Lamb Kofta with Harissa Yogurt Sauce

I had given up my subscription to Cooking Light about two years ago because all the recipes got really complicated with huge ingredient lists and I just didn't want to bother with them.  But a few months ago I happened to flip through an issue at a friend's house and I really liked the new layout and the paired down recipes; so when I got an e-mail saying that I could get a 2 Year Subscription for just $15...I jumped at it!  I found this recipe in the first issue that I got and had to make it right away!  This was listed as one of the quick cooking options, and guess what?  It was actually quick!  I had everything done in less than 30 minutes!  Now, I did take a liberty with the rice and instead of cooking jasmine rice with saffron I used a pouch of Mahamata Yellow Rice that I already had in my pantry, but other than that I followed it to a T. 

The house smelled delicious while the Kofta were cooking, and when topped with the creamy yogurt sauce, this dish was just plain delicious!  I had invited my friend Whitney over for dinner the night that I made this and she too really enjoyed it, which was evidenced by her clean plate!  This is definitely a dish that I would make again....especially since it seems sort of fancy for a weeknight dish!

Lamb Kofta with Harissa Yogurt Sauce

adapted from Cooking Light April 2010

2 Tbsp. minced fresh cilantro (I used frozen that I find at Trader Joe's, it rocks!)

2 Tbsp. grated fresh onion
2 Tbsp. 2% Greek-style plain yogurt
1 tsp. ground cumin
1 tsp. ground coriander

1 tsp. turmeric

2 tsp. bottled minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. lean ground lamb
Cooking spray

1/2 c. 2% Greek-style plain yogurt
1/4 c. chopped bottled roasted red bell pepper
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp bottled minced garlic
1/2 tsp. crushed red pepper
1/4 tsp. salt

1 pkg. Mahamata Yellow Rice
Green onions, sliced, for garnish, optional

Prepare rice as directed on the package.  (I used the microwave method.) Sprinkle with green onions.

While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.

While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

Va Bene Italian Restaurant

In general, I Like Italian food, but I Love Mexican food!  But now Va Bene Italian Restaurant has changed that because I loved Va Bene!  I planned one of my monthly sorority dinners here after hearing good reviews, it is not near my normal neighborhood so I felt that this was a good chance to try some place new!  This particular night there were 9 of us meeting for dinner, and while some of the girls had been out with me when I was reviewing a restaurant before, the other ones were really good sports and just went along with it when I passed the camera around the table (which will also explain some of the crazy picture angles) and made them take pictures before taking bites!  Since this dinner was over a month ago now, I don't really remember what each of these dishes was let alone the comments from those that ate them, so I am basically just going to tell you what each dish is to the best of my memory....but what I do know is that everyone loved their dinners and a few of us even got dessert (although I forgot to pass to the camera at this point)! 

I think this was just penne with a fresh tomato sauce....looks tasty!

I think that this is the Pollo alla Genovese, which was chicken breast with artichoke hearts in a dijon cream sauce.  It was served with veggies and mashed potatoes on the side.

I believe this is the Linguine Gamberoni con Rucola which is a linguine pasta with tomatoes, arugla and shrimp with a touch of cream.  Whoever ordered this must have been at the other end of the table from me, because i definately would have wanted a bite!

This is what I ordred, the Gnocchi alla Vodka to which I added Italian sausage.  Let me just say, this was the best gnocchi that I have ever had, the little nuggets were so tender they just melted in my mouth.  The vodka sauce was also done just perfect; creamy with a touch of heat.  I wasn't expecting the sausage to be in a crumbled form, I would have preferred it sliced, but the gnocchi was so good that it didn't matter.

This is the Penne Aglio Olio Peperoncino con Broccoli, a pretty long name for pasta with broccoli!  This was just a nice clean dish that my friend really enjoyed.

My friend Kim at the Filet special, which was a filet in a mushroom cream sauce.  Since she couldn't decide between a steak or pasta, the waiter was kind enough to change out her side item to some of the Gnocchi all Vodka!  She was in heaven and the plate was clean by the time she was done!

Va Bene's version of the Linguine Vongole looked and smelled amazing!  We couldn't believe how many clams were mounded onto the dish, and the white wine sauce was fresh and clean with a touch of garlic.

My sister has been on a Seafood Risotto kick lately, so she couldn't pass up trying the version at Va Bene.  This version had scallops, shrimp and mushrooms in a light brandy cream sauce.  She thought that this was an amazing risotto, while rich, not overpowering and the seafood was cooked perfectly!

We had a wonderful time at Va Bene, the food was delicious, the service outstanding and top that with good friends and it wa the recipe for the perfect evening.  I am going to have to come up with reasons to head down to that part of town more often so that I can try some more of their delicious dishes!

Va Bene Italian Restaurant
4647 E. Chandler Blvd.
Phoenix, AZ 85048
http://www.vabeneaz.com/

Meatballs in Peanut Chile Sauce

Wow, I am really behind on my blogging, but I am going to try hard to catch up!  I made these delicious meatballs a couple of Sundays ago (well, at this point it was probably like four Sundays ago, yikes!) when I was hanging around the house.  I happened to have all the ingredients on hand due to a sale at Fry's plus a coupon where I got a one pound bag of meatballs for just $1.00!  This was really simple to throw together, and it only takes about 3 to 4 hours to cook, perfect if you get a late start like I did that day!  This had all the flavors of a yummy Thai dish, and it was even better served over some basmati rice!  I think these would also be a fun appetizer to bring to a party and eat with toothpicks, since they aren't your standard meatball swimming in barbecue sauce!

Meatballs in Peanut Chile Sauce

adapted from A Year of Crockpotting

1 (1 lb.) bag frozen meatballs

2 tablespoons peanut butter

1 cup canned coconunt milk (I used light)
1 tablespoon red curry paste
2 teaspoons fish sauce
1 1/2 tablespoons white granulated sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

Bloggaversary

So I just realized that I missed my one year bloggaversary.....I am a bit bummed about it....but in all honesty it didn't even cross my mind.  My anniversary is April 2, which was last Friday, and well, last Friday I spent the day celebrating the life of my Grandmother who passed away on March 30.  Grandma Ruth, my mom's mom, was 93 years young and fighter until the end.  She was not ill, but she had been slowly declining in health over the past few weeks, becoming very weak and bed bound in the end.  I was planning to go and visit her on my lunch break the day that she passed, but I got a phone call from my mom around 8:15 am saying that she might not make it until then.....10 minutes later, just as I was trying to scurry out of the house to go see her, I got the call that she was gone.  It was hard, I had many emotions, but ultimately I was happy to know that she was now in peace and no longer in any pain.

My grandmother was an intelligent and caring person, who overcame so much in her life and was very independent....she lived by herself and drove a car until she was 88!  One of her very favorite things was an Arby's Roast Beef sandwich and curly fries, my sister and I would sometimes pick it up and take it to her for lunch; she always had the biggest smile spread across her face at first bite.  I always will think of her everytime I go to Arby's.

After the ceremony for her Celebration of Life, we had people back to my parent's to celebrate and eat.  In her honor, my sister made chocolate covered strawberries, because she always loved chocolate (I think I inherited that trait from her) and we had sandwiches and fruit.  It was a lovely day, and we had so many dear friends and family there to support us, including my other grandmother who came in from California for the occasion.

So while I didn't get to make something special for my Bloggaversary......I was able to spend the day celebrating someone special in my life....someone who made the best pie and whose eyes got wide when a hot fudge sundae was set in front of her.

I Will Miss You Grandma!

I Love You!

Chocolate Mint Brownies

I wanted to bring in a treat to my office for St. Patrick's Day, I am not Irish, but I love any good excuse for treats!  I had seen a version of these brownies in an issue of Cooking Light over a year ago, and I had been thinking about making them ever since, and I finally had the perfect opportunity!  The original recipe has you actually make the brownie part from scratch; but since I had hit at sale at Fry's a few months ago and got brownie mix for $1.00 per box, I thought it just made more sense to use what I already had (plus, it was the dark chocolate kind...my favorite)!  So I whipped up the brownie base on the Sunday night before the big day, and then made the toppings the night before.  The layers were really easy to make, I had just a little bit of trouble with gettting the chocolate layer to cover the entire pan, but other than that, these were a cinch to make! When I went to the store, I picked up mint extract instead of peppermint extract, and I think I am going to have to buy the peppermint for next time because the pure mint is just a hint too strong...a bit like toothpaste...and well, chocolate and toothpaste just don't mix!  No one else that tried these seemed to notice or mind, everyone at my office loved these, and what is not to love?  Dark, rich chocolate with a splash of cool minty filling equals deliciousness! 

Chocolate Mint Brownies

adapted from Cooking Light

Brownie Layer:
1 box (Family size for a 13 x 9 dish) brownie mix of your choice
Extra ingredients required on brownie box

Mint layer:
2 c. powdered sugar
1/4 c. butter, melted
2 Tbsp. milk
1/2 tsp. peppermint extract
2 drops green food coloring

Glaze:
3/4 c. semisweet chocolate chips
3 Tbsp. butter

Preheat oven according to brownie box directions.  Prepare and bake brownies as directed by the box.  Cool completely.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Creamy Chicken Taquitos

So as you can tell from all my previous posts, I am a huge Mexican food lover!!  But what you may have not caught on to, is when it comes to Mexican food, I rarely choose chicken as my filling of choice.  I will choose a beef or pork dish over chicken almost any day; I couldn't even tell you the last time that I ordered something at a Mexican restaurant that involved chicken (and well, I go to Mexican restaurants at least a couple times a week)!  With that being said, I was oddly drawn to make these creamy chicken flautas, I saw them pop up on a bunch of blogs, and the ingredients in the filling sounded so delicious, that I decided to just give it a whirl.  I am so glad that I tried this, not only is the filling so easy to put together, but it is delicious!!  While mixing it up I was considering not even putting this in the tortillas, just heating it up and eating it with a spoon!  The flavors are so fresh and really pop, that I just loved the combination!  Since these are baked and not fried, this is actually quite a healthy meal, loaded with lean protein! 

My sister came over for dinner the night that I made these, and she was a big fan as well.  I really wish that I had taken a picture of the gooey filling for you all, but you will just have to trust me and try it out for yourselves!  But a word of warning: line the baking sheet with foil, because some of the filling is bound to escape!

Creamy Chicken Taquitos

adapted from On My Menu

4 oz. reduced-fat cream cheese
1/4 c. green salsa

1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
1 (12.5 oz) can solid white chunk chicken, drained (Or sub 2 cups cooked chicken)
1 c. grated pepperjack cheese
12 small corn tortillas
Kosher salt
Cooking spray

Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Warm the cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine, and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with sour cream, guacamole, salsa and/or shredded cheese!

Quick Restaurant Style Salsa

As a born and raised Arizona girl, I grew up eating chips and salsa; actually, a lot of chips and salsa!  There is just something so refreshing about salsa on a hot day, it is the perfect snack, and if you don't overdo it on the chips it is quite healthy too!  I have never made my own tomato based salsa before so when I saw this recipe pop up and I read how easy it was to make, I figured that the time had come!  This really does taste like the salsa you get in a lot of restaurants, and since it starts with canned tomatoes, it couldn't be easier, or cheaper!  I whipped this up in my food processor in less than 2 minutes....seriously!  The flavor gets better after it is refrigerated for awhile, so I would suggest making it a bit ahead of when you want to eat it, but if you just can't resist....it will still be tasty!

Quick Restaurant Style Salsa

adapted from Taste Buds

2 (15 oz. each) cans Mexican-Style stewed tomatoes
1(4 oz.) can chopped green chilies

1/2 bunch cilantro, rinsed

1 bunch green onions (stems and bulbs), rinsed
1 tsp garlic salt or powder (I used powder)
1 tsp ground cumin
1 Tbsp Worcestershire sauce
2 Tbsp vinegar
Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

See....I told you it was easy!