You Got Served

Coco Penny Launch Party

2011-10-12T10:16:00.001-07:00

As long as I'm posting about parties, here is a menu I did last spring for my friends Mary and Marianne. They started a business called Coco Penny and needed some food for their launch party.

These Caprese Skewers were a hit. Mostly because I've recently discovered high end balsamic vinegar. It will transform your dish and (I don't want to be dramatic but...) your life. I get mine at a culinary boutique in Old Town, Alexandria, but I'm sure there are a million places you can find the good stuff. Just make sure the only ingredient listed is grape must.
Ignore my hand here. What am I doing? The top two platters are Herb Gruyere Thumbprints and the bottom platter has Caramelized Onion, Mushroom and Gruyere Tartlets.
And for the sweet tooth, we had Bittersweet Chocolate Truffles rolled in pistachios.

And mini lemon cheesecakes. I substituted lemon for the orange in this recipe, put some lemon curd on top, and then used an animal cracker crust recipe I found on CooksIllustrated.com

And there you go. All these parties, maybe that's why I haven't gotten around to blogging over the past year. I think I'll use that as my excuse anyway :)

Lite Fall Bites

2011-09-27T11:00:00.000-07:00

This past weekend I was in charge of the food for a church event. We were supposed to provide "Lite Bites" for 350 women. I had the greatest committee on earth and here's what we came up with...

We set up tables with different breads and spreads. Pumpkin Bread and butter, Challah bread and Cinnamon Honey Butter, Whole Grain Bread and Herb Butter, and French Bread with Goat Cheese rolled in Craisins and Toasted Hazelnuts.

Then we had servers (single men we bribed with leftovers and a chance to meet women) walking around with trays of Cucumber Salami Bites, Apple Slices with Toffee Dip, and Soup Shooters.

The soups may have been the biggest hit. We served Curried Apple Butternut Squash Soup, Fall Harvest Tomato Soup, Black Bean Soup with Lime Crema, and Potato Soup with Bacon Crumbles.

To drink, there was apple cider and for dessert we had bags of caramel popcorn. I'm getting hungry all over again writing about it. I had so much fun doing this with my amigas. I'm so lucky to have friends who love food as much as I do!

Trays ready to be taken out

Black Bean Soup Shooters

Bread and Baskets on the prep table

Goat Cheese rolled in Craisins and Toasted Hazelnuts

Compound Butter (with herbs straight from Kirsten's garden)

Caramel Popcorn

Jessica's amazing pompoms. We hung this on the wall right behind the caramel popcorn table. I wish I had pictures of the awesome centerpieces too. They were mums in carved out pumpkins and then the same thing in miniature with apples and mums. We labeled the spreads by writing their names on little pumpkins. Like I said, best comittee ever.

Fall Harvest Tomato Soup

2011-09-27T10:59:00.000-07:00

I can't stop craving this soup. I got it from my friend Jessica, who got it from our friend Hollie, who got it from some girl, who got it from the mom of some guy named Brandon. It looks like everyone has tweaked it, so I doubt Brandon's mom would even recognize it. But I'm not scared to give her a shout out anyway. Good work lady.

Yum. Make this today and put Parmesan cheese curls on top. You won't regret it.

Ingredients
1/4 cup butter
1 large onion, chopped
1/2 lb. carrots, pealed and chopped
1 28 oz. can crushed tomatoes
4 cup chicken broth
1 16 oz. can pumpkin
1 1/2 t salt
1/4 t pepper
2 T fresh basil or 1 T dried basil
1/4 cup half and half

Instructions
In a large pot, saute onion in butter 4-5 minutes. Add carrots and saute until carrots are soft and onion is translucent. Add tomatoes, chicken broth, and pumpkin. Puree in blender. Return mixture to the pot and add salt, pepper, and basil. Add more broth if you want the soup thinner. Heat soup to desired temperature and add half and half. Garnish with Parmesan cheese curls and enjoy!

Compound Herb Butter

2011-09-25T08:30:00.000-07:00

Kirsten, my gardening goddess, made this compound herb butter. Spread over a fresh slice of whole grain bread... delicious.

Ingredients
1 lb. butter, softened
2-3 cloves of garlic, minced
1 bunch of green onions, chopped (mostly green portion)
2-3 T fresh thyme
1/2 bunch of fresh parsley, stems removed, chopped
kosher salt and pepper to taste

Directions
Let butter set at room temperature for 2 hours. Mix in herbs. Form into a roll on wax paper. Refrigerate until firm.

Lemon Orzo

2011-03-14T09:11:00.001-07:00

Photo via Mel's Kitchen Cafe

We're supposed to have weather in the 60s by the end of the week! Spring, I love you. So since I'm in a spring kind of mood I will share a recipe I was shocked to realize I had never recommended. It's Melanie's Creamy Orzo with Chicken, Mushrooms and Peppers. You'll noticed I switched the name up. It's shorter this way. Also, I substitute Asparagus for the Chicken in an effort to get one more meatless dish on the dinner rotation.

Warm Winter Salad

2011-03-05T12:17:00.000-08:00

Photo via The Curvy Carrot

This recipe from The Curvy Carrot is delicious. I can't stop making it. We've had it for dinner a few times, I've had it as a snack, and I've even served it with breakfast (think substitute for hash browns).

Quick! Make it before Spring is here!

Cheddar and Jalapeno Spirals

2011-02-03T08:09:00.000-08:00

I'm not having a Superbowl party, but if I were, these Cheddar and Jalapeno Spirals, from Kayotic Kitchen, would definitely be on the menu.

What's that? You want to know what else would be on the menu? Well, since you asked, I would serve Superbowl Chili in little miniature bowls, garnished with sour cream and avocado. I'd have chips out and eat it more as a dip, than a full bowl of chili.

I'd also make Frank's Buffalo Chicken Dip (use blue cheese dressing instead of ranch, and use your own shredded chicken instead of the canned chicken the recipe calls for) and serve it with celery sticks.

And then to lighten up the menu a little bit (a little, I said), I'd make Toffee Dip served with granny smith apple slices.

Mmm, maybe it's not too late...

Oh, I almost forgot! In case my guests felt like they had not consumed enough calories after all that dip, I would serve Chocolate Coconut Toffee Delights for dessert.

Empanadas Mendocinas

2011-01-25T16:09:00.000-08:00

Last week I went to a little shop in Old Town called La Cuisine. I was browsing and I found a cook book called Seven Fires by Francis Mallmann. I don't want to sound cheesy, but it made me feel like I was back in Argentina. It's a beautiful book.

The best part is that I finally found a recipe for empanada dough that I love. Which means... I am ready to do an empanada post!!! I've been waiting a long time for this people. Ready, set, go!

*You can find lard in the meat department of your grocery store. I know it sounds gross, but trust me.

Filling

Prepare a day in advance and refrigerate

3 T lard

1 lb lean ground beef

1 1/2 lb onions, chopped small

2 T paprika

1 T cumin

1 T salt

1 1/2 t sugar

1 1/2 T oregano

1 t white pepper

1 hard boiled egg

green pitted olives

In a large sauce pan melt lard, add meat and brown lightly. Add chopped onions and spices and mix well. Cook until onions are translucent. Place them in a flat pan. Let cool. Cover with plastic wrap and refrigerate.

Dough

2 cups water

1 1/2 T salt

3 1/2 T lard, cut into pieces

6 - 7 cups flour

Bring water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.

Using your hand, gradually add 5 1/2 to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle 1/2 cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; you want a stiff, dry dough. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour, or up to 24 hours.

Assemble Empanadas

Split the disks of dough in half. roll out to 1/16 of an inch think (you can use a pasta maker to roll it out if you have one). Cut circles 3-5 inches in diameter.

Set out a cup of water. Place about 2 T of filling in middle of a circle of dough. Top with a slice of hard boiled egg and a green olive. Brush just a little water on the edge of the dough and fold in half pressing with fingers to seal edges. With a fork press gently around edge to have a nice design. Place on a greased (I use vegetable oil) cookie sheet. Before putting in oven give them a egg wash. Bake at 400 until golden brown (the ones in my picture are too light). Serve in a bread basket with cloth napkins to keep them warm at the table.

Baked Ziti

2011-01-24T06:00:00.000-08:00

Photo via The Girl Who Ate Everything

Another weeknight meal! And if you have a small family, you can divide the recipe into two pans and freeze one for another night.

I've been meaning to post this recipe for a while, and then I saw a similar one on The Girl Who Ate Everything. Score! that means I don't have to take a picture or type the recipe, just send you on over to Christy's blog for her Baked Ziti recipe. I'll just say that I only add one cup of sour cream as opposed to the cup and a half her recipe calls for. Enjoy!

Pumpkin Muffins

2011-01-21T06:00:00.000-08:00

I'm not a fan of light recipes. If I'm trying to lose weight, I usually just try to eat less of what I'm already eating. I have to say though, Ellie Krieger is slowly making me think twice about that. I have really loved her recipes.

I'm particularly fond of her pumpkin muffin recipe. It is perfect because my kids will eat them and with yogurt and fruit, it gives me a hassle-free morning. You can find the recipe here.

Tangelo Juice

2011-01-19T06:00:00.000-08:00

Image from www.florida-citrus.com

Have you ever had tangelos? They are a cross between an orange and a grapefruit. I happened upon them at the grocery store this winter. I like to pick up bags of oranges for juicing (I'm a bit of an OJ fiend) and there was a sign that said tangelos are ideal for juice. Are they ever! So juicy and so delicious. I dare say I like their juice more than I like orange juice.

Aviva has been especially pleased with this new find since she loves to use the juicer. When I got married I registered for one of those cute chrome manual juicers. It was pretty, and a pain in the neck. I have since upgraded to an electric juicer, which suits Aviva and I just fine.

This is the Black and Decker citrus mate plus.

Birthday Dinner

2011-01-17T06:01:00.000-08:00

I made my first grown up party favors. Making pretty things isn't really my forte, so I'm quite proud of myself. They were for my sister Shauri's birthday dinner (She loves my mom's carmel popcorn).

She also goes crazy over smoky beef tacos, so even though I knew my mom was making them for her surprise party on Saturday, I went for it. Including leftovers, she's been eating them for 5 straight days now, and she seemed happy as could be to have them again.

The best thing about this menu though, is the guacamole de frutas recipe I posted today. Please try it. And do yourself a favor, go ahead and double the recipe right off the bat, you'll be glad you did.

Salsa

Guacamole de Frutas

Smokey Beef Tacos with Spicy Pineapple Salad (we use this as a topping for the tacos)

Easy Refried Black Beans

Green Salad

Georgetown Cupcake Cupcakes

Aw, isn't she lovely?

Guacamole de Frutas

2011-01-17T06:00:00.000-08:00

All right Brandi. You want guac, I got your guac right here.

A couple of weeks ago Abram sent me an article from the NY Times about the best restaurant dishes of the year. The article included this recipe from the restaurant Toloache, and let me just say, it will blow your mind.

Guacamole de Frutas

1 tablespoon finely diced sweet onion, like Vidalia

1 teaspoon finely diced seeded jalapeño pepper

1 teaspoon lime juice

Kosher salt

2 tablespoons finely diced peeled Granny Smith apple

2 tablespoons finely diced peeled Asian pear

2 tablespoons dried cranberries

1 teaspoon thinly sliced basil, preferably Thai

2 ripe Haas avocados

1 tablespoon fresh pomegranate seeds.

In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.

Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.

Brunch 2011

2011-01-14T06:00:00.000-08:00

We have church this year at 3:00 in the afternoon. Insane, right? So look forward to lots of brunch menus in 2011! We had our first brunch last Sunday. Actually, the salad did not happen because I didn't realize we were out of cranberries, so we had something much more boring. But doesn't it look good?

The bread comes from a bakery I'm in love with in Michigan. We were there for Christmas and the day before we drove home I went and bought 5 loaves of different breads to bring back with me.

Did you know that if you freeze bread, once it thaws you can sprinkle it with water, put it in the oven at 350 for 5-10 minutes and it comes out just like new? Well, nothing is just like fresh bread, but it's as close as you can get, and I'll take it.

Red and Green Salad with Cranberry Vinaigrette

Sun-dried Tomato Quiche

Breakfast Sausage

Curried Butternut Squash Soup

Zingerman's Sesame Semolina Bread

Mary's Tacos

2011-01-12T06:00:00.000-08:00

It may not be fancy, but there is nothing better than a blog post with an easy, tasty, weeknight meal. Am I right? This recipe is from my friend Mary, who keeps mentioning that I really should keep posting... so here you go. And FYI, I'm totally guessing on measurements here. It's really a issue of personal taste, so if you want to add less or more of something, go for it. It will in no way ruin the meal.

Ingredients

1 can black beans, rinsed

1 cup frozen corn, thawed

1/2 cup sun-dried tomatoes

4-6 oz. fresh spinach

1-2 cups pepper jack cheese, shredded

8 flour tortillas

1/2 cup parmesan cheese, shredded

cooking spray

Instructions

Preheat oven to 400 degrees. Combine first four ingredients in a bowl. Put as much cheese as you like on each tortilla. Divide the filling between tortillas. Roll them up and lay them seam side down on a baking sheet. Spray tortillas with cooking spray and top with parmesan cheese. Bake for 10 minutes or until golden brown.

Baked Brie en Croûte with Apple Compote

2011-01-10T11:32:00.000-08:00

For Christmas Eve we had appetizers and a sandwich bar. I've made this recipe from Williams-Sonoma a few times before, but it was the big hit of the night.

Best Brownies

2010-11-17T15:00:00.000-08:00

Check out Kitchen Addiction for my favorite brownie recipe. I will never make brownies from a box again.

Pumpkin Stuffed with Everything Good

2010-11-16T06:46:00.001-08:00

Try this dish! My friend Caroline passed it along to me from the NPR web site. It is super easy, but looks fantastic on the table. Like the title says, you just stuff it and bake it. The recipe says it serves two very generous portions. I served it as a side dish and I would say it serves 4.

Salsa

2010-11-07T06:57:00.000-08:00

The first person to ever teach me to make salsa was Xochi's Granny. I love her and Grampy. I couldn't figure out why in the world they wanted to stay in a hotel when they came to visit instead of at Melville Manor with us. I love how on Sunday they said, "It's so cute how every one walks to church carrying their little satchels." Granny gave really good hugs. Soft hugs that made you just want to stay there for a while. I'm honored that I got to spend time in the kitchen with her. Even if it was the M2 kitchen with really really really dirty floors.

Since then, I've turned into a bit of a salsa snob. Once I figured out how easy it is to make delicious salsa, I couldn't bring myself to snack on the store brands any more. So here's all you need to know about salsa: it contains 6 ingredients: tomatoes, onions, cilantro, lime, salt, and some type of pepper. Once you start making salsa, you can adjust it how you like. Here's a recipe to start from:

Ingredients
1/4 of a red onion, chopped
2 T cilantro, chopped
1 t salt
1-2 limes
1 jalapeno pepper, chopped
1 can diced tomatoes

Instructions
Pulse the first 5 ingredients in a small food processor (or just blend in a blender, or if you like salsa chunky, you can just chop all of the ingredients). Add tomatoes and pulse until salsa reaches the desired consistency.

I usually use a chipotle pepper (you can find them canned in the grocery store, packed in adobo sauce) in place of a jalapeno pepper. I also sometimes use one minced garlic clove in the salsa.

If you want to make pico de gallo, you use the same recipe, but use fresh chopped tomatoes instead.

Pineapple Salsa Chicken

2010-11-07T06:36:00.000-08:00

Ward cookbooks. I love 'em. Unfortunately, when you live in a ward like mine, chances are you don't know who the heck half of the people in the book are because they've moved. So thank you Valeria Saunders, wherever you are. And thank you Teri, for tipping me off. I just recently started making this, but it's already passed the "make it twice" rule I have about posting a recipe on here.

This is a crock pot pot recipe (slightly modified) that makes a great burrito filling. But I'll be honest with you. I usually just bust out a bag of chips and the whole family goes at it. Go ahead, judge me.

Ingredients
3 to 4 chicken breasts
1 (20 oz) can crushed pineapple (undrained)
2 cans black beans, drained
1 (24 oz) jar salsa

Instructions
Place the chicken in the crock pot and add the rest of the ingredients. Cook on LOW for 6 to 8 hours. Shred chicken and mix back in with the rest of the ingredients.

Marinara Sauce

2010-08-18T12:39:00.000-07:00

I want to be a gardener. I really really do. And one day I will be, but today is not that day my friends. Luckily, until that day comes, I have my friend Kirsten, who lets us pretend we are helping when we show up to her garden, and who blesses me with beautiful ripe tomatoes that I use for salsa, BLTs, panini, salads, and now this. Kirsten's mom's recipe for fresh marinara sauce. If you've never had fresh marinara sauce, I'm telling you, this is the time to try it out. Of course it's delicious on pasta, but I think I most like it on roasted garlic bread. A warning though, once you start, it's hard to stop.

6 or 7 lbs of tomatoes

1 1/2 lb chopped onions

1 bulb of garlic

2 12 oz. can tomato paste

1/2 cup cooking oil

1/4 cup Kosher salt

1/4 c sugar

3 T brown sugar

1 t oregano

1 t basil

1 t parsley

Blanch and peel the tomatoes. Chop the tomatoes and set aside.

Saute onions and garlic in a large pot. Add the rest of the ingredients, bring to a boil, turn down heat and let simmer for 2-3 hours.

Puree half the mixture in a blender and then add back into original pot.

Raspberry Cheesecake Brownies

2010-07-31T10:55:00.000-07:00

You're going to want to try these. I've made them three different times and they're always a big hit. I found them at Kayotic Kitchen. I think she uses frozen raspberries, but I use fresh and I love how they turn out.

Grilled Vegetable Panini with Herbed Feta Spread

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

I've been waiting and waiting for sumer to come so I could share with you my favorite panini.

That's right, favorite.

Grilled Vegetable Panini with Herbed Feta Spread

Adapted from KRUPS cookbook

2 small zuchini, sliced horizontally into 1/2 inch thick slices

1 roasted red pepper (you can roast it yourself, or buy it in a jar), sliced

1 red onion, sliced into 1/2 inch thick slices

2 portabello mushroom caps, stems trimmed

olive oil

2 T balsamic vinegar

1 T soy sauce

salt and pepper

4 ciabatta rolls (or 8 slices crusty sandwich bread)

herbed feta spread (recipe follows)

Preheat panini grill to medium high. Drizzle soy sauce, balsamic vinegar and 1 T olive oil over mushrooms. Let the mushrooms marinate while you grill the other vegetables. Grill the mushrooms last. Brush zucchini and onion slices evenly with olive oil, then season with salt and pepper. Place on hot grill and leaving the grill open, cook until browned and tender, about 4 minutes per side for zucchini, 6 minutes per side for the onion, and 8 minutes per side for the mushrooms. Remove from grill and let cool. Cut the onion rings in half.

Reduce panini grill to medium. Lay out bread, spread bottom with herbed feta spread, and layer with zucchini, onion, mushroom and red pepper. Spread second bread slice with feta spread and place on top of sandwich, feta side down. Brush both sides of sandwich evenly and generously with olive oil, and grill, about 10 minutes. Repeat process with remaining ingredients to make additional sandwiches. Slice and serve warm.

Herbed Feta Spread:

1/4 c cream cheese, room temp

1/4 c sour cream

4 ounces feta cheese, room temp

1 t fresh lemon juice

6 leaves fresh basil, minced

1 T chopped fresh chives

1/4 t dried oregano

1/4 t salt

1/4 t coarse ground black pepper

Combine all ingredients in a bowl and mash together using a fork until well mixed. Cover and refrigerate until ready to use.

Smokey Beef Tacos

2010-05-05T03:38:00.000-07:00

Happy Cinco de Mayo! Here's my recommendation for tonight. Thank you Martha Stewart. The rice and bean dish isn't my favorite though. I substitute it with this recipe, minus the chicken.

Chocolate Zebra Cheesecake

2010-05-03T09:29:00.000-07:00

I made my first cheesecake. I'm quite proud of myself. My mom got this from her friend Kathy (remember the stacked enchiladas...?) and has made it several times, but since I'm a little intimidated by baking, I've never attempted it until now.

I would recommend making this recipe a day ahead. It just takes a lot of time and I don't want to see you sending your husband home in the middle of church so he can put it in the fridge so it has enough time to cool before dinner. 'Cause I would never do that.

Let's get started, shall we?

Ingredients

1 1/2 c chocolate wafer crumbs (about 30 wafers)

3 T butter, melted

1/2 c (3 0z) semi sweet chocolate chips

4 8oz pkg cream cheese, softened

1 1/4 c sugar

3 T cornstarch

1/4 t salt

5 large eggs

8 oz sour cream

2 t vanilla extract

1 c whipping cream

8 oz semi sweet chocolate (if you like dark chocolate you can use up to 12 oz)

8 oz white chocolate

Instructions

Preheat oven to 350. Grease a 9" spring form pan. Mix chocolate wafer crumbs and butter; firmly press onto bottom of spring form pan for crust. Bake 12-15 minutes. Remove crust from oven; sprinkle 1/2 cup chocolate chips over hot crust. Let stand for several minutes until chocolate pieces soften, spread softened chocolate evenly over crust (if you can get it to spread evenly, don't worry about it, just leave it as is). Refrigerate while preparing filling.

In a large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended with mixer at low speed. Gradually beat in eggs, sour cream, vanilla and 1 cup heavy cream until bleded and smooth. Divide batter evenly into 2 containers with pouring spout.

In small saucepan over low heat, melt 8 oz semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one container and stir melted white chocolate into batter in second measuring cup.

To create Zebra design, pour 1/2 of dark batter into spring form pan. Holding white batter about 2 feet above pan, pour about 1/2 batter directly into center of dark batter (pouring at this height will cause batter in the center of the cake to be bushed toward the edge of the pan, forming zebra or bull's eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high about pan only into center, ending with white batter.

Bake cheesecake 30 minutes. Turn oven down to 225 and bake 1 hour and 45 minutes longer or until center is set. Turn off oven, let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run knife around edge of cake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours.

Raspberry Topping

12 oz. pkg frozen raspberries, thawed

3/4 cup sugar

1 t lemon juice

Puree raspberries. Separate the seeds by pushing puree through a strainer. Combine puree (without seeds), sugar and lemon juice in a small saucepan. Heat on medium until sugar is disolved.

Fruit Salsa

2010-03-24T09:18:00.000-07:00

I found a new food blog. I can't remember how I got there, but after just a few minutes I found two recipes that I had lined up to post in the near future. So instead of going to the work of making them again, taking pictures and writing about it... I'll let Our Best Bites do the work for me. If you like my blog, I really recommend pursuing their site. I've never found a food blog so similar to my own tastes. Needless to say, I'm a big fan.

Okay, first, Sweet Fruit Salsa with Cinnamon Chips. I got the recipe from my sister-in-law Amy. We used kiwi, apples, blackberries, and strawberries. Then we used 2 Tb white sugar and 1 Tb brown sugar. As for the Cinnamon Chips, they are great. However, if you're in a hurry, just pick up some Stacy's Cinnamon Pita Chips at the grocery store and you're set. They taste great.

Toffee Apple Dip

2010-03-24T09:17:00.000-07:00

A quick shout out to Jana S for introducing me to this sinful dip. She has a habit of pushing delicious, fattening recipes my way while she stays a size 2.

This dip is like crack. You just can't stop coming back for more. I recently served this at an event and it was by far the most requested recipe. So for all those requests, here you go:

Ingredients
1 pkg. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 pkg. toffee bits (you can find these by the chocolate chips at the grocery store)

Instructions
Combine cream cheese and sugars. Fold in most of the toffee bits and then sprinkle what's left on top. Serve with apple slices and prepare to be harassed for the recipe all night long!

Chocolate Coconut Toffee Delights

2010-03-15T08:46:00.000-07:00

I call this a conversion recipe. Previously, I was never a fan of chocolate cookies. However, when my mom came home from Australia and made these for me, I couldn't stop eating them. And neither can anyone else.

I also like it because any recipe that sticks "Delight" at the end of the title makes me smile.

Ingredients

1/2 c flour

1/4 t baking powder

1/4 t salt

1/4 c butter, cut in small pieces

1 12 oz. pkg. semi-sweet chocolate chips, divided

3/4 c packed light brown sugar

2 eggs, beaten

1 t vanilla

1 1/2 c flaked coconut

1 c English toffee baking bits (if you can't find them, you can chop up Heath or Skor bars)

Instructions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine flour, baking powder and salt in small bowl; set aside. Place 1 cup of chocolate chips in microwavable bowl and melt, stirring well. Add butter to chocolate; stir until melted. Beat in brown sugar, eggs, and vanilla with wooden spoon until well blended. Beat in flour mixture until blended. Stir in coconut, toffe bits and remaining 1 cup chocolate chips. Drop spoonfuls of dough onto prepared cookie sheet. Flatten with rubber spatula. Bake 10 minutes or until edges are just firm to the touch. Cool cookies on cookie sheet two minutes; slide parchment paper and cookies onto countertop. Cool completely.

All About the Sweet Potatoes, Baby.

2010-03-06T10:38:00.000-08:00

Do you ever create a meal just so you have an excuse to make the side dish? That's what this post is. Don't get me wrong, the chicken and the salad are great, but do yourself a favor and go straight to the sweet potatoes.

Menu

Crunch Almond Chicken

Twice Baked Sweet Potatoes

PW's Spinach Salad

Crunch Almond Chicken

2010-03-06T08:58:00.000-08:00

These Crunch Almond Chicken cutlets are adapted from a recipe my mom got from her friend Karen Rees - a major contributer to Delsa's popular collection of recipes.

Ingredients

1 c fresh bread crumbs

1 c blanched slivered (sliced works too) almonds, toasted and finely chopped

2 T chopped parsley

1/2 t ground ginger

1/4 t salt

1/8 t pepper

12 chicken tenderloins

1 c italian dressing

Instructions

Marinate chicken in italian dressing over night or for at least 4 hours.

Preheat oven to 350 degrees. In medium bowl, combine bread crumbs, almonds, parsly, ginger, salt and pepper. Dip chicken in bread crumb mixture, coating well.

Arrange chicken in a large shallow baking dish. Bake uncovered 20 minutes or until done.

Twice Baked Sweet Potatoes

2010-03-06T08:20:00.001-08:00

These sweet potatoes are the real reason I started blogging again. When you taste something this good, you have to share it with the world. Or cyberspace at least. What I love about this recipe is that it is savory. So often we just put some form of sugar all over sweet potatoes and call it good. I'm not opposed to that mind you, but it's nice to change it up a little.

I got this recipe from Aunt Jeanene of lemon ricotta pancake fame. She said it originally comes from Martha Stewart, but you can't find it on the web site. I've only made it a couple of times, but I've already had two people declare that this version as converted them to sweet potatoes. Try it!

Ingredients

1 1/2 to 2 pounds sweet potatoes

4 ounces smoked bacon, diced

2 T dark brown sugar

3 T unsalted butter, softened

2 shallots, minced

1 t minced fresh rosemary, plus more for garnish

1 large egg

2 T heavy cream

2 ounces Gruyere cheese, finely grated, plus more for garnish

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.

Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly and roughly chop. Set aside.

Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary and cook 1 minute more. Remove from heat, and set aside. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4 inch border all around potato halves; place halves on a baking sheet, and set aside.

Place potato flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream and Gruyere. Mix well until combined.

**Note** I don't save the skins, I just put the sweet potato mixture in a baking pan and cook it as it is.

Season with salt and pepper. Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves.

Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.

Serves 6

PW's Spinach Salad

2010-03-06T08:16:00.000-08:00

I love the Pioneer Woman's spinach salad because she sautes the onions and mushrooms.

Look What I Found

2010-02-28T13:22:00.000-08:00

I haven't been posting anything for a year, but that doesn't mean I haven't been trying lots of dishes from other blogs. Here are a few weeknight meals that have become favorites in our house.

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Spaghetti with Artichoke Hearts and Tomatoes

Red Chile Chicken and Rice with Beans

Buffalo Wing Pizza Roll Up

Spinach Chicken and Pasta Salad with Teriyaki Viniagrette

2010-02-28T13:20:00.000-08:00

This recipe makes a ton. It's a perfect one dish meal if you want to bring someone dinner. You can bring half to their family and save half for yours.

I guess I should point out that my family consists of a husband who is never home for dinner and two children who won't eat anything I make. So your family may eat a little more than mine :) I'd say it serves 6-8 adults.

Spaghetti with Artichoke Hearts and Tomatoes

2010-02-28T13:19:00.000-08:00

I love that Pioneer Woman. What's great about this recipe is that besides the cream, I've always got these ingredients in my pantry.

Red Chile Chicken and Rice with Beans

2010-02-28T13:18:00.001-08:00

I think this recipe is best served with a scoop of salsa and a dollop of sour cream.

Buffalo Wing Pizza Roll Up

2010-02-28T13:18:00.000-08:00

Abram found this recipe online and requested it for his birthday. I'm a sucker for buffalo wing sauce so I was all over this. I had a little trouble getting the inside of the rolls cooked through, so I recommend making it as a calzone instead of a roll up. Last time I made them I just picked up some ready made dough from Trader Joe's and it was super easy.

Tortilla Soup

2009-11-12T08:32:00.000-08:00

Hello? Anybody there? The last time I posted was the weekend I found out I was pregnant with Leo. He's now three months old, so let's get this party started again, shall we? And more importantly, let's get that stupid sandwich off my homepage. It's good, but it sure isn't pretty, is it?

How's this instead?

The tortilla soup recipe I use comes from The Common Grill Cookbook. It is packed with flavor and tastes unbelievably fresh and healthy. I think the cheese topping is KEY to full enjoyment. The lemon zest just gives it that little extra something.

Ingredients

1 1/2 T olive oil

1 small red onion, diced

1 clove garlic, minced

1/4 lb. carrotes, diced

2 ribs celery, diced

1/2 large red pepper, diced

1/2 large yellow pepper, diced

1 Poblano chili pepper, diced

1 t fresh oregano

1 t cumin

1 T kosher salt

1/4 t black pepper

1/4 t red pepper flakes

1 28 oz. can Italian plum tomatoes, chopped

5 cups Chicken Stock

1 lb. chicken, cooked and diced

6 6" corn tortillas, cut in thin strips,

fried for garnish

Cheese Topping, for garnish

Cheese Topping

1/2 cup Monterey Jack cheese, shredded

1/2 T cilantro, chopped

1/2 T lemon zest

Instructions

Heat olive oil in soup pot. Add red onion and cook until translucent, approximately 5 minutes. Add garlic and cook for 3 to 4 minutes. Stir in carrots and celery and cook until carrots are soft, approximately 6-8 minutes. Thoroughly mix in peppers, oregano, cumin, salt, black pepper, and red pepper flakes.

Stir in tomates and Chicken Stock and cook for 30 minutes.

Add chicken and cook for 30 more minutes.

To serve, ladle soup into bowl and top with fried corn tortilla strips and cheese mixture.

Cheese Topping

In small bowl, combine all ingredients; mix well.

Corn Tortilla strips (I just buy them at the store. You can find them in the produce section)

Cut corn tortillas into thin strips. Heat 1 T olive oil in saute pan. Saute tortilla strips until crispy, approximately 3 to 4 minutes. Remove from pan and place on paper towel until ready to serve.

It's Stupid How Good This Sandwich Is

2009-04-06T12:06:00.000-07:00

I promised my little brother I would use his words to title this post. He even suggested that instead of a guest chef, I feature him as a guest eater so he could tell everyone just how good it is. If that isn't a glowing recommendation, I don't know what is.

I drew my inspiration from The Pioneer Woman's Second Favorite Sandwich. Fry up four or five pieces of bacon. Leave some of the bacon grease in the pan. Season a couple of chicken breasts with lemon pepper and then cook them until done in the frying pan. Let them cool and then thinly slice them.

Get out your panini press (or a pan over the stove top and something heavy to put on top of the sandwich). Brush one side of two slices of sourdough bread with olive oil. Spread honeycup mustard on the first slice. On top of that put as much chicken, bacon, avacado, tomato, and cheddar cheese as you like. Cook it up on the panini press until the cheese is melted and voila: heaven.

Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans

2009-03-19T10:42:00.001-07:00

These were Abram's words after eating this salad: "When I walked in I thought, 'Ugh, not a salad!' but I take it back, this was great." Poor Abram gets forced to eat more dinner salads than he would like, but I'm glad one finally crossed over that we can both enjoy. Again, props go to The 30-Minute Recipe.

Store-bought spiced pecans taste fine in this salad, but if you have a few extra minutes you can make your own. Recipe below.

Ingredients

1 lb boneless, skinless chicken breasts

salt and ground black pepper

1T vegetable oil

1/2 c water

1 recipe Dried Cranberry Vinaigrette, below

1 large head romaine lettuce, torn into bite-size pieces (10 cups)

8 ounces sharp cheddar cheese, cut into 1/2 inch cubes

1 Granny Smith apple, cored and sliced thin

1 cup store-bought spiced pecans

1/2 red onion, sliced thin

1/2 c dried cranberries

Instructions

While the chicken cooks, make the vinaigrette.

1. Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned on one side, about 3 minutes.

2. Poach Chicken and Prepare Vinaigrette: Flip chicken over, add water, and cover. Reduce heat to medium and continue to cook until thickest part of chicken registers 160 degrees on instant-read thermometer, 5 to 7 minutes longer. Transfer to carving board and cool slightly. (While chicken cooks, make vinaigrette).

3. Dress and Assemble Salad: Toss lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3/4 cup of vinaigrette. Divide salad among individual plates. Slice chicken on bias and arrange over greens. Spoon remaining vinaigrette over chicken, or pass separately.

Dried Cranberry Vinaigrette

Raspberry vinegar gives this dressing a distinct fruity flavor; however, red wine vinegar can be substituted. If you don't have cranberry juice on hand, water can be used instead. If the dressing seems too thick, thin it out with additional cranberry juice or water.

Ingredients

1/4 cranberry juice

1/2 c dried cranberries

1/4 c raspberry vinegar

1 shallot, peeled

1 small garlic clove, peeled

2 t fresh thyme

2 t Dijon mustard

Salt and ground black pepper

3/4 c extra-virgin olive oil

Instructions

1. Rehydrate Cranberries: Combine cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.

2. Blend Vinaigrette: Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 t salt, and 1/2 t pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.

Quick Spiced Pecans

These nuts can be stored in a zip-lock bag at room temperature for up to 1 week. If adding to a salad, be sure to shake off any extra sugar first.

Instructions

2 T unsalted butter

Salt and ground black pepper

1/2 t ground cinnamon

1/8 t ground cloves

1/8 t ground allspice

2 c pecan halves

1 T sugar

Instructions

Melt butter in 12-inch nonstick skillet over medium-low heat. Stir in 1/2 t salt, 1/4 t pepper, cinnamon, cloves, and all-spice, then stir in pecans. Toast nuts, stirring often, until color of nuts deepens slightly, 6 to 8 minutes. Transfer to bowl, toss with sugar, then spread out on plate to cool.

Lazy Morning Breakfast

2009-03-12T10:12:00.000-07:00

This is one of my very favorite breakfasts. Sometimes I make meals that call for ricotta cheese just so that I can have leftovers to make Lemon Ricotta Pancakes that week. We love to make these on weekend mornings when we don't have something to rush out for. They taste great with fresh berries, so even if you don't want to add the Romanoff sauce, throw a few berries on your plate anyway to make it look pretty.

Lemon Ricotta Pancakes

Strawberries Romanoff

Bacon

Lemon Ricotta Pancakes

2009-03-12T05:01:00.000-07:00

Abram's Aunt Jeanene is the genius behind these pancakes. Aunt Jeanene is one of those people I trust implicitly when it comes to food. If she gives me a recipe, I have no doubt it is going to be top rate. She has been living in China and Thailand for the past few years and I couldn't be happier that she's back. I'm ready to start inviting myself over for breakfast.

Ingredients

3/4 c flour

1 t baking powder

1/2 t salt

3 T sugar

2 eggs

1/3 c milk

1/3 c canola oil

1 c ricotta cheese

juice and zest of 1 lemon

Instructions

Combine dry ingredients. In a separate bowl combine the wet ingredients, and then mix with the dry ingredients. Add lemon juice and zest. Pour approximately 1/4 c batter on grill or skillet (400 degrees). Cook until golden brown. Flip once. Arrange on a plate and dust with confectioner's sugar.

Strawberries Romanoff

2009-03-12T04:54:00.000-07:00

My sister Shauri took engagement photos for Abram and I. She told me that the key would be getting out early enough for good lighting. I told her that the key would be making sure we got a good breakfast. We took some before and some after we ate at La Madeleine. We are decidedly happier in the post-breakfast pictures. These strawberries were part of the reason.

I should mention these berries make a great dessert too.

Ingredients

1/2 c sour cream

3 T brown sugar

1 T Cognac (I omit this ingredient and it still tastes great)

1/2 c heavy cream

3 T granulated sugar

4 c (2 pints) fresh strawberries

Instructions

Mix the sour cream, brown sugar and Cognac together in a medium bowl.

In a separate bowl, whip the cream with a whisk or an electric mixer until it starts to thicken. Add the granulated sugar and whip until thick.

Using a rubber spatula, fold the cream carefully into the sour cream mixture until well blended.

Just before serving, rinse the berries and trim off the green stems with a sharp paring knife.

Put the berries into stemmed wineglasses and top with the Romanoff sauce.

Bacon

2009-03-12T04:24:00.000-07:00

Let's talk about bacon. There are three ways I cook it.

If I'm cooking it to crumble it up for something, I lay a paper towel on a microwave safe flat dish, place 6 pieces on it, and cover it with another paper towel. 6 minutes (depending on your microwave) on high power and it's done.
If I'm cooking just a few slices for something I fry it up in a pan.
If I'm making a lot to feed a group for breakfast, I cook it in the oven. This is my favorite method by far. I think it tastes the best. My brother-in-law taught me this little trick a few years back. You put them on top of a rack in a baking sheet so that the grease drips down off the bacon. Set the temperature to 400 degrees and cook it for 20 minutes. You have to keep your eye on it though because the time really depends on your oven.

Terra Cotta Oven

2009-03-10T17:31:00.000-07:00

How cool would this be? Minus the $2,000 price tag of course.

Quick Cheesy Ravioli Bake

2009-03-09T10:43:00.000-07:00

Here's another Best 30-Minute Recipe. I'm telling you, I'm loving this stuff.

To complete this recipe in 30 minutes, boil the water for the ravioli and preheat the oven before gathering your ingredients. We prefer fresh ravioli here; however, 1 lb of frozen cheese ravioli can be substituted.

Ingredients

1 lb sweet or hot Italian sausage, casings removed

1 T olive oil

3 garlic cloves, minced

1 T tomato paste

1 (28 ounce) can crushed tomatoes

3 T minced fresh basil

1/4 heavy cream

salt and ground black pepper

2 (9 ounce) packages fresh cheese ravioli

1 c shredded mozzarella cheese

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot.

Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside.

Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8 to 10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside.

Add 1 T salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot.

Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13 by 9-inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

St. Patty, Eat Your Heart Out

2009-03-05T17:41:00.000-08:00

Here is this week's menu. I thought about a Saint Patrick's Day menu, and I hate to insult my ancestors, but Irish food? Yuck. Sorry. Please don't send hate mail. Instead, enjoy this 3rd generation Irish American meal.

Becky's Spinach Salad

Goat Cheese Chicken Breasts

Whipped Sweet Potatoes

Parmesan Roasted Cauliflower

Lemon Yogurt Cake with Lemon Curd

Becky's Spinach Salad

2009-03-05T17:22:00.000-08:00

I made sure my mom got this recipe from our friend Becky Mullin when I tasted it at their New Year's Eve party. At that same party Becky's husband was the first one to guess that I was pregnant with Max. Maybe I was a little too eager with that salad.

I love how the mushrooms and onions marinate in the dressing. Enjoy!

Ingredients

1 bunch spinach washed, stemmed and broken into pieces

1 head lettuce broken into pieces

1 cup Swiss cheese, grated

5 strips bacon, fried crisp and crumbled

2 hard cooked eggs, chopped

1/2 cup alfalfa sprouts

Dressing

1 cup oil

1/2 cup vinegar

1/3 cup sugar

1 t salt

1/2 t dry mustard

1 t poppy seed

sliced 6 fresh mushrooms

1 red onion sliced

Instructions

Mix dressing ingredients and let marinate. Toss dressing with salad just before serving.

Goat Cheese Chicken Breasts

2009-03-05T17:18:00.000-08:00

Marinade Chicken breasts in any Honey Dijon Marinade (I use Lawrys). Grill, bake, broil, whatever you like really.

Put goat cheese, roasted red peppers and artichoke hearts on the chicken and serve.

Whipped Sweet Potatoes

2009-03-05T17:16:00.000-08:00

From The Common Grill Cookbook

4 sweet potatoes, peeled, cut in 1" pieces

1 Granny Smith apple, peeled, cored, and diced fine

1/2 c heavy cream

1/4 c butter

2 teaspoon brown sugar

1 tablespoon maple syrup

1 teaspoon kosher salt

1/2 teaspoon black pepper

Put sweet potatoes in a large pot, cover with water and bring to a boil. Cook until tender.

In a saucepan combine apple, cream, butter, brown sugar, and maple syrup. Bring to a simmer.

Drain potatoes and transfer to mixer and whip with wisk. Gradually add cream mixture and whip. Add salt and pepper.

Parmesan Roasted Cauliflower

2009-03-05T10:37:00.000-08:00

You should really make this. Really. Even if you don't want to make a fancy dinner, just roast some potatoes, make some broccoli and whip this recipe up for dinner one night. It won't kill your family to have a night of just veggies. And I promise, you will love this cauliflower.

I got the recipe from The Barefoot Contessa at Home, but I've already returned it to the library so you get my less impressive directions.

Ingredients

1 head of cauliflower

3 T olive oil

Kosher salt

pepper

1/2 cup parmesan cheese, shredded

1/2 cup gruyere cheese, shredded

Instructions

Preheat the oven to 400 degrees. Cut the cauliflower into florets and then lay them on a baking sheet. Drizzle the olive oil over the cauliflower and add plenty of salt and pepper. Toss and then put in the oven for 30 minutes. About halfway through toss again to keep from burning.

Once the cauliflower is roasted, add the cheese on top and put it back in the oven for another two minutes.

Lemon Yogurt Cake and Lemon Curd

2009-03-05T10:28:00.000-08:00

As you may have noticed if you follow my blog, I'm not always on the lookout for the next best healthy recipe. My sister gives me a lot of flack about that, so when I came across the Barefoot Contessa's Lemon Yogurt Cake (no butter) I decided to make her day.

So I made the cake (minus the glaze), spread lemon curd (for which I'm sure you can find a recipe, but I just picked some up at the store) on each piece, and topped it with freshly whipped cream and boysenberries. It was delish.

Kung Pao-Style Chicken

2009-03-02T10:31:00.000-08:00

I adapted this recipe from The Best 30-Minute Recipe. It originally called for shrimp, but since I'm not a shrimp girl... you get chicken. Also, the original recipe calls for 1 teaspoon of red pepper flakes - which I loved, but my children did not. The second time I made it I cut down to 1/4 teaspoon, which was perfect for them (but I really missed the kick).

Ingredients

3 T vegetable oil

1 lb chicken

1 red bell pepper, cored and sliced thin

1/2 c roasted unsalted peanuts

3 garlic cloves, minced

1 T grated fresh ginger

1 t red pepper flakes (1/4t if you're cooking for kids)

3 1/2 cups low-sodium chicken broth

4 (3-ounce) packages ramen noodles, seasoning packets discarded

2 T hoisin sauce

1 T rice vinegar

2 t toasted sesame oil

4 scallions, sliced thin

Instructions

Season chicken with salt and pepper. Heat 2 T of oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook until done. Transfer to a clean bowl.

Add remaining T oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts and cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with chicken.

Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.

Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with scallions before serving.

The Best 30-Minute Recipe

2009-03-02T06:15:00.000-08:00

For the past few weeks I've been making dinners from The Best 30-Minute Recipe. I've been shocked really at how consistently good every recipe has been. I checked my copy out from the library and it's due today. I like it so much though that I just ordered my own copy on Amazon.

I've probably made about 10 recipes, each one of which turned out well, and 4 of which I'm already planning on making again. So look forward to posts on Kung Pao Chicken, Cheesy Ravioli Bake, and Cranberry Apple Chicken Salad.

Q & A

2009-02-25T18:49:00.000-08:00

My friend Debbie is hosting Bunko at her house next week and wanted an idea for a "fresh, yummy, easy spring-ish dinner." My first thought was, does it feel "spring-ish" in other parts of the country? Really? I'll still be making stew well into April here in Michigan.

I've gotten over my jealousy however, and here is my recommendation. I would make this Zesty Spring Salad and this Sun-Dried tomato quiche recipe. If you want a little more you could throw in an appetizer. I would bake some brie, top it with a jar of cranberry chutney, and serve it with crusty bread. If you want a lot more, you could get a half or a quarter of a ham and some good mustards (honey, chipotle, etc.) to eat with it.

I wish I was going to be there! (For the food... not so much the Bunko :)

Zesty Spring Salad

2009-02-25T18:44:00.000-08:00

From the Favorites Cookbook

Ingredients

1/3 c pecan pieces

2 T sugar

1/2 head green leaf lettuce, torn into pieces

1/2 head iceberg lettuce, torn into pieces

2 kiwis, peeled and sliced

1 orange, peeled and sliced

1 cup strawberries, halved

1 avocado, chopped

Dressing:

1/3 c vegetable oil

2 T sugar

zest and juice of 1 orange

zest and juice of 2 limes

Instructions

Caramelize pecans by mixing with sugar in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.

Combine dressing ingredients in a jar and shake well.

Toss salad ingredients together with pecan pieces, add dressing to coat and serve.

Presidents Day Brunch

2009-02-10T17:27:00.001-08:00

Here's why I love Presidents day: you forget about it. There's no anticipation and then suddenly you realize, "Hey! I have Monday off!" Unless you are my 3 year old ex-neighbor, Aida. Last year she invited us over for breakfast to celebrate and we each got to wear a different president's hat. We all looked dashing in our three corner GW hats and Honest Abe top hats. I believe her mom got to wear a Martha Washington bonnet. So this post is for you Aida. If you were here I would make you this breakfast on President's Day.

And just down the street from Aida is today's guest chef, Marianne Viray. That's right, of panini fame. She is my cooking kindred spirit. Marianne and her husband James have traveled all over the world and today she is going to share one of her favorite international food finds.

Rosti

Sour Cream Coffee Cake

Blueberry Smoothies

Rösti by Guest Chef Marianne

2009-02-10T17:07:00.000-08:00

Rösti is a Swiss potato dish that my husband and I couldn’t get enough of on a trip to Switzerland two years ago. It’s a common breakfast eaten by farmers and mountain-folk (lots of those there). I however, ate it for breakfast, lunch and dinner. Loved the simplicity. Some consider rösti the Swiss national dish. This is one of my traditional New Year Day dishes, along with some Swiss Fondue. No time like the winter for the heavy cheese dishes!

Ingredients:

5-6 boiled potatoes, chilled and grated (or get a bag of frozen hash browns and thaw before use)

2 garlic cloves, minced

½ c. chopped ham or bacon

½ c. chopped mushrooms

½ c. diced sweet onion

1 tsp. thyme leaves

1 tsp salt

pepper to taste

1 c. grated cheese, Gueyere is authentic

1. Lightly toss hash browns with salt, pepper, thyme and garlic.

2. In non-stick frying pan, saute onion, bacon or ham, and mushrooms for a few minutes in 1 TBS. oil and pour grated potatoes on top.

3. Mix and fry on low for a minute, mix ½ of cheese into potato mixture and form into cake by patting it down with spatula. Let cook for about five minutes.

4. When crust forms, turn carefully (using a plate to flip it over) and brown other side. Top with remaining grated cheese. Put frying pan in broiler for a minute till cheese bubbles – looks so pretty like that! Garnish with sliced cheery tomatoes if you like.

5. If you want to be REALLY authentic, top with fried egg.

Sour Cream Coffee Cake

2009-02-10T16:52:00.000-08:00

This recipe comes from Barefoot Contessa Parties. I've gotten tons of recipes from this cookbook that I love. If you don't want to buy it, check it out from the library.

Ingredients

12 T butter at room-temperature

1 1/2 cups sugar

3 eggs at room temperature

1 1/2 t vanilla

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)

2 t baking powder

1/2 t baking soda

1/2 t kosher salt

For the Streusel

3/4 c light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 t ground cinnamon

1/4 t kosher salt

3 T cold unsalted butter, cut into pieces

3/4 c chopped walnuts (optional)

For the Glaze

1/2 c confectioners' sugar

2 T real maple syrup

Instructions

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 or 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Blueberry Smoothie

2009-02-10T16:37:00.000-08:00

I never really got into making smoothies because it seemed like you always had to throw a banana in to get the right consistency and I really don't love bananas (unless they are served with Dulce de Leche). Then I came across The Pioneer Woman's blueberry smoothie post and I fell in love. I don't even like blueberries. But I love these smoothies. The only change I make is that I use vanilla yogurt instead of plain. I think it adds a little extra punch.

Valentine's Day

2009-02-04T03:06:00.000-08:00

Abram and I made a deal when I found out how much flowers cost on Valentines Day. No gifts, no nothin'. We just spend all the money on really good food. We stay in so that we don't have to worry about crowds or babysitters and we eat the night away.

I couldn't decide on a dessert, so I just figured I'd give you the choice of two. Both are chocolate because I don't think you should be allowed to celebrate Valentine's day without it.

Spinach Almond Salad

Ribeye with Gorgonzola Sauce

White Cheddar Mashers

Tropical Green Beans

Rolls

Double Chocolate Pumpkin Cheesecake

Chocolate Mint Bundt Cake

Spinach Almond Salad

2009-02-04T03:05:00.000-08:00

This is a good one, and really easy to throw together. Spinach, apples, bacon and almonds. You can find the recipe (including the dressing) at Our Family Cooks.

Grilled Ribeye with Gorgonzola Sauce

2009-02-04T03:04:00.000-08:00

I don't have a picture of this succulent dish because I sent someone who shall remain nameless to the store to pick up some ribeye steaks and he came back with round eye steaks. We made do, but I'm going to let you use your imagination to picture how delicious this recipe is.

This recipe is from the Common Grill Cookbook.

Ingredients

4 10 oz. ribeye steaks

Ribeye marinade

Gorgonzola Sauce

4 T Gorgonzola cheese, grated

4 fresh herb sprigs, such as rosemary or thyme

Instructions

Marinate steaks in ribeye marinade for 4 hours in refrigerator.

Grill steak to personal taste. Ladle Gorgonzola Sauce over steaks and sprinkle with grated Gorgonzola cheese. Garnish with fresh herb sprigs.

Ribeye Marinade

1 cup olive oil

2 T dry mustard

1 T Worchestershire sauce

1 t garlice, minced

1 t soy sauce

1 t lemon juice

1/8 t hot sauce

1/4 t kosher salt

1/8 t cracked black pepper

Combine all ingredients; mix well.

Gorgonzola Sauce

1/4 c butter for sauteing onion

1/4 c butter cut into pieces and chilled

1/2 small red onion, finely chopped

1 1/2 c Madeira sherry

3 c beef stock

1 c gorgonzola cheese, crumbled

Melt 1/4 cup butter in saute pan. Add onion and saute until brown. Add Madeira, bring to a boil and continue cooking until liquid is reduced by half, approximately 15 to 20 minutes.

Add beef stock; return to a boil and continue cooking until liquid is reduced by half again.

Slowly add chilled butter pieces, whisking to dissolve.

Add cheese and mix well. Remove from heat.

White Cheddar Mashers

2009-02-04T03:03:00.000-08:00

For most of my life I saw mashed potatoes strictly as an accompaniment to gravy. They were only there so that I didn't have to drink the gravy straight from the gravy train. Then I tried these and I find myself eating the leftovers straight out of the dish. No adornments needed. I also find myself hiding them in the back of the fridge so that no one else will see them and I'll get them all to myself, but that's another issue all together.

Adapted from the Common Grill Cookbook

Ingredients

2 lbs. Idaho potatoes, peeled

1/4 lb. white cheddar cheese, grated

2 T melted butter

2 t seasoning salt

1/2 t white pepper

1/2 cup half-and-half

1/4 cup sour cream

Instructions

Cook potatoes in boiling water until soft, approximately 30 minutes. Drain and transfer to large mixing bowl and slowly mash potatoes (use a masher, NOT electric beaters), add remaining ingredients and beat until well blended.

Tropical Green Beans

2009-02-04T03:02:00.000-08:00

I could eat these all day.

Ingredients

4 T olive oil

1 lb fresh green beans, cleaned, cut, and dried

1 small yellow onion

6 cloves garlic, peeled and minced

1/2 t salt

2 T balsamic vinegar

1/3 cup sun-dried tomatoes packed in oil, diced

2 t toasted pine nuts

freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Brush a large baking dish with 2 T of olive oil. Put green beans, onion, and garlic in the dish, drizle with remaining oil and sprinkle with salt. Bake for 25 minutes, stirring beans at least 3 times. When tender, remove beans from oven and transfer to bowl. Immediately drizzle with vinegar. Add tomatoes, pine nuts and pepper, to taste, and toss.

Double Chocolate Pumpkin Cheesecake

2009-02-04T03:01:00.000-08:00

Janie's back folks! Check out this beautiful cheesecake. If there was ever any question, your Valentine will be yours after getting a taste of this.

Cake can be completed up to one week ahead. Cover and refrigerate.

Serves 12

Crust

1 1/2 cups chocolate cookie crumbs

1/2 stick butter, melted

Filling

3 bricks (8 ounces each) cream cheese, softened

1 cup sugar

2 T cornstarch

3 large eggs

1/2 cup sour cream

2 t vanilla extract

1 cup (6 oz) milk-chocolate chips, melted and cooled

1 cup canned 100% pure pumpkin

1 t pumpkin pie spice

1 cup (6 oz) semisweet chocolate chips, melted and cooled

Chocolate glaze

3 oz bittersweet baking chocolate

2 T butter

1 T light corn syrup

Instructions

Heat oven to 350. Coat an 8-inch spring-form pan with nonstick spray. Have ready a roasting pan larger than the spring-form pan.
Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of pan with heavy duty foil. reduce oven temperature to 300.
Filling: Beat cream cheese, sugar and cornstarch in a large bowl with a mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, one at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into one bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care that batters don't run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.
Set spring-form pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of spring-form pan.
Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.
Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake hasn't pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least four hours, overnight, or up to one week.
Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.

Chocolate Mint Bundt Cake

2009-02-04T03:00:00.001-08:00

I've had this recipe bookmarked for a long time from The Sisters' Cafe and I finally got to try it when Abram made it for me for my birthday. It is fantastic. And dare I say even better the next day for breakfast?

Meal Rotation Recomendations

2009-02-02T11:17:00.000-08:00

All right, all right. I promise I haven't been eating fast food for the past 3 months. I've been trying out everyone else's food blog recipes. So here are four of my favorites. And by favorites I mean I've made these each at least twice since I discovered them and they're officially on the meal rotation.

Chile Verde

Greek Chicken

Ham and Pasta Skillet Dinner

Sweet and Sour Chicken

And coming soon, a Valentine's menu for you and yo' lu-vah...

Chili Verde

2009-02-02T11:10:00.000-08:00

Love this stuff. It comes from The Sister's Cafe. I recommend frying corn tortillas in canola oil and filling them with the shredded pork, sour cream, monterey jack cheese, cilantro and a squeeze of lime juice.

Greek Chicken

2009-02-02T11:00:00.000-08:00

I just realized I don't have a photo for this one, but rather than make you wait until the next time I make it, I'll just give it to you and hope you trust my recommendation.

I love any recipe that uses chicken thighs because they're so tender and juicy (not to mention cheap). I also happen to love any recipe that uses sun dried tomatoes, so it's no wonder I love this baby. Tomatoes aren't exactly in season right now, so I've just been throwing in a can of fire roasted diced tomatoes in place of the roma tomatoes and I think it tastes great. I serve it over couscous which is a great combo.

If you never cook couscous you don't know what you're missing out on. Probably the easiest side dish known to man. Pick some up the next time you're at the store.

Sweet and Sour Chicken

2009-02-02T10:55:00.000-08:00

If you haven't noticed, I'm a fan of My Kitchen Cafe. And this is Melanie's most popular recipe.

Ham and Pasta Skillet Dinner

2009-02-02T10:52:00.000-08:00

This is delicious and kid friendly. Of course, because I got it from Melanie.

Cookie Exchange

2008-12-06T11:22:00.000-08:00

I'm back! Did everyone have a nice Thanksgiving? I hope you had lots and lots of yummy food. If you have any must-have recipes from the holiday, send them my way.

The Christmas season has just begun and I've already participated in two different cookie exchanges. So since you, faithful readers, may also be asked to participate in such an event, I am posting my 4 favorite cookie recipes with which you may impress all your friends.

The best part is that this week's Guest Chef is the lovely and always entertaining, Shauri Quinn. My very own sister. Author of the ever popular blog, Spin-ster Stories. Hopefully some of her readers made it over so they can see that in addition to her talents in film, photography, writing, and embarrassing moments, she makes a mean oatmeal chocolate chip cookie.

Oh, another talent. She is the best gift giver I know. A few Christmases ago she made me a fabulous cookbook called Delsa's Delights with all of my favorite recipes from my mom. A book which I consult weekly for this very blog. So without further ado... I give to you: Shauri Quinn!

Aunt Carolee's Oatmeal Chocolate Chip Cookies by Guest Chef Shauri

Peanut Butter Candy Cookies

Chewy Cinnamon Cookies

Peanut Blossoms

Aunt Carolee's Oatmeal Chocolate Chip Cookies by Guest Chef Shauri Quinn

2008-12-06T11:21:00.000-08:00

Golden brown on the outside, soft and chewy on the inside with gooey-melty chocolate chips and a little kick of salt. It's the ultimate answer to PMS: a little chocolate, a little salt. Everyone loves the classic chocolate chip cookie, but this one is over the moon, die and go to heaven delicious. Not to puffy, not too flat.

Truth be told, this cookie only recently entered my consciousness in the past couple of years. I made it once and it was so delicious that Lisa, my sister-in-law, insisted I make them on a weekly basis. Every time we got a craving, she told me that I had to make them because no one else could make them as good as I could. I totally bought it because I am a bit of an ego-maniac which she shamelessly targeted, but I just tasted them at her house recently and noted no difference whatsoever, so rest assured that if you give these babies a whirl they'll be equally delicious.

One important note - only bake them for 10 minutes and let them bake a bit on the pan out of the oven. This is something Lisa insisted up on and I eventually owned was a good decision (internally - never to her out loud). AND put the leftovers in the freezer and pull them out as you eat them with a 30 second zip in the microwave for a fresh just out of the oven taste.

Ingredients

1 c brown sugar

1 c sugar

1 c shortening

2 eggs

2 tsp vanilla

3 t baking powder

1 t baking soda

1 t salt

2 c flour

1 1/2 c oatmeal

1 c chocolate chips

Instructions

Preheat oven to 350 degrees. Cream together sugar, brown sugar and shortening. Add the next 7 ingredients and mix well. Stir in chocolate chips. Bake 10 minutes.

Peanut Butter Candy Cookies

2008-12-06T11:20:00.000-08:00

This recipe comes from some recipe booklet my mom bought in the check out line one day. I can't even tell you the name because the cover has been ripped off. What I can tell you is that they made my favorite cookies list.

Ingredients

3/4 c Chunky Peanut Butter

1/2 c butter, softened

1 c packed light brown sugar

1/2 t baking powder

1/2 t baking soda

1 egg

1 1/2 t vanilla

1 1/4 c all-purpose flour

2 c quartered miniature peanut butter cups

1/3 c milk chocolate chips

1 small plastic bag

Instructions

Beat peanut butter and butter in large bowl of electric mixer at medium speed until well blended. Beat in sugar, baking powder and baking soda until well blended. Beat in egg and vanilla until well blended. Beat in flour at low speed just until mixed. Stir in peanut butter cups. Cover and refrigerate 1 hour or until firm.
Preheat oven to 375 degrees. Form 1/4 cup dough into a 1/4-inch-thick disc.
Place dough on ungreased baking sheet. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely.
Place chocolate in small resealable plastic freezer bag; seal bag. Microwave at MEDIUM 2 minutes, turning bag once. Knead bag until chocolate is smooth. Cut off tiny corner of bag; pipe chocolate onto cookies. Let stand until chocolate is set.

Chewy Cinnamon Cookies

2008-12-06T11:19:00.000-08:00

My friend Andrea recommended the blog Kitchen Addiction to me and I'm loving it. This girl is hardcore. She comes up with her own recipes and I have been loving the ones I've tried. My favorite are her Chewy Cinnamon Cookies.

Peanut Blossoms

2008-12-06T11:18:00.000-08:00

My mom would make these cookies every December along with her Christmas candy. Actually, knowing her, she was probably done with them in October. But in any event, she would put everything out in the freezer so it would be fresh for Christmas.

Enter Kristin. I would then sneak out to the freezer in the garage and sneak as many cookies and candy as possible before I estimated she would start to notice. And to this day, I prefer my Peanut Blossoms frozen.

Ingredients

1 3/4 c flour

1 t soda

1/2 tsp. salt

1/2 c sugar

1/2 c firmly packed brown sugar

1/2 c shortening

1/2 c peanut butter

1 egg

2 T milk

1 t vanilla

24 Hershey's Chocolate Kisses, unwrapped

Instructions

Preheat oven at 375. Combine all ingredients except for candy. Mix at low speed until dough forms. Shape dough into 24 balls. Roll balls in sugar. Place on ungreased cookie sheets. Bake for 10 minutes. Top each cookie immediately with candy kiss. Press down firmly so cookie cracks around edges.

The Luncheon

2008-11-20T11:42:00.000-08:00

Last Saturday I was in charge of feeding 90 people. It went suprising well thanks to amazing friends who helped. So for all the people asking for for the recipes, this post is for you. You'll have to forgive me for the lack of pictures. I forgot to take them in all the hurry to get the food out.

Even if you're not feeding an insane amount of people, this is a great menu to have on hand. Specificly, I was thinking it would be perfect if you wanted to host a nice lunch for a friend who is celebrating some milestone in her life.

Curried Butternut Squash Soup

Honey Dijon Chicken with Apple Cranberry Relish

Baked Apple Pudding with Butter Sauce

Curried Butternut Squash Soup

2008-11-20T07:10:00.000-08:00

This recipe comes from The Dexter Cider Mill Cookbook. One Valerie Oldham gave it to my mom as a thank you gift when they came and spent Thanksgiving with us. That's her on the left at my wedding, crying because she didn't win an award... which is another story for another time.

It was one of those marathon Family Game night weekends. In fact, I believe that may have been the year of the infamous "Do Re Me Fa So La Ti Do as interpretated by Trav, Trev, Ted, Britt and Ali" perfomance.

So you can see why I have warm memories of this soup. I should also mention that I am a butternut squash soup addict and of all the versions I've tried, this is still my favorite.

Ingredients

1 cup chopped onion

2 T olive oil or veg. oil

1 1/2 t curry powder

2 butternut squash (1 1/2 lbs each) peeled and cut into 1 inch cubes

2 medium apples, peeled, chopped

1 can chicken broth

1 1/2 cup water

1 1/4 t salt

pepper to taste

1 1/2 cup half and half

Instructions

Saute the onion in heated olive oil in a 4 quart saucepan over medium heat for 15 minutes or until tender. Stir in curry powder. Cook for 1 minute longer. Add the squash, apples, chicken broth, and water. Bring to a boil and reduce the heat to low. Simmer for 10-15 minutes or until the squash is very tender, stirring frequetnly. Process the mixture in several portions in a food processor until smooth. Combine the portions in a saucepan. Add the half and half, and mix well. Add salt and pepper. Cook until heated through, stiring occasionally.

Honey Dijon Chicken with Apple Cranbery Relish

2008-11-20T06:56:00.000-08:00

Ingredients

Lawry's Honey Dijon Marinade

12 chicken breasts (I'm guessing here)

fresh spinach

apple cranberry relish

Instructions

Marinade chicken overnight in Lawry's Honey Dijon Marinade. Bake at 350 degrees for 40 minutes. Cover loosely with tin foil for the first twenty minutes, remove for the second twenty minutes. Serve over a bed of fresh spinach and top with Apple Cranberry Relish.

Apple Cranberry Relish (from Carol Voigts via Cooks.com)

Ingredients

8 red firm apples

juice of 1 lemon

1 can whole cranberry sauce

1/2 cup chooped candied giniger

1 T grated fresh ginger root

1/2 cup dried cranberries

3/4 cup coarsely chopped walnuts

1/2 cup orange juice

Instructions

Grate the unpeeled but cored apples in fine julienne style, and toss with the lemon juice. Mash up the cranberry sauce slightly and combine that and the rest of the ingredients with the grated apples. Refrigerate and allow the flavors to blend for at least 1 hour.

Baked Apple Pudding with Butter Sauce

2008-11-20T06:48:00.000-08:00

This is one of those recipes that got lost in the shuffle. My mom recently found it and starting making it again. And I'm so glad she did. It's a really moist cake that it very good in it's own right, but the butter sauce puts it over the top.

Ingredients

1 cup shortening

2 cups sugar

2 eggs

4 cups ground or shredded apples

2 cups flour

2 t baking soda

1 t salt

2 t cinnamon

1 t nutmeg

2 t vanilla

Instructions

Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. Sift flour, baking soda, salt, cinnamon, and nutmeg together, set aside. Cream sugar and shortening together. Add eggs and shredded apples, mix well. Mix in dry ingedients, then stir in vanilla. Pour into greased pan and bake for 45 minutes.

Butter Sauce Ingredients

2 cups sugar

1 cup cream or evaporated milk

1 cup butter

1 t vanilla

Butter Sauce Instructions

Simmer until dissolved. Serve warm over pudding.

Pie Fest

2008-11-12T18:28:00.000-08:00

Oh people, you are going to love me after this week's post. Our guest chef Tara is gracing us with not one, but eight, yes EIGHT pie recipes. I mean, we have a Thanksgiving holiday to prepare for here. If you don't think your family needs eight pies for Thanksgiving, have a pie fest with your friends the next night and assign them each a pie from this post. You will not regret it. Well, you might, but not because it wasn't real real good.

Now let me tell you about Tara. We were roommates in college. Ah college, wasn't that fun? Yes, well, one of those crazy college nights Tara made Razzelberry Pie for a Pie Bake Off. And that's when I fell in love with her. She tore that Bake Off up. I mean, no other pie even compared to my girl Tara. And today, ladies and gentlemen, she is here to share that blessed recipe with you.

And just for kicks I will now mention a few other little known facts about TaraMitch and myself:

I first discovered text messaging with her and Brandi. We thought it was the greatest thing ever. Then we got our bills. 10 cents a text. Ouch.
She is from Danville. I am a Northern Californian magnet. Those people love me there. And they find me wherever I move. Can I get a witness Mary, Justin, Elizabeth, and the girl I met at bookclub last month?
She is a co-creator (again with Brandi and myself) of acoustic night. All you BYU students out there having "acoustic night" at your house? You owe it all to us. No, really.

Okay, back to food. Here is a list of the many pies you have to chose from:

Award Winning Pie Crust
Razzelberry

Vanilla/Banana/Coconut/Peach

Award Winning Pie Crust by Guest Chef Tara

2008-11-12T18:18:00.000-08:00

First of all, I have to give a shout out to the queen bee of pie making, Martha Edgren. She is my mom's best friend and is well known in our area for her pies as well as her cooking/baking all around. When I was 12 she taught me how to make pies at mutual, and I've been making our family's pies ever since.

So my family was over at the Edgren's house for Thanksgiving one year and my younger brother, Justin, was good friends with Martha's nephew, Ben. Boys being boys and these particular boys being about 15 years old, they got into the competitive mode. They were arguing over who could eat more at Thanksgiving. Well they ate. And ate. And ate. And then Justin puked. Then he filled up another plate of food and ate again, because hey, how can you not take advantage of a second chance of eating Thanksgiving dinner and pie?

Ingredients

2 c flour

1 t salt

2 pinches sugar

1 c Crisco (I prefer butter-flavored, but do what you must)

Scant 1/2 c cold water

1/4 t salt

Instructions

Mix first three ingredients together, cut shortening into flour mixture (I use a pastry knife) until it is uniformly the texture of cornmeal (less is more here). Pour cold water, about 2 tablespoons at a time, evenly over all and mix quickly with a fork. Shape into a ball, then divide ball into two equal pieces. Cover one ball with a towel.

Using a floured, flat napped tea towel, roll the other ball flat, evenly rolling from the center outward with a rolling pin (nonstick or silicone works best here). Be careful to keep the circle even and round as you roll. Don’t be afraid to patch, either. You will have to occasionally add flour as you roll when the dough begins to stick. When the circle becomes approximately the size of your pie tin in diameter, fold in half, and place inside the pie plate. Unfold the pie dough and adjust to fit your pie plate. Patchwork is not frowned upon.

After you have filled the pie, repeat with the other ball of dough. Place the second crust over the filling and press the two crusts together at the edge of the pie plate, sealing them to each other. Using a sharp knife, cut off both crusts evenly, slightly larger than the pie plate. Tuck the excess under the edge of the plate and crimp the edge of the crusts with your fingers in a decorative pattern all of the way around the pie. Optional: Brush egg-white over the top for a nice glossy finish. Cook until lightly browned.

Razzleberry Pie by Guest Chef Tara

2008-11-12T18:13:00.000-08:00

Ingredients

12 oz package frozen raspberries

16 oz package frozen boysenberries

1 1/2 c - 1 2/3 c sugar (depending on how sweet you like it)

1/3 c flour

2 T butter

1 T vanilla

Instructions

Fill the unbaked pie shell with berries. In a separate mixing bowl, combine flour and sugar. Pour over the berries. Cut butter in small chunks and place evenly over flour and berry mixture. Drizzle vanilla over the top of everything. Place second crust on top with the vents. Place in 375 degree oven for about an hour. Don't forget to put a baking sheet on the shelf underneath to avoid a messy cleanup. Serve with vanilla ice cream.

Vanilla/Banana/Coconut/Peach Pie by Guest Chef Tara

2008-11-12T18:05:00.000-08:00

Ingredients

3/4 c sugar

1/3 c flour

1/4 t salt

2 c milk

3 slightly beaten egg yolks

1 t vanilla

1 T butter

Optional Fillings:

3 sliced bananas

1 c toasted coconut

3 sliced sweetened fresh peaches (sweeten the peaches just before filling the shell as the sugars draws out the juices)

Instructions

Combine sugar, flour, and salt. Slowly stir in milk. Cook and stir until the mixture bubbles. Then cook for two minutes. temper the egg yolks by stirring in a little of the hot mixture. Add several spoonfuls. Then add the yolks into the hot mixture in the pan. Cook an additional two minutes. Stir in butter and vanilla. Cover with plastic wrap with the wrap touching the top. cool completely. Pour into pie shell after filling the shell with desired filling.

Chocolate Pie by Guest Chef Tara

2008-11-12T17:56:00.000-08:00

Ingredients

1 c sugar

2 oz unsweetened chocolate

1/3 c flour

1/4 t salt

2 c milk

3 slightly beaten egg yolks

1 t vanilla

1 T butter

Instructions

Combine sugar, flour, and salt. Add chocolate. Slowly stir in milk. Cook and stir until the mixture bubbles. Then cook for two minutes. Temper the egg yolks by stirring in a little of the hot mixture. Add several spoonfuls. Then add the yolks into the hot mixture in the pan. Cook an additional two minutes. Stir in butter and vanilla. Strain through a large strainer if you have lumps. Cover with plastic wrap with the wrap touching the top. Cool completely. Pour into pie shell.

German Chocolate Pie by Guest Chef Tara

2008-11-12T17:50:00.000-08:00

Ingredients

1 c miniature chocolate chips

1/2 c toasted almonds or pecans

1/2 c toasted coconut

chocolate pie filling

1 pint sweetened whipped cream

extra toasted coconut

extra toasted almonds or pecans

milk chocolate shavings from a chocolate bar

Instructions

Make chocolate pie filling. Fill pie crust with chips, nuts and coconut. Pour chocolate filling over. Spread whipped cream on top of chocolate filling. Sprinkle with coconut, nuts and milk chocolate shavings.

Pecan Pie by Guest Chef Tara

2008-11-12T17:47:00.000-08:00

Ingredients

1/3 c butter, melted

3/4 c sugar

dash of salt

1 1/2 c toasted pecans

1 c light corn syrup

3 eggs

1/2 t vanilla

Instructions

Toast pecans on a cookie sheet at 350 degrees for 6 minutes, stirring occasionally. Mix everything but the pecans together in a mixer. beat well. Then add toasted pecans. Pour into un-baked pie crust. Bake at 350 degrees for 50 minutes or until the mixture doesn't wiggle. You should be able to insert a knife and have it come out clean.

Strawberry Pie by Guest Chef Tara

2008-11-12T17:45:00.000-08:00

Ingredients

8 oz cream cheese

1 c powdered sugar

sliced ripe strawberries

1 pint whipped cream

Instructions

Mix cream cheese and powdered sugar. Spread in the bottom and on the sides of a baked pie crust. Fill with sliced ripe strawberries. Cover with whipped cream.

Apple Pie by Guest Chef Tara

2008-11-12T17:41:00.000-08:00

Ingredients

8 c Granny Smith apples, peeled and sliced thinly

3 T butter

1 1/2 to 1 3/4 c sugar

1 1/2 t cinnamon

Instructions

Fill unbaked pie crust with apples. Mix cinnamon and sugar together and pour over apples. Top with butter, cut into chunks. Cover with a second crust of pie dough. Brush top with evaporated milk or egg white then sprinkle with a little cinnamon sugar. Bake at 350 degrees for approximately one hour. Serve with vanilla ice cream.

Pumpkin Pie by Guest Chef Tara

2008-11-12T17:34:00.000-08:00

Ingredients

1 small can pumpkin

1/2 c brown sugar

1/2 c granulate sugar

1 t cinnamon

1/4 t cloves

1/4 t ginger

2 eggs

1 c milk

Instructions

Mix all together and pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and cook for an additional 40-50 minutes.

Amy's Delight

2008-11-05T18:51:00.000-08:00

I've mentioned before that this blog is about tried and true recipes. And if I find a new delicious recipe, I must make it twice to make sure it's as good as I thought the first time. This week I was all ready to post a menu around a main dish I loved growing up, but when I made it I turned to my husband and said, "Is this as good as I've always thought it was?" I could see the relief on his face as he was finally able to speak his truth as he exclaimed, "No!"

Luckily for my faithful readers, I am ahead of the game and have some recipes and photos ready for just such an occasion as this. And so I bring you: Amy's Delight. (Remember Amy? Of Brown Sugar Pork Loin fame?)

Melinda's Spinach Salad

Chicken Florentine (Amy's Delight)

Spaghetti

Lemon Asparagus with Pine Nuts

Garlic Bread

Dessert Crepes

Melinda's Spinach Salad

2008-11-05T18:31:00.000-08:00

From the lovely Melinda Cameron. My mom and Melinda have been friends since college, maybe just so that one day I would get the recipe for this salad.

Ingredients

1 large bag baby spinach

1 bag shredded carrots

1 bag shredded cheddar cheese

1/2 stick butter

1-2 oz sesame seed

1 bag sliced almonds

Oriental flavor Ramen Noodles

Sweet Vidalia Onion Dressing

Instructions

Saute butter, sesame seeds, almonds, Ramen Noodle and seasoning packet until brown. Cool. Mix bag of spinach, carrots and cheese. Add sauteed topping, then toss with dressing.

Chicken Florentine (Amy's Delight)

2008-11-05T18:17:00.000-08:00

Abram was so taken with this dish he named it Amy's Delight in her honor.

Ingredients

4 skinless, boneless chicken breast halves

1 T Italian dressing seasoning

1/4 c butter

1/2 c half-and-half

3 t minced garlic

1/2 c grated Parmesan cheese

1 T lemon juice

1 big bag of fresh spinach (sauteed)

1 can cream of mushroom soup (I use half chicken, half mushroom - if you double the recipe you can also use cream of roasted garlic)

1 c shredded mozzarella cheese

4 ounces fresh mushrooms, sliced (sauteed)

2/3 c bacon, crumbled

Instructions

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear (sometimes I marinade the chicken in Italian dressing and then grill it outside). Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x13 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degree oven, until bubbly and lightly browned. Serve over pasta.

Lemon Asparagus with Pine Nuts

2008-11-05T18:03:00.000-08:00

This is sort of a fancy side dish, but I'm telling you, little kids love it. Weird, I know, but I've had several kids shock us by demanding seconds. What is better than a dish everyone loves? Not much.

Ingredients

1 lb. fresh asparagus

3 T pine nuts

1/4 c olive oil

1 T lemon juice

1 clove garlic

1/2 t salt

1/2 t dried basil

1/2 t dried oregano

freshly ground pepper, to taste

Instructions

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

Dessert Crepes

2008-11-05T17:47:00.001-08:00

Abram cringes every time I say I'm going to make crepes because he knows I'm about to bust out my crepe maker. Having spent 2 years in France, he is a bit of a crepe snob and has let me know in no uncertain terms that my crepes are not real crepes. So maybe we can convince him to be a guest chef and give us a real lesson, but in the mean time, I am fairly confident that you will love this recipe:

Wrap a crepe around two scoops of mint chocolate chip and top with hot fudge sauce. If you are my mom, whip up some cream to top it all off.

All Purpose Crepe Recipe

Ingredients

3 eggs

1/4 t salt

2 c flour

2 c milk

1/4 c melted butter

Instructions

Combine ingredients and blend for about 1 minute. Refrigerate batter at least 1 hour. You may want to add 1 or 2 T of milk or water if you like thinner crepes. Makes about 30 crepes.

Hot Fudge Sauce

2008-11-05T17:34:00.000-08:00

Ingredients

6 T butter

2 c confectioners sugar

2/3 c Baker's Cocoa

1 c evaporated milk

Instructions

Melt butter in saucepan. Add sugar and cocoa and mix well. Add milk gradually, beating until smooth. Bring to boil over medium heat. Cook and stir about 5 minutes, or until sauce is thick. Serve hot. Makes 2 cups.

Leftovers

2008-10-29T19:06:00.000-07:00

Is it weird that I'm already planning on how to use my leftovers from Christmas? Well, I am. We always have a ham for dinner and this is what I'm going to make the day after. But you can make it tomorrow if you like.

The key to being able to throw a panini together is having a tasty dressing on hand. One of my favorites is Cranberry Chutney from Honey Baked Ham. Unfortunately, it's only available during the Christmas and Easter, so getcher cranberry chutney this holiday season folks.

This Honeycup mustard is also a favorite:

For dessert there's a recipe from this week's guest chef, Melanie Gunnell from the ever popular My Kitchen Cafe. She probably doesn't need much of an introduction since I've spied a link to her blog on dozens of your own blogs, but she is a super mom with 3 little boys and one more on the way. Isn't there a special place in heaven for moms with all boys? If there is, she's got her spot reserved. Oh, and did I mention she's a baking genius? Check out her Caramel Apple Pie below.

Spinach Salad and Maple Raspberry Vinaigrette

Ham and Cranberry Panini

Turkey and Ham Panini with a Bite

Caramel Apple Pie by Guest Chef Melanie Gunnell

Spinach Salad with Raspberry Maple Vinaigrette

2008-10-29T19:03:00.000-07:00

This dressing comes from the Common Grill Cookbook, and I swiped the salad from their restaurant. The recipe makes two cups of dressing, so I usually make half.

Salad

Spinach leaves

Dried cherries

Pine nuts

Shredded parmesan cheese

Dressing Ingredients

1/2 c olive oil

1/2 c peanut oil

1/2 c raspberry vinegar

1/2 c real maple syrup

1 T dijon mustard

1 T tarragon leaves, crumbled

1 t salt

Dressing Instructions

Mix all ingredients in a bowl until well combined.

Ham and Cranberry Panini

2008-10-29T19:02:00.001-07:00

This is an easy one folks. You just need 4 things:

Sourdough bread
Ham (deli or leftover holiday ham)
Gruyere or swiss
Cranberry Chutney from Honey Baked Ham Company