Less Is More

Have you ever wanted something to eat but didn't want to be in the kitchen all day? Most likely, the answer to that question is YES. Most of you have jobs, children, families, soccer practice and dance classes. Lots of things to keep you busy during the week. But let me tell you, it is SO easy to make things at home using only THREE ingredients!!! I recently moved into a new house, and with being busy with school and watching my niece during the day and packing and moving...Having easy but yummy dinners was a LIFE SAVOR! I have been trying out and thinking up lots of different things, and i figured it would be great for me to share them with you. These recipes are so easy, you could actually make your kids do this while you relax and put your feet up!

Although I am taking classes and trying to learn the more extensive tricks of the trade, I don't always have the time or energy to be in the kitchen for hours. So I am not ashamed to say that I (like most) are not cooking for Food Network, and actually find canned soups and packaged dry ingredients very helpful.

Ranch Drummettets

1 pkg. Hidden Valley Salad Dressing & Seasoning Mix
1/4 Cup of Vegetable Oil
24 chicken drummettes (wings) about 2 lbs.
*you can also use this on chicken legs or larger portions

Combine the dressing mix and oil in a zip lock bag. Add Chicken and toss well to coat. Arrange on a foil lined baking pan (for easy clean up) and bake at 425* for 25 minutes. Turn over and bake for an additional 20 minutes.
Want a little spice? Add 2 Tablespoons of hot sauce to oil mixture.


Okay so yeah...wings are easy to do...but what about pork loan? This is pretty yummy! How many times (especially after the holidays) have you had left over canned cranberry sauce just sitting in your pantry? This is a great way to use it up.

(I don't have a picture for this one, because my camera was packed up in one of the HUNDREDS of boxes waiting to be moved at the time.)

Cranberry-Onion Pork Roast

1 boneless pork loin roast (about two lbs)
1 Can (16 oz) whole cranberry sauce
1 pkg dry onion soup mix

Season the roast with salt and pepper (I also sometimes rub it down with a mixture of instant coffee and brown sugar. YUM!) Place it on the grill over indirect heat, or place on a roasting pan in the oven at about 400* for 30-40 minutes. Stir together cranberry sauce and soup mix. For easy heating, pop it in the microwave, covered, for about 1 minute. Baste the roast with the mixture every 10 minute, until its done. Let the roast rest for at least five minutes before you slice into it! Also if you have any left over basting mixture, heat it to a boil and continue to boil for about five minutes and serve along side the roast as a sauce.

TIP: Lean cuts of meat, like the loin roast, are terrific sources of protein, B vitamins and zinc! They also adapt very well to a wide variety of flavors and cooking methods.


Oven Baked Chicken

1 lb. boneless skinless chicken breast halves
1/4 Cup Honey Mustard
1 1/2 Cups french fried onions, crushed

Coat chicken with mustard. Dip into french fried onions. Place onto a lightly greased baking pan. (you can cover the pan with foil and spray with a cooking spray for easy clean up) Bake at 400* for 20 minutes or until no longer pink in the center.

What about side dishes you ask? How about these!!!

Onion Roasted Potatoes

1 pkg Onion Soup Mix
4 medium potatoes (about 2 lbs, cut into chunks
1/3 Cup Olive oil

Preheat oven to 450*. combine all ingredients in a 13x9 backing/roasting pan. Bake uncovered, stirring occasionally for even cooking, for about 40 minutes or until the potatoes are tender and golden brown.

TIP: Keep the skins on the potatoes. The skins are a great source of Iron, Potassium and Fiber!

Oven Roasted Asparagus

12-14 oz of Asparagus spears (tough ends trimmed off)
1 tablespoon olive oil
1/4 Cup shredded Asiago or Parmesan cheese

Preheat oven to 425*
Place asparagus in shallow baking dish. Drizzle with oil and turn stalks to coat. Sprinkle with salt and pepper, if desired. Roast until tender, about 12-15 minutes depending on the thickness of asparagus. Sprinkle with cheese.


Cauliflower w/ Onion butter

1 1/2 sticks of butter
1 Cup diced onion
1 Head Cauliflower, cut into florets

Melt 1 stick of butter over medium heat. Add onion. Cook and stir until onion is brown, about 20 minutes.

Meanwhile, blanch cauliflower in boiling water for about 5-8 minutes. Then melt remaining butter in the skillet with onion. Pour over cooked cauliflower. Serve immediately.


Simple recipes like these have saved me many nights. Whether I was in between grocery shopping days, or just needed to get a meal on the table with ease. I hope that you try these and learn that just because you want a good meal for your family does not mean that you need 20 different ingredients to do it.

Til Next Time...

Out! Out Damn Spot!

Just as Lady Macbeth was talking about the blood on her hands, i am talking about the blood in fruit! (not litterally, people! Thats just disgusting...) More specifically the blood orange. Here, I am going to share with you the many things you can do with this absolutely wonderful winter fruit. But first, lets get down to the basics..

What is a blood orange, you ask? The blood orange is a variety of orange, with crimson, blood-colored flesh. The fruit is smaller than an average orange and its skin is usually pitted. The distinctive dark flesh color is due to the presence pigments common to many flowers and fruit, but uncommon in citrus fruits. The degree of coloration depends on light, temperature and variety. The skin is also considerably tougher, and harder to peel than other oranges.

Ready for a little Health class info? Check it...I have read that a blood oranges' red pigment, anthocyanin, is an antioxidant. Blood oranges may also diminish the risk of heart disease, some types of cancer, and cholesterol accumulation. Additionally, they may reduce the risk of cataracts, and aid in the body's healing process. Like all citrus fruits, they are a great source of vitamin C; an average orange provides 130% of the FDA's recommended daily intake. It also provides 16% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and vitamin A. SO EAT UP!!!!!

Now on to the more important aspects of the blood orange. What you can do with it! (well, its my fave part anyways) The oranges can be used to create marmalade, and the zest can be used for baking (like most citrus fruits can). A very simple and delicious winter salad is made with sliced (blood)oranges, sliced bulb fennel, parsley and olive oil. The recipe includes a few other things, like salt and pepper, and can be found here. Very simple, very light, very tasty!

The oranges have also been used to create gelato, sorbet and
Italian soda. They are also popular in vinaigrette-style dressings, and are sometimes used to flavour niche-market beer. (yummy yummy, right? am i right???) Also included are syrups, salads, salsas, and even candy!

They tend to get redder as the season progresses. In the United States, the season lasts from January into May or June. As for taste, that, too, varies with the weather. They tend to get sweeter later in the season. They are at their peak for only a few months each spring. That's the time of year when I juice a bunch of them, boil it down to a thick syrup, freeze it in a jar and use a spoonful at a time over the course of the year in vinegar-and-oil salad dressings. Here are recipes for syrup and other ways to use this distinctive fruit.

Blood Orange Syrup

3 cups fresh blood orange juice
9 tablespoons sugar
1 1/2 tablespoons grated blood orange peel or regular orange peel

1. Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes.

2. Refrigerate until cold. Cover and keep refrigerated for use within a few days, or freeze.

It can be used on pancakes, waffles, pound cakes, ice cream...you can even use it in mixed drinks.

Blood Orange Vinaigrette
Source: The Vineyard Kitchen: Menus Inspired by the Seasons

2 small blood oranges
1 shallot, minced
1 to 2 tablespoons sherry vinegar
Salt to taste
Freshly ground black pepper
1/4 cup extra virgin olive oil (up to 1/2 Cup if needed)

1. Juice and strain the blood oranges. Measure 1/4 cup of juice.

2. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.

3. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.

It can be as simple as a handful of mescalin greens, or baby spinach salad tossed with the vinaigrette. It is very elegant looking with a little drizzled on the plate, too. Like this:

*Side Note* For any tossed salad in any kind of dressing, always use tongs to toss it around. If you try to use your hands you will toss it to roughly and make the greens mushy! eeew! (That was in one of the recent episodes of Worst Cooks In America)


Candied Blood Orange

1 cup water
1 cup sugar
1 blood orange, thinly sliced (you can use a regular orange also. just as good!)

1. Bring water and sugar to boil, stirring until the sugar dissolves.

2. Add Orange slices to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes.

3. Allow the orange slices to cool in the syrup, turning occasionally. Arrange the slices and drizzle with some of the syrup just before serving.

You can eat them separately or include in pies and tarts, among other things.

I believe I can squeeze in one more, don't ya think?

Blood Orange Salsa

1 blood orange
1/2 cup cubed avocado
1/3 cup chopped red onion
1/3 cup chopped mango or strawberries (optional of course, but its REALLY good!)
2 teaspoons minced jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil

1. Using small sharp knife, cut the peel and white pith from orange. (watch this video to learn how to properly peel an orange) Working over small bowl, cut between membranes to release segments.

2. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

You can use this salsa on top of grilled chicken. Seafood is exceptional when paired with this salsa. I love it atop a couple of grilled scallops. like so:

Like always, experiment with your own tastes. These are just the beginning of what you can do with a Blood Orange. I hope you grow to love this wonderfully delicious fruit like I have.

til next time...

Bet Your 5th Grader Can't Do This!

A few weeks ago, I had some very dear friends come visit. They had just recently gotten the board game "Are You Smarter Than A 5th Grader". I quickly realized that I was NOT! (I don't know that I need to be admitting to this on a public blog, but...) I am normally the one opting to read the questions or keep score just so that I don't have to show how ignorant I really am by not being able to answer the simplest of things! I will tell you what, I may not know all of the state capitals or which mountains are in what states...but I know how (and love) to cook! Although, I don't think most kids would care to know what I know about food...but oh well.

So since I got my face handed to me by 5th grade (and sometimes younger) questions, I thought I would treat myself to adult only recipes!
bwaahahaha! <---evil laugh.

I actually wanted to take the time to share a few ideas for winter fruits. Most people think of summer when they think of fruits like strawberries or watermelons. Fruits are perfect and refreshing and light during those hot summer months. But what can you do with them during the winter to help warm you up? How about Sangria!?

For those that do not know, Sangria is a wine type punch. It can include any or all of the following:

*a light, dry, young, inexpensive wine;
*chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango)
*a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar
*a small amount of added brandy, triple sec, or other spirits
*some spices like cinnamon
*and ice and carbonated soda

The possibilities are ENDLESS when it comes to sangria. A great winter recipe that I recently stumbled upon includes some really nice Winter time fruits like pears, apples, and *blood oranges. Combined with wonderful winter flavors from a stick of Cinnamon and honey, mixed with OJ, Sprite, and even a little Grand Marnier (an orange flavored liqueur)!

I am actually going to take each and every winter fruit that I use regularly and dedicate a separate blog to each. This one i told you a little about Sangria. My next blog is going to be about the beautiful Blood Orange. The blood orange is just as versatile as making a sangria. I am excited to try out some things and review my success with you!

til next time...