HEALTHY RANCH DIP

I really had hoped to post something a little sooner, but my plans were foiled a few days ago when my 2 year old spit an entire mouth full of apple juice right into the key board of my lap top. At the time I had one of those..."Why am I having another child??? moments". But I'm over it now, and my little r is once again the light of my life. She's just lucky she has a "computer nerd" daddy that knows how to fix just about everything electronic around here.

So I thought it only fitting that my first post of the new year, be something healthy. It seems like everyone I know has set goals for weight loss or healthy eating. One of the benefits of pregnancy at the new year; not really worrying about weight loss. However, I know that will be my number one goal come April. Anyway, this little recipe is one of my all time favorites.

Years ago, and I do mean many years, I really got into Body for Life. Some of you may have heard if it. It's a great program. I've done it twice in my life and both time lost a considerable amount of weight. The first time I lost 30 pounds and the second time I lost 25. I have many recipes from the program that have stuck with me over the years, not just because they're healthy, they also happen to be yummy. This was one of them.

I also thought this was a great fit for the upcoming Super Bowl Sunday. This is a perfect healthy munchie. Even my 2 year old gobbles this stuff up. She is a veggieholic though...strange but true.


HEALTHY RANCH DIP
(Recipe by Body for Life)

1 C. regular or low-fat cottage cheese
1 green onion, chopped
2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. salt

1. Combine the cottage cheese and green onion in a blender or food processor. Blend on high speed until smooth.
2. Stir in the Italian seasoning, pepper and salt.
3. Serve with Veggies, Pita chips, crackers etc...

HOMEMADE REFRIED BEANS

If you live here in Utah, you're most likely familiar with Cafe Rio. It's a fresh Mexican restaurant that has very yummy food. Well the first time I ever ate at a Cafe Rio, I made the mistake of asking them if they had refried beans. I love refried beans! The response I got from the cute guy behind the counter was, "Miss, (I was a miss back then) If you had any idea what happens to the poor pinto bean in order to make it refried...you'd never eat refried beans again."

Honestly I'd never given the process of making refried beans much thought. But as I looked into it, most refried beans sold in stores and served in a large majority of your favorite Mexican restaurants, are loaded with fat or lard. I think that's what my Cafe Rio friend was talking about.

Well, needless to say I eventually came up with my own homemade refried beans. These do not contain lard and are full of flavor. They're also rather easy to make. I use this recipe to make all kinds of meals, dips, and side dishes. Some favorites include, tostadas, bean and cheese burritos, or 7 layer dip. But as I mentioned before, I love refried beans, so a big bowl topped with cheese works for me too.


HOMEMADE REFRIED BEANS
(Mindi Original)

2 cans Pinto Beans; drained and rinsed
2 T. butter
1-2 cloves garlic; minced
1 small can green chili's
1 T. fresh ground pepper
3/4 C. chicken stock

1. In a large sauce pan, melt the butter over medium heat. Add the garlic and cook for a 2 minutes until the garlic is soft.
2. Add the beans, green chili's, pepper and chicken stock. Turn the heat up to high and bring to a boil.
3. Turn the heat back down to medium and allow to simmer/boil for 10 minutes, or until the stock has reduced by half.
4. Take off the heat and blend, using an immersion blender, food processor, or stand blender. You can blend as much as you like, either making the beans very smooth, or leaving chucks of bean etc.

EASY MAC & CHEESE

When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!


EASY MAC & CHEESE
(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)

salt & pepper to taste

1/2 lb. pasta of choice

1. Cook the pasta according to package directions.

2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).

3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.

4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)

5. Season with salt & pepper to taste.

6. Toss the cheese sauce with the pasta and serve immediately.

7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

ARTICHOKE POTATO LEEK SOUP - Rewind

This was one of the very first recipes I posted. I haven't made it in ages, but today I had a little craving. Lately food never sounds good to me, so when something does...I don't let the feeling pass me by. It also happens to be a perfect "soup" day here in Utah.

I first discovered this recipe while pregnant with Reese. It quickly became a comfort favorite. Funny I should be craving it again while pregnant.

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is less calories and fat.)

ARTICHOKE POTATO LEEK SOUP
(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

GRILLED STEAK SANDWICH w/ horseradish spread

I'm not dead...but I'm not going to lie to you...most days I feel like I am. This has been a rough pregnancy. I fell sick pretty much 24/7. I don't remember being this sick with little r, but my husband says he does. I think it just feels worse, because this time I'm already a mom, and as sick or tired as I feel, I still have to be a mom. With little r I was working full time, but I worked from home. This brought lots of flexibility. I worked around naps and bathroom runs. I could work late at night or in my jammies. Oh well...both situations have their good and bad.

Unfortunately this time around, it's my blog that's suffering the most. I hope you'll all hang on with me. I usually start to feel better around 14 -16 weeks. Can you take another month of inconsistency??

I do have a yummy and easy recipe for you today. This is my take on a recent Cusine at Home recipe. It was a big hit with my hubby. I suppose you really can't go wrong with a steak sandwich...right?

GRILLED STEAK SANDWICH w/ horseradish spread
(Inspired by a Cusine at Home recipe)

For the Horseradish Spread:
¼ C. Mayo
¼ C. cream cheese, softened
2 T. sour cream
2 T. horseradish
2 scallions; chopped
1 T. white wine vinegar
1 t. Dijon mustard
Salt & pepper to taste

For the Steak Sandwich:
1 lb. flank or sirloin steak, olive oil, salt & pepper
4 roll’s of choice
2 C. fresh spinach
1 C. thinly sliced cucumber

1. Combine all the ingredients for the spread. Whisk until well combined. Set aside.
2. Preheat the grill to medium-high.
3. Coat the steak with olive oil and season with salt & pepper. Grill steak, covered 3-4 minutes per side for medium rare, or 5-6 minutes per side for medium.
4. Remove steak from the grill, tent with foil, and rest for at least 5 minutes.
5. Slice steak against the grain into thin strips.
6. Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt & pepper. Grill bread, cut side down, covered, until lightly toasted about 1 or 2 minutes.
7. To serve, spread horseradish spread on the cut side of bottom bread. Layer with spinach, steak strips, and cucumber, then top with remaining bread.
8. Serves 4.

OLIVE CAPER CHICKEN PASTA

Last week I was playing around with some ingredients and an idea I had. A combination of a recipe I found in a magazine and a dish I had years ago at an Italian restaurant in New York's Little Italy.

This was the final result and it was so yummy, I just had to share!

As a side note:

If you haven't cooked with capers, I beg you to try them. Capers are the buds from the Caper Bush. They are usually pickled and have a salty, vinegary, tangy flavor. They bring a little burst of flavor to Italian and Mediterranean dishes. You can find them in most grocery stores. Sometimes they are in the condiment isle, or by the olives, or specialty section. I can even get them at Walmart. If for some reason you have a hard time tracking them down, just ask a grocery store employee to direct you.

OLIVE CAPER CHICKEN PASTA
(Mindi Original)

¼ C. olive oil
2 T. shallots; minced
2 large boneless, skinless chicken breasts; cubed
Salt & Pepper
1 C. black olives; chopped
½ C. capers
2 C. or 1 pkg. grape tomatoes halved (or use diced fresh tomatoes from the garden)
2 T. lemon juice
½ C. cream
½ lb. pasta; cooked aldente
2-3 T. fresh parsley

1. In a large skillet heat the olive oil over medium-high heat. Add the shallots and chicken. Season with salt and pepper. Cook until the shallots are caramelized and the chicken begins to brown.
2. Add the olives, capers and tomatoes. Cook until the tomatoes start to break down slightly, about 2-4 minutes.
3. Add the lemon juice, stir to combine.
4. Add the cream, stir just enough to incorporate.
5. Toss in the pasta and parsley.
6. Serve immediately.
7. Serves 4 adults.

*This dish would be just as delicious without the chicken, for all you vegetarians out there.

PARMESAN ZUCCHINI CRISPS

Since we're on the subject of zucchini, I thought I'd share my favorite "simple" preparation for zucchini as a side dish. Sorry there's no after shot, but we gobbled them up so fast that I forgot to take a picture. I'm sure I'll be making them again, before the zucchini season is over, so I'll take a picture then and be sure to give you and update.

Seriously, when these are nice and crispy...I eat them like candy!


PARMESAN ZUCCHINI CRISPS

Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese

1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.

BACON LETTUCE TOMATO GUACAMOLE SANDWICH

Every year you forget. It's like the long winter months of eating store bought tomatoes dulls your taste buds and you forget. Then you notice the red flicker through the leaves of the tomato plant. You realize one is finally ready. You pick it, you cut it, you bite it... and in seconds...you remember...oh you remember!

BACON LETTUCE TOMATO GUACAMOLE SANDWICH

2 slices DAVES KILLER BREAD
2-4 slices cooked bacon
2 thick slices tomato (home grown in you got-um)
lettuce
Guacamole to taste

1. stack it...devour it!

my recipe for quick guacamole:

2 ripe Hass Avocado's
2 cloves garlic; finely minced or 1/2 t. garlic powder
1-2 t. lime juice
salt & pepper

1. Smash the avocado's with a fork.
2. Smash in the garlic, lime juice.
3. Season with salt & pepper.

HAWAIIAN BBQ CHICKEN WRAPS

I've had a bit of an obsession with wraps lately...have you noticed? I don't know why, they just seem like an easy summer meal. I always have plenty of tortilla's on hand...and they're just begging to be stuffed with something yummy.

My latest creation is a twist on my favorite Papa Johns pizza...all the deliciousness of the Hawaiian BBQ Chicken...tortilla style!


HAWAIIAN BBQ CHICKEN WRAPS
(Mindi Original)

2 large boneless, skinless chicken breast
Salt & Pepper
BBQ Sauce – Your favorite brand
4-6 slices of bacon; diced
1 small red onion; diced (or ½ of a large onion)
1 – 8 oz. can pineapple tidbits
2 Roma tomatoes; diced
1 C. shredded romaine lettuce
4-6 flour tortillas
1 C. mozzarella cheese

1. In a medium skillet cook the bacon until crispy. Remove the bacon and drain off the fat, leaving about 1 T. in the pan.
2. Add the onion and pineapple to the skillet, cook until the onion’s start to release their juices, about 3-4 minutes. Add the bacon back to the pan and continue cooking over medium heat until the onion’s start to caramelize.
3. In the mean time, season the chicken with salt & pepper. Grill approximately 6 minutes per side, basting with barbeque sauce as they cook. When the chicken is done, remove from the grill and allow to rest.
4. Sprinkle a generous amount of mozzarella cheese on the tortilla’s and broil on high for 2-3 minutes or until the cheese is melted.
5. Slice the rested chicken into thin strips.
6. Stack the wraps as follows:

Tortilla with cheese
Sliced chicken
Bacon/pineapple/onion mixture
Tomatoes
Lettuce
BBQ sauce

7. Roll up and devour! Serves 4.

BUFFALO CHICKEN WRAPS

I'm definitely of the "Friends" generation and I've pretty much seen every episode more times that I should admit. When the show was airing live...I was about the same age as the characters and me along with all my 'friends' never missed a Thursday night airing. In those days we didn't have DVR's....is it possible that life with out DVR's can already be referred to as 'back in the day', I suppose it is. And for those that may be wondering....I'm a slightly less OCD version of Monica...and slightly less skinny.

So while all the friends on "Friends" hung out at Central Perk...me and my friends hung out at Wings and Things. It was a little wing dive in downtown Salt Lake and we would often meet there after work to eat, have a drink, and sometimes play pool. Ok, so I never played pool...I suck at it...but the guys often did. Except for the one time that Nate made me try and after a few minutes of foolishness, he laughed and agreed that I suck. My self esteem is still recovering. But I digress...

It was around this time that I began my obsession with the spicy hot chicken, cool blue cheese dressing, carrots, celery combination. I still love it and it still takes me back to those days...those fun friend days when we were all trying to figure out life, struggling to make it in our careers, trying to find love, and dreaming about our futures. Those were some good days!

A couple years ago on a trip to downtown Salt Lake, I tried to take my husband to Wings and Things for a little journey down memory lane...I was sad to learn that it had closed. So this recipe is dedicated to Wings and Things and all the good memory's conjured up with the taste of spicy chicken and cool blue cheese dressing.

BUFFALO CHICKEN WRAPS
(Recipe adapted for Mindika Moments from Martha Stewart Every Day)

¼ C. crumbled blue cheese (or Gorgonzola)
½ C. sour cream (you can use low fat)
1 t. lemon juice
1 t. Bon Appétit Seasoning (If you can’t find this seasoning or don’t want to buy it, you can substitute a dash of Celery Salt, Onion Powder, Salt & Pepper)
2 small boneless, skinless chicken breasts
Salt & Pepper
1 T. butter; melted
¼ C. hot sauce (such as Franks)
carrots; shredded
celery; diced or julienned
lettuce
4 tortilla shells

1. In a small bowl, combined the blue cheese, sour cream, lemon juice and Bon Appétit seasoning. Stir to combine, set aside.
2. Cut the chicken into bite size pieces or thin strips. Season the chicken with salt and pepper. In a non-stick skillet cook with a little olive oil until cooked through. (Time may very depending on the thickness and size of your chicken.)
3. While the chicken is cooking combine the melted butter and hot sauce in a small bowl.
4. When the chicken is done, take out of the skillet and toss in the hot sauce mixture. (If you’re sensitive to heat, you can skip this step and just drizzle the hot sauce mixture over the chicken as your assembling the wrap. This will allow you to control the amount of heat.)
5. Assemble the wraps as follows:

Tortilla
Blue Cheese Dressing
Chicken
(Hot Sauce if you haven’t already coated the chicken in it)
Shredded Carrots
Celery
Lettuce

6. Roll up and devour…makes about 4 good size wraps.

FRESH BERRY GRATIN...and Studio 5

Video Courtesy of KSL.com

If you missed me on Studio 5 today, you can check out the video above.

I demoed my Berry Cheesecake Puff Tart as well as this yummy Berry Gratin. My sweet friend and neighbor, Emily Nuttall, shared the recipe for the Gratin with me a couple weeks ago at our book club, and it's become a quick favorite. It's got the freshness of strawberry shortcake, the flavors of cheesecake and the crunchy top of creme brulee...what's not to love??

She was nice enough to give me her blessing in sharing it with you, as well as demoing it on Studio 5! You are all going to want to thank her when you try it!!

FRESH BERRY GRATIN

(Recipe from Emily Nuttall)

48 oz. mixed fresh berries (raspberries, strawberries, blackberries or blueberries)
16 oz. cream cheese
2 C. sour cream
½ C. sugar
1 t. vanilla
1/2 C. brown sugar

1. Wash berries. Slice or cut to desired size.
2. Place in the bottom of a 9x13 pan, or divide into individual ramekins.
3. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined.
4. Top the berries with the cream cheese mixture.
5. Sprinkle the brown sugar on top of the cream cheese mixture.
6. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn’t burn.
7. Serve immediately.

SUMMER SKILLET CORDON BLUE

My husbands favorite meal is Chicken Cordon Blue, and although I can make a really good Chicken Cordon Blue, if you ask my husband I don't make it enough. Can you blame me...it's not the easiest dish to make. It's really time consuming, and pretty heavy in my opinion. So, shortly after my husband and I got married I created this version. It has all the flavors of a traditional Chicken Cordon Blue, plus some fresh-from-the-garden additions for summer. It's made in one skillet and comes together in about 20 minutes.

If you're a chicken cordon blue fan as well, I think you'll like it. You can also try my Chicken Cordon Blue Vegetable Casserole, for another easy twist on this classic dish.

One of these days, probably on a special occasion, I'll get around to making the real thing. Next time I do...I promise I'll share it!

SUMMER SKILLET CORDON BLUE

(Mindi Original)

4 boneless, skinless chicken breasts

1 T. olive oil

salt & pepper

4-8 slices deli ham (My favorite is smoked ham, sliced thin. I put about 2 slices on each chicken breast.)

12 fresh basil leaves

8 fresh tomato slices (about 2 Roma tomatoes)

1 C. swiss or mozzarella cheese; grated (or 4 thick slices)

1. In a large skillet heat the olive oil or medium-high heat.

2. Season the chicken breasts with salt & pepper.

3. Sear the chicken in the hot oil, searing for about 4 minutes per side. Turn the heat down to medium-low, cover and allow the chicken to cook through. Depending on the thickness of your chicken, it could take anywhere from 5-10 additional minutes. If your chicken breast are on the thick side, you may need to add a couple tablespoons of water or chicken stock to the pan.

4. About 2-3 minutes before the chicken in done, remove the lid and top each chicken breast with ham, tomato slices, fresh basil leaves and cheese. Cover and allow to finish cooking.

5. Serve immediately.

6. Serves 4.

SPICY LIME CHICKEN QUESADILLA'S

Years ago when I was living in downtown Salt Lake, there was this hole in the wall "fresh Mex" little dive that my roommate and I absolutely loved. This was years before Cafe Rio, Bajio, Costa Vida etc... It was the first "fresh Mex" place I personally had ever come across. I thought it was kind of genius...Mexican food that was made fresh in front of you, not greasy, any way you liked it. They had homemade tortilla's, fresh grilled chicken, steak or pork, amazing salads, taco's, burritos, and my personal favorite...the quesadilla's. They were so simple; not a lot of ingredients. The chicken was tangy and juicy; full of flavor. They really didn't need much more.

We were a little obsessed, my roommate and I...and that's why we cried when they went out of business. Who would supply us with fresh made tortillas and juicy yummy chicken?? Cafe Rio was still a few years away... Our poor little dive was ahead of it's time. I really wish I could remember the name.

Anyway, that's why I had to come up with this recipe. It's about as close as I could get. Just be sure not to over cook the chicken. It needs to be juicy, not dry. I hope you love!!

SPICY LIME CHICKEN QUESADILLA'S

(Mindi Original)

For the Chicken:

4 boneless, skinless chicken breasts

zest of 1 lime

juice of 1 lime (about 1/4 C.)

1/2 C. hot sauce

1/2 C. canola oil

3 cloves garlic, minced

1 t. salt

1/2 t. pepper

1. Place the chicken in a large zip lock bag. Add all the ingredients for the marinate.

2. Seal the bag and allow the chicken to marinate for at least 2 hours or up to 6.

3. Grill the chicken. Allow to rest for about 10 minutes, then slice thin on a 90 degree angle.

4. Set the chicken aside.

For the Quesadilla's:

grilled tortilla shells

sliced chicken

mozzarella cheese

hot sauce (optional)

1. Assemble the quesadilla's by layering a tortilla shell, cheese, chicken, a splash of hot sauce (optional), then topped with another tortilla shell.

2. Place the quesadilla's in a 350 degree oven for about 5 minutes or until the cheese melts.

3. Serve with guacamole, salsa & sour cream.

GRILLED ZUCCHINI WITH BALSAMIC & CORN ON THE COB WITH HERB BUTTER

That's right...today you get two for the price of one. Mainly because these aren't so much recipe's as they are side dish idea's. We love to grill in summer. It's easy, fast and cuts down on the dishes; my personal favorite!

These are also two great idea's for utilizing your awesome garden harvest or farmer's market finds.

GRILLED ZUCCHINI WITH BALSAMIC

4 Zucchini's; sliced in half

1 T. Olive Oil

1/4 C. balsamic vinegar

salt & pepper

1. Brush the zucchini halves with olive oil and season with salt & pepper.

2. Place on the grill.

3. Baste with balsamic vinegar as you grill.

4. Cook until your desired doneness. I usually cook mine for about 5 minutes. I like them kind of crispy on the outside and nice and juicy on the inside.

BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTER

Corn on the Cob (as many as you want)

Herb Butter (Click for the recipe)

There are a couple different ways you can cook this yummy side.

1. Boil your corn on the cob in water with a couple tablespoons of sugar. The sugar will help draw out the sweetness of the corn. Boil for about 10 minutes.

2. Take the corn out of the water. Using a sharp knife, cut the corn off the cob. I've learned a great trick for cutting corn off the cob...place a small bowl or tea-cup inside a large bowl. Rest your corn on the small bowl and cut. The larger bowl catches all the kernels with a lot less mess.

3. Toss the hot corn with herb butter. Amount will be determined by how much corn you cook. Add to your liking.

You can also grill your corn....

(Sorry I don't have any pictures of this process...hopefully I can explain it in words.)

1. Pull the husks back from your corn, being careful not to pull it completely off.

2. Remove the silk.

3. Lather the corn with herb butter to taste.

4. Pull the husks back over the corn, twisting the top to close.

5. Place the corn straight on the grill and allow to cook for about 15-20 minutes on low heat.

6. When the corn is done, remove the husks and enjoy!

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PASTA WITH HERB BUTTER AND CHEESE

This is going to be a little different week. On Wednesday I'm headed to Moab for our big "Nordfelt" reunion, so I'll only have 3 posts this week. But I have a little something different. It's going to be a week of sides. I've had several friends tell me they've been stumped on side dish idea's lately. So I thought I'd put together a few idea's.

This is something I came up with to utilize the herbs from my garden. It would be a great side dish to grilled chicken, fish or steak.


PASTA WITH HERB BUTTER AND CHEESE
(Mindi Original)

1/2 lb. penne pasta or pasta of choice
2 T. herb butter, or more if you like (see recipe below)
1/2 C. Parmesan or Asiago Cheese; grated

1. Cook the pasta according to package directions; drain.
2. Toss the pasta with the herb butter and cheese.
3. Eat immediately.
4. Serves 4.

HERB BUTTER
(Mindi Original)

1 C. butter; softened (2 sticks)
1/2 C. fresh basil leaves
1/2 C. fresh mint leaves
1/2 C. fresh chives; chopped
1 t. salt
1 t. pepper

1. Place the softened butter in a food processor, along with the herbs, salt & pepper.
2. Blend or pulse until everything is well incorporated.
3. Place the herb butter in an air tight container and place in the refrigerator until you're ready to use.
4. The butter will stay fresh for up to 2 weeks. You can also freeze for up to 6 months.

ROASTED BARBEQUE CHICKEN

This post is dedicated to my baby brother, Brady. He had one favorite meal while we were growing up and it was my mom's Roasted Barbeque Chicken. We could count on this meal for every one of his birthday's or any special 'Brady' day. I hadn't thought about it for years. In fact I don't think I'd ever made it, since living on my own...and that's been a long time.

But for some odd reason I found myself thinking about this chicken recipe a few weeks ago. I remembered really liking it as well. So I thought I'd give it a try. I wasn't sure if I would love it as much as the memory...but sure enough, I did! And so did my family.

A couple notes:

My mom always used a whole fryer chicken, but we're not lovers of dark meat, so I used whole chicken breasts. It worked the same. If you want some dark meat, but don't want to use a whole chicken, you can use a mixture of whole chicken pieces.

You absolutely must use bone-in, skin-on chicken. It's the mixture of the BBQ sauce with the chicken drippings that make up the amazing sauce.

You can use any recipe for BBQ sauce that you would like. My favorite is this one. But honestly for a quick and easy meal, a bottle of your favorite store bought brand works great.

ROASTED BARBEQUE CHICKEN
(Recipe from Dixie Nordfelt...my mom)

4 bone-in, skin-on chicken breasts, or 1 whole fryer chicken

1 bottle of your favorite BBQ sauce, or 1 recipe barbeque sauce of choice

4 C. cooked white rice

1 large roasting bag

1. Take a large chicken roasting bag and place it in a 9x13 (or larger) pan.

2. Rinse and dry your chicken pieces or whole chicken.

3. Place your chicken pieces or whole chicken into the roasting bag, as seen above.

4. Pour the BBQ sauce over all the chicken evenly.

5. Seal the bag and place in a 375 degree oven for 45-60 minutes or until the chicken is golden brown.

6. When the chicken is done, remove it from the oven, open the bag and remove the chicken.

7. Drain all the juice that has collected in the bag, into a serving bowl. Stir well.

8. Take the chicken and remove it from the bone, discard all the skin and bones. Shred the chicken.

9. Serve the chicken over rice, topping with the BBQ sauce.

10. Serves 4-6.

SPINACH BASIL PASTA

Anyone in the mood for some escargot? Because my garden has been infested with snails. They ate all my zucchini and squash plants. I've now replanted for the 3rd time. We finally figured out the problem and put down some snail killing stuff. As you can see, I'm real technical with my gardening vocabulary. Anyway, we woke up two days ago to dozens of dead snail along the perimeter of the garden. Yesterday morning there were about 10 more. Yikes...I've become a snail murderer. Hopefully my little garden is safe now.

In good garden news, our meal last night included the very first harvest of our herb plants. They seem to be snail free. I love cooking with fresh herbs, and when I can grow them myself it saves me quite a bit of money. Who doesn't love that?

SPINACH BASIL PASTA
(Mindi Original)

½ lb. pasta (bowtie, penne, what ever you like)
1 T. olive oil
1 large or 2 small boneless, skinless chicken breasts
Zest of 1 lemon
Juice of 1 lemon
½ C. chopped fresh basil
¼ C. chopped fresh mint leaves
salt & pepper
½ C. heavy cream or half & half
½ C. grated Asiago cheese (you can also use Parmesan)
1 egg
5 C. fresh spinach leaves

1. Cook the pasta according to the package. Drain the pasta and set aside.
2. In a small bowl combine the cream, egg, and cheese. Whisk and set aside.
3. In a large skillet heat the olive oil. Add the chicken, season with salt & pepper and sauté’ over medium high heat.
4. When the chicken is about half way cooked, add the lemon zest, juice, basil and mint. Finish sautéing until the chicken is done.
5. Turn the heat to medium and add the cream mixture. Stir to combine and cook for 2-3 minutes.
6. Add the cooked pasta and the spinach. I usually add the spinach about 1 cup at a time, stirring until the spinach wilts into the pasta.
7. Once all the ingredients are combined, serve immediately.
8. Serves 4 people.

CHORIZO BLACK BEAN SKILLET

I have always wanted to try chorizo, so a few weeks ago I decided to do just that. I put together this little one skillet meal. It was so easy and came together really quickly. Both my husband and I really liked it. The chorizo was a little more fatty than I had expected, but I just drained off the fat, like I would bacon. We loved the smoky flavor of the dish and the creaminess of the Queso Fresco. It was definitely a success!

CHORIZO BLACK BEAN SKILLET
(Mindi Original)

14 oz. chorizo; skin removed, diced
3 C. cooked rice
1 Can black beans; drained and rinsed
1 Can Cilantro Lime diced tomatoes (or Mexican style diced tomatoes)
salt & pepper (optional)
½ C. rough chopped cilantro
1-2 C. Queso Fresco cheese; crumbled

1. In a large skilled sauté the chorizo until all the fat has been rendered. Once the chorizo has been cooked, drain off all the fat.
2. Return the chorizo to the skillet. Add the rice, beans and tomatoes, stirring to combine. Season with salt & pepper to taste.
3. When everything is nice and hot, stir in the cheese and cilantro. Continue to cook until the cheese melts, about 3-4 minutes. It won’t melt like regular cheese. Queso Fresco melts more like a fresh mozzarella. It will just get nice and soft.
4. Serve immediately. If you like, top with some additional fresh cilantro and crumbled cheese.
5. Serves 6.

CHICKEN WALDORF PASTA SALAD

One of my absolute favorite salad recipes is this Chicken Waldorf Salad from CPK. I got the recipe from the CPK cook book several years ago, and it's definitely a regular meal around here.

One night a couple weeks ago I was getting ready to make this salad for yet another dinner, when it hit me..."I should make this salad into a pasta salad. It was a fun twist on something we already love.

Now I'm not sure which way I like it better!

CHICKEN WALDORF PASTA SALAD
(Inspired by the CPK Salad)

2 large grilled chicken breast sliced thin
1 lb. bow tie pasta; cooked aldente, drained and chilled
1 granny smith apple cubed
1 C. red seedless grapes sliced in half
1 C. chopped celery
½ -1 C. Crumbled Gorgonzola Blue Cheese (to your taste)
1 recipe Dijon Balsamic Vinaigrette (see below)

1. Combine and toss the chicken, pasta, apple, grapes, celery and cheese.
2. Poor the Vinaigrette over top and toss again. Allow to chill in the refrigerator for at least 1 hour.
3. Serves 6-8 people.


DIJON BALSAMIC VINAIGRETTE

½ C. Balsamic Vinegar
2 T. Dijon Mustard
1 T. Garlic minced
½ t. pepper
½ t. salt
1 ¼ C. olive oil

1. Wisk together or blend in a blender. (Blended in a blender makes it much creamier and smooth.)

SHREDDED BBQ BEEF

My sweet husband came home from work a couple weeks ago and said, "Mind, can I ask for a belated birthday gift, or early father's day gift?" In my head I'm thinking...oh no...he's found some electronic devise or camping item that he wants to buy. That's never a good sign for out savings account. So I braced myself and dared to ask, "what is it?"

But to my amazement all he wanted was for me to make shredded BBQ beef sandwiches for dinner one night the next week. Along with my relief, I felt a little sadness...my poor husband thinks a request for his favorite meal needs to be a part of some birthday or holiday gift. Where did I go wrong...or where did I go right??

Well, needless to say...I gladly fulfilled his request. What can I say, my husband really enjoys a good BBQ sandwich! I hope you do too.


SHREDDED BBQ BEEF
(Mindi Original)

3-4 lb. chuck roast*
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper
6-8 buns

1. Rinse and dry your roast. Place it in a large crock pot. Season with salt and pepper.
2. In a mixing bowl combine the rest of the ingredients. Pour over the roast.
3. Cook on high for 3-4 hours or on low for 4-6 hours.
4. When the roast is done, remove it from the crock pot and shred. Return the shredded beef to the crock pot and mix into the juices.
5. Allow to cook for an additional 30 minutes with the lid off.
6. Serve on buns or over rice.

*This recipe would also work with a pork roast or even chicken.