Little Spatula

Baked Cod Packets

2012-01-14T17:08:00.001-08:00

Tonight we had these quick, easy, and delicious cod packets. It is almost a complete meal with a fillet of fish nestled in a bed of spinach, leeks, and bell peppers. I served the packets with a side of white rice and the kids wanted a drizzle of soy sauce on theirs. Last week we even cooked the foil packets in the fireplace which added a bit of smokey flavor but tonight we opted for the oven. Either way it is terrific and cleanup is a snap!!!
Baked Cod Packets - 4 packets
4 cod fillets
1 leek, (I cut the bottom, white portion of slice it in half and thoroughly rinse it in the sink)
1 handful of spinach per packet
1/2 bell pepper, thinly sliced
olive oil
salt and pepper
Place 4 large pieces of foil on the counter. Tear a handful of spinach leaves apart and place in the center of each piece of foil. Thinly slice the leek and add a quarter of the leeks to each packet. Place the bell pepper slices on top of the leeks, reserving two to three for the top of each fish fillet. Drizzle vegetables with a small amount of oil and season with salt and pepper. Place one fillet on top of each packet and place the remaining peppers on top of each piece of fish. Drizzle with a little more oil and season lightly again. Pull two sides of foil up over the fish and fold over two times. Next, fold the open edges over a few times to completely close. Repeat with remaining packets. Place on a sheet pan and bake at 375 degrees for about 10 minutes. If the fish is white and firm to the touch it is ready. Serve with a scoop of rice.

English Muffins

2012-01-03T08:16:00.000-08:00

I've made quite a few yeast breads in the last couple of weeks and they've all turned out really well. I've always liked a good English muffin toasted with a touch of butter and jam. This homemade version hit the spot and I will definitely be making them again and again. I like that I can make the dough the night before and put it on the griddle in the morning. The cornmeal crust made a bit of a mess, but it was worth it. I split them open and toasted them a little and I ate mine with a poached egg on top. Delish!

English Muffins

adapted from Artisan Breads Every Day

I cooked mine in ring forms, but you can cut the top and bottom off of a tuna fish can or the ring to a large canning jar and that would work just as well.

2 t honey

1 T oil

1 1/2 c warm milk

2 2/3 cup bread flour

1 1/2 t kosher salt

2 t instant or rapid rise yeast

1/4 t baking soda

3 T warm water

1/2 c cornmeal

Dissolve honey in the milk and oil mixture. In a stand mixer bowl, add the flour, salt, and yeast together, Stir to combine. Add the milk mixture and mix until combined and sticky. Switch to a bread hook and mix for another minute. Transfer dough into a greased bowl and cover with plastic wrap, making sure to place directly on the surface of the dough so that it does not dry out or form a skin. Refrigerate overnight or up to 4 days.

Take the dough out 2 hours before baking and let it come to room temperature. Just before cooking, mix baking soda and water together and then fold into dough. Let the dough rest for 5 minutes while you heat a nonstick pan or cast iron pan or griddle. Spray each ring with cooking spray or wipe with oiled paper towel. Dip oiled rings into cornmeal and then place on oiled cooking surface. Sprinkle more cornmeal in the bottom of the ring and then put a scant 1/3 cup batter in each ring. Sprinkle more cornmeal on the surface of the batter. You'll want your heat to be on medium or medium low since you are cooking these for 10-12 minutes per side. Flip after batter is golden brown on one side and top is dry on the edges and bubbly.

I flipped them rings and all. If you remove the rings too early the batter squishes out at the edges and they are a little less perfect looking - but they taste just as good! These were great fresh and held up quite well. We ate them within 4 days, and even on day 4 they tasted fresh and tender.

Gingerbread House

2011-12-23T10:19:00.000-08:00

This year we made our gingerbread house from scratch. We enjoyed finding a template to printout and then we cut out the dough and baked it on sheet pans. We had lots of dough, so we made all sorts of things to compliment the house. We had trees, a walkway, gingerbread men, and more. We made the dough and baked it the day before decorating so that it could harden overnight. We used this recipe from allrecipes and it turned out terrific.
We also made the recipe for the icing that they suggest and it was wonderful as well. It set up pretty quickly and hardened well. I separated the icing into four different bags with different tips so that we could each have one and I wouldn't have to switch out the tips. I used the bag with the large tip to pipe frosting on the walls and roof. The kids used the smaller tips for decorating their individual pieces. Watch this video on how to prep icing bags for easy cleanup...I tried it and it was easy and such a snap to cleanup.
We used lots of different candies and then we finished it off with flaked coconut as snow. We also put a little candle inside and lit it which was a perfect finishing touch.

Gingerbread House Recipe

Ingredients

1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
4 eggs
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pounds confectioners' sugar
1 teaspoon cream of tartar
6 egg whites

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
3. On a large piece of parchment paper, roll out dough to 1/8 inch thickness. Cut into desired shapes. Remove extra dough, transfer entire piece of parchment paper to sheet pan and bake 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Icing (Doubled)
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.

Spinach-Artichoke Mayo

2011-11-28T15:54:00.001-08:00

Here is a great little idea for all of those turkey day leftovers! I toasted up a few mini party rolls and topped them with a little turkey, lettuce, and a bit of spinach-artichoke mayo. Super easy and super yummy for a quick sandwich to go with a bowl of hearty turkey noodle soup. Making the most of leftovers can be tasty!

Spinach-Artichoke Mayo
1/2 cup mayonnaise
1 small jar artichokes
1 cup fresh spinach
2 T grated Parmesan cheese

Mix all ingredients together in a mini food processor or mixer. Enjoy in fresh sandwiches, paninis, and more.

If this method does not suit a certain member of the family, let her create her own mini lunch...then photograph if she insists!!

Whoppie Pies

2011-11-16T21:20:00.000-08:00

I have two different version of the "Whoppie Pie" to share today. The popular chocolate and marshmallow filling variety and a seasonal Pumpkin Pie variety. They are both very good and were definitely a hit in our home. We only made half a batch of each, which honestly is more than we need to have lying around! It is hard to walk past them without taking a nibble! The batter is quite different so we ended up with about 7 huge-yet thin-chocolate whoppie pies and about 20 smaller, more dome-ish pumpkin whoppie pies.

Chocolate Whoppie Pies
adapted from gourmet.com

2 cups flour
1/2 natural cocoa powder (or dutch-process)
1 1/4 t baking soda
1 t salt
1 cup buttermilk
1 t vanilla
1 stick butter, room temp
1 cup brown sugar
1 egg

filling
1 stick butter, room temp
1 1/4 cups confectioners' sugar
1 cup marshmallow fluff
1 t vanilla
(Combine all ingredients and mix until smooth.)

Preheat oven to 350 degrees. Combine dry ingredients in small bowl and set aside. In a stand mixer, beat butter and brown sugar for 3 minutes or until fluffy. Add egg and vanilla and beat until combined. Alternating between the two, add dry ingredients and buttermilk, beginning and ending with dry.
Drop 1/4 cup batter on parchment-lined trays and bake for about 11 minutes or until puffed and springy. Cool on a wire rack and then place filling on bottom of cookie and top with second cookie.
Pumpkin Whoppie Pies
adapted from marthastweart.com

3 cups flour
1 t salt
1 t baking powder
1 t baking soda
2 T cinnamon
1 T ground ginger
1 T ground cloves
2 cups light brown sugar
1 cup vegetable oil
3 cups canned pumpkin-chilled
2 large eggs
1 t vanilla

filling
3 cups confectioners' sugar
1 stick butter, room temp
8 oz cream cheese, softened
1 t vanilla
(Combine all ingredients and mix until smooth.)

Preheat oven to 350 degrees. In a large bowl combine dry ingredients. In a stand mixer, beat brown sugar and oil until combined. Add pumpkin puree, eggs, and vanilla. Beat until smooth. Add flour mixer at once and mix until fully incorporated.
Drop 1 heaping tablespoon of dough (I used a small ice cream scoop) on parchment-lined baking sheets about 2 inches apart. Bake until cookies are firm to the touch and springy, 12-15 minutes. Cool completely on a wire rack. Spread filling on bottom on cooled cookie and top with second cookie. Refrigerate cookies to firm up, although I preferred them freshly made.

Omelets

2011-10-30T09:15:00.000-07:00

On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

How to Make Yogurt

2011-10-12T17:47:00.000-07:00

Making yogurt is a simple process...you just need a good thermometer, a bit of patience, and some existing yogurt to use as a starter. I made this batch with whole milk since we normally only eat small amounts and we use it to accompany many of the rice dishes we eat, but you could use a reduced fat milk instead. Homemade yogurt is thinner than store bought varieties because they normally have pectin or gelatin added to thicken them. You can add about 1/2 cup of powdered milk to act as a thickener if you want a firmer consistency.

Yogurt
1 gallon whole milk
1 cup plain yogurt, organic would be best and try to find one without gelatin added

Over medium low heat warm milk to 185 degrees. The milk should not boil and you should stir from time to time. Remove from heat and allow milk to cool to a temperature between 108-112 degrees. I normally fill the sink with cold water and place the pot in the cold water.
Next, stir a little cooled milk in with the existing yogurt to loosen it a bit and then add the mixture to the pot of cooled milk. Stir. Place cover on pot and wrap in a blanket. Place in a warmed oven (I turn my oven on for a few minutes to warm it and then turn it off. Then I turn the lights on inside for a little warmth. Place the wrapped pot in the oven...just make sure you turned it off...please! Leave alone for 6 to 7 hours or until set. Place in containers and refrigerate.

If you are not comfortable with the blanket in the warm oven trick...you could use a heating pad or electric blanket...which I don't own, but I think they would work well. You are just trying to keep the yogurt at about 100 degrees or so for the entire time.

Also, if you keep the milk at 185 degrees for around 30 minutes you'll have a thicker end product...something to consider, I just don't normally do this.

Key Lime Pie

2011-09-21T13:09:00.000-07:00

Key Lime Pie is one of my very favorite desserts. I love it, but it is so much better with a big swirl of raspberry sauce served on the side. Divine! So anytime I make key lime pie I have to make a raspberry sauce to go along with it. It is a good thing I have a great raspberry supplier (thanks AnnaLee)! My aunt picked an entire flat of raspberries for me the last time I went to visit and I made it into all things raspberry...jam, sauce, pie, etc.
I also took some of the sauce to serve alongside this key lime pie last week when we went to a friends' house for a fish fry. It was delicious!

Key Lime Pie
1 10-inch graham cracker crust (I used premade)
3 cups sweetened condensed milk (a little over 2 cans)
1/2 cup sour cream
3/4 cup key lime juice (about 20 limes)
1 T lime zest (zest from about 3-4 regular limes)
whipped cream
raspberries, lime, or mint for garnish

Combine milk, sour cream, lime juice, and zest. Pour into prepared graham cracker crust. Bake for 10 minutes in a 350 degree oven. Let cool. Refrigerate until chilled. Top entire pie with whipped cream and garnish with raspberries, lime slices, or a sprig of mint. Serve with raspberry sauce.

Raspberry Sauce
1 pint fresh raspberries
1/4 cup sugar
1 T cornstarch
2 T lemon juice
1 cup water

Heat pot or medium heat. Whisk the sugar and cornstarch together. Add raspberries to the pot and pour sugar mixture over. Stir in the lemon juice juice and water and bring to a boil. Reduce heat, cover, and simmer for about 10 to 15 minutes. Remove from the heat and allow to cool.
Once mixture is cooled, but not cold, strain it through a fine sieve. The sauce will keep in the refrigerator for up to two weeks or you can freeze it.

Peanut Butter Cookie Sandwiches

2011-09-18T11:34:00.001-07:00

These peanut butter cookie sandwiches are pretty delicious. They are definitely fun to make and they were a hit with the kids. They are reminiscent of a nutter butter...but better!

I even tried a Nutella filling in half of the "sandwiches" making a doubly delicious combination. A big glass of cold milk is a must with these treats!

Peanut Butter Sandwiches
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup old fashioned oats

1 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons milk

Cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and the vanilla. Next add the egg and beat well.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture. Stir to combine. Place oats in a food processor and pulse for about 5 seconds. Add the oatmeal to the mixture and stir.
Lightly roll about a teaspoon of dough into a ball and then roll in white sugar. Place onto a parchment lined baking sheet, and press each cookie down with a fork and then a second time in the opposite direction. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.

For the Filling: Cream 1 tablespoon butter with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Add more milk to thin if necessary. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

(For the Nutella filling I simply took 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 cup Nutella and stirred to combine.)

Coleslaw

2011-09-08T12:12:00.000-07:00

This coleslaw recipe is easy and delicious. I like it because you can make it ahead of time and let it rest in the fridge until you're ready to serve lunch or dinner. I even bought the prepackaged coleslaw cabbage mix at the grocery store so all I had to do was make the dressing and toss it together. Easy peasy!
Coleslaw
1 package coleslaw cabbage mix
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
1 lemon, juiced
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

In the bottom of a large bowl mix all ingredients except cabbage mix. Whisk together until sugar begins to dissolve. Add cabbage mix. Toss to coat. Cover and refrigerate for at least 2-4 hours before serving to allow the cabbage to soak up the marinade.

First Day of School Treats

2011-08-23T08:41:00.000-07:00

Today was my son's first full day of kindergarten. We made these super adorable "Teacher Treats" for his new teacher. They were pretty straight forward to make and easy enough to assemble the night before. For a full tutorial click here. The treats in the tutorial look more professional, but ours worked out well too. You can also find free printables for parties and other occasions on Shindig Parties.
We used regular chocolate oreo cookies and we used sticks of gum for the leaf. I found that if the chocolate gets too hard, you can heat a butter knife, touch it to the chocolate to melt it slightly, and stick the leaf on securely.

Beef Lo Mein

2011-08-11T10:11:00.000-07:00

The other day I had a few minutes to kill and decided to swing through the asian grocery store that was nearby. I thought I might pick up a few supplies for my son's bento box and thought it would be fun to browse as well. I did in fact find a few cute things for his lunch and I also picked up a pair of beginner chopsticks. On my way out I also grabbed up a couple boxes of lo mein noodles to take home.
Even though I didn't have a plan, I ended up having everything I needed for a quick and tasty beef lo mein. This dish is great because you can use whatever combination of veggies you have and it will taste great.
The kids loved having a chance to use the chopsticks we had picked up and they gobbled up their entire dinner. My son had three helpings...he was a fan of this dish. I will be adding it to the rotation! Beef Lo Mein
8 oz chuck roast, sliced thinly
1 small onion sliced, julienned
1 small zucchini, julienned
1 small summer squash, julienned
2 carrots, sliced
2 cups cabbage, chopped
1/4 cup soy sauce
sesame oil
1 T sugar
2 t cornstarch

Cook lo mein noodles according to directions. While noodles are cooking, heat large frying pan on med high and add a tablespoon of vegetable or peanut oil. Season beef with salt and pepper and add to hot oil. Fry until just cooked through. Remove from pan and set aside. Add all remaining vegetables to hot oil and cook for 3-4 minutes or until desired doneness. Add beef and cooked noodles to hot pan. Stir soy sauce, sugar, and cornstarch together. Pour over noodles. Stir and cook until everything is coated in sauce. Add about a teaspoon of sesame oil to finish dish, add more soy sauce and/or sesame oil to taste.

Bento Boxes

2011-08-06T19:28:00.000-07:00

Years ago I came across a few blogs that focus in on bentos...Japanese style lunch boxes that are super cute. At the time I had just had my son and dreamed about making him cute appealing lunches to take to school. Fast forward 5 years and it's finally time for me to pack his first school lunch.
A few weeks ago I started to acquire a few tools to make fun bento boxes. The first thing I ordered was a book by a fellow blogger called Yum-Yum Bento Box. It has pictures of cute bento boxes and lots of ideas for creating your own unique lunches. While many of the lunches are centered around Japanese cuisine they show you lots of examples that will appeal to the American palette as well. My son happens to love sushi and chinese food in general, so this works quite well for our family.
I also ordered two very cute Bento boxes, a travel utensil kit, a few sandwich cutters and rice molds. It is really quite fun to browse through the bento sites and see just how many cute things there are out there for creating cute lunches. Who knew??
Today I filled the bento boxes with a small lunch/snack to take with us in the car while we were out. I wanted to get my son acquainted with the box before heading off to school so that he could see how to use it. I made a version of a rice caterpillar with fruit and veggies. It was super easy and it only took me about 15 minutes, but both of the kids were delighted with their lunches and gobbled up everything. For myself and my husband I made larger onigiri (rice balls), filled with ham and I folded a piece of nori (seaweed) over it to make it more traditional looking. I was really surprised by how tasty it was and the kids both said they liked it a lot.
My son is excited about his new lunch box and says he can't wait to eat at school. I'm happy that he is excited and hopefully it will make sending him off to kindergarten for the whole day a little easier. I can put a little extra love into his lunch box and let him know that I'm thinking about him even while he is away.

Check out a few of these bento sites for more inspiration.

Bento Lunch

Just Bento

Cute Obento

Yum Yum Bento Box Book

Broccoli Salad

2011-08-04T08:00:00.000-07:00

I ate my first bowl of this broccoli salad when I was in college and I was instantly hooked. It is such an interesting combination of ingredients, but it all works wonderfully together. I have had it many many times since, but friends of ours recently made it with big chunks of cashews and I fell in love with it again!

Broccoli Salad

1 large head broccoli
1/2 cup bacon bits
1/2 cup red onion, chopped
1/2 cups dried cranberries or raisins
1/2 cup cashews
1 cup mayonnaise
2 T white vinegar
1/4 cup sugar
salt and pepper to taste

Wash broccoli thoroughly and cut florets into bite-sized pieces. Place in a colander to dry for a few minutes. In a large bowl combine mayonnaise, vinegar, sugar, salt and pepper. Whisk until smooth. Add all remaining ingredients to large bowl and stir to coat with dressing.

Breakfast Toasts

2011-08-01T07:53:00.000-07:00

These two breakfast toasts were inspired by two Barefoot Contessa recipes I have made before as appetizers. The first makes a great appetizer without the egg on top...but makes an even more delicious and complete breakfast "toast." I think the egg really enhances the entire dish. The second is super simple. Here I used a store-bought ricotta cheese and added a little flavor with green onions. The original recipe uses multiple herbs with dill being the main flavor component you taste...but this simpler version turned out super tasty as well.
1 Tuscan-style loaf, sliced
1 clove garlic, peeled
3-4 oz. prosciutto
6 eggs, cooked over easy
fresh mozzarella cheese
1 cup fresh ricotta cheese
2 green onions, thinly sliced
parsley
salt and pepper

Cut 6 slices of toast in half and lay out on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place under broiler until browned and crisp on edges. Remove and rub with clove of garlic while still the bread is still hot.
Lay a few slices of prosciutto on 6 of the slices of bread. Place a slice of fresh mozzarella on top of each or grate some regular mozzarella cheese on top. Place one egg on top of each toast and sprinkle with chopped parsley. In a bowl, mix ricotta cheese, sliced green onion, salt and pepper. Spread mixture onto each of the remaining 6 slices of toast. Enjoy with a hot cup of tea for a delicious breakfast!

Corn salsa a.k.a Cowboy Caviar

2011-07-28T08:08:00.000-07:00

This is my go-to pantry appetizer. I love it because I always have the supplies on hand and I can whip it up in a matter of minutes and everybody loves it with some crunchy corn chips...or even by the spoonful! I've even been known to take a gallon of it to the church coffee hour and return home with an empty bowl...and I never even got a bite of it!

Corn Salsa
1/2 bag frozen corn...I like the tender and sweet white and yellow mixed variety
1 can black beans, drained and rinsed
1/2 red onion, chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
1 avocado, diced
1 lime
cilantro
1 tsp chili pepper
1 tsp cumin
salt

Mix everything together in a large bowl. Stir to combine. Add more seasoning, depending on your taste. Try to make ahead at least 2 hours so the flavors have time to develop. This will easily keep for a few days in the refrigerator.

Carnitas

2011-07-24T10:35:00.000-07:00

These carnitas are so easy and super delicious! This makes the best party food...it basically cooks itself and everyone can assemble their own tacos. I usually set it up buffet style and have a "taco bar" set up with all sorts of toppings from guac to sour cream, pickled jalapenos, and fresh cilantro. It is always a crowd pleaser!

Carnitas
One 4-5 pound Boston Butt (bone-in pork shoulder)
salt and pepper
3-4 cups water or chicken broth
2 onions
1 T dried oregano
1 t cumin
1 teaspoon smoked paprika

Heat a large heavy, oven safe pot on medium heat. Add onions to bottom of pan. Coat meat with salt and pepper and place on top of onions. Add liquid and stir in remaining seasonings. Bring to a boil and then transfer to a 350 degree oven for about 4 hours or until tender.
Remove pot and transfer meat to a large sheet pan. Discard any fat or pieces of bone and break up meat to managible chunks. Return to pot and cook over medium heat, stirring until meat is broken up and liquid is evaporated.
Serve with warm tortillas and toppings of your choice!

Candy Bar Trifle

2011-07-22T10:23:00.000-07:00

This dessert has been a family favorite for years and years. I've made so many variations of it over the years and it is always a favorite wherever I take it. Really, who wouldn't like all of that chocolate?? It is also the simplest dessert I know of, but it looks like a party when you bring it to the table.
It makes for the perfect dessert to make with your kids. With simple ingredients like a boxed cake mix, instant pudding, whipped cream, and candy bars the kids can easily assemble everything themselves.
You can let them fancy it up and decorate it with shaved chocolate, fruit, a drizzle of chocolate, or throw on lots and lots of candy bar chunks. They will surely have fun making it and eating it!1 boxed cake mix, baked and cooled
2 boxes instant chocolate pudding, made per box directions
1 large tub cool whip
3-4 large candy bars of your choice (our favorites are reese's peanut butter cups, snickers, heath, and butterfinger)
Cut cake into 1 inch pieces. Layer them in your bowl or cup. Spread enough pudding on to make a thick layer. Spread an equal amount of cool whip on top. Make sure you spread it out carefully so as not to let the pudding show through. Sprinkle with cut-up chunks of candy bar. Put a little more than you might think, it is the best part and adds a lot of texture to an otherwise soft dessert. Repeat as necessary.

Flower Cupcakes - Fun in the Kitchen

2011-07-11T10:00:00.000-07:00

There is nothing my kids love more than doing something funky with a cupcake! So when we got this new cookbook they went nuts over it. Everyday they would pull it off the shelf and drool over all of the wonderful pictures and creations. We were just waiting for the right occasion to attempt a batch of these yummy cupcakes.
So, we finally made these fun cupcakes for my mother-in-law's birthday. The kids thought that placing 44 pieces of colored marshmallow on one cupcake was too much fun. I won't lie, this one is a bit time consuming, but easy...really!
This recipe is simple enough...we doctored up a cake mix and used canned frosting. This time it was all about the decorations!

1 box cake mix
1 cup buttermilk - use in place of the water
Vegetable oil - same as listed on box
4 eggs

Mix and bake according to box instructions.

1 cup canned white frosting
1 bag mini-marshmallows
decorating sugar

Frost cooled cupcakes with vanilla frosting. Use kitchen shears to cut 22 mini-marshmallows on a diagonal. Dip the cut side of each marshmallow into the colored decorating sugar. Start on the outer edge of the cupcake and place the marshmallows sugar side up, close enough together to touch. Repeat for 2 more rows with the same color petals. Repeat for all of the remaining cupcakes.

American Flag Cake

2011-07-07T14:17:00.001-07:00

We hope you had a happy Fourth of July! We had a wonderful holiday with family and friends and were lucky enough to celebrate multiple times over the long weekend. We are currently hosting a foreign exchange student from Spain for the month and we are trying to fit in as much "American" culture as possible. She came just at the right time!We've eaten hot dogs, burgers, fries, potato salad, marshmallows, watermelon and more. We've also attended a birthday party, 2 t-ball games, played beach volleyball, watched fireworks, went to a carnival, sprayed each other with the hose, went to Target, picked raspberries, went to a farm, went fishing, and made a big batch of chocolate chip cookies...all in 6 days. That is a lot of "America." Last week we made this flag cake to take to the exchange student "Welcome Party." I thought this was the perfect occasion for this American-style cake. It is definitely a cake you want to make when serving a crowd since it is about the size of a football field! This is also a project to do with the kids. The 3 kids, ages 3, 5, and 14, loved helping me decorate this monster cake. I thought it turned out pretty good for having so much "help!"Flag Cake
adapted from Barefoot Contessa Family Style by Ina Garten

18 Tablespoons butter at room temperature
2 1/2 cups sugar (I reduced this from the 3 she listed)
6 eggs
1 cup sour cream
1 1/2 t vanilla
3 cups all-purpose flour
1/3 cup cornstarch
1 t salt
1 t baking soda

Heat oven to 350 degrees. Spray a full sheet pan with cooking spray. Cream the butter and sugar in your mixer with a paddle attachment on high speed. On medium speed, add the eggs one at a time and then the sour cream. Sift the dry ingedients together and add them on low speed. Mix until just incorporated. Spread into prepared pan and bake 20-30 minutes or until toothpick comes out of center clean.

Frosting
4 sticks butter, room temperature
1 1/2 lbs. cream cheese
1 lb confectioners' sugar, plus more
1 1/2 t vanilla

Mix all ingredients with an electric mixer until smooth and creamy. Add additional powdered sugar if frosting seems too thin.

Spread a thin layer of frosting over the entire cake. Then use a toothpick to draw a flag design on the cake. Place blueberries in the top corner and then place two rows of raspberries near the top. Pipe two rows of icing, using a large star tip. Repeat for remaining cake. Pipe stars on top of blueberries to finish off the cake.

Kitchen Renovation Reveal

2011-07-01T13:59:00.000-07:00

Ok, so I am waaaayyy behind schedule...but that is life. I took a longer-than-planned hiatus, but it was much needed. The actual renovation was finished right on schedule, but it led to so many other small projects. Now my entire home is clean, organized, and refreshed. I love it! So, now I'm ready to share it with you! Here we go, get ready for some eye candy!This first pic is the view from the living room. To the left is the kitchen sink and the door in the middle-left leads to the garage. The second pic is the view when walking in from the front door. The layout of the cabinetry is similar to before but so much better! Everything fits the space and utilizes every square inch. We added so much overhead and under cabinet lighting which makes the kitchen feel bright, clean, and fresh!Now I've walked into the kitchen and I'm facing the backyard. I have always liked our big window...but it looks so much better with the light's built in above and framing it with cabinetry made such a big difference.

Another angle from the living room. We decided to extend the island and eliminate the kitchen table. Everyone gathers around the island and everything flows much better than before.
This is the view when walking in from the back deck. The island has a bookshelf on the far end, a wine/beverage cooler (which is pretty awesome!!!), a pull out with trash and recycle bins, and an angled cabinet.
Another view with the angle on the island showing. Here you can see the refinished floors. We left the existing wood in the kitchen and then replaced all of the carpeting on the main level with new wood. You cannot tell the old from the new...and the darker finish is so beautiful.Walking in from the garage. Now I have a place for all of my cookbooks!Entertaining is especially enjoyable with a the new beverage cooler. Kids and adults love it and I love having everything ready and accessible.
This wall turned out to be super functional. We closed the doorway between the dining room and kitchen and replaced it with the microwave wall. We designed extra deep cabinets to give the fridge a built-in look and I added the desk area for peace of mind and organization. I had doubts about this area during the build...I was worried I wasted space, but it turns out to be the perfect addition. The deep drawers add so much needed space for paperwork that always seems to land on the kitchen counters. We put an outlet in the cabinet so we could charge phones, ipods, etc. but keep them out of view.
The new dishwasher is so quiet...I'm in love with that. It also fits so much more stuff, the dishes actually come out clean, and dry! I love the corner cabinets that we designed with deep corner shelves rather than a lazy susan...I've never liked those. I decided to put granite in the window sill as well...I think it looks so much nicer than the drywall ledge before. I couldn't sleep the night before this granite went in because I was so nervous. Once the first piece was installed I was instantly relieved. We love, love, love it!

We have a few extra "bling" features in the kitchen and my last minute-surprise the builder-addition was this pot filler. I knew I wanted it from day one but I felt guilty adding to the budget...in the end I went online and ordered a faucet and had it delivered a week before the project started. I love it. I know it isn't hard to fill my pots with the faucet five feet away, but it is pretty sweet to fill them on the stove!!

The organizational aspects of the kitchen are second to none. Everything has a place and looks stylish at the same time. We did pull outs for every cabinet and soft close drawers.

I got a few baskets and I was able to stash tons of stuff in them. It helps to be able to pull out the whole bin on the high shelves rather than use a stool all the time.

I can't believe that this project I having been dreaming about for years is actually complete. I'm also thrilled and relieved that everything turned out even better than I had imagined. I had my doubts along the way, but I am happy with every finish, knob, and tile we chose. It definitely took a lot of planning, sweat, tears, and driving all over town for months looking at samples, but it was all worth it. We are blessed.

Kitchen Renovation

2011-01-22T20:06:00.000-08:00

I know things have been slow around here for awhile...but we have been renovating the house for awhile and the kitchen is being overhauled starting this Monday. We should be back up and running in 4-6 weeks. Can't wait to share the new kitchen with you.

No Bake Cherry Cheesecake

2010-12-12T12:46:00.001-08:00

This delicious no bake cheesecake was my favorite dessert as a kid. We had it every Christmas at my aunts house. She alternated between cherry topping and blueberry, either way I always loved it and couldn't wait for a slice.

No Bake Cherry Cheesecake
1 cup crushed graham crackers
8 T melted butter
1/2 cup sugar
2 pouches Dream Whip
1 cup milk
2 8 oz packages cream cheese softened
1 cup powdered sugar

Mix graham crackers and sugar in a medium bowl. Add melted butter and mix with a fork until combined. Press into the bottom of a 9x13 pan. Bake at 350 degrees for 9-10 minutes. Cool completely.
In a mixer, using paddle attachment, whip cream cheese until smooth. Add powdered sugar. In a separate bowl whip dream whip and milk until stiff. Fold dream whip mixture into cream cheese mixture. Spread evenly onto cooled crust.
Top with cherry filling. Enjoy!

Pancakes

2010-09-24T22:08:00.001-07:00

These are delicious tender pancakes that are really meant to be eaten in a stack with a big drizzle of honey or syrup and maybe a pat of butter. We also like them with powdered sugar and strawberries on top. They are quite yummy and easy to make. Try them!

Tender Buttermilk Pancakes

I make a half-batch for the kids and myself and we usually have a couple left over. The next day I pop one in the toaster and eat it with peanut butter and jelly on top...yum!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Do not overmix.
Rub the pan or griddle with the extra butter. Spoon/pour about 1/4 cup batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.

Madeline Pan

2010-09-23T06:32:00.000-07:00

You can bake any muffin or bread recipe in a fun madeline shape and it instantly turns into something special and fun to eat. These make perfect-sized nibbles to go with a cup of coffee or tea and are just right for a kid-sized snack.

We have done traditional madelines, chocolate cake, banana bread and more in this pan. Today we tried corn muffins. They tasted great and they freeze really well too. I made a half-batch and it worked beautifully.
Corn Muffins with Buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups buttermilk
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal
1 cup sugar 2 tablespoons baking powder
1/2 teaspoon salt
Preheat the oven to 350F. Generously grease 24 standard muffin cups or line them with disposable muffin wrappers.
Pour the butter, buttermilk, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Fill the muffin cups about 2/3 full with the batter. Sprinkle sugar over the tops of the muffins. Bake the muffins for 12 to 15 minutes and lightly brown; they should spring back when you touch the tops lightly with your fingertips. Adjust baking time for mini-muffins or madeline pan.

Menu Planning for a Crowd

2010-09-19T12:51:00.001-07:00

Hosting a party, dinner, bbq, or coffee hour at church, as I did today, can be daunting unless you have a plan of attack. It took a few years for me to perfect my strategy and avoid working into the wee hours of the night the day before to finish everything on time. Creating a menu and shopping list is the first step to having a successful and stress free event. Choosing some dishes that can be made ahead of time helps immensely. Today's menu contains items that can be served at a brunch-type meal, appeal to children as well as adults, travel well, and are easy to serve. Here is the menu:

Lentil Soup

Egg Salad Sandwiches

Spinach Dip

Apple Danish

Banana Bread

Pumpkin Bread

Chocolate Chip Cookies

Jello

Juice/Coffee/Soda

Soup is always a hit at our church. I have taken this lentil soup in the past and people absolutely love it. Today is a little crisp outside, so I knew this soup would go over well. I made two large pots, served them in medium-sized cups and they were gone instantly! Soup is also a good choice since it is best made a day ahead and reheated. The flavors get a chance to meld and develop. Plus it can be transferred to crock pots and kept warm throughout the event.
Egg Salad is good choice since the eggs can be boiled days ahead. I boiled mine two days ahead. The day before I peeled them, the night before I added the rest of the ingredients, and I assembled right before serving. These sandwiches are quick and easy to assemble since most of the flavor is already mixed into the filling. You can make these even fancier by serving them on mini croissants or trimming the crust off and slicing them into finger sandwiches.
Apple Danish or any fruit pie can be assembled ahead of time, stored in the freezer, and baked the night before or the morning of the event. I made the danish 4 days early and froze it. I popped it in the oven the night before and it turned out just as beautifully as ever.
Bundt cakes and breads can be made weeks ahead and frozen. Simply pull them out the day before and leave on the counter to defrost. They taste as fresh as the day you baked them. Sometimes I even pop them in a warm oven for a few minutes and you have fresh, warm bread to serve. Delicious!
Dips are also good choices because they also benefit from an overnight rest in the fridge. Spinach dip needs at least 4-6 hours to allow the vegetable soup mix to soften and the flavors to incorporate.

Egg Salad for a Crowd

This is an easy and economical choice when serving a crowd. Tuna and chicken salad are also easy options for a large crowd.

60 eggs

2 1/2 cups mayonnaise

3 T dijon mustard

2 T yellow mustard

2 cups green onions, sliced thinly

salt

pepper

Juice of 1 lemon

Bring eggs up to a boil. Boil for 2 minutes and then turn off the burner and leave eggs in hot water for 10 minutes. Drain and rinse with cold water to stop the cooking. Peel right away if needed or store in the fridge for a few days before the event.

Peel eggs and chop into 1/2 inch cubes. In a separate bowl combine all remaining ingredients. Fold into egg mixture. Adjust seasoning to taste. I added a little extra mustard and salt to mine. Serve on rye bread, croissants, or your favorite bread with a little arugula or lettuce if desired.

To make a smaller portion adjust amounts to:

6 eggs

1/4 c mayo

1 t dijon mustard

1 t mustard

1 t lemon juice

1/4 cup green onions

salt/pepper

Ricotta Donuts

2010-09-17T22:00:00.000-07:00

We made these delicious donuts the other morning for breakfast. They were terrific, delish, and especially easy. These are drop donuts, that means there was no rolling out dough, cutting, or clean-up...score!! Besides taking care of the oil mess, these were as easy as making pancakes. The kids loved them. Gabe kept saying "I didn't know we could make donuts at home. Mom, promise you will always make these!" It was cute. I served these with fresh raspberry jam and it was an even bigger hit.

Ricotta Drop Donuts
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup superfine sugar
1 tablespoon freshly grated lemon zest
3 eggs
8 ounces ricotta cheese
1 teaspoon vanilla extract
Vegetable oil for frying
Confectioners' sugar

Sift the flour and baking powder into a medium bowl. Stir in the sugar, lemon zest, eggs, ricotta and vanilla, mixing just enough to combine. Try not to overmix. The batter can be used immediately or stored up to 1 day covered in the refrigerator.
To fry, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. Drop tablespoon-size dollops directly into the oil and fry for about 1-2 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining batter. Let cool slightly. Sprinkle with confectioners' sugar.

Roasted Veggie Flatbread with Ricotta and Pine Nuts

2010-09-13T17:28:00.001-07:00

This flatbread is really delicious and many of the elements can be made ahead of time making assembly a snap later on. I made fresh pesto earlier in the day, freezing some for easy pasta dinners later on, and I used the leftover pesto for this fresh flatbread. I also roasted the veggies ahead of time which left very little to clean up once dinner was over. You could do the veggies a few days ahead and, if you're like me, you'd do extra and use some for an omelet or inside a sandwich on another day. I always like to make things that can be used in multiple ways.

Roasted Veggie Flatbread with Ricotta and Pine Nuts

Use this recipe for the pesto.

Use your favorite pizza dough recipe or this recipe which is really good.

Roast your favorite vegetables with olive oil, salt, and pepper at 400 degrees until tender (This takes about 30 minutes.) I used 1 red onion, 1 red pepper, and a yellow squash today. Zucchini, tomatoes, eggplant, green peppers, and mushrooms are also really good on this pizza.

pizza dough

2 T pesto

1 cup roasted veggies

1/4 cup pine nuts, toasted

1/4 cup ricotta cheese

1 cup shredded mozzarella cheese

Shape your dough into rectangles about 6 inches wide by 15-18 inches long. I usually dust the counter with a little cornmeal mixed with a little flour. This gives the dough a nice texture on the bottom. Spread a tablespoon or two on the dough. Spread veggie mixture on top of the pesto. Toast 1/4 cup of pine nuts and sprinkle on top of the veggies. Add a few dollops of ricotta cheese on the pizza and finish with a handful of mozzarella cheese. Place in a 500 degree oven for about 10 minutes or until the cheese is bubbly and beginning to brown.

Cheesy Grits with Shrimp, Leeks, and Asparagus

2010-09-10T22:04:00.001-07:00

I liked this combination even better than I thought I would. The fresh corn in these grits was really terrific and everything tasted fresh. It was a big hit at dinner! Is tomorrow too soon to make this again???

Cheesy Grits
I thought I had regular grits in the pantry but when I started dinner I realized I was out. So, I substituted Cream of Wheat style grits that cook in 2 1/2 minutes and they actually worked out perfectly. So I am including this variation.
2 cups water
2 cups milk
3/4 cup cream of wheat
Fresh corn : I cut the kernels from 2 ears and it was the perfect amount
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 T butter
3/4 cup sharp cheddar
Bring liquids and salt to a boil. Slowly add grits while whisking to prevent lumps. Add fresh corn and cook for 2 1/2 minutes. Turn heat off and add butter, pepper, and cheese.

Shrimp with asparagus topping
1 pound peeled and deveined shrimp
3 slices bacon, diced
1 1/2 cups asparagus spears
1/2 cup leeks, sliced thinly
1 T butter
1 T olive oil
salt and pepper to taste
In a large saute pan add 1 T oil and 1 T butter. Saute bacon and leeks until bacon begins to brown. Add asparagus and garlic. Add shrimp and cook until light pink on both sides, season to taste.

No Knead Bread with Beer

2010-09-08T12:13:00.000-07:00

I've made the original no knead bread many times and I love it. This time I used beer in place of the water and the results were tasty. This bread is great for many reasons, but I love the crisp crust you get on the outside and the tender bites on the inside.

No Knead Beer Bread

3 cups white flour

3/4 teaspoon yeast

1 1/4 teaspoon salt

1 1/2 cups beer

Place the flour,yeast, and salt in a medium sized bowl and stir. Add the beer to the bowl and stir until flour is incorporated. The dough will look kind of rough but that is okay. Coat the inside of a large bowl with oil. Take the dough, form into a ball, coat with more oil and place in oiled bowl. Cover with plastic wrap and let rise overnight in the refrigerator.

The next day take a piece of parchment paper and add a little flour to it. Turn the dough out onto it. Fold over a few times and then let sit for an hour. 20 minutes before baking turn oven on 450 degrees and place a dutch oven inside to heat up. Once heated, cut the dough with a knife or kitchen shears across the top, and place bread (parchement paper and all) into the dutch oven. Cover with the lid for the first 30 minutes, uncover and bake another 15 minutes or so (bread should be 210 degrees in the middle).

Mini Baked Alaska-ish Dessert

2010-08-17T20:13:00.000-07:00

Today is our 8th anniversary and I wanted to make a fun individual dessert so I came up with these mini baked Alaska desserts. I decided to go with a brownie bottom (chocolate cake would be terrific also) topped with vanilla ice cream. Then I added meringue and toasted it under the broiler. It was delicious!

For the brownie:
Suzanne's Best Brownies Recipe
adapted from simplyrecipes.com
Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide saucepan of barely simmering water. Whisk the butter cocoa mixture until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the pan and set aside briefly until the mixture is only warm, not hot.
Using a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Spread the batter evenly in the lined pan.
Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 squares.

Meringue:
1 cup sugar
1/4 cup water
4 egg whites

In a small saucepan, combine 1 cup granulated sugar with ¼ cup water and cook, stirring, over medium heat until the sugar is dissolved. Boil until sugar is dissolved about 3 minutes. Using an electric mixer, beat the egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle in the sugar syrup, then beat on high speed until the egg whites are stiff and glossy, about 8 minutes.

To assemble

Take one completely cooled brownie square and add one small scoop of vanilla or chocolate ice cream. Cover entire surface with meringue. You may freeze for up to an hour...much longer and the brownie will become hard. Preheat the broiler. Broil the cakes until lightly browned, about 2 minutes. Serve immediately.

Chicken and Okra Gumbo

2010-08-10T10:30:00.000-07:00

A neighbor happened to give us some okra the other night so I decided to put it right to use in this delicious gumbo. I used this recipe courtesy of Nola Cuisine. It definitely hit the spot and was the best gumbo I've ever made. I'm eager to try a few other variations with seafood the next time I have a taste for gumbo. Although the gumbo recipe is terrific, what I really wanted to share was the recipe/technique used for cooking the rice. It was super tasty, not sticky, and the perfect accompaniment for the gumbo and would go great with so many other recipes. You actually boil the rice in a large pot filled with water much like you would cook pasta. Then you strain it and finish it in the oven which helps dry it out a little...but you could totally skip the oven step if you wanted to. Here is the actual recipe...try it out!

Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Bay Leaves
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir once and then do not stir again otherwise it will get sticky. When it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, and make sure it is "al dente" with a little bite left to it. Next you need to drain it-I used a mesh strainer which was perfect. Take out the bay leaves, and if desired, place it into a 400 degree oven with the butter on top for about 15 minutes; this will help dry the rice out.

Fresh Panzanella

2010-07-21T10:51:00.000-07:00

We finally have fresh tomatoes to go with the fresh basil from our garden. Today I made a quick and easy panzanella for my lunch. I toasted up some day old bread under the broiler with olive oil, salt, pepper, basil, and a little oregano. Then I diced up the tomato and added basil, fresh mozzarella, and some seasonings. I tossed it all together with a little balsamic vinegar. What a fresh, tasty, and healthy lunch. I think it definitely tastes great alone but even better knowing that I grew some of it!!

Cookbook Review: Organically Raised

2010-07-13T20:46:00.001-07:00

Feeding my children good food has always been a primary goal of mine. I used to make their baby food when they were starting solids and now I try to give them a variety of foods and I always encourage them to try new things. Sometimes we get stuck in a rut though and we keep eating the same things. For breakfast we rotate scrambled eggs, pancakes, oatmeal, and a traditional Arab breakfast. While these are generally healthy, and tasty, things have started to get boring lately!
So, I was delighted when I was contacted to check out a new organic cookbook made especially for babies and toddlers. It is titled Organically Raised which peeked my interest immediately. I have been more conscious about the foods I buy and prepare lately and this cookbook gave me a little boost. Last week we started testing out the new recipes and we've made a handful of them and have been pleasantly surprised. They are all super healthy and most of the recipes have an extra punch of nutrients from the use of flaxseed, sesame seeds, or ground nuts. Best of all, you'd never know you are eating healthier...the food just tastes good. Along with the recipes this book also contains a lot of information about ways to incorporate extra nutrients in our everyday food. It has tips throughout as well...did you know agave is a natural sweetener and even diabetics can eat it since it has a low score on the glycemic index?? I didn't know that.
First up...eggs! We are loving these new scrambled eggs with feta and basil since the normal scrambled eggs were plain and boring. The moment I added the basil Gabe perked up and came bouncing into the kitchen asking me what smelled so good. He and Grace both loved the eggs and even asked for seconds. The next thing I tried was a recipe for whole wheat apple waffles. These were definitely tasty!! I did switch up the flour from 100% whole wheat to a 50/50 mix of all purpose and wheat since it was just a little too healthy for us. I ate mine straight out of the wafflemaker but there is a recipe for some agave cinnamon syrup to accompany the waffles that is de-li-cious! The kids ate it up and Gabe even said "Mom will you promise to keep making this syrup." Good, huh?
For lunch the other day we tried these black beans burgers. This was definitely a healthy alternative to a traditional burger, while the kids ate them up, it was a little more difficult to pass these off as "burgers." They actually seemed to like the bean mixture prior to baking better then the finished product. I think grilling them in a grill pan or sauteing them might go over a little better. I'll have to try them in a bun with some lettuce also.

The biggest hit so far was the simplest of recipes. We made these quick and easy peanut butter balls...the recipe called for almond butter which I didn't have, so I subbed in peanut butter and it was an instant hit. The kids have been asking for them each day and even wanted to take them along on a picnic so their friends could try them out too.

Overall this cookbook definitely fits into our healthy lifestyle and I have enjoyed trying some new and delicious recipes. It would make a great gift for any new mom and has recipes for infants just starting on solids as well as recipes for the whole family to enjoy. There are standards like pancakes, mac and cheese, pizza, and more adventurous things like seared halibut, sushi, and lavender cupcakes. I am looking forward to making my way through the entire cookbook!

Check it out here:

Organically Raised Conscious Cooking for Babies and Toddlers by Anni Daulter

Orzo with Roasted Veggies and Feta

2010-07-11T14:21:00.000-07:00

This recipe is loosely based on one I found in a health guide that came with some workout videos. I actually really like it and would enjoy it regardless of the calorie count. It is pretty simple and there is no sauce for the pasta, a splash of balsamic vinegar and the feta work to bring the dish together. We enjoyed it with some whole grain orzo from Whole Foods, which I highly recommend.

Orzo with Roasted Veggies and Feta

1/2 pound whole grain orzo

1 zucchini

1 red onion

1 medium red pepper

1 medium green pepper

(mushrooms, fresh diced tomato, and cauliflower work well too)

2 sprigs fresh rosemary

1 cup feta cheese

olive oil

1 T balsamic vinegar

salt and pepper

Heat oven to 400 degrees. All of the vegetables work best if they are chopped and left rather large since they will shrink as they cook. Place on a foil-lined tray and drizzle with 2 tablespoons of olive oil. Season with chopped rosemary, salt, and pepper. Toss to coat and roast vegetables for 25-30 minutes or until tender. Set aside.

Cook orzo according to package directions. Drain and place in a large serving bowl. Add roasted vegetables and balsamic vinegar. Toss to coat. Crumble feta on top of warm pasta and serve.

Tabbouleh

2010-07-06T07:25:00.001-07:00

Tabbouleh is a traditional middle eastern parsley and bulgur salad. It is served at nearly every function I've attended with my husband. Growing up I wasn't much of a fan of this salad, but I've gotten used to it and now I even make it for my own family. Surprisingly my young son really enjoys this salad and will ask for it specifically. So, I made a small batch of it to take with us on a picnic the other day. He ate almost half of it all on his own!! I do put a bit more grain and a little less tomato in it which is to his liking.

3/4 c #1 Bulgur (cracked wheat)
4 lemons, juiced
2 bunches fresh curly parsley
1 handful fresh mint
1 large tomato, diced
6 green onions, sliced thinly
1 english cucumber, diced
1/2 c olive oil
salt
Place bulgur in a large bowl and pour boiling water over the grain until it is just covered. Cover bowl and let sit for 30 minutes. Fluff it with a fork and let it cool completely.
While that is working, pick the curly parsley off the stem. This takes awhile, but is worth it. Wash it well. You can use the sink, bowl, or a colander but it is very sandy so be sure to wash it well. Remove and place it in a towel or salad spinner. Make sure to dry it well...you do not want any excess water. Chop parsley in batches and place in a large mixing bowl. Add all remaining ingredients and adjust seasonings according to your taste. You might like more or less tomato, oil, lemon, or salt. I usually add the juice of three lemons and slowly add more after tasting. It should taste bright, lemony, and fresh!

Mushroom Sandwich with Red Pepper Aioli

2010-07-06T05:43:00.000-07:00

These portobello mushroom sandwiches are delicious. Best of all the aioli and tomato/basil mixture can be made ahead of time making it easy to prepare in a snap. I used rye bread today because I had it on hand, but a dense rustic bread that grills nicely would be best. Try this even if you aren't a huge mushroom fan, you'll be surprised!

Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread

Prepare Aioli: Roast red pepper on grill or over burner on gas stovetop. Grill until blackened on all sides then place in container and cover until cooled. Use your hands or paper towel to clean blackened skin off of pepper. Remove seeds. Place pepper in blender and add one clove of grated garlic, 2 tablespoons olive oil, 2 basil leaves, and salt and pepper to taste. Blend until smooth. Set aside.

Tomato Mixture: Dice 1 large tomato and place in small bowl. Add 3 basil leaves sliced thinly. Season with balsamic vinegar, salt, and pepper. Set aside.

To assemble sandwiches: Oil and season both sides of the portobello mushroom and grill until tender, about 3 minutes per side. I like to place them on paper towels to soak up excess juices as I grill the bread. Place bread on grill and toast on both sides. Place cheese on one side and melt. Top bread with mushroom, tomato mixture, and spinach. Spread aioli on remaining toast and top sandwich. Enjoy!

Watermelon Cake

2010-06-24T05:30:00.001-07:00

Super cute and fun watermelon cake!!

I made this watermelon cake for a playgroup that I am hosting today. It turned out so cute...a little different than the cover of Womansday magazine, but cute nontheless. It was fun to make and Gabe even took a shot at decorating his own piece. It would be perfect for a summer get together.

It is pretty simple. You bake two 9-inch round cakes and cute them in half. Then layer three halves to make the big watermelon. Then slice the remaining half into three small pieces. Frost one laying flat, refrigerate until set, then stand on end and frost the last side.

Use the extra pieces to decorate with little ones around the house like I did or eat them up before the party begins!!! Enjoying fun projects with my children can be so fun and rewarding! See his little smile!!!

Strawberry Rhubarb Crisp

2010-04-27T17:19:00.000-07:00

I've always liked rhubarb. Growing up my mom had a few plants at the far end of the garden and we would always pick a few stalks, take them into the kitchen, sprinkle each bite with sugar and gobble them up like a stalks of celery. We also made lots of pies and crisps...strawberry rhubarb was my favorite.

I planted rhubarb in my own garden last year and waited a whole year before being able to pick any. Today was my first taste. I only had to use two stalks for the small crisp I made for dessert. It tasted every bit as good as the ones we used to make...maybe even just a bit sweeter since I grew it myself and got to enjoy it with my own children! The only thing better would have been if mom was able to make it with me. Maybe next time!

No real recipe. I just eyeball it each time. Here is a guide for a small one like I made here.

2 stalks of rhubarb

1 cup or so of strawberries

1-2 T sugar

3-4 T flour

3 T butter

1/4 cup brown sugar

1/2 rolled oats

1/2 tsp cinnamon

salt

Chop rhubarb into 1 inch cubes and quarter the strawberries. Toss with sugar and 1 tablespoon of the flour. Add to baking dish. In a small bowl combine remaining flour and butter. Use a fork or your fingers to combine until you see pieces the size of peas. Add the remaining ingredients and combine thoroughly. Sprinkle on top of rhubarb mixture. Bake at 350 until browned and bubbly, about 30 to 40 minutes depending on the size.

Steak Salad

2010-04-18T11:39:00.000-07:00

This steak salad was delicious. It has a few steps, but I think I only used one pan, one pot, and the grill. The polenta croutons are so good. Make more than you think you should!!!

Steak Salad

1 Porterhouse or NY Strip

Lettuce - I used half red leaf and half romaine

1 red pepper

1/2 onion, sliced thin

1 cup mushrooms, sliced

Prepared polenta, see recipe here

Prepared blue cheese dressing

In a hot cast iron pan add 2 teaspoons of olive oil, mushrooms, salt and pepper. Saute over medium heat until mushrooms are cooked through and starting to brown. Remove from pan, add a little more olive oil and sliced onions and seasonings. Cook until tender. Remove from pan. Wipe pan out and add enough oil to coat bottom of pan.

Cut polenta in 1-inch squares lightly toss in flour and fry in olive oil until browned on both sides. Drain on paper towel.

While cooking above, heat grill. Coat red pepper with a little oil and place directly on hot grill. Cook until blackened on all sides. Place in a paper bag for 5 minutes. Remove from bag and peel skin off. Slice into strips. Place seasoned steak on grill and cook until desired doneness.

Assemble all on plate and enjoy!

This would also be delicious with a fresh buttermilk blue cheese dressing and a little extra blue cheese on top.

Appetizing Dinner

2010-02-08T21:06:00.000-08:00

The other night I felt like grazing...no heavy meal needed. We had gone out to lunch, so I wanted something light and easy for dinner. I made shrimp scampi for my some, a variety plate for my daughter with all her favorites, and crostini and a ratatouille-type dish for my husband and myself. It was different and fun. Everyone was happy and it wasn't much work.

Ratatouillewith a Baked Egg
I only made two small portions, but this could easily be doubled or tripled.

Large dice:
1/2 zucchini
1/2 red onion
1/2 red pepper
1/2 green pepper
1 large tomato
1/2 cup sliced mushrooms
salt
pepper
1 tsp chopped rosemary
2 eggs
Heat oven to 400 degrees. Line a baking sheet with foil and spread all vegetables out on tray. Drizzle with olive oil and seaaon with salt, pepper, and rosemary. Roast for 25 minutes. Place half of the vegetables in each greased ramekin. Make a depression in the middle of each ramekin. Crack one egg in each dish. Bake for an additional 12 minutes or until egg is set. Serve with toasted baguette.

Polenta "Pizza"

2010-01-06T14:33:00.001-08:00

My pictures don't do this pizza justice. I love polenta, but topping it and baking it make it even better!! We liked the idea so much that we have made three or four versions of this pizza. The original was our favorite but the others were very tasty. I think I would like almost anything on this polenta!

I made an Italian sausage, sauteed onion, and Fontina cheese version as well as a sausage, marinara, and Fontina cheese style pizza. We preferred the first, but they were both mighty yummy. I liked these enough that I made a second batch of the sausage and onion pizza a few days later, but I used a different recipe for the polenta crust. I love this version from Barefoot Contessa. The rosemary in the polenta added another dimension of flavor to the pizza and made it really tasty.

Birthday Cakes(s)

2009-12-10T14:19:00.001-08:00

Gabe had been talking about his birthday party 6 months ahead of time. He knew he wanted all of his friends to come over. He knew he wanted it to be at our house. He knew he wanted to have "lots of things to eat" and he knew exactly what he wanted his cake to look like.

Somehow he came up with the idea of having "5 circle cakes with cherries all around the top." I don't know where he came up with this idea, even though I asked him a hundred times. I tested him every few weeks to see if he had changed his mind. I suggested dinosaurs, polka dots, multiple layers, etc...but he was firm. He wanted what he wanted and I aim to please on his birthday. So, I set out to make 5 circle cakes.
He didn't want big cakes and he didn't want cupcakes, so when he saw me pull out the 6-inch cake pan he said "that is the right one, Mommy." Aha! The only bad part was that I only own 1 6-inch cake pan and he wanted 5 of them! Ugh. I didn't want to spend money on another cake pan so I baked each of the five cakes separately. I figured I had to make an adult cake to serve as well, so at least I was baking two cakes at a time. It still took 3 hours to bake, cool, wash, repeat, repeat, repeat, and repeat.

The biggest challenge was finding a way to display and serve all 5 cakes. I thought about going to the home store and purchasing a long piece of wood, but decided on using things I already had. I found a big box leftover from some purchase and cut it into a 9''x36'' rectangle. Then I found two yardsticks which I taped to the bottom. Then I covered the entire thing with foil. It ended up being perfect. It was the right size and it was sturdy enough to move all the cakes at one time. Frosting them was pretty easy with the help of some wax paper underneath the edges of each cake.

Gabe was thrilled with the cakes and the kids attending all seemed delighted with so many cakes! I was just plain relieved that they turned out!!

Once again I turned to Deb at Smitten Kitchen for help. She knows how to make a cake!! If she only knew what a presence she had at this birthday party!!

I used this recipe for the chocolate cake...I liked it even better the second day when it wasn't quite soooo moist!

I used this recipe for the frosting...sooo yummy!! The only drawback was that I had to wait until the morning of the party to frost and decorate...but it was delicious!

The adult cake was a simple 1-2-3-4 cake. Worked like a charm! I made it three tiers and used a raspberry filling for a big "wow" factor when serving.

Steak Sandwiches with Mac and Cheese

2009-12-10T13:49:00.000-08:00

My oldest turned four last weekend. How time flies! He was sure he wanted a big birthday bash with all of his friends and lots of cake and decorations...so I set to work! I had an easy time deciding on decorations and entertainment, it was the food that I spent the most time worrying about. I wanted something pleasing to the kids as well as the adults, but nothing too simple or boring. After a few trial runs and much flip-flopping I decided on steak sandwiches (since we had lots of dads attending!) and mac and cheese for the kids and vegetarians attending.

I did a lot of researching for the mac and cheese and settled on this version from Smitten Kitchen who originally got it from the Martha Stewart Living Cookbook. I'm going to repost it here mainly so that I do not ever, ever lose this recipe. It is that good. It was so cheesy and delicious and reheated like a dream...just like she said it would. I got so many wonderful comments and requests for the recipe that I couldn't be happier with the results.

Best Ever Mac-and-Cheese

Adapted from smittenkitchen.com who adapted it from Martha Stewart Living Cookbook: The Original Classics

I left out the cubed bread topping and just sprinkled the remaining cheese on top. This worked for me, but go ahead and add bread or breadcrumbs if you like. If you are making this for 4 or less people I would advise you to only make half the recipe. It more than filled one big casserole dish.

6 tablespoons (1 stick) unsalted butter, plus more for casserole

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons coarse salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni
1. Preheat oven to 375°F. Butter or spray a 3-quart casserole dish.
2. Warm the milk in a medium saucepan over medium heat. Melt the butter in a high-sided skillet over medium heat. Once melted, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 10 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cook the macaroni in salted water until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano). Bake until golden brown, about 30 minutes. Let cool 5 minutes and serve.

The second time I made this I did a small batch and reserved extra cheese sauce to use the second day when reheating the noodles and it was really good. It was still creamy and did not have the separated oil or curdled look that other mac and cheese dishes had in the past.

The steak sandwiches were really simple...it was just a bit of work at the last minute to slice and assemble the sandwiches before serving. I bought 4 dozen pumpernickel rolls from the bakery, sliced them, added a slice of beef, and allowed guests to finish them with horseradish sauce, red onions, baby spinach , and mayo.

A Guide for Beef Sandwiches

The beef was pretty easy. I night before I trimmed the beef 5 pound beef tenderloins and cut them into 10 inch sections. The morning of the party I liberally seasoned them with salt and pepper. I browned each side in a large pan with a little olive oil. I put all 3 sections onto a large sheet pan and baked them in a 350 degree oven for about 30-35 minutes. The best way to check if they are done is to insert a meat thermometer. It should read about 150-160 degrees for medium, about what you want for a large group.

Asian Chicken Lettuce Wraps

2009-11-12T17:41:00.000-08:00

These make a great appetizer...or light entree. I made these along with another appetizer for the four of us and it was a perfect dinner with enough leftover for lunch the following day. Again the recipe is just a guide...I did it by feel...don't be afraid to try a bit of this or a bit of that.

Asian Chicken Wraps
2 Boneless Skinless Chicken Breasts, cubed
1 small onion, halved and sliced thinly
1 large carrot, julienned
1/2 green pepper, julienned
vegetable oil
1 T rice wine vinegar
2 T soy sauce
1/4 c teriyaki sauce
1-2 T honey or corn syrup - this is to taste...adjust according to your palette

Cover bottom of skillet with a thin layer of oil. Over medium, slowly cook onions and chicken until onions are softened and chicken is white on the outside. Add carrots and green pepper, you may want to add a splash of water if the pan seems dry. Once vegetables are soft add remaining ingredients and let simmer for a few minutes. Serve with boston lettuce cups.

Best Cookies Ever...Really

2009-10-05T17:59:00.000-07:00

I must confess that I'm really skeptical when I try new chocolate chip cookie recipes. They all claim to be the best and often they are not. They don't live up to expectations...so we were thrilled when we took our first bites of these tasty cookies. They were big and beautiful. They looked like bakery cookies. They tasted better than bakery cookies. Between bites I heard "Best cookies ever." You should run into the kitchen and make these right now. Seriously!!!

Make sure you follow the directions as printed...it is really important.

Thick and Chewy Chocolate Chip Cookies

(Source: Baking Illustrated, page 434) as posted by brown eyed baker
Makes about 18 large cookies.
These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed (7 ounces) light or dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Raspberry Tart

2009-09-16T12:27:00.001-07:00

The three little raspberry "roots" that we planted two years ago exploded this summer. Now we have a deck surrounded by brambles...but we love it. We don't love the amount of bees that like to hang around the deck now, but I guess we'll deal with them if it means we get raspberries like this. It has been wonderful this year. The kids love, I mean love, to pick the berries. It is hard to save any to cook with since they just eat them hand over fist.

We have had enough to to make a few smoothies, a few to top pancakes or waffles, and some to dip in nutella. Yum. That got me thinking and I swiped a few berries while the kids were sleeping to make this beauty. Delicious! Super easy...bake an empty pie crust...I just pricked it lightly with a fork. Spread nutella all over the bottom of the cooled crust. Decorate with berries and drizzle with raspberry sauce or warmed jam/jelly. Eat it with ice cream and you'll be super happy!

Chicken Gyros

2009-07-10T13:14:00.000-07:00

These chicken gyros really hit the spot the other night. They were full of flavor and all the components work together really well. Warm, cool, soft, crisp. Yum! We liked them so much that I actually served them for a get together I hosted this week. This recipe has a few steps, but everything can be done ahead and assembled just before serving. I actually had everything on platters and everyone just helped themselves which made the meal easy and I didn't have to miss out on chatting since the prep work was all done.

Chicken Gyros

For the chicken:

2 lbs chicken tenders or boneless chicken thighs cut into long strips

2 lemons

salt

pepper

2 T thyme

2 cloves minced garlic

Juice lemons into a ziploc bag and then add in everything else. Zip the bag closed, turn the bag over a few times to thoroughly mix, and place in the fridge for at least 2 hours or up to 24 hours.

Grill chicken tenders until center is white.

Tzatziki Sauce

1 1/2 cups greek style yogurt

2 cucumbers

1/4 to 1/2 cup chopped dill

salt

pepper

2 cloves garlic, smashed to a paste

2 T olive oil

Peel, seed, and chop cucumbers in small chunks. Place cucumbers in a strainer set over a bowl. Add a few pinches of salt and stir cucumbers together. Let water drain for 30 to 45 minutes. Once drained, add everything to a large bowl and stir together. Place in fridge for at least 30 minutes.

Assemble Gyros:

6-8 flatbreads

sliced red onion

sliced tomato

crumbled feta cheese

lettuce

Grill flatbread until warm and toasty. Add grilled chicken and top with tzatziki sauce, and any toppings you like. Wrap in foil for easy handling and enjoy!

Mexican Fiesta Night

2009-04-30T18:46:00.000-07:00

Tonight we tried out a couple of new recipes and both were big successes. The main course tonight was this layered black bean pie. It is pretty rare for us to have a vegetarian entree for dinner, but to tell the truth I didn't even miss the meat in this tasty pie. Everyone really seemed to enjoy it and I liked the quick and easy prep. I assembled this a few hours before dinner and then baked it at the end of the day.

After we cleaned up the dinner dishes and put the baby to sleep, I found this recipe for churros in the latest edition of bon appetit. They are super delicious and Gabe couldn't seem to stop eating them. I actually stopped frying the dough because I didn't want to have tons leftover, otherwise he would eat them for breakfast in the morning

Tortilla and Black Bean Pie
adapted from Everyday Food Great Food Fast

4 flour tortillas
1 Tablespoon oil
1 large onion, diced
1 Tablespoon minced garlic
1 teaspoon cumin
salt and pepper
1 bottle beer
2 15 oz. cans black beans, rinsed
1 15 oz can corn, drained
3 large scallions, sliced
6-8 oz. colby jack or cheddar cheese

Heat oil in medium saute pan. Add onion, garlic, cumin, salt, and pepper. Saute until onion is soft. Add the beans and beer, bring to a boil. Simmer until beer has nearly evaporated. Stir in corn and scallions and remove from heat. Place one tortilla in the bottom of a springform pan or cake pan lined with parchment paper. Spread 1/4 bean mixture on top and sprinkle with cheese. Repeat three more layers and finish with cheese. Bake at 400 degrees for 30-40 minutes. Remove and garnish with additional scallions.

Cinnamon-Dusted Mini Churros
recipe from bon appetit May 2009

2 large eggs plus 1 large egg yolk
6 Tablespoons plus 1 cup sugar
2 1/2 tablespoons orange juice
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 3/4 teaspoons ground cinnamon-divided
1 1/2 cups self-rising flour
vegetable oil

Whisk together eggs, 6 T sugar, juice, peel, vanilla, and 1/2 t cinnamon. Let stand 5 minutes. Stir in flour. Place dough in pastry bag fitted with large star tip. Heat 1 inch oil to 355 degrees. Pipe 3-4 inch long strands of dough into hot oil. Fry for 1-2 minutes or until golden brown. Roll churros in a mixture of 1 cup sugar and 2 1/4 t cinnamon.

Clam Chowder

2009-03-18T13:53:00.001-07:00

This is another recipe adapted from Ina Garten. I love her style, her recipes, and cookbooks. They all have such honest, good food. The only thing is that some of her recipes call for much more fat (butter, usually) than I want to use. So, I normally cut it by quite a bit, and amazingly, the recipes still work and the food is still great. This chowder was the best, it beat all the chowder that we ate in Key West last week - hands down. Try it, it is easy and really tasty. Toast a piece of ciabatta with some olive oil, salt, and pepper and you'll love it even more!

Clam Chowder

adapted from Barefoot Contessa Family Style by Ina Garten

3/4 stick of butter

1 large onion, chopped

2 stalks celery, diced

3 carrots, diced

3 potatoes, diced

3 sprigs fresh thyme

1 tsp salt

1/2 tsp pepper

3 cups clam juice

1/4 cup flour

2 cups milk

1 small can chopped clams - drained

Melt half the butter in a large pot over medium. Add onions and saute for 6-8 minutes. Add celery, carrots, potatoes, and thyme. Continue cooking for another 8-10 minutes until vegetables are starting to soften. Add clam juice and simmer for about 15 to 20 minutes or until potatoes are cooked through.

In a separate pan melt remaining butter and whisk in flour. Cook a few minutes to make sure the raw flour is cooked a bit. Add a cup or so of hot broth to flour mixture and then whisk everything back into large pot of hot liquid. Cook until thick and then add in the milk and clams. Leave on low for a couple of minutes or until clams are cooked through.

Valentine's Dinner

2009-02-14T18:04:00.000-08:00

We had a wonderful Valentine's Dinner tonight. I ended up making this tasty grilled vegetable "sandwich" for our appetizer and then we had a wonderful Sea Bass for our main course. Tonight I wanted to tell you about this appetizer and I'll post the Sea Bass recipe another time. The "sandwich" was scrumptious...it took a few steps, but it was worth it. The grilled bread was so crunchy and delicious and a great backdrop for the tender, slightly sweet, grilled veggies. I really like the idea of this also, since you do all the work ahead of time and then let it marinate at the end. That means you can work on something else and not worry about your appetizer until just before serving. It worked out great. We'll be having this again.

Grilled Veggie Sandwich

adapted from "Simple Pleasures" by Alfred Portale

1 red pepper

1 Japanese eggplant (you could substitute zucchini or regular eggplant if necessary)

1 large red onion

1/4 cup olive oil

1 clove garlic

salt and pepper

2 t red wine vinegar

1 t dried oregano

2 basil leaves, cut into a chiffonade

8 ounces fresh bufala mozzarella (much creamier than normal mozzarella)

ciabatta bread (sliced 1/2 inch thick)

Drizzle red pepper with olive oil and place under broiler until blackened all around. Take out of oven and place in a paper bag for 5 minutes. Take pepper out of bag, peel outer skin off, take seeds out, and slice into 5-6 long sections. While that is happening, slice onion into 5-6 thick slices and cut eggplant on the diagonal into 1/4 inch pieces. Brush with olive oil, season with salt and pepper, grill until tender, 4-5 minutes. Remove.

In a bowl combine garlic, oregano, 1/4 cup oil, salt, and pepper. Pour marinade over vegetables and let them sit for 30 minutes at room temperature.

Just before serving, brush bread with olive oil and season with salt and pepper. Grill until toasted and crisp. Place warm bread on a platter. Layer with cheese (sliced about 1/8 to 1/4 inch thick) vegetables, and basil. Drizzle with extra marinade if desired.

Mushroom Linguini

2009-01-15T20:50:00.000-08:00

The other night Joseph and I headed out for our own little date night. We made it to a little theater production put on by our local college and then we went to a wonderful Italian place for a drink and some pasta. We had a terrific mushroom linguini with a light veal sauce. It was very tasty. Memorable enough that I was already trying to recreate it this week. I had to improvise though, so I substituted lamb jus for veal. I was very satisfied with the results, especially since this was the first time I'd used lamb for anything other than chops. Joseph said he thought I hit it out of the park on the first try...so I think it was a success.

I ended up freezing the leftover jus to create this dish again. This is a good thing since the restaurant where we had the original dish changes their menu weekly so I can't count on having this dish again.

Mushroom Linguini

1 cup lamb jus - leftover from roasting a leg

1 lb linguini

2-3 cups mushrooms - I used a combination of cremini and porcini, sliced

1 T olive oil

1 t garlic

1/3 cup heavy cream

2 T butter

1/2 t salt

1/2 t pepper

Parmesan cheese

1 cup leftover cooking water from the pasta

While linguini is cooking, saute mushrooms in olive oil until softened. Add garlic, salt, and pepper. Saute another minute. Add lamb jus and butter. Once the butter has melted, turn down the heat and add the cream. Season to taste with additional salt and pepper if necessary.

Drain pasta, add half of the reserved cooking water. Add mushroom sauce and additional cooking water if the sauce looks tight and serve immediately. Garnish with fresh Parmesan cheese.

Chicken with Paprika

2008-12-20T11:44:00.001-08:00

The other night I made this chicken with smoky paprika and it was delicious. It was a little bit smoky and a little bit spicy from the paprika. It was also very tender and juicy since it all cooks evenly throughout.

It was also pretty easy to prepare once you have the chicken processed. Taking the backbone out can be tricky unless you have a good knife or kitchen shears. Once you do have the bone out and the chicken flattened out on your sheet pan the rest is a cinch though. This is a flavorful dish for a weeknight meal. There is very little prep and very little cleanup...that's a keeper.

Chicken with Smoky Paprika

1 whole chicken

2 t salt

1 t freshly cracked pepper

2 t smoked spanish paprika (I use the kind from Penzey's)

1 T olive oil

Remove the backbone from the chicken and lay it flat. (Simply cut clong either side of it by setting the chicken in an upright position or use the shears to cut through the bones.) Press down on it with your hands to flatten it out so that it will cook evenly. Liberally season both sides of the chicken and drizzle with oil. Bake at 425 degrees for 40-45 minutes. Check with a meat thermometer for doneness. Let rest 5-10 minutes before carving.

Sugar Cookies

2008-12-10T21:11:00.000-08:00

It's that time of year...the time when I search for the best sugar cookie recipe I can find. This year I found a keeper. I really love this recipe because you don't have to wait for the butter to come to room temperature. That is key because I never plan ahead enough for that to happen. I always work on the fly...if the kids are happy and my hands are free then I bake. Today my hands were free so I grabbed some butter from the freezer and got to work.

This simple recipe bakes a batch of tender sugar cookies that don't last long around here. We baked a couple dozen and hardly had any left by the time I got around to snapping a few picture. We invited the neighbors over to decorate cookies. The kids ate a bunch while decorating, we gave a few away, we ate some more, we gave some to my guitar teacher, and then we ate a few more. It's a good thing this recipe makes a big batch of dough, because we can cut off a big chunk of dough and have terrific cookies anytime we want them.

Sugar Cookies

1 1/2 cup butter melted

2 cups white granulated sugar

4 eggs (jumbo)

1 teaspoons baking soda

1 tbs almond extract

5 cups of flour

Melt the butter in a small saucepan or in the microwave. Whisk in the sugar. Beat in the eggs and almond extract once the butter/sugar mixture has cooled enough so that it won't scramble the eggs. Mix the flour and baking soda. Add a bit at a time (I used the paddle attachment on my KitchenAid and just let it whirl around 5 or 6 times before adding another big scoop of flour.) Chill for about 2 hours in the fridge.Roll out about 1/4 inch thick on a floured board, cut, and place on baking sheets lined with parchment. Bake at 35o for 8-10 minutes. Cookies will be a very light golden at the edges. Let them completely cool and then decorate with icing and sprinkles.

Icing

2 cups confectioners sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup milk

1/4 cup cream cheese, softened

Food coloring

Whip together with the mixer. Separate and color as desired.

The Crispiest Chicken Fingers Around

2008-11-25T09:07:00.000-08:00

It's been a busy time around our house lately. We've still been cooking up a storm, but we've gone back to home-style classics that are easy to prepare, yet still super tasty. We've made these chicken fingers twice in the past few weeks and they turned out terrific each time. The first time I made them with chicken thighs and last night I made them with breast meat. I have to say that I preferred the tender juicy thighs, but for all of you white meat fans the breasts worked really well also.

You can see we didn't do any fancy-pants presentation last night...straight off the baking sheets. We also had oven fries and I played around with some onions peels as well. I wanted to tell you about the chicken though. The secret to these crispy little bites is that I bread them with panko bread crumbs. Panko is a Japanese style bread crumb. I can get it at the regular grocery store, but if you can't find it in your local shop try a bigger chain like Meijer. I simply dipped the chicken in egg and then rolled it in panko mixed with a bit of Season-all. I finished it off by frying at 350 degrees until golden. We dipped these little morsels in honey-mustard sauce, but they are so tasty you don't even need sauce.

Pumpkin Seeds

2008-10-30T14:48:00.000-07:00

Pumpkin carving means pumpkin seeds available for roasting. We carved our pumpkins last night and we roasted our seeds to ways. We did a simple salt version and then we did a sweet sugar, pumpkin pie spice, and extra cinnamon version. My husband loved the salted ones and my son and I really got into the sweet version. Try some, they're addictive.

Roasted Pumpkin Seeds

Wash and dry seeds from one large pumpkin. In a medium bowl mix seeds with 1 tablespoon vegetable oil. Toss with 1 tablespoon salt for savory version. Alternately, toss with 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and a dash or two of extra cinnamon.

Roast on a parchment lined baking sheet for 15-25 minutes at 350 degrees. We like our seeds crunchy so we opted for a longer bake at 25 minutes. If you like them more tender lessen the bake time to 15 minutes or so.

Tasty Pork and a New Grain

2008-10-08T09:27:00.001-07:00

A few weeks ago I received a package in the mail containing a sample of a local companies' all purpose sauce to try in my own home. I gave it a whirl in some sloppy joes I made and liked it, but I didn't think that I could review it very accurately because the sauce was intermingled with too many other flavors. So, I decided to try using the sauce as the main flavor agent.

Last night I used it on a pork tenderloin with a little salt and pepper and I got a better sense of the sauce. It was the perfect compliment to the pork. It was not overly sweet like many barbecue sauces out there, but it added loads of flavor due to the vinegar and molasses it contains. We really enjoyed the pork and the fact that it only took minutes to prep, which is always a plus with a baby and toddler demanding my attention. I simply poured on about 1/3 cup of Country Bob's All Purpose Sauce and popped the pork into the oven until cooked through.

I served it with a new-to-us grain called Farro. I wasn't quite sure what to do with this grain so I simply boiled it in salted water until tender. Then I drained it and added a bit of olive oil and parsley. I was really happy with how tasty this side dish was for the limited amount of effort required. It turned out similar to a rice but much healthier since it is a whole grain rather than just a starch like rice. It says it can be added to stews and soups like minestrone, so I'll have to give that a try as well.

Perfect Soft Pretzels

2008-09-21T20:43:00.000-07:00

This is a terrific and easy recipe for soft pretzels. Gabe and I made them twice in the past two weeks. We doubled the recipe the second time and we cut them like bagels to make pretzel bread sandwiches, yummy!! They even stayed fresh and moist the second day so we ate them with a cup of soup.

Perfect Soft Pretzels
dough:
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cups flour
2 tbsp sugar
1/2 tsp salt
1 tbsp vegetable oil

soda water bath:
3 tbsp baking soda
1 cup very hot water

kosher salt

Dissolve yeast in water and let bloom (stand) for 10 minutes. Mix yeast mixture with remaining dough ingredients. Knead dough until smooth, 4-5 minutes. Let dough rise in a warm place until doubled in size, about 1 hour.
Heat oven to 425 degrees. Cut dough into 4-6 balls and roll each length into a long snake. Once all are rolled out, repeat since the dough will be a bit relaxed at this point and easier to work with. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper.
Dissolve baking soda in hot water. Dip each pretzel in water and place it back on the parchment paper. Sprinkle with kosher salt and bake for about 8 minutes.

Flavorful Short Ribs

2008-09-03T14:21:00.001-07:00

These Asian inspired short ribs were so flavorful and tender we were wishing we had bought more than a pound and a half to split for dinner. We will definitely be having these again and again, I may even switch to doing my pot roast with these Asian flavors as well. The ginger, soy sauce, and orange juice actually mellowed and melded together during the long cooking process to create a super flavorful sauce to use for the meat, starch, and vegetable we had at dinner.
I asked Joesph if he thought it tasted Asian and he said he didn't know...all he knew was that it had "a lot of good flavor."
Asian Inspired Short Ribs

1 1/2 - 2 pounds short ribs. (I had the butcher cut each rib into 3 smaller pieces.)
Juice of 3 oranges
1/4 cup soy sauce
1 teaspoon red pepper flakes
1 onion - thinly sliced
1 T minced ginger
2 cloves garlic, minced
salt and pepper to taste
veg. oil

Season ribs on all sides with salt and pepper. Heat a large, heavy, oven safe pot over medium-high heat. Add 1 T oil to pan, once oil shimmers it is time to add the ribs. Once browned on all sides remove. Add sliced onions and cook over medium-low heat until softened a bit. Add ginger and garlic, cook an additional minute. Add orange juice, soy sauce, and pepper flakes. Bring to a boil and add ribs back into pot. Cover and place in a 350 degree oven for 1 1/2 to 2 hours.
It is a good idea to make the ribs up to this point earlier in the day or the day before serving. That way you'll have time to let the extra fat solidify which makes removing it much easier and healthier.
Take ribs out and add 1 cup of water to pot and bring to a boil. Return the ribs to the pot and cook until heated thru. Serve with rice, potatoes, or egg noodles for best results.

Baked Egg Cups

2008-08-25T07:18:00.000-07:00

These petite baked eggs are so simple and easy you'll be kicking yourself for not discovering them sooner. They are so impressive for the amount of effort required that you'll want to have a brunch party just to serve them to guests. Try them, you'll be glad you did.

Baked Egg Cups
Make as few or many as you like. This morning I put one in the muffin tin and threw in a couple of muffins I had in the freezer for my son. Both baked up perfectly together.
1 egg
1 slice ham (I used honey cured.)
salt
pepper
herbs of your choice (I used a mix called Bouquet Garni)

Spray muffin tin with cooking spray. Place 1 (or 2) pieces of deli ham in each cup. Crack an egg into the ham-lined cup. Sprinkle with salt, pepper, and herbs. Bake for 10 to 15 minutes at 375 degrees. I also broil for 1 minute at the end since I can't handle a "jiggly" egg white, but do as you like.

Berries on Deck

2008-08-12T15:23:00.000-07:00

I have an urge to grow things. I think it stemmed from growing up on a farm and watching my own parents grow and create things where nothing stood before. I have good (hmm, and some bad, come to think of it!) memories of helping out around the farm. Picking berries and eating cucumbers straight off the vine are a couple of my fondest. So it only seems natural to grow things around my house, wherever I can find a plot of soil that isn't already taken, in goes something. Last year I buried a few raspberry and blackberry roots around the deck in hopes of a few tasty berries. Well, as you can see, the picking has begun!
If you can get your hands on a few cups of tasty berries try this ice cream out. Maybe I will have enough of my own berries to try this out next year. Until then I'll have to use the store bought variety.

Strawberry Frozen Yogurt
this is a simpler/faster version of this frozen yogurt from David Lebovitz

1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 Tablespoon vodka (optional)
1 cup plain whole milk yogurt
2 teaspoons fresh lemon juice

Throw everything in a blender and let it go for a few minutes. Chill in the fridge for an hour or two if you have time or just throw it in the ice cream maker like I do. Place in the freezer overnight to harder.

Fresh Corn Soup

2008-07-24T17:06:00.000-07:00

This fresh corn soup is a great way to make use of all that sweet corn on the cob from the farmers' market or roadside stand. I came home with a dozen beauties the other day and needed to use them up in two days' time. Last night we had half for dinner and the rest were shucked for this tasty soup. We made it into a meal by topping it with a few shrimp and a little extra corn for garnish. Next time I think I'll fry up a few strips of tortilla for a bit of fun and crunch.

4 ears sweet corn, cut off the cob

3/4 cup milk

1 T butter

1 T olive oil

1 large onion, diced

3 stalks celery, chopped

1 garlic clove, minced

2 yukon gold potatoes, peeled and chopped

5 cups chicken broth

1 t salt

pepper

8-10 basil leaves

In a medium pot, place corn and milk. Simmer for 5 minutes. Remove and set aside.

In a large pot melt butter and olive oil over medium-low heat. Add onions and celery, saute until tender, Add garlic, cook 1 additional minute. Add remaining ingredients and bring to a low boil. Cook until potatoes are tender. Add corn and milk mixture. At this point you could eat, or, place half in a blender or food processor and puree. Add pureed mixture back into pot and serve.

Oprah's Turkey Burger

2008-07-10T15:41:00.000-07:00

Neither Joseph nor I normally choose to eat burgers consisting of anything but beef, however, we're both feeling a little too "bulky" right now. I have a good excuse...I still haven't gone for my six week check up since having Grace (it's tomorrow!) so I haven't been given the green light to exercise. (After tomorrow I don't know what excuse I'll use.) As for Joseph, well, he just eats too much and eats out too often at work. So, we're trying to find some healthier alternatives for dinner around here.

This week I selected some lean ground turkey with the turkey burger in mind but I wasn't extremely hopeful that it was the best idea. I pictured dry and flavorless which has been my experience with the two or so turkey burgers I've had in my life. But what I got was so much more.

When prepping I went in the direction of Oprah's favorite turkey burger. (My taste buds must match up with hers because this was the best turkey burger ever.) In fact it was big hit with both of us, oh, and Gabe ate his as well - even going as far as to say "It's nummy." The addition of my pineapple chutney made these burgers so flavorful and moist that I certainly wasn't missing the all beef patty I'm used to. This burger had a good balance of sweetness from the pineapple and heat from the Chipotle and ginger. It also felt a little tropical which was fun and interesting. The chutney recipe makes enough chutney for two or three batches of burgers, but I don't think it will last that long, I have plans to try it on top of some pork tenderloin.

Here I've taken the recipe from the Oprah Show, a recipe from Fresh Everyday by Sara Foster, and some of my own ideas to create a moist flavorful burger. I changed out the pear chutney for pineapple chutney because I had a fresh pineapple that was begging to be used. I also added and omitted a few things depending on what I had in the pantry/fridge. It turned out swell, in my opinion.

Pineapple Chutney

If you haven't had or made a chutney before you should definitely give it a try. You combine lots of ingredients that you wouldn't normally pair (pineapple, onion, peppers, vinegar, ginger) to get a wonderfully interesting and flavorful accompaniment for a variety of meats.

1/2 fresh pineapple, cut into 1/2 inch pieces

1 Granny Smith apple, peeled, cored, and chopped

1/2 red onion, chopped

1 orange/red pepper, seeded and chopped

1/2 cup apple cider vinegar

Juice of 1 lemon

2 cloves garlic, minced

1/2 cup lightly packed brown sugar

1/4 cup granulated sugar

1 tsp. salt

1 tsp. coarse grain mustard

1 tsp. smoked paprika

1 tsp. cinnamon

2 tsp. freshly ground ginger

Combine all ingredients in a medium saucepan over medium heat. Bring to a boil and then reduce to low. Simmer for 45 minutes. Cool before using.

Turkey Burgers

1 lb lean ground turkey

1/2 bunch parsley, chopped

small bunch chives, chopped (about 1/8 to 1/4 cup)

1 tsp. Tabasco sauce

1 tsp. ground chipotle powder

1 Tbl salt

1 Tbl pepper

1/2 cup chutney (more or less depending on your taste)

Combine all ingredients and lightly mix with hands. Form into 4 patties and grill for about 7 minutes per side depending on thickness.

Marinated Chicken Skewers

2008-07-04T21:54:00.001-07:00

We didn't have any big plans for our Fourth of July this year but I still wanted our day to feel festive so I put together a little barbecue for my husband and son. With barely more than an hour to get things ready I quickly threw some boneless skinless chicken thighs in a lemony marinade. As that worked I got a little corn on the cob, watermelon, and lemonade ready for the table. At the last minute I threaded the chicken onto skewers and had my husband grill them off.

The chicken turned out even better than I expected since it only had about 30-40 minutes to marinate. It was tender, moist, and flavorful. We ate them right off the skewers and even my two year old seemed impressed with his chicken on a stick!

Lemony Chicken Skewers

2 lbs boneless skinless chicken thighs

3 lemons

2 Tablespoons olive oil

salt

pepper

Cut chicken thighs into strips (cut across the grain for a better result) and place in a large ziploc bag. (I was able to get about 4 strips out of each thigh.) Cut lemons in half and squeeze juice onto chicken. Place lemon rind in bag as well. Drizzle with olive oil. Season with salt and pepper (about 1-2 teaspoons of each). Close ziploc and turn/flip/massage chicken and lemon for a minute or until things look evenly distributed.

After an hour thread chicken on soaked skewers and grill until cooked through. Ours took about 6-8 minutes. Cooking time depends on how big your thighs are and how thick you cut your chicken strips.

Lemon Parsley Chicken with Baked Couscous

2008-06-23T14:50:00.001-07:00

I picked up Donna Hay's Off the Shelf cookbook a few months ago and I haven't had much of a chance to explore it. I've been up to my neck in baby...which has been absolutely wonderful. We've been busy enjoying Grace and all of her firsts...first trip to the grocery store, first bath, first outing to church, first time to get pooped on - you know all the wonderful things that we've been waiting for since last August.
So, with company gone and the house to myself I was more than happy to get both kids to bed at the same time today and have an hour or two (don't ask me how I got so lucky!) to relax today. My first mission was to find a recipe that would help me use up a few chicken breasts I had in the refrigerator. This lemon parsley chicken recipe looked right up my alley. Just a few standard ingredients and less than 10 minutes to prep made this recipe get my vote. I loved the idea of baking the couscous since I normally do it on the stove top. I've also been wanting to try out the whole wheat version that has been hanging out in the pantry.
I actually packed this up into individual containers and toted it to the garden for dinner. We've gotten a little behind on the weeding so we're going to meet my husband there on his way home from work a few nights this week. Bringing dinner will allow us to make good use of the daylight hours we have left.
I loved how the couscous turned out in the oven. The chicken was pretty good, moist and cooked just right, but I think I'll change up the herbs next time. I really like rosemary and I think I might add some zucchini and onions underneath the chicken breasts or as a side dish in the future. Overall I liked the concept and will be using this technique again. I'll have to post an update when I find my favorite version.

Lemon Parsley Chicken with Baked Couscous
adapted from Off the Shelf by Donna Hay

3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 Tablespoon garlic, chopped
1 lemon
2 Tablespoons parsley, chopped
salt
pepper
2 Tablespoons olive oil

Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste.
Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through.
We served with additional lemon wedges. Donna Hay's version has capers and olives mixed in with the chicken and couscous, but my husband isn't a big olive fan so we did without.

Foccacia Panini

2008-06-13T05:18:00.000-07:00

Nothing could be easier than making sandwiches. We have our fair share of sandwiches around here, but I love to dress up our plain ham and cheese and make it something special. Sometimes we grill them, add special sauces, or extra veggies. Today, however, I went to the grocery store and picked up a loaf of foccacia bread to go with our sandwich fixings. I didn't think much of it, I just figured it would make our dinner a little more interesting. So, when my husband bit into his panini-that took just minutes to prepare-and went on and on about how much he liked it, I was surprised. After I sat down and gave it a try I was pleased with myself and my bread selection as well. These were truly tasty sandwiches. These were out of the ordinary delicious.
These ham and provolone sandwiches were good. The bread had crisped up nicely in the panini press and they had a good bite to them. I also liked the fact that I could buy one round of foccacia, make one big sandwich, and share it between us. I'm pretty sure we're going to be having these often. They will definitely be replacing the regular old sandwiches and would be a great option for serving to lunch guests. I can't wait to play with other meat and cheese combinations.

Foccacia Panini

1 loaf foccacia, sliced

deli meats and cheeses of your choice

olive oil

Drizzle a little olive oil on the insides of the bread. Assemble the sandwich to your liking. Drizzle a tiny bit of olive oil on the outside of the bread. Place in a preheated panini press until browned and crisp. (If you do not have a panini press, you could use a griddle, grill pan, or saute pan and either place a heavy cast iron pan on top of the sandwich or use a tin-foil wrapped brick on top of the sandwich to press it down.)

It's a Girl!

2008-06-01T19:48:00.000-07:00

May 27th we welcomed baby Grace into our family. We're now at home enjoying these first few days learning everything about our new little girl. She's absolutely perfect in every way.

Cooking will resume shortly!

Stuffed Pizza

2008-05-19T21:17:00.001-07:00

These pizza rolls are a fun and interesting alternative to the normal pizzas that we enjoy around here. I used our standard pizza dough but I rolled it out thinner and then spread it with toppings/fillings before rolling. This one happens to be a sausage, cheese, and onion pizza roll...but nearly any combination would work. These are also great because each one can be individualized to meet each diners' taste.
Once they are filled and rolled they should be placed seam-side down, brushed with egg, topped with sesame or poppy seeds, and baked at 500 until golden. I would also suggest having a little extra sauce on the side for dipping.

Pizza Dough

¼ cup white wine
1 tsp. salt
1 cup warm water
1/2 Tbsp yeast
1 Tbsp honey
Flour
1 Tbsp olive oil
In a bowl combine everything except flour. Let mixture sit for 4-5 minutes. Next, stir in flour ½ cup at a time until mixture comes together and forms a ball. Continue adding flour until the dough is not sticky. Turn out onto floured counter and knead until dough forms a smooth ball. (2-3 minutes) Rub a small amount of olive oil on dough and place in a large bowl. Cover with plastic wrap and then cover with a towel. Place in a warm spot for 1-2 hours. Dough should double in size.When you are ready to make the pizza, roll out dough and add desired toppings. Bake pizza in a 500 degree over until cheese is browned and bubbling.
(I never follow a recipe when I make this dough...so you may have to tinker with the measurements until you get it the way you like it.)

(This is a breeze if you have a stand mixer. Simply combine all ingredients except flour and mix with the dough hook. Then gradually add in flour until the dough forms a ball and pulls away from the sides of the bowl. After that just leave the mixer on for 4-5 minutes to knead the dough. Follow above instructions from this point on.)

Sticky Buns

2008-05-07T07:34:00.000-07:00

Gabe and I are on our own this week and I've been trying to keep things fun to make it easier on both of us. Today we made sticky buns together and enjoyed them while watching cartoons on tv.

Of all the dough recipes I've tried for cinnamon rolls or sticky buns I have to say this is the most fantastic one I've come across. This is the same dough recipe I shared a few weeks ago for the challah bread we made...but here it has been transformed.

You should definitely give this recipe I try. It is so easy and delicious...the only drawback is that it's hard to stop eating them!!! Check out this Steamy Kitchen blog post for an in-depth tutorial on making and assembling these rolls.

Prepping the Plot

2008-04-30T12:08:00.000-07:00

(Pictures from last year's garden)

It's time to start our garden for this year and I'm super excited...but a little hesitant at the same time. Last year I planted more than I could ever dream of using and had to find lots of willing people to take the extras...at times, if you can believe it, that was hard.
This year I have to tone down my excitement and try to plant only what I can use or store for use during the winter. I also have to get right to work this weekend planting since I only have a couple of weeks left before our new addition is due to make his/her arrival.
This year I plan on planting the following:
two varieties of peas
beans
lettuce
beets
carrots
radish
leeks
basil
green/red peppers
1 plant of cucumbers and 1 of squash
1-2 varieties of tomato plants
4-5 varieties of flowers
I opted out of planting corn, potatoes, watermelon, patty pan, brussell sprouts, and I've cut the number of tomato plants by about 15. I like all of these, and had fun growing them last year, however I needed things that were a little less water dependant and plants that have shorter growing seasons. Many of the things I selected this year will mature and be ready for use in a short amount of time like the lettuces, radish, peas, basil, and some of the flowers. This way I can decide later on if I would like to have a second planting or just leave some of the garden open and give myself a break from the watering and tending that comes with such a large plot. Many of the other things I plan on planting a smaller amount of, say, half of what I planted last year.
As long as the weather cooperates I will be out digging in the dirt this Saturday. I can hardly wait!

Stuffed Bread

2008-04-08T17:59:00.000-07:00

I ran across a picture of these on Tastespotting (one of my favorite sites) and I followed it to a blog by the name of Eating Out Loud. After reading Allen's account I couldn't agree with him more. Like him, I sometimes see things on other blogs and I don't even take time to bookmark it...I disconnect my laptop, carry it to the kitchen, and set to work on whatever I've gotten my head wrapped around. Today, he did that very thing to me. I read his blog entry, carried my computer to the kitchen, and whipped up my own version.

I took a few liberties and I morphed them from dainty appetizer-sized portions to a much larger dinner-sized portion. My version made about 10 stuffed breads and I filled them with a combination of bacon, onion, and chicken. My filling was made out of things I found in the fridge...but I must say they turned out super tasty. I started out with about 4 slices of bacon that I sliced and put in a pot. After a few minutes rendering time I added in a whole sliced onion and 2 chicken breasts that I diced up. I seasoned it with salt and pepper and let it cool. It was a knock-out filling that I will definitely be duplicating in the future.

Dough Recipe

based on:
Eating Out Loud

Farida's Azerbaijani Cookbook

½ cup lukewarm water

1 package active dry yeast

3 cups all-purpose flour

1 ½ teaspoon salt

2 tablespoon sugar

½ cup milk

1 egg

1/2 cup oil

Dissolve the yeast in lukewarm water (in the bowl of your kitchenaid if you have one) and let stand for about 5 minutes. Add milk, sugar, salt, oil, and eggs. Mix until combined. With a dough hook, add 3 cups flour and mix on low to medium speed until smooth and elastic, about 5-6 minutes. Put the dough into a large clean bowl, drizzle with oil and cover with plastic wrap and a kitchen towel. Leave to rise in a warm place for about 1 ½ hours, or until doubled in bulk.

I cut the dough into 10 pieces and then shaped them into balls. I rolled them out one by one with some flour and a rolling pin. I then filled them with enough filling to cover one half the dough. I folded the dough over and crimped the edges. I baked mine on a large baking sheet lined with parchment. They took about 15-20 minutes at 425 degrees.

Picnic Lunches and Cake

2008-04-07T14:46:00.000-07:00

Today was my day to host the playgroup that Gabe and I are a part of and I wanted to do something different. I normally like to make a big spread...it always varies and I try to make it fun. I've done a taco bar, make you own pizza day, pasta day, soup and sandwiches, etc.
I decided on a picnic theme today since the weather is getting warmer and it seemed fitting to have one in the living room followed by some outdoor fun for the kids. I can't wait for even warmer days when we can actually take the picnic outside.
I had 6 moms and 8 kids to prepare lunch for so I decided to designate a brown gift bag for each family. I decorated the bags with a nametag and then filled each with enough food and supplies so that everyone had some options to choose from. There was nothing earth shattering in the bags, but everyone devoured their goodies and seemed to love the idea of eating on blankets...which is quite a feet. It isn't easy to please 8 children between the ages of 1 and 3.
I liked the idea mainly because I was able to prep most of the lunches last night and finish off the sandwiches and pasta this morning before our guests arrived. There was nearly no clean up afterwards since empty bags were tossed and leftover food was easily packed away or taken home. Being nearly 8 months pregnant, I can't help but try to make things a little easier on myself, so I don't feel too bad about trying to avoid mess and clean-up.
Each bag contained the following: 1 apple, 1 mini-water per person, 1 ham and cheese on pretzel bread, 1 container basil pesto pasta with pine nuts, 1 snack bag of cheese and 1 with crackers, 1 applesauce per child, and 1 granola bar per person. Extras included forks, spoons, straws, and plenty of napkins.
Gabe and I will be recreating these picnic lunches often this summer since we both love getting out and spending the day at the park. I can hardly wait for that warm weather!

The other yummy creation I made recently was this layer cake. I am not a member of the Daring Bakers, but I do love to see what they create each month. This month's Perfect Party Cake looked completely irresistable, so I gave it a try...twice. I made it at the beginning of last week for my mom who flew in for a visit, and then again on the weekend for a get together with the neighbors. I altered the shape by baking a half recipe in a small cookie sheet and then slicing that into thirds. The first time I layered it with raspberries and raspberry jam, the second time I layered it with fresh strawberries and strawberry jam. Both were extremely delicious and got rave reviews. You can find the recipe all over the blogosphere...but here are the two sites that my cakes were based upon.
Cookbook Catchall
Foodbeam

BLT Pizza

2008-04-02T11:36:00.001-07:00

This BLT pizza is a great alternative to the traditional pizza and toppings we usually opt for. This happens to be my favorite type of pizza when we go out to California Pizza Kitchen so I thought I would recreate it at home. It turned out just as tasty and was a hit all around. Needless to say, we'll be having it often!

BLT Pizza

1 lb pizza dough

2 cups mozzarella cheese

6 strips bacon, browned and drained (you can cut before cooking or crumb it afterwards)

1 tomato, diced

3 cups lettuce, shredded

1/4 cup mayonnaise

salt

pepper

olive oil

Prepare pizza dough and preheat oven to 500 degrees.. Brush flattened pizza round with olive oil and sprinkle mozzarella cheese evenly on round. Bake 8-12 minutes or until cheese is melted and crust is lightly browned. Remove from oven and let cool while preparing lettuce.

Toss lettuce with mayonnaise (use as much or little mayo as you like...we go for moderate) and spread on slightly cooled pizza. Sprinkle with bacon. Toss tomatoes with salt and pepper and then spread evenly on pizza. Enjoy.

Challah Bread

2008-03-29T06:43:00.000-07:00

I've made quite a few yeast bread recipes in the past. I probably make pizza dough every other week and I regularly make rolls, pita bread, cinnamon rolls, or a loaf of bread to have around. So, when I stumbled upon this recipe I was thrilled because there is no kneading and much less rise time involved than a typical yeast bread recipe. No Knead bread has been popular for the past year or so, I've seen it everywhere on nearly every blog, but I still hadn't given it a try until I saw this recipe for a Nutella Challah Bread over on the Steamy Kitchen blog. It just looked too good to resist so I whipped up a half batch of her master challah dough recipe in about 5 minutes last night. It is seriously easy...dump, stir, and cover. That was it. I only had to wash a wooden spoon and a couple of measuring cups. I didn't even put the dough in a clean bowl.

This was so easy and it was a big hit with the boys. Gabe loves rolling the bread "snakes," painting the egg wash on, and licking the leftover Nutella off of the spoon. I almost think he could do this recipe alone because it is just that easy. Give it a try...it is worth it. Here are a few other options for this dough and a couple of very similar recipes. The sticky buns look scrumptious!!

No-Knead Nutella and Hazelnut Challah Bread

No-Knead Sticky Pecan Caramel Cinnamon Rolls

Original No-Knead Bread

I'm also reposting the master Challah Bread Recipe just so that it is easy for me to find the next time I want to make it.

Master Challah Bread Recipe
as posted on Steamy Kitchen from Artisan Bread in 5 Minutes a Day

Mix the master dough first and place it in the refrigerator overnight. You'll be using about a grapefruit sized piece for one batch of cinnamon rolls or one braided challah bread recipe. Leave the rest in the refrigerator for another use, it will last for days. This amount would make about 4 loaves...I made half of this and it worked perfectly.
1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until flour is completely incorporated. Cover with plastic wrap and stick it in the refrigerator overnight, or up to 4 days. The longer you leave it in the refrigerator, the better tasting the dough will be.

Blogging By Mail

2008-03-24T13:58:00.000-07:00

What a delight!! A package just arrived all the way from Hollywood. This package is part of a wonderful event called Blogging By Mail which is run by the woman behind Dispensing Happiness. Upon opening the box, I was delighted to find an array of wonderful "little" goodies and a postcard from Rachael of Fresh Approach Cooking.

The first thing I found in the box was the cutest little kitchen timer I've ever seen. Not only is it going to be oh-so-useful, but it even has a magnet on the back so I can attach it to the fridge or oven. How did she know that I needed one of these...my oven timer is awful because you actually have to turn the oven off and then turn it back on to get it to stop beeping. So, a big thank you to her for this great tool!

Next I found an adorable egg whisk. This item is sure to be useful as well as work wonderfully in my little helpers' tiny hands. I can't wait to whisk up some eggs and let the little guy give it a whirl. He's going to love it!

Next was a yellow swivel peeler and 3 tiny pinch bowls. These are also going to be quite useful. I currently only have one peeler and I find myself digging through the dishwasher to find it, wash it, and reuse it. I swear she knows what my kitchen needs!!!

She also sent me a variety of terrific goods from Farmers Market and Sur la Table (my favorite store!) there in LA. There is a bag of trail mix, strawberry jelly (can't wait to have this on some biscuits!!), fresh cinnamon (made the whole box smell lovely!), white truffle oil (mmmm, maybe on risotto), marshmallow carmels(notice only 2 out of 3 made it into the picture!!), Pocky sticks (these are a blast from the past...I don't know when I had them or why, but I know I've eaten a whole box sometime in my life!), and finally two of her favorite not-dentist-approved candies - Chick-O-Sticks (I'm eager to give these a try...they look interesting!!!)

So, what a fun, fun package to get in the mail today. Thank you so much to Rachael for putting together a killer box of tiny goodies. I'm totally thrilled with everything in the box and I'm so glad that I signed up to Blog By Mail. I can hardly wait for the next round!!!

Finger Lickin' Ribs

2008-03-21T15:09:00.001-07:00

These ribs were delicious and so so easy. All you need to do is heat the oven to 250 degrees and prep the ribs. I cut away the thin layer on the back that isn't very good and then I put salt, pepper, and garlic powder on them. I loosely wrapped them in tin foil and then left them in the oven for about 5 hours. During the last 30 minutes or so I brushed on a couple layers of bbq sauce. Talk about tender, fall off the bone, yummy.

Bacon and Egg Crostini

2008-03-15T08:59:00.001-07:00

We've had a couple of rough nights in our house. Gabe developed a double ear infection the other day. He seems fine most of the day and then the terrible drainage begins a couple hours after putting him to bed. Once it starts he's up repeatedly through the night and he isn't easily consoled. Two nights of interrupted sleep have taken their toll, mainly on my husband. This morning I came down to find the little one sprawled out on top of Joseph...both sound asleep on the couch with Mickey Mouse playing on the tv. Mickey Mouse happens to be recorded on our Tivo because, at times like these, he is the only one that can bring calmness back into our lives.

Feeling greatly appreciative of Joseph's help I decided to surprise him with a tasty breakfast. I've only tackled poached eggs a time or two, so I was pleased with this morning's outcome. He even had seconds so I know he really liked it.

Bacon and Egg Crostini

1 baguette

olive oil

1 clove garlic

4 slices bacon (cooked-we had leftover from yesterday's BLTs so I just reheated them)

2 eggs

1 tsp vinegar

salt and pepper

flat leaf parsley

Slice bread into two 3/4" slices. Drizzle with olive oil and broil on high until lightly browned. Remove and rub with the raw garlic clove. Place cooked bacon on top of bread. Place in oven (turn the heat off first and they will stay warm from the residual heat.)

Bring a medium pot of water to a simmer, add a splash of vinegar (about 1 teaspoon). Crack each egg into a small cup or bowl. Slide the egg into the water and cook over a low simmer for 3 minutes. Once cooked, remove with a slotted spoon and place on top of the bacon. Poke egg to allow the yolk to ooze out and sprinkle with salt, pepper, and parsley.

I've Been Tagged, plus a Hero Sandwich

2008-02-28T14:17:00.000-08:00

Hero Sandwiches are on tap for dinner tonight...we needed something easy after my birthday celebration yesterday which was packed with cooking, singing, and opening gifts. I love cooking for special occasions but I always try to make something uncomplicated after a day of trying out new recipes and new flavors.

I loosely followed two different recipes from epicurious and they both turned out terrific. The first one for the actual meatballs was nice and easy. Mix everything together, roll the meatballs, and then bake in the oven. I usually pan fry them...so this was an easy alternative.

The second recipe was for the marinara sauce. I substituted my own canned tomatoes for the store bought variety and added extra veggies. I also used my immersion blender to make it a little less chunky. I still left a good bit of texture...but I didn't want big hunks of pepper and mushroom in the finished sauce.

Shayne over at Fruitcake or Nuts recently tagged me. So, I've tried to think of a few interesting things to share with you. Here we go...

1.) I'm currently pregnant with our second child. We are not finding out whether it is a little girl or boy this time...the suspense is killing me!! This little one is due to arrive at the end of May and I'm so looking forward to a spring baby. We had our first child, Gabe, two years ago December and we had a major snowstorm the day we came home. He looked so tiny and lost in the huge bunting and layers of clothing we had him in.

2.) I was raised on a pheasant farm in Michigan. My childhood was spent running through the forest, building my own playhouse out of old logs and branches, climbing trees, and raising all manner of animals. Just to name a few, we raised a crow, raccoons, deer, ducks, goats, sheep, pigs, horses, cows, turkeys, and a million pheasants.

3.) I owe much of my interest in all things domestic to 4-H. I loved 4-H growing up and I was a part of everything. I entered myself in woodworking, cooking, sewing, crocheting, basket weaving, wildflowers, photography, gardening, and more.

4.) I married my high school sweetheart. Joseph and I were actually on the same baseball team when we were in grade school. We started dating when we were 16 and we somehow always knew we were right for each other. He has always been my best friend and I really can't imagine being married to anyone else.

5.) I love to travel and did quite a bit before getting married. I've been all over China, Japan, Taiwan, Scotland, France, Spain, Italy, and Bermuda. Once the new baby is old enough we are going to start up again-I've had the itch for awhile now.

6.) I'm a certified Elementary School Teacher. I spent 4+ years teaching elementary school before I had Gabe and decided to stay home with him.

7.) I've taken up guitar this year. I've become proficient at strumming and changing chords...but I'm not exactly a natural. I love playing and practicing - at home...but I do look forward to the day when I become comfortable enough to play at get togethers.

Meatballs for Hero Sandwiches
adapted from Bon Appetit February 95 - found on epicurious
1 lb ground beef
1/2 lb ground pork
1/2 c Parmesan cheese
1 1/2 t dried parsley
2 t dried oregano
1 T minced garlic
1 egg
1/4 c crushed chex cereal or cornflakes
salt and pepper
Mix all ingredients together in a large bowl. Using wet hands, form into 1 1/2 inch balls. Place on a large baking sheet lined with foil. Bake for 20-25 minutes at 350 degrees, or until cooked through.

Marinara

adapted from Bon Appetit December 92-found on epicurious
1 T olive oil
1/2 diced onion
1/2 c diced green pepper
1/4 c red pepper
1/2 c chopped mushrooms
1 T minced garlic
1/2 t crushed red pepper flakes
1 quart crushed tomato
1 T tomato paste
1 t - 1 T sugar (depends on your tomato sauce)
1 1/2 t dried basil
3/4 t dried oregano
salt and pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and peppers. Saute until slightly tender 5-6 minutes. Add in garlic and mushrooms, cook an additional 3-4 minutes. Add remaining ingredients to saucepan and simmer for 15 minutes.
At this point I used the immersion blender and whirled it around a bit, I still left it a little chunky. Also, add in the meatballs and simmer for 10-15 minutes.

Easy Bread Pudding with Almond Streusel

2008-02-20T16:02:00.001-08:00

We love our french bread and baguettes around here, but I always end up with a third of a loaf leftover. That leftover bread dries out so quickly that we just don't make use of it and I feel awful everytime I pitch the remains in the garbage. I normally don't like bread pudding...so I don't know what possessed me to make this yesterday but I'm glad I did. I think I might be reformed. I love this bread pudding. It wasn't overly soggy or wet and the streusel topping is a must, in my opinion!

(I winged it, so here is the basic idea.)
Bread Pudding with Almond Streusel Topping

1/3 loaf french bread, cubed (about 3-4 cups total)
1 1/2 cups milk
2 eggs
1/4 cup sugar (I used slightly less)
1/4 cup raisins, soaked in water for 5 minutes (next time I'll bake them on the bottom as I don't like the shriveled dry ones that were on top.)
1 t cinnamon

Topping
3 T butter
1/4 cup brown sugar
3 T flour
1-2 t cinnamon
pinch of salt
1/4 c slivered or sliced almonds

Place bread in a buttered baking dish. Combine remaining ingredients and pour over. Gently toss to coat. While the bread soaks, combine topping ingredients with a fork. Sprinkle over bread mixture. Bake 30-40 minutes at 350 degrees.

Seafood and a Trio of Desserts

2008-02-15T06:09:00.000-08:00

I really do like Valentine's Day. I like the idea of it, not so much for the cards or the flowers, but just the idea that I can spend the whole day creating things for 1 person. It is a calm holiday without guests or gifts or much hoopla at all. It actually creeps up out of nowhere and is gone in a flash.
Each year I spend the better part of the day preparing special dishes that will excite our taste buds but ooze romance as well. This year I decided to focus on seafood simply because it is out of the ordinary. I should say fish is out of the ordinary. Shrimp makes a regular appearance at our house. I love shrimp in all forms and I think it has been a staple at every holiday event I've hosted for as long as I can remember. I thought Joseph would see that coming...so I decided to play a little switch-a-roo on him. This year I went with big succulent scallops and a cod dish. We've eaten cod before, but I had never cooked any so I knew he would never guess it was coming. The salad course came from epicurious and I must say it was a huge hit. I was totally thrilled with it all around. First of all, it came together in just a couple of minutes, I got to try cooking escarole-I'd never actually put lettuce in a hot pan before, and the prosciutto chips were so so tasty.
The cod on chowder dish was terrific as well. I was able to make the chowder an hour or so in advance and simply sear off the cod right before serving which made it pretty easy as well. I wouldn't mind eating the chowder on it's own...or the cod for that matter. It was just a super tasty dish. So good, in fact, that I didn't end up making the mushroom ravioli I had planned(my back up plan in case the other two went up in flames) and we went straight to the desserts. I made three tiny desserts, two of which were terrific, and the third was just okay. There was a texture issue with the lemon custard...next time I will be replacing it with lemon cheesecake. The chocolate mousse was terrific though. It totally made up in the texture department where the other was lacking. Gabe loved the mousse, he kept licking his spoon saying "ice cream," we just nodded and smiled as he enjoyed his "ice cream." Finally, the third was delightful as well. It actually reminded us of strawberry shortcake - even with it's blackberry cream.

Warm Escarole Salad with Seared Scallops
adapted from epicurious.com

2 paper-thin slices prosciutto
2 T olive oil, divided
1 head escarole
4 sea scallops
2 T fresh lemon juice
1 t grated lemon peel
First, brush each side of the prosciutto olive oil. Slice each piece of prosciutto into 3 strips. Heat a heavy medium nonstick skillet over medium-high heat. Add slices of prosciutto. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Reserve skillet.
Slice head of escarole into quarters. Drizzle two of the quarters with olive oil. Place in a large skillet over high heat. Cook until slightly wilted on edges and warmed. Remove and roughly chop.
Sprinkle scallops with salt and pepper. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice, lemon peel, and a touch more olive oil to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 2 plates and top with scallops. Garnish with prosciutto chips and serve.

Roast Cod with a New Engliand Chowder Sauce
adapted from Alfred Portale's Simple Pleasures

2 oz slab bacon, diced
1 cup clam juice
1 T oil
1/2 c diced onion
1/2 c diced leek
1 t finely chopped garlic
2 medium white potatoes, diced
2/3 c heavy cream
1/3 c milk
salt pepper
4 skin-on cod fillets (4 oz each)
2 T olive oil
green onion or parsley to garnish

(I took a shortcut and used clam juice and skipped the first step of steaming 16 littleneck clams. If you happen to like eating those little rubbery guys do as suggested and steam the clams and serve the dish with the clams as well.)
Heat a large pot with 1 tablsepoon of oil and add bacon. Cook until fat has been rendered and bacon is crisp. Remove bacon.
Add the onions ot the pot of rendered fat and saute until soft, but not brown, about 4 minutes. Add the leeks and the garlic to this and cook an additional 2 minutes. Return half of the bacon to the pot along with the potatoes, cream, and clam juice. Season with salt and pepper. Raise the heat to high, bringing to a boil, and then reduce to a simmer for 10 minutes. Remove the pot from the heat.
In a large saute pan heat 2 tablespoons of olive oil over medium high heat. Season cod with salt and pepper on both sides and then place skin side down in the pan. Cook until golden, about 4 minutes. Turn and cook through...roughly 3 minutes depending on how thick of a but you have.
Serve cod atop chowder. Garnish with reserved bacon and green onions or parsley.

Check out Bea's blog for the chocolate mousse/custard: http://www.latartinegourmande.com/2007/09/28/dark-chocolate-custard/
(Here I changed out bittersweet for semi-sweet, personal preference)
She also inspired the lemon custard dessert: http://www.latartinegourmande.com/2006/11/30/blackberry-tartlets-with-lemon-cream-tartelettes-aux-mures-et-creme-au-citron/
The strawberry dessert, again roughly inspired by Bea: http://www.latartinegourmande.com/2007/04/15/revisiting-the-idea-of-a-fraisier-idee-de-fraisier-revisite/

Valentine Sneak Peek

2008-02-13T16:49:00.001-08:00

I'm just leaving a sneak peek of our Valentine dessert tray that I concocted today. I'll be back with specifics in the next day or two. Off to work on a few more details for tomorrow.

Healthier Flours

2008-02-03T07:56:00.000-08:00

Everyone knows that eating too much white flour is a bad thing. White bread on the supermarket shelf is now outnumbered by the variety of whole wheat, whole grain, 7, 9, and 12 grain breads, flax seed, honey wheat, and on and on. In our house we jump from variety to variety weekly. I've tried most of the options out there but we still eat too much white flour. It seems like all of my baking in the past was done with plain old all-purpose flour. This combined with the fact that my son prefers pancakes, waffles, and scones for breakfast nearly everyday makes for quite a flour situation. Awhile back I started adding some bran to our pancakes to make myself feel a little better about eating them...but lately I feel like that is just not enough. So, I've finally branched out and started trying a few other flour alternatives. The latest is flax seed. After trying a loaf of flaxseed bread, I picked up a box of milled flax seed "flour" and gave it a try. I was so thrilled with the results that I started adding it to things like waffles, cookies, and muffins.
Flax seed is hailed as having "Nature's richest plant source of OMEGA 3-oils. It totals 2600 mg of OMEGA 3, 15% of your daily fiber in 2 Tablespoons, and 3 grams of protein. So, I can feel even better about eating all of those pancakes.
I usually replace a quarter to a third of the white flour with flaxseed, as I find more than that makes the bread/cake too crumbly. Give it a try and see what works best for you.

Buttermilk and Flaxseed Pancakes

2 eggs
2 cups buttermilk
1 1/2 cups all-purpose flour
1/4 cup flaxseed (Start with 1/4 cup and work up to what ratio you like)
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 Tbs. unslated butter, melted
1/2 tsp vanilla

In a bowl combine all ingredients and mix until smooth, 2-3 minutes. Preheat pan or griddle over medium-low heat. Grease griddle/pan and add batter 1/3 cup at a time. Flip when pancakes appear bubbly and slightly dry on the edges. Serve with honey or syrup.

Leftover Raspberry Sauce

2008-01-21T16:43:00.001-08:00

We used up half of the leftover raspberry sauce on pancakes this weekend and the other half was used to top these lovely key lime cheesecakes that Gabe and I made. I'll have to wait awhile before I make another batch of that raspberry sauce because I like it so much that I can't bear to see it go to waste. So after finding ways of using it up this weekend we need to take a break from the sweet stuff.
Key Lime Pie happens to be one of my top favorites so this cheesecake was right up my alley. It's a pretty basic recipe and the crust was just a combination of graham cracker crumbs, sugar, and butter...no measuring was done, and never is, so you may want to play around with it to find what you like.

Key Lime Cheesecake - This made 3 medium and 3 small individual cheesecakes
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
4 Tablespoons key lime juice
1 egg

Preheat oven to 350 degrees.
In a large mixing bowl, combine cream cheese and sugar, beatthe two until smooth. Add vanilla and key lime juice and beat well. Add egg, beating until just combined.
I used ring molds for mine and put a strip of parchment paper inside first. Then I layered the crumbs and then cheesecake filling. Bake at 350 degrees for about 20-30 minutes depending on the size of your cheesecakes(the cheesecake should still jiggle a little in center).
Turn off oven and leave cheesecake undisturbed for 30 minutes. Remove cheesecake from oven and cool to room temperature on wire rack. Refrigerate several hours before serving.
Enjoy with raspberry sauce or whipped cream.

Puffed Pancake and Raspberry Sauce

2008-01-18T11:26:00.000-08:00

Here is another new breakfast item that Gabe and I enjoyed today. We made a basic puffed pancake, this recipe was found in my good, old, reliable, Better Homes and Garden cookbook. Then we made this killer raspberry sauce. It is very simple, but it really amped up the flavor of the pancake. It's just a combination of water, sugar, cornstarch, raspberries, and jam. I think this would make a to-die-for cheesecake topping or belgian waffle topping. I have extras so I'll be thinking of a yummy way to use it up.

Raspberry Sauce
(I winged it...so this is just a starting point)
2/3 cup water
2 T sugar
1/2 T cornstarch
1/2 c fresh or frozen raspberries
1 heaping Tablespoon raspberry jam

Heat sugar, cornstarch, and water in a small saucepan. Stir constantly to avoid lumps once the cornstarch begins to work. Allow to boil for a minute or two to completely dissolve the cornstarch. Turn heat down to low and add jam. Stir to dissolve and then add raspberries. Stir until just combined.

Chorizo Hash

2008-01-13T06:41:00.000-08:00

We felt like something a little different this morning so I went for this chorizo hash. I don't usually have chorizo, a spicy mexican sausage, around so I knew it would definitely change up our usual breakfast fare. We really liked this combination of sausage, green peppers, onions, and potatoes. I enjoyed mine with a generous amount of ketchup, but if you're like my husband you'll like it as is.

Chorizo Hash

1/4 cup crumbled chorizo
1 1/2 cups diced potato
1/2 diced onion
1/2 diced green bell peppers
salt and pepper to taste

Choose a large skillet and place a pat of butter and a swirl of oil to the pan. On medium heat add the chorizo, stir occasionally until browned. Add remaining ingredients and cook until tender 7-10 minutes. Season to taste and serve with eggs and toast.

Chocolate Covered Peanuts

2007-12-21T11:26:00.001-08:00

These little morsels are always a big hit and they are the easiest things to make. There is no measuring, it is just dump and stir. I don't know where the recipe came from, but I'm almost sure it was something my mom passed along to me over the phone.

Easy Chocolate Covered Peanuts

1 bag milk chocolate morsels

1 bag peanut butter morsels

1 bag butterscotch morsels

1 large jar of roasted peanuts

Melt all morsels in a large pot over low heat. Once everything has melted and come together pour peanuts into chocolate and stir. Spoon out to desired size onto wax or parchment paper. Once cool enjoy.

Sugar Cookies and a Great Dinner

2007-12-16T16:14:00.000-08:00

The second cookie this season is the basic sugar cookie. I modified a sour cream filled cookie recipe to use for my sugar cookies and they turned out great. These cookies can be rolled out as thick or thin as you like and they stay soft days. This is an old family recipe so there are no flour measurements...this is all by feel.

Sugar Cookies

2 c sugar

1 c sour cream

1/2 c softened butter

1 tsp vanilla

1 egg

1 tsp baking soda

1 tsp baking powder

1 tsp salt

flour

Cream sugar and butter. Add egg, vanilla, and sour cream to mixture. Combine dry ingredients with 1 cup flour. Slowly add dry mixture to wet. Add flour 1/2 cup at a time until mixture pulls away from the sides of the bowl. It should be very soft but not too sticky. I often stop slightly before it is ready just to make sure I don't overbeat the dough. Then I flour the counter, turn out the dough, and slightly knead in a little more flour until the dough isn't too sticky. Wrap the dough in plastic wrap and refrigerate for a few hours. Then roll out as you would normally. Bake at 350 until edges just begin to turn color.

I also wanted to mention the yummy dinner we had last night. I usually hate deep/shallow frying anything because of the mess it makes, but last night I tackled fried chicken. I made a couple alterations to make it extremely easy. First of all, I only used drumsticks for a couple of reasons...the pieces are all the same size so the cooking time is the same for everything, they cook very quickly, and they are kid friendly. The second thing I did was to fry them in batches and finish them off in the oven. This way I could quickly fry them and clean up the mess before we even sat down to eat. This was a very basic flour, salt, and pepper coating but it was very tasty and very crisp. We enjoyed it with some mashed potatoes and some garden green beans from the freezer. All were winners last night. Just take a look at my little potato masher for evidence!

Easy Fried Chicken

2 lbs chicken drumsticks

2 c buttermilk

1 1/2 cups flour

1 T salt

1 T pepper

peanut oil

Bring 2-3 inches of oil up to 360 degrees in a high-sided pot. Meanwhile soak chicken legs in buttermilk for 5-10 minutes (if you have time you could soak them overnight for even more flavor). When oil comes to temp., coat drumsticks in flour, salt, and pepper mixture. Fry 2-3 pieces at a time for 3 minutes on each side and then transfer to a lined baking sheet and place in the oven. Fry remaining batches and finish off in the oven. This should take about 20 minutes.

A Little Christmas Baking...Finally

2007-12-14T12:44:00.001-08:00

It seems like the past few months have utterly flown by. It seems as though we were just getting ready for Halloween and in a blink we've been transported to Christmas.

I feel like I am behind. I do have my shopping done, and the tree and house have been decorated for weeks, but I haven't done much baking. I have a hard time getting into the Christmas spirit without sugar cookies to decorate, my grandma's date nut cookies, or things covered in chocolate. So, last night I set to work and whipped up a few batches of cookies that I'll be sharing with you in the next few days.

The first batch of cookies was a super simple macaroon. I made these for a church brunch during the summer and they were a huge hit. People were asking for more long after they had disappeared from the buffet table. I never knew they were such a popular little cookie.

Having these around make it feel a little more like the holidays.

Coconut Macaroons

14 ounces shredded coconut
14 ounces sweetened condensed milk
1 t vanilla
2 egg whites, room temperature
large pinch of salt

Whip egg whites and salt on high speed until medium firm peaks are made. Combine remaining ingredients in a large bowl. Carefully fold whites into mixture making sure not to deflate egg whites too much. Drop spoonfuls on parchment lined baking sheets. Bake at 325 degrees for 25-30 minutes.

Breakfast Pies

2007-12-12T07:12:00.000-08:00

These little breakfast pies were a breeze to make. It is a simple pie crust with cherry pie filling. I was looking for a new breakfast treat that didn't take too much time and was a bit fun. These fit the bill. They were just as tasty for breakfast as they were warmed up with a scoop of ice cream for a late night dessert.

Cherry Pie for Breakfast

1 recipe standard pie crust
1 can cherry pie filling
1/4 milk
1/4 cup sugar

Roll out pie crust into large circle. Cut into for pieces (like 4 large slices.) Place 2 tablespoons filling in center and fold pie crust to cover. Crimp edges with a fork and then brush with milk. Sprinkle tops with sugar. Bake at 350 until golden...15 to 20 minutes.

Choo Choo, Look Who's Two!

2007-12-06T20:37:00.000-08:00

My son, Gabe, turned two today and this was the train cake we made together. There were just a few of us celebrating and this cake was terrific because there were no leftovers. You could definitely customize it and add more cars depending on the size of your party.
This was also a big hit with Gabe because he is into trains at the moment and he got to help decorate it with all sorts of goodies. We originally got the idea from the Family Fun website. Check it out for lots of other cake ideas.

Monkey Bread

2007-11-29T10:44:00.001-08:00

The other day my husband sent me a quick e-mail mentioning monkey bread. {edit: I have to make a correction here. Joseph's coworker, Brent, needs to be mentioned here for bringing Monkey Bread to Joseph's attention. If it were not for Brent and his keen eye for sweet delectables, my family would have missed out on this wonderful bread. Brent, thank you, thank you, for bringing this recipe to the forefront of my to-make list.} (I think he was actually hinting that I should make some and send it in for breakfast.) He even went so far as to include the Wikipedia link in case I needed more information on finding a recipe. I guess he had never heard of it and thought that I hadn't either. I'm actually familiar with the bread but I have never eaten it or made it...which I guess, in his mind, would signal that I am totally unaware of this sweet treat.

Last night I thought I would surprise him and make it for dessert rather than wait for the weekend and make it for breakfast. (If he thinks I'm going to drag myself from our warm and cozy bed at 4:30 in the morning to make this and have it ready for him to take to work by 5:30, then he is nuts!) So, I got everything out and let Gabe do most of the heavy work. I only had to cut the biscuits and take care of the sauce.

My husband ended up being late last night so Gabe and I snuck a few bites before it cooled too much, and I must say that we are both fans of this fun monkey bread.

(Here I've made a mini-bundt pan that takes about 1/3 of the original recipe.)

Monkey Bread

1 can buttermilk biscuits

1/2 cup sugar

2 t cinnamon

chopped walnuts or pecans - optional

1/3 cup brown sugar

4 T butter

Combine brown sugar and butter in small saucepan. Boil for 1 minute.

Cut each biscuit into 6 pieces. Drop biscuits into ziplock bag containing sugar and cinnamon mixture. Shake to coat. Layer in small bundt pan. Pour half of sauce halfway up the bundt pan. Continue with biscuits. Pour remaining sauce on top. Bake for roughly 40 minutes at 350 degrees. (After 30 minutes I begin checking by pulling up on a biscuit and checking to see if it is cooked through. It all depends on your particular pan.) Let cool 5 minutes and then invert onto plate. Cool another 8-10 minutes and then enjoy.

Pumpkin Bread

2007-11-15T12:28:00.000-08:00

A friend of mine made this wonderfully moist, flavorful bread the other day and she was kind enough to send me the link to the recipe. It comes right from the Libby's Pumpkin site...these people know what to do with their pumpkin! I love this bread because it stays moist and tasty for days...but don't count on having it around very long. I made a mock Thanksgiving dinner the other night since I won't be making one of my own this year and I used this bread in place of pumpkin pie (which I made last week!) It worked really well for dessert, but I especially liked it for breakfast with a cup of tea. This recipe will be staying around and I don't think I'll even bother putting it in the recipe box until after Christmas.

I'm reposting it here but you can see the original here.

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries (I made one loaf with dried and the second loaf (pictured) has some of each - dried and fresh cranberries.)

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Lentil Soup

2007-11-08T13:29:00.000-08:00

I have a pot of this wonderfully tasty soup on the stove right now. I can't wait for dinner to get here so that we can have a big bowl with a hunk of bread for sopping up the broth. Yum, I love cold weather and it's food!

This is a repost from February.

Lentil Soup
Adapted from Food Network’s Giada De Laurentiis
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2 T olive oil, plus extra for drizzling
1 inch Prosciutto end, cubed
1 medium onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can diced tomatoes
1 ¼ cups lentils
11 cups chicken broth or water
4 sprigs thyme
Parmesan cheese and rind
Heat the oil in a heavy large pot over medium heat. Add prosciutto and let saute for 1 minute. Add onion, carrots, and celery. Add garlic, salt, and pepper and saute until all the vegetables are slightly tender, about 5 minutes. Add the cheese rind and tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add the broth or water and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Beef Stew

2007-10-29T13:24:00.000-07:00

Now that the weather has turned a little corner I can get back into making soups and stews...which I love. I love being able to make up a batch of chicken soup or beef stew early in the day and let it hang out and develop throughout the afternoon. It makes an easy lunch or a hearty dinner paired with a sandwich or a hunk of bread.
Here is my favorite beef stew recipe...I hope you enjoy it too.

Old Fashioned Beef Stew

1 pound beef chuck roast, cut into 1 inch cubes
2 T flour
1 large yellow onion, large dice
2 T tomato paste
4-6 cups beef broth (water and beef bouillon can be substituted)
4 sliced carrots
2 large potatoes, cubed
2 stalks celery, sliced
frozen corn and peas(optional)

Coat beef with flour, shaking off the excess. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.) Bring soup to a simmer and cover for an hour and 15 mintues. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.
This is especially good after it sits for a little bit...the second day is even better.

Black Cherry Rice Pudding

2007-10-19T11:38:00.001-07:00

Just a quick and easy breakfast idea...rice pudding with flavorful additions like fresh cherries, raspberries, strawberries, or your favorite dried fruit. I've made rice pudding many different ways, I've even used leftover rice from Chinese take-out to make a decent version. Whatever way you make your rice pudding try spicing it up next time.

Filled Pancakes

2007-09-30T07:46:00.000-07:00

These filled pancakes are definitely a fun and easy twist on the normal pancake. The pan is the key to the round shape and can be found here. The filling is up to you, so far I've tried blackberry jam, strawberry jam, peanut butter, and chocolate chips...nutella will be next. Our family favorite would have to be the chocolate chips, although the strawberry ones were a close second with me.
The cuteness factor alone is definitely worth spending the extra dough for this specialty pan. I know I enjoy eating these little beauties much more than a normal flapjack...which actually might not be a good thing, come to think of it!

Buttermilk Pancakes
1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 T sugar
1 egg
1 cup buttermilk
2 T vegetable oil

Fill each depression with 1 T batter. Sprinkle 4-5 chocolate chips or 1 heaping tsp of filling onto batter. Push filling into batter slightly. Cover with up to 1 T more batter. Cook unil edges appear bubbly and slightly dry and then flip over. I use a small offset spatula to help flip them. Cook an additional minute or two until both sides are golden and then remove with a spoon. Sprinkle with confectioner's sugar and enjoy. Makes about 18 filled pancakes.

A New Pan and Madeleines

2007-09-29T18:30:00.000-07:00

Since starting this food endeavor of mine I have found so many interesting food blogs (not to mention the actual bloggers) that I am constantly being inspired by all of the goodies that I see out there each day. I drool over the wonderful pictures, bookmark more recipes than I can ever get to, and dream about the tastes of those things that are foreign to me. Sometimes I'll see a post on another blog and I won't be able to get it out of my head for months.

This is exactly what happened with the madeleines. I hadn't ever seen, much less tasted one before discovering the world of food blogging and then at one point there seem to be an explosion of posts on them. Since then I have been so curious to try one that I couldn't shake the thought. So, when I happened to be in Williams Sonoma getting another specialty pan (one that you will no doubt be seeing shortly) I decided to finally break down and buy a pan that is specific to this one type of cake.

I can not believe I waited so long. They are wonderful. Wonderful! They are my new favorite thing. I baked up a batch tonight and we scarfed down 8 of them in mere minutes. Gabe nearly had 3 by himself. I made a plain batch, nothing other than a little vanilla for flavoring, mainly so we could get the base taste sensation. We loved the crisp seashell side coupled with the light cakiness. I saved some for breakfast...but I'm almost certain that I will be making another batch this week. Yum Yum!

Madeleines

adapted from Bea of La Tartine Gourmande

160 g flour
100 g soft butter
100 g sugar
2 large eggs, at room temperature
2 tsp vanilla
2 tsp baking powder
2 pinch of salt

Preheat your oven temp. 300 F .
Cream the butter, salt, and sugar in a bowl. Add one egg at a time, mixing well between each addition. Add in vanilla.
Add the flour and the baking powder.
Place in buttered madeleine molds and bake for about 20 mns.
Take out and let cool.

Gumbo

2007-09-28T07:08:00.000-07:00

We recently had dinner at our local Heaven on Seven and ever since I have been craving more of their famous gumbo. I found this recipe courtesy of ABC Chicago News station and I have to say it is really good. Even without a few ingredients, namely the okra, clam juice, or lobster base, this was a winner. I'm sure if I had the last few ingredients it would be stellar, but I can still recommend my version. It is a little redder than the original but that is because I added more tomato paste than called for simply because I didn't want to waste it.
I'm simply reposting the recipe as given, however I made less than half a batch for us.

Jimmy Bannos of Heaven on Seven gumbo recipe

2 Pounds Chicken Thigh Meat- Diced
2 Pounds Sausage- sliced
1 Gallon chicken stock
1 Cup green peppers- diced
1 Cup celery- diced
1 Cup onions- diced
32 Ounces clam juice
3 Ounces crab base
2 Ounces lobster base
1/4 Cup cajun seasoning
1/8 Cup cayenne pepper
1 Cup tomato paste
1/4 Cup corn starch
2 Cups cut okra
2 Cups frozen shrimp-medium
Directions:
Sauté diced chicken in sauce pan. Bring chicken stock to a boil. Add green pepper, onion, celery, cooked chicken, and sliced sausage.
Stir in cajun seasoning, cayenne pepper, tomato paste, crab base, and lobster base. Let simmer, then add clam juice. Simmer while stirring occasionally for 30 minutes.
Add okra and shrimp.
Cook for another ten minutes and add corn starch (diluted) and gumbo file.
Serve over rice

Crabcakes

2007-09-20T14:59:00.001-07:00

Crabcakes are one of my favorite things, but it is often hard to find a good one that is chock full of crabmeat. This recipe makes a crab cake that is virtually all crab. We enjoyed these with a bowl of gumbo, a scoop of rice, and some tartar sauce.

Crabcakes

8 ounces crabmeat
1/2 red pepper, diced
1/4 jalapeno, diced
1/4 cup bread crumbs (I use panko)
1/4 t lemon zest
Juice of 1/2 lemon
1/4 c mayonnaise
1 egg
a pinch of cayenne pepper
salt and pepper to taste

Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.

Homemade Tortillas

2007-09-11T12:19:00.000-07:00

Today was one of those days that you can only wish to relive again. The entire day was such a joy. Gabe awoke in his crib at a quarter to 7 and then joined me in bed where we played and tickled one another for half an hour before getting up for good. We came downstairs and enjoyed a nice breakfast of eggs, toast, and fruit. Then we set up the tee for T-ball and played in the living room for awhile before giving that up for other toys.

Later in the day Gabe and I took a 6 block walk (with the little popcorn popper toy trailing behind us), we lounged around on the front porch smelling flowers and climbing up and down the steps, and then we came inside and we made fresh tortillas together. Gabe was very interested in the whole process and he sort of took over at one point and I amused myself by documenting the chef at work. He kneaded the dough, pulled it into separate pieces and then rolled the pieces out. It was so interesting to watch him work so diligently. I had to laugh to myself a couple of times because his little face was contorted into such a grimace as he tried to figure out how to use the rolling pin. He did eventually figure it out and seemed to be pleased with himself. He even surprised me by eating an entire cooked tortilla and then he even asked for more.

I have waited a long time to enjoy cooking in the kitchen with Gabe and I'm glad to say that it finally happened today. He loved the whole process and we were actually able to spend a pleasant hour side by side. I can't wait for our next cooking session!

Flour Tortillas courtesy of Homesick Texan.

We enjoyed these with our carnitas - a recipe found in the comment section of Elise's Simply Recipes.

(Pork) Carnitas
Put the following in a crock pot and cook for 6 to 8 hours on low.
2-3+ lbs pork butt
A bottle of mexican beer, enough to almost cover the meat (we use Corona)
1 jalapeno- cut in half
2 limes- cut in half (juiced over the meat)
cilantro (as much or as little as you like)
several garlic cloves halved
salt and pepper

The meat will be fork tender when done. Shred the pork and return the shredded meat to the crock pot with a small amount of the remaining cooking liquid to help keep it moist. Serve with fresh tortillas, diced onion, shredded lettuce, salsa, and sour cream.