Song of the Day

Lucky Now - Ryan Adams

Double Cheese Sandwiches

I served these to go with the white chicken chili tonight. They were really good! And again, really easy. Great little side item for soup. This also serves 4.

What you need:
1 can (8oz) Crescent rolls
4 slices cheddar cheese
4 slices mozzarella cheese
1 tablespoon butter or margarine, melted (I just used spreadable country crock and didn't melt mine)
1 tablespoon sesame seeds

What you need to do:
Separate dough into 4 long rectangles and press perforations to seal. Place cheeses on one side of each rectangle. Fold dough over cheeses; press edges with fork to seal. Place on cookie sheet. Brush tops with melted butter (I just spread country crock over the top with a knife). Sprinkle with sesame seeds. Bake at 375 for 12 minutes.

I then cut them in half diagonally bc they looked cuter that way. I had a problem with cheese spilling out all over the cookie sheet. I must not have sealed the edges good enough. They still looked and tasted fine, but lost a lot of cheese.

White Chicken Chili

This is a recipe from Sara that I tried tonight for the first time when having the in laws over. It was awesome and so easy!! The only problem was there were no leftovers! Serves 4.

What you need:
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I actually used one pound of ground chicken instead)
1 package McCormick White Chicken Chili Seasoning Mix
1 cup water
1 can (15oz) white beans, undrained
1 can (8 3/4 oz) corn, drained
Assorted toppings (Shredded cheese and sour cream)

What you need to do:
Heat oil in large skillet on medium high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink. Stir in seasoning mix, water, beans, and corn. Bring to boil. Reduce heat to low; cover and simmer on low ten minutes or until chicken is cooked through. Serve with desired toppings.

Snickers Surprise Cookies

These little gems will be perfect for the holidays, just wait until you try them. YUM!! I also made these with mini twix's in them and I actually think I like those better? This recipe tells you how to make the cookies from scratch but I actually just bought a tube of peanut butter cookies and used that as the dough instead of making my own. Thanks for the pic Lindsay!

What you need:
1 tube of peanut butter cookie dough
sugar
24 Snickers miniature candy bars
OR
1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
24 Snickers miniature candy bars
extra sugar to roll cookies in

What you need to do:
Preheat oven to 300°F. In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2-3 hours. To form cookie, scoop a tablespoon of chilled dough and flatten. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. Roll in sugar. Place on a greased cookie sheet. Bake for 10-20 minutes. (I probably baked mine for 16 minutes??) Cool cookies on a rack. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

Brook's Ribs

This is my brother in law's rib recipe and everyone just raves over them. This picture is from a time when tommy made them, the white stripes are bones, not fat. These just fall off the bone and are so tender.

What you need:
1 rack of pork (baby) back ribs
1 bottle of malt vinegar
1 bottle of dale's seasoning marinade (you can get low sodium but its not as good)
Aluminum Foil (You use a lot)

What you need to do:
Pre-heat oven to 300 degrees. Cut ribs into quarters. Cut piece of tin foil that can wrap around quarter. Pour vinegar and dale's onto foil into a tiny pool. Gently rub the meat side of the ribs onto the pool. Place bone side on top of the pool. Wrap ribs with tin foil. Double wrap with a second piece of foil to contain heat and juice spillage; foil can tear easily. Add more dale's or vinegar before closing up wrappings if desired; brown sugar also works well on top if desired. Place on top of cookie sheets with flanges due to possible juice spillage. (FYI, I always have aluminum foil in the bottom of my oven for such spills as well. Quite handy.)

Cook ribs on 300 for 3 hours.

After 3 hours, pull the ribs out and let them sit for as long as you want; the foil will contain the heat for well over an hour.

Creamy Chicken Fajitas

This is like the fastest dinner ever, and really good. I'm not a huge fajita fan but I loved these bc of the cream cheese probably!

What you need:
1 lb. boneless skinless chicken breasts, cut into strips (I cheated and got the frozen precooked fajita strips)
1 cup each thin onion slices and green pepper strips
1 tub(10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
8 flour tortillas (6 inch), warmed
1 cup Mexican Style Finely Shredded Four Cheese Blend

What you need to do:
Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. (I actually cooked longer than this bc the veggies didn't seem tender enough for me.) Add cooking creme; cook and stir 2 min. Spoon down centers of tortillas; top with shredded cheese. Fold in half.

Chicken Tortilla Soup

This one is super easy, and super yum. Just requires a few canned goods and some chicken and cheese and voila!

What you need:
3 chicken breasts cooked (I cooked mine in the crock pot, probably an hour and a half on high)
2 cans of chicken and rice soup
2 cans of diced tomatoes with green chiles
1 tsp chili powder
1 can corn, drained
1 can black beans, drained
Cheese to put on top
Tortilla Chips to put on top or eat soup with

What you need to do:
Put all ingredients in large pot and bring to a boil. Reduce heat and simmer for ten minutes. Top with shredded cheese and tortilla chips.

Sassy Tailgate Sandwiches

I found these in the cream cheese cookbook and made them for dinner instead of a tailate. Pretty dang good! And I mean with butter poured over the sandwich in the end, whats not to love?

What you need:
1 (12 count) package Hawaiian bread rolls
1 pound shaved Black Forest ham (I kinda thought this was too much ham, but I'm sure my husband would disagree)
12 slices Gruyere cheese
1 (8 ounce) tub Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1/2 tablespoon dried minced onion
1/4 cup grated Parmesan cheese

What you need to do:
Cut all rolls in half. Place roll bottoms in 9x13-inch pan. Place equal amounts of ham on each roll bottom. Top with Gruyere. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through.

Song of the Day

Golden - My Morning Jacket

Slow Cooker Shredded Beef Tacos

These are absolutely fantastic. And require very few ingredients. Throw em in the crock pot for the afternoon, bake some taco shells, and dinner is served!

What you need:
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons finely chopped fresh cilantro leaves
16 taco shells
1 cup shredded Cheddar cheese (about 4 ounces)
Shredded lettuce
Tomatoes
Sour cream

What you need to do:

Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker. Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce, tomato and the sour cream, if desired.

Crispy Rack of Lamb

This is also from Giada's Spring Fling Episode (along with the heirloom tomato tart). For whatever reason we skipped the sauce... I made it so long ago that I forgot why, but it was really good on its own!

What you need:
3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat (we just used one rack bc it was just two of us)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tablespoons herbs de Provence (google this for an Emeril recipe. And I just used the spices we owned which was equal parts rosemary, thyme, oregano, basil, marjoram, and fennel seed I think)

Sauce:
1/2 cup creme fraiche
3 tablespoons honey
3/4 tablespoon ground cumin
2 tablespoons chopped fresh mint leaves
1/2 cup mascarpone cheese, at room temperature
Kosher salt and freshly ground black pepper

What you need to do:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.

For the sauce:
In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.

Cut the lamb between the bones into individual chops and serve with the sauce.

Cook's Note: The lamb can also be browned for 4 to 5 minutes each side in a large skillet over high heat.

Heirloom Tomato and Basil Tart

I saw this on a Giada cooking show and had to make it. Its so good and light tasting and refreshing! We made the lamb she made with it too, coming up next. Note that I used prepared pesto and didn't make my own. But wanted to give you the option to make your own if you were feeling adventurous.

What you need:
Crust:
1 (9-inch) refrigerated pie crust (recommended: Pillsbury)

Pesto: (OK I used prepared pesto and skipped all these ingredients)
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan

For the rest:
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

What you need to do:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
For the pesto: (As noted, I skipped this step)
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree F oven until lightly browned.

Peanut Butter Cheesecake Brownie Babies

These things are great too! Again, I love peanut butter and chocolate and cheesecake, so its no surprise I love this one. :)

What you need:
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter (I got the whipped kind, easier to use for this type stuff)
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries

What you need to do:
Heat oven to 350. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool. Serve topped with COOL WHIP and cherries.

These are also good if you don't like peanut butter, just skip that step.

Spinach Sauced Chicken

This sauce is really good and really easy. Fairly nutritios too with all that spinach.

What you need:
1/3 cup Italian seasoned fine dry bread crumbs
2 tbsp parmesan cheese
6 skinless boneless chicken breasts (I just used 4 thinly sliced ones)
1/4 cup sliced green onions
1 tbsp butter or margarine
1 tbsp all purpose flour
1/2 cup milk
1/2 a 10oz package frozen chopped spinach, thawed and well drained
2 ounces diced ham slices

What you need to do:
In a shallow dish, combine bread crumbs and parmesan cheese. Coat chicken with crumb mixture. Arrange chicken in a 2 quart baking dish. Set remaining crumb mixture aside. IN a saucepan, cook green onions in hot butter until tender. Stir in flour. stir in milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and ham (I accidentally used the entire package of spinach. Still good though). Spoon spinach mixture over chicken; sprinkle with remaining crumb mixture. Bake, uncovered in a 350 oven for 40-45 minutes.

Nutrition facts - 234 cals per serving, 6g fat, 8g carbs, 1g fiber, 36g protein, 90mg chol, 468mg sodium

Peanut Butter Stuffed French Toast

Oh my gaaaaaaa. I love peanut butter so this was right up my alley. Others said it was too rich for them but not me! I happily ate two servings of this and loved every bite. You'll want a glass of milk with this!

What you need:
1/2 cup granola
8 slices white bread
1/4 cup peanut butter
2 teaspoons honey
1 banana peeled and thinly sliced (I skipped this)
1/2 cup whole milk
2 large eggs
1 1/4 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter
Maple Syrup

What you need to do:
Preheat oven to 350. Place granola in a shallow bowl; set aside. Spread each slice of bread with PB and drizzle honey over that. Divide the banana slices over 4 slices of bread and top with remaning bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich to seal. In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon. Soak each sandwich in egg mixture for 5 seconds. Roll the edges of each sandwich in granola. In a large skillet (I used my pancake griddle instead), heat the butter over medium high heat. Add the sandwichwiches and cook 2 minutes per side. Transfer to baking sheet and bake for 10 minutes. Serve immediately with maple syrup.

Next time I would probably omit the whole granola thing. It didn't stick to mine well and didn't add much to the dish. I'd also not spend time taking the crusts off.

Quick and Easy Breakfast Bake

I made this the other day for my friends and it was good, but I would probably use bacon instead of ham next time. It was really fast and easy so its a great one to do if you're in a hurry, and looks like you spent more time on it.

What you need:
1 can (8oz) crescent rolls
1 package (8oz) smoked ham, chopped (here is where I'd use bacon)
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheddar
1 cup shredded mozzarella

What you need to do:
Heat oven to 350. Unroll dough in 13 x 9 baking dish (mine actually fit into a smaller dish I had - next size down from 13 x 9). Press to cover bottom of dish, firmly pressing holes and seams together to seal. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended and pour over ham. Top with cheeses. Bake 25 minutes or until center is set. We had to cook ours a bit longer than this because it wasn't quite done.

Cream Cheese Chocolate Chip Cupcakes

Stop what you're doing right now and make these. Seriously. These are a Ballentine recipe and so delicous!! Pregnant Bess could probably eat the entire batch in one sitting. Thanks for making them the other weekend Sara! I can't wait for more!!

What you need:
1 box Duncan Heinz Devils food cake mix with pudding in the mix.
Mixture for the center of cupcakes:
8 oz cream cheese
1/3 cup regular sugar
1 egg
1/8 tsp salt
6 oz mini chocolate chips

What you need to do:
Prepare cake mix as directed on package and pour into cupcake pan 2/3 of the way full. Beat filling components together (cream cheese, sugar, egg, salt, choc chips). Drop by rounded Tablespoons into cupcake things filled 2/3 of the way full of cake mixture. Sometimes it doesn't work out even and I have a couple
cupcakes that don't get any filling so you just gotta eat those right when they come out of the oven. Darn. :) Bake according to package directions.

Chicken Chicken Club Pizza

I loved this, it was new and different. I made this as an appetizer but it is supposed to be a main dish. It makes 1 12 inch pizza or 4 dinner sized servings.

What you need:
1 8oz package of cream cheese, softened
1/4 cup ranch dressing
1 (14 oz) prebaked pizza crust - I however got the refridgerated uncooked square dough
1 cup shredded rotisserie chicken
6 slices bacon, cooked and crumbled
1/2 avocado, sliced
1 cup chopped tomato
2/3 cup shredded lettuce

What you need to do:
Preheat oven to 375. I used the uncooked crust so I went ahead and baked it for a few minutes to get it firm a little bit. In a large bowl, beat cream cheese and ranch at medium speed with a mixer until well combined. Spread pizza crust with cream cheese mixture. Sprinkle chicken and bacon over mixture. Bake for 10 minutes. Top with avocado slices, tomato and lettuce before serving.

Tomato and Balsamic Bruschetta

These are pretty little apps that are great and refreshing! I love the touch of cream cheese and balsamic on there. This is another from the cream cheese cookbook. :) Makes 16 apps, but I think I got more than that out of mine. Bread must have been bigger or sliced thinner.

What you need:
1 loaf french bread (16 oz) cut into 16 slices
2 cloves garlic, halved
1 8oz tub Cream Cheese (I got the whipped kind so it was easier to spread)
16 cherry tomatoes halved
1/2 cup slivered red onions
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp brown sugar (I was out so I skipped this)
1/8 tsp each S&P
1/4 cup small fresh basil leaves

What you need to do:
Heat oven to 400. Place bread slices in single layer on baking sheet. Bake 3-4 minutes on each side until toasted on both sides. Rub one side of each slice with cut side of garlic. Cool. Spread each toast slice with 1 tbsp cream cheese; top with tomatoes and onion. Whisk together vinegar, oil, sugar, S&P until well blended. Drizzle over toast slices. Top with basil.

Song of the Day

Bertha - Grateful Dead

I thought I'd give you a break from Avetts and give you an old favorite.

Bacon Cheese Dip

This one is great because its in the crock pot and super easy. We think it tastes very similar to the bacon cheddar toasts. Give those a try if you haven't already! I am pretty sure I halved this recipe when I made it. Makes a TON.

What you need:
16 slices bacon, cooked, and crumbled
2 8oz packages cream cheese, softened and cubed
4 cups shredded cheddar
1 cup half and half
2 teaspoons Worchestershire
1 teaspoon dried minced onion (I actually used real diced onion for this, about half an onion probably)
1/2 tgeaspoon dry mustard
1/2 teaspoon salt
Dash of Hot Sauce
Crackers or french bread slices for dipping

What you need to do:
Add all ingredients except bacon to crock pot. Cover, and cook on low until cheese melts (probably 1 hour), stirring occasionally. Add bacon, stir, and keep on low heat to serve. Served with crackers or French Bread slices.

Garlic Cheese Biscuits

These are wannabe Red Lobster Biscuits. I mean I could have just eaten the dough and been happy without even cooking them. MMMMMMM

What you need:
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese (I probably used a little more than this)
1/2 c. melted butter
1/4 tsp. garlic salt

What you need to do:
Mix Bisquick, milk and cheddar until well combined. Drop by balls onto Pam sprayed baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Cream Cheese Sausage Dip

This picture looks gross, sorry, but I promise the dip is delicious. And again, super easy.

What you need:
1 pound hot sausage, cooked, crumbled, and drained
1 8 ounce block of cream cheese
1 can of diced Rotel Tomatoes, drained
Tortilla chips for dipping

What you need to do:
Pour everything in crock pot and cook for 1.5 hours on low or 45 minutes on high. Stir once the cream cheese starts melting. Serve with tortilla chips.

Buffalo Chicken Dip

I can't believe this hasn't been blogged yet but I am pretty sure its not on there, somehow?! Anyway, this is the easiest, quickest, most loved dip you will find. Lots of people make different variations but this is the one we've always made, and it always is a huge hit.

What you need:
1 giant can of chicken, drained
1/2 cup blue cheese dressing (or ranch)
1/2 cup texas pete buffalo wing sauce
1 8oz block of cream cheese, softened
Celery (optional) - you can put chopped celery in the dip and/or serve it with celery sticks
Fritos or Tostidos for dipping

What you need to do:
Mix all ingredients together (except chips) and microwave for 5 minutes, stirring halfway through. THATS IT!

Pepperoni Cheese Bread

From the Dean Brothers Cookbook. I love it because it has pepperoni, cheese, and biscuits, so you can't really go wrong. The Dean Brothers write that if you're taking elsewhere (tailgate, picnic, etc) to time it so that it comes out of the oven 30 minutes before you need to leave. Let cool for 20 minutes, wrap in foil, and serve warm when you get there. Its also terrific completely cooled.

What you need:
1 7.5 ounce package refrigerated biscuit dough (10 biscuits)
3 ounces cheddar cheese, shredded (about 3/4 cup)
2 ounces pepperoni, chopped (I just used the pepperoni minis and they worked perfect)

What you need to do:
Preheat oven to 450. Lightly coat a 9x5 inch loaf pan with Pam. Set aside. Flatten each biscuit slightly with your fingers; top with cheese and pepperoni. APull the dough up and around the filling, pinching the edges to form a ball. Place the stuffed balls in the prepared pan (they should fit snugly). Bake 12-14 minutes or until golden brown. Serve warm or cool 20 minutes and then wrap in foil to take elsewhere.

Note - I just love pepperoni and cheese so I sprinkled some of each on top of the biscuits before cooking. I recommend that!

Crescent Wrapped Meatballs

You can probably guess how to make these just by the title, and yes it is just that easy. Dudes love these things. And they really coudln't be easier. You will want to double this for sure.

What you need:
1 bag precooked frozen meatballs (I think it has 14-16 meatballs)
1 can crescent roll dough (the one that makes 8 crescent rolls)
Pasta Sauce for dipping

Thaw the meatballs (I just put them in the fridge overnight the night before). Roll out crescent roll dough and cut each triangle into two triangles, so that you have 16 triangles of crescent dough. Wrap 1 triangle around each meatball and bake according to dough directions. Serve with pasta sauce for dipping.

Herbed Cream Cheese Stuffed Lamb Burgers

These were delicious!! And a different twist. Tommy loves lamb and saw this in the cream cheese cookbook so we had to try it.

What you need:
4 ounces cream cheese, softened
1 tbsp chopped fresh chives (I used dried)
1 tbsp chopped fresh parsley (I used dried)
1.5 pounds ground lamb
1 tbsp worchestershire sauce
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 bunch watercress, thick stems removed, separateed into equal portions (I skipped this)
4 onion sandwich rolls, split, toasted

What you need to do:
Mix cream cheese and herbs until well belnded. Roll into 4 balls; flatten each into disk on sheet of wax paper. Refrigerate 15 minutes or until firm. Combine meat, Worchestershire, S&P. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges to seal together. Heat oil in a large skillet on medium heat. Add patties; cook 5-6 minutes each side. ***We actually just grilled them outside.*** Servie in rolls with watercress.

Cinnamon Sugar French Toast

I randomly decided to make french toast this morning because I was craving the sugar, and I had everything we needed. I have actually never made french toast but it was delish, and super easy. This recipe serves 4.

What you need:
4 beaten eggs
1 cup milk
2 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
8 slices bread
2 tablespoons butter
Maple Syrup

What you need to do:
Start heating 1 tablespoon butter in a skillet or griddle on medium heat. In a shallow bowl, beat together eggs, milk, sugar, vanilla, and cinnamon. Dip bread slices into egg mixture, coating both sides. Add half the bread slices to hot skillet or griddle and cook 2-3 minutes each side or until golden brown. Repeat with remaining buter and bread slices. Serve warm and with syrup.

Easy Tomato Baked Chicken

Another Rachael Recipe I'm catching up on...

What you need:
1 small red onion, thinly sliced
4 small boneless skinless chicken breasts
1 can (14.5 oz) diced tomatoes, drained
1/4 cup light balsamic vinaigrette dressing
1/4 teaspoon garlic powder
1/4 cup parmesan cheese

What you need to do:
Preheat oven to 425. Place onions in bottom of baking dish, top with chicken. Combine tomatoes, dressing, and garlic and pour over chicken. Sprinkle with cheese. Bake 30 minutes.

Squash Corn Bread

Here's a Rachael Recipe for you. Can't wait to try!

What you need:
1 package Jiffy Corn Muffin Mix
4 eggs
2 pounds yellow squash, sliced
1 onion
3/4 cup cottage cheese
1 stick softened butter

What you need to do:
Mix all ingredients together, pour into greased 9x12 pan and bake at 425 for length of time it says on box.

Pork Medallions with Creamy Pan Sauce

I found this picture on my camera, and we cooked this forever ago, but I don't think I ever blogged it. The sauce was great, but I remember being a little wary about the Pork itself because of the fatty parts of it, but once I got around that it was delicious. I don't think we used a tenderloin iike it calls for. Anyway, here you go!

What you need:
2 tsp. oil
1 lb. pork tenderloin, cut into 1/2-inch-thick slices
1/2 cup dry white wine
1 small red pepper, chopped
1 clove garlic, minced
4 oz.(1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

What you need to do:
Heat oil in large skillet on medium heat. Add meat; cook 4 to 5 min. on each side or until done. Remove to serving plate; cover to keep warm.
Add wine, peppers and garlic to skillet; cook and stir 2 to 3 min. or until crisp-tender. Add cream cheese; cook 4 to 5 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in parsley. Spoon sauce over meat.

Mediterranean Meatballs with Couscous

These were so good! It's from the Philidelphia Cream Cheese Cookbook, which has got some great recipes. I used a box of Mediterranean Couscous because I had it in the pantry, but next time I'll probably use plain.

What you need:
1 lb.ground pork
1 cup dry bread crumbs
1/2 cup (1/2 of 8-oz. tub) 1/3 Less Fat than Cream Cheese
1/2 cup finely chopped onions
1/4 cup finely chopped stuffed green olives (we skipped this)
1 egg
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
2 Tbsp. olive oil
1 jar marinara sauce (I think it was 24 ounce)
2 cups hot cooked couscous

What you need to do:
Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each. Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Add sauce; simmer on medium-low heat 10 to 15 min. or until meatballs are done (160ºF). Serve over couscous.

Double Chocolate Gooey Butter Cakes

These are basically like a brownie on the bottom, and a chocolate cheesecake on top kind of... but not really. Either way, they are freaking good! You can spice these butter cakes up and do different variations (pumpkin, peanut butter, pineapple, etc.) by clicking here.

What you need:
8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan (Hey, its not called a butter cake for nothing...)
1 (18.25-ounce) package chocolate cake mix (I used German)
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts (I skipped this bc Tommy doesn't like nuts)

What you need to do:
Preheat oven to 350. Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. (I never thought mine was done so I cooked the full 50 minutes. But next time I'd probably only cook 45 or less because I think mine was burnt on the outside, and is just supposed to be really gooey in the middle, but the gooeyness will set as it cools.) Let cake partially cool on a wire rack before cutting into pieces.

Song of the Day

The Once and Future Carpenter - The Avett Brothers

Yeah Yeah another Avett song, of course. Not much variety here. :) This is a great song off the album they're currently working on. I heard it first on the new years run in Asheville and have heard it at probably 3 shows since then. They finally named it "The Once and Future Carpenter." I'm anxiously awaiting the release of their new album with this on it.

Garlicy Basil Shrimp Skewers

You guessed it, a Paula Deen recipe! These were yummy and I didn't feel too guilty eating them. Too bad the hush puppies didn't have the same guilt factor... This makes 10-12.

What you need:
1/3 cup veggie oil
1/3 cup OJ
1/4 cup minced fresh basil
3 tablespoons fresh lime juice
4 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon crushed red pepper
4 pounds peeled and deveined fresh shrimp (I just realized we only used 1.5 pounds of shrimp, but a full recipe of the marinade. Whoops...)
1/2 cup butter, melted

What you need to do:
In a large ziplock bag, combine first 7 ingredients, add shrimp, seal bag, refrigerate for at least 2 hours, but 4 hours max. Soak 16-20 (10 inch) wooden skewers in water to cover for 30 minutes; drain. Preheat grill to high heat (500). Remove shripm from marinade, discard marinade, thread shrimp on skewers. Brush shrimp with melted butter and grill for 1-2 minutes per side or until shrimp are pink and firm. Serve hot or at room temperature.

Hush Puppies

Here's a new one from Gun and Garden Magazine. This recipe is from a chef in Atlanta and it is delish!! I had all the ingredients at home except the buttermilk and the scallions, so it was super easy to whip this up. This recipe serves 6-8 so I halved it since it was just us two. Will make again!

What you need:
2.5 cups fine ground cornmeal (white or yellow - I used yellow bc I had that already)
1/2 cup all purpose flour
1 tbsp baking powder
1/2 tbsp sugar
1/2 tbsp ground black pepper
1/2 tbsp salt
3/4 tsp baking soda
1/2 tsp cayenne pepper
3 eggs
1.5 cups buttermilk
3/4 cups chopped scallions
Vegetable Oil for Frying

What you need to do:
In one bowl, combine dry ingredients (first 8 ingredients). In another bowl, combine eggs, buttermilk, and scallions. (save oil for fryer). Whisk wet (except oil) and dry ingredients together until batter is just combined. Let rest for ten minutes. While that rests, heat oil in a large dutch oven on slightly above medium. After the ten minutes has passed, the oil should be hot enough (350). Drop small scoops or rounded tablespoons into oil in batches of 8. The cooking process is fast, about 60 to 90 seconds. As soon as the puppies start to float, flip them with tongs. They're done when theyre golden on both sides. Remove with a slotted spoon and let drain on brown paper bag. It is easier than it sounds, and THEY COOK SO FAST, so be prepared...

Baked Spaghetti

This is a recipe of Kellie's that we had at her house a while back and I still remember how good it was! Just got the recipe to blog it and I had this old picture, so here you go!!

What you need:
1 cup chopped onions
1 cup chopped green pepper
1 TBS margarine or butter
1 28oz can diced tomatoes (with liquid...dont drain)
1 6oz can sliced black olives (drained)
1 6oz. can sliced mushrooms (drained)
2 TSP dried oregano
1 lb ground beef or chicken (cooked and drained)
12 oz. spaghetti (cooked and drained)
2 cups shredded cheddar cheese
1 or 2 cans of cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

What you need to do:
Saute Onion and green pepper in butter until tender. Then add tomatoes(with liquid) mushrooms, olives and oregano. Then add cooked and drained ground beef. Simmer on low for anout 10 minutes. Place about half of cooked spaghetti in a greased 13x9 casserole dish. Then top with half of veggie/meat mixture. Sprinkle with 1/2 of the cheddar cheese. Repeat layers (sometimes I just make 1 layer and sometimes I do 2 layers....it depends on how much I make and the size of the casserole dish I am using! Then mix soup, and water and heat then stir til smooth. Pour over casserole. Sometimes I end up using 2 cans, again depending on how mow I'm making and the size of the dish. The soup with just make it creamier so it cant hurt to add more! Sprinkle top with parmesan cheese and bake uncovered at 350. Heat about 45 minutes or until heated through.

Song of the Day

St. Josephs - The Avett Brothers

Ham Puffs

These are always a hit and are super easy! It only makes 24 so you may want to double the recipe.

What you need:
1 8oz package crescent rolls
2.5 oz deli ham, chopped
1/2 cup swiss cheese
1/2 small onion, chopped
1/5 teaspoons dijon mustard
1 egg
1/8 tsp pepper

What you need to do:
Preheat oven to 350 degrees. Finely chop ham and onion and place in a bowl. Add cheese, egg (I whisked the egg first), mustard, and pepper; mix well. Lightly spray a mini muffin pan with Pam. Unroll crescent rolls and press dough into one large rectangle. Cut into 24 squares. Press dough pieces into muffin cups. Fill each muffin cup with ham filling. Bake 13 to 15 minutes or until lightly brown.

Pizza Ring

This is an adaptation off the Pampered Chef Taco Ring recipe and is really easy.

What you need:
1.5 cans crescent rolls (you need roughly 24 triangles)
Pepperoni (maybe half a package)
Shredded Mozzarella (probably about a cup)

What you need to do:
Lay out crescent roll triangles on cookie sheet so that the smallest side creates a circle. It kind of looks like a sun when you are done. If this is confusing, just google "pampered chef taco ring" on youtube and you can watch a video of the layout of the crescents, thats what I did. After your "sun" is made, lay on tons of pepperonis and tons of cheese. Fold points of triangles up to cover the pepperonis and cheese and fold under so it creates a nice ring. Bake at 350 for maybe 12-20 minutes. I know thats a big range, but depending on how much you pile in, it may take longer. Take it out when the crescents start to turn golden brown on top. Slice it and serve with marinara for dipping.

Pomegranate-Lemonade Spritzer

What you need:
2 (59oz) Bottles of Pomegranate Lemonade (Made by Minute Maid and by the refridgerated orange juice)
4 cups Ginger Ale
4 cups Sprite
Garnish: Lemon and Lime Slices

What you need to do:
Combine all liquids, mix, and serve over ice. Add Lemon and lime garnishes if desired.

Southwestern Crisps

What you need:
24 Wonton wrappers (find these in produce section)
1 cup frozen corn, thawed
1 cup drained and rinsed black beans
1 cup diced plum tomato
1 cut, peeled and diced avocado
1/4 cup chopped cilantro
3 tablespoons white wine vinegar
2 tablespons olive oil
1tsp lime zest
1/4 tsp salt
1/4 tsp black

What you need to do:
Preheat oven to 400. Spray 2 baking sheets with non-stick cooking spray. Place wonton wrappers in a single layer on baking sheets. Spray wontons with cooking spray and bake for 5 min or until golden brown. Set aside to cool.
In medium bowl combine corn, beans, tomato, avocado and cilantro. Then in another bowl wisk vinegar, oil, lime zest, salt and pepper. Pour over corn mixture tossing gently to coat. Spoon on wontons.

If making this in advance, you can cook the wontons the night before and set them aside in ziplock bags. You can also make the vinegar, oil, lime zest, & S&P mixture the night before.

Spinach Dip

We had a baby shower for Summer today so here are some of our new recipes from that. I had a request for spinach dip so it gets to go first.

What you need:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional) - I skipped this
3 green onions, chopped (optional) - I skipped this

What you need to do:
Combine all ingredients and chill about 2 hours (I do mine overnight). Serve with your club crackers or wheat thins or whatever. I served mine inside a breadbowl. You can get these at Panera Bread or Atlanta Bread for $1.99 or so, or some grocery stores have them.

Song of the Day

A Change is Gonna Come - Seth Avett

This is just beautiful. :)

Quesadilla Cups

This is a Pampered Chef recipe summer made the other day. They are very light and refreshing. Its a unique combination of ingredients but they surprisingly complimented each other very well. And they are very pretty! (oh and this came with nutrition info and chef's tips. Those are at the end of the recipe if you're interested.)

What you need:
4 oz Monterey Jack cheese (summer used shredded, but i think the recipe wants a block)
3 (6-in.) flour tortillas
2 tsp vegetable oil (pretty sure Summer forgot to even use this and it was fine)
1 medium firm, ripe nectarine
1/4 cup roasted red peppers, drained and patted dry
1 serrano pepper, seeded
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh cilantro
1 lime
1/4 tsp salt
Additional finely chopped fresh cilantro (optional)

What you need to do:
Preheat oven to 400°F. Cut cheese into twenty-four 1/2-in. cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Mini-Muffin Pan. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp. Combine nectarine, peppers, onion, cilantro, juice and salt; mix well. Remove pan from oven. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Nutrients per serving: (2 cups): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

Cook’s Tip: Cook’s Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery.
If desired, 1 medium peach or mango can be substituted for the nectarine.
Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.

Song of the Day

Be Set Free - Langhorne Slim

Creamy Lemon Shrimp Pasta

I loved this dish. It was very light and refreshing and super easy to make! Takes about 20 minutes and makes 6 servings.

What you need:
2 cups penne pasta, uncooked
1.5 lb uncooked, deveined peeled medium shrimp
1/2 cup chicken broth
6 oz cream cheese, cubed
2 tsp zest and 1 tbsp juice from 1 lemon
1/2 cup grated Parmesan
1/2 cup shredded mozzarella
1 tbsp chopped parsley

What you need to do:
Cook pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 minutes. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice. Cook and stir 3-4 minutes or until cream cheese is melted. Drain pasta mixture. Add to cream cheese sauce in skillet with parmesan, mix well. Top with mozzarella, cover. Cook 3-4 minutes or until mozzarella is melted. Sprinkle with parsley.

Bacon Swiss Burger Casserole

This was a great comfort food for this rainy night! It is another Paula recipe so you know its good. And it was super easy. It serves 8-10. It overflowed my casserole dish and I had to use two additional ramekins to bake. I may half it next time.

What you need:
2 pounds ground chuck
1 cup chopped onion
1 (14.5 oz) can petite diced tomatoes, drained
1 cup ketchup (I would probably use 2/3 cup next time, it doesn't need this much)
1/2 cup mayo
1 tablespoon dijon mustard
1.5 teaspoons salt
2 cups shredded swiss
2 cups shredded sharp cheddar
1 (16 oz) package penne pasta, cooked and kept warm (I used shells instead)
1 cup panko (japanese bread crumbs)
10 slices bacon, cooked and crumbled

What you need to do:
Preheat oven to 350. Spray a 13x9 casserole dish with Pam. In a large skillet, combine ground chuck and chopped onion; cook oer medium heat until beef is browned and crumbly. Drain well. Add diced tomatoes, ketchup, mayo, mustard, and salt, stirring until combined. Stir in Swiss and Cheddar. Add pasta, stirring to combine. Spoon into prepared baking dish. Sprinkle with panko and bacon. Bake for 20-30 minutes.

**You can make this ahead of time and freeze up to 1 month. Thaw the casserole overnight in the fridge and bake at 350 for 20 to 30 minutes.

Shrimp Linguine

This is another recipe courtesy of Rachael. Thanks!

What you need:
3/4 lb. peeled shrimp
2 large plum tomatoes, diced
1/4 cup sliced green onions
1/3 cup grated parmesan cheese
8 ounces linguine
1 teaspoon evoo
2 garlic cloves, pressed
3/4 cup sour cream
1/2 cup evaloprated milk
S&P

What you need to do:
Cook pasta. Heat oil in skillet. Add shrimp & garlic & cook 3-4 minutes until shrimp is pink. Remove from heat, but keep warm. Heat sour cream and evaporated milk in skillet, but do not boil. Stir in parmesan cheese, add shrimp, tomaotes, onion, S&P. Pour shrimp mixture over pasta. Toss. Top with addl parm cheese.

Cream Cheese Pastry

These are a Carlisle Family Tradition, recipe courtesy of Rachael. I haven't personally made them yet but they sound amazing!

What you need:
2 packages crescent rolls
8 oz cream cheese
1/2 cup sugar
1 egg yolk (save the white)
1 tsp vanilla
powdered sugar
nuts
milk

What you need to do:
Unroll 1 tube of rolls and press seams together on a cookie sheet. Blend cheese, sugar (not powdered sugar), and egg yolk. Spread on rolls. Unroll 2nd tube onto wax paper, sealing seams. Put on top of other and pinch edges. Beat egg white and spread on top. Sprinkle with nuts. Bake at 400 for 10 minutes and then 350 for 10 minutes. Cool slightly and drizzle with powdered sugar that has been mixed with vanilla and milk. (Mrs. Carlisle does not measure the vanilla or milk, just adds to powdered sugar to get a drizzle consistency.)

Taco Biscuits

These are Chrissy's mom's recipe and they are always a big hit! They're great to bring for a weekend away and snack on because they reheat well in the microwave. This recipe is for regular sized biscuits but we've been making mini muffins in mini muffin tins and just tearing/cutting the dough to fit.

What you need:
2 cans pillsbury small sized biscuits
1 lb. hamburger meat
1 packet taco seasoning
1 chopped tomatoes
1 pkg shredded cheese
1 med vidalia onion if baking and reg onion if cooked with meat
jalapenos (optional)

What you need to do:
Make a dent in biscuit dough. Cook meat and mix ingredients with meat. Fill dent with ingredients and bake accordingly to biscuit package.

Serve with salsa and sour cream.

Orange Blossom Muffins

These are Lindsay's recipe and are amazing. I was a little skeptical going in because I'm not a huge orange fan but they are delish! They are almost like a poppy seed muffin but better.

What you need:
Muffins:
1 pkg yellow cake mix
4 eggs
1 - 3oz pkg instant pudding (lemon)
3/4 cup orange juice
3/4 cup veg oil


Glaze:
2 T. veg oil
1/3 cup and 2 T. orange juice
2 cups confectioners sugar

What you need to do:
Muffins:
Preheat over to 350
Combine cake mix, eggs, pudding, oj, and oil in large bowl; stir to mix well. Spoon into mini muffin cups coated with non-stick cooking spray. Bake 8-10 minutes.

Glaze:
Mix oil, oj, and sugar in bowl. Dip tops of cooled muffins in glaze (I just drizzled on top instead of dipping). Let glaze set.

Makes about 36 muffins.

Sausage and Vegetable Calzones

Here's another quick and easy recipe to use with the new Philly Cooking Cremes! This was rich but delicious and different.

What you need:
1/2 lb Italian Sausage
1/2 lb sliced fresh mushrooms
1 large red pepper, cut into strips, halved (I used green)
1 tub (10oz) Philly Savory Garlic Cooking Creme
1 cup shredded Mozzarella
1 can (10 oz) refrigerated pizza crust
Grated Parmesan Cheese (optional)

What you need to do:
Heat oven to 400. Brown sausage with mushrooms and peppers in large nonstick skillet on medium high heat. Drain. Return to skillet and stir in cooking creme and mozzarella. Remove from heat.
Unroll pizza dough on clean work surface. Pat into a 15x11 inch rectangle. Cut lengthwise in half (make two long rectangles) then cut each half crosswise in thirds (so you're making 6 squares basically). Top dough rectangles with sausage mixtures and fold up in half. Seal edges with fork and place on cookie sheet. Sprinkle with parmesan cheese (optional). Bake for 15 minutes.

Song of the Day

Monsters - Band of Horses

Creamy Italian Chicken & Orzo Skillet

You wouldn't think something this simple would be this delicious and have this much flavor! We both loved this recipe and it only took 20 minutes. We even think that it would be good without the chicken, and with more veggies (if you can believe that). I got this recipe off the package of one of the new Philadelphia Cooking Cremes.

Hint: In my grocery store, it was in the fridge section beside the bertolli pastas and the feta cheese, and not the cream cheese as you would expect. Also for you couponers out there, a recent Sunday paper had a coupon for the cooking creme and I ended up only paying $0.49 for it.

What you need:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces (I actually used a 9 oz package of perdue short cuts, precooked and trimmed chicken)
1 small zucchini, chopped (I just sliced mine)
1 tub (10oz) Philadelphia Italian Cheese & Herb Cooking Creme
1/2 cup chopped tomatoes
2 cups hot cooked orzo pasta (I measured out 1 cup of dry orzo and cooked it and it was plenty)

What you need to do:
Cook chicken and zucchini in a large skillet on medium for about 6 or 7 minutes or until chicken is done (since my chicken was precooked, I just cooked until zucchini looked tender). Add cooking creme and tomatoes and stir for 2 minutes. Serve over orzo. THAT'S IT!

Song of the Day

This is the Song - Punch Brothers

We checked these guys out last week and I was impressed! This is very much a Bess Song, but they have more upbeat bluegrass too.

Steak in Lettuce Wraps

This is a recipe I got from Self Magazine years ago. It is a time consuming recipe but its healthy and really good and refreshing! Oh and two things, you are supposed to use scallions, but I could not figure out where those were, or what the difference was between them and green onions were, so I just went with green onions. The other thing is that I forgot to tell Tommy to slice the steak really thin, so that kind of made them hard to eat. So just remember to slice the steak thin!!

What you need:
12 oz flank (or hanger) steak (we just use london broil bc its more tender)

MARINADE
1 large onion, sliced
6 cloves garlic, chopped
1 tbsp chopped ginger
1/2 cup low-sodium soy sauce
1/4 cup apple juice
2 tbsp lemon juice
2 tsp dark (toasted) sesame oil
4 1/2 tsp sugar
SCALLION SALAD
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp dark (toasted) sesame oil
LETTUCE ROLLS
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tbsp soybean paste (preferably Ssämjang) (I have never been able to find this so I just skip it, if you ever find it let me know where!!)
1 1/2 heads Bibb lettuce, leaves separated

What you need to do:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

The skinny 324 calories per serving, 9.1 g fat (2.8 g saturated), 34.5 g carbs, 4.4 g fiber, 26 g protein