Thursday, February 2, 2012

Top Recipes of January

Due to the continued onslaught of great recipes that can be found for FREE online, (not to mention the fabulous online resource, Pinterest), I have hardly touched my cookbooks. Which is probably a bad thing -- I need to go old school, and get familiar with some real paper recipes!
But, today is not that day. Today is a recap of all of the online recipe experimentations that took place in our home throughout January!

This first one is a recipe I gathered on Pinterest! If you'd like, you can hop on over to my Pinterest boards by clicking here.
I have recently taken to "surprising" my husband with dinner, because oftentimes, his response to my experimental suggestions is "uhhhh...are you sure about that?" or maybe just a very hesitant, disapproving look. When I offered to make a quiche dish for dinner, I can tell you, he did everything in his power to dissuade me!
But as always, I simply respond, "Have I ever failed you yet?"

Quich a la Parm
(Parmesan Quiche)

Find the original recipe here, at the!
My version will include a couple of my own ingredients.

For the Crust:

1 stick unsalted butter, softened.
1 1/2 c. flour
1/4 cup ice water
A-lotta salt (as much as you desire!)

For the Filling

3 eggs
1 c. milk
1 c. parmesan cheese
1/2 onion, finely chopped
1 medium-sized potato, chopped.
1 c. (as much as you want) of corn (I used frozen)
1 carrot, chopped
1 handful of freshly chopped basil

A-lotta salt & pepper!

1. For the crust, add all the ingredients to a food processor
(I don't have a food processor, so naturally, I just mixed it all up until it became a crumbly mess and squashed it together into the pie pan, forcing it to do my bidding) until a dough forms. Roll it out to 9" in diameter and press (smash/squash/force) into a pie plate.

1. For the Quiche: Preheat the oven to 375ºF. Whisk together the eggs, milk and cheese in a bowl, then set aside.

2. In a skillet over medium heat, add the onion, potatoes, corn, carrots, and basil. Cook until the onion is soft. Add to egg mixture.

3. Add salt and fresh cracked pepper to taste, then pour the egg mixture into the prepared crust and bake for 40-45 minutes or until the top is lightly golden and the quiche is totally set.

Another successful parmesan cheese-centered recipe.
The great thing about this, is that you can pretty much make it whatever you'd like to. Adding different veggies and seasonings based on what you already have lying around makes for a unique experience every meal! (And not having to have a pre-made, store-bought crust is a bonus! Cause who has those lying around??)

The next recipe was mainly created because I had a pre-made, store-bought crust lying around. :)

Mozarella Pie
(Yummy Pizza Pockets)

1 Pillsbury Pie Crust
Marinara/Pasta Sauce
Leftover Meatbals and/or Sausage
Mozarella Cheese (shredded)
Roll out your pie crust (it's best to leave it out on the counter for a little while, so it will be easy to handle and not cold enough to break).
Cut your crust into four pieces, then smother with red sauce and add your fixin's (sausage and/or veggies, etc.), and sprinkle with copious amounts of shredded cheese.


Then, take your little pockets of sunshine and fold them together, using a fork (if you'd like) to press the sides together so they look nice and cute.
Bake them at about 375ºF, keeping an eye on them until they get a nice and toasty golden brown.
This was a perfect little meal, served with veggies and/or salad on the side. We were both a little shocked how delicious a pie crust could be, in this context. While it's not dessert, it still worked like a charm!

Pear and Ricotta on da Grill
Grilled Cheese gone Fruity
I'm going to preface this recipe with the fact that it wasn't my favorite meal ever.
BUT -- what I liked a lot about it was the mind-blowing realization that grilled cheese doesn't have to be wheat/white bread with cheddar/Kraft singles.
I saw this pin on Pinterest, and it was like a mental bomb went off. Must. Try. New. Grilled. CHEESES!
Luckily for me, I happened to have Ricotta cheese, honey, and pears in my refrigerator. While some of the other options sound much more tasty to me (namely the Jalapeno), I opted to use what I already had. 
Here was my step-by-step experience:

Thinly sliced

Asian Pear

Put on da bread

Spread with Ricotta

Doused with honey

Grilled and Eaten

I made Dusty a regular, old-fashioned grilled cheese, and we both had a bowl of tomato soup on the side.
Needless to say, my little sandwich was much healthier than his! It was light and pretty good, although I'm convinced I could come up with something else to add that might zing it up a little.
And last but NOT least, I made the most incredibly stellar chicken last night.
Of course, I didn't take any pictures and don't remember anything about how I made it.
No but really -- here's the gyst of it, and I'm begging you all to try it.
Brosugamozarellarlic Chicken
Chicken made with Brown Sugar, Garlic, and Mozarella
1 Frozen Chicken Breast, thawed
1 half yellow onion, chopped
2 garlic cloves, or a copious amount of garlic powder/salt
1/2 c. olive oil
1/4 c. brown sugar
Mozarella Cheese
1. Preheat your oven to 500 degrees (I know, that's a lot!)
2. Take thawed chicken breast and chop into thick chunks, big enough to stuff with mozarella cheese!
3. Slice small openings into your chicken slices, and cut up pieces of mozarella cheese to stuff them with.
4. For the sauce: in a small skillet, heat up the olive oil and add your garlic (whether cloves or powder/salt), and your onion, letting it heat up for a while until the onions begin to sizzle and soften. Then add your brown sugar, to create your glaze!
5. Line up your mozarella-stuffed chicken pieces in a casserole dish (since I only did one chicken breast for the two of us, I used my glass pie pan...), then cover with the glaze!
6. Bake the concoction for 15-30 minutes, keeping an eye on it until it gets nice and bubbly, and the glazed chicken begins to brown.
This truly is my absolute favorite Chicken that I've ever made. I couldn't believe how good it was. It may even top the jalapeno cream cheese stuffed chicken. It's a toss up!
The flavors were incredible, and it was so easy to make.
I hope you've enjoyed looking through some of our kitchen experiences from January.
I'm getting better at the whole cooking thing, and I'm finding that it's way more fun than I ever thought possible. The eating out has really diminished, and we've both gotten good at really disciplining ourselves to utilize our leftovers and not go grocery shopping every other day!
Happy February, all :)
In love,


  1. My mouth is watering, Caitlin. I'm so proud of you and your finesse in the kitchen!

  2. Most unique grilled cheese EVER! I want one. :)