach.  So you want to whip up a quick appetizer to tide you over.

Well after numerous tries … I finally have the perfect hummus recipe.  (Thank you to my party guests who have “suffered” through all of the other tries!)

What I love about hummus is it’s versatile – you can eat it with so many different things, and even use it as a condiment on sandwiches.  It’s healthy – garbanzo beans (aka chickpeas) are a great source of cholesterol-lower fiber.  And it’s easy – just buy a jar of tahini and a few cans of chickpeas, and you can pretty much make this recipe any time the mood strikes.  It’s great for unexpected guests!

So the next time your tummy starts to rumble a while before dinner will be ready, head to your pantry and pull out a can of chickpeas.  You have the perfect recipe for hummus to tide you over.

Until our next meal,

Rebecca

Hummus

Ingredients:

Hummus

• 1 16 oz Can of Chickpeas
• 3 Garlic Cloves, Minced
• 2 Tbs Olive Oil
• 2 Tbs Tahini Paste
• Juice of 2 Lemons
• Salt and Black Pepper to Taste

Directions:

1. Process chickpeas in a food processor until smooth.
2. Add the lemon juice, garlic, olive oil, tahini and lemon juice, and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the puree with salt and pepper to taste if desired (I like it plain!), and transfer to a serving bowl.
4. Drizzle a tiny bit of olive oil over the top, and add perhaps a dash of cayenne pepper, and serve with pita, hearty crackers, or fresh crunchy vegetables – red, yellow and orange peppers are great with hummus!

Tip: Tahini paste is usually located near the peanut butter in most grocery stores.  If you can’t find it, don’t worry.  This recipe is still delicious without it. Try it with a teaspoon of cumin for added flavor.

What a great weekend!

Thanks to the super-cheap travel deals out there, you were able to escape with a few friends to Cancun for the weekend.

The weather was beautiful.  The ocean felt great.  And the sand was so soft it was like walking on powder.

But now you’re back to reality, and you need to stay focused at work, and not long for more vacation time.

Why not bring the flavors of Mexico home with you?  Plan for a little escape on Saturday by fixing up some of my favorite Mexican recipes, so that you can pretend you’re still on vacation.

Maybe invite some friends over to play “we’re on vacation” with you!

Below are the recipes you’ll need for the perfect Mexican meal, as well as a new one for Mexican Martinis, just in case you feel like kicking up the festivities a notch.

And the next time you’re longing to be back in Mexico on holiday, grab some salt and a lime.  You have the perfect recipes for a pretend getaway — no passport required!

Until our next meal,

Rebecca

The Perfect Mexican Recipes

Guacamole

What I love about guacamole is you can totally make it your own.  What you’ll start with is this base recipe, and then start experimenting!

Sour Cream Chicken Enchiladas

Incredibly flavorful, amazingly tender, and absolutely delicious, this recipe has become a staple in our house and is often requested at pot lucks. And don’t let the title scare you off.  Even sour cream haters will fall in love with this recipe.

Mexican Bean Salad

This Mexican Bean Salad is refreshing for the summer, and yet has a slight kick that will pair nicely with other traditional Mexican dishes. It’s great by itself, as well as over chopped tomatoes and romaine lettuce.

Homemade Mexican Martinis

If you like margaritas, you’ll love mexican martinis.  They’re the classic beverage here in Austin, Texas and along with being delicious, are much lighter than their sugary friend.

• 2 Oz Tequila
• 1 Oz Grand Marnier or Cointreau
• 2 Oz Fresh Lime Juice
• 1 Oz Orange Juice
• 1 Oz Sprite
• 2 Olives (I know, it sounds weird, but trust me)

Mix it all in a shaker with ice, and pour into a large salt-rimmed martini glass.

You can download these recipes in this handy mini cookbook:

The Perfect Tex Mex Recipes

You’ve heard that Indian food is “oh so good” from your friends.

But the thought of checking it out yourself is a little disconcerting.

Will you know what to order? What can you expect? Will they make you eat goat?

All common fears when trying something new.

I’m one of those people who thinks Indian food is fantastic.

It’s SO full of flavor, it’s typically healthy, and everything you try is always so different from the last.

So when I found this recipe two weeks ago in Fine Cooking, I got really excited to try it and share it with you.  And while it took some changes to create the final recipe below, it was totally worth it.

Now I’m not usually a huge fan of eggplant, zucchini, or squash.  But this recipe gets me to eat them anyways … and actually enjoy them at the same time.  (And if you’ve visited this site before, you know I often try to mask foods that I don’t normally eat.  Helps keep my kitchen and dinner table interesting!)

The flavor is amazing, and while there are quite a few spices required to achieve it, they’re spices that every kitchen should have.

And on that note, if you ever need help trying to figure out something to make that will use a spice you have handy, drop me a line!  I’m sure I’ve got the perfect recipe!

So the next time you you want to venture out and try something new, go ahead and pick up some of this summer’s hottest vegetables.  You have the perfect recipe for an Indian Summer Vegetable stew that will have you enjoying even the underdogs of the vegetable patch.

Until our next meal,

Rebecca

Indian Summer Vegetable Stew

Ingredients:

Indian Summer Vegetable Stew

• 2 Tbs Olive Oil
• 2 Cups Yellow Onion, Diced
• 2 Tbs Ginger, Minced
• 1 Tbs Garlic, Minced
• 1 Medium Eggplant, Cut Into 1/2-Inch Cubes (4 Cups)
• 1 Medium Yellow Summer Squash, Cut Into 1/2-Inch Cubes (2 Cups)
• 1 Medium Zucchini, Cut Into 1/2-Inch Cubes (1 1/2 Cups)
• Kosher Salt
• 3/4 Tsp Ground Cumin
• 1/2 Tsp Ground Turmeric
• 1/2 Tsp Paprika
• 1/2 Tsp Cayenne Pepper
• 1/4 Tsp Allspice
• 1/2 Tbs Red Pepper Flakes
• 2 Tbs Chopped Cilantro
• Ground Black Pepper
• 1 15-oz Can Chickpeas, With Liquid
• 1 28-oz Can Diced Tomatoes
• 1 1/4 Cup Coconut Milk

Directions:

1. Heat the oil in a large, deep skillet over medium heat.  Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to low if necessary, to prevent the onion from burning).
2. Stir in ginger and garlic and cook for 2 minutes.
3. Add the eggplant, yellow squash, zucchini, and 1/2 teaspoon salt; stir to coat thoroughly.
4. Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.
5. Stir in the cumin, turmeric, cayenne, paprika, chili flakes, 1 teaspoon salt, and a few grinds of pepper.
6. Cook until the spices are fragrant, about 1 to 2 minutes.
7. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and cilantro.
8. Raise the heat to medium high and bring the stew to a boil.
9. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.
10. Serve in bowls over basmati rice, and top with toasted coconut if desired.  Also good topped with grilled chicken.