On My Plate

On The Side

2012-01-24T14:07:00.001-06:00

I just got home from a little trip.
A little trip to NEW YORK CITY!
It was my first time visiting, and I CAN'T.WAIT.TO.GO.BACK.
Everything was so incredible.
My mind is a muddle of all the sights, and sounds, and flavors, and smells.
I don't know if there really are words to describe it all, but I will try.
In a later blog post.
I promise.

Today, I just wanted to remind you that while I was away, I had a new submission go up at South Dakota Magazine. Spinach Parmesan Couscous really is one of my favorite side dishes. In fact, I am thinking about it right now as a base for a braised lamb shank meal that I had in NYC and hope to recreate soon. You should try it...with or without braised lamb shank (but, if you do, share your recipe/technique, please?).

On the Side - Spinach Parmesan Couscous

You should also check out all of the beautiful photos and wonderfully written articles at the South Dakota Magazine website. The staff has worked to collect a variety of points of view and highlight many interests here in our state. There is much to be appreciated. I may be anxious to visit New York City again, but South Dakota Magazine epitomizes why South Dakota will always be home, sweet home for me.

Citrus Belt

2012-01-16T14:37:00.000-06:00

The weather has been so mild this January. The majority of our days have been in the 40s and 50s, with several creeping up into the 60s. 60 degrees. In January. In South Dakota. In-credible.

I wore my flip flops to enjoy it and considered planting citrus trees in the backyard. A lemon, a lime, an orange, and a grapefruit tree to keep me company in the sunshine. Maybe clementines, too. I do love those cuties.

But, it seems that after every 60 degree heat wave, the weather takes a schizophrenic jump and throws us back to the reality of South Dakota winters. We still haven't had much snow, but we have had wind chills. Bitter cold, freeze any exposed body parts wind chills. Brrr.

Instead of planting citrus trees, I think I will stay inside and bake some Grapefruit and Pecan Quick Bread. Something warm in the oven suits the chill outside.

Grapefruit and Pecan Quick Bread

(adapted from Cooking Light)

1-2 large pink grapefruits

1 tablespoon grated grapefruit zest

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 egg

1/2 cup chopped pecans

Vegetable cooking spray

1/2 cup sifted powdered sugar

1 tablespoon water

Preheat oven to 350F.
Over a bowl, peel and section grapefruit, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes.
Place sections and juice in a food processor, and pulse 3 times.
Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use. (It works well in a citrusy vinaigrette salad dressing.)
Combine zest, flour, and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Stir in pecans.
Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.
Combine powdered sugar and water; stir well with a wire whisk.
Drizzle over bread; let cool in pan 10 minutes.
Remove from pan; let cool completely on wire rack.

Haters Are Gonna Hate

2012-01-15T14:16:00.002-06:00

I wasn't going to blog about this, but here I am. Blogging. Late at night. Words swirling in my mind. Thoughts trying to connect in a sensible order. A story feeling its way out of my head. Here I am, and I hope it is OK.

If you follow this blog at all, you know that I recently did a giveaway with a good friend that I have known since high school (which in total number of years is a lot longer than I care to admit...not that I don't appreciate having this friend in my life for such a long time, but I sometimes feel like I am still in my early 20s and having a friend for 20+ years just seems...well, OLD...yikes). Anyway, this friend and I collaborated, and with our own funds provided a total of $100 worth of Pampered Chef products to 2 lucky, randomly drawn winners. (key words: RANDOMLY DRAWN)

Readers from across the nation commented and entered. Traffic wasn't outrageously out of the ordinary, but people that have been reading this blog came out of the darkness and let us know they were here. Every new Pampered Chef wish list made me smile, and references to the recipes I have shared made me giddy. It was an extremely fun week of reading what you had to say. I liked it.

When the day of the magical drawing arrived, I was busy with life outside of the online world but just as anxious to learn who the winners would be as all of those that had entered the contest. I had considered using an online random number generator to chose the winners. However, as the hours ticked by and I still hadn't had time to research that option, I decided that an old school, name in the hat, or Pampered Chef Batter Bowl, would do. I detailed this process in my blog post announcing the winners. I hoped that everyone would find it fair. But, everyone didn't.

The day after the winners were announced, someone chose to reach out to me with their grievances. It was done anonymously through the contact form here on the blog and with a bogus email. This person was angry. This person felt cheated. This person called me a liar.

It seems that this person also must have local ties to my area. I am not sure how else to explain the so-called "information" they spewed in such ugly terms. You see, both of the winners that I randomly drew--with my eyes closed--from my Pampered Chef Batter Bowl have ties to the specific area where I live. This was the reason for the hate mail. They felt I had rigged the drawing to hand-choose people that I knew.

I didn't. The names drawn were PURELY BY CHANCE. In fact, if the totally honest, cross-my-heart-and-hope-to-die truth be told, when I drew two names that I personally knew, I thought about throwing them back and drawing again. Really. I had hoped this giveaway would give me an opportunity to get to know a broader selection of my readers. I had hoped for a chance to reach out and build new relationships. Drawing names of people new to me fit that sort of PR idea, but that isn't what happened. That wasn't the luck of the random draw. I randomly drew names of people that I knew, and I honestly stuck with those two winners.

And so, I received hate mail. At first, it upset me, but now I am shrugging it off. (Kinda, I guess...if I shrugged it off totally, I wouldn't be blogging about it, huh?) I am going to choose to believe that it wouldn't matter which names jumped into my hand when I did the drawings. Some people are never happy. Haters are gonna hate.

And, as for a recipe to go with this rambling, whining, not-sure-what-the-whole-point-of-this-is tale? How about Beet Marmalade? Beets are a polarizing vegetable. People love them. People hate them. When I found a Beet Marmalade on Pinterest toward the end of summer, I knew that my love for beets demanded that I make it. The earthiness of the beets pairs really well with the citrus and ginger. I like it spread on biscuits or toast, but it could make an interesting appetizer with goat cheese on crackers. I love Beet Marmalade, and it doesn't bother me that the haters are gonna hate.

Beet Marmalade

(adapted from Lemons and Lavender)

4-6 medium-large red beets
2 cups sugar
2 large lemons
2 tablespoons chopped fresh ginger

Preheat oven to 375 degrees.
Trim the beets leaving about a half inch of stalk intact and remove the thin root end.
Wrap each beet with foil and place on baking sheet in oven for about 45 minutes to an hour. (Beets are done when they yield to pressure.)
Cool and peel. (If you are messy like me, don't wear white. Beets are colorful, to say the least.)
Place the beets in a food processor and pulse until coarsely chopped. (I went for an apple sauce-like consistency.)
Transfer the beets to a heavy saucepan and stir in the sugar.
Cut the lemons, skin and all, into large chunks (remove all seeds) and place in food processor along with the chopped ginger and pulse until finely chopped.
Add the chopped lemon and ginger to the beets and sugar and stir to blend.
Cook over medium-low heat, stirring often, until the marmalade has thickened a little, about 2-5 minutes.
Ladle into hot, sterilized jars leaving 1/4-inch headspace, and seal.
Process in boiling-water bath for 15 minutes.

We Work Hard For Our Money

2012-01-14T16:44:00.001-06:00

Many, many years ago when Hubs and I "bought out" his parents, I officially became a farm wife. At that time, the buyout didn't include what one traditionally thinks of purchasing. The leased farm land couldn't be transferred (other than adding our names to the lease agreement). The house was still my in-law's possession, and remains the family home today. The livestock exchange was also a little questionable, as that particular year, my husband had already purchased and owned most of lambs on the farm. What we accepted with that buyout was debt. A lot of it. There had been many ugly years, and with my in-laws advancing age, the banks weren't looking favorably upon them.

Someone had to step up if the business my husband had returned from college to help with was to have any hope of making it. My mother and father-in-law had sacrificed their lives to hard work, but times weren't always kind to them. I worried that their circumstance would be the future for Hubs and myself.

Thankfully, times have been good to us. Along side his parents, Hubs has worked brutally long hours. We have all saved and scrimped and did without at times, and it has paid off. That initial debt is long gone, and while new operating loans are acquired each year, we are able to make the payments, have made improvements, and live comfortably. Farming isn't glamorous, but we are some of the lucky ones for which working hard for your money does pay the bills.

And, what do I do throughout this process, other than worry we will be the next victim of a poor economy? I cook. I am not a farm wife that spends hours in the corrals with the livestock or days in the hay fields, although I could, if needed. What I do is cook. I make sure that the men (and women) that are breaking their backs 365 days a year, freezing their butts off in the winter, and melting into puddles of soup in the summer have nourishing food to fuel their work. That is my job, and how I work hard to support our business, our livelihood.

I don't think there is a farm wife alive that hasn't made some kind of hash-brown potato casserole. Cheese, frozen hash-browns, cream of something soup. There are as many recipes in church cookbooks, scribbled on the back of envelopes, and on spattered recipe cards as their are fence posts in this state. Everyone has their own method, but they all pretty much taste the same. Cheesy (in a good way). Warm. Comforting. Hearty. Just the kind of thing you want to eat when you work hard for your money.

Cheesy Hash-Brown Casserole

(adapted from the Armour Centennial Cookbook)

1/2 cup butter

1 can cream of chicken soup

1 cup milk

1 pint sour cream

1/2 - 1 cup green onions, chopped

9 cups frozen hashbrowns (I like to use a combination of half shredded {Mr. Del's} and half southern-style cubed {Ortega}.)

2-3 cups shredded cheddar cheese

2 tablespoons butter

1 cup corn flakes, crushed

Preheat oven to 350 degrees.

Add 1/2 cup of butter in a 9x13 baking dish and place in the oven to melt.

Meanwhile, combine canned soup, milk, sour cream, and chopped green onions in a medium bowl.

When the butter has melted in the baking dish, remove from oven and swirl pan to coat all sides.

Add half of the hash browns to the pan, top with half of the soup mixture, and then half of the shredded cheese.

Repeat layers in the baking dish with remaining ingredients.

Melt the final 2 tablespoons of butter and add the crushed corn flakes. Toss to coat.

Sprinkle the buttered corn flakes over the top of the final cheese layer.

Bake 45 minutes until potatoes are tender and cheese is melty. (Serves 12)

Pampering YOU

2012-01-11T00:42:00.001-06:00

Did you enter to win one of the TWO $50 Pampered Chef gift certificates that my friend, Rhonda, and I were giving away? You did? Then, you are probably very anxious for me to finally announce the winners. You may have checked Facebook or back here with the blog several times today. You were probably disappointed when there was no announcement of which lucky people get to treat themselves to awesome products from Pampered Chef.

I am sorry. I really am. It has been a hectic day (week, actually...and not pretend). The shearing crew is at the farm, and this means while the guys are busting their humps to make all the lambs pretty with new hair cuts, I am buried in food prep, delivery, serving, and clean up. Making lunch for a very full table is not that big of a deal for me, but what kills me is baking cookies for their mid-afternoon break. I.HATE.BAKING.COOKIES. However, I like pretty lambs with new haircuts, so I bake cookies anyway. Tonight, it was Oatmeal Chocolate Chip. Hubs promptly devoured as many as he could grab before I swatted him away. I guess that means they are good.

But, you don't care about shearing lambs, and whining about baking, and all my excuses. You just want to know who won the drawings, right? OK. Here goes...

I considered using an online random number generator for the drawing, but decided to go old school. I scrolled through first, On My Plate's Facebook page, and then, all of the comments on the blog post and jotted names down on colored note cards, blue for Facebook comments, and yellow for the blog comments. I tossed the blue cards into my Pampered Chef Batter Bowl, stirred them around, closed my eyes, and grabbed one. Then, I dumped out those names, added the yellow cards, did the mix and mingle, and again closed my eyes and chose another winner. Fair enough? I hope so.

So...the Facebook commenter that won said, "I would get the stackable cooling racks. I made the Spinach Meatballs tonight and they were fabulous!!"

Is that your comment? It is if you are Michelle Humann!

Congratulations! The stackable cooling racks are incredible and one of the things that make baking cookies tolerable for me. So convenient! Also, THANK YOU for trying a recipe from the blog. We love the Spinach Meatballs and have been making them with ground lamb recently. Delish.

This lucky blog commenter was chosen: "Thanks to your blog, I have procrastinated in house work this morning, am drooling over your recipes AND have a Pampered Chef "wish list"!! My hubby, as well as I, would absolutely LOVE the Biscuits and Gravy Breakfast Roll and the Sauteed Herbed Mushrooms. A couple others that caught my eye were the Cauliflower Rigatoni and Pasta with Roasted Cauliflower, Sage and Browned Butter. Unfortunately these are all "no-no's" for me right now, but I will be able to prepare and enjoy them in moderation soon!!! You can never have to many kitchen gadgets!!! I am the proud owner of many Pampered Chef items and have been to some of your friends shows, she is AMAZING!! I would love to add to my collection the mini scoop & measure set, 2 cup prep bowl set, salad chopper (I can prepare my salad with these and serve in my bamboo salad bowl set from Pamp. Chef) and last, but not least, the decorator bottle set. My mom would be so proud if I followed in her footsteps decorating cakes!!! I do NOT see that happening, but would enjoy decorating cakes/treats for my family, friends and students. Enough procrastinating...time to go sort laundry and dig into housework!!
Sincerely, "Anonymous"....aka Diane Harkin"

Diane's enthusiasm makes me smile and really helped to make this fun giveaway worthwhile. Sometimes, it feels as if I am just talking to myself when I am blogging, and to know that you are reading and enjoying what I share is great. THANK YOU, and congratulations!

Rhonda and I would like to thank EVERYONE who commented and entered in the drawings. Pampered Chef offers some marvelous products that make time spent in the kitchen easier. I am honored to have a friend that wants to share this with all of my readers.

Michelle and Diane can contact me through the Contact Page here on the blog, and we can get you started with spending those $50 Pampered Chef gift certificates. Again, thank you for entering. This was fun!

Now, excuse me while I enjoy a cookie or two. I think I deserve a treat, too. :-)

Disclaimer or whatever: This blog post is sponsored by my incredible friend, Rhonda. While Rhonda is a Pampered Chef consultant, Pampered Chef is not sponsoring this giveaway. It is a personal venture in the name of friendship from myself and my friend. Opinions stated are purely my own.

Let Us

2012-01-06T20:10:00.001-06:00

For 2012, let us find PEACE.

So many in my life are struggling with difficult journeys. I wish them (and myself) peace as we navigate through the many trials. Let us see the beauty that is in everything, and the opportunities that arise from every situation. Let us have peace.

And...On My Plate, let us have lettuce and bacon. I don't care if one basically cancels out the healthfulness of the other. Let us find peace with both bacon and lettuce.

Lettuce and Bacon Salad

(adapted from Gourmet Magazine)

10 slices bacon, cut into 2-inch pieces

2 tablespoons white balsamic vinegar

1 tablespoon shallot, finely chopped

1/2 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

8 cups torn lettuce
(Boston, Bibb, Romaine all work well...Iceberg, not so much)

Fry bacon until crisp.
With slotted spoon, transfer to paper toweling to drain.
Whisk together vinegar, shallot, mustard, salt, and pepper.
Continue whisking and stream in olive oil until emulsified.
In a large bowl, toss together (cooled) bacon and torn lettuce.
Lightly coat with dressing and toss. (Serves 4-6)

Lean and Mean

2012-01-05T20:44:00.000-06:00

Just the thought of dieting makes me cranky, but after enjoying holidays filled with fudge, cookies, prime rib, creamy potato dishes, and lots of cake and pie, leaner food choices are prudent. For my submission at South Dakota Magazine this week, I shared Turkey Meatloaf as a delicious lean and mean option On My Plate.

Lean and Mean - Turkey Meatloaf

"South Dakota Magazine explores the state, looking for interesting people and places that define our culture, heritage, arts, nature and communities. The bi-monthly publication is written and headquartered at Yankton, the historic Missouri River city." Check out their redesigned website and even hop over and "like" their Facebook page for daily updates that peek into all corners of South Dakota life.

Friends (and A Giveaway!)

2012-01-02T23:33:00.004-06:00

Back when I was in high school, a friend and I used to have a ritual for escaping from study hall. Open campus allowed us to hop in her car and hit the nearby grocery store for Frosted Strawberry Pop-Tarts and chocolate milk. We would "flip U's" --for those of you not into our small town lingo, that means cruise the main highway, from one end to the other, making U-turns in parking lots to turn around and do it again and again and again--, solve the world's problems, and stuff ourselves with those sweet treats. As mundane as that may sound, I have very fond memories of those aimless hours of driving around.

These days, that friend lives across the state, keeps up with her three daughters, volunteers in her community and church, wrangles her husband, and has her own very successful business. We stay in touch through Facebook, but I can't remember the last time we saw each other, much less shared a sweet treat. If we could both escape for a moment, I would make a platter of Bite-Sized Winter Fruit Tarts and some coffee. This would be my grown-up replacement for Pop-Tarts. Sweet cherries and raisins are balanced with tart, dried cranberries and earthy walnuts to fill tiny little tarts baked in a mini muffin tin. Perfect for sharing with a treasured friend over a cup of coffee...and even portable, if we had the urge to flip U's again.

However, my awesome friend has an even better treat to share with YOU, my friendly blog readers. That very successful business that I mentioned? She is a Pampered Chef consultant. For the past 14 years, this home-based business has provided a steady income for her and her family while offering flexibility for their hectic schedules. She has earned amazing trips and had fun while she worked. It truly has been a dream job for her, and she loves to share the impressive and useful products of Pampered Chef.

She loves to share these great kitchen products so much that she has sponsored this FIRST EVER (wow!) BLOG GIVEAWAY for On My Plate. Rhonda has provided a $50 Pampered Chef Gift Certificate to share with one of my lucky readers. Awesome, right?!? But, wait! There is more!

That great act of friendship inspired me. I have been wanting to do a giveaway here On My Plate f.o.r.e.v.e.r., but haven't been organized enough to get it done. I have decided to add my own $50 Pampered Chef Gift Certificate. This one will be available to "friends" on Facebook.

Yep. You read that correctly. In the next week, you have 2 different options/chances to win $50 from Pampered Chef. What will you buy with your gift certificate? A mini muffin pan to bake Bite-Sized Winter Fruit Tarts? Those great stackable cooling racks from A Few of My Favorite Things? Stoneware or a batter bowl? What would you love to own? Tell me, and it could be yours.

Here are the two ways to win a $50 Pampered Chef Gift Certificate:

Comment here, on THIS blog post, and share with me which Pampered Chef product you dream of owning and what you would use it to make. BONUS: Name gets thrown in the hat an extra time if you plan to try a recipe from On My Plate.
Head over to Facebook and "like" On My Plate (https://www.facebook.com/OnMyPlate) AND comment on the post there for THIS blog post. Again, tell me which Pampered Chef product you can't wait to own and how you want to use it. And again, BONUS entry for checking out a recipe shared On My Plate.

Each comment will be entered for drawings on January 10, 2012. One drawing will be held for the blog comments, and one drawing will be held for the Facebook comments. Awesome? Awesome.

BTW--because of a little spam/troll issue, I do moderate comments. Don't panic if it doesn't appear immediately, I will check frequently and authorize all entries for the gift certificates. ALSO--If you choose to comment anonymously (and not register with Blogger), please be sure to include your first name or nickname in the comment so that I can identify when you win. Thanks!

Disclaimer or whatever: This blog post is sponsored by my incredible friend, Rhonda. While Rhonda is a Pampered Chef consultant, Pampered Chef is not sponsoring this giveaway. It is a personal venture in the name of friendship from myself and my friend. Opinions stated are purely my own.

Bite-Sized Winter Fruit Tarts

1 (21 ounce) can cherry pie filling
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped walnuts
1 pastry for double-crust pie (homemade or ready-made refrigerated)
2 tablespoons sugar

Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
Roll pie crust on a lightly floured surface.
Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
Place tiny rounds of crust into mini-muffin pans.
Fill each crust with 1 teaspoon of filling mixture.
Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
Place one small star on each tiny tart.
Sprinkle each tart with sugar.
Bake at 350F for 15 to 18 minutes.
Cool on wire rack.
Store loosely covered. (48 mini tarts)

Check back here On My Plate or on my Facebook page for the announcement of the winners on January 10, 2012. Good luck, and go love your friends!

Fridge Friday: Episode 22

2011-12-30T20:49:00.000-06:00

It is the eve of New Year's Eve. The end of 2011. This has been a roller coaster of a year...actually the past couple of years..., and I am looking forward to ringing in the new year with a nice, quiet evening at home.

That means, I will cook. It also means I need to look inside the fridge. Why not resurrect Fridge Friday and bring you along?

See that package of ground pork on the left of the bottom shelf? It will work perfectly to make Sweet and Sour Pork Sliders. I recently added Easy Chinese: San Francisco to my DVR rotation, and these sliders caught my attention. I think a sweet, but slightly spiced little sandwich is suited perfectly to any New Year's Eve celebration (quiet, or not).

It will be easy to slide into 2012 with Sweet and Sour Pork Sliders On My Plate. Happy New Year!

Sweet and Sour Pork Sliders

(adapted from Easy Chinese: San Francisco)

MEATBALLS:
1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

2 heaping teaspoons cornstarch

2 teaspoons sesame oil

4 cloves garlic, finely minced

2 eggs, lightly beaten

2 green onions, chopped

pinch of salt

freshly ground black pepper

1/4 -1/2 cup Panko bread crumbs

Peanut Oil

SAUCE:

1 cup hoisin sauce

3 tablespoons honey

1 tablespoon peeled and grated fresh ginger

1/2 cup pineapple juice

1 teaspoon chili oil

SLIDERS:

32 Hawaiian-style sweet rolls

shredded romaine lettuce

cucumber slices

cherry tomatoes, halved

In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)

Top 10

2011-12-27T16:38:00.002-06:00

It is that time of year. Top 10 time. Across the web you can find lists of the top books, movies, electronics, people, events, and anything you ever wanted (or didn't want) to know about. I am going to join by sharing the Top 10 Most Popular Posts On My Plate.

I decided not to limit this Top 10 to just 2011. Blogs are fickle, and people don't always discover things as they are posted. Perhaps you see a recipe now, but don't have any demand or desire to try it until a year from now when Aunt Brenda is coming to dinner and you *just know* that she would love Chiffonade of Brussels Sprouts. Or, maybe you haven't been a follower of the blog at all, but a photo grabbed your attention on Pinterest. (BTW...thank you, thank you, thank you to everyone that pins the blog on Pinterest. It is an incredible venue for sharing ideas.)

I also decided to base this list on hits/visits and not on comments. On My Plate doesn't generate a lot of comments (except from a pretty persistent spammer/troll that hasn't realized that his/her time is wasted because I have this handy little delete button *eyeroll*). I am just as guilty as everyone else about not commenting, though. I read other blogs and click along without commenting on the posts. I am trying to change that, and at least make an effort to go back and comment if I have tried a recipe or have been moved by the writing. Bloggers do love comments; it is verification that we aren't always talking to ourselves. :-) AND...here's a little tip: if you like awesome things, I suggest you think about commenting sometime in the very near future...I do finally have something ready for that giveaway I have been promising f.o.r.e.v.e.r. Really. I promise. It will be worth it.

And so...without further ado...

the Top 10 Most Popular Posts On My Plate:

1. Happy Birthday to Me! -- Chicken Enchilada Dip

2. Go With the Flo -- Florentine Rolls

3. What a Dip! -- Roasted Garlic Dip

4. Light Reading and Heavy Snacking -- Chocolate Frosted Peanut Butter Rice Krispie Treats

5. Steak/Stake Out -- Rosemary and Garlic Flat Iron Steak

6. Sunday Brunch -- Asparagus Popover

7. Happy New Year! -- Samurai Soup

8. Fridge Friday, Episode 5 -- Candied Jalapenos

9. Gooey, Pumpkin, Butter Cake -- Gooey Pumpkin Butter Cake

10. Not Fair -- Deep Fried Green Beans

How many of these have you tried? Are your favorites among the list of most popular posts On My Plate? What would make your Top 10?

I hope...

2011-12-24T11:19:00.001-06:00

I hope you are enjoying the beauty and wonder of this holiday season.

I hope you have shared love, kindness, and goodness with those around you.

I hope you have found peace and comfort and joy in the celebrations.

I hope you are warm, fed, and safe.

I hope you are happy and thankful.

I hope you have a Merry Christmas, a Happy Hanukkah, a Festive Kwanza, a Blessed New Year, (and relish any and all other reasons you may honor).

I hope you aren't looking for one more treat at the last minute, but if you are, Lemon Drop Fudge is really simple and a bright, citrusy note among the caramel and chocolate treats.

Lemon Drop Fudge

(adapted from Taste of Home)

1/2 cup butter

1 package (4.3 ounces) cook-and-serve lemon pudding

1/2 cup cold milk (I used 1/4 cup 1% milk and 1/4 cup heavy cream.)

4 cups powdered sugar

1-2 teaspoons lemon extract

1 small bag lemon drop candies

Line a 9-inch square pan with foil.

Grease the foil with butter (additional to the amount above), or use Pam.

Crush the lemon drop candies. You want larger shards of the hard candy, not powdery dust.

In a large heavy saucepan, combine the pudding mix, milk, and butter.

Cook and stir over medium heat until thickened. (This takes a little while and requires frequent stirring to avoid lumps. Be sure mixture is thickened and not just melted together.)

Remove from the heat and beat in powdered sugar and extract.

Pour into prepared pan.

Top with crushed hard candies, pressing candies into the fudge.

Refrigerate until set.

Cut into 1-inch squares to serve.

Christmas Morning Dreams

2011-12-23T00:31:00.000-06:00

Do you have a favorite Christmas morning breakfast? I shared a recipe for Egg Nog Pancakes over at South Dakota Magazine.

Christmas Morning Dreams - Egg Nog Pancakes

I know I say it every time, but check out their site. I bet you learn something new and interesting about South Dakota and our people. We are a pretty cool bunch, if I may say so myself.

Naughty or Nice?

2011-12-19T23:19:00.000-06:00

I am not a big believer in "good foods" versus "bad foods." While some things are best not to eat every day and for every meal, nothing in and of itself is really a bad food...except marshmallow fluff. That is bad stuff. No matter what. Trust me.

Anyway, I believe in attempting balance and moderation. Therefore, since I spent most of Sunday in my annual fudge making experience, it is time to balance that with a few vegetables. The fresher the veggie prep, probably the better after using over 7 pounds of confectioner's sugar in one day. (I didn't eat all the fudge, though...just little samples...a new one, Lemon Drop, is edging its way into my favorites.)

Zucchini sauteed in garlicky oil until golden, cherry tomatoes warmed until bursting with their juices, and vivid, fresh basil combine to make a lovely, balanced side dish with some simply prepared fish and a loaf of crusty bread. It is a lighter meal that balances well with the sugary, sweets of the season.

Nothing is naughty. It is all nice with Sauteed Zucchini, Tomatoes, and Basil On My Plate.

Sauteed Zucchini, Tomatoes, and Basil

(adapted from Farm+House+Table)

4 zucchini, sliced lengthwise into spears

1 cup cherry tomatoes, sliced in half

3 cloves garlic, sliced

olive oil

kosher salt

fresh ground black pepper

1 small bunch basil, torn into large pieces

Heat olive oil in braising pan.
Add the garlic and saute briefly.
Add the zucchini, in batches, and cook until golden, turning to sear each side.
You may need to pull the garlic out while sauteing the zucchini, if it starts to darken too much. Burnt garlic isn't a good thing.
Add the sliced cherry tomatoes.
When tomatoes begin to soften and release juices, return zucchini to the pan.
Season with salt and pepper.
Add basil and toss to combine. (Serves 4)

Life is Gran(d)

2011-12-17T12:04:00.000-06:00

Twinkly Christmas lights make me happy. Very happy. Giddy, even. It feels like anything is possible and all the troubles melt away when the Christmas lights are sparkling. Life is Grand.

Life is also gran(d) when I have Gran Marnier Truffles to share. Creamy, melt-in-your-mouth chocolate with just a hint of a bright, citrusy, orange flavor. Grand little bites that make my taste buds sparkle.

Gran Marnier Truffles

(adapted from Barefoot Contessa)

1 pound semisweet chocolate (choose a good brand, chocolate chips work, but aren't the best option)

1 cup heavy cream

3 tablespoons Gran Marnier (alternatively, you could use orange extract)

1 tablespoon prepared coffee (not a coffee drinker? pick up a cup to go, or skip it. the coffee does enhance the chocolate flavor, though)

1 teaspoon vanilla extract (I shouldn't have to remind you to use REAL vanilla, right?)

cocoa powder, powdered sugar, and/or finely chopped nuts (pecans are nice)

Finely chop the chocolate.
In a double boiler with simmering water, combine the chopped chocolate and heavy cream.
Stir frequently until the chocolate is fully melted and combined with the cream.
Add the Gran Marnier, coffee, and vanilla.
Stir to combine thoroughly.
Set aside for about 2 hours at room temperature for chocolate to firm up (or pop into the fridge for a shorter period of time).
(At this point, I have been known to get distracted and forget about the truffles. The chocolate can set in the fridge for a day or so and be brought to room temperature (softened, but still holding it's shape...kind like fudge consistency) when you have time to roll the truffles.)
Prepare the coatings by pouring cocoa (I really like Ghirardelli Sweet Ground Chocolate for this.), powdered sugar, and ground nuts (use one or all) into individual shallow bowls.
Spoon small mounds of chocolate from the mix and using your hands roll into balls. (I prefer slightly smaller than walnut, but go big, if you like.)
Roll the chocolate balls into the coating of your choice to cover completely.
Store in refrigerator (will keep for weeks), but serve at room temperature for the full chocolatey-orange flavor. (makes at least 60 truffles)

A Few of My Favorite Things

2011-12-16T20:28:00.006-06:00

This Holiday season, I have been asked several times about gifts for a cook. I always hesitate to make recommendations because it seems that cooking and the accompanying equipment can often be as personal as choosing the right kind of underwear. You know...you want the ones that don't show panty lines, don't ride up, don't shrink or fall apart the first time you wash them, and most of all, are comfortable. Yet, everyone's booty is a little different. What works great for my flat-bottomed friend isn't the best solution for my ample backside. Gifts for the kitchen are kinda the same.

If you bake a lot, you undoubtedly have a different set of kitchen priorities than my (mostly) non-baking kitchen. Some people love non-stick and wouldn't be without it. (I only own one non-stick pan that we use mostly for eggs.) Gadgets are essential to some, but more of a nuisance for others. State-of-the-art versus vintage? Everyone has their own preferences, and honestly the best tip for purchasing an awesome kitchen gift for your loved one is to pay attention. We drop hints on a regular basis, if you listen.

Two of the best Christmas kitchen gifts that I have received were super simple things from my mother and my mother-in-law. One Thanksgiving early in my marriage, I was helping my mother with last minute prep for dinner, and mentioned that I hated my potato masher. I had one of those wire mashers and would really prefer a perforated one. I had looked in area stores, but hadn't found one. That Christmas, I unwrapped the perfect potato masher that I use today. Again on Thanksgiving, during the year that I gave up Oven Bags, I realized that morning -with the turkey already in the oven- that I didn't own a baster. I used a ladle to scoop drippings from the pan and baste the turkey, and my baster-less kitchen became one of the topics of conversation around the dinner table that day. Christmas came, and my mother-in-law wrapped up a baster for me. I now think of her every Thanksgiving.

I have received some awesome gifts of Silpats, and fancy salts that I wouldn't have purchased myself, and a coveted Cuisinart food processor, as well. They are very appreciated and brought squeals of delight, but I really, truly am very happy that potato mashers and basters found their way under my tree. I am grateful that people listen. Those are the best gifts.

But, just in case your cook is the quiet type and doesn't complain about potato mashers and already owns a turkey baster, here are a few of my favorite things... This isn't to say that they will be everyone's. These are just things that *I* use pretty much on a daily basis and wouldn't want to be without.

Note: Many of these links will be for Amazon products. I have no affiliation with Amazon, and if you should chose to purchase any of these items, it is none of my business where you do so. Amazon is just the easiest for this lazy blogger to link because it pops up first in my Google search for the items.

KitchenAid Mixer.- Mine was a birthday gift, and I agonized over the model and color for months before finally ordering. Because I don't do a ton of baking, the Artisan series is fine for my purposes and has a lot of (yet to be acquired) attachments available.

Le Creuset. - I own 5 pieces, and only one came from (a very good sale) at an actual cooking source (Williams-Sonoma). The rest have been picked up with a very watchful eye at TJ Maxx and at a tremendous discount. They are heavy, and beautiful, and worth every penny (even if I would have paid full price). These have become not only my go-to pots for cooking, but also some essential decorating pieces for my kitchen.

Stainless Baking Sheets. - The baking sheets that I use for everything from roasting veggies to the dreaded baking of cookies came from Sam's Club. They are heavy quality and came in a package of two. Inexpensive and perfect, in my opinion.

Bamboo Spatula. - I prefer wooden utensils for cooking and the shape of a bamboo spatula is perfect for pulling the food from the edges of simmering pots. My first (that mysteriously disappeared) was from Pampered Chef, and I currently am using one from World Market.

Silicone Spatula. - I have several of these in various sizes (and brands) and love that they don't melt in a hot pot and stand up to my abuse.

Batter Bowl. - My original batter bowl was purchased at one of those home decor parties. It crashed into a million pieces on my kitchen floor and was replaced with the Le Creuset version (simply because it is red and adds to the decor of my kitchen...yes, I am that shallow.) I also have a smaller, glass version from Pampered Chef that includes a lid for storage of batters in the fridge. The red one sits on my cookbook shelf and is used daily for everything that I mix, whip, beat, and whisk by hand.

Microplane. - Parmesan, citrus zest, even finely "mincing" garlic or onions for salad dressings, etc. This grater/zester gets more use in my kitchen than I ever imagined.

Cookie Scoop. - As someone who really would rather attempt to give myself a root canal than bake cookies, I have to admit that a cookie scoop is a thing of beauty. While I am not a gadget person, I love the ease that this little spring-loaded utensil brings to cookie baking.

Gladware. - Packaging up leftovers was never easier. The see-through tubs make it a piece of cake (sometimes literally) for even the blindest bat to find something in the fridge. Sharing with friends? No panic or concern to get priceless containers back, as these are relatively inexpensive. (If they do return, it is just a bonus.)

Stackable Cooling Rack. -Nothing makes a non-baker crankier than not having the space to properly cool those cookies that the devil made you bake. These stackable racks are awesome.

Calphalon Non-Stick Pan. - We pretty much only use a non-stick pan for eggs, but after replacing the cheap ones sometimes twice a year because the coating was peeling off, I took the plunge for a good pan. Three years in, and I don't regret it at all.

Spiral Notebooks and Awesome Pens. - If you have come to my house for dinner or a party, chances are I stashed a notebook filled with lists just before you got there. I am a list maker. I make lists of things I want to cook, things I have cooked and enjoyed, groceries I need to buy, menus for dinners and parties, and sometimes even lists to remind myself to clean the toilet and vacuum the dog hair. Technology is great, but so far the organizational, list-making software, online services, and even those apps for my phone don't hold a candle for me when compared to good old pen and paper. Cool notebooks and awesome pens rule.

My kitchen is an evolving beast. As I develop a new cooking skill or learn of a new product, things are added to (and sometimes subtracted from) my Wish List. I have a current list of wants that includes everything from practical items to frivolous holiday dishware. However, the items above are things that I wouldn't want to live without...a few of my favorite things.

Have Yourself a Crafty Little Christmas!

2011-12-12T12:07:00.002-06:00

I don't craft.
But, I did.
Baking cookies annoys me.
And, this craft is much like baking cookies.
I don't know what is going on.
Maybe, it is Christmas spirit. Ho! Ho! Ho!

CINNAMON-APPLESAUCE ORNAMENTS
Combine equal parts ground cinnamon and applesauce together.

I used my Kitchenaid mixer, but if I would have done it by hand, I could have counted it as an upper body workout...at least for my stirring arm.

Roll the dough out to about 1/4" thinkness, or so.

You may need to dust the surface with a little additional cinnamon to keep the dough from sticking while rolling.

Use a cookie cutter of your choice (I have made these at Valentine's using a heart-shaped cutter.) to cut ornaments from the dough.

With a straw, cut a hole in the ornament for hanging ribbon.

Arrange ornaments on parchment (or Silpat) lined cookie sheets and bake at 200 degrees for 2-4 hours (time will depend on thickness of the dough).

Rotate cookie sheets (turning front to back and switching racks in the oven) every hour or so.

Alternatively, arrange ornaments on parchment or wax paper and allow to dry at room temperature for 2 to 3 days.

Thread lengths of ribbon (I just used curling ribbon, but silk or satin ribbon is pretty.) through the pre-cut hole and tie as hanger.

Hang ornaments on your tree; use as give tags (puff paint or a metallic marker work well to write on the dried cinnamon and applesauce); attach to a platter of goodies; hang in your car as a festive, seasonal air-freshener.

I have given some as little "thinking of you gifts" and hung most on the skinny tree that is tucked between my pantry and the basement door in my kitchen.

They are a fragrant addition to the mostly kitchen-themed decor.

Are you having a Crafty Little Christmas? What are you making?

Steak/Stake Out

2011-12-09T14:50:00.006-06:00

I made the most delicious steaks last night. The marinade recipe was discovered last summer, but I had forgotten how really simple and perfect it was with Flat Iron steaks. Incredibly divine. Really. Unfortunately, I was too lazy to fire up the grill in our cooler (and snow falling) temperatures, but the Rosemary and Garlic Flat Iron Steak was still juicy and succulent when seared to perfection on the cast iron grill pan indoors. We paired it up with some roasted acorn squash and steamed asparagus and finished the meal with a few Gran Marnier Truffles. The twinkle of Christmas lights made dinner seem almost magical. *sigh*

And speaking of the magic of Christmas lights (great segue, huh?), we have another stake out under the kitchen Christmas tree. Sissy set up command under the tree and slept on its skirt all last holiday season. This year, Ace is in control of stalking Santa. The pups are determined to catch the jolly old elf in the act. Maybe we will grill up a few Rosemary and Garlic Flat Iron Steaks and talk about that naught or nice thing over dinner...

Rosemary and Garlic Flat Iron Steak

(adapted from Food.com)

2 flat iron steaks (1 pound-ish, total)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon rosemary, chopped

1/4 cup cabernet sauvignon wine

salt

fresh ground pepper

1/2 teaspoon dry mustard

Combine all marinade ingredients in a shallow dish or Ziploc bag.
Add the steaks and marinate for 1 hour, turning frequently to ensure even distribution of flavors.
Grill over hot coals or in heated grill pan for (roughly) 4 minutes per side.
(Flat Iron steak is best cooked rare to medium rare for optimum flavor.) Serves 2.

Puppy Love

2011-12-08T23:42:00.001-06:00

We celebrated a milestone birthday this week in our house. Ace turned ten on Monday. Yes, Ace is one of our mini dachshunds. Yes, we had a little party. We are awesome like that, you know.

The dinner menu on Sunday night included Chicken Fried Chicken, Buttermilk Garlic Smashed Potatoes, Cream Gravy, Corn in Butter Sauce, and Buttermilk Biscuits. No, there wasn't anything green on the table. It was a heart attack waiting to happen kind of meal, and almost everyone cleaned their plates...well, except Ace and Sissy. I didn't share the chicken with the pups. They gnawed on Jumbones that night.

For dessert, I focused on Ace's love of peanut butter and baked a Peanut Butter Sheet Cake. The humans at the table had their slices drizzled with Chocolate Glaze for that famous chocolate and peanut butter combination. Since chocolate isn't good for dogs, Ace and his sister, Sissy, devoured their cake without the glaze. Given how quickly their shares disappeared, I don't think that they found it to be a detriment, though.

This cake is very dense and rich with an intense peanut butter flavor. Peanut butter lovers will find it to be heaven. The Chocolate Glaze is the icing on the cake, so to speak. I think it enhances the cake well as the flavors dance together with each bite. Peanut Butter Sheet Cake with Chocolate Glaze was the perfect expression of puppy love for Ace's tenth birthday.

Peanut Butter Sheet Cake

(adapted from Tasty Kitchen)

Cake:

2 cups sugar

1 teaspoon baking soda

2 cups flour

1 teaspoon salt

1 cup unsalted butter

1 cup water

1 cup peanut butter (I used Creamy Jif)

1/2 cup milk

1 teaspoon vanilla

2 eggs

Frosting:

1/2 cup unsalted butter

1/2 cup peanut butter (again, Creamy Jif was my choice)

6 teaspoons heavy cream

4 cups powdered sugar

Cake:
In a large bowl, mix sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in a heavy saucepan and bring to boil.
Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour into a greased and floured jelly roll pan.
Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan.
Add powdered sugar.
Spread warmed frosting over cooled cake. (Serves 24)

Chocolate Glaze

2 ounces unsweetened chocolate

3 tablespoons butter

3 tablespoons heavy cream

2 tablespoons white corn syrup

1 teaspoon vanilla

1 1/2 cups powdered sugar

In a heavy pot over medium heat, melt chocolate with butter, heavy cream, and corn syrup.
Stir in vanilla.
Beat in powdered sugar.
(May add more cream or milk to achieve desired consistency.)
Drizzle over frosted Peanut Butter Sheet Cake to serve.

Goodies

2011-12-08T11:59:00.001-06:00

Today, I am sharing a Christmas goodie over at South Dakota Magazine. If you are a fan of mint, you need to add this Peppermint Fudge to your holiday treat list.

Peppermint Fudge

at South Dakota Magazine

Don't forget to spend some time checking out the links at South Dakota Magazine. They share articles from their archives and tons of interesting events and information about life right here in South Dakota. You can even do a little Christmas shopping. Enjoy!

Humming

2011-12-02T22:51:00.000-06:00

Let me go on record as stating that the Crazy Target Lady in the commercials is highly annoying. HIGHLY ANNOYING. However, the chorus from her recordable Christmas greeting card commercial has wormed its way into my head. I find myself humming it as I decorate the tree, as I wind garland on the stairs, as I hang the stockings. Occasionally, the notes of "Away in a Manger" or "Little Drummer Boy" surround me, but that darn Target commercial has got me this year.

Another thing that has got me is hummus. I am snacking on it more and more. Although I once was not a fan of the chickpea, garbanzo bean, or whatever you may call it, I have warmed to it pureed into a beautiful, protein-rich dip. Maybe more that just warmed to it. You might call me the Crazy Hummus Lady. I have been enjoying it a lot as an alternative to creamy dips with my veggies and loving it with warm flat bread. I spoon it onto mushrooms, top with a tomato and broil for the yummiest (and simplest) stuffed fungi ever. I even make hummus pizzas with flour tortillas spread with the creamy stuff and topped with black olives and a little feta.

Hummus is here. Fa La La La.

Roasted Garlic Hummus

1 head garlic
1 15-20 oz can chickpeas (garbanzo beans) with liquid
juice of 2 lemons
2 tablespoons creamy peanut butter (Traditionally, you would use tahini, but I often don't have that on hand. By all means, use it if you have it.)
3/4 teaspoon cayenne pepper
1 1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 1/2 teaspoon kosher salt
1 tablespoon olive oil

Preheat oven to 375F.
Cut the crown from the top of a head of garlic, place in a small baking dish and drizzle with olive oil.
Cover baking dish with foil and roast for 45 minutes. (Do 2 heads. Trust me. It will be so sweet and wonderful, you will eat one before it can become part of the hummus.)
Meanwhile, drain chickpea liquid into a small saucepan.
Skin the chickpeas by pinching off and discarding the shells. (Again, trust me. This is time consuming, but produces a much smoother hummus.)
Add skinned chickpeas to the saucepan and simmer on low heat.
When garlic is done roasting, squeeze the cloves into the bowl of a food processor and discard skin.
Add chickpeas and liquid and process until smooth.
Add remaining ingredients and process until combined.
Season to taste.
Best served at room temperature.
Garnish with cayenne pepper and drizzle with extra virgin olive oil.

And, just because I can be as highly annoying as the Crazy Target Lady:

Thankfulness

2011-11-23T13:24:00.002-06:00

It is Thanksgiving Eve, and I am busy with baking. The turkey is brining, and the cranberry sauce is made. It is time to get those pies in the oven for tomorrow's feast of thankfulness.

I have so much for which to be thankful. To use a phrase that often seems trite to me, I have been blessed. Life is rich and full and good. I am happy.

I am also thankful and happy to share with you that today, I debuted as an online contributor with South Dakota Magazine. It is a simple, little post featuring an idea for some of that leftover turkey we will soon be facing. I hope you hop over and read it and spend some time enjoying their site. They do a wonderful job of promoting and informing us about the great state of South Dakota. I am very thankful for this opportunity to join them.

Gobble, Gobble: Turkey and Apple Sandwiches
at South Dakota Magazine

Happy Thanksgiving and many blessings to you!

Sickies

2011-11-17T16:44:00.002-06:00

I am hearing about a lot of icky germs floating around out there.

Take care of yourselves.

Have some soup.

Even if you aren't sick.

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach.

Let the bright green onions make your taste buds sing.

Be well.

Spinach Egg Drop Soup

(adapted from Food and Wine)

5 cups chicken stock

1-inch piece of ginger, peeled

2 tablespoons cold water

1 tablespoon corn starch

2 eggs, beaten

2 cups baby spinach, chopped

2 scallions, chopped

In a medium saucepan, bring the stock and ginger to a boil.
Cover and simmer for 5 minutes.
Remove the ginger and discard.
Combine cold water and corn starch in a small bowl to form slurry.
Stir into the simmering chicken stock.
Allow to simmer for 2-3 more minutes.
Reduce heat and with a wooden spoon stir around the pot to form a "cyclone" in the broth.
While continuing to stir the broth, slowly stream the beaten eggs into the pot. (This should form ribbons of egg instead of a nasty glob.)
Cook for about 30-45 seconds.
Add the chopped spinach to the broth.
Cover and cook about 1 minute to wilt the spinach.
Season with salt and pepper, as desired. (I don't.)
Ladle into bowls and garnish with chopped scallions. Serves 4

Oh, Kay?

2011-11-10T14:17:00.000-06:00

This post really should be just an email to a friend. She was looking for different side dishes for her Thanksgiving table, and I suggested an old favorite of Chiffonade of Brussels Sprouts. I should quickly type the recipe into an email and merrily send it off to her, but I am a food blogger. Food bloggers share recipes with lots of people, not just a chosen few. So, lucky you, you get a recap of a recipe that I originally blogged back in 2007 with the menu for a prime rib feast we devoured for Christmas.

This is an adaptable recipe. Sometimes, I add chopped onion to the bacon fat after I crisp that delicious pork. Sometimes, I feel guilty about the bacon fat and drain some of it off and add a little chicken broth for sauteing the shredded Brussels sprouts. Sometimes, I use pecans instead of hazelnuts, or skip the nuts all together. This recipe has evolved with my needs, wants, and desires and has never, ever disappointed. Some may be loyal to their Green Bean Casserole for holiday dinners, but I think I will be making and sharing Chiffonade of Brussels Sprouts for years to come.

Chiffonade of Brussels Sprouts

(adapted from Food.com and originally from Diane Morgan)

2 pounds Brussels sprouts
6 slices bacon, finely diced
1/2 cup hazelnuts, chopped and roasted
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Trim the stem end of the sprouts and clean to remove any yellow or spotted out leaves.
Using your food processor, shred the sprouts. (I have done this by hand with a box grater. Believe me, your knuckles will thank you for the investment in a food processor.)
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain. (Here is where you snack on a little...that is why I increased the bacon from the original recipe.)
Set aside.
To the bacon fat, add the shredded sprouts.
Saute until crisp-tender and bright green, about 3-5 minutes.
Add the bacon, toasted hazelnuts, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

Fall Back

2011-11-09T17:19:00.000-06:00

I think I am getting old. I don't remember the time change from Daylight Saving Time to Standard Time kicking my butt so much in the past. Sure, I have lamented about the lack of evening natural light for good photos of my dinner meals and recipes, but overall, the biggest pain has usually been climbing up on a chair to change the analog clock that hangs high in my kitchen.

This year, the early darkness is making me a crab-ass. My temper is short in the evenings and everyone needs to beware. Perhaps, it is due in part to the pups not getting the memo about the clocks moving. They are being kind of insane, too. At the first hint of dusk,--which, let's face it, is about 3pm--they start sitting at the side door and whining. No, they don't want to go outside; they could easily escape through the swinging puppy door installed in the back door. They want Hubs to come home. Never mind that Hubs' work hours have NEVER allowed him to come home at 3pm; at the first hint of darkness, they think it is time for him to be home to lounge together in his big leather chair. Who wouldn't be a crab-ass if they had to listen to two dogs' endless whimpering for hours and hours? Really.

Anyway, I am going to try to yank myself out of this funk (and not throttle the pups) by pulling from some recipes I tried during the long, endlessly sunny days of summer. I am going to fall back into a plate of Fresh Corn and Gruyère Polenta and Grilled Scallops and blissfully remember the night we first sampled these in a late evening dinner on the patio. It was still light at 9pm, and the heat of the day rose from the concrete. Although it had been a very lengthy day of working on the front porch project, we were at peace as the pups playfully wrestled on the grass at our side.

It wasn't dark.
There was no whining.
The food was good.
What more could I want?

for those kind of days to last forever...

Fresh Corn and Gruyère Polenta

(adapted from Food For My Family and Gwyneth Paltrow - I had first seen the blog post from Shaina at Food for My Family, and then decided that adding fresh corn as Gwyneth Paltrow suggested in her cookbook would be perfect for us. Loved the extra texture of the corn kernels.)

4 cups water

1 teaspoon kosher salt
1 sprig rosemary
1 cup cornmeal polenta
1 cup of fresh corn kernels (alternately, frozen corn may be used when fresh is not in season)

3/4 cup milk

3 tablespoons butter
1 cup Gruyère, shredded

Bring water, salt and rosemary to a boil in a medium saucepan.
Reduce heat to low and remove rosemary sprig.
Whisk in polenta.
Simmer for 15 to 20 minutes, until polenta is thickened; stir frequently.
Stir in fresh corn and milk.
Add butter and allow to melt into the polenta and incorporate.
Stir in the shredded cheese a bit at a time to melt thoroughly into the polenta.

Grilled Scallops

1 pound sea scallops (original recipe called for fresh, but frozen are better suited to my geographical location)
3 tablespoons olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Heat grill to 600 degrees. (We used charcoal for the added smokey flavor, but use gas, if that is your thing...or even a super smoking grill pan indoors, if the weather isn't friendly.)
Combine olive oil, rosemary, salt, and pepper.
Add scallops and toss to coat thoroughly.
Place scallops on the smoking hot grill.
Cook 1 to 2 minutes per side, just until grill marks are browned and scallop is cooked through.
(Don't overcook...rubbery scallops aren't so delicious.)
Remove from grill and place on platter.
Cover with foil and allow to rest about 2 minutes.

To serve the Fresh Corn and Gruyère Polenta and Grilled Scallops, use a shallow bowl or scooped plate to first add polenta, and then top with scallops. Season with fresh cracked pepper. (Serves 4)

Vegetables Are a Must

2011-10-29T14:17:00.001-05:00

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~ Jim Davis

I suggest Pumpkin Oatmeal Butterscotch Cookies. These slightly spiced, soft, cakey cookies have a nice texture from the oats and the perfect sweetness from the butterscotch chips. They have become one of my favorite autumn treats.

Pumpkin Oatmeal Butterscotch Cookies
(recipe adapted from Food.com)

1 cup butter, softened
1 1/2 cups brown sugar, packed
1 egg
1 teaspoon vanilla extract

1 cup canned pumpkin

2 cups flour
1 cup oats (I use traditional oats because they are firmer than quick-cooking.)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon ground ginger

1 1/2 cups butterscotch chips

Cream butter and sugars.
Beat in egg and vanilla.
Add the pumpkin.
Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
Slowly add the flour mixture to the creamed mixture.
Fold in chips.
Drop by tablespoon (I use a cookie scoop.) onto greased cookie sheets.
Bake at 350 degrees for 15 minutes or until lightly browned. (2 dozen cookies)

Here's the Thing...

2011-10-27T15:49:00.001-05:00

Here's the thing...(you know, there is always a thing)...from some of my recent blog posts, you may have deducted that lately, I have been a home canning machine. My basement pantry shelves are lined with jars and jars of concoctions lovingly created from my garden produce, the rewards of the farm garden, and the gardens of several friends. I am not going to kid you. It is A LOT of work. We are approaching the time when I never want to see another Mason jar or jar ring or big speckled pot of boiling water.

I have chopped and mixed and stirred and sterilized and simmered and boiled and sealed countless jars and still am not quite done. We will eat well this winter, and several lucky people will receive some awesome homemade Christmas gifts. I have worked hard, but here's the thing...when I am in the middle of canning, I don't always cook well for the moment.

Hubs comes home and sees me laboring over a pot of simmering tomato sauce and boiling kettle of water, and guesses that I don't have anything ready for dinner. This guess is often right, and his offer to go pick up take-out is usually welcomed. I just can't seem to multitask well enough to plan for dinner and canning. I get a big #fail.

What isn't a big #fail is when I take one of the products of those canning sessions and use it to create a simple meal that fits around the boiling pots on my stove-top. Basic Salsa is a classic recipe with incredible flavor. I think it is the perfect blend of tomato and spicy peppers with just a hint of smokey depth from the cumin. We love it, and I make sure to can up enough so that we never have to scoop our chips into commercial salsa. But, here's the thing...that same Basic Salsa can be simmered with a few tablespoons of butter to make a sauce for shrimp that is a busy home canner's dream for dinner.

While I often serve Spicy Salsa Shrimp as an appetizer with crusty bread, it makes a perfectly simple dinner when a tossed salad is added to the menu (if you have time and energy, make pasta or rice to toss with the shrimp, as well). We eat it right from the cast iron braising pot, topping slices of warm bread with the shrimp and double dipping (sorry, I know that is gross, but it is just Hubs and I, we have pretty much already shared all our germs) to soak the crusts with more savory, seasoned sauce. The thing is that if I do just a little planning ahead, dinner doesn't need to be a #fail when I am busy with canning. Spicy Salsa Shrimp is a #win On My Plate.

Spicy Salsa Shrimp

1 pound shrimp, peeled and deveined
8 tablespoons butter
1 cup salsa (Basic Salsa is awesome for this.)
the juice of 1 lemon
4 tablespoons fresh cilantro, chopped (optional, but it really does make it better)
1 crusty loaf of bread (baguette, etc), sliced

In a large skillet (I use my braising pot.) melt butter over medium heat.
Add salsa, lemon juice, and shrimp.
Increase heat to medium-high and until shrimp are thoroughly cooked, approximately 5 minutes.
Remove from heat and stir in fresh cilantro.
Serve with sliced bread. (4 main dish servings; 8 appetizer servings)

Who Is the Government?

2011-10-23T00:09:00.001-05:00

Speaking of school (Yes, I am being presumptuous and assuming that you read my last post. If you didn't, go ahead and click back. Read it. Bake the cookies. Come back and comment something nice. Then, read this post. Or, don't. Just keep reading. This blog works either way.)...ANYWAY...Speaking of school, a month or so ago, I was subbing for kindergarten and a funny thing happened at lunch...

You may have heard about the food fight over potatoes in school lunches. The USDA proposed school nutrition guidelines to limit white potatoes and other starchy vegetables to 1 cup per week. Ultimately,

the Senate moved to block the proposal by adopting an amendment that prohibits the department from setting “any maximum limits on the serving of vegetables in school meal programs.” (sources: NPR and The New York Times) In anticipation of this legislation, the local school changed its menu to eliminate regular French fries and tater tots and replace them with sweet potato versions.

Without warning, the students found piles of orange-colored fries on their trays as they shuffled through the lunch line. A few of my kindergarten students mentioned that they didn't like or weren't sure of the new-to-them fries as we sat down, but I encouraged them all to "just eat 2" of them. That is my policy with any of the younger classes; I tell them that they don't have to like everything, but they do need to try 2 bites. 2 bites of green beans; 2 bites of stromboli; 2 bites of sweet potato fries. We joke that 2 bites won't kill them, and they might even like it after they try it. I told them that I *loved* sweet potato fries and that they were loaded with good things that gave their brains energy for the work we would do in the afternoon.

For the most part, my class was enjoying their lunch, but apparently, there was some discord as other classes filed through the line filling their trays. Soon, one of the lunch ladies came out of the kitchen and announced to the students that they would be serving sweet potato fries from this point forward. Her explanation included the phrase, "the government says" a few times, and emphasized that they were just following regulations.

As the cook returned to the kitchen to fill more trays, one of my bright-eyed kindergarteners looked at another and asked, "Who is the government?" Deadpan, the other student replied, "I think it is the lady sitting down over there."

I couldn't help it. I laughed.

Then, I explained that the government was the group of people that we elect to make the laws for our country. I kept the discussion brief at the lunch table, but we discussed it a bit more when we returned to the classroom. I don't know how much of it the young minds absorbed, but I tried to keep it simple and make it clear that the lady at the end of the lunch line passing out apples and oranges was not the government.

I am also trying to keep it simple with some canning that I have done with tomatoes from the garden. Hubs loves easy meals for lunches at that farm, and Sloppy Joes fit this criteria well. By processing garden tomatoes into jars of Homemade Sloppy Joe Sauce to be added to browned ground beef, I am helping him create a meal that everyone will enjoy. We don't need the government to tell us that sweet potato fries make a great side dish. If he has time, he can make the Chili Roasted Sweet Potato Wedges that we love, but there are some good frozen versions of sweet potato fries on the market that are pretty convenient to put a wholesome meal On My Plate.

Homemade Sloppy Joe Sauce

1 gallon ripe tomatoes, chopped
2 cups celery, chopped
2 cups onions, chopped
1 1/2 cups bell peppers, chopped
1 cup brown sugar
1/4 cup agave syrup
1 clove garlic, minced
1 tablespoon smoked Spanish paprika
2 tablespoons salt

1 tablespoon pepper

1 tablespoon dried mustard

1 small can tomato paste
1/2 cup vinegar

Combine tomatoes and vegetables in a large pot; bring to a boil.
Reduce heat and simmer for about 30 minutes.
Process cooked vegetables through a food mill or sieve (this removes the seeds and peels of the tomatoes and creates a sauce consistency).
Return to the pot and cook down until reduced to about half in volume.
Add remaining ingredients; cook slowly until mixture is desired consistency (about 30 more minutes). Stir frequently as sauce thickens; it scorches easily.
Ladle into sterilized jars and seal.
Process pints 20 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

After School Treat

2011-10-22T14:12:00.000-05:00

I am back to spending more time at the school these days. Last year, one situation after another caused me to be unable to accept the offers when the school was looking to fill substitute positions. So far this year, I have been able to work most of the days they have called, and I like it. I enjoy being back with the students and staff in the local halls of education.

After a day with an elementary class, I almost always return home with amusing stories. The kids love to chat and are never afraid to share their thoughts. How a child's mind works and processes bits of information is amazing. Jr. High and High School students often prompt thoughtful discussion, digging deep in a direction that I hadn't considered taking a topic. We all learn and broaden our minds.

We also all work up big appetites. I don't know what it is about studying all day that leaves me starving when I return home. I could eat anything that isn't nailed down, and often do. Thankfully, I have a batch of Zucchini Chocolate Chip Cookies waiting for me to tame my growling stomach.

Shredding the last few zucchini from the garden (and freezing several portions for cakes, cookies, and bars this winter), I was happy to discover a cookie recipe to use some of the bounty. You may remember past posts when I have stated that I am not a baker and that I don't care to bake cookies, but those feelings were pushed aside as I attempted to find a way to use zucchini that wasn't baked into a cake with cream cheese frosting. Yes, I heart cream cheese frosting, but after awhile, enough is enough.

These cookies are soft and delicately spiced with cinnamon. Instead of regular chocolate chips, I chose large chocolate drops which seemed to intensify the chocolate flavor. I find the flecks of green zucchini skin (peel if you must, but I don't) to add visual interest and a bit of texture to balance the walnuts. Zucchini Chocolate Chip Cookies are the perfect after school treat On My Plate.

Zucchini Chocolate Chip Cookies

1 cup butter, softened
2 cups sugar
2 eggs, beaten
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups zucchini, grated
2 cups semi-sweet chocolate chips

1 1/2-2 cups walnuts, chopped

Preheat oven to 350.
Spray cookie sheets with cooking spray or line with Parchment paper.
Cream butter and sugar together until light and fluffy.
Add eggs, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
Stir in the zucchini.
Fold in walnuts and chocolate chips.
Drop by teaspoonfuls onto the cookie sheets...since these are soft cake-like cookies, allow about 2 inches between cookies for spreading in the oven.
Bake 15 to 20 minutes, or until golden. (My oven only needed 15 minutes.)
Cool 2 to 3 minutes on the baking sheets, then remove and place on wire racks to allow to cook completely. (approx 8 dozen cookies)

Fee Fi PHO Fun

2011-10-19T23:02:00.001-05:00

Disclosure: I know that I didn't use "PHO" correctly in the title. The pronunciation is not with a long o sound, but rather with a short u/dipthong uh. So...my title says "Fee Fi FUH Fun." Not nearly as clever, huh? Oh well. Pardon me and my fun. Let's just get on with the blog post...

I met a friend for lunch the other day, and imagine my surprise at discovering that the same area steak house (The Homesteader) where the Vietnamese owner has delicious Kung Pao on the dinner menu also offers Pho for lunch. Pho! Available right in my back yard! It isn't actually listed on the menu, and when ordering, you just ask for the "Vietnamese soup," but it is Pho, and it is heaven in a bowl for me.

When first introduced to Pho by another sassy and beautiful friend in Forth Worth, TX, I was plopped down in front of a steaming bowl of brothy noodles, a plate of delicate, thin slices of raw beef, a platter of herbs, and a big bottle of fiery Sriracha Sauce. I carefully sprinkled the herbs into the fragrant soup, squirted with hot sauce, dunked the slices of beef into rich and flavorful broth, and was soon slurping those noodles like there was no tomorrow. It was divine.

Since that Texas visit, I have searched out a place in my area "big city" that specializes in this delectable soup, and visit it often. However, to find Pho just a few miles down the highway from my home is incredible. It seems like the food heavens opened up for me...if only we also had local sushi.

I should learn to make Pho at home, but haven't yet tackled that challenge. I don't think the slow simmered broth would be difficult to make, I just tend to lack patience...and have to remember to add the rice noodles to my grocery list one of these days. In the mean time, how about a switch in cultures to try a soup with Mexican flavors?

Like Pho, Chicken and Hominy Soup is brothy and topped with fresh herbs. This simple Mexican soup, takes a short cut by using prepared stock (that is infused with onions, garlic, jalapenos and just a hint of cumin), and hominy replaces the noodles of its Asian friend. Just like Pho, a squeeze of lime over the bowl just before eating brightens it up so well. Chicken and Hominy Soup isn't Pho at all, but it isn't meant to be. It is simply an effortless soup that I loved On My Plate.

Chicken and Hominy Soup

(adapted from Cooking Light)

1 tablespoon olive oil

1 3/4 cups chopped onion (about 1 medium)

3 cloves garlic, minced

1 jalapeno pepper, seeded and finely diced

2 cups shredded chicken (I rubbed a large chicken breast with olive oil & steak seasoning and roasted, but rotisserie chicken or any leftovers would be good.)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1 (14-ounce) cans chicken broth

1 (15.5-ounce) can hominy, rinsed and drained

1/2 cup thinly sliced radishes

2 tablespoons fresh cilantro leaves

4 lime wedges

Heat olive oil in a large pot over medium-high heat.

Add onion to pan; saute until translucent.

Stir in garlic and jalapeno; cook just until tender.

Add chicken, pepper, cumin, and broth; bring to a boil.

Reduce heat and simmer 5 minutes.

Stir in hominy; bring back to a boil.

Cook 5 more minutes.

Ladle into 4 bowls; top each with sliced radishes and fresh cilantro.

Serve with lime wedges. (4 servings)

"Blogging is Just Graffiti with Punctuation"

2011-10-16T01:21:00.002-05:00

This is seriously one of my favorite lines from the movie Contagion. When I heard it, I laughed out loud.

"Blogging is just graffiti with punctuation."

Some bloggers truly are journalists, but for the most part, I believe that the blogging world is very full of those of us that are just scribbling across the internet. As with the painted graffiti on the sides of abandoned buildings...some blogs are intelligent and make us think...some are bold and hard hitting...some lean in an artistic direction but don't quite make it...and some are absolute pure works of beauty...but A LOT of blogs are just scribbles. I know that mine is. Graffiti with punctuation. Pure and simple.

So...what has held me up from posting some of my graffiti on a regular basis? !!#?$#! That's what. Anything and everything has gotten in the way of me scribbling a few words and sharing a recipe. But not tonight. Tonight, I am going to consider this to be my scribbling and throw up an easy recipe for Pasta with Roasted Cauliflower, Sage, and Browned Butter. It is an adaptation of something I had seen in Everyday with Rachael Ray, and a super simple supper with exceptional flavor. The sage and browned butter punctuate the rich essence of the roasted cauliflower. Art or scribbles? I will leave that for you to decide, as I enjoy this bit of graffiti On My Plate.

Pasta with Roasted Cauliflower, Sage, and Browned Butter

(adapted from Everyday with Rachael Ray)

1 head cauliflower, cut into 1-inch pieces

3 tablespoons olive oil

kosher salt

freshly cracked black pepper

4 tablespoons butter

1/2 cup loosely packed fresh sage leaves, coarsely chopped

1 pound pasta

1/3 pound sliced deli ham, cut into ribbons

Preheat the oven to 400 degrees.
Spread the cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.
Bake until browned, about 20 minutes.
Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat.
Cook, without stirring, until the butter is golden-brown, about 6 minutes.
Stir in the sage and remove from the heat.
In a large pot of boiling, salted water, cook the pasta according to package directions.
Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot.
Stir in the ham, cauliflower, and reserved pasta cooking water.
Stir in the sage butter and season with salt and pepper. (Serves 4)

All-American

2011-09-23T18:17:00.001-05:00

'Tis the season that "Baseball, Apple Pie, Hot Dogs, and Chevrolet" will be pushed aside for "Football, Hot Dogs, and Homecoming." Today, high school homecoming is being celebrated in my small town. Alumni are returning in droves, and the streets are overrun with green and white football jerseys and horses. If you aren't from here, you are probably wondering why horses? We are the Cowboys. Horses have to be a part of homecoming. What else would the royalty ride in the parade?

It doesn't get more All-American than small town celebrations. It also doesn't get more All-American than a couple of garden creations I canned up this year, Homemade Ketchup and Dill Pickle Relish. Facing baskets and baskets of tomatoes to use, I added Homemade Ketchup to my tomato repertoire. A friend dropping off a black trash bag full of various sizes of cucumbers led to a day of pickle making and some jars of Dill Pickle Relish. It's been a busy canning year for me, and my pantry shelves will soon be full of lots of All-American staples for winter.

Homemade Ketchup

(adapted from Simply Canning)

12 cups chopped tomatoes (I don't peel or seed, because I run through a food sieve {food mill would work, too}.)

1 cup chopped onions

1 cup chopped sweet pepper (I used green peppers.)
1 1/2 cups of vinegar

1 tablespoon celery salt

1 tablespoon kosher salt

1/4 teaspoon allspice

1/2 teaspoon pepper

3/4 cup sugar

1 stick of cinnamon

Combine tomatoes, onion, sweet pepper in a large stock pot.
Simmer until vegetables are soft.
Press tomato mixture through a food mill or sieve to remove seeds and/or skins.
Add vinegar, seasonings and cinnamon stick.
Bring to a boil in a stock pot. Continue to boil rapidly until thickened, stirring often.
Reduce quantity by half. This may take an hour or so. (I have a ruler that I place in the pot to measure how deep the sauce is...just keep measuring until it is half of starting quantity.)
Reduce heat and cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours.
Remove cinnamon stick.
Ladle into jars (I used half-pints.) and seal.
Process for 10 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Dill Pickle Relish

(adapted from Tasty Kitchen)

3 pounds cucumbers
1 whole large sweet yellow onion

1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 cloves garlic, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed

1/2 teaspoon tumeric

Finely chop the cucumbers and onions. (I used my food processor.)
Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.
Stir well and allow to stand for 1 hour.
Drain the cucumber mixture in a colander; rinse with cold water and drain well. (You might have to push or "wring" out the extra moisture.)
In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
Add the drained cucumber and onion mixture and return to a boil, stirring frequently.
Reduce the heat to medium low and simmer for 10 minutes.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath.(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Happy Birthday To Me!

2011-09-21T17:54:00.000-05:00

Today is my birthday. Want to celebrate? It is a gorgeously crisp and sunny autumn day that is begging for a night on the patio. I will light a fire in the fire pot, and we can just chill. OK???

Well...maybe not. My Hubs has plans to meet friends for dinner out tonight. But, sometime soon, we need to get together for some casual fun. Deal? Let's have Chicken Enchilada Dip.

Chicken Enchilada Dip

1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)

1 (8 ounce) package cream cheese, softened

1 cup mayonaise

1 (8 ounce) package shredded Mexican blend cheese

1 (4 ounce) can diced green chili peppers

1 jalapeno pepper, finely diced (use more is you like more heat)

In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

THE Secret Ingredient

2011-09-20T00:04:00.000-05:00

Check out that fabulous photo. Doesn't it look like the most delicious Apple Butter ever? Cinnamon delight spread on fresh biscuits is an absolute, pure pleasure of fall apple harvest. But, what's that? You don't have an apple tree? Neither do I. That is when *THE* Secret Ingredient comes into play.

You see, the fabulous photo above isn't Apple Butter. It is Zapple Butter. Not a single apple was harmed in the production of countless half-pint and quarter-pint jars of my sweet and spicy spread. I did manage to mangle a few monster zucchini, though. Yes, z.u.c.c.h.i.n.i. That green squash that everyone always has too much of and that grows to monster proportions in the blink of an eye is the main ingredient in Zapple Butter.

Surprised? I was. I knew that zucchini could mimic apples in pie, but I had no idea that when boiled until tender, whirled with an immersion blender, and mixed with a plethora of autumn spices it could really and truly taste like apple sauce. Cook it down slowly for several hours and voila! It is Apple Butter...err, Zucchini Butter...err, Zapple Butter!

I am sold. There are several little jars of this scrumptious treat cooling on my counter as I type. Another batch is just about ready for a night in the slow cooker. I haven't given up on Spiced Zucchini Bars with Cream Cheese Frosting for taming my monster zucchini, but I have found another delicious alternative.

Zapple Butter

4 cups cooked and pureed zucchini (For this, I peeled, seeded, and cut into large chunks about 3 of those super large zucchini that sneak into the garden; it was enough to fill my 7-1/4 quart round Le Creuset pot. I covered with water and added about 1/4-1/2 cup of apple cider vinegar. Boiled for 1 hour, or until tender. Drained. And, went to town with my immersion blender {also known as "the boat motor"} until it was the texture and consistency of apple sauce.)

4 Tablespoons apple cider vinegar

1 teaspoon lemon juice

2 cups sugar

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

I suppose that I should have started with the instructions to cook the zucchini, but oh well...you all probably know by now that I am not a recipe developer or writer. I just cook.
Combine all ingredients (cooked and pureed zucchini through the spices) until well blended.
Pour into a crockpot or other slow cooker and cook on low overnight (at least 8 hours, but I have allowed it to simmer for up to 10 hours).
Ladle into sterilized jars and process in a hot water bath for 10 minutes to seal. (If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.) Yields about 5 pints...which I processed in 1/2-pint and 1/4-pint jars.

September 1

2011-09-01T16:54:00.000-05:00

School has started. Some leaves are turning and even falling from the trees. The inevitable shift of seasons has begun...except that it is still warm. Gloriously, sun-shiny warm. Almost 90 degrees and the air heavy with humidity warm. Like summer.

This secretly (well, not so secretly now that I am blogging about it) pleases me. I will be shivering in 30 below wind chills soon enough. Let the sun hang on and warm the days awhile longer. I won't complain.

I will give a nod to the changing seasons with some Apple Pie Granita. It is all the flavor of autumn in a refreshingly cool and icy dessert. Perfect for almost 90 degree temperatures in September.

Apple Pie Granita

(adapted from Food and Wine Magazine and Emeril Lagasse)

3 cups apple juice

1/2 cup sugar

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

pinch of freshly grated nutmeg

pinch of ground allspice

In a saucepan, combine all of the ingredients and cook over low heat, stirring, until sugar has dissolved.

Pour into an 8-inch square glass baking dish.

Freeze until icy around the edges, about 1 hour.

Using a fork, scrape the icy shards into the center.

Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours.

Scoop into bowls and serve. (Serves 8)

Captain 11

2011-08-24T14:11:00.002-05:00

When I opened up my food photo file and saw this Fresh Corn and Radish Salad photo waiting to join the blog, all I could think about was Captain 11 demanding that every kid that claimed residency in Iowa sing the Iowa Corn Song. Of course, nobody really knew it, but he would coax the chorus out of the reluctant stars of his after-school television program.

We're from I-O-way, I-O-way. State of all the land
Joy on ev-'ry hand. We're from I-O-way, I-O-way.
That's where the tall corn grows

I am not from I-O-way, and I (unfortunately) was never a member of the studio audience for Captain 11. (Although, I wanted to visit that set really badly when I was a kid.) However, it *is* that time of year when the tall corn yields tons of sweet corn. I love a fresh ear of corn grilled to perfection, smeared with some salty butter, and gnawed straight from the cob, but sometimes, I want something with flavors a bit more complex On My Plate.

Fresh from the field sweet corn is so tender and sweet, it doesn't even have to be cooked. Tossed with smokey cumin and bright, fresh lime, it makes a splendid summer salad. A little jalapeno and some thinly sliced radishes add a bit of heat and bite. Mmmm. This is *why* the tall corn grows.

Fresh Corn and Radish Salad

(adapted from Food and Wine magazine)

2 tablespoons fresh lime juice

1 small jalapeno, seeded and finely chopped

1 tablespoon Agave syrup

1/4 teaspoon cumin

2 tablespoons olive oil (more or less...original recipe called for 1/4 cup, but I thought it was too much)

kosher salt

freshly ground black pepper

4 cups fresh sweet corn, cut from the cobs

6 medium radishes, thinly sliced (I used my mandoline slicer.)

1/2 cup flat-leaf parsley, coarsely chopped (but, I think that cilantro would be a good flavor pairing, too)

1/4 small red onion, finely diced

Whisk together lime juice, jalapeno, Agave, cumin and olive oil.

Season with salt and pepper.

In a large bowl, combine the corn, radishes, parsley, and red onion.

Toss with the dressing.
Season with additional salt and pepper, if needed.
(Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving.) Serves 4.

Indulgent

2011-08-22T15:04:00.002-05:00

This past weekend, I indulged in cupcakes and sushi. LOTS of cupcakes. LOTS of sushi. Red Velvet, Lemon Drop, and Triple Chocolate Meltdown dominated the cupcake scene. To counter the sweetness, I filled up on Rainbow Rolls, Eel Avocado Rolls, Red Dragon, Holiday Rolls, Tuna and Salmon Sashimi, Special Cucumber Rolls, and even threw in some fried tofu and squid tempura. Indulgent. Indeed.

Now, it is Monday. The weekend of pampering and fun is over. It's time to buckle down. This doesn't mean that what is On My Plate needs to be boring. I can still indulge in bright, beautiful flavors and textures. A Grapefruit Avocado Salad does just that. The citrus burst of the grapefruit melds well with the creaminess of the avocado and is highlighted by a drizzle of a vinegary dressing enhanced with shallots and chives. Indulgent. Indeed.

Grapefruit Avocado Salad

(adapted from Food and Wine magazine and Alice Waters)

2 medium pink grapefruits
1 medium shallot, minced
2 tablespoons chives, chopped
1 teaspoon white wine vinegar
2 tablespoons olive oil
2 medium avocados, sliced 1/4 inch thick
kosher salt
freshly ground black pepper

With a sharp knife, cut the skin and all of the white pith off of the grapefruits.
Working over a bowl, cut between the membranes to release the sections; set them aside.
Squeeze the juice from the remaining membranes into the bowl. (You should have at least 2 tablespoons of juice.)
Add the shallot, chives, and vinegar to the juice.
Whisk in the olive oil.
Set aside and let stand for a few minutes to meld flavors.
Arrange the sliced avocado and grapefruit sections on plates.
Drizzle dressing over the salad.
Season with salt and pepper. (Serves 4)

Not Fair

2011-08-18T20:21:00.002-05:00

Fair foods. Do you hit the stands for deep-fried Twinkies? bacon-wrapped-beer-battered hot dogs on a stick? fried Coca-Cola? deep-fried bacon? fried Kool-aid? fried butter? chocolate-covered bacon on a stick? or is it some of the tamer selections that you crave, like corn dogs, cotton candy, and candied apples?

I haven't been to a fair in ages, but Hubs hit the agriculture-centered DakotaFest this week. He didn't come home with tales of wild fair foods, just a bag of Kettle Corn.

*sigh* Not fair.

Don't get me wrong. I love the salty and sweet combo of Kettle Corn, but I also get a hankering for all those things that are just so bad for me. Fried things sometimes call my name. I was hoping to live vicariously through Hubs' gastric fair adventures.

Oh well. I will just have to make some Deep-Fried Green Beans with a Zesty Dipping Sauce. They aren't as wild and crazy as some fair food, but they are a fairly tasty treat.

Deep-Fried Green Beans

(adapted from Taste of the South)

vegetable or peanut oil (for frying)

1 cup flour

1 cup yellow cornmeal

1 tablespoon salt

1/2 tablespoon black pepper

1/2 teaspoon ground cayenne pepper

1 pound green beans, trimmed

1 cup buttermilk

In a large dutch oven, add oil to a 2-inch depth.
Heat to 375 degrees.
In a shallow bowl, combine flour, cornmeal, salt and peppers.
In a second shallow bowl, pour buttermilk.
Dip green beans into buttermilk.
Then, dredge wet beans in flour mixture to coat.
Fry beans in oil, in batches, until golden and crisp, about 3-5 minutes per batch.
Remove from oil; drain on paper toweling.

Zesty Dipping Sauce

1/3 cup mayonnaise

1/3 cup ketchup

1 tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1/8 teaspoon garlic salt

Whisk together all ingredients.
Store in refrigerator until ready to serve.

Not Husband Approved

2011-08-17T17:32:00.002-05:00

It occurred to me how often I describe the worthiness of what is On My Plate by telling you how much Hubs liked/loved it and how many servings he ate. Not this time. Hubs didn't sample this recipe at all. I couldn't even guess if he would have liked it. French toast and roasted asparagus are definitely things he would dig into, but Orange Butter Sauce probably would have made him wrinkle up his nose...until his first taste of the lightly citrused cream...maybe? Even after all these years of marriage, he does sometimes surprise me by absolutely loving or hating something that I was sure would force him into the opposite camp.

Today, however, I am all alone and only seeking my own approval. I thought that French Toast with Roasted Asparagus and Orange Butter Sauce would be delicious. I adapted a recipe torn from Martha Stewart Living to use ingredients that I had on hand and was sure that *I* (not Hubs) would enjoy. It was divine and would be a perfect breakfast or brunch for guests, but I can assure you that you don't have to save this enticing meal for guests. Go ahead. Whip it up. You don't need anyone's approval.

French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper

Asparagus:

1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)

Orange Butter Sauce:
Bring wine, orange juice and shallots to a boil in a large sauce pan.
Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.
Whisk in cream, cook and reduce by half, about 2 minutes.
Reduce heat to low.
Add butter, 1 piece at a time, whisking after each addition.
Strain into a heatproof bowl (to remove shallots).
Add orange zest; season with salt and pepper.
Keep warm.
Asparagus:
Preheat the oven to 475.
Toss asparagus with oil on a baking sheet.
Season with salt and pepper.
Roast until golden, about 8 minutes.
French Toast:
Whisk together eggs, cream, zest, salt, and pepper in a large bowl.
Pour mixture into a 9x13 baking dish and add bread.
Soak 2 minutes per side.
Heat a large non-stick skillet over medium-high heat until sizzling.
Add the bread and cook on 1 side until golden brown.
Flip and cook other side until golden brown.
Serving:
Top each slice of French toast with asparagus and drizzle with orange butter sauce.
Serve additional sauce on the side. (Serves 4)

Fridge Friday: Episode 21

2011-08-12T17:50:00.001-05:00

Instead of opening my fridge today, I am going to take you back in time to Wedgie Wednesday.

Yes. That is a brand new upright freezer. Yes. It is wedged into the stairs leading to the basement of my old house. After 3 hours of 2 delivery men straining and lifting and pushing and shoving, a 30 mile round trip to get different tools to remove the door, and my husband coming home from the farm to saw apart a portion of the stairs, the freezer was finally in place in my basement. Delivery complete.

After the drama of my range purchase (I really need to blog about that some day), the tears with my washer and dryer, and the frustration of the new fridge, I don't know why I thought it would be easy to replace my old freezer. I think I am doomed to tragic appliance acquisitions.

Let's just be glad that Wedgie Wednesday is behind us. A wedge of Tomato and Bleu Cheese Tart would be the perfect comfort to make me forget all about appliances. Topped with some of the first ripe Roma tomatoes from my garden and bursting with the earthy tang of bleu cheese, this tart is wonderful served with a lightly-dressed green salad and a glass of crisp white wine. Yes. The drama is forgotten already. Appliances? What appliances?

Tomato and Bleu Cheese Tart

(adapted from Every Day with Rachael Ray)

One Pillsbury Refrigerated Pie Crust

1 tablespoon olive oil

kosher salt

fresh ground black pepper

1 cup of cottage cheese (I used whole milk)

1 egg

1 cup bleu cheese, crumbled

3-4 medium tomatoes, sliced thinly

Preheat the oven to 400.
Unroll the pie crust and press into a 9-inch tart pan.
Prick the bottom of the dough with a fork, brush with the olive oil, and season with salt and pepper.
Bake for 10 minutes.
In the food processor, pulse the cottage cheese until it is smooth.
Add the egg and process until combined.
Remove the blade from the processor and crumble the bleu cheese into the creamy mixture.
Stir to combine.
Spoon the cheese mixture into the tart shell.
Top with the tomato slices.
Season with salt and pepper.
Bake for 25 minutes.
Allow to cook for 5-10 minutes before slicing. (Serves 4-6)

A Pie For Mikey

2011-08-12T14:44:00.003-05:00

I have never met Jennifer Perillo, but her story has touched me. She unexpectedly lost her husband last week, and when the food blogging community reached out to comfort her, she had one request:

"For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on." - from For Mikey - In Jennie's Kitchen

She asked, and we complied. Check out this amazing list of food bloggers and the peanut butter pies they have shared with those they love. http://blog.foodnetwork.com/fn-dish/2011/08/12/chocolate-covered-peanut-butter-pie-recipe/

Susan's Peanut Butter Pie

one prepared pie crust

3/4-1 cup powdered sugar
3/4 cup creamy peanut butter

2/3 cup sugar
dash salt
3 cups milk (2% or whole)
2 tablespoon butter
4 egg yolks (save whites for meringue)
1/4 cup corn starch

1 teaspoon vanilla

1/2 tsp. cream of tartar

4 egg whites (reserved from filling)

6 tablespoon granulated sugar

Prepare the pie crust (make from scratch, bake a frozen or roll-out, or open a pre-made chocolate cookie-crumb crust...which is what I did)
Combine powdered sugar and peanut butter with a fork or pastry blender until smooth.
Press half of the peanut butter mixture into the pie crust.
Combine next 6 ingredients (sugar through corn starch) in a saucepan.
Whisk until smooth.
Bring to a boil and boil (stirring constantly) for 2 minutes until the mixture thickens.
Add the vanilla.
Pour filling over the peanut butter layer.
Prepare meringue by beating cream of tarted and egg whites until stiff peaks.
Gradually add granulated sugar.
Spread meringue over the filling and crumble remaining peanut butter mixture between meringue peaks.
Bake at 350 for 10 minutes to brown meringue.

Toe-may-toe, Toe-mah-toe

2011-08-10T00:43:00.000-05:00

"You like potato and I like potahto,
You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto,
Let's call the whole thing off"

--Lyrics by George Gershwin and Ira Gershwin for the 1937 film Shall We Dance

I am an impatient gardener. Forget starting my tomatoes from seed. I can't stand the suspense of waiting for them to sprout. My seedlings come from the greenhouse. After those seedlings are planted, there is this a.g.o.n.i.z.i.n.g.l.y long period of time when it seems the plants Don't.Do.Anything. Then, they start to grow and grow and grow and grow, but the fruit is meager. When finally the fruit sets on, I want it to ripen NOW. But, it doesn't. And, this impatient gardener is forced to wait and wait and wait. Until FINALLY, I get to savor a beautifully ripe, juicy, luscious tomato from MY garden. Bliss.

Somewhere during that whole ordeal of waiting for that perfect, first, ripe tomato, I am usually tempted to call the whole thing off. A late frost, a hard and brutal rain, a hail storm, some disgusting bugs, just the maddeningly slow growing process...they all make me want to just rip out the garden and say it isn't worth the hassle. But, those thoughts only last for a second. The true bliss of fresh-from-the-garden tomatoes IS worth the hassle of my impatient soul. Every succulent, red (and yellow and orange) bite.

Caprese Salad

(this isn't so much a recipe as just an idea; play with it; make it your own)
enjoy those hard-earned tomatoes

tomatoes - beef steak; heirloom; cherry; yellow pear; whatever
fresh mozzarella - regular; bocconcini; pearls; whatever
fresh basil
extra-virgin olive oil
kosher salt
fresh cracked black pepper
balsamic vinegar

Got everything? Now, the fun begins...

If you are using regular tomatoes, slice into 1/4-inch slices.

If you are using cherry tomatoes, leave whole or halve (your preference).

If you are using regular fresh mozzarella, slice into 1/4-inch slices.

If you are using pearls or bocconcini, simply drain.

Separate the basil leaves.

For regular tomatoes and regular fresh mozzarella, layer alternating slices of tomato and mozzarella on a platter. Tuck a basil leaf between each. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

For smaller cherry tomatoes and pearls or bocconcini of mozzarella, toss in a bowl with torn basil leaves. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

Don't Give Your Wife a Vacuum Cleaner for her Birthday

2011-08-08T12:24:00.000-05:00

Let's face it. In the married world, you show an interest in something and suddenly it becomes fair game for gift giving occasions. However, just because I like my rugs to be dog hair free, doesn't mean that I will be doing the squealing happy dance over unwrapping a vacuum cleaner on my birthday. Thankfully, my Hubs has (kinda) got this. There are times when appliances have been draped in paper and ribbon, but usually they were appliances that I specifically requested. I have over the years pointed out a beautiful Cuisinart food processor when wandering before Christmas and then found it under the tree, picked out my own Kitchenaid mixer as a birthday gift after months of agonizing about the color and other features, and been delightedly surprised by a waffle iron under the tree. Yes, I did say "delightedly surprised by a waffle iron under the tree." It was an awesome gift that totally did take me off guard.

We hadn't been married long and had a ritual of pancakes on most Sunday mornings. (It is sad that chores at the farm have long since killed this tradition.) Almost every time that we made pancakes together, I lamented that I missed waffles. I had grown up on waffles made in an ancient waffle iron with a cloth-wrapped electrical cord. I loved butter and syrup in every one of the little squares. I was gleeful of the crisp crust and tender center of the waffles. Pancakes were good, but they weren't waffles. With the gift of a waffle maker, I could make beautiful waffles.

The other day, I was flipping through recipes I had torn from magazines and rediscovered a Rachael Ray treat. Potato, Sausage, and Cheese Waffles are not the light, fluffy, crispy waffles of my childhood, but are a super hearty meal. I have made them a couple times, and I must stress that you need to use FLAVORFUL ingredients. I liked the results much better when I grated a sharp cheddar and used a garlicky, fennelly Italian sausage versus the time I threw them together with breakfast sausage and shredded cheddar from a bag. Both plates of waffles were good, but using superb ingredients that could stand well on their own did make a HUGE flavor difference.

Hubs was ambivalent about the Ketchup Maple Syrup, but I really liked the citrus-like bite that the tomato added to the sweet syrup. I thought it was a perfect balance to the potato waffles. (Don't you add ketchup to your hash browns?) But, if you are leery, just drizzle on your favorite maple syrup. Either way, Potato, Sausage, and Cheese Waffles are something that I would like on my birthday. (hint. hint.)

Potato, Sausage, and Cheese Waffles

(adapted from Every Day with Rachael Ray Magazine)

1 link FLAVORFUL Italian sausage, casing discarded ...or try some of Jimmy Dean's Spicy Sausage

1 baking potato, grated and excess water squeezed out

4 tablespoons butter

1 3/4 cups flour

1 tablespoon baking powder

1/2 cup shredded sharp cheddar cheese

1 tablespoon chopped flat-leaf parsley

1 1/4 teaspoons salt

1 1/4 teaspoons pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork until crumbled.
Add the potato and butter, lower the heat and simmer until the butter is melted and potatoes are tender, about 5 minutes.
Remove from the heat and let cool, about 10 minutes.
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper.
Stir in the milk and eggs until smooth.
Stir in the sausage-potato mixture.
Using a waffle maker, cook the waffles according to the manufacturer’s directions. (Makes 8-10 waffles depending on waffle maker)

Ketchup Maple Syrup

1/2 cup ketchup

1/4 cup maple syrup

Whisk to combine ingredients.
Heat in microwave 20-30 seconds.
Serve warm over waffles.

The Best Thing I Ever Ate

2011-08-05T16:51:00.000-05:00

Hubs and I sometimes catch this program on The Food Network. We drool over the dishes presented and always have a discussion about what the best thing we ever ate would be. Naturally, Hubs tries to get brownie points by listing things that I make, but I push him to think about the wide variety of foods we have tried while dining out.

Our condensed list includes Kung Pao (beef is my favorite, but Hubs often chooses the shrimp) at The Homesteader, The Special Cucumber Roll at Sushi Masa, Pan-fried Walleye at The Wild West, Betty Davis pizza at Charlie's Pizza House, Fried Pickles at Sanford's, The Big Easy breakfast at Phillips Avenue Diner, and to top it all off...Cajun Shrimp Tortellini at Rumors.

When we first dined at Rumors, it was only Frank Day's Bar ("Fine Dining" sign made of plywood and tacked up in front beside a sign recommending the entertainment). Since the days of just a long, skinny, vintage-mirror-clad dining room seating maybe 20 people, they have gone through several expansions, chefs, and menu changes. At times, I will admit, the food has suffered, but during our most recent visits, Shelley seems to have things back under control. My last sampling of Cajun Shrimp Tortellini was as wonderfully to-die-for as I remember my first.

So...you think I am going to share the recipe for Cajun Shrimp Tortellini. Sorry, but I am not. While I have made it at home a few times, I would rather save this as a dish for going out...something to look forward to and enjoy with friends dipping onto my plate to savor the creamy, spicy, deliciousness.

Today, I am going back to The Food Network show that prompted this post. With Chopsticks: The Best Thing I Ever Ate featured Slippery Shrimp from Yang Chow in Los Angelos. While I have never been to Los Angelos to sample the real deal, that didn't stop me from searching online for the recipe. Shrimp dredged in corn starch and fried before being tossed with a spicy sauce sent Hubs and I into drooling fits. I had to make them.

While the shrimp should traditionally be served with rice, I took a cue from Buffalo Chicken recipes and lightened the meal up a little by serving them over a salad. This has become a favorite meal during the long, hot days of summer, and certainly worthy of a mention on The Best Things I Ever Ate (at home) list.

Slippery Shrimp Topped Salad

(adapted from Epicurious)

1 pound large shrimp

1/4 cup plus 2 teaspoons cornstarch

2 cups oil (or enough to have about an inch or so in your pan)

1/4 cup plus 2 teaspoons water

3 large cloves garlic, minced

1 teaspoon minced ginger root (use the microplane to grate it)

1/2 teaspoon cayenne pepper

2-3 tablespoons ketchup

1-2 tablespoon Sriracha Hot Chili Sauce (this makes it HOT)

1 tablespoon white vinegar

1 tablespoon white wine

2 tablespoons Agave syrup

1/2 teaspoon salt

1 head of romaine lettuce, chopped

1 large carrot, sliced into ribbons

1 medium cucumber, sliced

parsley, chopped

chives, chopped

4 green onions, sliced

Peel, devein, and butterfly the shrimp. (I removed the tails just because it was easier to eat on our salad, but leaving them on makes a pretty presentation.)
Toss the shrimp with 1/4 cup cornstarch to completely coat the shrimp. (Make sure you "open" the butterflied section and coat the entire shrimp.)
Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
Pour the oil into a large, wide pan (wok would be perfect, but I use my Le Creuset braiser) and heat over medium heat until hot.
Add the shrimp in batches and deep fry until golden about 45 seconds, turning the shrimp as needed to crisp all sides.
Set the shrimp aside on a cooling rack over a baking sheet or on paper toweling to drain.
Drain the oil from wok, leaving 1 tablespoon.
Reheat the wok and stir-fry the garlic, ginger, and red pepper.
Stir for a few seconds (this will only take seconds or the garlic & ginger may burn), then whisk in the ketchup, Sriracha Hot Chili Sauce, vinegar, wine, Agave syrup, salt, 1/4 cup water, and the reserved cornstarch mixture.
Cook and stir until the sauce is thick.
Add the shrimp, toss until covered with sauce.
Meanwhile (or even before you start cooking the shrimp) chop the lettuce, use a vegetable peeler to make ribbons of carrot, slice the cucumber, chop the parsley and chives, and slice the green onions.
Toss all together and arrange on salad plates.
Top with the Slippery Shrimp (may drizzle with a creamy dressing, if you choose, but I think the shrimp add enough flavor to the salad).
Serves 2 as a main dish salad and 4-6 as a side.

Say Cheese!

2011-08-03T23:02:00.001-05:00

It's time for an updated photo for the About Me portion of this blog. I need to find someone to snap a pic and just, "Say Cheese!" Do you have any ideas for a great profile pic?

This weekend, I should have said cheese when I went on a quick grocery run. I was home no more than an hour when I realized that I didn't have the Feta cheese called for in a Cooking Light salad recipe. (Maybe I should have read the recipe before I went to the store???) Not really wanting to make another drive to the store, I decided to sub some crumbled goat's cheese. It was a good, tangy contrast to the simple, lemon-dressed ribbons of summer squash and crisp bits of salty prosciutto. I can also imagine little pearls of fresh mozzarella being good in this salad, and am sure that I will get to try it (and the original Feta) several times as I throw together this easy side dish to use up my garden's surplus of zucchini.

Zucchini Salad with Prosciutto Crumbles

1 medium zucchini

2 medium yellow squash

1/4 teaspoon kosher salt

2 tablespoons chopped Italian flat leaf parsley

1-2 tablespoons extra-virgin olive oil

the zest of one lemon

the juice of one lemon

1/4 teaspoon freshly ground black pepper

3 thin slices prosciutto

1/4 cup crumbled goat cheese/feta cheese/mozzarella pearls (or whatever cheese you have on hand)

With a mandolin slicer set on the thinnest setting, shave the zucchini and squash into thin strips.
Place zucchini and squash in a medium bowl, and toss with salt.
Whisk together parsley, olive oil, lemon zest, lemon juice, and pepper in a small bowl.
Pour over zucchini and squash; toss.
Arrange slices of prosciutto between layers of paper toweling on a plate and microwave on high for 1.5-2 minutes, until crisped.
Place 3/4 cup salad on each of 4 plates.
Top each serving with 1 tablespoon cheese; sprinkle evenly with crumbled prosciutto.

Chicken

2011-07-30T18:35:00.000-05:00

A few weeks ago, Hubs and I spent a Sunday afternoon tearing out the decking for our old house front porch. The porch has been sagging forever and featured prominently on our to-do list for several years. However, as usual, the farm had been eating up every one of Hubs' spare minutes. I was excited that he had finally found time that day, and eagerly loaded the sections of rotting, old flooring into the back of the pickup as Hubs cut them out. It soon became apparent that this wasn't just a quick job. Under the porch, framing and supports were also rotten or non-existent. Basically, my rocking chairs might as well have been held up by butterfly wings. Fixing the porch correctly would be a big job.

As (bad) luck would have it, the temperatures decided to soar that first week of porch renovation. A heat index of at least 110 degrees was the norm. It was miserable in the sweltering heat, but I tried to help the best I could with the project. This is when one of my biggest fears reared its ugly head --my fear of heights.

Don't laugh. I know that it doesn't seem like replacing my porch floor should have anything to do with feeling all wobbly and jittery, but it did. Hubs glided back and forth over the exposed joists like a gymnast on a balance beam. I, on the other hand, was paralyzed with fear even though I was only 3 feet off the ground. I was chicken. Bwuck. Bwuck. Bwuck.

This chicken lunged from one point to another grasping whatever I could to hold on. I should be glad that I had control of the camera to document this renovation project, and there are no shots of me with fear in my eyes (or shots of me with hurt and anger in my eyes...but that is another story). I was a chicken, but I did what I could to keep the project moving. Ultimately, a beautifully solid floor is in place, has been sanded, and has one coat of stain. I am waiting for the humidity to allow the stain to dry enough for another coat...and praying that the painter dude shows up soon to finish the (overdue since last year's hail storm) repainting of the rest of the house. This chicken felt the heat and (kinda) rose to the occasion.

Chicken that also feels a little heat and more than rises to almost any occasion is Chipotle Chicken with Creamed Spinach. This smokey chicken dish is originally from Rick Bayless and has the perfect amount of heat. It is special enough to be a "for company" dish, but easy enough to grace a weeknight table. We love serving it with crusty bread to mop up the delicious sauce, and leftovers are fabulous for lunch the next day. I am not chicken to have Chipotle Chicken with Creamed Spinach On My Plate.

Chipotle Chicken with Creamed Spinach

(adapted from Rick Bayless)

3 chipotle chiles in adobo, finely chopped

2 1/2 cups whipping cream

4 medium boneless skinless chicken breast halves

1/2 cup chicken stock

10-12 cups baby spinach, chopped

1/2 teaspoon salt

Combine the chopped canned chipotles with 1/2 cup of the cream in a Ziplock bag.
Add the chicken breasts to the bag, seal and refrigerate for several hours. (The longer you marinate, the more the chiles season the chicken.)
After marinating, preheat the broiler.
Arrange the chicken breasts in a baking dish just large enough to hold them comfortably.
Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
Turn the chicken over, drizzle the remaining cream around them and return to the broiler.
Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
Scrape the cream mixture into a large saucepan and add the broth and the spinach.
Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
Season with salt, then spoon around the chicken breasts to serve.

Classics

2011-06-27T17:13:00.002-05:00

A few years ago, a friend and I built an Adirondack chair for my patio. I scoured the internet for free patterns, printed a couple, chose one, bought the materials, and on one very, very hot and windy Saturday trekked to her house to build it. When I got there, she inspected the plans and concluded that I would be happier with a style other than the one for which I had specifically purchased the lumber. Sure. Why not? We charged ahead.

The temps were well over 100 degrees that day and the wind was so strong that we had to close the garage door to keep the saw dust from blowing around and blinding us. It was like a sauna, but we were not daunted as we sweat over each board, and cut, and screw, and nail. The basic construction was simple and with the help of my husband's collection of DeWalt tools, the chair took shape pretty quickly...until we hit a snag.

Remember that I had purchased the lumber for one chair, but we had decided to make another? Well, when it came time to cut the boards for the back of the chair, we didn't have enough of the right size of lumber. This didn't stop my friend. We marched into her house, passed her husband sleeping in the recliner, and into her bedroom. There, I watched with my mouth open as she pushed her bed away from the wall, grabbed a section of baseboard, and ripped it from the wall. Seriously. I could barely suppress my giggles as we tiptoed back to the garage carrying this "reclaimed" piece of lumber. Her husband woke up briefly and asked what we were doing. Her reply: "We just grabbed this from the bedroom." Seriously.

The rest of the construction was pretty uneventful, and that evening, when my husband joined us, we grilled dinner and took turns trying out the new chair. I loved it. I couldn't wait to build more. But, things and stuff and life got in the way and we didn't find time to expand our furniture building. I purchased additional Adirondack chairs from L.L. Bean and World Market to fill my patio. Our lone custom chair creation was sanded and painted a couple of times in a couple of different shades. A few winters, it stayed on the patio when other furniture went to storage...so that I would have somewhere other than just the steps to sit during random nice days. It was loved, but neglected. And, now this classic beauty is showing it's age. One side is starting to rot.

I am faced with the dilemma of what to do with my beloved, classic, hand-built-from-reclaimed-lumber Adirondack chair. Do I attempt to take it apart and replace the damaged wood? Do I give it another coat of paint and hope for the best? Do I convert it to some kind of planter for my flowers? Do I just give in and burn it in the firepit? What would you do with a classic?

I faced that question last weekend, too. Hubs sent a text and asked if I wanted to go out to dinner with friends. On the high of a freshly mowed lawn and flowers blossoming on the patio, I suggested that they come over to our house for a simple cookout. Awesome. Plans made. Then I panicked. People coming over in just a few hours? Yikes. What to make?

I settled on grilling burgers and hotdogs, slices of watermelon, a "pizza" salad with pasta, veggies, pepperoni, mozzarella, and Italian dressing, baked beans, and Frog Eye Salad. Two little girls would be in the mix, and I had hoped they would like the sweet pasta salad made with Acini di Pepe. (I was wrong, but oh well. haha) As I trolled the internet for an exact recipe, the first ones that came up were the classic versions with homemade vanilla pudding requiring eggs and all. Even though I had made this several times before, I was feeling a bit frazzled for time and decided to go with a short-cut instead of the classic. A recipe using instant vanilla pudding grabbed my attention. I messed with the classic Frog Eye Salad and came away with something that was still every bit as good...at least if you want to take the opinion of my Hubs. He had 2 large helpings...as if that is anything but classic for him. :-)

Frog Eye Salad

(adapted from Food.com)

1 1/3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
1 3/4 cups milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini marshmallows

1/2 cup flake coconut (optional)

Bring a large pot of salted water to boil.
Add the pasta and cook 8-11 minutes (or according to package directions).
Rinse with cold water to cool pasta.
Drain well.
In large bowl, beat reserved pineapple juice, milk, and pudding mix for 2 minutes.
Gently stir in pasta and remaining ingredients.
Cover and refrigerate at least 1 hour, but preferably over night. (Serves 12)

We Are Good

2011-06-14T23:40:00.003-05:00

Last week's Fridge Friday post was probably inappropriate. I shouldn't have carried on as if life was normal...although we all know nobody really has a "normal" life. I should have taken the time to acknowledge and thank you all for the outpouring of condolences on the loss of my mother. The cards, emails, calls, tweets, people who stopped by, those who brought food, those who gave hugs, those who sent flowers, and those that silently offered thoughts and prayers...everyone and everything was/is appreciated. I am surrounded by incredible people. Thank you.

I don't know exactly how to describe my relationship with my mother. Tumultuous would indicate lots of screaming and yelling. That wasn't it. Indifferent would mean that we didn't care. We did. Rocky? Arms-length? Discordant? Irregular? I don't know. We are a family of strong opinions, fierce independence, and cold silence. We all battle with our own demons. Sometimes it is graceful; more often, it is not.

My mother was a proud, strong woman who raised 7 children with limited means. She had many talents and immersed herself totally into whatever the project of the moment might be. Compulsive is the term that comes to mind. I see that in myself sometimes. I have to remind myself that even though I may like those linen napkins at Target, there is no need to buy them in all the colors. There is no need to for me to save all of my Cooking Light magazines. I can allow someone else to help with things and don't have to grasp (the illusion of) control so tightly. There are times that I am my mother in ways that I don't like at all.

Aside from desserts, I don't remember my mother ever cooking from a recipe. She had some trusted cookbooks that were older than me and were sometimes referred to briefly. Like almost every other homemaker, she clipped random recipes from newspapers and magazines, and even went through a time when she collected the Pillsbury pamphlet-style cookbooks that tempt shoppers at the grocery store checkouts. But, mostly, my mother just cooked. There was always healthy and hearty food on our table. No matter how limited finances might have been, never did we go hungry.

As I grew old enough to help with chores other than cleaning, laundry, and dishes, a few meal-time duties fell to me, but, overall, not many. When I left home just weeks after my 18th birthday, I could do something that passed as cooking. I could prepare a meal, but it wouldn't be anything beyond some simple boiling, frying, and rudimentary baking. My father had been a meat and potatoes man with a limited palate. This is all that I knew.

It was in an interview about this blog that I stated that I couldn't cook when I got married. My mother was hurt. Her pride was stunned that I would insult her in such a way as to tell Keloland's viewing audience that she hadn't taught me to cook. She responded as my family does, with silence.

Over the years, we had endured and overcome other silences, and I tried not to let it bother me. I tried to enjoy the five minutes of fame from the personal interest story and use the positive feedback to improve the blog...but, in the back of my mind lived my mother's hurt and angry silence.

It took a family tragedy for that silence to end. My father died. There was a call from my brother in the middle of night telling me my father was at the hospital. The first words my mother spoke to break the silence were, "He didn't make it."

The loss of my father uncovered the reality of my mother's health issues. The family rallied to help care for her and help her adjust to being without her companion of over 50 years. Knowing all too well the strength of my mother's pride and the sting she could produce when it was wounded, I was tentative with my offers. When I made suggestions to aid with Mom's new dietary needs, I was told that others had the issue under control. It was understood that food and cooking were still sore subjects if they involved me. I tried not to step on any toes and took the toe stompings that were dealt as just the way my family operates. We are not close, and crisis wouldn't change that.

I accepted that while my friends and blog readers consider food to be "my thing", it would never be something that my mother or family would enjoy with me. I was OK with it. Not everyone has to enjoy or approve of the things that I do. Not even my family.

Last month, after battling health issues for far too long, my mother passed away. I had spoken with her just days before and shared a very calming and fulfilling conversation. In fact, after I had hung up the phone, I told Hubs that it seemed that I had finally done something right. My mom seemed happy. It was good. We were good.

A few weeks later, while helping my siblings sort a few of the many possessions that my mother had accumulated, one of my sisters told me that Mom had directed them that I was to get first choice of any of her cookbooks. My. Mother. Left. Her. Cookbooks. To. Me. In a family that holds back emotions, this choked me up. Maybe I am wrong, but I choose to see it as a silent acknowledgement of my cooking and this blog. The "I am proud of you" that crashed through the fierce silences. It was good. We are good.

Fridge Friday: Episode 20

2011-06-10T20:33:00.000-05:00

It may be 7:44 P.M., but it is still Friday, Fridge Friday. Want to see what is in my fridge?

Do you see that sweet corn over on the left side of the fridge? I had grand plans to grill it and serve it up beside some steaks with chili-lime butter, but that isn't going to work this week. Hubs had some dental work done yesterday and really isn't up to corn on the cob...or steaks. Thankfully, the weather is cool. *rant*Really? Did I just say THANKFULLY the weather is cool IN JUNE? Where IS summer?*end rant* Anyway, with these cooler temps comes the opportunity to extend soup season for the tender mouth of my Hubs.

Yes, I do realize that my last submission to this much neglected blog was also a Fridge Friday post featuring a soup with corn as a star ingredient. I am sorry for the repetition. Rest assured that Potato-Corn Crab Chowder is an entirely different soup from Corn and Bean Soup. Both are hearty and benefit greatly from the pop of sweetness of freshly-cut-from-the-cob corn. However, the similarities end there. Creamy, rich, bursting with new potatoes and delightful lumps of crab, Potato-Corn Crab Chowder is really one of my favorite soups. I must warn you not to skimp on the crab; use only the real deal. (I know. In the Midwest, it isn't always easy to get the real thing for seafood, but DO IT. You won't regret it.)

Potato-Corn Crab Chowder

4 tablespoons butter

1 cup onion, chopped

2-3 cloves garlic, minced

3 cups potatoes, cubed

1-2 cups corn kernels (cut from 2-3 ears of fresh corn, or use frozen)

3 tablespoons flour

2 cups chicken broth

2 cups milk (I often substitute half-and-half, or part heavy cream for some of the milk.)

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 (14 ounce) can creamed corn

1-2 cups lump crab meat

cayenne pepper (to taste...some like it with a kick, other do not)

2-4 tablespoons fresh parsley, chopped

Melt butter in a large, heavy pot.
Saute onion in melted butter until tender.
Add garlic and cook until fragrant.
Add potatoes and corn kernels; stir to combine.
Sprinkle in flour, cook for 1 minute stirring constantly.
Add broth, milk, and creamed corn; season with pepper and nutmeg.
Bring to a simmer over medium heat, stirring frequently.
Cover and reduce heat to low to simmer for about 20 minutes, or until potatoes are tender.
Stir in crab meat and parsley, cook 5 minutes to heat through. (Serves 6-8)

Fridge Friday: Episode 19

2011-05-13T15:05:00.000-05:00

Is anyone else freezing to death? Seriously. It is May 13th (Friday the 13th for those superstitious ones), and the temp is hovering in the mid-40s? Brrrr. I guess, looking on the bright side, these gray, cool, rainy days make great soup weather. I do love me some soup.

The other day, Hubs and I grabbed some sweet corn at an area SuperCenter even though it just seems too early for good fresh corn. (Bottom right crisper drawer.) Honestly, maybe it it is just my winter palate craving something fresh, but it wasn't bad...not fresh from the field Peaches & Cream Sweet Corn, but it was reasonably good. It is perfect in a supposedly "summer recipe" pulled from Cooking Light. The sweet crispness of the corn balances well with the warm heat of the green chiles (I used some roasted from last year's garden which also had a few red chiles in the mix.) and the smokiness of diced ham. The original recipe called for navy beans, but I had a couple of cans of purple hull peas lurking in the pantry and used those instead. Toast up a cheese quesadilla on the side, and Corn and Bean Soup is a great way to warm up On My Plate.

Corn and Bean Soup

(adapted from Cooking Light)

1 tablespoon olive oil
1 cup onions, chopped
3/4 cup dice cooked ham

3 cups fresh corn kernels

2 (15-ounce) cans purple hull peas, rinsed and drained
2 (14-ounce) cans chicken broth
2 (4.5-ounce) cans chopped green chiles, undrained (I used 2 frozen cubes of my the green chiles from my garden that had been roasted and diced.)

Heat olive oil in a Dutch oven over medium heat.
Add onions and cook until translucent, stirring frequently.
Add ham, corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. (Serves 6)

Go With the Flo

2011-05-10T20:59:00.002-05:00

I had planned to make these rolls on Sunday (Mother's Day). No, I am not a mom...unless you count my two pups and a husband that often needs to be reminded to brush his teeth before bed...but, that doesn't mean that I couldn't enjoy a light brunch of Florentine Rolls, fruit salad, and fresh squeezed orange juice. However, a fitful night's sleep on Saturday night (full of lots of weird dreams involving guns, classrooms, and snow storms) left me exhausted on Sunday morning. When Hubs rose and headed to the farm for the ~~never-ending~~ daily chores, I stayed in bed and thankfully, blissfully slept the sleep of the dead. It was much needed.

So, the rolls didn't get baked on Sunday, but I knew that I still wanted to try them. They are much like the Spinach Puffs that I previously shared, but jazzed up just a bit by wilting the spinach with garlic and onions, and adding Feta and toasted pine nuts. Delish. Tonight, they are going to be a side with some Spinach and Asiago sausages and sauteed veggies. I think that they would be most awesome paired with soup. And, of course, I am planning to work them in as a hearty option for one of my appetizer parties. Nothing wrong with going with the flow and putting some Florentine Rolls On My Plate.

Florentine Rolls

(adapted from a recipe torn from Better Homes and Gardens)

6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside.
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took awhile for me. My spinach released A LOT of liquid. I pressed it down in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle.
Spread spinach mixture to within 1 inch of the edges of dough.
Sprinkle with feta cheese and pine nuts.
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces.
Place cut side up in prepared muffin cups.
Brush with butter and sprinkle with Parmesan cheese.
Bake for 18 to 20 minutes or until golden brown.
Let stand in muffin cups for 2 minutes.
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)

Lazy?

2011-04-27T21:41:00.002-05:00

The other day, someone linked to this:
Is Food Photography in a Rut?
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)

I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.

And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it.

So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.

Lazy Lasagna

1 pound ground beef

1 cup onion, chopped

2-3 cloves garlic, minced

kosher salt

fresh ground black pepper

1 teaspoon sugar

16 ounces tomato sauce

1/2 teaspoon dried basil (more if using fresh)

1/4 teaspoon dried oregano

8 ounce package dried egg noodles

6 green onions, sliced

1/2 cup sour cream

4 ounces cream cheese, cubed

1 cup shredded mozzarella cheese

Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)

What a Hassle

2011-04-25T19:56:00.001-05:00

Know what my current hassle is? Keeping the floors clean. We have two dogs. Cute. Adorable. ~~Mindlessly barking.~~ Mini Dachshunds. (why in the world can I never spell that word correctly on the first try?) Ace and Sissy love us unconditionally. But, they also track in so much crud that my floors are NEVER EVER clean. I sweep. I mop. I Swiffer. I dust. (Thankfully, no vacuuming, as we have all hardwoods...well, except the stairs...but, I do those with a handvac.) And, always there is dirt and mud and yuck on the floors. Little puppy paw footprints trail through the house. (At least I know where they have been, I guess.) Trying to keep the floors clean can be such a hassle.

Know what isn't a hassle? Hasselback Potatoes. These pretty, roasted potatoes may look like a lot of trouble, but honestly, the prep is quite simple. I plopped my scrubbed russets down on the cutting board between two chopsticks to use as a guide to not cut clear through the potato as I sliced. Tucking thin slices of garlic and slivers of butter between the layers insures a delightfully flavored, creamy flesh while the skins crisp up beautifully. These potatoes are the best of both the crispy almost-potato-chip world and hearty baked potatoes. It is absolutely not a hassle to have Hasselback Potatoes On My Plate.

Hasselback Potatoes

(adapted from Seasaltwithfood)

4 potatoes (I used medium-sized Russets.)

3-4 cloves garlic, thinly sliced

4 tablespoons butter, sliced super thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

Preheat the oven to 425.
Put the potato on a cutting board, flat side down, between two chopsticks.
Starting from one end of the potato, cut almost all the way through (using the chopsticks as a guide to stop cutting) at about 3 to 4 mm intervals.
Arrange the potatoes on a baking sheet.
Insert the garlic in between every other layer.
Insert butter between the opposite layers.
Drizzle with olive oil.
Sprinkle with salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. (Serves 4)

On The Lighter Side

2011-04-22T20:27:00.002-05:00

The sun is shining! The sun is shining! The sun is shining!

There is beautiful, blue sky behind puffy, white clouds.

The majority of the snow from earlier in the week is melted away.

It is windy as heck, but it still feels like Spring.

I am happy. Very happy.

Until I think about my winter weight gain (or is it a year-round weight gain?) and how nothing that I own for Spring and Summer fits. That isn't happy. Not at all.

It is time to take advantage of this sun and have some fun moving outside.

It is time to lighten up a little while still enjoying fabulous meals.

Filling up with healthy, whole grains and vegetables, fruits, and lean protiens.

Taking advantage of fresh (fresh veggies...fresh fruits...fresh air) and making an effort toward good choices (the Cadbury Eggs are still not winning).

Bulgur and Edamame Salad

(adapted from Cooking Light)

2 cups cooked bulgur, prepared according to package directions

1 cup frozen shelled edamame (green soybeans)

1 pound cherry tomatoes, halved

1 cup flat-leaf parsley, chopped

4 tablespoons chives, snipped

4 tablespoons green onions, chopped

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Prepare bulgur according to package directions. (My Hodgson Mill bulgur brought water to boil, added bulgur, and simmered.)
Cook edamame in boiling water 3 minutes or until crisp-tender; drain.
Whisk lemon juice, olive oil, salt and pepper together in a serving bowl.
Add the herbs to the dressing.
Add edamame, tomatoes, and bulgur to the dressing.
Toss well.
Let stand at room temperature 1 hour before serving.
(Salad keeps well for a week of easy lunches...just squeeze a little fresh lemon juice over each serving to brighten the flavors. Also, may consider only adding tomatoes to the daily serving, as they tend to get mushy when refrigerated.) (Serves 6)

What Do I Do With? ...part two

2011-04-19T23:27:00.000-05:00

So...I made lemon curd that was absolutely sweet and tart and wonderfully...well, LEMON. Ha. :-) But after stirring 14 egg yolks into that mixture, I was left with 14 unmated egg whites in a bowl on the kitchen counter. Once again, I was facing the "what do I do with..." question, and once again, I crowdsourced for options. Omelets and Frittatas were the popular suggestions, and a Sausage, Spinach, and Egg White Frittata seemed like just the thing for a simple dinner that night. I paired it with toasted Asiago Bread (smeared with sweet, creamy butter) and a fresh fruit salad. Simple. Delicious. Filling. Possibly even slightly healthy. Awesome.

Sausage, Spinach and Egg White Frittata

1-2 tablespoons olive oil

1/2 cup onions, diced

1/4 cup red pepper, diced

1 cup of sliced sausage (I used a Lamb and Jalapeno ring sausage {about 1/4 of the ring, sliced into half moons}...you could use Polska Kielbasa, Chicken Sausages, Smoked Sausage, or whatever suits you.)

2 cups of baby spinach, chopped

14 egg whites, beaten (go ahead and adjust to use whole eggs, if you don't just have the egg white leftover from making lemon curd)

1/2-3/4 cup of shredded cheddar cheese

Preheat oven to 350.
Heat oil in a large, oven-proof skillet.
Add onions and peppers and saute until almost tender.
Add the sausage and heat through. (My lamb sausage was pre-cooked & contained cheese that I didn't want to ooze out. Using another type of sausage, you may want to brown it first and then add the onions and peppers.)
Stir in the spinach and cook until spinach is wilted.
Remove pan from heat and pour in the beaten egg whites.
Sprinkle cheese over the frittata.
Bake in oven for 15-20 minutes, until egg whites are set.
Allow to cook 5 minutes before serving. (Serves 4-6)

What Do I Do With? ...part one

2011-04-19T15:37:00.003-05:00

The other day, I made a beautiful Fresh Strawberry Pie (basic recipe found at MamaStephF's Blog). My crust was a little deep; therefore, I had to use more strawberries and double the gelatin mixture. I also topped mine with a cream cheese whipped topping to satisfy the cheesecake lover in me. It was a bright taste of spring that I immensely enjoyed sampling before packing it up and sending it to the farm for the guys' lunch.

The few remaining strawberries were sliced up and doused with sugar to be a saucy delight over angel food cake...but there were only a few. I was left with a large portion of leftover cake. This is when I hit up the masses for suggestions to use the extra angel food. A trifle with lemon curd and freshly whipped cream seemed to be the consensus, and luckily, I had all the ingredients on hand to make it happen. I sprinkled blueberries between the layers, just for good measure, and this time, almost half of the layered bowl of dessert was gone before it made it to the farm. I couldn't resist Lemon Blueberry Angel Food Trifle On My Plate.

Lemon Blueberry Angel Food Trifle

(Lemon Curd recipe adapted from goodLife {eats})

Lemon Curd:

1 cup lemon juice

1 tablespoon lemon zest

3 cups sugar

14 egg yolks (for the whites, stay tuned.What Do I Do With?...part two will help you with that)

16 tablespoons butter, portioned into one-tablespoon portions

Whipped Cream:

1 teaspoon unflavored gelatin

4 teaspoons cold water

1 cup heavy whipping cream

1/4 cup powdered sugar

1 pint blueberries (more or less...use as many as you prefer)

1 loaf angel food cake (bake your own, or purchased)

Lemon Curd:
In a medium saucepan, combine the juice, zest, and sugar.
Heat over medium heat until simmering.
Turn heat to low.
Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.
Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Remove from heat and stir in the butter 1 tablespoon at a time.
Cool to room temperature.
Whipped Cream:
After the lemon curd has cooled sufficiently, begin prep for the whipped cream.
Combine gelatin and cold water.
Stir until gelatin is dissolved.
Meanwhile, whip the cream with the powdered sugar until slightly thick.
While slowly beating, add the gelatin to the whipped cream until combined. (This is a stabilizer that will help "hold" the whipped cream for a couple days.)
Whip at high speed until stiff peaks.
Assembling the Trifle:
Slice the angel food cake into 1" slices.
Cut each slice in half. (This gives you pretty white edges to layer in your trifle bowl.)
Arrange slices of cake in a single layer on the bottom of the trifle bowl (cut sides out).
Top with a generous portion of the cooled lemon curd.
Sprinkle blueberries over the curd.
Add another layer of cake.
Spread more lemon curd over the cake.
Scatter more blueberries over the lemon layer.
Repeat as necessary to fill your trifle bowl.
For the final layer, spread the whipped cream over the last layer of lemon curd and blueberries.
Garnish with more blueberries. (Serves 10-12)

Piggly Wiggly

2011-04-19T00:11:00.001-05:00

Have you ever had something that you expected to like, but didn't expect to love? You know, one of those things that you didn't even have to taste to know it would please your palate, but when your mouth started to do a happy dance, you were pleasantly surprised?

Polenta did that for me. Cornbread, sweet corn, and hominy are loves for me. So are grits, cream of wheat, and even *gasp* chocolate Malt-O-Meal. Therefore, I knew that neither the flavor, nor the texture would offend me with polenta. Still, I was a little shocked at my response when first trying what is essentially cornmeal mush. I couldn't get enough. I was a pig. Piggly wiggly. The creamy richness of this simple food won me head over curly little tail.

Herb Rubbed Pork Chops with Polenta and Sautéed Morels

(adapted from In Good Taste)

4 (6-ounce) pork chops (boneless loin would be good, but I used 1/2" rib chops)

Olive oil

Marinade:

1/4 cup minced fresh rosemary

1/2 cup minced fresh thyme

1/2 cup olive oil

Polenta:

1 cup coarse ground polenta

1 cup water

2 cups chicken stock

1/2 teaspoon salt...to taste

1/2 cup mascarpone

4 tablespoons Parmesan

3 tablespoons butter

Sautéed Mushrooms:

2-4 tablespoons olive oil

1/2 pound morels, cleaned gently

2 shallots, minced

2 cloves of garlic, finely minced

Kosher salt

Fresh ground black pepper

For the marinade:
In a Ziplock bag, combine the ingredients for the marinade.
Add the chops and rub with the marinade.
Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
Heat olive oil in a sauté pan.
Place the chops in the pan and cook until lightly browned on the first side, about 4 minutes.
Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more.
Transfer the chops to a platter and tent with foil to keep warm.
For the Polenta:
Bring water, chicken stock, and salt to a boil.
Whisk in the polenta.
Reduce the heat to a very low simmer and cook for 30 minutes, stirring occasionally.
Add the cheeses, butter and season as needed with salt and pepper.
Take the polenta off the heat and set aside.
For the Mushrooms:
Add the additional olive oil to the sauté pan from the pork chops and heat over a medium flame.
Add the mushrooms and sauté until they begin to brown and soften.
Add the shallots and minced garlic (you may need to add a little more olive oil).
Keep the mushrooms and shallots moving in the pan until they are fully tender.
Season lightly with salt and pepper.
To plate:
Spoon polenta onto center of each plate; rest a pork chop on top of the polenta, and top with sautéed mushrooms.

Saucy, or Not?

2011-04-18T00:01:00.001-05:00

Hubs and I have a very important on-going debate. It isn't about balancing the budget, or funding education, or healthcare regulations. It isn't even about the new trim color for the house, or if I should cut off my hair again, or who should pick up puppy poo in the backyard. Our debate is of far more importance. We disagree on something so fundamentally basic that most people don't even think about it.

Sauce on the pizza? or not?

I don't care for a lot of sauce. I don't want a juicy pizza. I don't want tomato goo (even wonderful basil and garlic tomato goo created from my ripe, red garden tomatoes and lovingly cooked and canned by yours truly) squirting into my mouth whenever I take a bite of perfectly crisp, but slightly chewy crust (recipe perfection in the works) and whatever toppings are grabbing my attention at the moment. Honestly, in my opinion, the best pizzas don't even have a sauce, like Garlic Chicken Pizza and Roasted Veggie Pizza. I love a smear of the the unexpected as the base for other toppings on our Italian pies. Bleu Cheese dressing is fabulous on Buffalo Chicken Pizza, and pesto rocks on a Chicken and Pesto Pizza with Red Grapes. Sometimes, I brush our crusts with garlic infused olive oil and top with thinly sliced tomatoes before adding other toppings. However, I will concede that a good old pepperoni pizza must have sauce, but...PLEASE! don't be too heavy handed with it. As I said, I want pizza, not a mouth full of tomato goo.

On the other side of this debate, Hubs loves his sauce. Gooey, drippy, juicy, saucy pizza is his favorite. I fight to be the one that adds the toppings on our homemade pizzas to avoid his sauce dripping ways. If he starts pizza prep, I will stand vigil and warn not to add too much sauce and sometimes bark out unpleasantries if his spoon dips into the sauce jar once too often. (Really, I am not a tyrant. I just don't like overly sauced pizza.)

That being said, Eggplant Parmesan Pizza *NEEDS* its sauce. Sauce is an integral part of Eggplant Parm, and a less than saucy pizza mimicking this pasta classic just doesn't quite cut it. In this ONE instance, I must concede to Hubs' saucy ways. Please, just make sure your sauce is stellar. Don't settle for second rate tomato glues. Choose something wonderfully aromatic with garlic and basil and oregano and onion. Let the sauce cradle the breaded eggplant layer and be a bright contrast to the melty cheese. Sauce is the vehicle that balances the crust and eggplant for this pizza. You have my approval to...just this once...be saucy.

Eggplant Parmesan Pizza

olive oil

2 large eggs

3/4 cup plain breadcrumbs

3/4 cup finely grated Parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon dried basil

coarse salt

pepper

1 large eggplant, sliced into ½-inch rounds

1 pizza crust (pre-made or your own recipe)

1 cup pizza sauce (or pasta sauce)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan Cheese

Preheat oven to 375.
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, about 15 minutes; turn slices and back about 10-15 minutes longer.
Raise oven heat to 400.
Top pizza crust with sauce, eggplant, and cheeses.
Bake 15-20 minutes, until crust is baked through and cheeses are melty and bubbly. (Serves 4-6...but, Hubs and I ate the whole thing)

Standoff

2011-04-16T14:19:00.000-05:00

For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

Baked Eggs with Herbs and Cheese

(adapted from The Barefoot Contessa)

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

4 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt

freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread. (Serves 2)

Fridge Friday: Episode 18

2011-04-15T16:26:00.004-05:00

Was it really January when I last posted a Fridge Friday? O.M.G. I knew I have been slacking, but wow. Someone needs to give me a kick in the pants.

This morning, April 15th, I woke up to snow. Yep. Snow. It had rained and misted most of the day yesterday, and when I finally drifted off to sleep last night, it was sleeting and the ground was white. 6-8 inches of heavy, wet stuff greeted me this morning, and it is still coming down (who knows what the final snowfall total will be). The wind is trying to whip it around, but thankfully this moisture-loaded stuff isn't really into playing the full on blizzard scene. With the saturated ground from the recent rains, the slop underneath is ugly enough without minimizing our visibility and drifting.

So...since I won't be readying my herb garden for something to keep those now-buried-under-snow chives company, I decide that I should do a Fridge Friday.

What jumps out at me? I thought about grabbing a tube of those refrigerator biscuits and making another batch of Banana Monkey Bread. I whipped that up on Sunday by modifying a recipe I found at another blog, Pinch of Yum. Hubs and I gobbled it up with big glasses of Burbach Dairy chocolate milk for a huge sugar rush. It was delish. But right now, my gaze is drifting to left of those biscuits on the middle shelf. The blueberries caught my eye.

Hubs has a benefit for the local Volunteer Fire Department tomorrow. The guys will be frying chicken and serving it up with baked beans and potato salad. The wives of the crew are providing desserts. Hubs requested something with blueberries, and I picked up 2 big boxes. At this point, I really have no clue what I am going to bake up for the chicken dinner, but some Blueberry Cupcakes with Butter Cream Frosting that I created last summer from a Bon Appetit recipe sound good...so does Blueberry-Lime Pound Cake (that ended up on the floor last time I made it...that is a fateful tale)...and Lemon-Blueberry Zucchini Cake....and there is always the Blueberry Cream Cheese Bar Experiment that I haven't yet perfected... Damn. Too many choices.What blueberry option would YOU like On YOUR Plate?

EDIT: As I post this, I get a call that the Fire Department Benefit will be postponed until April 30th. Weather has forced the school's prom to be delayed until tomorrow (I bet that there are a lot of unhappy kids right now, but...what do you do?). This means that the facility for the chicken fry will be needed on Saturday for the prom banquet. Schedule juggling due to winter weather conditions isn't fun...and, I still have to decided what to do with those blueberries... Cupcake, anyone?

Blueberry Cupcakes with Butter Cream Frosting

(adapted from Bon Appetit)

3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting:
2 1/4 cups powdered sugar
10 tablespoons unsalted butter, room temperature
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F.
Line two 12-cup muffin pans with paper liners.
Sift flour and next 4 ingredients into large bowl.
Whisk melted butter and oil in medium bowl.
Add eggs; whisk to blend.
Whisk in buttermilk, milk, vanilla extract, and peel.
Add buttermilk mixture to dry ingredients; whisk just to blend.
Stir in frozen blueberries.
Divide batter among liners.Bake cupcakes until tester inserted into center comes out clean, about 23 minutes.
Transfer cupcakes to racks; cool.
For Frosting:
Combine first 4 ingredients in medium bowl.
Add 4 teaspoons milk.
Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry, about 4 minutes.
Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired.
(Can be made 4 hours ahead. Store in airtight container at room temperature.)

Heaven

2011-04-07T00:36:00.000-05:00

Those are chives. In my garden. Peeking up through the soil and screaming that IT. IS. FINALLY. SPRING

Finding those little green sprouts in my garden is heaven for me. I am so happy that I could...I don't know...sing? dance? pee my pants? Probably. How about if I just show my heavenly happiness by whipping up some of my most favoritest eggs in the whole world? This is a food/recipe/cooking blog, after all.

I love, love, love a good poached egg. Runny yolk is king, but The Original Pancake House (not IHOP; never IHOP; their pancakes are crumbly) won me over with a simple scrambled egg that I now crave. It isn't always on the menu, but sometimes, if you ask the staff nicely (and they have the cream cheese on hand...yes, CREAM CHEESE; doesn't that sound great?), you can still order them. And now, thanks to me sharing my extreme happiness, you won't have to wait until you are at The Original Pancake House and on your best behavior to get some Heavenly Scrambled Eggs.

Heavenly Scrambled Eggs

(inspired by eggs eaten at The Original Pancake House and adapted from Alton Brown's Scrambled Egg technique)

2 eggs

1-2 tablespoons heavy cream (whole milk or half & half will work, but I prefer the cream)

kosher salt

fresh ground black pepper

1 tablespoon butter (optional...I DON'T use it with a non-stick pan)

1-2 ounces of cream cheese, cut into 1cm cubes

freshly snipped chives

In a small mixing bowl, combine eggs and cream with a fork or whisk.
In a non-stick skillet, melt the butter over medium-low heat until it bubbles OR just heat the non-stick skillet to medium-low without the butter...I seriously never use butter unless the pan isn't non-stick.
You NEED the pan to be hot before you add the eggs.
Add a little salt to the egg mixture, then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, add the cream cheese cubes and sprinkle in the chives.
Increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves.
As soon as the cream cheese begins to melt (it won't all melt...there will be pockets of tangy, creamy goodness) and the eggs aren't liquidy, remove from the heat and serve.
Season with fresh black pepper and garnish with additional fresh chives, if desired.
I do recommend that you heed Alton's warning: "Remember: if they look done in the pan, they'll be over-done on the plate." (Serves 1...or 2, if you are better at sharing than I am)

Pi Day

2011-03-14T15:31:00.002-05:00

I don't have a new pie post for Pi Day, but I thought I would share my favorite Pi/Pie Poem with you. It is, in my opinion, a work of genius. The number of characters in each line corresponds to the proper digit in the mathematical constant Pi. Add to the fact that it is also about pie, and I am sold. Top my slice with a scoop of ice cream, please.

The Pi Poem

by Loreen Pelletier

Pie.

peach

blueberry

banana

cream

and

lemon

meringue

raspberry

rhubarb

mincemeat

pie

sky

apple a la

mode

cherry

humble

shoo

fly

pie

mulberry

mud

pumpkin

chocolate

pecan

ruin your

appetite

Happy Pi/Pie Day!

(and in case you are interested: my Pie Recipes)

Recapping

2011-03-10T22:24:00.006-06:00

The last few weeks have been crazy busy. My little mind has been struggling to keep up with everything that has been going on. Here's a quick recap of just some of the things taking up my time and energy:

Snow, ice, and a wind...but in February and March, that is to be expected on the prairie. Old Man Winter often shows us one last hurrah before spring takes over.
A husband that was away for most of a week...which is totally awesome for him, because he so seldom does get time away from the farm.
Full-time cooking duty at the farm (because the regular cook, my Hubs, was away).
Hubs' birthday...which we spent apart because he was out of town, and I was trying to pick up some of the slack at the farm.
Clean-up of some nasty messes...plaster dust here at home, because I FINALLY got back into the demolition for the renovation of my den/office (Do you really know how hard it is to clean up plaster dust? It permeates everything and floats in the air for days.) and mold at the farm because we learned that the new windows and siding on the house there have made things a little too air-tight.
Road trips for supplies...with a little sushi and Mexican food thrown in.
A cooking class featuring Indian foods. I had hoped that the elusive secret ingredient of a favorite Butter Chicken recipe would be revealed, but alas, the search continues.
Planning for the return of the shearing crew; having the schedule changed; and changed again; and changed yet again...I STILL don't know for sure when they will be here, but part of my menus are in place for when they do arrive.
Hosting a birthday dinner for my father-in-law's 80th birthday. (Menu of Chicken Fried Chicken, Garlic Smashed Potatoes, Buttermilk Gravy, Corn in Butter Sauce, Biscuits, Tossed Salad, and Strawberry Shortcake for dessert.)
Organizing an Open House reception and family gathering for said birthday (with the help of my sister-in-laws and their families).
Major surgery for my sister-in-law...which, thankfully, went well.

Of course, along with all of that there is the normal course of life that on a good day often overwhelms me. (I think that my middle name might be Slacker.) Needless to say, there hasn't been much new or interesting On My Plate.

One night, I did toss together some Spinach Twice-Baked Potatoes. This is a bit of a recap too, as I have already included the recipe here on the blog with the menu for my Prime Rib Dinner. However, this time, I stirred chopped fresh spinach in with the warm, mashed potato filling. Potatoes and spinach pair so well together, and I personally love this easy way to add a nutritional boost to a meal. No, I am not claiming that twice-baked potatoes are a health food, but in my opinion, the leafy, green, nutritionally-dense spinach balances a little of the butter, sour cream, and cheese. And, balance (even slightly flawed balance) is good...especially when things are crazy busy.

Spinach Twice-Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed OR 2 cups chopped fresh spinach
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until baked through.
Cut each potato in half, lengthwise, and scoop flesh into large bowl.
Place the potato shells on a baking sheet.
If using frozen, squeeze the spinach to drain the water; it needs to be fairly dry.

If using fresh, chop the spinach.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne. (I leave mine a little chunky, as Hubs prefers smashed to mashed.)
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

This One Goes Out to the Lady In the Booth Behind Me

2011-02-18T01:02:00.000-06:00

About a week ago, I was having lunch out of town and overheard...(Yes. I am admitting to being a snoop. I mean, really, while dining alone, what else do you do other than people watch and eavesdrop? I carry a book with me, but seldom really dig into it. The people around me are just too interesting.)...anyway, I overheard the waiter telling the The Lady In the Booth Behind Me that there was a new pie that day. Chocolate Peanut Butter Banana Cream Pie.

My fork dropped back into my Southwestern Grilled Chicken Salad. It had been the lunch feature of the day, and while the chicken was tender and juicy and the cilantro sauce was a bright burst of flavor, the rest of the salad had me thinking that it was a mistake to fall for the waiter's enthusiasm as he suggested it. Yet...that same enthusiasm for a pie was about to grab me and not let go. What can I say? I am a sucker.

The Lady In the Booth Behind Me ordered the pie with two forks to share with her husband. My back was to them, but I listened intently as they yummmed and mmmmmmed and moaned and groaned over the pie. I couldn't see the slice of heaven that was the center of these orgasmic gasps, but I knew that I had to sample this myself. Had to.

The waiter returned and chatted with the couple. The Lady In the Booth Behind Me begged him to ask the chef for the recipe. He politely declined. She flirted and cajoled him. He held his ground. She did everything except throw dollar bills at him. He was firm. And, just as I was about to grab him by the apron and demand my slice of the pie, he FINALLY moved to my table. I think it surprised him when I pushed aside my half-eaten salad and asked for pie. That pie. The Chocolate Peanut Butter Banana Cream Pie that made The Lady In the Booth Behind Me babble and moan and beg. I refrained from demanding that he rush to the kitchen RIGHT NOW when he told me that there might only be one slice left. One slice? It.Must.Be.Mine. Nobody else could have it. Go. Get it. Right now. (Really, I was calm and polite. Really.)

And when that slice of Chocolate Peanut Butter Banana Cream Pie came to my table, it wasn't, at first glance, a beauty. This pudding pie was made up of muddy colors and slumped a little in its homemade graham cracker crust. The whipped topping was a little too stable to be real and the drizzle of chocolate sauce over the top seemed a bit like overkill. It, truthfully, was a pie that I probably would have passed by if I had been peering into the pie case. Sinking my fork into the creamy layers of chocolate and peanut butter puddings divided by a course of bananas, I tentatively took my first bite. Ooooh!!! This is what the yummming and mmmmmming and moaning and groaning was about. What a PERFECT flavor combination! The Lady In the Booth Behind Me was right. This was a slice of heaven.

I knew immediately that I would have to find a way to recreate this pie for my husband. Chocolate Peanut Butter Banana Cream Pie is just his kind of dessert. I think that it could even spur a marriage proposal...if we weren't already married. So, for Valentine's Day, I made my own Chocolate Peanut Butter Banana Cream Pie to share with Hubs after our simple meal of steamed Crab Legs with drawn butter, Spinach Twice Baked Potatoes, and a tossed salad. He yummmed and mmmmmmed and moaned and groaned. I knew he would. His mouth was full, or he might have proposed again, too.

And now, for The Lady In the Booth Behind Me, I am sharing my version of Chocolate Peanut Butter Banana Cream Pie. There is no longer any need to beg and flirt with the waiter. Here is how you can recreate that slice of heaven On YOUR Plate.

Chocolate Peanut Butter Banana Cream Pie

(adapted from Love and Olive Oil's Peanut Butter and Dark Chocolate Puddings)

**This recipe makes enough filling for 2 pies or 1 pie and some ramekins of pudding to sample right away. (Guess which one I did?) I would reduce the amounts for you to only create one pie, but honestly, I am not a baker and think it is best for me not to mess with the science of ingredient proportions.

2 graham cracker crusts (use your own favorite recipe or a purchased one...this time, I went with Keebler.)

Banana layer:

2 to 3 bananas, sliced

1 to 2 tablespoons lemon juice

Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) peanut butter (I used Jif because that is what I had, but the original recipe calls for NATURAL peanut butter.)
1 teaspoon vanilla extract

Chocolate pudding:

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped (I used Ghiradelli semi-sweet chocolate chips, again because that is what I had.)
1 teaspoon vanilla extract

Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

If making homemade graham cracker crust, prepare according to your recipe.
Slice bananas into a bowl and toss with lemon juice, set aside.
For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding between 2 graham cracker crusts (or fill ramekins with about 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes.
Arrange banana slices in a single layer over the peanut butter pudding layer.
Spoon chocolate pudding over bananas and peanut butter pudding, dividing equally between pie crusts (or layer in the ramekins...about 1/3 cup each).
Chill pies uncovered until cold, at least 2 hours. (May be made up to 1 day ahead.)
Just before serving prepare topping:
Whisk cream and powdered sugar in medium bowl to soft peaks.
Dollop each slice of pie generously and serve.

Shot Through the Heart

2011-02-12T21:16:00.005-06:00

I made cookies.

My husband really likes cookies.

I don't like to bake cookies...however, baking these (possibly heart-healthy with oatmeal, and absolutely YUMMY with tart dried cherries and rich chocolate) cookies wasn't so bad.

I am not sure why.

Maybe, I was shot through the heart by Cupid.

Happy Valentine's Day!

Chocolate-Cherry Oatmeal Cookies

(adapted from Cooking Light)

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1 1/2 cups old-fashions rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter

3/4 cup packed brown sugar

1 cup dried cherries

1 teaspoon vanilla extract

1 large egg, beaten

1/2 cup semisweet chocolate chips (I eyeballed this, and probably poured about 3/4 cup out of my bag of chips.)

Preheat oven to 350.
Combine flours, oatmeal, baking soda, and salt in mixing bowl; stir.
Melt butter in a small saucepan over low heat.
Remove from heat; add brown sugar, stirring until smooth.
Add sugar mixture to flour mixture, beating with mixer at medium speed until well blended.
Add cherries, vanilla, and egg.
Beat until combined.
Fold in chocolate chips.
Spray baking sheets with cooking spray or line with parchment. (I heart parchment; clean up is sooooooo easy...just toss.)
Using a small cookie scoop (REALLY. I am not a gadget person, but cookie scoops make a world of difference in the ease of baking cookies), drop 2 inches apart on baking sheet.
Bake at 350 for 12 minutes.
Cool on pan 3 minutes, or until almost firm.
Remove cookies from pans; cool on wire racks. (30 cookies)