Cooking...

because I have to

Tuesday, May 11, 2010

Spaghetti Squash, cute version

Posted by The Colbys... written by Erin |

This is one of my favorite recipes to make for people! It's a spin on what my mom used to make but looks really cute in it's own squashy home...
Ingredients:1 small-med spaghetti squash per 2 people (each person gets a half)
1 lb hamburger or ground turkey
one med onion
you favorite sauce (mine is Classico's Spinach and Florentine... you KNOW I don't make my own sauce)
Parmesan cheese

Directions:
Preheat oven to 375F
puncture the squash all over with a fork
bake squash for an hour or until soft

in the mean time,
brown up meat and onion together
add sauce to the meat

Cut squash in half, long ways, and scoop out all the seeds
take a fork to the sides of the squash to pull out the "spaghetti" .. this makes it look like there's spaghetti in your squash bowl.

Top sqaghetti with LOTS of meat sauce and add parmesan on top




Great with Garlic bread & salad (though don't feel bad, you are eating a veggie instead of carbs in for the spaghetti part!!)

Thursday, May 06, 2010

Spicy Carrot & Orange Slaw with Jicima & Beats

Posted by The Colbys... written by Erin |

This is the best!

this is one of my favorite recipes. It's super yummy on top of BBQ Pork or BBQ chicken sandwiches. A total crowd pleaser... and talk about B E A U tiful!... ok are you excited?

Ingredients:
1/4 C orange marmalade
1 orange, zested & juiced
2 T adobo sauce (sauce from a can of chipotle/adobo peppers) .. BEWARE, super spicy
1/3 C white vinegar
1 jicima root- shredded (optional- I can't find them in NYC!!)
2 C carrots- shredded (seriously, just buy the bagged already shredded kind)
1/4 C freshly chopped cilantro
1 raw beat, shredded


Directions:
In your bowl whisk together orange marmalade, orange juice and zest, adobo sauce, and vinegar

add remaining ingredients and toss together in the dressing




Super easy and SUPER YUMMY! You MUST put it on BBQ chicken sandwiches!



Tuesday, May 04, 2010

Stickless Kebab

Posted by The Colbys... written by Erin |

I always crave grilled type stuff in the summer... and while it isn't quite summer yet, it's really HOT here in NYC. So, here's my spin on Kebabs. 1) we don't have a grill 2) kebabs are cute like for parties, but you spend all this time making them just to serve them to your family and it all comes right off the stick...

Ingredients
Chunks of uncooked chicken breast
Bell Peppers, chopped to match chicken size
onions, I like them just cut into 4s and cook in big chunks
whole mushrooms
pineapple chunks (fresh or canned)
Teriyaki sauce
Rice (white or brown)

Directions:
preheat oven to 375F
Chop everything to normal shish Kebab size
Throw the chicken, veggies and pineapple in a 13x9 baking pan
pour teriyaki sauce over the top
Bake on 375F for 20-25 min (until chicken is done and veggies are bubbly)

Serve over rice... just like shish kebabs.... without the stick:)

*I like that yummy Hawaiian Bread on the side too. Do you know what I'm talking about? If not, YOU MUST go to your grocery store and ask if they have it. Just say "Hawaiian Bread"... hopefully they don't look at you like "Who in the WORLD told you to say THAT??"

Tuesday, May 04, 2010

Asian Chicken Chopped Salad

Posted by The Colbys... written by Erin |


Recipe courtesy of Malesa. Thanks!! It's one of our favs now.

Ingredients:
1/2 head of cabbage
2 chicken breast (grilled or shredded... I actually like grilled a lot. I use grilled seasoning too)
slivered almonds
1 bunch green onions
2 packages Ramen noodles
1/2 C olive oil
2/3 C vinegar (rice or white)
*if you like more sauce, just do more of each
3 TBS sugar
mandrin oranges (canned)

Directions:
Grill or cook chicken
add together: finely chopped cabbage, chopped green onions, almonds to taste, and 2 paks Ramen noodles (run under hot water for a minute so you can break them into your salad easier)

dressing:
mix together oil, vinegar, sugar and 2 seasoning packets from Ramen Noodles

Mix in dressing to salad thoroughly (it tend to all fall to the bottom)

top with mandrin oranges:)


You can eat NOW or you can let it sit. it's actually a great salad over time too. Great to make in the afternoon and serve for dinner. It makes a TON so there's sure to be yummy left overs too!

Subscribe