So easy...

Well, Monday I opened my door to see a plethora of mail strewn about our stoop because it wouldn't all fit in our tiny and ineffectual mailbox. Included in this mail was a new Cricut cartridge, a new lens hood for DH's beloved camera, and...

Photo credit (also a link to subscribe!)

I have a slight love affair with Food Network so, when they came out with a magazine, I subscribed. For three years (it was only $30 for three years since the mag was so new!). Well anyway, this little beauty shows up and I look at the cover and say to myself "Self, this is what you are making for dinner." So I did just that.

I've decided that you can mix corn with pretty much any other veggies and it'll be delicious. The recipe is a succotash (always makes me think of Sylvester from Looney Toons), but I didn't have lima beans (nor does DH like them), so I don't know if this qualifies anymore.

Ingredients for my "succotash"

2 cups corn
1 cup cherry tomatoes (I think grape would be better)
1 medium yellow squash diced into bite-sized pieces
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Put all ingredients in pan and cook until squash is tender and begins to brown.

The other dish was a cheese stuffed chicken. The mag's was Pepper-jack Chicken. Don't get me wrong, I like Pepper-jack, and my husband LOVES it, so I made his with PJ, but I also had some goat cheese and dill that I was dying to use up before expiration, so I made myself...

Goat Cheese Stuffed Chicken Breast with Dill

Ingredients
1 oz goat cheese
1 tsp dill
1 4 oz chicken breast
Cajun seasoning
Salt and Pepper to taste
Olive oil for brushing

Mix goat cheese with dill. Cut a two-inch wide pocket in breast and stuff pocket with cheese mixture. Sprinkle with Cajun spices, salt, and pepper then brush with olive oil. Place on preheated grill until cooked through.

This was amazing. I made the same for DH but used PJ instead of goat cheese and dill. He said it was one of the best chicken dishes I've made... and it's not even that fancy or creative! Sorry for the lack of photographs. DH's camera battery was dead. :-( With this dinner, I also made Omaha Steak's twice-baked potatoes. Nowhere near clean eating, but SUPER delicious!

***

I had substitute orientation today with the school for which I had the English teacher position interview. They filled all but one class internally and then hired someone with coaching experience for the last one. If only I'd played sports in high school. I'd love to coach! (First I'd have to get back in shape!) Oh well. There's a new job opportunity in sight, but it's low on the possibilities totum pole, so I'm trying not to get my hopes up. At least the HR rep at this school said to each one of the heads of schools (lower, middle, upper) that she wanted to use me a lot. It helps that I live extremely close to the school and that I'm awesome.

Well, it is currently monsooning outside (which we desperately need) and I am currently being told by my stomach that it is hungry (which it shouldn't be). I hope all two people who read this have a lovely day!

As promised the third...

Crustless Spinach Quiche
Courtesy of Food Network Magazine (slightly adapted)

Ingredients:
4 oz smoked gouda cheese, cut into pieces
1 10-oz package frozen spinach, thawed and squeezed dry
2 large eggs plus 2 egg whites
1 15 oz container skim ricotta cheese
2 tbsp whole wheat flour
1/2 tsp nutmeg
6-8 scallions, chopped
1 tbsp (or more...) Parmesan cheese
1 tsp paprika

Directions:
1. Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450*. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil cooking spray.
2. Pluse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour, and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
3. Pour the mixture into the prepared dish and sprinkle with the Parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25-30 minutes.
4. Serve the quiche hot or at room temperature.

Nutrition Facts
4 Servings

Amount Per Serving

Calories 280.0
Total Fat 12.5 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.7 g
Cholesterol 162.3 mg
Sodium 549.5 mg
Potassium 369.4 mg
Total Carbohydrate 18.6 g
Dietary Fiber 3.3 g
Sugars 5.0 g
Protein 25.7 g

SUPER AMAZING. SUPER GOOD. MUST TRY. :-)

Is it possible?

To love the Food Network Chefs any more than I already do? I don't think so.

Tonight's dinner was

Herb Marinated Loin of Pork

Courtesy of Ina Garten

(Sorry, I may have to post picture later because I accidentally took the picture on my camera's internal memory and not on my card, which I can stick directly into the computer and I don't know where the cord for my camera is since I never need it!)

Grated zest of one lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup good olive oil, plus extra for brushing the grill
2 tbsp minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 lb each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
When you're ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the heat of the coals) until the meat registers 137 degrees at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

I made a few changes... I used dried herbs (bad selection in produce dept!) and I used a George Foreman grill because we live in a tiny apartment and have no real grill. :-(

ANYWAY... It was DELICIOUS.

For dessert (okay and an afternoon snack) I made...

Ellie Krieger's Double-Chocolate Brownies (Almost-Clean Style) From Food Network Magazine

6 oz bittersweet chocolate, coarsely chopped (I used dark chocolate morsels)
2 tbsp unsalted butter (I used Country Crock)
1 cup whole grain pastry flour (or 1/2 cup each of whole-wheat and all-purpose flours) *I used 3/4 cup WW and 1/4 AP because my grocery store fails...
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 large eggs (I used egg whites)
1 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil (I used applesauce)
2 tsp vanilla extract
3/4 cup chopped walnuts (optional)

1. Preheat oven to 350* and coat a 9x13 baking dish with cooking spray.
2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
3. Whisk flour, cocoa, salt, and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil, and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
4. Spread the batter in prepared pan and sprinkle with walnuts if desired. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan or on a rack before slicing. (OR if you can't wait like ME, cut with a plastic knife... A trick my MIL taught me!)

They are pretty good for not the real thing and definitely satisfy the craving! Very moist!

Food Network Magazine's Three Cheese Macaroni

1 large egg (I used 3 tbsp egg beaters)

1 12 oz can evaporated whole milk

Pincg of cayenne pepper (I used cumin because I love the smoky flavour)

Pinch of freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 1/3 cups grated muenster cheese (I used pepper jack) plus 1 oz for topping

1/2 cup grated sharp cheddar cheese

1/4 cup grated parmesan cheese

1/2 head of cauliflower, cut into small florets  (4 cups)

4 cups medium pasta shells (I used Barilla whole grain)

1. Whisk the egg, evaporated  milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

2. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

3. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy (I did not have to do this).

4. Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

If made according to the recipe, Per Serving (about 1.5 cups):

Calories: 403

Fat: 17 g (Sat: 10 g)

Cholesterol: 85 mg

Sodium: 517 mg

Carbs: 41 g

Fiber: 2 g

Protein: 20 g

Sorry about the picture. I got excited about eating it... Should have taken the picture before I indulged with DH.