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...)

A Sacrifice

Yesterday I was chatting with my brother about Pioneer Day. In Utah we celebrate the anniversary of Mormon Pioneers entering the Salt Lake Valley on July 24th, 1847. The journey that was theirs was unique and difficult and as a native Utahn I feel a special pride in celebrating those who sacrificed so much so I could live in such a beautiful area of the nation. It is a family tradition to get together as parents, children, grandchildren, and cousins and watch the parade from a shady area in downtown Salt Lake City.

Perhaps it's because my Grandpa liked good food, maybe it was the large amount of kids needing reward for sitting and viewing a long parade, it could be that Grandma and Grandpa had 6 daughters and 1 son, but goodies are a major part of this tradition. And so my brother asks me: (because I now help carry the goodies tradition with rocky road brownies or banana cupcakes or oatmeal-raisin bars)

"What are you going to take to the parade this year?"

So I think....then I ask my husband....he responds,
"I'll make a sacrifice for you." oh how sweet "You can try all the recipes you want and I will taste test them all."

Hungry for Wood Pulp?

I will warn you that this may sound a little fanatic and I really try not to be pushy. I do have an opinion and I feel that we as people have the right to choose for ourselves. I want to make good choices for myself and my family and I don't expect any person or group to do the exact same as I do. This is posted simply for information.

I read an interesting article today about cellulose being used as a food additive to allow for more fiber, longer shelf life, and less fat. I do understand that Americans are having a hard time getting enough fiber and reducing fat in their diets but I feel the majority of these people need to return to a balanced diet including fruits, vegetables, and whole grains. I do not feel that wood pulp is the best choice for the masses.

Fruit and vegetables offer a good source of fiber and offer other beneficial antioxidants and more. I am among those who do not incorporate these enough in my daily routine but I am trying to take small steps to do better. Improvements in anything, including diet, take time, planning, and some effort. I do know that when I eat better I feel better and when you find something good you should share with others.

Plums Are On Sale

I have never been a big fan of plums but my husband is. This year I am sharing in the joy of plums coming into season and on sale for a good price because I have discovered Plum Oatmeal Crisp. I was hesitant to try it and didn't know if I had the right plums but after they bake they have this beautiful bright color. I love to serve this with some vanilla ice cream. Mmmmm.

photo from marthastewart.com

Ingredients

• 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
• 1 cup plus 2 tablespoons packed light-brown sugar
• 1/2 cup old-fashioned rolled oats (not quick-cooking)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

Directions

1. Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.

2. In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

Additional Note from my mother: She had fewer plums so she made this in a half batch. What a great idea Mom. And she has substituted peaches for plums, yum! It's good to know you're making it work for you. That's so important.

A Taste of Thai

This week we made Thai Chicken and Noodles for the second time. I was reminded of how absolutely delicious this dish is. I love that this comes together so easily and is LOADED with veggies. It's so good that my husband doesn't say a word at lunch the next day because he's so involved in loving the leftovers.

First off: Make the Spicy Asian Dressing by mixing the below ingredients in a bowl.

Dressing Ingredients

• 4 thinly sliced scallion whites
• 2 minced garlic cloves
• 1/2 cup soy sauce
• 1/2 cup rice vinegar - We used distilled white vinegar the second time and still tasted good but there was a noticeable bite to the sauce.
  
• 2 tablespoons light-brown sugar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon anchovy paste (or 1 minced canned anchovy) - This may be an odd ingredient for many but I think it is important to the integrity of the dish.
  
• 1/2 teaspoon red-pepper flakes

Main Ingredients

• 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
• Spicy Asian Dressing
• Coarse salt
• 3 1/2 ounces Chinese rice noodles, broken in half if long
  
• 1 tablespoon vegetable oil, such as safflower
• 2 carrots, sliced into ribbons with a vegetable peeler
• 1 English cucumber, halved lengthwise and thinly sliced crosswise
• 1/4 cup fresh basil, torn
• Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional) - Any or all of these can be added, we have not used mint leaves simply for the lack of availability.

Directions

1. Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).

2. In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.

3. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

**I have been reading about linking and balancing foods and it's been suggested that you will feel more satisfied and have a more regulated blood sugar if you balance carbs with low-fat protein and you can add as many veggies as you desire to that. I like this idea because it fits within my belief in the guidelines of moderation in all things.