Bonnie Appetite

A Great State of a Fair

2011-11-22T20:08:00.001-08:00

Welcome to the Great State Fair of Oklahoma!

Smells Like Roast Chicken

2011-09-19T17:03:00.000-07:00

Sage-Garlic Roast Chicken

It's Monday. If you had forgotten, perhaps a jammed copy machine, busy morning traffic, or mistakenly drinking cold coffee reminded you (yes, I have done this on multiple occasions and I do not think there is a worse way to awaken in the morning). The aroma of sage, garlic, and butter just may be enough to make you forget about Monday's hustle and bustle all over again.

Monday's bento was predictable and quick. Store-bought curried chicken salad, toasted pecan crackers, chipotle hummus, purple radishes, grape tomatoes, baby carrots, sugar snap peas, green grapes, and two peanut butter crunches (not pictured).

My office hours today were fairly vacant and so I was able to finish up grading and start on writing an exam question.

I must admit, for those with more rigid work hours, this is more of a weekend dish. But oh did it smell delicious roasting away. There is something so homey, simple, and satisfying about a roast chicken.

Sage and Garlic Roast chicken with carrots and pearl onions

Ingredients:

5lb. fryer chicken

salt and fresh cracked pepper

1 Tablespoon chopped fresh sage leaves

6 garlic cloves, minced

4 Tablespoons butter, softened

1 Tablespoon olive oil

12 oz. baby carrots

8 oz. frozen pearl onions

Instructions:

Preheat oven to 450o. Rinse and pat chicken dry. Sprinkle liberally with salt and pepper.

Combine softened butter, sage, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper.

Loosen skin from the breast and spread half of butter underneath the skin, and remaining butter over the rest of the chicken skin.

Toss pearl onions, baby carrots, salt and pepper to taste.

Place chicken in a roasting pan. Pour vegetables around the side of the pan. Put chicken in oven at 450o for 20 minutes.

After 20 minutes reduce heat to 375o and bake chicken for 20 minutes per pound, until meat thermometer inserted in the thickest part of the thigh registers 180 degrees F. If the chicken browns too quickly (and it will), tent with foil to keep from over-browning. After removing chicken from oven, tent with foil and allow to sit for 10 minutes before carving. I served with cauliflower gratin (a nice bechamel with gruyere), and a green salad with apple-pecan vinaigrette.

Sunday Settling In

2011-09-18T12:12:00.000-07:00

Sunday is for Simple yet refined

I have been experiencing an overwhelming craving for a Croque Monsieur recently. I realized that I must trace it back to my recent viewing of the movie It's Complicated in which Meryl Streep portrays a food store owner. She serves a croque monsieur to a very appreciative Steve Martin. It's a fun movie I recommend if you haven't seen it (of course, what could be wrong about a movie with Meryl Streep AND food?!)--and either way get yourself a croque monsieur immediately!

Today has been a lazy Sunday afternoon, as all Sundays should be. So instead of gussying up and dragging myself to the French bistro, my sister and I decided to tackle the favorite French grilled cheese on our own. We rate it a success. The idea is fairly straightforward: sturdy bread lathered in dijon mustard, topped with ham (we opted for turkey as it's what we had on hand), sprinkled with cheese, and then smothered with bechamel white sauce.

Croque Monsieur

Ingredients:

4 1" thick slices sturdy Italian or French loaf bread

4 teaspoons dijon mustard

6 ounces gruyere cheese, grated (about 3/4 cup)

1/4 cup grated parmesan cheese

1 cup milk

1 Tablespoon butter

1 1/2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

dash ground nutmeg

8 ounces shaved turkey or ham

Instructions:

Slice bread. Arrange bread slices on a cookie sheet and broil bread on each side until toast is lightly browned. Spread 1 teaspoon mustard on each slice of bread. Layer roughly 1/4 of the turkey on each slice of bread. Top turkey with 2 Tablespoons of grated gruyere, each.

In a small saucepan melt butter. Whisk in flour. Stirring continuously, whisk in milk and salt, pepper, and nutmeg. Whisk over medium heat until mixture comes to a boil. Still stirring, reduce heat and simmer for a minute or until mixture has thickened. Add parmesan cheese and 1/4 cup grated gruyere. Whisk until cheese melts.

Pour mixture down over each open-faced sandwich. Return sandwiches to broiler and broil until bubbly and brown, about 3 minutes. Keep a very close eye on these. Remove from oven and enjoy with a lovely salad with dijon vinaigrette.

Long week...delightful lunches

2011-08-17T20:30:00.001-07:00

Whatcha BENupTO?

Teehee I get such a bang out of spins on words. Have you seen the various bastardizations of pho? Phoever, Phobulous...I had a pho lunch today. I guess you could say I'm a phonatic. Sorry, couldn't resist :) It's been a looong week already and it's only Wednesday. Is it Wednesday? I've lost track. That brings us to our topic.

The new semester is upon us and you're looking at a Ph.D. student and graduate teaching assistant. Our induction into this elite class has included two weeks of rigorous "math camp" in the evenings. On Monday and Tuesday math camp was preceded by a full day teaching orientation. So one day...at math camp...yeah okay as my band friend illustrated: band camp is here in nerdiness (raising her hand), and math camp is like here (lowering her hand).

The worst part about these long days is the tendency to eat poorly. On the rigorous days I need my sustenance more than ever. And if my packed lunch can brighten my day, all the better. Bento to the rescue.

Bento #1 is slightly less creative. It's comprised of ham cubes, deli-purchased lentil salad, roasted garlic hummus, sugar snap peas, carrots, and cherries.

Bento #2 is slightly less appealing to the eye, but deeeelicious nonetheless. I made Moroccan meatballs using this recipe, only halving it and using ground beef instead of lamb. They were easy, quite flavorful, and I think they will freeze nicely. Keeping with a somewhat Mediterranean theme, I packed deli-purchased lentil salad, roasted garlic hummus, sugar snap peas, carrots, and grape tomatoes. Definitely a winning combo.

Bento #3 was a leftovers lunch. I have previously professed my love of leftovers. Sunday dinner leftovers are all the better. Here I packed leftover hamloaf, scalloped potatoes, sugar snap peas, deli-purchased white bean, balsamic, and tomato salad, and a half piece of pineapple upside down cake. I was the envy of math camp :)

A Patriotic Fourth

2011-07-01T03:56:00.000-07:00

We all know it's practically a sacrilege to not serve up a red, white, or blue dessert on the Fourth, and preferably a combination of the three to truly show our patriotic colors. If you are bored with the typical "flag cake" then I have some ideas for you.

I have blogged before about my red, white, and blueberry trifle. It is so easy, feeds a large crowd, and fits the patriotic bill.

http://bonnieappetite.blogspot.com/2010/07/red-white-and-blueberry-trifle.html

A couple years back I had an idea: a patriotic sundae! I played around with the idea of blueberry, strawberry, and marshmallow toppings before finally deciding on 3 different kinds of ice cream. To be fair, it's really more of a lavender, hot pink, and white sundae! It was quite the undertaking, but made in advance. I made each ice cream, then scooped out portions ahead of time and froze them in little plastic cups. The patriotic sundaes were a refreshing change of pace.

The sundaes consisted of:

Blueberry cheesecake ice cream (my favorite!)

Lemon-buttermilk ice cream (my sister's favorite)

Strawberry ice cream

With the leftover odds n' ends I made an ice cream bombe the next day. I can't seem to find my picture of this, but here is an idea from Ina Garten.

I wish you a happy, healthy, patriotic fourth!

A Silver Anniversary

2011-06-28T05:41:00.000-07:00

The 25th wedding anniversary is known as the "silver" anniversary. Does that mean that the 26th could be the "tarnished silver" anniversary? Well, those were the thoughts that went through my head as I was printing invitations for my parents' celebration. You will be happy to note that I showed some self-restraint, and called it simply a "belated" 25th, or "25+1." I figure if anyone has ever told you that "marriage is not a sprint, it's a marathon"...well, then my parents are nearly there!

Okay, enough of my wisdom on marriage *cough, cough*. Onto the food :)

The party was an inside-outside dinner for 22. I wanted to keep it somewhat simple, so I was happy to take some help from the grocery store.

When guests arrived, they were greeted with appetizer "stations." My intent was to avoid a bottleneck, over-crowded situation. Despite my best intentions, the relish tray near the alcohol was shown more favoritism. Who would've thought! I set out a red and white wine, some pre-poured, and a basic relish tray. The tray consisted of green and black olives (yuck!!), cherry peppers, hot pickled okra, sweet and dill pickles, and cheese cubes in the center. I had two of these relish trays, bowls of nuts, along with hummus and pita chips on the coffee table.

For the main event I served grilled teriyaki chicken with mango relish as optional side. The chicken breasts were marinated in K.C. Masterpiece Honey Teriyaki marinade for about 5 hours, then salted and peppered and grilled the day in advance of the party. I then reheated the chicken at a low heat (275 Fahrenheit) for about an hour, or until heated through.

I went through the same procedure for my vegetables: Marinated a mixture of sliced red, yellow, and orange bell peppers, yellow squash cut lengthwise, zucchini squash coins, sliced red onion, mushrooms, and asparagus, then grilled them. The next day I heated them in a moderate oven for approximately 30 minutes before transferring them, on their platter, to the warming drawer. These were a big hit, and quite appealing to the eye.

As I've previously said, I don't have a problem taking shortcuts so long as the food is good, appropriate, and pleasing to the eye. The pasta salad was a ---gasp--- box mix! "Suddenly Pasta Salad" original variety.

And a green salad tossed with Homemade Gourmet's apple-pecan vinaigrette. I enthusiastically recommend this dressing mix, though I think it is only sold with their fall lineup of products. Of course fall is really just around the corner...

Store-bought dinner rolls rounded out the spread.

What party could be complete without cake and punch? I opted for a simpler, less cloyingly sweet, punch of a bottle of champagne, a liter of gingerale, and a package of frozen strawberries.

Besides, party cake with BLUE icing is sweet enough!

So CONGRATS mom and dad! Here's to another beautiful 26 years together!

And a photo/all-around credit goes to my younger sister for helping me put together and FINISH all these messes I get myself into! It's such a joy to cook with her and her photography is far superior to mine. Thanks, sis!

Braised Short Ribs: The no-oven challenge

2011-03-27T06:38:00.001-07:00

Braised Short Ribs

Yesterday, after a week of fairly warm temperatures, the weather suddenly turned chilly, overcast, and drizzly. You may recall that a kitchen remodel is underway, and it is now at the stage that I have no oven. I had planned on grilling steaks for company, but this cool, cloudy weather made me think otherwise. I needed a meal that would warm my guests, without me warming a (nonexistent) oven. I have long since wanted to try my hand at short ribs. They seem to be the gourmet comfort food. I combined several recipes and was very pleased with the outcome. The one thing I would change is to make the day before so that I can remove the fat from the top.

Braised Short Ribs:

Ingredients:

6 pounds beef short ribs, cut into individual ribs

2 Tablespoons vegetable oil

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/2 cup flour

4 slices bacon, diced

3 small onions, chopped

3 garlic cloves, minced

2 cups red wine (I used red zinfandel)

2 cups beef broth

15 oz. can stewed tomatoes

8 oz. can tomato sauce

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 1/2 lbs. baby carrots

16 oz. bag frozen pearl onions

Instructions:

Lightly season ribs.

In a pie plate combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge ribs lightly in the flour mixture.

In a large dutch oven heat vegetable oil. Brown each side of the ribs in batches, making sure to not overcrowd pan. As each batch finishes, remove to side and continue in the same manner with the next batch until all ribs have been seared.

Next, add bacon to pan and brown.

Add chopped onions to bacon and cook over medium heat until transluscent. Add garlic during the last minute of cooking, being careful not to burn the garlic.

Add the wine, beef broth, tomatoes, tomato sauce, rosemary, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the hot pan to deglaze. Stir together and bring to a boil.

Nestle short ribs back into the sauce. Top with carrots and pearl onions. Secure with lid and simmer over low heat for 3 hours.

Note: I recommend allowing to cool, then refrigerating overnight. Collect fat from the top and simply reheat over the stove. I served this with mashed potatoes, salad, and rolls, but quite honestly all it needed was the rolls.

Chicken Fajita Quesadilla Lunch

2011-03-23T22:06:00.000-07:00

Again...with the leftovers!! Waste not, want not I say!

When I packed my lunch this morning, I knew I had a long, stressful, day ahead of me. I studied literally all day long for my exam (fingers crossed!). I believe that being well nourished is incredibly helpful in stressful times, which is when we typically neglect to do things like pack lunches and take thought of what we are eating.

Filling my lunch box (would it offend anyone if I call my lowly little lunchbox a bento?), was a quesadilla I fried up using leftover from fajitas. I filled one of the tortillas with leftover chicken, peppers, and cheese, buttered a frying pan, folded over the tortilla, and let it get crispy. I then cut the half-moon quesadilla into 3 wedges and placed it over a lettuce leaf. I flanked it with a couple of small sweet peppers, grape tomatoes, and baby carrots to round off one half. On the other side I had about 1/3 cup cottage cheese topped with salsa (a good, healthy dipper!), sugar snap peas, broccoli florets, 2 giant strawberries, and a tangerine. And if you'll look closely you'll see an egg...a peanut butter egg! Hey, it's all about balance :)

Leftovers

2011-03-22T21:04:00.000-07:00

Some people have a problem with leftovers. I do not. It kills me to waste them! I love the challenge to create something new, the work is usually half done, there is no guessing game, and quite honestly, some things just taste better the next day.

For lunch I concocted a salad making use of leftover lamb, tomatoes, and flatbread from last night's dinner. I was inspired by the Lebanese salad, fattoush. Now, this was by no means authentic. I merely took inspiration from fattoush and then winged it with my leftovers. It went a little something like this: toasted half a round of flatbread (authentic fattoush uses pita) and broke into triangles, sturdy romaine, chopped, chopped tomatoes, chopped up leftover lamb, and crumbled feta. I then doused with some red wine vinegar, extra virgin olive oil, and some fresh cracked pepper. The combination of toasted bread, juicy tomatoes, salty feta, and lively red wine vinegar really hit the spot. The lamb rounded it out nicely.

Then for dinner I simply reheated Sunday's corned beef, cabbage, and carrots dinner. I also had purple potatoes. Can I just say that I love having a colorful plate? Did I need purple potatoes?! No, but it made it all the more fun and colorful! Each year, when I have my yearly corned beef, I wonder why I don't have it more often. Though it's not that healthy, I do serve it with a healthy variety of veggies, and it is so easy to serve up a boiled dinner. I will share the pics from Sunday, which, not surprisingly, are very reminiscent of last years' St. Pat's feast.

Lamb kabob gyro

2011-03-21T16:07:00.000-07:00

Hi. My name is Bonnie and I am a food hoarder.

Group: Hi Bonnie

I just can't pass up a good deal. I can't!! And so it often happens that my grocery cart fills itself with unnecessary super-good deals. Perhaps the patrons of the grocery store where I shop do not like lamb because I always find GREAT deals. So I bought 3 packages of marinated lamb kabobs. 1 down, 2 to go. Good news is they are delicious.

Simple dinner:

Grilled, marinated, lamb kabobs served with flatbread and tomato

Steamed green beans dressed with lemon and butter, s&p

Chicken Meatball lunch

2011-03-21T14:14:00.000-07:00

Admittedly, my posts have been few and far between. So in an effort to get back into the swing of things, I will start tracking my food as often as I can. Expect it to not be all glamor, but hopefully more frequent posts will get me cooking more often.

Inspired by bento boxes, I put together this lunch today:

A few Aidell's Hawaiian chicken meatballs (SO good I love them)

In the lower right corner 2 mushroom-gruyere mini frittatas--I make several and freeze them

Hummus, sugar snap peas, broccoli, grape tomatoes, a mini pepper, and baby carrots

Grapes

cottage cheese

blueberries and strawberries

Simple. Healthy. Beautiful.

Dinner Party Time!

2011-02-19T09:25:00.000-08:00

Time to Dinner Party!

Between graduate school and the kitchen being remodeled, I have been somewhat absent from the kitchen. Last night was my first dinner party of the new year, and I realized how much I had missed throwing dinner parties.

Jazz. Check. Candles. Check.

When the guests arrived, I greeted them with cosmopolitans made from the cranberry liqueur I made over the holidays.

I also served my favorite hot dip, Raspberry Black Bean dip using Robert Rothschild cranberry salsa.

Raspberry Black Bean Dip:

1 (15 oz.) can black beans, drained

1 small red onion, diced

1 (8 oz.) package cream cheese, sliced thin

1 jar Robert Rothschild's cranberry salsa (see note)

1 1/2 c. mozzarella cheese

Preheat oven to 350o. Coat quiche dish or pie plate with nonfat cooking spray. Layer beans, onion, cream cheese, salsa, and mozzarella. Bake for 25-30 minutes or until hot and bubbly. Serve with tortilla chips.

Note: Alternatively I have found a raspberry-walnut chutney at target under the Archer Farms brand that may also be used, although the resulting dip will be slightly runnier.

Next it was time to uncork the wine and sit down to dinner.

The main event was Cooking Light's Zinfandel-braised brisket. I used a much large brisket and tripled the recipe (the leftovers of which will be used tonight as barbecue sandwiches). Instead of the roasted potatoes, I braised chunks of carrots, turnip, and rutabaga with the brisket. Other changes I made include seasoning the brisket with my own barbecue rub (in the same amounts of the salt) in addition to the salt and pepper. I removed a good deal of the sauce from the pan and reduced it to make a velvety sauce for the brisket.

Instead of roasted potatoes, I went with a slightly less-involved roasted garlic mashed potatoes.

Finally, roasted asparagus rounded out the meal

My souffles for dessert did not quite turn out--they did not rise as they usually do, and were much spongier than crispy. Still, I did not receive any complaints! I served them with espresso ice cream and PrimaCafe Columbia Full City coffee.

All in all it was a delightful evening. I am slowly attacking the dishes, getting ready for wave 2 tonight. Albeit my coleslaw, barbecue, and baked beans will be slightly more casual!

Here We Come a Wassailing

2010-12-15T13:21:00.000-08:00

Here We Come A Wassailing

Interesting tidbit: did you know that wassail means to "wish good health." And here I have always thought they came bearing wassail!

Well it is definitely that time of year to show appreciation for those who touch our lives throughout the year. I love nothing more than having an excuse to catch up with friends and family and associates! Today I took my former professors some gift baskets to let them know how much I appreciate them. The basket included cranberry-raspberry jam, pumpkin butter, Alton Brown's granola (with a few changes: I used half honey because I ran out of maple syrup, all almonds, dried cranberries instead of the raisins, and added about a teaspoon of cinnamon to the mix), and a mini loaf of pumpkin bread. I stopped by Dollar Tree (where everything's a dollar) for the baskets and that cellophane confetti stuff. I wrapped the entire basket in clear cellophane and tied it with green ribbon to which I attached a door-hanger (I also found at Dollar Tree). This basket suits my professors, who will be in a final-grading frenzy, well. I also appreciate it when I receive something that does not have to be consumed immediately. A person can only eat so many cookies a day! Speaking of that

Last night I attended my first-ever cookie exchange! It was a special moment in my life. First, however, I must admit that I did not bake my own cookies! I know, the sacrilege. In my defense I had a hugely important test that day, and was all too happy to let my grandmother bake my share. That did not stop me from having a fabulous time at the party. This woman's house was ahhmazing. I asked her if I could take photos, and luckily for you she obliged! She had five trees that I saw.

One...

Two...

Three, Four, Five!

The cookie offerings were plentiful. There were chocolate snowballs, a dense and cakey buttery cookie with fruit in it (my sister the connoisseur said she could tell it'd be a winner by its weight :), chocolate chip cookies, spritz cookies, iced sugar cookies, meringues, and others. Most importantly, my loot:

A girl can't survive on cookies alone. But it never hurts to try.

Fruitcake

2010-12-02T18:35:00.001-08:00

Edible Holiday Fruitcake (NOT a doorstop!)

Okay, we all have heard the horror stories about fruitcakes: that they are doorstops, or should be given out to enemies. In fact, fruitcake has such a bad wrap in my family that I have never even touched a cake! Honestly, what did fruitcake ever do to anyone?! I am on a mission to restore fruitcake's honor, and with a little help from Alton Brown, I think I may have succeeded.

Holiday Nut and Spice Cake (you will stand a much better chance of people eating it, if you refer to it as such!)

adapted from Free Range Fruitcake

Ingredients:

2 (10 oz.) packages chopped dates

1 cup dried apricots, diced

1 cup raisins

1/2 cup dried cherries

1 1/2 cups dried cranberries

16 oz. fruitcake fruit mix (if you'd prefer, substitute with any other dried fruit)

3 oz. candied ginger, finely chopped

boiling water

1 1/2 cups gold rum

1 cup apple jelly

1 3/4 cup butter (3 1/2 sticks)

3 cups apple juice

1 teaspoon ground cloves

1 1/2 teaspoons ground allspice

1 Tablespoon cinnamon

1 Tablespoon ground ginger

5 cups all purpose flour

2 1/2 cups sugar

1 Tablespoon salt

1 Tablespoon baking soda

1 Tablespoon baking powder

6 eggs, lightly beaten

1 1/2 cups toasted walnuts (or pecans, if you prefer)

1. Combine dried cranberries, apricots, cherries, and raisins in a large bowl. Cover with boiling water and let steep 5 minutes or until fruit has plumped; drain.

2. Add remaining dried fruit and candied ginger to bowl. Cover with dark rum and let macerate overnight.

3. To the fruit and rum mixture, add apple juice, apple jelly, and melted butter. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from head and allow mixture to cool.

4. In a separate bowl combine flour, sugar, and spices. Sift to combine.

5. In a very large bowl, place cooled fruit/butter mixture. Sift flour mixture into fruit mixture in thirds.

6. Add lightly beaten eggs and stir batter just to combine. Add toasted walnuts.

7. Preheat oven to 325 degrees. Grease and flour 3 9x5 loaf pans. Equally distribute the batter amongst the 3 pans. The batter should come within approximately 1/2 inch of the top of the pan.

8. Bake the fruitcakes for 1-1 1/2 hours at 325 degrees, checking for doneness with a toothpick after 1 hour.

9. While cakes are still warm, brush liberally with brandy.

10. Enjoy the wonderful aroma or rum and butter throughout your house! Let the fruitcakes cool completely in the pan, then transfer to either a 2 gallon-sized bag, or a shoebox-sized tupperware container (I found some in red!). Spritz with brandy every few days. Allow to ripen for several weeks.

Easy Entertaining

2010-11-22T10:01:00.000-08:00

Easy Entertaining

As the holidays draw near, I know several of us will be throwing parties or asked to bring something to get-togethers. This past week my mother and I hosted a jewelry party. It was held on a weeknight and so I knew it would need to be something that could be made in advance with little to no preparation the day of. I wanted the food to be finger friendly appetizers. Hors d'oeuvres typically pose the problem of needing to be replenished, warmed, kept cold, etc. The solution to my problem was Southern Living's Lemon-Vinaigrette Marinate Antipasto. Instead of the fresh green beans, I opted for pickled asparagus (I highly recommend), and added grape tomatoes and artichoke hearts to the mix. I used the feta cheese that the recipe calls for, but in place of goat cheese I bough boccocini (mini fresh mozzarella balls) which are pictured on a separate tray of cheese and salami. I also made my own fresh mushroom salad made with 1 lb. fresh white mushrooms (smaller is better), stems removed. Dress with: 1 cup extra virgin olive oil, 1/3 cup white wine vinegar, 1 teaspoon oregano, 1 clove minced garlic, 1/4 teaspoon salt. The antipasto recipe has you marinate the vegetables and cheese in a 9x13 pan for 2 hours. I then transferred the vegetables to a large platter. Presentation is important, so try to think about how the colors look on the platter. I doused with some of the vinaigrette to keep from drying out, then covered well in saran wrap and stored in refrigerator overnight until ready to serve at your party or take to a party.

My platter was not large enough to accommodate the veggies and the cheese and the salami, and so it made since to use another platter for the meat and cheese. I purchased a store-bought bruschetta and served alongside some crispy bagel toasts. If you have more time, or some great tomatoes, here is a food processor bruschetta recipe that looks good (note: I have not tried this)

The variation in height is what makes these dishes look particularly appealing. The comprehensive menu included:

Lemon-vinaigrette marinated antipasto

Marinated feta and boccocini cheeses with salami

Store-bought bruschetta and bagel toasts

Spinach dip and hard rosemary breadsticks in a mason jar (I used Alessi brand)

Grapes

Cooking Light's Blood orange sangria (always a HUGE hit)

Tiramisu cupcakes (on Epicurious)

Last, but certainly not least, these tiramisu cupcakes rounded out my Italian make-ahead theme. A delicious cupcake crumb gets drizzled with a chocolate-kahlua-coffee glaze, and topped with a decadent mascarpone icing and chocolate-covered espresso bean. Changes to the recipe: I poked several holes for the glaze dousing and did not feel the were soggy in the least. I also used only 1 container of mascarpone and cream cheese instead of the second package of mascarpone. This was mostly because the expense of the cheese was getting out of control for this little rendezvous. I made these bad boys the night before the party and kept them in my refrigerator. About a half hour before the party I plated them on a silver tray and dotted them with the espresso beans. I would not recommend making them any more in advance as they will dry out in the refrigerator, but overnight should work fine.

Happy Haunting

2010-10-31T14:52:00.001-07:00

Spooky Eats

Well I hope everyone is having a safe and fun Halloween. Where I live the festivities have been had and it is time to put away all those goblins and ghouls. As much as I enjoy Thanksgiving and Christmastime, I am unready to see the beautiful fall weather go along with football and jack o' lanterns. Below are pictures of my mother's front porch and her Halloween village. Decorating to her is what cooking is to me. The house will undergo a minor transformation from Halloween to Thanksgiving, purging itself of the scary. And soon enough the house will show telltale signs that Christmas is on its way with the unveiling of the Christmas metroplex! But for today I want to savor my caramel apples and grin at that friendly jack-o-lantern. Happy Haunting!

Sweet Treats

2010-10-25T14:48:00.000-07:00

Sweet Treats

When ghouls and goblins begin to show their horrifying faces, what better way to appease them than with cream-filled chocolate cupcakes and caramel apple bars?

Cream-Filled Chocolate Cupcakes with Chocolate Icing:

Devil's Food Cake Mix (made and baked into 18 cupcakes according to package instructions)

Favorite chocolate icing, store-bought or otherwise

Cream Filling and decoration:

6 Tablespoons softened butter

1 1/2 cups confectioners sugar

3/4 cup marshmallow fluff

1 1/2 Tablespoons milk

Instructions:

Mix and bake cupcakes according to package instructions. In a medium bowl combine cream filling ingredients. Put cream filling in a piping bag fitted with a metal tip. Insert metal tip into cupcake and fill with filling until cupcake swells slightly. Fill remaining cupcakes. Set aside leftover filling.

Ice cupcakes with a thin layer of chocolate frosting. Start with icing from center (over the cream filling) and pull to edge. Fill small bag with leftover cream filling. Snip a very small hole. Draw circles with the cream filling. Pull toothpick through the frosting, starting from center to edge. Repeat with remaining cupcakes.

Caramel Apple Bars

(Adapted from King Arthur Flour)

Crust:

1 cup brown sugar

3/4 cup butter

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup flour

1 cup ground walnuts

2 cups rolled oats

Filling:

3 1/2 cups peeled, chopped, apples

1/2 teaspoon cinnamon

20 packages caramels, unwrapped (about 7 oz.)

2 Tablespoons milk

Instructions:

Preheat oven to 400o. Line a 9x13 pan with foil and spray with nonfat cooking spray. In a food processor, process walnuts until ground. Add in remaining ingredients and process until combined. Remove 1 cup of mixture and set aside. Press remaining crust firmly into 13x9 pan.

Top with chopped apples and sprinkle with cinnamon.

Heat caramels and milk for 90 seconds, stirring twice and being careful to just melt caramel. Pour caramel over apples.

Top with 1 cup crust you set aside.

Bake for 35 to 40 minutes, until brown and bubbly. Let cool completely before cutting into 16 squares. These are moister bars, and will get moister the longer they sit.

Half the fun is in the giving! Package up some treats for your neighbors today.

The Great Freezer Challenge

2010-10-03T14:34:00.001-07:00

Here is a scary thought: Christmas is 83 days away. Twelve short weeks from now it'll all be over. Not to give anyone a coronary, but you know what else that means? Holiday baking and decorating starts in approximately 8 weeks. I will be needing all the space I can get in my freezer, so this scary holiday-thinking prompted me to embark on a self-imposed freezer challenge. Unfortunately necessity has not been the mother of invention when it has come to cleaning out my freezer--and so below you will find more mundane meals such as barbecued chicken and sloppy joes. But I'm here to keep it honest, and this food snob has enough self assurance to admit that she sometimes likes childhood comfort foods!

Also, I have dedicated myself to putting together a family cookbook to give out as Christmas gifts. I want to do it well. I have a list of all my grandmother's popular dish (which numbers around 75), and many of them I have already photographed. I would like to include photos of the recipes, stories, and the hand-written recipes from my great-grandmother, great-great-aunt, and even a couple great-great grandmother. If I can complete it on time, this cookbook will be a real treasure. I promise to frequent this blog a lot more in coming weeks and months with my family's recipes and new flavor combinations I concoct.

Pictured above is my great grandmother's chocolate meringue pie. The pie is a favorite of my daddy. My great grandfather would give my great grandmother an allowance for groceries and household spending. This allowance was not up for debate. Mind you, we are talking during the height of the Great Depression. So my great grandmother would sell pies, cakes, cornbread, and other baked goods out of the house to pay for my grandmother's piano or dance lessons. I will include the recipe at a later date.

Chicken Spaghetti is a very familiar dish in my family. Unlike other recipes, my family's recipe does not used any condensed soup or cheese "product." This delicious chicken casserole was the fare at many a holiday meals. Stay tuned for the recipe shortly.

Taking a break from the ordinary, I served up Oktoberfest fare last night. A brat with some Bavarian sauerkraut, Silver Spring Beer and Brat mustard (which I highly recommend!), and Cooking Light's Warm Potato Salad with Beer and Mustard Dressing was a great cap on an otherwise great day and great win by my Oklahoma Sooners!!! I broke tradition a little by opting for a pumpkin beer instead of an Oktoberfest beer. As far as the Oktoberfest beers go, I can recommend Spaten Oktoberfest (I also have had and enjoyed Spaten Optimator), Dundee Oktoberfest, and Sam Adams Oktoberfest.

A familiar friend--Aunt Tina's meatloaf--made an appearance this week. I have posted about it before, but this picture came out much more appetizing!

Fruit Tarts

2010-07-18T11:05:00.001-07:00

Fruit Tart

I don't believe there is a more impressive dessert than a fresh fruit tart. However, many of the tarts I have had out look better than they tasted! Pastry cream filling tastes like nothing more than a bad vanilla pudding, if you ask me. So I was not bound to tradition in this recipe. Instead, I made what I like to call "mascarpone cream." I combine cream cheese, mascarpone cheese, sugar and almond liqueur for a simple filling that complements the fresh berries. In fact, in my family we oven serve fresh berries in a margarita glass with a dollop of mascarpone cream for a simple dessert.

Tart crust. I like Smitten Kitchen's or Ina Garten's

Fresh fruit: I like plums or peaches for fanning, blackberries or blueberries, green always brightens it up, and strawberries is the perennial favorite

Apricot jam, warmed, for brushing over the top for a glistening look (I did not have any on hand)

Mascarpone cream (recipe below makes enough for two tarts)

Mascarpone Cream:

1 (8 oz.) package mascarpone cheese

8 oz. cream cheese

1/2 cup granulated sugar

1/3 cup amaretto liqueur (or enough so that cheese mixture reaches a creamy but not runny consistency)

Combine mascarpone and cream cheese with hand held mixer. Add in sugar. Slowly add in liqueur or until desired consistency is reached.

Makes enough filling for two tart shells.

Smoked Pork Shoulder

2010-07-18T10:25:00.000-07:00

Smoked Pork Shoulder(s)

As promised, this is my second segment in a summer of smoking! Hey, it's a rough job but someone has got to do it. We had a nice bash yesterday evening and so I smoked two of these monsters. These took about 5 hours to smoke and would have taken longer if my grill had been at the appropriate lower heat but alas its thermometer is broken--but that is another story. Though they take a while to cook, and involve several steps, they have two redeeming qualities: they cook outside, and for the majority of their cooking require little attention. Oh yeah: they are so succulent and good and relatively cheap!

Before I go any farther I need to note the lovely hand-model below. My sister has always been my soux chef. And by that I really mean that she always comes to my rescue, will listen to me ask her a million times which food angle looks best, and helps me put some great dishes on the table. A helper is really not to be underestimated because without their help, we really would not be able to create what we want. She also nearly solely made the smoked jalapenos.

We began with two pork shoulders (also known as Boston Butt). Mine weighed 7lbs. Of course, for a smaller gathering you will want to halve all the ingredients in this recipe. We first injected the meat with the following solution from award-winning Chris Lilly.

Injection Liquid:

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

I then mixed up a double batch of Steven Raichlen's South Carolina Pulled Pork Shoulder Rub.

South Carolina Pork Shoulder Rub:

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper

I rubbed this all over the pork.

Then I made a slight variation on Steven Raichlen's mop sauce for South Carolina Pork shoulder.

Mop Sauce:

1 cup apple cider

1 cup apple cider vinegar
1/2 cup prepared yellow mustard
1 tablespoon salt
2 teaspoons freshly ground black pepper

Mix up the sauce. Keep handy so that you can mop the meat every couple hours.

I've broken this down into several steps.

1. Inject meat with liquid and rub with seasoning.

2. Soak wood chips. I used mesquite.

3. Set up grill for indirect heat. See Steven Raichlen's explanation of indirect grilling here. Essentially, you want to light half the grill and leave the other half unlit. It is on the unlit portion of the grill that you will be doing the grilling. On a charcoal grill you can add the wood chips directly to the fire and replenish every so-often. With a gas grill, you will need a smoker box or smoker packets. For more about smoking and smoker packets, visit Steven Raichlen's Smoking 101 page. The right smoking temperature is somewhere between 200-250o.

4. Visit shoulders every 1-2 hours to mop with sauce. I found that I needed a piece of foil underneath the pork shoulders so that when I mopped them, the grill didn't flame up. Keep grill closed when not mopping.

5. The pork shoulders should take somewhere around 6-7 hours to smoke depending on their size and the heat of your grill. You want the shoulders to be well done, about 195o.

6. Remove pork and allow to sit/cool for about 40 minutes.

7. Pull pork. You will desire gloves for this. Make sure to pick out all the fat. You will want to do this before company arrives as it is messy and can be time consuming!

8. Keep pulled pork hot in a low oven--about 250o. Serve with barbecue sauce, pickles, bread and whatever else you like.

Peach Chutney and Cream Cheese

2010-07-18T10:17:00.000-07:00

Peach Chutney and Cream Cheese Dip

This recipe is another one of those grocery store inspirations. I originally considered smoking a pork loin this weekend and thought about some kind of fruit chutney to go with it. So when I changed my mind about the pork shoulder, I started to imagine the same gooey-spicy dip I'd imagined over the pork loin over cream cheese instead. Scallions and cilantro liven it up a bit.

Ingredients:

1 1/2 large peaches, chopped

3 Tablespoons packed brown sugar

1 medium jalapeno, minced

1 bunch scallions, chopped

1/3 cup chopped fresh cilantro

sprinkling salt to taste

8 oz. cream cheese

triscuits

Instructions:

In a small saucepan combine peaches, brown sugar, and jalapenos. Cook on medium heat for 5 minutes, stirring as needed. Remove from heat and allow to cool. Once cool, add scallions, cilantro, and salt to taste. Serve over cream cheese as a dip with triscuits.

Smoked Stuffed Jalapenos

2010-07-18T09:54:00.001-07:00

Perhaps I am unlike most people in that I like going to the grocery store without a list. Sure, I usually end up buying things I do not "need" and more often than not I have to make a second trip when I use this method. But I also get inspired by looking at the produce, smelling the fresh fruit, and seeing what is available. This dish was the offspring of one such grocery outing. I knew I wanted an appetizer when I stumbled across a large package of jalapenos. My brother-in-law recently inspired me with his smoked jalapenos with shrimp. So I started thinking: hmmm...not shrimp...but crab. Yes, hmmm....crabs and corn! Okay, okay, ooh there are some vidalia onions over there. And thus this recipe was created. They take quite awhile to cook, are a bit fussy on the front end, but the end result is a milder smoky-creamy-summery bite of deliciousness.

Smoked Stuffed Jalapenos

Ingredients:

1 lb. jalapenos

1 small tin crabmeat well-drained, or about 4 oz. crabmeat picked over

2 ears fresh corn

1 medium vidalia onion, chopped

2 Tablespoons butter

8 oz. 1/3-less-fat cream cheese

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

8 oz. bacon slices (you will need 1/3-1/2 a piece of bacon per jalapeno)

toothpicks

wood chips

Instructions:

Set aside some toothpicks to soak in water. Soak about 3 cups of wood chips.

Using rubber gloves, cut off the top of the jalapenos. Then, using an apple corer or a vegetable peeler, remove the inside membrane and seeds from jalapeno, being careful to not tear jalapeno.

Cut corn from cob. In a large saute pan, heat butter over medium heat. Add corn and onions and cook for about 4 minutes. Add in salt, pepper, and garlic powder. In a medium bowl combine corn and onion mixture with cream cheese and crab. Mix to incorporate.

Stuff jalapenos with the mixture. You will have some stuffing leftover. Taker 1/3 of a slice of bacon and place over top of jalapeno, then secure with toothpick (as shown).

Set up grill for indirect heat. You will light one half of the grill and add wood chips to that side, and place the jalapenos on the unlit portion. For gas grill users, you will divide the wood chips into two packets of foil that will fit underneath the grates. Use heavy duty foil and poke through the packets with an ice pick or pencil. Place these packets under the grate on the lit side of the grill. Let grill run until you see smoke, turn down grill to medium heat, and then place the jalapenos on the unlit portion of the grill. I used a vegetable pan to keep jalapenos from falling through the grates or causing much difficulty. Allow to slowly smoke for 2 hours or until they are tender and bacon is cooked. Enjoy!

Marinated Vegetable Salad

2010-07-18T09:44:00.000-07:00

Marinated Vegetable Salad

There are endless variations to this simple summer side. Try this salad with any of the "sturdier" vegetables you have on hand. I have even seen this salad made with canned peas, white corn, and green beans. It's a great way to get in your five-a-day without turning on the oven or stove.

Ingredients:

3 cups diced zucchini

1 1/2 cups chopped cauliflower

1/2 vidalia onion, chopped

1 red pepper, diced

1 green pepper, diced

1/3 cup oil

2/3 cup vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

Place chopped vegetables in a large container--preferably a plastic one with a lid.

In a small bowl whisk together oil, vinegar, sugar, salt and pepper. Pour over vegetables. Allow to marinate at least 24 hours. Turn plastic container upside down halfway through marination or stir every few hours. Salad will keep for over a week.

Red, White, and Blueberry Trifle

2010-07-12T07:08:00.001-07:00

Red, White, and Blueberry Trifle

Independence Day may just be my favorite holiday. Summer is on full-blast, and the holiday is the perfect opportunity for friends and family to gather by the pool with casual food to celebrate this great nation and all the sacrifices that have been made to make us who we are.

My family typically has a big bash on the Fourth but this year we did it our way. This was my second opportunity to participate in a Fourth of July parade and I must say it makes for great memories. The weather did not cooperate with the holiday's festivities as it rained most of the weekend. However, unlike our usual near-triple-digits Fourths, during the parade it was a misty 750!

But back to the food. I could not stop myself from buying a trifle dish several years ago. After I did, I immediately had a sense of regret and worried that I would never use the dish. Let me tell you, I was wrong. Trifles are so easy, are beautiful and casual at the same time, and my guests love them. Plus, it's a great way to highlight fresh fruit. When I was asked to bring a dessert at Easter, I quickly whipped up one of these and dubbed it "Strawberry Shortcake Trifle."

Trifle

Ingredients:

1 large (16oz.) Sara Lee Poundcake

1 can Eagle Brand Sweetened Condensed milk

8 oz. 1/3-less-fat cream cheese

12 oz. coolwhip light, thawed

6 cups berries (slice strawberries in half)

1/4 cup granulated sugar

1/4 cup fresh lemon juice

Instructions:

Hull and halve strawberries (I keep the blueberries separate for the look). Add sugar and lemon juice to the strawberries. Allow to macerate for an hour or longer.

In a large bowl, beat softened cream cheese with hand-held mixer. Mix in sweetened condensed milk. Fold in thawed coolwhip.

Cut poundcake into 1/3-1/2" thick slices. Layer the bottom with poundcake. Top with 1/3 of the berries*, 1/3 filling mixture. Repeat layers twice more (three layers total), ending with filling. Decorate top with remaining berries.

Note: It takes more time, but to receive the effect as in the red white and blueberry trifle, I carefully lined the side of the trifle with strawberry halves on the strawberry row. I then had a blueberry layer, followed by another strawberry layer. Play around with it and see what looks good. However, if you are short on time, a thrown-together Strawberry Shortcake trifle tastes just as good.

Catching Up...Grilled Fig, Goat cheese, and arugula salad with Bacon

2010-07-12T06:57:00.000-07:00

Grilled Fig, Goat cheese, and Arugula salad with Bacon

Between the holiday and an apparent summertime cold, I let this blog get away from me--forgive me!

I have a thing for figs. I don't know what it is or how I acquired it, but in my mind figs are these amazing little bites. I suppose part of the reason is that I never have access to figs. I have scoured grocery stores far and wide in search of figs and before now I only found fresh figs once. This is where a friendly relationship with one's grocer comes in handy. I have pleaded with him to order me some fresh figs and this week he did!

The pairing of tangy goat cheese, peppery arugula, sweet and meaty figs, smoky bacon, crunchy pecans, and a sweet-tart maple-balsamic dressing is a match made in heaven. I ate this as a small dinner, but this salad would certainly be appropriate as a side salad. I would also imagine that you could prepare the figs on the grill if desired.

Grilled Fig, Goat Cheese, and Arugula Salad

Ingredients:

6 fresh figs

2 oz. goat cheese (chevre)

6 slices bacon

6 cups arugula

glazed pecans*

1/2 cup olive oil

1/4 cup balsamic vinegar

2 Tablespoons pure maple syrup

salt and pepper

Instructions:

Halve fresh figs. Top with an equal distribution of goat cheese. Slice bacon pieces in half. Wrap each bacon half around a fig half and secure with toothpick. Fry bacon-wrapped figs in a skillet, turning, until bacon is browned (about 6 minutes). Remove from heat.

In a small bowl (or I like to use a small plastic container with a lid) combine olive oil, balsamic vinegar, maple syrup, salt and pepper. Whisk (or shake) until combined. Toss desired amount of dressing over arugula. Divide arugula among 6 salad plates. Top each salad with 3 fig halves and a sprinkling of glazed pecans.

*Feel free to find your own glazed pecan recipe. I used prepackaged glazed pecans from my store's produce section as it was what I had on hand.

Steak and Summer Gatherings

2010-06-20T18:01:00.000-07:00

Steak and Summer

Okay. I'll admit it. Yesterday I took the easy way out. That is the beauty of a steak dinner. A steak can be fabulous and filling and oh so easy. And I know what you're thinking: steak is expensive. In this recipe I use a wonderful steak rub on petit sirloin steaks. With a more expensive cut of meat, I might worry if the rub would overtake the subtleties of the steak. However, with this less expensive cut, the rub makes for a deliciously flavored and tender piece of meat. Because this sirloin is very lean and not marbled, I find that it does not "caramelize" the fat on the grill like other cuts of meat. For this reason, the brown sugar is especially important for imparting that caramely goodness.

Steak Rub:

1/4 cup packed brown sugar

2 Tablespoons kosher salt

2 Tablespoons coarsely ground black pepper

1 Tablespoon garlic powder

1 Tablespoon dried rosemary

Combine. Store in an air-tight container.

Instructions:

Coat each side of the steak well with rub. Let marinate with rub for 2 hours. Grill or broil to desired doneness.

Rare Steak – 125°
Medium-Rare Steak – 130° – 135°
Medium Steak – 140° – 145°
Medium-Well Steak – 150° – 155°
Well-Done Steak – 160°

Note: I have tried the "palm test" to determine the doneness, tried to guess on time, and poked and prodded my meat. I have determined that the best gauge is experience and simply cutting through the steak to see if it is done to a desirable temperature. If not, it is easy to throw the steak back on the grill.

The "Dive In"

Though it came and went long before my time, the age of the drive-in movie theaters is something I revere in my mind as the very essence of summertime. Being outdoors, seeing fireflies flit about in their brilliant color, and hearing the buzz of the projector is sheer joy.

On Father's Day, I found it fitting to pay tribute to my father's favorite hobby. My dad was introduced to film by my granddad. They shared a love of film. Now my dad has passed that love of film down to me. And, I suppose, that is part of the reason I love it so much. The sound of the projector means my dad...it means my dad's favorite thing. Therefore, it makes me happy.

Our summer-under-the-stars movie tradition has been going since my dad bought his first projector in highschool. Our perennial favorites were Taming of the Shrew (which was sadly lost to age) and A New Leaf. His collection has now grown, as has the sheet that now adorns the garage wall. As I float on a raft in the pool, watching The Lawyer, as I did last night, I realize that life is good.

Note: The Lawyer, shown here, is a story about Sam Shepard. Also, this film is not Cinemascope and therefore does not take up the entire sheet screen.

A great pie for a swell guy

2010-06-12T10:08:00.000-07:00

A Great Pie For a Swell Guy

My grandfather passed away two weeks ago. His passing was unexpected and happened very quickly. The picture above is from my grandparents' engagement--married 57 years. He was such a handsome guy, earning the nickname "Rock" for obvious reasons.

I have been a lucky girl, getting to spend so much time with my entire family, particularly my grandparents who never lived more than 4 blocks away from my family. As a little girl, I was my grandfather's "garage-saling" partner. We made a sport out of hunting down garage sales and spotting great deals. Later, he became my mentor and tutor. I was always signing up for the most difficult math classes I could get my hands on and thankfully I had granddaddy to come to my rescue. The bus in middle school let off at my grandparents house. Every school day I would come in to find my grandfather in his favorite chair, Magnum PI just wrapping up. We would then watch Murder She Wrote as we gobbled up the snack my grandmother made for us. After that, we'd resume to my granddad's office and hit the books. He even bought additional math books for me to keep at his house so that I would not have to lug the heavy books home. He bought us the fanciest scientific calculators: we were set to explore the world of algebra together. One night, while working on a project, he stayed up with me until 9 o'clock! I lost him somewhere in Calculus--I think he was proud, though, that all that math paid off and I graduated with a math minor, and will be seeking my doctoral degree in the math-based field of Economics.

Though he no longer tutored me, he was always teaching me. Granddaddy was a wealth of information and he always craved more. In college, I actually found myself dropping in more often--nearly daily! Most often, I stopped by in the mornings for coffee. They always made plenty to make sure they could accommodate all guests that stopped in. We would tackle the issues of the day--be they economic or political in nature. At any time of the day, though, granddaddy was always happy to listen. I still constantly hear granddaddy in my ear--just today as I put two sweetners in my coffee (!) I could hear him remark "It will taste like a melted milkshake."

I love you granddaddy!

If there was one thing my granddad loved, it was good food, particularly pies. Any kind of pie, you name it, he liked it. I was often sick as a child and when my grandparents took care of me, granddaddy would take me to this great fried pie place. For father's day last year, my goal was to make my dad and granddad's eyes wide. Although there were only 6 of us dining, I wanted to do something crazy: I made 3 pies! It was totally unnecessary, but definitely had the "wow" factor. Together my mom, sister, and I made apricot, chocolate meringue, and coconut cream pie.

Our pies were such a hit, that when it came time for granddaddy's birthday, we made more. His birthday this year fell at the most inconvenient of times--that same day my younger sister had bid day for her sorority, and my older sister had a baby shower. I was determined to give granddaddy a great birthday, nonetheless. And what should he ask for? Why chicken fried steak, gravy, mashed potatoes, green beans, iced tea, and pies, no less! At the time I thought "what have I gotten myself into?" There I was, making cranberry-turkey pinwheels for my sister's baby shower, while simultaneously trying to get things together for a birthday dinner for 13! Obviously now I am so glad I went to the extra effort. He was always showing us how much he loved us, I hope I was somehow able to convey how special he was to us too. So make this pie for father's day, or for a friend, or your husband. Celebrate with the ones you love in the precious time that we have.

Coconut Cream Pie

12 oz. can coconut cream (sometimes found in the baking aisle, or near drink mixers)

1 1/2 cups milk

2 eggs

3/4 cup plus 2 Tablespoons granulated sugar, divided

1/2 cup flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 1/2 teaspoons vanilla extract, divided

1/2 pint heavy whipping cream

Pate brisee, baked (recipe follows)

Instructions:

In a large saucepan, combine coconut cream, milk, eggs, sugar, flour, and salt. Whisk together well and bring to a boil over medium-low heat, stirring constantly. This will take approximately 8-10 minutes. Remove from heat and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and allow to cool for 2-4 hours.

Pour heavy whipping cream into a chilled bowl. Whip cream to soft peaks. Add 2 tablespoons of sugar, one tablespoon at a time, add other 1/2 teaspoon vanilla, and whip to stiff peaks.

Once pie has chilled, top with fresh whipped cream and sprinkle with remaining 1/4 cup toasted coconut.

Pate Brisee (a la Martha Stewart)

1 1/3 cups all purpose flour

1 stick (1/2 cup) cold butter, cut into cubes

1 Tablespoon sugar (optional)

1/4 cup ice water

In a food processor, process all ingredients until the mixture resembles coarse meal. With the machine running, pour in ice water slowly through feed tube in a steady stream. Stop processing as soon as the dough forms a ball. Form dough into shape of disk and wrap in plastic wrap to chill before rolling out and proceeding with recipe.

Alternatively, in a large bowl mix flour and sugar. Cut in the butter with a pastry cutter until the dough resembles coarse meal. Add water, 1 tablespoon at a time, until the pastry begins to come together. Chill dough in disk in plastic wrap.

For prebaked crusts:

Preheat oven to 400o. Place crust in a 9" pie plate and prick crust with fork. Line unbaked crust with foil or parchment paper, and top with pie weights or dried beans. Bake crust for 20 minutes, and then uncover and bake another 5-10 minutes, or until dry and browned.

Makes one 9 or 10 inch crust (plus leftover goodies that are great rolled in cinnamon sugar)

The Ribs Edition

2010-05-23T09:46:00.001-07:00

Sweet Memphis Ribs

Let me take a moment to profess my love of grilling season. Some people love to bake and spend countless hours making bows and buds out of fondant and frosting. While I do enjoy baking and decorating, when the summer sun grows hot, only one thing is on my mind: grilling. Grilling is more than just a means to an end, it's a lifestyle. Grilling is not for the impatient or uninterested. Grilling is about the process, from the curing, to the waiting, to the carving. This summer I intend to have several blog posts on the subject of grilling. When I began really grilling about two years ago, I was intimidated. There I was, a twenty year old female, the most unlikely of grill masters. And, I'll admit, I've had my share of trial and error. But if you are willing to spend some time next to the fire, you won't regret it, and neither will your friends!

The first step in preparing your ribs is probably the most difficult and disgusting. Before anything else, you must remove a thin film on the back of the ribs. It's almost like a little layer of saran wrap. This isn't fat, but rather a thin grissly piece that becomes tough and chewy if you were to leave it on during cooking. You want to remove this. Some ribs are easier to remove the film on than others. If you think yours doesn't have the film, you are wrong. Go sit down for a minute and rest before trying again. This can be the most frustrating of tasks when you swear there is nothing to remove.

Next you will cure the ribs. I start with Steven Raichlen's Memphis dry rub. For this particular recipe, I use equal parts packed brown sugar and Memphis dry rub. The sugar cures the meat and makes for a succulent finished product. I must plead with you: do not be tempted by the promises of wet sauces for your ribs. When I first looked into grilling ribs, I was determined to use the wet sauce method. I am now fully converted to dry rubs. Believe me, the taste is phenomenal. Barbecue sauce is for the end, and I do not know that you can get the desired outside texture with the wet sauce method.

I have a gas grill, so this calls for special equipment. My gas grill has 4 grates. With any smoking, you will need to begin by soaking wood chips. This time I used Hickory, but I have had great success with apple wood. I am very excited to try the wood from the barrels that Jack Daniels is distilled in. But that is for another time. Because my gas grill does not have a smoke box (something I will definitely be interested in having next grill), I need to make smokers packs. I found the smoker box (picture above) at World Market. I would also imagine they could be found at hardware stores or specialty food-supply stores. Before I had these smoker boxes, I used heavy foil to make smoker packs of approximately the same size (3-4 x 9). I would make three of those and then poke holes with the ice pick. I place these under the grates, on top of the fire in my grill.

For a more comprehensive guide to smoking, please visit Steven Raichlen's Barbecue U site (I just love him and his cookbook Barbecue USA). You will be using indirect heat. For us gas grillers, that means that I usually turn on 3 out of 4 of my burners, and on the unlit burner I place the ribs. For charcoal grillers, you will want to have the flame on half the grill, and place the ribs on the other half. Again, I will refer you to Steven Raichlen for more complete instructions.

If you become a grilling aficionado, or if you simply realize how much space ribs take up, you may want to consider investing in a rib rack. We bought ours at Home Depot, I believe, and I have never looked back. This maximizes your space and allows you to easily fix four racks of ribs. Often when I go to the trouble of making ribs, I want to make several racks, and for a large crowd.

Here is how I have streamlined the process of making ribs:

1. I always keep some dry rub on hand. It's great on pork chops and broiled for everyday dinners, or on chicken. I just keep some in either a plastic bag or in an airtight container.

2. The night before I intend to serve the ribs, I remove the film and season the ribs. For this rib recipe, I use equal parts Memphis dry rub (disregard mop sauce recipe) and brown sugar. For each rack of ribs, use 2 Tablespoons each. I do not mix the brown sugar with the rub from the beginning because it has a tendency to get dry. Store ribs in either a dish, or in a 2 gallon-sized bag. Keep refrigerated overnight.

3. On the day that I will be serving ribs, about 3 hours before dinner I soak the wood chips.

4. Two hours before I will be serving the ribs, I remove wood chips. For my gas grill, I make smoker packets, or place wood chips in smoker boxes, and start the grill. I run the grill on high heat for about 30 minutes.

5. 1 1/2 hours before dinner, I place ribs on the unheated side of grill and cover and smoke for 1 1/2 hours, or until meat has shrunken back from the bone.

6. Bring inside, glaze with some of your favorite barbecue, Head Country.

7. Slice ribs along bone and serve on a large platter with lots of napkins.

Sweet and Sour Rainbow Slaw

2010-05-23T09:31:00.000-07:00

Sweet and Sour Rainbow Slaw

If I've said it once, I've said it a million times: we eat with our eyes, so play up to that! This recipe actually comes from my mom's recipe box. While the original recipe is delicious, it is full of real sugar and all-white. With this recipe I've replaced the sugar with splenda, reduced the original oil content, and made use of the beautiful colors nature has given us. I have nothing against sugar in this recipe, simply that the dishes I typically serve slaw with tend to be heavy and caloric and I like to temper that with lower-calorie, lighter, fresher sides.

Ingredients:

1/2 medium head green cabbage, shredded with knife, about 4 cups (you may use 1 bag pre-packaged coleslaw mix)

1/2 small head red cabbage, shredded, about 3 cups (again, you may use the pre-shredded red cabbage variety)

1 (10oz.) package matchstick carrots

1 bunch (about 6 large) green onion, sliced, using only white section

1/4 cup chopped Italian parsley

1 cup white vinegar

1/2 cup vegetable oil

1/2 cup splenda

1 teaspoon celery seed

1/2 teaspoon ground mustard

1 Tablespoon salt

Instructions:

In a large bowl combine cabbages, carrots, onions, and parsley. In a small bowl whisk vinegar, oil, splenda, celery seed, groun mustard and salt until well combined. Pour over cabbage mixture. Let sit 8 hours or overnight. Toss mixture after 4 hours.

Yield: 12 (3/4 cup) servings

Maple-Chipotle Baked Beans

2010-05-23T09:14:00.000-07:00

Maple-Chipotle Baked Beans

Adapted from StoveTop Baked Beans in Fantastic Food with Splenda

Baked beans is the quintessential side of summer cookouts. Unfortunately, most baked beans suffer from lack of imagination. These beans have many flavor dimensions, are quick, easy, and best yet, sugar-free! Just in time for a Memorial Day opener:

Ingredients:

2 slices bacon, chopped

1 small onion, finely chopped

1 clove garlic, minced

1/2 cup tomato sauce

1/4 cup sugar-free pancake syrup (I used Smucker's)

1/4 cup splenda granular

1 Tablespoon molasses

2 teaspoons yellow mustard

1 teaspoon vinegar

7 drops liquid smoke

1 chipotle chile in adobo, finely chopped (see Note)

2 (15 oz.) cans navy beans, rinsed and drained

Instructions:

Preheat oven to 350o.

Cut bacon into small strips. Fry in medium saucepan until crisp. Remove bacon bits to plate, leaving drippings. Add onion to dripping and saute over medium-high heat for 3 minutes. Add minced garlic and saute for an additional minute. To pan add remaining ingredients. In a quart-sized dish sprayed with cooking spray, pour beans. Add bacon. Bake at 350o for 1 hour.

Yield: 8 (1/2 cup) servings

Marinate-ahead Fajitas

2010-05-20T16:28:00.000-07:00

Marinated Fajitas

When at a Mexican restaurant, I typically order the very same thing time and time again: fajitas. Between the grilled beef, and the smoky peppers, and the sweet onions, I could not ask for more. However, whenever I have attempted fajitas at home, I have had less luck. Most recipes will instruct you to use skirt steak for your fajita meat. The time I used skirt steak, the meat was so leathery and chewy, it was impossible to cut with your teeth. My other problem has been finding a way to assemble the fajitas before everything turns cold. Well, I may not be able to help you out with the latter--luckily I now have an 18" platter. I think I have just the recipe for you.

Ingredients:

1 1/2 lbs. sirloin, cut into long, thin strips (or, for convenience, I used extra lean stew meat)

1 Tablespoon chili powder

1 1/2 teaspoons cumin

1 teaspoon salt

2 cloves minced garlic

1/2 teaspoon oregano

1/2 teaspoon black pepper

1/4 teaspoon cayenne

2 Tablespoons vegetable oil

1/2 can beer

1 large onion, slice into half-moons

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

Instructions:

In a gallon-size plastic ziplock bag, combine chili powder, cumin, salt, minced garlic, oregano, pepper, and cayenne. Toss in beef and mix well. Add remaining ingredients, and toss bag. Refrigerate all day long.

You will need two saute pans, preferably one of them a grill pan. Heat the grill pan until very hot. Brown beef. In a saute pan coated with cooking spray, saute bell peppers. Cook for approximately 8 minutes. Add onions to bell pepper pan and cook another 5 minutes or until onions are tender. Heat tortillas and serve with sour cream, cheese, guacamole, and pico de gallo.

Yield: 4 servings (2 fajitas each)

Mozetti

2010-05-17T16:21:00.001-07:00

Mozetti

Mozetti is one of those guiltily-good home-cookin' dishes. With ingredients like Velveeta and Campbell's tomato soup, the inner food snob may be tempted to pass on this recipe. DON'T! No, this dish isn't particularly pretty, and no it doesn't require a special trip to a special market for some rare ingredient. This dish is just plain old good, satisfying, cheesy, and meaty. And sometimes that fits the bill. The more unique part of this dish is the topping--wonderful crunchy, buttery croutons. You may be tempted to try and substitute store bought croutons, as I was. Unfortunately, that will not do. Additionally, the croutons do not reheat well. You may make this casserole in advance, save for the croutons, simply heat the casserole an additional 15-30 minutes, and add the croutons only when ready to bake casserole. If you anticipate you will not be eating the entire casserole, either top only the part of casserole you will be eating, or remove from casserole before refrigerating and leave croutons in a ziplock bag on the counter.

Ingredients:

12 oz. medium egg noodles, dry

2 lbs. lean ground beef

4 medium onions, chopped

1 lb. velveeta, cut into 1" cubes

2 cans condensed tomato soup

Croutons:

12 slices white bread, cut into 1" cubes

1/2 cup (1 stick) butter

1/4 teaspoon summer savory

1/4 teaspoon ground thyme

1/4 teaspoon paprika

1/8 teaspoon salt

Instructions:

In a large skillet with 4" sides, brown ground beef; drain. Add chopped onions and saute until onions become tender. In the meantime, boil egg noodles in salted noodles to al dente. To ground beef mixture, add velveeta and tomato soup. Heat until cheese has melted. Drain egg noodles, and add ground beef mixture to noodles. Pour noodles into 9x13 pan coated with cooking spray. Top with croutons (see below) and bake at 325o for 45 minutes.

To prepare croutons:

Preheat oven to 375o.

Melt butter. Add savory, thyme, paprika, and salt to the butter. On a baking sheet with sides, coat with cooking spray and arrange bread cubes. Pour melted, seasoned, butter on top of the croutons, and toss to coat each bread cube. Bake at 375o for 15 minutes, tossing halfway through.

Serves 12

Entertaining Theory

2010-05-12T07:31:00.000-07:00

Entertaining is an art. It's an understanding of people, socializing, food, and entertainment.

Of course cooking is not a prerequisite for entertaining--there are many people who love to entertain who have never seen the inside of the kitchen but have a caterer on speed dial.

Number 1: A desire to serve your company. This is the most important prerequisite to entertaining. I have said it before and I'll say it again: entertaining is an act of love for friends, family, and acquaintances.

Number 2: Do not bite off more than you can chew. This one is especially difficult for me. If you, the host, are tired, irritated, and unprepared to enjoy your company, then you will fail the number one rule. This has happened to me countless times--I go to all that trouble and then spend the rest of the evening counting down the minutes until bedtime! Do not let this be you.

Number 3: Start slow. Especially if you are just beginning to entertain, you may not know the ropes, and recipes that claim to come together quickly may take much longer than you imagined. Plan on making at least one dish that can be prepared a day (or days) in advance, one dish that requires very little preparation (such as a salad), and only one dish that requires very much effort. For example, if your main course requires some attention, prepare a dessert in advance (such as tiramisu), throw some baked potatoes in the oven, and toss a salad for a side. Pasta casseroles are an excellent make-ahead dish for company.

Number 4: Know where to take help: In my post about the bridal shower, I went into great detail about how to take help from the grocery store. I have no problem adding rotisserie chicken to a tomato, pesto, and farfalle pasta salad. There is no shame in using a store-bought marinade or salad dressing. I frequently use bagged salads. I firmly believe that BlueBell ice cream is better than anything I can make. Betty Crocker has gotten brownies and cake mixes down to a science. Edward's Key Lime pie saves me a lot of time, Mrs. Smith's blackberry cobbler is better than any I've ever made, and Sara Lee pound cake always fits the bill.

Number 5: Know where NOT to take short cuts: I have never found a store-bought icing that tastes as good as homemade. I will gladly use boxed cake mixes, but when it comes to icing I spend the extra fifteen minutes making my own. No-boil noodles have a strange and yucky texture to them--prepare your lasagna far enough in advance and you can use regular noodles AND not boil them. Cool whip is not a substitute for real whipped cream.

Number 6: Use in-season produce. Your food will taste so much better if you do. Summer succotash or berries need very little preparation when they are at the peak of ripeness.

Number 7: Never let your guests feel hungry. If I'm hungry, I'm not happy. I can only assume that the same goes for my guests. This is why it is best to greet your guests with a drink and an appetizer. Also, if you have to question if there is enough food, make more. There is nothing worse than leaving someone's party, feeling like you need to pick up some fast food.

Number 8: Know your guests, and plan your party accordingly. Your party will suffer if your guests are all equally shy, but a party with too many dominant personalities could go up in flames as well.

Mystery Pie

2010-05-12T07:08:00.001-07:00

Mystery Pie

You can find different variations on this "mystery" or "soda cracker" pie in nearly any church cookbook, but I'm going ahead and adding ours as it is slightly different. My mom loves this pie and so I made it for her on mother's day. The crust is a meringue with pecans--crispy on the outside but chewy and nutty on the inside. It is then topped with almond-flavored fresh whipped cream. This pie is very simple to whip up. I was relieved when mom asked for this pie because last year I set a very dangerous precedent by making THREE pies for father's day (apricot, chocolate meringue, and coconut cream). The men in my family love pies and their eyes were so wide, it made all that baking worth it! Still, I was happy to make one pie-pleaser and be done.

Ingredients:

3 egg whites

1 cup plus 2 Tablespoons sugar, divided

12 soda crackers, crushed.

1 cup chopped nuts (I prefer pecans)

1 teaspoon baking powder

1 teaspoon vanilla

1/2 pint heavy whipping cream

1/2 teaspoon almond extract

Instructions:

Preheat oven to 350o.

Beat egg whites until stiff peaks form. Add in 1 cup sugar incrementally. Fold in crushed crackers, chopped nuts, baking powder and vanilla. Pour mixture into a 9" pie plate coated with cooking spray. Bake at 350o for 30 minutes or until lightly browned. Let cool completely.

Whip cream to stiff peaks and add sugar and almond extract. Spread over cooled pie. Refrigerate. Best eaten the same day.

Yield: 8 servings

Nutritional analysis: 348 calories, 20.8 grams fat, 1.6 grams fiber

(Note: This could theoretically be made with coolwhip to reduce calories and fat, but I do NOT recommend it. Between the chemicals in coolwhip, and the taste that is clearly different from fresh whipped cream, I would spend my calories on the real stuff and enjoy)

Cheesy raspberry blackbean dip AND Margaritas!!

2010-05-10T09:27:00.001-07:00

Cheesy Raspberry-Black bean Dip

This flavor combination is quite unusual, and sure to be a hit at your next party. Having an appetizer allows my parties to go much more smoothly. There is nothing worse than arriving at someone's house, unfed, and feeling antsy while they tell you in lengthy detail of their last trip to Italy. Start out with a piping hot appetizer and an icy margarita, and the night is off to a great start. I meant to take a picture of the main ingredient--a raspberry walnut chutney. It is very sweet and tangy, no tomatoes, and I found a suitable one offered by the Archer Farms brand at Target. I found it on the condiment aisle where they offer steak and burger toppers.

Ingredients:

1 can Archer Farms raspberry walnut salsa/chutney (found on condiment aisle at Target)

15 oz. can black beans, rinsed and drained

1 small red onion, finely chopped

1 8 oz. package 1/3 less fat cream cheese

1 cup shredded part-skim mozzarella

Instructions:

Preheat oven to 350o.

Pour rinsed and drained black beans into a glass pie plate, or similar sized dish. Dot with cream cheese. Top with red onion, then raspberry jam, and finally the shredded cheese. Bake for 45 minutes or until bubbly and brown. Serve with tostitos scoops or frito scoops.

Margaritas!!!!

My sister's mother-in-law turned me on to this super-easy margarita recipe. I'm never going back to anything else.

Ingredients:

12 oz. frozen limeade

12 oz. sprite (I used diet)

16 oz. light beer

8 oz. tequila

Mix together. They can be served over ice, or I put mine into the freezer and stir for icy margaritas.

Mexican Corn Casserole

2010-05-10T09:09:00.000-07:00

Mexican Corn Casserole

This is one of those potluck side dishes that will please just about everyone. I have several variations on this dish--from ones that are more "souffle" to ones that are more cornbread. Falling somewhere in-between, this one is "just right." This was served alongside ham, and it would be perfect with any summer barbecue. The picture above is one and a half recipes, which is easy enough to convert, and fed 13 people on night one, and made great leftovers for six on the day after.

Ingredients:

2 10oz. packages frozen corn

1/2 cup melted butter

2 eggs

1 cup fat free sour cream

8 oz. 2% sharp cheddar cheese

1/2 cup yellow cornmeal

4 1/2 oz. can chopped green chiles

1 1/2 t. salt

Instructions:

Preheat oven to 350o.

Puree butter, eggs, and half the corn in food processor.

In a large bowl mix remaining ingredients (sour cream through salt). Add pureed mixture and mix well. Pour corn into an 11x7 casserole dish coated with cooking spray. Bake uncovered for 50-60 minutes at 350o.

Yield: 12 servings

Nutritional Analysis: 196 calories, 10.7 grams fat, 1.7 grams fiber

Strawberry-Rhubarb Tart

2010-04-28T18:27:00.000-07:00

Strawberry-Rhubarb Tart

Does any flavor combination say "spring" more than strawberries and rhubarb? This recipe validates the name "tart." The tart rhubarb pairs nicely with a buttery shortbread crust. Though this recipe is not low fat by any stretch of the imagination, everything is okay in moderation. The most important key to this tart is to arrange the fruit nicely so that the tart is appealing to the eye. This recipe is adapted from the Cooking Light's strawberry rhubarb tart.

Ingredients:

Crust:

3/4 cup (1 1/2 sticks) butter, cut into cubes

1/3 cup powdered sugar

1 1/2 cups flour

1/4 teaspoon salt

Filling:

2 cups sliced rhubarb

1 Tablespoon water

2 Tablespoons cornstarch

1/2 cup sugar

3 cups strawberries--sliced if large, whole if small

1/4 teaspoon cinnamon

Instructions:

Preheat oven to 350o.

In a food processor combine crust ingredients. Pulse just until dough comes together. Spread crust around bottom and up sides of a 9" or 10" tart crust. Prick crust with fork. Top with a piece of foil and dry beans or pie weights. Bake for 15 minutes. Uncover and discard beans, bake another 5 minutes. Let crust cool.

In a medium saucepan combine rhubarb, cornstarch, water, sugar, and cinnamon. Bring to a boil. Reduce heat and simmer 5 minutes or until rhubarb begins to disintegrate.

Spoon rhubarb mixture into baked tart crust. Top with strawberries, cut-side down. Bake at 350o for 30 minutes. Allow to cool slightly. Serve warm.

Yield: 8 servings

Nutritional Analysis: 345 calories, 18 grams fat, 2.5 grams fiber

Lemon-Raspberry Cupcakes

2010-04-10T15:44:00.000-07:00

Lemon-Raspberry Cupcakes

Today my mom and I threw a shower for a very close family friend. For dessert I had a hard time determining what I was going to serve, and whether to buy or bake. I first had a trial run for petits four and decided they were too sweet and too temperamental. After some thought I decided I wanted to do cupcakes and could make ones as good as any bakery. I was right!

A yellow cupcake is topped with a refreshing lemon cream cheese frosting, and holds a surprise raspberry jam. This recipe comes together fairly quickly thanks to a yellow cake mix. The lemon flavor is light, and a switch to lemon curd for the filling would produce a nice alternative for those seeking a more lemony flavor.

Cupcakes:

2 boxes yellow cake mix

oil and eggs as indicated on back of cake mix box

15-ish oz. jar raspberry jam

2 pastry bags, 1 large star tip, 1 large rose tip

gum paste flowers

Line 36 cupcakes with paper liners. Using an ice cream scoop, fill each cupcake 2/3 full. Bake as indicated on back of the box.

Use metal star tip and pastry bag with raspberry jam. Insert star tip into top of baked cupcake and fill until cupcake "swells" ever so slightly. Proceed with remaining cupcakes. Scrape excess jam off the top of each cupcake.

Makes 36 cupcakes, of course you may halve to yield 18

Lemon cream cheese frosting:

Note: 1 icing recipe will cover 36 cupcakes lightly, or 18 well-decorated cupcakes. To decorate 36 cupcakes, you will need 2 servings of this icing recipe.

1 stick butter

1 (8oz.) package cream cheese

1 lb. powdered sugar

1 Tablespoon lemon zest

1 Tablespoon lemon juice

In a mixer cream butter and cream cheese. Add powdered sugar, about 1/3 at a time, on a slow speed. Add lemon juice and lemon zest. Start with a thin layer of icing, starting at the center, working out, being careful not to disturb the raspberry jam. Cupcakes may be served from this point, or to decorate more, using the rose tip on the pastry bag, create a swirled "rose" effect.

Also on the menu was chicken salad sandwiches, cucumber sandwiches (provided by the matron of honor), crudites and dip, spinach and artichoke dip in a bread bowl (not pictured as it was still in the oven) with pita chips, fruit with fruit cream sauce, grapes and cheese.

I believe that the key to a successful party is in the details. And, obviously, the quality of the food. However, with so much to be done for a party, I do not mind taking some help from the grocery store. Note that when I do buy something premade, I take extra care with presentation. Exhibit A: chicken salad sandwiches. I bought GOOD rotisserie chicken salad from my deli. At risk of sounding like Ina Garten, yes, it does bear repeating that store-bought items need be of the best quality. I spread the chicken salad on potato bread, cut off the crusts, and arranged on a three tier holder. Finally, I used parsley in the center to add a nice contrast of colors. For the fruit tray, I knew I wanted something of interest that would give the platter some height. Though we did not actually eat this pineapple, it added a good deal of visual appeal for $3! What a deal! The remaining fruit was a fruit tray from Sam's, supplemented with some strawberries and apple slices. The vegetable platter was minimal work--we simply transfered it from it's plastic container to a lovely elevated silver platter. I was particularly happy with how the fruit and cheese tray turned out. I love the look of large cheese wedges. The problem is that at the parties I have attended or thrown, no one wants to hold up the line and slice the cheese. I solved this problem by using a "show" cheese wedge. While I will use this particular Jarlsburg later, today it was merely for staging purposes. I surrounded it with cheese cubes. Worked like a charm!

Not too shabby. Anyone is capable of throwing a party. To throw a good party, however, you will need to put a loving and thoughtful touch into these dishes. Just a little forethought goes a long way. Remember that entertaining, especially giving a shower or reception, is an expression of your love for that person.

Mango Chicken, Broccoli Rabe

2010-03-30T18:07:00.000-07:00

Mango Chicken

For a different take on barbecued chicken, try this Mango-mustard chicken. This recipe is adapted from Fix It and Forget It Lightly's "Apricot mustard chicken."

Ingredients:

6 boneless skinless chicken breast halves

3 Tablespoons dijon mustard

1 clove minced garlic

1/4 teaspoon fresh minced, or dry ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/2 teaspoon salt

11.5 oz. mango nectar

Instructions:

Combine all ingredients except chicken in a small bowl. Place chicken breasts in a Ziplock bag, and pour over marinade. Allow to marinate for 2-8 hours.

Remove from marinade and pat dry with paper towel. Place on a hot grill or grill pan for 6-8 minutes per side, or until no longer pink.

Garnish with chopped red pepper and cilantro, if you like.

Yield: 1 chicken breast half

Nutritional Analysis (based on 6 oz. chicken breast): 214 calories, 7.2 grams fat, 0.6 grams fat

Broccoli Rabe

If you haven't tried broccoli rabe, I am recommending you take the plunge! I picked some up at the farmer's market this week on a brave whim. I usually like greens, but I heard that broccoli rabe is bitter. Not so! The recipe is fairly easy and healthy, so here is the gist: Chop a good-sized bunch (1lb.?) into 2" pieces. Bring a pot of water to a boil, add broccoli rabe, and boil for 3 minutes. Drain and wash with cold water (My version of an ice bath. Feel fry to dirty another dish to do this step properly.). Drain again to remove most of the moisture. Dry pan, and heat 1 Tablespoon oil and 1 large clover of garlic over medium-high heat. Add back in broccoli rabe, 1/4 teaspoon crushed red pepper and 1/4 teaspoon salt. Saute for about 2 minutes. Enjoy!

Farmer's Marketing

I normally only frequent the farmer's market during the summer months, but decided to pay it a visit out-of-season. I arrived there ten minutes before it opened and promptly found my spot in the lettuce line. By the time the market officially opened, the line was wrapped around the corner. There was such excitement at the market! With spring in the air, and fresh veggies in my arms, life was right.

The loot:

3 bell peppers: red, yellow, orange

a mix of fresh lettuces

grape tomatoes

swiss chard

ground buffalo

carrots

radishes

eggs

yellow, green, and red greenhouse tomatoes (you can barely see them peeking out)

greek yogurt

yogurt cheese

broccoli rabe

Happy Healthifying

Bonnie Appetite!

Mexican Pinto Beans and Rice

2010-03-25T18:47:00.001-07:00

Mexican Pinto Beans and Rice

When I think of beans I often think boring and heavy. This dish will change your mind. I liven up chili and cumin spiced pinto beans with a beautiful array of accouterments. Beware: this is a dish that takes some planning. Plan on starting this either early in the morning and cooking in a crockpot all day, or even overnight. I threw the rice in the crockpot and cranked it up to high to give the beans and their sauce a bulked up consistency, but I think these would do just as well strained and served over fresh steamed rice. If you like less heat, just omit the jalapenos.

Ingredients:

1 lb. dried pinto beans, rinsed with cold water and drained

1 1/2 cups dry rice

1/3 cup picante sauce

small can (4oz.?) sliced jalapenos

2 1/2 teaspoons salt

1 Tablespoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon oregano

3 bay leaves

Instructions:

Place beans in a crockpot (at least 4 qt size). Add water to 2" above beans (approximately 6 cups, but will vary depending on crockpot dimensions). Add remaining ingredients EXCEPT rice. Cook on low for 8-10 hours. Remove bay leaves, add dry rice, and turn crockpot on to high for 1 hour for quick-cooking rice, 2 hours for long grain rice.

Yield: 8 large servings

Nutritional Analysis: 344 calories, 1.09 g. fat, 10.3 g. fiber

Garnishes/Add-ins (NOTE: not included in nutritional analysis)

Cilantro

Green onions

lime wedges

sour cream

salsa

sharp cheddar cheese (I used a white cheddar)

jalapenos

smoked sausage or chorizo

Scalloped Potatoes

2010-03-21T17:06:00.001-07:00

Scalloped Potatoes

Ingredients:

Directions

Preheat oven to 350o. Thinly slice russet potatoes to 1/8" thickness (you may use a box grater or a mandolin for ease). Grate 4 oz. 75% cabot cheese.
Coat a 2 qt. baking dish with cooking spray. Layer 2 cups, approximately 1/3 of potatoes, in dish. Top with 1/3 of the chopped onions. Sprinkle with 1 Tablespoon flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Repeat layers twice more.
Scald milk in microwave. Pour over top of potatoes. Dot with light butter. Top with shredded cheddar.
Bake at 350o for 1 hour.

Yield: 8 (2/3 cup) servings

Nutritional Analysis: 200 calories, 5.2 grams fat, 1.7 grams fiber

Cool Greens & Giovanni Gelato

2010-03-20T09:06:00.001-07:00

Coolgreens

The last day of our staycation was a beautiful one. Seventy degrees and sun shining! We decided to try out a place called CoolGreens.

I loved the openness of the design, and all the windows, especially on a day like yesterday. You may not be able to tell from the picture, but Coolgreens was extremely crowded. In fact, we ate at a community table as there were just two of us. Long lines don't scare me away. They are almost always a sign of good things to come.

The Coolgreens concept is basically a really big and gourmet salad bar. I think I could eat there every day for a year and not grow tired. The lady behind me was getting a mango salsa that looked intriguing.

As for us, we ordered off the menu. Our first pick was the Spicy Chicken Salad, a mix of greens, chicken, avocado, roasted poblano, corn, cumin black beans, and tortillas strips. I very much enjoyed this salad with its blast of Mexican flavors. No wonder I liked it, as this salad reminds me of my corn and black bean salad that I commonly add to lettuce salads. The tortilla strips added a very nice crunch.

Our second choice was interesting, to say the least. I love gourmet pizzas, but this one suffered from bipolar disorder. The Coolgreen Skinny flatbread pizza had an interesting chewy and crispy flatbread crust topped with a spicy basil pesto, roasted grapes, sundried tomatoes, figs, goat cheese, and walnuts. My greatest complaint was with the pesto--it was far too spicy and garlicky to complement the delicate flavors of grape and fig. If I were to order this again, I would order it without the pesto. However, I think salads at Coolgreens are a much better bet.

Giovanni Gelato

Our next stop was a place called Giovanni Gelato. I imagined if must be a new establishment and was shocked to find it has been there for three years! Just goes to show you what all you don't know your city offers.

The gelatos were beautiful. Their flavors ranged from a lemon, which tasted a little more like a lemon ice, to pomegranate, cinnamon, and pistachio, to more typical cookie dough and chocolate peanut.

We opted for the small serving, which came with 3 small scoops. Betsy chose mocha, tiramisu, and cheesecake. I chose a scoop of caramel, and two scoops of amaretto. The bite of tiramisu I tried from Betsy's was not as my tiramisu tastes. She enjoyed her mocha, and commented that the cheesecake tastes like the cake batter flavor at Marble Slab.

My amaretto had a nice almond flavor, with some flavors of chocolate, and a hint of cherry. The caramel was also very good, but I would rather not combine flavors. The texture was remarkable--smooth and custardy.

I wouldn't go out of my way to get this gelato, but the unique flavors offered make it worth a taste. I also like that the focus is on the quality, rather than the quantity.

Well, that's it for Staycation. Back to regularly scheduled programming next week. Sadly our beautiful weather in the seventies was brought to an abrupt end with snow today. Yes, snow :(

Boiled Dinner and Mint chocolate ice cream pie

2010-03-17T17:47:00.000-07:00

It's EASY and FUN being green!

Today we are all Irish, right? Even though I don't have a drop of Irish blood, I enjoy dressing up in green and going all Irish, if only for one day. In anticipation of my Irish dinner, I took off from my restaurant tasting to store up calories for this feast!

I am a big believer in eating with your eyes and making as many meals as possible an "occasion." I enjoy eating. That is a good thing. My sister and I delicately set the table with festive green doilies, and green goblets. This little attention to detail really set the mood for the dinner.

The feast consisted of Corned Beef Brisket, boiled carrots and cabbage, and parsleyed potatoes.

I would not know how to fix corned beef from scratch (maybe a future project?!) and so I went with the old standard Cook's corned beef brisket. Do not be concerned--corned beef is supposed to look this way. Furthermore, it was boiled for 3 hours! The recipe on the back of the package is more or less what I did, but I will go ahead and include my instructions.

Corned Beef Boiled Dinner:

Ingredients:

4 lbs. corned beef brisket with seasonings packet

medium head of cabbage, outer leaves removed

1 lb. carrots

2 lbs. red potatoes, halved or quartered to uniform size

3 Tablespoons butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped parsley

Directions:

In a large dutch oven (I'm talking BIG), place corned beef, seasoning packet, and enough water to cover brisket. Bring to a boil, then reduce heat, cover and simmer for 2 1/2 hours.

Cut cabbage in half and then remove the core. Cut each half into 4 chunks, so 8 chunks total. Add to dutch oven. Peel carrots and cut them into 3" pieces, halving or quartering thicker ends so they maintain a uniform size with the thinner pieces. Add potatoes to dutch oven. Cover and cook for another 30 minutes or until potato slides off of fork.

Remove beef and let rest on a carving board.

Remove potatoes using strainer. Put potatoes in serving dish, add butter, salt and pepper (if the water was already pretty salty, you may not need as much), and parsley. Toss.

Slice brisket and place on serving platter. Remove carrots and cabbage and serve. Serve with horseradish.

Yield: 8 servings (although meat will vary)

Nutritional Analysis for Brisket Only!: per 4 oz.: 160 calories, 10 grams fat, 0 grams fiber

Parsleyed Potatoes Nutritional Stats: 120 calories, 4.3 grams fat, 2 grams fiber

FYI 1/8th head of cabbage has 37 calories and 3 grams of fiber, but as this was cooked in the meat juice, it may have absorbed some of the fat. 1/8th lb. carrots has 23 calories.

Note: If you cannot fit the potatoes into the pan, you can either steam using my favorite Zip n' steam bags (which takes 14 minutes), or put into a microwaveable dish, add 1/4 cup water, and cover with plastic wrap and cook in microwave for 15 minutes.

For dessert I knew I wanted something minty, or green, or both! Luckily, I had this little guy hanging out in the fridge. This O'Reilly's mint chocolate liqueur was a bargain at the liquor store one day. I was not terribly impressed with it on its own, but given a good supporting cast, I was sure this guy could shine.

I have wanted to make a "Grasshopper Pie" for about as long as I have been cooking, but never had the right time, or the proper ingredients. When I finally looked up a recipe, I was aghast--oreos AND coolwhip AND marshmallow creme. Forget about calorie-laden, this stuff is chemical-laden. I have been making a concerted effort to detox from some of the chemical foods I eat day-to-day. I wanted to see if I could pull off a minty, chocolaty dessert that would fit into my diet, and with fewer processed ingredients.

It was a H-I-T. My granddad has been spoiled by the flaky crusts and delicious fillings of my grandmother's pies. Pies like lemon meringue, and apricot, and pecan, and chess. Not only did it pass him, but he repeated several times "this is a real winner." I think so too.

I did it by replacing traditional oreos with Newman's O's, which seem considerably healthier and more natural from the label. Instead of filling the pie with marshmallow creme and Dream Whip/Coolwhip, I opted for an ice cream filling. I selected Breyer's lowfat vanilla. While many labels may advertise "healthy" or "natural," Breyer's lives up to its advertising. Check the label. You'll be surprised at how short the ingredient list is.

I enjoyed this cookies-and-ice-cream dessert so much, that I am thinking it may work with nearly any liqueur--what about a a Kahlua pie, or Chambord? I may have to put in the hours...

It Isn't Easy Being Green Mint Chocolate Pie

Ingredients:

16 Newman O's (oreos), 1 reserved for garnish

2 Tablespoons butter, melted

4 cups Breyer's lowfat vanilla bean ice cream

6 Tablespoons (3 oz.) Chocolate-Mint liqueur, or other liqueur if you're feeling bold

10-15 drops green food coloring (if doing mint liqueur)

Directions:

Preheat oven to 425o.

Process 15 Newman's O's in food processor until fine meal. Add melted butter and process to combine. Press into a 9" pie plate. Bake at 425o for 5-10 minutes. Allow to cool completely.

Add ice cream, liqueur, and food coloring to food processor. Process until well combined. Smooth into cooled piecrust. Place in freezer and freeze for 4 hours.

Yield: 8 servings

Nutritional Analysis: 299 calories, 10.4 grams fat, 1 gram fiber

Brazilian Collard Greens with Shrimp and Rice

2010-03-17T09:15:00.001-07:00

Brazilian Collard Greens with Shrimp

After a heavy lunch, and a shamrock cupcake yesterday, I was in need of a low calorie, yet filling meal. I had a large bag of collard greens just beckoning me from the fridge. Instead of the typical ham hock or bacon greens, I set out to make something a bit healthier and more exotic. All the "research" I've been doing for my eating out has left me with a hankering for all kind of ethnic food--Ethiopian, Brazilian, Guatemalan--you name it, I'm craving it. I have no idea if this dish has any authentic Brazilian flavors or not, but I'm going to roll with it. I assembled the greens and let them cook while I sweated it out at Zumba. This dish might have been done sooner, but I would not know (ps, in case you were worried, there were collard green "babysitters" at home). I thoroughly enjoyed it, as did mom. The carrots were the Mexican pickled carrots--and I would not serve it with this dish again. Funky combination of flavors. I would certainly serve these collard greens as a side dish, although it make a rockin' light dinner.

Ingredients:

2 lbs. prepackaged, chopped, fresh collard greens

2 medium onions, chopped

6 cloves garlic, minced

2 Tablespoons olive oil

3 medium tomatoes, diced

1/4 cup chicken broth

1 teaspoon sea salt

1/2 teaspoon black pepper

Directions:

In a large dutch oven, bring olive oil up to heat over medium-high. Add onions and saute for 4 minutes. Add in garlic, being careful not to burn. Cook for a minute. Add chopped tomatoes to the pan and saute for a minute. Pour in chicken broth. Now you may begin to add the collard greens. They will wilt as they cook. I cook down half of it first, salting with 1/2 teaspoon salt, and 1/4 teaspoon pepper. Once the first batch has wilted slightly, I add in the remaining greens, seasoning with remaining salt and pepper and stirring well. Reduce heat to low and cook for an hour or so.

Serve with brown rice, shirmp, or other fish, or as a side dish.

I don't have the Nutritional Information on this, but I am fairly sure you'll be healthier for it. In the greens themselves, they only really derive calories from the olive oil, which, of course, is a healthy oil. Eat up!

Sage Gourmet Cafe

2010-03-16T12:59:00.000-07:00

Day 2 of our staycation. It's a hard job, but someone has to do it.

Welcome to Sage Gourmet Cafe. Located in the Deep Deuce section of downtown Oklahoma City, Sage is an upscale cafe.

Sage is striving to offer gourmet dining in an environmentally conscious fashion. They do this through the use of healthy, natural, organic foods.

Sage also advertises itself as a cool and relaxed place to sip a beer with friends. I believe them. I had a looksie at the Happy hour menu and I think I will definitely be heading back. They offer half-price appetizers from 3-7 (I think!) and their special drink right now is an Irish kiss martini. Too cute!

Betsy was excited to get her hands on some cooked food today! And no mushrooms. Loving the art behind her.

Yours truly blending in with the wall color! Does this make me a wall flower?

We decided to share. Our first pick was the salad of the day, an organic salad topped with eggs, shrimp, scallops, salmon, capers, tomatoes, carrots, and red pepper, served with lemon vinaigrette. The seafood was not too flavorful, but I suppose that is really how it is supposed to be. I loved the lightness of the vinaigrette, and the greens were a nice change of pace from the more typical romaine lettuce salads.

For our second dish, we opted for the "famous" Sage mac n' cheese. They are known for their upscale versions of the down home classic. They have traditional three cheese, blue cheese and garlic, shrimp and basil pesto, beef and cheddar, and Greek. Olives are one of two foods I don't consume, so I knew that was out. And with the seafood salad, I decided we should go with blue cheese and garlic. It was very good, but very rich. As for those people who find blue cheese to be somewhat offensive to the taste, this had a much lighter blue cheese taste until you got to the bottom and found a chunk of it. I was very glad that Betsy and I had decided to split our meals because a dish of this would have simply been too rich. After a few bites I was glad to cleanse my palate with a light salad. The mac n' cheese is served with a waldorf salad, the most disappointing aspect of our meal. The apples were mealy, and the side was too heavy to complement the pasta.

All in all, thumbs up. I very much liked the vibe of Sage.

Now I just have to figure out how I am going to work off cupcakes and macaroni and cheese. Veggies for dinner!

Shake your cupcakes!

2010-03-16T12:31:00.000-07:00

Welcome to Sara Sara Cupcakes. After years of no such kind of establishment OKC has had a sudden influx of cupcake bakeries in the past two years. We can now choose from Sara Sara Cupcakes, Cuppies and Joe, and Green Goodies. I have been to Cuppies and Joe a few times, and this was my second time at Sara Sara. I have yet to try Green Goodies. Cuppies and Joe offers up smaller cuppies, and all kinds of coffee drinks. Green Goodies specializes in "cupcakes for everyone" including vegan/allergy-free, and gluten-free cupcakes. But today we focus on Sara Sara Cupcakes.

Sara Sara offers 18 flavors of cupcakes, including breakfast cupcakes. When we arrived they had just taken carrot cupcakes out of the oven, but sadly we had already made our choices. Other flavors include Count Rockula, Strawberry Shortcake, and a Judge Joe Cannon--a banana cupcake with buttercream frosting and snickers bar.

I settled on a Two Great Tastes: a chocolate cupcake with peanut butter frosting. Their chocolate cupcake is a denser, fudgier cake. This one had a light taste of cinnamon, complementing the chocolate beautifully. The chocolate was somewhat reminiscent of Texas Sheet cake batter.

The bakery has what I would call a "Retro Mod" appeal. It is stark white, dotted with pink, and accessorized with cupcakes! The cupcakes definitely steal the show!

My sister chose the special Shamrock cupcake, a vanilla cupcake, with vanilla buttercream, and what I assume was a marzipan shamrock. It was festive, and light, and fresh. Both cupcakes were very good, and quite large. Definitely a treat and less of a day-to-day food.

And, of course, these cupcakes were washed down with good ol' McDonald's coffee. I have an obsession with McDonald's coffee as of late. It's cheap, it's hot, it's fresh.

Eating Out at 105Degrees

2010-03-15T12:34:00.000-07:00

Well since our Spring Break plans fell through, my sister and I decided we would make the best of it by having a "staycation." We are going to use this week to explore the restaurants and exhibits we might not normally. I actually think a staycation is a great idea. Honestly, how often do we get out and take advantage of the cities we live in?

Our first experiment was 105Degrees, a raw food experience here in the heart of cattle country. They offer an entirely plant and seed-based menu, nothing cooked above 105 degrees, the point at which they consider food to begin losing nutrients. You can read about this innovative restaurant and its Raw Food Culinary Academy here.

I was first struck by the architecture and design of 105Degrees. The look was definitely "fresh" and modern without seeming too cold or pretentious. We ate here on a dreary day, but the windows let in so much light that the place still seemed cheery. The restaurant has an open concept, and while waiting for our meal, we could watch chefs meticulously preparing the food in the open kitchen (above).

105Degrees also houses a small boutique with apparel and accessories for raw food living (above).

The menu was fairly extensive, and quite interesting. The menu is changed by the seasons and so what we had may not be available in the future. You can view the menu on the website. My lovely sister Betsy contemplates what to order.

I settled on the Vegetable Pad Thai, Coconut Noodles, Smoked Cashew Custard, Broccoli,

Red Chili, Bean Sprouts. My first impulse was "ohmygosh it's cold!" I had rehearsed myself for the food not being cooked, but it looked so normal that my mouth was shocked. After a few bites my taste buds adjusted, and I found it to be delightful. The tofu they use is not soy tofu, but rather tofu made from cashews, making it ever so slightly sweet. The heat of the dish also helped give the dish a warmness. I liked very much!

Betsy settled on the Open-Faced Portobello Burger, Basil Aioli , Sesame Bun, Cheesy Kale Chips. She did not care for the "bun" (we both thought it tasted a little like grape nuts) but enjoyed the mushroom, pickles, and vegan "mayonnaise" and "ketchup." She called the kale chips "interesting." I thought the kale chips were pretty tasty, myself. Over all, I'd say Betsy was less enthusiastic than I about raw dining.

Finally, dessert. I have never met a dessert I did not like, and this raw sample was no exception. The raw sampler of Dark Chocolate Budino, Liquid Cacao Truffle, Espresso Gelato redeemed the raw experience for Betsy who loved the truffle. We were told that the gelato and budino (Italian for pudding) were made from young coconut and cashews. Whatever it was, it was delicious.

While I will not be going "raw" anytime soon (or vegan or vegetarian, for that matter), I loved the experience. The restaurant was comfortable and hip, the service was good, and the food was a totally new experience. And that is what I think dining out should be about--the experience.

Chicken and Bean Enchiladas

2010-03-14T18:01:00.001-07:00

Chicken and Bean Enchiladas

Living in Oklahoma, I have eaten more than my share of Mexican meals. Tex-Mex, in particular, is heavy on the cheese and hard on the diet. The insides of the enchiladas get a real boost from soyrizo, without adding too much to the calories. Beans also stretch out the filling and help the nutritional stats. You can find soyrizo near the vegetarian products at your grocery store. I would not recommend substituting traditional chorizo because the kind I have available is extremely greasy. If you'd rather not go the soyrizo route, add another cup of chicken and about a teaspoon of chili powder for flavor. Serve these enchiladas with Green Rice and Corn and Black Bean Salsa for a fun Mexican-themed dinner or fiesta.

Ingredients

10 oz. can rotel
15 oz stewed tomatoes
1 can cream of chicken soup
2 cups chicken broth
1 cup chopped onion
- 6 oz. soyrizo (I used Melissa's)
- 2 cups cooked, shredded chicken breast
- 15 oz. can pinto beans
8 oz. shredded mild cheddar cheese, divided
10 medium corn tortillas
4 stalks green onions, chopped

Directions

Preheat oven to 350o. In a large saucepan combine rotel, stewed tomatoes, cream of chicken soup, and 15 oz. can chicken broth. Bring to a boil. Reduce heat to a low boil.
In a skillet coated with cooking spray, saute onions until tender. Add soyrizo. Next add chicken and drained pinto beans. Use a spatula to lightly "smash" pinto beans. Add 2/3 c. sauce mixture to chicken mixture, or enough to make chicken mixture slightly sticky. Add 1 1/2 cups shredded cheddar cheese.
Use an immersion blender or traditional blender to puree sauce mix. If using a traditional blender, do in batches and be sure to allow steam to escape.
Return sauce mix to the saucepan, and continue heating at a low boil until the sauce is reduced to about 2 1/2 cups.
Coat a 9x13 pan with cooking spray. Dip corn tortillas into sauce mix, just enough to make tortilla pliable. Fill tortilla with approximately 1/4 cup filling and roll in pan, seam-side down. Repeat with remaining 9 tortillas. If there is any filling left, sprinkle on top of mixture. Top pan of enchiladas with the sauce.
Top enchiladas with remaining 1/2 cup shredded cheddar. Bake enchiladas at 350o for 25-30 minutes or until casserole looks slightly dry. Sprinkle with green onions. Serve with light sour cream, if desired.

Yield: 10 enchiladas

Nutritional Information (per enchilada--doesn't included sour cream): 317 calories, 14.5 grams fat, 5.1 grams fiber

Green Rice

2010-03-14T17:54:00.001-07:00

Green Rice

A Mexican rice with green pepper, green chiles, and green onions. Serve alongside Chicken Enchiladas.

Ingredients

Directions

Combine rice, chicken broth, chopped green pepper, and green chiles in a medium saucepan. Cover. Bring to a boil.
Reduce heat to simmer and cook for 25 minutes.
Fluff with a fork. Stir in garlic powder and salt. Garnish with green onions.

Yield: 6 (2/3-cup) servings

Nutritional Information: 136 calories, 0.7 grams fat, 1.2 grams fiber

Rockin' Spaghetti Squash Pad Thai

2010-03-10T16:15:00.001-08:00

Spaghetti Squash Pad Thai

I really ReeEEALLY love ethnic food. But the places that I eat it at, and their serving sizes, are not very figure-friendly. So, I had a solution: don't sacrifice on any of the flavor, but bulk up on the veggies, and substitute spaghetti squash for the cellophane noodles. And it worked! Between the onion, garlic, peanuts, and heat, I did not miss a noodle one bit. To make dinner quickly and effortlessly, I used one of my very favorite kitchen tools: Ziploc Zip n' Steam bags. These things are awesome--I just steamed one spaghetti squash half at a time for 6 minutes each, and then steamed my sugar snap peas for 4 minutes. Get them if you can--they make my life so much easier.

Ingredients:

1 large spaghetti squash

1 cup snow peas or sugar snap peas

1 large red, yellow, or orange bell pepper, cut into strips

6 oz. cooked chicken breast, chopped

1 clove garlic, minced

1/4 cup chicken broth

2 Tablespoons peanut butter

1 Tablespoon Mirin or rice wine vinegar

1 1/2 Tablespoons soy sauce

pinch of crushed red pepper flakes, or to taste

Garnishes:

2 Tablespoons dry roasted peanuts, chopped

Green onions (green parts)

cilantro

lime wedge

Directions:

Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. In a microwaveable dish large enough to accommodate both halves, pour 1/4 cup water, and position squash halves cut-side up. Cover with plastic wrap and microwave on high for 10-12 minutes, depending on size of squash. Let sit 5 minutes and then "shred" the squash free.

In a large nonstick skillet coated with cooking spray, saute garlic for 1 minute. Add the sugar snap peas and bell pepper and saute over medium-high heat for 3 minutes. Remove vegetables to a plate. To skillet add chicken broth, peanut butter, soy sauce, mirin, and crushed red pepper. Heat until smooth. Return sugar snap peas and bell pepper to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all the vegetables.

Divide among 2 plates and top with peanuts, cilantro, green onion, and lime wedge.

Yield: 2 large (2 cup) servings

Nutritional analysis: 460 calories, 16.5 grams fat, 10.9 grams fiber

Corn and Black Bean Salad

2010-03-10T05:36:00.001-08:00

Corn and Black Bean Salad

A festive looking side or appetizer that is just as fresh and festive to your taste buds. I believe I first found this recipe as a reader recipe in Cooking Light but I can no longer locate the recipe on their website. I serve this as an appetizer with tortilla chips, as a side to a grilled or Mexican-style dinner, or in salads. In the summertime I will grill 3-4 ears of fresh corn and use the kernels from that in place of the canned corn.

Ingredients:

1 (14 oz.) can whole kernel corn, drained

1 (14 oz.) can black beans, rinsed and drained

1/3 cup chopped fresh cilantro

1/4 cup minced red onion

3 Tablespoons lime juice

3 Tablespoons white vinegar

2 teaspoons sugar

2 teaspoons chili powder

2 teaspoons cumin

Directions:

Combine all ingredients in a bowl, and refrigerate for 2-6 hours for best flavor. The salad will keep in the refrigerator for a couple days, but is best a few hours after being made.

Yield: 8 (1/2 cup) servings

Nutritional Analysis: 86 calories, 0.5 grams fat, 3.5 grams fiber

Basil Rotini with Shrimp and Broccoli

2010-03-09T11:07:00.000-08:00

Basil Rotini with Shrimp and Broccoli

I have really been craving pasta, but pasta can be difficult for me because I like those big mounds of it. I was in search of a way to stretch out my pasta "buck" and sneak in some extra nutrition. With 10 grams of fiber and 37 grams of protein, this recipe fits the bill. I would also try this with asparagus or peas. To cut down on time (I made this for lunch), I took advantage of steam-in-the-bag fresh broccoli, and premade pesto. By all means use fresh pesto if you have it.

Ingredients:

4 oz. Ronzoni Smart Taste Rotini

7 oz. frozen cooked shrimp, thawed, and tails removed

12 oz. broccoli florets

2 Tablespoons Classico Basil Pesto

Directions:

In a large pot bring water to a boil. In the meantime, steam broccoli florets and thaw shrimp. Cook pasta according to package directions, 10 minutes. Add pesto, cooked broccoli, and shrimp. Mix well. Return pan to medium heat for a minute and then serve! It's as easy as that.

Yield: 2 large servings

Nutritional Analysis: 430 calories, 9 grams fat, 10.6 grams fiber

Cranberry salsa with Pork tenderloin

2010-03-02T16:36:00.000-08:00

Cranberry Salsa with Roasted Pork Tenderloin

I have to say, I am crazy about this salsa! It is great on roasted meats--roasted turkey, chicken, pork. I first saw the recipe in Cooking Light November '04 issue, and since then I have modified it and gotten creative. This salsa is particularly festive around the holidays, served with quesadillas, as with the original recipe, or just fritos. I have created sandwiches using rosemary foccacia, herb-roasted turkey, mayonnaise, and the salsa. And, in the summer, I use ripe plums in place of the cranberry sauce, add a couple tablespoons of water, cook down slightly, and then proceed with the recipe. Try this. You won't regret it.

Salsa:

Ingredients:

1 cup canned whole berry cranberry sauce

1/4 cup chopped cilantro

1/4 cup chopped green onions

1 small jalapeno, seeded, and minced (if you prefer less heat, use 1/2)

1 teaspoon cumin

1 tablespoon white wine vinegar or lime juice

Combine and chill!

Makes approximately 6 (1/4 cup) servings

I served here with a black pepper pork tenderloin. The trick to the pork is not overcooking. I have a wonderful Williams-Sonoma talking thermometer that does the trick every time.

The greatest news about this salsa--LEFTOVERS!! I am super excited about a cranberry chicken salad tomorrow made with this salsa, a little mayo, diced chicken, and popped into a whole wheat pita and some greens.

Salsa Nutritional Information: 75 calories, 0 fat, 0.9 grams fiber

Salsa PLUS 4 oz. Hormel Black Peppercorn Pork Tenderloin Nutritional Information:

195 calories, 4 grams fat, 0.9 grams fiber

Chicken and Noodles

2010-02-28T13:39:00.000-08:00

Chicken and Noodles

Sometimes you just have to take off your fancy-pants and get cozy. This meal is like a hug from your grandmother. It is simple, uncomplicated, and wonderful. The recipe instructions aren't too specific, so make sure to taste as you go. As I alluded to in last week's post, Sunday in my house can get a little hectic. Between church and getting ready for the week, the Sunday Supper can get lost. This chicken and noodles recipe makes my mom's birthday dinner menu almost each year. It has also frequented the birthday dinner requests of both of my grandmothers. We always serve the chicken and noodles with mashed potatoes, because there aren't enough carbs already, and cranberry sauce. For birthdays I'll add a vinegar slaw, and the birthday girls favorite dessert. Because my mother's birthday comes on the heels of Thanksgiving, and we usually celebrate on Sunday, I have had to come up with easy ways to make chicken and noodles without the mess or fuss. I will include those directions at the bottom of the recipe.

Ingredients:

3 split chicken breasts, bone and skin on (about 3lbs.)

1 Tablespoon vegetable oil

2 Tablespoons chicken bouillon granules

1 Tablespoon salt, divided

1 teaspoon black pepper, divided

2 (12 oz.) packages Reames frozen egg noodles

Instructions:

In a dutch oven, heat oil over high heat. Remove skin from chicken, and salt and pepper both sides (about 1 tablespoon salt, and 1/2 teaspoon pepper). Put chicken in hot oil, breast down, and cook for 10 minutes over medium-high heat or until nicely seared. Turn over and cook another 10 minutes. After chicken has seared, pour in 8 cups water, chicken bouillon, and remaining pepper. Simmer for 2 hours or until you have a nice broth. Remove chicken from broth and allow to cool. When chicken is cool enough to handle, remove from bone and pull into chunky shreds. Return chicken to broth and bring to a boil. Add frozen egg noodles and cook over a low boil for 40 minutes. Taste the noodles and add some or all of the remaining salt as needed.

Sunday Dinner instructions:

Before you go to bed on Saturday night, place skinned chicken breasts on the bone (they MUST be on the bone to create a good stock) into your crockpot. Add 6-8 cups water, 2 Tablespoons chicken bouillon granules, 1 Tablespoon salt, and 1 teaspoon black pepper. Cover and cook on low all night. When you awaken Sunday morning turn off crockpot and remove chicken breasts. When they have cooled, pull away from bone, and pull into chunky shreds. Return chicken to broth and refrigerate while at church or running errands. When you return, pour chicken and broth into dutch over, add 2 more cups of water if necessary, and brink to a boil. Add noodles and boil for 30-40 minutes. In the meantime, whip up your mashed potatoes, and you have lunch after church in less than an hour.

About 12 cup-servings

Nutritional Information: 360 calories, 10.5 grams fat, 1 gram fiber

Roasted butternut squash and bacon pizza

2010-02-28T05:27:00.001-08:00

Roasted Butternut Squash and Bacon Pizza

There is no other flavor combination like butternut squash and bacon. Put it on a pizza and you have pure bliss. Once again, a Cooking Light recipe is the inspiration behind my creation, but I jazz it up with smoked gouda, caramelized onions, and spinach. When I am able to find it, I will top the pizza with arugula and a drizzle of balsamic vinegar. Your pepperoni-and-cheese eating family may raise an eyebrow when they see this pizza, but the smell of bacon and caramelizing onions will surely entice them. And if not, more for you. I will be honest; this pizza isn't the fastest one in the world. But pour a glass of wine (I served with an Argentinean white, Zolos), pick out a movie, and it will be worth the wait.

Ingredients:

Jiffy pizza crust mix

small butternut squash, peeled and cut into 3/4" cubes

1/4 teaspoon salt

few grinds black pepper

4 slices center-cut bacon, sliced into 1/2" strips

1 large onion, sliced

handful baby spinach leaves

6 oz. shredded smoked gouda cheese

Directions:

Preheat oven to 450o. Peel butternut squash. You can do this by cutting the bottom of the squash so that it is stable. Then peel from top to bottom with knife. Cube and arrange on cooking sheet sprayed with cooking spray. Spray squash with more cooking spray, and sprinkle with salt and pepper. Bake squash for 30 minutes, turning halfway through.

Fry bacon strips. Reserve 1 teaspoon bacon grease (there should be less grease from center cut bacon) and add the onions. Cook on medium-high heat until the onions are tender.

Follow directions for making the Jiffy pizza crust. After you have allowed it to rise for 5 minutes, spread out into 14" pizza pan. Prebake, as directed, for 2 minutes at 425o.

Combine butternut squash and onions. Top prebaked pizza with half the spinach, half the gouda, then all of the butternut squash and onions. Top with the remaining spinach, remaining gouda, and finally the bacon slices. Bake at 425o for 18-20 minutes.

Serves 4 (2 slices pizza)

Nutritional information: 416 calories, 17.1 grams fat, 2.7 grams fiber

Monday Night Beef Stew

2010-02-22T07:09:00.000-08:00

Monday Night Beef Stew

Monday can often be a hectic day. Come home to this warm and hearty beef stew and it will feel like Sunday all over again. The great news about this stew is that it can be easily prepared with leftovers from Sunday Roast. If you did not make the roast, I will include directions below for how to produce this stew from scratch.

Leftovers directions:

1 lb. leftover roast, cut into 1" chunks

1 T. beef bouillon granules

6 c. water

1 (15 oz.) can whole tomatoes, smooshed through fingers

Remaining stew vegetables (about half of original quantity)

Remaining gravy skimmed of fat (about 2 cups)*

1 (16oz.) package frozen stew vegetables*

1/4 teaspoon marjoram

1/4 teaspoon thyme

1/4 teaspoon black pepper

1/2 cup pearl barley

In a large stockpot, combine roast, water, and bouillon. Bring to a boil. Add leftover gravy and vegetables, tomatoes, frozen vegetables, spices, and barley, and let simmer for 2-3 hours, or in crockpot all day.

From Scratch:

1 1/2 lb. lean stew meat

8 cups water

1 T. beef bouillon granules

2 (16oz.) packages frozen stew vegetables*

1 (15oz.) can whole tomatoes, smooshed through fingers

1/4 teaspoon marjoram

1/4 teaspoon thyme

1/4 teaspoon black pepper

1 Tablespoon salt or to taste

1/2 c. pearled barley

In a large stock pot combine stew meat, bouillon, and 2 c. water. Boil for 1 hour. Add remaining 6 c. water, and all other ingredients and simmer on stovetop for 4-5 hours. This can be done in crockpot although it is preferable to boil beef and broth together before adding frozen vegetables.

Note: If using the remaining gravy, it is important to remove as much fat as possible. To achieve this, store gravy separate from Sunday roast. The fat will come to the top and you should be able to easily remove the fat once it has cooled into a solid sheet.

Regarding the frozen stew veggies, it is important to get a package labeled as such. You are looking for one with chunks of potato, carrot, pearl onion, and celery. Frozen green beans have a rubbery texture that would ruin this stew.

Serves 8 1 1/2 cup servings

Nutritional information: 295 calories, 12.5 grams fat, 5 grams fiber (the scratch version would contain fewer calories and fat)

Jalapeno Cornbread

2010-02-22T06:57:00.000-08:00

Jalapeno Cornbread

In my family, cornbread is the requisite side for any soup or stew. Jalapeno cornbread is the king of cornbread. With cheddar, jalapenos, and corn dotted throughout each piece, you will soon find out why. I cut down on fat and calories by opting for fat free sour cream, reduced fat sharp cheddar, and replacing 3/4 of the oil with unsweetened applesauce. Try this cornbread with your next soup or stew, or alongside my Monday Night Beef Stew. Together, those two recipes make great Monday Night Football noshing.

Ingredients:

2 cups yellow cornmeal

1 Tablespoon salt

2 Tablespoons baking powder

4 eggs

2 cups nonfat sour cream

1 cup unsweetened applesauce

1/3 cup vegetable oil

1 (15oz.) can cream-style corn

2 cups reduced-fat (2%) shredded sharp cheddar cheese

1 (4 oz.) can jalapenos, minced

Directions:

Preheat oven to 350o.

In large bowl, stir cornmeal, salt, and baking powder with whisk. Add eggs and sour cream. Stir to combine. Add applesauce and vegetable oil and stir again. Finally, add corn, cheese, and jalapenos and stir.

Coat 9x13 pan with cooking spray and pour in batter.

Bake for 1 hour.

Yield: 16 servings

Nutritional Information: 203 calories, 9.5 grams fat, 1.8 grams fiber

Sunday Roast

2010-02-22T06:23:00.000-08:00

Sunday Roast

If it's Sunday in my house, that probably means there is a roast in the oven. I love this roast because it is uncomplicated and reliable in the midst of Sunday activities and preparing for the week ahead. For church-goers, this roast cooks as you enjoy the service and you come home to a house filled with the aroma of onions and carrots. When I started watching my weight, I was determined to keep roast as part of the menu. I added more vegetables to bulk up on the good stuff.

This roast can certainly be served alone, as a one-dish meal with bread to sop up the juices. My family insists on mashed potatoes alongside it. If you have leftovers (and you will), try Monday night beef stew, which I will post next.

Ingredients:

2 2 1/2 lb. chuck roasts*

1 (10oz.) cans cream of mushroom soup

2 packets dry Lipton onion soup mix

2lb. baby carrots

2 large onion

1 large rutabaga*

2 medium turnips

Directions:

Preheat oven to 350o. Place roasts in large roasting pan. Top with one package onion soup mix and 2/3 can cream of mushroom soup.

Peel and chop rutabaga, turnip, and onion into uniform 1" cubes. Add chopped vegetables and baby carrots to the pan. Top with second onion soup mix and remaining cream of mushroom soup. Cover pan with foil.

Bake at 350o for 3 1/2 hours. Let rest out of the oven for 20 minutes, then remove vegetables to a side dish, remove obvious fat from meat, slice into chunks, and serve!

Note:

Cuts of meat vary widely in terms of fat and flavor. Unfortunately it is the fattier cuts that tend to be juicier. An oven roast will not produce the results in this recipe. A top blade chuck roast is much leaner than a general chuck roast. You may be able to ask your butcher for a lean top blade roast cut. If you are unable to find the top blade, make sure to trim it yourself, and cut off the fat as it comes out of the oven. I have provided the nutrition here for the leaner cut--the fattier cut can add 100+ calories and 10+ grams of fat per serving.

If you are unfamiliar with rutabagas, they are a wonderfully sweet and starchy root that looks menacing. You will find them near the turnips in the grocery store. They come with a waxy skin and will save in the refrigerator for several weeks--do not keep them at room temperature. To prepare the rutabaga, cut so that it has a stable bottom. Then use knife to shave peel from top to bottom and proceed with chopping.

Finally, you can adjust this recipe for any weight of roasts by following this simple calculation: 1 hour plus 30 minutes for each pound. A 2-lb. roast would take only 2 hours, a 3-lb. roast would take 2 1/2, and so on. Save out a pound of leftover roast and about half of the veggies and you will be set for making Monday Night Beef Stew.

Serves 10 (5 oz. servings of roast and a couple tablespoons of gravy, and 2/3 c. vegetables)

Nutritional Information: 456 calories, 19 grams fat, 5 grams fiber