Thanksgiving Treat

As you may know I was in charge of Thanksgiving dessert. I did make the Pumpkin Icebox Pie as previously noted. I love how easy and delicious it is. It made Thanksgiving Day a bit easier for me. My second gift to the family (we all know it was really a gift to myself) was Emeril's Apple and Cranberry Crisp. Mmmm...I think I may wish myself this gift again for Christmas.

I really enjoyed how the apples were sweet and the cranberries were tart. The orange zest and juice offers a delicious fragrance. I also love the mix of textures of the dish. Texture is one thing that can turn me away from a food so I feel it's important. And what girl would turn down a pink dessert? Not this one and not her niece.

I suggest you give it a try while cranberries are on sale.

Emeril's Apple and Cranberry Crisp
Ingredients

• Unsalted butter, for baking dish
  
• 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
• 12 ounces cranberries (fresh or frozen)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

Crisp Topping

• 6 tablespoons cold butter, cut into small pieces
• 2/3 cup all purpose flour (spooned and leveled)
• 2/3 cup rolled oats
• 3/4 cup packed light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Directions
For crisp topping:

1. In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form. (I found that a pastry blender worked a lot better with the cold butter.)

For fruit:

1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
2. In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
3. Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.

We topped it with real whipped cream but it would be fantastic with some cinnamon ice cream. Fa la la la la...

Creamy Tomato Soup

My family came to my home last month to celebrate my birthday. It was going to be a cooler day and I thought I'd make some creamy tomato soup. It tends to feed a lot and is a simple recipe to put together. You can also make this ahead of time because it reheats well.

I do need to apologize to them because I forgot an entire ingredient. When I made it for the family I was thinking, "this doesn't make as much as I remember" and then I thought "this doesn't taste as good as I remember." Then I realized why. I forgot the last step.

What do you do when something like this happens? I make it again so I can feel like I accomplished what I set out to do. It helps ease my mind that I can do it right and it helps me remember the recipe in a positive light. *I made a half batch and it was perfect for the two of us.

Creamy Tomato Soup adapted from America's Test Kitchen
Serves 8-10
Ingredients

• 2 Tablespoons Olive Oil + more
  
• 3 cloves of garlic, pressed
  
• 1 onion, finely chopped - I've made the soup with and without and I like it both ways
• 2 large cans of whole peeled tomatoes
• 1 bay leaf
• 3 slices of white bread, broken
  
• 1 Tablespoon of brown sugar
• 3 Cups chicken broth

Directions

1. Heat oil in large pot. Add onion and garlic, cook until onion is translucent and garlic is fragrant.
2. Add tomatoes and bay leaf. Use a potato masher to break up the tomatoes and simmer for 5 minutes. (The Test Kitchen added some red pepper flakes as well but I haven't yet.)
   
3. Add the white bread pieces and brown sugar, cook until the bread is broken down. Remove the bay leaf.
   
4. In 2-3 batches move soup to blender, add 1 TB of oil to each batch, and process until smooth.
5. Return the soup to the heat and add the chicken broth. Once it is warmed through it is ready to serve. Salt and pepper to taste. You can top it with cheese, chives, croutons, etc.

I hope you enjoy the recipe in its entirety.

Roasted Mushrooms and Potatoes

In celebration of our new toaster oven we needed to try something new. I really like some frozen stuffed chicken breasts from the local grocer and it bothers me to heat the entire oven for two hand size chicken pieces. So we cooked the chicken in the toaster oven and the roasted mushroom and potato salad in the standard oven. They finished cooking at the same time and it was a big hit!

The mushrooms had a lot of flavor, the potatoes were just potatoes. The next time we make it, I'm going to try tossing the potatoes with some garlic. I welcome any other delicious suggestions.

Roasted Mushrooms and Potatoes
Ingredients

• 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 pound red new potatoes, quartered
• 1/4 cup packed fresh parsley leaves - I didn't have these on hand, so they were omitted
  
• 2 to 3 teaspoons sherry or red-wine vinegar

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley and vinegar.
   

Broccoli and Pork Stir-Fry

On occasion I like to look through my magazines and see what recipes I wanted to try and never did or which ones I had forgotten about and want to make again. The first on my current list of new recipes to try was Broccoli and Pork Stir-Fry.

The sauce came together quickly and infused the house with flavor. It's an easy prep recipe with few ingredients that are mostly pantry regulars so I felt like it's a good "go to" recipe. Plus, it's classified as a light recipe so there's no guilt.

photo from marthastewart.com

Broccoli and Pork Stir-Fry
Ingredients

• 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
• 3 scallions, white and green parts separated and thinly sliced
• 1 1/2 pounds broccoli (more or less based on your preference), cut into bite-size florets, stalks peeled and thinly sliced

Directions

1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in batches, cook pork until browned on one side (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated. Note that your broccoli stays in the pan while the pork finishes cooking so it's good to have it a little under done when starting step 4.
   
4. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened. Top with scallion greens.

Enjoy!

*When you make stir-fry and serve over rice, what do you offer as a side dish? I'd love to hear from you.*

Prepping for Turkey Day

I LOVE Thanksgiving. I have always enjoyed getting family together, food choices are excellent, and it's the kick off to the holiday season for me. I do not like to move from Labor day to Christmas or even Halloween to Christmas. There is a very important moment of gratitude and forgiveness to be celebrated in Thanksgiving and it deserves its 15 minutes of fame.

What I have enjoyed recently is that I do not have a home large enough to accommodate a sizeable gathering, which means we're invited to participate in festivities but I don't have to cook the bird. I take care of the half-holiday celebration (half holiday as in 6 months from November to May, not half as in half the fun, have the excitement, half the family) so it's nice to contribute but not be in charge.

This year my brother so lovingly asked me to be in charge of 2 pies or dessert of some kind to feed 12-16 people. I'm excited for a couple of reasons; I'm trying to go without sweets this month but Thanksgiving is one of my four exceptions so I can choose what I want to indulge in. Secondly, I found a great pumpkin pie recipe last year and I'm excited to make it again. So if you're like me and searching for pie ideas, may I suggest the Pumpkin Icebox Pie.

Temporary photo from marthastewart.com

Ingredients:
Crust - You can make the crust up to 2 days in advance just wrap well and store at room temp.

• 16 cinnamon graham crackers, broken into large pieces
• 1 tablespoon dark-brown sugar
• 1/2 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Filling and Topping

• 3 teaspoons unflavored powdered gelatin (from 2 packets)
• 1 can (29 ounces) pure pumpkin puree
• 4 ounces cream cheese, room temperature
• 1 can (12 ounces) evaporated milk
• 1 cup packed dark-brown sugar
• 3/4 to 1 teaspoon ground cinnamon
• 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish (I'm sorry I don't garnish and I still enjoy.)
  
• 3/4 teaspoon coarse salt
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

Ingredients

1. Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
2. Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
3. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.
   

It's Chili Weather (Red)

White chili is commonly made in our home during the cooler months of October - April but this time I decided I wanted to revisit a chili recipe I kept from my freshman year at college.

Growing up I was not a big fan of chili. It's beans and hamburger and tomatoes. I was a kid who didn't really like beans and combining it with my arch nemesis sounded like poison. Fast forward to college where cereal and ramen and grilled cheese were commonly eaten, food, real food, had new life to me. This chili was the only item served at a Halloween party I was part of and so I was left to try it. I liked it. For the first time in life, I enjoyed chili.

Luckily for me my roommate had been one to volunteer to cook a batch of the chili so I now had the recipe to repeat. NINE years later, I made it again. It's still tastes good. I doubt it would ever win a chili cook-off but it was easy, offered the two of us 3 or 4 meals, and tastes good.

Traditional Chili
Ingredients

• 2 pounds Hamburger
• 2 Onions, chopped to your liking
• 4 cans Stewed Tomatoes or 2 quarts of home canned
  
• 5 cans of Kidney Beans - I choose the lower sodium version
  
• 1 15 oz. can Tomato Sauce
• 2 tablespoon Sugar
• 3 tablespoon Chili Powder
• 1 1/2 tablespoon Salt

Directions

• Brown hamburger and onions, then drain.
• Add liquid from beans along with all other ingredients, setting beans aside.
• Bring to a boil then lower heat and simmer uncovered for 1 hour and 15 minutes, stirring occasionally.
• Add the beans and cook for 15 more minutes, stirring occasionally.

Enjoy! This week I opted to cook only half a batch and used 3 cans of beans and an 8 oz can of tomato sauce. The other items were pretty easy to divide equally. If you are going to make half the recipe use your personal or family preference to use 2 or 3 cans of beans.

And you can serve this with some sweet cornbread. Mmmm. (Is this a Utah thing? Chili served with cornbread.)

It's Chili Weather (White)

For fun I made white chili to share with some friends. Of course, as usual, it was requested that I pass on the recipe. The best recipes are those that are passed around and this is one that I got from my sister-in-law, who received it from a friend. So friend to friend I'll pass it on again.

White Chicken Chili
Ingredients and Directions

• 1 lb. Chicken cooked and shredded
• 1 Onion chopped - I often times leave this out just because
• 1 1/2 teaspoon Garlic Powder

Brown the above ingredients in 1 tablespoon of oil until onion is tender then add:

• 14 oz can of Chicken Broth - I like the low-sodium version
• 1 can Chopped Green Chilies - This is where you choose your heat
• 2 15 oz cans Great Northern Beans drained and rinsed
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Black Pepper

*If you'd like to freeze the recipe, do that now. Sometimes I will prepare it to this point the night before or earlier in the week and then warm it up and finish it up in a hurry.*
Bring this to a boil then cover and simmer for 30 minutes. Turn off heat.

Before you serve add:

• 1 cup Sour Cream
• 1/2 cup Whipping Cream (I've never tried it before but I imagine you could substitute half and half.)

Voila! Adding the creams does cool the recipe a little so depending on your time and your family members you may want to return it to a low heat to warm through again.

What do you mean more tomatoes?

Do you ever feel this way? I know this happens at our house. Here's a tasty soup that you can use tomatoes and more of your garden harvest. Thanks to my BFF for making this for me and allowing me to post about it.

Fresh Tomato Bisque
Ingredients:

• 2 tablespoons butter
• 1/3 cup chopped onion
• 2 medium carrots grated
• 2 teaspoons minced garlic
• 3 1/2 C fresh ripe tomatoes diced (you may choose to peel and seed)
• 1 teaspoon basil
• 1/2 C chicken stock
• 1 bay leaf
• 1 heaping tablespoon brown sugar
• 2 whole cloves
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• pepper to taste
• 1/2 cup cream
• 1 1/2 cup milk

Directions

1. Saute onions and carrots in butter 10 minutes in a soup pot.
   
2. Add garlic and cook another 5 minutes.
3. Add all other ingredients except cream and milk and simmer 15 - 20 minutes.
   
4. Remove bay leaf and cloves and puree in blender to desired consistency.
5. Return to soup pot and add cream and milk. Heat through but don't boil.
   
6. Serve with cheese and crackers.
   

Notice the early Roska pottery and the very pleased husband of aforementioned BFF.

A lot of repeats...

For those who are interested, and maybe just for my own sense of accomplishment, I am still cooking and eating at home. We've done really well with this the last couple of weeks. I haven't blogged about it because a lot of items are repeats:

• BLT's with fancy bread and cheese and avocado spread. Avocado is a must! Mash it up and add a little garlic salt and lime/lemon juice to taste. It brings out the best in the green power.
• Cordon Bleu's from the freezer section. This is my secret to successful cooking at home. If nothing else is going to work or I want to "relax" or prepare other meals for the upcoming days while something easy is cooking I pull a couple of these from the freezer and work away for 30 minutes while they bake. They're tasty and already portioned and when paired with some green veggies (like local green beans) and milk, a healthy meal.
• Enchiladas Verdes were calling my name. I made these again and discovered some valuable notes. Heat your tortillas on the stove and not in the microwave, the flavor is much more rich and real. If you have "extra" sauce, pour it all on the enchiladas, the sauce really makes the meal. And don't forget to salt the chicken water, it needs the flavor. (Also, grocery stores don't always carry bone-in chicken. It's a special request. Beware.)
• Quesadillas. Why? Because we had extra chicken and cheese and tortillas from the enchiladas. Add a little cheddar cheese and serve with sour cream and the green power of avocado/guac and whamo a delicious and quick finger food feast.

Not a repeat: Lasagna. It's a favorite blend of all that is good - home canned tomatoes, noodles, and cheese. It makes the house smell delicious and fills me with warmth. I'll post the recipe a little later. No promises on photos.

Slow-Roasted Cherry Tomatoes

Tomatoes grow in abundance.

This year I tried something new with mine.

Slow-Roasted Cherry Tomatoes
Ingredients

• Cherry Tomatoes - If you follow the link, and then follow her link, you'll find that it originally started with Romas, but I had cherry and 4 hours of roasting was long enough for me to tend to them. Artist's "borrow" ideas from others. Some people call it inspiration.
• Olive Oil
  
• Coarse Salt
• Ground Pepper
• Herbs - if desired

Directions

1. Cut tomatoes in half and place on a rimmed baking sheet lined with foil for easy clean up.
2. Drizzle lightly with olive oil and sprinkle with salt, pepper, and any herbs.
3. Place in a 225 degree oven and roast for 4 hours, turning every 30 minutes or so.

I took one evening and let them roast from 6 - 10 pm. They filled the house with a heavenly aroma and even though I did not use any herbs, they exploded with slow-roasted flavor. I've been snacking on them since but would be great in soup, with pasta, on a salad, in a wrap, on a pizza, etc. etc. etc.

Weekday Meat and Potatoes

I often make the excuse, "...but I don't have time to make a good meal." Some days it's true. Some days it's all I can do to get off of work at 5, walk to the car, drive to a local eatery, order and eat $1.50 tacos (good tacos but store-bought all the same), and get home to leave again because we are asked to be elsewhere by 6:30. I'm sure many of you understand.

The described scenario works on Tuesday night because tacos are cheap. Wednesday night, I don't have that luxury, and I will often think I don't have time to cook something really good. Maybe I don't, but WE do.

I love to cook with my hubby. I love spending time together in the kitchen talking about anything under the sun. I love feeling like we are both experiencing something new. I love knowing that we are accomplishing something together. I love that he keeps me calm when I want to cry because something isn't according to plan, he calls it "Hama Pizazz". Another thing I love is that when we work together we can create an entire delicious meal and not just a really good main dish and a side that looks like an afterthought.

Last night my hubby manned the grill and created a masterpiece of a pork tenderloin. Other than his innate talent, the secret is: get a quality piece of meat and let it's natural flavor come through. Ingredients: pork tenderloin, coarse salt, freshly ground pepper. That's it.

While he was tending to the manly meat duties I was in the kitchen prepping the farmer's market finds of new potatoes and fresh green beans. I did look to some tried and tested recipes to help me along the way. I will share these with you.

Garlic Smashed Potatoes
Ingredients:

• 1 1/2 pounds red new potatoes, scrubbed well and quartered
• 2 tablespoons butter
  
• 1 garlic clove, minced
• 1/2 cup milk - it calls for whole but I just used 1% because that's what I have on hand
  

Directions:

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes.
   

2. Remove steamer basket and set potatoes aside; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper and remove from heat.

Emeril's Green Bean Salad
Ingredients:

• Coarse salt and ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 small garlic cloves, minced
• 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 1/2 pounds thin green beans, trimmed
• 2 small red onions, quartered through root end (leaving root end attached) - I skipped the onions this time because I didn't want to bother but they are a tasty addition

Directions:

1. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In a bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside. For onions: Heat grill to medium-low.

2. Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and place in bowl. Drizzle with dressing. If not using onions, season with salt and pepper.
   

3. For onions: Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

I apologize for not having pictures to entice your tastebuds but honestly my photography needs some work and photos wouldn't have done it justice, not to mention I was short on time and my mouth was watering.

My hubby and I put this together in about 30 minutes. He's the meat: dark and muscles. I'm the potatoes: starchy white and better with milk. :)

Turkey Bacon vs. Bacon Bacon

I may have already mentioned that turkey bacon is only acceptable in some facets of life. Breakfast is not one of those. I feel that if you are going to the trouble of making breakfast that includes bacon, it should be the real deal. If you want healthy - broil it and have the grease drip into a foil lined pan instead of frying it.

Real bacon needs to be used for the Coronado and Bacon Pea Pasta but turkey bacon is suitable for part of your meatballs or even BLTs. Our garden has provided an abundance of tomatoes this year and combined with a local baker's wheat bread, and local farmer's lettuce BLTs are a must in our home. This weekend we went a little further and purchased some heirloom tomatoes at our local farmers market for the BLT feast and it was a rich, authentic flavor with varied color. It's such a simple meal but so rewarding.

Cooking Strike Ends with Cornbread

As you may or may not have noticed I have been on a cooking hiatus. It wasn't necessarily intentional but I lost my fire for a minute, or more honestly a few weeks. I'll blame the summer heat. But with the delicious Fall harvest that couldn't last long.

So to warm the creative fire we grilled some Turkey Cheddar Brawts - delicious and healthier by a long shot. Because I don't call dawgs "cooking" I tried cooking cornbread on the grill. Did it work? Yes. Would I call it a success? No. I was terribly disappointed in the end result. Mind you I tried the recipe on two separate occasions to give it a fair chance. The first attempt had mixed reviews and it may be liked by some. I, however, felt it was dry and simply not sweet enough. If you'd like to try the original recipe follow the link above.

I will include my FAVORITE cornbread recipe from a kind neighborhood mother. She passed the recipe to me and mine just before our wedding and it has always been a hit!

Ingredients for an 8x8 pan or 10 inch cast-iron skillet:

• 7/8 C Flour - I used to guess about the 1/8 cup increments but have since purchased measuring cups that included an 1/8 cupper
• 3/8 C Cornmeal
• 3/4 tea Salt
• 1 tea Baking Powder
• 3/8 C Sugar
• 3/4 C Evaporated Milk
• 1 Egg
• 1/4 C Oil

Directions:

1. Heat oven to 350 degrees or heat skillet on grill at low temp for 10 minutes.
2. In a mixing bowl combine flour, cornmeal, salt, baking powder, and sugar.
3. In a separate bowl beat together the evaporated milk, eggs, and oil.
4. Add the wet mixture to the dry and stir only enough to combine.
5. For oven: Pour mixture into greased pan and bake 25 minutes or For Grill: Place a tablespoon of butter on your warm cast-iron pan and move it around the pan, then pour in your mixture and cook covered 12 minutes or until a toothpick inserted in the center comes out clean.

*You can make a 9 x 13 inch pan in the oven by doubling all the ingredients and cooking for 30 minutes at 350 degrees.

It was really nice to cook the bread on the grill. It kept the kitchen cool and it was fun to try something new. I did like that the original recipe made honey butter to melt on top of the bread.

Honey Butter: Combine 2 tablespoons of butter with 1/8 C + 1 tablespoon of honey. For more, simply double or triple the amounts.

En Espanol, Por Favor

My favorite everything companion just turned 30. It was a good reason for him to ask me to make a special birthday dinner. He requested enchiladas verdes and refried beans. If I'm going to make that I might as well try my hand at some rice as well. So yesterday afternoon I headed to the kitchen to get started. I cooked from 3 until 6pm. That's a long time for me to be in the kitchen, in the summer, without air conditioning BUT it was worth it to make something scrumptious for my love. Next time, I'll make the beans ahead of time. They were the most demanding in combination with the other two dishes.

Enchiladas Verdes or Green Enchiladas Absolutely Fantastic Flavor and a Definite Keeper!
Ingredients

• 1 1/2 pounds bone-in chicken breast halves, skin removed
  
• 1/2 medium white onion, halved crosswise
• 1 whole garlic clove
• 1/2 teaspoon coarse salt
• 2 cups loosely packed fresh cilantro
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 jalapeno chile
• 1 poblano chile
• 8 -10 six-inch corn tortillas
• 10 ounces queso fresco - this was found in the dairy section of my local grocer, not with the other cheeses and lunch meats. I think this is must! It's above and beyond yummy and offers a more authentic taste.

Directions

1. Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
2. Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
3. Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional, all the heat is in the seeds) from chiles. Reduce oven temperature to 375 degrees. (If you don't like so much heat, you may want to remove the seeds before blackening.)
4. Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
5. Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. At least warm them up so they become more flexible and won't crack once you stuff and roll your enchiladas.
6. Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.

This is where I have to profess my love for bone-in chicken breasts. The flavor is intensified and I feel the meat cooks to be more tender and juicy. I enjoyed the fragrance of the meat cooking with the onion in the water because it reminded me of my mom cooking chicken breasts with veggies in the water. mmm....

Be mindful that if you want more enchiladas, cook more chicken and/or stuff the tortillas with less. I made 8 chicken and 2 cheese enchiladas, had plenty of sauce, and had leftover chicken for salads or quesadillas tonight.

Basic Mexican Rice - Easy and tasty, a good compliment.
Ingredients

• 2 Tablespoons Canola Oil
• 1/2 whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Directions

1. Heat oil in a large skillet. Add onions, then cook for 3 to 4 minutes.
   
2. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
   
3. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.
   
4. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
5. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. (I did not serve this with cilantro. Probably because my brain was short-circuiting by the time I served dinner.)
   

And finally the Refried Beans - Delicious but prep ahead.
Ingredients

• 2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
• 1 bay leaf
• 3/4 cup bacon drippings or lard
• 2 cups chopped yellow onions - I forgot about these and it still turned out ok
  
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon chopped oregano
• 1 cup crumbled queso fresco
  

Directions

1. Rinse then soak your dry beans overnight or for 6-8 hours. Drain.
2. In a large, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
   
3. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat. You do not drain.
4. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes.
   
5. Add the garlic, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine.
   
6. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
7. Remove from the heat, sprinkle with the cheese and serve.

I didn't have bacon drippings on hand, so I cooked about a half a pound of bacon while the beans were simmering for their 2 hours. I set the bacon aside and we'll most likely top a salad or have some Bacon Pea Pasta, using wheat pasta.

Love to mi vida!

Sop It Up. It's that good.

When Drew and I were in San Diego for our honeymoon we happened to eat lunch at the Naked Cafe at Solana Beach. I was really into a salad they offered and when the waitress asked me what kind of dressing I habitually answered, "Ranch." Obviously I was in the wrong place for ranch dressing, they are all about whole foods and treating your body to a higher level of delicious.

She rambled off a few of their dressing options and I chose the one with Balsamic and Rosemary. Ever since our first date I have been in love with 3 things: Drew, the rosemary and balsamic combo, and sopping up every last bit of delicious. The dressing was phenomenal and I couldn't get enough. When we ventured back to San Diego in 2008 I was sure to go to the Naked Cafe for the dressing alone. We ended up going for breakfast and that was little bits of heaven but no salad.

One of my souvenirs from the trip, however, was a bottle of their salad dressing. Too bad it didn't last long at home and thus began my quest for a homemade recipe. Like manna from heaven my magazine arrived in the mail and there was a section dedicated to balsamic vinegar and what did they have?! It's serendipity really, a recipe for balsamic-rosemary vinaigrette dressing.

I made it again the other evening. Let's just say the blender was clean before it hit the sink because I used a piece of bread or more and sopped up every last bit left on the glass...and the blades...and...the lid...don't judge me ok. Try the dressing and you'll be doing the same.

Balsamic-Rosemary Vinaigrette
Ingredients

• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove (I put this through the press before adding because I have an older blender)
  
• 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
• 2 tablespoons water
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 cup extra-virgin olive oil

Directions

1. In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

You can put this is a clean jam jar or a dressing jar if you have one. The recipe states that it is good in the fridge for 2 weeks but that is if it lasts that long. When we have this on hand it's common for us to make BIG salads for dinner and add some grilled chicken and crumbled feta. And of course when the salad is gone, and traces of the dressing remain, I have to sop it up. It's that good.

No Nibbling Allowed

When I was young I remember a commercial for candy that the elderly husband had spent so much time nibbling on the candy and the wife was upset because of all the time he was occupied until he says to her, "You're next." ;)

Chocolate Peanut Butter Cups
Ingredients

• 4 ounces white chocolate, chopped
• 1/2 cup smooth peanut butter
• 12 ounces semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted roasted peanuts, chopped
  

Directions

1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

I almost wish these were harder to make. They taste SO good and it's hard to have just one or two. If I make them for fun, rather than for a party, I think I'll do a half recipe, it's easy enough.

The Parade Pass-Around

As a young girl I remember attending the Pioneer Day Parade in Salt Lake with my family. As excited as I was for the floats and wearing a matchy-matchy summer dress with my Cabbage Patch doll, Suzie, I was also excited for the cookies that my mom and her sisters would bake and then pass around while the parade progressed.

A few years ago I decided to take part in the tradition and as an adult contribute to the delight of others' taste buds. The challenge is to take something that sounds appealing to the masses and also something that can be handled. Once I took brownies squares in a pyrex dish and the only eaters were my immediate family members/taste testers. The next year I had the brilliant idea to take the same brownies but prior to the parade debut place the squares in festive cupcake liners. It was a success! So in my quest to find something new to pass around that met the requirements above I discovered:

Berry Swirl Pound Cake
Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 6 ounces blackberries (1 1/3 cups) *You can also use raspberries or blueberries
  
• 1 1/4 cups plus 2 tablespoons sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream, room temperature

Directions

1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. I didn't have parchment so I simply buttered the pan. I did have to loosen the cake from the pan edges after it baked but it still came out in a pretty shape. You can be the judge in your own kitchen. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Check the progress at 1 hour. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.
   

This is a photo of how they looked before baking.

I made one cake with blackberries and one with raspberries and I would say the raspberry was my favorite. I was able to slice the cake and cut those slices in half. It was perfect for hands to hold and, if desired, try both flavors.

Maggihama's

I will not let intimidation get the best of me, this time.

While we were in Denver, we ate at Maggiano's. The good: AMAZINGLY DELICIOUS. The bad: NONE IN UTAH. If I were Katie Holmes I may have enough resources to have it delivered to my home or invite the chef to work a personal party for me, but I'm not and I don't. So in addition to going to Vegas this winter for some good Italian, Drew and I attempted to make our own Rustic Chicken and Shrimp.

I found this recipe for a Red Pepper Creme Sauce (minus the pine nuts) and we added some grilled chicken and shrimp, prosciutto, about 8 oz of penne pasta, and 2 cups shredded Asiago cheese. And voila the Maggihama's version of Rustic Chicken and Shrimp!

(WARNING: This may be tweaked to be better the next time I make it.)

Sauce Ingredients:

• 3 Red Peppers - I'll use 4 or 5 peppers next time. I like mine saucy and I'll keep one out of the puree.
  
• 2 Tablespoons Olive Oil
• 1/2 Medium Onion, finely diced - Use what you like. I'll choose a smaller onion next time.
  
• 2 Garlic Cloves, minced
• 1/2 Cup Heavy Cream
• Salt, I like coarse and don't be afraid to use it.
  

Directions:

1. Roast red peppers on grill, flame on cooktop, or using the broiler. These should char until black on all sides. The more black they are the easier the skin comes off. Don't fear the black. About 10 minutes, let rest 2-3 minutes. Place peppers in a resealable bag in order to sweat.
2. Place meat on grill to cook while prepping the sauce and start boiling water for the pasta.
   
3. While the peppers are in "the sauna", dice the onion, mince the garlic, and shred the cheese if needed. Remove peppers from bag and peel the outer skin with your fingers. They should be a beautiful red under all that black char. Cut off the top, slice open, remove the ribs and seeds.
4. Pulse the peeled and seeded peppers in a blender or food processor until pureed. It won't be perfectly smooth, that's what I call pizazz, but it's personal preference.
   
5. Start cooking your pasta.
6. Add olive oil to a large heavy skillet over medium heat. Add onion and stir until it begins to soften, add the garlic and stir. Now add the red pepper puree and salt to taste - it needs the salt to bring out the flavor. Cook over medium or medium-low heat while the pasta is cooking. Stir occasionally so it doesn't burn.
7. When pasta is done, drain and set aside. Add cream to pepper sauce stirring to prevent burning and to blend the pepper sauce and cream. Taste and salt if needed.
8. Slice your chicken crosswise into strips for more manageable eating. Combine sauce, pasta, meats, and some cheese. Transfer to a baking dish and top mixture with more cheese and place under the broiler until cheese is brown and bubbly.

This turned out to be easier to prepare than I had anticipated and I'm SO happy that I didn't let intimidation get the best of me.



We were able to fill a 9 x 13 inch dish with this so it would easily serve 6-8. I paid about $15-20 for the ingredients which is more than I'm used to but it's still less than going to get mediocre Italian food from a restaurant.

The Coronado

We have discovered and closely duplicated one of the most delicious breakfast burritos, found at our local Center Street Grill, the Coronado. The food at "the grill" is yum, the prices are WAY better than ICBM (I Can Barely Move), and there's great service. Even though we make this burrito at home, we still like to go there and enjoy a Saturday morning treat before the market.

Ingredients

• Eggs - we like to combine eggs and egg whites, it's a bit more healthy and seems to give the eggs a good texture.
• Bacon, with salt and pepper - it wouldn't be a proper breakfast without. :)
  
• Avocado, sliced
  
• Tomato, diced or roughly chopped, whatever your preference
  
• Cheddar Cheese, shredded
  
• Cilantro (optional)
  
• Tortillas - This is traditionally served with flour, we like to find a good wheat flour tortilla as well.
  
• Fresh Salsa served on the side- I feel this really makes it. Make your own or invest in a store-bought version you'd find in the refrigerated section. (I have a love for the peach mango salsa)

Directions

1. Prepare your bacon as you like. I enjoy the skillet cooking because it adds extra flavor to the eggs and it all happens in one pan.
2. Scramble your eggs.
3. Warm your tortilla and assemble.

This comes together quickly, is complimented well by hashbrowns or a small pancake, can be made to order and one of my favorites - can be made camping or fishing with one pan and a small stove or light fire.

*Note: We like to use turkey bacon as a replacement in some recipes, this is not a recipe to use turkey bacon. A big part of flavor in this dish is given by REAL bacon.

Berries, Berries, Berries

One of my favorite treats are berries. I love most any berry. They are a sweet treat that compliments my favorites in life - milk and bread. Berries are delicious with milk, whipped cream, ice cream, cake, pancakes, muffins, etc. etc. etc.

So here are a few berry recipes I've stumbled across:

Warm Berries n Dumplings - This cooks on the stove top so it doesn't heat up your house like a baked desert. Another idea is to use a cast iron skillet on the grill. The other day I made cornbread (I'll post about that after another try)on the grill. It's worth a try. I also like this because you can make it any time of the year because you're using frozen berries.photo from marthastewart.com

Ingredients

• 1 pound frozen mixed berries
• 1 tablespoon fresh lemon juice
• 6 tablespoons plus 1 teaspoon sugar
• 1 cup all-purpose flour, (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup low-fat buttermilk
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.

2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.

3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

Berry Butter - I warn you, I have not made this yet. I found it yesterday so I haven't had time or berries to put it together but it looks delicious and easy enough. I don't plan on making the french toast, I'm not as into it as I am the butter. I want to try this on Sunday rolls or one of my favorite pancakes.

Ingredients

• 1 pound Unsalted Butter, Softened
• 1/2 cup Raspberries
• 1/2 cup Blackberries
• NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! She uses the butter on french toast and adds syrup so it is plenty sweet enough.
  

Directions if using a Kitchenaid Mixer or the like.

1. Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment.
   
   

   photos from thepioneerwoman.com
   

   Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess.
   
   
   Clean mixer bowl and attachments and repeat with other kind of berry.

2. With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

3. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.

I understand that not everyone has a mixer like the one shown here. I would take care of the sticks of butter with a hand mixer, I've done this for other recipes. But when it comes to adding the berries...you don't want them to be destroyed so I'd either rough chop the berries with a knife or pulse them in a food processor and then gently fold them into the softened butter.

A Summer Favorite

A couple of years ago I was looking through one of my mom's magazines and found a new favorite pasta salad. The flavors come together so fresh and delicious that it is hard to resist.

Ingredients

• 3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
• 1/3 cup chopped red onion
• 1/4 cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 tsp minced garlic
• 1/2 tsp each salt and pepper
• 1/4 tsp dried oregano
• 12 oz fusilli pasta (or your favorite pasta) I love to use a whole wheat pasta. I really enjoy the extra flavor of wheat pasta and I feel like I'm being healthy, even if I'm serving this with juicy cheeseburgers.
  
• 1 cup fresh basil leaves, cut into thin strips Mmmmm...

Directions

1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatos release their juices, tossing occasionally.
2. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

This works out well because you can cook the pasta while the tomatoes release their juices and if I'm taking this somewhere I'll add the basil when we get to our destination. Honestly, I planted tomatoes and basil with this in mind. (Oh and margherita pizza...)