Loaded Mashed Potatoes

Absolutely. Delicious.  Seriously - you need to give these a try.  If you're not into the individual ramekins you can always just put it into one smaller baking dish and have everyone dish up for themselves.  Also, while I'm usually opposed to the kind of dishes you have to cook once and then cook again, this is totally worth it.  It's not that big of an effort.  Plus, you can totally make these ahead and refrigerate them until you're ready to bake, which is extra nice if you're dealing with company.  Besides, the presentation is gorgeous!  One side note on bacon: if you're concerned about the horrible-ness of bacon, especially its fat content - check out Center Cut Bacon.  I was shocked to learn that 3 (count 'em, THREE!!!) pieces of cooked, center-cut bacon only have 8% of your daily saturated fat content!  (a.k.a., each slice is 1/3 the fat of a normal slice.)  Compare that with 1/4 c. shredded cheddar jack cheese, which has 30%!!!  Bacon is NOT that bad!  Especially when you're spreading it across 4-6 servings... seriously!  Especially for the flavor boost.  Give it a shot!

Finally, I only give the ingredients without the specific measurements because most people know how to make mashed potatoes, and some people like them thinner while others like 'em thicker.  It's up to you.  Make them how you like them, then add in the toppings... you'll love them!  Comfort food at its finest.

Loaded Mashed Potatoes

4-6 large russet potatoes, peeled, cubed

Milk

Butter

Sour cream

Shredded cheddar jack cheese

Salt and freshly ground black pepper

2-3 strips bacon, cooked and crumbled

Chives, snipped

Preheat oven to 350° F.  In a large pot of boiling salted water, cook potatoes until fork-tender.  Drain water and return potatoes to warm pan.  Allow to dry a few minutes, then add milk, butter, sour cream, 1/2 c. cheese, salt, and pepper to taste.  Mash to desired consistency.  In 4-6 buttered ramekins, spoon 1 serving of mashed potatoes.  Sprinkle more cheese, crumbled bacon, and snipped chives over top.  Place ramekins on a lined baking sheet.  Bake for 5-8 minutes, or until cheese is hot and melted.  

Lemony Shrimp Scampi Pasta

I love Shrimp Scampi, but I could never find one that didn't include a ton of butter or white wine (which I don't like to buy because I hardly ever use it, so it's kind of a waste of money).  This is SUCH a delicious dish, and is really quite healthy!  Be sure you add the pasta back to the sauce and let it fully absorb before you serve it.  Also, if you have large cloves of garlic, you can cut it down to 3-4.  6 large cloves is quite a lot!  Finally, when you make the shrimp stock, save half of it and freeze to use next time.  The second preparation goes a lot quicker that way.  :)  Serve with a green salad or some roasted broccoli.  Delish!  There are never any leftovers in my house!  Up the "healthy" factor by using whole wheat or Dreamfields pasta, and turn down the butter just a bit.  Such a great dish overall!  Give it a try - you'll be SO glad you did!

Lemony Shrimp Scampi Pasta

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 Tbsp. olive oil

1 tsp. red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 lb. thin linguini

2 Tbsp. butter

1 small bunch parsley, leaves chopped

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion.  Cover with water and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Strain into a bowl and discard the shells and the onion.  Bring a large pot of water to a boil over high heat and add a generous amount of salt.  Add the linguini and cook until just tender, 2 minutes less than instructed on the package.  Drain and reserve 1/2 c. cooking water.

Heat a skillet over high heat.  Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes.  Remove the shrimp from the pan to a plate and add the remaining marinade.  Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water.  Continue to cook until sauce reduces by half.  Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.  Adjust seasoning with salt and pepper, to taste.  Add in the shrimp and pasta and toss to combine with the sauce.  Turn out into a serving bowl and serve immediately.  

Shrimp Lo Mein

We loved this because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound!) and chock full of vegetables, which I love.  Also, if you use Dreamfields pasta (available at Smith's or Kroger), it becomes even healthier.  The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect.  Be sure you use a large skillet and add the pasta back into the skillet after it's cooked - it makes a big difference!.

Shrimp Lo Mein

12 oz. lo mein noodles
1 Tbsp. peanut or vegetable oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
2 scallions, whites and greens separated, chopped
3-4 medium carrots, cut into thin slices
1 red bell pepper, sliced
4 oz. shiitake mushrooms
3/4 lb. medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions.  In a wok or large skillet, heat oil over medium-high heat.  When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden.  Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.  Toss in shrimp and cook until just pink and slightly firm.  Add cooked noodles, oyster sauce, and soy sauce to the pan.  Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.  Divide the mixture among 4 plates and garnish with scallion greens.  

Chicken Pot Pie Soup

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces 
2 russet potatoes, peeled and diced
1 medium onion, chopped 
3 celery hearts, finely chopped 
2 carrots, peeled and diced 
1 dried bay leaf
Salt and pepper 
1 tsp. poultry seasoning 
3 Tbsp. all-purpose flour 
6 c. chicken stock 
1½ lbs. chicken tenders, chopped 
1 small bunch pencil asparagus, cut into 2-inch pieces 
1 c. frozen peas, a couple of handfuls 
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.

Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Spiced Pork Chops with Mango-Lime Salsa

I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)

This is a very delicious dish. It's super quick and easy, and the salsa is to die for!

I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try! 

For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 c. small-diced red onion
2 scallions (white and light-green parts), thinly sliced
3/4 c. loosely packed, roughly chopped fresh cilantro
1/4 c. fresh orange juice
2 Tbsp. fresh lime juice
1/2 tsp. Tabasco
Kosher salt, to taste

For the chops:
1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper
4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbsp. olive oil

Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.