Slow Cooker Stew

I woke up at the crack of dawn this morning to cook Shawn and Jonathan breakfast (see the cast of players on the right side of my blog to understand who these people are). I wanted it done by the time Jonathan got here because they needed to get on the road ASAP. They are heading up to Donner Lake to help Mamaw and Papaw with their lake house. Every year around this time they need to weather the boat and prepare the deck for the winter. Shawn and Jonathan help them every year prepare the house for winter, then in Spring, the prepare the house for the Summer. What nice grandsons!!!! Back to my point....I got up early to shop for all the stuff I needed to make them breakfast and for the ingredients to make dinner tonight. What's for dinner??? Thanks for asking!

Crockpot Stew!!!! The picture above is partially cooked. I had sauteed the meat and onions, but those are the only two ingredients cooked. Hopefully it will cook down without spilling out, I quite overfilled the crockpot. Here's my recipe:

2-3 lbs. Stew Meat
3 Yukon Gold Potatoes - cut into 1 inch or so pieces
3 Red Potatoes - same as above
3 Celery Stalks cut into 1/2 inch pieces
1-1 1/2 cups baby carrots
2 Onions cut into hearty chunks
5 Cloves Garlic, minced
1 envelope Lipton Onion Soup mix
1 beef bullion - large
1 Bay Leaf
2 cups of boiling water
1 Tb. parsley
1/4 - 1/2 cup red wine
1/4 cup flour
1 teaspoon Lawry's Seasoned Salt
1 Tb. butter
4 Tb. olive oil
1/4 cup water
2 Tb. flour or cornstarch to thicken

1). Rinse meat, drain and coat with flour and seasoned salt. Brown on all sides in a pan with 3Tb. olive oil. Once browned, add to crockpot.
3). Add butter and remaining Tb. of olive oil and soften onions and garlic.
3). Deglaze pan with wine and add to crockpot.
4). Combine 2 cups of boiling water with Bullion Cube and Lipton Onion Packet, mix well and add to crockpot.
5). Add parsley to crockpot and mix.
6). Add bay leaf, carrots, celery, and potatoes to crockpot and stir.
7). Turn the crockpot on high for 30 minutes, then lower to low setting and leave for 6-8 hours.
8). Once done, you can add the slurry (water and cornstarch or flour) to thicken.

Tips: Here's one of my most important tips to cooking.....are you ready??? Are you sure??? Try to make all of your veggies and meat the same size. This should be self-explanatory, but for some it is not. When people speak of "love" in cooking, this is what comes to mind (for me anyway). Why would people say "It's cooked with love"? I personally think it's because of the amount of time someone takes to cook something, and for a dish like this, that means taking the extra time to cut everything 'right'. Why take the time too cook unless it's extraordinary. :)

The verdict: Well, as is my nature, I didn't like it. Shawn liked it quite a bit, but me, uh no! There was a flavor in it that was a bit off. Jonathan said that it needed salt. I guess I'm still on the hunt for the perfect stew recipe. :)

Sesame Black Olive Hummus

I just made Black Olive Hummus with Sesame Oil last night, and it was so good that I had to share the recipe. Usually traditional Hummus calls for Tahini, which is a sesame paste almost like peanut butter. But since I don't usually use Tahini, I saw no need to buy it. Here is my recipe without it. I hope you like it. (I cannot take credit for the picture. I failed to take a picture of my hummus, so I pulled this off of the internet)


2 15 oz. cans of garbanzo beans drained
1 15 oz. can of black olives, reserve 3 Tb. of liquid
1 garlic clove minced
2 lemons juiced, remove seeds
1 Tb. of Sesame Oil

Directions: If you have a food processor, this will make your life TONS easier. I will assume you have one. Throw in 1 garlic clove and mince the crap out of it. Add in 1/2 can beans and blend really really well. This insures the garlic is minced really small. Add in the rest of the beans, the juice of both lemons, reserved olive brine, the tablespoon of sesame oil and grind grind grind until almost pureed. Add more olive brine if needed. Pour into a bowl. Then, add the olives, the whole can to the food processor and coarsely chop (don't worry about cleaning out your food processor). Chop until desired consistency and stir into hummus. Sprinkle with a few reserved olives if you'd like, and sprinkle with paprika if needed for presentation value.

Tips and Variations: Use Greek Olives, Green Olives or Roasted Red Peppers. Also, taste as you go. I ended up adding about a teaspoon of sea salt, but only because I like my hummus a bit salty. This is certainly NOT needed because the olives are fairly salty, but will be needed if you make the Roasted Red Pepper variety.

Serve with Club crackers, Ritz crackers, carrots, cut red pepper and other veggies for dipping. Of course you can serve it with pita bread, pita chips or my favorite, Gorgonzola Crackers from Trader Joe's (a fairly new item). I personally like cut veggies because you can't have too many veggies in your diet right? Enjoy!

Double Dipping

A couple of weeks ago Shawn and I were watching Food Detectives on the Food Network. While the host of the show, Ted Allen, is a horrendous host, some of the stuff they cover is pretty interesting. Double dipping, is it really that big of a deal? In short, YES! As most of us have probably known for a while, double dipping causes bacteria to be spread from one person to the next. This essentially means that if people are double dipping, dipping a chip or cracker into something, taking a bite, and dipping it again, they are spreading their saliva throughout the bowl of dip or salsa. Uh, YUCK!!!!!

Here is an article from the New York Times to confirm what I'm talking about. Click Here!

Now time for a confession: I have long hated eating out of communal bowls at parties. I can obviously handle eating out of the same bowl as my husband, and certain married couples that I know and hang out with quite a bit. But I try to avoid eating out of the same bowl as anyone else, or sharing drinks for that matter. People are sometimes offended, yes, but as my close friends can probably tell you, I avoid doing this because I don't like other people's germs. It's a psychological thing really. Why can some of us choke down chocolate covered grasshoppers and others not? It's a psychological issue.

Heck, my friends and family can probably reveal to you, for that matter, that I sanitize my bathroom all the time even though it's just my husband and I living in our house, and I sanitize especially after someone else uses my bathroom. At motels/hotels I bring bleach and my own sanitizing wipes, as I revealed to my friend Jaymie a couple of weeks ago. Thankfully she understood where I was coming from, because she does the same thing. :) But here's the issue - I like my stuff clean! It's as simple as that. Yes my house is cluttered. Yes I can stand to vacuum up the dog hair on a more consistent basis. Yes I can stand to dust more. Even though my house may be all those things, the places that 'matter' are sterilized, not only for my protection but for the protection of my guests. Double dipping falls into this category, I want my food 'clean'. I don't mind, at all, people dipping a chip or cracker into a communal bowl, but for heaven's sake, PLEASE DON'T DOUBLE DIP!!!

Chicken Stuffed with Dried Apricots and Gorgonzola

I just came up with a recipe. Chicken stuffed with chopped pieces of dried apricots and slices of gorgonzola cheese. It's still in the oven, but when it comes out I will let y'all know how it is. But in the meantime, here's the recipe:



2 chicken breasts
6 dried apricots chopped
gorgonzola cheese, about 3 ounces
10 buttery crackers (like Club, or Ritz)
1 Tb. flour
salt
pepper
1 egg beaten

Cut a pocket into the chicken breasts and fill it with the apricots and gorgonzola cheese. Crumble the crackers, then add the flour, salt and pepper to taste and place onto a dish. Once the chicken is filled, dip the chicken breasts in the egg, then into the cracker mixture. If need be, stick a toothpick through the opening in the chicken. Throw it into the oven at 350-375 for 30-40 minutes or until cooked through. (I would give you a time frame on cooking the chicken, but I simply don't know. I always cook chicken until the tempertaure reads about 180 degrees.)

The verdict: The husband really liked it. I however, thought that a milder cheese would have worked a bit better so the sweetness of the apricots could have come through a little more. But, all in all it's a keeper. If the husband likes it, heck, it's a keeper. Nothin' more to say!

Update: You know what would go really good in the stuffing of this recipe? Some chopped pecans. Not too many, but enough to taste. Hmmm, I will have to try that next time.

Cheesecake Cookie Cups

Alright ladies and gentlemen, here's an awesome recipe I found on allrecipes.com It is cookie at the bottom and cheesecake at the top. As is my nature, I can't follow a recipe exactly, but I did change it to suit my needs. I bought Nestle Brownie Bites and put those at the bottom. Other users have said to use sugar cookies, chocolate chip cookies and other stuff if you'd like. But, at least here's the original recipe so you can see it, and of course, change it as you see fit! :) Oh yeah, I also did not use the pie filling.

INGREDIENTS

• 12 pieces NESTLE TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
• 1 (8 ounce) package cream cheese
• 1/2 cup NESTLE CARNATION Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS

1. PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2. PLACE one piece of cookie dough in each muffin cup.
3. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4. BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
5. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Portobello Napoleon

For lunch today I made something that looks like the picture below. We were too hungry to wait to take a picture, but it's generally the same, minus the meaty looking thing on the top. Here's the recipe:



6 Portobello Mushrooms (not the HUGE ones, but the medium sized ones)
1 or 2 tomatoes (match the size to the portobello's)
6 large basil leaves
1/4 cup pine nuts
Mozzarella cheese (we used fresh, but a more flavorful variety would have been better)
2 cups of balsamic vinegar

Put balsamic vinegar in a pot and reduce down by half.
Grill the mushrooms for about 10 minutes. First brush them with olive oil, salt and pepper.

Stack the ingredients in this order once you have completed the above two steps:
Portobello's first
slice of cheese
thick slice of tomato
basil leaf resting on top
pine nuts scattered over the stack
pour a TB of cooled vinegar over the mushroom stacks.

Such a great meal!!!! Enjoy!

Roasted Tomato Basil Soup

The soup came out great. The recipe I posted serves 6-8 people. I LOVED the chunkiness of the soup, my husband did not. He prefers a much smoother soup. So, if you have picky eaters in the house, just puree everything. The flavor was good, although, I thought it needed quite a bit more basil. But, I did add fresh basil to the top of the soup, and that helped. I do think that it would have been better with another tablespoon of basil during the cooking process. Next time I will add two and see how it comes out. I tend to like really strong flavors (and again, the husband does not), so sometimes I try to compromise. All in all this is a keep recipe.

Roasted Tomato Basil Soup

I just made this soup for lunch today. In fact, it is still simmering on the stove for about 40 more minutes. But, even the 'young' soup is amazingly good. This recipe is adapted from Ina Garten's Roasted Tomato Basil Soup, and oh so good.

3 pounds ripe plum tomatoes, cut in half (I used Roma Tomatoes)
1/4 cup plus 2 tablespoons good olive oil (I used less)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper (I am not a big pepper fan, so I used about 1/2 a teaspoon total)
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced (garlic lover here - I used almost 10 cloves)
2 tablespoons unsalted butter (I only had salted on hand, and it came out fine)
1/4 teaspoon crushed red pepper flakes (this is a MUST, but if you don't like spicy, cut that in half)
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed (who has 4 cups of basil leaves on hand? I used 1 tablespoon dried, crushed in my hand)
1 teaspoon fresh thyme leaves (1/4 teaspoon dried and crushed in my hand)
1 quart chicken stock or water (uh yeah - stock is expensive, so I used broth made from bullion cubes)

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Personal Adaptations: In the ingredients list above, I have obviously made notes. Other than that, and because I don't have a food mill, after sauteing the onions and garlic, I put the tomatoes from the oven and onion mixture in the food processor and pulsed it until pretty smooth, but still had small lumps in it. Then, I put the whole can of tomatoes in the food processor and gave that a rough-ish chop, but somewhat smooth. (I tend to like my soups with some substance. My husband does not, so when it's done, I will probably have to put a few servings in the blender or food processor for him to make it really smooth). When serving, I will put a chiffonad of fresh basil on the top and serve it with some parmesan crisps from the oven. You can also serve this cold with a dollop of creme fresch on top (but that stuff tastes like sour cream to me and I don't really like cold soup). Enjoy!!!!

Healthy Yumminess

I don't usually endorse products, but I MUST tell you about these baked goods. You can find the products HERE! These cookies are from the Rising Dough Bakery. Just look at the nutritional facts. 200 calories, 4 grams of fat and a WHOPPING 10 grams of dietary fiber (this is for the Double Chocolate Chip version - other varieties have differences in nutritional info.). But let me tell you, the Double Chocolate Chip Cookie is absolutely amazing. It tastes like a brownie - no lie! Especially if you warm them up a bit. I eat one of these for lunch almost everyday - and for a late night snack if I feel so inclined. Each time I order I get two boxes (free shipping). They are awesome!!!!! Even my mom liked them, and that lady hates just about anything healthy....lol. I have tried the other varieties, and they are good too, but I keep coming back to the Double Chocolate Chip Cookies. Man cannot live by bread alone - but no one said man can't live by Double Chocolate Chip Cookies alone.

The Recipes

Stuffed Zucchini

1 large zucchini or a few small zucchini

1 tablespoon olive oil

½ - 1/3 cup salsa (any commercial salsa will work)

½ onion chopped

1-2 cloves of garlic minced

½ to 1 tablespoon of spike

1 to 1 ½ cups cooked rice

10 oz ground turkey

1 cup cheddar cheese (½ for mixture, ½ for top)

Cut zucchini lengthwise and scoop out middle with a spoon or melon baller. Take care not to scoop out too much, the zucchini must have walls to hold in the filing. Leave walls on all sides so the filling stays in. Saute onion and garlic in olive oil until soft. Add the ground turkey and cook. Add the rice, spike, salsa and half of the cheddar cheese. Mix everything together until warm and the cheese has melted. Place mixture equally into zucchini boats. Bake for 35 to 40 minutes at 350 until zucchini are a bit soft, but not too soft. The zucchini should still be quite firm but cooked. Add cheese to top once cooked and melt cheese on top.

Salsa

1 can Organic Muir Glen Fire Roasted Salsa

¼ cup cilantro

¼ Vidalia onion chopped or other mild flavor onion

1 teaspoon garlic powder

1 teaspoon salt

1 serrano chili

1 jalapeno pepper

juice of ½ lime

In a dry frying pan, place the whole Serrano chili and whole jalapeno for approximately 5-10 minutes tuning every minute so the chili’s are browned/blackened and steamy on the inside. Let them sit on the counter for a few minutes to cool. Cut off the tops and cut in half lengthwise. Scoop out the seeds and veins (do this if you don’t want the salsa too spicy. If you want more spice in the salsa, leave the veins and seeds in). Chop into small pieces. Add all other ingredients into a food processor and blend well – until desired consistency. TIP: Wear gloves if you are working with chili's. The heat of the chili's will make your hands burn for a day or two if you don't - and that's not comfortable. :)

Zucchini

Last year our zucchini was cross pollinated so it didn't produce anything but two funny looking zucchini that were as hard as a rock. This year however, we are bursting at the seams with zucchini. I have picked 5 so far, and there are still about 20-30 on the plants we are growing. I must say, fresh from the garden zucchini is amazing. They taste a bit sweeter than what is sold at the stores, but the store version is still quite acceptable (not like the difference between home grown tomatoes and store bought ones). I am looking for zucchini recipes so we don't have to give too many of them away. The night before last I made zucchini sauteed in a little bit of olive oil. Last night I made zucchini spears baked in the oven so they would be like the zucchini sticks that are deep fried at every restaurant in America. I made two different types, one with Shake n Bake believe it or not which came out really good. The other ones I made were a mixture of flour, corn meal, parmesan cheese, garlic powder, Italian spices and salt (can't remember if I added anything else). Both came out great. Tonight, well, I have no idea what I am going to do. Maybe I will make zucchini chips or something so we can dip in marinara sauce. It's essentially the same thing as the spears, but the breading is a bit different. If I find any overwhelmingly great recipes I will be sure to post them here.

Cheddar Dill Scones

I spent the morning making these......

Oh yes, these are AS good as they look. They are flaky, buttery, dilly, cheddary and all around awesome. If you like dill and cheddar cheese, you are ABSOLUTELY going to love these. This recipe is by the Barefoot Contessa a.k.a., Ina Garten. Shawn's grandparents gave me her cookbook for my birthday this year, and I decided to make these for them. :) I did make one simple change to the recipe, I made 36 small scones instead of 16 LARGE ones. Large scones don't appeal to me because it's too much bread, and simply has too many calories - approximately 400-500 per scone according to the recipe if you make only 16. Without further ado, here's the recipe.

Cheddar-Dill Scones
4 c. (plus 1 T.) all-purpose flour
2 T. baking powder
2 tsp. salt
3/4 lb. cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c. cold heavy cream
1/2 lb. extra sharp cheddar, small-diced
1 c. minced fresh dill
1 egg, beaten with 1 T. water or milk, for egg wash

Preheat oven to 400 degrees.

Combine 4 c. of flour, baking powder & salt in the bowl of an electric mixer fitted with paddle attachment. Add butter and mix on low, until the butter is in pea-sized pieces. Mix the eggs & heavy cream together & quickly add them to the flour & butter mixture. Combine until just blended. Toss together the cheese, dill & 1 T. of flour - then add to the dough & mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead for 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4 inch thick, cut into 4 inch squares, and then in half diagonally to make triangles. Brush the tops with the egg wash. Bake on a parchment paper-lined baking sheet for 20-25 minutes, until the outside is crusty and the inside is fully baked.

The Best Salsa EVER!!!!!!!!!!!!!!!

Sometimes I love being an instructor. I have seen so many speeches, and learned so many 'secret' family recipes from people over the last few years. Some of these recipes have made it into my permanent collection (of course I ALWAYS GIVE credit where credit is due and NEVER take credit for someone else's recipe's or ideas - because in my book, that's worse than being slapped or spit on!). Getting back to the point, one of my students has been making salsa for about 20 years, and she shared her recipe in class today. I must say, it is BY FAR one of the best salsa recipes I have ever had. I replicated it tonight at home because it was so good in class. Well, it wasn't quite a perfect as the one in class, but it was still quite amazing. She said that she is going to send me the recipe so I can forward it on to the class. So, if you want the recipe (which I will NOT be posting here), I will certainly send it to you through email. That is, once I get it. :) Let's just say, that even 5 hours later and a dip in the hot tub, my hands are still burning from the habanero pepper that is in it. You can make it as spicy or as mild as you'd like, but the recipe calls for 5 different types of chili's. That's right folks - 5 different types. Now, I'm not generally a hot salsa kinda person, but this one I made fairly mild - and it was DELICIOUS. Sweet dreams!

Pork Roast

I will be trying this new slow cooker recipe. Although I love cooking, there are always those times in life when long cooking sessions are simply not enjoyable, or cannot be done due to time constraints. I am trying to compile a list of recipes that take little to no prep time, but may have a longer cooking time - like slow cooker recipes. I have made pot roast in my slow cooker, and love the way it comes out. Tonight I am going to try the following recipe. I will be serving it with some simple veggies and red potatoes.

Tangy Slow Cooker Pork Roast

• 1 large onion, sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 1/4 cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

From what the reviews said on Allrecipes, which is where I found this one - DOUBLE the liquids if possible to make sure to cover the roast. They also said, if you do double the recipe, don't double the sugar. Apparently it turns out quite sweet if you do. In addition to that, I will probably use broth instead of water to add a bit more flavor and fresh garlic instead of garlic power - heck, maybe a bit of both and probably some extra onions because cooked onions are the best. I will let you know how it turns out tonight or tomorrow.

Chicken Souvlaki with Tzaziki Sauce

I can't quite remember if I have posted this recipe before, but even if I have, it's worth mentioning again. It's called Chicken Souvlaki with Tzaziki Sauce. It has very strong flavors, which I like A LOT. I actually do it a bit differently than how the recipe states, so I will give you the recipe as is, then tell you how I 'make it my own'.

Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt (greek yogurt if possible)
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Preparation

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Yield

2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)

Nutritional Information

CALORIES 219(19% from fat); FAT 4.7g (sat 1.3g,mono 2.3g,poly 0.6g); PROTEIN 30.9g; CHOLESTEROL 69mg; CALCIUM 161mg; SODIUM 705mg; FIBER 2.4g; IRON 1.4mg; CARBOHYDRATE 12.3g

My changes:
I marinate the chicken as stated, without the zucchini. Let it sit for a few hours to overnight (most times I don't wait overnight because I don't like to think that far ahead) and fry it in a frying pan until the chicken is done. If you fry it like I do, add some cooking spray to the bottom of a pan and just add the chicken, NOT THE MARINADE. The marinade it too delicate and WILL burn. Discard the marinade unless you are making a second round of the chicken the next day.

I eat the chicken as is. In fact, I eat it both hot and cold. Hot when I am eating it with a pita, and cold for the left overs. It is really good cold - in fact, I eat the chicken as finger food when I am hungry in between meals. Lots of lean protein and flavor.

I serve the chicken in a pita with some tzaziki sauce and cut up fresh tomatoes and/or cucumbers. I also make a side dish of fresh cut tomatoes and cucumbers in tzaziki sauce.

Speaking of the Tzaziki Sauce - my modifications are: Not so much garlic. I use just a tiny bit of raw garlic because the whole clove is WAY to overpowering. I use yogurt, some sour cream, previously stated tiny amount of raw garlic, garlic powder, dill - fresh or dried, cucumber that is peeled, seeded and grated with a cheese grater, lemon and of course salt. I don't have the exact quantities since I mix and taste as I go, but if you are going to modify the recipe, start with the basic recipe and modify from there. A tend to add almost equal parts of sour cream and yogurt (but the sour cream isn't necessary - my husband happens to LOVE sour cream). Once I get the grated cucumber in there, I add and taste until I like it.

Let me know if you have any questions! :) Happy Cooking!!!

Cherry Delight

Cherry Delight:
1 - 20oz. can of Cherry Pie filling (I use different fillings like Apple or Blueberry too - Comstock is the brand I use)
1/2 box of white cake mix
1/2 stick of margarine
1/2 cup of nuts of your choice

Melt margarine and pour it over the cake mix. Mix it up with your fingers so it becomes crumbly. Mix in the nuts. In an 8x8 baking dish, pour in cherry/blueberry/apple pie filling. Over the pie filling, sprinkle the cake mixture (should be kinda dry and crumbly). Bake in a 350 degree oven for 25-30 minutes until heated through. Serve with whipped cream on top.

I am telling ya folks, this is the easiest dessert ever and it's so incredibly yummy. I swear ladies, make this when your husband isn't looking and he will think you are amazing. It's so easy, but the taste is amazing. My step-dad who was on a diet for most of my teenage years and young adult life would wait until the middle of the night and eat the WHOLE THING. It's irresistible. :)

Bread Recipes

Here are a couple of recipes for homemade breads I made last week:

Carrot-Raisin Bread

1 1/2 Cup sifted all purpose flour

1/2 C	sugar
1 tsp	baking powder
1/4 tsp	baking soda
1/2 tsp	salt
1-1/2 tsp	ground cinnamon
1/4 tsp	ground allspice
1	egg, beaten
1/2 C	water
2 Tbsp	vegetable oil
1/2 tsp	vanilla
1-1/2 C	finely shredded carrots
1/4 C	chopped pecans
1/4 C	golden raisins

1. Preheat oven to 350º F. Lightly oil a 9x5x3 inch loaf pan.
2. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Yield: One loaf--Serving Size: 1/2-inch slice

Each serving provides:

Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg

Review: I really liked this bread. It comes out a bit orange because of the high amount of carrot, but it was good. It has just enough sweetness without being too overly sweet. I will definitely be making this again.


Apricot-Orange Bread

1	(6 oz) package of dried apricots cut into small pieces
2 C	water
2 Tbsp	margarine
1 C	sugar
1	egg, slightly beaten
1 Tbsp	freshly grated orange peel
3-1/2 C	sifted all-purpose flour
1/2 C	nonfat dry milk powder
2 tsp	baking powder
1 tsp	baking soda
1 tsp	salt
1/2 C	orange juice
1/2 C	chopped pecans

1. Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
2. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
8. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Yield: 2 loaves--Serving Size: 1/2-inch slice

Each serving provides:

Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg

Review: I thought this bread was ok. It seemed like it was going to be a winner, but I think it's missing some spices - maybe a dash of cinnamon or something. I will make it again because it is a very attractive bread, but I will be adding some ingredients like maybe lemon and lemon zest - and maybe even some raisins or something.

Overall I liked both breads - the carrot raisin bread had a bit more flavor. And, to know me is to know that I really like BOLD flavors in what I eat. The apricot orange bread had mild flavors. Happy Baking!!!

Tomato and Bean Stoup

I just got done making this, and from what I can tell so far, it's pretty good. Here's the recipe:

This recipe is straight from the Food Network cite...Thanks Rachel Ray!!!!!


2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.


Some of the comments on this recipe are:
*Add ground beef to make it a bit more hearty
*Definitely use the basil AND the cheese
*Let simmer a bit longer than recommended to get the veggies a bit softer
*Some didn't like the amount of pepper flakes and reduced it a bit
*Add an extra can of beans (this is what I did)
*Serve with grilled cheese sandwiches
*Add pasta or left over chicken to 'hearty it up' a bit

I hope you enjoy!!!!

Too much

There is far too much to blog about - so, my default will be posting a new recipe. I could have blogged about my students, who are once again driving me batty (not all of them, just ONE student in particular). This student NEVER looks at the course calendar, yet, will send me an email in a second to find out what is due for the next class session.....uh, yeah moron, try looking at your calendar BEFORE emailing your professor to answer your asinine questions. Sometimes I feel like I am teaching kids to walk, or better yet, potty train...but I digress.

I could have blogged about the rafting, or better yet floating trip and super soaker wars we had over the weekend near North Lake Tahoe with my sister and her husband, which was really fun, but I am thinking something a bit more exciting for our annual rafting trip.

I could also have blogged about the fact that I finally found all of my Victoria's Secret products from living at the townhouse in the Bay Area. I came across my Sweet Temptation and Love Spell Body Spray and Bath Gel - Oh how excited am I? Once, about 3 or 4 years ago I walked by a man who I worked with on occasion and was wearing Love Spell - - - he literally stopped me, asked me what scent I was wearing because he wanted to get it for his wife, and then said to me, "wow, I am blushing, I need to get out of here - I will be waiting outside". Apparently Love Spell works.

But, I shall not blog about all of that. Instead, I will post a recipe that I make at home. It was served at a restaurant near San Jose State where I used to teach classes. Oh how I miss working at San Jose State. If I had my choice, I would transplant San Jose State to Placerville, students and all. I loved working there. Anyway, here it is:

Zucchini
Onions
Bell Peppers
Mushroom
Eggplant (optional)
Salmon, Chicken, Beef, Tofu, Lamb (any meat that BBQ's well will work)
Rice (Jasmine or Basmati will work)
Butter (I use no cholesterol butter substitute)
Extra large bullion cubes
Shallots
Balsamic Vinegar
Marsala wine

Veggies/Meat: Cut veggies BIG - maybe 1 inch pieces (leave the mushrooms whole), put them on skewers. Make sure you put the protein on separate skewers - meat and veggies have different cooking times. Spray with some olive oil spray, a little salt and a little pepper. Cook over on open flame until done.

Rice: Any type of rice will work, just allow for proper cooking time. I really like the herb and vegetable rice medley that is sold in a package at Trader Joe's - but I make it with plain white or brown rice. Any rice that you use, either cook it in chicken broth, or add bullion cubes (I use 2 cups of rice with appropriate amount of water and two extra large bullion cubes). In addition to that, I add a bit of country crock, extra calcium butter substitute. Shawn likes real butter, but then again, he likes butter on everything. :) You can add the butter either during the cooking process (which is what I do), or after it's done.

Sauce: I make a Balsamic reduction to spoon over the rice/veggies/meat. Dice shallots and saute on low heat until soft. Add balsamic vinegar and marsala wine and let simmer until it's reduced by about half (make sure it coats the back of a spoon). I don't have specifics on how much to put in the pan, but I add and taste as I go. You can't get the sauce wrong as long as you do it to your particular taste. Last time I made it I didn't reduce it enough, but I thought it was still good. I love vinegar. :)

Serve as follows: rice on the bottom of the plate, skewers on top of the rice, and spoon the sauce over the top.

If you do it right, it should taste really good, lower in calories and fat than you would get in a restaurant. This recipe is sure to impress your guests. It's simple and delicious!

Tomato Lovers Pasta

Since I posted the last recipe, I have been thinking about how to make it better, and today I decided to tweak it a little. Here's what I did:

*1 can of petite cut tomatoes (mostly drained)
*4 - 6 medium vine ripened tomatoes (seeded and peeled)
*8 cloves of garlic (separated from the head, but still in their casing - do not peel)
*Artichokes packed in water (or oil, but drain the oil)
*12 oz. of pasta (I used a confetti pasta, but penne or other medium pasta will work)
*Fresh Basil (I skipped this today, but it would have made it soooo much better)
*Sundried tomatoes - I don't know how much, but DO NOT get the ones packed in oil. Get the
dried ones and reconstitute them in hot water until soft.
*Pine Nuts (to taste - I have no idea how much I put in, but add as much or as little as you'd like)
*2 Chicken Breasts - cut into bite size pieces and sauteed
*Olive Oil
*Fresh grated parmesan cheese
*Salt and pepper to taste

Preheat oven to 450 degrees. In an 8x8 baking dish, add can of tomatoes and a splash (about a teaspoon to a teaspoon and a half of olive oil), salt and pepper to taste. In another 8x8 baking dish, add quartered tomatoes that are seeded and peeled. Add the garlic cloves to this 8x8 dish (I actually put the garlic into the pockets of the seeded tomatoes to keep them moist - it worked well). Splash the tomatoes and garlic cloves with a but of olive oil, about a teaspoon and a half, add salt and pepper to taste. Bake for about 40 minutes or so, but watch to make sure they don't burn.

Boil pasta to desired consistency, maybe a little aldente (or keep a bit of a bite to the pasta). Aldente means "to the tooth" - or translated, means sticks to the tooth a little bit. Anyway, while the pasta is cooking, sautee the chicken in a little olive oil, salt and pepper. Take the tomatoes out of the oven and remove the garlic. Squeeze the garlic into a bowl and smash the garlic into a paste (throw away the peels). When the pasta is done, add the roasted tomatoes, roasted garlic paste, reconstituted sundried tomatoes, artichokes, pine nuts, basil and chicken. Stir together. Add parmesan cheese to individual bowls. Yummy!

This is by far one of the best pasta dishes I have made yet. You MUST be a tomato lover in order to eat this dish (obviously I am a big fan - I eat fresh tomatoes by the bowl on a continuous basis). Since this is an original creation, let me know if you have any questions. And, if you decide to make it, send me a message. :)

Some of the items do not have quantities - I did that on purpose because I think that people need to experiement with food and find out what tastes good to them. I could easily say, 1/4 cup of basil shiffonade, but that's what I would like (or even more for that matter). I would just add little by little until it looks good and tastes good to you. If you need more specifics, message me and I can guestimate for you. :) Happy cooking!

It's Time

For a new Recipe!!! Yeah!!!!! This one is from Ellie Krieger, and it's GREAT!!!! It's got yummy tomatoes, basil, beans and pasta. I LOVED this recipe....Shawn, not so much. He really liked the flavor, but didn't like the beans. I think next time I make it I will add some chicken and/or pine nuts to it to kick it up a bit. But, I really love the recipe just like it is. It's healthy, lower in calories and simple. Without further ado, here it is:



Penne with Roasted Tomatoes, Garlic, and White Beans

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

The long awaited RECIPE!!!!

The Back Story:
When Shawn and I were dating I bought stuffed shells from Costco. Shawn LOVES stuffed shells - well, I say that lightly - Shawn has a love affair with stuffed shells. Costco does not carry them anymore and I have been unable to find them anywhere. So, to thank Shawn for all of the work he has been putting into the house for the upcoming party, I decided to make him stuffed shells - only I couldn't find EXTRA LARGE shells anywhere. I had to settle for manacotti - which, I might add, was a HUGE hit!!! I can't take credit for this recipe - as the idea was inspired by Giada De Laurentis (of course I took her recipe and tailored it to my taste).

The Recipe:
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
5 cups marinara sauce (I will not post my sauce recipe on here! I am very protective of my sauce recipe - but if you REALLY REALLY REALLY want the recipe - email me and I will send it to you - I love my readers). :)
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (I didn't use this)
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves (I didn't use this either)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheeseLightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Here's the OTHER recipe that was amazing (very easy - and tasty). Cheese and Rosemary Breadsticks:
1/4 cup grated Parmesan (fresh grated - don't use the stuff in the green can)
1/3 cup grated Gruyere (also fresh grated)
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optionalPreheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Yummies

This is one of the surprises for this week. I do not think that I will get to baking my other surprise, but I should get to it next week at some point. In any case, the two at the top ARE NOT what I baked. The tiny one in the front is though. I tried to replicate the taste of the blueberry cake located at the upper right, but didn't even come close. I have no idea how to do it. If you will recall, I am NOT a baker. I don't like baking, don't think I ever will. But in my meager attempt, I made the upside-down blueberry muffins. They are small (I like baked things small - well, simply because if I have a whole big cake sitting in front of me, I am likely to eat it ALL.....but not cake with frosting, because I don't like frosting very much). So, I have decided to make smaller versions of the BIG mama cakes sitting in the back. The pineapple upside-down cake is simple enough - but how do I make the blueberry ones? Look at the marbling of the blueberry upside-down cake - how does that happen in baking??? The best I could come up with last night was the little thing you see in front - it's not even close to tasting like the big ones in the back, but they did come out pretty darn good. So simple if you want the recipe:

1 box of cake mix - I used pound cake mix, but don't think I would use that again. (Maybe yellow next time).
Prepare cake as suggested.
In a saucepan, heat a no cholesterol butter substitute and some brown sugar.
In a muffin tin, place frozen blueberries at the bottom and about a tablespoon or so of the brown sugar mixture and then the cake mix on top of that. Fill about 2/3 of the way up. Bake until a toothpick comes out clean. While still warm, flip the pan over to reveal your blueberry upside-down muffin. The taste really good, but are NO WHERE NEAR completed. I will be experimenting again tonight with a recipe like this. (This is why I HATE BAKING!!!!)

Jambalaya (Emeril's Kicked-Up Jambalaya to be exact)

(Once again not my pic, but I am finding pics on the internet that look just like my cooking.....in other words, I am taking the easy way about again).

To continue on with my restaurant quality cooking, I decided to make Jambalaya last night. As Rachel Ray would say, "Yum O". I can't believe how good this came out. Don't be discouraged by the amount of ingredients, it's not hard to make. Here's the recipe:

Creole seasoning (recipe below)
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
1 chicken, cut into 8 pieces (I used 5 chicken breasts cut into 1 inch pieces)
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes (I used a can of chopped tomatoes)
6 cups water
2 cups rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

Creole seasoning:
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Season chicken pieces with Creole seasoning. Add some olive oil to pot and when hot, add chicken pieces and saute until browned, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne (if you want it MORE spicy than it already is. If not, leave out) and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving. (This is where I seasoned the shrimp and sauted it until done and then stirred it into the Jambalaya. I find that if you cook the shrimp ahead of time, the little suckers get tough and don't stay nice and soft like if you just cook them).

Baking and more

This week I am going to bake something special. Actually, probably two something specials - but I am not going to ruin the surprise, so I will post a pick when I am done.

In addition to the baking, I am going to make a special dinner at some point this week - probably later on in the week at some point. But again, I will post pics as soon as I do it. :)

Too many surprises this week, I'm so excited!!! :)

To balance things out

Since I posted a very yummy, but very caloric recipe yesterday I decided that I need to balance things out a bit (just so y'all know, I don't normally cook high fat foods - in fact, I try to cook low fat and healthy, on a normal basis - but you gotta live every once and a while right?). Here is a recipe from the McDougall cookbook. It is a Black Bean and Corn Salad that I make on a regular basis. In fact, when I go to potluck's and the like I take this dish. It's usually a BIG hit. And, even those that don't like 'healthy' foods love it.

Black Bean and Corn Salad
2 - 15oz cans of Black Beans rinsed and drained
2 - cups of frozen corn kernels thawed (sometimes I used cans of corn rinsed)
1 - red or green bell pepper chopped
1 - 4oz. can green chilies
1 - pint of cherry tomatoes cut in half
3-4 scallions chopped
1/4 cup of fresh cilantro

Savory Salad Dressing
1 teaspoon - Dijon Mustard
1/4 cup - red wine vinegar
1/4 cup - H2O
1/4 cup - Soy Sauce (or soy amino alternative)
Several dashes of Tabasco sauce

Please take note though that this recipe yields a very large quantity. Of course it will keep in the refrigerator for a few days, but I find it's way too much for one person. So, cut the recipe in half if you are unsure about it just to test it out.

(Again, these are not my pics - but the dish looks VERY close to these)

Chicken Marsala

Since Shawn and I bought our townhouse a few years ago I have been meaning to make Chicken Marsala for dinner. I researched how to make it and bought Marsala Wine, but never really got around to making it. Well, last night I finally made it. Oh my gosh, it was one of the best things I have ever made. I found a recipe on the internet (I must give credit where credit is due) and tweaked it a bit and came up with my own creation. Here is the recipe:

This is not my photo - but it looks close to what I made last night.

• 4 Chicken breasts (skinless - pounded flat)
• 1- 20 oz. bottle of Marsala wine (I used dry - but sweet would be wonderful too)
• 2 oz. olive oil
• 1/2 c flour
• 1/4 tsp black pepper
• 1/4 tsp Salt
• 1/2 c butter
• 1 lb fresh mushrooms (sliced - I used crimini's)
  
• 1 cube of chicken bouilon

Wash chicken breasts and pat dry. Lightly pound into about 1/2 inch thickness.

Turn the burner on to medium temperature and put a pan on it. When the pan is starting to produce heat through, pour in the olive oil spreading it around until the pan is fully coated. Add some butter. (Keep the pan on medium or the butter will burn).

Make a powder mixture by combining the flour, salt, and black pepper. Coat the chicken breasts with this flour mixture.

Pan the chicken breasts. Flip them onto the other side when one side is golden brown. When both sides are golden brown, take them out and put them on a plate.

Pour in 10 -15oz. of Marsala wine and add the chicken bouillon cube. Add the sliced mushrooms. Start cooking and continuously add butter until the sauce begins to thicken. (I added a wondra flour mixture to thicken the sauce). You may have to add more or less Marsala wine to get this to proper thickness. Play around with this part of it.

Cook until mushrooms are reduced down and sauce it thickened.

Serve hot, immediately after preparing.

I must say - I have never been so impressed with a recipe off of the internet. Like I said, I tweaked it a bit, so play around with it. I thought the sauce could have used a bit of herbs - not chunky herbs, but some herb flavor. So maybe next time I will infuse the sauce with herbs and then take them out before serving.

With this I served my famous garlicy-cheesy mashed potatoes (recipe on a previous post) and some steamed broccoli sauteed with a bit of butter, salt and then sprinkled with some fresh grated parmesean cheese.

I don't normally cook with soooo much fat - especially butter, but I really wanted to go all out for Shawn last night. This is a recipe I will definitely make again and again (but since it's got so much butter in it, I will probably only make it for special occasions).

My next conquest - - - lightly crispy chicken breasts with some kind of lemony sauce - - - and of course I have always wanted to make a really good chicken piccata recipe. :) Happy cooking!!!

Cassarole and the job

I take great care in choosing the pictures I put up on my blog....teee heee heee! If only that were true. I haven't mastered the art of keeping a camera handy so I can take pictures of the stuff that I cook. However, I do take time to search for a picture that best represents what I am talking about....because really? Who doesn't like a blog with pictures? It gives you something to look at while you read. (You can thank me now....lol).

Tonight I made a chicken noodle casserole.....you know, instead of tuna I used canned chicken. Sharon (for those of you that are new to my blog - Sharon is my newest sister-in-law) and I were talking today about looking at stuff in our cabinets and not wanting to eat it because you stare at it too long. Well, after this conversation I was determined to use the pesky cans of chicken that have been sitting in the cupboard for the last couple of months. Anyway, I made up my own recipe....again! It was macaroni, cream of mushroom soup, milk, cheese (but not too much), spinach (which I don't think I would use again, but instead use peas if they are available), corn, celery, onion (grated) and panko breadcrumbs and cheese on the top. It actually came out pretty good. I was surprised when Shawn said that he like it....amazing! I really think the panko breadcrumbs were a winner as was the thin layer of cheese on top. I can't say for sure what quantities I put in the casserole because I used the "what's in the house and what can I dump into this thing" method. I can honestly say though, out of the 29 years of my life, I don't think I have ever made a casserole. My next stint in casserole making is probably going to be something Mexican. Maybe a taco/tortilla casserole or something, who knows?

Note: In case you wanted to know...I grated the onion so it was in small pieces, cut the celery into little cubes and sweated it until soft. Added the spinach and corn to heat them and set it aside. Cooked the noodles at the same time I heated the cream of mushroom soup and milk. Then simply dumped all of it together into glass bakeware, topped it with a thin layer of cheddar cheese and panko breadcrumbs and baked it on 375 for 30-40 mins. or so. I then broiled it on high for a few minutes to get the breadcrumbs a bit brown.

On the job front...I called Sierra College today since they were supposed to call me yesterday but didn't. The Dean said that they are going to offer me a class during the summer and at least one class during the Fall. I was actually expecting 3 classes during the Fall since this is what she told me on the phone a month ago when she originally contacted me, but apparently they are hiring more than one person to fill those classes (which she did not originally tell me). But hey, at least I have something right? And for that I am thankful! My class during the summer starts in mid to late June....so it looks like I have the next 3 months off. Well, that is unless I find another job before then. :)

Blessings for today:
1). My husband - simply because he is the greatest man in the world and puts up with my crap everyday. :) And let me tell you, I am NOT an easy person to be with sometimes.

2). Family - we spent the day with Shawn's dad, brother and new sister-in-law at a tool show and then lunch. Then we all came back to the house and talked for a while. It was nice!

3). The job that I have lined up. Even though it's not what I was expecting, it's still something!

4). God - for throwing me head first into the fire...and while I absolutely HATE the fire - I will come out the other end refined and stronger...and probably a bit shinier. :)

5). My dog - because she is stupid happy all the time, even when she doesn't feel well. I have a lot to learn from her. What a cutie!

Food Fetching

Sometimes I don't sleep too well and last night was one of those nights. Shawn woke up and was playing with his cell phone to see what time it was at o-dark-hundred......3am, and of course, this was the very thing that woke me up. About a half hour after he woke up to check his watch, he sat up and looked at me. I asked him, "what's going on baby?", and he promptly responded, "There's lots of food fetching going on". I obviously questioned him to see if I had heard correctly, and he repeated, "There's lots of food fetching going on". Of course I thought this was hilarious (and when asking him if he remembers this later on this afternoon he confirmed he had no idea what I was talking about). Hmmmm, maybe I've been experimenting in the kitchen a bit too much lately...what do you think?

Thanksgiving is long over.....but....

As you probably know, I am searching for a job due to our recent move 3 hours away from the place where I spent the last 20 years or so. I no longer have any business contacts, no academic contacts, and friends are few and far between. Sometimes I feel completely lost...but all in all I feel blessed. I know that this was a necessary move for us to take, and it will all work out in God's timing. I know that sounds so Christianese, but it's kind of true. There are so many things I am thankful for:

*The friends that remain, and of course family.
*The gift of being able to get out of bed and walk.
*The house the we were able to buy.
*My husband, even though on occasion he drives me crazy (but I always remind myself that I drive him just as crazy at times).
*The gift of new things. New house, new town, new opportunities.
*My doggie - because I know she is in pain just like me a lot of the time (her arthritis, my back), yet she is stupid happy even though her hips bother her.
*The ability to pay for bills.
*The opportunity for entertainment when we feel like going out.
*The continuing information we find out about our house...that's it's built extremely well. :) (This is a double blessing since we bought the house 'as-is' because we knew this is where God wanted us).
*The vision that my husband has about the house....knocking down walls, floor plan etc....
*The party we are able to have in June (June 2nd to be exact....and if you are in the area, please stop by), I will be turning 30
*The opportunity to interview for jobs even though I may not get the job, at least I am getting better at interviewing. :)
*The job that God has for me....even though I may not know what it is, He does, and really, that's all that matters right now.
*Many many many other things I am thankful for.

If you remember, please pray for me. I have a test with the county tomorrow morning. It's for a a Personnel Analyst position, a job that I really want....but then again, I only want what God has in store for me.

To follow up with the pizza competition, we made pizza the other night again (no more pizza for a while, thank you).....and Shawn, his brother and I tested both pizza's. The vote was 2 to 1.......they both like Alton Brown's recipe better since it crisped up on the bottom nicely. But, they did say that Justin's recipe had better flavor. I agree with them, but I think taste is more important than a little crispiness. I still haven't asked if I can post my brother-in-law's recipe....but like I said, Alton Brown's recipe is available on the Food Network website.

Until later......

Preliminary Pizza Results Are In!!!

So, Shawn and I have eaten pizza for the last three or four days. Ugggghhhhh, I am so sick of pizza. The bright side though, is that I have kept up with the exercising to counter balance my pizza consumption. I bet that you don't really care about my exercising though do you? You just want to know which recipe won right? Ok ok ok.....here are the results.......as you will notice from my blog below, there were three different doughs that I used to make pizza.

1). Store bought bread dough that can also be used for pizza. I give this a meager 4/10. This is because it's plain dough, not really meant for pizza, but meant for high production and pretty much should be used for white bread.

2). Alton Brown's pizza dough recipe. This was a really good recipe. I liked it very much. It had a good flavor to it for the most part, and had I not been closely comparing three pizzas back to back, I would have said this was a perfect pizza dough. It cooked up nice and crispy on the bottom, but not too crispy and chewy in the middle, which makes for a great pizza. Overall I give this recipe about an 8.5/10.

3). Justin's recipe (my brother-in-law). He used to own a pizza place, so I'd say this guy knows his pizza! This dough had great flavor. You could taste the depth of the crust and the flavor was not flat at all (which, after tasting all of the pizza's, Alton Brown's was a bit flat after comparing the pizza's back to back.....sorry A.B. .......I love your show, think you are brilliant in so many ways....but my brother-in-law's dough was a bit better this time around). This dough rose a bit better overall, had a great consistency and overall had a much better 'mouth feel' than the other two (ha ha ha....'mouth feel'.....as if I actually know what I am talking about). If there was one improvement I would make with this pizza though is the crispiness of the bottom crust. After cooking the bottom came out a bit soft. I like a pizza with a tiny crunch on the bottom. Don't get me wrong, I DO NOT LIKE crispy pizza, I like it chewy, but the bottom has to 'feel' like it's cooked when I bite into it. I think if I tweek the temperature and cooking time a bit, this will correct itself perfectly. As the recipe stands now, I give Justin's recipe 9/10.

I know, I know...you are probably thinking.....

1). Did she cook them the same? Yes. Same temperature, same time.

2). Did she use the same pizza sauce? Of course! Justin's recipe for pizza sauce....my gosh...sooooo good!

3). Did she use the same toppings? Duhhhh! I used the same everything.

4). Was there any difference in the pizza's except for the recipe? To my shame, yes. I prepared one for cooking and Shawn prepared the other. This is the factor that could have affected the outcome of the pizza's. So, in order to make sure the pizza's are the same, Shawn and I are going to invite his brother over tomorrow to make the pizza's. Jonathan used to work at a pizza place preparing pizza, so we are going have him prepare the pizza's with the same amount of dough, sauce and cheese. Then we are going to cook them together and do one more retest. I would like to test them again, and get the opinions of Shawn and Jonathan as well, then I will post a final result on Tuesday (or Monday if I feel up to it).

In addition, if I can get permission from Justin, I will post the recipes up here. If not, then I am sorry, those recipes will go with me to the grave (although, you can find Alton Brown's recipe on the Food Network website). Until then.....

The competition continues

I'm taking it to the next level!!! Over the next couple of days I will be preparing a pizza cook-off in my kitchen. Yes, that's right, I've lost it! I will be making a very involved Alton Brown pizza dough recipe, a recipe my brother-in-law has graciously shared with me (thanks Justin), and the last recipe is not really a recipe at all, but a store bought frozen pizza dough. There is another dough I would like to try though. I have gone to Trader Joe's a million times over the last 10 years or so and have noticed that there is pizza dough in the refrigerator section that looks mighty tasty (and thanks to my sister-in-law Sharon who has tried it and gave it good results, I may go and purchase some to test out), but I will have to leave that for another day.

I will also be making Justin's recipe for pizza sauce and using that on all three pizza's so the only difference is the dough. I would like to find a good dough recipe, ideally one that is super easy, but for really good, mind-blowing pizza, I am not sure that's possible. All of the recipes that I have found have a resting time of 4-24 hours for the dough. And let's face it, that's simply too much time to wait (or plan for that matter), for a simple dinner of pizza.

So, as it stands, I have borrowed a Kitchen Aid Mixer (which I can't justify buying since I would only use it like twice a year because I don't bake that often - or let me rephrase that, bake out of a box.......but, to tell you the truth, I am a great baker, just don't like to do it too much), and will be utilizing it for the next day or two to make the various pizza doughs. Once I figure out which is the winning recipe I will post the results. :)
(on second thought, since I have borrowed the mixer, maybe I will make those brownie cheesecake bars I love so much....hmmmmm, I will have to think about that one a bit more before committing to such a task.....but from what I hear, they are super easy to make).

The results are in

If you are one of my many and continuous blog readers, you will know that I underwent a tumultuous competition yesterday. Yes, that's right, it was a pot roast competition with myself. And the winner is.....ME!!!! LOL If you recall, I used two recipes, one from a notable chef, and one of my personal favorites, Mr. Alton Brown. The other was a simple recipe I found on the internet. Here are the recipes:

Alton Brown:

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
1-2 cups of beef or chicken broth (if you use the slow cooker)

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Super Easy Pot Roast Recipe
5 1/2 pounds of Pot Roast
(2) 10.75 oz. cans of condensed cream of mushroom soup
(1) 1 oz. package of dry onion soup mix
1 1/4 cups of water

Throw everything in the slow cooker on low for 8-9 hours or on high for 3-4 hours.

THE VERDICT!!!
The Super Easy Pot Roast came out very good. The meat was tender and the sauce was really good (after thickening it with some Wondra). It tasted very 'down home cookin'. Really good though. The Alton Brown recipe I didn't finish until this morning. After cooking it per the directions, the meat was tough, so after I was done with the other recipe I put it into the slow cooker and left it there for a few more hours. It was late when it finally finished cooking, so I threw it back in the slow cooker for a hour to heat it back up and finished the sauce this morning. If I do the Alton Brown recipe again I will start the recipe the same and then throw everything in the slow cooker for 8 hours instead of taking the oven step.

I know you are not going to want to hear this, but I really can't compare the recipes. The easy recipe had a steady taste, very traditional, nothing too notable....but very good! The AB recipe had some very robust flavors involved, and the gravy was sooooo good! Of course, that is, if you like really robust flavored foods. I must leave you with one other recipe though.....it was of the cheddar mashed potatoes that I made at the last minute. Here you go:

3-4 large russet baking potatoes, peeled and cubed
5 cloves of garlic crushed
1-1 1/2 cups of milk
1 cup shredded cheddar cheese
3 tablespoons butter
Salt and pepper to taste

Boil potatoes until tender, about 10 minutes. In another pot add milk and rushed garlic. Bring up temperature slowly so you don't scorch the milk and let sit on very low heat until the potatoes are done cooking. Drain potatoes and return to pot. Add milk (you may not use all of the milk/garlic mixture, so add slowly), salt and pepper and mash with fork until smooth. Stir in cheese and butter until melted.

This recipe makes the YUMMIEST cheddar garlic potatoes EVER!!! And they are sooo easy to make.