Steph's Kitchen

Mormon Orange Spiced Chai Tea

2012-02-18T20:24:00.000-08:00

Mormon Orange Spiced Chai Tea
Adapted from Paula Deen, I swapped out black tea for Mormon friendly herbal tea and added vanilla and almond extracts along w/ extra honey.

4 cups water
6 cloves
4 cinnamon sticks
1 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 herbal tea bags (such as chamomile)
Peels from 1/2 orange
1/2 orange, zested
1 cup milk (soy milk is great)
1/4 cup honey (add more for a sweeter drink)

In a medium saucepan, over medium heat, add the water, cloves, cinnamon sticks and cardamom. Bring to a boil, then remove from the heat and cover. Allow to steep for 10 minutes. Strain the liquid, return it to the pan and reheat. Add the vanilla and almond extracts, tea bags, orange peels and zest. Allow to steep for a 5 minutes. Add the milk and stir in the honey. Pour into mugs and serve hot.

Pork Sandwiches with Cilantro-Jalapeno Slaw

2012-02-13T12:12:00.000-08:00

Pork Sandwiches with Cilantro-Jalapeno Slaw
From thepioneerwoman.com

1 whole Onion, Peeled And Quartered
3-4 pounds Pork Butt (pork Shoulder Roast)
Salt And Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce (WAY too much and too spicy! Use half the amount called for!)
2 cans Cola (Dr Pepper, Coke, Etc.)
2 Tablespoons Brown Sugar
12 whole Good Quality Kaiser Or Deli Rolls
12 Tablespoons Butter
½ heads Cabbage, Sliced Thin
½ heads Purple Cabbage, Sliced Thin
1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
½ cups Whole Milk
½ cups Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
¼ teaspoons Salt
¼ teaspoons Cayenne Pepper
2 cups Cilantro Leaves, Barely Chopped

Preheat oven to 300 degrees.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Or you can use a crockpot and cook on low for 8 hours.po
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
SLAW
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.
SANDWICHES
Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

Beef Tagine with Sweet Potato

2012-02-09T22:06:00.000-08:00

Beef Tagine with Sweet Potato

Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring sweet potatoes, tomatoes, onions and peas! For a heartier stew, serve over a bed of cous cous or rice.

Beef:
1 (1-pound) beef stew meat (I love rib steak) trimmed and cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (add more for spicy kick)

Combine all ingredients in in a medium bowl. Toss well to coat and allow to marinate for at least three hours.

Stew:
1 tablespoon olive oil
1 onion
4 garlic cloves, chopped
1 can diced fire roasted tomatoes, undrained
8 cups chicken broth
3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
2 teaspoons paprika
1/2 teaspoon tumeric
1 teaspoon salt (I always taste test and add salt according to my liking)
1/2 teaspoon freshly ground black pepper
3 tablespoons tomato paste (add more for thicker stew)
1/2 cup frozen peas
OPTIONAL: 1/4 cup chopped fresh cilantro for garnish

In large pot, heat olive oil over medium heat. Add onion and saute until translucent. Add garlic and cook until fragrant. Add the following 8 ingredients (through tomato paste) and stir well. Bring to a boil, reduce heat, and cook over medium heat while the meat is cooked in a separate fry pan. Stir occasionally.

Once meat is browned to your liking, set aside. Add frozen peas and stew meat to the stew once the sweet potatoes have softened. Mix well and ladle into bowls.

OPTIONAL: Serve over hot cous cous or rice and sprinkle with cilantro.

Asian Citrus Salmon Marinade

2012-02-07T10:01:00.000-08:00

Yield: 4-6 salmon fillets

4-6 salmon fillets
1/4 cup orange juice concentrate
1/3 cup soy sauce
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons tomato sauce
1/2 teaspoon ginger (can use fresh ginger too!)
1/2 teaspoon prepared mustard
2 green onions, sliced thin
1-2 cloves garlic, minced

Combine and pour over salmon. Refrigerate for an hour. Grill over medium heat for about 7 minutes per side. Reduce extra sauce in small sauce pan by bringing to a boil. Pour sauce over salmon right before serving.

Serve over bed of steamed spinach and alongside mashed or roasted potatoes.

Optional: Grill lemon slices for garnish and presentation

Burnt Almond Fudge Cake

2012-02-06T11:35:00.000-08:00

Burnt Almond Fudge Cake
Another mouthwatering recipe from foodie guru Molly Badger!

In a saucepan combine:
1 c. margarine or butter
4 Tbs dark chocolate cocoa (Hershey’s has a good one)
½ tsp. kosher salt
1 c. water
Bring to a gentle boil, stirring constantly. Remove from heat, while still warm add:
2 c. sugar
2 c. flour
Mix well, add:
1 c. buttermilk
1 tsp baking soda
2 eggs
1 tsp almond extract

Stir well, pour into 2 parchment-lined 8” cake pans or cupcake liners. You can also use a 9x13 pan if you’d like. Sprinkle toasted, sliced almonds over the top, and gently push them down into the cake batter. Not too much or they’ll all sink to the bottom.
Bake at 350 for 25 min or until top springs back when touched. Once the cakes are cool brush top generously with Amaretto Syrup (the kind you buy for Italian sodas) before covering with Fudge Frosting.

Fudge Frosting
Bring to a boil:
3 Tbs dark cocoa
¼ c. margarine or butter
5 Tbs milk
Remove from heat and using a hand mixer add:
4 c. powdered sugar
3 Tbs Amaretto Syrup
1 tsp. vanilla extract
Pour over cake while still warm. If doing cupcakes, dip the top of each into the frosting bowl and allow to drip a little before turning it right-side up. Garnish with powdered sugar & toasted almonds.

Grilled Cajun Ranch Chicken Pasta

2012-02-02T21:20:00.000-08:00

Grilled Cajun Ranch Chicken Pasta AND Homemade Cajun Seasoning
Adapted from www.plainchicken.com

Chicken Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning (see recipe below for homemade seasoning)
1 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breasts

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 4 hours (overnight better). Preheat the grill for medium-high heat. Grill chicken for 6 to 10 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.

Pasta:
16 oz bowtie pasta
2 1/2 c. evaporated milk
3 cloves garlic, minced
1 tsp pepper
2 tsp Cajun seasoning
2 Tbsp butter
1/2 c. shredded Parmesan cheese
Salt to taste
OPTIONAL: top w/ diced tomato, sliced green onions & sauteed mushrooms

Cook pasta according to package directions. Drain; set aside.

In a small saucepan, melt butter, add garlic, evaporated milk, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken. Top w/ diced tomato, sliced green onions and sauteed mushrooms!

Homemade Cajun Seasoning

2 1/2 teaspoons paprika
2 1/2 teaspoons salt
2 teaspoon garlic powder
2 teaspoons onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried oregano
1/2 teaspoons dried thyme

Combine all spices together and use for recipe above. There will be extra seasoning left over that can be used for another recipe or sprinkle just a pinch over pasta for presentation.

Country Apple Dumplings

2012-01-30T13:40:00.000-08:00

Simple and sinfully naughty, these sweet treats received five out five stars on allrecipes.com by over 1400 reviewers!

2 large Granny Smith apples, peeled and
cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can Mountain Dew
OPTIONAL: add some chopped pecans and 1 teaspoon of vanilla to butter & sugar mixture. Serve hot, topped with ice cream!

FOR A HEALTHIER VERSION, SEE NOTE BELOW...

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

NOTE:
Suggestions to make this not as naughty-
replace soda w/ apple juice, sparkling apple cider, or ginger ale
use reduced fat refrigerated crescent roll dough
cut the butter and sugar by half
use half brown sugar and half white sugar

Peanut Butter Snacks

2012-01-27T14:29:00.000-08:00

Peanut Butter, Honey & Apple Sandwiches

2 Tbsp Chunky Peanut Butter
2 slices bread, toasted,
1 Tbsp. honey
1/4 cup thinly sliced apple
Optional: cooked bacon slices

Evenly spread Chunky Peanut Butter and honey on bread slices, then top with apple
slices. If using bacon, add a couple slices on top of the apple. Cut in fourths and enjoy with tall glass of ice cold milk.

Peanut Butter N' Yogurt Dip

1/2 cup peanut butter
1 cup vanilla yogurt
6 cups assorted fruit (sliced strawberries, bananas, blueberries, apples and/or peaches)
OPTIONAL: Granola

NOTE: for a single serving...use 2 tablespoons peanut butter and 1/4 cup vanilla yogurt with one piece of fruit.

Combine peanut butter with yogurt in medium bowl. Use as a dip for fruit or try topping with granola.

Candied Pecan, Apple and Gorgonzola Salad

2012-01-20T17:06:00.000-08:00

Candied Pecan, Apple and Gorgonzola Salad

Slightly adapted from http://www.the-girl-who-ate-everything.com

1/2 cup pecan halves or pieces
1/8 cup sugar
6 cups of Romaine lettuce or other mixed greens
1 large or 2 small apples, cored and diced (I like to use Honeycrisp, Pink Lady, or Gala)
1/4 cup Gorgonzola cheese

Dressing:
The original recipe calls for a mixture of half Brianna's Poppyseed dressing and half Brianna's Blush Wine Vinaigrette. The adapted Red Wine Vinaigrette (recipe below) from Our Best Bites is what I use.

Directions:
To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper. Once pecans are cooled, break them into pieces.

Place lettuce in a serving bowl and add apples, Gorgonzola cheese, and pecans. Toss with dressing right before serving or let people ad

Honey Red Wine Vinaigrette

1/4 cup red wine vinegar (I use fresh lime juice)

1/4 cup honey

1 clove garlic, minced

1/2 teaspoon Kosher salt

1/2 teaspoon coarsely ground black pepper

1/4 cup olive oil

Combine above ingredients and whisk well. Chill until ready to serve. Shake well before mixing into salad.

Healthy Berry Crisp Breakfast for One

2012-01-20T12:37:00.000-08:00

Healthy Berry Crisp Breakfast- For One

mixed berries (strawberries, blackberries, raspberries, blueberries, etc.)

1/4 C rolled oats

1 tablespoon walnuts or pecans

1 tablespoon flax seeds

1 tablespoon Earth Balance, Smart Balance or other trans-fat-free spread

1 tablespoon pure maple syrup or honey

Low fat Greek yogurt

Fill a medium ovenproof ramekin with a handful of mixed berries. In a small bowl, combine rolled oats, chopped walnuts and ground flax seeds. Drizzle with melted trans-fat-free spread and pure maple syrup or honey. Stir oat mixture until moist, then mound on top of berries. Bake in a preheated 350° oven for 8 to 10 minutes, or until golden brown. Serve with a generous dollop of low-fat Greek yogurt.

NOTE: for a quicker version, layer berries, granola from health food store bulk bins, flax seeds, honey and Greek yogurt. Skip the "butter" spread and the baking.

Sweet Yam Casserole

2012-01-15T18:32:00.000-08:00

Sweet Yam Casserole is one of my favorite holiday side dishes my in-laws make. It is more of a dessert and it's mouth watering delicious!

3 cups mashed yams

1 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup melted butter

1/3 cup milk

OPTIONAL: add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves

Mix and pour into 8x10 pan.

1/2 cup brown sugar

1/4 cup flour

2 1/2 tablespoon butter

1/2 cup chopped pecans

Bake @ 350 for 25 minutes.

OPTIONAL: bake casserole for 10 minutes then top with miniature marshmallows and bake another 15 minutes or until marshmallows are golden brown.

Chicken Noodle Soup

2012-01-14T22:41:00.000-08:00

2 chicken breasts

1 tablespoon poultry seasoning

2 teaspoons marjoram

14 cups water

Combine all ingredients in a crockpot and cook on low for 8 hours or on high for 4 hours.

Once cooked, shred chicken. Reserve broth as it will be the base of the soup.

2 tablespoons butter

1 bay leaf

3 carrots, peeled and sliced

3 stalks celery, sliced

1 large onion, chopped

1 bunch flat leaf parsley, chopped

3/4 cup frozen peas

About 2 tablespoons Knorrs caldo de pollo (Spanish chicken bouillon)- can add more for stronger flavored broth

cooked egg noodles

salt & pepper to taste

In stock pot, melt butter over medium heat. Add bay leaf, carrots, celery, and onion. Saute for about 10-15 minutes. Using a sieve, pour reserved crockpot chicken broth into stock pot. Add shredded chicken, parsley, frozen peas, bouillon, and cooked egg noodles. Cook another 5 minutes, or until parsley softens. Serve hot!

NOTE: need more broth? Add one cup water + 1 teaspoon Knorrs caldo de pollo (Spanish chicken bouillon) until desired quantity of broth is achieved.

Cookies and Cream Cheesecakes... w/ a hint of coconut

2012-01-06T20:25:00.000-08:00

Slightly adapted from Martha Stewart. Perfectly creamy with chunks of Oreos throughout. Only a few ingredients and no water baths or springform pans. EASY.

Makes 30 mini cheesecakes

42 Oreos, 30 left whole and 12 coarsely chopped

2 pounds (32 ounces) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream

pinch of salt

* I also added 1 teaspoon coconut extract

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla (and coconut extract). Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top.

Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Angel Chicken

2012-01-05T12:06:00.000-08:00

Serve over mashed potatoes (rice or noodles) with wilted spinach. Slightly altered from Midwest Living.

3 skinless, boneless chicken breasts sliced in halves
1 8-oz. pkg. fresh cremini mushrooms, stems removed
1 6-oz. pkg. fresh shittake mushrooms, stems removed
2 tablespoons butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion

Melt butter in a saucepan. Add in Italian dressing packet, soup , wine and cream cheese. Whisk until well combined. Heat until cheese has melted.

Place mushrooms on the bottom of crock pot, top with chicken and pour sauce on top. Close top and cook on low for 4 hours.

NOTE: Another cooking method would be to grill the chicken and mushrooms. You will probaby have to skewer the mushrooms to make grilling easier. Heat the sauce in a sauce pan until warmed through and just pour over plated grilled chicken and mushrooms.

2012-01-01T22:36:00.000-08:00

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
From http://fortheloveofcooking-recipes.blogspot.com/

pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped (I omitted)
Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.
Honey Lime Dressing:

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

2011-12-02T14:15:00.000-08:00

Sausage and Lentil Soup

This hearty soup make a huge pot full of healthy goodness similar to Carrabba's Sausage and Lentil soup, ideal for a chilly day. The original recipe did not specify measurements for the seasonings so I put my own measurements according to my tastes but feel free to experiment!

2 cups dry lentils
1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
8 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 garlic cloves
1 teaspoon salt (could possibly need more if you add more chicken broth)
black pepper
red pepper flakes (1/2 teaspoon)
basil (about 2 teaspoons)
oregano (about a teaspoon)
parsley (about a tablespoon)
thyme (about 2 teaspoons)

NOTE: If you dilute by adding more broth, remember to add more seasonings!

Brown sausage; drain off fat. In a large pot combine all ingredients bring to boil.
Reduce heat,cover. Simmer for about 25 minutes or until lentils are tender. Add chicken broth if necessary, for desired consistency. Once cooked through, puree about 1 cup of the soup and add back to pot to give it a thicker consistency. Sprinkle with Parmesan cheese and serve.

2011-11-30T17:56:00.000-08:00

Hudson Valley Club Sandwich

From Oprah's magazine O, this is my new favorite sandwich. I love a warm sandwich that's healthy and packed with flavor!

Note: recipe calls for a layered sandwich using three slices of bread, but I used only two slices of a toasted onion focaccia bread which had great flavor and less calories.

1 can (16 ounces) white beans (great northern or cannellini)

2 Tbsp. extra-virgin olive oil

2 cloves peeled garlic

2 Tbsp. dry white wine

1/2 cup chicken or vegetable broth

1 Tbsp. fresh lemon juice

1 tsp. fresh chopped rosemary

1/4 tsp. cayenne pepper

Salt

12 slices toasted whole wheat bread

12 small inner leaves romaine lettuce

8 slices (1/4-inch thick) tomato

12 very thin slices red onion

1 avocado , peeled, pitted, and sliced

1/2 pound thinly sliced cooked chicken breast

8 strips cooked bacon (optional)

2 cups broccoli or alfalfa sprouts

To make a spread: Drain and rinse beans. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just golden. Add beans and cook, tossing, for 1 minute. Add wine and cook 1 minute more. Add broth and cook until thickened, 3 to 4 minutes. Transfer to a food processor. Add lemon juice, rosemary, cayenne pepper, and salt to taste; puree until smooth. Set aside for 10 minutes to let cool and thicken.

Use ingredients to make 4 sandwiches. For each, put 2 tablespoons of spread on 1 bread slice; top with lettuce, tomato, and onion. Add another bread slice with 2 tablespoons spread, chicken, bacon, tomato, avocado, and sprouts; top with a final bread slice. If desired, cut sandwich and secure with wooden toothpicks.

Recipe variations:

Omit rosemary from spread, and add 4 or 5 chopped basil leaves.

For a kick, stir some ancho or poblano chili paste, harissa, or salsa into spread.

Use mesclun or arugula in place of romaine and omit chicken and bacon to make a vegetarian sandwich.

2011-11-23T11:01:00.000-08:00

Grilled Chicken and Veggie Skewers

From www.ourbestbites.com. "You can mix this up a little–use steak instead of chicken or throw in different veggies (no eggplant!) and nix the onions if you want." You could also make this meal vegetarian by leaving out meat entirely.

1 lb. chicken breasts, cut into small, bite-sized pieces
1 each yellow and green zucchini squash, cut in half (if large) and sliced
8 oz. small whole mushrooms, stems removed
1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces
1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)
Sweet cherry tomatoes
1 recipe of Zesty Italian Dressing (below) or 1 bottle of high quality Italian dressing

OPTIONAL:
Prepare Zesty Italian Dressing:
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes (this really doesn’t add much heat; it’s better with it!)
1/4 tsp. black pepper
4 cloves garlic
1 c. canola oil
1/3 c. Parmesan cheese (either fresh or from a can)
3/4 tsp. Italian seasoning (add more if needed)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use (I personally like to marinade for longer so I placed the chicken and dressing in a ziplock bag and left in the fridge overnight. Then I tossed in the veggies and remaining dressing 4 hours before I actually grilled the skewers).

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken. You’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; use about 3 pieces of chicken per skewer, but as many vegetables as you can get on there.

Preheat grill and then cook skewers for about 12 minutes over medium high heat until chicken is cooked through and veggies are tender-crisp, turning once.

Serve hot on a bed of dill rice. I also served with a few sprinkles of parmesean cheese once off the grill and on serving plates. Fragrant, beautiful and delicious!

2011-11-22T10:33:00.000-08:00

Asian Spinach Bowtie Pasta Salad

I had this salad at my sister in law's bridal shower. Her aunt in law, who owns a catering business, made it and it was among the favorite dishes served that day. Easy and flavorful! Use as much spinach and chicken as desired!

Salad:
Spinach
Chicken, cooked and cubed
1 cup bean sprouts
1 package mini bowtie pasta, cooked
1/c cup sunflower seeds

Dressing:
1/2 cup sugar
1/2 teaspoon sesame oil
1 teaspoon salt
1 teaspoon sesame seeds
1/2 teaspoon garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 cup olive oil

Mix ingredients for the dressing and set aside while preparing the salad. Assemble salad ingredients in large bowl and toss in the dressing right before serving.

2011-11-17T10:51:00.000-08:00

Brownie and Raspberry Trifle

My little sister taught me how to make this super easy, rich dessert. I figured I would stop constantly requesting she make it for every family get together and just learn how to make it myself! So happy I did... I LOVE it!

1 box brownies, made to box directions (be creative...walnut brownies, cheesecake brownies, turtle brownies, etc.)

1 small box instant vanilla pudding, made to box directions

1 small box instant chocolate pudding, made to box directions

1 8oz tub Cool Whip

1 16oz bag frozen raspberries

Remove raspberries from freezer and allow to thaw while preparing the trifle. If your cool whip is frozen, also remove from freezer and allow to thaw.

Make brownies according to box directions. Allow to fully cool and cut into small bite size squares. Make both puddings and set aside.

Using a clear glass bowl, layer ingredients starting with half of the pan of brownies, followed by half of the vanilla pudding, followed by half of the chocolate pudding, then half of the Cool Whip , finalized by half of the raspberries. Repeat process a second time ending with raspberries.

Place in refrigerator until ready to eat. Tastes best served chilled!

NOTE: Double recipe to fill a trifle bowl as pictured above. This recipe makes a lot so I typically prefer to make the smaller batch as the leftovers do not save well!

2011-11-14T16:36:00.000-08:00

Mexican Chicken Sopes

1 recipe masa dough- see below OR you can buy premade tamal masa at your local Mexican store like I do!

16 oz jar green salsa or green enchilada sauce (I like World Trade Roasted Salsa Verde)

1/2 cup water

1 teaspoon Knorr's caldo de pollo bouillon(Spanish chicken bouillon found anywhere)

3 chicken breasts

refried beans (from scratch or canned)

Cotija Mexican cheese (important as it has a very unique flavor- found anywhere)

sour cream

Optional toppings: chopped tomatoes, shredded green leaf lettuce, guacamole and/or cilantro

Mix green salsa or enchilada sauce, water and bouillon. Place chicken in crock pot and cover with green sauce. Cook on low for 8 hours or on high for 4 hours. Once cooked, shred chicken and place back in sauce.

3 cups masa harina

2 cups warm water

1 tablespoon salt

Oil for frying

Mix together masa, 2 cups of water and salt until a soft dough forms. Add in additional water by the tablespoonful if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.

Make small balls out of the dough. 1-inch for small (think large marble,) 2-inch for regular size (think walnut,) 3-inch for large sopes (think golf ball.)

Press each ball by hand to about 1/2 inch thick. Or sandwich a ball between two pieces of parchment paper and press with a plate. Or you can roll the dough out to 1/2 inch thick and cut out with cookie or biscuit cutters.

Find a glass, or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge. Do this through the parchment paper to prevent sticking.

Fry in a 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.

Layer the sope with beans first, then the chicken followed by desired additional toppings. Finalize with sour cream and cheese. Serve immediately.

2011-11-14T10:47:00.000-08:00

Authentic Italian Creme Cake

Ok, I love the unique flavor of this cake! My friend and visiting teacher, Michelle, brought over a slice and I was one happy camper... yum, yum. When I asked where she found the recipe, she said it was served at her Italian friend's wedding. I then made the all white cake for Grace's blessing day.

CAKE:
3 cups sugar
3/4 cup butter
3 egg yolks
3 cups flour
1 1/2 teaspoon baking soda
1 1/2 cup buttermilk
3/4 cup chopped hazelnuts (or pecans)
1 1/2 teaspoon butter extract
1 1/2 teaspoon coconut extract
1 1/2 teaspoon vanilla
9 egg whites

FROSTING: (I actually doubled the recipe and added a teaspoon of coconut extract)
8 oz cream cheese
1 tablespoon butter
1 pound powdered sugar
1 teaspoon vanilla (clear is best)

Beat together sugar and butter. Add the 3 egg yolks, one at a time and continue beating until well mixed.

Mix flour and baking soda. Mix with buttermilk by alternating flour mixture and then buttermilk, ending with the flour mixture.

Stir in chopped nuts, butter extract, coconut extract and vanilla extract.

Beat egg whites until stiff peaks form. Fold into the above mixture.

Grease and four two 8-9 inch round cake pans and pour batter into both pans. Bake at 350 for 30 minutes. Once baked, cool for ten minutes and turn upside down to remove cake from pan.

To make frosting, beat cream cheese and butter. Add powdered sugar and vanilla and beat until smooth. Frost cake and serve at room temperature.

2011-11-08T15:17:00.000-08:00

Spiced Pumpkin Bread

'Tis the season for warm quick breads! This recipe is from an old culinary friend (Molly Badger) who's cooking and baking skills made me jealous!

3 c. all purpose flour
1 ¼ tsp. each of cinnamon, nutmeg, and cloves
2 tsp. baking soda
1 ½ tsp salt (I use kosher salt- I think it has better flavor)
1 c. canned pumpkin
3 c. sugar
4 eggs
1 c. oil (you can use applesauce)
½ c. orange juice

Combine all ingredients except eggs and beat on medium about 1-2 minutes, or until fully incorporated. Add eggs and beat 2 min. on med-high speed. Color will change and lighten, and batter will look slightly glossy. Pour into bread pans and bake at 350 for 35-40 min. (My oven is a little hot, so the time is probably different- just make sure a toothpick comes out clean) Makes 6 small loaves.

2011-10-09T11:44:00.000-07:00

Orange Coffee Cake
Foodnetwork's Paula Deen's recipes are always sinfully good! I LOVE these biscuits topped with orange zest, sugar, nuts and a cream cheese glaze!

2 tablespoons butter, melted
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts (I use pecans)
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:
1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Preheat the oven to 350 degrees F. Using Pam, spray a 9-inch round cake or pie pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

2011-10-07T22:43:00.000-07:00

Potato Corn Chowder
YIELD: 8 bowls

5 pounds potatoes, cut into bite size cubes
1 large onion, chopped
2 teaspoons salt
5 garlic cloves, minced
1 bay leaf
4 cups 2% low-fat milk
3 cups water
3 teaspoons chicken bullion

1/2 - 1 Cup frozen corn (optional)

1 teaspoon fresh cracked pepper
1/3 cup chopped fresh parsley
1/2 cup sliced green onions
1 cup shredded reduced-fat sharp cheddar cheese
1 package bacon, cooked and coarsely chopped

Boil potatoes until tender. Drain water and set aside. In a large pot, saute onion, salt and garlic until onion is tender. Add bay leaf, milk, water and bullion. Bring to a rolling boil, lower heat and add cooked potatoes. Add about half the soup into a blender and blend until creamy and smooth. Pour back into soup pot. Add corn, cracked pepper and parsley. Cook on low for about ten minutes.

In the meantime cook bacon until crisp. Remove bacon from pan; crumble and set aside.
Once soup is done, serve in bowls and top individual servings with bacon, green onions, and cheese.

Ranch Chicken & Mushroom Enchiladas

2011-10-02T04:00:00.000-07:00

Ranch Chicken & Mushroom Enchiladas

1 can cream of chicken
1 pint light sour cream
1 packet of ranch dressing mix
1 1/2 cup cheddar cheese
1 can olives
1 carton of pre-sliced mushrooms, sauteed in olive oil
2 chicken breasts, cooked and cubed
about 8 large tortillas (the raw kind you can buy at the store then cook yourself work best!)
additional 1 1/2 cup cheese

Combine the first seven ingredients in medium mixing bowl. Once combined, fill and roll about 8 tortillas with the above mixture. Top with additional cheese and bake at 350 for 20 minutes.

2011-10-01T18:58:00.000-07:00

Chicken N' Trees

This recipe is one of my mother in law's comfort food recipes. The cream cheese sauce can be served over hot pasta or baked potatoes.

8 oz cream cheese, softened

1 1/2 c milk

3/4 tsp salt

fresh crushed pepper

1/2 tsp garlic powder

1/4 c Parmesan cheese

2 chicken breasts

2 pounds broccoli, cut into bite size pieces

cooked pasta OR baked potatoes

Cook chicken by either boiling, baking or on the stove top in a fry pan. Once cooked, cut into bite size cubes. Set aside.

Boil broccoli spears until desired crispness/softness and cut into bite size portions. Set aside.

Make sauce by combining remaining ingredients (minus the pasta) over medium heat until well blended. Add chicken and broccoli to sauce. Serve over cooked pasta or baked potatoes.

2011-09-11T18:53:00.000-07:00

Basic Stir Fry Sauce

1 1/ 2 teaspoon sesame oil
2 garlic cloves, minced
1/ 2 teaspoon minced ginger
1/ 2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon fish sauce
a few dashes of crushed red pepper flakes(add more or less depending how spicy you like it)
1/ 2 teaspoon salt
fresh crushed pepper to taste
1 1/2 teaspoon lemon or lime juice
1 1/2 teaspoon cornstarch
1 tablespoon mirin

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, fish sauce, crushed red pepper flakes, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the mirin and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and pour sauce over stir fried veggies and meat of your choice!

2011-09-09T09:31:00.000-07:00

Lemon Cream Cheese Frosting

1 (8 oz) package reduced fat cream cheese
1 cup powdered sugar
1 teaspoon pure lemon extract
zest from one lemon

In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread on your favorite cupcakes or cakes!

2011-09-02T19:07:00.000-07:00

Grilled Eggplant Sandwiches w/ Red Onion & Aioli
Adapted from Cooking Light

Aioli:
1/4 cup light mayonnaise (I used mayo made w/ olive oil which is lower in fat)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
fresh cracked pepper to taste

Sandwiches:
1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
salt
thyme
parsley
rosemary
Olive oil
1 red onion, sliced
8 (1/2-inch-thick) slices Italian bread (I used Bollios found at Walmart's deli)
slices of tomato
arugula leaves

To prepare aioli, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill.
To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.

Prepare grill or preheat oven to 450 in order to roast eggplant and red onions.

Lightly coat eggplant and red onion slices with olive oil; generously sprinkle with thyme, parsley, rosemary, and additional salt to taste. If you roast the veggies, plan on roasting for about 20 minutes, or until cooked through. If grilling, arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm.

Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.

Spread aioli over bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with arugula.

2011-08-14T20:11:00.000-07:00

Chilled Fruit Salad w/ Light Cream Sauce

I altered a fruit salad recipe which originally had 5 of 5 stars (based on 178 reviews) on food.com's website to make the below recipe in order to fit our preferences. I made it for a large potluck gathering so this recipe feeds about 25 people. Incredibly easy and very tasty! I was happy to see the serving dish completely empty by the end of the party!

2 (15.25 ounce) cans peach slices, juice reserved and peaches sliced into bite size pieces
1 (5.1 ounce) boxes dry vanilla instant pudding mix
2 lb strawberries, stemmed and quartered
3 bananas, sliced
1 pint blueberries
1 cup green grapes, cut in half
3 kiwis, cubed

Pour the juice from the cans of peaches into a large bowl and mix with the vanilla pudding mix until the powder has dissolved. Stir in strawberries, bananas, blueberries, grapes, and kiwis. Chill.

2011-06-24T08:47:00.000-07:00

Garden Vegetable Quiche
Adapted from Cooking Light

Veggies and cheese make this crowd pleasing recipe perfect for breakfast, brunch or dinner!

3 large eggs
1 large egg white
1/4 cup 1% low-fat milk or soy milk
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 frozen pie crust
1/2 to 3/4 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 to 3/4 cup shredded reduced-fat Monterey Jack cheese, divided
1 tablespoon butter
2 cups sliced or shredded zucchini
1 cup diced or shredded potato
1/4 cup shredded red onion
3 sliced mushrooms
1/2 teaspoon dry mustard
1/2 teaspoon Italian seasoning
*(original recipe calls for sliced tomato to garnish the top of the quiche which would be put on the top right before baking but I forgot to purchase the tomato!)

Preparation
Preheat oven to 400°.

Boil shredded/cubed potatoes until cooked through. Drain water and set aside. Beat eggs in a large bowl until fluffy. Add milk, flour, baking powder, salt, and cottage cheese.

Prebake frozen crust for about 8 minutes. Remove from oven and sprinkle half of the sharp cheddar and Monterey jack cheese on the bottom of the pie crust. Set aside.

Heat a large nonstick pan over medium heat. Melt butter in pan. Add zucchini and the next 5 ingredients (through Italian seasoning); sauté for 10 minutes or until tender. Taste test to make sure the flavor is robust; if needed, add more dry mustard and Italian seasoning until desired flavor is accomplished. Remove from heat and spoon veggies into pie pan.

Pour egg mixture onto the veggie mixture in pie pan and top with the remaining Sharp Cheddar and Monterey Jack cheese. Bake at 350° for 35-40 minutes or until lightly browned and set or until a toothpick inserted in the center comes out clean.

2011-06-22T10:11:00.001-07:00

Goody Bars

I always grew up eating freshly prepared foods and on the rare occasion we had a dessert, that too was always made from scratch. My entire family (including extended family members) would never dare open up a prepackaged container of anything! EXCEPT for this pecan cream cheese bar recipe... somehow my aunt approved this recipe which includes a box of white cake mix listed as one of the ingredients.

Crust:
1 box white cake mix
1 stick butter, melted
1 egg

Mix with mixer until combined, then press onto a 10x13 baking pan.

Sprinkle on top of crust:
3/4 cup chopped nuts (I use pecans)
OPTIONAL: shredded coconut and chocolate chips

Topping:
half a 32oz bag of powdered sugar
1 8oz cream cheese, softened
2 eggs

Mix all together until smooth – pour over prepared crust w/nuts

Bake @ 325 degrees for an hour– insert a toothpick in center – should come out clean. Cool before cutting into bars.

2011-06-21T14:47:00.000-07:00

Refreshing Cucumber Limeade

2- 2 liter Seven Up or Sprite (original recipe calls for diet sodas which I don't like)
2- 12 oz frozen limeade concentrate
4- limes sliced
1- cucumber peeled and sliced
ice

Place soda in freezer for a few hours until slushy. A few hours prior to serving, mix limeade, sliced limes and sliced cucumbers in punch bowl to allow the flavors to blend. Right before serving, combine all ingredients in punch bowl and blend well.

2011-06-20T08:49:00.000-07:00

Cherry Cheesecake w/ Chocolate Almond Crust

Not going to lie- this takes a good amount of time to make but wow- totally worth the effort. The recipe is from Gourmet.com and is my step dad's treat request every fathers day. I always receive numerous compliments when I make it!

For chocolate-almond crust
3/4 cup blanched whole almonds, toasted lightly
20 thin chocolate wafer cookies (I replaced the chocolate wafers in the crust with chocolate Oreos minus the white filling)
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt

For cherry topping
3/4 teaspoon unflavored gelatin
1 tablespoon water
3 cups pitted picked-over fresh tart cherries (about 2 pints)
1/4 cup plus 2 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract

For cheese filling
two 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
an 8-ounce container sour cream
2 teaspoons vanilla
1/2 cup cherry juice reserved from making topping

Directions

Preheat oven to 350° F. Make crust:

In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.

Make topping:
In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.

Make filling:
In a bowl with an electric mixer (I actually will use the same food processor for this step as to avoid excess dirty dishes) beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.

Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.

2011-06-14T14:52:00.000-07:00

Citrus Almond Punch
Found this recipe on line and it's actually called "wonderful punch" but I like names that describe flavors so I renamed it!

1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
3 c. sugar
4 c. water
2 Tbsp. PURE vanilla extract
2 Tbsp. PURE almond extract
2-2 liter bottles of lemon-lime soda

Mix all ingredients except soda in a large punch bowl. Stir until frozen juices are melted and sugar is dissolved. Slowly add soda (it will fizz). Serve cold!

2011-06-09T11:17:00.000-07:00

Oatmeal Cranberry White Chocolate Chunk Cookies
Possibly my favorite cookie recipe (from back of Oceanspray cranberry package).

2/3 cup butter or margarine, softened
2/3 brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz dried cranberries (any brand of craisins will do)
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees.

Using electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture, in several additions mixing well after each addition. Stir in dried cranberries and chocolate chunks or chips.

Drop by rounded teaspoonfulls unto unto greased cookie sheet. Bake for ten minutes or until golden. Cool on wire rack.

YIELD: 2 1/2 dozen cookies

2011-06-01T10:23:00.000-07:00

Casbah Cous Cous Salad

This recipe is from one of my old relief society cookbooks and was submitted by a gal named Erin Davis. The Cashbah brand cous cous can be found near the rice at your local grocery store. Serve either warm or cold, as a side dish or as an appetizer w/ Rosemary & Olive Oil Triscuits. We personally like it served warm alongside halibut or falafel.

1 can garbanzo beans
1 cup cous cous, cooked according to directions
2 Roma tomatoes, chopped
1 cucumber, chopped
1/2 cup green onions, sliced
1 garlic clove, finely minced
juice from one lemon
4 tablespoons olive oil
salt & pepper to taste
OPTIONAL: fresh mint and fresh flat leaf parsley (1/8 cup each)

Rinse beans and place in a large zip lock bag. Using a meat tenderizer, coarsely smash beans (no need to perfectly smash each individual bean). Transfer to medium mixing bowl.

If serving warm, mix remaining ingredients together, making sure to add the cous cous last. By adding it at the end, the cous cous should still be nice and hot which will warm the other ingredients when mixed together. Serve immediately.

If serving cold, mix remaining ingredients together and chill in the fridge until ready to serve.

2011-04-29T10:59:00.000-07:00

The Not-So Green Smoothie

From "never home maker".

2 handfulls baby spinach
1 cup milk (I use soy and a bit more for a runnier texture)
1-2 tablespoons almond butter (you can use peanut butter)
1 heaping tablespoon cocoa powder
1 cup frozen strawberries (or fresh strawberries and some ice)

Throw everything in the blender and mix. You may wish to add some type of sweetener such as honey or sugar (we use stevia) to sweeten according to your liking!

2011-04-13T09:23:00.000-07:00

Chicken Tamale Casserole

Found this recipe on Cooking Light's website. As usual, I made some adaptions to suit our likings and added a yummy side salad.

I couldn't agree more w/ the creator's comment: "I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

1 cup Mexican blend cheese, divided
1/3 cup milk (I used regular soy milk)
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking spray
1 (10-ounce) can red enchilada sauce (I used Hatch's green enchilada sauce)
1 large shredded cooked chicken breast
low fat sour cream

Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set (NOTE: I had to bake for about 25 mintues). Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream and serve w/ side salad below.

Side Salad:
2 cups romaine lettuce, shredded to bite size pieces
2 small tomatoes, diced
2 avocados, cubed
1 green onion, finely sliced
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/2 teaspoon sea salt

Combine ingredients and stir very well in order to evenly coat veggies. Enjoy!

2011-04-09T12:22:00.000-07:00

Good ol' Fashioned Orange Julius

No- haven't fallen off the face of the planet- just have been... very preoccupied.

Found this recipe in my high school cooking class recipe box. Some ten years later, looking at the light grey speckled box brought back some of my favorite high school memories. Literally the most fun class (due to being assigned to a table of sudden friends who were hysterical) and of course, the subject matter also just added that much more to an already great hour of my day.

3 oz frozen OJ concentrate

1/2 cup milk (I used soy milk)

1/2 cup water

1/4 cup sugar

1/2 teaspoon vanilla

2 cups ice cubes

Combine in blender and blend until smooth! If drink is too thick, add an additional 1/2 cup water.

2011-01-03T16:29:00.000-08:00

Spiced Pumpkin Bread
Yield: 6 small loaves

My friend Molly Badger is an amazing cook/baker. She gave me a loaf of this delicious bread years ago. I was thrilled when she agreed to pass along the recipe to me. It is to die for good! LOVE IT!

3 C. flour
1 1/4 tsp. each of cinnamon, nutmeg and ground cloves
2 tsp. baking soda
1 1/2 tsp. salt
1 C. canned pumpkin
3 C. sugar
4 eggs
1 C. oil (can use applesauce)
1/2. C orange juice

Combine all dry ingredients and beat on medium until fully mixed. In separate mixing bowl, combine all wet ingredients, except the eggs, until well incorporated. Pour the wet ingredients into the dry ingredients and combine on on low speed. Add eggs and beat until incorporated. Color will change and lighten, and batter will look slightly glossy. Pour into bread pans and bake at 350 for 35-40 minutes or until toothpick comes out clean.

2010-12-23T10:45:00.000-08:00

Homemade Taco Seasoning

Yes. I am really posting a taco recipe.

This post is purely just for me and to remind me to make this more often. It has to be one of the easiest and quickest meals that I don't take advantage of nearly enough. In addition, the homemade taco seasoning is free from MSG and preservatives, unlike the packaged taco seasoning packets.

1 pound of lean ground beef (drain any excess fat)
homemade taco seasoning (see recipe below)
soft tortillas or crispy shells
Guacamole OR fresh sliced avocado (Costco's tri-pack of quality already-made guac made from actual avocados is the best pre-made guac)
chopped tomatoes
shredded cheese (I like Monterey Jack cheese)

OPTIONAL: high quality lettuce, sliced green onions and/or sour cream

So easy. So good.

Homemade Taco Seasoning:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes or 1/8 tsp cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all the above and store in an airtight container.

To make tacos, mix 2/3 cup of water and 2-3 tablespoons of taco seasoning. Pour over meat and mix well. Sprinkle about a tablespoon of flour over meat in order to thicken the sauce. This will take only a couple minutes. Once sauce has thicken, serve on warmed tortillas and immediately sprinkle cheese over the warm meat to allow to melt. Top with additional toppings and enjoy!

2010-12-14T17:55:00.000-08:00

Savory Veggie Pot Pie

Around here, we like veggies. A lot. I try to incorporate meatless meals into our weekly meal planning to give our bodies a break from too much meat. So savory, you won't miss the meat. Love it!

3/4 cup potatoes, cubed
3/4 cup carrots, cubed
1 cup onion, chopped
2 tablespoons butter
3/4 cup water
3/4 teaspoon veggie OR chicken bouillon
2 pre-made pie dough circles (I use Pillsbury rolled, refrigerated pie crusts)
3 cups baby spinach
1 1/2 cups shredded cheese of your choice (cheddar or provolone work well)
2 cups creamy butternut squash soup (I use Pacific Natural Foods brand)
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon tarragon OR tumeric
1/2 teaspoon majoram
fresh crushed pepper
NOTE: Sometimes I will add an additional 3/4 cup of an additional cooked veggie or fried tofu. You can use corn, peas, mushrooms, green beans, broccoli or a mixture so long it equals 3/4 cup.

STEP 1: In a large sauce pan, place potatoes, carrots and onion along with the butter over medium heat. Cook for about 15-20 minutes. Then add the water and bouillon to mixture and cook until the veggies are cooked through. The cooking time will depend on how large/small the veggies were chopped. Smaller is better as it will decrease the time.

STEP 2: While the veggies are cooking, preheat oven to 400 degrees. Place one dough circle in bottom of pie pan, making sure to press into pan and pinching down onto the rim. If this is not done, the pie crust will shrink down into the pie pan when baking. Bake the bottom crust for 10 minutes and remove from oven. Lower temperature to 350.

STEP 3: In a smaller mixing bowl, whisk butternut squash soup, salt, cumin, tumeric, majoram and fresh cracked pepper. When the veggies are cooked through from step 1, add garlic to sauce pan and cook for an additional minute. Add soup mixture and stir well. Turn off the burner.

STEP 4: Place fresh spinach in the bottom of the baked pie crust then pour soup mixture over the spinach, evenly distributing to coat the surface of the spinach. Sprinkle cheese over the mixture. Finish by placing the remaining raw pie crust circle over and pinching closed. Make a few slits on the top of the crust and bake at 350 for 35-40 minutes, or until the pie crust is golden and baked through.

2010-11-05T20:10:00.000-07:00

Black Bean Pumpkin Soup

YIELD: 6 small bowls (Adapted from Gourmet)

2 cans black beans
1 can fire roasted tomatoes
4 tablespoons butter
2 cups onion, chopped
1/2 cup shallot, minced
1 tablespoon plus 2 teaspoons cumin
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed pepper
4 cups beef broth
3/4 can (16 oz) pumpkin puree
top w/ sliced green onions and sour cream (I use light sour cream)- original recipe calls for toasted pumpkins seeds

In a food processor or blender, coarsely puree beans and tomatoes. In a large pot, cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, Season soup with salt and pepper and top with sour cream and sliced green onions. We also like to serve with toasted sour dough bread!

NOTE: This soup has a good amount of texture with all the onions but if you prefer a completely smooth texture, puree all ingredients until desire texture is achieved.

NUTRITIONAL INFORMATION:
307 calories per serving (served w/ light sour cream and green onions)

2010-10-18T14:03:00.000-07:00

Guatemalan Flautas

One of my (and my friends') childhood favs!

filling:
shredded chicken (about 3 chicken breasts)
corn or flour tortillas
4 cloves garlic, minced
half onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
salt & pepper to taste
OPTIONAL: 1/4 cup cilantro, chopped

red sauce (OR you can use sour cream and guacamole instead OR you can use all three!):
2 cans tomato sauce
half onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
salt & pepper to taste

First make sauce by sauteing the half onion in olive oil. Once translucent, add remaining ingredients. Stir well and bring to a boil. Once boiling, lower heat to just a simmer while the flautas are made.

Combine shredded chicken, garlic, onion, chili powder, cumin, salt & pepper as well as cilantro, if using. Mix well (my mom will stir fry the mixture for a few minutes).

If you are using a corn tortillas, you might need to moisten by brushing w/ water (do not soak though) then microwaving to soften them and make them easier to roll.
Fill tortillas with mixture. If needed, use a toothpick to secure in place. Fry in olive oil, over medium heat, until light golden brown. I typically will use enough oil to cover the bottom of the pan and add more oil as needed as the fluatas will soak up the oil. Once light golden brown, remove from pan and place on paper towel lined plate to absorb excess oil.

The red sauce can be served in a small dipping dish or can be smothered directly on the flautas. Compliment w/ a side of rice & beans. If served as an appetizer, cut in half and serve w/ desired sauce(s). YUM YUM!

2010-10-13T12:20:00.000-07:00

Pecan Pumpkin Butter Dessert Squares

This Williams-Sonoma's dessert features their pecan pumpkin butter which is the key to the flavor of this holiday treat. While Williams-Sonoma carries this product only a couple months of the year, I found that you can order the exact same product at Muirheadfoods.com and at Foodlocker.com. Other varieties of pumpkin butter can also be found at specialty grocers like Trader Joe's. A nice fall treat for a special occassion!

1 package yellow cake mix; set aside one cup
1/2 cup butter, melted
3 eggs, large
1 13.5 oz jar of Pecan Pumpkin Butter (I got mine from Williams-Sonoma)
2 tbsp cup milk
1 tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9" × 13" pan. Mix the jar of Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cut into "2 squares and top w/ whipping cream. Serves 24.

2010-10-12T19:10:00.000-07:00

Creamy Chicken, Red Pepper &
Spinach Pizza
(can be made vegetarian!)

1 pre-made pizza crust
8 oz Alfredo sauce- add more sauce if you like is saucier (store bought or homemade)
pesto (I use about 1-2 teaspoons of the concentrated pre-made stuff. Amore brand -sold in a 2.8 oz tube, is my favorite.)
two hand fulls of fresh spinach
some red onion, thinly sliced
1 red pepper, thinly sliced
1/2 cup mozzarella or provolone cheese, shredded (I don't like a ton of cheese)
optional topping: 1 cup cooked chicken

Preheat oven to 350 degrees. If using a pre-made refrigerated pizza dough, then unroll dough on pizza pan or a large cookie sheet. Bake dough for 8 minutes. For a crispier crust, bake an additional two minutes. Remove crust from oven and increase oven temperature to 400 degrees.

If using an already baked pizza crust then move ahead to the next step.

Spread Alfredo sauce on crust to 1/2 inch from edge. Then dab pesto on top of the Alfredo. Using a spatula, evenly spread the pesto. Arrange with spinach, onion, red pepper and chicken (if using). Make sure to the veggies are thinly sliced as they will be able to bake faster. Top with cheese and bake for 10-12 minutes or until cheese is melted and crust is golden.

2010-10-08T19:03:00.000-07:00

Chicken Tortilla Soup
It's soup season! Craig and I absolutely love this soup! A must try if you like these types of soups as it is super robust in flavor and healthy! Also good served as a vegetarian meal!

Soup:
1 boiled and shredded chicken breast
2 cups water
2 teaspoons chicken bullion (I prefer Knorr's Caldo de Pollo found in the Spanish isle)
1 cup medium salsa (I use Costco's Kirland brand of Organic salsa- it's the best!)
1 can creamed corn
1 can black beans (rinsed)
1 carrot peeled and shredded (if you don't have a shredder you can use 1/2 cup packaged matchstick carrots)
1 bunch chopped cilantro (I chop about 6 inches from the top including some of the stems)
2 cloves minced garlic
2 teaspoons cumin
NOTE: I like more liquid so I typically add an additional cup of salsa, an additional cup of water and an extra teaspoon of bullion.

Optional toppings:
additional fresh cilantro
grated cheese
cubed avocado
sour cream
fresh lime wedge
warm tortilla strips or corn chips

Combine all ingredients in medium stockpot. Stir well and bring to a boil. Lower heat and allow to simmer for about 30 minutes OR you can cook in a crockpot for 6 hours on low or for 3 hours on high. Serve w/ desired toppings and enjoy!

2010-10-02T21:51:00.000-07:00

Garden Fresh Marinara

With the abundance of fresh tomatoes available from gardens and farmers markets, I finally decided to make my own red sauce to be used on the pasta of my choice. Today, it was on spinach & cheese stuffed ravioli (thanks Costco). Delicious!

10 ripe tomatoes, coarsely chopped
1 can diced tomatoes (for texture but I suppose you could substitute 1 fresh diced tomato)
olive oil for sauteing (about 3-6 tablespoons)
1 small onion, chopped
3-6 cloves garlic, minced
1 packet dry ranch dressing (ignore directions on back)
1 packet dry Italian dressing (ignore directions on back)
2 tablespoons Italian seasoning
2 1/2 teaspoons sugar
1/3 package of Jimmy Dean hot sausage, cooked (If I don't care about eating healthy then I will add the whole package...oh...yea)

1- Place chopped tomatoes (with or without the seeds- I left the seeds)in either a blender or a food processor and blend until almost smooth.

2- Sauté chopped onion in a large sauce pan until translucent. Add garlic and sauté for another minute. Add blended tomato mixture.

3- Add the can of diced tomatoes, ranch and Italian dressings, Italian seasonings, sugar and cooked sausage. Mix well and bring to a boil. Lower heat and allow to simmer for about an hour. I ended up making this the night before I actually used it and the sauce had thickened to a perfect consistency. In the event you want to use it that same day, feel free to add some tomato paste to thicken to desired consistency.

2010-10-02T15:28:00.000-07:00

Upside Down Banana Pecan French Toast

Personally, I have no idea why this has the words "french toast" in it. It's not anything like french toast! Anyway, this indulgent casserole, was so delicious served with homemade buttermilk syrup and topped with fresh sliced strawberries!

The description in Taste of Home Cooking School says it best: "... for Sunday or special occasion brunch- stuffed w/ ripe bananas and crunchy pecans, this ooey-gooey treat is a sweet and scrumptious way to begin the day".

18 frozen bake & serve type rolls (IE- Rhodes brand)
1 1/4 cups light brown sugar
1/c cup (1 stick) butter
1/4 light corn syrup
4 ripe bananas
1/2 cup pecans, chopped
2 teaspoons cinnamon
6 large eggs
1 1/2 cups half and half
1 1/2 teaspoons pure vanilla
fresh buttermilk syrup (see recipe below)
1 carton fresh sliced strawberries

1- Butter bottom and sides of a 13X9 baking dish. Slice rolls in half and set aside.

2- In mixing bowl, combine sugar, softened butter and corn syrup and mix until smooth. Spread mixture on bottom of baking dish. Slice bananas thinly and spread over mixture. Scatter pecans over bananas. Place sliced rolls on top and sprinkle with cinnamon.

3- In large mixing bowl, whisk together eggs, half and half and vanilla. Pour over rolls, cover tightly and refrigerate overnight.

4- NEXT MORNING: Preheat oven to 350 and bake for about 45 minutes or until golden brown. Cool slightly, run knife around edges to loosen. Using a separate cookie sheet w/ edges, place cookie sheet over the baking dish and flip upside down, removing the entire casserole.

5- I had to continue to bake for an additional 10 minutes as my egg mixture hadn't fully baked through. Once baked through, remove from oven and serve topped with fresh strawberries and homemade buttermilk syrup!

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Homemade Buttermilk Syrup:
I absolutely love this syrup!

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1 tablespoon light corn syrup
1 tablespoon pure vanilla
3/4 teaspoon baking soda

Boil all ingredients minus the vanilla and soda for three minutes. Then add the vanilla and soda. The syrup with be frothy and white. Mix well and serve on casserole.

2010-09-07T09:21:00.000-07:00

Biscuits N' Gravy

Possibly my favorite breakfast food.

1 packet of Southeastern Mills Old Fashioned Peppered Gravy Mix, made according to package directions {THIS IS WHAT MAKES THIS RECIPE AWESOME! Found at most bakery outlets (Hostess, Wonderbread, etc.) here in Utah. I have seen it once at Macey's grocery store.}

1/2 package of Jimmy Dean's Hot sausage, cooked

Bisquick biscuits (follow biscuit recipe on back of Bisquick box)

1/2 teaspoon of smoked paprika (optional)

It doesn't get much easier than this. Make the gravy according to package directions. Make sure to use this specific type of gravy as it is honestly the best white packaged gravy out there. Add the cooked sausage to the cooked gravy and feel free to add the smoked paprika if you would like.

The biscuits are super easy too. I bought a plain ol' box of regular Bisquick and made the biscuits on the back of the box. I have also used the small packets of Complete Bisquick and those are just as good too. Bake and serve hot w/ the sausage gravy.

2010-08-30T15:41:00.000-07:00

Cuban Empanadas

When I was younger, my Cuban grandmother, mima, used to make these all the time when she would watch me after school. I LOVED them! Craig had asked me to make them a few years ago and I finally made them last night! The flavor brought back positive memories and I was happy to see that Craig shared my passion for these "Cuban hot pockets" (but 100 times better!). Making them also made me feel like I was more of a real Hispanic too. :)

2 Yukon potatoes, peeled and cut into cubes
Oil to deep-fry the potatoes
1 pound lean ground beef
olive oil (to saute veggies)
1 green bell pepper, finely minced
1 small onion, finely minced
4 garlic cloves, finely minced
1 teaspoon cumin
1 8 oz. can tomato sauce
8 oz of water (fill the empty tomato sauce can w/ water)
salt to taste
1/4 cup Spanish green olives stuffed with pimientos, sliced (found in a glass jar by the other olives at the grocery store)
premade frozen empanada dough/discs, preferably the smaller discs as they are easier to work with (Goya brand is a good one. Can be found at Spanish grocery stores)

(1) Heat oil over medium high heat (takes about 5-10 minutes). Add cubed potatoes to deep-fry until golden brown. Remove, drain and set aside on a plate with paper towels (they take about 15 minutes to cook well while they are frying start doing the other stuff).

(2) Heat olive oil in a pan on medium high, saute onions and bell peppers until translucent then add garlic and saute until fragrant (careful to not burn as it will brown easily). Remove from pan and set aside.

(3) Using the same pan from step 2, add ground beef, destroying any large clumps. Cook until done. Drain excess grease from pan and then add the fried potatoes, green pepper and onion mixture, salt, cumin, tomato sauce, water and green olives. Cook for about 5 minutes and then remove from heat.

(4) Place a dough disc on work surface. Put a heaping tablespoon of filling on the lower half of each circle. Fold over, moistening the edges with a little water to seal, if necessary. Crimp edges with the edge of a fork to seal.

(5)Pour oil to a depth of 1 1/2 inches into a large, deep skillet and heat over medium heat. Fry the empanadas, a few at a time, until golden brown, about 2 minutes per batch. With a slotted spoon, remove them to drain on paper towels. Keep the finished empanadas warm in an oven on low while the rest fry.

I served this w/ a salad and some left over black refried beans. Yum yum.

2010-08-17T21:38:00.000-07:00

Sweet & Sour Meatballs

This easy ("cheater style")meal is ideal for those nights when I don't want to spend too much time cooking due to other obligations and time constraints. I am going to admit this is not an authentic Asian meal but I going for easy here! Not to mention, red peppers are in season so this time of year is the time to make it.

1 jar sweet & sour sauce (I used: La Choy's Sweet & Sour Sauce- "Duck Sauce")
1/4 cup packed brown sugar
3 tablespoon Bragg's Amino Acid (sauce which has not been fermented and is really healthy, found at health food stores- but soy sauce will do)
2 tablespoons sweet chili sauce (found in Asian section of most grocery stores)
1/2 teaspoon garlic powder
1/4 teaspoon fish sauce (found in Asian section of most grocery stores)
1/2 teaspoon fresh crushed pepper
2 red peppers, cut into julienne (long thin strips)
1 cup pineapple
12 frozen meatballs (I like more veggies & less meat but feel free to add more meatballs & less red pepper or pineapple)
sliced green onions for garnish
cooked rice

In medium saucepan, combine all ingredients minus the red peppers, pineapple, meatballs and green onions. Mix well then add the remaining ingredients (minus the green onions). Stir until well blended.

Bring mixture to a boil then lower temperature to low. While rice is cooking, simmer sauce for about 30 minutes, or until red peppers are cooked to desired texture and meatballs have defrosted and are heated through. Can also be placed in a crockpot on low for 4-6 hours.

Serve over hot rice and garnish w/ fresh green onions.

2010-07-13T19:43:00.000-07:00

Lemon & Basil Rotisserie Chicken Pasta

Oh how I am obsessed w/ all things citrus! Lemony and light and perfect for me!

8 oz angel hair pasta
1/4 cup lemon juice (about 2 ripe lemons)
1/4 cup olive oil
Generous 1/2 cup grated Parmesan cheese (NOT the yucky green canned stuff!)
1/4 cup fresh basil, cut thinly using kitchen sheers
1 teaspoon thyme
Salt and pepper to taste
about 3/4 cup rotisserie chicken, shredded
all the juice/drippings from the rotisserie chicken
Up to 1/2 cup of water reserved from cooking pasta
OPTIONAL: cut chicken down to 1/2 cup and add 1/2 cup sliced cherry tomatoes and/or 1/4 cup toasted pine nuts

Cook pasta until al dente. Meanwhile, in large mixing bowl, combine lemon juice, olive oil, Parmesan cheese, fresh basil, thyme, salt and pepper. Whisk together until mixed well. Add shredded chicken and mix well. Pour the juice/drippings from the rotisserie chicken container into the mixture then transfer cooked pasta with a slotted spoon from pot to mixing bowl. Mix until sauce is evenly distributed. Taste test. If you desire a less potent lemon flavor, add reserved water, 1/8 cup at a time. Serve immediately!

2010-07-09T10:21:00.000-07:00

Citrus & Herb Asparagus

My favorite healthy & flavorful asparagus recipe!

1 Bundle of asparagus, 1 inch trimmed off the ends
1/8 cup olive oil
salt to taste
1 teaspoon Grill Mates Roasted Garlic & Herb Seasoning (found at any grocery store)
juice of 1/2 lime
wood skewers

Thread 2 skewers crosswise through asparagus (see photo, above). Brush asparagus with oil and season w/ salt, Grill Mates and lime juice. Grill asparagus on an oiled rack 3 to 5 minutes on each side or saute in a medium fry pan until desired texture and crispness. I serve this w/ pretty much any type of fish, chicken or meat. Also compliments mashed potatoes and dill rice.

2010-07-09T09:58:00.000-07:00

Broiled Mediterranean Tilapia

This Mediterranean Seasoning rocks. I found a three pack of different seasonings which included this one, from TJ Max. Who would have thought I would find such a robust seasoning there of all places?! If you can't find it at TJ Max, you can purchase it online. Copy and paste the following link into your browser:

http://oliversevoo.com/products.aspx?AlbumID=169&orgid=11613

So check out the simple creation using my new favorite seasoning:

Tilapia fillets
Mediterranean Seasoning
Salt
Olive Oil
fresh lemon or lime

Place fillets in shallow baking dish. Brush each fillet, front and back w/ olive oil. Don't be afraid of olive oil- it's healthy! Then generously (this is key!)sprinkle each side w/ salt and Mediterranean Seasoning. Squeeze juice of about 1/6 of a lime wedge unto each fillet of fish. Broil in the oven for about 10 minutes or until the fish flakes easily w/ a fork. If you prefer, feel free to place fish on fish rack and grill on the BBQ! Delicious! I served this with grilled citrus asparagus and dill rice.

2010-06-09T10:38:00.000-07:00

Cilantro Coconut Rice

Originally from Gourmet, found on Epicurious.com, I adapted this recipe for a change of pace to boring plain rice. Super fragrant and mild coconut sweetened flavor, this is one of my favorite rice recipes.

1 cup basmati (or jasmine) rice
1/2 cup sweetened flaked coconut, toasted
1/2 teaspoon ginger
1 tablespoon finely chopped fresh jalapeno, including seeds
2 tablespoons olive oil
2 cups water
1 teaspoon salt
1 cup packed fresh cilantro, chopped
2 scallions, chopped

Wash rice in several changes of cold water in a bowl until water is almost clear. In rice cooker, combine rice, coconut, ginger, jalapeno, olive oil, water, salt, cilantro and scallions. Cook rice until done.

Serve w/ Broiled Tilapia with Thai Coconut Curry Sauce (found under seafood section of my blog) or as an alternative to plain rice when you need a little kick!

2010-05-17T11:09:00.000-07:00

Spicy Roasted Tomato Soup w/ Chipotle Cream
Yield: 4 small bowls

With the summer months approaching and the promise of delicious Wardle garden tomatoes, this recipe packs a powerful tasty punch and I can't just wait to taste the goodness of roasted tomato soup made from scratch! Can't stand tomato soup from a can but this truly is delicious. Served w/ hot garlic bread sticks, this is really good!

olive oil for drizzling
3 pounds plum tomatoes, quartered
Salt & fresh cracked pepper
5 cloves of garlic, skins removed and left whole
1 tablespoon unsalted butter
1 medium onion, chopped
1/2 teaspoon thyme
1/2 chipotle chile in adobo (found in any grocery store in the spanish aisle)
2 cups water
1 teaspoon Knorr's Caldo de Pollo (spanish chicken bullion found in any grocery store in the Spanish aisle)
1 tablespoon sugar
1/2 cup light sour cream
2 seeded and finely chopped chipotle chiles in adobo
Crumbled Queso Fesco (Mexican cheese found in any grocery store, typically by the sour cream and cream cheese)
serve w/ hot garlic bread sticks

Heat oven to 450°F. Lightly oil the bottom of a large baking dish. Place the tomatoes in one layer in the baking dish with the cut side down. Distribute the garlic around the tomatoes. Drizzle with a little olive oil and sprinkle them with salt and pepper. Bake them on the upper shelf of the oven until they are soft and slightly charred, 35 to 40 minutes.

Meanwhile, melt the butter in a large pot over medium heat. Add the onion and thyme and cook until tender, about 8 minutes.

Remove the tomatoes and garlic from the oven. Pour veggies and their juices into a powerful blender along w/ the the half chipotle pepper (if you like a more mild flavor, do not add the half chipotle pepper to the soup). Blend until perfectly smooth (note: I like some texture to my soup so I didn't blend them but feel free to do so if you want a perfectly smooth soup). Pour into the pot with the onions. Add the two cups water, the chicken bullion and sugar. Simmer for about 5 minutes.

Meanwhile, stir the two additional chopped chiles into the sour cream. Serve in bowls, topped w/ the chipolte cream and crumbled Queso Fresco! We enjoyed it with hot garlic bread sticks but you can always pair the soup with grilled cheese sandwiches!

2010-05-12T19:04:00.000-07:00

Swiss Baked Chicken

Adapted from Judy's kitchen, this chicken is ultra easy and ideal for a night when you don't want to spend too much time in the kitchen! And I love anything creamy so this hit the spot!

6-8 boneless, skinless chicken tenders
cooking spray
1/2 cup grated Swiss cheese
1 can cream of mushroom soup
3/4 cup light sour cream
1/2 cup white wine
salt and fresh crushed pepper
1/2 cup Italian-style panko breadcrumbs

Place chicken in casserole dish sprayed with cooking spray. Sprinkle with salt, fresh crushed pepper and Swiss cheese.

In a bowl, mix mushroom soup, sour cream and wine. Spoon over chicken. Sprinkle with breadcrumbs. Bake uncovered at 350F for 45 minutes to 1 hour. Can be served over rice and complimented w/ a veggie (sauteed green beans or oven roasted carrots) and a side salad.

2010-05-10T09:25:00.000-07:00

Broiled Tilapia with Thai Coconut Curry Sauce
Yield: 6 (1 fillet of fish plus sauce)

Adapted from a Cooking Light recipe, this is one of my healthy favorite recipes! If you have ever been to the Bombay House restaurant in Provo, this recipe will remind you of their amazing coconut korma dish! The restaurant serves the sauce over any type of protein from chicken to shrimp to fried veggie falafel type balls. I made the fish, coconut rice and a citrus salad for my mom and grandmother for mother's day this weekend and they loved how healthy and flavorful the meal was!

1 tsp dark sesame oil
1 teaspoon ginger
4 garlic cloves, minced
2 red bell peppers, chopped
2 scallions, chopped
1/2 teaspoon red curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoon low-sodium soy sauce (I use Bragg's Amino Liquid found at a health food store. It's not soy sauce but tastes exactly like it and is actually good for you!)
1 tablespoon brown sugar
1 teaspoon Asian fish sauce
1/2 - 3/4 (14-ounce) can light coconut milk (depending how thin/thick you like it)
1 large bunch cilantro, chopped
6 (6-ounce) tilapia fillets
salt and fresh crushed pepper
Cooking spray
sliced limes

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute. Add pepper and scallions; cook for about 5 minutes or until veggies are tender. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk and stir in cilantro; bring to a simmer for a few minutes. Remove from heat. Transfer to blender and blend until smooth.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt and fresh crushed pepper. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

2010-04-27T14:42:00.000-07:00

Crock Pot Refried Beans
Yield: 6 cups refried beans

These refried beans are really sooooo much better than the canned store bought type. Trust me! Serve w/ the Spanish rice recipe listed in the post below or you can use them to make bean burritos, tostadas, layered nachos or for a 7 layer bean dip recipe!!

1 bag Goya brand (found in the Spanish section) pinto beans, rinsed well
1 onion, diced
9 cups of water
5 teaspoon salt
whole head garlic (removing only some of the skin in order to keep garlic whole allowing liquid to penetrate through it)
1 teaspoon cumin
3 green onions, sliced and sauteed in olive oil

Put all the ingredients from beans to cumin in a crock pot and cook on high for about 4-6 hours. Just a word on the garlic- it sounds strange to drop a whole head of garlic into a recipe w/o removing all the skin and breaking apart the cloves. But I promise it works, for this recipe, to just remove some of the outer skin as to allow the liquid to run into the head of garlic and absorb the flavor! My family has done this for years and years and it works!

After beans have cooked through, drain all of the liquid and set aside. REMEMBER TO SAVE THE LIQUID! Remove and discard the whole head of garlic. Using a quality blender, process beans and some of the reserved liquid, a bit at a time, to desired consistency. You want them a little runny because they thicken over time! Add the sauteed green onions. Stir well and enjoy!

2010-04-26T11:02:00.000-07:00

Spanish Rice

My grandmother mama makes such delicious rice! She is from Guatemala and an awesome cook. Her rice recipes vary and she NEVER measures her ingredients so this copycat recipe mimics her technique of roasting veggies and processing them to add flavor and color to rice!

4 ripe Roma tomatoes, cored and quartered
1 medium white onion, quartered
3 medium jalapenos, cut in half and seeds removed
2 cups white rice (NOT instant)
1/3 cup olive oil
4 cloves garlic, minced
2 cups water
2 teaspoons Knorr's Caldo de Pollo (Spanish bullion)
1 tablespoon tomato paste
1 bunch fresh cilantro, stems trimmed off
salt to taste

Preheat oven to 400F and move a rack to the middle position. Place tomatoes, onions and jalapenos on greased cookie sheet. Spray vegetables with olive oil non-stick spray. Roast vegetables for about 30 minutes or until edges begin to blacken. Remove from heat and process in a powerful blender until smooth and thoroughly pureed. Transfer the mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off excess or add water so that the volume equals 2 cups.

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear. Shake rice vigorously to remove all excess water.

Heat the oil in a fry pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic. Cook, stirring constantly, until fragrant, about 1 1/2 minutes.

Stir in pureed vegetables. In the empty blender, blend chicken broth, bullion, cilantro and tomato paste. Pour mixture into the rice and mix well. Increase heat to medium-high and bring to a boil. Cover the pan and lower heat to a simmer. Cook until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Add salt to taste.

2010-04-26T10:41:00.000-07:00

Sweet Poppy Seed Bread

I can't remember where I found this recipe but it's a great little poppy seed bread/muffin made from scratch recipe. The vanilla, butter and almond extract provide a potent flavor that would pair well with a main course meal (perhaps a strawberry spinach salad served w/ your favorite chicken) or just as a simple treat.

Bread:
3 eggs, beaten
2 2/3 cups sugar
1 1/2 cups milk
1 1/2 cups oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter extract
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 Tablespoons poppy seeds

Drizzle:
1/2 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon almond extract
water and cornstarch for thickening

Preheat oven to 350F. To the beaten eggs, add sugar, milk, oil, vanilla, and extracts, flour, salt, baking powder, and poppy seeds. Mix together.

Pour into 2 greased and floured loaf pans and bake for 50-60 minutes, or a little longer, until a wooden stick/toothpick inserted comes out clean (or use 6 mini loaf pans and bake for approximately 45 minutes). Note: Crisco with flour spray works very well!

Either remove loaves from pans now or you can wait. Prepare drizzle by combining all the ingredients and heating over medium heat until the sugar has dissolved. Using water and cornstarch, make a paste in order to thicken the drizzle to desired consistency then pour over bread while warm. When cool, if you haven't already, remove loaves from pans. To maintain a crispy top, wrap in aluminum foil and store at room temperature. To freeze, wrap each loaf in plastic wrap and aluminum foil and place in a freezer bag.

2010-04-24T10:43:00.000-07:00

Roasted Pepper, Onion and Sausage Calzones
Yield: 8 calzones

Adapted from a Cooking Light recipe, the sweet red and yellow peppers and spicy sausage combine very well with the homemade calzone sauce! A definite keeper!

Calzone Sauce:
1 cup water
1/4 cup chopped fresh basil
3 tablespoons olive oil
4 teaspoons dried oregano
1 tablespoon sugar
3 garlic cloves, minced
2 (14.5-ounce) cans petite-cut diced tomatoes w/ olive oil and garlic, undrained
2 (6-ounce) cans tomato paste
salt to taste

Combine all ingredients in a medium pot; stir with a whisk. Heat on medium high heat until sauce begins to boil. Lower heat, and allow to simmer while calzones are prepared.

Calzones:
2 pop out cans of pre-made pizza dough
1 sweet onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
olive oil or Cooking spray
1 pound spicy Italian sausage
a few sprinkles of red pepper flakes
2 cups part-skim mozzarella cheese, shredded

Preheat oven to 400 degrees. Coat diced onion and bell pepper with olive oil or cooking spray. Place vegetables on an oiled cookie sheet. Roast for about 20 minutes or until vegetables begin to brown. In a large fry pan, cook sausage. Once both vegetables and sausage have cooked, remove from heat and set aside, allowing to cool.

Lower oven temperature to 350. Use pizza cutter to divide the pizza dough into 8 sections. Layer each section w/ mozzarella, vegetables, sausage and sauce. Using a fork, pinch dough closed, creating the calzone and place on greased cookie sheet. Once all calzones have been created and placed on cookie sheet, lightly spray tops with oil.

Bake calzones for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining sauce.

2010-04-21T20:41:00.000-07:00

Grandma Carols' Pineapple, Strawberry and Raspberry Jello
YIELD: one 9x13 pan

I RARELY ate Jello growing up; I recall having it about a half dozen times. When I married into the Wardle family, I suddenly was seeing it all the time at family parties and holidays. Craig's mom makes this particular recipe and she said it originally belonged to her father's second wife Carol. I really like all the fruit in it! I have been grafted into the Wardle Jello making tree *sigh* and I am happy to report it's never going to be green Jello. AAAND I couldn't resist posting the ultimate Jello pic/scence ever! Who needs a picture of JELLO anyway? Everyone knows exactly what it looks like!

2 large raspberry Jello boxes (I like to use one cranberry and one raspberry)
4 cups boiling water
1 large can crushed pineapple
pineapple juice from can reserved plus enough water to make a total of 4 cups cold liquid (my can had about a half cup of juice so I needed an additional 3 and 1/2 cups water to equal the required 4 cups cold liquid)
sliced strawberries (I use a full container of strawberries)
raspberries (I use about a cup or two of frozen raspberries)
OPTIONAL: chopped walnuts (I use chopped pecans since walnuts give Craig cankers)

Talk about easy- mix Jello and hot water until Jello is dissolved. Add cold pineapple water mixture to the Jello mixture. Pour about half of the liquid into a 9x13 pan. Add strawberries, raspberries and nuts. Place in fridge. AFTER, pour the remaining Jello mixture into the pan as it will make things so much easier to not try and carry a full pan of liquid from the counter to the fridge and have the great possibility of spilling some of it. Refrigerate overnight. Serve cold.

2010-04-20T14:40:00.000-07:00

Roasted Vegetables
Yield: 6 servings

1 red bell pepper, seeded and diced
1 sweet potato, peeled and cubed
1- Yukon Gold potato, cubed
1 cup baby carrots
1 red onion, quartered
1-1/2 teaspoons thyme
1 tablespoon crushed rosemary
4 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees. In a large bowl, add red bell peppers, sweet potato, Yukon Gold potato and carrots. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, until vegetables are cooked through and browned.

2010-04-12T19:32:00.000-07:00

Fresh Fruit Freezer Jam
Recipe from the Sure Jell box

2 cups crushed ripe fresh fruit (strawberries, raspberries, mangoes, blackberries, peaches, kiwi, blueberries or a combo of any of the above)washed and stemmed
4 cups sugar (I used a little less. About 3 3/4 cups.)
1 package fruit pectin (I use Sure Jell))
3/4 cup water
8 8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside. In a food processor, mash the fruit, leaving some chunks. Measure out 2 cups of berries into a large bowl. Stir in sugar and allow to stand for 20 minutes.
In the meantime, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into fruit mixture until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2" at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year.

Serve on pancakes, on toast, on cake or ice cream, make a almond butter and jam sandwich, give to a neighbor w/ a ribbon tied around it or right before bed, eat a spoonful followed by a swig of cold soy milk right after like I like to do! LOVE IT.

2010-04-05T19:20:00.000-07:00

Healthy Sweet Snack Bread

I found this recipe in my stash of recipes to test. Nice texture, moist and flavorful. Love the carrots, apple, coconut, raisins and almonds! I am thinking kids might like this snack bread and it can be a good way to sneak in a veggie and some fruit!

2 eggs
3/4 cup vegetable oil
1/4 cup milk (I use plain soy milk)
2 teaspoons pure vanilla
1 cup whole wheat flour
1 cup all purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cup carrot, shredded
1 cup apple, shredded
1/2 cup no sugar added coconut, shredded
1/2 cup raisins (I use golden raisins)
3/4 cup almonds, sliced

Preheat oven to 350. Grease 4 mini loaf pans. In large mixing bowl, beat eggs, oil, milk and vanilla. Add flours, sugar, baking soda, cinnamon and salt. Mixture will be clumpy and dry. Add carrots, apple, coconut, raisins and almonds. Mix until batter hydrates and becomes more batter like in consistency.

Divide batter evenly among mini loaf pans. Bake 30 minutes or until toothpick inserted in the center comes out clean. This bread freezes well. Just thaw at room temperature and reheat in oven to warm. Recipe can also be made using a full loaf pan (bake 50 minutes) or muffin pan (bake for 20 minutes).

2010-04-05T11:50:00.000-07:00

Baked French Toast Casserole with Praline Topping

Recipe by Paula Deen. I normally am not a fan of French toast. This weekend, my mom made this recipe to enjoy during general conference. Wow. Amazing. It needs to be made the night before you are ready to eat so plan ahead!

Serves: 6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple syrup
Praline Topping(see below)

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

2010-04-02T12:44:00.000-07:00

White Chocolate Mousse

Recipe from Food Network. This recipe is absolutely delicious if mousse is your cup of tea! Love it! I over whipped the cream so the recipe is a bit temperamental but if you are able to accomplish the right consistency, then it's a fantastic treat!

7 ounces white chocolate, chopped into very small pieces (I used high quality chocolate chips)
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
24 fresh blackberries, for garnish

In a large glass bowl, place the chopped white chocolate and set aside.

Add the egg yolks and sugar to a small bowl and whisk until pale in color.

In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.

Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.

In another bowl, whip remaining 1 cup of the cream to almost stiff peaks (careful to not over whip which will turn the cream into chunks!) Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.

Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.

Garnish each serving with 6 blackberries and enjoy!

2010-03-24T12:55:00.000-07:00

Butter Lovers Cornbread &
Honey Butter

1 cup melted butter
1 1/3 cups sugar
4 eggs
2 cups buttermilk (combine w/ baking soda)
1 teaspoon baking soda
1 teaspoon salt
2 cups corn meal
2 cups flour

Mix all of the above ingredients. Pour into a greased jelly roll pan and bake at 350degrees for 25-30 minutes or a 9x13 pan for about 40-45 minutes. Serve hot w/ honey butter and yummy chili (http://gloriouskitchen.blogspot.com/2009/08/crockpot-chili-chili-2-cans-diced.html)!

Alton Brown's Honey Butter

1 pound butter (softened)
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Place butter into the mixer's work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours (Personally, I like soft butter so I don't skip the 2hour fridge step!).

2010-03-22T09:00:00.000-07:00

Hawaiian Haystacks

This is Utah food at it's finest! The first time I had this was about 4 years ago. I just about died at the idea when my roommates planned a Sunday night gathering. But I ended up liking it and it is a good way to eat some left over ingredients that might be in your cupboards and fridge!

2-4 cooked chicken breasts, shredded
1 cup water plus 1 teaspoon Knoor's Caldo de Pollo (Spanish chicken bullion found in the Spanish section at any grocery store)
2 cans cream of chicken soup
1 can evaporated milk
*I like a lot of sauce and less chicken so I will usually double the sauce part

Place all ingredients minus the cooked chicken in crock pot on low for 5 hours or on high for 2-3 hours. Or you can cook on the stovetop over medium heat until hot. Make sure to use a whisk to blend the ingredients well.
Serve over hot basmati (I buy in bulk at Costco) rice and any of the following toppings:

Chinese noodles
chopped green peppers
chopped green onions
chopped tomatoes
sliced celery
sliced black olives
sliced mushrooms
green peas
grated cheddar
pineapple tidbits
shredded coconut
raisins
slivered almonds

2010-03-19T12:34:00.000-07:00

Killer Dill Potato Salad

By the potato salad queen (Allie Lebaron). Craig and I are potato salad snobs. We are crazy picky and haven't found one that we both love love love until now! WOW, this is the best potato salad I have ever had! Thanks for sharing the recipe with me!

2 tsp. vinegar
2 1/2 tsp. salt
2 tsp. sugar
1 cup finely chopped onion
1 cup mayonnaise
1/2 cup sour cream
1/2 tsp. mustard
1/8 tsp. celery salt
1/4 tsp. dill weed
4 boiled eggs
7 medium to large boiled potatoes

Mix the first 9 ingredients together (vinegar through dill weed), then add the potatoes and eggs at the end. Refrigerate over night if you have time in order to allow flavors to blend but not necessary if you don't have the time.

2010-03-18T10:11:00.000-07:00

Texas Sheet Cake

Sharron Ngatikaura from work made this sheet cake for our work's St. Patrick's luncheon. Loved it!

Batter
1 cup margarine or butter, melted
1 cup water
4 tablespoons cocoa
2 cups white sugar
2 cups white flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla

Frosting
1/2 cup margarine or butter
4 tablespoons cocoa
6 tablespoons milk
1 lb confectioners' sugar
1 teaspoon vanilla

Batter:
Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes.

Frosting:.
Bring margarine (or butter), cocoa, and milk to a boil.
Remove from heat and stir in confectioners' sugar. Add vanilla. Pour on cake as soon as it comes out of the oven.

I am thinking this would be awesome w/ fresh raspberry preserves and ice cream like Magelby's serves their mouthwatering amazing cake. Might have to learn how to make my mom's killer raspberry preserves this summer...

2010-03-17T14:51:00.000-07:00

Hot Oven Baked Eggplant Marinara Subs
Or feel free to cut down on carbs and enjoy w/o the bread!

1 eggplant, sliced
1/4 cup flour
2 eggs, beaten
1 cup seasoned Italian bread crumbs
1/4 cup olive oil
1 jar marinara sauce
1/4 cup Parmesan, shredded
1/2 cup Mozzarella, shredded
bread designed for making sub sandwiches

Divide the flour and bread crumbs in separate bowls. Dip each eggplant slice in the flour, then egg, then bread crumbs. In a medium pan, heat olive oil over medium-high heat. Place eggplant in the heated pan just until the bread crumbs turn golden brown, approximately 2 minutes each side. Transfer eggplant to a dish lined with paper towels to absorb some of the oil. Slice bread into individual servings. Layer one side of the open faced sandwich with about three slices of eggplant and the other half with about 1/4 cup marinara sauce. Sprinkle with both sides with both cheeses. Bake at 375 until the cheese has melted and bread is heated through, about 10-15 minutes. Serve hot!

I am thinking this would work as a panini as well. Rather than baking, just place the sandwhich (WITHOUT THE SAUCE) in the panini grill until crisp on the outside. Serve panini with a side of sauce for dipping!

2010-03-04T18:54:00.000-08:00

Creamy Thyme Asparagus Soup

Asparagus is so inexpensive right now and I love it. This flavorful soup is a good way to get some veggies in your system! A guy at work mocked my soup because of the color. Don't be afraid of the color. Your taste buds will thank you!

2 bunches asparagus, ends trimmed and cut into 1 inch pieces
1 large onion, chopped
4-5 cups water + 1 teaspoon Knorr's Caldo de Pollo (spanish chicken boullion) per cup of water used*
2 teaspoons thyme
2 cloves garlic, minced
1/2 cup whipping cream
juice of 1 whole juicy lemon (may need two lemons if it's not super juicy)
OPTIONAL: 1/2 cup white cooking wine

In large pot, cook asparagus and onion in olive oil for about 8 minutes. Add garlic and cook another couple minutes. Add 4 cups of water at first and add the last cup of water at the end of the cooking process if a thinner soup is desired. Add Knorr's Caldo de Pollo, thyme and wine. Cook until the asparagus has softened.

Transfer to blender and blend until smooth. Transfer back to pot. Heat on medium high heat and add whipping cream and lemon juice for an additional five minutes or until soup is hot. I served the soup with homemade fresh garlic herb baguettes. Awesome!

* Knorr's Caldo de Pollo (spanish chicken boullion)is a must. Don't replace it w/ boring regular chicken boullion or canned chicken broth. The flavor is key. You can find it in the latin food isle at every decent sized grocery out there.

2010-03-04T15:44:00.000-08:00

Fried Rice w/ Garlic and Ginger

We went to a delicious Asian steak house recently, the type where the chef will cook your food right in front of you. Their fried rice was amazing. BUT they added about a cube of butter to it. I went home dead set on recreating their recipe with the cube of butter and all. A couple days later when I went to work on the rice, I broke out the butter, and I just couldn't bring myself to use it. But I am ok with that. It turned out good and I don't feel as guilty eating it. Now I need an orange chicken recipe to compliment this dish....

1/4 cup olive oil
1/2 yellow onion, chopped
2 tablespoons garlic, minced
2 tablespoons ginger, minced (sometimes I will use about 1/2 teaspoon of ground ginger when I am too lazy to use fresh ginger)
4 green onions, sliced
1 cup day old cooked rice (I prefer basmati)
2 teaspoons sesame oil
2 tablespoons soy sauce (I never use soy sauce and only use Bragg's Amino Liquids as a healthy alternative)
2 eggs
1/4 cup frozen peas

In large skillet, heat 1/4 cup olive oil over medium heat. Cook yellow onion in oil until tender. Add garlic and ginger and cook for another two minutes. Add green onions, rice, sesame oil and soy sauce. In the mean while, in a nonstick skillet, fry eggs. Break apart into smaller pieces as it is cooking. Once fully cooked, toss in the rice mixture. Add frozen peas. Stir to combine well. I normally don't add salt but taste test to see if you need to add salt. Serve immediately.

2010-02-26T09:52:00.000-08:00

Brie, Rosemary and Garlic Fondue

I used to manage my dad's restaurant in Chicago. Every once in a while, the restaurant would receive a copy of Plate magazine in the mail. I always looked forward to reading the magazine, which had unique restaurant style recipes. I would tear out the pages that had "good" recipes and tuck them away in a folder for safe keeping. This was one of those recipes.

1 cup Chardonnay
2 shallots, minced
Rosemary stem, leaves removed and minced, stem reserved (I have substituted this for a couple teaspoons of dry chopped rosemary)
2 cloves garlic, minced
2 tablespoons heavy cream
4 Oz butter
3 Oz Brie, rind removed and cubed into small cubes
1 Oz Parmigiano-Reggiano, shredded

In a medium saucepan, combine the chardonnay, shallots, rosemary stem and minced garlic and reduce by half. Add the cream and reduce by 1/3. Whisk in the butter and the Brie and the Parmigiano-Reggiano. Cook until the cheeses are melted. Strain through a fine mesh strainer and add the chopped rosemary (I actually didn't strain it). Transfer to a fondue pot and keep warm on medium heat.

Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (i.e. green apples and purple seedless grapes), cooked and sliced flavored sausages or chicken.

2010-02-22T10:41:00.000-08:00

Falafel Pita with Avocado Spread

The classic Middle Eastern sandwich with a Latin twist is a vegetarian delight. I found this recipe on-line by Ann Taylor Pittman and adapted it by adding more of what we like. This will definetly become one our our house hold favorites.

Yield: 4 servings (serving size: 1 stuffed pita half)

PATTIES:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup seasoned breadcrumbs
2 green onions, finely sliced
1/4 cup cilantro, chopped
1/2 teaspoon cumin
1 large egg white
1 1/2 teaspoons olive oil

SPREAD:(I skip out on making the spread and instead use Costco's premade guacamole)
1/4 cup mashed peeled avocado (I used Costco's premade guacamole)
1 Roma tomato, finely chopped
1 tablespoon red onion, finely chopped
2 tablespoons sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

REMAINING INGREDIENTS:
2 (6-inch) pitas, each cut in half crosswise (try to buy a high quality pita)
4 thin red onion slices, separated into rings
green or red leaf lettuce
2 Roma tomatoes

To prepare patties, place pinto beans in a large zip lock bag; mash with a meat tenderizer. Add cheese and next 5 ingredients (through egg white); blend ingredients by squeezing the bag until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Toast each pita half until warmed though. Place 1 patty in each pita half. Spread avocado spread over patty in each pita half; top with onions, greens and tomato.

2010-02-17T11:22:00.000-08:00

Molly Badger's Fajitas Marinade

1/4 C fresh lime juice
1/3 C water
2 T olive oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke (I used 1 tablespoon)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder (I used 1/2 teaspoon)
optional: minced jalapeños, depending on how hot you like it

In medium bowl, combine all the above ingredients making sure to stir well.

For the Fajitas:

-Boneless skinless chicken breasts (about 2 large ones). Steak is also great.
-Bell Peppers (about 3 large ones) I always use Red, Yellow, and Orange because they're the sweetest, but you can use whatever you like.
-1 Red Onion

Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible (overnight is awesome). Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. You know the rest!

Serve in tortillas alone, or with all the fixings: Black Beans, Guacamole, or diced avocado, Pico de Gallo, Sour Cream etc. Also great vegetarian!

2010-01-29T09:50:00.000-08:00

Honey Lime Chicken Enchiladas
Adapted from the Sister's Cafe, this recipe is a keeper! I have been searching for a quality green enchilada recipe for a few years now; my hubby and I have decided this one is the winner!

5 tablespoons honey (helps to microwave for about 20 seconds)
5 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (fajita sized tortillas)
2 14 ounce green enchilada sauce (Hatch's brand is my favorite)
3/4 cup heavy cream (I use canned coconut milk instead)
1 can chopped green chilies
monterey jack cheese, shredded
Topping: cubed avocado sprinkled with salt

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. If you have a Bosch mixer, use the cookie paddle to shredd hot boiled chicken and to mix in the honey, lime juice, chili powder and garlic powder. It does a fantastic job!

Mix the enchilada sauce, green chilies and the cream. Pour about 3/4 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and a few tablepsoons of sauce. Roll ehchiladas and place in pan. Pour remaining sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with ripe cubed avocado sprinkled with salt and some chopped cylantro for garnish.

2010-01-28T10:33:00.000-08:00

Mexican Tomato-Bean Soup With Dumplings

I found this recipe in a Cooking Light magazine and thought it tasted great and was pretty easy. Definitely double the recipe as it only makes about 3 servings!

Soup:
2 teaspoons olive oil
1 cup onion, chopped
1 tablespoon chili powder
2 teaspoons minced garlic
2 cups vegetable broth (or chicken broth)
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can chickpeas, rinsed and drained (garbanzo beans)
1 can no-salt-added diced tomatoes, undrained

Dumplings:
1/3 cup masa harina or cornmeal
1/8 teaspoon salt
3 tablespoons hot water
1 teaspoon olive oil

Toppings:
fresh cilantro, chopped
fresh lime juice
queso fresco (or cheddar cheese but queso fresco is better!)

1.To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
2.Add onion; saute 3 minutes or until tender.
3.Add chili powder and garlic; saute 30 seconds.
4.Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
5.To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
6.Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
7.Divide dough into 24 pieces, shaping each into a ball. Or if you prefer larger dumplings, divide dough into 12 pieces. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. Feel free to add more broth in order to allow the dumplings to be fully submerged and allow proper cooking.
9.Ladle soup into bowls; top each serving with cilantro, lime juice and queso fresco.

2010-01-18T09:00:00.000-08:00

Barbacoa (Sweet Shredded Pork)

We served the sweet pork in salads this weekend for a dinner get together. It was a HUGE hit! It was quite the self esteem boost! MMMMMM!

2 pounds pork (Boston Butt Roast works great!)
1 cup Dr. Pepper (NOT diet)
1/4 cup water
1 teaspoon garlic powder
1 teaspoon salt
1 cup packed brown sugar
1/4 teaspoon ground pepper
2 cans diced green chilis
2/3 cup salsa verde (Hatch's brand)
garlic powder and salt to taste

Add the first 5 ingredients to a crock pot. Cook on low for about 8 hours. Remove the roast from the crock pot and place on a cutting board. Remove excess fat and then shred the pork. Drain the remaining pork juices into a separate bowl using a sieve to discard any remaining fat and place shredded pork back in the crock pot.

In a small saucepan over medium heat, add the final ingredients. Add about a cup of the reserved pork juices to the saucepan. When the sugar has melted, pour the sweet sauce into the crock pot over the pork and mix well. Feel free to add more of the pork juices if you prefer a more diluted flavor.

Delicious served in quesadillas, burritos, enchiladas, tacos, tostadas and salads. When served in a salad, serve "Cafe Rio" style by layering a freshly cooked tortilla, rice, meat, beans, lettuce, pico, guac, crunchy tortillas strips and cilantro! I also used the following dressing to mimic the creamy tomatillo recipe at Cafe Rio.

Cilantro Dressing
Altered from a recipe on ourbestbites.com.

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1 cup mayo
1/2 cup milk
juice of 1 lime
2 cloves garlic
1 bunch cilantro
1/2 cup salsa verde (Hatch's brand)

Place all above ingredients in a blender and blend until smooth!

2010-01-16T09:30:00.000-08:00

Coconut Milk and Almond Butter No-Bake Cookies

Yield: 4 dozen cookies

1/2 cup coconut milk
2 cups white sugar
2 tablespoons cocoa powder
1/4 cup chocolate chips
1/2 cup almond butter (can purchase at Costco)
3 tablespoons butter
3 cups rolled oats (not instant or quick cooking as they strip the nutrients out of the oats!)

Line a large baking sheet with wax paper. Set aside. In a large saucepan over medium heat, combine the coconut milk, sugar, cocoa powder, chocolate chips, almond butter and soy margarine, stirring to combine. Bring the mixture to a boil, and boil for 2 minutes without stirring. Remove from heat and stir in the oats until evenly distributed. Drop onto the prepared sheet in small mounds and let cool in the refrigerator before serving. Serve cold or at room temperature.

2010-01-10T12:47:00.000-08:00

3 Envelope Roast

Recipe is from Real Mom Kitchen. She states, "It is very simple to make and turns out nice and tasty. I even used the juices leftover to make gravy. I thickened it with a slurry made from flour and water, then added some beef bouillon and salt. It was excellent. When packets of salad dressings and gravy go on sale, stock up for this wonderful recipe."

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours. Remember to make gravy from the drippings in the crock pot by adding water, beef bullion and thickening using water and cornstarch! It's the best gravy I have ever had and I love love love gravy!

2010-01-04T18:14:00.000-08:00

Veggie Hummus Pizza

Another healthy recipe from Dr. Robert Young! You can be as creative as you would like with your choice of toppings! The ones listed below are typically the ones I end up using but feel free to add fresh tomato, spinach, green onions, zucchini, red or green peppers, roasted garlic, sun-dried tomatoes, and what ever else sounds good. The original recipe also calls for freshly cubed avocado as a final topping once the pizza has finished baking!

baked pizza bread (pizza dough from scratch or purchased at a pizzeria or packaged prebaked pizza bread purchased from the grocery store. Original recipe calls for a low carb tortilla)
hummus
pesto (original recipe calls for non-dairy pesto)
grape seed oil (I use olive oil)
broccoli, chopped into small bite-sized pieces
red onion, thinly sliced
yellow squash, thinly sliced
toasted pine nuts or slivered almonds

Make and bake pizza dough. Remove pizza once baked according to package directions. If using pizza bread that has already been baked, the previous step can be skipped as it is already been baked.

Preheat broiler. Place cut veggies on cookies sheet. Lightly sprinkle with grape seed oil. Broil until lightly browned on the edges, about 15 minutes. Meanwhile, spread a thick layer of hummus and pesto on the baked pizza bread or tortilla. Top with generous amounts of veggie and nut toppings. Place back in oven and warm until pizza is heated through. If using tortillas, place under broiler until the tortilla has crisped on the edges. Serve immediately.

2010-01-03T09:56:00.000-08:00

Crazy Green Drink

This recipe is one of the many versions I learned about while at a health retreat in San Diego by Dr. Robert Young. It looks and sounds questionable but it's surprising tasty AND healthy. I told Craig about it and he was quite the doubting Thomas (as was I) but now he loves the "green shake" and even requests it from time to time! My dad (a serious meat and rice type of hispanic guy) tried it after I begged him to not be a wuss. He too was surprised at how healthy AND tasty it was. So- be brave and try it!

2 huge handfuls of spinach
1/4 cup fresh mint leaves (use more for a stronger mint flavor)
1 ripe avocado
1/2 English cucumber, peeled and cut into smaller pieces (or a regular cucumber will work too)
juice of 1 ripe lime
1 entire ripe grapefruit, peel and seeds removed
1 can coconut milk
couple dashes of Stevia (healthy and super potent natural sweetener sold at the health food store)
half an ice tray of ice cubes
TOPPING: dehydrated unsweetened shredded coconut

Blend everything in blender until smooth. Serve in mugs topped with shredded coconut.

You can also freeze the drink into popsicles for a crazy healthy "desert". The health retreat suggested serving the popsicles to kids who have issues eating veggies. In the summer, sometimes I will grab one on the run when I am in a hurry and want to eat something in the car. Trust me! It's good!

NOTE: Try adding other fruits and veggies as you as you wish. I have added a banana and broccoli and it turned out good.
OTHER NOTE: The health retreat's recipe called for adding green powdered supplements to the shake (which I do add) but it's not necessary.

2009-12-30T10:11:00.000-08:00

Apple Pancake-Dutch Baby

As Craig put it, it's the new and improved "huffy puffy".

1 thinly sliced apple
1/4 cup brown sugar
1/8 teaspoon of cinnamon
3 Tablespoons butter melted (If it is not melted you can just toss it in the pie pan while the oven is preheating)
1/2 cup flour
1/2 cup milk (I use soy milk)
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
OPTIONAL TOPPINGS: freshly sliced strawberries and bananas

Preheat your oven to 425 degrees. Place the brown sugar, cinnamon, apples, and butter in your pie pan and bake in the oven until your apples are soft. This takes about 5 minutes.

While your apples are cooking place the flour, milk, eggs, vanilla and salt in a bowl and beat with a hand mixer. If you want you can also put all these ingredients in a blender and mix.

When apples are warm and soft, add the rest of the ingredients to your pie pan and bake in your oven for 15 minutes.

Cut up like a pie and serve with the following syrup:

Homemade Buttermilk Syrup:
I absolutely love this syrup!

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1 tablespoon light corn syrup
1 tablespoon pure vanilla
3/4 teaspoon baking soda

Boil all ingredients minus the vanilla and soda for three minutes. Then add the vanilla and soda. The syrup with be frothy and white. Mix well and serve on casserole.

2009-12-17T14:49:00.000-08:00

Brazilian Lemonade

This recipe resembles the overpriced brazilian lemonade you can find at Tucanos Brazilian Grill and Rodizio Grill. Super easy super yummy!

2 cans frozen limeade (not lemonade) concentrate
1-2 cans sweetened condensed milk

Make limeade according to pacakge directions. Mix in the 1/2 can sweetened condensed milk. Taste test. If not sweet enough, add more condensed milk until you love it! Serve in chilled glasses with a slice of lime on the rim of the glass.

2009-12-14T17:43:00.000-08:00

Pad Thai

One of my favorite swank restaurants in Chicago, VTK, has great Asian fusion food. Their pad thai in particular is quite impressive. Here's my version of their unduplicated creation.

1/8 cup olive oil
3 cloves garlic, minced
1 egg
2 cups bean sprouts
6 oz cooked pad thai rice noodles
1 bottle pad thai sauce (7 Paths Thai Chili Peanut is great or Annie Chun's Pad Thai is very good)
1/2 cube baked marinated tofu* (or you can use plain fried tofu or chicken, shrimp or fish)
5 green onions, sliced
1 bunch cilantro, chopped
1 cup cherry tomatoes, halved (not a traditional topping for this dish but VTK adds them and I love tomatoes!)
1 lime, sliced into wedges

Bake tofu as directed below. Using a wok, add oil and heat on medium heat. Add garlic (will burn easily!) and quickly add the egg right after. Using a wooden spoon, break apart the egg until cooked through. Add bean sprouts and cook for about five minutes or until softened. Add sauce, noodles and tofu. Mix well. Right before serving add the majority of the green onions and all of the cylantro. Mix well. Serve in bowls topped with tomatoes, remaining green onions and a wedge of lime.

Baked Marinated Tofu:
1 cube tofu, cut into bite sized cubes
2 teaspoons soy sauce (I use Braggs Amino Liquids as it is healthier!)
1/4 cup teriyaki sauce (I use Soy Vay Island Teriyaki brand)
1 teaspoons chili garlic sauce (found in Asian section at the grocery store)

Mix all of the above ingredients and allow to marinade for at least 30 minutes. Bake at 375 degrees for 25 minutes. This sauce can be used with chicken or shrimp instead of tofu and prepared the same way!

2009-12-09T21:43:00.000-08:00

Healthier Version of Alfredo Sauce

I revised this Alfredo sauce from an ourbestbites.com recipe. I like Alfredo but am pretty particular about the flavor and consistency. This recipe hit the spot for me.

4 C plain soy milk
1 package of 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
cooked pasta
TOPPINGS: grilled chicken, sauteed asparagus or broccoli, toasted pine nuts and anything else that floats your boat.

Blend soy milk, cream cheese, flour, salt, butter, garlic and Parmesan cheese until smooth. Mix with cooked pasta and top with grilled chicken, sauteed asparagus and toasted pine nuts. Serve with a salad and bread sticks. This makes a full blender amount of Alfredo sauce so I freeze the unused sauce to be used for another meal. This can be also be used as dipping sauce for the bread sticks alone.

2009-12-04T10:14:00.000-08:00

Spinach Quiche

I "borrowed" this recipe from my mom years ago as it is the best quiche recipe I have ever had. She would make it for Thanksgiving every year. The whole family looked forward to having it not only for the holiday dinner, but for the brunch the following morning. I never ended up returning her recipe to her (too good to give up!) and now every Thanksgiving, the tradition (obligation) has shifted to me; now she asks me to make the two quiches for Thanksgiving every year. I guess that's what I get for permanently borrowing (stealing) her recipe!

1 frozen deep dish pie crust
3 large eggs
1 1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/2 teaspoon salt
pinch of nutmeg
1 1/2 cup Swiss cheese, shredded
1/4 cup onion, chopped (I always just use a whole small onion)
1 box frozen spinach, defrosted and completely drained of liquid
1/4 cup Shiitake mushrooms, chopped
2 tablespoons melted butter
2 tablespoon parsley, finely minced
4 tablespoons Romano cheese, shredded
1/4 cup cooked bacon, roughly chopped

Preheat oven to 350. Using a fork, puncture crust about a dozen times and then bake pie crust for 10 minutes. Remove pie crust from oven. Beat eggs and cream in mixing bowl. Stir in remaining ingredients until well blended. Pour mixture into crust and bake in oven for about an hour. Allow to cool for about a half hour before serving.

2009-12-02T09:18:00.000-08:00

Platanos Maduros Fritos (Sweet Fried Plantains)

Why it has taken me this long to make these I will never know. When I was little, my mom worked full time and my grandmother (Mima) on my dad's side would watch me after school until my mom could pick me up and take me home. Mima, who was from Cuba, was an amazing cook and her sweet fried plantains were delicious. She always served them with white rice and black beans. When I made them last night, it brought me back to those good ol' days some 20 years ago. I hope you enjoy them!

2 ripe plantains*
2 tablespoons vegetable oil

Wash and peel the plantains. Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise. Heat the oil over medium heat in a large frying pan and add the plantains. The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side. If the plantain flesh is still pink or white it means that it is not yet fully cooked. Place the cooked plantains on a paper towel to drain any excess oil. Serve warm.

*The easiest way to tell when a plantain is ideal is based on skin color, any where from yellow with black spots to almost all black is what you are going for. I like my plantains very sweet so I prefer the almost all black ones. Just note that the riper the plantain the softer and sweeter it will be!

2009-11-14T10:35:00.000-08:00

Autumn Pasta
Yield: 4-6 servings.

I created this pasta because I love creamy pastas topped with bacon but wanted to cut down on the fat that most recipes call for. So while this is not your typical creamy delight both Craig and I loved it. The caramelized onions, blackened seasoned butternut squash and crispy bacon compliment one another very well! One day, I might add a half cube of low fat cream cheese on a day I don't mind the extra fat. If anyone tries, please let me know how it turns out!

Pasta:
1 Tbsp olive oil
3 red onions, halved and thinly sliced
1 tsp salt
2 cups cooked pasta of your choice (I used multicolored spiral pasta)
2-3 cups butternut squash, cubed
1 teaspoon rosemary
1 teaspoon blackened seasoning (I bought Zatarain's brand found at Wal-Mart)
1/2 teaspoon fresh cracked pepper
2 tablespoons butter
1/3 cup heavy whipping cream or half and half

Toppings: Make sure to use all of them!
Hulled pumpkin seeds (I used El Guapo brand found at the health food store in the Mexican spice section. They are green in color which I like. If you can find this brand of spices in the Mexican isle you will find they are much cheaper!)

1 package bacon,cooked and roughly chopped

Grated white cheese (I like Frigo's Three Cheese Blend which is a blend of Asiago, Parmesan and Romano)

Directions:
In a large skillet, combine the olive oil, red onions and salt. Set over low medium heat and cover, stirring occasionally for 2 hours. Once the onions are cooked down and browned, remove from heat and set aside.

In a large skillet over medium heat, add 2 Tbsp olive oil. Once the oil runs quickly in the pan, add the butternut squash, rosemary, blackened seasoning and fresh cracked pepper. Cook until softened, about 20-30 minutes. After tasting the mixture I decided to add about 1/2 teaspoon salt to the mixture as well. Gently stir squash into the caramelized onions. Return to medium heat and add butter and stir until melted. Stir in cooked pasta. Pour in heavy cream and simmer for 10 minutes or until thickened. Serve in bowls topped with crumbled bacon, pumpkin seeds and cheese blend.

2009-11-04T09:45:00.000-08:00

Olive Garden's Tuscana Soup

I have been looking for an Olive Garden copy cat recipe for their Tuscana soup and haven't quite found one that has hit the spot for me. So I finally created one that turned out awesome by taking bits and pieces from other recipes and combining them to create my own. I love it when it experimenting turns out well! And so does Craig ;).

3 Yukon gold potatoes, peeled and sliced thin (sometimes I leave on the skins)
1 medium onion, cubed
3 garlic cloves, minced
1 package Jimmy Dean's spicy pork sausage
8 cups water
8 teaspoons Knoors Caldo de Pollo (Spanish chicken bullion)
loads of fresh cracked pepper
1 bunch kale leaves, chopped to bite sized pieces
1 cup half and half

Break apart the sausage and put in a stock pot. Put on medium to medium high heat and cook. When the sausage is halfway done, add the potatoes, onion, and garlic.
Continue to cook until sausage is no longer pink, and the edges of the potatoes are translucent. Add water, bullion and pepper. Reduce heat to low and cover with a lid. Simmer for 20-30 minutes. When potatoes are tender, add kale and half and half. Stir well and continue to cook until kale has softened. Ladle soup into bowls. Serve with a side salad and bread sticks for the true Olive Garden experience right in your dining room ;).

NOTE: I typically add more water and more chicken bullion for extra broth.

2009-11-01T08:42:00.000-08:00

Southwest Egg Rolls
Yield: about 20 egg rolls

Here's another recipe that I found on a new food blog I have been stalking that I have changed quite a bit to add more healthy ingredients and less of the unhealthy ones. I didn't like the sauce that originally came with the recipe. Since I made it, I knew how much mayo and buttermilk was in it and I felt gross eating it. So I decided to substitute it with two other dips listed below.

Egg rolls:
1 red bell pepper, finely diced
4 green onions, finely chopped
1 jalapeno, seeded and finely diced
1 can black beans, rinsed and drained
1/2 cup corn
2 cups frozen spinach, thawed, rinsed and squeezed of water
1 tablespoon cumin
1 tablespoon chili powder
1/2 tsp salt
1 bunch of cilantro, chopped
1 cup monterey jack cheese, shredded
OPTIONAL: one chicken breast, cooked and shredded

Heat 1 tablespoon oil in a skillet. Saute the peppers for a couple of minutes until peppers have softened.

Add the beans, corn, and spinach. Cook another minute, breaking apart the spinach. Once the spinach has been broken down and is evenly dispersed in the pan, remove from heat and add the spices, green onions, cilantro and cheese. If you are using chicken, add at this time as well. Stir well.

Using fajita size tortillas, spoon some filling into the center. Fold the sides in and then roll up and tack closed with a toothpick. **At this point, these can be bagged and frozen.

Heat 1/2 cup oil in a skillet . Fry egg rolls until nice and golden on all sides. Remove and put on paper towels to drain. If you use frozen, put in a 350 degree oven for 20 minutes to ensure egg rolls are cooked through.

Remove toothpicks and slice in half on the diagonal. Serve with dip.

Dips:
Dip 1(an adjusted recipe from ourbestbites.com):
1 bunch cilantro
2/3 cup light sour cream
2 teaspoons adobo sauce from canned chipotle chilies
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

OR

Dip 2 (an adjusted recipe from ourbestbites.com):
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 cup mayo
1/2 cup milk (I use plain soy milk)
1 lime
2 cloves garlic
1 bunch cilantro
1/2 cup green green enchilada sauce

Directions are the same for both dips. Mix everything together in a blender. Set in fridge to chill.

2009-10-21T20:36:00.000-07:00

Roasted Eggplant and Mushroom Risotto

I am stoked! This is the first time I experimented with this temperamental grain- A.K.A. risotto. Great on its own or served as a side dish. Delish!

1 tablespoons butter
1 tablespoon olive oil
1/2 leek, thinly sliced
2 garlic cloves, minced
1 1/2 cup arborio rice (risotto is cooked arborio rice)
1/2 cup white cooking wine
1 medium eggplant, cubed
12 Cremini mushrooms, sliced
1/4 cup heavy whipping cream
1/2 cup Frigo's Three Cheese Blend (Asiago, Parmesan and Romano)
1/8 cup fresh parsley, chopped

in large non-stick sauce pan, melt butter. Add olive oil and leek. Saute for three minutes. Add rice and saute for another two minutes. Add cooking wine. Cook on medium heat until all the liquid is absorbed. Add water and chicken bullion one cup and one teaspoon at a time, respectively, until absorbed. Repeat process.

In the meantime, combine eggplant and mushrooms in shallow baking dish. Drizzle with olive oil and season with salt and fresh crushed pepper. Roast at 350 degrees for 40 minutes.

If the risotto is cooked through, mix in the roasted eggplant and mushrooms. Add the whipping cream and three cheese blend. Serve immediately topped with fresh parsley and additional cheese blend. If the risotto is still too firm, continue to add 1 cup water and one teaspoon bullion until fully cooked.

If you must have meat, add crumbled bacon as an additional topping or serve as a side dish to accompany fish, poultry or other meat.

2009-10-09T16:21:00.000-07:00

Fruit Dip

handful strawberries (fresh or frozen and defrosted)
4 oz low fat cream cheese
1/4 cup plain yogurt
1 tablespoon sugar
zest of 1/4 or 1/2 an orange (depending on how orangey you like it)
fresh fruit for dipping

Place strawberries, cream cheese, plain yogurt and sugar in blender. Blend until smooth. Pour into serving bowl and add the orange zest. Mix well, chill, and serve with fresh fruit. I haven't tried this with crepes, but I am thinking it might be a nice filling for them as well.

2009-10-08T08:51:00.000-07:00

The Best of Muselix and Granola

Many moons ago, I attended a mini cooking class where Jackie Robins introduced me to muselix and granola breakfast recipes. I am not a big breakfast food fan. But these two options are delicious and are a couple healthy favorites of mine. I also made some adjustments by adding the simple sauce recipe at the end to make a layered desert.

Muselix:
6 cups rolled oats (not instant oats!)
1/2 cup flax seeds, sesame seeds and any other seed you would like to add
1/2 cup dehydrated coconut flakes
1 cup chopped almonds or pecans
1 cup dried fruit of your choice (craisens and blueberries are my favorites)

Mix and serve. Serve with yogurt (I love lemon yogurt) and fresh fruit.
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Granola:
6 cups oats (not instant oats!)
1/2 cup wheat germ
1/2 cup bran
2 Tablespoons vanilla or almond extract
1/2 cup flax seeds, sesame seeds and any other seed you would like to add
1 cup chopped almonds or pecans
1/2 cup dehydrated coconut flakes
1/2 cup olive oil
1 cup water
1/2 cup honey
1 cup dried fruit of your choice (craisens and blueberries are my favorites)

Mix grains, nuts, seeds and coconut in large bowl. Mix oil, honey, and water together and pour over mixture. Mix well. If the honey is difficult to work with then heat it up until softened. I prefer to avoid the microwave as it kills the majority of the nutrients so I like to place the honey container in a pot of boiling water until it has softened. Spread mixture on two well greased cookies sheets. Bake at 325 for 15 minutes. Stir and return to oven and bake for an additional 10 minutes. Add dried fruit and extract and stir well. Bake another 5 minutes. If you prefer softer granola then cut down on all the baking times. Remove from oven and allow to cool. Store in jars, tupperware or ziplock bags. You can freeze the mix for up to two months. Serve with yogurt (I love lemon yogurt) and fresh fruit.

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Desert:
If you want to get fancy and serve the granola or muselix as a desert, serve in cocktail glasses (can be found at Target) by layering the following ingredients in any order you would like!:

granola or muselix
fresh fruit (peaches, banana, strawberries, etc)
flavored yogurt
simple cranberry sauce (see recipe below)
fresh cherries

Whala! A visually impressive desert that's actually good for you!

Simple Sauce:
1/2 cup cranberry sauce
1/8 cup raspberry preserves (if you don't mind seeds) or jam (if you do mind the seeds)
1 tablespoon cornstarch
1 tablespoon water

Bring juice and preserves to a gentle boil. Mix well. In a separate bowl, mix cornstarch and cold water. Whisk into juice mixture and cook until thickened. Allow to cool and chill in the refrigerator.