The Feisty Fork

Homemade Taco Seasoning

2012-02-07T15:36:00.000-08:00

It's Taco Tuesday for us today and as I started browning our taco meat, I realized I didn't have my trusty store-bought taco seasoning. I remembered seeing a homemade variety on the Web and boy, was I glad I was forced to make my own because it's so simple and so much better than the salt laden packet variety. I felt better about Taco Tuesday with homemade seasoning, some black beans added into the meat for extra fiber and an opportunity to sit and laugh with the kids as we all gobbled down tacos. All hail to family dinners together!

4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.

To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Annie's Eats does it again!

Peanut Butter Texas Sheet Cake

2012-01-29T05:38:00.000-08:00

I was skeptical. I adore the original chocolate Texas sheet cake and it's a cinch to make it for big parties. But sometimes a gal needs a break from chocolate. I realize I NEVER say this but upon finding this cake on the social media site Pinterest, I was intrigued. This cake was moist, rich and I will definitely be making this at large gatherings. In fact, making a chocolate one and this one together would be a fun way to please the masses!

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting:
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar 1 teaspoon vanilla
I also topped with a few M&M's for fun! Mini- chocolate chips would be delish too!

Preheat oven to 400 degrees.

Cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when toothpick inserted in the center of the cake comes out clean.

Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. let the frosting cool for a few minutes, then add vanilla. The frosting will be thick, mix well. Pour over cake while both are still warm. Let cool, then get some milk ready and enjoy!
I "Pinned" this recipe from Pinterest (my new obsession) but originally from Sprinkled with Flour.

Buffalo-Chicken Mac & Cheese

2012-01-21T07:40:00.000-08:00

My car registered 2 degrees the other day. After a mild winter, my body was not prepared for that kind of bone chilling cold. I could not find my gloves but I did find this! I found it (or pinned it) on Pinterest. Do you know it? It's like a virtual bulletin board and completely addictive. Once you start, you're hooked. Anyway, back to the food. This is comforting, creamy, a bit spicy and all together tasty. It's very rich dish so you may want to consider this as a side dish or paired with some healthy greens!

5 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups milk (now's not the time for skim so use whole please)
1 pound sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup light sour cream
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley, optional

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Sprinkle blue cheese and parsley over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

From Food Network

Quinoa Fried "Rice"

2012-01-15T08:05:00.000-08:00

Sometimes you just come across an idea that seems so logical you cannot help but wonder why you didn't think of it yourself. This was a "duh" recipe for me. I've had a lonely box of quinoa in my pantry forever and I finally found a great way to use it. I just cooked mine in my rice cooker like I would rice. You can really use whatever favorite fried rice recipe your family prefers. This is just a variation of what I had handy. Because quinoa is a natural source of protein, there's really no need to add meat. A simple vegetarian meal that's familiar and welcomed in our house.

4 cups cooked quinoa
8 scallions, chopped
4 cloves garlic, minced
2 red peppers, diced small
1 cup snow peas or green peas
1 can water chestnuts, drained
4 - 6 tsp low sodium soy sauce or to taste
1 tsp. sesame oil or toasted sesame seeds to taste
2 tsp vegetable oil
2 whole egg, scrambled
Can also add: broccoli, baby corn, bamboo shoots, corn, onions, whatever floats your boat.

In a nonstick wok or large frying pan, add 1 tsp. veg. oil and add the eggs and cook a minute or two until done. Set aside.

Add the remaining oil to the pan and add the scallions, peppers, peas, water chestnuts and garlic. Saute about a minute, and stir in all the quinoa. Add soy sauce and sesame oil and stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.

Recipe (and pic) adapted from Gina's Recipes

Steakhouse Burgers

2012-01-12T19:58:00.000-08:00

Oh my. Oh my. These were decedent. We had these New Year's day because the kids were not digging the black eye pea dish I had planned and they declared that anything covered in the yummy looking sauce had to be good. Those kids of mine were right. The original recipe called for 8 oz of diced, sauteed mushrooms but since we are not huge mushroom fans I omitted them. Consider this your favorite winter-time burger!

For burgers:
3 Tbs olive oil, divided
2 cloves garlic, minced
1 lb ground sirloin
1 Tbs low-sodium soy sauce
2 tsp minced fresh thyme
2 tsp minced fresh parsley
1 Tbs Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
4 slices buttered Texas Toast
shredded Parmesan

Creamed Spinach Sauce

2 Tbs unsalted butter
1/4 cup minced onion
2 Tbs all-purpose flour
1/2 cup half-and-half, plus more as needed
1/2 cup low-sodium chicken broth
kosher salt and black pepper
pinch cayenne
pinch nutmeg
4 cups chopped fresh spinach or 2/3 package chopped, frozen spinach - defrosted and wrung dry
1 Tbs grated Parmesan
squeeze of fresh lemon juice

Preheat the grill or grill pan to medium-high.

In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard and herbs. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.

Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken. Add the spinach. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper. Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.

Recipe (and yes, pic) from Pink Parsley

Cinnamon Baked French Toast

2011-12-30T06:09:00.000-08:00

It's that time of year when we all evaluate our lives and make promises to do more, be better and generally strive for self improvement. Although I've never been a fan of New Year's resolutions, this year I am firmly in the camp of wanting to be the best person I can be. With that said, I like to idea of adding more to the list than the obligatory exercise more, eat better, etc. I like the idea of improving my mental being as well as my physical being. For example, just look at this photo! I wanted to jump off the sofa and make this french toast the minute I saw this image. While French toast may not fall into the "eat better" category, it got me thinking. I've been blogging for a couple of years now and while I love cooking and exploring new recipes, I've done a meager job at best at depicting the food. Borrowed (forgive me all you expert photographers) photos generally grace this blog. Resolution in the making. Learn how to use the good camera I insisted we buy and start representing my own food, my own children and my own life more frequently, realistically and beautifully. I'm up for the challenge as soon as I get off the treadmill, steam some kale and read War & Peace.

Thankfully this recipe is not challenging and so basic in its goodness - bread, sugar, cream, eggs that it seemed fitting to serve on Christmas morning. Santa's elves were fat, happy and dreaming of resolutions for 2012.

1 loaf Crusty French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract

Topping:
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)

Grease 9 x 13-inch baking pan with butter. Cut bread into cubes and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. Serve with butter and drizzle with syrup if desired.
Recipe and photo by The Pioneer Woman

Sweet Potato and Black Bean Enchiladas

2011-12-28T19:27:00.000-08:00

I've often gone to Mexican restaurants and seen this meatless option on the menu and wondered who would bother when there was beefy, cheesy sumptious entrees to be had but now I'm converted. The sweetness of the potato is a nice contrast to the mild spice in this dish and I even had the meat eaters singing the praises of this vegetarian meal.

2 cups cooked mashed sweet potatoes (about 1 large or 2 small potatoes), mashed with 1 tablespoon butter
1 can canned black beans, drained and rinsed
2 cups shredded cheddar cheese, divided (could use queso fresco or a combo of both cheese)
1 teaspoon chili powder
1/2 teaspoon cumin
Pinch of cinnamon
1/4 teaspoon salt
1 can creamed corn
1/2 cup sour cream
1 16-ounce jar fire-roasted tomato enchilada sauce (I just used Trader Joe's Enchilada sauce but would be good with the fire roasted if you have it)
8-10 flour tortillas
Cilantro and avocado for garnish, if desired

Heat oven to 400 degrees.

In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cumin, cinnamon, and salt until well combined.
Whisk together creamed corn and sour cream in a small bowl. Add about 1/2 cup of the mixture to the sweet potato mixture and set the rest aside.

Pour half of the enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Pour reserved sweet corn sauce on top of the tortillas, then drizzle with the remaining enchilada sauce. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until golden brown and bubbly. Serve enchiladas with cilantro and avocado, if desired. You can also make a little extra of the sour cream mixture to drizzle on top as shown above.

Bacon-Blue Cheese Dip

2011-12-27T17:55:00.000-08:00

So you've been cooking, cleaning, wrapping, entertaining, cooking, cleaning and napping, etc. and now New Year's Eve is creeping upon you and you need a little something different to take to a soiree or two. Here's a cheesy, bacon-y bowl of addicting goodness. So easy even my huband can whip this up all by himself!

7 slices bacon, chopped
2 cloves garlic, minced
2 (8-oz) packages cream cheese, softened (reduced fat is fine)
1/3 cup half-and-half, heavy cream, or Greek yogurt
1-2 dashes hot sauce
4 - 6 oz crumbled blue cheese (depending on how strong your cheese is)
2 Tbs chopped fresh chives
salt and pepper to taste
crackers, for serving

Preheat the oven to 350 degrees. Cook the bacon in a skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Pour off all but about 1 tsp fat, and add the garlic. Saute until fragrant, about 1 minute.

Beat cream cheese in a large bowl with an electric mixer until smooth. Add the bacon (reserve a small amount for garnish), garlic, half-and-half, blue cheese, hot sauce and chives. Stir to combine and season with salt and pepper to taste. Spoon into a lightly greased serving dish, and bake 15 to 20 minutes, or until golden and bubbly. Garnish with reserved bacon and allow to cool slightly before serving. Serve with crackers.

Adapted from Southern Living, December 2004

Sausage Ravioli Lasagna

2011-12-13T16:05:00.001-08:00

Sometimes you need a little Christmas miracle. My miracle comes in the form of easy dinners that can be tossed together whilst baking Christmas cookies and addressing holiday cards. This is a riff on a recipe that's been around. Pasta sauce, cheese and frozen ravioli turns into a mock lasagna but with the addition of the spinach and pesto, the recipe is tastier and more satisfying. More time for shopping, decorating and the like. Ho ho ho...

1/2 lb. Italian sausage - hot or mild, your choice
1 - 24 oz. jar of your favorite jarred tomato/basil pasta sauce
6 oz. fresh baby spinach
1/2 cup prepared basil pesto sauce (like Buitoni Basil Pesto)
1 - 25 oz. pkg. frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian blend shredded cheese

Preheat oven to 375 degrees. Cook sausage, about 10 minutes, until cooked through and crumbled. Drain fat and return to pan. Add pasta sauce. Chop spinach by hand (do not use Cuisinart/food processor or you'll have green mush) and stir into prepared pesto sauce. Spoon about 1/3 of tomato sauce on the bottom of a 7x11 baking dish. Top with 1/2 of spinach/pesto sauce. Arrange 1/2 of frozen ravioli in a single layer over spinach and repeat layers once and top with remaining tomato sauce.

Bake for 30 minutes and then sprinkle with cheese and bake another 5-8 minutes more until hot and bubbly.

Spicy Lentil Chili

2011-12-11T08:14:00.001-08:00

For all the holiday indulging that goes on this time of year, it's nice to be able to serve a hearty but healthy meatless meal. You could serve this over brown rice, quinoa or even plain with a side of cornbread. I love the versatiliy of the lowly lentil and in this dish, they shine.

1 medium onion, chopped
1 red bell pepper, chopped
1 fresh jalepeno chile, seeded and finely chopped
1 celery rib, chopped
1 carrot, chopped
3 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 tablespoons light brown sugar, packed
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne, or to taste
2 teaspoons dried oreagano, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dry mustard
2 cups lentils, rinsed and drained
1 bay leaf
2 quarts chicken stock or broth (64 oz)
accompaniments: sour cream, chopped tomato, scallions, cilantro
Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt, and pepper in oil in 5 to 6 quart heavy pot over medium heat, stirring occasionally, until softened, 6 to 8 minutes.

Meanwhile, stir together brown sugar, spices, oregeno, thyme, and mustard, then add this mixture to the vegetables and cook, stirring until fragrant, for about 4 minutes.

Add lentils, bay leaf, and stock. Simmer, uncovered, stirring occasionally until lentils are very soft, 50 to 60 minutes. Discard bay leaf before serving.

Eggnog Waffles

2011-12-11T07:53:00.001-08:00

We've gone a little eggnog crazy in our house but these were a fabulous start to a crisp, sunny Sunday morning! With a little turkey sausage and fruit and you've got yourself a merry little Christmas morning menu. We doubled this recipe to make four full rounds (or 16 waffles) in our waffle iron.

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1 cup eggnog (low-fat is fine)
1/3 cup canola oil
1 egg
1/2 tsp. rum extract

In a medium mixing bowl, whisk together all the dry ingredients. In a large mixing bowl, whisk together the wet ingredients. Add the dry to the wet, and stir until just combined. Allow the batter to sit for 30 minutes. Preheat the waffle iron and cook the waffles according to the manufacturer's instructions. Serve with your favortite toppings!
Recipe and photo from Pink Parsley

Old Fashioned Eggnog Bundt Cake

2011-12-10T07:56:00.001-08:00

The holidays are here and my preparations are in full swing. Tonight we're headed to an annual White Elephant Christmas party with long-time friends and I'm bringing dessert. I wanted to offer something festive but not fussy and I didn't want to spend a valuable December shopping Saturday stuck in the house. This cake was the trick. An easy and moist, holiday-inspired treat. Since it's a large crowd, I'm also bringing another yummy chocolate bundt cake but adding a tiny splash of peppermint extract into the batter and topping it with crushed peppermint candies. Happy baking all!

1 - 18 oz yellow or butter cake mix

4 - tablespoons butter, melted

1 1/2 -cups eggnog

2 - large eggs

1/4 - 1/2 cup milk

1 - tsp rum extract

1/8 - tsp ground nutmeg

Glaze Ingredients:
2 - cups powdered sugar
2 - tablespoons melted butter
3 - tablespoons eggnog
1 - tsp vanilla
dash of nutmeg

In a large bowl, add the cake mix, eggnog, milk, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan.

Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini bundt pans. Brush on half of the eggnog glaze . Cool for 5 minutes before removing form the bundt pan. Then remove cakes from pan and cool completely on a baking rack. Mix together the glaze ingredients and drizzle on each of the bundt cakes. Let glaze completely dry and the glaze is set.

Recipe from Mommy's Kitchen Blog; image from Food Librarian

Creamy Edamame Dip

2011-11-19T17:04:00.001-08:00

As Thanksgiving descends upon us all, we all can use an easy, creamy and healthy dip to add to the fray. Maybe some snacking on this flavorful dip will distract you from a few pieces of pie!

3 cloves garlic
1 small jalapeno
½” piece of ginger
10 oz bag of frozen Edamame, (thawed)
¼ cup olive oil
½ cup water
1 tsp. sesame oil
kosher salt to taste

Combine everything in a blender or food processor and blend until smooth. Serve with blue corn tortilla chips (looks great with this bright green dip) and assorted veggies.

Recipe adapted from Heather Cristo.

Granola Cookies

2011-11-14T17:58:00.001-08:00

Since my last post featured Cap n' Crunch, I thought I'd continue the trend with something a bit more respectable. Now I know that store bought granola is not truly healthy but let's admit it - we'll pretend these cookies, given the presence of a scant raisin and an oat or two, are somehow better for you.

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
4 cups Cascadian Farm® organic maple brown sugar granola
3/4 cup raisins or chocolate chips (or dried cherries would be good too!)
3/4 cup chopped pecans, optional

Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on low speed until light and fluffy. Beat in flour, baking soda and salt until well mixed.

Stir in granola, raisins/chips and pecans if using. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Pour milk and resist the urge to eat them all in one sitting.

Adapted from a Cascadian Farms Cereal Box - I swear!

Cap 'n Crunch Bars

2011-11-12T04:55:00.001-08:00

When I'm at work, a foodie gremlin (namely my mother) will occasionally drop off treats that she's concocted during her day. This week she dropped off these bars and they've been a hit especially with my husband who secretly eats sugary "kid" cereal at night once the kids have gone to bed! I'm not sure where she found her recipe but I found it here.

6 cups Cap’n Crunch (which ever flavor you like)
4.5 tablespoons butter
1 10.5 oz bag mini marshmallows
1 tsp salt

Spray a 13×9 inch pan with non-stick cooking spray. Set aside. Pour cereal in a large zip-loc bag. Seal and smash cereal a few times with a rolling pin. In a medium sauce pan, melt butter over medium-low heat. Add salt to melted butter, stir until salt is dissolved. Add marshmallows to butter. Stir until all marshmallows are melted. Remove from heat. Add in cereal and stir until cereal is completely coated. Pour cereal mixture into baking pan. Press down, and let cool completely. Cut into desired size bars.

Creamy Gouda Mac n' Cheese

2011-11-09T16:29:00.000-08:00

While I have some old standby macaroni & cheese recipes, this is a welcomed change from the standard. For starters, cheddar cheese is not invited to this party. Sacrilidge I know, but after one bite I was convinced that this would make it into my repetiore often with some fun variations. Maybe smoked gouda? Peas, roasted garlic, chicken, cooked bacon, diced ham, or even fresh spinach would be wonderful in this versatile dish.

1 lb. dried pasta (whatever shape floats your boat but I use a high protein if not adding meat)
1 - 2 cloves garlic, minced (this goes in raw so go easy since my 2 cloves was strong for my kids)
¼ cup shallot, finely minced
8 oz. gouda, shredded (smoked gouda would be tasty too!)
2 oz. freshly grated Parmesan
¼ cup milk
4 oz. low-fat Greek yogurt
4 oz. cream cheese, at room temperature
3 tbsp. unsalted butter, at room temperature
Salt and pepper, to taste

Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water.

Immediately return the pasta to the pot. Add the garlic, shallot, and gouda and Parmesan cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, cream cheese and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency. Season to taste with salt and pepper. Serve immediately.

Recipe adapted from Annies Eats

Fluffy Apple Dip

2011-11-02T17:07:00.000-07:00

What do you make when you walk in the door and have five minutes to dress kids in Halloween costumes, change out of your work clothes, somehow salvage your limp hair, drive one kid to another neighborhood and oh, make an appetizer to take to a party that's already started? This kid-friendly dip!

1 package (8 ounces) cream cheese, softened
2 tablespoons peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme

Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges.

Recipe and pic from Laura over at Real Mom Kitchen

Kheema (Indian Ground Beef with Peas)

2011-10-30T19:10:00.000-07:00

Consider this Indian name just a foil to pretend that you're very gourmet. Really this is an Indian version of Sloppy Joes but I love the idea of introducing my kids to spices beyond parsley. Serve with basmati rice, naan or pitas for an exotic but familiar dinner.

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
1 (1-inch thumb) fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef (probably could use ground lamb or ground turkey as well)
2 can diced tomatoes
Kosher salt and freshly ground black pepper
1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
Juice of 1/2 lime
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 naan or pitas, warmed or serve over rice

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.

Stir in the vinegar, lime juice and chopped cilantro. Serve with naan, rice or pita bread.
Recipe adapted from Aarti Sequeira on the Food Network

Simply Good Beef Stew

2011-10-23T13:26:00.000-07:00

October just begs for slow cooked comfort food. Perhaps it's because October is so hectic with work, soccer, kids, birthdays, etc. that most evenings I just want a bowl of something warm, a blankie and my mommy. This simple stew was a snap to assemble and once it's on the stove, you're free to catch up on all the Housewives of Beverly Hills episodes that you've been missing. You could get ambitious and make some dumplings or biscuits to serve with it but it was great as a solo act.

1/2 - 3/4 cups flour
1 teaspoon season salt
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed and Roughly Sliced or 1/2 bag baby carrots
1 pg. sliced baby Portebella mushrooms
4 whole New Potatoes, Quartered
Minced Parsley (optional)

Place four in large plastic baggie and add season salt and paprika to bag. Toss in stew meat - in small batches if needed to coat with flour. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add mushrooms and garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Adapted from Pioneer Woman's Beef Stew

Halloween Candy Corn Cookie Bark

2011-10-19T18:56:00.000-07:00

This should be outlawed as it probably could send the average person into a diabetic coma but as it so happens, I everything on hand and a bored 6-yr. old. Perfect combination for a Sunday afternoon activity. This is one of those recipes that you can (and should) alter to suit whatever candy you have leftover. I'm wasn't even going to post this but my mom was kindly dropping off some dinner in my fridge when she discovered this. She then promptly called me at work and declared that whatever she just found in my fridge was the best thing she ever ate. Since we all shamelessly consumed our first tray, I'll be making more of this next week for teachers and maybe a lucky friend or two!

14 whole Oreos, broken up (use Halloween Oreos if you can find them)
1 1/2 cups pretzels - any shape, broken into pieces
16 ounces bittersweet or semisweet chocolate chips
1 cup candy corn
brown and orange colored sprinkles

Cover a large cookie sheet with wax paper, parchment paper or use a silpat mat. Melt chocolate chips in microwave in 30-second intervals until full melted. Spread chocolate on cookie sheet and the sprinkle with broken cookies, pretzels and the candy corn. Gently press cookies, candy and pretzels into chocolate. Sprinkle with decorative Halloween sprinkles. Place bark in refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Pumpkin Snickerdoodles

2011-10-04T16:42:00.000-07:00

I thought I had lost my baking mojo over the last few months. Then this recipe came into my life and my baking love was reborn. Well, at least for a moment and I'll explain. On a rainy Sunday afternoon my youngest daughter pulled up a chair to the kitchen counter and offered to help me make these snickerdoodles. She was excited to measure, stir and generally be a good sous chef - until the pumpkin had to be added. The very smell of the pumpkin sent her running from the kitchen and yelling that I had ruined a perfectly good cookie. She then proceeded to lock herself in her room until I was done baking whatever smelled so bad. Weird, huh? Who has that strong of a reaction to pumpkin? Isn't it the smell of fall, of Thanksgiving , of pilgrims? (Well, maybe not pilgrims since they probably were a bit rank.) In any case, these are fantastic -not too sweet and the pumpkin keeps them moist. Overall, a great cookie despite what my pumpkin-hating daughter thinks!

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough until firm.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats (just started using them and they are great) or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Source: adapted from Recipe Girl

Easy Roquefort Pinwheels

2011-09-27T17:35:00.000-07:00

I'm a true believer that you can never have too much blue cheese. This three-ingredient crowd pleaser comes from Meredith Brokaw (as in Tom's wife) Big Sky Cooking Cookbook. It's a beautiful cookbook that makes you feel as if you've taken a mini-vacation to Montana. If you cannot make it to Montana anytime soon, this book is the next best thing.

1 sheet frozen puff pastry (half a 17.25-ounce package), thawed
4 ounces Roquefort blue cheese
1 large egg, lightly beaten with 1 teaspoon cold water

Preheat the oven to 400 degrees. Butter an 8- or 9-inch baking dish. Open the sheet of puff pastry and flatten with a rolling pin. Get it as thin as you can. Crumble the blue cheese on the sheet, leaving a good inch-wide border all around. Roll up the pastry the long way; cut into twelve to fourteen-inch-thick slices with a sharp knife. Place the rounds in the prepared dish; brush with egg wash. Bake until puffed up and golden brown, 10 to 12 minutes.

Lemon Salad Dressing

2011-09-25T07:47:00.000-07:00

This light dressing embodies my daughter's favorite saying "easy peasy lemon squeezy" and is delish!

2 Tbls. freshly squeezed lemon juice
3 Tbls. extra virgin olive oil
1/4 cup grated Parmesan cheese
salt & pepper to taste

Combine all in a jar or tightly sealed container, shake and enjoy.

Baked Cauliflower Dip

2011-09-25T07:45:00.000-07:00

This dip was served last night at a party and was a bit controversial. Some enjoyed it and loved the idea of getting more veggies disguised as a creamy and luscious dip while others steered clear once they heard the dreaded cauliflower was involved. I personally loved this dip and probably would have eaten this as a side dish if not for the three cheeses involved! This hearty dip makes a lot so it's great for a crowd.

1 head of cauliflower, (about 4-5 cups) cut into small pieces
2 cloves raw garlic, peeled
8 oz cream cheese
8 oz Monterey jack cheese, shredded
2 oz goat cheese
½ tsp cayenne pepper or couple dashed of hot sauce
salt and pepper to taste

Preheat the oven to 350 degrees. Bring a salted pot of water to a boil. Boil the cauliflower for about 3 minutes, or until just fork tender. Drain cauliflower and add to food processor. Pulse a few times to blend. Add cream cheese and pulse. Add Monterey jack cheese and pulse. Add goat cheese and pulse and then add cayenne and salt & pepper to taste. Pulse so you don't have any lumps because the smooth texture of this dip will fool people into thinking there's mayo in it! Bake the dip at 350 degrees for 30 minutes until hot and bubbly with a bit of golden on the top. Serve with raw veggies and crackers. Recipe and pic courtesy of Heather Cristo.

Sloppy Joes

2011-08-02T16:34:00.000-07:00

Sloppy Joes are probably the one and only meal I have ever remembered my father cooking. They were tasty but probably not made from scratch! He'd throw in some grated raw potato to cook with the rest of the ingredients and I thought he was a daredevil in the kitchen. Meanwhile my mother did perform heroic feats of culinary brilliance on a regular basis but I digress...

If you grew up eating Sloppy Joes made from the ground beef and the canned stuff, this is a game changer. We serve our version open face with some shredded cheddar cheese or as a sandwich with lots of napkins!

Sloppy Joes

2 Tablespoons Butter
2-1/2 pounds Ground Beef (Or Ground Turkey)
1/2 whole Large Onion, Finely Diced
1 whole Large Red Pepper, Finely Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste
Dash of Tabasco Or Your Favorite Hot Sauce (optional; To Taste)
1 teaspoon Salt Or To Taste
1 teaspoon Freshly Ground Black Pepper Or To Taste

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain fat. Add onions, red pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread meat mixture over rolls, topping with shredded cheese and make sure to have napkins handy!

Recipe adapted from Pioneer Woman, of course!

Green Goddess Dressing

2011-07-31T07:56:00.000-07:00

Summer is flying by and I know because my desire to cook goes down as the heat index goes up. We've been eating casual meals and salad for dinner has been my new thing. Really just some assembly is needed for quick cool meals. I love to make homemade croutons, shred some precooked chicken and toss in some garden tomatoes to a salad and top it with this creamy and herbaceous dressing.

Green Goddess Salad Dressing

1 cup mayonnaise
1 cup chopped scallions, white and green parts (5 scallions)
1/2 bunch fresh chives
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
1- 2 teaspoons kosher salt (start with one and adjust)
1 teaspoon freshly ground black pepper
1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. If not using immediately, refrigerate the dressing until ready to use.

Baby Back Ribs

2011-07-04T06:39:00.000-07:00

Happy Fourth of July! Our community celebrated last night and as I was sitting watching a beautiful display of fireworks with friends I mentally took stock of all that I'm thankful for in my life - health, family, friends, a place to call home, a career that's challenging and the list goes on and on. Today I also give thanks for being an American. Short of singing "Yankee Doodle Dandy" on a picnic table, I'm feeling patriotic love wash over me this sunny morning. In true American spirit, I will spend today with family and probably eat too much. What we will be eating? Um, BBQ ribs of course! This is the sure fire way to get perfect ribs every time. Enjoy and give thanks today.

Baby Back Ribs

Heat oven to 350 degrees, Place baby back ribs (about 4 lbs. suits our family of four) in a broiler pan which has been sprayed with cooking spray. Pour your BBQ sauce of choice (mine's here) and cover with tin foil. Bake for 90 minutes then remove foil and continue baking for an additional 30 minutes. Ribs should be fall-of-the-bone perfect at this stage. Serve with your favorite BBQ sides.

Pineapple Chicken Salad

2011-06-28T16:43:00.000-07:00

I have come to realize that my inner self must be a party planner. Although my life is far too busy to actually have many parties, I love to daydream about imaginary baby showers, kid birthdays and the like. I do love the planning process - what to cook, how to decorate, music, etc. This recipe is perfect for a summertime light lunch or brunch with friends or for that next baby shower that somehow ended up at your house!

Pineapple Chicken Salad

2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained
1/2 cup sliced almonds

Combine all ingredients in a bowl and mix well. Mix in nuts at the end or sprinkle on top. Serve on rolls, pita bread or on romaine lettuce cups.

Recipe adapted from Annie's Eats

Lemon Pepper Grilled Chicken

2011-06-27T18:37:00.000-07:00

I have stated many times that I'm not a chicken fan so boring chicken on the grill is as exciting to me as rice cakes and water. That is, until the magic of this yogurt marinade transformed our grilled chicken last night. It was moist, flavorful and easy! From one of my favorite blogs - Dinner: A love story.

Lemon Pepper Grilled Chicken

½ cup plain yogurt
2-3 minced cloves of garlic
2 tsp salt
Juice from two lemons
1 good squeeze of honey
1 tbsp olive oil
A very healthy dose of black pepper (or as much as finicky eaters will take!)

Pound boneless cutlets between sheets of wax paper until thin. Whisk ingredients together until emulsified. Then, pour into Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook about 3-4 minutes a side until no longer pink on the inside.

Ultimate BBQ Sauce

2011-06-16T06:05:00.000-07:00

This BBQ sauce, from Tyler Florence, is the only one you'll ever need. It's just that good and even better on slow-cooked ribs or chicken.

Ultimate BBQ Sauce

2 bacon slices
4 sprigs fresh thyme
1/2 onion, chopped
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 Tbls, of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Use to baste your favorite grilled items!

Crockpot Mac n' Cheese

2011-06-12T13:57:00.000-07:00

This is how to serve mac and cheese to a crowd. Double this recipe and let your crockpot shine at your next potluck. I've made this as a side recently where I was adored by small children who did not appreciate roasted brussel sprouts.

Crockpot Mac n' Cheese

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (can omit the eggs if you desire a loose texture or add them for a more casserole consistency)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In slow cooker, combine cheese mixture and add the eggs (if desired), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours. I tend to stir often to check if it's cooking too quickly. When ready to serve, I sprinkle some extra cheese on top just to guild the lilly.

Special Sauce

2011-06-12T13:35:00.000-07:00

A summer burger on the grill is great but with the addition of this special sauce and perhaps some melted American cheese - it's perfection. And the best part is that some teenager won't yell through a speaker and ask if you'd like to supersize it.

Special Sauce

1/2 cup mayonnaise
2 Tbls. ketchup
1 Tbl. finely grated onion
1 Tbl. dill pickle relish
2 Tsp. adobe sauce from canned chipotle chilies in adobe sauce
1/8 Tsp. celery salt
1/8 Tsp. kosher salt

Combine all ingredients in a bowl and serve with burgers.
Recipe from Bon Appetit - June 2011

Moroccan Carrot-Chickpea Salad

2011-05-23T10:24:00.000-07:00

It's finally beginning to feel like summer and broke out the grill and had our first burgers this weekend. Since I typically burn out on potato salad and cole slaw by late May, I'm always looking to find sides that are fresh, fast and easy. Since I love carrots, it was a no-brainer to try to this Rachel Ray recipe.

Moroccan Carrot-Chickpea Salad

Ingredients:
1 lemon, finely zested and juiced
1 tsp. ground coriander ( I also used some cumin)
1/8 tsp. cayenne pepper
Salt / Pepper
Extra virgin olive oil
1 1/2 lbs. carrots, coarsely grated ( I used bagged pre-shredded carrots but chopped them up a bit more)
2 cans (15 oz. each) chickpeas, rinsed
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint

Directions:
In a large bowl, combine the lemon zest and juice, coriander, cumin, cayenne and 1 1/4 tsp. salt and pepper to taste; whisk in the olive oil. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for at least 15 minutes for flavors to come together. Top with the extra cilantro leaves.

Hawaiian BBQ Pulled Chicken Sandwiches

2011-05-02T16:28:00.000-07:00

It's May and I'm freezing. The rain and cold just won't move along and Spring may never get here. Therefore it felt appropriate to use the slowcooker on a gloomy Monday. This is a super simple and kid-friendly alternative to pulled pork. It's sweet, tender and tangy. We could all use a little Hawaiian sunshine right about now!

Hawaiian BBQ Pulled Chicken Sandwiches

3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
1 whole Onion (large), Sliced Into Chunks
1 can (20 Oz. Size) Crushed Pineapple, Drained But Reserve The Juice If Using (See Note Below)
1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (We used Sweet Baby Ray's)
Hamburger Buns Or Kaiser Rolls

Place chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour before it is finished cooking, shred the chicken using two forks. Finish cooking an additional hour so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Recipe and pic from Eat, Live, Run blog.

Chocolate Raspberry Pavlova

2011-04-30T04:36:00.000-07:00

In honor of the royal wedding yesterday, I thought it was only fitting that I post a recipe from one of my favorite Brits. I love Nigella Lawson and her effortless cooking style. I'd always wanted to attempt a Pavlova and this inviting recipe was the reinforcement I needed to try one. The directions look a bit long and involved but everything was really simple. It is impressive looking, light, chewy, crumbly and truly easy. In fact, if the new Duke and Duchess of Cambridge ever pop by for a visit, I'll be sure to make them this dessert!

Chocolate Raspberry Pavlova

For the Meringue Base:
6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped

For the Toppings:
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate

Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.

Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.

Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate over the top.

Recipe and pic from Nigella.

Fruit Salsa & Cinnamon Pita Chips

2011-04-26T17:40:00.000-07:00

This is a fantastic little recipe that my sister-in-law just gave me. It's easy, fresh, sweet and a little something different to serve as an appetizer or even a light dessert. I imagine this will be a staple at summer parties in the coming months!

Fruit Salsa & Cinnamon Pita Chips

Salsa:
2 peeled & diced kiwi
2 diced & peeled golden delicious apples
8 oz. chopped raspberries
1 lb. diced strawberries
2 Tbl. sugar
1 Tbl. brown sugar
3 Tbl. fruit preserves - raspberry comes to mind

Mix all ingredients, cover and chill for at least a few hours

Chips:
Preheat oven to 350
Coat sliced pita bread with cooking spray, sprinkle with cinnamon & sugar mixture then spray with cooking spray again
Bake for 8-10 minutes

Fancy Hasselback Potatoes

2011-04-25T17:17:00.000-07:00

I'm just starting to come down from the sugar rush that was Easter in our house. After ham, lamb, beans, tomato tart, jello, beans, orzo, salad...well you get the idea...I was very happy with my little potato experiment. I've been wanting to try these and they are crispy, creamy and beautiful all at the same time. You can use rosemary or really any other herb of choice. It's a lot of knife work but if you find chopping or cutting theraputic like I do - consider this kitchen therapy.

Fancy Hasselback Potatoes

3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Preheat oven to 425 degrees F.

Cut potatoes crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.) This is time consuming but it's the secret to these crispy babies.

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top. I actually turned my potatoes a bit to ensure they browned all over.

Recipe adapted from Barefoot Contessa of course!

Heaven in Bar Form

2011-04-04T17:03:00.000-07:00

Nothing says comfort better than any combination of peanut butter and chocolate. In my childhood memory, these were the best thing my mom ever made - and she cooked and baked a ton. Forget fancy rack of lamb - I just begged for these bars. Now I make them for my kids but truth be told - the grown ups devour these babies too!

Reeses Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 package semisweet chocolate chips

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. Melt chocolate in 30-second intervals in the microwave, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

2011-04-03T07:20:00.000-07:00

As the weather starts to break here in the Northeast, my mind turns to outdoor entertaining. I still have some work to do to get our patio into tip top shape for the season but the thought of easy summer fun with friends is on my mind. This simple recipe comes together in a snap and is creamy, light yet mild for kids to enjoy. I serve it with pita chips or baby carrots. Double this for a crowd.

Simple White Bean Dip

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
I've sometimes added some rosemary to it if the mood strikes me....

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Recipe (and pic from Ada + Darcy) courtesy Giada De Laurentiis - the goddess of simple California/Italian goodness.

Nigella's Perfect Steak

2011-03-22T19:12:00.000-07:00

This is one of my favorite ways to cook a nice big steak. It's a simple but elegant way to infuse flavor. Now all I need is some steady sunshine and time to get my grill in tip top shape for some Spring grilling.

Nigella's Perfect Steak

1 rump/round or sirloin steak - really whatever cut you love (1-inch thick and about 1 lb.)
Oil, for greasing
1 - 2 tablespoons of fresh thyme
2 cloves garlic, smashed with a side if a large knife
1/3 cup extra-virgin olive oil
1/2 lemon, zested and juiced
1 teaspoon sea salt
Good grinding fresh pepper

Brush the steak with oil to prevent it sticking and cook until the desired doneness. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish. Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal. Open a nice bottle of wine, a crisp salad and consider yourself lucky.

Recipe (and picture) adapted from my favorite goddess - Nigella Lawson

Beef Lombardi Casserole

2011-03-21T18:25:00.000-07:00

Tomorrow is the big day. We're getting a very special delivery in our house - over 100 pounds of locally raised, grass-fed, hormone-free beef. We were lucky enough to go in on a cow and now we are the recipients (along with three other families) of lots o' beef. I've been scanning several of my old recipes and came upon this classic casserole, adapted from Southern Living.

Beef Lombardi Casserole

1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

Whatchamacallit Cereal Bars

2011-02-27T15:33:00.000-08:00

Another Friday night meant another kid sleepover so these little sugar nuggets were whipped up in no time when I ran out of snacks to feed the hungry girl mob. Beware because these are very sweet so cut in small girly squares. My husband declared they tasted just like the candy bar Whatchamacallits so hence the name.

Whatchmacallit Cereal bars

6 cups puffed rice cereal
1 cup peanut butter
1 cup honey
1 cup sugar
12 oz. semi-sweet chocolate chips
12 0z. butterscotch chips

Combine the puffed rice cereal and the peanut butter in a large mixing bowl (do not mix yet). Set aside. Grease a 9 x 13-inch baking dish.

Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the hot mixture over the peanut butter and rice cereal. Mix well with a spoon or spatula until the peanut butter is completely melted and all ingredients are evenly combined.

Press the mixture in an even layer in the prepared baking pan. Combine the chocolate chips and butterscotch chips in a heatproof bowl and microwave in 30-sec increments stirring occasionally until completely melted and smooth. Pour over the cereal layer and smooth with a spatula. Cover and chill until the top layer is set before slicing into bars.

Bisquick Coffee Cake

2011-02-21T14:14:00.000-08:00

My mom's friend said this is so quick you can make it minutes before guests arrive! Super easy because you probably already have everything on hand. Delish and would be great with some nuts in the topping as well.

Bisquick Coffee Cake

2 cups Bisquick
3 Tbls. sugar
1 cup sour cream
1 egg
2 Tbls. melted butter

Topping:
3/4 cup brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
2-4 Tbls. cold butter

Preheat oven to 350 degrees. Mix all ingredients with wooden spoon and spread in greased 8x8 baking dish. Mix topping together with fork and sprinkle over cake. Bake for 30 minutes and best served warm.

Birthday Banana Pudding Pie

2011-02-21T06:51:00.000-08:00

If you know one thing about my father is that he never just goes with the flow. We just celebrated his birthday and when we asked him what kind of birthday cake he wanted, I assumed he'd request some easy variation that I could pick up at the local grocery store. Wrong. His request was for banana cream pie. Oh sure, just an easy request so I was on a search to make a homemade version and this was the perfect balance of banana goodness. Not too sweet and making the homemade pudding was not nearly as complicated as I imagined.

Banana Pudding Pie
(yet another great recipe from Lick the Bowl Good and originally from SouthernLiving)

Vanilla Wafer Crust (recipe below)
Vanilla Pudding (recipe below)
Whipped Cream (recipe below)
3-4 medium bananas, cut into slices
20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:
2 1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter, melted.
Vanilla Pudding:

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Whipped Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
For the crust:

In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.

Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)

Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.

The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream

Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.

NOTE: It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling. See the original recipe here.

Also I used an entire box of vanilla wafers for the pie. If you want to decorate with additional wafers then get a second box to be on the safe side.

Blender Strawberry Ice Cream

2011-02-20T13:48:00.000-08:00

We've been on a quick mini-vacation in Florida and every night my mom has made this quick ice cream for my kids. When strawberry season rolls around at home this will be a staple at our house.

Blender Strawberry Ice Cream

3 cups whole FROZEN strawberries (1 pkg)
1/2 cup whipping cream
2 eggs (pasteurized or egg substitute can be used)
1/2 cup granulated sugar
2 teaspoons lemon juice (works without also)
1/2 teaspoon vanilla

Soften the berries for few minutes before beginning. Mix the cream, eggs, and sugar in the blender. Jog the blender to mix. With the motor running, feed in the strawberries one at a time. Blend until the mixture is smooth, stopping to stir with a spatula. Add the lemon juice and vanilla in the last few seconds. Serve at once or store in freezer. To double, make two batches separately.

The Salmon Recipe

2011-02-06T07:22:00.000-08:00

Years ago I hosted a Murder Mystery party for about 20 of my friends and I was so excited to serve some spectacular dishes until I realized it was a Friday during Lent and had to eliminate all meat from my game plan. I had plenty of Catholics coming over who would not have appreciated beef stew! So after some quick thinking, I decided to brave it and serve salmon. Even the non-fish eaters were raving and this recipe has now become legendary with my friends and still is one of our favorites. The herbaceous mixture is lovely and light and a perfect way to serve fish. Note that this recipe will not serve a 20-person party but can be easily doubled or triple for a crowd.

THE Salmon Recipe

1 3-lb. salmon fillet (I never buy salmon steaks but I guess you could)
1 1/2 Tbls. fresh lemon juice
2 Tbls. extra virgin olive oil
1 Tbl. butter
1 Tbls. Dijon mustard
4 garlic cloves - finely minced
2 dashes of hot sauce
1 tsp. kosher salt
1 tsp. dried basil
1 tsp. dried dill
2 tsp. capers - drained from liquid

Preheat oven to 375 degrees. Place salmon is shallow baking dish. Combine the rest of the ingredients in small saucepan and simmer for 5 minutes on stove top over medium heat or until combined. Remove from heat and let cool a bit. Pour entire mixture over salmon, cover and bake for about 15 minutes then 5 minutes uncovered or until fish is no longer translucent. We like to serve this with couscous to soak up any flavorful juices!

Pork and Tomatillo Stew

2011-01-27T18:48:00.000-08:00

This is a great and different stew I found over at the fantastic Smells Like Home blog. I had never worked with tomatillos but they were a cinch to work with and really made the dish. Just peel away the papery skin under warm running water and consider yourself a fancy chef! This has a rich but mild flavor so it's a blank canvas for adding more heat or whatever floats your boat.

The Swallow’s Pork and Tomatillo Stew
Adapted from Ruth Reichl, Tender at the Bone: Growing Up at the Table

1/4 cup canola oil
8 large garlic cloves, peeled
2 lbs. lean pork, cut into cubes
1 bottle dark beer
12 oz. orange juice
1 lb. tomatillos, halved
28oz canned diced tomatoes, drained
2 large onions, chopped
2 jalapenos, diced
1 bunch cilantro, chopped
1 can of black beans, drained and rinsed
1 cup frozen corn
salt and pepper

Topping
1 cup sour cream
juice of one lime

In a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.

Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.

Taste for seasoning. Add the black beans and corn and cook an additional ten minutes, uncovered.

Serve the stew over rice, with lime wedges, sour cream and hot sauce for those that need kick.

Simply Homemade Ranch Dressing

2011-01-23T06:29:00.000-08:00

Ranch dressing is king at our house. I make a mean salad dressing but my kids' hearts belong to ranch. They might even eat chicken feet if I gave them ranch for dipping! This homemade version is fresh and will turn even non-ranch fans into believers. Adapted from the Gourmet Cookbook, 2004.

Ranch Dressing

3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp olive oil
1-2 Tbsp lemon juice (start with 1 Tbsp.)
1/4 to 1 cup buttermilk
1 small bunch of chives, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender. Blend for 10 -20 seconds. Check consistency and blend in additional buttermilk and lemon juice if desired. Store in an air-tight container in the fridge and will keep for 2-3 weeks.

Ginger Bens

2011-01-12T16:00:00.000-08:00

My mom worked her holiday magic again this year and brought these unbelievably addictive cookies to our Christmas Eve festivities. There was no way Santa was getting his hands on these! Inspired by a recipe from Bon Appetit, October 2004.

Ginger Bens

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
pinch of black pepper
1 cup granulated sugar, plus additional for coating cookies (divided)
3/4 cup vegetable oil
1 egg
1/4 cup light molasses
2 tbsp of orange juice

4 ounces white chocolate, chopped

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a large bowl, whisk together flour, baking soda, ginger, cinnamon, pepper and salt. In another large bowl, beat 1 cup sugar and oil until pale in color, about 2 minutes. Beat in egg, orange juice and molasses. Gradually stir in flour mixture.

Roll 2 tablespoonfuls dough into ball, then roll in additional sugar to coat. Repeat, forming 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough.

Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes. (Can be made 1 day ahead. Store in airtight container at room temperature.)

Fresh Apple Cake with Brown Sugar Glaze

2011-01-09T15:13:00.000-08:00

The thing about reading food blogs is that everything makes you hungry and a tempting photo can send me running into the kitchen. Take a look at this apple cake. Just take a good look and tell me you cannot mentally count the apples in your kitchen in hopes of making this immediately? This was a fantastically moist and a perfect fall/winter dessert with a big scoop of vanilla ice cream. It's so good that the next time I make this cake I'll try and double the recipe, invite some friends over and wait for the compliments to roll in.

Fresh Apple Cake with Brown Sugar Glaze

Apple Cake:
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, chopped (optional)

Brown Sugar Glaze:
1/2 cup packed light brown sugar
3 Tablespoons butter
1/2 teaspoon vanilla
1 Tablespoon heavy cream

For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it's still hot, prepare the glaze.

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

Adapted from Southern Cakes with irresistible photo from the great blog Lick the Bowl Good

Express Chicken White Chili

2011-01-03T14:08:00.000-08:00

Sometimes a lonley (aka boring) rotisserie chicken just speaks to you and today my chicken was feeling a little fiery. She yearned to be liberated from her sad state and reborn as a spicy, heart-warming dish. I think this quick version of white chili did her proud.

Express Chicken White Chili

4 whole cooked chicken breasts - shredded or one rotisserie chicken picked clean
1 whole white onion, chopped
2 cloves mined garlic
3 cans (16 Ounce Cans) Northern (white) beans, drained and rinsed
1 can (26 Ounce) Cream of Chicken soup - can use low-fat
2 cans (28 Ounce) Rotel or fire roasted diced tomatoes - I used one can Rotel and one can diced since my kids cannot take the heat! Do not drain.
1 package McCormick White Chicken Chili Seasoning Mix
32 ounces chicken broth - more or less depending on how thick you like it
1 cup frozen corn

Dutch Oven Method:
In a large Dutch oven saute onion and garlic in a few Tbls. of extra virgin olive oil until softened and fragrant. Add all ingredients and simmer on low for at least two hours but as long as you can.

Crock pot Method:
In a small saute pan, saute onion and garlic in a few Tbls. of extra virgin olive oil until softened and fragrant. Add onion/garlic mixture to Crock pot and add all other ingredients to pot. Cook on high for a couple of hours and then switch to low for a couple of hours. Or cook all day on low if necessary.

Toppings (optional)
Extra Hot Sauce
Sour cream
Shredded cheese
Raw onion
Avocado
Tortilla chips or Fritos

Tea Punch

2011-01-02T18:08:00.000-08:00

Happy New Year all and I hope to make it a healthy, happy and delicious one! This punch recipe hails from my sister-in-law and is requested by my eldest for special occasions such as her birthday, sleepover with friends or a random Tuesday night. The last occasion doesn't count so she'll have to make due with milk at dinner and not punch accompanied with a floating ice ring. Although I'm a sucker for a nicely made ice ring - makes me feel very 1950s housewife. A favorite at baby/bridal showers.

Tea Punch

2 cups boiling water
6 tea bags - your favorite variety is fine just don't get too crazy or it will fight with the other friends in the pool

Let tea steep in hot water for 5 minutes then remove bags. Then add:

1 1/2 cups sugar
2 cups cold water
6 Tbls. lemon juice
1 tsp. vanilla
2 1/2 tsps. almond extract
46 oz. pineapple juice
2 liter 7-up (I may try with diet since the drink it sweet)

Mix together and chill. Serve with ice ring made from 7up and Maraschino cherries or other fruit.

Cherry Almond Granola

2010-12-18T05:39:00.000-08:00

I wanted to make a few homemade Christmas gifts to give friends and family. I always make my peppermint bark but this year I've also added granola into my gift-giving routine. Barefoot Contessa takes the credit for this recipe but countless reviewer helped modify the cooking process. The result is fantastic it's yummy over yogurt or ice cream and bonus - it makes your house smell amazing while you're making it!

Cherry Almond Granola

4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped (dried cranberries or blueberries would be good too)
1/2 cup vegetable oil
1/3 cup honey
2 teaspoons ground cinnamon

Preheat the oven to 325 degrees F.

Toss the oats and almonds together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring every five minutes with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes. Then add in coconut and dried cherries. Stir and continue to bake another 5 - 7 minutes until coconut is golden brown.

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

Gulliver's Creamed Corn

2010-12-12T14:31:00.000-08:00

If you Google "Gulliver's Corn" this recipe comes up about 9,000 times so it certainly has a small cult following. Apparently it hailed from a famous San Francisco restaurant but as far as I'm concerned, it's just another great recipe that hails from my mother's table. Certainly decedent but holiday worthy.

Gulliver's Creamed Corn

6 Tbls. butter, melted
2/3 cup freshly grated Parmesan cheese
1 1/2 cups heavy cream (I think one could use a combo of milk and cream to cut the ridiculousness of it all just a bit!)
2 16oz. bags frozen sweet corn
2 tsps. salt
1 tsp. sugar
3 Tbls. flour

Preheat oven to 350 degrees. Brush a 9x13 casserole dish with some of the melted butter. Sprinkle with about a third of the cheese or enough to lightly coat the bottom of the dish. In a 4-quart saucepan or deep saute pan heat cream, salt, sugar until almost boiling. Add corn and cook a few minutes until corn is heated. In a small and separate bowl mix the rest of the melted butter with the flour to make a paste. Slowly mix paste into corn mixture and mix until thickened. Carefully pour corn into dish and then top with remaining cheese. Bake for 30 minutes or until bubbling and the cheese slightly browns.

Moscow Mule Cocktail

2010-11-28T05:38:00.000-08:00

Everyone seems to be buzzing about this drink. Maybe it's because Oprah just had this cocktail on her "camping" trip but we were glad to try this on Thanksgiving. It's a variation on a mojito and the ginger beer is different and refreshing. Ginger beer makes this so don't be tempted to use ginger ale. There's no alcohol in ginger beer so a virgin version is safe for kiddies.

Moscow Mule

1 ounce vodka
1 tsp. sugar syrup (or simple syrup which is one part sugar to one part water and heated until the sugar dissolves)
Fresh lime juice
1/2 cup ginger beer
1 sprig fresh mint
1 slice of lime

Pour vodka over ice in a glass or mug. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Durham Eye of Round Beef Roast

2010-11-17T17:14:00.000-08:00

Imagine yourself eating a Sunday supper in an episode of "Leave it to Beaver" and June leans over and dishes you out a fabulous roast beef dinner. This is the beef she'd serve. It's economical but done right, it's company worthy and you look like a smart hostess minus the dated apron. This is really more of a cooking method versus a recipe. The trick is to use an electric knife and slice it as thin as you can get it. Makes ridiculously good sandwiches. Must be made 2 days in advance so this take a little planning!

Durham Eye of Round

4-lbs. eye of round beef roast

Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/c cup vinegar
2 Tbls. seasoning salt such as Lawry's
Dash of Worcestershire sauce

Place beef in large plastic freezer bag. Mix marinade and pour over roast. Marinate for at least two days, turning occasionally. Preheat oven to 450 degrees. Remove beef from marinade and place in roasting pan. Bake uncovered for 20 minutes. Now the fun part - leave beef in oven (DO NOT OPEN THE DOOR) and turn oven off. Let sit for two hours. Remove and let sit for 10 minutes. Then slice, against the grain, as thin as you can and enjoy.

Yorkshire Pudding with Bacon & Sage

2010-11-14T06:59:00.000-08:00

My love for recipes certainly comes from my mother whose collection of cookbooks and cooking magazines rivals any bookstore or library. Yesterday I was happy she's a recipe hoarder and had dug out a 2006 Bon Appetit magazine with this delicious and different side dish. She served it along roast beef and it felt like early Christmas. My kids loved seeing the pudding puff in the oven but we enjoyed eating it more!

Yorkshire Pudding with Bacon & Sage

6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted
1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs

Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.

Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve warm.

Zucchini Bake

2010-11-07T03:50:00.001-08:00

This is one of my all-time favorite side dishes and you can find yet another reason to pull out that box of Bisquick!

Zucchini Bake

4 cups grated zucchini - squeezed dry if needed
4 eggs
1 cup Bisquick mix
1/2 cup vegetable oil
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
2 Tbls. parsley
1/2 tsp. salt
1/2 tsp. dried oregano
pinch of garlic powder

Preheat oven to 350 degrees. Beat eggs, Bisquick and oil then fold in the rest of the ingredients until incorporated. Pour into a 9x13 casserole dish and bake for 40-50 minutes. Cut into squares and serve warm.

Brussels Sprouts in Maple Mustard Sauce

2010-11-04T17:00:00.000-07:00

Here's another one of my mother's legendary recipes. Who knew brussels sprouts could make such an impression? These have graced many a holiday table and the beauty is that you can make this ahead and even the pickiest of eaters will find them hard to resist.

Anita's Famous Brussels Sprouts with Maple Mustard Sauce

2 lbs, or 4 cups brussles sprouts
2 Tbls. champagne vinegar
2 Tbls. balsamic vinegar
3-4 Tbls real maple syrup
2 Tbls Dijon mustard
1 Tbs. course grain mustard
1 tps. salt
1.2 tsp pepper
1/4 tsp fresh grated nutmeg
1/2 cup extra virgin olive oil

Trim brussels sprouts by cutting a small "x" at the stem and removing any touch or wilted outer leaves. Drop sprouts into boiling water (enough to amply cover) and boil with a pinch of salt for about 8 - 10 minutes or until a knife goes in easily.
Remove from heat and drain. The mix the rest of the ingredients for the sauce with the exception of the olive oil. Once everything is combined, slowly add oil in small steady stream, mixing well to create a dressing. Add sauce to warm sprouts and toss and coat. Serve at room temp. Can be made one day in advance by just cooking sprouts and mixing sauce but combining just a short time before serving.

Texas Sheet Cake To Die For

2010-10-28T17:09:00.000-07:00

Yes, I realize this my 400th chocolate cake recipe but you can never have too many chocolate cake recipes, right? What I love about this one is that it doesn't require chocolate chips which disappear in my house like umbrellas and matching socks. This is yet another Pioneer Woman recipe and she's never let me down. I made this in a snap for a neighborhood clambake and served it to many happy people!

FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk (I used the trick of a touch under 1/2 c. of milk with 1-2 Tbls. vinegar mixed together, let sit a few minutes and voila - buttermilk!)
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
½ cups Finely Chopped Pecans (I omitted because my kids are not nut fans)
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Let sit until glaze sets and then dig in!

Hammy sammies

2010-10-07T17:20:00.000-07:00

For some reason, I've been thinking about my cherished Bermuda bags from the 80s. I just loved these sassy little wooden-handled gems with countless covers and cute patterns. But I digress...

Here's an old recipe that is just as good now as it was back then. I guess some things just never go out of style. Easy and a huge hit for a quick lunch or perfect for gathering a crowd around a football game.

16 ounces, weight Thin Sliced Deli Ham
12 slices Swiss Cheese
1 package King Hawaiian Rolls, 12 Count
½ cups Butter, Melted (can use less since this is A LOT of butter!)
2 teaspoons Onion Flakes
1 teaspoon Poppy Seeds
1 teaspoon Worcestershire Sauce
½ teaspoons Ground Mustard

Layer ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set for several hours if possible. (I'm not sure this is critical but I do what I'm told...)

Bake on 350F for 15 min before serving. Note - although I was convinced my little one would see poppy seeds and run for the hills, the promise of hot ham & cheese lured her in!

Indian Butter Chicken

2010-09-12T16:32:00.000-07:00

Oh Lord have mercy, I have made a culinary break through at my house and made Indian food that tastes exactly like my favorite Indian dish! No reservations, no passport - just an easy recipe. I owe many thanks to the Tasty Kitchen blog where I discovered this wonder of a dish. It packs a bit of underlying warmth. Not really heat but a complex blend of deliciousness. Serve over Basmati or fragrant Jasmine rice consider yourself quite the gourmet.

Butter Chicken

4 or 5 boneless chicken breasts (cut into bite sized pieces)
5 cloves garlic, minced
1 teaspoon salt
½ teaspoons black pepper
½ teaspoons cayenne pepper
¼ teaspoons ground coriander
¼ teaspoons cumin
¼ teaspoons cardamom
1 whole lime, juiced
1 whole onion, diced
¼ cup butter
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream (or light cream or half & half because a pint of cream is scary)
1 bunch chopped cilantro, to taste
2 cups Basmati or Jasmine rice (or more if you'd like)

*Note - I didn't have cardamom so I used 1/2 tsp. garam masala spice blend (mix of coriander, pepper, cardamom and cinnamon) and then added the cumin, cayenne, salt and lime juice.

Combine first 9 ingredients and marinate overnight. Or for 20 minutes because that's all the time I had on a busy night.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over Basmati rice.

Anita's Hot Fudge Sauce

2010-08-21T19:04:00.000-07:00

My mom has been making her own hot fudge sauce ever since I can remember. The funny thing is that she doesn't really like ice cream. Go figure. Well, after many different recipes and methods - this might be her best and easiest yet.

1 can sweetened condensed milk
1 cup mini marshmallows
1/2 cup milk
1 package chocolate chips

Just dump everything in a saucepan on medium heat and stir until it's all melted into smooth deliciousness. Top on your favorite frozen treat.

Mushroom Delights

2010-08-17T16:22:00.000-07:00

I confess. I don't really love mushrooms yet I could eat this by the spoonful. Who knew boring white mushroom could be elevated to sophisticated party food? These little treasures do not disappoint with a creamy, herb flavor. Pre-made phyllo shells are your secret weapon here!

Mushroom Delights

3 Tbls. minced green onions
4 Tbls. melted butter
½ lbs. minced white button mushrooms
2 Tbls. all-purpose flour
1 cup heavy cream
½ tsp. salt
2 tsp. dried parsley
2 Tbls. fresh chopped chives
2 Tbls. water
2 Tbls. lemon juice
Pre-cooked phyllo mini shells (maybe 24 shells?)

Preheat oven to 350°. In a large saucepan over med-high heat, saute onions, butter and mushrooms. Add flour and saute two more minutes. Add rest of ingredients and simmer on low heat until thickened. Place shells on baking sheet and spoon mixture into shells. Bake for approximately 8 - 10 minutes until hot. Serve warm.

5 Ingredient Peanut Butter Chocolate Chip Cookies

2010-08-14T16:53:00.000-07:00

My little girl is growing up. These cookies are Olivia's first true foray in the kitchen. I didn't help (well, just got them out of the oven) despite my better judgement. She measured, mixed and whistled while she worked. I on the other hand spent some quality time with my beloved couch and Bravo t.v. and we all enjoyed the fruits of her labor. You're bound to make these at some point because - let's face it, who can resist baking when it's this easy.

5 Ingredient Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ cup milk chocolate chips (or used semi-sweet)
(I would cheat next time and add just a touch of salt - so 6 ingredients!)

Preheat oven to 350 degrees.

Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an un-greased parchment lined cookie sheet. You don't want to make them too big because they do spread. Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. When hot they are a bit fragile. Makes around a dozen small cookies.

Roasted Ricotta Tomatoes

2010-08-14T06:43:00.000-07:00

So this week we were met with the attack of the killer tomato plant. We can hardly pick 'em fast enough but my sister-in-law reminded me of this great recipe that I had made for Mother's Day. With fresh summer tomatoes, this would be even better!

Roasted Ricotta Roma Tomatoes

8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 cloves To 3 Cloves Garlic, Minced
1-½ cup Ricotta Cheese
Ritz Crackers Or Bread Crumbs
Kosher Salt To Taste
Olive Oil

Begin by washing and halving your Roma tomatoes.

After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.

Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don’t have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.

Blueberry Whole Wheat Brownies

2010-08-01T18:51:00.000-07:00

This is a great use of all those summer blueberries that you may have right about now. My kids love brownies and I love the idea of adding fruit for some nutrients and texture. I did end up sneaking some chocolate chips into the batter but they turned out moist and fudgy without a distinct blueberry taste. In fact, once Olivia discovered my secret she had another!

Blueberry Whole Wheat Brownies

1 cup Blueberries, Fresh Or Frozen
2 sticks Unsalted Butter
1-½ cup Light Brown Sugar, Packed
¾ cups Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Vanilla Extract
2 whole Eggs
1-½ cup Whole Wheat Flour
½ cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish. Cook berries in a saucepan over medium heat until they beging to break down and reduce berries to a slightly thicker (not syrupy) juice. Add butter and sugar to the saucepan and heat until most of the sugar is dissolved. Add cocoa powder, baking powder, salt and vanilla extract and stir well. Let cool for a few minutes. When mixture is cooled slightly add eggs one at a time and stir well to completely incorporate. Add whole wheat flour and mix until just combined. Stir in chocolate chips. Bake for 30 minutes, until a toothpick comes out clean. Enjoy!

Panzanella

2010-07-26T16:45:00.000-07:00

We had friends over this past weekend. I was dreaming of a relaxing night chilling outside, grilling and fighting over s'mores. Mother Nature had a different dream - one that included sideways rain, humidity and darkness. So grilling was out and instead we baked fish. As a side, I made this wonderful version of panzanella. It's hardly revolutionary but I thought I'd post it because you may have forgotten all about this lovely summer staple. I almost did!

Panzenella

3 tablespoons good olive oil
1 small loaf French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes (I use 4-5 plum tomatoes)
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1 orange bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (can use white wine vinegar)
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, until nicely browned. Or lightly coat bread with oil in large bowl, then place on cookie sheet and toast under your broiler (turning occasionally) to avoid all that frying mess! Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. You can also toss all veggies with dressing and then add bread during last 20 minutes to avoid the bread soaking in too much dressing.

Sugar Cookie Bars

2010-07-11T15:06:00.000-07:00

I love food blogs. I love them so much that it's a small problem. I can spend hours reading tales from home cooks and this particular recipe showed up on several blogs. I took it as a sign that I had to make these over the weekend. They were also intriguing because I despise the labor of cutout cookies but a good sugar cookie cannot be beat. Be sure you have the right sized pan for these because I cheated and used a 9x13 pan and they were way too thick and had trouble baking all the way through. With the right pan, these will be a great go-to recipe. Recipe and picture are thanks to Annie's Eats - yet another food blog that I just began reading. I know...I need to stop!

Sugar Cookie Bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise (I didn't use this since I never have this on hand)
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract (could use almond extract as well!)
Pinch of salt
4 cups confectioners' sugar, sifted
5 tbsp. milk
Food coloring (optional but oh so fun!)
Sprinkles (optional but oh so very fun!)

To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18" rimmed baking sheet (bars pictured used 12 x 17" pan). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners' sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.

Marcy's Chicken Salad

2010-07-07T19:33:00.000-07:00

Who can cook when it's melt-your-eyeballs hot outside? As record heat sweeps much of the country, there are probably countless people thinking - how about ice cream for dinner? Well put the hot fudge sauce away because here's a simple throw together no-recipe recipe that you customize based on your taste. My mom's friend, Marcy, doesn't like to cook therefore she doesn't linger in the kitchen. Good thing she makes a mean chicken salad which can stand in for a quick oven-less dinner. You'll notice that I just list ingredients and, for the most part, left out exact measurements because you just add as much as you like of each item. How easy?! Serve this on fresh rolls or lettuce cups and stay cool.

Marcy's Chicken Salad

4 cooked chicken breasts (rotisserie chicken can be your best friend here!)
Seedless Engish cucumber - seeded and chopped finely
Clausen (a must!) dill pickles, chopped
Red & Yellow pepper, chopped
Celery - chopped
green onions - chopped
mayo - enough to moisten
salt/pepper to taste
dried dill

Mix well and serve on rolls or lettuce cups.

Gazpacho

2010-06-26T03:51:00.000-07:00

To me, nothing says summer better than gazpacho. Cold, refreshing, light and no oven required. I make this recipe multiple times during the warmer months and have fond memories of sharing this cold soup with friends and neighbors. It's summer in a bowl. This is yet another fabulous Ina Garten recipe so you know it's good. As Ina would gently say, be sure not to overprocess the veggies or you'll just have mush.

Gazpacho

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded (feel free to use yellow or orange pepper too!)
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups) (I use spicy V8 sometimes!)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill (for several hours) before serving. The longer gazpacho sits, the better it will get. Now stash in the fridge and enjoy a bowl whenever you need a refreshing pick me up!

Campfire Foil Dinner

2010-06-21T17:07:00.000-07:00

I once said that the only way I'd camp is if it said "Hilton" over my head. Bugs, heat, public bathrooms, smelly tents...need I say more? Well, despite my complaining I have ended up taking an annual camping trip with a great group of friends and have come to enjoy a few uncomfortable nights in the great outdoors. Of course, a few beers and laughs can make up for a few bugs! We all take turns with meals and this time-honored Girl Scout recipe would be a fun casual meal. It's perfect to make over an open fire or even on a grill. It's not fancy but fun, just like camping!

I've also made this at home (oven) when I need a sure fire hit with the kids.

Polish Sausage Foil Dinner

recipe makes one serving packet so multiple as needed...

1 cup frozen loose-pack diced hash brown potatoes with onions/peppers (O'Brien style)
3 oz. sliced smoked sausage (can use turkey polish sausage too)
1 Tbls. Italian dressing
2 - 3 Tbls. shredded cheddar cheese
optional - various veggies - pepper strips, mushrooms, jalapenos, squash - you get the idea...

Tear off a 24x12-inch piece of heavy foil and fold in half to make 12x12 square. Place potatoes and sausage in center of foil, drizzle with Italian dressing. Bring up two opposite edges of foil; seal with double fold and seal remaining edges. Basically making a sealed pouch with some room for steam. Grill packet on grill rack or directly over medium coals for about 15 minutes, turning once. Open packet and sprinkle with cheese. Reseal and let sit five few minutes until cheese melts. Serve in pouch with a cold beer and have the bug spray handy!

Agave Salmon with Citrus Salsa

2010-06-19T05:01:00.000-07:00

Salmon is the new chicken of our house. My youngest daughter would eat it everyday and typically eats more than any of us on nights when I serve salmon. So I was looking for a few different ways to prepare it that were not too time consuming but were a little different. I had recently come across this recipe and was intrigued by the use of agave. A natural sweetener that seems to be everywhere. So I picked up my first bottle last weekend with this recipe in mind. Fresh, sweet and light, this will become a dish we serve all summer.

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes (I used a couple of drops of hot sauce in place of red pepper flakes)
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and hot sauce and olive oil. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 4 to 5 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment. Serve with some herbed couscous and consider yourself very chefy!

Mexican Street Corn

2010-06-11T05:55:00.000-07:00

True summer corn is not ready yet but keep this gem on your fridge because when fresh farmer's corn is abundant, this is a fun way to doctor up plain corn. It's Olivia's number one request all summer long and living in Ohio, my kids have been gnawing on corn cobs since they were babies so corn is big in our house. I have seen corn-on-the-cob cooked in a myriad of ways and I'm always amazed to learn of various time-honered family techniques. Choose whatever cooking method suits you. I will not judge.

Mexican Street Corn

sweet corn, - as many as you like but the recipe covers about 4 cobs well.

1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered
Optional - finely grated Parmesan cheese/queso cotija, shredded/or crumbled feta

Cook corn however you see fit. Boil, grill, whatever. Mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn and fell free to sprinkle with cheese of choice. Serve warm and drippy with plenty of napkins.

Baked Lemon Pasta

2010-06-07T15:54:00.000-07:00

I'm torn. I've been debating on whether to post this pasta recipe because I cannot decide how to best serve it. I've baked it where you get lovely crispy bits. Served it before baking so it's creamy and rich and even eaten it cold. Still good but not my preferred method. I guess it's a versatile little number, huh? In any case, use lots of lemon zest to cut the richness of the sour cream. I tend to serve this as a side with something light. Last night it made a guest appearance next to salmon. Very nice indeed!

Baked Lemon Pasta

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested (could even use two for extra punch!)
2 cups Sour Cream (I've used much less at times and opted for reduced fat)
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. If you like the pasta very creamy, go ahead and dig in now. For the baked version keep reading...

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out too much.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Forklift Salad

2010-05-22T05:38:00.000-07:00

Summer is almost officially upon us. Kids are winding down with school, patio furniture is out but in desperate need of cleaning and I'm dreaming of outdoor entertaining. This is a colorful and beautiful salad to serve. I also buy some flatbread or naan and grill it to soften and provide some grill marks - cut into wedges and pile around this mound of goodness. It's called "forklift" salad because of the bounty of vegetables that you'll be consuming and that's a good thing!

Forklift Salad

2 cups English cucumbers that have cores removed and diced
2 cups seeded and diced plum or Roma tomatoes
2 cups cored and diced red pepper
1 can drained and rinsed garbanzo beans
1 cup chopped celery
1/2 cup diced red onion
3 Tbls plus 1 Tbl. white or cider vinegar
2 cloves minced garlic
1 tsp. whole-grain dijon mustard
1/4 cup olive oil
3 Tbls. fresh mint
3 Tbls. fresh basil
3 Tbls. fresh flat-leaf or Italian parsley

Combine all veggies/beans and in a small bowl whisk together vinegar, garlic, 1 1/2 tsp. salt, 1 tsp. pepper and mustard. Gradually whisk in olive oil. Pour over veggies/beans and let sit for up to two hours at room temperature. At serving time add herbs and adjust salt/pepper as needed. Serve with wedges of grilled flatbread. You may also want to consider serving with a slotted spoon.

The Marlboro Man Sandwich

2010-05-21T16:29:00.000-07:00

I've become a little obsessed with the Pioneer Woman Blog and find that I'm checking it at least once a day. Ree (who pens this wonderful diversion) is witty, entertaining and the woman knows her food. This sandwich is yet another example of something that's simple but so good. Cube steak is something that I thought was only reserved for "chicken fried" steak and therefore NEVER considered buying it. Boy, have we missed out. We added cheese to our version so this will forever replace any lame version of chewy cheesesteaks we've made in the past. Marlboro Man is Ree's rancher husband and he's got good taste!

The Marlboro Man Sandwich

1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine. Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Or place meat on roll, cover with cheese (provolone is a good choice) and pop under the broiler for an amazing cheesesteak that rivals any restuarant version.

Simple Tomato Sauce

2010-05-10T18:04:00.001-07:00

I have come to love the Steamy Kitchen Blog for all things Asian. I don't cook Asian food well but dream of a day where I can whip up an effortless moo shu pork. Until that day, I'll keep reading but I was stunned to find this classic Italian sauce on my beloved Asian blog. This recipe seemed too good to be true but it hailed from a iconic Italian chef - Marcella Hazan so I had to try it. I served it with some egg fettuccine from Ohio City Pasta and it was simple but heavenly. Close your eyes when eating this and envision yourself at a little trattoria in Italy. P.S. Even this pic is off the Steamy Kitchen Blog given that my sauce disappeared before I could take a close up!

1 whole onion - preferably Vidalia, cut in half
1 28-ounce can of whole, peeled tomatoes (from San Marzano if you can find them)
5 tablespoons of butter
pasta of your choice (I used fresh pasta for a bit of a chewy texture)

Place the butter, onion and tomatoes into a medium saucepan. Onion can be left in halves or quarters so they are submerged in liquid from tomatoes. Simmer uncovered for 45 minutes. Remove onion and discard. Stir to break up any last bits of whole tomato. I then added pinch of salt and just a pinch of sugar which will take away any acidic bite from the canned tomatoes. That's it. Crazy but it was simple and delicious. Serve over fresh pasta with from freshly grated Parmesan cheese.

Boursin Chicken

2010-05-05T19:08:00.000-07:00

Why don't I buy Boursin cheese more? Stirred into mashed potatoes or eggs or on toast...again, why have I forgotten about this humble little herbed cheese? Here's yet another great use. Chicken and Boursin together? Genius!

Boursin Chicken

4 split chicken breasts
1 box garlic Boursin cheese
1/4 cup crushed walnuts or pecans
1/4 cup chopped carrots
bread crumbs (made from 2 Tbls. Parmesan cheese, 1/4 c. plain bread crumbs)
2 Tbls. chopped parsley
1/2 stick melted butter

Preheat oven to 350 degrees. Pound chicken breasts until thin. In a bowl mix Boursin cheese and 1 Tbl. flour, nuts, carrots and parsley and stir to combine.
Place a 1/4 of mixture in middle of the chicken breast and roll. Brush with melted butter and roll in bread crumbs. Place in greased pan - seam-side down. repeat with all breasts. Bake for 45 minutes.

Jalapeno Popper Dip

2010-05-01T12:39:00.000-07:00

Make this dip when you want to see grown men fight over the last scoop. A big shout out to Caroline Maurer who (thankfully for the rest of us) perfected this addictive dip. Trust me, you will thank her for this recipe!

Jalapeno Popper Dip

2 8oz cream cheese, softened
1 cup mayonnaise
1 4oz can chopped green chilies, drained (and rinsed if needed)
1 4 oz can chopped jalapenos drained
¾ cup mozzarella
½ cup grated Parmesan
¾ cup shredded Parmesan
5 or so shakes Tabasco
Seasoned salt

Pita chips, tortillas chips, or Frito Scoops.

Mix everything and spread in 9x9 pan, bake at 350 for 25 minutes. Serve with pita chips. Watch men swoon.

French Breakfast Puffs

2010-04-24T11:56:00.000-07:00

I dream about these lovely cinnamon darlings. Imagine a muffin and donut having a love child. I'm hosting Mother's Day brunch this year and I think I will treat myself and make these ahead so I can serve a few and stash some in the freezer for later!

French Breakfast Puffs

3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Pasta n' Lentils

2010-04-19T16:37:00.000-07:00

So I'm hoping to raise kids that love lentils. Honestly, if they loved making their beds, homework and their mother forever - then I'd be okay if they skipped the lentils but a mom can dream...I've been challenging myself to create more meatless meals and just may adopt the meatless Monday dinner routine. I think the addition of some browned Italian sausage would give this dish great depth but it was a surprising hit without it.

Pasta n' Lentils

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 - 2 (19 ounce) cans lentil soup - depending on how much sauce you want
1 cup crushed tomatoes (can also use diced tomatoes - do not drain)
1/2 pkg. (5 oz.) package frozen chopped spinach or package of fresh baby spinach
1 (16 ounce) package ditalini pasta or small pasta (I use whole wheat)
salt to taste
ground black pepper to taste
1 pinch crushed red pepper
Grated Parmesan cheese to taste

Saute onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.

Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm a few minutes allowing sauce to mingle with the pasta. Serve with Parmesan cheese.

Spicy Beef with Parsley Tomato Sauce

2010-04-13T17:36:00.000-07:00

I love the idea of family Sunday dinners. I imagine a large extended family sitting around a bountiful table - laughing, sipping wine, swapping stories. Very Norman Rockwell. However my Sundays now consist of many things - car wash, grocery shopping, multiple soccer games, etc. and Sunday has not lent itself to slaving in the kitchen all day. With this recipe, I can dish up a true Sunday dinner in no time. The flavorful sauce is what makes this recipe fabulous. A baked potato and salad would complete the meal.

Spicy Beef with Parsley Tomato Sauce

Roast Beef:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Pecan Bars

2010-04-11T16:25:00.000-07:00

While on a roadtrip through Georgia, we passed dozens of signs advertising locally-owned pecan farms. I then spent the next five hours dreaming of pecan bars I had made for a family reunion several years ago. My food-editor relative dubbed them sublime but I cannot take credit. These bars are a classic Barefoot Contessa recipe but they are indeed a true showstopper. While a bit more labor intensive than my recent dump-and-bake cake recipes, these are oh-so-worth it. Don't bypass the citrus in the recipe because it really adds something special to these beauties. This recipe makes a large pan (larger than 9x13) and they are rich so plan on serving this to a lucky crowd.

Pecan Bars

Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 pound unsalted butter
1 cup honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350 degrees F. You may want to line the bottom of the oven with aluminum foil since the filling can drip.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. This will be wicked hot so carefully pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Not Your Average Chocolate Cake

2010-04-03T17:35:00.000-07:00

I'm now rethinking the title of my blog and maybe it should be titled "Another Chocolate Cake Recipe" but when I find one that's a keeper, I cannot resist. Really this is another box cake with lots of bad-for-you stuff added but it's delicious and I'll get many requests from the kids to make this. I first had this in Florida and it was a "cake for grandkids" but the adults are eating it up. Many thanks to my mom's friend Betty who was kind enough to share this gem.

Betty's Cake

1 box Devil's Food Cake
1 small pkg. instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semi-sweet mini chocolate chips

Preheat oven to 350 degrees. Mix everything together and pour into a bundt pan. Bake 50-55 minutes or until tester comes out clean. Cool hour on cooling rack then turn out. Dust with powered sugar.

Hot Chicken Salad

2010-03-30T20:04:00.001-07:00

There's a little place in our neighborhood that's a quintessential ladies lunch spot and they are know for their hot chicken salad. The last time I frequented this little gem, I swore I'd get a respectable ladies salad for lunch but who can resist this delectable salad? The owner did not divulge the recipe but I guess this is the next best thing. Served with some fresh fruit this is a would be a lovely dish to serve your ladies.

Hot Chicken and Rice Salad

2 cups cooked chicken, diced
1 cup celery, diced
2 cups of cooked rice
3/4 cup mayonnaise
1 cup fresh mushroom, sliced
1 tsp lemon juice
salt and pepper to taste
1 can cream of chicken soup
1/4 cup butter, melted
1 cup corn flakes
1 (4 oz) pkg slice almonds

In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup. Mix ingredients until well combined.
Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
Combine corn flakes and butter until corn flakes are well coated with butter.
Spoon corn flake mixture evenly over chicken/rice mixture.
Place dish in a 400 degree oven for 15 minutes.
Remove dish from oven and sprinkle with sliced almonds.
Place dish back into oven for 5 more minutes. Serves 6-8.

Chocolate Peanut Butter Mousse Cake

2010-03-29T20:21:00.000-07:00

I made this many years ago for a dear friend's birthday and it was a memorable treat. Chocolate cake from a box? I can handle that. And peanut butter mousse? Sounds very chefy, right? If you cannot manage to properly frost a layer cake, try the parfait version below because your friends and family will love you either way. Your hips? Well, that's another story.

Chocolate Peanut Butter Mousse Cake

1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts

Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

OR - if frosting a layer cake is just too much to take...

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evenly with two-thirds peanut butter mixture, cake cubes, and half of chocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

Olive Cheese Bread

2010-03-28T16:20:00.000-07:00

Get out those stretchy pants and pray for forgiveness because this bread is sinfully good. Salty, gooey, delicious and I may not be able to make this again for fear I'd eat the loaf. I made these over the holidays and sliced them as an appetizer since they are so filling.

Olive Cheese Bread

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated up to two days if you're a work ahead gal like myself!

Cuban Black Beans

2010-03-18T20:03:00.000-07:00

Many many years ago, I hosted a large backyard party of mostly college friends. Being young and ambitious, I decided to tackle an entire Latin-inspired menu from a recent Bon Appetit issue. I'm just tired thinking about that party prep. After convincing my mom to buy me a juicer - and then having her help me juice about 329 limes for various recipes, I regretted not keeping it simple. On the bright side, these beans were a standout and I make them again and again. I love black beans so this is a flavorful side to accompany anything even remotely Latin in flavor.

Cuban Black Beans

1/4 cup olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 tablespoon dried oregano
3 15- to 16-ounce cans black beans, rinsed, drained
3/4 cup canned vegetable broth or water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)
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Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

Broiled Tilapia

2010-03-14T08:22:00.000-07:00

After a giant run to Costco recently, I was staring at the frozen fish and trying to convince myself that I'd use up a gazillion pound bag of frozen fish fillets. My answer was sadly no but now that I have this recipe, I will gladly pick up tilapia on my next trip.

Broiled Tilapia

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

BLT Pasta Salad

2010-03-01T16:31:00.000-08:00

I admit, sometimes there's nothing better than a BLT sandwich. It's an iconic sandwich because as simple as all the components are, they just work together to make something divine. Well, this salad is a close cousin of the original. And because it's technically called a salad - I feel somewhat better about blissfully consuming bacon.

BLT Pasta Salad

12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Snack Cake

2010-02-28T19:05:00.001-08:00

I've been so busy at work that I'm dreaming of free time. The kind of free time that entails sitting around watching old movies, doing my nails, organizing my spices and perfecting the perfect buttercream frosting. But alas, time is fleeting so I'll stick to this wonderful pantry cake. No eggs or butter so your vegan friends (and I only have a few) will love it too! Double recipe for a 9x13 that's company worthy!

Angela's Chocolate Snack Cake

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold water

For us non-vegans - Ice cream or whipped cream, if desired

Heat oven to 350 degrees.

Grease bottom and side of 9-inch round pan or 8-inch square pan with
non-stick spray.

In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. In a
small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously
stir oil mixture and oil into flour mixture about 1 minute or until
well blended. Immediately pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes. Sprinkle with powdered sugar if desired. Serve warm or cool with ice cream.

Roast Chicken

2010-02-15T05:29:00.000-08:00

We're on a family vacation at Disney and I'm on day four of Disney park food. While funnel cakes, taffy, corn dogs and the like are nirvana to my kids, I am missing home cooking. Right now I'm dreaming about my own bed and this chicken. It's a very basic recipe that has never let me down and fills your home with the smell of...well, home.

Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Spicy Soba Noodles

2010-02-02T06:50:00.000-08:00

On a recent snowy Saturday we were cold, hungry and scouring the pantry for lunch ideas. Low and behold, I had everything on hand to make this spicy noodle dish for a quick lunch. Since my new favorite condiment is Sriracha, I'm just finding all sorts of ways to use it and bring a little more spice into my life. I've made many variations on this dish but this version comes together in a snap and is great to keep in the fridge to snack on during a cold weekend!

Spicy Soba Noodles

Kosher salt
8 ounces soba (buckwheat) noodles (can also use whole wheat pasta or whatever you have on hand)
1/4 cup natural crunchy peanut butter (or smooth and just chop some peanuts in)
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
Juice of one lime
2 to 3 teaspoons chili sauce (recommended: Sriracha and go easy and start with 2 tsp. and taste)
2 scallions - chopped
1 red pepper - chopped
(I added some chopped cooked pork tenderloin I had left over but could even add cooked chicken or leave vegetarian)

Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, vinegar, soy sauce, lime juice and chili sauce in a large bowl until smooth. Add the drained noodles, scallions, red pepper and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours. To serve cold, just loosen noodles with a touch of water.

Asian Salmon

2010-01-13T14:22:00.000-08:00

As a youngster, I lived on canned tuna and before that carrots but that a whole other story...My mother claims that at lunchtime I would bring her the tuna can and she'd gladly make me tuna salad. Being a foodie herself, I'm sure she was very happy that the daily request wasn't PB&J. Then my dad, unfortunately, got involved. He proceeded to show me a whole fish skeleton and that was it. I was horrified to learn that my sweet can of deliciousness had originally come from something with nasty, smelly bones?! No more fish for me. For a long time. I've come to my senses and really enjoy seafood but assumed that my kids would not. Boy, I was wrong. My little peanut can eat her weight in fish so I'm trying to find all sorts of kid-friendly flavors and this is Barefoot Contessa recipe is a winner especially when served with some fluffy rice and steamed snow peas.

Asian Salmon

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce (go easy because it's salty)
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste (I used Srircha Hot Chili Sauce - a new fav)
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Texas Black Eye Pea Salad/Dip

2010-01-03T12:33:00.000-08:00

Happy New Year! Like many of you, I'm not sad to see 2009 go and hope 2010 will be filled with better things for all. Let this little salad/dip be one of the better things. Very similar to my black bean salad, this is an keeper and was a great dish to serve on New Year's Day to usher in a new year filled with good health and prosperity. Well, at least I'd like to believe this quick salad did the trick! In any case, it got rave reviews at a recent party so I'll opt to keep this one in my repertoire. I tend to serve this with tortilla chips but it would be a great side as well.

Texas Black Eye Pea Salad/Dip

2 cans (drained and rinsed) black eye peas
8 green onions, finely chopped
1 yellow pepper, diced
1 red pepper, diced
1/4 c. chopped cilantro
1/2 - 2/3 of a bottle of spicy Italian dressing (your favorite variety)
juice of one lime

Combine all ingredients, except lime juice, in a bowl and refrigerate for a few hours or overnight. When ready to serve, I dumped the mixture into a fine colander to help drain excess dressing (there's a lot!) and then added lime juice. Serve with tortilla chips like "Scoops" to gather all the goodness!

Sweet & Savory Beef Stew

2009-12-28T15:34:00.000-08:00

I'm hungover - from the holidays that is and I'm in no mood to make a big fuss in the kitchen. My slow cooker is once again my savior! I'm typically not a fan of fruit in my savory dishes but the prunes (yes, you heard me right!) give a nice depth of flavor to this hearty winter fare. I'm snowed in and not willing to venture out for crusty bread but good bread and a salad would complete the meal. I'm settling for buttered noodles so my kids more inclined to eat stew with prunes!

Sweet & Savory Beef Stew

1/3 C. all purpose flour
2 tsp. paprika
2 lbs. chuck steak or stew meat, cubed in 1-inch pieces
1 Tbl. olive oil
1 large onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
1 Tbl. tomato paste
1 14.5-oz. diced tomatoes, drained
1 3/4 cups chicken broth, I use low-sodium
1 lb. parsnips, peeled and sliced into 1/2-inch coins
1 cup pitted prunes, chopped
1 Tbl. light brown sugar
optional = carrots, I added some because I just adore cooked carrots and had them!

Combine flour and 1 1/2 tsp. of paprika in a large baggie. Toss in beef (in two batches) and toss to coat. Remove beef from bag and shake off excess flour.

Heat oil in large non-stick pan over med-high heat and brown beef on all sides for about 5 minutes. Remove beef and place in slow cooker.

Reduce heat and add onions and sprinkle with 1/4 tsp. each paprika, salt, pepper and cinnamon. Cook about 4 minutes until soft and stir in tomato paste and cook 2 more minutes. Put this mixture into slow cooker and add diced tomatoes and and broth.. Cook on high for five hours or on low for 7 hours. When you have 1 1/2 hours left, add parsnips, carrots, prunes and the remaining salt, pepper, cinnamon and the brown sugar. (I added parsnips earlier but that's just me!) Serve with either rice, egg noodles or just some crusty good bread.

Holiday Hot Rye Spread

2009-12-20T04:44:00.000-08:00

I'm not done. I'm not done shopping or wrapping or baking or cooking and don't even get me started on laundry and cleaning. It's a few days before Christmas and the crushing reality is starting to hit me. But I will take a deep breath and try to focus on what makes this holiday special. Friends, family and making memories. So my upcoming dinner with friends won't be gala affair but it will be casual and fun. To really put me in the spirit, I'll be making these little treats as a starter. They are cheesy addiction on bread. They appear at almost every holiday and most importantly, they remind me of my brother who could eat a whole tray of these.

Holiday Hot Rye Spread

1 cup grated Swiss cheese
½ cup bacon bits (can use crumbled real bacon but for speed I use Hormel "real" bacon bits)
1 small onion - finely chopped
2 Tbs. chopped flat-leaf parsley
⅔ cup mayonnaise
½ tsp. salt
1 clove garlic - minced
1 loaf party rye bread (Pepperidge Farm)

Mix all ingredients and spread layer of cheese mixture on rye bread. Arrange on cookie sheet and broil on high until hot and bubbly then watch them go...

Fudge Pie

2009-12-06T19:25:00.000-08:00

So I'm not a "pie" person but as you know, I'm a chocoholic. This recipe was a quick fix to a very long week and it was met with grins from two sweet little girls. In fact, the next night I was asked to make another one but declined out of sheer exhaustion. Anyway, with some weekend rest the pie is back on our minds and probably on my hips!

Fudge Pie

2 squares (2-ounces) semisweet chocolate (I just used chips)
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then temper the eggs by adding a little hot liquid to the beaten eggs then add eggs back into sugar mixture; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Makes a thin pie so it's really more like a tart. I crimped the pie crust down a bit to prevent burning.

Serve warm or cold, with ice cream or whipped cream. Then take a long walk!

Pecan Cheesecake Pie

2009-11-25T19:57:00.000-08:00

Two for one. Who doesn't like that? No need to choose between the cheesecake and the pecan pie. Have both with this beauty. Easy as pie...and cheesecake!

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.