Sugar & Spice & Everything Nice

strawberry fields forever

2011-06-20T20:13:00.000-07:00

These are pictures of my little one watering her own little strawberry patch. I would show you pictures of the ripe ones, but she wakes up early and picks them so the robins wont eat the ripe ones...so I have yet to get a picture.
This has definitely been a strawberry year. Sometimes, they seem so flavorless and the flesh is white, but this year, probably due to all of the moisture, the strawberries are so big and flavorful. I am not fond of cooked strawberries but i love to add fresh ones to recipes. This is a fun take on a strawberry shortcake, just more portable. Hope you enjoy it.
STRAWBERRY SHORTCAKE CUPCAKES

½ cup butter, softened
1 ½ cups sugar
3 eggs
2 teaspoons vanilla
1 vanilla bean, scraped
½ cup sour cream
1 cup milk
3 cups APF
1 teaspoon salt
1 tablespoon baking powder
1 ½ cups pudding, strawberry or vanilla

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the vanilla and eggs one at a time and mix well. Beat in the sour cream. Sift the dry ingredients directly into the bowl and mix well on a low-medium speed slowly adding the milk. Spoon the batter into muffin tins lined with paper. Bake for 18 minutes. Cool on a rack. When cupcakes are completely cooled, put the pudding into a pastry bag or zip lock bag with a round pastry tip and push gently into the center. Squeeze just enough pudding out to fill the cupcake until it plumps but not so much that it oozes out. Frost with Cream cheese Frosting and top off with a fresh strawberry.

CREAM CHEESE FROSTING
½ cup butter, softened
8 oz cream cheese, softened
6 cups powdered sugar
3 tablespoons cream.
1 Tablespoon vanilla

With a mixer, combine 1 cup of sugar with the butter and cream cheese and beat until very smooth. Next add the rest of the sugar and beat until smooth. Finally, add the vanilla and cream and beat on medium speed for two minutes or so. *If you need to add more cream feel free to do so.

knuckles and sauce

2011-06-06T21:54:00.000-07:00

I am not sure where I heard it originally, that gnocchi meant "little pillows", but I can tell you it has stuck in my mind. As I was preparing to post this recipe, I thought it might be best to verify my definition. I'm kind of glad that I did, because I don't think it really means little pillows...maybe to someones cute little Italian grandmother, but not to the dictionary. My research reveals that gnocchi probably means knuckle, joint, knot, or lump. It is also referred to as a dumpling. If you are not familiar with gnocchi, it is a pasta made from potatoes. It is in fact, a cute little pillow of yumminess. If prepared correctly, they are light and fluffy and completely irresistible.
Gnocchi is a fun kitchen project, that yields pretty awesome results....if you take your time and focus on the task at hand. If not, they can be heavy and chewy, and a big waste of time. If you like to play with play dough, this is the project for you. I have paired the gnocchi with a fresh and springy sauce that doesn't weight the dish down. And topped it off with oven crisped prosciutto and parmesan cheese.

Potato Gnocchi with Asparagus and Peas

3 pounds russet potatoes
2 cups flour, all purpose
1 egg
1 teaspoon salt
¼ teaspoon nutmeg

Peel the potatoes and wash them. In a heavy pan, boil the potatoes until tender. Drain and pass through a food mill or a potato ricer directly onto a cutting board or on the counter top. Sift the flour over the top of the potatoes. Make a hole in the center of the potatoes and add the egg, nutmeg, and the salt. Beat the egg with a fork in the center and then begin to mix it all together with your hands. Create a ball and then knead the ball for a few minutes or until the ball is dry to the touch.
Take a fistful of dough and roll it in to a long rope. Cut the rope into inch long pieces. Run the pieces over the back of a fork. Bring a pot of salted water and drop the gnocchi in. When the gnocchi floats to the top, cook it for an additional minute. In all, it takes about three minutes. Drain, and toss in an ice bath to cool it down and toss with a bit of oil, if they are not used immediately.

1 cup frozen peas, thawed
1 cup asparagus, diced
½ cup shallot, diced
1 1/2 cups frozen peas, thawed
5 slices prosciutto
Grated Parmesan
Salt and pepper
1 lemon zested
¼ cup parsley
1 cup ricotta
2 Tablespoons butter
2 Tablespoons olive oil

On a baking sheet, lined with parchment paper, bake the prosciutto at 350 degrees for 8-10 minutes. When cooked, set aside. In a heavy saucepan, melt the butter and olive oil together. Sauté the shallots until tender and translucent. Add the peas and the asparagus and toss with salt and pepper. Add the gnocchi to the pan as well as the parsley. Finally, toss with the ricotta and the lemon zest. Serve with a chip of prosciutto and parmesan.

Buffalo Nachos with Tyson Grilled & Ready

2011-05-15T05:49:00.000-07:00

I have taught cooking classes for ten years. My specialty is cooking fresh, from scratch, easy meals...I try to make gourmet look cool and attainable. My classes are attended by busy men and women alike, just trying to put a good meal on the table. Many are just lacking in time and are looking for a more efficient way to get it done. With that said, Tyson has introduced a new product, that just might give those of you who are hoping for the same, a little break. TYSON GRILLED AND READY, is a line of fully cooked chicken and beef products, that are ready to be inserted in just about any recipe. Ranging from a fully cooked chicken breast, to seasoned steak and chicken strips, to fajita style chicken and beef, each package found in the freezer, will serve six people.
Last month, I was excited to receive a coupon in the mail courtesy of Tyson and FoodBuzz, to try this product out for free. Click on the FOODBUZZ window to the right--}} and join...if you do, you can hang out with me and tons of other talented foodies virtually! And when you join, be sure to go to the TYSON page and become a fan. I had my mind set on trying the Tyson Steak Strips, but alas, they must be so popular that both stores I checked were out of them. So I purchased the TYSON FULLY COOKED CHICKEN BREASTS. The instructions indicate that they can be brought to temperature in the microwave or convection oven. I chose to try the microwave, since I feel that is the least desirable way to prepare chicken, and I wanted to see if it stayed juicy. Prepared according to Tyson's Instructions, it in fact was still juicy and ready to slip into my recipe. In hindsight, I would have preferred to use the Oven Roasted Diced Chicken Breast for this recipe, but wasn't able to get it either. But by using the whole breast, was able to get nice shreds of chicken to add to my dish.
So, what did I whip up? BUFFALO CHICKEN NACHOS, a totally fun and versatile mash up of a two classics....Nachos and Buffalo Wings. Give it a try for an interesting dinner or serve it as a fun summer appetizer...either way, you are sure to be the MVP of the night.
WING SAUCE
8 tablespoons Hot sauce,like Franks Red Hot
8 Tablespoons butter
1 garlic clove, mashed and minced
2 Tablespoons rice wine vinegar
Dash of Worcestershire
Salt, pepper
Combine all ingredients in a saucepan and simmer on medium for five minutes.

BLUE CHEESE DRESSING
1 cup mayonnaise
1 cup sour cream
1 cup good blue cheese
2 teaspoons rice wine vinegar
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon pepper
Combine all ingredients in a food processor and pulse until blended. Refrigerate and serve.

BUFFALO CHICKEN NACHOS
4 Tyson Grilled and Ready Chicken Breast Fillets
1 recipe wing sauce (above)
1 cup celery, diced
1 cup green onion, chopped
1 cup garbanzo beans, mashed
1 bunch cilantro, chopped
1 bag multi colored tortilla chips or tostada tortillas
2 cups jack cheese, shredded

Prepare the chicken, according to instruction indicated on package and let rest for 5 minutes before slicing or tearing into strips. Toss chicken strips in wing sauce. Spread mashed garbanzo beans on tortillas and top with the chicken. Sprinkle with celery , onion, and cilantro. Drizzle with blue cheese dressing and top with shredded jack cheese. Place in oven under the broiler for 8-10 minutes until bubbly.

be nice to Simon and he will send you cookies!

2011-04-26T21:08:00.000-07:00

So this is the deal....I am running a last minute campaign to fund raise for the Cystic Fibrosis Foundation. My bestest buddy Brook has a son with CF and she will be participating in the Great Strides walk this weekend. the problem is that she has only made it to the halfway point of her fundraising goal of $3000.00.
So here is my offer: If you donate (any amount over $5.00, by midnight April 30th, come back here and leave me a comment that you did......I will enter you in a drawing for none other than a handcrafted tasty treat made by myself. I will draw the winner the morning of May 1st. The winner will get his/her choice of:
2 dozen custom chocolate chip cookies (custom meaning that I will add your favorite treats to the mix)

1 dozen beautifully decorated sugar cookies

1 dozen custom cupcakes (custom meaning your favorite flavor)
Sent directly to your home!

Besides a sweet treat, know that the donation is secure and tax deductible.

so Click Here Click Here Click Here
Now, if you want an extra chance to win:

Share this donation drive with your friends, and for every friend that you can get to participate, you will get an extra shot at the prize. all you have to do is have that person include your name in their comment.

Finally, I know times are tough for everyone, but any size donation means something to the future of Simon and everyone with Cystic Fibrosis that is praying for a cure. It took me just minutes to donate, it was that easy. So please read the information below, and then click HERE to make a change!

My dear friend has a son who has Cystic Fibrosis. When Simon was diagnosed, the median age of survival was 31.5 years. Today, because of money and research, the median age is 37 years. Can you imagine being told that your child would not likely live out a full and healthy life? Although this is a huge improvement, we can’t stop raising money until there is a cure for Simon. Currently, research is moving faster than it can be funded; the only factor standing in our way is a dollar sign.

Cystic Fibrosis is the most prevalent genetic disease in the United States. Advances continue to be made in finding a cure, but your help is needed now - more than ever - to help keep up the momentum of this life-saving research. Too many young lives depend on this vital research to let it go unfunded!

GREAT STRIDES is the Cystic Fibrosis (CF) Foundation's largest and most successful national fundraising event. This year, Brooke will be walking in the GREAT STRIDES event at the Southern Utah-Coral Canyon site on April 30th, 2011. Please help Brook meet her fundraising goal of $3000.00 by sponsoring her. You'll feel confident in knowing that your generous gift is used efficiently and effectively: nearly 90 cents out of every dollar you contribute goes directly toward supporting research and specialized care that improves the quality of life for those with CF. And, it's tax-deductible.

Making a donation is easy and secure! Just click HERE to make a donation to her fundraising page. Any amount you can donate is greatly appreciated!

Donating to GREAT STRIDES is such a simple and effective way for you to show your support for this important cause. Together, we can make a difference in the lives of those with CF! Once again, thank you for supporting the mission of the CF Foundation!

as easy as thai-ing your shoes

2011-03-28T08:28:00.000-07:00

I make pretty much everything from scratch. I try not to use pre-fabbed foods, but I am only human...and some products are great. I love the Thai Kitchen products when I am in a crunch. One of my favorite things to make is Sweet and Spicy Pork Noodles. I make it with the Thai Kitchen Original Pad Thai*. The pad Thai package is pretty simple...it has the noodles and sauce in it,so alone, in my opinion, it needs some pizazz. That's where I come in. This is a great fast and family friendly dish. It is elegant enough to serve at a dinner party, but simple enough to serve for Monday night dinner.

Sweet and Spicy Pork Noodles

printable version

2 packages Thai Kitchen Original Pad Thai

1 pound ground pork

2 teaspoons chili garlic sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon Chinese 5 spice

1/2 cup onion, minced

1 cup red pepper, diced

1-2 cups asparagus, diced

1/2 cup water chestnuts, chopped

1/4 cup green onion, diced

1 lime

1/4 cup cilantro, minced

1/2 cup peanuts (optional)

In a skillet, brown the onion and pork together. Season with salt and pepper and five spice. Meanwhile, bring a pot of water to a boil. Once the water is boiling, add the Pad Thai Noodles and remove from the heat and let rest. Next, in the skillet, add the peppers, asparagus, water chestnuts and chili garlic sauce. Saute the mixture for five minutes. After five minutes, drain the noodles and add them to the meat mixture and toss with the flavor packets included in the boxes and cook for an additional two or three minutes. Toss in the green onions and cilantro. Finally, squeeze the juice from the lime into the noodles and toss one more time. Serve immediately.

*I did not receive any product or compensation for mentioning Thai Kitchen products in this post.

caramel popcorn

2011-03-08T21:22:00.000-08:00

If you ask me, some of the best and most treasured recipes I have, are actually from my neighbors. I have coveted some recipes, and spent many a day in the kitchen trying to replicate them. Sometimes, if you are lucky, they share...I mean actually give you the real recipe and not some "not quite right" version. I think it is important that when you are gifted with a recipe, that you give credit where credit is due. It drives me crazy when I partake of a dish that I know is a shared recipe and the cook doesn't acknowledge the creator. What do you think?

I love this caramel corn. It is so easy and is totally decadent. My neighbor, Christine Lewis, many years back, made this for a candle party. She was forever my favorite neighbor after that. I am not positive that this is exactly her recipe...but I think it is close. I rarely use pre-packaged products, but the popcorn that is pre-popped works best. The reason is, that it doesn't have all of the stray kernels and smaller kernels and it makes it extra buttery and salty...but twice as bad for you. In the picture above you can see that I didn't use the pre-popped stuff, but rather I popped my own white corn. It is a bit healthier that way...but the kernels were definitely smaller and you get some harder kernels inside the puffed corn. Either way...it's yummy and the bowl will be gone quickly!

STICKY SWEET CARAMEL CORN - graciously shared by Christine Lewis

printable version
¾ pound butter (yes really)
1 bag mini marshmallows
1 cup brown sugar
2 tsp. vanilla
1 bag of pre-prepared popcorn (2 lb.)
2 grocery paper bags

In a saucepan melt the butter. Add the brown sugar and stir until dissolved and bubbling. Remove from heat and add the marshmallows and stir until melted. Next add the vanilla and mix well. Now split the popcorn into the two grocery bags and then pour half the marshmallow mixture in each of the bags. Shake and manipulate the bags until well mixed. Form into ball or serve in a bowl.

champagne vinaigrette

2011-02-16T21:09:00.000-08:00

This salad............yum. This salad is really good. This is the kind of salad that other salads talk about behind it's back. But this salad doesn't feel bad....no this salad just sits a little prouder, because this salad knows it's well put together. This salad is the kind of dish that takes you somewhere...like Napa...or Rome.....or Utah...lol. This salad has five main ingredients (yes, I know that is odd for me) it has spinach, grapes, prosciutto, Romano cheese, and champagne vinaigrette. I love bacon, but the prosciutto makes it just a bit more grown up....and champagne vinaigrette, ties the whole thing up with a little bow. Make it....eat it...tell me later how yummy it is.

For the salad: Wash and dry baby spinach greens. I especially love spinach micro greens if you can get your hands on some. I am a bit of a snob when it comes to spinach salad...I think it is important to remove the stems so that you don't have a stem hanging out of your mouth. For the prosciutto, preheat the oven to 350 degrees and lay the slices on a parchment paper lined baking sheet. Bake for ten minutes or until the slices are crispy. Prosciutto is leaner than bacon so it doesn't render as much fat, so I love to use it. The grapes are easy. Just buy fresh red crispy grapes and slice them in half. I keep the spinach and the grapes in the fridge until plating so they are cold and crisp. The Romano cheese, I slice in big strips with a peeler. To serve, I gently toss the spinach with the dressing and place on the plate. I then toss the grapes in the dressing as well and generously top the spinach with them. Finally, I set a slice of prosciutto and a slice of Romano on top. Lightly sprinkle with sea salt and freshly ground pepper.

Champagne Vinaigrette
printable version
1 garlic clove, finely chopped

3 Tablespoons red onion, minced
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
pinch of salt and pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, onion, mustard, vinegar, lemon juice, honey, salt, and pepper in a bowl. Slowly whisk in the olive oil until the dressing is emulsified. I usually just
follow these same instructions, but in the blender instead.

shrimp carbonara

2011-02-06T20:14:00.000-08:00

You know what I like about this recipe? I always have the ingredients for it. It's kind of my "old stand by". It takes literally twelve minutes to prepare this awesome dish. It's hearty and pleasing. With a chunk of crusty bread it is pretty much flawless. I have also made this dish with clams and it was pretty awesome as well. Check it out- I used awesome twice in the same paragraph..so it must be pretty darn good.

Shrimp Carbonara
printable version

1 pound cooked spaghetti
2 tablespoons extra-virgin olive oil
4 slices bacon cut into small strips
1 cup red onion,minced
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmesan
Freshly ground black pepper
1 cup petite frozen peas
1 cup bay shrimp
1 pound large shrimp

It is easiest to prepare the pasta while preparing the sauce. Cook pasta to al dente-according to packaged instructions, be sure to salt the water. When you drain the pasta, reserve 1/2 cup of the water.

Saute the bacon until crisp and the fat is rendered. Next, add the garlic and the rd onion and gently saute for a couple of minutes.

Add the pasta and water to the pan and toss. Add the shrimp and cook over medium heat until the larger shrimp turn pink (about four minutes)Beat the eggs and parmesan together in a mixing bowl, Remove the pasta from the heat and add eggs and parmesan. It is important to constantly stir so the eggs don't scramble. The sauce will thicken and coat the pasta. Season with salt and pepper and finally add the peas.

cupcake street credentials part III

2011-01-12T09:51:00.000-08:00

I come from a family of artists. I am quite gifted at drawing rainbows and stick figures. I probably don't need to say much more than that. Some of you are artists and don't understand...Some of you are gifted at drawing rainbows and stick figures and you totally get it. I used to dread the first day of art classes, the teachers were always so excited to have one of Ben's (my older brother who is an amazing artist) siblings. That excitement quickly faded...I remember one teacher saying to me.."you must be really good at math..." But I didn't let it get me down, I eventually resorted to tracing.
I was working as pastry chef at Tuscany when I took my first cake decorating class. I didn't excel but got the general idea. Techniques like the basket weave and rope were lost on me. And I did successfully learn how to make roses and other flowers. But something clicked, and eventually, after lots and lots of practice, I actually got pretty decent. Pretty soon I could turn cupcakes and cookies into just about anything. Usually I just use frosting, but occasionally I will use fondant or gum paste. Although fondant is pretty, I have found that most people just don't like to eat it...I think I might be one of those people.
cracks me up, because when I give people decorated desserts, often times they wont eat them. To me that's like not hanging a picture on the wall. You can't fully appreciate it unless its in your belly. So in the end, I kind of feel like I might be a little artistic....

These cuties were for a Toy Story Birthday Party. I stayed up late one night frosting them...talking to myself in the characters voices....I like to fully immerse myself in my projects. :)

if you thought these were cute, check out these and these

orange you glad i made cheesecake

2011-01-10T08:11:00.000-08:00

My mother saw this cheesecake in Sunset magazine, one of our favorites, and insisted that we needed to give it a try. I am a bit of a cheesecake snob, probably because I do not particulaly love cheesecake....I know...I know...what is there not to love? I'm not sure. It's not that I don't like it, it is that I don't love it...and it is usually one of the last things on the menu I order. When the Cheesecake Factory opened in our city, I was less than enthused...I did finally go and loooooved their Asian Chicken Salad, but have yet to have any of their cheesecake. Stange I know. If do eat cheesecake, I have pretty stringent rules...lol of course I do. My personal preference is that (a) the crust must be as tasty as the filling...graham cracker bores me. (b) It must be sweet, but not too sweet...I hate that feeling that your cheeks and teeth get when I have has too sweet of a dessert. (c) It must cut nicely...now I know that this is where many will differ from me, but I'd rather it be firmer than creamy...if you can't cut it nicely, what is the purpose? When I worked in the restaurant business, I do feel that I perfected my cheesecake recipe. So, when my mom proposed a new cheesecake, I was weary. Immediately, I scanned the recipe for ingredients. Graham Crackers! So of course I made a few adjustments. Mom is a bit of a recipe purist, so she wouldnt let me mess with it too much. Sunset puts out pretty great recipies though, so I wasn't too worried.

So, the few adjustments that I made are as follows:
1. Gingersnap crust- kindof cliche though, I think I would have preferred a a maccaroon cookie instead.
2. 3 tablespoons cornstarch instead of flour, just a personal prefference
3. added a teaspoon of salt to the batter, once again, just a personal prefference.
4. Blood oranges instead of Valencia, the store had beautiful blood oranges so we opted to use them instead. I personally felt the orange caramel sauce was very bitter. I am not sure if this was the result of using blood oranges. I ended up scrapping the sauce and starting over, not using the orange syrup.
5. as you can see, we decorated the cake just a bit different, adding some beautiful raspberries we had.

Overall, this was a pretty good recipe. It didn't steal my heart or anything, but everyone else raved about it. I really didn't like the caramel very much, it was bitter and pithy tasting to me, but I don't absolutely love candied citrus anyway...so maybe don't take me too seriously when it comes to the sauce. It definitaly yeilded a dramatic looking cheesecake, very elegant. It cut pretty good. I cut it when it was very cold with a warm wet knife and had to wipe the blade with every slice. It of course tasted better room temperature as most cheesecakes do, because it makes them more creamy. And finally, I thought it was much better the second day.

Orange Ribbon Cheesecake
Sunset magazine November 2007
Yield: Makes 12 servings
printable version

For topping
1 large thin-skinned orange, such as Valencia
1 cup sugar
2 teaspoons lemon juice
For cheesecake
1 1/4 cups graham cracker crumbs
3 tablespoons butter, melted
3 packages (8 oz. each) cream cheese, at room temperature
3/4 cup sugar
4 large eggs, at room temperature
2 tablespoons all-purpose flour
1/2 cup sour cream
1 tablespoon orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 tsp. vanilla
3 tablespoons fresh orange juice

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.

2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.

3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.

4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.

5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.

6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).

7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.

sugar...no spice...and everything typically bland

2011-01-06T09:23:00.000-08:00

I started this blog almost four years ago. It was intended to be a place where students of my cooking classes could find past recipes, an occasional new recipe and have a forum to ask questions. I was unaware at the time, of how many amazing culinary blogs were out there, especially, "home chefs" like myself, who took the mystery out of cooking. I have made many virtual friends throughout this journey, and have enjoyed the camaraderie. I look at how simply this blog began, and clearly can see the growth I have had blogging throughout the years. I didn't realize, that I would feel so responsible to my readers...and feel so neglectful if I didn't regularly post...who knew? So I felt I needed to give you a little background on myself....and my new plan.
Almost three years ago, I received a phone call from Aging Services in California, informing me that my husbands grandmother had been reported as neglected. A couple that was interested in purchasing her home had reported her in hopes to push us to sell her home. I can assure you that she hadn't been neglected, but maybe not cared for in the way that she needed. We had found that Grandma had kept it a secret from us that she was a victim of mortgage fraud...just one of the many victims of the Indy Mac Bank debacle. My husband's father died when he was a young boy and so grandma raised him. We knew it was our responsibility to care for grandma as her own daughter was not interested in helping with the care of her mother. So I found myself a week later driving to California to pack her house up and moving her east to Salt Lake City to live with our family.
No one could have ever prepared me for what this new adventure in my life would be like or become. If anyone would have ever told me I would be a caregiver I might have believed them....if they would have told me that I would have to balance care giving, a marriage and four children...and living next door to my own parents...I would have laughed. That is the funny thing about life, we are extremely adaptable creatures...if we allow ourselves to be. The care giving experience is a roller coaster..that most of the time you would rather watch others ride....it is scary, it is bumpy, it makes you sick, sometimes it thrills you, makes you laugh, often makes you want to scream....but the way I see it, when you are finished you probably will want to ride it again....but won't be able to so you had better enjoy it for what it is worth.
In the years that grandma has been with us, we have survived a short sale (I do not recommend a short sale if you can avoid one), health problems, unhelpful family, dementia, and tax issues caused by the whole mortgage debacle. But we have also enjoyed having grandma, knowing she is well cared for, happy, and content...especially because to her, the joy of waking up to her great grandchildren means everything to her. Unlike raising children, there is a flip side to care giving. You raise your child, celebrating each milestone they reach...when they learn to talk, walk, read, and so on. But with an aging member of the family, you mourn the losses...as their mobility dwindles, they cannot hear you, their vision erodes, and so on. Although, I have tried to anticipate upcoming changes for grandma, they still take me by surprise, and are often time consuming and exhausting. I am constantly amazed at the things that I have said I would never do that I do now. All of this and I am still trying to raise four kids-two of which are teenagers (need I say more?). I have always been a writer, and was shocked to see how completely void of inspiration I became. Even my cooking was suffering...grandma is a bit picky. She would prefer Stouffers Mac and Cheese over the majority of the things I prepare. I was getting a bit plain there for a while. I just couldn't see my blog becoming: Sugar...No Spice..and Everything Typically Bland. Grandma does like a few things I prepare, but for the most part, she is facinated by the fact that people pay me to teach them to cook or spend time reading my blog....lol. What's a girl to do?
The last few months have been extremely difficult for grandma health wise, so I had to re prioritize...and unfortunately left my blogging out in the cold. I will tell you however, that I have been busy cooking and stockpiling great recipes to share with you all. I still intend to continue on with my blog....I love to cook...I love to share...and I refuse to be lost in the title of care giver. So I hope that you can be patient with me as I get the ball rolling again. I love your friendships and comments, it keeps me connected.
So, as I type, I am downloading recipes and pictures to share wth you. Don't be suprised if you find this blog peppered with strange stories about my life now....I need some sort of an outlet.
So please check in Monday for a new volume in this little blog...

wake up call

2010-12-15T22:05:00.000-08:00

Muffins make my day. I love the faces of my kids when they wake up to the smell. I love to pinch them in half and spread soft butter on the inside. I love how wholesome and filling they are. I love to eat them as a snack. I'm picky when it comes to a muffin, I don't like them too sweet like the ones you buy at stores. I think those muffins taste more like cupcakes. I topped these muffins with a crumble made with oat cereal sugar and a bit of butter.

BANANA BERRY MUFFINS

2 Cups AP Flour
¾ cups sugar
2 tsp. Baking powder
½ tsp. Salt
¼ tsp. Cinnamon
1 tsp. Lemon zest
¾ cup milk
1 stick of butter melted
1 tsp. Vanilla
1 egg beaten
2 cups mixed berries
1 cup very ripe bananas, chopped

combine dry ingredients in a large bowl. Stir in wet ingredients with a spoon until just combined. Lastly, fold in berries and bananas. Spoon into muffin pans lined with muffin cups. Bake in a 400 degree oven for 24 minutes.

like mother like daughter

2010-12-02T21:46:00.000-08:00

I am often asked where I went to culinary school and my response is the "school of hard knocks". I learned at home from the best of the best, my mother and grandmother. Both amazing home chefs and me the lone girl in the family with lots to learn. I think that the most visible style taught by these lovely ladies that you recognize in my food is comfort. No matter how fancy my dishes may look at times, they are still simple and comforting. My mother always said that people will always come back to the table if it reminds them of where they come from. I agree (for the most part) and so here I am again sharing a special dish.
Stuffed sole is one of the staples I grew up on. My mother would stuff the sole with whatever looked good in the butchers case and she would typically top it with a Bearnaise sauce. I have changed it a bit over the years, but it still smells the same and renders the same feelings for me. In this case, I served it over peas with pancetta, so easy and so rewarding. This is an easy dish that is elegant enough to serve as a holiday dinner. I hope you enjoy it.

DILL SAUCE

½ cup butter
6 Tablespoons flour
2 teaspoons fresh dill
2 teaspoons lemon zest
6 Tablespoons lemon juice
1 cup chicken/vegetable stock

In a saucepan, melt the butter and then add the flour. Cook for a minute or two before adding the chicken stock slowly. Whisk constantly over medium high heat. Add the remaining ingredients and whisk until bubbly and thick. Remove from heat and keep warm.

STUFFED FISH FILLET

2 eggs
2 lbs crab meat
2 pounds shrimp
½ cup celery, diced
½ cup red onion
3 Tablespoons capers
4 tablespoons parsley, chopped
½ cup panko bread crumbs
Salt and pepper
¼ cup Parmesan cheese
4 tablespoons butter, melted
6 sole , tilapia, or roughy fillets
1 teaspoon salt and paprika
½ teaspoon each pepper and cayenne

Preheat oven to 350 degrees.
In a small bowl, combine salt, pepper, cayenne, and paprika.
In a bowl, combine the egg, crab, shrimp, onion, celery, capers, parsley, panko, Parmesan, and butter. Spoon the mixture evenly into each fillet and roll. If needed, close with a toothpick. Place in a baking dish that has been sprayed with nonstick spray. Drizzle with olive oil and lightly season with salt, pepper, paprika, and cayenne. Bake for 25 minutes.

PEAS AND PANCETTA
2 lbs petit peas (frozen)
1 cup onion, minced
8 Slices pancetta
3 Tablespoons butter
3 mint leaves
¾ teaspoon salt
Drizzle a bit of olive oil in a sauté pan and fry the pancetta until crispy. Set aside on a paper towel. Add the butter and the onion and sauté until onion is translucent. Add the peas and cover for three to five minutes, careful not to turn the peas brown. Remove from heat and add the pancetta and salt.

when burning stuff tastes good

2010-11-29T21:53:00.000-08:00

In desserts, there is a flavor that evokes a feeling of comfort to me. The taste of burnt sugar. I have a deep love for toasted marshmallows,there is something so delicious about that toasty sugary treat. I think it's the reason I find Creme Brulee so endearing. But honestly, I am not really turned on much by puddings...which Creme Brulee kind of is. So, this is my way of having my cake and eating it too!
The cake is dense and the flavor is is reminiscent of the custard. What seals the deal, is the combination of burnt butter in the frosting and the burnt sugar on top. I sprinkled the top off the frosting with a bit of brown sugar and then "torched" it.
CRÈME BRULEE CUPCAKES

½ cup butter, softened
1 cups sugar
½ cup prepared caramel
3 eggs
2 teaspoons vanilla
½ cup sour cream
1 cup milk
3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar and caramel together until light. Add the vanilla and eggs one at a time and mix well. Beat in the sour cream. Sift the dry ingredients directly into the bowl and mix well on a low-medium speed slowly adding the milk. In each muffin cup, spoon the batter into muffin tins lined with paper. Bake for 18 minutes. Cool on a rack. Frost with Penuche Frosting.

PENUCHE FROSTING

1 cup butter
2 cups brown sugar
½ cup cream
5 cups powdered sugar
2 tablespoons vanilla

Melt butter, sugar and cream together and cook for 5 minutes over medium high heat. Cool to room temperature and then beat, cup by cup, the powdered sugar into the caramel. Add vanilla ½ way through. Continue beating until light and fluffy.

what's for dinner cupcake?

2010-11-15T08:20:00.000-08:00

I know that recently my posts have been few and far between. I haven't given up on blogging, but had a few priorities to take care of. I hope you are still hanging in there with me. I'll get back into the regular swing of things soon.
I still have two more entries to my CUPCAKEPALOOZA or self imposed cupcakes all day challenge. For today's entry, I have Faux Turkey upcakes...I might need to work on the title a bit, due to the fact, the turkey is in fact real but the cupcake is faux. I am sure you have all seen meatloaf prepared in cupcake tins. they are handy, because they cook quicker than meatloaf. But have you seen them frosted? I frosted them with fluffy potatoes...yumm. If you look closely, they "frosting" is lightly tinted with beet juice and the sprinkles are in fact parsley.
You can definately make this with ground beef, but I do encourage you to try the turkey. With the mashed potato frosting, it is very reminicent of thanksgiving dinner. I do in fact, like to serve it with cranberries as well.
FAUX TURKEY CUPCAKES

Foil cupcake tins
2 lbs ground turkey
1 cup red onion, diced
1 cup bell pepper (red, yellow, or yellow), diced
1 cup rice, cooked and cooled
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/4 cup panko bread crumbs
1 Tablespoon Dijon mustard
2 Teaspoons Worcestershire
1 cup sweet and sour sauce

3 pounds Yukon gold potatoes, peeled
3 Tablespoons salt
1 cup milk
4 Tablespoons butter
½ teaspoon black pepper

Preheat oven to 350 degrees.
In a heavy saucepan boil peeled potatoes in salted water until tender. Meanwhile warm the milk. Drain completely, leaving no water in the pan. With a potato masher,mash the potatoes with the butter and pepper adding milk a bit at a time.
In a bowl, combine all of the ingredients, excluding 1/4 cup of the sweet and sour sauce. Smash all ingredients together well and form balls and place into foil lined cupcake pan. Bake in a 350 degree preheated oven for 20-25 minutes or until the internal temperature reaches 165 degrees. Juices should run clear. Remove from oven and place on a baking sheet. Scoop potatoes into a pastry bag and pipe onto the little meat cakes. Garnish with parsley.

cupcakepalooza

2010-11-08T05:32:00.000-08:00

Still working on this "Day of Cupcakes" that I have deemed CUPCAKEPALOOZA. Today's creations are a breakfast cupcake and a snack. Now, I could have gone the easy route and produced a muffin for breakfast, but I thought that would be cheating. A muffin is a muffin. So I was thinking quiche. Parchment paper wrappers on cupcakes are pretty trendy right now, so I made a faux wrapper with filo dough. I am not the biggest fan of eggs, so I covered up the taste and texture as much as I could with tons of fresh chopped vegetables and pepper jack cheese. I used the top of the cauliflower florette to mimic frosting on top...besides it being a cute addition, the roasted cauliflower on top gave the whole thing depth.
The snack, is a simple cucumber sandwich cut to make a cupcake. For fun, I used two types of bread (dark rye and sourdough) and cut them to match the size of the cucumber. And of course, like the caprese below, a fun savory cream cheese frosting pulls the whole idea together. I thought these would be perfect for a wedding or baby shower.
QUICHE CUPCAKE

½ cup onion, minced
1 garlic clove, minced
½ cup red pepper, minced
1 cup cauliflower
½ cup asparagus, diced
1 cup pepper jack cheese
1/4 C flour
1/4 t baking powder
8 eggs
1/2-1 t salt
1/4 t pepper
1 box of filo dough
6 Tablespoons butter, melted

Preheat oven to 350 degrees.
On a cutting board, lay a piece of filo down and brush it with the melted butter. Lay another sheet over and repeat. Cut into squares and tuck into a muffin pan. Fill all twelve holes.
In a bowl, combine the onion, garlic, red pepper, cauliflower, asparagus, cheese, baking powder, flour, salt and pepper. In another bowl, beat the eggs and milk until frothy. Pour eggs into vegetable and cheese mixture and combine. With a ladle, spoon enough of the mixture to fill each filo filled hole. Bake for 20-25 minutes or until golden brown and set.

CUCUMBER CUPCAKE SANDWICH
4 slices rye bread
4 slices white bread
1 Armenian cucumber, sliced thinly
2 tablespoons dill
1 teaspoon Dijon
2 teaspoons lemon zest
1 package cream cheese
½ teaspoon salt
½ teaspoon pepper

In a bowl, combine dill, Dijon, lemon zest, salt, pepper and cream cheese and blend with a handheld mixer. Lightly spread cheese mixture over each slice of bread. With a small 2 inch cookie cutter, cut the bread and cucumber into circles. Stack the bread and cucumbers alternately. Pipe the remaining cheese mixture on top with a star tip.

caprece cupcake

2010-11-01T10:59:00.000-07:00

Oh here I go again with cupcakes. If you think that cupcakes are just a fad or are plain sick and tired of them, It's ok...I do understand. But come on...what is there not to love about little bites of joy. I love them because they are perfectly sized...and you don't feel like a glutton after eating one. Now, if you eat more than one, that is a whole new tale to tell. But there is no doubt about it, the cupcake train is still rolling and plenty are hopping aboard.
One day, I was pondering the deep concept of cupcakes, and I thought to myself: Can I have cupcakes all day? What I mean is: Could I make a cupcake for breakfast, lunch, dinner, snacks and dessert? Well, of course I can. So without much further adieu, I present to you
CUPCAKEPALOOZA! A series dedicated solely to the love of cupcakes and the endless inspiration they provide.
Today's first entry to CUPCAKEPALOOZA is the Capece Cupcake. Caprece salad is a much loved dish by many. Tomatoes are just fading on the vines now, so run out and pick them right away. Caprece is easy...it involves a few key ingredients: Tomatoes, mozzarella,and basil. Anything else is just frosting on top (he he he). For this presentation I made some crostini with baguette slice that were drizzled with a bit of olive oil infused with garlic. I topped the bread off with Parmesan cheese and toasted them in the oven at 350 degrees for ten minutes.
I chose to use Roma tomatoes because when sliced, they were just about the same size as the mozzarella. You can also cut the mozzarella with a biscuit cutter if it is too large. The drizzle is a basalmic syrup, that packs a sweet little punch at the end. Enjoy. CAPRECE CUPCAKE
printable version
4 vine ripe tomatoes, sliced
1 package cocktail tomatoes
1 package fresh mozzarella, sliced
1 bunch basil
2 tablespoons pesto
1 package cream cheese
Salt and pepper to taste
1 cup basalmic vinegar
¼ cup brown sugar
toothpicks

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each. In a bowl, combine the pesto and the cream cheese and cream with a hand mixer. Scoop cream into a pastry bag with a star tip. Place a toothpick in each stack and top off with a cherry tomato. Pipe the cream cheese onto each stack. In a saucepan, combine sugar and vinegar and simmer until thickens. Drizzle over Caprece cupcakes.

fabulous food and friends

2010-10-25T21:24:00.000-07:00

I'll start today off with a yummy recipe for a family favorite. The thing I love about lettuce wraps, is that you you get a healthy dinner that pleases everyone...what could be better. You could skip the whole messy bit of wrapping the chicken stuff in a leaf of lettuce and serve it as a salad if you would like....but then again, that's the fun of it all. No,it is not the much coveted recipe for P.F. Chang's Lettuce Wraps, you will just have to settle for the S. Voortmeyer version. I pack it with a bunch more vegetables...and the kids don't care, so you know it's a winner. I serve it with plum sauce on the side, no I don't make it from scratch...you can easily find plum sauce at any grocery store in the Asian section.

Chicken Lettuce Wraps
1 pound boneless skinless chicken breasts, diced
1 tablespoon vegetable oil
1 Tablespoon sesame oil
1 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 Tablespoon minced fresh ginger
2 Tablespoons rice vinegar
3 Tablespoons oyster sauce
1 Tablespoon reduced-sodium soy sauce
1 teaspoon chili garlic sauce/paste
2 cups broccoli slaw (carrots,broccoli,cabbage-bought in bags found by bagged salads)
2 cups cabbage slaw (variety cabbage, shredded-bought in bags found by bagged salads)
2 cups bean sprouts
1/2 cup green onions, chopped
1 head iceberg lettuce, separated,washed, dried and refrigerated until crisp
1/2 cup toasted peanuts, chopped
1/2 cup cilantro, chopped

In a large skillet, cook chicken in a mixture of the two oils for about five minutes. Remove immediately from skillet and set aside. In the same pan, add the mushrooms, water
chestnuts, chili garlic sauce, and ginger and cook on high heat for three minutes. Next, add the slaws and sprouts and cook for another three minutes. Make a well in the center of the pan and add the vinegar, oyster sauce, and soy sauce. Bring to a bubble and then toss together with the vegetables. Add the chicken back into the mix and cook until hot.
Season with salt and pepper, careful on the salt, the soy sauce and oyster sauce are plenty salty on their own. Serve the mixture with cold lettuce wraps and top with the cilantro and peanuts. My family likes to top with plum sauce.

Cutie Louanne, is one of my favorite blogs to visit, to find sensible and delicious recipes. I am amazed that every time I visit her site, that I want to eat what is on the screen. I know if we lived closer, that we would be having very fattening dinner parties. So I was pleasantly pleased to find a sweet award waiting for me at her fabulous blog:

She has gifted me with the:
So, here is the idea behind the One Lovely Blog award:

1. Accept the award and post it on your blog together with the name of the person who has granted the award and his or her blog link.

2. Pass the award to 15 other blogs that you love.

3. Remember to contact the bloggers to let them know they have been chosen for this award.

So besides the great blogs and sites that I have listed over there to the right of your screen, Here are fifteen of the sites I frequent often. So to the following bloggers below, I bestow upon you...the coveted One Lovely Blog Award...ta da!

The Sweet Life Bonnie, dishes up a lot of Tex Mex cuisine...I love Tex Mex, and her sweet antidotes about where the recipes come from. She is also a very supportive Blogger friend.

The Crafting Chicks This site is hosted by a flock of chicks, that share fun foods and crafty ideas. Whether you are an advanced crafter or remedial (like myself) there are tons of great ideas here.

IS*LY( I Still Love you Miss Melissa Esplin, is one talented gal. as a young mother and wife, I am amazed at her cool crafts and thrifty ways. Visit her site to be amazed at how she takes thrift shop finds and re tools them into fabulous styles.

The Survival Mamma Randayle is all about power...power of the woman as well as using power...lol....as a writer, Randayle weaves humor into her sensible posts.

Yummy Lolly Sharnee, is one of my favorite blog designers. I love her retro style and she shares it all with us. Besides her free templates, she offers very inexpensive designs to purchase.

Anne Strawberry is a cute young mother with a bright little site. Stuffed with all of her fun and beautiful recipes.

We Are Not Martha two childhood girlfriends, who whip up great recipes (and honing their Martha skills) as well as sharing their favorite things. Check out their recent post about Butter Ball University.

Neo Homesteading Cat's site is nothing short of awesome. This cool mom turns out so many recipes that are truly inspired. Much like myself, she cooks the "old school" ways and doesn't apologize for it.

White Hot Oven Delicious, inventive, recipes...need I say more? This site is Chuck full of recipes and her culinary adventures. Check out her Pork and Bean Bread...yes,i said Pork and Bean Bread.

A Beautiful Mess Alicia, is an "every woman", sharing the joys and stresses of her life. This site is painted with lovely photos of journey. Alicia, hosts Tasty Tuesdays..one of my favorite haunts.

Brenda's Canadian Kitchen This canuck treats us to family style recipes that I lick my chops at. I am planning on making her most recent post for Apple Cake this weekend for sure,

Get Off Your Butt and Bake Jonna makes heartwarming simple delights...her pictures are beautiful and I have to say I am a bit envious that her house is always clean.

The Constant Hunger hey now I know why I like this blog...'cause I am always hungry as well! Her site doesn't help matters either...its full of her kitchen adventures and they always look yummy.
Bottomless Kitchen This young couple prepares dishes together. They have an uncomplicated approach to food and try and stretch the dime as well.

You Fed A baby Chili? As you know I have always had a love of Asian style food and I love to infuse it in my Rocky Mountain Cuisine...so, of course I naturally love this blog. Love it even more because this blog is hosted by a cooking scientist daddy.

Wow! That was a lot of work. But all of these fun sites deserve it. Its fun to be part of a cyber world so full of talent!

Finally, I always love to participate in Tasty Tuesdays over at A Beautiful Mess...so get on over there and check it out!

If you want to join in...feel free

harvard beets...they're all the rage....

2010-10-19T20:46:00.000-07:00

Harvard Beets, were supposedly created by a Harvard student (or a Yale student), there is also a story that they originated in a tavern in England named 'Harwood' and the 'Harvard' is a mispronunciation of the name. What is it about the English and the French that they take credit for everything? Just kidding...kind of. Anyway, a Harvard Beet is one cooked in a thickened vinegar sauce. Sound gross to you? Trust me, they are oooh so good. My kids even love these, even the picky one. And it is so much fun when they come running in the next morning worried that their #2 is red...lol. I read up on this phenomenon, and found that if your urine is red after consuming beets, that you might have an iron deficiency...but no word on the stools. Oh don't act surprised I am commenting on red poo poo...you all know what I am talking about.
It is my opinion, that the method in which a person was prepared a dish, when young, can taint his or her opinion indefinitely. Most people seem to have grown up on "boiled" vegetables...and I must say, if you are one of those people, I can understand why you might not love your vegetables. I usually prefer roasted vegetables to most cooking methods, due to the fact, it brings out the natural sweetness as well as the fact that you do not lose the nutrients into the water.
Beets are one of my favorite vegetables. I love the vibrant colors and flavors that a beet produces. I have found people either love them or hate them. For those who generally hate them, I always suggest that they try roasting them in a bit of olive oil with a dash of salt and rosemary. The roasting, brings out an intense sweetness that makes them a bit more favorable to the "haters".
To roast beets, start by removing the greens and setting them aside. Preheat the oven to 375 degrees. Scrub the beets well and place them on a foil lined baking sheet. Drizzle the beets lightly with olive oil. Fold the foil over to make a packet and place in the oven. Smaller beets will take about 20 minutes or so and very large beets can take up to an hour. To test for done-ness, Pierce with a paring knife. It should glide right in. Set out to cool until you can handle them. The skin will sluff right off easily. You can serve them immediately or use them in a recipe like the one that follows.
As far as those greens go, I love them too. I usually just saute them or steam them. In thecase of the harvard beets, I didn't mixt themm in the sauce, but rather, served them under neathh the sauced up beets. I hope you try these out, they are totally worth it!

HARVARD BEETS
printable version
3 cups cooked beets, thick sliced
1/2 cup vinegar
1/2 cup juice from cooking beets
1 Tablespoon cornstarch
2 Tablespoons brown sugar
1/2 teaspoon Chinese five spice
2 pinches salt
2-3 Tablespoons butter

In a saucepan, combine vinegar, juice, cornstarch, brown sugar, five spice, and salt. Stir over medium heat until thickened. Add beats and coat completely. Stir in butter and melt while reheating the beets.

boring chicken...no way!

2010-10-16T19:06:00.000-07:00

We just returned from San Francisco last night, and after a week of eating out, I just couldn't bear not having a good home cooked meal on the table tonight. But I must confess, that I'm a bit tired...(whaaahhh I know)...and cooking wasn't on my "to do" list today. It was a beautiful fall day, and all I wanted to do was get outside and work in my flower beds and garden. Besides not wanting to cook, there wasn't really much in the fridge to cook anyway, being as we had been gone for a week. I opened the freezer and stared blankly at the meager fixin's...and grabbed a package of frozen chicken. Chicken can be sooooo boring sometimes, especially when one isn't in the mood to cook. But then...the heavens opened up above me and my "ahhha" moment came. Braising chicken is a fabulous way to make a tender and majorly flavor full dish. Soooooo....
I made chicken Cacciatore. Typically, a cattiatore is a a "hunters" style dish, prepared with tomatoes, onions, herbs, mushrooms and such. I didn't have any mushrooms, but I did have a zucchini hiding out in the garden as well as a can of artichoke hearts in the pantry. So whipped this up at noon, let it braise all day, and when our chores were done, we had a hearty and delicious dish waiting for us. Superwoman...I tell ya. So that's what was for Saturday night dinner here. Hopefully Sunday will be as successful...'cause I haven't been to the market yet.
CHICKEN CACCIATORE
printable version
Olive oil
2 cups onion, sliced
2 cups red and yellow pepper, sliced
3 cloves garlic, minced
1 large fryer chicken, cut into pieces
1 cup white wine
2 cups crushed tomatoes
1 cup fresh tomatoes, sliced or 1 cup stewed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon parsley
2 bay leaves
1 teaspoon celery seed
2 teaspoons thyme
2 cups zucchini or artichoke hearts
4 cups rice, cooked
Season the chicken generously with the salt and pepper. In a large skillet,saute the onions and peppers together, with a bit of olive oil, until just tender. When finished, set aside. In the same skillet, brown the chicken on both sides in a little bit more olive oil. Deglaze the pan with a cup of white wine. Top the chicken with the garlic and sauteed onion and peppers. Pour the crushed tomatoes and fresh tomatoes over the chicken and sprinkle the herbs over the top. Simmer the stewing meat for an hour and half, careful not to let it boil over as it is juicy. Add the zucchini and artichoke hearts and cover. Simmer for ten minutes more or until zucchini is tender. Taste for seasoning and serve over rice if you wish. You can also serve this over pasta as well.

delicioso!

2010-10-12T22:42:00.000-07:00

Hey folks! I am hailing you from San Francisco tonight, where I am enjoying a few days out of town with my family. The week began with my husband's 20 year reunion ( will relate my experiences later), and has continued with fabulous day trips to the Golden Gate Park, California Academy of Science, Japanese Tea Garden, Fisherman's Wharf, and the San Francisco Zoo. But of course, I have been enjoying the good eats this fabulous part of the country has to offer. I can't wait to go home and try whipping up some new flavors.
In the meantime, as promised, the recipes for the trio of salsas as well as flour tortillas. I will be home soon...and I have some stories to tell ya! Trio of salsas, beginning with the Avocado Black Bean, then the Mango, and finally a fresh Tomatillo.

MANGO SALSA

1 Granny Smith apple, cut into ¼ inch dice
2 firm ripe mangoes, cut into ¼ inch dice
1 medium onion, chopped fine
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
1/4 cup chopped fresh cilantro
a pinch cumin

Stir all ingredients together and refrigerate.

TOMATILLO SALSA

1 lb fresh tomatillos, husked, rinsed, and chopped
1 teaspoon fresh Serrano chili, seeded (for less spiciness) and finely chopped
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

Stir together all ingredients and let stand, covered, about 1 hour.

AVACADO AND BLACK BEAN SALSA

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
½ cup black beans
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 teaspoons jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Add the beans, tomato, jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste.

Pictured here are the fresh Flour Tortillas

Flour Tortillas

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.

quiero que la buena comida

2010-10-07T05:45:00.000-07:00

Wow. What a stir I caused Tuesday night at at my cooking class when I announced that I am not a slave to Cafe Rio. For those of you not graced with a Cafe Rio in your neck of the woods, It is a Mexican American haunt, where patrons can order up cafeteria- style, dishes such as: burritos, tacos, and taco salads. The salads are really what has caused all of the buzz, topped with sweet pulled meats, cilantro, and a tomatillo dressing. Now, don't get me wrong, I do eat there on occasion...I even enjoy it. The deal is, that I don't crave it....because I can make my own similar dishes...So if I offended you...you are just plain WEIRD!
I have always had a flare for south of the border flavors...My dear aunt Sylvia, raised me on home made tamales, pasole, mole, and fried tortillas stuffed with pulled meats. So, naturally, I love to dish it up as much as I like to dish it out. Although, pulled meats are good, I tend to lean more towards larger bites of marinated meats rather than slow cooked (just a preference).
This recipe I am about to bestow on you is one of my favorites. It takes a few minutes of prep, a couple of hours of marinade time...and only a couple of minutes to cook. It is moist, tender, and flavor packed. Typically, I serve it over a salad or wrapped in warm home made tortillas with fresh salsa. I also love to tear fresh cilantro over the top with a squirt of lime. Check in soon, I will be posting the recipe for those fluffy flour tortillas hanging out in the background, as well as a trio of spicy pico-style salsas that will compliment many meals.

GRILLED FLANK STEAK
printable version
1/2 cup soy sauce
1/2 cup olive oil
¼ cup honey honey
3 large garlic cloves, minced
6 Tablespoons sweet red pepper relish
1/3 cup lime juice
Zest of one lime
2 Tablespoons mint
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4-pound flank steak

Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes. Cut across grain into thin strips.

The recipe below is a great side dish to a variety of meals. It compliments tacos and such wonderfully!

CILANTRO LIME CORN
printable version
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1 large red peppers, sliced
6 ears of corn, sliced into inch thick wheels
1 Tablespoon finely grated fresh lime zest
2 teaspoons fresh lime juice, or to taste
1 Tablespoon chopped cilantro

Mix together the corn, red pepper, and beans and toss in a small amount of olive oil. Arrange on a baking tray and bake in the oven at 350 degrees for about 10 minutes.
Cook shallot in butter stirring, until softened. Remove from heat and stir in lime zest, cilantro, and lime juice. Add corn, red pepper, and salt and pepper – toss until covered with sauce.

my bread and butter... brought to you by Nature's Pride

2010-10-03T20:46:00.000-07:00

WRITER'S NOTE: In addition to this being a completely divine dessert, I have found that this was an absolutely decadent breakfast as well! Recently, I was offered the opportunity, by the Foodbuzz Tastemaker Program to try a Nature’s Pride product. The challenge was to use the product in a recipe and win one of six spots to go to the Foodbuzz Blogger Festival in November. Well, of course I was game for that! I was even more excited when a coupon arrived and I discovered that I would have my choice of more than fifteen Nature’s Pride products. When I went to the store, I knew instantly what I would prepare.
As you know, I often profess, that I feel it is important to feed my family as healthy as possible. I try to provide sustainable, organic and natural foods. So I was glad to see Nature's Pride would fit right in. I had been to the farmers market just days before and purchased some beautiful Jonathan apples, and fall is whisping through the air. I intended to make white chocolate caramel apples with them, but I ended up deciding to pair those crisp tangy apples with Natures Pride Country White Bread.
I ended up choosing to prepare a Bourbon Caramel Apple Bread Pudding. I haven’t ever made a bread pudding with sandwich bread and I had my reservations. I don’t typically buy white bread. When I opened the bag I was tickled to find that the bread was wrapped in cellophane as well.

This reminded me of the bread my grandma used to buy and make me cinnamon toast with. When I opened the cellophane wrapper, I was met with a rich smell…who doesn’t love white bread when they were little?
The slices are hearty and large…perfect for a sandwich, but even better for bread pudding. I would have used a whole bag but Ruby snagged a slice before I could dice it all up.
The following is the recipe, but before you get to that, I would like to tell you how it turned out.
I make a lot of desserts, and although my kids and love them, my husband isn’t always so excited. He doesn’t crave desserts like I do. But let me tell you there wasn’t a crumb left a few minutes after I scooped into the bread pudding. My husband said it was by far one of the most decadent and delicious recipes I have whipped up in a while! Wow! What a review. I was so pleased with how Natures Pride bread held up in this dish. I am going to try it in a strata next. I am definitaely a fan.Thank you Foodbuzz and Nature's Pride for this fantastic opportunity...I hope to see you in November at the Foodbuzz festival!

BOURBON CARAMELIZED APPLE BREAD PUDDING
printable version
1 loaf Natures Pride Country White Bread
½ cup butter, melted
¼ cup cinnamon sugar
3 eggs
1 cup sugar
2 cups whipping cream
1 cup milk
1 vanilla bean
½ cup brown sugar
½ cup bourbon
3 Jonathan apples, diced
½ cup white chocolate chips

In a saucepan bring the milk, cream, and bean to a simmer. Beat the eggs and sugar until light.

Temper the milk mixture into the egg mixture slowly. Return the combined mixtures (custard now), to the stovetop and simmer, stirring constantly until thickens.

In a shallow pan, cook the apples and brown sugar on medium high heat, until the apples begin to soften and the juices and sugar caramelizes.

Carefully add the bourbon making sure that it does not come close to the flame.

Cook on medium for just a few minutes until the caramel thickens.

Meanwhile, cut the Natures Pride Country White bread into small cubes and place on a sheet pan and toast in a 350 degree oven for fifteen minutes or until crispy and golden.

Remove from the oven and toss the cubes with the melted butter

and the cinnamon sugar in a large bowl.

Next, Pour the custard over the cinnamon bread cubes

and add the white chocolate

and the bourbon apples and caramel

Soak for ten minutes, and then place into a buttered baking dish.

Cover with aluminum foil and place into a water bath (by placng the baking dish into a larger dish and filling the larger dish with water half way up). Bake at 350 degrees for an hour. Cool slightly before serving and drizzle with caramel if you wish.

I had cut heart shapes out of a few extra slices of bread and sprinkles them with cinnamon sugar and drizzled them with caramel as well. Bread pudding isn't exactly the most exciting dish, visually, when it comes out of the oven. However, it can easily be dressed up to make an elegant dessert to pair with any meal.

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deep thoughts about rhubarb

2010-10-01T21:46:00.000-07:00

Do you ever wonder about where your food comes from? I often do. Take rhubarb for instance, rhubarb originated in China a very long time ago. Besides eating the stalk, the Chinese have used rhubarb for medical purposes for thousands of years. But mind my mind often wanders to the poor Chinese dude who tried to eat the leaves of the plant first...and was poisoned....oops. I bet the second guy was worried when he ate the stalk. Rhubarb grows as a vegetable...but guess what...it's a fruit. A fruit you say...how is that? Well, in 1947, a New York court, decided that because because it was technically used as a fruit...that it should be classified as one. Upon reading that particular fact, I started thinking about out judicial system and the ridiculous things they waste their time on.....I'll stop now...before I get off track.
Anywhoooo, I love rhubarb, and it is still in season here, and readily found in grocery stores. I have paired it with raspberries, because I don't particularly love cooked strawberries..if you do, feel free to add strawberries if you like. The raspberries and rhubarb serve as a hearty sauce with a tangy but sweet delightfully fluffy lime mousse. Don't get scared off by the steps necessary in this mousse. They are all easy and you will quickly achieve a decadent beautiful dessert.

LIME MOUSSE

6 Tablespoons water
4 ½ teaspoons gelatin
2 cups lime juice
1 cups sugar
Zest of 3 limes
2 egg whites
2/3 cups sugar
2 ½ cups heavy whipping cream

In a saucepan combine the water and gelatin. Add the 1 c sugar, lime juice, and zest and bring to a boil. Remove from heat and bring to room temperature.
In bottom of a double broiler bring 2 inches of water to a boil. Combine egg whites and 2/3 c sugar in a bowl and set into double broiler. Be sure that the bowl does not touch the water. Turn the heat off and whisk the eggs and sugar for about four minutes. This process is to cook the eggs enough that they are safe for the mousse. Be careful to make sure that the eggs do not froth too much or cook. Take the eggs out of the double broiler and put them into a mixer. Beat until heavy peaks. This will also cool them.
Beat the whipping cream to medium peaks.
Mix the meringue into the lime mixture. It will appear thin. Fold the whipped cream in so that it is completely incorporated.
Pour the mousse into molds or tart shells and refrigerate overnight.
** to adjust the firmness of the mousse and make it lighter, add more whipped cream.

RASPBERRY RHUBARB SAUCE

½ cup sugar
2 cups rhubarb
1 cup raspberries
1 tablespoon lime juice

In a heavy saucepan, combine rhubarb and sugar and cook over medium heat for 15-20 minutes until tender. Add a bit of water if needed to get it started. Add the raspberries and lime juice and cook for 10 minutes. Blend if you wish to have a fine puree or leave as is for a chunky sauce. Serve hot or cold.

tomato...tomaaaato

2010-09-23T21:36:00.000-07:00

I wasn't a picky child. I completely credit this fact to my mother's cooking. Mom wasn't a fancy cook. My mother cooked seasonally for the most part. There was never any question as to whether we were to eat our dinner and there was really nothing that I didn't want to ...with the exception of eggs...but that wasn't her fault. During the late summer months, the dinner table was graced with the bounty of the garden. Sometimes dinner would be sliced tomatoes and cucumbers and corn on the cob. Whatever the dish, the star would be the days beautiful harvest.
This recipe is one of my childhood favorites...Shrimp cocktail stuffed tomatoes.
Last week I featured a simple home made cocktail sauce. This simple recipe is another use for that recipe. as a matter of fact, this recipe is so simple...it doesn't have much of a recipe. Served with warm crusty bread, this dish makes a refreshing light supper or a fabulous luncheon dish.

STUFFED TOMATOES
6 large tomatoes
4 cups iceberg lettuce, sliced thinly
1 pound bay shrimp
1/2 cup scallions, finely sliced
1/2 cup celery, finely sliced
1 recipe cocktail sauce

Gently remove the top of the tomato and scoop out the pulp. Pulp can be reserved for a pasta sauce later. Fill the tomato half way with the lettuce. In a bowl, combine the remaining ingredients. Spoon the shrimp cocktail into the tomatoes. serve with warm crusty bread.

COCKTAIL SAUCE
1 cup ketchup
2 tablespoon lemon juice
2 tablespoons prepared horseradish, or to taste
3 scallions
1 celery stalk
Combine the ketchup, lemon juice, celery, scallion, and horseradish to taste.

greek pasta salad

2010-09-19T21:33:00.000-07:00

Do not....Cough...cough '''... I repeat.... do not get too close to....cough'....to your screen... sputter...'''...sputter...sniff..whine...how did I catch this awful cold? I am on day six of this baby and still don't think I have hit the mid point. I don't often get sick...this must be my reward for that. And why is it that when I am so busy....abnormally so, that I catch a cold?
But as I sit here complaining about my pitiful self, I tuned into the news to find that the homes of many of my dear friends and old neighbors homes are at risk of fire. 1250 homes evacuated, 40-50 mph winds whipping the flames across the dry mountain side. 3 homes lost already. Hang in there Herriman...our prayers are with you that the winds change and the flames are subdued. I am done complaining about my cold now...sorry.

I the meantime I leave you with this simple and fantastic recipe for a pasta salad.
GREEK PASTA SALAD
printable version
½ cup ricotta cheese
1 tablespoon fresh oregano
Handful basil, chopped
¼ cup thinly sliced onion
2 cups grape tomatoes, cut in half
1 cup kalamata olives, sliced in half
¼ cup Parmesan
1 box pasta, cooked
****
1 cup olive oil
Zest and juice of a lemon
3 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon ground mustard
1 teaspoon rosemary
1/2 cups red wine vinegar

Combine all salad ingredients in a bowl. In a blender, combine all ingredients except the oil. Slowly emulsify in the oil. Drizzle over the pasta salad.

2010-09-14T21:22:00.000-07:00

Oh my gosh, I am having a week...I know it's only Tuesday...but Wednesday is just a few hours away.....AAAGH! So, would you be terribly upset with me if I just leave you with a simple and delicious recipe tonight without sticking around to chat? I just want you to know I am thinking of you and I love you so!
Alright now...with that said, I'm outta here. If I'm not back soon, call the authorities....they'll probably already have me in custody...I'm just sayin'

GRILLED SHRIMP COCKTAIL
printable version

About 2 pounds large shrimp, peeled
4 cloves garlic, mashed
5 Tablespoons olive oil
Salt and pepper
10-12 skewers

Soak skewers in water for twenty minutes. Skewer 5-6 shrimp per stick. Place in a baking dish and sprinkle with garlic, salt and pepper. Drizzle with olive oil. Preheat grill to medium heat. Grill shrimp for four minutes on each side.

COCKTAIL SAUCE

1 cup ketchup
2 tablespoon lemon juice
2 tablespoons prepared horseradish, or to taste
3 scallions
1 celery stalk

Combine the ketchup, lemon juice, celery, scallion, and horseradish to taste.

little taste of summer

2010-09-10T10:27:00.000-07:00

The days of Autumn are quickly setting upon us and I am kind of sad to be bidding summer adieu. Maybe because summer was very late this year. I love fall and winter. I love the food, but I am hoping the weather man will announce that we will be having an unseasonably warm fall this year. But, in the meantime, I will finish whipping up all my favorite summertime delights.
Who doesn't love a great bowl of ice cream? Maybe the lactose intolerant I guess, but me....I cannot resist. If you haven't figured out, I am kind of a rule person. And not unlike many of my other particulars, ice cream has a few.
Rule # 1 No ice in my ice cream...It just ruins the deal for me. Ice crystals mean something went wrong in my opinion.
Rule # 2 Only "good" ingredients in my ice cream...There are so few ingredients, that if a mediocre ingredient is used you can easily tell.
Rule # 3 Creamy custardy...Creamy custardy...need I say more?
Rule # 4 If you serve vanilla, it has to have little vanilla bean seeds in it...don't bother me otherwise.
Rule # 5 No store bought sauces!

This is a basic vanilla bean ice cream. It is a cooked custard style recipe. I like a good Mexican vanilla but in this case, I used my own homemade bourbon vanilla. Although it stands alone just fine on its own, a great clean tasting sauce buts it over the top. In the picture, I made a blueberry and raspberry sauce (raspberry made exactly the same as the blueberry).

BLUEBERRY SAUCE
printable version

2 pints blueberries
1 cup water
1 cup sugar
Juice and zest of a lemon
Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup water and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. Remove from the heat and strain through a fine sieve. Add the juice and zest. Cool to room temperature, cover and refrigerate.

VANILLA ICE CREAM
printable version

4 cups half and half
2 cups whipped cream
8 egg yolks
2 cups sugar
1 vanilla bean, scraped and pod
2 teaspoons vanilla

In a heavy saucepan, scald half and half, cream, and vanilla bean. In another bowl, beat eggs and sugar together until light and fluffy. Temper the hot mixture into the eggs and then return the mixture to the saucepan and cook stirring constantly for 3-4 minutes. Mixture should coat the back of a spoon thickly. Add the vanilla and cool completely.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the ice cream reaches a soft serve consistency, spoon the mixture into a lidded container and harden in the freezer at least 1 hour before serving.

burger that deserves a blue ribbon

2010-09-08T20:43:00.000-07:00

I love a great burger. There are a few rules for any burger to qualify to be a great burger.
Rule # 1 Must use good beef...no standard over the counter ground beef.
Rule #2 Must be cooked to order...if rule one isn't followed, this rule is near impossible. If I want a medium rare burger, than darn it use good enough meat to cook me a medium rare burger. One of my pet peeves is when a restaurant serves me a discus because they use poor quality beef.
Rule # 3 Must have a fabulous sauce...with the exception of mustard and ketchup (which I love on a super yummy all-American burger.
Rule #4 Real cheese....no Velveeta or craft slices...give me a muenster or pepper jack please.
Rule # 5 If the bun isn't good...don't even bother serving me a burger.

So, I offer up to you this burger...The Blue Ribbon Burger served with a Bourbon Barbecue sauce.
Rule #1 (X) ground sirloin
Rule # 2 (X) medium rare
Rule # 3 (X) Bourbon sauce
Rule # 4 (X) Blue cheese
Rule # 5 (X) garlic toast

I serve this one open faced on a thick slice of toasted garlic bread with a crisped slice of prosciutto to compliment the burger.
If you don't absolutely love blue cheese, you might enjoy pepper jack cheese (cut into tiny cubes) instead.
What are your rules of a great burger?

BLUE RIBBON BURGER
printable version

3 lbs ground sirloin
4 ounces blue cheese
1 teaspoons salt
1 teaspoon pepper
½ cup green onions, minced
2 teaspoons Worcestershire
2 teaspoons dry mustard
1 egg, beaten

In a large bowl, combine ingredients together well. Form into 10 large patties and place on a baking sheet. Cover with plastic wrap and refrigerate for one hour.
Preheat grill to high heat. Place the patties on grill and reduce heat to medium heat(350 degrees). Grill for five minutes each side. Let rest for 3-4 minutes.

BOURBON SAUCE
printable version

2 cups tomato ketchup
½ cup bourbon
2 tablespoon molasses
2 tablespoons mustard
1 Tablespoon ginger
½ cup brown sugar
2 teaspoons Worcestershire
3 Tablespoon apple cider vinegar
¼ cup dried onion
1 Tablespoon dried garlic
1 teaspoon salt
¼ teaspoon cayenne

Combine all of the ingredients in a heavy saucepan and simmer for an hour, or until mixture begins to thicken.

Banana Cream Pie

2010-09-06T22:01:00.000-07:00

I hope you had a wonderful Labor Day weekend...sorry, I have been off the radar for a week, I was at a horse show. I'll make it up to you this week with a few extra posts.
The following recipe is probably the most requested recipe in my arsenal. It is an amazing Banana Cream Pie with a super yummy coconut crust. But the real clincher is the bruleed bananas on top. I like to serve it with caramel and chocolate sauce (because it's not decadent enough on its own).

BANANA CREAM PIE
printable version

FILLING
½ cup corn starch
16 oz sweet and condensed milk
2 ½ c water
8 egg yolks
½ stick butter
1 T vanilla
Bananas
Sugar to sprinkle
2 cups of whipping cream, whipped

In a bowl dissolve the starch in water. Then mix in well the milk. Over medium heat in a heavy sauce pan bring the mixture to a boil (stirring constantly with a rubber spatula. If you use anything else it will burn to the bottom.) Temper the milk mixture into the egg yolks. Add the tempered egg yolks into the milk, and stir until bubbly. Remove the mixture from the heat and pour into a bowl. Add the butter cubed and the vanilla and mix until smooth(a hand held mixer works great for this) Cover with plastic wrap to cool.
Fold the whipped cream into the custard. Just before serving fold fresh cut bananas into the pudding. Spoon into the shell and top with sliced bananas. Sprinkle the top with sugar and then brulee the top.

COCONUT CRUST

In a cuisinart combine:
3 cups AP flour
1 ½ cups sweetened coconut
1 ¼ tsp. salt
Mix until blended. Then add:
2 ½ sticks cold and cubed unsalted butter
pulse until the mixture is coarse textured.
Add up to :
½ cup ice water
Add to the above mix until the mixture comes together.
Press into tart molds and blind bake. Blind baking with weights for about 15 minutes. Remove the weights and bake for another 5-8 minutes.

What does to bake blind mean?

Blind baking is another term for pre-baking, and it refers to a pie or tart crust that you partially or completely bake before it is filled. This is done in many cases to help keep the crust from becoming soggy from a wet fruit filling, or so that you have a cooked crust if you are filling the pie with something already cooked, such as a custard.

Generally to pre-bake a crust, you roll it out and put it in the pan. To keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice. There are special pie weights on the market, and some people might encourage you to line the crust with foil, but Rose Levy Beranbaum, author of The Pie & Pastry Bible, says you should use neither. The foil keeps the crust from beathing, she says, and the weights are simply too heavy, often producing a "cardboard-y" crust.

Make sure to gently push the beans or rice up against the sides of the parchment or coffee filter, to keep the sides of the crust from collapsing in the heat of the oven. Place the crust in a hot oven (say, 425°F; 220°C), which will help set the flour in the sides before the fat starts to soften, and bake for 20 minutes. Carefully remove the weights and liner from the crust, prick the bottom with the tines of a fork to allow steam to escape, and return the crust to the oven.

If you are prebaking the crust, it may only need another 5 minutes in the oven, until it is a very light brown. If you want to fully bake the crust, it may need 10 to 20 minutes more baking until it is done. You may also have to prick the bottom again if it gets uppity.

**Blind baking information gathered at ochef.com
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Belly Buttons

2010-08-30T22:06:00.000-07:00

This is my eldest child....I had her when I was 12....no, not really.....I just can't imagine that I am the mother of someone that big...She started high school last week.....freaky I tell ya.
You know most teenagers don't really like to do what their parents say....except mine....like now, I will now ask my teenager to show you her belly button......................

TA DA! This is her belly button...that is Belly Button cookie. She found this great recipe in Better homes and Gardens magazine and has made herself quite famous. Everyone loves these cookies, they are so simple and so decadent. I have forbidden her to make them anymore, since they are solely responsible for five pounds.

They really don't look like anything much, but trust me...they are.

You are required to dip them in milk.

Almond Vanilla Dessert Sandwiches or Belly Buttons

adapted from Better Homes and Gardens
printable version
cookie:
2 cups unbleached flour
1 cup ground almond flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
2 Tablespoons milk
1 tablespoon vanilla extract

filling:
6 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cherry extract

with an electric mixer, combine the cream cheese, powdered sugar and extracts. Beat until smooth and set aside.
With an electric mixer, beat the butter and granulated sugar together until smooth. In a bowl, whisk remaining dry ingredients together. Beat in vanilla and milk. Mix in dry ingredients.
Divide the dough in half and chill, wrapped for at least thirty minutes. Preheat oven to 350 degrees. On a floured surface, roll out half of the dough until 1/8 of an inch thick. With a 3 inch cookie cutter, cut the dough into circles. Re roll scraps and repeat. Do the same with the second half of the dough. Place half of the circles on baking sheets. With a skewer, cut a small round hole in the center of the other half of the circles, and place on a baking sheets as well.
Bake the cookies for 10-12 minutes or until golden brown. Let cool for a few minutes and then transfer to a wire rack and let cool completely. Spread the bottoms of the un pierced cookies with a dab of the cream and then top with a a cookie that has been pierced. Refrigerate to store.
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tangy sweet and sour meatloaf

2010-08-26T19:43:00.000-07:00

Do you ever have leftover Chinese food? If you are like me, you make sure you do. I love to have leftovers the next morning for breakfast. Usually, even after gorging on leftovers, there are still a few items remaining. There is always white rice left and often there is sweet and sour sauce. If I happen to have these two ingredients, I make this: Sweet and sour meatloaf. Maybe I shouldn't call it meatloaf...it's really a poultry loaf,but I'm not sure that it sounds very appetizing. I think I'll stick with meatloaf. Now, I love they basic meatloaf, made with ground beef, however, this one is special. It just doesn't seem that heavy, and the flavors just pop. It serves up well, next to a fried rice and an Asian style salad. Be careful not to cook it on too high of a temperature...it will dry out the turkey as well as burn the sweet and sour sauce. Sweet & Sour Meatloaf
printable version

2 lbs ground turkey
1 cup red onion, diced
1 cup bell pepper (red, yellow, or yellow), diced
1 cup rice, cooked and cooled
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/4 cup panko bread crumbs
1 Tablespoon Dijon mustard
2 Teaspoons Worcestershire
1 cup sweet and sour sauce

In a bowl, combine all of the ingredients, excluding 1/4 cup of the sweet and sour sauce. Smash all ingredients together well and form into a loaf on a foil lined sheet pan. Spread the remaining sweet and sour sauce over the top. Bake in a 350 degree preheated oven for 40 minutes or until the internal temperature reaches 165 degrees. Juices should run clear. Let sit for five minutes before slicing.

I may be poor but I have plenty of dough

2010-08-24T21:31:00.000-07:00

Another Wordless Wednesday...well sort of

You might remember this post a few weeks back. Here is a great recipe for home made Jello playdough. I am not sure where I found this recipe, but I have been making it on rainy days for years.

Jello Playdough
Printable Recipe

1 cup white flour
1/2 cup salt
2 T. cream of tartar
2 T. Vegetable oil
1 c. warm water
1 three oz. pkg. jello (any flavor)

Combine ingredients and cook over medium heat until it thickens and pulls away from the sides of pot and becomes dull. * Note: it burns easily so don't put over too high a heat and keep stirring. Mold and knead until cool enough to touch. Store in a closed plastic bag.

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Winner Winner

2010-08-24T13:41:00.000-07:00

Last week, I was very excited to announce a great give away offered by CSN stores to one of my readers. The offer was a $40.00 gift card to be spent on Le Creuset. Le Creuset is just one of the many many (an I mean thousands and so much more)super great products CSN offers. I was so happy to have so many people participate. It was fun to visit all of your sites and get to know you better. I hope to bring another fabulous give away soon. I can't wait to see who the lucky devil is, so without further adeiu......Vanna...please roll out the Random Number Generator please.......

The numbers generated by this widget come from RANDOM.ORG's true random number generator.

Number 21! Who would that be.........

LOUANNE! from Louanne said...
On my blogroll - 2nd entry!

August 19, 2010 4:48 AM

I wish you all could have won....but if you feel like skipping over there to congratulate her...you should because she has a cute little site. In the meantime, check out the recipe below, because it's just plain yummy.

Louanne, shoot me an email and let me know where to send the card. Congrats!

I used the Random Number Generator to get the winner, but I can't seem to figure out how to save the number it came up with so I can post it....do any of you geniuses know how?

thai me up and make me eat it

2010-08-23T17:27:00.000-07:00

I have a "thing" for Asian inspired food. I know what you're thinking...Sara has a "thing" for lots of food....just last week she was waxing poetic about waffles. Well, true, true that is...I have plenty of things that tempt my tummy, but right now it's this dish.
It is perfect for this time of year,because it takes literally ten minutes to compose. While soaking the rice noodles, you can completely prepare the rest of the dish. It is bright and tempting but also light, so you can go on your mid summer run not too long after ingesting it. This little pasta dish (is it ok to call it a pasta dish?...wait , no it's a noodle dish...right?) was inspired by Thai noodle dishes I have had in the past. My family loves edamame and so anything I sneak it in has a a better chance of survival, but this dish really hit the spot.

The crunch of the water chestnuts and the rich sesame flavor is so yummy, and the lime juice finishes it off perfectly. You can pretty much add any vegetables you have, but I really enjoyed this mix. I typically use sirloin when I make stir fry. I beat it out with a mallet to tenderize it. But for this particular rendition, I had a leftover fillet Mignon and it was screaming out to me....and I am so glad it was.

Sesame Ginger Beef

printable version

1 pound sirloin, sliced very thin

1 cup red onion, sliced thin

1/2 cup carrot, julienne

1 cup red, orange or yellow, bell pepper, julienne

1 small can water chestnuts, chopped

1 cup edamame

2 tablespoons fresh ginger

1 Tablespoon garlic, minced

2 Tablespoons cilantro, chopped

3 Tablespoons honey

1 teaspoons chili garlic paste

2 Tablespoons sesame oil

2 Tablespoons sesame seeds

14 oz Thai rice noodles

juice of a lime

salt and pepper to taste

Bring 6 cups of water to a boil in a saucepan. Remove from heat and place the noodles in. let soak for ten minutes until noodles have softened. You want them to be soft but still have a little "bite".

In a heavy pan or wok, saute the onion, garlic, ginger, and beef together in a few tablespoons vegetable oil for four minutes. Add the yellow pepper and carrots and cook for four more minutes. Finally, stir in water chestnuts, edamame, cilantro, sesame oil, seeds, chili garlic paste, honey, and noodles. Stir fry for a few minutes to ensure all ingredients are hot. Squeeze fresh lime juice over the top and lightly season with salt and pepper

If you haven't entered my giveaway partnered with CSN online stores, you have a little less than 2 hours to do so. I am so exited to give the $40.00 gift card for Le Creuset away! Remember to enter, check out the details in this post,and enter on that same post. The winner will be announced tomorrow. Thanks to everyone who participated....I am so happy to meet all of my new Friends. Good Luck!

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s'more ice cream please

2010-08-19T15:32:00.000-07:00

Unfortunately, I have a nut allergy. I won't end up in the hospital (I don't think), but I get ridiculous canker sores in my mouth. This proves to be a problem for me, because I do love most nuts. The good news is that peanuts don't bother me...so maybe it's just an aversion to tree nuts. There is a reason I tell you this, because this nut nuisance had ruined my love affair with rocky road ice cream. Note, that I said "had", because I discovered a tasty substitute for the nuts. Early in the summer Dryers ice cream put out a "seasonal" flavor of S'mores ice cream. I didn't hesitate purchasing it, as I have a bit of a thing for marshmallows, chocolate and graham crackers. Let me tell you, it is nothing short of awesome! I know this for a fact, because I think I single handedly emptied out the local market's supply.
But you know me, I'd rather make it, so I set out to create my own delight. It was kind of like Bobby Flay's "Showdown", first I researched. My research revealed the following points:
First, the right marshmallow has to be used, not marshmallow whip. Mini marshmallows work fine, but I preferred to cut a large marshmallow up for looks (but it won't affect the taste).
Second, I didn't want to use chocolate chips....I like flakes and flecks a bit more. I purchased a product called Magic Shell to achieve that texture. However, I don't love the waxy taste of that chocolate so maybe I'll try something else.
Third, graham crackers aren't super sweet and I felt they would get lost in the ice cream and maybe a bit soggy. The Dryers version had an almost cookie like graham instead of cracker like. I purchased a Keebler pre-made graham cracker pie crust and broke it into pieces. It was definitely a great idea and super yummy!
Fourth, I didn't want it to be to chocolaty. So I used just a bit of good cocoa (Callebaut)to give it just a hint. So here is the recipe:

S'more Ice Cream

2 cups 1/2 and 1/2 or
1 cup whipped cream
1 cup whole milk
4 tablespoons cocoa
1 teaspoon vanilla
4 egg yolks
3/4 cups sugar
1/2 teaspoon salt
1 cup marshmallows, cut up
1/2 bottle of Magic Shell
1 prepared graham cracker crust

In a heavy saucepan, combine the milk, cocoa, and salt and scald. Meanwhile, beat the eggs and sugar together until light and fluffy. Temper the milk into the eggs carefully so as not to curdle the yolks. Cook the custard over medium heat, stirring constantly, for 4-5 minutes the mixture will bubble and thicken. It should coat the back of a spoon and you should be able to run your finger through the custard and it will leave a clean line. Stir in the vanilla. Cool mixture completely-over night is always ideal, but at least a few hours. freeze according to your manufactures instructions. Remove the ice cream from the machine and transfer into a freezer container. Squeeze the chocolate shell in lines over the top and allow to set (it only takes seconds), Gently fold in the mix-ins and refrigerate for a few hours.

I'm pretty rough on myself, so in the end I didn't quite think it hit the mark, although it was pretty good. However, my guests loved it...and there wasn't a drip to be licked. In hind sight, I think next time I will toast the marshmallows! Sounds like just the thing to step it up.

If you haven't entered my giveaway partenered with CSN online stores, please be sure to do so before Monday....I am so ecited to give the $40.00 gift card for Le Creuset away! Remember to enter, check out the details in this post,and enter on that same post. The winner will be announced Tuesday. Good Luck!

I do's and a present for you

2010-08-16T22:39:00.000-07:00

I know this may be the longest post in the history of this blog....but hang in till the end.....there's something in it for you!

So, there was a major lapse in postings from me a few weeks ago, and I mentioned that I had been busy with a wedding. Boy was I ever! This wedding would be the biggest that I have ever done. A sit down dinner for one hundred an hour before the reception for seven hundred! Yes, I said seven hundred! I have never taken on an event of this size or grandeur. The bride, is the daughter of well known successful entrepreneur and farmer here in Utah. I was excited to have the opportunity to showcase their beautiful produce.

The menu for the dinner was:
Sweet spinach salad with bacon, pears, blueberries and poppy seed dressing
Fresh baci rolls with herb butter
Choice of Prime rib with fresh horseradish and au jus or Baked salmon with hollandaise
Lemon parsley fingerling potatoes
Medley of corn, tomatoes, zucchini, and sweet onions
Single chocolate dipped strawberry

The menu for the reception was:
Fresh baci rolls with herb butter
Herb ham with Dijon
Turkey with cranberry apple chutney
Roast beef with fresh creamy horseradish
variety of cheeses
fresh seasonal fruits
Sweet spinach salad with bacon, pears, blueberries and poppy seed dressing
Roasted corn salad with ancho chili dressing
Farm stand pasta salad with roasted vegetables and pesto vinaigrette
Trio of salsas: Fresh Peach, traditional Tomato, and Red pepper guacamole
Trio of baby cakes: red velvet with almond cream cheese frosting, Pineapple carrot with vanilla bean sour cream frosting, and White pound with raspberry chocolate frosting
Fresh berry lemonade

When we set the plans for the menu, it was January....and I hadn't quite considered the magnitude of this event, but as the months and finally the days neared...I have to admit I was panicking a bit. But with the help of my favorite business partner (mom), we pulled it together beautifully.
To pull the event off, we had to rent a refrigerated trailer to hold all of the produce and eventually all of the finished product.

This was the trailer after I packed it to head to the event.
we had to bungee everything in, due to the fact that the event was held on a mountainside and there was a steep incline.

We hired a staff of 12 for some of the prep and service. We prepared 150 pounds of roast beef, 150 pounds of ham, 150 pounds of turkey...I went through over 40 pounds of butter!!

We had to set up a makeshift kitchen in the garage in 95 degree weather (I think I lost five pounds that day. This is me hanging out in the cool refrigerated truck. I tried to look busy, but really, I was just cooling off...lol Getting out one of the trays of hundreds of cakes....these look like the White pound baby cakes...

My mother and I with our meaty handiwork.

My mother telling me "how it is" and me shutting up 'cause you know "how it is"

This is the site where the sit down dinner took place...I have no more pictures of this moment, because I was too darn busy to take any. I can tell you it was brilliant or should I say we were! I have been promised pictures to show off in the future.
Twelve tables set perfectly for dinner to be served at 4:40 on the dot!
So here are pictures of the buffet (in no particular order).
Fresh Berry lemonade......
Made with sparkling water.........

Rolls, crackers, and trio of baby cakes.....all in one area...how weird, I wonder why did that? I will explain in a moment.....

Chips and trio of salsas Sweet spinach salad with pears, blueberries, feta, and poppy seed dressing....

Variety of cheeses

more of those salsas.........

Beautiful fresh seasonal fruits......

Cranberry apple chutney

Ham, turkey and roast beef............

trio of baby cakes........

more cakes.........

more meat......

Spinach salad, (in foreground)Roasted corn, and Farm stand pasta salad...........

have you noticed anything interesting in any of these pictures?

Perhaps, like the guests are carrying around UMBRELLAS? AAACK!!!!

Five minutes before we set down the food, the heavens opened up and began to downpour...and of course...the food table was not tented! Thus the weird placement of the crackers, rolls, and cupcakes.

The rain did eventually clear, leaving us with a substantial temperature difference. The rest of the evening was a comfortable cool 75 degrees. look how beautiful the evening sky over the valley was after the rain.....
Oh, here is a shot of the strawberries....seen them before right? Mine were served on bejeweled soup spoons...so cute!

Terrible picture but you get the idea.

here is one of the few pictures I have of the main tent....as you can see, the weather ended up just beautiful.

Cute Megan and her friends.....

This is a shot of the candy table

Each guest was invited to take a little bag of candy away as a "Thank You".....

It was pretty cute...

One last picture of the main tent....

So did you manage to make it through my long slide show....I hope in the future to have a few pictures of the stuff I missed, because I was toooooo busy running around like a chicken with my head cut off!

But since you were so very supportive, I would like to reward you..... I am so excited that the CSN online stores contacted me and wish to give one of my readers a $40.00 gift card to be spent on a piece of Le Creuset! For those who do not speak French, we had better learn how to pronounce it first....it sounds like this....."Lay-crew-say". I love this cookware, and I am so excited that you get to have a peice....yes, I mean you...you know you want it! Look at just a few of the things below that you can spend your gift card on.

And to top it off, CSN is having a huge Le Creuset close out sale!

I was amazed to find how many amazing products the CSN stores have to offer. You can get just about anything from them. So are you as excited as I am?? Do you want to know how you can win?? I am going to give you endless opportunities to win.....Listen up here are the details:

First (Mandatory), visit CSN Le Creuset and shop. Then come on back here and leave me a comment and let me know what you can't wait to get your hands on.

Second, follow me...and make sure you leave a comment to let me know you do.

Third, link this blog post back to yours....if you do, I'll give you 3 more chances to win! Just make sure you leave 3 separate comments that you did.

Fourth, add me to your blog roll...if you do, I'll give you 2 more chances to win! Just make sure you leave 2 separate comments that you did.

And finally, visit any of the following blogs, and say Hi for me....if you do, leave a comment about who you visited.

Sweet Life

A Beautiful Mess

The Open Pantry

Survival...a mommas point of view

Cinnamon Spice

Giveaway will end Monday August 23, 2010 at 11:59 pm Mountain Standard Time. I will pick the winner a week from today (August 24th), by a random generator. So get busy...I hope you win...cause I love you like that!

If you liked this post then visit

one potato two potato three potato four

2010-08-14T19:59:00.000-07:00

There are a few things I do not readily enjoy discussing with most people........Religion....Politics.......Potato salad.........Potato salad is just one of those things that people have a big opinion about. There are those who love a red potato salad...there are those that believe potato salad should be warm.....There are vinegar dressings or mayonnaise dressings.....some folks like bacon in it...or eggs...and of course pickles...sweet or dill? Yes, potato salad is just one of those dishes that most people are stuck on the recipe their momma made. And guess what? That's totally ok with me.
But.........(there is always a but with me)........I do totally have an opinion on the matter...not surprised are you? And because this is my blog....I will express it as I will. For me, potato salad must be made with russet potatoes, that have been peeled and boiled. There should always be very finely diced green onions, green olives with pimento, and sweet gherkins. Hard boiled eggs are a must, and a mayonnaise dressing seasoned with a tad of dry mustard, and sweetened with reserved pickle juice. Finely chopped celery and diced radishes add to the flavor, but are not always a must for me. And the final clincher, is that it has to be made well in advance because it is only yummy if very cold. I only have one cardinal rule when it comes to potato salad.....it should, under no circumstances, never.....ever....never ever... be purchased at a store of any kind.....BLAAAAAAGH!!!
So, without further adieu, I offer to you my potato salad recipe...give it a try....or not if you are stuck in your ways.

BETTER THAN THE BEST POTATO SALAD

3 1/2 pounds (about 6 large) russet potatoes, scrubbed, and peeled
6 hard-boiled eggs, chopped
8 radishes, chopped
4 green onions, chopped
1 c sweet pickles, finely diced
½ c green pimento filled olives, diced
¼ c black olives chopped
2 celery stalks, diced very small
mayonnaise to taste (1 ½ c)
pickle juice to taste (1/4 c)
dry mustard to taste (2 t )
salt, pepper and paprika to taste

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely and dice. Place in large bowl. Add next 8 ingredients.
Mix mayonnaise, pickle juice, and mustard in a bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley and paprika.

when it comes to breakfast, I never waffle around the subject

2010-08-12T21:43:00.000-07:00

I have a thing for breakfast. Unfortunately, it isn't for the bacon and egg part, but rather the pancake and waffle part. Pancakes are wonderful because they are easy to whip up on the fly, but waffles....they have pockets. Pockets are a wonderful thing. I learned to appreciate pockets from my darling grandma. She would make these waffles a few times year and when she did, she would personally butter every one's waffle. Buttering to my grandmother is an art form...each and every pocket is filled meticulously with real creamy butter. And then, it was up to us to make sure each pocket was in turn filled with her home made syrup. Grandma's waffles may in fact be my single most craved food item......maybe....
Now when I make waffles,I secretly up the ante a bit...first I make bacon. With the reserved bacon grease, I coat my waffle iron. And with what is remaining....I pour it in a measuring cup and make up the difference with butter.....and then I put it in my waffle batter....oh yum!

The nice thing about hot bacon grease is that it melts the butter for you.

And then the single most important thing I do with waffle batter, is to beat the egg whites separately. After the waffle batter is prepared, then I fold the beaten egg whites in gently, thus resulting in a light and fluffy waffle ever time.

Trust me, it is worth every bit of your effort.

My husband specifically requests that I over cook a few...poor man, he was raised on bad cooking and doesn't appreciate the cloudiness. He also asks me to overcook my cookies as well?!

seriously, the bacon grease just does it for me.

Grandpa likes peanut butter on his waffles. Some people like powdered sugar, jam or lemon curd. How do you like your waffles?

Me I like syrup always. On the left is a peach syrup I made the other night. On the right is grandma's home made syrup made with Mapeline.....my knees buckle.

PERFECT WAFFLES

4 cups all purpose flour, sifted

2 tablespoons baking powder

1 teaspoon salt

2 beaten egg yolks

2 whipped egg whites (heavy peaks)

4 cups milk or 2 cups milk and 2 cups buttermilk

1 cup butter and bacon grease reserve combined

Sift dry ingredients together. Combine egg yolks, milk and oil and hand beat into the dry ingredients. Finally, fold the beaten whites gently in. Cook according to waffle maker instructions.

another cooking class give away

2010-08-11T13:29:00.000-07:00

Ok, so I cannot stay wordless on Wordless Wednesday...oh well. I just heard from a little bird, that Melissa at ISLY (I so love you), is having a cooking class give away. A cooking class to be held at Thanksgiving Point, by myself or any instructor of your choice (but why would you choose someone else?....that would make me sad....but I would understand.....I guess.) Anyway, for those of you who are not local, she has a cute little give away for you. ISLY has become one of my favorite sites....this girl is MAD talented. You have to go check her out just to see what she does with thrift store clothing finds! So, click on the little button below, and take the little magic ride to ISLY and be a big winner. I hope you win!

http://melissaesplin.com/home/2010/08/doublecupcake-giveaway/

everything is just peachy

2010-08-10T20:54:00.000-07:00

Check out

For more Wordless Wednesday

The End

Why didn't the circus managers want their human cannonball to quit?

2010-08-09T13:39:00.000-07:00

Because they wanted to fire him every night! ha ha ha ha ha

Hey all....I just thought I would take a moment to pass on this fabulous give away‎ from a dear friend of mine. Besides being an absolute "hoot"(the way this girl shares stories is always memorable), she is an accomplished writer( you can buy her book on Amazon), mother of two (Walker Texas Ranger and Taylor), wife of one (Utah humor), Princess (or at least so she says), and I guess now Survival Maven? So check out her blog at http://www.thesurvivalmama.blogspot.com/, and you might get a chance to win a four-pack of circus tickets....I like the circus, it happens to be one of the only places in the world where I feel more is going on or is noisier than my own household....and there might be some promise of red noses to go along with the tickets!
So anyway, it doesn't take much time to make a new friend, or support a fellow bloggerette, and you might be rewarded greatly for doing so! Following are the details:

12 Days left to enter the drawing!

I'm raffling 4 four-packs of tickets to the The Greatest Show On Earth® coming to Salt Lake City at the Energy Solutions Arena from September 22–26, 2010.
Winners will be announced after the drawings on August 16, when circus tickets go on sale to the public.

...
THREE ways to enter: 1. Follow Me on my blog, http://www.thesurvivalmama.blogspot.com/ 2. Grab my book off Amazon, Love Boat Lottery by Randayle Greyson (email me the receipt as your entry) 3. Refer someone to my blog, and you’ll both be entered!

Happy Winning!See More
Survival...A Mama's Point of View
http://www.thesurvivalmama.blogspot.com/

Creamed Peas and New Potatoes

2010-08-06T10:51:00.000-07:00

It's just that time of year, that when I go out and dig up my potatoes, they aren't super big, but rather, beautiful "new potatoes". I also love the sweet little white onions tucked under the soil. I just picked the last peas and pulled up the vine, because it is now too hot for them, even under the apple trees.
So, I can't help but crave this delish side dish. Although, it is creamy, warm, and comforting...definitely something that serves you well in the colder months, It is an amazing side dish to serve next to a steak right off the grill. I also love to serve this over a toasty peice of garlic bread, as a poor mans supper.
CREAMED PEAS AND POTATOES

4 cups potatoes
1 ½ cup pearl onions
1 ½ cup peas
3 Tablespoons butter
3 Tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon pepper
¼ cup parmesan

Scour the potatoes and cut into small chunks. In a medium saucepan, boil the potatoes and onions (if raw) for 8 minutes and then drain the potatoes (if frozen onions, add at the end). In the same saucepan, make a simple white sauce by melting the butter, then stirring in the flour and cooking for a minute. Add the milk slowly, stirring constantly, adding the salt and pepper. Turn to low temperature and add the potatoes, onions, and peas, and simmer for fifteen minutes. Serve over parmesan toasts.

Sex, Sin, and Cupcakes with Evil Chocolate Frosting – with Food Photography Tips « Utah Mama

2010-08-03T22:57:00.000-07:00

Wow! That title is so provocative that I am blushing.....Here is another post to check out at Today's Mama. Let me know what you think!
Sex, Sin, and Cupcakes with Evil Chocolate Frosting – with Food Photography Tips « Utah Mama

Lemon Pudding Cake

2010-08-02T21:50:00.000-07:00

Wow...what a weekend I had. I have been busy catering an amazing wedding (pictures to follow soon). So I am sorry I have neglected you. But to get back on things, I am leaving you a sweet and tart easy recipe for Lemon Pudding Cake. I layer it with fresh berries and whipped cream. It is the answer to those hot summer nights when you need a refreshing dessert to end the evening. Enjoy!

LEMON PUDDING CAKE
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice. Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.

Almost Famous

2010-07-27T20:51:00.000-07:00

So....last week I taught a cupcake class, hosted by Thanksgiving Point and Today's Mama/Utah Mama( a go to site for moms whether you live in Utah or not). The class attendees were all local Bloggers. So lucky me, they are blogging about it! I have been busy visiting all my new friends blogs and have been thoroughly impressed at the sheer talent of these gals.

Now here is the kicker....a couple of these gals are having giveaways this week....giving away a free cooking class.....at Thanksgiving Point. ...to any class you want to go to....but of course you would choose to come to one of mine....right?

First up is Marcel Walker, photographer. Her site is beautiful. her pictures are deep and inventive. And she made my cupcakes look dreamy! If you are wondering what I am holding in the picture of myself, it's a vial of vanilla beans (not a skinny microphone). Check her out!

http://www.marcelwalker.us/blog/?p=1965

Next up are the Crafting Chicks, six friends who share a wide array of crafting projects. If you visit this site, make sure you have some time. I was in awe of the cute stuff they had been up to- everything from jewelry, mod podge, easy recipes, hair clips...and so much more. Look at what they had to say about me

http://thecraftingchicks.com/2010/07/chic-cupcakes-cooking-class-giveaway.html

And Finally, Make it Work Mom, a site dedicated to moms "who want to maximize their limited time with their greatest assets." Her site is full of great stories and helpful ideas for any mom whether she is a working mom, stay at home mom, single mom, or whatever. Visit her right away.

http://www.makeitworkmom.com/2010/07/cupcake-class

So, thanks to Today's Mama, who sent all these cool gals my way.

http://todaysmama.com/

2010-07-25T19:52:00.000-07:00

During the cold months of winter, I spend my cooking time on warm, rich, and comforting recipes. I am drawn to creams, deep and smokey spices, and cheeses. I love to be in the kitchen creating, baking, and eating. The kitchen is the warmest place to be and I spend a lot of time there.
So...you can imagine that when the temperatures rise to a sizzling 95 + degrees, and my kitchen is still the warmest place in the house......I just might not want to spend quite as much time in it. My taste buds gear a bit more to cold, fruity, crisp, and fresh flavors. I crave garden fresh flavors and herbs. I love to cook, I love to create....but I like to do it in half the time and prefer to grill as much as possible. One of my favorite ways to feed the masses during the summer months is with salads.
This particular salad is full of sweet and spicy, crunch, salty, fresh, and creamy flavors. The recipe below for Jerk Chicken can definitely stand alone, but combined with the sweet fruits, creamy cheese, and crispy lettuces, it is off the charts. I hope that this recipe will keep you out of the kitchen for a bit.
SWEET ONION DRESSING
1 cup sugar
1 teaspoon salt
1 teaspoon mustard (dry)
½ teaspoon celery seed
1 vidalia onion, grated
½ cup rice wine vinegar
5 tablespoons vegetable oil
In a small saucepan, combine sugar, vinegar and onion together and cook over medium heat until sugar is dissolved. Pour hot liquid into blender with spices and blend, slowly adding the oil in a steady stream. Cool and serve.

JAMAICAN JERK SALAD
1 cup pineapple, chunked
1 cup mango, chunked
1 cup red peppers, diced
1 cup green onion, chopped
1 cup corn, cold
1 cup orange segments
1 recipe jerk chicken, chunked
1 cup almonds, slivered
1 cup mild feta cheese
12 cups variety lettuces, chopped and combined
1 recipe Sweet onion dressing

Combine all ingredients together with dressing.

JERK CHICKEN

3 scallions, chopped
2 large garlic cloves, chopped
1/2 cup onion, chopped
1 fresh habenero chili stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
6 chicken breasts

Blend all marinade ingredients in a blender until smooth. Place marinade and chicken in seal-able plastic bags- pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for a few hours or up to 24 hours. Remove chicken from marinade. If cooking in the oven, cook at 350 degrees until chicken is tender and juices run clear, about 25 minutes. If grilling, heat barbecue to high but then reduce to low heat and grill for 8 minutes a side.

Going....Going....Gone! (wordless Wednesday)

2010-07-20T22:37:00.000-07:00

Check out

For more Wordless Wednesday

Peanut Butter Chocolate Chippers
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted and cooled slightly
1/4 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoon vanilla
2 cups chocolate chips
1/2 cup coconut

Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside. With electric mixer, mix butter, peanut butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips and coconut.

Place formed dough onto parchment paper-lined cookie sheets, about nine dough balls per sheet. Bake 15 minutes. Cookies should be cooled on baking sheet-this will ensure that they are soft.

Happy Birthday To Me

2010-07-19T18:57:00.000-07:00

It was a special weekend around here. Not only was it my son's birthday, but my own. We were blessed with beautiful weather and special time with family. I'm not usually one to gush, but it was a fabulous couple of days. For breakfast we went to a lovely breakfast spot in the canyons where I met my little friend here- We became good friends quickly.
Later, the family came over for a super yummy dinner and festivities. There is nothing I would rather do, than spend time with my family.
we are small in number, but big on heart.
But wait....I'm getting ahead of myself...these are pictures of everyone eating dessert....

guess what we had for dinner?.....
we had this....
and this.....

Yea...the boy and I have a thing for seafood. So we threw together these individual packets stuffed with shrimp, clams, crab, sausage, potatoes, corn, onions, peppers, white wine, and Cajun spices. They only took a few minutes to cook on the grill and oooooh baby were they tasty!
Oh, and we had crusty bread and this de-lish salad with pepperoncinis, hearts of palm, olives and such.....And then we opened presents..... But the best part of the night was this-
My cute daughter, whipped up the most decedent chocolate raspberry cake....I'm not kidding, this thing was untouchable.

And to top it off...she made home made raspberry ice cream...it was so rich and creamy.
Need proof? Check this out....

It was so fabulous, that I might retire my apron (well not really), but I am pretty darn proud of her. If you are interested....the recipe is posted below.
So needless to say, I had a pretty great weekend! How was yours?

CHOCOLATE CAKE

Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms.

CHOCOLATE FROSTING

3 ½ cups powdered sugar
¼ cup cocoa
½ cup butter, softened
1 tsp. Vanilla
3 Tbs. Milk

Mix powdered sugar and cocoa together. Add softened butter, vanilla, and milk. Beat until smooth.

Nacho Same Old Buffalo Wings

2010-07-13T21:53:00.000-07:00

in·de·ci·sive (nd-ssv)
adj.
1. Prone to or characterized by indecision; irresolute: an indecisive manager.
2. Inconclusive: an indecisive contest; an indecisive battle.
3. Not clearly defined; indefinite: indecisive boundaries running through mountainous terrain.
4. Sara

It is kind of my flaw. I really don't know how people put up with me. Not sure what my favorite color is...or book...candybar...place...you know what I mean? Ordering dinner is a task for me..sometimes I have to check out the restaurants menu before I go out (I know...seriously weird hugh) to figure out what I am having ahead of time (pondering all day) so the other guests don't have to wait for me. Heaven forbid that once I make up my mind, that the waiter announces a special that sounds like it might be better or indicates that my decision isn't his favorite...uuuugh!
There is one bright side to this rediculous malady...Fusion cooking...because, necessity is the mother of invention! I love Buffalo wings sooo very much. I also think nachos rock. So what if they were brought together on one dish? I don't mean a sampler platter...I mean Buffalo Nachos. Now I have your attention don't I? This combination of flavors is guaranteed to change your life (if even for a minute). Do not underestimate this dish.
This recipe requires you whip up a couple of quick sauces before you get started, but after that, it is simple. Nachos, because it has a crispy tostada, beans, cheese and cilantro. Wings, because besides the chicken, you get a fabulous blue cheese dressing and the crunch of celery. I love this recipe so much that if you were coming over...I'd make it for you.

WING SAUCE
8 tablespoons Hot sauce
8 Tablespoons butter
1 garlic clove, mashed and minced
2 Tablespoons rice wine vinegar
Dash of Worcestershire
Salt, pepper
Combine all ingredients in a saucepan and simmer on medium for five minutes.

BLUE CHEESE DRESSING
1 cup mayonnaise
1 cup sour cream
1 cup good blue cheese
2 teaspoons rice wine vinegar
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon pepper
Combine all ingredients in a food processor and pulse until blended. Refrigerate and serve.

BUFFALO CHICKEN NACHOS
6 boneless chicken wings
1 recipe wing sauce (above)
1 cup celery, diced
1 cup green onion, chopped
1 cup garbanzo beans, mashed
1 bunch cilantro, chopped
1 bag multi colored tortilla chips or tostada tortillas
2 cups jack cheese, shredded

Lightly season chicken with salt and pepper and grill or 8 minutes each side. Remove from heat and let rest for 5 minutes before slicing. Toss chicken strips in wing sauce. Spread mashed garbanzo beans on tortillas and top with the chicken. Sprinkle with celery , onion, and cilantro. Drizzle with blue cheese dressing and top with shredded jack cheese. Place in oven under the broiler for 8-10 minutes until bubbly.

Fusion Desu ka?

2010-07-10T22:55:00.000-07:00

I have never been one who was content to be confined to rules....but I am a self described "rule follower". Maybe I should have completed that sentence with a question mark since it didn't make sense. The fact is, that I feel there is a gray area between most rules, an area that fuses the "right" and "wrong" together. This gray rule often applies to my cooking. There is nothing I love more than mixing culinary tradition, techniques, and ethnic tastes. I get bored with the usual and so, I am always trying to mix it up a bit. Now, I know that I am not responsible for this idea...but I am a big fan of it, and some of my favorite recipes are a result of it. Fusion cooking can be found everywhere including here.
It's hot here now, summer is in full swing, and I like most, don't want to spend too much time in the hot kitchen...that's why this little dish is perfect. This has all of the comfort of a BLT but with the flare of a spring roll with a kicky little sauce. It is hearty enough to make a meal, but light enough that you won't feel weighed down.
The wrap pictured here has a one difference from the recipe listed below. For some reason, locally, I haven't been able to purchase rice paper at the grocery store. It has always been easy to find them, but not a single store in the valley. But what I have found are soy paper wraps. they are a bit pricey, but a great substitute. Each package comes with five different colored soy papers. The color comes from natural spices, but like rice paper they all lack in flavor. The nice thing, is these do not have to be soaked. They are very easy to work with.
SESAME GINGER SAUCE
3 Tablespoons Ginger
3 Tablespoons sesame seeds
2 Tablespoons sesame oil
½ cup rice wine vinegar
¼ cup sugar
½ cup vegetable oil
½ teaspoon salt
¼ teaspoon pepper
In a blender, combine vinegar, ginger, and sugar and blend. Slowly add the oil in a slow and steady stream until emulsified. Add the salt, pepper, and seeds and pulse.

BLT SPRING ROLLS
1 package of rice paper
1 lb bacon, cooked and drained on paper towels
2 tomatoes, seeded, and sliced
1 avocado
1 lime
Salt and pepper
1 head romaine lettuce, shredded

In a bowl, mash the avocado with a dash of pepper and salt and the juice of the lime. Fill a large bowl with luke warm water. Place a rice wrapper in the water for a few seconds to soften. Spread a tablespoon of avocado on the center of the rice paper. Place ½ a slice of bacon, a few slices of tomato, and a small handful of lettuce on the rice paper and wrap. Refrigerate rolls with a piece of parchment paper between layers. Serve cold with ginger sesame sauce.

Who's Cuisine Reigns Supreme?

2010-07-07T17:12:00.000-07:00

Today, in kitchen stadium, reigning Iron Chef Sara battled Iron Chef Ruby and Iron Chef Bridget. The secret ingredient was play dough (or in my case cupcakes). Chefs Ruby and Bridget came in strong with an array of appetizers like Pink Hippopotamus Pizza and Rainbow eggs. But the clincher that stole the show was Chef Bridget's Birdie Cake.
The iron Chefs display their interesting dishes.

Here Iron Chef Bridget laugh manically to find she beat her fierce competitors.

It was a close competition, as Iron Chef Sara brought a decadent Coconut cupcake with Marshmallow whipped frosting to the table. But alas, the mastery of play dough wins out every time.

COCONUT CUPCAKES

2 cups flour
1 teaspoon salt
½ cup coconut flakes
1 teaspoon baking powder
¾ cup unsalted butter, softened
1 ¼ cup sugar
3 eggs
¾ cups coconut milk
1 vanilla bean

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the eggs one at a time. Add the vanilla and coconut milk and mix on low speed. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tins lined with paper. Bake for 18 minutes. Cool on a rack. Frost with Marshmallow Frosting and dust with coconut.

MARSHMALLOW FROSTING
1 ½ cups sugar
1 Tablespoon corn syrup
¼ teaspoon cream of tartar
Pinch of salt
1/3 cup water
2 egg whites
1 teaspoon vanilla

In a double broiler, combine the sugar, corn syrup, cream of tartar, salt, water, and eggs and beat over simmering water for three minutes or until the mixture is hot. Remove from heat- add vanilla, and immediately begin whipping for three minutes or so, until the mixture is light and fluffy.

Whiskers on Kittens

2010-07-01T23:13:00.000-07:00

Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things

Cream colored ponies and crisp apple streudels
Doorbells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things

Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into springs
These are a few of my favorite things

When the dog bites
When the bee stings
When I'm feeling sad
I simply remember my favorite CAKE
And then I don't feel so bad!

Someone forgot to inform me that children do not necessarily get easier as they get older. Yea Yea, I heard that you are supposed to threaten their dates with shotguns and stay up until they return home so that you can flip the porch lights on, but other than that....I was ill informed. Now, I am not complaining that I no longer have to change diapers....or clean stinky milk bottles that were found in the deep dark crevices of the couch, but these big kids I have got are slightly exhausting. They have many needs, wear a completely unreasonable amount of clothing (thus the wash is always overflowing), and eat tons.....Tons! I tell ya! I always wondered why the checkers at the grocery store always knew my mother's name and were so familiar with her. I now know...since I am on a first name basis with Amy at the market...she sees me more than my spouse I think. And I always wondered why people let their teenagers drive....because, they get worn out being the chauffeur for so many years I think. I think next week I will get a little deeper into the details of my new fascination with my older children....they are strange creatures.

But, the reason I have made comment of this phenomenon that is occurring in my household, is that I have been a bit short on blog time so far this summer. Life has been a bit crazy and I have been a bit ragged...know the feeling? Please say yes...I can't possibly be alone in this. And then of course, I did tell you that the universe has had it out for me lately as well....please add the air conditioner to it's latest attacks. I have been hiding from the universe for a few days now...flying under the radar. But good news, I have stolen my children's pc and will be back to myself right away now.

So, to get back on the wagon, I was craving a bit the other night. I was in desperate need of a chocolate and glass of milk fix...get my drift? I also needed to wish a couple of dear friends a happy birthday, but wasn't quite in the mood for a huge amount of time in my ghastly hot kitchen (air conditioner broken and all). And then I remembered this sweetie: Mr. Chocolate Fluff Cake- the equivalent to whiskers on kittens. He's kindof my version of a Devil Dog (to you east coasters) or a Suzy Q (to you west coasters). Really, it is this totally dense and overly chocolaty cake topped off with a dreamy fluffy cloud of bliss. The deal is though, that if you make it, you must eat it right away...especially if your air is broken. The frosting is meringue based so it will deflate in 24 hours or so.

Now finally, one warning with this cake.....do not even attempt to eat this without a glass of milk! I mean it, you will be sad if you do...

Seriously though, this cake can be whipped up in minutes and eaten within an hour. It brings joy to your soul.

CHOCOLATE FLUFF CAKE

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)**
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep). Whisk together flour, cocoa powder, baking soda, and salt. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.

He's so dreamy isn't he? Enjoy!!

Tacos Pescado!

2010-06-25T15:10:00.000-07:00

It's hard to believe that a few weeks ago there was snow on the ground...and today it's in the high 90's. There is always something that you can count on here in Salt Lake City...the strange weather. But now, the weather is doing just what it is supposed to be doing for a desert region...getting dry and hot. And I am doing just what I am supposed to do, and that is spending far less time in the hot kitchen and more time in the hot sun. This new kitchen management plan requires recipes that can be pulled off a bit quicker than the cold weather ones. (Please don't tell my husband...if he thinks for a moment that cooking is easy for me, I will lose leverage). Anyway, here is one of my personal favorite summertime flavors.
Fish Tacos! There is something about summertime that makes me crave fish tacos. The first time I had this yummy dish was on a trip to the Baja region of Mexico. this is where I discovered the taco cart....a gift from heaven. I had never eaten off a taco cart, and when I finally got passed the fear of food poisoning, I became a big fan. Now, you can find taco carts all over Salt Lake and at the Farmer's market. I absolutely love fish and this is a sassy way to serve it. The coconut gives it an island flavor and goes well with the sweet salsa. I topped it off with crisp cabbage and cilantro...it is so light and refreshing. These particular tacos, I used Costco's mango salsa. Yes, I said I used a pre-prepared product, It's not often ....but I do like this product.
The side dish is a super yummy bean dish, I call Ranch Beans. If you have the time to soak dried beans, that's my preferred method, but there is an easier method at the bottom of the recipe.

COCONUT CRUSTED HALIBUT
1 pound Halibut
1/2 cup coconut
1/2 cup Panko bread crumbs
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Preheat oven to 375 degrees. Cut the halibut into pieces. Beat the eggs and dredge the halibut in it. In a pie dish, combine the coconut, panko, and curry powder. Salt pepper the fish and dredge again in the coconut mixture. Place on a parchment lined baking sheet and bake for 15-20 minutes, until tender and flaky.
This same result can be achieved on the BBQ. I just preheat my BBQ to 350 degrees or medium heat. Place a piece of aluminum foil over the grill and cook the fish right on the foil. This keeps the kitchen nice and cool...and makes you neighbors hungry!

RANCH BEANS
5 cups water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2-3 Bay leaves
salt to taste
chili powder to taste
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro

Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.

QUICK METHOD:
Use 4 cans of beans. In a pan sauté the bacon, garlic, and onion until cooked through. Add the beans and warm through. Next add the spices and beer. Cover and bake in a 400 degree oven for 45 minutes. Remove cover and top with cheese. Bake an additional 15 minutes at 350 degrees. Garnish with tomatoes and cilantro and serve.

Wednesday's Class

2010-06-21T12:45:00.000-07:00

If you haven't signed up for Wednesday's class, it's not too late! Come hang out with me and other foodies for a fun and delicious night.

2010-06-19T19:25:00.000-07:00

Put your ear up close to the screen...I want to whisper something to you.......I think summer might be here...........shhhhhhhh........the universe (with a bit of help from grandma and the kids)may be listening..................this week the universe broke my toilet.....my barbecue.....my seat belt.........4 dishes........my hairdryer......and my computer....so I don't want to have any more issues with the universe...if you get my drift. So I thought in honor of the warmest day of the year so far, and the fact that my garden is happy to have that warm sunlight to go along with all the rain we have had....we would have more cupcakes. These cupcakes actually taste a bit like sunshine with the lemon zest and lime zest and a tangy frosting. So, if you need a last minute Father's Day treat, this should do just fine.

CITRUS CUPCAKES

1 ¾ cups APF
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cups sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup sour cream
Zest of 1 lemon
Zest of 1 lime

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Beat the eggs in one at a time. Add the vanilla, zests and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tins lined with paper. Bake for 15 minutes. Cool on a rack. Frost with citrus frosting.

CITRUS FROSTING

3 cups powdered sugar
½ cup butter, softened
4 oz cream cheese, softened
½ teaspoon salt
2 teaspoons lemon juice
2 teaspoons lime juice

With a mixer, combine 1 cup of sugar with the butter and cream cheese and beat until very smooth. Next add the rest of the sugar and the salt and beat until smooth. Finally, add the citrus juices and beat on medium speed for two minutes or so.

This is a different batch, I used a bit of coloring in the icing.

Enjoy!

Message From the Desk of a Serial Killer

2010-06-13T16:40:00.000-07:00

I am blog disabled...for real...first, I sent my camera to New York with my husband and son to document their fun trip to Cooperstown. Second, in the meantime, I have "murderized"--- brought yet another laptop to it's knees. I have decided, that I hate laptops....at least until I can afford an Apple. So, all of the great pictures I have stockpiled, are unattainable at the time, and who wants recipes without pictures? Give me a couple of days and I will have worked myself out of this conundrum.
But all is not lost, because I will be re posting a few of my favorites from the past. For those of you that have been faithful followers since the beginning (mom) I apologize. But fort the rest of you, please enjoy this blast from the past!

What do you do with leftover salmon? Well, I like to make salmon burgers. This is definitely one of my family's favorite dishes. In this recipe I serve it over fresh Foccacia with a BBQ aioli, but often times I will bypass the bread and serve it solo with a yummy sauce instead. Because you are using already cooked salmon, this makes this an absolutely time saving dish. The recipe for the yummy corn wheels is posted under Center Stage Side Dish and is definitely something you should try before corn goes out of season int the next few weeks. I would love to hear from those of you who try it out.

SALMON BURGERS
12 oz salmon, cooked
½ cup chili sauce
¼ cup onion, diced
¼ cup red pepper, diced
2 eggs
¼ cup panko bread crumbs
1 lemon, zest and juice
salt and pepper
2 garlic cloves

Combine all of the ingredients together, meatloaf style. Make sure to blend everything together well. Form into patties. Spray the patties with cooking spray and then place on a hot grill. Cook until hot throughout.

HERB FOCCACIA

2 1/2 teaspoons active dry yeast
2 cups warm water
5 cups all-purpose or bread flour
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt

In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Add garlic, oregano, rosemary and parsley, and beat until dough forms.
Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour.
Preheat oven to 400°F. Lightly grease two baking sheets.
After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Sprinkle with salt. Bake about 20 minutes or until golden. Serve warm.

Thanks to Joni Marshall and Yvette Jones for the great pictures.

2010-06-10T07:15:00.000-07:00

It is time yet again, to wax poetic about cupcakes......

There once was a girl from Salt Lake

who truly loved to bake

so she mixed up a batter

that would make her get fatter

and called it the Oreo Cupcake

he he he he ...sometimes I crack my self up. I think there may be some sort of clinical problem with me when it comes to the subject of cupcakes. They just make me so happy. Now this cupcake, it is super special. Not only is it moist, dense, and rich....but it has Oreos in it. And to add just that little bit of excess... cream cheese frosting...........excuse me I just got a little weak in the knees.

So, if there is someone you love, you need to make these right away....or if there is someone you don't love so much....and they are on a diet....make these right away....you get the gist.

OREO CUPCAKES

½ cup butter, softened
1 ½ cups sugar
3 eggs
2 teaspoons vanilla
½ cup sour cream
1 cup milk
3 cups APF
1 teaspoon salt
1 tablespoon baking powder
Oreos

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the vanilla and eggs one at a time and mix well. Beat in the sour cream. Sift the dry ingredients directly into the bowl and mix well on a low-medium speed slowly adding the milk. In each muffin cup, break an Oreo in half and place inside. Spoon the batter into muffin tins lined with paper. Bake for 18 minutes. Cool on a rack. Frost with Cream cheese Frosting and sprinkle with crushed oreos.

CREAM CHEESE FROSTING
½ cup butter, softened
8 oz cream cheese, softened
6 cups powdered sugar
3 tablespoons cream.
1 Tablespoon vanilla

With a mixer, combine 1 cup of sugar with the butter and cream cheese and beat until very smooth. Next add the rest of the sugar and beat until smooth. Finally, add the vanilla and cream and beat on medium speed for two minutes or so. *If you need to add more cream feel free to do so.

Check out what they look like inside

La Pasta è Una Buona Cosa

2010-06-05T06:49:00.000-07:00

Translation: Pasta is a good thing
I love pasta. I love it because it can be elegant, rustic, sexy, and simple. I love it because, generally, it is easy to whip up. Most of the time, it can be prepared on the stove top with not much trouble. I love it, because it does not require a zillion ingredients...sometimes all it needs is a little butter and a sprinkle of cheese. Yes, pasta is our friend...now my hips will strongly disagree...but my heart...it is in love.
This recipe is a fabulous side dish, as well a as an entree. You can serve it with grilled chicken or on its own. It is a tasty go to dish-when you are in a hurry..this can be whipped up in minutes. And of course, because it is rich and cheesy, your family will love it. I am going to be sending this recipe to Reeni over at Cinnamon Spice & Everything Nice (great name hugh?) for her Side Dish Showdown for June

Easy Tortellini Alfredo Rosa

1/4 cup red onion, diced
3 cloves garlic, diced
3 tablespoons butter
2 Tablespoons olive oil
3 tablespoons flour
1/2 cup white wine
1 1/2 cups half and half (milk)
1/4 cup Parmesan cheese
15 oz can of fire roasted diced tomatoes, drained
4 Tablespoons parsley
6 cups tortellini, cooked

In a heavy saucepan, saute the onions and garlic in the butter and olive oil for two minutes. Sprinkle in the flour and cook for just about a minute, making sure to mix in well. Slowly add the white wine, stirring constantly and then the cream slowly. You can add milk to reduce the fat a bit- I even use skim. stir the white sauce until it is creamy and smooth. Next, add the tomatoes and stir well. Reduce heat to a simmer, and add the cheese and parsley. Finally, add the pasta. For best results, boil the pasta, drain it, and then add it directly to the sauce-don't rinse it! Sprinkle with a bit of fresh Parmesan...enjoy!

Spring Spinach Salad with Blueberry Poppy Seed Dressing

2010-05-31T08:22:00.000-07:00

Wow....I hadn't realized it had been so long since I posted last. It had been pretty crazy around here. I am sure it has been for all of you as well, with school getting out, lawns needing to be mowed, gardens to be planted, spring cleaning-and that's just the stuff we do on the side. Anyway, today I am going to to make it short and sweet, and wish you all a beautiful Memorial Day. Take the time to enjoy the beautiful world and be grateful for all you have. I leave you with a delicious Spring spinach Salad with Blueberry Poppy seed Dressing. I hope you enjoy! SPRING SPINACH SALAD

6 cups baby spinach
4 hard boiled eggs, chopped
1/2 cup blueberries
*raspberries (optional) I just had some lovely berries handy
1 pear, peeled and chunked (or you can use bottled pears)
6 slices of bacon , crumbled
1 small red onion, roasted, sliced thinly*
1/4 cup feta cheese, crumbled

* When I cook the bacon, I lay it out on a parchment lined baking sheet. Then, sprinkle the thinly sliced onions over it. I bake it at 350 degrees for 25 minutes or so, until the bacon is crisp. Finally I remove the onions off the bacon and set them aside, and I transfer the bacon to paper towels to absorb the bacon grease. Do reserve the bacon fat (there shouldn't be more than a few tablespoons) for the dressing. The onions get that smokey flavor and are so pungent in the salad.

It's a salad, so it's pretty self explanatory- just toss the ingredients with the dressing and chow. Salads are so rewarding!

Blueberry Poppy seed Dressing

1/4 cup sugar
1/2 teaspoon salt
1 teaspoon Dijon
1/4 cup red onion
1/2 cup blueberries
1/4 cup red wine vinegar
1/2 cup canola oil
bacon fat
1 Tablespoon poppy seeds

In a blender, combine the first 6 ingredients and puree. While blender is running, and in a slow and steady stream (emulsification) add the oil and bacon fat, until gone and dressing has thickened. Then pulse int he poppy seeds.

Snow and Cupcakes

2010-05-24T21:03:00.000-07:00

Ummmm, I am confused....No, not about the final outcome of Lost...which by the way was awesome! If you beg to differ...I would gladly debate it with you...not really. But I did very much enjoy the end as well as being given back that hour once a week. I am confused, because I thought that this was the last week of May. I am confused because I woke up to this:
Please note: My child is in a parka on May 24th? And the temperature was this:

And I had to drive in this:

Now, I am not one to complain about the seasons we have here in this beautiful state, but snow? Really? I blame Eyjafjallajokull.
Outside my kitchen window, I have this beautiful little family of blackbirds. They were not amused either.
These two babies were complaining to me. My trees were lying on the ground and my irises were gasping.

On the positive side, I have yet to get my tomato plants into the ground. So how about a recipe? So, this one is a goodie! My grandma Charlene made the best peanut butter sandwiches ever. She would always butter the bread first, then spread creamy peanut butter on one slice, and home made jam on the other. Soooo yummy. This cupcake is inspired by that sandwich. First you start with a moist, rich peanut butter cupcake...fill it with jam....and top it with butter cream frosting....need I say more? Enjoy!

PEANUT BUTTE AND JELLY CUPCAKES
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup unsalted butter, softened
1 1/3 cups granulated sugar
1/2 cup creamy peanut butter
3 eggs
1 tsp pure vanilla extract
2/3 cup sour cream
Jar of your favorite jam
1 recipe of Butter cream frosting

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the peanut butter and then the eggs one at a time. Add the vanilla and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tins lined with paper. Bake for 10-23 minutes. Cool on a rack. Spoon the jam into a pastry bag. When cupcakes are room temperature, push the tip of the bag into the center of the cupcake and fill. Frost with the butter cream frosting.

BUTTER CREAM

3 cups powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 teaspoons cream

With a mixer, combine 1 cup of sugar with the butter and beat until very smooth. Next add the rest of the sugar and beat until smooth. Finally, add the vanilla and cream and beat on medium speed for two minutes or so. *If you need to add more cream feel free to do so.

Barbecue: It's not my skill, it's my SUPERPOWER!

2010-05-18T05:47:00.000-07:00

Yesterday was 80 degrees....it was a fabulous day that whispered summer. Only whispered, because today it is only going to be in the low 60's and it will rain for the next couple of days. When the weather starts to warm up so much, the air outside doesn't just smell like clipped grass and flowers, but, the unmistakable smell of barbecue fills the air. So I thought I might give you some grilling tips and a fabulous BBQ sauce recipe.
Barbecue sauce might just be one of the most mis understood items used in grilling. Tomatoes and sugar, which are the base of most sauces, both have low burning temperatures. I get annoyed, when I go to my favorite meat market, and they have pork ribs soaking in barbecue sauce, for customers to purchase and grill. A lot of people, might believe these are grill ready, and that the sauce may make the meat moist and tender. Unfortunately, a crust of tomatoes and sugar get charred on the meat, and the meat dried out or gets tough. A lot of people lose their BBQ mojo by using this technique. Those ribs should only be slow cooked at a low temperature if you want to marinate them in sauce.
The deal is, you should baste the meat, just before removing from the grill for 15-20 minutes and while the temperature is reduced. This sets up a nice tender surface and prevents the sauce from being burned. If you feel that the meat needs a deeper and more intense flavor, you might want to apply a rub before grilling. In the near future, I will offer up more BBQ info as well as recipes for rubs, marinades, and mop sauces.
In the meantime, you have got to try this easy sauce. The sugar base is root beer, which also makes a nice, dark sauce. but I need to offer a warning: Once you start making your own BBQ sauce, you will be unable to seriously entertain the idea of purchasing store bought products anymore. It is so easy to make your own, and others will demand that you do! So, good luck and enjoy!

ROOT BEER BARBECUE SAUCE

2 cups root beer
1 cup ketchup
1/2 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1/4 cup molasses
1 teaspoon liquid smoke
zest of one lemon
1/2 teaspoon ground fresh ginger
1 clove of garlic
1/2 teaspoon dried onion

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 30 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate.

Quit looking at My Bundt!

2010-05-13T20:34:00.000-07:00

I have an insecurity. I feel the need to talk it out with you. Because you love me....right? You don't judge...that's why I like you....just the kind of friend I value.
You see, I have made cakes for years. I love to decorate them. I take a lot of pride in the finished product. The problem is, that people come to expect it always. One day I was in charge of bringing a dessert for a family reunion. I brought a bundt cake. It was a lemon bundt with a lemon glaze and tons of fresh blueberries...it was yummy. The problem came from a comment that my mother made....she said..."I'm surprised you brought a bundt cake...you took the easy way out." It was on that day, I quit making bundt cakes for other people. I surely didn't want people to think I was copping out on my dessert responsibilities!
But, sometimes the end of a meal calls for simplicity. Bundt cakes are elegant but simple. I love how dense they are. I had a bunch of people coming over for Mother's Day and I wanted to serve a simple dessert...so I made this. It was a big leap. My bundt cake pans were happy to see me again. But I still have to admit I was worried that people might have thought I had lost my baking pizazz. No one said a word..not even mom. So what do you think....lazy or not? I will tell you one thing....It was tasty!

Bundt cakes are so nice, because they are easy and don't require frosting. So they are the perfect last minute dessert.

Perfect Vanilla Cake

4 egg whites, room temperature

1 1/2 cups sugar
3/4 cup shortening

2 teaspoons vanilla

2 3/4 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1 cup milk

Preheat oven to 350 degrees. Prepare a bunt pan with butter and flour. With an electric mixer, beat egg whites until frothy and sprinkle 1/4 cup sugar into it. Whip egg until medium peaks form. Set aside.

In a mixing bowl, cream remaining sugar and shortening. Combine the vanilla and milk. Sift dry ingredients into the shortening mixture and mix alternately with the milk. Just mix until well combined, but do not over beat.

Fold the egg whites gently into the heavy mixture. Pour into prepared pan. Bake for 25-30 minutes or until cake springs back to the touch. Remove immediately from pan onto a baking rack.

I just garnished it with fresh berries and a simple buttercream drizzle.

The cake has a nice crust and is so moist inside. I served it with macerated strawberries and fresh whipped cream.

A Love Story

2010-05-09T19:49:00.000-07:00

But soft...what light...through yonder window breaks?....it is the east and Pancakes are the sun.....Arise fair sun and kill the envious moon....who is already sick and pale with grief, that thou her maid art far more fair than she........Oh my....I do love pancakes....truly....

Pancakes will do for breakfast...lunch...or dinner. They are the most perfect meal. Do you know what those little brownish-black flecks on the pancakes are...hmmmm??.....They are little flecks of bacon...for I cooked the pancakes on the same grill I cooked the bacon! Can you think of anything more divine?

Divine? How about peaches and blueberries with fresh whipped.... vanilla whipped cream. (I am biting my knuckles right now). If you don't understand where I am coming from...I am sorry for you....were you raised on Bisquick pancakes? Trust me, if you think you don't like pancakes, homemade pancakes will change your mind....especially homemade pancakes dripping with butter and maple syrup...or these which I affectionately call Crepes Gone Wild. I give you this recipe because I love you.....oh so much.PANCAKES

2 cups AP Flour
½ cup sugar
1 Tablespoon baking powder
½ tsp. salt
6 Tablespoon butter, melted
¾ cup milk
2 eggs, beaten
1 teaspoon vanilla

Combine dry ingredients in a large bowl. Add the milk and eggs first and whisk. Once incorporated, add the butter and vanilla. Mix well. Pour onto a medium-hot buttered skillet. cook for two minutes or so and flip when bubbles pop.

Life is a lemon...and I want my money back

2010-05-04T07:58:00.000-07:00

Out of the frying pan and into the fire. In the land of the pig...the butcher is king...It's all coming back to me now....
Have you caught my theme yet? Today is meatloaf day! No, No...not that meatloaf. This meatloaf
It is so much more attractive. Somehow, meatloaf escaped my little ode to family favorites. I am pretty particular about meatloaf. I never order it in restaurants...even if they say it is world famous. And I never...get ready for this one......I am about to commit some sort of blasphemy.....I never eat a meatloaf sandwich. I know...I know...what is wrong with me? I just have never loved a meatloaf sandwich or cold meatloaf. Please love me anyway.

I also don't like over mixed meatloaf...meatloaf that has been in a food processor, a mixer or a food mill. It has to have some texture for me and not have a liverwurst texture. So my recipe requires hand mixing. And last but not least...I eat it with......Ketchup!!!! AAAGH!!

Now, I know not everyone loves ketchup as much as I do. So my recipe has evolved from having ketchup inside and on top, to having chili sauce...which adds a bit more zip. I like to add the glaze before baking instead of adding it in the last few minutes, because it makes this great sticky and slightly smokey flavored crust. And I do think it is super important not to over cook the meat. There is nothing worse than dry meatloaf. Sara's Meatloaf with Country Gravy
2.5 pounds lean ground beef
12 Ritz crackers
1/4 cup Parmesan
2 eggs, beaten
1 cup chili sauce
1/2 cup bell pepper diced
1 cup onion, diced
3 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon Cayenne pepper
1 teaspoon thyme

Preheat oven to 325 degrees. Foil line a baking sheet or spray a sheet pan with non stick spray. Place the meat in a large bowl and crush the crackers (with your hands) over the meat. Now prepare yourself for the next difficult step......add all the remaining ingredients and combine well (with your hands). Mound the mixture on the pan and form into a loaf.

1 1/2 cups chili sauce
1 Tablespoon honey
1 teaspoon Worcestershire sauce

In a small bowl, combine the chili sauce, honey and Worcestershire and whisk together. Slather all over the top of the loaf. Bake for 45 minutes or until juices run clean. Remove from oven and let sit five minutes until slicing to allow the juices to congeal. This will help your meatloaf remain moist as well as cut nicely.

3 Tablespoons butter
3 tablespoons flour
1 1/2 cups beef stock
1 cup milk

in a heavy saucepan, melt the butter and then add the flour. Cook the butter and flour for thirty seconds or so. Slowly whisk in the stock, allowing mixture to bubble as you whisk. Finally, add the milk and whisk until smooth. If gravy is too thick for your liking, thin with a bit more milk.

So, I love to know what other people love in their meatloaf, and how they eat it. Do you have to have mashed potatoes with it? Gravy? How about a glass of cold milk?

I served mine with green beans and mashed potatoes with country gravy...how comfort food is that?
ENJOY!

Happy Happy Joy Joy

2010-04-28T21:13:00.000-07:00

Egg rolls...what more can I say? It's like Yummy present wrapped up in a crispy little present. It is fried I know...but everything in moderation...right? I rationalize the frying calories by taking note of the vegetables that are hiding inside....OK, they are just good and I want you to make them and enjoy just how yummy they are. I like to serve them with a couple of different sauces....It just depends on what kind of mood I am in. My favorite sauces are Hoisin, Sweet and Sour, golden plum, and Sriracha. I always make extra because they are super fabulous eaten cold the next day...the skin is soft the next day, but they make a great lunch.

EGG ROLLS

1 package egg roll wraps
1 small bok choy
1 bell pepper
1 package broccoli slaw
2 handfuls bean sprouts
1 small bunch green onions
2 c chicken, pork, bay shrimp chopped small
5 T oyster sauce
Salt & pepper
Lightly coat a heavy pan or wok with olive oil. Over medium-high heat fry the chicken or pork (not the shrimp or it will over cook) until golden brown. Set aside. All the vegetables need to be cut up into small pieces-not diced. In the heavy pan or wok sauté the vegetables for a few minutes. The purpose is not to cook the vegetables through, but to get out excess water. Add the chicken and the oyster sauce, salt and pepper to taste.
Fill the wraps and fry according to instructions on your fryer. The wrap should be crisp and golden brown. Serve immediately or the wraps do wilt a bit.

Enjoy!

Carrot Raisin Breakfast Bread

2010-04-22T07:50:00.000-07:00

In my last post, I bragged about the beautiful April weather we are having here at the base of the Wasatch Mountains.....It didn't take long for the "Powers that be" to show me who is boss around here. The temperatures have dropped and it has been raining, sleeting hailing...and snowing in the mountains. But you won't hear me complain, because I love the end product-May Flowers. However, I do hope that the temperatures don't drop so far down that it freezes the trees that have blossomed already. The apricot trees are done blossoming, but now the pear trees are in full bloom.
I actually love rain. It makes me want to bake. There is something about a warm house filled with sweet aromas while the windows are spattered with raindrops. The rain keeps me from doing work out in the yard and gives me time to be in the kitchen.
My husband and eldest daughter leave pretty early in the morning. She isn't much of a breakfast eater in the first place, and in the early hours she especially isn't...six hours until lunch is a bit long to go without nourishment, so I have taken to making her smoothies every morning. But, to break the monotony of smoothies, I love to bake breakfast breads. I pack the breads full of nutritious elements as well as plenty of YUMMY. You will find the recipe below for my Carrot Raisin Bread.
Finally.....my giveaway was a BIG FLOP! Oh well, maybe I'll have another one sometime.

CARROT RAISIN BREAD
makes 1 loaf

1 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup rolled oats
1/4 cup flax
1/2 cup brown sugar
1/2 cup orange marmalade
1 egg
1/2 cup + 3 tablespoon vegetable oil
1 1/2 cups carrots, shredded finely
1/2 cup golden raisins
Prepare a loaf pan by brushing it with shortening or butter and then dusting it with flour. Preheat the oven to 350 degrees. Ina bowl, combine the oil, sugar, marmalade, and egg and beat well together. Add the carrots and mix. Add all the dry ingredients and mix until well blended. Finally, fold in the raisins. Pour into loaf pan and bake for 40 minutes or until a toothpick comes out clean from the center. Gently turn loaf out of hot loaf pan onto a cooling rack as soon as possible so that the bottom of your bread won't be overcooked. T
urn bread onto it's side to slice easily.

I love to enjoy it with just a dab of creamy butter. But you can make a simple cream cheese frosting if you wish.

ENJOY!

Spring...Family Favorites...and a GIVEAWAY!

2010-04-19T11:30:00.000-07:00

Spring is here! It is in the trees, the flowers, the fields. Now, I am not trying to get too far ahead of myself here, due to the fact the temperatures are planning to drop later this week, but I am fully committed to Spring. Check out these beautiful apricot trees...in just a few months, these trees will be loaded with delicious apricots and my blog will be loaded with apricot recipes.
And the green grass....I love it so much more than the mud. The dog can actually play Frisbee with the kids and I don't have to bathe her before she can come in the house.....
Thank you spring....

and the dog thanks you too!
Ok, I am getting totally distracted....spring does that to me.

Sooo...you know I often say I dislike leftovers. I never really enjoy re-heated foods. I am usually the very last person to take food home from a restaurant...'cause I just won't eat it. But there are a few leftover worthy meals....that actually make me crave left overs. Lasagna just happens to be one of them. It also happens to be yet another of my favorite family comfort meals. The deal is... it is a bit more time consuming than a typical lasagna recipe, as it is from scratch...but who cares...you can eat it two nights in a row...with my blessings.

LASAGNA
1 1/2 pounds ground beef, or sausage if you like it spicy
2 28 oz. can diced tomatoes
2 28 oz. can pureed tomatoes
4 tsp. garlic
1 cup onion, chopped
1 cup bell peppers, chopped
1 cup mushrooms, sliced
1/2 cup olives, sliced
1 cup zucchini, sliced or diced
2 tsp. sugar
2 tsp. oregano
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1 bunch spinach, washed and De-stemmed
1 1/2 cup ricotta cheese
3/4 cup Parmesan cheese, grated
1 cup cottage cheese
1 cup mozzarella cheese, grated
1 package lasagna pasta, cooked cording to instructions

Preheat the oven to 350 degrees.
In a heavy saucepan, brown the onion and beef together. Add the garlic, bell peppers, olives, mushrooms, tomatoes, zucchini and seasonings and simmer for ten minutes. in the meantime, cook and rinse the pasta. Spay a lasagna pan with cooking spray and spoon enough sauce in the pan to cover the bottom. Place your first layer of pasta on the bottom of the pan. Next, spoon a third of the ricotta onto the pasta and spread it evenly. Place the spinach over the ricotta in a single layer and then cover with 1/3 of the sauce. Sprinkle with 1/3 of the Parmesan. Repeat the process two more times. Finally, spoon the cottage cheese over the top and run a knife through it so it is swirled with the sauce.
Place the lasagna in the oven uncovered and bake for 40 minutes. Sprinkle the mozzarella over the top and return to the oven for 8 more minutes, or until the cheese is thoroughly melted. Remove from oven and let sit for five minutes before cutting into this yummy dish!

look at those amazing layers of yumminess. My mouth is watering just looking at it! And look at all those vegetables hidden within...genius I say...Genius!!

So, now that I am done with the business of the day, how about a giveaway??(Hey, did you notice that rhymed?) In the last few posts, have been focusing on family favorites. My question to you, is what is your family favorite? What dish brings your family to the table and pleases all? If you are willing to share your favorite, please e-mail it to me. I will make the recipe that tempts my tummy the most and post it! But of course, that is not the giveaway. The giveaway is this cute little set of stationary that includes a magnetized shopping list, notebook, stickers, and cute little note cards.

So how do you win these? It's easy. Leave a comment and tell me your favorite dish. If you want a few more chances to win, pass my blog onto a friend or two and have them leave a comment. Make sure they leave both your name and their own so that you both get a chance. Make sense..I hope so, I am new at this. The giveaway will end Wednesday at 9:00 p.m. MST. Good luck!

Yo Quiero Tacos

2010-04-13T05:48:00.000-07:00

So....I am going to stick with the same theme for a few more days... family favorites. Did the Sloppy Joes tempt you? Were they similar to what you were raised on? Well, the following recipe is another simple family favorite. I make all kinds of fancy tacos like margarita Chicken, Carne Asada, and Fish Tacos, all found under the mexican tab. http://svoortmeyer.blogspot.com/search/label/mexicanBut really, the real kid pleaser and most familiar is this one. My mom made it, my grandma made it...so I make it. It is so easy to whip up, it is a fabulous meal for the nights that the family pulls in the driveway a little too late. It will save you the trip to the local Taco Bell.

GROUND BEEF TACOS
2 lbs. lean ground beef
1 cup onion, chopped
3 cloves garlic, minced
1 cup bell pepper. chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons chili powder
2 teaspoons cumin
1 can Rotel tomatoes with green chilis
1 small can pinto beans, drained

In a heavy skillet over medium high heat, combine the ground beef, onion, garlic, and peppers. Cook until ground beef is browned and broken into very small pieces. If you use lean meat you shouldn't have to, but drain off fat if necessary. Add the spices and mix until well incorporated. Finally, add the tomatoes with the juice and the beans. Simmer for twenty minutes. Serve with tortillas, diced tomatoes, shredded lettuce, and grated cheese.

I like to rol them up withh a little cilantro, taco sauce and sour cream......YUMMMY

ENJOY!

Lately, I have had readers who have expressed that they might like these recipes as vegetarian. Believe it or not, I do like to sub out the meat sometimes and use a soy product instead. My favorite replacement for ground beef is this product: For the most part, you can barely tell the difference. I have used it in chili, tacos, and sloppy joes.

NO MANWICH ZONE

2010-04-07T08:36:00.000-07:00

I love the recipes I grew up on. No matter what new things I have learned, and new tastes I have acquired, I still always yearn for what I was raised on. The thing is....what I was raised on...is what my mother and father were raised on. There a handful of recipes that have been passed down for generations that are tried and true family pleasing favorites. I think every family has a similar story....classic recipes made by someone in your family.....that no matter how good it may be somewhere else, it will never be as good as what you were raised on.
My favorite family recipes are pretty much the basics like....tacos....spaghetti sauce....sloppy joes.....barbecue chicken...lasagna....pineapple ice cream... and angel food cake. I would love to know what recipes you hold dear to your heat, and what makes them so special. Start thinking about it now, because next week I am having a CONTEST! I know...I am so excited. I'll give you all the details in a couple of days.
In the meantime, here is a recipe for Sloppy Joes, or Spoon burgers. Sloppy Joes you ask? You mean MANWICH? NO!!!!! Traditionally, this is a pretty basic recipe. It is usually made with some sort of tomato sauce, garlic, onion and green peppers. My mother made it with a can of chicken gumbo soup (thus, the rice in the recipe), but I have made it a bit more complicated because I like to cook from scratch and deprive myself of all that canned sodium and stuff. When I have leftover rice from dinner or Chinese take out, I will just pop it in the freezer in a zip lock baggie and pull it out when I need it. Otherwise, it isn't necessary to add rice, but you should try it. Anther thing....if you like your sloppy joes to be a bit more on the BBQ side, just add a teaspoon of liquid smoke to the recipe and it will get you there. I hope you love it as much as I do. Don't skimp on the soft buns though, they can make or break the deal.

Sloppy Joes

2 lbs. ground beef
1 cup onion, diced
1 cup green bell pepper, diced
2 tablespoons garlic,minced
1 cup cooked rice
1 cup chili sauce
1/2 cup ketchup
1 Tablespoon cider vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon ground pepper
1/2 cup water

In heavy skillet over high heat, brown the ground beef, onion and peppers together, chopping the beef into small pieces as you cook it. Cook the meat through and then add all the remaining ingredients together and mix well. Simmer over medium heat for twenty minutes. Serve with fresh buns.

or you could have a Manwich-recipe s follows:

Tomato Puree Water, Tomato Paste , Distilled Vinegar , Sugar , Less than 2% of: , Salt , Dehydrated Onions , Dehydrated Red & Green Bell Peppers , Chile Pepper , Tomato Fiber , Spices , Guar Gum , Xanthan Gum , Oregano , Dehydrated Garlic , Locust Bean Gum , Natural Flavors

Korean Style Barbecue

2010-03-29T20:35:00.000-07:00

I have blogged before about the fact that I purchase my beef in bulk from a local farmer. I purchase Piedmontese Beef,which is range fed and free roaming. This beef is naturally lean and cooks much faster than typical beef. I have absolutely loved this beef, and have had great success with it. I will say however, that I had a bit of an issue with the short ribs last time I cooked them....yes I have issues with food...pretty regularly. When I cooked them last time, I braised them with wine, carrots, celery, onion (you get the idea), and they were not super tender and they lacked in taste...they were just boring. So, for the last couple of months, every time I have looked in the freezer and have seen the other package of short ribs, I have pretty much pretended they were not there.
I remembered having short ribs at a Korean restaurant, and just loved them...so I thought I would try to recreate those flavors.
Kalbi or galbi is a Korean dish made with marinated short ribs. The marinade usually consists of soy sauce, sugar and garlic. This dish is a slight variation on the traditional version. Instead of marinading the ribs, they are slow cooked in the sauce. It is very similar a barbecue sauce. If you would rather, you can marinade the ribs in the sauce for 24 hours and then grill them on medium heat for an hour. The results are not as fall off the bone tender, but the marinade does make them flavorful and tender. If you do choose to prepare them the traditional way, be sure to cook the marinade down to a thick barbecue to serve along side.

Tonight's short ribs were served with garlic mashed red potatoes and honey wasabi glazed peas and carrots....deeelish.
KOREAN STYLE SHORT RIBS

8 short ribs
3 Tablespoons vegetable oil
1 cup onion chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup brown sugar
1/2 cup ketchup
1/4 cup orange juice
3 tablespoons garlic, minced
1/4 cup bell pepper, chopped
1 teaspoon black pepper
1 teaspoon chili pepper flakes
1 teaspoon salt

In a heavy skillet, brown the ribs in the vegetable oil. Meanwhile, combine the remaining ingredients in a bowl.
Place Ribs in a crock pot, and pour the sauce over them. Cook on Medium high for four hours. Ribs should be tender. The only issue I have with crock pot cooking, is that the juice tends to be a bit excessive for me, and because there is sesame oil in the marinade it does have an oil skim on the top.However, the ribs come out very tender and flavorful.
Typically, when you order Kalbi, it is rolled up in a crisp lettuce leaf with some rice, like a taco, with kimchi on the side.

Enjoy!

Fasta Pasta

2010-03-23T05:54:00.000-07:00

I spent the day yesterday cleaning up flower beds and making room for the hyacinths and tulips forcing their way towards the sun. It was so beautiful, and it wasn't long before I had stripped off my jacket and was working in short sleeves. When I finished cleaning up and went inside, the sun disappeared behind the clouds, and before long it was raining...sleeting...lightly snowing...and I again was freezing. But it's all good, because this morning, the sun is shining and once again the temperature is rising, indicating what we are all anxiously awaiting...SPRING.
I thought you might enjoy this yummy recipe for Spring Pasta. Something about an abundance of vegetables makes me think of spring. You can substitute shrimp for the chicken or leave out meat all together. Although it has a cream sauce, it is lightened up by the lemon and fresh tomatoes on top. It, like the warm weather yesterday, is a hint of the good things yet to come.

2 chicken breasts, sliced thin
2 cloves garlic, minced
1/2 cup onion, diced
1 1/2 cup broccoli florets
1 1/2 cup asparagus, chopped
1 cup carrots, sliced thin
1 cup corn
1 cup tomato, seeded and diced
1/4 cup white wine
4 Tablespoons butter
2 cups skim milk, or cream
1/2 cup provolone, shredded, or Parmesan
zest and juice of half a lemon
salt and pepper
1/2 teaspoon paprika
one package of capellini pasta (angel hair), cooked al dente

In a heavy saute pan, over high heat, saute the onion, garlic, carrot, and chicken with the olive oil. Cook until chicken is just cooked, about eight minutes or so. Douse the pan with white wine, and cook for one minute more. Remove contents from pan and set aside.
Reduce heat to medium. Make a simple white sauce by melting the butter in the same pan and whisk in the flour. After the flour has cooked for thirty seconds or so, add the milk slowly, whisking constantly until sauce is smooth. Cook while stirring constantly for two minutes and then stir in the cheese. Do not let mixture come to a boil, but rather keep at a simmer. Add the chicken mixture back in as well as the broccoli, asparagus and corn. Add the spices and lemon and then toss with the pasta.
Top with fresh tomatoes.

Enjoy!

Kiss me I'm Irish...not

2010-03-16T21:44:00.000-07:00

Although, there is not a lick of Irish coursing through my veins, my family has always celebrated St. Patrick's Day. Of course, we wear green so we don't get pinched, and I color the milk green before I pour it over my kids cereal...but I most look forward to dinner time. Corned beef and cabbage may rate as one of my top five meals. I absolutely love it. There was a time I failed to understand why some people don't enjoy this tradition...but then I had some bad versions. Now I understand. My husband cringed the first time I announced we would be having corned beef, until he tried my version. Now, I can't guarantee you will love it...but you should give it a try.... it is a far cry from the boiled and flavorless recipes that so many grew up on.

4 pound corned beef brisket
1 can Guinness beer
2 bay leaves
2 Tablespoons mustard seed
1 teaspoon fresh ground pepper
2 teaspoons garlic, minced
1 teaspoon ginger
1 teaspoon allspice
1 cup carrots, diced
1 cup onion, diced

Thoroughly wash the prepared brisket. Preheat oven to 400 degrees. In a heavy baking dish, place the corned beef fat side up. Pour the beer over the meat and put the rest of the ingredients in. Cover with foil and place in oven. Reduce temperature to 325 degrees. Bake for four hours until the meat is tender. Remove the meat from the dish and pour the contents of the dish into a heavy stock pot. Turn the oven back up to 400 degrees.

6 medium white potatoes or Yukon gold
1 cabbage cut into sixths

Place the potatoes in the stock pot whole and add just enough water to cover. Bring potatoes to a boil for ten minutes. Reduce heat to medium and add the cabbage. Cover the pot and let cook for ten minutes. Remove from pot and serve with the brisket.

3 tablespoon stone ground mustard
3 Tablespoons orange juice
¼ cup brown sugar

Meanwhile, place the meat back in the baking dish fat side down (or you can remove the fat cap). Pat the brown sugar onto the top of the brisket. Mix the mustard and orange juice together and spread over the sugar. Bake for 20 minutes. Remove from oven and let sit for five minutes before slicing.

I like to drizzle a bit of malt vinegar over my cabbage and eat my Corned beef with a bit of Dijon. It is salty and sweet and tender as can be. I hope you give it a try. Enjoy!

Upcoming class

2010-03-15T22:21:00.000-07:00

Soup's On!

2010-03-13T19:44:00.000-08:00

March came "in" like a lamb this year, but today proved it was a Lion. It has gusted, it has blown, it has dribbled, drizzled, sleeted, and snowed...and it is soooo cold! The ground is covered in inches of beautiful snow. But our consolation is that it is a spring storm and the sun will melt it all away tomorrow.
But for tonight, I will leave you with a warm and fuzzy soup. One that will fill your belly and keep you warm until spring is here to stay.

Baked Potato Soup
4 large potatoes, baked
6 slices bacon, chopped
1 cup onion
1 Tablespoon garlic
4 Tablespoons butter
3 Tablespoons flour
1 cup milk
1/2 cup sour cream
3 cups vegetable stock
1/2 cup pepper jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 can diced chilies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce
In a heavy bottomed pot, saute the bacon until cooked but not crisp. Next, add the butter, onion and garlic and cook for a few minutes. Add the flour and mix in completely, stirring over medium heat for a minute before adding the milk and sour cream. Next, add the vegetable stock and stir until creamy and smooth. reduce heat to a simmer and add the cheeses.
I usually just cook the potatoes in the microwave, unless i have baked potatoes earlier in the week and then I just throw a couple extra in. Cut the potatoes in half and scoop out the centers into the cream. Don't break up the potato too much. Add the remaining ingredient and simmer for an additional fifteen minutes. Serve with shredded cheese and fresh bread.

How easy was that! Enjoy...and stay warm.

Guess Who's Coming To Dinner......BERTOLLI

2010-03-08T18:33:00.000-08:00

I don't know about you, but the months after the Holiday season are a bit depressing for me. Of course I love the frills, trees, food, and festivities...but my favorite part of the season is the mailbox. Seriously, I can barely wait to trudge through he snow to be met by all colorful greeting from around the world. It's like getting a little visit from those I love. So, when January comes around...I am sad. I am met with junk mail and bills.....
When the doorbell rang the other day, I was surprised to find the FedEx man standing there with a package. OOOOh Happy Day!!! I ran to the kitchen and quickly opened the box to find this waiting for me:
Cool packaging hugh? Bertolli! The package was part of the Bertolli and the Foodbuzz Tastemakers program. As part of the program, I sometimes get to try out cool new flavors from Foodbuzz's partners. Click on the Foodbuzz window to the right--}} and join...if you do, you can hang out with me and tons of other talented foodies virtually! And when you join, be sure to go to the Bertolli page and become a fan.

A beautifully packaged bottle of Four Cheese Rosa and Arrabbiata pasta sauces. I was so excited by the Arrabbiata sauce, as it is a spicy tomato and red pepper sauce. We all know how much I love a little kick in the pants! I could barely wait to try out these new sauces. So I called a few friends and had Friday Pizza Night. I made my home made pizza dough that rised so beautifully in the oven. The recipe for the dough is at the bottom of the post.Now the Arrabiatta sauce screamed sausage to me, so I answered the call..and threw in some red onion, fresh red peppers, black olives, and fresh buffalo mozzarella. I used a spicy Italian sausage...yummy.

The second pizza, I made for my little brother, Andy....at least that was my intention. He loves a chicken pizza with white sauce. So I topped the Four Cheese Rosa with spinach, green olives, black olives, artichoke hearts, bell peppers, mushrooms, buffalo mozzarella, and chicken tossed with fresh pesto.

And in the oven they went.....

The Four Cheese Rosa,was decadent, I'm not much for creamy pasta sauces, but this will be an exception. That pizza I made for my brother....well, I kind of ate more!The sauce is a creamy rose colored sauce...pretty. It consists of tomatoes, fresh cream, Romano, Aged Asiago, Parmesan and Ricotta cheeses. I would have enjoyed all of the pizza's ingredients tossed with the sauce and served over pasta just as well. I am going to name this pizza THE BLUSHING CHICKEN

The Arrabiatta, was wonderful. Don't be worried that it is too spicy...it's not. I still added pepper flakes to the pizza. If you love roasted peppers and tomatoes, you will love this sauce...the flavors were rich and complimented the sausage perfectly. I am going to name this on THE DIABLITA

Now, I know some of you are surprised that even used a bottled pasta sauce, as I typically don't. I really do cook pretty much everything from scratch. But, when I do find something that tastes fabulous and can cut a bit of time...I make some exceptions. I have enjoyed other flavors such as the Tomato Basil sauce and the Vodka sauce.

Pizza night was an absolute success. There wasn't a crumb of pizza left over.

PIZZA DOUGH
1 cup wrist-temperature water
1 package (2 teaspoons) active dry yeast
pinch of sugar
1 teaspoon of salt
1 tablespoon of olive oil (plus extra for the bowl)
1 ½ cups unbleached white flour
1 ½ cups whole wheat flour
OR
3 cups unbleached four
1 Tablespoon Italian herbs
Extra flour for kneading
Cornmeal for the baking tray

Place the water in a medium-large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until the mixture begins to bubble.
Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Beat for several minutes with a wooden spoon.
Add the spices and remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky.
Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk. This will take about 1 hour.
Punch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.)
Preheat oven to 500 degrees. Roll and stretch the dough into one large pizza round or 6 small pizzas. If you want to make a pizza bread sticks that will work too. Reduce heat to 450 degrees and bake 10 minutes.