What I learned from September's Food Network Magazine

The Next Big Thing – the Grapple

(c) Food Network

What is a Grapple, you ask?  A Fuji or Gala apple infused with grape flavoring.  There’s just one thing… it isn’t the next big thing – I’ve  been eating these for several years.  And I’d like to say that THEY ARE TASTY!  However, I did learn from The Grapple’s website and Facebook page that they aren’t available year round, and that makes sense why I haven’t seen them in a while.  If you’re interested they should be hitting the shelves soon (next to the “regular” apples) and I’ve seen them in both Meijer and Jewel.  Apparently you can order them online too!

Daily Recipe Round-up for September 27, 2011

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

Pillsbury

Apple Slab Pie

Prep Time: 20 Min

Total Time: 2 Hr

Makes: 24 servings

Bruschetta Chicken Bake

Recipe modified by You Want Me to Cook? – March 18, 2011

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Recipe originally published by Kraft Food & Family – Fall 2008

Much like I became addicted to mushrooms after a lifetime of disliking them, I have suddenly felt the urge to eat as many tomatoes as I possibly can.  I don’t know if some switch got flipped in my brain that said, “Hey, you need to eat tomatoes now” but I can’t seem to get enough of them.  Of course, I still don’t like them on sandwiches, but I figure if I live to be 80, maybe then I’ll want them on my turkey and cheese.

Several things attracted me to this dish.  If I’m being totally honest with myself, one of the main reasons was the ease of the recipe.  While I enjoy cooking, there are days I just want to be able to throw something in a dish and cook it without a lot of preparation and fuss.  This dish definitely fit those criteria.  Next, I do enjoy bruschetta and was excited to try a variation on the appetizer.  Finally, I occasionally enjoy stuffing but never have a good reason to make it other than around Thanksgiving.  This gave me a perfectly good reason to buy it.

© You Want Me to Cook?
Bruschetta Chicken Bake

I caught this picture at the perfect moment when the heat was coming off of it.  The chicken looks juicy and tender and the topping looks crisp and inviting.  It didn’t have a very savory smell… you know the kind that makes you want to start scooping it into your mouth without utensils

Daily Recipe Round-up for September 26, 2011

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

Every Day with Rachael Ray

Tomato Minestrone Soup with Garlic Bread Croutons

Perfect meal for a chilly night!

30-minute meals

4 Servings

Skirt Steak with Mustard Sauce and Puffed Cheddar-Rice Casserole

Recipe modified by You Want Me to Cook? – March 17, 2011

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For a commentary-free and printer-friendly version of the Skirt Steak with Mustard Sauce recipe, please click here.

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Skirt Steak recipe originally published by All You – February 2011

Puffed Cheddar-Rice Casserole originally published by All You – February 2011

When I was still motivated enough to try to cook an entrée AND a side, I matched these two delightful recipes together.  I was driven by the yummy skirt steak recipe.  It was quick recipe and the picture in the recipe looked delicious.  However, I didn’t want to do a salad & potato… it seemed like a cheat.  I do that on a regular basis anyway.

I kept flipping through the magazine and found the puffed cheddar-rice casserole and it looked appetizing and was different.  Who doesn’t like cheese and I had never really attempted a soufflé type of dish.  The two seemed like they would pair together nicely and a meal was born.

Before I get into the recipe, I thought I’d talk a little about your neighborhood butcher.  I went through school with the grandson of the local butcher in the tiny town I grew up in.  The nicest guy you’d ever meet, and unfortunately he recently passed away which was a loss to the town (RIP Mr. Welch).  If you don’t see what you’re looking for in the meat case, don’t be afraid to ask him/her if they have any in the back or if they can cut you what you are looking for.  Just be nice about it… they are busy and usually covered in raw meat juice.  If they can’t cut it for you, they will be more than happy to let you know what cut of meat can be substituted for your dish – which is what happened in this particular case.

© You Want Me to Cook?
Skirt Steak with Mustard Sauce and Puffed Cheddar-Rice Casserole

I was so happy with the way my steak turned out.  It looked juicy which is usually an issue for me.  I ALWAYS seem to dry out my steak.  Also, the sauce smelled great and I’ll admit to “accidentally” sticking my finger in it to try it before I took the picture.

The rice casserole, well it didn’t look as appetizing as I hoped.  It seemed a little dry when I was taking it out of the dish.  I thought it was going to be a little more oozy-cheesy and fluffy.  I still was optimistic about the taste though.

Weekend Recipe Round-up for September 25, 2011

I realize that with all of the e-mail newsletters and magazines I get, that there is NO WAY I can make every recipe that I come across.  Therefore, I’ve decided to collect all of the e-zine recipes for the day (or weekend) to give all of you even more ideas for cooking.

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

Taste of Home

© Taste of Home

Hamburger Noodle Bake

Prep Time: 35 minutes

Bake Time: 20 minutes

2 servings

15 Reviews – 94% said they would make it again

Praline Pumpkin Dessert

Recipe modified by You Want Me to Cook? – March 17, 2011

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Recipe originally published by Betty Crocker on Monday, November 17, 2008 via e-mail

I don’t always eat healthy food.  In fact, I’d say that I only eat healthy about 50% of the time.  I guess I’m confessing all of this to you because I have a stockpile of desserts just like this one.  Sometimes I try to slim them down a little and sometimes I don’t.

This is one of those times that I don’t (well for the most part).

I was attracted to this recipe because I LOVE pumpkin desserts and a pumpkin crumble was impossible for me to pass up.  It also didn’t seem like a lot of work, so I was sold.

© You Want Me to Cook?
Praline Pumpkin Dessert

It doesn’t look bad.  In fact, if you didn’t have another picture to compare it to, you’d think it looked great.  My problem is that it has the appearance of pecan pie instead of pumpkin.  Also, my square doesn’t have the same amount of height as the one from Betty Crocker.  I don’t know if I did something wrong or if Betty’s square was altered in some way.

Broiled Tilapia with Thai Coconut-Curry Sauce

Recipe modified by You Want Me to Cook? – March 16, 2011

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Broiled Tilapia with Thai Coconut-Curry Sauce recipe originally published by Cooking Light on Wednesday, February 11, 2009 via e-mail

Not too long ago, I bought a ridiculous amount of tilapia.  It was a great deal (on top of the usual inexpensive price of tilapia) and I couldn’t resist.  Of course, now I had a ridiculous amount of tilapia to cook.  I originally couldn’t decide if I wanted to make this dish or not.  On one hand, it has a bunch of my favorite things: red peppers, curry, coconut milk and basmati rice.  On another hand, the fish is broiled and I’ve only experienced disaster with broiling fish.  It always ends up too dry.  On yet another hand, it is a full meal at around 500 calories.

What to do… oh, what to do.

In the end, my desire to eat low-fat curry and use up some of my tilapia won out.

© You Want Me to Cook?
Broiled Tilapia with Thai Coconut-Curry Sauce

My tilapia is swimming in the sauce and I SWEAR that it is the serving size given by Cooking Light.  I believe my nephew said, “WTH – Heck?”  (Yes, he added an additional “Heck” on to the “What the Heck”.  Cut him some slack – he’s only 10.)   

So floating fish aside, I wanted to eat it immediately.  It was bright, had a lot of texture and it smelled fantastic!

© Cooking Light

Walnut-Breadcrumb Pasta with a Soft Egg and Chive & Cheese Breadsticks

Recipe modified by You Want Me to Cook? – March 14, 2011

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Walnut-Breadcrumb Pasta with a Soft Egg recipe originally published by Cooking Light – January/February 2011

Chive and Cheese Breadsticks recipe originally published by Simple and Delicious – December/January 2011

I’m writing this post angry today.  I decided to make myself an omelet for breakfast this morning and it sucked.  It made me cranky.

Then I got a headache that will not disappear.  This made me surly.

Now I’m watching the Bears game and it isn’t making it any better.

Okay, focus… I’m going to focus… I promise I won’t be a Debbie Downer and I’ll just get to the recipes.

I love pasta and I enjoy finding recipes that don’t involve the traditional pasta sauce.  I remember the first time I took a chance on pesto and fell in love, so when I saw the recipe for the Walnut-Breadcrumb Pasta in Cooking Light, I was ready to take a chance.  Also, I was intrigued by the soft boiled egg.  I’ve got the technique for hard boiled down and this presents a new challenge.

I decided that I wanted to have savory bread with this dish.  Regular bread and butter just didn’t seem like they would cut it.  Luckily I didn’t have to look too hard – the recipe for the Chive and Cheese Breadsticks was in the next magazine that I read.  My meal was complete.

© You Want Me to Cook?
Walnut-Breadcrumb Pasta with a Soft Egg
and Chive & Cheese Breadsticks

My pasta looks okay.  I’m a little disappointed in the pasta color though.  I used regular pasta in this case, so it shouldn’t be as brown as it is.  The goat cheese on top looks messy… like it doesn’t belong there.

As for the breadstick, this was one of the prettiest ones in the bunch.  Nicely browned and it held the twist.  However, if I’m being honest, I have to admit that not all of them looked like this.  In fact, not many of them looked like this.

Reunion Casserole with Asiago Tater Tots

Recipe modified by You Want Me to Cook? – March 11, 2011

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Reunion Casserole recipe originally published by Simple and Delicious – December/January 2011

Asiago Tater Tots recipe originally published by Every Day with Rachael Ray – February 2011

At some point, I realized that I need to make more meals instead of single dishes.  Part of the issue is that I have a couple of stand-by side dishes that I always go back to.  Not that they are bad, just unimaginative.  The other is that I’m making a lot of casseroles.  Casseroles have everything in one dish which is sort of the appeal.

Then I came upon this recipe for the Asiago Tater Tots.  I love a good tot (who doesn’t), but it isn’t like you can make a meal out of them.  Well I actually had a boyfriend who would make entire bags of them and eat them out of a bowl with an oversized spoon… but he was an idiot, so that doesn’t count.

So I had to find a recipe that would work with the tots.  I could have gone the hamburger/hot dog route but when I read this recipe, it reminded me of a fancy sloppy joe, with pasta for the carbs instead of bread.  I knew it would be a hit.

© You Want Me to Cook?
Reunion Casserole with Asiago Tater Tots

Visually, I’m disappointed with the meal.  It is so brown.  Separately, I can’t complain.  The casserole looks hearty and yummy.  It could have a little more color, but it still smelled fantastic.  The tater tots turned out even better than I thought they ever would.  Golden brown and crisp, I couldn’t wait to eat them.

Overnight Brunch Egg Bake

Recipe modified by You Want Me to Cook? – March 13, 2011

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Recipe originally published by Pillsbury – Tuesday, March 18, 2008.

One of the things I really liked about this recipe from the beginning is its honesty.  It tells you right in the title “you have to let this set overnight.”  So don’t blame Pillsbury if you wake up on Christmas morning expecting to whip this little ditty out as the centerpiece of your Christmas breakfast.

The recipe itself is a basic egg casserole with all the yummy ingredients in it – onions, red peppers, mushrooms, and LOTS OF CHEESE!!!  But that wasn’t the only thing that attracted me to it.

See, I’m not a morning person.

In fact, I’m not an early afternoon person.

I hit my stride about 7:00PM.

Still, I have a husband who gets up semi-early (someone has to walk the dogs - hehehehe) and eats breakfast every morning.  I do enjoy preparing his meals, and I know he likes it a lot too, so I like to make him breakfast at least on the weekends, but I HATE getting up early enough to actually get it done before noon.  This recipe allowed me to assemble a meal when I’ve got my most energy, wake up, stumble down to the stove, put the casserole in the oven, take a nap on the couch with an alarm set and voila!  Breakfast is ready!

© You Want Me to Cook
Overnight Brunch Egg Bake

This recipe lists the things you can garnish the casserole with.  I chose not to garnish it, mostly because it was just my husband and I.  Looking at the picture… Cripes I should have garnished.  I also had a small issue with the ordering of the layers.  The cheese on top is my mistake.

Overall, it just looks… solid.  Not necessarily appetizing.

Chicken with Mushroom Sauce

Recipe modified by You Want Me to Cook? – March 10, 2011

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Recipe originally published from Cooking Light – January 2011

There are only so many things you can do with a chicken breast, so I’m always on the lookout for recipes that have a different twist.  Does this one have that twist?  I’m not really sure it does, but it looked delicious.

I love shallots and mushrooms so I was excited.  But I’m usually not fond of a wine sauce, so I was skeptical.  Since the wine was used to basically deglaze the pan, I decided to go for it.

© You Want Me to Cook?
Chicken with Mushroom Sauce

Does anyone doubt that my chicken looks juicier?  I’ll be honest, that’s what I look for in a chicken dish.  Chicken is one of those things that can dry out and be like eating cardboard.

Almost-Famous Spinach-Artichoke Dip

Recipe modified by You Want Me to Cook? – March 6, 2011

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Recipe originally published from Food Network Magazine – December 2010

Show of hands… Who loves hot spinach dip and secretly hopes that the table wants to order it when trying to decide on an appetizer even though there are much healthier things on the menu? 

I see, most of you in the audience.  Good! 

Who has secretly thought of stabbing your friend and/or significant other/spouse in the hand with your fork as they reach for the last scoop of that creamy, spinach-y goodness?

Ah, it’s nice to meet all of you.  I knew I wasn’t alone.

Now, who has scraped every bit of dip from the bowl with their spoon trying to get just one more bite?

Okay, not as many, but I see I’m still in good company.

Finally, who, after scraping the bowl with their spoon, has picked up the bowl and started to lift it to their mouth to lick clean being stopped only by your mortified husband who fears your lack of table manners will alienate the friends you have left after the last incident?

Oh, that’s just me, huh.

All kidding aside, there’s something hypnotic about these hot spinach dips that makes you eat until you’re so full that you can’t even look at your entrée.  Of course, there’s a pretty hefty price to this dip.  It tends to swim in calories, fat and sodium.  That didn’t stop me from running to the kitchen to put the ingredients on my shopping list for this little delight I found in Food Network’s magazine.

© You Want Me to Cook?
Almost-Famous Spinach-Artichoke Dip

My dip isn’t as pretty as their dip because I couldn’t find white cheddar cheese.  Well actually, I didn’t look in the right place.  Maybe… I don’t know.  Anyway, it is still pretty darn close to the picture in the magazine.  And before you ask, yes, those are sushi serving dishes.  It was the perfect serving size!

Asian Egg Drop Soup

Recipe modified by You Want Me to Cook? – March 6, 2011

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Recipe originally published from Food Network.com, Tyler Florence (Food 911).

When I go for Chinese food (I can't seem to cook it right yet), I will get Egg Drop Soup.  Of course this is a fairly recent development.  I’m not a food-a-phobe, but it never appealed to me.  Luckily, my husband introduced it to me when we first started dating and now I love it.  Now, I know what you’re thinking… it looks gross.  At least that’s what I thought about it the first time I saw it.  But trust me; you’ll love it, so give it a try.

© You Want Me to Cook?

It looks like exactly what it is – a nice broth soup.  The egg feathered out beautifully and almost looks like noodles.  It also smelled wonderful.  The picture has me holding the spoon in it because I couldn’t wait to try it and was in the process of eating that bite before I realized I hadn’t taken a picture yet.

Toffee-Flavored Coffee

Recipe modified by You Want Me to Cook? – March 4, 2011

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Recipe originally published in Taste of Home, Holiday Collection 2008.

I LOVE Starbucks!  In fact, I did a short stint there (well I worked for Target but I was in the Starbucks) and I did love making the drinks.  It was a lot of fun… but working for Target sucks rocks, so my “career” as a barista was much shorter than I had liked. 

I’m not a fan of a regular cup of coffee, but give me a tasty latte or iced drink and I’ll be set for the morning.  Now, I fantasize about owning a beautiful and commercial grade espresso machine with steam, but I know that’s not going to happen… at least anytime soon.  Therefore, I’m always on the lookout for recipes that don’t require one.

This particular recipe includes toffee and butterscotch.  I can’t even get that combination from Starbucks (they don’t have a butterscotch syrup) which is a shame because I love butterscotch.  Also, it uses brewed coffee so I didn’t have to worry brewing shots of espresso or steaming milk.  I found this one in a holiday collection magazine so I’m guessing that it is meant to be served for special occasions, but I’m the type of person who would drink Pumpkin Spice Latte every day of the year, so I don’t care.

© You Want Me to Cook?
Toffee-Flavored Coffee

First, take in the awesomeness of my Chicago Blackhawks mug.  It was a gift from my husband, bought from Hawk Quarters Blackhawks Store, and the main vessel of my morning coffee.

The coffee looks very decadent, rich and creamy at least from the top.  Yes, you can’t see the coffee through the mug.  Then I looked at the picture from Taste of Home and realized that they didn’t photograph theirs in a clear mug either.

Eating Out: Leona's

I was first introduced to Leona’s in the mid-90s.  I was immediately in love after they brought out a fresh loaf of bread with a whipped butter.  Actually, that’s one of the things they’re known for.  The other is their fantastic lasagna.

Eventually I moved out of the city (actually about 5000 miles away) and Leona’s became a distant and fond memory.  Then we moved back, and 4 miles away from our house is a Leona’s.  My husband found some special coupons (80% off actually – oh yeah) on Restaurants.com and we planned our meal.

What was eaten:  Chicken Parmiagga – Alfredo & Mushroom

They give you two options for meal size – pleasing and plenty.  Either option comes with two side dishes (depending on what you order, you get to pick 1-2 items from their side listing).  I went with the “Pleasing” size because I was planning on ordering dessert too. 

First, let’s get out the obvious… I wasn’t concerned with calories, fat or sodium when I ordered this meal or selected the sides.  Second, I know you’re thinking that I mentioned their “fantastic lasagna” yet I didn’t order it, but you can order that as a side, so I never order it as an entrée. 

The chicken was perfectly breaded and cooked and it sat on the creamiest mushroom sauce I think I’ve ever tasted.  At first I was concerned that there was too much sauce, but I think the plate made it look like there was more than there actually was.  It was so good that I think I would order it again instead of trying something different from their large menu.

Cajun Shrimp Lasagna Roll-Ups

Recipe modified by You Want Me to Cook? – March 3, 2011

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Recipe originally published in Simple & Delicious, December/January 2011.

I love lasagna.  I love Cajun food.  I love shrimp & cheese.  This recipe could have quite possibly been written with me in mind.

That being said, I hate having to make rolls.  They never turn out as pretty as they are supposed to be.  Also, it usually is ridiculously messy.  Add to that, REGULAR lasagna is time consuming to make because you have to cook the noodles, make the sauce, make the filling and assemble.  However, the attraction to the cheesy, Cajun, shrimp with lasagna noodles blinded me to all of this and I excitedly started this recipe.

© You Want Me to Cook?
Cajun Shrimp Lasagna Roll-Ups

Look at this picture and tell me you don’t think it looks delicious.  I’ve been flipping back and forth between my picture and the published picture and I gotta tell ya… it looks pretty close.

Corn, Black Bean and Pepper Jack Burritos

Recipe modified by You Want Me to Cook - March 1, 2011

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Recipe originally published in All You, February 2011.

My husband LOVES Chipotle.  Seriously, it’s one of the only foods that he’ll drive for 30 minutes, one way, in rush hour traffic to get.  In fact, if he had to use ChipotlAway, he’d probably still eat it.  By the way, if you don’t like South Park or gross humor, just skip this video.

Also, I’m looking for more vegetarian meals to make.  Don’t get me wrong, I love meat, but I’m not a blind omnivore that thinks there’s nothing wrong with eating my weight in steak every year.  Vegetables are good for you, and frankly, I need more of them in my diet.  If I can make a filling meal out of veggies, I’m there.

Flipping through my All You, I stumble upon a recipe for Corn, Black Bean & Pepper Jack Burritos.  Could it be?  I read through the ingredient list.  Yes, it is.  This is going to be as close to Chipotle as I’ve ever gotten.

My finished meal:

© You Want Me to Cook?
Corn, Black Bean & Pepper Jack Burritos

It looks very close to the recipe… and Chipotle.  Well my husband's version of Chipotle - I like rice in my burrito.  My burrito does look thicker and appears to have more cheese than that of the published recipe.  I’m okay with that.