quick and simple and not your average grilled cheese sandwich

ok, ok, i know it's been forever... there's been too much going on to be able to sit down and write quality blog posts. but i have been taking photos of recipes i want to share and putting them away for when i have time to do it. now is one of those times.

so here's the scenario - i don't like cheese as a rule. but i was emailed a recipe for a more "gourmet" grilled cheese with some other stuff in it (cheese, ham, carmelized onions, apple). now that sounded good so i decided to try it.  if there are several other flavours besides the cheese it's much more bearable to my palette. my first try of the recipe as written was good, but it was missing something though as far as i was concerned.  it was almost too sweet... so i made a second attempt with my own version - which is this one. it's super simple and has tons of flavour. it looks impressive too when you serve it, like it should be much harder than it really is. now go try it for yourself and let me know what you think!

not your average grilled cheese sandwich

white bread
gouda cheese, thick slices
red onion, 1/4" slices
ham, thinly sliced
golden delicious apple, 1/4" slices
butter

1. heat skillet to medium, medium-high.
2. put slices of gouda on each side of the bread.  layer one slice of bread with ham, onion and apples to taste.  cover with the other slice of bread.  butter up one side and put butter side down in the skillet.  let cook for a few minutes (i like mine lightly browned, my man likes his deeply browned so again - to taste).  while cooking, butter the top side of the sandwich.  flip and cook the other side to desired doneness.

enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/notyouraveragegrilledcheese.pdf

spicing it up for valentine's day

valentine's day is a day to spice it up - so why not start with dinner?  today's recipe is a soup i have changed quite a bit from the original.  i'm not much into cream soups so it became brothy instead.  i added rice and chicken for a little more substance, changed the spices up, and served it with tortilla chips to tone down that spice for those (such as me) who prefer their food with a little less heat.  needless to say this is another well enjoyed meal in our house, and as leftovers!  so get your heat on and have a happy valentine's day! ♥

spicy corn chowder with chicken

2 chicken breasts, cut into small pieces
1 tbs. vegetable oil
1 white onion, chopped
1 red bell pepper, chopped
1 tbs. garlic, minced
4 cups chicken stock
1 pkg. frozen whole kernel corn
1 can petite diced tomatoes
3 tbs. chopped green chiles, canned or fresh
3 tsp. parsley, dried or fresh
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. chili powder
2 cups cooked rice
tortilla chips (optional)

1. in a dutch oven, heat the oil on medium.  add the chicken and cook til the outsides turn white.  remove from pan, set aside.  add onion, bell pepper and garlic.  cook for about 5-7 minutes, stirring occasionally.
2. add the rest of the ingredients except for the rice and tortilla chips.  bring to a boil over high heat.  reduce heat to low and simmer covered for about 10 minutes.  stir occasionally.
3. optional - serve with tortilla chips.  we crush ours into our soup.

makes about 6-8 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/spicycornchowder.pdf

talking tacos

i'm back! =)

finally my life is starting to get into order again, which means new recipes for the blog!  this week's gem began in the kitchen of rick bayless.  i was lucky enough to work a few blocks from his restaurants in chicago and ate there several times.  i even blew my entire football pool winnings one week on a dinner at topolobampo.  believe me, it was worth every penny of the $150 that was spent.  so when i learned rick bayless was going to be on "top chef masters" needless to say i was thrilled!

they had an elimination challenge to make street food using animal parts we americans don't normally eat.  rick did tacos with tongue.  as much as he's a master chef, i can't say i wanted to go run out and try tongue.  i did, however, want to try his recipe using something else for meat.  with trial and error, i was able to reduce the recipe to a 2 person (with a bit of leftovers) serving size and i originally began to make it with beef steak.  it was great - until one time i was craving these tacos and adding the steak was out of the food budget that week.  it turned out i didn't even miss it!  the funny thing is i'm not a fan of chorizo, avocados, or pecorino romano but together they are DIVINE!  i *promise* you these tacos have so many flavors to experience, your tongue won't be missing anything. ;)

bacon, chorizo and potato hash tacos (tongueless, adapted from Rick Bayless' recipe)

1 lb bacon
1 white onion, diced
1 lb chorizo, casing removed
2 large potatoes, cubed
pecorino romano (or queso anejo)
1 medium red onion, thinly sliced
white corn tortillas

guacamole:
3 tomatillos, husked, rinsed and quartered
4 jalapeños
3 avocados
1 large white onion, finely diced
cilantro
salt

1. very lightly boil potatoes in salted water.  set aside to cool.
2. make the guacamole: puree the tomatillos and jalapeños.  mix that into the avocados. add onion.  add cilantro and salt to taste.  put in refrigerator to chill.
3. in a bowl, cover the red onion with very cold water.  salt generously.  let stand for 10 minutes and drain.
4. fry the bacon.  remove and blot.  cook the onions in the bacon fat to carmelize.  in a separate pan cook the chorizo until cooked through and browned.
5. chop the potatoes into small cubes (about 1/2").  add the potatoes and chorizo to the onions and cook until crusty like hash browns.
6. warm tortillas on a slightly oily griddle.  layer tacos with the hash mixture, a couple of strips of bacon, guacamole, red onion, and top with pecorino romano.

makes about 6-8 tacos.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/tonguelesstacos.pdf

just like grandma's

this blog post is more for my family members than anyone else, but even if you aren't this is worth reading! 

as the weather gets colder and colder, more and more recipes from my childhood resurface.  the following is some of the best comfort food i've ever had because it brings back wonderful memories of my beloved grandma.  she's not in the best of health at the moment and stupid me never asked for or wrote down her recipes.  however...  sometimes being a perfectionist is a good thing!  i have worked long and hard to replicate the taste of these two signature dishes of hers.  these are now to the point where every bite brings me back to her kitchen.  =)

stuffed cabbage/gołąbki

1 large green cabbage
1-1/2 lbs ground beef chuck
1 lb ground pork
4 cups cooked rice (cooked with 1 tsp salt)
3 cloves garlic, finely minced
3 cans Campbell's Tomato Bisque soup
4 tsp salt
1 tsp pepper

1. boil the cabbage in a large pot with about ¼ cup salt for about 10 minutes.  remove and let cool.  break off leaves from the core.
2. while the cabbage is boiling...  preheat oven to 350 degrees F.  in a large bowl mix together the meat, rice, and garlic.  season with salt and pepper to taste.
3. use the outer leaves of the cabbage head as a layer on the bottom of your pan(s) [we use 2 large corningware bakeware pans with glass lids].  in the middle of each leaf add about a cup of meat mixture.  roll cabbage from the core side up to the outside of the leaf, making sure to tuck the sides in.  place side by side in pan.
4. when done, in another large bowl empty the 3 cans of soup.  add 1/2 can of water to this and mix.  pour the soup over your cabbage rolls.  cover and bake for 30-40 minutes (longer if you want it your rolls a little dry like grandma's were, lol!)

makes about 12 cabbage rolls.  enjoy! =)



and pair this with a famous grandma side dish...

grandma's sour cream cucumbers

3 cucumbers, peeled and sliced very thin
2/3 cup sour cream
1/4 cup rice vinegar
2 tbs sugar (start with 1 tbs and add to taste)
1 tsp garlic powder
1/4 tsp salt
dillweed to taste (optional)

1. add all ingredients to a large bowl.  mix well.  cover and chill for at least an hour before serving.

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/golabkiandsourcreamcucumbers.pdf

back to eating!

well, not exactly.  i've been cooking and baking up a storm but haven't had time to post these recipes!  this dish is one that started as a costly recipe, and has evolved into a more simple, much cheaper, and much tastier recipe.  we like to enjoy this with a flavorful side salad and homemade bread.  NOM!!

sausage stuffed pork chops

4 thick cut pork chops
1/4 cup garlic & herb flavored bread crumbs, plus about 1 cup, divided
1/2 lb, bulk italian sausage, chopped into small pieces
1/2 cup shredded mozzarella
2 cloves of garlic, minced
salt & pepper to taste
2 tbs. olive oil
1 egg, beaten
1 cup all-purpose flour
1-1/2 cups finely chopped sweet onion
1/4 cup butter
1 cup dry white wine
1-1/2 cups chicken broth

1. preheat oven to 350 degrees F.  with a knife, slice a pocket in the side of each chop.  in a bowl combine the 1/4 cup bread crumbs, sausage, mozzarella, garlic, salt and pepper.  stuff each chop with this mixture.
2. dredge each chop in flour, then dip in egg, then roll in the rest of the breadcrumbs to bread them.
3. heat the oil in a skillet over medium-high heat.  when the oil is hot, place them in the pan and fry about 3 minutes per side.  when done, place them in a roasting pan.
4. add the onions, butter, white wine and chicken broth to the skillet.  cook over medium heat for about 7 minutes, stirring constantly.  add this mixture to the roasting pan with the pork chops and bake for 45 minutes.  drizzle the chops with roasting pan juices for serving.

makes 4 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/sausagestuffedporkchops.pdf

soup is good and easy food

the one thing i do welcome as far as colder weather goes is soup!!  i love to make one pot meals and this is another recipe that my sister gave me which i altered.  even though we are siblings we definitely have different tastes, so tweaking it here and there made this soup one that is well loved in my house.  it's also one that could easily go vegetarian without the sausage or the chicken stock, and is super easy to make!

tortellini soup

2 tbs. olive oil
1-2 large sweet yellow onions, diced
2-4 cloves garlic, minced (depends on your taste)
32 oz. carton vegetable stock (2 for vegetarian)
32 oz. carton chicken stock
28 oz. can petite diced tomatoes
8 oz. package dried cheese tortellini
1 lb. bulk italian sausage (optional)
4 cups spinach, chopped
1 tbs. fresh basil, chopped
1 tbs. fresh oregano, chopped
shredded mozzarella for top (optional)

1. add oil to dutch oven.  heat on medium heat and sautee onion and garlic.
2. add in stock and diced tomatoes.  bring to a boil.  throw in tortellini and cook to time required on the package.  while boiling, drop in sausage in small chunks.
3. once tortellini is cooked, reduce heat to low.  add in chopped spinach, basil and oregano.  let simmer about 10 minutes.  top with mozzarella cheese before serving.  serving suggestion: serve with a crusty bread.

makes about 8 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/tortellinisoup.pdf

let's pretend it's saturday

i know i said i'd post the 2nd recipe on saturday and that didn't happen.  why?  well, i rarely measure things when cooking. when i make a recipe to photo & post on here i have to make sure i measure things properly.  then i did a big deep cleaning of my house saturday morning and misplaced all my notes on my stew!  i finally found them, filed with the electric bill of all things.  so let's pretend it's saturday and i'm posting this on time, ok? ;) 

southwestern beef stew

1 tbs vegetable oil
1 lb sirloin strip steak(s) cut into bite sized pieces (you can use stew meat too)
salt
4 ripe medium tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 jalapeño peppers, minced
1 white onion, finely diced
2 cloves of garlic, mined
1 14 oz. can of beef broth
1 medium zucchini, halved and sliced
1/4 cup cilantro, chopped (or more, depending on your taste)
1-1/2 tsp cayenne pepper
2 tbs cornstarch
1/4 cup water

1. heat the oil in a dutch oven on medium high.  add in the meat and stir fry until lightly browned.  remove from pot and salt to taste.  set aside.
2. add tomatoes, peppers, onion, garlic and beef broth to pot.  bring to a boil.  reduce heat to low and cover.  let cook about 20 minutes.
3. stir in zucchini, cilantro and cayenne pepper.  add back in steak.  let cook about 10 minutes.
4. prepare cornstarch by dissolving it in water.  add to pot.  cook and stir until thickened, and if needed bring heat up to medium high to thicken.

makes about 6 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/southwesternbeefstew.pdf

homemade pasta in homemade soup

one thing i have not attempted yet is homemade pasta.  but my man - lucky me - got himself a pasta machine.  he loves to make pasta (especially ravioli!) so when he wants to make some i am more than thrilled!  i get to sit back and relax while he makes this soup, one of his favourites.  with some freshly baked italian bread, this dish is perfect for the upcoming cool weather.

tomato and cheese ravioli soup

2 tbs. extra virgin olive oil
2 pints of cherry tomatoes
2 cloves of garlic, minced
salt & pepper
32 oz. chicken stock
2 cups water
1 lb. fresh cheese ravioli (recipe below)
1 cup fresh basil leaves, torn or chopped
6 scallions, chopped
1 small sweet onion, diced

1. in a dutch oven, heat the olive oil over medium-high heat.  stir in the tomatoes and garlic, and season with salt & pepper.  cover the pot and cook about 8 minutes.  pick up the pan and shake it occasionally during this time.
2. add the chicken stock and water, and bring to a boil.  cook for about 5 minutes. remove from heat and add in ravioli, basil, scallions and onion.  stir then let sit for about 10 minutes before serving.  serve with crusty italian bread.

makes about 6 servings.  enjoy! =)


homemade cheese ravioli

pasta dough (make according to package directions)
1/2 cup fresh ricotta
1/4 cup grated mozzarella
1/4 cup grated provalone
1 egg yolk
1 tsp. minced garlic
1 tbs. chopped parsley
1/2 tsp. salt
1/4 tsp. ground black pepper

1. combine ingredients in a bowl.  place rolled (and cut into 32 2" squares if you do not use a ravioli mold) pasta dough on a lightly floured surface.  place about 1 tablespoon of the cheese mixture into the center of each square, 1 teaspoon if using a mold.  lightly wet the edges with water with your fingertip and top with another layer of pasta dough.  press to seal the edges.

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/tomatoandcheeseraviolisoup.pdf

hot off the grill

with labor day fast approaching, i thought it would be prime time to post my burger recipe.  i love burgers - between them and bacon, i don't think i could ever go vegetarian.  lately i've been hooked on these...

mushroom onion swiss burgers

2 lbs. ground chuck
1/4 cup italian style bread crumbs
1 egg
1 large sweet onion, halved and ringed
salt & pepper
3 tbs. butter
1 8-oz. package of whole button mushrooms, sliced (don't buy pre-sliced, i'll explain later)
6 thick slices swiss cheese
6 good quality hamburger buns
optional: bacon, cooked

1. in a large bowl, hand mix the meat, egg, bread crumbs, salt & pepper til well blended.  form into 6 loose balls (do NOT pack tight!).  gently flatten into 3/4" patties.  cook to your desired doneness on a grill or in a frying pan (i like mine medium, so i do 6 minutes per side on a grill).  when burgers are close to being done on the second side (about 2-3 minutes to go), cover with swiss cheese to melt.
2. while burgers are cooking, melt the butter in a large skillet on medium.  add the mushrooms and the onions.  stir occasionally.  side note on the mushrooms: i have found that pre-sliced mushrooms don't soften and absorb the butter like whole mushrooms that you slice yourself will do so i recommend slicing them yourself.
3. if bacon is desired, add a few strips.  top with mushroom & onion mixture.

makes six 1/3 lb. burgers.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/mushroomonionswissburgers.pdf

back on track

ahhhhhhhh, it's been a whirlwind recently in my house...  a lot has been happening.  i started a new part-time job which has rearranged my schedule quite a lot, among many other things.  but now it's time to get back to the grind in many ways - and one is healthy eating.  i've done a little too much fast fooding in the last couple of weeks between stress and convenience so here's step one in getting back on track to my normal healthy lifestyle.  my sister introduced me to chicken sausage a couple of years ago - i had no idea such a thing existed.  this dinner is something i CRAVE because the chicken sausage is such a nice compliment to fresh vegetables.  i can't wait to eat it tonight!

 
















chicken sausage pasta salad

1 box (1 lb dry) penne pasta
1 package (1 lb) sweet italian style chicken sausage, sliced
1 green pepper, sliced into small strips
1 red pepper, sliced into small strips
1 yellow pepper, sliced into small strips
1 zucchini, halved then sliced
1 pint grape tomatoes, halved
1/4 cup extra virgin olive oil
1 small to medium red pepper, finely diced
1 tsp garlic powder (or 2 fresh cloves, minced)
salt & pepper
optional - small yellow onion, diced
optional - marcona almonds

1. cook and drain the pasta according to box directions.
2. in a large skillet, warm the chicken sausage on medium-low if it is pre-cooked.  otherwise cook the sausage on medium til slightly golden.
3. in a dutch oven, steam the peppers, zucchini, and grape tomatoes.  i steam them separately and only a few minutes each to keep their crispness. once they get oversteamed they become soggy and hard to work with.
4. combine the pasta, sausage and vegetables in a large bowl.  if desired, add a small yellow onion at this point.
5. begin making the dressing in a small bowl using the olive oil, garlic, salt and pepper.  mix well.  add the red onion to the dressing and continue to mix.  pour over large bowl contents and toss.  if desired, toss in some marcona almonds as well.

makes about 8 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/chickensausagepastasalad.pdf

great for hot days

some of you know about my peanut butter & chocolate cupcake recipe...  that will be the next recipe i post, i promise!  in the meantime, this chicken salad is a nice and refreshing meal for hot days - minimal time with the stove, a chilled meal and summer vegetables in full flavor.  plus it's very healthy for those trying to keep in swimsuit shape.  i love making this because it's something i can put together in the coolness of the morning and not have to think about being in the kitchen for the rest of the day.  it's pretty tasty too!

chicken salad

1 tbs extra virgin olive oil
2 chicken breast halves, partially frozen
4 hard cooked eggs with yolks removed, chopped
6 stalks celery, chopped
8 green onions, sliced
1 large green bell pepper, diced
1/2 to 3/4 cup miracle whip lite, depending on how creamy you like it
salt & (lots of) pepper
optional: large tomatoes

1. heat oil in skillet on medium heat.  cut partially frozen chicken into small pieces (keeping it partially frozen makes it easier to cut apart).  cook chicken in oil about 10 minutes, stirring occasionally.
2. in large bowl combine the eggs, celery, onions, green pepper, and miracle whip.  add cooked chicken.  season with salt and pepper to taste.  (note: we've found that extra pepper gives it great taste).  chill for about 2 hours prior to serving.
3. optional serving suggestion - cut tops off of large tomatoes.  scoop out the insides and if desired, cut a pattern around the top of the tomato.  spoon chicken salad inside.

makes 6-8 servings - enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/chickensalad.pdf

thinking outside the bun

i get the urge every now and then for fast food, and one thing i have enjoyed is taco bell's mexican pizza.  but it's hard to enjoy it when i now know how many fat grams and calories are in one little one (and how many hours on the treadmill i'll have to put in accordingly!).  they have also scaled back the pizza over the years to just beef, beans, cheese and tomatoes so i decided to make my own much healthier and more flavorful version.  it's another household favourite!

mexican pizza

i'm not listing quantities of anything on this recipe so that you can build your own pizza to your likings on any size tortilla

2 flour tortillas
refried beans
salsa
ground beef/chuck/sirloin already cooked with taco spices and/or sauce
quesadilla melting cheese and/or mexican blend shredded cheese
tomatoes, chopped
green onions, chopped
sliced black olives

1. preheat over to 400 degrees F.
2. on a non-stick cookie sheet or pizza pan put down a tortilla.  cover with a layer of refried beans and then another tortilla.  cover the second tortilla with salsa as if it were pizza sauce.  add a layer of ground meat and then cover with cheese.  scatter tomatoes, green onions and olives on top.
3. bake for 15 minutes, or until cheese is melted.

a 6" tortilla makes a good sized dinner portion for 1 person.  enjoy!

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/mexicanpizza.pdf

peachy pizza

peaches on a pizza you ask?  yes.  i was very skeptical too when i first saw richard blais make a similar recipe on one of my favorite tv shows, "top chef".  but it got rave reviews on the show and i love peaches, so i decided to try it.  his recipe is a bit pricier and a bit of a stretch for my taste buds so i reworked the recipe to this.   it's something i really look forward to when peaches are in season.

one more thing: if you don't like hot italian sausage, don't worry - i don't either.  this recipe truly misses it when i used mild.  the spiciness of the hot sausage doesn't come through anything like when you eat the sausage by itself.

peach topped pizza

premade thick crust pizza dough (pillsbury's works just fine - click here to see what i use when i don't have time to make a homemade crust)
3 hot italian sausage links, casing removed & cut into 1/4" discs
1 medium sweet onion, ringed
4 cloves garlic, minced
4 cups baby spinach
sherry vinegar
6 slices provalone cheese
2 cups mozzarella cheese, shredded
2 cups asiago cheese, shredded
1-2 fresh peaches cut into slices
peach iced tea for dipping

1. in a large skillet, begin cooking the sausage.  after a few minutes add the onion and garlic.  let sausage brown and be careful not to burn the garlic.
2. begin preparing pizza crust into a 9"x13" pan.  precook the crust if directed to do so.
3. wilt the spinach in the microwave (about 30 seconds).
4. begin forming the pizza insides with the sausage & onion mixture, then the spinach.  add some droplets of sherry vinegar across this layer.  cover with provalone slices, mozzarella and asiago.  top with fresh peach slices.  bake pizza as directed on crust package.
5. serve with a small bowl of iced tea for dipping.

makes about 8 servings. enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/peachtoppedpizza.pdf

a cold dish for hot days

in the summer i crave fresh vegetables but i also love the taste of pizza and pasta, both meals a little warm for 90+ degree days.  i had a recipe for tortellini salad that i liked and made, and one day i accidentally bought a sausage and a cheese package instead of 2 cheeses.  that sparked the idea of making a "pizza" pasta salad.  i adjusted the vegetables, added some cheeses and pepperoni, and changed the dressing a bit to compliment everything in the bowl.  i enjoy this for dinner, but it also makes a perfect side to take to a summer gathering.

cold tortellini pasta salad

2 pkgs. (9 oz. each) fresh tortellini (i use 1 each of Buitoni 9 oz. four cheese & sweet italian sausage)
1 pint grape tomatoes, halved
1 small can sliced black olives
1 medium red onion, chopped
1 large green pepper, diced
1/3 lb. deli pepperoni, chopped (optional)
1/3 lb. slab mozzarella cheese, cubed into 1/2" pieces
1/3 lb. slab provalone cheese, cubed into 1/2" pieces

dressing:
1/4 cup extra virgin olive oil
3 tbs. rice vinegar
1-1/2 tsp. garlic salt
1/2 tsp. pepper


1. cook tortellini as directed.  rinse in cold water and drain.  set aside.
2. put all other ingredients together in a large bowl.  add tortellini and mix well.  chill for about 2 hours.
3. combine ingredients for dressing.  pour over salad.  mix well.

makes about 8 dinner sized servings.  enjoy!  =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/tortellinipastasalad.pdf

comforting summer soup

thank you for all your cupcake wrapper giveaway entries!  i will announce the winners later this week to give my judges time to choose the winning idea. =)

in the meantime, here's a great soup to try out.  it's light enough for summer with its tastes and textures, and definitely works as comfort food even with high temperatures outside.  i actually prefer to eat it warm - not hot - with a slice of homemade italian bread.  and lastly, i cannot forget to mention what my designated taste tester will tell you about this recipe: do NOT leave off the cheese on top.  it truly makes the soup.

minestra soup with sweet italian sausage

2 tbs. olive oil
1 lb. bulk sweet italian sausage
2 medium to large yellow onions, diced
4 cloves garlic, minced
1 can (15.5 oz.) cannellini beans
1 bunch escarole, coarsely chopped
1 32 oz. container (4 cups) chicken stock
2 cups water
salt and pepper to taste
1 cup ditalini pasta
grated pecorino-romano cheese

1. in a soup pot, heat the olive oil on medium heat.  add the sausage in pieces and cook until browned, about 8 minutes.
2. add the onion and cook until softened (about 4 minutes), then stir in the garlic and cook for another minute.
3. add beans, escarole, chicken stock and water.  season with salt and pepper.  cover and bring to a boil.
4. uncover the pot and stir in the pasta. lower the heat to medium and cook pasta about 7 minutes.
5. top with pecorino-romano cheese before serving.  serving suggestion: serve with italian bread.

makes about 6 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/minestrasoup.pdf

whooooooops!

well, i was supposed to give you the banana split layered dessert recipe this week but apparently it wasn't in the cards.  the bottom shelf in my refrigerator is not stable and it tipped the pan, making it a big mess!  it's a good thing i've been taking pictures and noting other recipes i've made so i have back ups if/when needed!

so today's recipe has turned into a manly meal.  it's very easy and although it looks kind of autumn with its colors and ingredients, it's actually a lighter yet satisfying dinner.  makes great leftovers too!

steak and potato stir fry

1 lb. sirloin steak cut into thin strips (we use strip steak)
1 tbs. olive oil
2 cups potatoes, cubed (we leave the skin on)
2 cups baby carrots, chopped
1/2 cup water
2 cups fresh sliced mushrooms
2 cups sliced onions
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste

1. heat oil in large skillet on medium-high.  add in meat and stir to cook for about 5 minutes or until browned.  remove from skillet and set aside.
2. add potatoes, baby carrots and water to skillet.  bring to a boil and cover.  reduce heat to low and simmer for about 15 minutes.
3. stir in mushrooms, onions and dressing.  return meat to skillet.  turn heat back to high and cook while stirring about 5 minutes or until heated through.  add salt and pepper to taste.

makes about 5 servings.  enjoy! =)

♠ ♠ ♠

download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/steakandpotatostirfry.pdf

colorful and flavorful

ohhhhh nordstrom, how i miss thee!  i used to work a couple of blocks away from one of their stores and i quickly learned how wonderful their food was.  at least once a week i was at the cafe or espresso bar picking up my lunch.  one of my favorite items was their caprese sandwich on homemade focaccia bread which i tried to duplicate.  i wasn't very successful until one day i discovered that nordstrom had put out a cookbook.  the bread recipe was in there so it was a no-brainer on the purchase.  this bread is one recipe i barely change anything with, but i feel i've taken the sandwich insides to a new level.  this meal, whether you do it vegetarian or not, is extremely flavorful and satisfying.  and pretty to look at too.

rosemary & olive oil focaccia bread

2 pkg yeast
2 cups warm water (105-115° F)
1 tbs sugar
5-1/3 cups flour
2-1/2 tsp salt
1/2 cup extra virgin olive oil
dried rosemary
black pepper

1. mix yeast in a small bowl or measuring cup with water, sugar and 2 tbs of flour.  let rise for 10 minutes.
2. in a large bowl, stir together 5 cups flour & 1-1/2 tsp salt.  make a well in the middle and add yeast.  begin kneading.
3. when dough is smooth and elastic, shape it back into a ball and put in a bowl with 1 tbs. olive oil .  turn ball once to coat.  cover bowl with a cloth and let rise about 45 minutes.  punch down with a fork and let rise for 35 minutes longer.
4. use 1 tbs oil (or olive oil flavored pam, works just as well) to grease a 11x15 baking sheet.  press and roll dough flat into the sheet.  cover with plastic wrap & let rise 15 minutes more.  while rising preheat the oven to 425° F.
5. remove plastic and poke dough with a fork to make a nice pattern.  brush top with remaining olive oil (to your taste).  sprinkle rosemary, salt & pepper across the top and then bake for 18-22 minutes or until top starts to gain a golden color.

bread recipe makes enough for about 8 sandwiches.

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cheese sandwich

deli pepperoni (optional)
fresh hand pulled mozzarella cheese, sliced
baby spinach
red onion, sliced
tomato, sliced
extra virgin olive oil
garlic powder
dried basil
salt & pepper

1. mix together olive oil, garlic powder, basil, salt & pepper.  i usually do about 2 tbs of olive oil for 4 sandwiches, with about 2 tsp each of the garlic powder & basil.  salt & pepper is to taste.
2. lightly brush olive oil mixture on top and bottom of bread.
3. layer the sandwich with pepperoni, cheese, onion, baby spinach and tomato.

enjoy! =)

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download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/focacciacheesesandwich.pdf

quick, easy, cheap and healthy

so i've gotten a couple of comments lately on how reading my blog recipes might possibly make people gain weight...  i sincerely don't want to cause anyone scale anxiety, so i'm not doing a dessert this week.  this recipe is not a true risotto, but i don't know what else to call this concoction.  it is very tasty, easy and fast to make, and pretty good for you.  if it doesn't get fully consumed at dinner, it makes great leftovers.  and it looks really yummy in my photo too.

chicken and vegetable "risotto"

1 tbs. olive oil
1 whole chicken breast, cut into bite sized pieces
1 can (14 oz.) chicken broth
1-1/2 cups instant white rice, uncooked
2 chicken bouillion cubes (optional)
4 cups baby spinach leaves, chopped or torn
1 pint grape tomatoes, halved
1 small onion, diced
salt and pepper to taste

1. heat oil in large skillet (i find a wok pan to work well too) on medium.  add chicken.  cook 7-10 minutes stirring frequently.
2. add rice, spinach, onion and broth (and bouillion if desired).  mix well.  bring to a boil.  reduce heat to low.  cover and simmer about 10 minutes, stirring occasionally.
3. add salt and pepper, and toss in the tomatoes.

makes about 4 servings.  serving suggestion: serve with italian bread.  enjoy! =)

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download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/chickenandveggierisotto.pdf

my all-time favorite soup

as you'll learn, i love to cook and bake and i'll be sharing my favorite recipes on my blog.

last night i didn't know what to do for dinner.  as i was going through my recipes i realized i had half a bag of potatoes waiting to be used on my counter.  it was a cooler gray day and once i had the potatoes i knew this soup was an order.  i found a recipe a few years ago for potato leek soup - which was good - but i love to take recipes and make them my own.  this soup recipe is now my all-time favorite.  it's actually healthier than it sounds and worth the time and effort it takes to make it.  so here we go!

creamy potato onion soup

ingredients:
2 tbs olive oil
4 leeks, sliced into 1/4" pieces
4 large potatoes with the skin left on, cubed to 1/2" pieces
5 cups water
1 large yellow onion, diced
salt & pepper
1 package of cream cheese (8 oz - i use light)
1/2 cup milk (i use skim)
1 lb bacon, cooked and drained
10 green onions, chopped
shredded cheddar

1. in dutch oven, cook leeks in oil on medium for about 10 minutes.  stir occasionally.
2. add water, potatoes, yellow onion, salt & pepper.  bring to a boil.  reduce heat to medium-low and cook covered for 20 minutes.
3. take about 1/3 to 1/2 (depending on how chunky you like your soup) of the soup mixture, put it in a blender and puree it.  return to pot.
4. start cooking the bacon.  drain the fat and crumble it into the soup mixture as it is finished cooking.
5. add the milk and cream cheese.  cream cheese should be cubed into about 15 pieces and added a few at a time every couple of minutes so that it melts properly.  don't forget to stir.  i like to add the green onions at this time but they can also be used as a garnish.
6. serve with shredded cheddar and/or green onions on top.  just a note - keep soup in pot covered otherwise a thin skin will form on the top.

makes about 8 servings.  enjoy! =)

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download a printable pdf file of this recipe...  http://www.oncupcakemoon.com/recipes/potatoonionsoup.pdf