Laura's Lunch

Pot Roast Beef Stew ~ adapted from Semi-Homemade Cooking with Sandra Lee

2012-02-02T17:22:00.004-07:00

1/4 one medium white onion, cut into large chunks
8 oz. baby carrots
3 lbs red potatoes, quartered
3 to 3.5 lbs beef chuck roast, rinsed and patted dry
Salt and pepper
2 T canola oil
1~ 10 oz can condensed cream of celery soup
1 packet onion soup mix
2~ 14 oz cans low-sodium beef broth
1/4 c steak sauce

Put onions, carrots, and potatoes in bottom of large crock-pot.

Season roast with salt and pepper. Heat oil in large skillet over medium high heat. Add roast and brown on all sides. Place in crock pot on top of vegetables.

In small bowl, whisk together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast, cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Punxsutawney Phil Cupcakes

2012-02-02T16:44:00.005-07:00

Ok, so I didn't make any of this from scratch. I intended to bake the cupcakes myself and top them with homemade chocolate buttercream frosting, but who am I kidding? I picked up a dozen cupcakes at the bakery and instead of spending an hour in the kitchen, I spent it with my family. A good choice of time management, if I do say so myself.

These were so cute when they were done that the children didn't want to eat the groundhogs. How adorable is that? They did eventually devour it, Phil and all. This kind of special occasion baking is my favorite; easy prep with high impact.

Materials
Chocolate cupcakes ~ homemade or store bought, it won't affect the look of the final product
Chocolate buttercream frosting ~ again, no difference if you let someone do the baking for you
12 Oreo cookies
Nilla Wafers ~ one per cupcake
Sliced almonds ~ two per Nilla Wafer
1/4 c semisweet chocolate chips

Method
Place chocolate chips in zip-top bag and seal, removing as much air as possible. Microwave on full power at 30 second intervals until soft and melted. Cut a small hole in one corner of bag and squeeze chocolate onto Nilla Wafers making eyes and nose for groundhog. Add a small amount of melted chocolate to two sliced almonds and adhere to back of Nilla Wafer groundhog. Set groundhog cookies aside to set.

Separate chocolate Oreo cookies from creme filling and crush into crumbs. Frost cupcakes with buttercream and roll in cookie crumbs. Push groundhog cookie into frosting.

Sugar Cookie Bars

2012-01-24T17:50:00.004-07:00

Cookie Bars
1 c butter, softened
2 c sugar
4 eggs
2 t vanilla
5 c flour
1/2 t baking soda

Preheat oven to 375°. In standing mixer fitted with paddle attachment, cream butter and sugar on medium high speed until fluffy. Add eggs, one at a time, mixing well after each addition. Mix dry ingredients together in a separate bowl. Add vanilla to the creamed mixture, then slowly add dry ingredients.

Press into a greased 13 x 18 inch pan and bake 20 to 25 minutes. Cool completely in pan before frosting.

Frosting
1/2 c butter, softened
1/2 c shortening
3 c powdered sugar
2 T milk
1 t vanilla

Cream all ingredients until well blended. Frost cookie bars and cut into squares. I used a pizza cutter with great success. Decorate with sprinkles, if desired.

Basic Pound Cake

2012-01-23T16:35:00.006-07:00

1 pound butter, softened
3 c sugar
6 eggs, room temperature
4 c unbleached flour
3/4 c milk, room temperature
1 t vanilla extract
1/2 t almond extract

Preheat oven to 300°.

In standing mixer with whisk attachment, beat butter at medium for 5 minutes until pale yellow. Gradually add sugar, beat 3 minutes. Add eggs, 1 at a time, beating on medium low just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat on low just until blended after each addition. Mix in vanilla and almond extracts.

Pour into a greased and floured Bundt pan and bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Serve with fruit and whipped cream or drizzle with light glaze.

Chef's Note: This cake is good and easy. I plan make several during the spring and freeze them for use in the summer. I can hardly wait to serve it with fresh strawberries and whipped cream!

Tater Soup

2011-11-14T21:24:00.009-07:00

8 medium russet potatoes, peeled and diced
1/4 c white onion, finely diced
1 - 8 oz package cream cheese, softened
1/4 c (1 stick) butter
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of celery soup
1 t garlic powder
1 t salt
grated cheddar cheese, bacon bits, and chives for garnish if desired
salt and pepper to taste

In large pot with heavy bottom, add potatoes and onion with just enought water to cover. Cook over medium heat until potatoes are tender and beginning to fall apart. Add cream cheese (in clumps) and stir well until completely melted. Add butter, milk, mushroom and celery soups, garlic, and salt. Cook until butter is melted and soup is heated through.

Ladel into bowls and top with cheese, bacon bits, and chives if desired. Season with pepper and additional salt to taste. Serves 8.

Chef's Note: This soup was so simple to put together, the hardest part was peeling the potatoes! The total time needed for the potatoes to reach the desired consistency is one hour minimum. This soup can be made well in advance and left covered on the stove over extremely low heat for several hours.

Although the recipe claims it serves 8, it's really more like 10 servings. I had enough for several days of lunches and I think it gets better the longer it sits.

Thank you Ann Margaret for sharing this easy and delicious recipe!

Crock-Pot Spinach and Pesto Lasagna

2011-10-27T13:42:00.009-07:00

2 c marinara sauce, plus extra for serving
12 uncooked lasagna noodles
1 c pesto
2 c ricotta cheese
12 oz bag baby spinach, washed and dried
1 c grated Parmesan cheese
2 c mozzarella cheese, shredded
1/4 cup water

Place approximately 1/4 c pasta sauce in bottom of large 4 quart Crock-pot slow cooker. Add one layer of uncooked lasagna noodles, breaking them apart to cover sauce. Spread 1/2 c ricotta cheese and 2 T pesto on pasta. Add 1/4 of the spinach and sprinkle heavily withParmesan and mozzarella cheeses. Repeat layers twice or until all ingredients are used. Put 1/4 c water into empty sauce jar and pour over top of lasagna.

Place cover on Crock-pot and cook on low for 6 hours or on high for 3 to 4 hours. Lasagna is done when pasta is tender. Uncover and let stand 10 to 15 minutes before serving. Serves 8.

Chef's Note: This dish was delicious and much easier to prepare than a traditional lasagna with precooked pasta. I would recommend using fresh mozzarella rather than pre-shredded cheese as the anti-caking ingredients make the cheese rubbery.

Spicy Sausage Soup with Kale

2011-10-06T11:58:00.013-07:00

This recipe is very similar to my Toscana Soup in the main ingredients, however the taste is completely different. This soup is spicy and flavorful, tasting like it has been cooked for hours but the good news is it's ready in about 30 minutes (especially if you have a sous chef to chop all your veg!)

1-1/2 T olive oil
1 lb hot Italian sausage
1/4 one yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1-1/2 t fresh rosemary, minced
2 T tomato paste
2 cloves garlic, minced
1 quart chicken broth
Two 15-oz cans cannellini beans, rinsed and drained
6 oz kale, center ribs removed, leaves chopped (approx. 4 c)
1-1/2 t cider vinegar
fresh grated Parmesan (optional)

Heat olive oil in 5-quart dutch oven or heavy bottom stock pot over medium high heat. Add sausage (casing removed) and crumble while cooking until browned, about 8 minutes. Add onion, carrot, celery, and rosemary and cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.

Add tomato paste and garlic and cook until fragrant, about one minute. Add broth, beans, and kale and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, about 15 minutes.

Uncover, raise heat to medium low and cook 5 minutes more to meld flavors. Remove from heat, stir in vinegar and garnish with fresh parmesan, if desired. Serves 4.

Chef's Note: Do not omit the vinegar. It may sound strange, but it adds a wonderful depth of flavor to the spicy sausage.

Maple Upside-down Cake

2011-10-06T11:36:00.003-07:00

1 c grade A maple syrup
3 T sugar
1 T butter
1 egg
1/2 c milk, room temperature
1 c sifted all-purpose flour
2 t baking powder
1/2 t salt

Preheat oven to 400°. In a small saucepan, bring maple syrup to a boil over medium-high heat. Pour the syrup into a greased 8-x-8-inch baking pan and set aside.

In the bowl of a standing mixer, cream together the sugar, butter, and egg until well blended. Add warm milk and stir well.

With mixer off, add flour, baking powder, and salt. Beat into the creamed mixture until thoroughly combined. Spoon batter into the syrup filled pan and, using a spatula, spread the batter to the pan edges. Bake 25 to 30 minutes or until golden.

Immediately invert cake onto serving plate taking care to loosen cake from pan if needed. Serve warm with whipped cream.

Pumpkin Cupcakes with Cream Cheese Frosting

2011-09-26T16:15:00.003-07:00

Fall is here, hooray hooray! Of course, fall in Phoenix means it only heats up to 99° during the day. But the nights are wonderfully cool and I love thinking it's fall. Humor me, it's the best I can do living where I live.

Fall baking to me means all things pumpkin. I try to cram as much pumpkin into my baking between late September to the end of November as I possibly can without making myself sick. Well, I guess I am trying to make myself sick of pumpkin until next year.

Pumpkin Cupcakes
1 Duncan Hines Yellow cake mix
1 c solid pack pumpkin
4 eggs
1/3 c oil
1/2 c milk
1 t cinnamon
1/4 t ground ginger
1/8 t ground nutmeg
1/8 t ground cloves

Preheat oven to 350°. Line 2 muffin pans with 24 cupcake liners. Combine all ingredients in standing mixer fitted with whisk attachment and mix on medium high for 3 minutes. Divide evenly between cupcake pans.

Bake approximately 20 minutes, or until toothpick inserted in centers comes out clean. Rotate pans half way through cooking time, if necessary. Remove cupcakes from pans to wire racks and cool completely before frosting.

Cream Cheese Frosting
8 oz cream cheese, softened
4 oz butter, softened
2 lb powdered sugar
1 T vanilla extract

Whip all ingredients until very smooth.

Cookies and Creme Cupcakes

2011-09-26T14:17:00.014-07:00

I made these this past weekend for DL White's birthday (hi DL!) These are so chocolatey and moist, they are a must have in every chocoholics recipe file.

Recipe ever so slightly adapted from Bakerella.

for the Cupcakes:
1 1/2 c flour
1/2 c unsweetened cocoa
1 1/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/2 t salt
2 eggs
1/2 c vegetable oil
1 t vanilla
3/4 c milk
3/4 c hot water
1 package Oreo cookies (not double-stuffed)

Preheat oven to 350°. Line 2 muffin pans with 24 cupcake liners and place one whole Oreo in each.

In a stand mixer fitted with the beater attachment, mix the flour, cocoa, sugar, baking soda, baking powder and salt on low. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix on medium high speed for several minutes. Batter will be very liquid.

Transfer batter to a large measuring cup and then pour batter into each cupcake liner cup so that it is no more than three quarters full. Cookies will most likely float to the top but it's okay if they don't.

Bake in center of oven for 16-18 minutes. Rotate baking racks half-way through if needed. Let cool completely before frosting.

Yeild approximately 18-24 cupcakes.

for the Frosting:
2 c shortening
2 lb powdered sugar
2 t vanilla
1/4 c milk
20 Oreo cookies, filling removed and crushed

In stand mixer with whisk attached, beat the shortening until smooth. Add vanilla and mix until combined. Add powdered sugar and milk in three additions, scraping down the sides after each.

Place crushed cookies in a shallow bowl. Mound frosting on each cupcake and roll top in crushed cookies until all frosting is covered.

Chef's Note: Bakerella suggested placing broken cookie bits in the bottom of the cupcakes but I really like the "wow" factor of biting into a cupcake and finding a whole Oreo.

Greek Style Yogurt

2011-08-27T10:42:00.012-07:00

As a child, I couldn't get enough lime or lemon yogurt. It was so deliciously creamy and tangy and I loved it. Today however, the American food market has changed so many rules regarding food safety that the fresh tasting yogurt of my childhood has been replaced with something more like... um... I can't really describe the current yogurt selection in the American market but I know I don't like it. But today I had a pleasant surprise. So much so that I decided to write a post about it so you can share in my excitement!

A few months ago I purchased Greek Yogurt at my local market. It was unsweetened plain yogurt to which I added dried fruit and a handful of granola with a drizzle of honey. It was good, but not spectacular. Last week I purchased several flavors of Oikos Greek Yogurt by Dannon. (As an aside, when I was in France I ate a LOT of Dannon yogurt as it was the most like the yogurt of my past. American versions of European foods are usually atrociously sweet and not nearly as good as their European counterpart)

I purchased these flavors:
Fruit on the Bottom: Blueberry; Peach; Honey
Traditional: Key Lime

The Fruit on the Bottom selections were creamy and had a nice balance between sweet and tangy. I would give them a rating of 8 out of 10 stars and would probably purchasse them again. But the real surprise came when I ate the Traditional Key Lime. For some reason, I decided to get some graham crackers to dip into the yogurt. Well, it IS Key Lime yogurt so the idea to add graham to mimic a piece of pie really wasn't a genius idea but I'd like to think so.

You could crush the graham crakers and sprinkle them on top of the yogurt to get the texture more similar to pie but I just dipped the crackers right into the yogurt and scooped it up and ate it.

And it was wonderful.

Chef's Note: After viewing the Dannon Oikos website, I believe the secret to why I loved the Key Lime yogurt the best lies in the difference between the "Traditional" and "Fruit on the Bottom" and that is fat.

In case you didn't know, fat is where the flavor for food resides and American's have decided fat in any quantity is evil. So in order to get non-fat foods palatable, manufacturers add artificial fats and extra sugar because the human sense of taste is highly tied to fat content in food. Without fat, food tastes flat. Never mind that the calorie content is the same in non-fat foods as in low-fat, manufacturers are attempting to sell a product and Americans will buy the non-fat over the low-fat every time.

But not me.

The Dannon "Fruit on the Bottom" yogurt is non-fat while the "Traditional" has 4.5 grams of fat per serving and I could definitely tell the difference. Maybe everyone can't tell a difference, but I can and now that I know why I prefer the Traditional yogurt, I doubt I will purchase the Fruit on the Bottom yogurt again.

Steak and Spinach Salad Sandwich

2011-08-19T15:54:00.007-07:00

This recipe may be one of my favorite summer sandwiches. It was inspired by the popular steak and blue cheese salads appearing recently in restaurants. I didn't have any blue cheese on hand (or even any blue cheese dressing) so I substituted Havarti. I have to say, I think I liked the result better than if I had used blue cheese.

I still love blue cheese in salads, especially with spinach, but it might have been difficult to work with on a sandwich.

Steak and Spinach Salad Sandwich
4 slices extra-sourdough bread
4 slices Havarti cheese
4 oz roast beef, deli sliced
1 T dijon mustard
2 c fresh baby spinach, thoroughly washed
1/2 c ranch dressing (recommended: Litehouse Homestyle Ranch)

In a medium bowl, mix spinach and ranch dressing thoroughly and set aside. Place two slices Havarti cheese on two slices of sourdough bread. Divide roast beef equally and place on cheese, also divide spinach salad and place on roast beef. Spread dijon mustard on remaining two slices of sourdough and top each sandwich. Slice and serve along with crunchy pita chips. Serves 2 to 3.

Easy Chicken Alfredo

2011-08-19T15:35:00.006-07:00

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.

Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Easy Orange Chicken

2011-08-19T14:11:00.004-07:00

Sometimes, I just gotta cut corners. As a busy mom with three jobs (not including the one I love most, being a mom!), I don't always have time to get a gourmet lunch on the table in a timely manner. I'm not lamenting that I have a job, I feel very blessed to be able to provide some financial support when so many people are still struggling for work. That said, I've still got to eat and I like food that tastes good (imagine that!).

I've become clever at turning leftovers into a meal, if I do say so myself. This particular recipe was with what I had on hand. Come to think of it, most of the recipes that end up here are ones I thougt up on-the-fly without prior shopping for specific ingredients. I have come to know what I like to eat and the flavor parings I enjoy so I usually have enough of those ingredients to throw something together fast. Some of my favorites that ended up in this recipe are frozen mixed vegetables, short grain white rice, and rice vinegar.

Easy Orange Chicken
1 c frozen mixed vegetables (peas, corn, carrots, green beans)
1 t vegetable oil
8 oz. leftover Orange Chicken (mine was from Chinese takeout)
2 T rice vinegar
1/4 t red pepper flake (optional
2 c cooked white rice
1 T soy sauce

Place mixed vegetables and vegetable oil in medium nonstick skillet. Heat over medium heat until thawed. Add leftover chicken and vinegar and heat until warmed throughout, stirring occasionally to avoid scorching. Divide cooked rice between two bowls and top with chicken and vegetable mixture, add red pepper flake if desired. Serve immediately with soy sauce. Serves 2.

Tomato & Smokey Turkey Melt

2011-07-27T13:52:00.005-07:00

Normally, you would see this sandwich include bacon but I didn't add it to my recipe for several reasons. First, I didn't want to splatter-up my kitchen today by frying a pan of bacon (or frying it in the microwave so everything would taste like bacon for a month). Second, I didn't want to add another hundred calories or so to my lunch by including bacon in my sandwich. Third, I have to admit, I'm not a big bacon fan. It has it's place but I'd just as soon leave it off my menu as put it on anything so the decision not to include it today was a no brainer.

4 slices extra-sourdough bread
2 T melted butter
4 oz. smoked turkey breast sliced deli-thin
4 slices non-smoked provolone cheese
4 thin slices ripe tomato

Heat gridle to medium. Evenly divide melted butter on one side of each slice of sourdough bread. Place two slices of bread on griddle, butter side down. Add two slices of provolone cheese on each bread. Divide turkey between bread on griddle, add two slices tomato to each. Top with remaining bread slices, butter side up. Cook until cheese begins to melt, checking frequently to avoid burning and turn sandwich over. Continue cooking until desired doneness and remove from griddle. Let sandwich rest 2 minutes, slice, and serve immediately. Serves 2.

If you are really missing the bacon "experience" on your sandwich, you can substitute smoked provolone cheese for added flavor. Personally, I didn't miss it at all. The sandwich is crunchy. The turkey and cheese are salty paired with the tangy tomato... it was delicious.

Cashew Orange Chicken Salad

2011-07-08T17:04:00.008-07:00

I've been making this salad based on a sandwich I had at an English tea house in Yorba Linda more than 10 years ago. I love the salty, sweet, and tangy flavor combination. Served with a big glass of iced tea, it's a perfect lunch on a hot summer day.

2 cooked chicken breasts, shredded
1/4 c orange marmalade
1/2 c cashews, crushed
1/4 c mayonnaise
2 T rice vinegar
1 small can mandarin oranges
salt and fresh ground black pepper, to taste

Add marmalade, mayonnaise, and vinegar to large bowl and mix well. Add chicken and cashews and gently toss to coat. Season with salt and pepper to taste. Best served immediately over romaine lettuce with mandarine oranges or as a sandwich on nine grain bread. Serves 2 as a salad, serves 4 as a sandwich.

Balsamic Beef with Pasta

2011-07-08T16:20:00.006-07:00

This would have been subperb with pene but alas, I only had spaghetti on hand. It was still delicious and I will make it again when time is short and appetites are high.

1 package Hormel Beef Roast au jus
1/2 lb pasta, prepared al dente
1 t olive oil
1 t dried oregano
1 t dried basil
1 T balsamic vinegar
1/2 t garlic powder
fresh ground black pepper, to taste

Heat roast beef according to package directions and place in large mixing bowl along with all juice. Add oregano, basil, vinegar, and garlic powder to beef and mix well using two forks to shred the beef. Toss prepared pasta with olive oil and add to mixing bowl with beef. Stir well and pile onto plates. Serves 2.

Apple Slaw with Brie and Spiced Walnuts

2011-04-26T23:30:00.006-07:00

for the Spiced Walnuts
1 T vegetable oil
1 T sugar
2 t honey
1/2 t ground allspice
1/2 c walnut pieces

Line a baking sheet with foil sprayed lightly with non-stick cooking spray. Heat the vegetable oil, sugar, honey and allspice in a medium saucepan over medium heat and cook, stirring constantly until nuts are well coated, about 10 minutes. Spread warm walnuts in single layer on baking sheet. Break into small pieces when completely cool. Store in an airtight container until ready to serve slaw.

for the Slaw
8 ounces Brie Cheese, diced
4 c red cabbage, shredded
2 c green cabbage, shredded
2 c fresh baby spinach
1 large Golden Delicious apple, peeled and diced

Place all ingredients in large serving bowl and set aside to make dressing.

for the Vinaigrette dressing
1/4 c olive oil
2 T apple jelly
2 T cider vinegar
1/4 c heavy cream
1/2 c golden raisins
1/4 t crushed red pepper flakes
1/2 t salt

Heat all dressing ingredients over medium heat in a small saucepan just to boiling and jelly has melted. Let cool slightly (5 minutes maximum), whisk to incorporate and pour in bowl over slaw. Toss slaw well. Serve with spiced walnuts on the side for garnish. Serves 8.

Puffins ~ adapted from Bakerella

2011-04-14T18:11:00.011-07:00

Puffins are pancake batter baked in muffin cups making them pancake-muffins, or Puffins. Bakerella's recipe called for 1/2 c chocolate chips in the batter with more sprinkled on top. Because I'm not five-years-old, I don't particularly like that much chocolate for breakfast so I adjusted the recipe making the chips optional. Feel free to add more if you like but if you do, don't be surprised if all you taste is chocolate and not the pancake.

1 c flour
1 t baking powder
1/2 t baking soda
1/4 t salt
2 T sugar
2/3 c buttermilk
1 egg
2 T pure maple syrup
2 T melted butter
1/4 c chocolate chips, optional

Preheat oven to 350°. Generously grease mini-muffin pan with nonstick cooking spray.

Sift flour, baking powder, baking soda, salt and sugar into a medium mixing bowl. In second bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Fill muffin cups no more than 3/4 full and sprinkle with chocolate chips, if desired. Bake for 8-9 minutes or until set and tops are no longer shiny.

Let cool 5 minutes and remove from pan. You may need to use a toothpick around edges to loosen Puffins from pan. Serve warm with butter and maple syrup for dipping. Yield 24 puffins.

Lemon Curd

2011-04-07T18:36:00.006-07:00

Lemon Curd is a custard type spread that most commonly accompanies scones with Devonshire cream. It is very tart but a wonderful addition to any brunch biscuit. This recipe is delicious and although it requires some time, it is not difficult.

3 eggs
1/3 c fresh squeezed lemon juice
1 T lemon zest
3/4 c sugar
4 T unsalted butter, at room temperature

In a stainless steel bowl over a saucepan of simmering water, whisk together eggs, sugar, and lemon juice until blended. Cook, stirring constantly until mixture becomes thick (like hollandaise sauce), approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Add butter and whisk until melted. Stir in lemon zest and let cool, lemon curd will thicken as it cools. Store tightly covered in the refrigerator for up to a week. Yield 1 c lemon curd.

Chef's Note: Room temperature lemons provide more juice. Roll lemon gently on counter, pressing slightly, to release as much juice as possible. Slice and juice as needed.

I'm Still Here!

2011-04-03T16:57:00.010-07:00

Dear foodophiles,

Do not worry, I am still cooking and writing recipes. I have not forgotten about you!

Recently my wonderfully amazing and generous husband aquired an iPad 2 resulting in his regifting me his original iPad (what a man!). While the iPad is a fantastic addition to my Apple gadget repertoire, my learning curve from laptop to iPad has been much slower than I anticipated. I am eventually getting my iPad to perform more and more like a laptop, (like the addition of a keyboard (love it!)), but there are still a few nuances of using a tablet that illude me. One of them has been the ability to upload pictures to this blog. Desktop publishing is greatly hindered on an iPad by the lack of a desktop!

As you may or may not have noticed, I always post a picture along with a recipe. The photos are all original, taken by me, of my food and I have some pride in achieving a beautiful picture of the food I have made to go along with the recipe. Good news, I have finally found a suitable photo editing ap for the iPad! I hope to begin editing my pictures to add to the six recipes I have already drafted that are awaiting publication. I told you I was still cooking!

So keep checking back, loyal reader. Your patience will be rewarded with wonderful recipes in the near future (hopefully). One of my favorites coming soon is Lemon Ginger Scones which are fantasic in their simplicity and heavenly in their taste.

Update 4/4/11: I have successfully uploaded three new recipes complete with photos! Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting, Sweet Potato Chipotle Chili, and Lemon Ginger Scones with Devonshire Cream (my favorite). Enjoy the new posts and let me know if you try any of these tasty items. Please!

Lemon Ginger Scones with Devonshire Cream

2011-04-02T13:21:00.011-07:00

for the scones
2 1/4 c unbleached all-purpose flour
1/3 c sugar
1 T baking powder
1 T lemon zest
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2/3 c candied ginger, finely chopped
3/4 c + 2 T heavy cream, divided

Preheat oven to 400° and line baking sheet with parchment.

In the bowl of electric mixer fitted with the paddle attachment, combine flour, sugar, and baking powder; mix on low to incorporate. Add lemon zest and butter, and mix on low until mixture is pale yellow and the consistency of fine corn meal. Gently stir in ginger. Remove bowl from stand mixer. Make a well in center of dough and pour in 3/4 c cream. Using one hand, draw in dry ingredients, mixing until just combined.

Wash and dry hands and dust them with flour. Turn dough out onto lightly floured work surface and gently knead to gather into a ball. Pat dough into a circle approximately 1/2 inch thick. Using a 3 inch pastry or biscuit cutter, cut out scones in circles, cutting as closely together as possible and keeping trimmings intact. Gather up scraps, pat and press pieces together and cut out remaining dough. Repeat until all dough has been used.

Place scones 1 inch apart on parchment-lined baking sheet and brush tops with remaining 2 T cream . Bake 12 to 16 minutes, until surface cracks and is slightly browned. Serve warm with Devonshire cream and lemon curd. Yield 12 scones.

for the Devonshire Cream
4 oz Mascarpone cheese
1 c heavy cream
1 t pure vanilla extract
1 t sugar, more or less to taste

Place all ingredients in bowl of standing mixer fitted with whisk. Beat on high until mixture resembles softly whipped cream. Refrigerate until ready to use. Yield approximately 1 cup Devonshire cream.

Sweet Potato Chipotle Chili ~ adapted from Tasty Kitchen

2011-03-21T14:07:00.007-07:00

1 lb sweet potatoes; peeled and cut to 1/2 inch dice
salt and fresh ground black pepper; to taste
2 T olive oil; divided
1/2 one white onion; quartered
2 cloves garlic; minced
2 t cumin
ground cinnamon, cloves, and allspice; dash of each
1 c dark beer; recommended, Guinness
1 ~ 28 oz can whole tomatoes; drained and roughly chopped
2 whole chipotle peppers in adobo sauce; halved, seeded and chopped
1/2 c barbecue sauce
2 T Worcestershire sauce
2 c frozen corn kernels
1 ~ 15 oz can black beans; drained and rinsed
3 c tortilla chips, if desired; crushed
Chipotle Tabasco sauce; optional

Preheat oven to 350°. Place sweet potatoes on a rimmed baking sheet and toss with one tablespoon olive oil. Season with salt and pepper as desired and bake approximately 8–10 minutes or until sweet potatoes are just tender.

Heat large heavy bottom pot over medium heat and add one tablespoon olive oil. Sauté onions until soft and caramelized. Add garlic, cumin, and spices and cook for an additional minute until spices are fragrant. Stir and scrape pot constantly to avoid burning.

Add beer to deglaze pot, scraping all fond off bottom. Add tomatoes, chipotle peppers, barbecue sauce, Worcestershire sauce, frozen corn and beans. Reduce heat to low and simmer 15-20 minutes or until slightly thickened. Add sweet potatoes and additional salt and pepper to taste. Spoon into bowls, top with Tabasco and crushed tortilla chips if desired. Serves 6.

Chef's Note: This recipe is spicy! No matter how much sour cream I added, I could not eat it in a bowl. However, Big D used it to make nachos with loads of cheese and sour cream and it was a-maz-ing. Next time, I will halve the amount of chipotle peppers and see what I think. Stay tuned...

Garlic Mac & Cheese

2011-02-18T19:10:00.005-07:00

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1 stick butter
1/4 c milk
1/2 t garlic powder
shredded cheddar cheese, optional

Boil macaroni per package instructions. Drain and return to low heat. Add butter and stir until completely melted. Add milk, cheese packets and garlic powder. Mix until thoroughly combined and cheese is smooth. Serve immediately garnished with shredded cheese, if desired. Serves 4 as a main dish, 6 as a side.

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

2011-02-18T14:26:00.010-07:00

for the Cake
1 c Guinness Stout
1/2 c (1 stick) plus 2 T butter
3/4 c unsweetened cocoa powder
2 c sugar
2 eggs
1 T vanilla extract
3/4 c sour cream
2 c flour
2 1/2 t baking soda
pinch salt
1 recipe cream cheese frosting, to follow

Preheat oven to 350°. Place 24 cupcake liners in muffin pans. Lightly mist liners with non-stick cooking spray.

Place stout and butter in medium saucepan and bring to simmer over medium heat until butter is completely melted. Whisk in cocoa and sugar until smooth and set aside.

Thoroughly combine flour, baking soda, and salt in large bowl. In the bowl of a standing mixer, beat together eggs, vanilla, and sour cream until well blended. Temper egg mixture by adding a small amount of stout and chocolate mixture; beat well. Add remaining chocolate mixture to egg and beat just to combine. Add flour mixture on low speed and beat just until combined.

Pour batter into prepared muffin pans filling 2/3 full. Bake in preheated oven 15 minutes or until toothpick inserted in center comes out clean. Cool pans on cooling rack 5 minutes then remove cupcakes from pans and cool completely before frosting. Store loosely covered at room temperature up to 4 days.

for the Frosting
2 c powdered sugar, sifted
1/2 c butter, softened
8 oz cream cheese, softened
1/4 c Bailey's Irish Cream, add to taste

In bowl of standing mixer, combine all ingredients and mix on low. Increase speed to medium high and beat 3 minutes or until smooth. Spread on each cupcake just prior to serving. Refrigerate leftover frosting up to two weeks in an airtight container. Yield approximately 3 cups frosting.

Lemon Icebox Pie

2011-02-05T18:13:00.007-07:00

This is the same basic recipe as my Key Lime Pie but this recipe uses lemon juice instead of key lime. Both are delicious but there is a very subtle difference in taste with the lemon being slightly sweeter than the lime.

1 14 oz can sweetened-condensed milk
3 eggs, separated
1/2 c lemon juice
1 T lemon zest
3 T sugar
1/4 t cream of tartar
1 prepared 9 inch graham cracker crust, recommended: Keebler Ready Crust

Preheat oven to 325°. In medium bowl, blend milk, egg yolk, lemon juice and zest. Pour into prepared crust.

Combine sugar and egg whites in a heat-proof bowl and set over simmering water. Stir until egg whites are warm (approximately 120°). Remove from heat and add cream of tartar. In bowl of standing mixer, beat egg whites on high gradually adding sugar. Beat until glossy and stiff peaks form. Pile meringue gently on top of lemon filling and spread to edge.

Bake 15-20 minutes or until meringue peaks are golden brown. Cool to room temperature, cover and refrigerate until fully chilled before slicing. Store covered in refrigerator. Serves 8.

Chef's Note: I wouldn't recommend making your own crust from scratch for this recipe. Pre-made pie crusts are delicious plus the pan protector on the crust can be used to cover the pie for refrigeration. Just be sure to wash it before putting it over your pie.

Spaghetti with Butter and Parmesan ~ adapted from Epicurious

2011-01-28T19:37:00.007-07:00

1 pound thin spaghetti
2 c freshly grated Parmesan cheese (about 6 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
salt and freshly ground black pepper, to taste

Cook pasta in large pot of boiling salted water over medium high heat until al dente, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot and add 1/4 cup reserved cooking liquid, cheese, and butter. Stir well over medium heat until cheese melts and sauce coats pasta, about 3 minutes adding more reserved cooking liquid if needed.

Season generously with salt and freshly ground pepper. Transfer to serving bowl and garnish with additional grated Parmesan, if desired. Serve immediately. Serves 4 as a main dish, serves 6 to 8 as a side.

Chef's Note: I think I've mentioned before that you can't substitute pre-grated Parmesan in a recipe that calls for freshly grated Parmesan. The anti-caking ingredients in pre-grated cheese greatly affects the melting capability and you end up with all the cheese balled up in a lump that doesn't incorporate into the dish. Buy a nice block of Parmesan cheese and using this storage method, it should last you several months.

Banana Bread ~ adapted from Parenting Magazine

2011-01-18T10:22:00.009-07:00

I don't know how it is that I've never posted this recipe since I've been making it every couple of months for the past 7 years. I suppose it's just something I've always made and never really thought about publicly posting until my sweet friend Gayla asked me if I had a banana bread recipe. So because she asked, here it is for you all to enjoy.

Banana Bread
3 overripe bananas
1 1/2 c flour
1 c sugar
1/2 t baking soda
1/4 t salt
1 egg
1/4 c butter (half one stick)
1/2 c chopped nuts, optional (I never put nuts in mine)

Preheat oven to 325°. Liberally grease 9 x 5 loaf pan and set aside.

Mash bananas in a large bowl. Add flour, sugar, baking soda, salt, egg and nuts and stir. Melt butter in microwave, add to bowl, and stir just until blended.

Pour into prepared pan and bake 60-70 minutes or just until toothpick inserted in center comes out clean. Cool 10 minutes in pan then remove to wire rack to cool completely. Serve warm with butter.

Chef's Note: I use my Pampered Chef pastry cutter to mash bananas. Its blades work well at getting the right consistency quickly without overworking my wrist.

Traditional Lasagna

2011-01-15T18:05:00.004-07:00

1 pound lean ground beef
1 pound sweet Italian sausage
1/4 one white onion, finely diced
3 cloves garlic, minced
1 ~28 oz can crushed tomatoes
1 ~12 oz can tomato paste
1 ~14 oz can tomato sauce
1 T sugar
1/2 t salt
1/2 t garlic powder
2 bay leaves
2 t dried basil, crushed
2 t dried oregano, crushed
1/4 t fresh ground black pepper
4 T fresh Italian parsley, chopped
12 lasagna noodles
16 oz whole milk ricotta cheese
1 egg
1/4 t fresh grated nutmeg
1 pound whole milk mozzarella cheese, shredded
3/4 c Parmesan cheese, pre-grated is fine

In large stockpot with lid, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, and tomato sauce and bring just to boil. Add sugar, salt, garlic powder, bay leaves, basil, oregano, pepper, and half the parsley (2 tablespoons). Reduce heat to low and simmer, covered, for a minimum of 1 1/2 hours, stirring occasionally.

Preheat oven to 375°.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles until al dente, 8 minutes maximum.

While pasta is boiling, combine ricotta cheese with egg and nutmeg in medium bowl.

When pasta has reached al dente, spread 1 1/2 c of meat sauce in the bottom of a 9x13 inch baking dish. Remove 4 to 6 lasagna noodles from water and arrange over meat sauce. Spread with one half of the ricotta cheese mixture. Top with one third of shredded mozzarella cheese. Spoon 1 1/2 c meat sauce over mozzarella, and sprinkle with 1/4 c Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.

Cover with foil sprayed with nonstick cooking spray and bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool at least 20 minutes before slicing. Garnish each serving with remaining meat sauce and parsley, if desired. Serves 16.

Chef's Note: This will make a little less than double the amount of meat sauce required for a 9x13 baking dish so be prepared to have extra to serve over the top. Or, boil a whole package of lasagna noodles and make the lasagna in a large roasting pan and eat it for a month.

Chicken Tortilla Soup

2011-01-07T18:24:00.013-07:00

I've tasted Chicken Tortilla soup at just about every Mexican restaurant in Southern California and Phoenix and have yet to be as impressed by any of them as I am with this recipe. It tastes exactly as I intended. Salty and mildly spicy with the tang of lime juice. It is wonderful.

I created this recipe by going for a specific taste combo of lime, cumin, cheese, and cilantro. I didn't have any fresh cilantro, so I used twice the amount of dried that any recipe I found called for because I love it. Feel free to decrease the cilantro to your taste, but I wouldn't change it much because the flavor balance with the other spices will be affected.

Chicken Tortilla Soup

3 large chicken breasts, washed and dried
1/4 t ground cumin
salt and pepper
2 T olive oil
1/4 one white onion, chopped
2 ~14 oz cans chicken broth
1 ~14 oz can diced tomatoes, undrained
1 ~4 oz can diced mild green chilies, undrained
3 T lime juice
2 T dried cilantro, or 1/4 c chopped fresh cilantro
1 T dried oregano
1 t garlic powder
1 c frozen corn
1 c shredded Monterey Jack cheese
corn tortilla chips

Heat olive oil in dutch oven over medium high heat. Season chicken with salt, pepper and cumin and add chicken to heated oil. Cook over medium heat until no longer pink and juices run clear. Remove chicken from pan and set aside.

Add onion to pan and cook over medium heat until translucent. Add chicken broth, tomatoes, chilies, lime juice, cilantro, oregano, garlic, and corn. Bring to boil over high heat. Reduce heat to low, cover and simmer 30 minutes.

Using fingers, shred chicken into bite sized pieces. Return chicken to pan and heat an additional 5 minutes.

Ladle into bowls, top each bowl with 1/4 c shredded cheese and a handful of crushed tortilla chips. Serves 4.

Note: In summer, I frequently broil a whole pan of chicken breast with olive oil and salt and pepper and store it in the fridge for use in recipes such as this. Feel free to use any leftover chicken you have from a previous meal to make this a super quick dinner. However, I wouldn't recommend using bbq flavored chicken. But then again... that just might end up a Tex Mex Chicken soup. I might just have to try that.

Italian Sausage Stew ~ adapted from Cooking Light

2011-01-05T13:28:00.008-07:00

12 oz Italian sausage, sweet or mild
2 medium green bell peppers, chopped
1/2 one medium white onion, quartered
2 cloves garlic, minced
1 ~15 oz can cannellini beans, rinsed and drained
1 ~15 oz can stewed tomatoes
2 T tomato paste
1 t dried oregano
1 t dried basil
1/4 t dried parsley
olive oil
salt and pepper, to taste

Heat large saucepan over medium heat and add enough olive oil to coat pan. Add green peppers and onion, saute 5 minutes. Cover saucepan, reduce heat and cook until soft. Add minced garlic and saute until garlic is fragrant.

Remove sausage casing and add to saucepan. Crumble and cook until no longer pink. Add beans, tomatoes and spices and stir to combine. Reduce heat to medium-low, cover and cook 5 to 10 minutes. Garnish with freshly grated Parmesan cheese and crostini. Serves 4.

Chef's Note: Technically, this isn't a proper "stew" because there's no long cooking or stewing time. But the addition of stewed tomatoes gives the taste of a long cooked dish which gives the recipe a nod to being a stew.

How to "Handle" Cheese

2011-01-03T16:02:00.012-07:00

Often times, I purchase large quantities of cheese at warehouse prices because I have one picky child whose physical existence is largely due to her love of dairy products. Occasionally, I will open one of these enormous blocks of cheese for a snack and then not come back to it several days later.

Hard and semi-hard cheeses, like Cheddar and Romano, left unopened in their original packaging can be kept under refrigeration for many months without concern. However once the seal is broken and the cheese is exposed to air, the process for spoilage can be rapid. One way to stave off bacteria is I avoid directly touching the cheese with my hands. Ever. This presents a dilemma... how to use something without touching it.

When I open a package of cheese, I completely remove it from the original wrapping. I take care not to touch the cheese with my hands or place it directly on the counter as no matter how much washing I have done, there will always be some bacteria on the counter or on my hands which will transfer to the cheese causing spoilage. It hurts to admit that, but it's the truth. Once the package is opened, I transfer the cheese directly onto a large piece of wax paper that completely covers the cheese twice. I loosely wrap the cheese in the wax paper and then place the wrapped cheese in a zip-top bag, which is sealed and placed in the refrigerator along with the original packaging for identification.

To use cheese in smaller quantities and for recipes not requiring the whole block, I use the wax paper to hold the large block of cheese (to avoid direct contact with my hands) and taking a sharp knife, I slice off a piece of cheese roughly the size required. Then I rewrap and refrigerate the unused cheese and shred or slice the smaller piece as needed. This keeps the lesser used (and expensive) hard cheeses such as Romano or Parmesan from spoiling for several months until I can use it all.

Soft and semi-soft cheeses such as Brie, Bleu, and Feta spoil much more quickly and are only be purchased on an "as needed" basis.

Sugar and Spice Pound Cake

2011-01-03T13:53:00.009-07:00

1 box Spice Cake mix, recommended: Duncan Hines
1 ~6 oz vanilla instant pudding mix, recommended: Jell-o
1 c milk
3 eggs
1/2 c oil
3/4 c sour cream
1 recipe cream cheese frosting, recipe to follow
sugar sprinkles, for decorating

Preheat oven to 350°. Grease and flour Bundt pan and set aside.

Place cake mix, pudding mix, milk, eggs, oil and sour cream in bowl of standing mixer fitted with whisk attachment. Whisk on low 30 seconds to combine, then mix on medium high 3 to 4 minutes until thick and creamy. Pour into prepared Bundt pan and bake in center of preheated oven 45 to 55 minutes or until pick inserted in center comes out clean.

Cool 10 minutes in pan then remove to wire rack to cool completely. Wrap cooled cake in foil or plastic wrap and refrigertate 1 to 12 hours. Place cold cake on platter and pour icing over. Decorate with sugar sprinkles. Serves 18.

Cream Cheese Frosting
8 oz. cream cheese, at room temperature
1 stick butter, softened
2 c powdered sugar
1/4 c milk

Place all ingredients in bowl of standing mixer fitted with whisk attachment. Whisk on low 30 seconds to combine, then mix on medium high 5 minutes until smooth and no lumps remain. Yield 3 cups frosting.

Chef's Note: If desired, the frosting can be omitted and a light dusting of powdered sugar can be used to achieve the "sugar" portion of the recipe.

Peppermint Marshmallow Pops

2010-12-16T15:54:00.010-07:00

1 ~ 10 oz package marshmallows
1 ~ 14 oz package white chocolate melts, recommended: Wilton
1/2 t peppermint extract
30 peppermint discs, crushed*
30 lollipop sticks

Cover cookie sheet with wax paper. Melt white chocolate discs according to package instructions. Press one lollipop stick in center of each marshmallow and place on wax paper. Dip each marshmallow into chocolate until completely covered while holding stick. Gently tap stick on side of bowl to remove excess chocolate. Sprinkle crushed peppermint candy evenly over chocolate, including top of marshmallow. Return pops upside down (stick pointing up) to wax paper.

Let stand at room temperature until chocolate is set, or place in refrigerator for 15 minutes. Store tightly covered at room temperature. Yield 30 marshmallow pops.

Chef's Note:
* I used a mortar and pestle to crush my peppermints. Much easier than using a rolling pin to bang on my countertop.

There is enough white chocolate to dip the remaining marshmallows half in chocolate, just crush more peppermints. I found that it took approximately one peppermint disc to cover each marshmallow.

Special thanks to my dear friend D.L. White for the use of her Wilton Melting Pot (pictured below). It melts the candy in minutes and has a warming setting that keeps the candy at the perfect temperature for dipping. A must have for all candy makers. (Santa, are you reading this?)

Peppermint Bark ~ adapted from Food Network

2010-12-16T14:56:00.007-07:00

2 ~ 12 oz packages white chocolate morsels, recommended: Nestle's
6 oz. peppermint sticks, recommended: Bob's
1 t peppermint extract

Cover cookie sheet with wax paper and set aside. Seal peppermint sticks in zip top bag. Crush sticks using rolling pin until no bigger than 1/4 pieces remain.

In medium microwave safe bowl, place white chocolate and heat in microwave 1 minute on high power. Remove and stir. Continue microwaving at 10 second intervals, stirring well after each, until chocolate is almost completely melted. Stir well until no lumps remain and add peppermint extract.

Pour onto cookie sheet and spread into even layer approximately 1/4 inch thick. Sprinkle with crushed peppermint candy and press candy slightly into chocolate.

Place cookie sheet in freezer for 30 minutes to harden. Remove from freezer and break candy into chunks. Store tightly covered at room temperature. Yield approximately 2 pounds candy.

Orange Hazelnut Hot Cocoa

2010-12-09T20:44:00.008-07:00

2 c milk
peel from one orange
6 rounded tablespoons Hazelnut Hot Cocoa, recommended: Ghiradelli
1/8 t fresh ground nutmeg

Place milk in microwave safe 2-cup measuring cup. Using vegetable peeler, remove peel from orange, taking care not to remove too much white pith with the peel, and place in milk. Microwave milk and orange 2 to 3 minutes or until desired warmth. Carefully remove orange peel and discard. Add cocoa and nutmeg and stir well to combine. Pour into two mugs and serve immediately. Serves 2.

Cheddar Cheese Sauce

2010-12-08T15:37:00.009-07:00

3 T butter
3 T flour
1/2 t salt
1/8 t fresh ground black or white pepper
1 1/2 c milk
1 c grated sharp Cheddar cheese

In medium saucepan, melt butter over low heat. Remove from heat and whisk in flour, salt and pepper. Whisk in 1/4 c milk and whisk until smooth. Gradually add remaining milk, whisking until well mixed. Return to cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (approximately 5 minutes). Remove from heat, add cheese and stir until completely melted. Serve over pasta, vegetables or sandwiches.

Yield 2 cups.

Pumpkin Bread ~ adapted from Food Network

2010-12-03T18:09:00.007-07:00

3 c sugar
1 c vegetable oil
4 eggs, lightly beaten
1-15 oz can solid pack pumpkin (NOT pie filling)
3 1/2 c flour
2 t salt
2 t baking soda
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t cloves
2/3 c water

Preheat oven to 350°. Butter and flour 2 ~ 9 x 5 loaf pans and set aside.

In bowl of mixer fitted with paddle attachment, mix together sugar and oil. Add eggs and pumpkin and mix just until combined. Whisk together dry ingredients in separate bowl. Alternately add dry ingredients and water into wet mixture, starting and ending with dry. Mix just until combined.

Divide batter between prepared loaf pans and bake 50-60 minutes or until cake tester comes out clean. Let stand 10 minutes, remove from pans and cool.

Instant Marinara Sauce

2010-11-11T17:08:00.006-07:00

14 oz can no sugar added tomato sauce
3 T tomato paste
2 T olive oil
1/4 c grated parmesan cheese
1 t garlic powder
1/2 t dried oregano
1/2 t dried basil
pinch kosher salt
fresh ground black pepper, to taste

Place all ingredients in small saucepan and heat over medium heat to just below boiling. Serve with your favorite pasta. Serves 4.

Chef's Note: Don't skip using tomato paste. It's concentrated flavor gives this recipe a long-cooked taste in a fraction of the time.

Toasted English Muffin

2010-11-04T09:49:00.010-07:00

Today I am wishing for fall but alas, Phoenix doesn't do fall. In September we go strait from "why would anyone choose to live in this heat?" to "why doesn't everyone want to live here?" and we park there until June.

Don't get me wrong, I love living where we can go outside anytime without putting on an additional outfit for warmth. However, being a red-head with fair skin I tend to be drawn to autumn colors. The texture of bare branches and turning leaves cast against a clear blue sky is my idea of what "fall" should look like and since I can't have that experience by looking out my window, I have to fake it with indoor decorations.

And with food.

This morning I am craving a fall-like food for breakfast but it's still too hot to turn on my oven except to broil toast. I scrounged my fridge until I found what would get me by until it cools outside and I can bake something with pumpkin. (I LOVE pumpkin in breads and cakes and cookies... Pumpkin pie? Not so much.)

What makes this particular breakfast "fall-like" are the specific ingredients that taste like fall to me. I used mini Wild Maine Blueberry English Muffins topped with extra tart Orange and Lemon Marmalade and a cup of tea.

Extremely satisfied with my breakfast, am I.

The Perfect Toasted English Muffin
1 fork-split English Muffin
1 t butter, softened at room temperature
1 t orange marmalade

Preheat broiler to high and adjust oven rack to highest position.

Using a fork, pierce sides of muffin all the way round until it splits into equal halves. Butter inside of each half and place on baking sheet, butter side up. Position baking sheet directly under broiler and toast muffins until edges are golden and butter is bubbly. Remove to plate and top with marmalade while still hot. Serve immediately. Serves one.

Chef's Note: Please use a FORK to open "fork split" muffins to allow the air-pockets inside the muffin to be torn open yielding greater surface area for butter distribution. This is why I buy English muffins to begin with, for the crunchy way they toast up.

If you slice them open with a knife, the muffin will come apart looking like regular bread instead of having the nooks and crannies that toast so beautifully when coated with real butter and placed in the broiler. If you use a knife, you might as well put the muffins in the toaster. Or, just buy wonderbread. Please, for the love of breakfast, don't do this.

Easy Cornbread

2010-10-20T11:53:00.005-07:00

1 & 1/4 c flour
3/4 c yellow corn meal
1/4 c sugar
2 t baking powder
1/2 t salt
1 c milk
1/4 c oil
1 egg, beaten

Preheat oven to 400°. Grease 8x8 pan and set aside. Mix dry ingredients in small bowl. Add milk, oil and egg and stir just until incorporated (lumps will remain). Pour into prepared pan and bake immediately in preheated oven 25 minutes or until golden and center is set. Makes 9 3-inch squares.

Chicken and Black Bean Chili

2010-10-20T11:25:00.008-07:00

1 lb boneless, skinless chicken breast ~ cubed
2 T olive oil
1/2 one white onion, quartered
pinch salt
1 ~15 oz can black beans, rinsed and drained
1 ~15 oz can white or pinto beans, rinsed and drained
1 ~10 oz can mild Rotel tomatoes & green chile
2 T mild chili seasoning, recommended: McCormick
1/2 t cumin
1/4 c shredded monterey jack cheese
sour cream, optional
chopped fresh cilantro for garnish, optional
1 lime, sliced in wedges

Heat olive oil over medium high heat in dutch oven. Add chicken and cook until no longer pink and juices are clear (approximately 6 minutes). Remove chicken and keep warm. Add onion and salt to pot and saute until onion is wilted and translucent.

Stir in Rotel and beans, return chicken to pot. Stir in chili seasoning and cumin and bring to boil. Reduce heat to low, cover loosely and continue cooking 30 minutes to 1 hour, stirring occasionally. Garnish with cheese, sour cream, lime juice and cilantro if desired. Serve with hot cornbread. Serves 4.

Mesquite Honey Lime Chicken

2010-10-18T13:47:00.009-07:00

4 boneless, skinless chicken breasts
1 T olive oil
salt and fresh ground black pepper, to taste
1/4 c A.1. Smoky Mesquite steak sauce
1/4 c lime juice
1 T honey
1/2 t garlic powder

Place steak sauce, lime juice, honey, and garlic in non-reactive bowl. Whisk well until combined and set aside.

Heat oil 3-5 minutes in large non stick skillet over medium-high heat. Season both sides of chicken with salt and pepper. Place chicken in heated skillet and cook until no longer pink and juices run clear (6 minutes per side minimum).

Pour lime sauce over chicken, reduce heat to low and cook approximately 2 minutes. Remove chicken to cutting board to rest. Continue cooking sauce over low heat, whisking occasionally, until thick and bubbly. Slice chicken, place on plates and pour sauce over top.

Serve immediately, serves 4.

Asian Style Coleslaw

2010-10-13T14:55:00.003-07:00

16 oz package shredded coleslaw mix
1/4 c soy sauce
1/4 c lime juice
1/4 c canola oil
3 T brown sugar
2 T rice vinegar
2 T fresh ginger, finely grated
1 T sesame oil
12-15 grinds fresh black pepper, to taste
sesame seeds for garnish, optional

Wash coleslaw mix and spin dry. Place in large ceramic or glass bowl*. In jar with tight-fitting lid add remaining ingredients less sesame seeds. Shake well until sugar is melted. Pour dressing over coleslaw and toss to combine. Sprinkle with sesame seeds just prior to serving. Serves 4.

*Chef's Note: Since this recipe contains a large amount of lime juice, do not use an aluminum bowl to mix the salad or dressing as it will react with the acid in the juice and give the salad an off flavor.

Lemon Chicken with Broccoli and Rice

2010-09-15T17:14:00.004-07:00

1 (14 oz) can cream of broccoli soup
1 c water
3/4 c uncooked white rice
1 head fresh broccoli, chopped (approximately 2 cups)
2 lemons
8 turns fresh ground black pepper
4 skinless, boneless chicken breasts

Preheat oven to 375°. Butter 3 quart covered casserole dish and set aside. Slice one lemon into rings and set aside.

In medium bowl, combine soup, water, rice, and 2 T lemon juice. Pour into prepared casserole dish. Place chicken on top of mixture and top with lemon rings. Cover dish and bake in center of oven 45-55 minutes or until rice is done and chicken is cooked through. Serves 6-8.

Chef's Note: To make ahead, prepare as above but place in refrigerator until ready to bake. Preheat oven to 350° and bake 1 &1/2 to 2 hours or until chicken is cooked through and rice is done.

Super Soft Sugar Cookies

2010-09-13T18:30:00.009-07:00

Sugar Cookie
1 box white cake mix
2/3 c flour
2 eggs
1/3 c oil
2 T sour cream
1 t vanilla

Preheat oven to 350°.

Mix dry cake mix and flour then add eggs, oil, sour cream and vanilla and mix well. Using small cookie scoop form into 1" balls and place on parchment lined baking sheet.

Flatten balls with heel of hand to about 1/2″ thick. Bake 10-12 minutes, until set. Do not overbake, there should be no browning on edges. Remove to wire rack immediately after baking and cool completely before frosting. Store frosted cookies in airtight container. Yield 30 cookies.

Fluffy Frosting
1/2 c shortening
1/2 c butter, softened
1/4 c milk
1 t vanilla
1 T meringue powder
3 T Dream Whip powder
1 pound powdered sugar (approximately 4 cups), sifted

Beat shortening and butter until smooth and blended. Add milk and vanilla. Beat for one minute then add meringue powder, Dream Whip powder and sugar, (add food color if desired) and mix well on low until blended. Beat on medium high until light and fluffy. Generously frost cookies and add sprinkles. Yield 3 cups frosting (which is way more than is needed for the cookie recipe so be prepared to have extra).

Celentano Three Cheese Tortellini

2010-09-09T18:45:00.009-07:00

I've been told that making your own pasta by had is worth the effort. Maybe, but until I have a free day to "try" my skills I will continue to purchase Celentano frozen cheese tortellini. The package is small, only 13 ounces, so I have to cook two in order to have enough for everyone. And we love it.

I have served it with marinara, or olive oil with parmesan both hot and cold, but my favorite pairing by far is with homemade Alfredo sauce. The pasta is amazing on par with anything you would find in a restaurant. In fact, it is possible this pasta is served at restaurants which don't prepare their pasta from scratch.

Now for the sauce, please please PLEASE don't ever buy an Alfredo sauce in a jar. Please make your own sauce and experience a taste far superior to anything available for purchase at your supermarket. The Alfredo recipe I've posted here is without the spinach and can be adjusted to spicy or mild depending on your preference (but I wouldn't leave the pepper flakes out altogether). It will keep for a couple of weeks in the refrigerator and individual portions reheat wonderfully. Enjoy!

Haricort Vert

2010-09-08T16:39:00.008-07:00

8 oz fresh Haricort Vert (French green beans), washed
2 T butter
4 cloves garlic, chopped
high quality sea salt, recommended: Fleur de Sel
fresh ground black pepper
1 T lemon juice

Melt butter in small skillet over medium low heat. Add garlic and saute about 30 seconds. Add beans, toss to coat with butter. Cover skillet and reduce heat to low. Cook until beans wilt slightly but are still crunchy and bright green, approximately 5 minutes.

Uncover and remove from heat. Season with salt and pepper, drizzle with lemon juice just prior to serving. May be served hot or at room temperature. Serves 4.

Chef's Note: Haricort Vert green beans have a very mild flavor and are sweeter and more tender than American green beans. The extra cost is worth it. 8 ounces of fresh beans was only just enough for hubby and me today so adjust serving size according to green bean lovers at your table.

Beer Braised Pot Roast ~ adapted from The Pioneer Woman Cooks

2010-09-07T22:32:00.003-07:00

1~ 2 1/2 to 3 pound chuck roast
kosher salt and fresh ground black pepper, to taste
3 T olive oil
2 white onions, peeled and cut to thick slices
5 cloves garlic, chopped
1~ 12 oz can beer
1~ 14 oz can beef broth
1 t dried thyme
1 t dried rosemary

Preheat oven to 275°. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on all sides, about 2 minutes per side. Remove meat from pan and lower heat to medium.

Add onions and garlic and saute for 30 seconds. Pour in beer and broth. Add thyme, rosemary, and salt to taste, about 1 teaspoon. Return meat to pot, push to submerge, and place lid on pot.

Cook in oven 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat in pot with two forks. Dish meat onto plates and spoon juice and onions over top. Serves 6.

Steak and Bleu Cheese Salad with Balsamic Vinaigrette

2010-09-01T11:24:00.008-07:00

1 pound top sirloin steaks
1 T canola or vegetable oil
salt and fresh ground black pepper
5 oz mixed spring field greens
1/2 one large purple onion, sliced in rings
1/4 c bleu cheese crumbles
1/2 recipe Balsamic Vinaigrette

In grill pan, heat oil over medium high heat 3 minutes. Season one side of steak with salt and pepper and place on heated pan, seasoned side down. Grill steak to desired doneness (recommended medium rare). Remove from heat and let rest at room temperature 10 to 20 minutes minimum. Slice thinly and set aside.

In large bowl, toss field greens, onion and 1/4 c blue cheese with vinaigrette until well mixed. Plate salad and top with steak slices, sprinkle with remaining blue cheese. Serves 2.

Balsamic Vinaigrette
1/4 c balsamic vinegar
2 t brown sugar, optional*
1 T garlic, minced
1/2 t salt
1/2 t freshly ground black pepper
3/4 c olive oil

Place all ingredients in jar with lid. Seal and shake until well blended. Store tightly covered in refrigerator up to 2 weeks.

*High quality aged balsamic vinegar will not require the addition of sugar. If using new balsamic, start with minimal sugar and adjust to taste.

Nacho Tostada

2010-08-31T14:35:00.008-07:00

For Shells
6 white corn tortillas
1 c canola oil

For Meat
1 pound ground turkey
1/2 c water
2 T mild taco seasoning, recommended: McCormick
1/2 t ground cumin
1/2 t dried oregano
1/2 t garlic powder
1/4 t cayenne pepper

For Toppings
1 c pinto beans, prepared
1 14 oz can diced tomato, drained
1/2 c Brianna's Chipotle Cheddar dressing
1/2 c shredded cheddar cheese
salt, to taste
sour cream, for garnish

In large skillet over medium heat, brown ground turkey well. Add water, taco seasoning, cumin, oregano, garlic and cayenne pepper. Stir well, reduce heat to low and simmer 10 minutes.

While meat is simmering, in medium skillet over medium-high heat, heat oil to 300°. Gently lower tortillas one at a time into hot oil and cook until golden, approximately 3 minutes per side. Remove to paper towel to drain. Immediately sprinkle with salt then transfer to baking sheet. Continue cooking remaining tortillas.

Preheat broiler to high. Top tortillas with meat, beans, tomato, dressing and cheese equally divided between six tortillas. Place under broiler until cheese is melted. Plate, garnish with sour cream and serve immediately. Serves 4-6.

Chef's Note: Packaged taco seasoning is usually high in salt, so I've used approximately half a packet in this recipe with additional spices for fuller flavoring. By reducing the salt in the meat, I was able to add salt to the tortillas. Believe me, you will want to do this.

Pasta Pile-up with Chicken ~ adapted from Better Homes and Gardens

2010-08-30T13:46:00.007-07:00

4 lasagna noodles, prepared to package instructions and cut in half
4 boneless, skinless chicken breasts, sliced
1 t salt
10 grinds fresh black pepper
4 T olive oil, divided plus more for garnish
2 t dried oregano
2 t dried basil
1/4 t anise seed
3 cloves garlic, minced
1 28 oz can diced tomatoes, drained
10 oz fresh spinach
1 T fresh lemon juice
shaved parmesan cheese, for garnish

Wash and dry chicken breasts. Slice into 1/2 inch pieces and add salt and pepper. Sprinkle one side of sliced chicken with half the oregano, basil and anise. Heat 2 T olive oil over medium heat. Add chicken, spice side down, to pan and sprinkle with remaining oregano, basil and anise. Cook chicken until juices run clear, approximately 8 minutes, turning once half way through.

Remove chicken to paper towel to drain. Pour chicken fat from pan and add remaining olive oil until total in pan is approximately 2 T. Add garlic and saute over medium heat until golden. Add tomatoes and cook 3 minutes. Add spinach, mix well and remove from heat.

To plate, place 1/4 c tomato & spinach mixture on plate. Layer with lasagna noodle, another 1/4 c tomato spinach and chicken breast. Continue layering until all tomato spinach mixture is used. Top with shaved parmesan and drizzle with lemon and olive oil. Serves 4.

Chocolate Lava Cakes

2010-08-27T21:12:00.009-07:00

4 squares semi-sweet baking chocolate, recommended: Baker's
1/2 c butter (1 stick)
1 c powdered sugar, sifted
2 eggs
2 egg yolks
6 T flour

Preheat oven to 425°. Butter 4 ramekins or individual souffle dishes and place on a baking sheet.

In large bowl, microwave butter and chocolate one minute, or until butter is melted. Whisk until chocolate is completely melted and no lumps remain. Stir in sugar, whisk in eggs and egg yolks. Add flour and mix well. Divide batter between prepared dishes.

Bake 11-14 minutes or until sides are set but center is still soft (but not shiny). Remove from oven and let stand one minute. Carefully run knife around cake edge to loosen. Place dessert plate on top of ramekin and quickly invert cakes onto plates. Dust with additional powdered sugar and whipped cream if desired. Serve immediately. Serves 4.

Chef's Note: These were incredibly easy to make and amazingly good. The batter contains so much chocolate and so little flour that the centers are like hot fudge, not at all like uncooked cake batter. Wow.

Crunchy Baked Potato

2010-08-27T14:52:00.005-07:00

3 pounds small red potatoes, washed
1/2 stick butter
2 T parmesan cheese
Salt and fresh ground black pepper
Butter flavored non-stick cooking spray

In microwave safe dish, bake potatoes in microwave 6-8 minutes or until fork tender (no resistance when pierced with fork).

Place potatoes on baking sheet and slice an X into top of each potato. Using potato masher, press potatoes until sides open. Cut butter into 1 T pats and divide between potatoes. Sprinkle liberally with salt and two grinds black pepper on each potato. Spray tops of potatoes with non-stick cooking spray and top with parmesan. Place under broiler until edges begin to brown. Serves 6.

Chef's Note: Don't skimp on the salt. One of the reasons restaurant food is so good is they use plenty of salt in their dishes. Tasting a dish as you go along is invaluable to the completed product, as you discover your own preference for seasonings, but never underestimate the appeal of salt.

Clearman's Garlic Cheese Toast

2010-08-26T13:16:00.007-07:00

4 slices extra-sourdough bread, recommended: Francisco
4 T butter, melted
1/4 c grated parmesan cheese
1/4 t garlic powder

Preheat broiler.

Combine melted butter, cheese, and garlic powder in small bowl. Mix well. Arrange sourdough slices closely on baking sheet and, using a pastry brush, evenly distribute butter mixture on top side of bread.

Place under heated broiler and toast 5 minutes or until golden brown and cheese is crunchy, rotating slices as needed for even browning. Serve immediately. Makes 4 slices (but only serves 2).

Petit Pain au Chocolat

2010-08-24T09:04:00.006-07:00

2 sheets frozen puff pastry, thawed, each sheet cut into 12 squares
1 egg
1 T water
3 ~ 3.5 oz bars good quality semisweet chocolate, recommended Lindt Excellence 50% Cocoa, separated into squares
Decorator sugar (optional)

Preheat oven to 400°. Line baking sheet with parchment paper or heavily coat with cooking spray.

Place 1 chocolate piece in center of each pastry square. Roll each dough square tightly, completely enclosing chocolate and pinch to seal. Place pastry rolls on baking sheet, seam side down.

Beat egg and water together, brush tops of pastry rolls with egg glaze and sprinkle lightly with decorator sugar if desired. Bake until pastries are golden brown, 15-20 minutes. Remove immediately from baking sheet to wire rack to cool.

Serve warm or at room temperature. Store leftovers (yeah, right) loosely covered.

Yield 24 2-bite pastries.

Chef's Note: The added decorator sugar looks pretty and adds extra crunch but is definitely not traditionally French. For an authentic patisserie, I recommend omitting it all together.

Spinach Alfredo

2010-08-23T13:28:00.008-07:00

1/2 c butter (1 stick)
4 cloves garlic, minced
1 T red pepper flakes
8 oz cream cheese
1 c milk, divided
6 oz grated parmesan cheese
10 oz fresh baby spinach
chopped basil

In large non-stick skillet, melt butter over medium heat. Add garlic and cook, stirring constantly, until golden brown.

Add pepper flakes and cream cheese. Whisk until combined. Don't worry if your cream cheese won't incorporate, just keep whisking until it's melted.

Add milk and whisk until smooth. Add parmesan cheese and stir until melted. Add spinach, cover pan and remove from heat. Let stand 3 minutes, remove cover and stir until spinach is wilted.

Serve over asiago ravioli or fettucini, garnish with additional shaved parmesan and basil. Serves 6.

Chef's Note: You could use pre-grated parmesan cheese for this dish, but I wouldn't recommend it. The anti-caking ingredients contained in canisters of cheese affect the melting capability and ultimately affect the taste of the dish. Use a fine box grater or micro-plane (my favorite) and grate your own cheese. It's worth the extra effort.

Red Curry Lentils

2010-08-20T15:33:00.012-07:00

2 T olive oil
3 cloves garlic, minced
2 t red curry powder
1 c dry lentils, rinsed and picked
2 carrots, grated
14 oz can petite diced tomatoes
4 c chicken stock

Heat oil in dutch oven over medium high heat 3 minutes. Add garlic and saute, stirring constantly, until caramelized and brown. Add curry powder and continue cooking 2 minutes, stirring constantly. Add remaining ingredients and bring to boil. Cover and reduce heat to low. Simmer one hour, stirring occasionally, until lentils are tender.

Serve over steamed rice. Garnish with shaved coconut, raisins and crushed pineapple if desired. Serves 8.

Cinnamon Sugar Crisps

2010-08-19T19:11:00.004-07:00

4 corn tortillas, taco size
2 c vegetable oil for frying
2 T sugar
1 t cinnamon
1 pint vanilla ice cream
1/2 c caramel topping

Heat oil over medium high heat to 350°. Cut tortillas into 8 wedges and fry in hot oil until brown and very crisp. Remove to paper towels to drain. Immediately sprinkle hot crisps with cinnamon and sugar. Allow to cool slightly.

While crisps are cooling, divide ice cream evenly between 4 bowls. Drizzle with caramel topping and garnish with crisps. Serve immediately. Serves 4.

Grilled Ham and Cheese Sandwich with Honey Mustard Dipping Sauce

2010-08-18T14:10:00.015-07:00

Sandwich:
4 slices sourdough bread
4 slices Swiss cheese
2 slices ham, recommended: Kirkland Signature spiral sliced ham
3 T butter, melted
1 T grated parmesan cheese
1/4 t garlic powder

Dipping Sauce:
2 T dijon mustard
2 T spicy brown mustard
1 T honey
1/2 t rice vinegar
5 grinds fresh black pepper
pinch salt

Heat griddle to medium heat. Mix melted butter, parmesan, and garlic powder together and brush on one side of each slice of bread. Place two slices of bread on heated griddle, butter side down. Add cheese and ham, top with remaining slices of bread, butter sided up. Cook until well browned and flip to uncooked side, reduce heat to medium low.

Continue cooking until second side is well browned. Remove from griddle and let cool slightly. (Removing the sandwich from the hot pan is very important because the bread should be cooked to perfection, but the cheese needs to continue to melt into happy gooey goodness.)

While sandwich is cooling, place ingredients for dipping sauce in small bowl and whisk to combine. Pour into individual serving cups.

Slice sandwich on the diagonal to make triangles (easier for dipping) and enjoy! Serves 2.

Ranch Fries

2010-08-11T18:29:00.005-07:00

1 lb frozen french fries
2 T ranch dressing mix, recommended: Hidden Valley Ranch

Preheat oven to 400°. Place frozen fries in single layer on foil lined baking sheet. Bake 20 to 25 minutes or until desired brownness. Immediately transfer hot fries to large bowl and sprinkle with dry ranch mix. Toss well to coat. Serve immediately, serves 6.

Chef's Note: Be sure to add the dressing mix while fries are still hot, the heat helps the seasoning stick to the fries.

Broccoli & Ham One-Pot Meal

2010-08-11T18:26:00.001-07:00

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1/2 c half & half
1 stick butter
2 cups frozen broccoli flowrettes, prepared
1 cup diced ham
1/2 c shredded cheddar cheese

Boil macaroni to package instructions. Drain well and return to low heat. Add half & half, butter and cheese packets. Stir until well combined and butter is melted. Add broccoli and ham, mix well. Divide between 4 bowls, sprinkle with shredded cheese. Serves 4.

Sweet and Sour Meatballs

2010-08-06T16:48:00.007-07:00

Just so you know, I don't always make meals from scratch. I realize this may forever change your perception of my culinary skills, but there are products that are mass produced that are just as good, if not better, than I can make them. For example, I'm not ready to try making my own sweet & sour sauce so I'm going to buy one at the market that's tasty and my family will like.

And don't feel bad for buying frozen meatballs, they're cheaper than buying the ingredients and making them yourself. Plus they cook in 5 minutes, so lunch is ready in record time. And mommy's happy when everyone's tummy is full.

20-30 frozen meatballs
1 jar sweet & sour sauce, recommended: La Choy
4 c white rice, prepared
2 c frozen broccoli flowrettes, prepared
red pepper flakes, optional

Place frozen meatballs in microwave safe dish with lid. Pour jar of sweet & sour sauce over meatballs. Cover dish with lid and microwave on high 6-8 minutes, stirring halfway through cooking.

While meatballs are cooking, place frozen broccoli in steamer basket and cook over boiling water until bright green, approximately 4 minutes.

In shallow bowl, dish rice and cover with meatballs and top with broccoli. Drizzle with sauce and red pepper if desired. Serve immediately. Serves 4.

Vintage Juicer

2010-08-03T12:45:00.004-07:00

Ah, the hunt for the obscure kitchen utensil. While rummaging through old, dusty shelves of a thrift store is not for everyone, it happens to be one of the things I find particularly enjoyable. You never know when you might find just the thing you've been looking for... like this beautiful vintage glass juicer.

Based on the design and color, I would place the date the juicer was made circa 1950 making it 60+ years old. Isn't it wonderful! I saw it from across the shelf in a tiny thrift store in Ventura, CA when I was there last month on vacation. I practically started panting in anticipation before I even picked it up, afraid touching it would make me want it and that the price would put it out of my budget.

Imagine my surprise when the little paper tag said "$8 ~ broken, as is". I started looking for where it was broken, surely the bowl was cracked rendering it useless. And then I found the chip in the base (can you see it in the picture?). The break was so long ago that it has worn smooth from decades of use.

"Well, my little mon amie, I'll just take you home avec moi!" And, 12 juiced lemons later, it will forever have a place in my kitchen.

I am a happy bon viveur.

Grilled Pineapple Skewers

2010-07-28T13:33:00.010-07:00

1 fresh pineapple, peeled, quartered and cut into 1/2 inch chunks
2 T dark rum (or 1/4 t rum extract)
1 c real maple syrup
1/4 c fresh blueberries
1 pint vanilla ice cream
8 skewers
8 fresh pineapple leaves, for garnish

In large bowl, mix rum and maple syrup. Toss pineapple chunks in syrup mixture and thread, alternating with blueberries, onto skewers. Brush fruit with syrup and grill 2 to 3 minutes per side or until softened. Remove from grill and cool to room temperature.

Scoop ice cream onto 4 plates or shallow bowls. Stand 2 pineapple leaves in ice cream and plate with 2 pineapple skewers. Drizzle with remaining syrup. Serve immediately. Serves 4.

Chef's Note: To reserve pineapple leaves, cut from fresh pineapple and place in a bowl of water until ready to use.

Blueberry Crumb Cake ~ Adapted from The Pioneer Woman Cooks

2010-07-27T17:16:00.006-07:00

Cake
1/4 c plus 1 T butter, softened
3/4 c sugar
1 egg
1/2 t vanilla
2 c flour
2& 1/2 t baking powder
1/2 t salt
1/4 c half & half
1/2 c milk
2 to 3 c fresh blueberries

Topping
6 T butter
1/2 c sugar
1/2 t cinnamon
1/2 c flour
1/4 t salt

2 T sugar to add after baking, optional

Preheat oven to 350°.

In medium bowl, combine flour, baking powder, and salt; set aside.

In large bowl, cream butter and sugar. Add egg and vanilla; mix until combined. Add flour mixture and milk (with half&half) alternately in three additions until incorporated. Gently fold in blueberries until evenly distributed.

Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour in cake batter and spread until even.

In third bowl (or using the empty bowl from the flour mixture), combine topping ingredients and cut together using a pastry cutter. Sprinkle over top of cake.

Bake cake 40 to 45 minutes, or until golden brown. Sprinkle last 2 T sugar over cake immediately after removing from oven, if desired. Store loosely covered at room temperature.

Serve warm as dessert with ice cream or as breakfast with softened butter or unsweetened whipped cream. Serves 12.

Chef's Note: Who am I kidding? I didn't need any ice cream or whipped cream, I just ate it warm right from the pan!

Kitchen Knives

2010-07-27T15:17:00.023-07:00

Is it just me, or are there suddenly a million kitchen knives to choose from?

I understand that knives need to be replaced every so often, especially if you drop one in your garbage disposal or in the actual garbage, but I don't recall having the choice of 20+ knives in my supermarket before. Maybe everyone is getting the notion to become the next Iron Chef, but I don't think that's really it. Maybe it's just education as a result of friends like Emeril, Martha, Bobby, Alton, Rachel... I refer to them by their first names, but you know who I mean.

As a result of the plethora of "new" knives on the market, I thought I would educate my readers a bit on what I know about kitchen knives. My knowledge is limited, but these knives are the ones I use day in and day out. They are the work-horses of my kitchen and they make my life easier.

Here you see, from top to bottom, the following knives:
Santoku
Chef's
Bread
Boning
Paring

The top two knives, the Sentoku and Chef's, are general all-purpose knives that do the most work in a kitchen. The curved blade shape allows you to cut and chop using a rocking motion. As the blade rocks, the knife remains stable and the work is done efficiently and quickly.

The serrated blade on my chef's knife has notches that help to cleanly cut through soft foods like eggs, tomatoes, and sandwiches without damaging the food with an edge that looks like a tiny saw.

This type of serration is time consuming to sharpen yourself and expensive to have professionally done. And as you can clearly see, with extensive use the tiny teeth chip off causing the knife to snag and tear when slicing meats. Not a good thing.

For this reason, I do not recommend purchasing expensive serrated knives. Inexpensive ones will do the job as well as more costly knives and you won't feel like you have to keep using a dull knife because it will cause you a fortune to have it professionally sharpened.

Fairly new to the American kitchen is the santoku knife. It's slim design is Japanese (go figure) and is currently my favorite kitchen knife. It is similar to a traditional chef's knife in that is is used for similar tasks. "San" is the Japanese word for three and "toku" is the Japanese word for good things so the knife possesses three good works in that it can slice, dice and chop.

The santoku blade is typically thinner than a chef's knife which allows for a smoother and more precise cut. The little oval-shaped indentations on the sides reduce friction, allowing sliced food to fall to the side instead of sticking to the blade. And that's a good thing.

These are the bottom two knives in the picture, the top one is a boning knife and the bottom one is a paring knife.

While the paring knife is said to be the miniature equivalent of the chef's knife, I find myself turning to the boning knife more often for slicing delicate foods such as soft cheese and tomatoes. Its flexible, long, thin blade works as well as the larger chef's knife and the smaller size is more comfortable to use on smaller foods.

The paring knife works well for peeling fruits and vegetables that are too delicate for a vegetable peeler, so that is its primary use for me.

The knife in the middle is the bread knife. Pretty much only used for slicing bread, the serrated blade is a MUST for slicing through thick outer crusts of fresh baked loaves without crushing the soft inner bread. If a bread knife's sole use is slicing bread, the serrated blade will virtually never dull.

Knives are best stored in a knife block. This makes them easy to find, keeps them from dulling each other while banging around in a drawer, and keeps you from accidentally cutting yourself while reaching in a drawer to find the knife you need.

Empty knife blocks are easy to find at thrift stores and yard sales so pick one up for a buck and add your own knives. It's a great way to achieve an eclectic looking kitchen.

Ranch Potato Salad

2010-07-26T14:45:00.007-07:00

5 lbs russet potatoes, washed thoroughly
1 T salt
1/2 c ranch dressing, recommended Litehouse Homestyle Ranch
1/2 c sour cream
2 T fresh dill, finely chopped
3 t rice vinegar
10-12 grinds fresh black pepper

In large pot, cover potatoes with water. Add salt and bring to boil over medium heat. Boil potatoes until it slides from knife when pierced (approximately 15 minutes). Drain and allow to cool to room temperature.

When cool to the touch, coarsely cut potatoes into bite size pieces and place in large mixing bowl. Add ranch dressing, sour cream, vinegar, dill and pepper. Gently fold until well combined. Add salt and more pepper to taste. Refrigerate, loosely covered, a minimum of 4 hours before serving. Serves 8.

Chef's Note: This is a dish prepared by taste alone. I did not follow any recipe so all measurements are approximate. Adjust as your taste prefers. I prefer to leave the potatoes un-peeled as it adds to the home-made look and texture. If you want to peel the potatoes, do so prior to boiling and lessen the cooking time by 2 minutes.

Corn and Black Bean Salsa

2010-07-26T14:27:00.006-07:00

1-15 oz can black beans, rinsed and drained
1 cup frozen or fresh corn, cooked
3 roma tomatoes, seeded and diced
2 T taco seasoning, recommended McCormick
1/4 t garlic powder
salt (to taste)
10-12 grinds fresh black pepper
1 lime, juiced (approximately 2 T juice)
1/4 c sour cream
fresh cilantro, finely minced for garnish (if desired)

In large bowl, place beans, corn, and tomato. Sprinkle with seasonings (with exception of salt) and toss to combine. Add lime juice and sour cream and gently fold until well mixed. Season with salt to taste. Add cilantro and serve. Serves 8.

Chef's Note: Although this is an excellent salsa to dip with chips, we ate it with a spoon like a side dish with quesadillas. And it was delicious.

Salted Mini Chocolate Truffles

2010-07-03T10:31:00.015-07:00

3.5 oz good quality semisweet chocolate, recommended Lindt Excellence 50% Cocoa
3.5 oz good quality dark chocolate, recommended Lindt Excellence 90% Cocoa
1/2 can sweetened condensed milk (approximately 3/4 c)
1 t vanilla
1 T strong brewed coffee or espresso
3 oz milk chocolate Almond Bark
Coarse ground Kosher salt

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted, stirring constantly until completely smooth. Stir in vanilla and coffee. Remove from heat, cover and refrigerate overnight.

Bring chocolate to room temperature (approximately 2 hours). Using small mellon-baller, scoop chocolate and roll into balls. Place on wax paper and set aside.

In microwaveable bowl, melt almond bark according to package instructions and stir until smooth. Drop one truffle ball into melted chocolate and, using a fork, roll truffle until completely coated with milk chocolate. Remove truffle with fork, shake off excess chocolate and return to wax paper. Sprinkle top with Kosher salt and place in refrigerator until set, approximately 30 minutes. Store in airtight container.

Yield: 30-40 mini truffles.

Chef's Note: These are one bite truffles. Kate wanted me to make them with the bigger end of the mellon-baller, but I don't like having melting chocolate on my fingers while I savor the first bite... I prefer not to be rushed through my chocolate indulgence just because I need to consume the second gooey bite. I'd much rather pop a whole truffle in my mouth and blissfully enjoy. And besides, these contain so much dark chocolate I can't imagine wanting to eat more than one bite.

Chocolatiers take heed; In my extensive chocolate eating repertoire, the one bite truffle is the perfect chocolate tasting experience.

Lemon Thyme Cookies with Lemon Glaze

2010-06-29T20:08:00.012-07:00

for cookie;
1 c butter, softened
1 1/2 c sugar
1/2 c brown sugar
2 large eggs, lightly beaten
1/3 c sour cream
2 T lemon juice
1 T lemon zest
1 t vanilla
4 c flour
1 T baking powder
1 t baking soda
1/2 t salt
4 t lemon thyme (or regular thyme), finely chopped

Cream butter and sugar. Add eggs, sour cream, 2 T lemon juice, 1 T zest, and vanilla; beat well. In a separate bowl stir together flour, baking powder, baking soda, salt, and thyme. Add dry ingredients to creamed mixture and beat until mixed.

Drop by teaspoonfuls on ungreased cookie sheet, flatten slightly with palm of hand. Bake 8-10 minutes until just brown around edges. Cool on sheet 2 minutes then remove to rack to cool completely.

for glaze;
1/4 c lemon juice
2 T lemon zest
1 1/2 c powdered sugar, sifted

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Dip top of cookies into glaze and return to rack to set. Allow glaze harden at least 2 hours. Store in an airtight container. Yield approximately 60 cookies.

Insalata Caprese

2010-06-29T13:41:00.006-07:00

2 ripe tomatoes, cut to 1/4" slices
8 oz fresh mozzarella, cut to 1/4" slices
15-20 fresh basil leaves, plus more for garnish
2 T olive oil
Kosher salt and fresh ground black pepper

On two large plates, layer alternating slices of tomatoes and mozzarella, place a basil leaf under each tomato. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately, serves 2.

Lunch Rerun ~ Golden Crusted Brussels Sprouts

2010-05-26T13:44:00.008-07:00

This recipe for Golden Crusted Brussels Sprouts has very few ingredients but the salty cheese paired with the tart lemon juice are simply delicious. It's easy to prepare in about 10 minutes and tastes like oven roasted veggies that take much longer.

Baked Butternut Squash with Garlic

2010-05-25T09:28:00.004-07:00

2 T fresh parsley, chopped
2 T olive oil
2 cloves garlic, minced
1/2 t kosher salt
12 grinds fresh black pepper
2 pounds butternut squash, peeled and cut into 1" cubes
1/3 c grated Parmesan cheese

Preheat oven to 400°. In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to ungreased shallow 2-qt baking dish and top with freshly grated Parmesan. Bake uncovered 30 minutes or until squash is just tender. Serves 6.

Roast Pork Loin with Garlic and Rosemary

2010-05-24T12:54:00.004-07:00

4 garlic cloves, minced
8 sprigs fresh rosemary, approx. 4 t chopped
1 1/2 t kosher salt
1/2 t fresh ground black pepper
1 to 2 pound boneless pork loin roast, trimmed

Preheat oven to 400°. Line 13x9 roasting pan with foil.

Combine garlic, rosemary, salt, and pepper in small bowl. Rub garlic mixture over pork and place pork, fat side down, in prepared roasting pan. Roast pork 35-40 minutes, or until thermometer inserted into thickest part of pork registers 155°. Remove from oven, let rest 10 minutes.

Slice pork crosswise into 1/3-inch-thick slices and arrange slices on platter. Garnish with fresh rosemary sprigs, if desired. Serve with garlic mashed potatoes. Serves 4.

Chicken Tahini Wrap

2010-05-21T13:43:00.004-07:00

2 boneless skinless chicken breasts, grilled and chopped
1 t lemon juice
1/4 t garlic powder
2 c romaine lettuce, chopped
1 roma tomato, seeded and diced
2 T tehina, recommended Yehuda
2 flour tortillas
salt and pepper to taste

Place half chopped chicken in center of each tortilla, sprinkle with lemon juice and garlic powder. Top with romaine and tomato. Drizzle with Tehina and add salt and pepper to taste. Roll tortilla and secure with toothpick. Serves 2.

Lunch Rerun ~ Alfredo Penne with Sausage & Mixed Vegetables

2010-05-18T13:23:00.003-07:00

I ran out of spinach and haven't gone to the store yet, so I made an old favorite with what little pasta I had on hand. There are some things I am sure I always have on hand like pasta (today it was a mixture of penne and rotini), sauce, and frozen mixed vegetables.

You will be amazed at what you can whip up with little time and very little money if you have a pantry containing a few standard non-perishables.

Baked Creamed Spinach

2010-05-17T13:06:00.006-07:00

2 T butter
1 T garlic, minced
4 oz cream cheese
1/4 c freshly grated parmesan, plus 2 T for topping
1/4 t dried basil
1/4 t chives
1/4 t salt
dash ground marjoram
dash cayenne pepper
1/4 c whole milk or half and half
10 oz fresh spinach

Preheat oven to 375°. Spray small casserole dish with butter flavored cooking spray.

In large skillet over medium low heat, melt butter and saute garlic 1 minute, do not brown. Add remaining ingredients except spinach and stir until cream cheese is melted. Add spinach, cover and cook until wilted, 3 to 5 minutes. Mix well and transfer to casserole dish. Top with additional parmesan cheese and bake uncovered 20 minutes. Turn oven to broil and cook another 5 minutes or until top is well browned. Serves 4.

Spinach Salad with Buttermilk Bleu Cheese Dressing

2010-05-14T14:09:00.002-07:00

1/2 c buttermilk
1/2 c sour cream
2 T cider vinegar
3 oz blue cheese, crumbled
Salt and freshly ground pepper
1/2 lb bacon, cut into 1/2 inch pieces
10 oz fresh spinach leaves
1 small red onion, halved lengthwise and thinly sliced
2 to 4 hard-cooked eggs, chopped

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain.

In large bowl, whisk buttermilk, sour cream, and vinegar together. Stir in blue cheese and season with salt and pepper to taste. Add spinach and red onion to bowl with dressing and toss well to combine.

Mound salad on plates and top with bacon and one chopped egg per salad. Serve immediately. Serves 2 as a main dish, serves 4 as a side dish.

Pasta with Spinach and Tomato

2010-05-13T13:18:00.005-07:00

12 oz pasta, penne or rotini
1 T olive oil
6 slices bacon, chopped
2 T garlic, minced
1 ~14.5 oz can diced tomatoes
10 oz bag fresh baby spinach, rinsed
Fresh grated parmesan

Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente, approximately 9 minutes.

Heat olive oil in large skillet over medium heat. Cook bacon in olive oil until browned and crisp. Add garlic and cook another 1 minute. Stir in tomatoes, and cook until heated through.

Place rinsed spinach in colander, and drain hot pasta over spinach to wilt. Transfer to skillet and toss with and bacon tomato mixture. Plate in individual pasta bowls and garnish with fresh grated parmesan. Serve immediately. Serves 4.

Chef's Note: This looks similar to Tomato Pasta with Spinach and Bleu Cheese that I made last week, but the taste is quite different. Either dish would be wonderful and easy to prepare during the hot, lazy days of summer.

Tres Leches Cake ~ From The Pioneer Woman Cooks

2010-05-12T14:05:00.009-07:00

For Sponge Cake
1 c flour
1 1/2 t baking powder
1/4 t salt
5 eggs, separated
1 c sugar, divided
1 t vanilla
1/3 c milk

Tres Leches
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

For Frosting
1 pint heavy cream, for whipping
3 T powdered sugar

Preheat oven to 350°. Generously spray 9x13 inch pan with non-stick cooking spray. Combine flour, baking powder, and salt in a large bowl. In separate bowl, beat egg yolks with 3/4 c sugar on high speed until yolks are pale yellow. Gently stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir just until combined.

Beat egg whites on high speed until soft peaks form. With mixer on, pour in remaining 1/4 c sugar and beat until egg whites are stiff but not dry. Add approximately 1 c egg whites into yolk mixture to lighten, stir well. Fold remaining egg white mixture in very gently until just combined.

Pour into prepared pan and spread evenly. Bake for 35 to 45 minutes or until toothpick comes out clean. Turn cake out onto a rimmed platter and cool completely. When cake is cool, cut off outer dry edges and pierce top surface with fork several times.

Combine condensed milk, evaporated milk, and 1/4 c heavy cream in a small pitcher. Slowly drizzle all but 1 c of milk mixture, pouring all the way to edges of cake. Allow cake to absorb milk for 30 minutes.

Whip 1 pint heavy cream with 3 T powdered sugar until soft peaks form. Spread evenly over top and sides of cake. Decorate cake with whole or chopped maraschino cherries, if desired. Cut into squares and serve. Refrigerate leftovers loosely covered. Serves 12.

Chef's Note: I preferred the flavor and texture the next day as it was thoroughly cold but still spongy and moist. However, I took the whipped cream off my slice as I thought it was too rich with all the condensed/evaporated milk. I suppose I could have eaten it with the whipped cream if I had a smaller piece... but who am I kidding?!

Apricot Glazed Chicken ~ Adapted from Dave Lieberman

2010-05-11T12:54:00.009-07:00

1 whole chicken, cut into parts
2 c apricot preserves
10 dried plums
1/4 c olive oil
splash rice vinegar
1/4 t kosher salt
10 grinds black pepper
3 cloves garlic, minced
20 fresh sage leaves

Preheat oven to 400°. Wash and dry chicken and trim excess fat. Place chicken in large mixing bowl and add remaining ingredients. Toss well, until chicken is evenly coated with sauce. Transfer pieces, skin side up, with sauce to 9x13 baking dish lightly coated with olive oil.

Roast uncovered, until top of chicken pieces are browned and chicken is cooked through, 45 to 50 minutes. Serve with pan drippings over wild rice. Serves 4.

Tomato Pasta with Spinach and Bleu Cheese~ Adapted from The Pioneer Woman Cooks

2010-05-07T13:44:00.008-07:00

1 pound spaghetti, prepared al dente
2 T olive oil
3 cloves garlic, minced
28 oz canned petite diced tomatoes, drained
1/2 t red pepper flakes
5 oz bleu cheese crumbles
1 c heavy cream
4 c fresh baby spinach

Heat olive oil in large skillet over medium-high heat for 3 minutes. Add garlic and cook, stirring constantly, approximately 3 minutes. Add tomato and crushed red pepper to taste. Lower heat to medium and cook 10 minutes, stirring occasionally.

Stir in 4 oz of bleu cheese and continue stirring until completely melted. Add cream and season to taste. Remove from heat and add spinach. Stir until spinach is wilted, not more than one minute. Transfer to large serving bowl and toss with pasta. Top with remaining 1 oz bleu cheese and serve immediately. Serves 4.

Chef's Note: This is an amazing recipe. The tart tomato, the tangy cheese, the bitter spinach... it comes together in a way that was wonderfully unexpected. I would serve this recipe to company as a side dish with roasted Italian spiced chicken for a main dish. It's that good.

Asian Noodle Salad~ Adapted from The Pioneer Woman Cooks

2010-05-05T14:39:00.007-07:00

Salad Ingredients
1/2 pound Linguine, prepared and cooled
1/4 head each green and purple cabbage, shredded
1/2~ 10 oz bag fresh baby spinach
1 whole each red, yellow, and orange bell pepper, thinly sliced
1 c fresh bean sprouts (a.k.a Mung bean sprouts)
1 c fresh cilantro, coarsely chopped
3 scallions, diced
Red pepper flake, to taste

Asian Ginger Dressing Ingredients
1/3 c olive oil
1/3 c soy sauce
1/3 c rice vinegar
1/4 c brown sugar
2 T sesame seed oil
3 T fresh ginger, minced
2 cloves garlic, minced
Juice of 1 lime

Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad. Toss thoroughly with tongs to combine and serve immediately. Serves 2.

Chef's Note: If preparing ahead, individually pack vegetables and refrigerate up to two days. Dressing may be stored for three days in refrigerator.

If you think you would enjoy an overly detailed step-by-step tutorial of how to prepare this salad, visit The Pioneer Woman Cooks.

Xiexie!

Salsa Verde Chicken Stew

2010-04-29T12:30:00.009-07:00

Tomatillo Salsa Verde
1 lb tomatillos; paper leaves removed, rinsed and cut in half
1 jalapeño pepper, seeded and diced
1 clove garlic, minced
1 t salt
2 T lime juice
Pinch of sugar

Place tomatillos cut-side down on aluminum foil-lined roasting pan. Broil under high heat 5-7 minutes until blackened in spots. Let cool to touch. Place tomatillos along with any juices rendered, jalapeño, garlic, salt, lime juice and sugar in blender and pulse until well blended. If prepared ahead, refrigerate until needed.

Chef's Note: Don't be worried when your tomatillos look like this picture. That's what makes them release their juices and come out so yummy.

Salsa Verde Chicken Stew
1 1/2-2 lbs boneless-skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
Olive oil
2 cloves garlic, minced
1 t ground cumin
1 t sage
1 1/2 c chicken stock
2 c tomatillo salsa verde
1 t oregano
1/2 c cilantro stems and leaves, chopped

In large, heavy-bottomed stock pot heat 2 T olive oil over medium high heat. Dry cubed chicken with paper towels and sprinkle chicken with salt and pepper. Brown chicken over medium-high heat until all sides are golden. Remove the chicken pieces from pan and lower heat to medium. Add additional oil, if needed, and ground cumin and coriander. Cook until spices are fragrant, approximately 2 minutes. Add garlic and cook an additional minute.

Return chicken to pot and add tomatillo sauce, chicken stock, and oregano. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, 20 minutes until chicken is cooked through.

Serve over white rice and garnish with cilantro and sour cream if desired. Serves 4.

Pineapple Upside-down Cheesecake

2010-04-24T19:28:00.005-07:00

Cream Cheese frosting, prepared
Double recipe Pineapple Upside-down Cake, prepared
Single recipe Pineapple Cheesecake, recipe to follow
1 c pecans, finely chopped

Pineapple Cheesecake
16 oz cream cheese, softened
2 c sugar
1 t vanilla
2 eggs
14 oz crushed pineapple, drained and dried

Preheat oven to 325°. Cream together cream cheese, sugar, and vanilla until light and fluffy. Add eggs and blend just until mixed. Pour into 9" cake pan and bake 30-40 minutes until knife inserted in center comes out clean. Cool completely.

To assemble cake, place one prepared pineapple upside-down cake on plate. Invert cooled cheesecake onto bottom layer of cake. Top with second pineapple upside-down cake. Frost side of cake with cream cheese frosting and press chopped pecans into frosting. Store covered in refrigerator. Heat individual pieces in microwave no more than 15 seconds to serve. Serves 16.

What's in a Blog...

2010-04-24T18:06:00.008-07:00

Well, this blog is supposed to be about food. And it is. However, I've noticed many food "bloggers" add commentary to their blog posts (some add a LOT of commentary). Since I am not sure how witty I really am, nor if anyone would actually read my commentary, I have refrained from adding my own ideas on this blog. I used to have another blog, once upon a time, where I did quite a lot of waxing eloquent on politics and religion but I'm not sure how interesting it was. Or if anyone even noticed when I stopped writing.

So, what's the idea of a food blog supposed to be? Just recipes, which is all this blog has been up to now? Or should some posts be a peek into my life on the edge of Phoenix? On the edge is actually quite an accurate description of my state of mental health. I'm asking you, Laura's Lunch followers, to let me know what you think about hearing my "voice" occasionally here. Or if you'd prefer I just keep my thoughts to myself.

It's all up to you. If you'd rather not have me go on and on about how I cut my finger while slicing potatoes, or that I sent the "ugly" casserole to my family so I could keep the pretty one for pictures, just say the word. But please, dear readers, be gentle.

Ham and Lentil Soup

2010-04-21T11:10:00.003-07:00

1 c dried lentils
1/2 lb ham, diced
2 carrots, peeled and diced
3 garlic cloves, minced
3 bay leaves
1 t thyme
1 t oregano
4 c beef broth

Heat dutch oven over medium heat, add ham and cook until brown. Add lentils, garlic, and carrots and saute 5 minutes.
Add remaining ingredients and bring to boil over high heat. Reduce heat and cover, simmer 45-50 minutes until lentils are tender. Remove bay leaves and serve. Serves 6.

Cream Cheese Wontons

2010-04-08T19:48:00.009-07:00

8 oz cream cheese, softened
1/4 c ranch dressing (recommended: Litehouse Homestyle Ranch)
4 oz canned water chestnuts, drained and diced
1/4 t garlic powder
1 T water
1 package wonton wrappers (recommended: Nasoya)
Ginger Soy Sauce* recipe to follow
Special equipment; mini muffin pan, butter flavored non-stick cooking spray

Preheat oven to 400°, spray muffin pan with non-stick cooking spray.

Mix cream cheese, ranch dressing, water chestnuts and garlic in medium bowl until well combined. Working with 4 wonton wrappers at a time, spoon approximately 1/2 t cream cheese mixture in center of wrapper. Using one finger, wet outer edge of wrapper with water. Fold wonton in half to make a triangle, gently pull corners into center making a point, pinch to seal.

Transfer individual wonton to muffin cup. Continue with remaining wonton wrappers until all mixture is used. Lightly spray tops of wontons with cooking spray to aid browning.

Bake in preheated oven 12-14 minutes or until golden. Serve with ginger soy sauce. Makes approximately 40 wontons.

Ginger Soy Sauce
1 c soy sauce
1/2 c brown sugar
2 T honey
1 T ground ginger
1 T rice vinegar

Mix all ingredients well, adjust to taste. May be stored airtight in refrigerator up to 2 weeks. Yield approximately 1 c sauce.

Brie Souffle

2010-04-07T17:38:00.008-07:00

4 T butter, softened
4 slices Italian sandwich bread, crusts removed
12 oz Brie, sliced with rind removed
1 c milk
2 eggs
dash freshly grated nutmeg

Preheat oven to 350°. Lightly butter 1 1/2 quart souffle dish. Butter one side of each bread slice and cut each slice into thirds. Arrange half bread, buttered side up, on bottom of prepared dish. Place half of brie on bread and then repeat, using remaining bread and brie. Whisk together milk and eggs; carefully pour mixture over bread. Sprinkle with nutmeg.

Cover and let stand at room temperature 30 minutes. Bake uncovered in preheated oven 25 to 30 minutes, or until bubbling and golden. Serves 4.

Chef's Note: If you like savory and sweet together (and really, who doesn't?) dust with powdered sugar and serve with seedless raspberry jam.

Easter Jello Salad

2010-04-06T16:24:00.005-07:00

Courtesy of my mother who has made this recipe every Easter for over 40 years.

1 small box of each flavor of Jello desired
Traditional recipe; lime, lemon, orange, raspberry
4 c water
1/2 gallon vanilla ice cream
16 oz sour cream
1 T mayonnaise

Grease 9x13 baking dish with mayonnaise. Boil 1 c water and add lime jello. Stir until completely dissolved. Add 1 c vanilla ice cream and mix until melted. Gently pour mixture into prepared pan and refrigerate until set.

Prepare lemon jello in same steps as for lime. When lime jello is completely set (approximately 8 minutes), spread 1/2 c sour cream over lime layer. Pour lemon mixture onto lime over the back of a spoon to keep from disturbing lime layer. Refrigerate until set.

Repeat with next layer of orange and lastly with raspberry. May be served immediately after last layer is set. Serves 16.

Italian Sausage Soup with Tortellini

2010-04-01T14:04:00.005-07:00

1 pound Italian sausage (sweet or mild), casings removed
2 cloves garlic, minced
4 c beef stock (or low-sodium broth)
1/2 cup red wine
2 ~14 oz cans Italian style diced tomatoes
1 c carrots, sliced
1/2 t dried oregano
1 T tomato paste
1 1/2 c zucchini, sliced
3 T fresh parsley, chopped
8 oz cheese tortellini, prepared
fresh grated Parmesan and red pepper flakes for garnish

Brown sausage in large dutch oven over medium high heat. Remove sausage and drain on paper towel. Saute garlic 2 minutes in sausage drippings in dutch oven. Stir in beef stock, wine, canned tomatoes, carrots, oregano, tomato paste and sausage. Bring to boil, reduce heat and simmer uncovered 30 minutes.

Stir in zucchini and parsley. Simmer covered 30 minutes. Divide prepared tortellini in individual bowls and ladle soup on top. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serves 4.

Polenta with Rosemary and Thyme

2010-03-30T12:04:00.008-07:00

2 T olive oil
2 cloves garlic, minced
4 c chicken broth
1 c cornmeal
3 T butter
1 T each fresh rosemary and thyme, chopped
1/2 c Parmesan, grated
fresh ground black pepper, to taste

Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat olive oil over medium heat. Reduce heat to low, add garlic and saute for 1 to 2 minutes. Turn heat to high, add chicken broth and bring to boil. Gradually add cornmeal while continually whisking. Cover pot and place it in preheated oven. Cook 35 to 40 minutes, stirring every 10 minutes to prevent clumping. Once mixture is creamy, remove from oven and add butter, herbs and pepper. Gradually stir in Parmesan and stir well. Serve immediately. Serves 8.

To make Polenta cakes, pour cooked polenta into 9x13 inch baking dish lined with parchment paper. Refrigerate to cool completely. Once set, turn polenta out onto cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in nonstick skillet over medium heat until slightly browned.

Colcannon

2010-03-17T16:31:00.004-07:00

1 1/4 pounds (about 2 large) russet potatoes
3 c thinly sliced cabbage
1/2 c milk, scalded
4 T butter, divided

Peel potatoes and cut into 1-inch pieces. In large saucepan, cover potatoes with salted water and simmer covered, for 15 minutes or until tender. While potatoes simmer, saute cabbage in 2 T butter over medium high heat 5 minutes, or until wilted. Drain potatoes, finely mash and stir in milk, 2 T butter, cabbage, and salt and pepper to taste. Serves 4.

Leprechaun Cupcakes

2010-03-17T15:51:00.004-07:00

one white cake-mix, prepared to box instructions
food color; red, blue, green, yellow
16 paper cupcake liners
whipped cream

Prepare cake mix and equally divide batter into 6 bowls. Use following chart to add food color to each bowl to make rainbow colors:

Purple: 9 red and 6 blue drops
Blue: 12 drops
Green: 12 drops
Yellow: 12 drops
Orange: 12 yellow and 4 red drops
Red: 20 drops

Line 16 muffin pan wells with cupcake liners. Evenly distribute purple batter among cups, gently spreading batter to edge of cup with spoon. Follow with blue, then green, etc. taking care to cover the underlying color. Fill cupcakes no more than 2/3. Bake per box instructions.

Remove paper cupcake liners prior to serving. Top with whipped cream clouds. Yield 16 cupcakes.

Pan-fried New Potatoes

2010-03-12T14:52:00.004-07:00

2~15 oz cans new potatoes, drained
1 pound bacon
Pepper, to taste

In large skillet, cook bacon over medium high heat until very crisp. Remove bacon from pan to paper towels to drain. Reduce heat to medium, add potatoes and cook until browned slightly and heated through. Serve with pepper to taste and crumbled bacon, if desired. Serves 4.

Irish Pork with Red Cabbage

2010-03-12T14:05:00.007-07:00

Irish Pork Tenderloin
1\2 c Irish whiskey
1\4 c brown sugar
2 T soy sauce
1\2 c water
1 T worcestershire sauce
1 1\2 pound whole pork tenderloin
2 T cooking oil

Mix together whiskey, brown sugar, soy sauce, water and worcestershire sauce to form marinade. Place pork tenderloin in large zip-top bag, pour marinade in bag with pork. Squeeze out air, seal and refrigerate overnight.

Preheat oven to 350°. In large oven-safe skillet, heat oil over medium high heat. Add pork (discard marinade) and sear on all sides approximately 3 minutes per side.

Transfer skillet with pork to preheated oven and bake pork until internal temperature reaches 160°. Remove pork from pan and let rest 10 minutes before slicing. Serve on a bed of braised cabbage with currant glaze and new potatoes. Serves 4.

Currant Glaze
6 oz currant jelly, black or red
1 c brandy
1 c chicken broth
2 t cornstarch, mixed with 1 T water

In small sauce pan, stir together jelly, brandy and chicken broth. Bring to boil, reduce heat and simmer until liquid reduces by two-thirds. Mix cornstarch and water and add to saucepan. Cook until thickened slightly.

Red Cabbage
1 pound bacon
4 cups red cabbage, shredded
1\2 c sugar
1\2 c applesider vinegar
salt and pepper to taste

In large skillet, cook bacon over medium heat until crisp. Remove bacon (reserve for another dish) and add shredded red cabbage. Cook 5 minutes, add sugar and toss to combine. Add vinegar and salt and pepper to taste toss to combine. Cook 5 to 6 minutes more.

Shepherd's Pie

2010-03-11T12:18:00.007-07:00

2 pounds stew beef, finely chopped
3 T all purpose flour
2 T cooking oil
1 package stew seasoning, recommended McCormick
1~12oz bottle beer, recommended Guinness
1~15oz can diced tomatoes
2 c baby carrots, cut in quarters
3 c fresh green beans, cut in 2" sections
3 pounds russet potatoes
1/2 c milk
1/2 c heavy cream
1 T butter
Mushroom gravy*, recipe to follow

Heat oil in large skillet over medium high heat. Dredge beef in flour and fry until well browned on all sides. Add beer and stew seasoning, bring to boil and lower heat to medium. Add tomato, carrots and green beans. Cover loosely and cook a minimum of 90 minutes to 2 hours.

While beef and vegetables cook, peel and dice potatoes and add to large pot of cold water, heavily salted. Cover and bring to boil. Cook until potatoes are fork tender, drain. Add milk and cream; coarsely mash potatoes.

After beef cooking time is complete, place beef and vegetables in 9x11 casserole dish and cover top with mashed potatoes. Dot with butter and broil until potatoes are lightly browned. Serve with mushroom gravy. Serves 8.

Mushroom Gravy
1 package brown gravy mix, recommended Lawry's
4 oz baby portobello mushrooms, sliced
1/4 c dry red wine
1 c water
2 T butter

Melt butter in large saute pan over medium heat. Add mushrooms and saute 4 minutes, stirring occasionally. Add wine and cook one minute; add water and gravy packet; cook, over medium low heat until thickened. Yield 2 cups.

Chef's Note: I know, stewed beef and fresh green beans are not "traditional", but I just can't stomach boiled ground meat and frozen peas. Yuck. Since it's MY recipe I can cook what I like to eat... steak and fresh veggies with an incredibly rich gravy. Now THAT'S good cookin'.

Spinach Brotchen

2010-03-10T12:32:00.006-07:00

1/4 c butter (1/2 stick)
1/2 one onion, chopped
2 T steel cut Irish oats
3/4 lbs spinach, washed and chopped
4 c chicken broth
2 medium potatoes, diced
fresh nutmeg
salt & pepper, to taste
1 c heavy cream

Melt butter in large saucepan over medium heat and cook onion until soft, do not brown. Stir in oatmeal and continue cooking until oatmeal begins to darken slightly.

Add spinach, chicken broth, potatoes and pinch of grated nutmeg; season to taste with salt and pepper. Bring to a boil over high heat, reduce heat to medium low and simmer gently for 10 to 20 minutes until spinach is just cooked.

Purée with immersion blender, add cream. Adjust salt and pepper as necessary. Bring to a boil and serve immediately, sprinkle with additional nutmeg for garnish. Serves 4 - 6.

Chef's Note: The word "brotchen" refers to Irish soups thickened with oats. These primitive soup recipes predate those containing meat, which later became known as "broth".

Bunratty Farmhouse Scones

2010-03-08T13:55:00.009-07:00

In my eager anticipation for the arrival of Saint Patrick's Day next week, I will be posting some of my favorite Irish recipes. Erin go bragh!

Bunratty Farmhouse Scones

3 1/3 c flour
2 t baking powder
1/2 t salt
1/2 t baking soda
1 T sugar
1/4 c (1/2 stick) cold butter, cut into small pieces
3/4 c raisins
1 c buttermilk (or sour milk)
2 eggs, beaten
2 T half and half
Condiments: clotted cream, butter and jam.

Preheat oven to 400°. Lightly butter heavy large baking sheet, or spray with non-stick cooking spray.

Combine first 5 ingredient in large bowl, stir to blend. Using pastry cutter, work in butter until mixture resembles coarse crumbs. Add raisins. Gradually stir in milk then add eggs. Mix just until dough forms.

Turn dough out onto lightly floured surface and roll into 1-inch-thick circle. Using 2-inch-diameter biscuit cutter, cut scones into rounds. Transfer scones to prepared baking sheet, brush tops of scones with half and half.

Bake at 400° until tops are golden brown, 15 to 20 minutes. Serve scones warm with butter, jam and clotted cream. (And tea with milk and sugar, of course!) Yield, 18-20 scones.

Chef's Note: Since my children don't particularly like raisins, I have adapted a method for white chocolate and cranberry scones. Substitute 1/2 c white chocolate chips in place of raisins and continue with recipe. Just after mixing until dough forms, divide dough in half. Add 1/4 c dried cranberries to one half of recipe and continue to baking as directed.