Pizza!!

Makes 1 14-inch pizza
1 package dry active yeast
1/4 cup warm water
2 1/4 cups flour
1 tsp kosher salt
1 1/2 tbsp olive oil

Put the yeast and 1/4 cup of the water into a bowl, and stir to dissolve the yeast. Let stand for 1 minute. In a large warm bowl, sift together the flour and salt. Make a well in the center and pour in the yeast mixture, oil and the rest of the water.
With your hands, mix together the liquids with the flour until combined, and the dough holds together. Turn out onto a floured board. Knead the dough until it is smooth and silky, about 10 minutes.
Shape the dough into a ball and place in an oiled bowl. Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Turn the dough out onto a floured board and knead again until the dough is smooth. Roll out the dough, or toss by hand, gently stretching the dough as you work, and until it is in about a 14-inch circle or square.
Transfer to a well oiled baking sheet, top with your favorite pizza toppings, and bake at 450 degrees for about 20 minutes.

*This was so much fun to make, and I felt like I was a professional chef! Though it does take about 2 hours total to make, it is so worth it. It's a lot easier than you think, and you can make it however you want! You can add dried herbs to the dough, you can use wheat flour instead of regular flour, you can put any topping you want, the list goes on and on. The pizza I made was half pepperoni, half eggplant. And of course, lots of cheese! I used the tomato basil sauce we made a couple weeks ago for the sauce, and a blend of mozzarella cheese, cheddar and parmesan cheeses. Get the kids involved in this one too! Let them help you knead the dough and punch it down after it's done rising. Try it, you'll love it.

His divine power has given us everything we need for life and godliness through our knowledge of him who called us by his own glory and goodness. 2 Peter 1:3

Jersey Fresh Tip #5

PERFECT RICE EVERY TIME

A lot of home cooks are left perplexed by rice, and don't always know how to make "perfect" rice every time. Either it's too chewy, or it's still hard in the middle, or it doesn't absorb all the water...you name it. In fact, I myself have had to throw out an entire batch of rice because it just would not cook.
Anyway, here is how you make that perfectly fluffy and delicious rice each and every time.

The ratio of water to rice is 2 to 1 (2 parts water, to 1 part rice). So, if you have 2 cups of water, put in 1 cup of rice. Get it? Good.

In a pot big enough to hold the water and rice, bring the water to a boil, and drop in about 1 tsp salt, and 1 tbsp butter (butter is optional, but it gives the rice a great flavor). Allow the butter to melt completely, and pour in the rice. Give it a quick stir, turn the heat to about medium, and put the lid on the pot with a small crack to let the steam out. LEAVE IT ALONE for about 7-8 minutes. Don't lift the lid, don't touch the heat, don't stir it - leave it alone. After 7-8 minutes, lift the lid to check the rice. There should be little holes starting to form on the surface of the rice and the water should be just about absorbed. Put the lid back on, still leaving a crack for steam to escape. After about 2 more minutes, check again - the water should be completely absorbed. If so, turn off the heat, stir the rice and put the lid back on tightly (no cracks this time). Let it sit for another minute or two to "steam" inside the pot.
Lift the lid, fluff it with a fork, and enjoy!

Cooking times will vary depending on your oven, your pot, and which type of rice you are using.

"Not Exactly" Chicken Kiev

4 chicken breasts, pounded flat
2 eggs
3/4 cup dried breadcrumbs
1 lemon, zested and juiced
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup frozen spinach, thawed and drained
1 small bunch basil leaves, chopped fine
1 small bunch parsley, chopped fine
1 clove garlic, minced
Salt & pepper
Olive oil for frying - about 1/2 cup

In a mixing bowl, combine the ricotta, mozzarella and parmesan cheeses, the juice of 1/2 the lemon, 1 egg, the spinach, the herbs, garlic, salt & pepper. Stir to combine. Place the mixture back in the fridge.
In a small bowl, combine the breadcrumbs, lemon zest, 1 tbsp parmesan cheese, and salt & pepper. Mix well. In another small bowl, beat 1 egg.
Place the ricotta mixture on the flattened chicken breasts, and roll the chicken around the ricotta mixture. Secure the ends with toothpicks.
Dip the chicken rolls in the egg, then in the breadcrumbs, being sure to shake off the excess.
Heat the oil in a large skillet or frying pan. Carefully place each chicken roll in the pan and fry on all sides until golden brown and chicken is cooked through.
Sprinkle with additional parmesan cheese and serve hot.

*I called this "Not Exactly" Chicken Kiev because it deviates a little bit from a traditional Chicken Kiev recipe. I am a cheese junkie, so any chance I get to add some cheese to something, I am going to do it. I love the garlicky flavor and the hint of lemon you get with this dish. What I like even more is when you cut into the chicken, the cheese just oozes out and it is what I call "gooey-delicious." I hadn't made this recipe in a long time, and I forgot how much I liked it. It is a little bit of work, but it is totally worth it. I hope you like it as much as I do!

The eyes of the Lord are everywhere, keeping watch on the wicked and the good. Proverbs 15:3

Bolognese Sauce

4 tbsp olive oil
4 tbsp butter
3 carrots, diced
3 celery stalks, diced
3 cloves of garlic, sliced
1 large shallot, diced
2 lbs ground beef
About 8 thick-cut bacon strips, diced fine
1/2 cup tomato paste
1 cup whole milk
1 cup dry white wine
1 large sprig fresh rosemary
Salt & pepper to taste

In a large stockpot, heat the oil and the butter over medium high heat. Add the carrots, celery, shallot and garlic, season with salt, and sweat until soft - about 5 minutes. Add in the ground beef and bacon and cook until the meat is no longer pink. Add the tomato paste, milk and wine and bring to a boil.
Lower the heat to low, and simmer for about 1 hour, or until sauce has thickened and the liquid has reduced. Season with salt & pepper to taste at the very end.
Serve immediately over your favorite pasta.
If the sauce is too thick once it has finished cooking, stir in about 1/2 cup of hot vegetable broth to thin it out a little more.

*You will not believe the aroma that fills the house when this sauce is simmering on the stove. It smells so rich and yummy, it will be hard to wait until it is done cooking. This makes for a really hearty meal, that's really not that hard to make. The most effort is in the prep work. But let me tell you, it is so worth it. And of course, the fresher your ingredients are, the better it will taste. This dish will make you feel like a real Italian chef, even if you're just a Jersey girl!

Love must be sincere. Hate what is evil; cling to what is good. Be devoted to one another in brotherly love. Honor one another above yourselves. Romans 12:9 & 10

Peanut Butter Chocolate Chip Banana Bread

3 ripe bananas, mashed
2 cups AP flour
2 eggs
1 1/2 cups sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup milk
1 tsp vanilla extract
1 stick butter, softened
1/4 cup chunky peanut butter
3/4 cup chocolate chips, tossed with 1 tbsp flour

Preheat oven to 350 degrees F.
Cream the butter and the sugar in a large bowl, or stand mixer until light and fluffy. Mix in the flour, baking soda, salt and bananas. Mix to combine. Drop in the eggs one at a time and mix until incorporated into the batter. Pour in the milk and mix to combine. Lastly, add the peanut butter and the chocolate chips and mix just until combined.
Pour the batter into a greased loaf pan and bake for about 1 hour, or until toothpick comes out clean.

*I always buy bananas to eat with breakfast or lunch, but I never make it through a whole bunch without them getting overripe on me. Banana bread is a great way to use overripe bananas. That great banana flavor comes through, and the bread is great for breakfast, or dessert! I often make two loaves, and freeze the other one to be eaten later, or give away as a gift. Properly stored in the fridge, this bread will last up to two weeks. The peanut butter in this recipe gives the bread an unexpected flavor that brings me back to the days of eating peanut butter and banana sandwiches for a snack! If you have a peanut allergy, you can just leave the peanut butter out - it will be just as good.

I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world. John 16:33

What does THAT mean?

From time to time, you may see some words used in these recipes that will leave you scratching your head. So, here is a list of some common (and not-so-common) cooking terms that will help you cook like a pro, without having to have the dictionary handy!

Al Dente
In Italian, this means "to the tooth." In English, it just means to cook pasta so that it has a slight bite to it - not too soft, but not firm either.

Baste
Similar to glazing, this is when you pour liquids over the food during cooking to keep it moist and delicious.

Blanch
Refers to cooking vegetables in boiling water for a few minutes, then plunging them into ice water to stop the cooking process.

Blind Bake
When you're baking a pie, this refers to baking just the bottom crust for about 10-15 minutes to get it started so you don't end up with a soggy-bottom pie!
Braise
A method of cooking meats or other foods slowly in a liquid to keep the meat moist and tender.

Broil
Placing the food below the heating unit in the oven. This uses high heat, and will usually cook the food quickly, depending on how far away from the heat the food is placed.

Brown
To cook food in a pan in order to make it brown!

Carmelize
To melt either sugar or sugary foods by cooking slowly over low heat until the contents become browned.

Chiffonade
In French, this means "rag." In English, this means to cut herbs or lettuce into little strips or ribbons.

Cream
Not the stuff you put in your coffee! This means to beat butter and sugar together until they are blended, and light and fluffy.

Dice
To cut food into the shape of dice, or little cubes. (Often interchaged with "cube")

Dredge
To coat a piece of food in flour, breadcrumbs, or cornmeal. This is mostly used when frying.

Fold
With a rubber spatula or spoon, to very gently integrate two mixtures without beating, in order to preserve the volume. The purpose is to to keep as much air in the mixture as possible.

Garnish
Refers to any decoration that you put on your food, or on your plate to make the presentation look nicer, i.e. a sprig of mint, or parsley.

Glaze
To brush a liquid or sauce over the food during the cooking process, but usually toward the end of the cooking process so that it does not burn.

Infuse
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Best example: hot tea.

Julienne
Similar to chiffonade, except that you cut the food into matchsticks.

Reduce
To boil down a liquid until it has decreased in volume. Usually the recipe will specify how much to "reduce" the liquid by, e.g. "Reduce [the liquid] by half."

Sauté
A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or sauté pan, but make sure it is big enough to comfortably contain what you are cooking - otherwise, you will steam the food instead.

Score
We're not playing games here! This means to cut slits in the food to prevent curling, or to make it look pretty.

Sear
To brown meat in a very hot pan with just a touch of oil or butter in order to form a crust on the outside of the meat.

Simmer
To cook food submerged in a liquid for a period of time specified in the recipe. Used over very low heat, so the liquid is not at a rolling boil.

Sweat
While you may physically sweat in the kitchen, this is referring to cooking vegetables (usually onions) over low heat so that they get soft and tender, but not brown. If you veggies turn brown, the heat is up too high, and you cooked them too fast.

Zest
The very outer skin of a fruit (like a lemon or lime) that is taken off with a fine grater. The zest has the essential oils of the fruit and adds a great flavor to whatever you are putting it in.

Eggplant Lasagna

1 or 2 Japanese eggplants, sliced into rounds
About 9 lasagna noodles
1 1/2 cup ricotta cheese
1/2 cup frozen chopped spinach, thawed and thoroughly drained
1/4 cup each mozzarella & parmesan cheese
1 egg
Salt & Pepper
About 1 1/2 cups of your favorite Alfredo or Marinara sauce

Preheat oven to 400 degrees F.
Spread out the eggplant slices on a paper-towel lined baking sheet and sprinkle with salt. Allow to sit for about 20 minutes. Pat dry with a paper towel and rinse off the excess salt. Set aside.
Cook the noodles according to the package directions. Drain and set aside flat on a paper towel. While the noodles are cooking, mix together the ricotta cheese, mozzarella, parmesan, spinach, egg and salt & pepper until well blended.
Once the noodles are cooked, in an 8x8 inch baking dish, spray liberally with cooking spray. Put a layer of noodles down, then a thin layer of the ricotta cheese mixture, then a layer of eggplant slices. Repeat until you reach the top of the dish, and make sure to end with noodles. Pour the sauce over everything, sprinkle some more parmesan cheese overtop, and cover with aluminum foil. Bake for 20 minutes, remove the foil and bake another 10-15 minutes, or until bubbly and golden brown on top. Serve hot with extra sauce on the side.

*I am a huge fan of lasagna, but as you know, not a huge fan of eggplant. This recipe is a great way to fool people like me into eating it. The Japanese eggplant has a milder flavor than regular eggplant, which tends to be bitter the bigger it is. Remember, the bigger the eggplant, the more seeds it has in it, the more bitter it is. That is why the "salting" step is so important. It draws out some of the bitter liquid from the eggplant and makes it tender and delicious. Don't forget the rinsing step either because otherwise you will have salty eggplant!

You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? Matthew 5:13a

Chicken & Vegetable Stir-Fry

4 chicken breasts, cut into about 1-inch cubes
4 tbsp cornstarch
2 large carrots, sliced thinly on the bias
1 cup fresh snow peas
2 cloves garlic, mined
1 cup soy sauce
1/4 cup oil
Red pepper flakes (optional)

In a large, zip-top freezer bag, toss the chicken with the cornstarch until well coated. Heat the oil in a wok or in a large skillet (a wok is best, though). Carefully drop in the chicken and immediately start stirring with a wooden spoon to cook all sides of the chicken pieces. Once you no longer see any pink on the chicken, toss in the carrots, snow peas and garlic. Keep stirring!
Cook everything until the vegetables just start to get soft. Carefully pour in the soy sauce and stir again to coat everything with the sauce. Cook until sauce begins to thicken, chicken pieces are cooked through, and vegetables are soft. (If you are using red pepper flakes, add them just before serving.)
Serve immediately over rice.

*This was my first time using my wok, and I loved it! The wok evenly distributes the heat through the whole pan so the food cooks quickly but evenly. One tip for this recipe though - do NOT use ANY salt!! The soy sauce has enough salt in it and will make the dish plenty salty. If you wish, you may add a little bit of ground pepper, but no need to add any salt. This dish was really fun to make. If you don't have a wok, go get one! A skillet will get the job done, but it's just not the same. No need to order Chinese take-out anymore, because you can make it at home!

I said to the Lord, "You are my Lord; apart from you I have no good thing." Psalm 16:2

Braised Beef Tips

2 lbs sirloin tips
2 tbsp oil
1 can beef broth
1/3 cup dry red wine
2 tbsp soy sauce
1 garlic clove, sliced
1 shallot, sliced into thick chunks
2 large portobello mushrooms, diced
2 tbsp cornstarch
1/4 cup water

Cut beef into 1-inch cubes. In a large skillet, brown the tips on all sides, working in batches until all the meat has been used. Brown the mushrooms in the pan drippings. Return the meat to the pan, and add the broth, wine, soy sauce, garlic and shallot - being sure to scrape up any bits on the bottom of the pan. Cover & reduce heat to a simmer and cook for 1 hour or until meat is tender.
Blend cornstarch with the water and stir into meat mixture until desired thickness. Bring back to a boil for 1 minute. Add 1/2 cup of frozen peas at this point, if you wish, to add some color and texture.
Serve immediately over egg noodles or rice.

*This is a great dish that sounds, looks, and tastes fancy and difficult, but it is so, so easy. The meat comes out nice and tender, and the flavors are out of this world. I like to leave the garlic and shallot in bigger chunks so that you don't actually have to eat them once the dish is finished, but you get the nice garlic and onion flavor coming through. Remember the rule of thumb when cooking with wine: Never cook with a wine you wouldn't drink. Have a glass of whatever red wine you used in this dish with dinner! Enjoy!

He who forms the mountains, creates the wind, and reveals his thoughts to man, he who turns dawn to darkness, and treads the high places of the earth -- the Lord God Almighty is his name. Amos 4: 13

Twice Baked Potatoes

This recipe is for two baked potatoes, but you can multiply it for however many you need.
2 Russet Potatoes
1/4 cup sour cream
2 tbsp butter
1/4 cup milk
1/2 cup shredded cheddar cheese
1 tsp garlic powder
3 bacon strips, diced
Salt & pepper

Poke holes in the top of the potatoes with a fork. Bake the potatoes on a baking sheet at 350 degrees for about 1 hour, or until a toothpick is easily inserted into the flesh.
Meanwhile, fry the bacon in a frying pan until cripsy, drain on a paper towel and set aside.
Remove the potatoes from the oven and allow to cool for 15 minutes.
When the potatoes are cool enough to handle, cut them in half lengthwise, and scoop out the flesh into a bowl. Combine the remaining ingredients in the bowl and mix until smooth and well combined. Place the mixture back into the potato skins and put back in the oven for 15-20 minutes, or until cheese is bubbly and potatoes are golden brown and delicious.
(Makes 4 halves)

*I absolutely LOVE twice baked potatoes. It's basically like having mashed potatoes with the volume turned up. I load up the potatoes with anything I can find: cheese, bacon, spinach, more cheese, butter. You name it. I hadn't made them in a really long time and I forgot how much I love them. They are good year-round, but especially in the winter because they are just so heart warming. Try them out for yourself!

That is why, for Christ's sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong. 2 Corinthians 12:10

Blueberry Peach Crostada

1 9-inch pie crust (homemade is best)
1 cup fresh blueberries
1 peach peeled and sliced very thin
3 tbsp sugar
1 tsp cornstarch
Juice of 1/2 lemon
Egg wash (1 egg beaten with 1 tbsp water)
1 tbsp sugar for sprinkling over top

Preheat the oven to 400 degrees.
In a small bowl, mix together the fruit, the 3 tbsp sugar, cornstarch and lemon juice until well combined. Set aside.
On a well floured board, roll out the dough to about a 15-inch circle. Transfer to a parchment paper-lined baking sheet (it's OK if the crust hangs over the edge a little).
On the baking sheet, pour the fruit mixture in the center of the dough. Spread into an even layer, leaving about 2 inches to spare all around. Fold over the dough towards the center all the way around. There should be a little bit of the filling showing.
Brush the whole top of the dough with egg wash and sprinkle some sugar over the whole thing (cane sugar is great if you have it). Bake for about 20-25 minutes, or until filling is bubbly and crust is golden brown. Remove from oven and immediately remove from the baking sheet with the parchment paper still underneath. Allow to cool before slicing.

*Problem: I've got leftover pie crust in the freezer, a box of fresh blueberries, and peaches that are about to go bad. Solution: Make this crostada! I let the pie crust thaw in the fridge until it was soft enough to roll out. Then I just threw together this great dessert. It's rustic, but it looks (and tastes) impressive. It's so much easier than a pie because you don't have to wrestle with the pie plate and blind-baking or any of that. You just roll out the pie crust, pour on the fruit and bake away! I impressed myself with this one. Blueberries and peaches out of season? No problem! Use apples, or plums, or pears, whatever combination of fruit you love, use it. Frozen fruit could also work here, although it tends to be a bit more "drippy", and we don't want that. We want a nice crispy but tender crust, and sweet fresh beautiful fruit. I don't call this NJ Fresh for nothing!

To you, O Lord, I lift up my soul. Psalm 25:1

The Best Tuna Salad You Will Ever Eat

1 can tuna, drained
1/8 cup mayo
1 stalk celery, chopped
1/4 of an apple, chopped to about the same size as the celery
3 strips of bacon, diced
Juice of 1/2 lemon
Salt & Pepper
2 to 4 slices of bread
1 to 2 lettuce leaves

Fry the bacon bits until they are very crispy, then drain on a paper towel. Set aside.
Mix together the tuna, mayo, celery, apple, lemon juice and salt & pepper in a bowl. Once the bacon has cooled a bit, add that in too. Stir to combine all ingredients until everything is well coated in the mayo.
This really makes enough for two sandwiches - scoop the mixture onto a slice of bread. Top with a crisp lettuce leaf and another slice of bread. Serve with some fresh fruit on the side, and enjoy!

*I came across this recipe when Evan and I were vacationing in Concord, MA. We stopped in a little deli to grab lunch, and I had a tuna sandwich similar to this one. It was a normal tuna sandwich, but it had apple pieces in it. The sweetness of the apple went so well with the tuna and the crunchy celery it was incredible. When I got home, I tried the recipe on my own, and turned the volume up by adding bacon to it. Everything works together in harmony - the crispy salty bacon, with the sweet fresh apples, and the crunchy celery with the hearty tuna. YUM YUM!!

There is no one holy like the Lord; there is no one besides you; there is no Rock like our God. 1 Samuel 2:2

Jersey Fresh Tip #4

THE DEEP FREEZE

The freezer is certainly a wonderful invention, and has come a long way since the very first "ice box." But the freezer must also be treated with respect, as well as the food you put in it.
If you buy raw meats in bulk and are planning to store them in the freezer until you're ready to use them, always put the raw meat into a zip-top freezer bag once you get them home from the store. Separate them by type (i.e. put chicken with chicken, and fish with fish), and do not overfill the bags. Make sure you squeeze out as much of the air as you can before sealing up the bag. This will help prevent freezer burn. It's also a good idea to label and date your bags with a permanent marker so you know what's in them and when you put it in the freezer. For example: Boneless Chicken Breasts - 8/15/09.
Take note of how long you keep each food item in the freezer. Here is a great freezing chart that tells you how long each food item stays "good" in the freezer. You can usually give or take a few days or so, depending on your individual freezer, but it's always best to play it safe.
Never EVER take meat out of the freezer, let it thaw, then put it BACK in the freezer! Once you have cooked the meat, you can put it back in the freezer in an air-tight container, but re-freezing raw meat is bad news...just don't do it. If you take something out of the freezer, and decide not to use it right away, store it in the fridge for only a few more days before it goes bad.
Ice cream...everybody's favorite. Until is starts growing ice crystals on it. If this happens, chuck it...please.
Be sure to check the temperature of your freezer every now and again. If you notice that everything has ice crystals on it, or if ice cream is rock hard when you take it out, turn the temperature down a little - and by down, I really mean up because your freezer is too cold. If you notice that things aren't freezing correctly or completely, turn the temperature a couple settings colder.
Don't overcrowd your freezer because then the air in the freezer doesn't flow as freely, and you will have unevenly frozen foods.

Above all, use your common sense when it comes to your freezer. Learn to recognize when food is no good anymore, and as always, keep it New Jersey Fresh!!

Fried Calamari

Another one from Alton Brown, but a favorite of mine.
2 quarts oil for frying
1 pound squid, tubes and tentacles
1 egg
1 cup ice water
1 cup all-purpose flour
Salt & pepper

Heat oil in a large cast iron skillet until it reaches about 375 degrees.
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Serve immediately.

*I was so excited to find squid at my local fish market! And cheap too! Evan and I have calamari as a treat every now and again, but it is so easy to make at home. Don't be afraid of those little tentacles, they are just as tasty as the tubes! If you are not familiar with cleaning a squid, have your fish monger do it for you, or buy the squid already cleaned. Otherwise, here is a perfect demonstration of how to clean a squid the proper way. I know squid is not for everybody, but I encourage you to at least try it. If not, this recipe also works with shrimp. Just cook the shrimp for 3 minutes instead of 1.

Light is sweet, and it pleases the eyes to see the sun. Ecclesiastes 11:7

Tomato Basil Marinara

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
1 bunch fresh basil, chopped fine

In a large pot, heat oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 more minutes. Add tomatoes, bay leaves and basil, and simmer uncovered on low heat for 1 hour or until thick. Remove the bay leaves and with a stick blender, or in a regular blender, blend the sauce until smooth. (Add 3 tbsp red pepper flakes after blending for a spicy sauce!)
Freeze leftovers up to 6 months.

*This is a really simple recipe that is really tasty. I prefer this to buying sauce from a jar because you add depth of flavor with all the fresh ingredients. You could also add more fresh herbs if you like to give it a more earthy feel and taste. I store this sauce in mason jars in the fridge, and whatever I don't use, I store in freezer bags in the freezer. The only problem with making it fresh is that it goes bad faster than the kind from a jar, so use it quick!

Jesus Christ is the same yesterday today and forever. Hebrews 13:8

Easy Marinade

1/2 cup balsamic vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/4 tsp pepper
1/4 tsp salt
1/4 tsp ground mustard seeds (powder would also work)
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground ginger
3 tbsp honey

Combine ingredients together in a small mixing bowl, or a 4-cup measuring cup. Whisk to combine. Place meat (chicken, steak, whatever you got) in large zip-top freezer bag. Pour in marinade and set in fridge for at least 4 hours.
Remove meat from bag, pour remaining marinade in a small saucepan and bring to a boil. Use this as extra glaze while you are cooking the meat, or serve on the side.

*I don't always get a chance to do a marinade, but I love to do it. It's so easy to just throw the ingredients together and let the meat soak it all in until you're ready to cook it. If you have some fresh herbs on hand, go ahead and use those in place of the dried herbs. This marinade goes great with chicken, steak, even tofu! Just be sure to boil the leftover marinade to kill all the bacteria. Enjoy!

For it is God who works in you to will and to act according to his good purpose. Philippians 2:13

What's the Deal with Salt & Pepper??

You will notice that in just about all of my savory recipes that I include salt & pepper in the ingredient list. You will also notice that I will very rarely give a measurement for the salt & pepper (i.e. 1 tsp salt, 1/2 tsp pepper). There are a couple of reasons why I do that.
First, I want YOU to control the amount of salt you put in a recipe. If you are trying to stay away from salt, you can put less in. If you like salt a lot, put more in. I'm not locking you in to a measurement. That is the reason you will see me write "salt & pepper to taste."
Secondly, it is so important to properly season your food and salt & pepper are the perfect way to do that. If you ever go to a really fancy (and I mean really fancy) restaurant, they usually do NOT have salt & pepper on the tables. That is because their food is perfectly seasoned, and does not need more. It may seem like overkill while you're cooking the food, but trust me on this, the better you season your food, the better it will taste!
So now when you see the famous Salt & Pepper on one of my recipes, use your discretion and season your food!

Pea Pesto

1 cup frozen peas, thawed completely
1 small bunch basil leaves, roughly chopped
1 or 2 cloves of garlic (depending how "garlicky" you like it)
1/4 cup toasted walnuts
1/4 cup grated parmesan cheese
About 1 cup good olive oil
Salt and Pepper to taste

Toss everything except the olive oil and salt & pepper in the bowl of a food processor fitted with the steel blade. Pulse 3 or 4 times to combine.
With the machine running, drizzle in the olive oil through until it reaches the consistency of a sauce, but not too thin or too thick (like a paste). Scrape down the sides of the bowl to assure every little bit was combined and pulse a few more times.
Pour sauce directly onto pasta or anything else you are serving this with, or pour into air-tight container and store in the fridge for up to a week.

*I love making pesto! The great thing about it is that while basil is the traditional way to make pesto, you can use just about anything you want in place of basil: spinach, peas, broccoli, sun-dried tomatoes, eggplant...you name it (within reason of course)! Remember, too, that pesto is an uncooked sauce, so it's best to use the best and freshest ingredients you can find. Pesto goes great with just about anything, but it doesn't keep for every long, so use it as soon as you can! Play around with the ingredients, and as always, have fun with this recipe!

No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us. 1 John 4:12

Tuna Noodle Casserole

(The cold kind)
1/2 box of macaroni noodles, or any other similar pasta
2 stalks of celery, chopped
2 cans of tuna, drained
1 cup mayo
Salt & pepper, to taste

Cook the pasta according to directions on the box, about 8 minutes in boiling water. Drain and spread out on a lightly greased sheet pan to cool.
Meanwhile, mix together the tuna, mayo, celery, salt and pepper in a large bowl. Set aside while the pasta is still cooling.
Once the pasta has cooled completely, mix it in with the tuna mixture.
Serve immediately, or store in fridge until ready to serve.

*This is a recipe that I remember most from my childhood. My mom would make it on lazy days when she either didn't really feel like cooking, or as a side dish to burgers and hot dogs. It's such an easy dish to make and it's actually kind of fun to make it. The important step is letting the noodles cool down completely before mixing them in with the tuna and mayo. Otherwise, the mayo just melts away and the pasta won't be creamy and delicious. Also, use just a little more mayo than you think because some of it will get absorbed into the pasta. (Yes, you can use less mayo if you're watching your diet, but it just won't be as creamy). Enjoy this fun summer dish!!

Seek the Lord while he may be found; call on him while he is near. Isaiah 55:6

BBQ Chicken Quesadillas

Remember that shredded BBQ chicken we made a few days back? These quesadillas use the leftovers!
(Makes one quesadilla - enough for one to two people)
2 large flour tortillas
1/2 cup of shredded BBQ chicken
1 tbsp olive oil
2 or 3 slices of red bell pepper, diced
2 or 3 slices of Spanish onion, diced
1/2 cup mozzarella cheese
1/2 cup cheddar cheese

In a large pan, heat the olive oil and saute the peppers and onion until they just start to get soft. Turn off the heat and set aside.
Sprinkle the cheddar cheese on top of one of the tortillas. Spread the shredded chicken evenly over the cheese. Spread the peppers and onions evenly over the chicken and cheese. Sprinkle the mozzarella on top of that and place the other tortilla on top like a sandwich.
In the same pan that you sauteed the peppers and onions, spray with cooking spray, and over low heat, carefully place the quesadilla in the pan. Cover with a lid, and cook for about 3 minutes per side, or until cheese is melted and tortilla is golden brown and crispy.

*I came up with this dish on a night when I was on my own for dinner. I didn't know what to make, and so I opened the fridge and saw the tortillas and the leftover shredded chicken. Aha! BBQ Chicken quesadillas. Then I saw the peppers and onions I had leftover from when I made the salsa and decided to throw those in also. I like my quesadillas REALLY cheesy, so feel free to throw more cheese in there. Don't like chicken, or don't have any? Skip it! Quesadillas are so versatile you can include just about anything you want. Like a little spice? Chop up a jalepeno with the pepper and onion. Be creative with this dish - you really can't go wrong.

Above all else, guard your heart, for it is the wellspring of life. Proverbs 4:23

Grandma Walter's Broccoli Rice

1/2 of a small block of Velveeta cheese, cut into pieces
1 cup milk
1 cup white rice
2 cups water
1 head of broccoli, cut into bite-sized pieces
1/4 cup dried breadcrumbs
Salt & Pepper

OVEN 375 degrees
Cook the rice with the 2 cups of water until all the water has absorbed into the rice.
Meanwhile, in a double-boiler or in the microwave, melt the cheese with the milk until it makes kind of a cheese sauce. In a large bowl, mix together the cooked rice, broccoli pieces, and cheese sauce. Season with salt and pepper to taste.
Pour the rice mixture into a baking dish or oven-proof bowl and sprinkle with the breadcrumbs. Bake for about 20 minutes or until top is golden brown.

*This is a classic Walter family recipe. Grandma Walter gave me the recipe when Evan and I got married, which was so special to me because this was one of Evan's favorite dishes. Over the years, I have gotten better and better at making it (though I will never compare to Grandma!) and Evan still gets excited every time I make it. A friend of mine once said that he thought this dish was just a clever way to get kids to eat broccoli. He's right! Hiding bits of broccoli in cheesy, gooey rice...very clever indeed. I hope you enjoy this dish just as much as our family does.

Be still and know that I am God; I will be exalted among the nations, I will be exalted in the earth. Psalm 46:10

Homemade Salsa

SPICY!!
1/2 spanish onion
1 whole jalepeno pepper
1/2 jar stewed tomatoes, juice and all
1/2 red bell pepper
1/2 green bell pepper
1 clove garlic
1 tbsp lime juice
1 small bunch of cilantro (optional)
Salt and pepper

Roughly chop all the vegetables and cilantro and throw in the bowl of a food processor fitted with a steel blade. Pour in the lime juice. Pulse the food processor until salsa is desired "chunkiness." Leave the processor running if you like everything finely minced.
Season with salt and pepper, pulse 2 more times. Pour out of food processor and serve with tortilla chips, tacos, burritos, anything you like!
Store in an airtight container in the fridge for up to two weeks.

*I love making homemade salsa because it just tastes fresher than store-bought. It's great to make in the summer when all the veggies are nice and crisp. I usually skip the cilantro, only because I don't like the taste. But you could absolutely substitute parsley if you wanted to. If you like your salsa on the milder side, remove the seeds from the jalepeno before tossing in the food pro. Or, just skip the jalepeno altogether, and just put in regular bell peppers. But who doesn't like a little spice every now and again?!

Now you are the body of Christ, and each one of you is a part of it. 1 Corinthians 12:27

Jersey Fresh Tip #3

MAKE IT YOUR OWN!
I read cookbooks as though they were regular books. I read through every single recipe (often multiple times) all the way through the ingredients, down to the last step of the directions. Why? Doing that helps me to do a few things:
1.) I learn the steps of the recipe
2.) I learn the ingredients, and what I could possibly use as alternate ingredients
3.) I learn how to make the recipe unique to my cooking style

Making a recipe your own is so important, because it helps you become a better cook. My mother and I always say that a recipe is just a guide. It is not an owner's manual that has to be followed to the letter in order to be successful. One of the reasons I love cooking over baking is because you don't have to follow the recipe or measurements exactly.
So, before you start cooking, read the WHOLE recipe. Think about the ingedients and the flavors in that recipe. Consider if you or the people you are feeding have any allergies or dislikes of anything included in the recipe, and what you can do to accomodate that. Think of anything you might be able to add that would make the recipe special.

Bottom line? MAKE IT YOUR OWN. Play with your food! Put your creative side to work. Have fun in the kitchen!