Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. (Somehow the fact that it's "this time of year" hasn't quite sunk in yet... oops.)

So I'm going to share a few of my favorite finals foods over the next two weeks. If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Chicken and Biscuits Casserole

1 can cream of mushroom soup

1 c. sour cream, divided

2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)

16-oz. pkg. frozen mixed vegetables

1 c. shredded mild cheddar cheese

2 c. Bisquick mix

6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Potato Chowder - Slow Cooker!

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway.)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)

1/3 c. chopped onion

3 (14-oz.) cans chicken broth

1 can cream of chicken soup

Pinch salt

1/4 tsp. pepper

8-oz. package cream cheese, cubed

Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.

Rigatoni with Spicy Tomato-Vodka Sauce

This is a celebration of Meatless Mondays! I'm really loving cutting the meat out of my diet once a week - I feel so much healthier and have a little more of a spring in my step on those dreary days. It also encourages me to eat lots more fruits and veggies. Oh and if you're in Provo and need a quick meatless lunch, grab a kid's grilled cheese meal at the Creamery on Ninth - only $3.29 for a full-sized sandwich, full-sized order of fries, a soda (free refills!) AND a scoop of ice cream! Yum!

This is a really delicious recipe but it is so spicy! If you're feeding little ones or if you aren't keen on heat, go easy on the red chile flakes. (Personally, I like it because it keeps me drinking tons of water throughout the meal!) Also, you can cut the vodka out of this meal with absolutely no problems.

Serve with a simple salad and crescent rolls for a quick, easy, filling meal.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbsp. extra-virgin olive oil
28-oz. can crushed tomatoes

3 Tbsp. vodka

1/2 c. freshly grated Parmigiano Reggiano

1/4 c. chopped fresh parsley (can use curly or flat-leaf)

3 Tbsp. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Stir in 1/4 c. Parmigiano, parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta to al dente, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with the remaining 1/4 c. Parmigiano, and extra parsley.

Italian Mini Meatloaves with Mac & Three or Four Cheeses

This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!

Homemade mac and cheese with herbed breadcrumbs

Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!

Seriously, so delish! These meatloaves don't need ANY ketchup. :)

Italian Mini-Meatloaves

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil

Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.

Italian Mac and Three Cheeses

1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese

1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley

Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.

Warm Cinnamon Crisps with Hot Chocolate

I found this recipe when I was looking for Super Bowl recipes. I thought it looked so good, and the other night when I was craving something sweet but didn't want to go out to buy something (and I was totally out of brownie mix!), I remembered this recipe. I wish I'd found it years ago!

You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet.

Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)




Cinnamon Sugar.

Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:


Oh my goodness. Gorgeous.

Mmmmm. Here's the closeup.

I also made homemade hot chocolate to go along with it.

The finished product. A perfect warm, cozy, yummy and happy little snack.

I love this recipe and highly recommend it. It is so easy and so cute!

Warm Cinnamon Crisps with Hot Chocolate (Courtesy of Fine Cooking)

Two 9- to 10-inch flour tortillas

2 Tbsp. granulated sugar

1/4 tsp. ground cinnamon

1/4 c. (1/2 stick) unsalted butter, cut into pieces

3 c. whole or 2% milk
1 c. heavy cream

6 oz. semisweet chocolate, finely chopped

1/2 tsp. vanilla extract

Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

Note: I only used 1/3 the hot chocolate recipe, and it was plenty. I also like my hot chocolate a little more rich so I added about 1 Tbsp. unsweetened cocoa with the chopped chocolate.

Pecan Crusted Chicken

Chicken that tastes like fried chicken, but isn't fried?! I can handle that... (FYI, I have a pretty serious aversion to frying things. It's not healthy - I'd rather have dessert if I'm not going to be healthy - and it stinks up the house and makes a huge mess... but it just tastes so darn good!) Needless to say, my brother (who has the palate of a 5 year-old) loved this chicken. In his words, "I ... actually LIKE this!" If that seal of approval isn't enough to convince you, maybe the pictures will do the trick:

Pecan Crusted Chicken

Greens dressed with homemade Honey Mustard Vinaigrette

Baked Sweet Potatoes with Cinnamon Honey Butter

My dear friends, while this recipe takes a tad more time than the average recipe, it is a culinary showstopper. It tastes amazing, is very healthy, takes little effort, and it fills you without making you feel stuffed. (Translation: leaves room for dessert!!) If you make nothing else, try the honey mustard dressing - it is so easy and so much better than any other honey mustard out there! (Except for Rush Street in Kingsport, of course.) This meal serves 4, but it is easy to scale down portions or add extra servings as necessary.

Pecan Crusted Chicken

2 boneless, skinless chicken breasts, halved lengthwise and pounded slightly
Kosher salt and freshly ground black pepper
1/2 c. all-purpose flour
2 egg whites
2 tsp. cornstarch
Juice of 1/2 a lemon
1 c. ciabatta breadcrumbs, toasted in 200* F. oven for 10-15 minutes
3/4 c. very finely chopped pecans
1/2-1 tsp. cayenne pepper (or to taste)
3 Tbsp. olive oil

Pat chicken dry with a paper towel. Season both sides of each chicken breast half with salt and pepper. Set up a dredging station (I use pie tins or shallow dishes):

1) Flour
2) Egg whites, corn starch, and lemon juice, whisked together
3) Breadcrumbs, pecans, and cayenne

Dip each chicken breast half in flour, shaking off excess. Next, dip in egg white mixture (make sure chicken is well-coated), then into breadcrumb mixture. Put chicken breasts on a paper towel-lined wire rack to rest for 20 minutes.

Heat oven to 350* F. In a large ovenproof skillet, heat olive oil over medium/medium-high heat. Once oil is shimmering, sear chicken breasts for about 3 minutes on one side. Turn chicken and put into oven for 5-7 minutes, or until chicken is cooked through. Remove from oven (do yourself a favor and put a towel on the handle of the hot skillet to keep yourself from burning your hand!), and serve immediately.

Honey Mustard Vinaigrette

1/4 c. honey
3 Tbsp. dijon mustard
3 Tbsp. olive oil
1 Tbsp. finely minced shallot
1 Tbsp. apple cider vinegar
Juice of 1/2 a lemon
Salt and pepper to taste

Mix together all ingredients in a shaker. (Don't put the honey in the shaker first - it will take a lot more effort to get it off the bottom!) For an extra treat, dress a big bowl of greens with this dressing, and slice and serve chicken on top of the greens. The chicken is surprisingly good with this dressing.

Baked Sweet Potatoes with Cinnamon Honey Butter

4 sweet potatoes, washed
4 Tbsp. butter, softened
1-2 tsp. honey, or to taste
1/4-1/2 tsp. cinnamon, or to taste
Pinch salt

Heat oven to 450* F. Wrap potatoes in foil and bake for about an hour, or until fork-tender (depends on thickness of potatoes). Remove from oven and allow to cool slightly. (This is the perfect time to turn down the heat and put the chicken in the oven.) Meanwhile, mix together butter, honey, cinnamon, and salt. Split potatoes and serve with 1 Tbsp. butter.

Cross Rib Roast

I've posted this recipe before, but this time I actually have pictures to go with it! Yay!

I'm still experimenting with the best way to do the vegetables (this time I did potatoes, carrots, and red onion). I like mine tender but not mushy, so I don't cook them the whole time the roast cooks. Also, if you don't dress the veggies with anything before putting them in the oven, they tend to get dry. So this time, I added olive oil and S&P to the veggies and tossed before putting them in the oven. I let the roast cook for about 45 minutes before putting the vegetables in, then cooked the roast with the veggies another 20 minutes, then pulled the roast out to rest for 15 minutes and left the veggies in, then pulled them out to eat. (Sounds way more complicated than it is.) Perfection!

Thai Pineapple Red Curry

I absolutely LOVE eating at Spicy Thai in Provo. It is amazing. I think this recipe comes pretty darn close to my favorite dish, Pineapple Yellow Curry. It is remarkably easy and comes together quickly, AND (this is my biggest hang-up when it comes to oriental food) you don't need a lot of crazy ingredients to make it. Also, don't mix up Thai curry with Indian curry - the two are totally different. Thai curry is bright and beautiful, and Indian curry ... well... it looks gross. THIS is Thai curry:

Gorgeous! I love eating with my eyes. I absolutely adore bright colors in my food and I think this dish fits that well. :) I made this vegetarian because I'm instituting Meatless Mondays, but you could easily add some rotisserie or leftover chicken to this dish, or even add extra water and poach thinly sliced raw chicken breast as you cook the veggies.

To serve with the curry I just made a simple jasmine rice. So yummy!

Thai Pineapple Red Curry (adapted from Fine Cooking)

1 Tbsp. vegetable oil
3 Tbsp. red Thai curry paste (on the Asian foods aisle in a small glass jar, near sauces)
2 c. snap peas, trimmed and cut in half on the diagonal
1 large shallot, thinly sliced
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced

1 c. pineapple chunks, drained
14-oz. can coconut milk, well stirred
2 Tbsp. light brown sugar
Kosher salt
1 c. loosely packed Thai basil (or regular basil, torn into small pieces), optional
1 Tbsp. plus 1 tsp. fresh lime juice

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, peppers, onion, pineapple, coconut milk, sugar, 1 c. water, and 1 Tbsp. salt. Stir to combine. Cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the basil and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.

Note: If available, add 6 wild lime leaves with vegetables. To make a meat dish, add 2-3 c. shredded rotisserie chicken.

Cantonese Orange Stir Fry

Beautiful. Simple. Comes together quickly, and presents pretty well! You can serve this with rice - since it was just me eating and it's hard to cook for one, I just left the rice out and ate the whole thing by myself. :) This would also be delicious with broccoli.

Cantonese Orange Stir Fry (Courtesy of Fine Cooking's Create Your Own)

For the Sauce:
1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. homemade or lower-salt canned chicken broth
2 Tbsp. thawed frozen orange juice concentrate
1-1/2 tsp. oyster sauce
1 tsp. granulated sugar
1/2 tsp. minced fresh ginger

For the Stir-Fry:
1 lb. boneless, skinless chicken breasts, trimmed of any fat or sinew
1/4 tsp. kosher salt
Ground white pepper
1 c. sliced carrots (I used pre-cut matchsticks)
1 c. green bell pepper strips (2x1/3-inch strips)
1 c. sliced shiitake mushroom caps (I used cremini)
1 c. sliced red onions (1/2-inch slices)
2 Tbsp. very thinly sliced scallions
2 tsp. minced fresh ginger
2 tsp. minced garlic

For the Sauce:
In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the chicken broth, orange juice concentrate, oyster sauce, sugar, and minced ginger.

For the Stir-Fry:
Cut the chicken across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the chicken with kosher salt and a dash of white pepper; toss to combine. Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary). Add the seasoned chicken. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp. oil to the pan and swirl to coat evenly. Add the carrots, green bell peppers, mushrooms, and red onions and 1 Tbsp. water and cook, stirring constantly, for 1 minute. Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbsp. at a time.

Stir the chicken back into the pan and cook for another 30 seconds to reheat and blend the flavors. Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.

Easiest PB&C Ice Cream Sundae

If you like Peanut Butter and Chocolate, and you are also a fan of easy desserts / NOT really cooking, this is the best!

Sigh. It's just beautiful.

Peanut Butter and Chocolate Ice Cream Sundae

• Vanilla Ice Cream
• Chocolate syrup or ganache
• Peanut Butter

Melt 1-2 Tbsp. peanut butter in microwave. Drizzle over a few scoops vanilla ice cream. Drizzle chocolate syrup or ganache over peanut butter, and serve. You could also crush up a few Reese's cups for an extra special treat, but I love it just like this!

PS: Ganache is really easy. Take chocolate chips (the higher quality, the better) and warmed heavy cream and mix together until smooth.