Monday, October 31, 2011


If you've missed any of the fun in the kitchen this month, check out my digital recipe book below.

Day 1: Super Sized Healthy Breakfast
Day 2: Drop Biscuit Chicken Pot Pie
Day 3: Mid-Winter (Mid-fall) Minestrone
Day 4: Kitchen Essentials
Day 5: Sesame Chicken
Day 6: Ladybug Pizzas
Day 7: Greek Jambalaya
Day 8: Gluten Free Italian Chex Mix
Day 9: Spicy Hot Chocolate
Day 10: Hungarian Style Chili
Day 11: Spanikopita
Day 12: Stuffed Manicotti
Day 13: Spanish Ham & Eggs
Day 15: Rule Breaking
Day 16: Veggie Chili
Day 17: Roasted Ratatouille Pasta
Day 18: Healthy Veggie Nachos
Day 19: Bloody Elephant Ears
Day 20: Kale-Walnut Pesto
Day 23: French Onion Dip Burgers
Day 24: Baked Prosciutto and Egg Cups
Day 25: Sliced Steak/Turkey Reuben
Day 26: Thai Lettuce Wraps
Day 27: Mean Green Tortilla Soup
Day 28: Cheesy Poblano Chicken
Day 29: Pumpkin Pudding
Day 30: Spinach Feta Pizza
Day 31: Peanut Butter Cupcakes

DAY 31: Peanut Butter Cup Cakes

Can you even believe it!?!?!? 31 days of Rachael Ray is over!
Man oh man, it feels like this month just flew by!  For this last recipe post of the series I wanted to do something really special. Something that would just be the icing on the cake to all the fun I've had this month. What better way than to combine peanut butter and chocolate! (Jill this one's for you)
Buddy Valastro's Peanut Butter Cup Cupcakes
For the cake
1 1/2 cups whole wheat flour (or regular flour)
1 1/2 cups sugar
8 tbs butter, softened
1/3 cups unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/3 cup unsweeted Baker's chocolate, melted
1/2 cup hot water
4 large eggs
1/2 cup buttermilk
For the frosting
1 cup butter
1 cup peanut butter
5 1/2 cups sugar
1-2 cups heavy cream

For the cake
Step 1: Mix together the dry ingredients (flour, sugar, cocoa, baking soda, baking powder). Then add the butter. (Best to mix on slow for a few seconds then rais ethe speed and continue mixing about 1 min.
Step 2: Pour in the chocolate, mix for 1 min, then add hot water while motor is running. Then add eggs one at a time and mix for 1min after all are added.
Step 3:With the motor running, add the buttermilk. Be sure to scrape the sides of the bowl while you are mixing!
Step 4: To assemble cupcakes, pour batter into a cupcake tin 3/4 of the way. Dip a quarter of a peanut butter cup in flour to prevent it from sinking to the bottom and burning and insert into the cupcake batter.
 Bake at 350, until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.

 For the peanut butter frosting
Step 1: Mix soft butter and peanut butter. Mix in sugar until it has the consistency of damp sand.
Step 2: Add cream slowly until it is the thickness of your liking.
Be sure cake has cooled before icing.

Sunday, October 30, 2011

DAY 30: Spinach-Feta Pizza

I'm sorry this post is so late, I've had the post planned out but just never got a chance to sit down and type it out with you all. So here goes, a really fun take on pizza night that reminds me of our summer trip to Greece.

whole weate pizza dough ( I've learned the hard way that's its much easier just to buy the ready-made crusts) 
2 cloves garlic
1 medium onion, chopped
2 bunches spinach
nutmeg (to taste)
1 cup feta cheese crumbles
1 1/2 cups mozzarella cheese, shredded
1 tomato, cut in sizable slices
1 sprig fresh oregano, chopped
Step 1:Saute the garlic and onion and in a little EVOO for abut 3-4min. Add the spinach until wilted. Season with S&P and a little nutmeg.
Step 2: Layer the spinach mixture on the pizza crust, then top with feta and mozarella. Bake the pizza until the cheese is melted and starts to brown. 
Step 3: After the cheese melts, take it out of the oven and top with sliced tomatoes, oregano, and black pepper. 

Saturday, October 29, 2011

DAY 29: Pumpkin Pudding

I cannot believe that there are only a few days left of this 31 day challenge. I have had such a blast and really learned a lot of new recipes and feel much more confident in the kitchen these days.

Cooking for me has become a really wonderful way of bringing people together. I feel so good to invite new friends over and know that will leave with full bellies and smiling faces. It has also become a really wonderful connecting point for my mom and I. I love getting texts sharing "what's for dinner" and being so eager to swap stories.

Our neighborhood is doing trick-or-treating tonight instead of monday, so in the spirit of the season we are making Pumpkin Pudding.
14oz can sweetened condensed milk
15oz can pumpkin puree (not pumpkin pie mix)
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground clove
1 tsp ground ginger
5.1oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box Ginger Snaps

Step 1:Mix the milk, pumpkin, spices, and pudding mix in a bowl. Add about 1/4 cup of water and beat with a mixer until smooth.
Step 2: Whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture until well combined.
Step 3: Layer the ginger snaps and the pudding mix in a serving dish. Cover with plastic wrap and let sit in the fridget for 2-8 hours until the cookies are soft.
Top with whipped cream and cinnamon to serve.
P.S. These pictures aren't mine, wanted to share the recipe as soon as I could.

Friday, October 28, 2011

DAY 28: Cheesy Poblano Chicken

This is a really great make a-head meal. While trying to make the most of my day today, I spent the beginnig of the day preparing dinner for tonight and a treat to take to a Halloween party tonight. Then this evening when it's time for dinner, all I have to do is pop it all in the oven!

This Poblano Chicken reminds me so much of the flavors of our honeymoon in Mexico. Pour me a tall margarita and I'm set!
2-3 Poblano peppers, seeded and chopped (i used 2 but would be better with 3)
1 cup chicken or veggie stock
1 onion, chopped
2 cloves of garlic
handful of cilantro
3 tbs butter
3 tbs flour
1 cup milk
1/2 cup heavy cream or Mexican crema
4 boneless skinless chicken breasts
1 1/2 cups Manchego cheese (I forgot this at the store so we used cheddar)

Step 1: In a blender or food processor combine the peppers, chicken stock, onion, garlic, cilantro and S&P. 
Step 2: In a saucepan whisk together the butter, flour milk, cream and S&P to form a roue. Then turn up the heat a bit and add the poblano mixture. Simmer for about 20min.
*This is where you could stop and freeze or store the sauce until later*
Step 3: Season the chicken with S&P and heat on both sides for about 3-4min in EVOO until brown.
Step 4: Place the chicken in a casserole dish and cover it with the poblano sauce. Cover the top with cheese and bake at 375 for 15-20min.

I also made these guys for the Halloween party!

Thursday, October 27, 2011

DAY 27: Mean Green Tortilla Soup

Today is just one of those days, it's rainy and dreary outside. The weather and my tired body is just screaming for a hot bowl of soup. Soups are so fun to make because you are literally throwing all the ingredients into a pot and turning it into something delicious!

This tortilla soup is so yummy, and has a little bit of a kick to it.
2 cups of chicken stock and 2 cups of water bring to a boil. let simmer for about 10 minutes
In a separate skillet brown 1 package of chicken, then place in the oven for 7-8minutes until the juice runs clear. Let it cool then cut into strips.
In your big pot heat a little EVOO and add 1 onion chopped, 2 garlic cloves grated, 2tsp cumin and cook about 3-4min. Add 1can corn and 1 jalapeno seeded and chopped.
While veggies are cooking,puree 10-12 tomatillos in a food processor. Add the puree, chicken stock, and chicken strips to the veggies.
Let it simmer for 10-15minutes then add lime juice, and cilantro. Serve with pepper jack cheese and avacado.

Wednesday, October 26, 2011

DAY 26: Thai Lettuce Wraps

Have you ever been to P.F. Changs? Oh man, do they have the most unbelievable lettuce wraps ever! Whenever we go there Chris always laughs at me, because when I eat them I get the cheesiest grin on my face. They are totally figure friendly and who doesn't love to play with their food?!

Rachael's recipe is the simplest I've seen, just a few simple ingredients
2 boneless, skinless, chicken breasts (cut in strips)
1 red bell pepper (cut in strips)
1/4 cup sweet chili sauce
1/4 cup of honey
2 heats of iceberg lettuce
1/2 cup peanuts (chopped)
lime juice
basil for topping

Step 1: Season the chicken with S&P and cook in the pan with EVOO until both sides are brown.
Step 2: Add the pepper and cook about 3 min. Add the chili sauce and honey. Then reduce the heat and coat the chicken.
Step 3: When you're ready to serve, lay teh lettuce leaves open and scoop the mixture into each leaf. Sprinkle the top with peanuts, lime juice and basil.


Tuesday, October 25, 2011

DAY 25: Sliced Stake/Turkey Reuben

This is so exciting, I had this amazing Rachael (Turkey Reuben) at my favorite coffee shop Baltimore Coffee & Tea last week and have been thinking about Reuben sandwhiches all week.

They have so much flavor and you don't have to get fatty roast beef or steak and still get all the flavor.

So when I saw Rachael Ray making Reuben on her show this week, you know exactly what I'm having for dinner!
She makes it with 2lbs of flank steak, but I'm gonna use thick slices of turkey
S & P
1 tbs Old Bay
1 lb packaged prepared sauerkraut
1 cup fat free sour cream
3 tbs ketchup
2 tbs dill pickle relish
1 tbs horseradish
pumpernickel or rhye bread is best

Grainy mustard
Swiss cheese
Salt and vinegar chips

Step 1: Season the steak or turkey with S&P and Old Bay. Grill the meat until it's hot.
(Different for type of meat)
Step 2: Meanwhile, rinse the sauerkraut and squeeze out the excess liquid. In a medium saucepan, heat the sauerkraut over medium heat.
Step 3: In a small bowl, stir the sour cream, ketchup, relish and horseradish. Season with salt and pepper.
Step 4: Butter the bread and spread with mustard. Build the sandwich with 2 slices of cheese, sauerkraut, turkey, homemade Russian dressing, and bread.
Grill the sandwiches to melt the cheese. Serve with the chip alongside, passing extra sauerkraut and dressing at the table.

Monday, October 24, 2011

DAY 24: Baked Prosciutto and Egg Cups

I've said it before, but breakfast is my all time favorite meal of the day. So anytme I can create great breakfast food, I'll work it into any time of day. These are really cute and would be great to make first thing in the morning, pop em in the oven while your getting dressed then their ready to eat when you are.

1. Coat 6 cups of a muffin tin with cooking spray.
2. Put a few slices of thin prosciutto or breakfast turkey in the base of each cup
3. Sprinkle a little shredded cheese and basil into each
4. Crack an egge in each cup then nestle more cheese on top.
5. Bake at 375 about 15min and let rest for about 5. Season with S&P and serve!

Sunday, October 23, 2011

DAY 23: French Onion Dip Burgers

I'MBACK!!! Sorry for the little break, we are now fully moved (not fully unpacked though) into our new home on base. I feel so completely spoiled to be living in this beautiful home. It's so much bigger than our apartment, which don't get me wrong is a huge plus, but also just makes me realize just how blessed and undeserving we are.

Already we have had several families stop by to welcome us to the neighborhood and when I took the dog for a walk this morning I couldn't believe how many children were out playing, and families working in the yard. It is such a great thing to be apart of.

I'm so anxious to get cooking real meals (as opposed to freezer food and carry out) in our new kitchen as soon as I find all our pots and pans. This recipe for French Onion Dip Burgers may be the first thigs I try out!
5 onions, 4 thickly sliced and 1 peeled
1 bay leaf
1/2 tsp ground thyme
1 cup beef consomme
1 1/2 cups sour cream (fat free)
2 lbs ground beef (I would use ground turkey)
1/4 cup worcestershire sauce (guestimate)
a dash of flat-leaf parsley (finely chopped)

 Step 1:  Heat the sliced onions over meadium heat with a drizzle of EVOO, bay leafe, S&P, and thyme. Stir them occasionally until caramel color and soft (35min) 
Step 2: Deglaze the pan with beef consomme (or dry wine) and cook until all liquid is absorbed.  Let cool, then throw away the bay leaf. 
Step 3: Add the sour cream to the skillet
Step 4: Mash up the meat in a bowl with the Worcestershire, S&P. Grate the peeled onion over the meeat (3-4tbs).  
Step 5: Add the parsley. Mix the meat, but do not overwork it. Form 6 patties, thinner at the center than at the edges for even cooking. Drizzle with EVOO. Cook the burgers, turning once, for 6- 8 minutes for pink centers. 
Step 6: Serve the burgers on the bun bottoms and top with the sour cream sauce, crunchy potato chips, a couple of pickles each and the bun tops.

Thursday, October 20, 2011

DAY 20: Kale-Walnut Pesto Pasta

I am becomming obsessed with this veggie. KALE looks kind of like lettuce, but has the health benefits of broccoli or cabbage. It's got tons of antioxidants and has been known to be a natural anti-inflamatory food.

I've been learning a few really cool things to do with KALE.
Picture of Crispy Kale "Chips" Recipe

Crisp Kale Salad
Kale-Walnut Pesto Pasta
This takes just about 15minutes to make but is paked with flavor!

1/2 bunch kale, stems discarded and leaves coarsely chopped
1 pound gemelli pasta
1/4 cup chopped walnuts, toasted
1 clove garlic, chopped
1/2 cup grated parmesan cheese, plus more for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil

  1.  In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.
  2. Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper. With the machine running, add the olive oil.
  3. Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan.

Wednesday, October 19, 2011

DAY 19: Bloody Elephant Ears

I know, I know the title of this recipe is simply discusting, but these pastries are sooooo delicious!

And with just 4 ingredients you can't loose!
  • 1 sheet puff pastry, thawed if frozen
  • 1/2 cup red seedless jelly
  • 1 egg, beaten
  • 1 1/2 cups turbinado sugar ("Sugar In The Raw")

1. Preheat the oven to 350 and line 2 baking sheets with parchment
2. Spread the jam/jelly on the whole puff pastry. Roll the dough up to the middle by starting at the long side. Then repeat on the opposite side until they reach in the middle.
3.Spread the sugar onto the clean counter and brush the roll with egg wash. 
4. Roll the entire log in sugar untilit sticks.
5. Slice the log into 1/4 inch cookies and arrange them on the backing sheet.  
6. Bake 20min until golden brown. When the come out, immediately remove the parchment (carefully) and cool.  


Tuesday, October 18, 2011

DAY 18: Healthy Veggie Nachos

When I come home from work/school I am always ready for a snack, and I'm always looking for healthier alternatives.

  • 1 bunch broccoli
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1 can black beans
  • 1/2 jar tomatillo salsa
  • Salt and ground black pepper
  • 2 cups chicken or vegetable stock
  • 1 cup cheddar cheese, grated
  • 1 large bag of baked pita chips 

The Prep
Step 1: Cook the broccoli in a pot of boiling water with salt for about 3-4 minutes.
Step 2: Saute the onions in EVOO until soft. Then add the black beans, tomatillo salsa and season with S & P.
Step 3: Drain the broccoli and toss it with the beans and onions.
Step 4: In the meantime, bring the chicken stock to a boil, then remove from heat and add the cheese.
Step 5: Layer a serving plate with pita chips and top with the broccoli mixture. Then drizzle with the cheddar cheese sauce. 


Monday, October 17, 2011

DAY 17: Roasted Ratatouille Pasta with Cherry Tomatoes

OH MY GOODNESS! This dish looks unbelievable! Rachael showed us how to make it on the show today and it looks so good and an easy way to get veggies into the meal.

Here's What You'll Need:
  • 2 pints cherry tomatoes, stemmed
  • 6 cloves garlic, left in their skins
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling, about 1/2 cup
  • 2 tablespoons fresh thyme leaves
  • Salt and pepper
  • 2 small to medium firm zucchini, diced into small, bite-sized pieces
  • 1 small eggplant (3/4 pound), partially peeled and diced
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • Chopped flat-leaf parsley, for garnish
  • 1 pound rigatoni with lines
  • Freshly grated Parmigiano-Reggiano cheese
 Step 1: Preheat the oven to 400
Step 2: Spread out tomatoes on a baking sheet with EVOO, thyme, S & P. 
Step 3: Fill another cookie sheet with chopped veggies; zucchini, eggplant, peppers, and onions.Top with EVOO and S&P.  
Roast tomatoes 25-30 minutes until they begin to burst. After its cooked, separate the garlic from tomatoes and remove the garlic skin. Roast vegetables until brown at edges and tender. 
 Step 4: While the veggies are cooking for 15minutes, bring a large pot of water to boil and cook the pasta al dente. *Reserve 1 cup of the cooking liquid from the pasta water* 
Step 5: Take the roasted tomatoes and place them in a serving bowl and mash them up with the garlic. Add the cup of pasta water and toss it all together with the pasta and veggies. Top it all off with a drizzle of EVOO, fresh parsley, and cheese!

More on this recipe click here.

Sunday, October 16, 2011

DAY 16: Veggie Chili

For the next week we are going to be switching things up a bit because Chris and I are moving out of our apartment to our first house this week!

My family so sweetly came yesterday and completely packed up our entire kitchen and pretty much the rest of our stuff! It was such a huge blessing, but also means that we have no pots and pans for creative Rachael Ray cooking.

So for the next week I'll be posting recipes but won't be have real photos or my own experiences to write about like past posts.

Bear with me but please enjoy these recipes and let me know if you get to do any cooking yourself this week!



  • 4 poblano peppers
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can pinto beans, drained
  • Salt and pepper
  • 1/2 tablespoon cumin, half a palmful
  • 1 tablespoon coriander
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ancho (mild) or chipotle (hot) chili powder
  • 2 tablespoons tomato paste
  • 1 cup Negro Modelo or other Mexican beer or 1 cup vegetable stock
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 pound whole wheat or semolina macaroni or elbow pasta with lines
  • A handful of cilantro, finely chopped, optional
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 3 scallions, finely chopped 
Place peppers on a broiler pan and blacken the skins of the poblanos all over (leave oven door slightly ajar to allow steam to escape). Place blackened peppers in a bowl and cover tightly with plastic wrap. Cool to handle. Peel and seed peppers, and chop them.

Bring a large pot of water to a boil for pasta.

Heat a heavy pot over medium-high heat with EVOO, a couple turns of the pan. Add onions and garlic, and soften 5 minutes. Add chopped poblanos and pintos to the pot, season with salt, pepper, cumin, coriander, paprika, chili powder and stir to combine. Add tomato paste, stir to incorporate then add beer or stock and tomatoes. Reduce heat to simmer.

Cook pasta to al dente, drain and toss with veggie chili and cilantro, if using. Place in a casserole dish and top with both cheeses. Place under broiler to melt and brown cheese

Garnish with scallions and serve.

Friday, October 14, 2011

DAY 15: Rule Breaking!

I know these aren't Rachael Ray recipes but come on....they are so cute!!!

Thursday, October 13, 2011

DAY 13: Spanish Ham & Eggs

Breakfast is my favorite meal of the day! I would eat breakfast food for every meal if it were socially acceptable. My second favorite type of food is latin food, so when Rachael showed me how to make this BLD (breakfast, lunch, or dinner) recipe yesterday it has been all I can think about!

Part 1 Mashed Potatoes: Bring water and 2 chopped potatoes to a boil and cook until tender. Then drain the water and mash away adding 1 cup of chicken stock and S&P, and a little paprika flavor. When your ready to serve add a handful of shredded cheese.

Part 2 Tomato Toast: In an oven or toaster oven heat up thick toast in the broiler until crispy. Then rub garlic, and a tomato half over each piece.

Part 3 Eggs Any Style: Whip up 1-2 eggs however you like them.

Pile it all together: Start with a piece of tomato toast, add some potatoes, eggs, and then layer some thin slices of ham or bacon on top!

Rachael serves it with cinnamon grapefruit. Pop 1/2 a grapefruit in the broiler with a little cinnamon and honey for a few minutes, yummmm!!!
(left my camera at school today so these are Rachael Ray's professional photos)

Wednesday, October 12, 2011

DAY 12: Stuffed Manicotti with Mario Batali

I got a bit behind on my posting so I won't have any of my cooking process to post until later tonight. But tonight I'm makimg this delicious stufed manicotti for the girls while my parents are out. It's actually a Mario Batali recipe but was featured on Rachael's show this summer. This is a really fun way to get your hands dirty with the little ones.

Here's what you need:
1/2 prosciutto cotto, cut into 1/4-inch cubes
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound beef round ground (I use ground turkey)
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
3 eggs (or egg beaters)
1/2 cup grated Pecorino-Romano plus 1/2 cup
1 package Barilla manicotti
1 package Barilla manicotti
2 bunches Italian parsley, finely chopped to yield 1/2 cup
2 cups basic tomato sauce

Here's what you do:
1. Preheat the oven to 400
2. Cook the manicotti in a large pot with salt just like pasta. 
3. In a large saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
4. Add the ground turkey and stir into the vegetables. Cook over medium heat until fully cooked.
5. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with S&P and remove from the heat and cool.
6. Place cool cooked and cooled ragu in large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 chopped parsley and mix well. Season with S&P and carefully stuff into pasta tubes.
7. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full. Place in an oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.

"And that's what's for dinner tonight!" -Rachael Ray

 Mario Batali's Stuffed Manicotti with Beef
 Check out the video here

Tuesday, October 11, 2011

DAY 11: Spanikopita

Chris is gone this week on a business trip and all this event planning has got me remembering our wedding. One of my favorite foods we served (and one of the only ones I actually had time to eat) was spanikopita.  These adorable puff pastries are stuffed with spinach and cheese and just melt in your mouth. Not a bad way to get the kids to eat their greens!

Rachael's version is so simple and just as delicious as the ones we had at the wedding. (trying out a new way of sharing recipes let me know what you like)

From the Store:
1 1/2 teaspoons EVOO - Extra Virgin Olive Oi1
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3n tablespoons melted butter

From your Kitchen:
Step 1: Preheat the oven to 400

Step 2: Preheat a small pan over medium to medium-high heat. Add EVOO and onion, and sauté 5 minutes.

Step 3: Add the spinach and onion in a separate bow. Season with salt, pepper and nutmeg. Add feta, egg and sour cream to the bowl and mix well to combine.

Step 4: On a large work surface, place 1 sheet of pastry dough. Brush a little melted butter on 1 half. Fold sheet in half.

Step 5: Pile 1/4 of your spinach mixture. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry should resemble an egg roll.

Step 6:Paint the seam and the ends of the roll with butter and set roll, seam-side down, on a cookie sheet. 

Step 7: Transfer to the oven and bake 15 minutes or until lightly golden all over

Monday, October 10, 2011

DAY 10: Hungarian Style Chili

This is so delicious and a tribute to the Hungarian side of the family. One thing I have learned about Rachael Ray is that her recipes look WAY more intimidating than they really are to make. I thought this would take a lot of concentration and time but it was totally easy!

STEP 1: Brown up 2 lbs of course ground turkey or beef, 7-8 min.
 STEP 2: Add 1 red chili pepper, 1 red bell pepper, 1 onion, 4 garlic cloves all seeded and chopped to the pan with a little S & P. Cook for 7 minutes until the veggies are soft.
 STEP 3: Stir in 1 1/2tbs chili powder, 1 1/2tbs paprika, and 1 tsp marjoram(or oregano).

 STEP 4: Add 1/4 c tomato paste to the pot and stir.
 STEP 5: After just a minute or two add 1 qt. beef stock and bring to a boil. Then reduce the heat and simmer for 15 minutes.
 POLENTA- STEP 6: Bring 1 1/2 cup water and 1 1/2 cup milk to a boil.
 STEP 7: Whisk in 1 cup polenta (this is found in the rice/flour section of the store). Stir until thickened.

 STEP 8: Stir in 1 cup shredded gouda cheese, and 2 tbs butter. Season with S & P.

 Fill a shallow bowl with polenta making a well in the center. Ladle in the chili and top with shredded gouda, sour cream, parsley and chives.