Archive for November, 2010

Buffalo Chicken Fettuccine Alfredo

Posted in American with tags , , , , , on November 13, 2010 by Cooking For Mark

I know, I come up with pretty weird recipes, but most of them work–(at least the ones I choose to post)–I promise!! =)

I recently had an idea that I can turn many classic dishes into a noodles dish. I told Mark about my idea and, as I suspected, he didn’t think it sounded too good.  So I made his favorite meal, Buffalo Chicken, into pasta.  Guess who loved it? After finishing off his plate he immediately turned to me and said “sorry I doubted you, it was amazing!”.  Now I am wondering if he does this on purpose to get me to cook something he wants…I think I underestimate him sometimes.

Buffalo Fettuccine Alfredo Ingredients:

  • Cooked Fettuccine, al dente
  • Your favorite alfredo recipe
  • + blue cheese
  • + buffalo (“Frank’s Red Hot”) sauce
  • + red pepper flakes
  • + artichoke hearts

Buffalo Chicken Ingredients:

  • Buttermilk + paprika or cayenne
  • Flour + salt & pepper + paprika
  • Panko bread crumbs

Directions: Combine chicken strips in buttermilk, then in flour mixture, again in buttermilk, and finally in the panko bread crumbs.  Fry until golden. Make sure it is completely cooked through.



Red Lentils & Red Wine Soup

Posted in Italian, soup with tags , , , , on November 7, 2010 by Cooking For Mark

I love lentils.  I could seriously eat them for every meal.  Problem is Mark is not too fond of them.  But I think I have solved the problem!  This was my first time using red lentils. These are much smaller than green lentils, and I found they weren’t as overpowering.  Because of their miniature size, they are not front-and-center.  The soup really looked more like a vegetable soup, which doesn’t really help me much since Mark does not really like soup either.  I was prepared for Mark’s picky self to refuse to eat dinner, but to my surprise he ate his entire bowl, and then asked for another!  He did note, however, that these would be even better with spicy portuguese sausage.  And I agree. Even though I don’t eat meat, I think the addition of sausage would be fantastic in this soup.

What makes this lentil soup special is the addition red wine, balsamic vinegar, and yams. The balsamic and yams give the soup a slight sweetness to it, while the red pepper flakes gives it heat (the spicy sausage would also serve this purpose). Best lentil soup I have made thus far.

Lentil Soup Ingredients:

  • 1 yellow onion, chopped
  • 3 cloves garlic, grated
  • 4 celery stocks, diced
  • 3-4 carrots, diced
  • 1 sweet potato or yam, diced
  • 1 can crushed tomatoes
  • 1 package spinach, thawed
  • 1 1/2 c. red lentils (or 1 c. green lentils)….red lentils are smaller than the green ones
  • 4 c. water
  • 3 c. chicken or veg. stock
  • 1 c. red wine
  • 1/2 c. balsamic vinegar
  • Seasoning: salt, pepper, oregano, italian seasoning, cumin, red pepper flakes
  • Topping: plain yogurt (or sour cream), parmesan cheese
  • (optional) spicy italian or portuguese sausage

Directions: Saute veggies for about 10 minutes in light olive oil.  Add lentils and crushed tomatoes.  Add liquid and spices. Cover and cook on med heat for about 1 hour. Serve with plain yogurt (or sour cream) and parmesan cheese.

Spanakopita (Spinach & Feta Pie)

Posted in Appetizers, Greek with tags , , , on November 7, 2010 by Cooking For Mark

This dish has two of my favorite ingredients: spinach and feta!  I can never get enough. Super easy to make, just make sure you fully thaw the phyllo sheets (for about 2 hours!). I was not patient enough, coincidentally, many of my phyllo sheets tore. But no big deal, I used the leftover torn sheets to make yummy baklava!

Spanakopita Ingredients: (Bake at 350 for 30 minutes)

  • 1 red onion, chopped
  • 3 clove garlic, grated
  • 2 packages frozen spinach, thawed and moisture free
  • 1/2 package cream cheese
  • 1 4 oz package feta cheese
  • Salt + Pepper
  • Red pepper flakes
  • 8 Phyllo pastry sheets, thawed
  • Olive oil (to brush on pastry sheets)


  1. Saute onion in pan. Add garlic and spinach (without the excess water). Place in bowl and add cream cheese and feta. Season with salt, pepper, and red pepper flakes.
  2. In a greased pie pan, place 1 sheet of oiled phyllo dough. Over lap with 3 more oiled sheets for a total of 4. Place spinach filling inside and top with 4 more oiled phyllo sheets. Tuck the edges in and cut into desired servings. Bake at 350 for 30 minutes.

Pumpkin Pie Stuffed Pancakes

Posted in Breakfast/Brunch on November 7, 2010 by Cooking For Mark

I know, another pumpkin recipe.  But I feel like I am allowed to be slightly obsessed with pumpkin this time of year, as is everyone else.  I haven’t made pancakes in a while, and I had buttermilk I had to use up so woke up this weekend determined to make these.  Originally I was going to make pumpkin pancakes with chocolate chips (Mark’s favorite), but I decided there was not enough pumpkin in these.  That’s when I came up with the stuffed with “pumpkin pie” idea with the leftover pumpkin puree. I still made Mark’s with chocolate chips topped with maple syrup, but mine were regular pumpkin pancakes topped with nutella. I think mine was better.

This pumpkin filling would also be great with crepes.  I think I may just try that for tomorrow’s breakfast! Update: I tried this crepe recipe with the leftover pumpkin filling…to die for! Even better than the pancakes, in my opinion.

Pumpkin Pancake Ingredients:

  • 2 c. flour, sifter,
  • 3 tbsp powdered sugar, sifted
  • 1 tsp baking powder, sifted
  • 1/2 tsp baking soda, sifted
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice (or nutmeg)
  • 1 c. buttermilk
  • 3/4 c. pumpkin puree
  • 3/4 c. club soda
  • 2 eggs, at room temperature and lightly whisked
  • 1 tsp vanilla
  • Semi sweet chocolate chips (optional)
  • Toppings: nutella or maple syrup (optional: nuts, whipped cream)

Directions: combine wet ingredients and dry ingredients in separate bowls. Combine the two GENTLY and let sit for about 10 minutes. On buttered or oiled griddle pour 1/4 c. batter and lightly spread out. Cook on med heat, flip and cook all the way thorough.

Pumpkin Pie Filling Ingredients:

  • 1/4 c. cream cheese
  • 2/3 c. pumpkin puree
  • 1/4 c. cool whip
  • 2 tbsp brown sugar
  • Cinnamon + pumpkin spice

Directions: Combine until smooth and creamy. Spoon 1/4 c. in between 2 pancakes and top with a layer of nutella OR maple syrup.