Spinach Parmesan Orzo

INGREDIENTS
1-12 ounce package Orzo
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1-10 ounce bag of baby spinach
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
1/2 cup pine nuts, toasted
1/2 cup Parmesan cheese
salt
pepper

DIRECTIONS
1. In a large pot of boiling water add orzo and cook 7-9 minutes or until tender.
2. Meanwhile in a large skillet heat olive oil over medium heat. Add garlic and pepper flakes, cook 1 minute.
3. Stir in spinach. Reduce heat to low. Cover and cook for 5 minutes. Stir in balsamic vinegar.
4. Drain orzo and rinse with hot water. Stir orzo into the skillet along with basil, pine nuts and Parmesan cheese. Season with salt and pepper.

Ingredient Smack Down

A reader on my website had a great idea. She suggested that Lisa and I take an out of the ordinary ingredient and then have a little challenge to see what we each come up with. In her comment she suggested Tater-Tots. So this week, Lisa and I will be on a mission to each create a recipe using Tater-Tots.

Now we want a suggestion for next week. Make sure it's something uncommon, or out of the ordinary but do keep it reigned in a little, remember we are making food that people actually want, and no one wants an anchovy or sardine cheese burger right?

So lets have it, what is your best suggestion for next weeks Smack Down?

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

We want YOU to help

If you have noticed our posting slow down it is because we have run out of things to try. Lately we find ourselves making the same ole thing which makes it hard to post on here, because you don't want to see the same thing twenty different times. It is obvious that Lisa has run out of things to cook for dinner which is why she is drowning her sorrows in sugary sweets. And since my waist line can't handle anymore of her uber sweet recipes and I just plane have cookers blog over here we need some ideas. Is there something you would like us to make? Do you have a favorite recipe that you would like us to make and post on here? Are you looking for an event specific meal? ANYTHING. Really give us anything and we will make it, or figure out how, or burn it, or...well either way you will get photos and some laughs right?

Starting now please submit any and all requests. Then Lisa and I can argue over who makes what!

Mexican Lasagna

I stumbled upon this recipe on Eat Better America. I didn't have everything they listed so I made up my own version. Mine is as follows.

1 pound boneless skinless chicken cut in pieces
1 large white onion chopped
3 Cloves garlic chopped
2 cups sour cream
3 tbsp green chili sauce
2 tsp cumin
2 tsp chili powder
3 tsp garlic powder
3 tsp Tapatio (or other favorite hot sauce)
salt
2 cups salsa
8 crunchy tostada shells
2 cups shredded Monterrey jack cheese

Preheat oven to 350. Heat skillet over medium heat and coat with cooking spray. Add chicken and stir until no longer pink (about 5 minutes). Add chicken to a medium bowl. Wipe skillet and spray with cooking spray. Add in onions and cook until the color begins to fade. Add garlic and cook for one more minute. Add onions and garlic into bowl with chicken.

In small bowl combine sour cream chili sauce, hot sauce and seasonings. Stir to combine, taste for flavor, add more of something if you prefer a stronger flavor.

In bottom of baking dish spread about 1/4 cup salsa. Place tostada shell on top, then add 1/4 sour cream mixture followed by 1/4 chicken mixture. Top with cheese. Add a second tostada shell and repeat the process. When you reach the top place your final shell, with remaining sour cream mixture and cheese on top. Place dish in oven and cook uncovered for 30 minutes. If cheese browns too quickly cover with foil. Allow dish to cool, cut and then serve.

**In a pinch you can sub tortilla shells for the tostata shells. You could also use any variety of shredded cheese that you prefer.**

(Please note, the sour cream will separate some in cooking, this is normal. Do not panic. It should look that way. I promise!)

Apple Strudel Muffins

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/4 teaspoons vanilla
2 medium apples, one shredded one chopped
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon butter, softened

DIRECTIONS
1. Preheat oven to 375 degrees. Line muffin tins with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, white sugar, 1/2 cup brown sugar and eggs until smooth. Mix in vanilla, 1 teaspoon cinnamon and nutmeg. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle a spoonful over the tops of the muffins.
5. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Peanut Butter Cup Cookies

INGREDIENTS
2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes.
3. Remove from oven and press peanut butter cup candy into the center. Let cool.