White Pizza

For the same meal mentioned above, I must have needed a carb-fix. I felt I needed some pizza to wash down the pasta. Weird I know. But interestingly enough, the cheesy texture of this pizza complimented the pasta and red sauce perfectly. Of course, in your home you can (and probably should) make these dishes separately and feel just as carb-complete.

Time from prep to Eating: 30 minutes

What You Need:
2 small skillets

The Stuff:
1 pizza crust (i.e. Boboli)
2 Tbsp olive oil
3 cloves minced garlic
½ cup of your favorite alfredo sauce
½ cup part-skim ricotta cheese
8 oz mozzarella cheese
½ white onion, sliced into thin rings
Salt and pepper to taste
4 basil leaves
Finishing oil

Here’s What You Do:
Preheat the oven to 425, or as specified on the pizza crust directions.

In the small skillet, heat 1 Tbsp olive oil and the onion over medium heat for about 15 minutes until caramelized. You may need to add a pinch of white sugar to help it along – though this isn’t absolutely necessary. Once caramelized place the onions on a separate plate and lower the heat to low. Add the rest of the olive oil and the garlic slowly cooking for about 2 minutes.

On the pizza crust evenly spread the olive oil and garlic, followed by the alfredo sauce. Spoon the ricotta cheese in various areas around the pizza (don’t worry, the cheese will melt and spread out all by itself), then top with the mozzarella cheese. Evenly spread the onions over the top the cheese and sprinkle salt and pepper to taste.

Bake in the oven for about 15 minutes, or as directed in the pizza crust directions. Sprinkle with basil and some finishing oil before serving.

The Ultimate Baked Potato

Time from Prep to Eating: 15 minutes


This is probably one of my most favorite dishes that I make. Though I don’t think I’ve met a baked potato I didn’t like…the best part about it is that it’s super simple to make.

The inspiration for this recipe comes from a restaurant dish that I stumbled upon years ago. I went to college at Oregon State University where about 40 minutes away was a restaurant that had the best, most delicious, creative, and even addictive stuffed baked potato on their menu. This wasn’t just any stuffed baked potato. It was sliced in half and topped with loads of cheese, creamy alfredo sauce, a breast of chicken, and broccoli flowerettes. I loved this potato dish so much that I would find any excuse to drive the 40 minutes to get there. Mmmmm…the memories…

Much to my disappointment, BJs Restaurant and Brewery hasn’t found its way to Virginia yet (they’re in Ohio though!), so I came up with this knock-off version several years ago to satisfy my cravings. I promise you’re going to love this recipe. And if you get the chance to visit a BJs Restaurant and Brewery, their Grilled Chicken Potato will change your life. Just be sure to finish the meal with a chocolate chunk Pizookie Trio…I have yet to master a decent knock-off of this dessert...

What You Need:
A sauté pan

The Stuff:
2 russet potatoes
2 chicken breasts, cubed into bite size pieces
1 small head of broccoli, cut into flowerettes
1 cup of your favorite alfredo sauce
¼ cup of cheddar cheese, or even parmesan cheese (freshly grated only)
Salt, pepper, garlic powder for seasoning
Chives to top

Here’s What You Do:
There are two ways to bake a potato – one takes 5 minutes, the other an hour. For this recipe, I stick to the microwave method. Wash the potato, poke the potato with the tip of a knife in several location and place in the microwave for about 5 minutes, turning once at 2.5 minutes.

In the pan, cook the cubed chicken over medium-high heat until cooked through, about 7-10 minutes depending on the size of the cubes. During the last two minutes, add the broccoli flowerettes and cook until slightly softened. Sprinkle with salt, pepper and garlic powder to taste as it’s sautéing.

After the potatoes are cooked, place the alfredo in a microwave safe bowl and heat on high for about 1 minute – stirring at 20 to 30 second intervals.

For the assembly: Slice the potato in half and top with the cheese followed by the chicken, broccoli and then alfredo sauce. Sprinkle chives for color and a faint oniony flavor.

Raving Lasagna

Everyone loves lasagna. Let’s face it, its layers of meaty, cheesy, noodley awesomeness all in one great dish. What we don’t love about lasagna is that it takes FOREVER to make and there’s a million steps in making it. I always felt daunted by the task of making lasagna for this very reason, but after watching Down Home with the Neely’s on the Food Network, I decided to borrow their wisdom in their method to shorten the cooking time. My own twist in this particular recipe comes from adding the turkey meat (recipe originally calls for hamburger meat), adding basil and dried parsley, taking out their seasoning salt, and of course I had to add in some vegetables (BTW – spinach is also a great idea in the recipe below). I’ve made this dish on a couple occasions for friends and family and everyone raves about it. I promise…you’ll love it too.

Time from prep to Eating: 1 hour 15 minutes

What You Need:
9”x13” deep baking dish
Large sauté pan
Stock pot
Large bowl

The Stuff
1 pound ground turkey
1 medium white onion, chopped
2 cloves garlic, minced
1 small zucchini
1 package of sliced mushrooms
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box lasagna noodles, cook as directed
2 eggs
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 tsp dried parsley leaves
1 tsp salt
1 tsp black pepper
1 (8-ounce) bag shredded mozzarella
1 (8-ounce) bag shredded Cheddar
Small bunch of fresh basil and parsley, hand torn

Preheat the oven to 375 degrees and boil the lasagna noodles until just shy of al dente - they’ll continue to cook in the oven. In the large saute pan add the meat, onion and garlic until browned, breaking up the meat with a spoon. If needed, drain the pan of fat. Add the zucchini and mushrooms allowing them to cook for approximately 5 minutes, then add the stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes stirring occasionally.

In the large bowl whisk together the eggs, cottage cheese, Parmesan, parsley, salt, and pepper.

Spray the baking dish with any nonstick cooking spray. Spread one spoonful of the meat and veggie mixture into the bottom of the dish then layer half the noodles, overlapping by at least 1/2-inch. Spread half the cottage cheese mixture evenly on top and sprinkle half of the mozzarella and cheddar evenly. Pour half of the meat sauce on top. Repeat noodle, cottage cheese mixture, cheese, meat mixture layering. Bake in center of oven 35 minutes until bubbling around the edges. Let stand 10 minutes, sprinkle the basil and parsley just before serving.

Mustard Encrusted Tilapia

In the mood for fish for dinner?  Let's count the many ways we could cook it - sear it, grill it, bag and steam it, roast it - been there, done that...bored of it all.  Just like the last posting, I again found myself bored with the same old recipes and cooking methods. To try and spice it up a bit I set out on a fish adventure and the recipe that follows is what came of this journey.

I actually got the inspiration for this dish from the show Barefoot Contessa on the Food Network.  Ina Garten uses slightly different ingredients, but I have a feeling my version would come in as a strong contender in a food battle.  Ina uses whole grain mustard as opposed to my spicy brown mustard, but when all I had was the latter, this recipe started to take on a life all its own. In addition to the mustard change out, I substituted mayonaise for her creme fraiche, and added dill, salt and pepper instead of shallots and capers (Erik dislikes capers). After all that, what started off as another copy cat drill ended up becoming a creation all my own!

Now I know that mustard encrusted fish - or mustard encrusted anything for that matter - just sounds downright weird; but it’s the quick broil at the end of the cooking process that makes the topping fabulously crunchy with a delicious hint of dill.  Even for mustard haters (Erik is one of them too, do we see a trend here?), this dish does NOT scream mustard in your mouth...it's so mild and compliments the texture of a fish filet perfectly. Erik loves this dish!  I dare you to try it.

I recommend serving this dish with ginger infused jasmine rice and steamed edamame. You could also substitute the tilapia with mahi mahi...or any other mild white fish that's on sale that day (Ina used Red Snapper).

Time from Prep to Eating: 15 minutes

What You Need:
A small mixing bowl, 8”x8” baking dish

The Stuff:
2 Tilapia filets
3 Tbsp mayonnaise
1 ¼ Tbsp spicy brown mustard
1/8 tsp salt
1/8 tsp pepper
1/4 tsp dried dill
Unseasoned bread crumbs (or panko)

Here’s What You Do:
Pre-heat the oven to 400 degrees.

Mix the mayonnaise, mustard, salt, pepper and dill in the mixing bowl until well combined. Spray your baking dish with nonstick spray and place filets in the dish. Spread the sauce evenly on each filet, and then sprinkle with bread crumbs to coat.

Bake in the oven for 10 minutes, then broil for 3 minutes.

To My Closet Followers

So a little birdie has informed me that the extent of my readership spans beyond my devoted 14 followers. *smile*

This same little birdie has brought to my attention that these aforementioned “secret readers” – dare I call you closet followers – respectfully request that I post more recipes and add a little more content to each posting.

You’re hooked on cooking now, aren’t you? Muahahahahaha… muahahahaha!

I know. It’s okay. You can admit it. You’ve been inspired to be a home chef too!

In all honesty, I’m thrilled to get feedback on the blog. I took a break thinking no one really stopped by, but now I’m motivated to get back on this thing and post some of my new dishes. Yes, I have been cooking while I was away.

I take to heart that I should make the blog posts more personal and that I should add more content. However, I want to meet you in the middle and keep this blog focused on the thing I love most: the food (besides my husband, of course). So from here on out, I promise to be more consistent with the postings, include a story or two about recipes/dishes, and even extend the blog to include some of the FABulous recipes I have found from my favorite cookbooks and Food Network shows (don’t worry, I will give proper credit where due). Sound good?

So what’s coming up next on “Chef Carrie?” Well, I’ve been saving a few good ones to share. We’ll start off with a good ole American casserole. GASP! I NEVER do American cuisine! I never do casseroles. DOUBLE GASP!!!! Then we’ll venture to Italy for my famous lasagna (it actually is famous, people!!!), and I’ll work on an idea I have for a mustard encrusted tilapia (don’t be scared).

All joking aside, it makes me happy to know I have more readers than I thought, and for that I’ll keep cooking and sharing. Bon appétit and happy cooking!

P.S. Oh, and please keep the comments and suggestions coming…even if they do come through a little birdie.

Carrie’s GASP! Cheesy Chicken and Broccoli Casserole

Time from Prep to Eating: 1 hour and 15 minutes

I know what you’re thinking. A casserole? With broccoli? Come on, Carrie, where’s the recipes of the world? I live in America. Home of the icky casseroles that are a hodgepodge of unknown ingredients baked in the oven for hours.

Before you judge, you should at least try. That is my motto when it comes to food.

Actually, this recipe is remarkably tasty and a good way to use up some spare ingredients you may already have in the house. In fact, that’s how I came up with this one. I had a small head of broccoli, two chicken breasts and an onion in the fridge without any idea of what to do with them. On my lazy nights I’ve been known to just pan sear spiced cubed chicken with broccoli and onion, serve it on a bed of rice or rigatoni and call it a day. But to be honest, sometimes the same ole gets ole! So I came up with this casserole idea to try and jazz up the mundane and to my surprise, it turned out fabulous…even for my worldly taste buds. Enjoy!

What You Need:
2 ½ quart deep baking dish (i.e. Corningware)
Medium sauce pan
Whisk

The Stuff:
¾ pound of cooked pasta, recommended spiral, bowtie, or rigatoni
2 boneless skinless chicken breasts, cut into 1 inch cubes
1 small to medium head of broccoli, cut off all the flowerettes
1 small yellow onion, thick chop
3 cups milk
2 cups shredded cheddar cheese
2 ½ Tbsp flour
2 Tbsp butter
Salt, pepper, nutmeg to taste
Breadcrumbs

Here’s What You Do:
Pre-heat the oven to 400 degrees. In the meantime cook the pasta as indicated on the box and drain.

In the sauce pan melt the butter over medium-high heat. Whisk in one Tbsp flour stirring until well combined (about 1 minute). Add the rest of the flour, whisking the entire mixture for about 1 minute until the flour is cooked slightly. Slowly pour in the milk whisking the mixture continuously to break up any clumps that might appear. Continue to whisk for about 2-3 minutes until well combined and thickened. Stir in 1 cup of cheese until melted, followed by the rest of the cheese stirring until melted. Add the salt, pepper and nutmeg to taste. Congratulations, you just made a rue!

In the baking dish evenly mix the chicken, broccoli flowerettes, onion, and pasta, and pour the rue over the mixture, topping with breadcrumbs. Bake in the oven for 50 minutes.

Sautéed Shrimp and Vegetables with Pesto Pasta

Time from Prep to Eating: 30 minutes

For the Pesto
What You Need:
Food processor

The Stuff:
1 cup basil leaves, packed
1 cup parsley leaves, packed
1/8 cup pine nuts
1/8 cup walnuts
2 garlic cloves
½ cup freshly grated parmesan
1/8 tsp pepper
¼ tsp salt
½ cup extra virgin olive oil

Here’s What You Do:
Put all ingredients (except the olive oil) into a food processor and pulse, drizzling the oil until well combined.

For the Shrimp and Vegetables

The Stuff:
½ zucchini, julienne
½ red pepper, julienne
12 shrimp (approximately 6 per person)
Zest of 1 lemon
½ pound of spaghetti pasta (cook as directed)

Here’s What You Do:
Sautee the vegetables and shrimp over med-high heat for approximately 4-5 minutes. As it is cooking, add the lemon zest and ½ of the pesto. Once the shrimp is cooked through add in the pasta and the remaining pesto. Toss to coat.

Grilled Steak with Yogurt and Garlic Marinade with Tabouli Salad and Cucumber Yogurt Sauce

So what do you do when you have two overgrown parsley and mint plants? Take a trip to the Middle East of course!  Enjoy!

Time from Prep to Eating: 30 minutes

What You Need:
Container for marinade

The Stuff:
1 lb. flank steak
1 6oz plain yogurt
1 large garlic clove, pressed
¾ tsp dried oregano
1/8 tsp salt and pepper
Zest of 1 lemon
Pinch of red pepper

Here’s What You Do:
Mix together all of the ingredients (except the steak) in a large marinade container. After well combined, add the steak and flip to coat thoroughly. Allow to marinade in the refrigerator for at least 4 hours. Take out of the fridge at least 15 minutes before grilling.

For medium rare, grill on high for 4 minutes per side.

Tabouli Salad with Toasted Pita Bread

Time from Prep to Eating: 15 minutes

What You Need:
Large bowl for mixing
1 cookie sheet lined with tin foil

The Stuff:
½ cup bulgar wheat (cook as directed on box)
½ cucumber, thinly diced
1 large vine tomato, thinly diced
¼ white onion, thinly diced
1 small garlic clove, pressed
Zest of 1 lemon
Juice of ½ lemon
3 cups packed parsley, chopped
¼ tsp pepper
2 tbsp extra virgin olive oil
4 pita pockets
Sprinkle cumin and chili powder

Here’s What You Do:
Pre-heat oven to 350 degrees. Lay the pita pockets on the foil lined cookie sheets and lightly coat the pita with extra virgin olive oil and sprinkle of cumin, chili powder, salt and pepper. Bake in the oven for approximately 10 minutes.

In the meantime, mix together all of the ingredients (from the bulgar to the extra virgin olive oil) in a large mixing bowl.

Serve the tabouli salad with the toasted pita.

Cucumber Yogurt Sauce

Time from Prep to Eating: 5 minutes

What You Need:
Small bowl for mixing

The Stuff:
1 6 oz plain yogurt
5 large mint leaves, thinly sliced
1 small garlic clove, pressed
Juice and zest of half a lemon
1/8 tsp salt and pepper
Pinch of red pepper flakes
½ Tbsp extra virgin olive oil
½ cucumber, sliced

Here’s What You Do:
Mix all ingredients in a small mixing bowl and serve with tabouli and pita.