For Those Nights When You're Just Too Tired

So, having spent all day at a mock jury trial, I simply did not want to cook- thus, I give you Marie Callender's Turkey Pot Pie masterpiece.

You will need:

One Marie Callendar's Turkey Pot Pie
One microwave

Stick the pie in the microwave for seven minutes on a high heat and then for another seven minutes on half-high heat (at least that's what works for OUR microwave- you will need to play around with you own.)

Enjoy!

South of the Border Bruschetta

Bruschetta is a classic Italian appetizer that includes bread rubbed with garlic and brushed with olive oil. There are countless variations- this one just happens to be a little spicy "Tex-Mex" kick!

You will need:

• 5 Roma tomatoes
• 10- 12 Yellow cherry tomatoes
• 2 Red and green jalapeños (remember to slice lengthwise and remove the veins and seeds before roasting)
  
• 4 whole, unpeeled cloves of garlic
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon ground oregano
• Loaf of French bread
• 1/4 cup Chihuahua jalapeño cheese
• 1/2 cup fresh, coarsely chopped cilantro
  

Start by roasting Roma tomatoes, yellow cherry tomatoes, garlic, and red and green jalapeños. I am especially fond of this recipe found on Smitten Kitchen. This takes a fairly long time (at least 2.5 hrs, but it's well worth it!) Once the vegetables are roasted, set aside one clove of garlic and roughly chop everything else together.

To make the bread:

Preheat over to 350 degrees

• Slice 1/4 to 1/2 inch pieces of French bread and brush both sides with olive oil
• Rub one of the freshly roasted cloves of garlic on one side of each slice of bread
• Sprinkle each slice with ground oregano

Toast the bread on a wire rack until golden brown and crispy (this should take 5-7 minutes, depending on your oven). Spoon the tomato, pepper and garlic mixture on top of each slice of bread, sprinkle cheese over the top and return to oven, cook until the cheese is melted. Top with fresh cilantro.

Rosemary Garlic Roasted Red Potatoes

This is a simple and delicious roasted potato brunch recipe. You can substitute red cherry tomatoes and use virtually any kind of cheese on top (freshly grated Parmesan would be fantastic!)

5-6 small red potatoes, quartered
10-15 yellow cherry tomatoes, halved
3 sprigs rosemary
Three cloves garlic
1/4 cup parsley, finely chopped
1/4 cup extra virgin olive oil
Goat cheese

Preheat oven to 475 degrees
Toss potatoes and tomatoes in herbs and olive oil
Lay flat on a baking sheet and roast for 20 minutes, flip and roast for another 20 (you can turn the broiler on for the last five minutes or so of baking to get a nice crisp texture on the outside)
Crumble goat cheese on top

Salmon Cakes

I have tried for a number of years to perfect the salmon cake- I wanted something that was creamy on the inside and crunchy on the outside. I finally got that...

However, I encourage you to play with the seasoning to your own taste. Add a little paprika or cayenne to the Panko, add some garlic or onion to the mix, but this particular recipe is my favorite because of the creaminess, crunch and simplicity.

You will need:

• One can of pink salmon (make sure all the bones are pulled out)
• Three to four sprigs of fresh thyme
  
• 1/2 lemon
• 1 egg
• 1 tablespoon mayonnaise (this IS the trick to the creamy inside)
  
• 1/2 cup Panko bread crumbs (THIS is the trick the crunchy outside)
  
• 1/4 vegetable oil

Heat vegetable oil in a non-stick frying pan over med heat.

In a medium bowl mix salmon, thyme, egg, juice and zest of lemon together with your hands. Form into four 1/4 thick patties and place in heated oil. Fry patties for approx 10 minutes on each side.

The Poached Egg

Damn thee, poached egg...

Okay, I have poached an egg a total of three times in the whole of my life. One turned out very nicely; the other two could have used some work.

The first two times I poached them in muffin tins and the last time I poached it in a ramekin. I suppose that this is the time for full disclosure- I do not like poached eggs unless they are served on a lovely bed of salmon with a fabulous Bearnaise sauce. However, I present you a picture of my most recent attempt at poaching and ask for your advice on how make this more edible. :-)

Simon And Garfunkel Asparagus

Parsley, Sage, Rosemary and Thyme...(plus a little lemon!)

One bunch of asparagus
One sprig each of thyme, rosemary and parsley
Three Sage leaves
Half a lemon juiced and zested
Two tablespoons extra virgin olive oil
Salt and pepper to taste

Cut asparagus into quarter-inch pieces
Toss with olive oil and herbs
Sautee in nonstick skillet until tender

Not Your Mama's Grilled Cheese

Love grilled cheese- simply love it. I love it on white bread with American cheese and I love even the most gourmet version of the childhood favorite.

This recipe is the latter....I want to encourage you to play around with your favorite breads and cheeses and even styles of cooking. Indoor grills make it so easy to actually produce a REAL grilled cheese sandwich....ENJOY!!

• Slice a three inch piece of Ciabatta Bread in half (lengthwise)

• Spread butter on each slice and brush the outside with extra virgin olive oil

• Add four slices of sharp white cheddar cheese

• Heat indoor grill to approximately 250-300 degrees

• Grill until cheese is melted and bread is crispy

French Onion and Mushroom Soup

This soup is classically amazing. It's rich, creamy, cheesy and crunchy- plus it's easy, versatile enough to be a complete meal or serve as an appetizer and can be made for less than $10


You need:

• Six large yellow onions

• 1/2 cup (one stick) of unsalted butter

• Two packages of brown gravy mix (this is the secret to any dish that you want to add a creamy, rich texture to)

• Three to five Portabellini mushrooms (optional)

• 1/2 cup of red wine (substitute red cooking wine if you have an aversion to alcohol)
  

• 1/2 cup beef stock

• 1/2 cup chicken stock

Thinly slice the onions (put a wooden match in your mouth to prevent the tears) and place them in a large bowl; coat with the brown gravy mix.

In a large stock pot, melt the butter at medium to low heat, stirring occasionally.

Once the butter is completely melted, add the onions and using tongs coat the onions in the melted butter.

Let cook over medium heat for approx. 30 minutes.

Add mushrooms, wine, stocks and water and allow to simmer until thickened.

Spoon mixture into ramekins, top with one slice of Provolone cheese on top and a Baguette crouton.

Place in a water bath and broil at 350 degrees until cheese is melted and bubbly (approx 5-10 mins)

Variations on this dish include: eliminate the beef and chicken stock for vegetable stock for a fabulous vegan meal, use only one packet of gravy mix for a more "brothy" texture (I like my soup really thick!)