Do unto others...

Remember when I was having a terrible week and my mom helped me through by cooking a week's worth of food for us? This week, I finally got to pay it forward.

My mom had to have surgery on her foot and is now non-weight baring. Don't worry, she's recovering nicely. On the bright side, some forced R&R is probably a good thing for the lady who never stops.

Since my dad had to be out of the country for work this week, M and I had to pleasure of cooking for her.

Also, our friend's cousin, Julie, is currently fighting stage 4 cancer. And as if that isn't enough for one young family, her son, Jaden, (2 at the time) was diagnosed with Neuroblastoma last year (also stage 4). It's been one hell of a year for them, but they recently received some good news. Jaden is now in remission! But, Julie's own battle continues. Please keep this family in your prayers.

And, with everything going on, Julie was kind enough to let me interview her for a grad school paper. So I found out Jaden's favorite dinner is baked ziti and got to work. It was the first time I ever made it, so I hope it turned out ok!

RECIPES FOR THE WEEK:

Monday -- Actually my fabulous M.I.L. stepped in and brought my mom dinner, since we were just returning from a long weekend in the Bahamas.

Tuesday -- Parmesan crusted chicken (below), roasted brussel sprouts and spinach salad with strawberries, feta, pecans, almonds, pepper and just a touch of EVOO.

Wednesday -- Carrots and rutabaga, another spinach salad (pictured). I also prepared the baked ziti (did everything except bake it), then delivered it to the family with a salad and Italian bread. That way all they had to do was actually bake it on Thursday.

Thursday -- Pulled pork sandwiches. Holy easy! One of my new favorite crock pot recipes. We made 6.5 pounds, so we had to call in reinforcements to help us eat it all. It got rave reviews from all of our last minute dinner guests, which I (of course) loved.

Friday -- Naan pizzas. Nothing too fancy since we don't eat meat on Fridays during Lent. Just a little EVOO with roma tomato slices and fresh mozzarella, Romano, Parmesan, and Fontinella. Oh and we've been using the whole wheat Naan. It's good.

My mom requested a lot of veggies and protein, since she can't exercise. So we barely incorporated carbs and we definitely didn't miss them. Plus everything we made was quick and easy.

We're also trying to branch out and try different things. I think brussel sprouts somehow got bad name, but they really are delicious. And that carrot and rutabaga recipe is so easy and tasty. Seriously -- try them. You might just be pleasantly surprised.

I know this post is getting long, but I still want to share my Parmesan Crusted Chicken recipe. It's so easy and we always have these ingredients handy.

Ingredients:
Bread crumbs
Fresh grated Parmesan
Fresh grated Romano, Fontinella, any other cheese you have handy
Eggs
Oregano
Italian Spice
Thyme
Pepper
Garlic powder

Directions:
Preheat the oven to 350. Pound the chicken (so it cooks faster).

In one small bowl, crack an egg or two. In another bowl, mix a cup of bread crumbs, 3/4 cup Parmesan cheese, 1/4 of other cheeses (or a full cup of Parmesan if that's all you have). Season with a shake or two of all spices.

Then make an assembly line. Dip chicken in egg, then in the breadcrumb mixture, then place in a baking dish. Repeat for all pieces. Cover with foil and bake until chicken is cooked through.

Syrup, Muffins & Pie -- Oh My!

Fiance and I have been busy in the kitchen. Thus, I have a few recipes to share.

I actually had pictures of the finished products, as well as the baking process, but my camera now resides at the bottom of Lake Oneida. This means the 100 or so pictures my college friends and I took while sunning, singing and dancing on the boat all weekend will only be enjoyed by the fishies. So sad.

The good news is Fiance already made sure I got a new waterproof camera. Now he's looking into finding some sort of floating strap to avoid further camera catastrophes.

On to the recipes...

Fresh Blueberry Syrup

Last week, Fiance made me a fabulous breakfast of French toast topped with fresh blueberries, blueberry syrup and powdered sugar. His syrup was so tasty (& easy), I have to share his concoction.

The portions can vary, depending on whether you prefer a thicker consistency (more syrup) or a stronger blueberry flavor (more blueberries).

• 1 cup blueberries (he used the tiny sour ones and saved the big sweet ones for on top)
• 2 tbsp syrup
• 1/2 tsp cinnamon
• a drop of vanilla

If you're looking to splurge on breakfast, add the whipped cream!

Oatmeal, Blueberry & Orange Muffins

Last month my book club read Friday Night Knitting Club by Kate Jacobs. It wasn't one of my top 5 favorite books, but if you're looking for a book that features strong female characters who learn the importance of friendships and forgiveness, this is the book for you.

Whether or not you read it, I do recommend the muffin recipe included in the book. It uses whole wheat flour instead of white and honey instead of sugar. And they're flavored with fresh orange juice and blueberries. Compared to most muffins, I'd say these are pretty healthy.

Deep Dish Peach Pie with Pecan Streusel Topping

I made this pie for a Fourth of July party weekend at Dining Diva's house on Oneida Lake. Fiance and I went to see two of my very best friends from college and their significant others. I seriously love boating with them and D's fabulous parents. Fiance even got me boat shoes for the occasion!

The pie was a huge hit. I was almost afraid to try it, as the recipe was a bit daunting. But once I got going, it really wasn't too difficult at all. And as always, the compliments are the biggest reward!

Also a favorite weekend was my favorite pretzel jello recipe that I passed along to the Dining Diva. She really did it up right, adding an extra layer of cool whip to the top and decorating with fresh strawberries and blueberries to make it festive for the holiday weekend. Yum!

Spinach & Feta Rolls

I recently made pepperoni rolls for a party. The recipe I used couldn't have been any easier (I did sub cheese cubes for shredded mozz).

When it was all said and done, I had an extra can of the crescent rolls left over. We were pepperoni rolled-out, so I started to brainstorm. That's when I came up with spinach & feta rolls. Sorta like spanakopita meets pepperoni roll.

I lined each crescent wedge with fresh spinach leaves and feta cheese, rolled them up, brushed a little EVOO on top, and baked away. Quick and easy... and tasty.

I think my new go-to party appetizer will be half pepperoni rolls (a staple for sure) and half spinach & feta rolls (I think the vegetarians out there might appreciate it). If you're interested in giving 'em a whirl, follow this recipe, subbing pepperoni for fresh spinach and cheese cubes for feta cheese.

You call this roughing it?

Fiance was headed to the Kentucky Derby a few weeks ago for a bachelor party. So being a good wife-to-be, I packed him and his friends a few snacks for the road. I made fruit and pecan granola bars from EatingWell.com.

Apparently the bars got rave reviews from the gentlemen partaking in the weekend festivities. Fiance got home on Sunday with an endless list of compliments and asked if I would make them again.

The good wife. That’s me. (In four months.)

Well, this weekend Fiance’s best friend celebrated his 30th birthday – on the Delaware River. They went canoeing until they reached an island where they set up camp for the night. No beds. No bathrooms. Not even a car.

This is the type of thing Fiance loves to do – and usually does with his guy friends. So when I saw that the E-vite was sent to guys AND girls, I got really nervous. Would he expect me to go with him?

Turns out he knows me better than I sometimes give him credit for. He’s well aware that I function best when my nights are spent in the great indoors.

But I couldn’t help feel a little guilty. Perhaps I should have sucked it up and went with. What would you have done?

I'll leave you with this Troop Beverly Hills flashback.
You call this roughing it?
One bathroom for nine people? Yes.



P.S. I tried that fruit and pecan recipe again. But second time I was overly confident and breezed right through it, forgetting that table spoon of flour at the end. If you were wondering – yes – it is an important ingredient.

Dinner on the Table in 25 Mins or Less

I’ve received a few cookbooks as gifts from concerned family members over the years. My favorite – Any Blonde Can Cook – illustrates just how little faith they have in my cooking ability.

Personally, I feel like a fish out of water in the kitchen, which is one reason I usually avoid cooking. (The other being my fail-to-success ratio weighing heavily on the fails).

Tackling a new recipe can be a daunting experience. But the truth is, if you can follow directions, you can cook. The catch is understanding what you’re reading.

That’s pretty much the extent of my cooking ability. I can usually follow a recipe without incident, providing I can comprehend the terminology.

I find cookbooks with illustrations or a glossary of foreign cooking terms are helpful. When in doubt (which is usually at least once per recipe), I refer to an online Food Dictionary.

But some of the best meals I’ve ever tasted have been intuitive creations. This is how my fiancé cooks. So many times I’ve seen him open the cabinets, survey possible ingredients and whip up a delicious meal on the spot.

Determined to reach that level of cooking, I started paying closer attention to the meal descriptions on menus when I’m out to eat.

If you’re as clueless as me, reading menus is a great way to get ideas of possible flavor combinations. And it was this technique that inspired one of my only intuitive creations: Naan Pizza.

It’s incredibly easy and pretty quick. It also has the potential to be a relatively healthy meal – compared to ordering a traditional pizza.

All you have to do is put the Naan bread on a cookie sheet or baking stone. Next add your sauce, followed by your choice of toppings and cheese. Finally, put the tray in the oven at 400°F for 10-15 minutes or until the edges look golden brown.

To get you started brainstorming ideas, here are a few of my personal favorites.

Lasagna Pizza
Marinara sauce
Chopped or sliced meat balls (already cooked)
Ricotta cheese
Mozzarella cheese

Chicken Pesto Pizza
Extra Virgin Olive Oil
Pesto
Fresh garlic
Small pieces of chicken (already cooked)
Fresh mozzarella cheese
Shredded parmesan cheese

Four cheese pizza
Extra virgin olive oil
Fresh mozzarella cheese
Goat cheese
Parmesan cheese
Fontina cheese
Tomato slices

Everything Pizza
Peppers (bell and/or hot)
Tomato slices
Spinach
Broccoli
Onion
Olives
Chicken (already cooked)
Feta cheese
Parmesan cheese
Mozzarella cheese
*Consider adding mushrooms – I’m personally not a fan, but have heard they make a nice addition.

Getting Started

Ready to Bake

The Finished Product