Carol's Spaghetti and Meatballs

Carol's Meatball Recipe
2lbs ground beef (grass fed, organic)
2lbs italian sausage
3 eggs (cage free, organic)
1 1/2 cups sourdough squares (diced small - 1/2 inch)
2 tsp salt
3 tsp oregano
3 TB dried parsley
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
3/4 cup parmesan cheese
1/2-3/4 cup milk

 Mix all ingredients together until mixed well, but try not to over mix if possible.  Make into meatball size, place on a aluminum foil lined cookie sheet and bake at 350 degrees for approximately 30 minutes or until cooked through.  Add to sauce.


Carol's Spaghetti Sauce Recipe
1/4-1/2 cup olive oil
1lb mushrooms, thick sliced (optional)
1 large onion, grated or finely chopped
8 large cloves garlic, sliced (not minced)
2 large cans whole tomatoes, crushed by hand
2 large cans tomato sauce
4 small or 2 medium cans tomato paste
30 oz of water
2 tsp salt
1/2 tsp pepper
2 tsp dried basil
2 tsp dried oregano
2 TB sugar (optional)
1-1 1/2 tsp baking soda
red pepper flake to taste (optional if you want it to have a kick)

Heat oil and sautee mushrooms, onions and garlic until soft.  Add all other ingredients to pot except sugar and baking soda.  Stir. Wait until it gets hot and turn the pot to low heat so it doesn't burn.  Make sure to add the meatballs from the recipe above, and/or add whole italian sausage.  Simmer on low for at least 2 hours - you can simmer it for up to 6-8 hours if you'd like, the sauce will only get better.  Make sure to cool it down before placing it in the refrigerator.  The sauce will be better the second day.  Keep for up to a week in a very cold refrigerator.   Freezing also works well.  Serve over your choice of pasta.

Cauliflower Garlic Soup

Cauliflower Garlic Soup


1 head of cauliflower cut up into pieces
3 cloves of garlic, sliced
1 onion, diced
 4 cups of broth
(That's the base recipe - I added 1.5 small potatoes to enhance mouth feel)

Saute onion in 1 TBSP olive oil over med heat about five min; add garlic and saute a couple min more. Add cauliflower (potatoes if using) and broth. Bring to low boil, cover and cook til tender about 10-15 min. Blend with hand blender, food processor or blender til smooth. Leave it a little chunky if you prefer. If you do dairy, add milk if you'd like it thinner. I found my broth salty enough that I didn't add any salt. Added a bit of pepper, red pepper flakes and parsley. You can add parm cheese on top or in it if you prefer. 

Cauliflower (large head) 210 Cal.  1g fat  21g fiber

Onion 60 cal.  0 fat  3 fiber

Garlic 13 cal.  0 fat  0 fiber

Potato (med) 160 cal.  0 fat  4 fiber
1 TB olive oil

563 cal. 13g fat  28 fiber

Makes approximately 7/8 cups

1/2 of the recipe = 5 points  (about 1-2pt. per cup)

Creamy Pesto Dressing

Copycat of Spaghetti Factory's Creamy Pesto Dressing - 2 versions

Regular Version:
1 1/2 cups Mayo
2 cups 1% buttermilk
4 TB Parmesan Cheese
4 TB dried basil
2 garlic cloves, minced
1 tsp. salt

2480 calories
251 grams of fat

Recipe makes 4 cups, or 64 tablespoons = 39 calories, 4 grams of fat per TB



Lower Fat Version:
3/4 cups Mayo
2 cups 1% buttermilk
3/4 cups 4% cottage cheese (Daisy)
4 TB Parmesan Cheese
4 TB dried basil
2 garlic cloves, minced
1 tsp. salt

1565 calories
138.5 grams of fat

Recipe makes 4 cups, or 64 tablespoons = 24.5 calories, 2.16 grams of fat per TB

Throw everything into a blender a puree until smooth.  The lower fat version will take a little longer. 

Lumpia

1 TB vegetable oil (I didn't add this to the mixture)
1 pound ground pork (or mix half and half with beef)
2 cloves of garlic, minced
1/2 cup onion, small dice
1/2 cup carrots, sliced, julianned
1/2 cup green onions, finely chopped
1/2 cup thinly sliced green cabbage
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce

Lumpia Wrappers thawed

Directions: mix everything together. Can be refrigerated over night, or made right away.

Tip: Look up a youtube video about how to assemble lumpia. Great youtube videos exist.

Split Pea Soup

1 1/2 onions, small dice
2 celery stalks, small dice
3 cloves of garlic, finely minced
1-16oz. package split peas, rinsed and picked through
7 1/2 cups water
2 heaping TB of low sodium Better Than Bullion
crushed red pepper to taste
1 ham hock or ham bone w/meat
1 bay leaf
1 TB olive oil
1 TB butter

Directions:
Saute the onion and celery in the oil and butter until soft and translucent. Add garlic and saute a few minutes longer. Add the split peas, water, better than bullion, and ham bone. Simmer for 45 minutes to 1 hour. Blend half to all of the soup. Separate meat from bone and add it back into the soup.

Optional Toppings:
Sour cream
crumbled bacon
cheddar cheese
greek yogurt

Entire Recipe
1822 calories
46 fat
114 fiber

Yields about 8 cups:
227 Calories
6 Fat
14 Fiber
4 pts. per cup

Yields about 9 cups:
202 Calories
5 Fat
13 Fiber
4 pts. per cup

Yields about 10 cups:
180 Calories
4 Fat
11 Fiber
3 pts. per cup

Brownies from 1934

One of my students recently did a speech on her great grandmother. Apparently, Mrs. W. D. Johnston submitted a very early recipe for brownies to the Better Homes and Gardens cookbook. Here is the recipe:

Ingredients:
1/4 cup of shortening
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1/4 cup evaporated milk
2 ounces of chocolate
1/2 cup of sifted general purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 cup of nutmeats (optional)

Instructions:
*Cream the shortening
*Add sugar and cream together
*Beat eggs and add to mixture
*Add milk to mixture
*Melt the chocolate and add to mixture
*Sift in all dry ingredients
*Add nutmeats
*Stir all ingredients together

*Place in a shallow, greased and floured 9x13 pan and bake in over at 350 degrees for 20-25 minutes
*Remove from oven, let cool and cut into bars

This recipe is a far cry from the thick, fudgey and cakey brownies with all of the additions we use today. This is a simple recipe from the 1930's - pure, a little sweet, but very 1930's. Enjoy!

Pasta e Fagioli

Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced (or paste equivalent)
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
3 cups water
3 tsp. chicken better than bullion (or 3 cups chicken stock)
4-6oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesan cheese as topping or parmesano reggiano

Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.

Verdict: So good! Shawn and I both loved this, which never happens.


The above recipe was adapted from the recipe below. I made it as the recipe states and there was far too much pasta and not nearly enough broth. So next time I make it, we will use the above quantities.

Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
2 cups water
2 tsp. chicken better than bullion (or 2 cups chicken stock)
8oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesano reggiano

Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.

Pumpkin Spice Latte

Ah yes, the Pumpkin Spice Latte! This is perhaps my most favorite drink from Starbucks. Of course I order it as a Venti, Half-Caf (or fully decaf), Non-fat, No Whip, Extra Foam, Pumpkin Spice Latte. Yes, that is 20 ounces of pure pumpkin-y goodness. It will take a couple of days to drink it, but oh yes, it's lovely.

I usually order a venti drink because it's 20 ounces and I can usually only drink about half. The other half goes into the fridge for tomorrow. I normally wouldn't spend $4.45 on a cup of coffee, but I only drink a few of these a season, and boy are they worth it every once and a while.

Thanks to my friend Alece for letting me know they were out already. Today is gonna be a good day!!!

Asian Chicken Salad

(If you enlarge the photo, you can see I went a bit crazy with the sesame seeds. I LOVE sesame seeds.)

Salad:
3-4 cups shredded romaine lettuce
3-4 cups shredded cabbage
1 can water chestnuts, julienne
1 cup carrots, julienne
6-8 green onions, finely chopped so they aren't intrusive
1 large can mandarin oranges, drained
2-3 chicken breasts marinated in teriyaki sauce or sweet Thai chili sauce, then bbq'd or stove cooked then cut into small pieces
2 tablespoons toasted sesame seeds and more for garnish
1/4 slivered almonds, toasted (optional)
1 package Ramen noodles crushed and toasted (optional)
1 cup crunchy chow mien noodles (optional)

Dressing:
4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sesame seed oil
(You might want to double the dressing - we did and it was a bit much, but after sitting, it was perfect).

Directions:
Toss together all vegetables after prepared as stated. Whisk together all dressing ingredients and pour over salad. Toss.

Verdict:
I really liked this salad. The husband thought it was missing something in the dressing. I have tried many Asian Chicken Salad recipes, and this one is light and by far my favorite. I did not add the Ramen noodles or slivered almonds this time, but they would go great in the salad, especially if you are serving this to company. Both the husband and I added the crunchy chow mien noodles and thought that was enough. Of course, with my love for all things sesame, I added more sesame seeds on the top of the salad. Oh yum!!!!

Saffron Rice with Balsamic Sauce

This post is for my brother-in-law who just loves my saffron rice with balsamic sauce. I usually make this rice with skewers, both meat and veggie, marinated in a Greek style dressing. It's a summer favorite at our place.

Saffron Rice
3 cups Basmati Rice
4.5 cups of water (use the ratio on the rice package)
2 teaspoons of salt
3-4 tablespoons vegetable oil or clarified butter (I usually use a heart healthy oil)
1/2 teaspoon saffron dissolved in 4 tablespoons hot water

Directions: There is a very specific recipe and technique for making this type of rice, which incidentally is a Persian recipe. But I don't follow the recipe. Here's what I do: put the rice in a pot or rice cooker. Rinse 3-4 times in cold water until the rice runs clear. Add water, salt, oil and saffron mixture to the rice pot. Turn on, walk away and come back when it's done.

In another pot I cook 1-1.5 cups of plain rice according to instructions (be sure to rinse the rice). Once both pots of rice are done, mix them together so there is clear defining colors. The saffron rice will be yellow/orange, and the plain rice will be white. Since we eat with our eyes, this is a very beautiful presentation.


Balsamic Sauce
(This sauce is served spooned over Greek marinated skewers, and over the rice recipe above).

1, 2 or 3 shallots chopped/sliced
1-2 tablespoons olive oil
1-2 cups of balsamic vinegar
1/2-1 cup of chicken stock/broth

Directions: Slice and/or chop the shallots into small pieces, but don't mince. You want decent sized pieces. Add them to the olive oil in a pan and saute until soft. Add the balsamic vinegar and chicken stock/broth and reduce by half. The sauce can be served over the rice, which is especially good. We also spoon it over meat skewers and veggie skewers that have been BBQ'd. A tip for skewers - in order to cook the veggies evenly, we make the meat and veggie skewers separately.

These recipes are simple to make, and are a crowd pleaser. Anytime I take the rice and balsamic sauce to a party, or serve it at our house for a get together, I'm asked for the recipe. It's wonderful!

Enjoy!

We eat with our eyes.....

This is what I made today.....

I also made some really good deviled eggs, but I didn't take a picture of those because, well, they are deviled eggs, and who hasn't seen those?

Copycat Outback Steakhouse Ranch Dressing

I have been searching for a good homemade ranch dressing recipe but have been unable to find one. I decided to search for copycat recipes and have been making different versions all week. Here is one of the best ones I have found so far:

1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

Throw everything in a blender and blend until everything is well combined.

A LIGHTER VERSION:
1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1/2 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup cottage cheese
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

Mix everything together in the blender until well combined.

The only difference between the lighter version and the first recipe posted is the substitution of cottage cheese for some of the mayo. Both versions were good, but it's still not exactly the same as Outback. I have also seen some copycat recipes with 1 Tablespoon of the Ranch Dressing Mix instead of 1 teaspoon. I personally think the dressing needs a bit more flavor, but that's probably only because I'm a ranch snob. Enjoy!

Bistro Shrimp Pasta

Impress your spouse with this copycat recipe from the Cheesecake Factory. About a year ago, Sharon and I were trying to figure out how to make one of the best recipes at the Cheesecake Factory, Bistro Shrimp Pasta. Well, I figured it out, with little help from the internet because I have not found a copycat recipe to date. This recipe is the closest I have found to the original dish. I can't seem to get the shrimp breading right, but everything else is spot on.

'Parts' List
Battered and fried rock shrimp (optional, see note below)
Sauteed mushrooms quarters
Chopped tomatoes, seeded
Arugula
Cooked Spaghettini
Lemon Basil Cream Sauce

Step 1:
Quarter the mushrooms
Chop tomatoes into small cubes
Saute mushrooms in a bit of olive oil. When almost cooked, add tomatoes to heat through.
Set aside and keep warm.

Step 2:
Cook the shrimp

The Shrimp:
Rock Shrimp (as much or as little as you'd like - calculate per person)
Eggs, scrambled
Corn Starch or flour (mix with the bread crumbs)
Bread crumbs, seasoned
Butter for frying
Oil for frying

Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess).

If you will notice, there are no quantities here. That's because I simply can't get the shrimp exactly like the Cheesecake Factory. I am still trying to figure this out.

I have used regular shrimp before and it turns out similar, but not the same. Play around with the shrimp. This part of the recipe is a 'wild card'.

Step 3:
Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry).

Bring a large pot of water to a boil.
Add salt - this is your only opportunity to season your pasta.
Add 1lb. of spaghettini
Cook until done.

Lemon Basil Cream Sauce (double the sauce recipe if you'd like):
2 TB. butter
2 cloves garlic, minced
1 cup half and half
1 cup chicken broth
1/4 cup lemon juice
2 TB. corn starch
1/2 tsp. pepper
3 TB. chopped fresh basil

*Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes.
*Add half and half and chicken broth.
*Bring to a boil, and cook about 8 minutes or until reduced by half.
*Whisk together lemon juice and cornstarch until smooth in a bowl.
*Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened.
*Remove from heat.
*DO NOT add basil until ready to serve.

Step 4: Put it together
In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve.

The quantities of the final product are a bit ambiguous for a reason. You can add as much or as little as you'd like. Copy the Cheesecake Factory if you have ordered this dish before. If not, you have nothing to compare it with, so get creative and make it to your specific taste.

Note: You do not have to batter and fry the shrimp - sometimes I don't so I can save some time. Frying the shrimp is the longest step in the process, and a hassle. I simply add some cooked shrimp to the final product. You can also substitute chicken cubes if you'd like.

This recipe looks quite intimidating. As noted above, frying the shrimp is the longest step in this recipe. If you omit this step, the recipe is quite short and easy. The sauce is amazing and can be used in a variety of ways.

Happy Cooking!

What's For Dinner?

This was dinner last night, lunch today and dinner the night before. I am trying to get more fresh fruits and veggies into our diet, and one way I thought I would do that is have a fresh fruits and veggies meal. There is not fruit here because I am trying to stay away from the sweet stuff at first, and simply add in fruit as a snack here and there. A headache is looming, so I will cut this short. But doesn't this photo make you want some fresh cut veggies and a bit of dip?

Vegetable Spectrum

This morning I have been compiliing a list of fruits and vegetables that are contained within the 7 color categories. Some say there are only 5, others say there are 7. I have listed 7 here because I will trying to eat something from all 7 categories on a pretty consistent basis. You will notice that there are some things in two categories. This is because a certain website will list it in one category, while another will place it in a different one. Here is the list in case you are interested:

Red/Purple
Beets
Eggplant
Purple Asparagus
Purple Bell Pepper
Purple Cabbage
Purple Carrots
Red Wine
Blackberries
Black Cherries
Blueberries
Dried Plums
Edlerberries
Grape Juice
Prunes
Purple Figs
Purple Grapes
Quetch Plums
Raisins

Red
Fresh Rhubarb
Raddicchio
Red Leaf Salad
Red Onions
Red Peppers
Red Radishes
Red Skinned Potatoes
Blood Oranges
Cherries
Cranberries
Pink/Red Grapefruit
Pomegranates
Raspberries
Red Apples
Red Grapes
Red Pears
Strawberries
Watermelon

Orange
Acorn Squash
Butternut Squash
Carrots
Orange Peppers
Pumpkin
Sweet Potatoes
Winter Squash
Yellow Beets
Yellow Skinned Potatoes
Apples
Apricots
Cantaloupes
Cape Gooseberries
Golden Kiwifruit
Mangos
Pears
Persimmons
Yellow Figs
Yellow Watermelon

Orange/Yellow
Lemon
Nectarines
Oranges
Papaya
Peaches
Pineapple
Tangerines
Yellow Grapefruit

Yellow/Green
Arugula
Avacado
Broccoli Rabe
Collard Greens
Cucumber
Green Beans
Green Cabbage
Green Peas
Mustard Greens
Spinach Greens
Romaine Lettuce
Turnip Greens
Yellow Corn
Yellow Pepper
Zucchini
Green Apples
Green Grapes
Green Limes
Green Pears
Honeydew Melon
Kiwifruit
Muskmelon

Green
Alfalfa
Bok Choi
Broccoli
Brussle Sprouts
Cabbage
Cauliflower
Chinese Cabbage
Kale
Wheat Grass

White/Green
Artichoke
Asparagus
Celery
Chives
Endive
Garlic
Ginger
Jicama
Kohlrabi
Leeks
Mushrooms
Onions
Parsnips
Raddish
Scallions
Bananas
Brown Pears
Dates
White Nectarines
White Peaches
White Wine

Well, there you have it. I have printed out a copy of this and out it on my refrigerator so I can see exactly which categories I am eating everyday. I can't say that I will eat all 7 everyday, but that is my goal. Enjoy!

Left Over Turkey

About now is the time people are pretty darn sick of that leftover turkey, and for good reason. While I should have been grading papers yesterday I decided it was a good time to make enchiladas. I tried only once before to make them and it was slightly disastrous. This recipe however, is AWESOME!!!!! Here it is:

Leftover Turkey Enchiladas
2-3 cups cooked turkey, diced or shredded
1/2 onion, small dice
2 cloves of garlic, minced
1 jar of Trader Joe's Enchilada Sauce (if TJ's is not local, use a can of sauce from the store if you don't want to make your own, but TJ's is the best!)
12 or so corn tortillas
1 Tb. Olive Oil (better for the heart)
1 small can of olives (or not if you hate olives)
2-3 cups of cheese, Mexican blend

In a saute pan, add olive oil and onions and soften. Add garlic when the onions are almost soft and continue to saute for a bit to cook the garlic. Add the turkey and about 1/2 cup of enchilada sauce, mix. This is the filling!

In another pan, heat the remaining enchilada sauce, but do not boil.

In a glass pan, or corning wear pan, cover the bottom with enchilada sauce.

Toast the corn tortillas with a cast iron tortilla plate or in a dry frying pan. Some people fry the tortillas in oil rather than doing it dry. I prefer no oil on the tortillas because frying them makes the enchiladas oily. After toasting them until a bit bubbly, dip them into the enchilada sauce. Here's where your hands get messy. Once you dip them, place them into the pan with the enchilada sauce and fill with a few tablespoons of turkey mixture. Add a couple slices of olive to the inside and sprinkle with as much cheese as you'd like (try not to overfill the enchiladas - it may take a try or two to get it right). Line the pan with enchiladas touching. Once you have filled the pan, you can add more enchilada sauce if you like saucy enchiladas, or not if you don't (I did not). Sprinkle cheese on the top and line them with olives (see pic above) to delineate where the individual enchiladas are located. Serve with sour cream, avocados, rice and beans for a complete dinner. Shawn and I don't do rice and beans at home, so we ate them ala carte. They are awesome!

Enjoy!

Chicken Tortilla Soup

I have been craving Chicken Tortilla Soup for weeks. I finally went to the supermarket today to gather all of the ingredients needed. If you are interested, here's the recipe:

1 Whole Chicken
3 Carrots, small dice
3 Stalks of Celery, small dice
1 Large Onion, small dice
6 Cloves Garlic, finely minced
1 15oz. can Petite Diced Tomatoes (not drained)
1 15oz. can Chili Beans (not drained)
1 15oz. can Pinto Beans (drained and rinsed)
2 cups corn, more if you'd like
1 cup salsa (use your favorite type)
10-12 cups of water
3 Tablespoons "Better than Bullion"
2 Tablespoons Chili Powder (I use Grandma's Chili Powder)
1 Tablespoon Olive Oil
Limes to squeeze on top for that fresh citrus flavor

Optional Toppings:
Sour Cream
Cheese
Cilantro
Avocado
Jalapenos
Black Olives
Tortilla Chips

Saute onion, celery and carrots in olive oil until soft. Add garlic and saute for a minute or two. Add water and Better than Bullion (make sure the bullion dissolves). Meanwhile, skin the chicken, make sure to remove as much visible fat as possible, and drop it into the pot. Cook the chicken until it reaches 180 degrees. Remove the chicken and cool until you can handle it. Shred the chicken or cut into little pieces and add it back to the pot. Add everything else listed: beans, corn, tomatoes, salsa & chili powder. Simmer until all flavors meld together, approximately 30 minutes or so. The flavors get better as it sits.

Tips:
*Better than Bullion is indeed much better than bullion cubes or chicken broth. In a pinch, use anything you have, but Better than Bullion is the way to go if possible.

*Use boneless skinless chicken breasts if you don't want to deal with the whole chicken. Sometimes whole chickens are ridiculously cheap, so that's why I used the whole thing today.

*Add more/less veggies to taste. Next time I will probably use a bit more onion.

*Use marinated jalapenos if you want a bit of a kick. I love vinegar, so sometimes I just spoon out some of the marinade to use on top of the soup instead, or in addition to the jalapenos themselves. Using a teaspoon or more of the marinade gives the flavor without the kick of the jalapeno itself.

*The squeeze of lime finishes the soup off nicely. Squeeze the fresh lime into the soup right before serving.

*Use whatever beans you'd like. If you do use other beans besides Chili Beans, rinse and drain before adding to the pot. The Chili Beans are in a marinade that goes well with the recipe. Black, Chili, Pinto, Kidney, etc... work well in this soup too. Use whatever you have on hand.

*This list looks like quite a bit of stuff, but it really is an easy soup to make.

The verdict: I will be keeping this recipe for quite a long time. It is awesome!!! It's kind of an amalgam of a bunch of different recipes I have seen, but of course had to put my own twist on it. Try it, you'll like it. :)

French Baguettes

I found this recipe on my favorite website, allrecipes.com. Click on the link and it will take you to the original recipe. This recipe was so spectacular that I did not change a thing, and will more than likely never change it, save adding half wheat flour instead of all white bread flour. I did, however, change the way I prepared the recipe.







Here is the recipe:

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast
• 1 egg yolk
• 1 tablespoon water

1. Place 1 cup water (100 degrees), sugar, and yeast into a stand mixer and allow the yeast to bloom for a few minutes.
2. Add the flour and salt, mix for 5 minutes. The dough will be sticky.
   
3. Place dough in a greased bowl (NOT plastic), turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
4. Punch down dough making sure to punch down all bubbles. Cut dough in half, creating two long thin loaves. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
5. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
6. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

The verdict: O-H....M-Y....G-O-S-H....the best bread I have ever eaten. Some people who reviewed the recipe said that it was the closest thing to real french baguettes they have eaten since they were in France. I have never been to France, but my gosh, I may just go for the bread......wait a minute.....if I can make bread like that, why go to France? Really though - this is amazing bread. It has just the right amount of sweetness, and the taste and texture are awesome! I can't recommend this recipe enough.

Spicy Meatballs

I found a recipe on allrecipes.com that was for "The Best Meatballs You'll Ever Have". Well, I changed the recipe a bit to suit what we had in the house. Here it is:

• 1 pound lean ground beef
• 4 slices of bread, toasted and crumbled
  
• 1/4 cup finely chopped sweet onion
• 1 egg, lightly beaten
• 3 cloves garlic, chopped
• 3 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 1 teaspoon red pepper flakes
• 1 teaspoon Cajun seasoning

I threw everything together and mixed it. I then rolled the mixture into small meatballs and baked it at 350 degrees for approximately 25 minutes, then broiled for a few minutes.

The verdict: The meatballs are very spicy. Next time I will use less than half of the red pepper flakes. I also used quite a spicy Cajun mix. I will use half of that too, and possibly add some cheese. So far we have tried them alone, they may be better once we put them in some pasta sauce. Of course Shawn likes them, me, not so much! They are decent, but far too spicy for me.

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!