I found my slippers. Whew.

The pots and pans, however, remain in a box. One of the many boxes sitting in the kitchen, blocking an easy path to the family room. Let’s just hope that the boxes are at least labeled correctly. That would kind of be a drag if my favorite pan was in a box marked “attic”, now shoved in a closet, not to be opened for another five years.

I find it quite amazing, actually – the fact that I’m even functioning – with most of my things still unreachable. (See, I’m that gal that unpacks immediately after returning from a trip, unable to relax until every last thing is put back in its proper place.)

But, I’m okay. Indifferent, really. Pure exhaustion will do that to you.

So, what’s a gal to do without all her cookware? Well, we’ve been ordering a lot of bad Chinese food from the place down the street, eating Honey Bunches of Oats for breakfast and lunch, and wouldn’t you know it – baked potatoes with broccoli and cheese are very filling.

I’ve also been making a lot of appetizers – the kind requiring the oven and not the stove. They also don’t require utensils (which also remain in a box.)

I spotted these back around SuperBowl time, but never had a chance to try them. Until now. They sure put the pep back in my step. Wowza. These, my friends, are the Devil’s work…and I mean that in the best possible way.

Anyway, did I mention I found my slippers? This is important.

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My sister, Jen, is so awesome. If it weren’t for her, all I would ever get in the mail are bills. She also loves to cook and is always on the look out for new food related magazines. Lucky for me, when she finds a good one, she always purchases two.

I was the recipient of a fat package the other day and I knew exactly what it was before opening it. I even squealed a little. Seriously, I squealed. The dogs were so disappointed when they discovered it only contained paper.

One of the magazines was Better Homes and Gardens 5 Ingredient Meals. I’m always a little skeptical when I see recipes with few ingredients, since most of the ones I’ve tried in the past turned out bland. Nonetheless, I gave it the benefit of the doubt and found several that were worthy of a post-it – all color coded, of course. (Yes, I am that anal gal you work with who everyone makes fun of.)

This recipe merely won the slot of being tested first because I already had all the ingredients.

It has an Asian flavor to it, reminiscent of traditional Crispy Orange Chicken you can order at most Chinese restaurants. The pork was so moist and tender, falling apart in the best way. And once again, white rice came through, collecting all the delectable juices. This was just as good the next day. If you don’t currently own a slow cooker (a.k.a. crock pot), here’s a reason to buy one.

Verdict: WINNER. Which means Better Homes and Gardens 5 Ingredient Meals is currently batting 1,000. On deck is Teriyaki Beef Spirals.

Thanks, Jen!

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This comes from one of my Williams Sonoma cookbooks that I have had for about four years. It’s one that always made a brief appearance as I breezed through the pages, but then got passed up because it seemed so out of my league. I kept telling myself that some day I would attempt to make it. Well, “some day” finally arrived and I could not believe how easy this was. EASY. I’m almost kicking myself for waiting so long. It was so good.

It’s a meal on the pricier side, but well worth a special occasion or if you’re having guests over. My parents were the recipients of this dish, who I felt deserved something nicer than a sandwich for their long trip in from California.

The scallops were tender, the prosciutto crisp, and the egg/wine sauce was light and buttery. I served it with steamed asparagus to round out the meal. Absolutely fantastic. (If you’re not a fan of scallops, you could substitute them with shrimp or lobster.)

I also realized something – a lot of times I dismiss a recipe because I simply glance at the instructions and get caught up on the hoighty-toighty words used or the fancy picture. It appears to be complicated, but if I just read through it more carefully, I would discover it’s not difficult at all. I’m sure that I have missed out on dozens of great recipes over the years because of this. Lesson learned.

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My two latest Cooking Light discoveries date all the way back to 2001. Boy, have I been missing out for eight years. These tasty bites were both excellent and will be repeated many times. In my typical fashion, however, I altered the hell out of them.

Both of these are so quick, easy, fairly healthy, and versatile. Click the photos for the recipe details.

Asparagus Melt with Pesto Spread

The original recipe calls for ham, mozzarella, and sourdough bread. I used prosciutto (because I like the delicateness and saltiness of it better…and I always have it in the house), muenster cheese (because I had some left over from my Grilled Muenster Cheese with Turkey and Tomato), and cibatta bread (because I like the airiness and texture of it more than sourdough.) I also decreased the number of asparagus spears from eight to four, per melt. As much as I love them, I felt that eight would be way too many. Having said all that, I am certain the original ingredients would be fantastic, as well. The pesto-mayo spread is the fabulous glue that ties it all together.

You could serve this as an appetizer, first course, or double the recipe and make it the main attraction. I served it for dinner, and we still wanted more.

Yes, I know it’s really just a half sandwich in disguise, but if you must go incognito, why not jazz yourself up a bit.

Asparagus-Turkey Wrap with Roasted Pepper Spread

With this one, I used whole wheat tortillas and added some cheese. And while nothing beats the deep flavor of fresh roasted bell peppers right off the burner, I opted for the ones that had already been prepared and bottled, to save time. I also decided to put these gems under the broiler, instead of serving them cold as the original recipe instructed. Delicious!

Note: I made this before I heard about the FDA warning to stay away from alfalfa sprouts because of salmonella contamination. Gggrr. I’m sure you could use lettuce instead.

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Traditional saltimbocca is made with thin slices of veal, and I have also prepared it with chicken. But the lean pork chops seemed to have even more flavor. The fontina cheese added a butternut overtone and was a great change-up to the typical mozzerella. I think this is my favorite version, thus far.

I served it with a side of mashed potatoes; a wonderful vessel for the pan juices. I think a side of polenta or brown rice would be good, too.

This was truly delicious and not nearly as difficult as it may seem.

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