Green Smoothie

I love food a little bit more than I hate football. Even if I force myself to watch it I usually end up looking around the room.  It was a big people-watching day when I used to actually attend games in college. But now, I'm just in it for the dips, desserts, and drinks. 

So- if you also ate an offensive amount of cream cheese (like myself) this past Superbowl Sunday then this should be your next step.  

Green Smoothie

Serves 2

• 2 cups fresh baby spinach
• 1 granny smith apple, cored
• 1 banana, peeled
• 1 orange, peeled
• 2 teaspoons fresh ginger, grated

Combine all ingredients in a blender and mix until smooth and well combined.

Pork Chops with roasted Apples and Brussel Sprouts

Another sheet pan dinner winner.  My pork chops were extra thin so everything cooked really fast.  I made this again with green beans instead of brussel sprouts and it was also really good.

 

Pork Chops with roasted Apples and Brussel Sprouts

Serves 4

Adapted from Southern Living

Mix:

• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Rub:

• 2 teaspoons olive oil
• 4 bone-in center cut pork chops

Whisk:

• 3 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

• 1 Gala apple cut into 1/2 inch pieces
• 1 pound fresh brussel sprouts, trimmed and cut in half

Stir together first batch of ingredients. Rub each pork chop with 1/2 teaspoon of oil each then place in a gallon size zip lock bag. Add in the sugar mixture and shake to coat pork chops. Let sit in the refrigerator for at least an hour, preferably overnight.

Preheat oven to 425 degrees F. 

 Whisk all ingredients under "whisk" in a large bowl.  Add apple and brussel sprouts and stir to coat.

Line sheet pan with foil and spray with cooking spray.  Place pork chops in the center and brussel sprout mixture around the pork chops in a single layer.

Bake for 12 minutes, flip the pork chops, bake for another 10 - 14 minutes. Remove from oven and place under foil tent so the meat rest for 5 minutes.  Serve.

Next Time: more apple since that was H's favorite and no one else got any.

Italian? Dressing

Steven agrees to the "dressing" portion of the name Italian Dressing but doesn't agree to the "Italian" bit.  He can't think of anything else to call it so we are settling with Italian Dressing. Can you imagine how interesting our dinner conversations are!?  Wow, what will we come up with next.

Italian? Dressing

Makes 1 1/2 cups (which is a lot, but it keeps well in the fridge)

• 1/2 cup balsamic vinegar 
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1/2 cup olive oil
• 1/2 cup vegetable oil

Whisk and serve.

Tips and Tricks: Salad

I learned this handy trick from Iowa Girl Eats.  When trying to pack in the greens, but even a reasonable amount of lettuce takes up the entire bowl- use a pizza cutter to quickly cut the lettuce.  You can do it on a cutting board but I used to cut it in whatever tupperware I was taking to work.  It gives you a lot more space for toppings which is the only reason I eat salad anyway.

Roasted Red Pepper and Feta Dip

We threw ourselves a snack plate and movie party and dang this dip was good.  We even ate it in the living room and Henry behaved like a gentleman and didn't throw food everywhere like his usual monkey self.

It was an A for taste, lightness, and freshness. But.....it didn't leave our breath smelling fresh, so it's a maybe-but-probably-not for the shower. It is good for any private movie viewing parties though!

Roasted Red Pepper and Feta Dip
Appetizer for 10

• two red bell peppers, cored and deseeded
• 3 cloves garlic, peeled
• 1 teaspoon oregano
• 8 ounces feta
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Cut the red peppers into smaller pieces and place the peppers on parchment paper on a baking sheet.  Boil in the oven for 10 minutes.

Put them straight into a seal container or a plastic bag for another 10 minutes to steam. After 10 minutes the peels should come off easily with your fingers.

Place the peeled red peppers and the rest of the ingredient in a food processor and pulse! Serve with pita chips, crackers, veggies.

Baked Spaghetti with Meat Sauce

It turns out, Steven goes insane for baked pasta. HOW DID I NOT KNOW THIS?  He was like a kid hopped up on candy and icecream. He couldn't wait to cut into it, had two giant helpings, then brought it to work every day for lunch.  I mean, I thought it was pretty good too (although I prefer regular old stovetop spaghetti, myself), but Steven gobbled this stuff up!

Baked Spaghetti with Meat Sauce

Adapted from Shutterbean

Serves 6

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 medium onion, chopped
• pinch red pepper flakes
• 24 ounce jar marinara sauce
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• parsley, for garnish

Preheat oven to 350 degrees F.  Spray 9 by 13 casserole pan with cookie spray and set aside.

Heat oil in a large skillet over medium-high heat.  Add onion and garlic and cook until fragrant. Add ground turkey to the skillet and breaking it up while it cooks.  Once meat is cooked, add red pepper flakes and marinara sauce.  Simmer and occasionally stir the meat sauce for another 15 minutes.

Meanwhile, boil spaghetti according to package directions in a large pot.  Drain and turn to pot. Stir the meat sauce into the pasta.

Transfer half the spaghetti into the baking dish, sprinkle with half of the cheese.  Add the rest of the spaghetti and top with the rest of the cheese.  Bake for 20 minutes.  Turn the oven to broil and cook pasta for another 3 minutes until the cheese starts to crisp. 

Top with chopped parsley and serve.

Spinach Dip

Megan is having a baby!!!! Okay, so it's old news but I'm super excited about it.  We are throwing her a baby shower and it has to be perfect. Because that baby is perfect, and Megan is perfect, thus the shower shall follow suit.  I'm in charge of food (because you really don't want me in charge of decorations) so get ready to see a lot of heavy appetizers.

You better bet your butt this spinach dip is perfect.  Shower approved.

Spinach Dip

• 10 ounce package frozen chopped spinach, thawed and drained
• 1 cup sour cream or plain greek yogurt
• 4 cloves of garlic, minced
• 4 ounces cream cheese
• 4 ounces shredded mozzarella
• 2/3 cups grated parmesan cheese
• 1/3 cup onions, super finely chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt.

Preheat the oven to 350 degrees F.

Stir all ingredients together in an oven-proof dish.  Bake for 20 minutes. Serve immediately with french baguette slices, veggies, or chips.