Jalapeno Popper Dip

from Closet Cooking

• 1 (8 ounce) package cream cheese (room temperature)
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese (grated)
• 1/2 cup parmigiano reggiano
• 1 (4 ounce) can sliced jalapenos (pickled)
• 2 jalapeno peppers (chopped, optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

My Review: I forgot the fresh jalapenos. My jar of pickled jalapenos had 12 ounces instead of 4 ounces. I decided that I could just include the entire jar and that would make up for the lack of fresh jalapenos. I was wrong - it was way too hot. The boys loved it, but it made your mouth feel like it was in flames. The dip was super easy, the flavor was good but it was too dang hot. I also didn't like the big slices of jalapenos -I'd prefer them to be diced. I will definitely make this dip again - with a few modifications!

Quick 'n Easy Sausage on a Bun

from Kraft Recipes

4 servings

• 4 Italian sausage links (1 lb.) -- I used hot Italian turkey sausage
• 1 each red and green pepper, cut into wedges
• 1 onion, sliced, separated into rings
• 1/4 cup light Balsamic Vinaigrette Dressing
• 1 can (15 oz.) diced tomatoes, undrained
• 4 Italian bread rolls, partially split, toasted-- I used whole-wheat hoagie buns
• 3/4 cup light Shredded Mozzarella Cheese

HEAT large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until done (160ºF), turning after 6 min. Remove sausages from skillet; cover. Discard drippings from skillet.

ADD peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.

CUT sausages lengthwise in half, being careful to not cut all the way through to bottom of each. Open sausages; place, cut-sides down, on bottom halves of rolls. Cover with pepper mixture, cheese and tops of rolls.

My Review: Simon thought he had died and gone to heaven! This is the ultimate boy-friendly meal. The sausages and veggies were absolutely delicious - spicy and flavorful. It took me a lot longer than 12 minutes to cook the sausage -- maybe my oven wasn't high enough. I used the leftovers to make a homemade pizza the next day -- that was yummy too!

Strawberry-Rhubarb Tart with Brown Sugar Shortcrust

from the Healthy-Delicious blog (Click here to see the picture -- you want to see the picture!)

• 1 stick butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1 cup flour
• 1/4 tsp salt
• 1.5 pints strawberries, sliced
• 1 stalk rhubarb, diced
• 1/4 cup white sugar
• 2 Tbs arrowroot powder or cornstarch

Preheat oven to 325. Lightly butter a 9-inch tart pan. Add the butter to a bowl and beat until light and fluffy. Beat in the brown sugar, mixing well to break up and lumps. Gently mix in the flour and the salt, taking care not to overwork the dough (it will be very dry and crumbly).

Press the dough out into the prepared tart pan. Use a fork to dock the dough (poke holes in it — this will help keep the crust thin by preventing steam from making it bubble up as it cooks). Bake for 20 minutes.

While the crust begins to bake, combine strawberries, rhubarb, white sugar, and cornstarch in a bowl. Set aside to rest — the mixture will get very syrupy.

Pour the strawberry mixture into the partially baked crust, making sure to spread it out across the whole thing. Return to the oven and bake for another 30 minutes, or until the crust is baked and the middle looks like jam.

Remove and let cool before serving.

Serves 8. Approx. 255 calories, 12 grams fat, 2 grams fiber, 2 grams protein

My Review: I saw the picture of this on a website and immediately had to make it. I've never made a tart before - I had to buy a tart pan and everything. I wasn't even sure what a rhubarb was or what it tasted like. But, the picture was so pretty so I needed to try it. It was incredibly easy to make, not so bad for you and the tart was so delicious. The crust was like heaven in a pie pan.

Mu Shu Chicken Patties with Seared Napa Cabbage

from Rachael Ray

Serves 4

• 2 pounds ground chicken -- I used 1.2 lbs of lean ground turkey -- 2 lbs of chicken for 4 people? Come on Rachael - no wonder Americans are so fat!
• 4 scallions, finely chopped -- Subbed chopped onion
• One 2-inch piece fresh ginger, peeled and grated or finely chopped -- Subbed powdered ginger
• 3 tablespoons tamari sauce (eyeball it) -- used 1.5 T
• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning (about a palmful) -- used Emeril's seasoning
• 3 tablespoons vegetable oil -- used 1 T olive oil for meat and 1 tsp for cabbage
• 1 small Napa cabbage, shredded -- not sure what Napa cabbage is so just used a regular one
• Salt
• 2 tablespoons toasted sesame seeds -- I used less than 2 T but didn't measure.
• Hoisin sauce, to pass around the table

In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. (My 1.2 lbs made 6 patties) In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking (yeah right - I don't want my pan to smoke!). Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.

My Review: I was unsure about this recipe. Rachael can be hit or miss, but in this case, she was definitely a hit. It tasted a bit like Chinese food, which made me happy. I REALLY liked the cabbage. I was surprised, because I always think of cabbage as being smelly and gross. Maybe it's only smelly and gross when you boil it. Cooked this way, it was tasty and filling. Actually, this meal reminded me of an egg roll without the wrapper. Simon liked it as well, so it's a boy-friendly recipe.