Peanut Butter Lasagna

Considering the name of this contains the words "peanut butter," you'd think it would have a stronger peanut butter flavor. I'd call it more chocolate lasagna with a peanut butter twist. No matter what you call it, it was still good. Oftentimes with peanut butter things it can come out very rich, but this was light enough. It also holds its shape well when you cut it, which is nice for serving. 

• 20 Oreo cookies, divided
• 2 Tbsp butter, softened
• 8 oz cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners sugar, divided
• 16 oz Cool Whip, divided
• 15 miniature peanut butter cups, chopped
• 1 cup 2% milk
• 3.9 oz instant chocolate fudge pudding mix

By hand or using a food processor, crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish. In a large bowl, beat the cream cheese, peanut butter, and 1 cup confectioners sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another bowl, beat the milk, pudding mix, and remaining 1/2 cup confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serves 16

Total Time: 20 minutes plus chilling

Recipe from Taste of Home

Roasted Brussels Sprouts with Caramelized Pancetta

This was ok for something a little different, but I don't think I'll be making it again. The chiles were really tough and I felt like I just ate around them. They didn't seem to add much. I expected the sauce of the brown sugar and pancetta to be thicker, but it sort of just made things soupy.

• 1 1/2 lb shredded brussels sprouts, about 9 cups
• 1/2 cup extra virgin olive oil
• 3 large garlic cloves, minced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 4 dried ancho or guajillo chiles (1/2 oz each), stemmed, seeded, and cut into thin strips or rings
• 12 oz pancetta, cut into small cubes
• 6 Tbsp packed light brown sugar or piloncillo (Mexican brown sugar)
• 1 1/2 tsp finely chopped fresh thyme

Preheat oven to 400 degrees. Toss together brussels sprouts, olive oil, garlic, salt, and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10-12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5-6 minutes longer.

Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5-6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.

Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature. 

NOTES: We bought a large bag of brussels sprouts and used the slicing blade on our food processor to get the shredded consistency.

Serves 8

Prep Time: 20 minutes
Total Time: 35 minutes

Recipe from People magazine

Artichoke Mushroom Cream Sauce

Doug and I made this for farfalle pasta with a little Tyson grilled and ready strips on the top. It was very flavorful and simple to make. And yes, I seem to be expanding my mushroom palate even more lately. I know. Be proud. :-) 

• 4 Tbsp butter
• 1 1/3 cup (about 3 oz) mushrooms, chopped
• 1 cup dry white wine or sherry
• 1 cup sour cream
• 1 cup chicken broth
• 3-4 oz artichoke hearts, either frozen and defrosted or marinated in water
• 3 tsp capers
• dash of garlic powder, salt, and pepper to taste

Melt butter over medium heat in a saucepan. Sauté mushrooms in butter until soft. Add wine and stir. Add broth, sour cream, and artichokes. Reduce by half (until the sauce coats the back of the spoon). Remove from heat and add capers. Season to taste.

NOTES: Doug and I ended up not adding any garlic (gasp!), salt, or pepper and it tasted great. If you decide to use this over meat like chicken or veal, you may want to sauté the meat in the pan first, remove it, and then cook the sauce in the same pan. It will help incorporate all the meat bits.

Also, apologies, I didn't really pay attention to how long this recipe takes so I'm gonna make some estimates below. 

Serves 2 (with 12 oz of farfalle pasta)

Total Time: 15 minutes

Recipe from the kitchen of Mom and Dad!

Slow-Cooked Lemon Chicken Orzo

You know me: I like lemon. However, I have to say the zest is another thing altogether. I would definitely leave the zest out of this one. Maybe even the lemon pepper. It made it inedible to me, but Doug didn't mind it. So zest at your own peril. 

• 2 Tbsp canola oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups chicken stock
• 2 tsp Greek seasoning
• 1/2 tsp garlic powder
• 1 cup uncooked orzo pasta
• 1/3 cup chopped pitted Greek olives
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
• 2 cups fresh baby spinach
• 1/2 cup crumbled garlic and herb feta cheese
• 1 medium lemon, zested and juiced
• 1 Tbsp snipped fresh dill
• 1 tsp lemon pepper seasoning, optional

In a large skillet, heat the oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt slow cooker. Add stock, Greek seasoning, and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high for 1 1/2 hours.

Stir orzo, olives, and tomatoes into the slow cooker; making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add fresh spinach, feta cheese, lemon juice and zest, dill, and if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Serves 4

Prep Time: 20 minutes

Total Time: 2 hours

Recipe from Taste of Home

Baked Eggs with Avocado and Feta

This would be a fancy-looking breakfast dish for some, however it was a little bland to me. I think I would switch it up with something like everything bagel seasoning, or at the very least, some garlic or onion powder. I wouldn't be opposed to making it again with those modifications. 

• 4 eggs
• 1 avocado
• olive oil or non-stick spray for gratin dishes
• 2 Tbsp crumbled feta cheese
• salt and fresh ground black pepper to taste

Preheat the oven to 400 degrees. Break eggs into individual ramekins and let the eggs and avocado come to room temperature for 15 minutes. Meanwhile, put the gratin dishes on a baking sheet and heat them in the preheated oven for 10 minutes. 

After the eggs and avocado have come to room temperature, peel the avocado and cut each half into 6 slices. Remove gratin dishes from the oven and spray with olive oil or non-stick spray. Arrange the sliced avocados in each dish and very carefully tip two eggs into each dish.

Sprinkle with crumbled feta and season to taste with salt and pepper. Bake 12-15 minutes, until the whites are set and the egg yolks are done to your liking. Serve hot.

Serves 2

Prep Time: 25 minutes

Total Time: 40 minutes

Recipe from kalynskitchen.com

Goat Cheese & Fig Pinwheels

These were fairly simple to make, don't take a lot of time, and don't need weird ingredients. It's also a nice vegetarian recipe. They work great for appetizers or a little party treat.

• 1 sheet puff pastry, thawed if frozen
• 1/2 cup soft goat cheese, at room temperature
• 1/2 cup fig jam or preserves
• 1 Tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup chopped walnuts or pecans
• 1 egg, beaten

Thaw puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes, until pliable but still cool. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the puff pastry to remove creases and thin it slightly. Aim for a rectangle approximately 10x12 inches.

Using a spatula, spread an even layer of goat cheese over the puff pastry, leaving a 1/2 inch border on the long sides. Go all the way to the edges on the short sides. Spread the fig jam evenly over the goat cheese layer. Drizzle honey over fig layer and sprinkle thyme leaves. Add chopped nuts.

Roll the puff pastry tightly from one long side to the other, forming a log. Use a sharp knife to slice the log into approximately 20 evenly sized pinwheels.

Line a baking sheet with parchment paper or a silicone baking mat. Arrange the pinwheels on the prepared baking sheet and brush each with the beaten egg for a golden finish. Bake for 18-20 minutes, or until the puff pastry is golden brown and flaky. All pinwheels to cool slightly before serving. 

Serves 10

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from ourbalancedbowl.com

Grilled Rib Eye Steak with Roasted Bell Peppers

I think steak and I think juicy, flavorful and fancy. Yeah, not this. It had zero flavor at all. We will not be making this one again. In fact, we fed the leftovers to Mal (one of our dogs). 

• 2 medium red bell peppers
• 2 medium yellow bell peppers
• 1/3 cup plus 1 Tbsp extra-virgin olive oil, divided
• 1/4 cup chopped fresh oregano
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 tsp grated lemon zest, plus 2 Tbsp fresh juice (from 1 large lemon)
• 1 garlic clove, finely chopped
• 2 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 (10-oz) rib eye steaks, about 1-inch thick

Preheat grill to high (450-500 degrees). Coat bell peppers with 1 Tbsp of oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12-15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap; set aside and let steam for 10 minutes.

Meanwhile, whisk together oregano, parsley, lemon zest, lemon juice, garlic, 3/4 tsp salt, 1/4 tsp black pepper, and 1/3 cup oil in a medium bowl.

Uncover bell peppers; remove and discard stems, seeds, and charred skins. Slice into 1-inch strips, and toss with oregano mixture until coated. Set aside, and let marinate while preparing steaks.

Place wire rack inside a large rimmed baking sheet; set aside. Pat steaks dry with paper towels; sprinkle both sides with remaining 1 1/2 tsp salt and 1/2 tsp black pepper. Place steaks on oiled grates; grill, uncovered, until a thermometer inserted into thickest portion registers between 130-135 degrees (medium-rare), about 4 minutes each side. Transfer to baking sheet; let rest for 5 minutes. Slice steak against the grain, and serve with bell peppers and remaining oregano sauce.

Serves 4

Prep Time: 40 minutes
Total Time: 1 hour, 5 minutes 

Recipe from People magazine