Busy busy...

Sorry I haven't posted anything in a few days.  We were out of town for Easter, came down with some kind of virus, and finally am starting to feel back to normal.  On Monday I go back to work again.  So bittersweet.  I truly enjoyed my time with Sienna and I am so grateful that no one can ever take that away from me.  I enjoy my job though so it will be nice to be back to work.  The paycheck doesn't hurt either.  I have been doing the Couch to 5K program.  It is such a great program that anyone can do.  I have to do week 4 day 2 workout today and I just need a little push to get there.  I will do it though.  I feel so accomplished when I am done.  Not sure what 5k I am going to do but I need to get my speed and time up before I do it, but hey, I am doing it!   Have a great day!

Easy, Healthier Fettuccine Alfredo

It seems everyone loves Fettuccine Alfredo, but it isn't the best for the waistline.  I have adapted the recipe so that it is much healthier so you don't feel quite as guilty.

8 oz container of mushrooms, sliced (more if you like)
1/2 box of fettuccine (usually 12.5 oz or more)
1/2 can of evaporated milk (12 oz can)
Flour- few tablespoons as needed for thickening
Olive Oil for sauteing
2 tbsp butter
Italian Seasoning, Oregano, Garlic Salt to taste. 
1 cup shredded Parmesan cheese. 
1-2 cups spinach or broccoli (option)
10-12 oz of raw shrimp (31/40 or larger) or 2-3 small chicken breasts (optional)


As always, boil your water and add a few tablespoons of salt.  This recipe should serve about 4 people, but can easily be doubled if you are serving more.  While the water is coming to a boil, add a swirl of olive oil to the pan and start to saute your shrimp or chicken.  I used raw shrimp, so I removed the shells and tails first.  You could also saute 2-3 small chicken breasts instead of shrimp, I would cut them up in strips first if you choose the chicken option.  Salt and pepper your protein to taste, you could also add a little bit of minced garlic here if you would like.  When the shrimp or chicken is cooked through add your mushrooms to the pan.  Make sure to use a big enough pan to add the pasta to later.  I also added about 1 tbsp of garlic salt, 1 tsp of Italian seasoning, and 1 tsp of oregano.  You can add more or less of the seasonings to your tasting.  Once the water is boiling start to cook your pasta.  When the mushrooms are sauteed add the butter and the half can of evaporated milk.  The milk can get a little chunky in the can so make sure to shake or stir it up before adding it.  Evaporated milk has great flavor, is lower in calories, and you won't need much butter because of its creamy texture.  Keep stirring everything together keeping the heat on low to med low.  To thicken the sauce slightly add a little bit of flour.  I add only 1-2 tbsp at a time and stir.  Because the temperature is fairly warm the flour will mix right in.  Use your preference on how thick you like your Alfredo sauce.  Keep in mind, we will add a cup of the pasta water into the sauce in a little bit too.  If your noodles are cooked, strain and rinse them and save 1/2-1 cup of the pasta water.  Salt and pepper you sauce to taste as you are going as well, some people like a saltier dish than others.  I am not a huge salt fan so my sauces may tend to be less salty than the average person.  Now add that pasta water into your sauce and re-thicken with a little more flour if you need to.  If you are adding spinach or broccoli to your meal now would be the time to add that into the sauce. I would also add about a cup of shredded Parmesan cheese at this time as well.   If you added veg, saute for another  5-7 minutes.  When ready, add the pasta to you pan and mix everything together. I usually saute for another 3 or 4 minutes once the pasta is added so that everything is blended together.  I transfer to a serving boil and garnish with a little more Parmesan cheese!  Serve and enjoy!  Great with a piece of french bread or a nice salad!  Please let me know how you like this healthier version of an Italian Classic!  Note:  I used a Vegetable Blend Fettuccine, which adds a nice pop of color to the dish! You can use whatever noodle you have available!

Vino...

I thought I would share some of my favorite Door County wines.  Door Peninsula Winery, located a few miles north of Sturgeon Bay, has many different varieties of wine.  Even if you are not a wino, you can find something here.  They specialize in fruit wines, using local cherries and seasonal fruits.  If you are more like me, and like a good red they have what you are looking for too.  The best part about making a visit to the winery...you taste whatever you want for free!  Yes, I said free!  There are no surprises when you get home because you can sample your selection first!  Last year they also added a distillery to their operations.  Wine and liquor...my kind of place.  And no this company doesn't give me money or anything for me to say these wonderful things, I truly like their products and love to promote Beautiful Door County whenever I can.  Enjoy! 






Razzle Dazzle Raspberry- Now this is fruity. A crowd pleaser who really don't drink a lot of wine.  Sweet and fruity, great with dessert or on a hot day!










Peninsula Red and Marechal Foch- I couldn't decide between these two so I listed them both.  I love each of these equally.  Both great Red Blends that go with anything.  I am seriously thinking of sending a couple bottles down to my friend in Louisianna because she is a big red fan.  I can drink a whole bottle of either of these by myself!  A hint of fruitiness in every glass and no bitter aftertaste!  Hmmm making me thirsty!







Riesling- This isn't your average Riesling, it is much sweeter.  I love this wine on a hot summer day.  I bet it would be delicious in a homemade Sangria as well.  Another big hit.
 

Family Favorite Stuffed Shells

A family favorite in our house is Stuffed Shells.  Sienna got to decide what we had for dinner last night and her request was stuffed shells.  Check out this crowd pleaser below.  It takes probably a good 45 minutes to an hour from start to finish, but totally worth it.  You will need a large casserole dish or two smaller.  If you use 2 smaller ones than you can freeze one for a later date and have dinner ready in a flash.  One large casserole dish will feed at least 6 generous portions.  This is a pretty large recipe but many go back for seconds and makes great next day lunches. 

24 oz container of cottage cheese
fresh basil (one container, or 4-5 sprigs if you have a plant)
1-2 sprigs fresh cilantro
4 tsp of garlic salt (more to taste)
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp minced garlic, or fresh
29oz can of tomato sauce
14.5 can of petite diced tomatoes
3 tbsp granulated sugar
1/4 c grated Parmesan cheese
2 tbsp balsamic vinegar
1- 1.5 lbs of ground beef, turkey or venison
12 oz box of jumbo pasta shells
3 cups shredded Italian blend or Mozzarella cheese


I always start by boiling my water for the pasta. You will need a large pot so it takes a good amount of time to bring to a boil.  Remember to add a few generous shakes of salt to the water to prevent the pasta shells from sticking together and to the bottom of the pot.  You can also preheat your oven to 325 degrees. 

Next we will make the cheese to stuff the shells with.  You will need a food processor to get a good consistency for the cheese.  Place the entire container of cottage cheese in a mixing bowl.  I prefer the taste of cottage cheese over ricotta and it is usually more affordable.  Cut up 3 sprigs of fresh basil and the cilantro, add 2 tsp of garlic salt, add the olive oil, and finally add the garlic to the bowl and combine everything.  Place the entire mixture into your food processor.  You may not be able to combine everything at once depending on the size of your processor.  I turn the processor on for about 2 minutes, you want the consistency to be slightly creamy, with a few little curds showing through.  It will look a lot like ricotta now.  Put this mixture aside. 

Brown your meat in a pan, salt and pepper to taste, and add a few swirls of the bottle of balsamic as well.  While that is browning you can prepare your sauce.  If you would like to use a jar of pasta sauce, that is a possibility as well but I like to create my own flavors.  In another bowl, pour the tomato sauce and petite tomatoes together.  Add about 2 tsp of garlic salt, another sprig or two of chopped up basil, all of the sugar, about 2 tbsp of balsamic vinegar, and about 1/4 cup of grated Parmesan cheese (or 3-4 generous shakes).  Mix the sauce together.  Once the meat is browned, I always strain and rinse for a healthier choice.   Return the meat to the pan and add all the sauce mixture to the meat.  This can simmer for about 20 minutes or more.  By this time your water is probably boiling and your noodles can cook. 

When the shells are done to al dente, strain a rinse well with cold water.  I would recommend spraying your casserole dish with cooking spray for easy clean up.  It is time to stuff the shells. I use just a regular kitchen teaspoon and put about one spoon full in each shell.  Please them opening side up in the casserole dish.  As you go you may run out of space, the shells can be stacked on top of each other.  When all the shells are stuffed, sprinkle about 1 cup of the shredded cheese over the shells, and then pour your meat and sauce over the shells.  If your container is not big enough, the sauce may run over the sides and cause a mess in the oven, which is why you may need to use two separate dishes.  Add the remainder of your shredded cheese over the sauce and place in the oven.  I usually bake for about 20 minutes, until the cheese is slightly brown and bubbling.  Take out of the oven and serve.  I served with a spinach salad as a side.  I hope you enjoy one of my family's favorite dishes.  Anyone can make this simple Italian favorite!

This week...

Happy Spring everyone!  Seems like most of the nation is having great spring weather!  What a great way to start spring, with new recipes!  Just a few things I am working on...

Fuji Apple Salad with Chicken
Skinny Fettuccine Alfredo
Stuffed Shells
My Husband's Favorite Chicken Enchiladas
Panko Crusted Tilapia

I may post all or some of these recipes this week.  Time will only tell.  I am working on a homemade apple balsamic dressing for the salad that I have to perfect.  Hope everyone had a great weekend!

Southwest Shrimp Pasta

Let's be realistic, life is crazy!  The vast majority of the time I make completely homemade meals, but sometimes the day gets away on you and you just have to find something quick while the kids are grumbling about how hungry they are.  This is my go to dish during the work week or if you simply just pressed for time.  The main ingredient is Philadelphia cooking cream.  It is a relatively new product that can be found by the cream cheese at the grocery store.  Each variety is loaded with flavor and just the trick for a quick meal.  The longest part of making this pasta is boiling the noodles, but if you multi-task well, there is always laundry and picking up that can by done while waiting for the water to boil!

8 oz of raw Shrimp- make sure they are deveined.  I used 31/40 but can use larger if you prefer
1 Bell Pepper- I like red best
Mushrooms- your favorite, one container of button or about 2 portabellos
Handfull of baby spinach
1/2 box of whole grain linguine- I used Ronzoni Healthy Harvest (13.25 oz)
1 tsp minced garlic- I prefer an organic chopped, can use fresh if you prefer
olive oil- one swirl around the pan for sauteeing the shrimp
1 tsp garlic salt
1/2 tsp cumin
1/2 tsp cajun seasoning
10 oz container of Philadelphia Cooking Cream Sante Fe Blend
Parmesan Cheese to garnish (optional)

Start by boiling, cooking and draining your pasta. ( to Al Dente)  Feel free to rinse the pasta when it is finish, but save about a cup of the boiled water solution for later. While the pasta is cooking  I cut up my mushrooms and peppers, whatever style you like most. Clean the shells off the shrimp and place in a skillet for sauteeing.  Use a deep enough skillet that you have room to toss the pasta in later. Keep your burner on low. Swirl the olive oil around the bottom of the skillet just so it is coats the bottom, add garlic, garlic salt, cumin, cajun seasoning, and shrimp.  Turn the shrimp every few minutes to cook both sides.  Shrimp cooks very quickly and once it is pink it is done.  After the shrimp is cooked through add your mushrooms and peppers.  I prefer my peppers still with a little bit of crunch so I don't let them sautee for very long, but cook to taste.  Add the cooking cream to the shrimp and veggies and stir.  Next add that cup of saved boiled pasta water to the skillet as well.  There is something about the starchy pasta water that makes the difference. 
Now add about a handful of baby spinach to the skillet.  Spinach also cooks very quickly.  You can add more or less spinach to your liking.  For whatever reason, my 3 year old loves spinach so I pack it into my dishes!  Now add the pasta and stir everything together.  You can let everything combine in the skillet for about 5-7 minutes or so, so that all the flavors blend.
Tranfer to a serving dish, garnish with a little parmesan, serve and enjoy!  Hope you like it. 

Coming Soon...

Good Morning!  Another beautiful day in Wisconsin.  We have been so spoiled and it is not even technically spring yet!  I live next to the lake so we haven't been as warm as Madison or Milwaukee, but I will take 20-30 degrees above average anyday!  This wonderful weather makes me think of summer!  As the time continues I will cook with Door County local ingredients.  After all, the blog is called Everyday Door County!  I will use locally sold olive oils, wines, beers, and cherries etc.  Did you know that Door County is known for the cherries?  You probably did!  Please continue to read on for some great new meal ideas as well as fun things to do while visiting picturesque, Door County!

Coming soon....Quick and Convenient Southwest Shrimp Pasta, Fun Chicken Wings, and Stuffed Pork Loin.  I will be posting these recipes soon, just need to make them and actually write down the recipes and get you some pictures!  Enjoy the day!  Sienna and I are going to hit up the Gym and play outside!

Bleu Cheese Mashed Potatoes

Had to share what else I made for dinner last night.  Probably the best Mashers I have ever made!

4-6 potatoes (whatever kind you like, if they are smaller you will need more)
2-4 tbsp butter
1/2 container of Bleu Cheese (I use Treasure Cave located near the deli department)
2 tbsp sour cream
2-4 cups milk
garlic salt and pepper to taste


Boil the potatoes until done.  For me, this usually takes about a half an hour or so.  I leave the skins on as I like the texture of mashed potatoes with skin, but do as you wish.  Feel free to poke at the potatoes when they are in the water if they poke easily they are down. Strain the potatoes and put in large bowl for mashing.  Use the milk as you think necessary.  I like creamy potatoes so I probably used about 3 cups, but add more or less if they are dry etc.  This often depends on the size of your potatoes, which always varies.  I added about 2 tbsp of butter, as I am not a huge butter eater.  Add 2 tablespoons of sour cream, again more if you like.  Mash your potatoes together until creamy and have the consistency that you prefer.  Next add about half the container of Bleu cheese, salt and pepper to taste, and mash together again to blend the cheese and all the flavors.  I love how rich and creamy these potatoes are.  I carmelized 2-3 small onions and a container of button mushrooms for about an hour and then added them to the top.  Remember, the slower the better when carmelizing.  This truly brings out that sweet flavor.  Hope you like!  I think this would also be great with gorgonzola or goat cheeses as well, gotta try something a little different once and awhile!

Wine

Mas Vino Por Favor!

I decided since I am a wine lover I would post new wines I have tried.  I am not good at wine pairing, mostly because I am more of a red fan and occasionally have a white.  One of my favorite bottles that I just finished is a BV Coastal Estates Cabernet.  I have loved this wine for years.  It has great flavor, slightly fruity, and not at all bitter.  I think this wine is for everyone, because of the lack of bitterness, anyone can appreciate the slightly woody aroma.  Pour a glass today, Salud!

3-18-12

03-18-12

Today marks the start of my blogging journey!  I don't really know how this is going to go, but I am willing to give a try.  I am excited to try something different.  For now, I will dedicate most of my blog to cooking.  I love to just play in the kitchen.  The bad news is, I don't really follow recipes well.  Baking is one thing, but regular dinner cooking I just throw things together.  Until I get used to actually creating a recipe, please bare with me.  I am more of a little bit of this, little bit of that, cook it at 350 until it is done kind of girl! 




Tonight Crock Pot Chicken Cordon Bleu.... I found this on Pinterest and modified to what I had at home, kind of a norm for me as I don't always have everything exactly. 


Super Easy!

4-6 boneless chicken breasts
1 can of cream of something soup (I used broccoli, but whatever you have is fine)
1 cup of milk
4-6 slices of deli ham, one for each chicken breast
4-6 slices of swiss cheese- one for each chicken breast
stove top stuffing package, bread crumbs, or croutons which ever you have on hand
quarter of a stick of melted butter (optional)

Mix the can of soup and milk together in a bowl until creamy.  Pour a little of the mixture in the bottom of the crockpot.  Add your chicken breasts.  I actually layered because I just had an average size crockpot so I have two full layers of the cordon bleu.  I could fit 3 pieces of chicken in each layer.  Place a piece of ham on top of each piece of chicken then add a slice of swiss on top the ham.  Pour another thin layer of the soup mixture on the cheese and spread around.  Add about half of the dried stove top.  If using breadcrumbs or croutons just lightly cover it so you can just barely see the soup mixture. Add another layer of the chicken, ham, and cheese.  Add the soup again and more stove top (or whatever you chose to use) if you don't have much soup left you can top the crumbs with a little bit of melted butter to make it bind.  That is it!  Cook on low for 4-6 hours or on high for 2-4 hours.  Serve with your favorite side dish and enjoy.  I am making Bleu Cheese mashed potatoes topped with carmelized onions and mushrooms!  Would love to hear feedback!