CHOP, MINCE, AND DICE

Turkey Chili

2011-12-07T09:51:00.000-08:00

This year for Thanksgiving, Chad and I decided to spend it with his Mom Michelle and Husband Lou at their cabin in Naches, WA. Their cabin provided a perfect Thanksgiving setting with a picturesque scene of snowy woods next to the Naches river. I didn't think it could get much better until Chad proposed Thanksgiving morning! I couldn't have been more excited to say, "yes," to spending the rest of my life with my best friend and afterward we spent the day eating delicious food. When we returned home I made this Turkey Chili with our leftovers - it was our "first meal" as an engaged couple at home. Wonderful for a cold night :) Enjoy!

Turkey Chili
from The Yellow Table Blog

2-3 tbsp. veggie oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. dried oregano
1/2 tsp. cayenne
1 (28 oz.) can San Marzano peeled tomatoes
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can kidney beans
2 1/2 cups water
Salt and Pepper to taste
1 1/2 to 2 cups shredded (or cubed) roasted turkey
1/3 cup chopped fresh cilantro

1. Heat the veggie oil in a pot over medium heat. Saute the onion until translucent. Add the garlic, chili powder, cumin, oregano, and cayenne and saute 2 minutes. Add the tomatoes and the juices, crushing the whole tomateoes gently with a wooden spoon.

2. Drain the beans into a strainer and rinse. Add the beans and the water and bring to a boil. Season with 1 tsp. salt and 1/2 tsp. pepper. Reduce the heat and let simmer for 15-20 minutes or until thickened.

3. Remove from the heat, stir in the turkey and let sit, covered, for several minutes to heat through. Stir in the cilantro and season with additional salt and pepper.

Enjoy!

Braised Maple-Bourbon Pork with Beans

2011-11-14T11:04:00.000-08:00

I've been really enjoying my crock pot lately. It's so easy to put everything in one-pot and let it cook throughout the day; not to mention, the house smells delicious! This particular recipe was perfect when paired with grilled brussels sprouts. I would do everything the same, except I'd kill the Kielbasa addition - after cooking in the crock pot all day, it really changed it's texture and neither Chad nor I liked it - brushed aside, everything else was perfect! I divided the recipe to work for just the two of us, but it'd be great for a dinner party! Bon Appetite!

Braised Maple-Bourbon Pork with Beans
from Williams-Sonoma
1 lb. boneless pork shoulder, cut into 4 pieces
salt and freshly ground pepper, to taste
1 tbsp. vegetable oil
2 lb. kielbasa (2 large links), each cut into 3 pieces **I wouldn't add this if I made this recipe again. I didn't like the texture.
3 yellow onions, diced
2 celery stalks, diced
1 tbsp. minced garlic
3 tbsp. tomato paste
2 tsp. chopped fresh thyme
1 bay leaf
1/4 cup bourbon
1 can (14.5 oz.) diced tomatoes, drained
1 1/2 lb. cannellini beans, soaked overnight, drained
1/4 cup maple syrup
3 cups chicken broth
4 oz. bacon, diced
2 cups fresh bread crumbs
1 tsp. chopped fresh sage
2 tbsp. chopped fresh flat-leaf parsley

1. Season the pork with salt and pepper and over medium heat brown the pork in oil for about 8 minutes. Transfer to plate.

2. Brown sausages for 3 minutes. Transfer to plate.

3. Reduce heat to medium and cook onions and celery for 6-8 minutes. Add garlic and tomato paste, thyme and bay leaf; cook 1 minute. Add bourbon; cook 1 minute.

4. Stir in tomatoes, beans, maple syrup and broth. Nestle pork into bean mixture; arrange sausages around pork.

5. Increase heat to medium-high; bring to a simmer. Transfer to the slow cooker. Cover and cook on high for 4 hours. After done, skim off fat, discard bay leaf, and season with salt and pepper.

6. Preheat broiler. In large nonstick saute-pan over medium-high heat cook bacon for 7-8 minutes. Drain on paper towels. Discard all but 1 tbsp. fat in pan.

7. Add bread crumbs and sage into the pan; cook 4 minutes. Stir in parsley and bacon. Sprinkle over pork mixture. Broil 3 minutes.

Serves 8-10. ENJOY!

The reasons I live, My Bucket List

2011-11-08T09:19:00.000-08:00

My sister sent me this blog contest yesterday and I can't not enter. Like I said, I left my job about two weeks ago and what's better than to share my bucket list to remind myself what I want to accomplish. This particular contest asks that you list 15 of your bucket list items, so here goes:

1. Catch a baseball at a Major League baseball game.
2. Have at least one healthy baby.
3. Get married to the love of my life.
4. Stay married to the love of my life for my WHOLE life.
5. Out live both of my parents.
6. Drink a Mint Julep at the Kentucky Derby while wearing an amazing hat and dress.
7. Attend the World Cup.
8. Ski the Swiss Alps.
9. Snorkel around the Great Barrier Reef.
10. Make my kid (s) breakfast in bed for a year.
11. Have an East Coast road trip to visit every restaurant on my restaurant bucket list
12. One year volunteer more than I work.
13. Explore during an African Safari.
14. Spend New Year's Eve in Thailand for the Full Moon Party.
15. One year get through my "50 restaurants to try this year" list in Seattle.

I hope all of you have a long bucket list and you check off every one in your lifetime! xo.

Post must include the following text and links to qualify:

This is my entry in the Just Ask Bucket List Getaway Giveaway. Just Ask offers a breast and ovarian cancer screening and is encouraging people to share 15 things that I want to enjoy in my lifetime as a reminder to be aware of my health. Want to enter? Head over to TodaysMama.com to get the details.

Leek & Gruyere Quiche with Bacon Breadcrumbs

2011-11-07T10:32:00.001-08:00

The Husky vs. Oregon football game brought in a ton of out-of-town friends, so Chad and I decided to host a brunch. I am a big fan of preparing everything for a brunch the day beforehand, so you can enjoy the company of your guests. With that, I tend to lean towards quiches or casseroles, which is why I chose this recipe. I have previously posted quiche recipes, but this one is BY FAR the best. The bacon breadcrumbs make the dish, but lets be honest, when does bacon not make a dish? Bon Appetite!

Leek & Gruyere Quiche with Bacon Breadcrumbs
from Bitchin' Camero

Ingredients:

1 tart or pie pastry shell* (you can use frozen if you’re tight on time)

1 9-inch pie shell or tart pan

1 tbsp. olive oil
3 leeks, thoroughly washed and thinly sliced (white and light green parts only
1 tsp. freshly ground black pepper
6 eggs
1 cup cream
1/2 cup milk (can use skim)
6 oz. Gruyere cheese, shredded
1 tsp. salt

6 slices from a stale baguette (2 or 3-inch piece), or 2 slices sandwich bread
3 slices bacon, cut into lardons

Preheat your oven to 375°. Place your dough over a pie shell or tart pan and gently press into the pan, making sure the dough extends a little bit over the edge of the pan. Gently tent with aluminum foil and bake for 15 – 20 minutes, or until it’s golden. Remove from oven.

While your shell is baking, make the filling. Place a large skillet over medium heat. Once it’s hot, heat the olive oil and add the leeks and pepper. Cook for about 7 minutes, or until they are soft and just beginning to brown. Remove from heat and set aside. (Reserve the skillet for later.)

In a large bowl, whisk together the eggs, cream, milk and salt. Stir in the leeks and gruyere and carefully ladle the mixture into the cooked pie shell. If you have leftovers, you can make mini-crustless quiches in ramekins (bake for 15 minutes or so).

Carefully place the quiche in the oven and cook for 35 – 40 minutes or until the top is deeply golden and the custard is set in the center.

While the quiche is cooking, prepare the breadcrumbs. If your bread is stale enough, grate it into crumbs with a box grater or food processor. If not, toast it, then make breadcrumbs. Set your skillet back over medium heat and add the bacon.

Cook until the bacon is almost crisp – cooking time will depend on the thickness of your bacon. Add the breadcrumbs and toast in the bacon drippings. Once the bacon is crisp and the breadcrumbs and golden, remove from heat and set aside.

Let the quiche rest for 15 minutes, then sprinkle with the breadcrumbs.

Makes about 6 – 8 servings

For the pie tart, I used a store bought crust. It's easy and tasted great.

Broccoli and Bow Ties

2011-10-30T16:11:00.000-07:00

I've gotten into a vegetarian routine - I feel like I don't feel as full and it helps me stay motivated to work out (especially since I'll be getting beach ready for Thailand over the next couple of months). This particular recipe post is compliments of my sister, The Vegetarian Hausfrau. Delicious and easy. ENJOY!

Broccoli and Bow Ties
from The Vegetarian Hausfrau

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow-tie) pasta
2 tablespoons butter
2 tablespoons good EVOO
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
Freshly grated Parmesan

1. Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

3. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice, and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Enjoy!

Brussels Sprouts Gratin with Caramelized Shallots

2011-10-24T20:18:00.000-07:00

It has been a crazy week. I decided to leave my job at Seattle Weekly after 3 years leading the Marketing department. It was a quick decision that I'm sure will work out in the long run and in the meantime, my few blog followers will reap the benefits of more regular posts. Let's kick-off with this delicious brussels sprout recipe. It's a great side-dish that made for perfect leftovers. Enjoy!

Brussels Sprouts Gratin with Caramelized Shallots
from Williams Sonoma
Topping:

3 cups coarse fresh bread crumbs **I recommend 1 cup, 3 cups was WAY too much.
3 Tbs. unsalted butter, melted
1 1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley

Gratin:

1 Tbs. unsalted butter
Kosher salt, to taste, plus 2 tsp.
2 lb. brussels sprouts, trimmed and halved lengthwise
2 Tbs. all-purpose flour
8 oz. Gruyère cheese, grated
1/2 oz. Parmigiano-Reggiano cheese, grated
1 tsp. lemon zest
3/4 tsp. freshly ground pepper
1 cup heavy cream
1 jar (8 oz.) caramelized shallots, liquid strained off

1. Preheat an oven to 375°F.

2. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

3. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

4. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

Honeyed Prawns & Polenta

2011-08-15T15:54:00.000-07:00

It seems lately I haven't had much time to cook at home. Work right now offers what seems to be event after event - happy hours mostly (non-profit benefits) and REVERB pre-funks (my music festival in October). These events put me home roughly around eight. At that point it's not so much what I'll be cooking, but more how I'll fit a workout in and still be able to hang out with Chad before having to go to bed. We've been eating a lot of Pasta & Co. or breakfast for dinner. I love that he's always supportive of me working hard or attending those events, but I do miss cooking. It's probably one of the most relaxing things...recreating a recipe I've seen that looks delicious (like this one) while enjoying a glass of wine and either listening to music or catching up on the dvr'd shows I seem to never have enough time to watch. Alas, I'm trying to manage my time better between work and home-life. My first step, trying to post on my blog the few recipes I've been sitting on that I've been able to cook over the past couple months. First up, this amazing Honeyed Prawns & Polenta! Chad got back from New Orleans a while ago and this recipe reminded him of their Creole style cooking. Enjoy!

Honeyed Prawns & Polenta

from Epicurious

For the prawn marinade:

4 tablespoons tomato paste
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Sea salt
1 pound large, peeled, and deveined prawns

For the polenta:

1 cup polenta
1 1/4 cups (10 ounces) corn kernels, fresh or frozen
1/4 cup currants
1 tablespoon honey
1 tablespoon butter
1 teaspoon fresh thyme, or 1/2 teaspoon dried
Sea salt
Black pepper

For the topping:

1/3 cup feta cheese, crumbled
2 to 3 tablespoons fresh parsley, finely chopped
2 tablespoons capers
Hot sauce (optional)

1. Preheat the oven to 400*. Butter an 8 x 10 inch baking dish.
2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and salt in a medium bowl. Toss the prawns into the marinade. Set the bowl aside, giving it a stir every few minutes.
3. For the polenta: Bring 3 cups of cold water to a boil. Add the polenta. Cook 7 minutes, stirring often. Remove the pot from heat, cover, and let sit for 10 minutes.
4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper.
5. Add polenta mixture to the buttered baking dish. Spread evening with a spatula, and place in the oven to bake for 35minutes.
6. Spread the prawn mixture evening onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Both pans should be on the same rack.
7. Bake the prawns for five minutes. Remove the baking sheet from the oven and flip all of the prawns over. Return the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving , then top with crumbled feta, fresh parsley, and capers. Drizzle with a little hot sauce, if desired.

Sausage and Cheese Manicotti

2011-03-16T20:47:00.000-07:00

I always feel like pasta is a relatively easy dish to make (Italians would hate me for saying that), but it seems it's easy to make a package of spaghetti and open up a jar of sauce. BUT...having said that, it's nothing like the real, homemade dish you get when you take the time to make every layer of flavor (including the sauce). This dish is the epitome of delicious, full-flavored Italian food. It was great the night we made it and even better 3-days later when I was finishing up the last bite at lunch (pasta is my all time favorite leftover to take for lunches). Yum!

Sausage and Cheese Manicotti
from Bon Appetit Ragu
12 oz Italian sweet sausage - about 3 1/2 sausages (I used spicy sausage!)
1/2 cup finely chopped onion
1/2 cup dry white wine

1 - 28oz can Italian plum tomatoes with basil
1/8 tsp. dried, crushed red pepper
8 large fresh basil leaves, slivered

2 cups fresh whole-milk ricotta cheese or one 15oz. container of whole-milk ricotta cheese
1 cup 1/4-inch cubes mild imported provolone cheese or sharp domestic provolone cheese
2 tbsp. plus 3/4 cup freshly grated Parmesan cheese
1/4 tsp. coarsely ground black pepper

1 pound manicotti (large tubular pasta)

1 tbsp. olive oil

For Ragu and Filling
1. Pierce each sausage several times with tip of knife. Place them in a heavy saucepan; add onion. Cover and cook over medium heat for 5 minutes. Turn the sausages over and stir the onion. Cover and cook until the sausages release the fat and the onions begin to change color - about another 5 minutes. Uncover and increase heat to medium.

2. Add the wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.

3. Puree the tomatoes with juices in a processor, then strain out seeds and add puree to the pan with sausages/onions. Add the crushed red pepper. Simmer very gently over low head until the sauce thickens and reduces to about 2 cups (make sure to turn the sausages over occasionally) - simmer for about one hour and 15 mintues.

4. Add the basil and simmer for an additional 5 minutes longer.

5. Using tongs, transfer the sausages to plate to cool. Season the sauce with salt and pepper.

6. Place the ricotta in a medium bowl. Mix the provolone cubes, 2 tbsp. grated Parm, and black pepper into the ricotta.

7. Cut the sausages into 1/4 inch cubes and stir them into the cheese mixture. Season with salt to taste.

Sauce and filling can be made one day ahead.

For assembly:
1. Cook manicotti in a large pot of boiling salted water until somewhat firm and about 3/4 cooked. The recipe says 7minutes, but it was about 10 minutes for me.

2. Using tongs, carefully transfer the pasta from the pot to a foil-lined baking sheet and cool.

3. Brush olive oil over the bottom of a 13x9x2 inch glass baking dish; spread 3 tbsp. sauce over the bottom.

4. Using your hands (yes, you're going to get messy) fill each of the manicotti with about 1/3 cup cheese-sausage mixture.

5. After arranging the stuffed manicotti along the bottom, spoon the sauce over the top of them.

6. Preheat the oven to 350* F. Sprinkle remaining 3/4 cup Parm atop sauce. Bake the manicotti uncovered until heated through and sauce is bubbling on the bottom of the dish, about 20 minutes. Let manicotti sit for 5 minutes before serving. Enjoy!

Coconut Cupcakes for Valentine's Day!

2011-02-11T08:34:00.000-08:00

Happy soon to be Valentine's Day! To kick start that romantic evening, why don't you take some time this weekend and make your significant other (or a friend) a batch of these amazing cupcakes! My sister (the contributor for this post) made these and boy, they look beautiful! Now, I'd say the only problem with cupcakes is the difficulty in saying, "no" after just one - cupcakes are just that good, but you can do it! Enjoy one and then share with others to say, "Happy Valentine's Day!" xo.

Coconut Cupcakes
from Laurie Chilton's kitchen3 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 c sugar
¾ c unsalted butter – softened
6 large eggs
1 ½ tsp almond extract
1 ½ tsp vanilla extract
1 c buttermilk
5 c sweetened flaked coconut divided, I like Bakers best

1. Preheat oven to 325 degrees. Line 24 muffin pan cups with cupcake liners.

2. In a small bowl combine flour, baking powder, baking soda and salt. Mix with a whisk.

3. In a large bowl, with mixer at medium speed, beat sugar and butter 5 minutes or until light and fluffy. Reduce speed to low and add eggs, one at a time, beating well after each. Beat in extracts.

4. Beat in flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat just until blended, scraping the bowl often. Stir in 2 cups coconut.

5. Spoon batter by 1/3 c into paper liners, filling almost to the top. Bake 25-30 minutes or until cupcakes are golden brown and toothpick comes out clean. Let cool in pan for 10 minutes and then cool completely on racks.

Cream Cheese Frosting
2 8oz pkgs – cream cheese, softened
¾ cups softened butter
1 tsp vanilla extract
½ tsp almond extract
5 ½ cups sifted powdered sugar

1. Beat together all frosting ingredients, except sugar, until fluffy.

2. Add sugar while beating on low – a large spoonful at a time. Increase speed to medium and beat until smooth and creamy.

3. Best to chill in fridge 15-20 minutes before frosting. You can use a knife to frost the cupcakes, but if you pipe it on, you'll get a nice thick layer.

4. Spoon or sprinkle remaining coconut on top of the frosting.

Enjoy!

Gingerbread Crepes

2010-12-28T21:17:00.002-08:00

This recipe is contributed by Laurie, the Vegetarian Hausfrau, and was a true hit at our Christmas breakfast. Yes...I said Christmas and it is almost April (that's how long I've been sitting on this hidden gem). It seems I've gotten myself into a bit of a back-up with about 20 recipes to post, so you have much to look forward to. Thanks to my sisters and friend's amazing ability to cook, I think I'll be adding more contributors in the next few months. Enjoy this delicious, sweet recipe with good friends! It's a true treat!

Gingerbread Crepes

from Macrina Bakery

Crêpes:
1 cup unbleached all-purpose flour
 2 tablespoons granulated sugar
 1 teaspoon ground ginger
 1 teaspoon cinnamon 
1/4 teaspoon ground cloves 
1-1/3 cups whole milk
 2 eggs 2 tablespoons molasses
 3 tablespoons unsalted butter, melted Canola oil

Citron Ricotta Filling
 2 cups ricotta cheese
 1/2 cup granulated sugar 
1/2 cup candied citron
* 1 teaspoon freshly grated orange zest

Cranberry Compote
 2 cups fresh cranberries 
1/2 cup water
 3/4 cup granulated sugar 
1 tablespoon freshly grated orange zest 
2 tablespoons unsalted butter

Vanilla Syrup
 1 cup pure maple syrup 1vanilla bean

Powdered sugar

Preparing the crêpes:
1. Combine flour, sugar, ginger, cinnamon and cloves in a medium bowl. Toss together and set aside.

2. In a separate medium bowl combine milk, eggs, and molasses mixing together with a whisk. Slowly drizzle the milk mixture into the bowl of flour, whisking as you pour. When ingredients are fully combined, whisk in 1 tablespoon of the melted butter. Cover bowl with plastic wrap and place in the refrigerator for 2 hours.

3. Heat a small (7-inch) nonstick sauté pan over medium heat and brush with a little canola oil. Ladle in just enough crêpe batter to eventually cover the bottom of the pan, about 2 tablespoons. Lift and tilt the pan to spread out the batter more quickly. Cook until edges start to turn brown, about 1 minute, then flip the crêpe over with a spatula and cook the other side. Transfer finished crêpe to a large plate and cover with a piece of parchment paper. Repeat with the rest of the batter, placing paper between each crêpe as you finish. You should have 8 crêpes.

Preparing the citron ricotta filling and assembling the crêpes:
1. Combine ricotta cheese, sugar, candied citron, and orange zest in a medium bowl mixing well with a wooden spoon.

2. Line a rimmed baking sheet with parchment paper.

3. Lay the crêpe out on a work surface and scoop equal portions of citron filling into the center of each crêpe. Roll each of the crépes into a log and place them seam sides down, on the prepared baking sheet. Brush tops with the remaining melted butter. (It may be necessary to reheat the butter.)

4. At this point the crêpes can be wrapped with plastic wrap and stored in the refrigerator overnight. If you are ready to eat, move on to the next step.
Preparing the cranberry compote:

5. Combine cranberries, water, sugar, and orange zest in a medium saucepan. Cook over medium heat until cranberries begin to burst, 5 to 7 minutes. Remove pan from heat and drop in butter, stirring until butter is melted and evenly distributed. Set aside.

Preparing the vanilla syrup:
1. Pour maple syrup into a medium saucepan. Cut vanilla bean in half lengthwise and using the tip of a sharp knife, scrape the seeds out of each half and add them to the pan.

2. Drop opened bean pods into the syrup for extra flavor and simmer over low heat for 10 to 15 minutes. Remove bean pods and set aside.

Finishing the crêpes:
1. Preheat the oven to 350°F.

2. Place baking sheet of crêpes on center rack of oven and bake for 10 minutes. Crêpes will be heated through and golden brown on the edges.

3. While crêpes are baking, reheat the cranberry compote and the vanilla syrup.

4. Place 2 crêpes in the center of each plate and top with a generous scoop of compote. Drizzle warm syrup around the edges of the crêpes, and garnish the plate with a little powder sugar. Serve while still warm. ENJOY!

Mandarin Almond Salad

2010-12-28T19:22:00.000-08:00

Michelle (Chad's Mom) is a phenomenal cook! She tends to whip up these amazing meals for the family get togethers that I find myself thinking about for days. This salad is a go-to of mine now as it really compliments a variety of meals (fish, meat, or veggie). Now, if I could only get the family recipe for orange rolls, I'd be set! Enjoy friends!

Mandarin Almond Salad

from Michelle Bunn's kitchen

- 1 head of lettuce (I used a mix of butter lettuce and romaine)
- 2 stalks celery sliced
- 2 green onions chopped
- 1 can mandarin oranges drained
- 2 tbsp. parsley chopped
- 1 small package slivered almonds (combine almonds in non-stick pan with 2 tbsp. sugar and stir over low heat until sugar melts and browns). Let cool and break up pieces to put on top of salad.

Dressing
- 1/2 tsp. salt
- 2 tbsp. sugar
- 1 tbsp. white vinegar
- 1/4 cup salad oil
- dash of tabasco
- fresh pepper

Combine and toss with salad mixture, garnish with almonds!

Praline Pumpkin Cheesecake

2010-12-28T19:19:00.000-08:00

I'm a HUGE fan of cheesecake and even a bigger fan of pumpkin. So, when I came across this recipe it was instant excitement. Cheesecake is a relatively easy thing to make, so it's fun to mix it up with different ingredients. I often head down the road to The Cheesecake Factory to pick up their latest creation. Last year, it was a special trip to try their red velvet cheesecake...yum! Enjoy this fun twist on basic cheesecake, but make sure to share as it is WAY too easy to eat the whole thing yourself. Enjoy!

Praline Pumpkin Cheesecake

from 20something Cupcakes

Ginger Crust:

- 2 cups crushed gingersnap cookies (about 40 cookies)

- 1/2 cup (1 stick) of unsalted butter

- 1/4 cup sugar

- 1 tbsp. ground cinnamon

Pumpkin Filling:

- 3 (8oz) packages of cream cheese at room temp (I used reduced fat)

- 1 1/3 cups sugar

- 3 large eggs

- 1 tsp. vanilla extract

- 1 (15oz.) can pure pumpkin

- 1/2 tsp. ground cinnamon

- 1/2 tsp. ground nutmeg

- 1/2 tsp. ground ginger (You won't use this that often, but you can use it to also make the Ginger Pandowdy I made a while ago next week!)

Pumpkin Topping:

- 1 cup pecans (I actually wanted more pecans, so I used 2 cups total)

- 1/2 cup firmly packed golden brown sugar

- 3/4 cup heavy whipping cream

- 1 tbsp. unsalted butter

- 1 tbsp. vanilla extract

- 1/4 tsp. salt

To make the crust:

1. Line the bottom of a 9 or 10 inch springform pan with parchment paper and coat with cooking spray.

2. In a large bowl, stir together the crushed gingersnaps with the melted butter, sugar, and cinnamon.

3. Press into the bottom of the prepared pan.

4. Preheat the oven to 350* F. (in the meantime bowl a pot of water on the stove - you'll need it in a bit)

To make the filling:

1. Using a mixer, beat the cream cheese in a large bowl for about a minute, or until fluffy.

2. Add the sugar and beat until mixed well.

3. Add the eggs one at a time, beating for 20 seconds in between each addition.

4. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat until incorporated (about 1 minute).

* Make sure it's fully mixed! You'll notice in my picture, I missed the "fully mixed" step :)

5. Pour the filling over the crust and put the springform pan into a larger baking pan and set it on the center rack of the oven. *Pour enough boiling water into the larger pan, so that it reaches 1/2 way up the pan.

6. Bake for 1 hour, until the filling is set and golden brown. Make sure to WATCH after 45 minutes as it will start browning quickly once it hits that point.

7. Cool the cheesecake on a rack for about 30 minutes, then chill for several hours or overnight.

8. Once cooled, remove the cheesecake from the springform pan and set it on a serving plate.

To make the praline topping:

1. Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 8 minutes, until golden brown. Then coarsely chop the nuts.

2. Stir together the brown sugar, cream, and butter in a saucepan over medium heat and boil for about 1 - 2 minutes, adjusting the heat to make sure it doesn't boil over.

3. Remove the pan from the heat and stir in the vanilla, salt, and pecans.

4. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake.

5. Serve immediately OR keep, well wrapped, in the refrigerator for 3-4 days.

WOW! Amazing!

Roasted Mushrooms Escargot-Style

2010-12-28T19:15:00.000-08:00

I find that side dishes sometimes can be harder to decide on then the main dish when figuring out what to make for dinner. I think that's because I can easily figure out what type of food I feel like - Italian, Mexican, etc., but figuring out what side goes well with the main is trying. I tend to make a lot of the same things over and over again because it's easy...Caesar salad, asparagus, and/or green beans, and occasionally I'll come across another dish that could easily become another side dish go-to. This mushroom dish is definitely being added to my regularly occurring dishes! Especially when the main is a protein like Chicken Breasts or Steaks! Enjoy!!

Roasted Mushrooms Escargot-Style

from Gourmet Magazine

- 1 lb. of mushrooms (crimini or white - I used a mix of both)
- 2 tbsp. capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tbsp. vegetable oil
- 3 tbsp. unsalted butter, cut into pieces
- 2 tsp. fresh lemon juice
- 1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450* F with the rack in the middle

2. Toss the mushrooms with capers, garlic, oil and a pinch of salt and pepper in a deep baking dish. Top with butter and roast, stirring occasionally until mushrooms are tender and golden. 15 to 20 minutes. Stir in lemon juice and parsley.

Enjoy as a great side dish!

Green Beans with Balsamic Roasted Shallots

2010-12-28T19:11:00.000-08:00

So, let me apologize first for this shameless post. I feel the need to toot my own horn for a second....I had my first "real" sit-down dinner and it was successful! I stressed the whole week about what to make and how the place settings should look. Then I planned out each day's prep to make sure I wasn't busy in the kitchen the entire party and I truly had a blast the whole time I was planning. I really love planning events at work, but planning events at home is just so much more fun! It was a chance for me to have a group of my friends in one room to enjoy a home cooked meal prepared by me. Great food, great laughs, and amazing conversation. It was the perfect way to start the holiday season! My next few posts will be the menu items I selected. Each turned out the way I imagined and made for a truly memorable meal. I hope you might entertain some friends with one or two of these upcoming recipes!

Green Beans with Balsamic Roasted Shallots

from The Cookin' Canuck

- 6 large shallots - cut in half and shelled, keeping root in tact

- 4 tbsp. EVOO

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 1 cup low-sodium chix broth (for you veggies - you can use vegetable broth)

- 2 tsp. granulated sugar

- 1 tbsp. balsamic vinegar

- 1 1/4 lb. green beans, ends trimmed

1. Heat the oven to 450* and coat a large baking sheet with cooking spray

2. In a bowl toss the shallots with the EVOO and salt and pepper. Spread the shallots out onto the cooking sheet and bake for 15-18 minutes (until they are dark brown on the bottom)

3. Over medium heat bring the chicken broth to a boil - reduce to about 1/4 cup

4. Add the sugar and vinegar and bring to a boil. Stir until the sugar is dissolved.

5. Add the roasted shallots to the broth mixture and simmer about 5 minutes coating the shallots. (the shallots can be made up to a day beforehand)

6. Bring a large pot of water to a boil. Drop the green beans into the water and cook for about 2 minutes (or until desired wellness).

7. Strain and then mix with a couple teaspoons of olive oil and shallots.

ENJOY!

Spiced Black Bean Burgers

2010-11-15T19:50:00.000-08:00

Over the past year I've been partaking in a monthly game of Bunco with some girlfriends. It gives me the opportunity to break out my competitive nature and hang out with an amazing group of women who also enjoy cooking and drinking wine. Last month Stephanie (otherwise known as one of the world's best moms) made these Black Bean Burgers and well, I had to make them again! If you are a meat eater, like me, these will make you contemplate a veggie patty next time you are planning on making burgers at home. They are inexpensive, delicious, and easy to make for a group. To top the night off Stephanie unveiled her Bunco prizes - aprons she had hand sewn (seriously, world's best mom's club).

Spiced Black Bean Burgers
from Epicurious

1 15oz can black beans, rinsed, drained
1/3 cup chopped red onion
1/4 cup dry breadcrumbs
2 tbsp plus 1/2 cup bottled chunky salsa
1 teaspoon ground cumin
1/2 tsp. hot pepper sauce (such as Tabasco)
1/2 tsp. garlic powder (Steph's suggestion)
1 chili powder (Steph's suggestion)

Vegetable oil
2 whole wheat hamburger buns

Condiments: avocado, sour cream and/or cheese

1. With a fork mash the beans in a medium bowl

2. Add the onion, breadcrumbs, salsa, cumin, Tabasco, garlic powder, and chili powder

3. Form into pattys (I was able to get 4 pattys out of this recipe, even though it says only 2 on epicurious).

4. Grill on the stove top just until warmed through

5. Toast the bun and add avocado, salsa, and sour cream.

YUM!

Garden Vegetable Quiche

2010-11-15T19:47:00.000-08:00

I've posted multiple quiches as I love them, but this one is always a hit! It's full of veggies, which helps fill those up with a larger appetite. Since I love quiches so much, I thought I'd recommend my favorite quiche served up in Seattle's restaurant scene. It's the quiche du jour at Cafe Campagne. They do an amazing job of keeping it light with amazingly flaky crust (like this recipe has). Maybe you'll make this for a Holiday brunch? Christmas and New Years is, after all, just around the corner! Enjoy!

Garden Vegetable Quiche

from Eating Well & Living Thin Blog

1/4 cup minced onion

1/4 cup diced red bell pepper

1 medium zucchini, shredded

1/2 pkg frozen spinach, thawed and squeezed dry

1 tbsp. olive oil

3 eggs

3/4 cup milk

1/2 cup ricotta cheese

1/4 cup sour cream

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dried basil

Dash freshly grated nutmeg

1/2 cup shredded Cheddar cheese

2 tbsp. grated Parmesan cheese

1. Preheat the oven to 350*

2. Coat a deep dish pie plate with cooking spray and set aside.

3. In a skillet, over medium heat, saute the onion, red pepper, zucchini, and spinach in the EVOO for 7-10 minutes. Then spread them evenly along the pie plan evenly.

4. In a large bowl whisk the eggs, milk, ricotta, sour cream, salt, pepper, basil, and nutmeg. Sprinkle the cheddar cheese over the cooked vegetables and carefully pour the egg mixture over the cheese. Lastly sprinkle the Parmesan over the top and bake 30-45 minutes.

YUM!

Cheese & Onion Quiche

2010-11-15T19:46:00.000-08:00

I realize I've been posting a ton of breakfast recipes lately, but I've had quite the back-up of recipes to post after my brunch a few months ago...so, lucky you! Here's another quiche recipe that is to die for! People always seem to worry when eating recipes with onions or garlic for breakfast, but honestly it's worth it. You will think, just like I did, that you will never use all of the onion this recipe calls for in one quiche, but you do. It works because the onion really balances out the cheese. For this particular recipe I chose to follow the recipe and use a store bought pie crust, but I'd really recommend using the Macrina's pie crust recipe I posted a while ago if you have the time. This recipe would be great for a day after holiday breakfast/brunch addition! Enjoy!!

Chicken & Onion Quiche

from My Cooking Hut Blog

Ready made shortcrust pastry

5 tbsp butter

5 small onions thinly sliced

2 Eggs

1 1/3 cup heavy cream

3/4 cup grated Gruyere cheese

1. Roll out the pastry and put into a tart/quiche dish and put in the freezer for 20 minutes

2. Preheat the oven to 400*

3. While the pastry is chilling, heat the butter in a pan and cook the onion for 20 minutes stirring occasionally.

3. Pull the pie pan and lightly prick the bottom of the tart with a fork. Line the pastry with parchment paper and place full cans of baked beans on top. Bake the tart for 20 minute, remove the paper and beans, then continue for 5-10 minutes until browned. (My pastry puffed up, but it was totally fine).

4. While the crust is baking, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese. Fill the baked pastry with the mixture and then sprinkle with remaining cheese. Bake for 20 - 25 minutes. Enjoy!!

Crab and Corn Chowder with Bacon and Chanterelle Mushrooms

2010-11-15T19:35:00.000-08:00

Tis the season of....colds and flus! It seems whenever the Christmas cheer arrives, I fall to some sort of sickness (currently home today nursing a sore throat and fever). So, I figured, I'll post something that you can make and freeze for when you need something warm and hearty to get back on your feet! You can freeze the stew and then just have a friend pick up some crabmeat for the topping. They'll aid in your "medicine" and you'll get a visitor all at the same time! I hope you enjoy it as much as I did last night!

Crab and Corn Chowder with Bacon and Chanterelle Mushrooms

from Epicurious

6 ears of fresh yellow corn (you can also use a can, but the fresh corn was delicious)
4 cups chicken broth
3 cups of whipping cream

2 tbsp. EVOO

7 slices of bacon, cooked and then cut into 1/4 inch pieces

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped leeks (white and pale green parts only)

3/4 cup finely chopped celery

1 tsp. fennel seeds

1 3/4 lbs. white-skinned potatoes, peeled, cut into 1/2-inch cubes

2 tbsp. butter

6 oz. chanterelle mushrooms, thickly sliced

2 tbsp. dry Sherry

1 tsp. fresh thyme leaves

1 lb. fresh crabmeat

2 tbsp. chopped fresh parsley

1. Cut the kernels off the cobs and set aside.

2. Take the leftover cobs and combine with the broth and cream in a large saucepan. Simmer 5 minutes and remove from the heat.

3. Heat the oil in a large pot over med-high heat. Add bacon and saute until crisp. Transfer bacon to paper towels to drain. Pour off all but 3 tbsp. pan drippings.

4. To the bacon pan drippings, add onion, leeks, celery, and fennel seeds. Saute until veggies are crisp and tender - about 4 minutes.

5. Pull the corn cobs out from the first mixture and dump the veggie mixture in.

6. Stir in the potatoes to the combined mixture and stir until almost tender - about 10 minutes.

7. Stir in corn kernels and simmer for about 5 minutes longer.

8. Meanwhile, melt butter in a large skillet over med. heat. Add the mushrooms and saute until tender. Add the sherry and thyme. Then add the mushroom mixture to the chowder. Season with salt and pepper.

9. Saute crabmeat for about 3 minutes to heat through.

10. Ladle chowder into bowls, then drop a spoon of crabmeat and a pinch of parsley on top.

Delicious!

Shrimp Etouffee

2010-10-20T22:30:00.000-07:00

I'd love to say this recipe was all me, but nope. It was Chad! He was inspired after a trip to New Orleans to recreate a delicious Shrimp Etoufee and it was definitely the best Shrimp Etoufee I've ever had! It was also my first, but definitely the best..wink, wink! I can't say New Orleans's Creole is extremely healthy (there is a lot of butter), but it was such a treat and makes me excited to one day visit Louisiana!

Chad would say that it's a TON of chop, mince, and dicing...so be forewarned! ENJOY!

Shrimp Etoufee

from Epicurious

2 tbsp. Creole Seasoning

4 tbsp. unsalted butter

1/2 cup onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup bell pepper, finely chopped

1/4 cup flour

3/4 cup fresh tomatoes, diced

1 1/2 cups shrimp stock

2 tbsp. minced garlic

1 bundle fresh thyme

2 tsp. Worchestershire Sauce

1 tsp. Hot Sauce

1/2 cup green onions, thinly sliced

3 tbsp. minced Italian Parsley

2 lb. peeled, deveined, shrimp (save the shells for stock - google "shrimp stock" for a ton of recipes!)

3 tbsp. unsalted butter

salt and pepper

Creole Boiled Rice - see recipe below

1. Season the shrimp with 1 tbsp. of the Creole Seasoning.

2. Melt the butter in a large skillet, add the onions, bell pepper, and celery, saute until translucent.

3. Whisk in the flour to make a "blonde roux," stirring constantly, about 3-5 minutes.

4. Stir in the remaining Creole Seasoning.

5. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. Add more stock as needed - the consistency should be a gravy - not too thick, not too thin.

6. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, salt, pepper, and Cayenne. Simmer for 20-30 minutes.

7. Add the shrimp, green onions, and parsley, simmer for 10 minutes more and until the shrimp is cooked through. Stir in 3 tbsp. butter and adjust the seasoning to taste.

8. Pour the Shrimp Creole into a nice bowl and put a spoonful of rice over the top. Delicious!

Creole Boiled Rice

1 quart of boiling water

1 cup Jasmine Rice

2 fresh Bay Leaves

1 tbsp. salt

1. Bring the water to a boil with the Bay Leaves. Add the salt. Add the rice and stir to ensure it won't stick. Don't stir it again after that first spin! When the water comes back to a boil, partially cover it. Cook for approximately 11 minutes, drain and pull the Bay Leaves out. The rice (if it was pasta) would actually be al dente. That little crunch will work, trust me!

Halibut Fish Tacos

2010-10-20T21:48:00.000-07:00

I have a girlfriend, Kelsey Schmidt, that is definitely one of my favorite friends to call when I am in need of a quick, but healthy dish to cook. On this particular night I called her to ask whether or not she had any side dishes she thought might pair well with fish tacos. I was of course craving Mexican food, but knew I needed something healthy, so fish tacos seemed like a great solution. She was very quick to say she had the perfect side dish. It was a recipe she said was one Gwyneth Paltrow swears by, so of course I would too, right? It's SO easy! You take a can of black bean, a bay leaf, and garlic (I used 6 cloves) and simmer those over low heat for the duration of your taco cooking time (about 30 minutes). The end result were infused garlic beans - a great side dish and also great addition on the tacos themselves! Thanks for the recipe Kelsey! It was a huge hit!

For these Halibut Tacos I mixed two recipes. I wanted a crunchy corn salsa to be paired with a great marinated fish and viola!...they turned out exactly how I wanted! We even used the leftover corn salsa the next night with a marinated chicken breast to make taco night version 2.0.

Halibut Fish Tacos

from Epicurious

1/4 cup EVOO

1 1/2 tsp. chile powder

1 1/2 tsp. dried oregano

1/2 tsp. ground cumin

1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish

1 jalapeno, stemmed and chopped

1 lb. of fresh Halibut

8 fresh corn tortillas (I like the small white corn tortillas)

salt

2 limes, cut into quarters

1. Pour the olive oil into a small bowl and add the chile powder, oregano, cumin, cilantro, and jalapeno. Mix well.

2. Place the fish into a dish and pour the marinade over and thoroughly coat both sides. Allow the fish to marinate for 20 minutes.

3. Heat a nonstick pan over medium heat (you won't need to add oil as the fish has plenty). Place the fish in the pan and cook on the first side for 4 minute, then flip for 2 more minutes on the second side. All done!

4. Heat the tortillas by putting them on a plate sandwiched between two slightly damp paper towels. Microwave on high for 45 seconds and you've just steamed your tortillas!

Assemble all together with the corn salsa (recipe below) and bon appetite!

Corn Salsa

from All Recipes

1 cup corn

1/2 cup diced red onion

1 cup peeled, chopped jicama

1/2 cup diced red bell pepper

1 cup fresh cilantro leaves, chopped

1 lime, zested and juice

1. Mix together all ingredients. Yes...that simple!

Enjoy!

Blueberry Scones

2010-10-20T21:32:00.000-07:00

A while ago I posted the Strawberry Oatmeal Scones that are pictured with these Blueberry Scones. Both were delicious, but these blueberry scones stood out as adding a great sweet, zesty touch to the table. I'm actually not the biggest fan of scones - typically they are too dry for me, but these really were standouts to my normal perception! I watched them carefully while baking to ensure they didn't dry out, also the lemon glaze that was drizzled over the top kept in all moisture to ensure a perfect scone that lasted even a couple days after first serving! Needless to say, these and the Strawberry Oatmeal recipe from an earlier post were a perfect combo! Enjoy!!

Blueberry Scones

from Mehan's Kitchen blog

2 cups all-purpose flour

1 tbsp. baking powder

1/2 tsp. salt

2 tbsp. sugar

5 tbsp. unsalted butter, cold and cut into chunks

1 cup heavy cream, plus more for brushing the scones

1 cup fresh blueberries

Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

1 lemon, zest finely grated

1 tbsp. unsalted butter

1. Preheat the oven to 400 degrees

2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.

3. Using a fork mix the butter into the dry mixture (it'll eventually look like crumbs).

4. Make a well in the center and pour in the heavy cream. Fold everything together to incorporate and then fold in the blueberries.

5. Press the dough onto a floured surface and into a large rectangle about 1" thick. Then cut into diagonal triangle scones.

6. Place them on an ungreased cookie sheet and brush with heavy cream. Then bake for 15-20 minutes.

7. Let the scones cool as you put together the lemon glaze.

8. Mix the lemon juice and sugar in a microwaveable bowl. Stir until the sugar dissolves.

9. Add the lemon zest and butter. Put it in the microwave for 30 seconds. Whisk again and then brush over the scones.

10. Eat up!

Strawberry Oatmeal Scones

2010-10-20T21:10:00.000-07:00

The picture is actually two different scones - Strawberry Oatmeal Scones and Blueberry Scones. Both delicious! I'll share the Strawberry Oatmeal Scones first with you as they were really my favorite. I made these for a brunch I held a while ago and liked them so much I plan to make them again for my dad's birthday brunch I'm hosting this weekend. I'd like to say breakfast/brunch is my favorite meal, but then I'd be ignoring all of the other delicious foods I love to make. So, instead of saying it's my favorite, I'd like to categorize it as "I'm a huge fan of what it provides for my day's mood." For instance, if you start your day with a delicious breakfast you tend to have a productive, energized day. I enjoy that that's how breakfast makes me feel and especially when these scones are incorporated! Food for thought....enjoy your day!

Strawberry Oatmeal Scones

from lbrookscooks blog

1 egg

1/2 cup buttermilk

1 2/3 cups flour

1 1/3 cups old fashioned rolled oats

1 1/3 cup sugar

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Zest of 1 lemon

3/4 cup fresh strawberries, chopped

10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1. Preheat the oven to 400*

2. Whisk the egg, buttermilk, and lemon zest together in a small bowl.

3. In another bowl mix the flour, oats, sugar, baking powder, baking soda and salt in a large mixing bowl.

4. Add the cold butter pieces into the dry mixture and blend with your hands (it'll help soften the butter to use your hands).

5. Pour the buttermilk mixture into the dry/butter mixture and stir together just to incorporate.

6. Gently mix in the chopped strawberries.

7. The dough will be very sticky, but turn it over onto a floured surface and roll into an inch thick round. Then cut into wedges.

8. Transfer to a baking sheet lined by parchment paper and bake for approximately 25 minutes or until golden brown.

YUM!

Mozzarella Sticks

2010-08-23T08:26:00.000-07:00

My sister's (The Vegetarian Hausfrau) husband planned a trip away to this small town near Ocean Shores called Seabrook for the family this last weekend. I couldn't stop saying that I felt like I was in a parallel universe the entire time. If you've ever seen the movie Pleasantville, this is likely where it was filmed, no joke. We made smores, went walking along the beach, played H.O.R.S.E., ping pong, and rested. It was really nice after the past few weekends I've had away partying it up to "California Gurls" and "Teenage Dream." Everyone was assigned a meal to make and of course I was in charge of Saturday's dinner (the night we had planned to celebrate Laurie's bday) - pressure! Laurie requested Mozzarella Sticks and forwarded me this recipe from one of our favorite blogs, The Pioneer Woman. My only regret, not making more. These were delicious and will easily be on my list of appetizers to make during the upcoming football season! Enjoy:)

Mozzarella Sticks
from the Pioneer Woman's blog
2 cups Panko bread crumbs (I used a different brand from PCC, but Panko is the most common brand)
15 Mozzarella sticks (otherwise known as string cheese - cut in half)
1 cup of flour
2 eggs
1/2 cup of milk
2 tbsp. dried parsley
4-5 tbsp. vegetable oil (about 1/2 inch deep in the pan)

1. In 3 separate bowls set-up;
a. 1 cup of flour
b. 2 eggs and milk whisked together
c. bread crumbs and parsley mixed

2. Take each halved string cheese and dip in the flour first, then the egg mixture, and lastly the bread crumbs. Then set aside onto a baking sheet.

3. Put the baking sheet of prepared Cheese Sticks into the freezer for 20-30 minutes. This step is very important!! It'll help the Mozzarella not get too hot when you fry them and help the bread crumbs stay together when you drop them in the oil.

4. After 30 minutes, begin heating about 4-5 tbsp. of oil in a pan on medium heat. Trick**When the oil is sitting in the pan, you won't know if it's hot enough to fry in, but once you think it's ready place a wooden spoon into the oil. If small bubbles (boiling) around the spoon occur, it's ready to fry!

5. Place each Mozzarella stick into the oil and flip when it begins to brown. They'll each be in the oil for about 2 1/2 minutes. Pull each and place on a plate with a paper towel.

6. Pull the paper towel and arrange, pour a bowl of Marinara for dipping and serve! Delicious!

Fresh Fruit Coffeecake

2010-08-03T17:23:00.000-07:00

I held a brunch for my friends a little while back to celebrate my birthday this year. I thought, what better than to do what I love .... cook, for my birthday. It turned out to be a success, although I probably gained 10lbs. since I made all of my favorites! Why not, it was my birthday:). I included this recipe from my sister's blog (originally from Macrina) because it was SO good when she made it. My memory served me well as it was just as good the second time around! I highly recommend this one as an easy recipe to make for a breakfast potluck or brunch with friends. Whoever is the mastermind of Macrina's pastries should be given a raise! All of their recipes are delicious! If you are curious about their recipes, but don't want to purchase their cookbook, you can sign-up for their monthly recipe e-newsletter. Cheers!

Fresh Fruit Coffeecake
from Vegetarian Hausfrau
3 cups unbleached all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups ripe fruit (whole berries or fruit cut into 1/2 inch pieces) - I used blackberries and raspberries!
12 tablespoons unsalted butter at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1-1/2 teaspoons pure vanilla extract
1-1/2 cups buttermilk
berries and powdered sugar for garnish (optional) - I used powdered sugar and some of the leftover blackberries and raspberries

1. Preheat oven to 350º F. Oil a 12-cup Bundt pan.

2. Sift flour, baking soda and salt into a large bowl and toss with your hands to combine. Remove 1/4 cup of the flour mixture and set bowl aside.

3. In a separate medium bowl, combine fruit and the reserved 1/4 cup of flour mixture. Toss until fruit is evenly coated and set aside. Tossing the fruit in flour helps keep it from sinking to the bottom of the coffeecake - a true disaster!

4. Combine butter, granulated sugar and brown sugar in the bowl of your stand mixer. Mix with the paddle attachment for 5 to 8 minutes on medium speed. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure the first egg is fully mixed into the batter before adding the other. After the second egg is incorporated, add vanilla extract and mix for 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.

5. Alternately add small amounts of flour mixture and buttermilk to the batter mixing with a wooden spoon just until all dry ingredients are incorporated. Gently fold in the flour coated fruit making sure the fruit is evenly distributed through the batter. Spoon batter into the prepared Bundt pan filling two-thirds of the pan.

6. Bake on the center rack of the oven for 1 hour and 30 minutes, or until top is golden brown (my small cake only took about 50 minutes to cook and brown on top). Check the center of the coffeecake with a skewer. It will come out clean when the cake is done. Let cool in a pan for 45 minutes.

7. Sprinkle with powdered sugar and top with Berries.

Bruschetta with Shrimp, Tarragon, and Arugula

2010-06-07T18:27:00.000-07:00

It's almost dinner time and I can't stop thinking about these delicious Bruschettas my sister Beth made for a family dinner a couple weeks ago. Delicious! She isn't a huge fan of the smell/taste of Tarragon (black licorice), so she substituted that with basil which worked out well! For people that like shrimp, it would be a huge hit. It's pretty shrimp meaty though, so a small bruschetta round goes a long way when serving this as appetizers. It is the perfect bruschetta to really "wow" dinner guests OR just eat on your own for dinner with a friend or significant other. Enjoy!

Bruschetta with Shrimp, Tarragon, and Arugula
from Beth's kitchen via Food Network

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved

Topping:

3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

1. Preheat the oven to 400 degrees F.

2. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

3. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

4. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

Yum Yum Yum!

Macrina's Bacon, Leek, and Gruyere Quiche

2010-05-28T17:51:00.000-07:00

I hosted a brunch at my house last weekend and made a ton of food that I've been wanting to try to make - like this quiche from my favorite Seattle bakery - Macrina. I signed up to receive their monthly e-newsletter and it includes a recipe from their shop (awesome)! I highly recommend signing up if you can, it's worth it...this quiche alone makes it for me. It was just the right amount of strong cheese to salty bacon. A great addition to an otherwise meatless brunch. Enjoy:)

Macrina's Bacon, Leek, and Gruyere Quiche
from Macrina Bakery
Makes 1 (9-inch) Quiche

5 slices bacon
3 medium leeks
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 eggs
2 egg yolks
1 cup heavy cream
1 cup whole milk
1/2 teaspoon ground white pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 ounces (about 4 slices) Gruyére, grated
1 pre-baked (9-inch) Flaky Pie Dough tart shell

1. Preheat oven to 325° F. Cut bacon into 1/4 inch pieces and place in a medium sauté pan. Cook over medium heat until fat is rendered and bacon is golden brown. Remove bacon with a slotted spoon and drain on paper towels.

2. Remove most of the green portion of the leeks and discard. Cut remaining white portions in half lengthwise. Rinse leeks well under running water, then cut into 1/4 inch slices. (You should have about 3 cups of sliced leeks.) Heat olive oil in a medium sauté pan over medium heat. Add the sliced leeks and season with salt and black pepper. Cook until leeks are tender, 3 to 5 minutes. Remove from heat.

3. Combine eggs, egg yolks, heavy cream, milk, 1/2 teaspoon kosher salt, white pepper, thyme and parsley in a medium bowl. Mix well with a whisk.

4. Evenly spread bacon, leeks and Gruyére cheese over the bottom of the pre-baked tart shell. Place shell on a rimmed baking sheet, then fill the shell with the custard mixture. Carefully transfer the baking sheet to the center rack of the oven and bake until custard is set and lightly browned on top, about 45 minutes. Remove from oven and let cool on a wire rack for 15 minutes before serving.

Macrina's Flaky Pie Dough (note: if only making one quiche, you should split the recipe in half

1. Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Turn the dough occasionally and toss a little flour underneath to keep it from sticking to the work surface. Fold the dough in quarters to make it easier to handle and lift it into your tart pan. Unfold the dough and press it into the pan, then trim away all but 3/4 inch of the overhanging edge. Fold the overhanging edge into the tart pan and press the dough together, creating a double-thick crust around the edge of the tart shell. Chill in the refrigerator or freezer for at least 30 minutes. (Chilling the dough relaxes the gluten and ¬keeps the butter cold. This helps prevent the tart shell from shrinking in the pan while it bakes.) Once the crust is chilled it can be pre-baked or wrapped tightly with plastic and kept frozen for up to 1 month.

2. Preheat oven to 375° F. Line the chilled tart shell with an oversized piece of parchment paper and fill it with dried beans or baking weights. At the bakery we use dried pinto beans, which can be used over and over again. Press the beans down to make sure there are no air pockets between the crust and the parchment paper. Bake on center rack of oven for 25 to 30 minutes, until edges are golden brown. (Baking time will vary slightly depending on the size of the tart shell.) Remove the shell from the oven and let it sit for 15 to 20 minutes before removing the paper and beans. Check to see if the bottom of the shell is done. If the bottom still looks wet, return it to the oven for 2 to 3 minutes. If bubbles appear n the bottom of the crust, carefully depress them with a dishtowel, taking care to avoid the escaping steam. The entire tart shell should have a light, golden brown color. Let cool before filling.

Morel Risotto

2010-05-06T09:53:00.000-07:00

I've always wanted to try to make homemade Risotto. My girlfriends Ashley and Courtney Posey (two true blood Italians) have made us delicious Risotto at girl's nights and every time I think to myself...man, I want to try to conquer this Italian dish. It's definitely a dish of patience - you have to stir and stir, watching to ensure the stock is being absorbed each time it's added at the right pace, but the end result is worth it! I found this recipe in Cooking Light and was pleasantly surprised it didn't involve a stick of butter or 3 cups of cream. I stored it away and sat on it for a week until we were planning on having Lou and Michelle over for dinner. Chad always says, "don't try something new when you have guests over." BUT.....I always do. It's not fun for me to cook the same dishes all of the time and how else does one learn, but by mistakes...hehe. This one, fortunately, was not a mistake. The Morel mushrooms were fabulous and the Risotto was full of flavor from the stock, cream, and cheese. Our guests were sent away full and happy and I went to bed with a smile knowing I finally conquered the Italian dish I had been thinking about for so long.
I give this dish 2 thumbs up! Enjoy!

Morel Risotto
from Cooking Light, May 2010 4 cups Chicken Stock
2 tbsp. EVOO
1/4 cup chopped shallots
1/4 cup finely chopped onion
1 tsp. thyme leaves
1/2 pound morel mushrooms, halved lengthwise (Morel mushrooms are typically sold dried, so this is about 2 oz of dried Morels - you just follow the instructions on the pkg. for use)
1 cup uncooked Arborio or Carnaroli rice
1/4 cup dry vermouth (I used white wine)
1/2 cup (2oz) grated pecorino Romano cheese
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. chopped green onions

1. Bring Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over med. heat. Add shallots, onion, and thyme to pan; cook 5 minutes stirring frequently. Add mushrooms; cook 1 minute. Add rice; cook 1 minute, stirring frequently. Stir in vermouth (or white wine); cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20-25 minutes).

3. Add cheese, cream, salt, and pepper; cook 2 minutes. Remove from heat, sprinkle with green onions and serve!

Yields 4 servings.

Mock-A-Mole

2010-05-03T10:49:00.000-07:00

My friend Kristin told me about Mock-A-Mole and I was shocked - "healthy guacamole," she said. "You can't even tell the difference." She said she made a batch and didn't tell her friends that had come over to watch a football game and surprise, surprise...they didn't say a word...now, of course, she spilled the beans afterwards, but I had to try it as I was intrigued. Healthy Guacamole!?! I made the mock-a-mole when Jassny and Buren came over to watch a game and told them to guess the secret ingredient. Answers were something like, "cumin?" "Garlic Salt?" (there is garlic salt in it, but it wasn't the secret ingredient). Finally after many guesses and a lot of "this is so goods" I told them....it's GREEN PEAS! It almost adds a sweeter taste to the guacamole, which everyone seemed to love. This would be perfect for kids - Chad hates green peas, and he said he loved it! I'm definitely going to make this one again, so on Superbowl Sunday there is a healthy indulgence other than the usual Chicken wings and Kelsey's famous Chili Cheese Dip! Enjoy friends!

Mock-A-Mole
from Bethenney Frankel (Real Housewives NY) by way of Kristin Gopal
2 tbsp. fresh Cilantro chopped
1 tbsp. red onion chopped
1 avocado
1 cup green peas (frozen work great!)
2 tsp. fresh lime juice
1 tsp. Worcester Sauce
Dash of Tobasco
1 tsp. Garlic Salt
Pepper (to taste)
1 tsp. chopped parsley
1 cup chopped tomato

1. Using an immersion blender (you can also use a regular blender) - blend all ingredients leaving chunks.

2. Sprinkle with Cilantro and serve with Healthy baked tortilla chips

Enjoy!

Voracious Tasting - Thank you!

2010-04-26T16:51:00.000-07:00

A big THANK YOU to all of you that came out to Voracious Tasting! The night was full of delicious treats from over 40 restaurants, 10 mixologists, and 10 confectioners. It was packed, so while there are a ton of improvements for next year a sell-out made this event a huge inaugural success! Here are a few pictures that sum up the night....

For some of Seattle Weekly's employees, seeing our name on the marquee was surreal, it really set the mood for everyone to feel accomplished and excited - including those lifting, setting up, and schlepping.A big winner for the evening - Wild Ginger's Red Curry Salmon wrapped in leaves. Not one person said they didn't want to go back for seconds or thirds and my sister claims they make her want to eat at Wild Ginger every day! Something a restaurant always wants to hear!The winners of the Chef Showdown - Seth Caswell, owner and head chef at emmer&rye and advanced Art Institute student Josh Bristow. They were elated to have won....4 courses in 1 hour for 4 judges...the score sheet comments were hilarious. Also, a picture of Tom Douglas (our emcee) talking with Seth Caswell. Tom was truly my stress reliever. There is nothing like sharing a glass of Scotch backstage with a food icon in the community!

Such a fun evening - thank you all for your support!

Pulled BBQ Chicken Sandwiches with Blue Cheese Cole Slaw

2010-04-20T18:31:00.000-07:00

I went the other day to Matt's in the Market with my friend Tom and I ordered a delicious BBQ Pulled Pork sandwich with blue cheese cole slaw - it was AWESOME. I had to make one. Do you ever have that inkling after eating something unbelievable from one of the top restaurants in Seattle? Like, I can do this and potentially the same. Well, I did and while it wasn't the same as Matt's (or Dan - their head Chef), it rivaled it! I first sought out to find a BBQ Pulled Pork recipe and a Blue Cheese Cole Slaw. I started by searching "healthy bbq pulled pork," which seemed like an oxymoron, but I came across a healthy alternative - BBQ Pulled Chicken! Then of course, my friend Ina Garten, came through with a lovely Blue Cheese Cole Slaw recipe. I paired them together and voila! Here is one delicious, quick recipe that you will love and your friends will really enjoy!

Have fun chopping, mincing, and dicing my friends!

Pulled BBQ Chicken Sandwiches with Blue Cheese Cole Slaw
from Rachael Ray and Ina Garten
Pulled Barbecue Chicken

4 skinless, boneless chicken breast halves (about 2 pounds)
Salt and pepper
1 onion, finely chopped
4 cloves garlic, finely chopped
1-1/3 cups barbecue sauce (I was lucky and had a jar of the Chilton Family secret BBQ Sauce, but you can use whatever you have that you love)
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or French rolls, split
6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)

Blue Cheese Cole Slaw:

1/2 small head green cabbage, sliced
1/2 small head red cabbage, sliced
4 large carrots, scrubbed or peeled, sliced thinly
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves

Brioche Buns - pick your favorite buns, but make sure they are sturdy - these sandwiches are hearty - but healthy!

Blue Cheese Cole Slaw (make this at least 2-3 hours before eating)

1. Mix the cabbage and carrots in a bowl

2. In a seperate bowl mix all of the wet ingredients together including the salt and pepper

3. Cover with plastic wrap and let sit in the fridge for several hours (could be done the night before, however I just did 3 hours)

BBQ Chicken (make this 30 minutes before eating)

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. (be careful - this is hot and I burned myself)

2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Pull off the burner and set to the side.

Assemble

1. Toast the Buns

2. Put a pile of BBQ Chicken along the sandwich

3. Add a handful of Monterey Jack Cheese

4. Top with Cole Slaw!

Farfalle with Lamb Ragu, Ricotta, and Mint

2010-03-21T19:57:00.000-07:00

I'm constantly trying to find recipes that include an ingredient I've never worked with or a cooking style I've never tried. I had a thought last week that I wanted to try to make something with Lamb, and while flipping through my Cooking Light Magazine I came across this recipe. I had this amazing Ragu when Chad and I went to How to Cook a Wolf and I loved it - so heck, I tried it and it turned out great! To me, Lean Ground Lamb is a nice change from Lean Ground Beef--it is actually leaner and it's almost sweeter to me. Now, I don't know if that's really the case, but that's what my taste buds told me.
It was fun to cook with Lamb and I think I'll probably do it again if I find another interesting recipe. I hope you try it - this one is worth it and super fast and easy to boot!

Farfalle with Lamb Ragu, Ricotta, and Mint
from Cooking Light, March 2010

4 tsp EVOO
8 oz. lean ground lamb
3/4 tsp. salt
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 tsp. freshly minced rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 tsp. black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 oz. uncooked farfalle (bow-tie) pasta
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves

1. Heat 1 tsp. of the oil in a large skillet. Add lamb; cook for 5 minutes, stirring to crumble. Remove from the pan with a slotted spoon. Discard the leftover oil and juice.

2. Reduce the heat to medium-low. Add 2 tsp. oil, onion, and carrot; cook for 5 minutes until tender, stirring occasionally. Add the rosemary and garlic, cook for another minute.

3. Return the lamb to the pan and add the wine. Increase the heat to medium-high and cook for 3 minutes (or until the liquid almost evaporates). Add salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer for 10 minutes, stirring occasionally.

4. While sauce simmers, cook pasta. After pasta is done and drained, return it to its pan and add the sauce plus 1 tsp. oil. Mix.

5. When plating, put one cup pasta with 2 tbsp. ricotta on top, and 1 tbsp. mint sprinkled around.

Delicious!

Uncle B's Homemade Chicken Enchiladas

2010-02-20T13:14:00.001-08:00

First, let me start by apologizing. I have been a HUGE slacker - I've been great about cooking at home and making some favorites, but not sharing. I attribute lack of time to probably working way too much as I'm helping to plan a foodie extravaganza. Mark your calendars - Voracious Tasting - 4/14 - The Paramount! 40 of Seattle's most well-known restaurants, 10 of Seattle's best mixologists from your favorite bars, a Local-Chef Showdown emceed by Tom Douglas, Live Music, and more...all for, $25! Spread the word - as a foodie myself, I can assure you - you won't want to miss it! Here's the link for more information and to buy tickets - seattleweekly.com/voracioustasting .

Ok -- now back to business....here's a recipe I'm glad to share. My sister Laurie (who is the Vegetarian Hausfrau), my cousin Skye and I have been working to put together a family cookbook. It's a ton of work, but what's amazing is that we've been able to make some of our family's best kept secret recipes that we've all agreed should be shared. Here is a recipe from my Uncle Barrett, just delicious!

Uncle B's Homemade Chicken Enchiladas

Sauce:
6-8 Dried California/Ancho or Pasilla Chilis (these are in the Mexican food aisle)
3 cups hot water
1/2 cup tomatoe sauce/paste
1 clove garlic minced
1/4 cup salad oil (you can find this by the Olive Oils)
1 1/2 tsp. salt
1 tsp. Oregano
1/2 tsp. Cumin

1. Heat the chilis on broil until they start smelling. Remove and cut the stems and open them up to remove all of the seeds

2. Place the chilis in 3 cups of hot water for 1 hour and put aside

3. After an hour place all remaining ingredients into a pan. Let simmer while you put the chilis and water into a cuisanart/blender. Remove and run it through a strainer over the pot. Bring the pot to a boil and then reduce to a simmer for 10 minutes.

Enchiladas
1 bag of your choice Tortillas
3 large Boneless, Skinless Chicken Breasts
1 lb. Monterey Jack Cheese
1 bunch of green onions chopped
Handful of fresh cilantro chopped
1 tsp. Cumin
1 4oz. can of green chilis

1. Microwave the chicken until just done. Cut into cubes and put in mixing bowl.

2. Add the green onions, chopped cilantro, chilis, and cumin. Mix well.

3. Place the sauce in the casserole pan.

4. Take the tortillas and microwave for 20 seconds each. Then fill with chicken mix and roll. Fill the pan with sauce once they've been rolled and cover with grated cheese.

5. Bake uncovered for 40 minutes at 350*

COOKIE MONSTER!

2009-12-28T20:29:00.000-08:00

Cookie Monster Time!

hosted by Lindsey Fears Harrington

The holidays are such a fun time. You reunite with old friends that may live far away or you meet new friends that live right around the corner. Either way it's a time for you to get together, celebrate life, and talk shop. Kitchen shop that is! This time is was a holiday cookie exchange hosted by my baking friend, Lindsey. 11 of us girls, 2 kids, 1 mom, a husband, and a dad got together to try dozens of different cookies - all of which were delicious. This was only after we had tons of appetizers, such as; homemade pigs in a blanket, 7-layer dip, Bruschetta and the list goes on and on, but I don't want to make you jealous, so here's the recipe I made - a true hit in our household!

Appalachian Trail Cookies
from the Vegetarian Hausfrau (my sister's blog - original orientation found there)

1/4 cup shortening
1/4 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup shredded coconut (I love this!)
3/4 cup plus 1 tablespoon pastry flour (I used all purpose flour)
pinch salt
pinch baking soda
pinch ground cinnamon
2 cups old-fashioned oats
1/2 cup raisins (optional - I didn't use them)
1/3 cup roasted unsalted peanuts
1/3 cup M&M candies (plain)

1. Blend shortening, butter, brown sugar and sugar. Add egg and mix well.

2. Add coconut, flour, salt, baking soda and cinnamon. Mix only until blended.

3. Fold in oats by hand, then mix in raisins, peanuts and M&Ms.

4. Spoon out in equal portions on parchment-lined baking pan. Bake at 360 degrees for 10-12 minutes, or until golden brown. Makes two dozen.

Delicious! Happy Holidays everyone!

Pasta, Pesto, and Peas

2009-12-21T17:53:00.000-08:00

Yum Yum Yum! If you have a potluck to go to or you're making dinner for a crowd (this feeds 12) this is the way to go! The ingredients are all reasonably priced, so it makes for a wonderful potluck dish. I made this for the girls at our annual gift exchange and it was perfect. We all had a bit with the other dishes that were brought (a wonderful salad from Meg & Kelsey and great cookies from Courtney & Ashley) and then still were able to take some away for our lunches the next day. This would also be great with chicken if you are craving some meat in your pasta/main dish. You can make the pesto or also buy store bought - Kelsey S. recommends Trader Joe's Pesto (she says it's amazing).

Man....I sorta want to make this again tonight! Enjoy!

Pasta, Pesto, and Peas
from Ina Garten

3/4 lb. Fusilli Pasta
3/4 lb. Bow Tie Pasta
1/4 cup EVOO
1 1/2 cups Pesto (see below for a home-made Pesto recipe)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
3 tbsp. lemon juice
1 1/4 cup Mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup Pine Nuts
3/4 tsp. salt
3/4 tsp. black pepper

1. Cook the fusilli and bow ties seperately in a large pot of boiling salted water. Drain and toss into a bowl with the Olive Oil. Cool to room temperature.

2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree.

3. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Serve!

Homemade Pesto
1/4 cup walnuts
1/4 cup pine nuts
3 tbsp. chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp. salt
1 tsp. black pepper
1 1/2 cups EVOO
1 cup grated Parmesan

1. Place the walnuts, pine nuts, and garlic in a food processor for 15 seconds.

2. Add the Basil leaves, salt and pepper.

3. With the processor running, slowly pour in the EVOO and process until pureed.

4. Add the Parmesan and puree for a minute. Use right away.

Arugala, Fennel, Apple, Mandarin Orange, & Pomegranate Salad

2009-12-21T17:32:00.000-08:00

Lately I've been feeling more and more like it's Winter time. The time when I start gaining a bit of weight because it has become harder and harder to get to the gym as it's so cold outside. Most of the time I just want to curl up in a blanket at home. Well, on the nights I decide to skip the gym I try to eat healthier. Now, don't get me wrong, I tend to eat pretty healthy, but I make salads on the nights I don't workout. This salad was GREAT! It was easy and a burst of flavors - bitterness (from the Arugala), sweetness (from the apple), and tangy (from the Mandarin Oranges). Enjoy it and feel good about eating it - it's healthy!

Arugala, Fennel, Apple, Mandarin Orange, & Pomegranate Salad
from Epicurious

(I reduced the recipe to be just enough for 2)
Dressing:
1/4 cup EVOO (Extra Virgin Olive Oil)
1/4 cup Lemon Juice
1/2 Shallot
1/4 tsp. grated lemon peel

Salad:
1/2 cup fennel (thinly sliced)
1/2 fuji apple (sliced like match-sticks)
3 cups of Arugala
3 mandarin oranges (I used Satsumas)
1 seeded Pomegranate (the trick here is de-seed it in a bowl of hot water - you stay clean and the seeds sink to the bottom!)

1. Mix the first ingredients to make the dressing.

2. Put thinly sliced fennel and apple in a bowl and drizzle about 3 tbsp. of the dressing over the top.

3. Put the arugala in a bowl, add the fennel/apple and toss with the rest of the dressing.

4. Plate and then put mandarins and pomegranates on top of each one.

Delicious!

Rum Cake

2009-12-14T14:45:00.000-08:00

Man-Oh-Man, this is worth sharing. If you can believe it, I've never had Rum Cake! Chad requested this last weekend when we were decorating our Christmas tree as he said it makes him feel like the holidays and it lasted ALL week (even after we were eating 2 slices every other night)! We had our final piece last night - it was just as moist as the first day it was made. Delicious! The recipe claims the nuts are optional, but I felt they made the cake, so if you are allergic take them out (otherwise leave 'em in). This is a Chop, Mince, and Dice Favorite! Enjoy!

Rum Cake
from Breakfast and Brunch Recipes
1 cup chopped pecans
1 yellow cake mix
1 (3.4 ounce) pkg. instant French vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Glaze:
1 stick of butter (1/2 cup)
1 cup granulated sugar
1 cup water
1/2 cup dark rum

1. Preheat oven to 375* F

2. Grease and flour a Bundt pan

3. Sprinkle the chopped pecan pieces on the bottom of the Bundt pan

4. In a large bowl combine cake mix, instant French vanilla pudding, eggs, water, oil, and rum

5. Beat with an electric mixer for 2-3 minutes or beat by hand with a whisk until smooth and satiny and there are no more lumps

6. Pour batter evenly over the pecan pieces into the bundt pan.

7. Bake the rum cake for 1 hour at 375* F

8. During the last 15 minutes of baking make the rum glaze. In a medium sauce pan, place the stick of butter, water, sugar, and rum for the glaze and stir until the glaze comes to a rolling boil and all of the sugar is dissolved. Let cool slightly for a few minutes.

9. When the cake is done baking, let it cool slightly a few minutes and turn out the cake by inverting it onto a large plate.

10. Poke holes in the side and top of the cake with a fork.

11. With a ladle, begin pouring the glaze over the hot cake, covering it so that the glaze begins soaking into the cake.

12. Once the glaze has soaked in, flip the cake back into the Bundt pan, poke more holes in it and continue to ladle the glaze onto the rum cake.

13. Throughout the day, continue to keep ladling the glaze over the cake until it cannot absorb any more glaze. Continue this process until all of the glaze is used up. This may take a few hours.

Begin making this rum cake recipe in the morning if you want to serve it for the evening dessert. This cake will taste even better if you make it a day ahead, as the flavors will have time to mellow.

Ricotta Cheesecake

2009-12-08T10:57:00.001-08:00

I've never made a cheesecake, so I thought I'd start by making a Ricotta Cheesecake! To me, it has a very similar taste to a regular cheesecake, but much lighter in texture and weight (making it not seem like you're eating a heavy dessert after a big meal)! This easy recipe will surely "wow" your guests as it literally looked like something I would have bought at a Whole Foods, but really was only a fraction of the cost! Bon Appetit!

Ricotta Cheesecake
from the Food Network
Cooking Spray
1 (15 oz.) container part-skim Ricotta Cheese
1/2 cup reduced fat sour cream
4 oz. Neufchatel cheese (or reduced fat cream cheese) softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla extract
1 tsp. finely grated orange zest
1/4 tsp. salt
1/4 cup all-fruit seedless raspberry jam
1 tbsp. orange liqueur or water
2 (6oz.) containers of fresh raspberries

1. Preheat oven to 325* F

2. Coat a 9-inch round pan with cooking spray.

3. Mix Ricotta in your food processor or with an electric mixer until smooth and creamy. Add sour cream, Nefchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until blended.

4. Pour mixture into prepared pan and bake until the center is just set - about 50-55 minutes. Transfer to a wire rack and then cover and chill in the refrigerator for at least 3 hours.

5. In a small saucepan, bring the jam and liqueur/water to a boil, stirring occasionally. Brush the top of the cheesecake with the jam mixture and top with raspberries. Enjoy!

Rice Krispy Treats (Holiday Style)

2009-11-29T20:28:00.000-08:00

This recipe was brought to a Christmas Party I went to last year by my girlfriend and I had to make it this year! It was such a smart way to incorporate a holiday twist into a party favorite, Rice Krispy Treats, and it's still SO easy (just one extra step). Delicious!

Rice Krispy Treats (Holiday Style)
from Chelsey's Kitchen

3 tbsp. butter

1 package (10oz) regular marshmellows

6 cups Rice Krispies

1/2 cup crushed Peppermint candy canes

1. In a large saucepan melt butter over low heat. Add marshmellows and stir until completely melted. Remove from heat.

2. While heating, mix rice krispies with peppermint crumbles

3. Combine the melted marshmellow mixture with the rice krispie's mixture

4. Pour mixture into a 13 x 9in. pan and evenly press mixture down. Cool and cut into 2in. squares.

Enjoy!

Chicken with Mustard Mascarpone Marsala Sauce

2009-11-18T08:29:00.000-08:00

WOW, it's been a while. I'm sorry to keep you waiting! Chad and I are finally all moved into our new home in downtown Bellevue. While I was apprehensive about moving across the lake (from Seattle to Bellevue) I think the move will prove to be a good one. My commute only is about 15-20 minutes, so I'm able to get home at a decent hour to still make a delicious, home-cooked meal. Last night was the first night I felt ready to tackle the new kitchen - it's always hard when you are learning your way around a new place to feel "ready" to chop, mince, and dice. I made a version of Chicken Marsala and it was unbelievable. Sweet and tangy at the same time. This recipe is one I'm looking forward to making again and again! Enjoy:)

Chicken with Mustard Mascarpone Marsala Sauce
from Food Network

1 1/2 lbs. boneless, skinless chicken breasts, each breast cut into 3 pieces crosswise
Salt and freshly ground black pepper
2 tbsp. olive oil
2 tbsp. butter
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 tbsp. garlic, minced
1 cup dry Marsala wine (found in the wine section of your local grocery)
1 cup (8 oz.) mascarpone cheese
2 tbsp. Dijon mustard
2 tbsp. chopped fresh parsley
12 oz. dried fettuccine

1. Sprinkle the chicken with salt and pepper. Heat the olive oil in a deep skillet over high heat. Add the chicken and cook until just brown, about 4 minutes on each side. Transfer the chicken to a plate and cool slightly.

2. Melt the butter in the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

3. In the meantime, bring a large pot of salted water to a boil and cook the pasta (follow the pasta's instructions for al dente.

4. Cut the chicken breasts crosswise into 1/3in. thick slices. Return the chicken and any juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens, about 2 minutes. Stir in the parsley and season to taste with salt and pepper.

5. Plate the pasta with the chicken-mushroom sauce over it and garnish with a sprig of parsley (optional).

Bon Appetit!

Seattle Weekly Food Text Alerts - Sign-up!

2009-11-11T11:12:00.000-08:00

This is GREAT - Seattle Weekly is now sending out text alerts! If you text SWFOOD to 61721 (standard text messaging rates apply) you will receive one to two texts a week with recommendations from our food editor (recommendations for new restaurants, old favorites, etc.) AND deals to sponsors! The deal last week was "go into Cupcake Royale today and mention "Seattle Weekly" and get a free cupcake! It's worth it - especially if you already have a great data plan...it's no extra cost! Sign-up:)!

More information on other text alert options, go to the sign-up page.

New York Times - A 100 Things Restaurant Staffers Should Not Do

2009-11-02T16:49:00.000-08:00

I'm taking a break from cooking while I move across the city, so in the meantime I thought I'd share this post The New York Times put up last week about the "100 Things Restaurant staffers should not do" - some seem small and obvious, but they do them all too often and I found myself chuckling quite a bit. Enjoy!

100 Things Restaurant Staffers Should Never Do (Part 1)

By Bruce Buschel

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

Semi Homemade Calzones!

2009-10-16T08:15:00.000-07:00

There used to be a Calzone/Pizza chain in Seattle called Pete's Calzones, where I used to go all the time during college for a quick bite that would last me at least two meals. I started thinking about Pete's the other day when I was watching something on tv where they were eating Calzones. I couldn't stop thinking about 'em, so I decided to make what I remembered was Pete's Garlic Lovers Calzone. It was easy and quick and oh-so-delicious. A true winner!

Semi Homemade Calzones
by Chop Mince Dice
Yields 3 calzones:

Pre-made frozen pizza dough
1 cup shredded Mozzarella Cheese
1/2 cup Marscapone
1/4 cup grated Parmeson Cheese
1/2 cup Ricotta Cheese

Fix-ins - whatever you like! I used...
Chopped-up Sun Dried Tomatoes
6 garlic cloves sliced thin
1 zucchini
Salami cut into small pieces
1/2 red onion

1. Pull the frozen pizza dough out of the freezer the morning of the night you're planning on making your calzones, to de-thaw

2. Once it's fully dethawed roll out the pizza dough and brush with EVOO, Salt, and Pepper

3. Slice the dough into 3 different pieces (should be about 6" wide 12-15" long)

3. Mix all of the cheeses together and put a hefty amount into each piece of dough

4. Place a generous amount of ingredients into each dollop of cheese mixture

5. Fold over the dough and then crimp the edges (making sure to close very tightly)

6. Follow the pizza dough instructions on baking time - mine baked at 375* for 40 minutes

DELICIOUS!

Garlic Beer Cheese Bread

2009-09-26T14:14:00.001-07:00

This recipe was one a co-worker (Sara Hanson) shared with me at the Zoo. It was delicious then and it still is today! It would pair really well with a homemade chili during a tailgate. I thought the loaf worked really well, but you could also make muffins if you got some fun muffin cups to make them in for transporting. It's a great recipe and a fun one as you really can taste the hint of beer and delicious garlic. Enjoy!!

Garlic Beer Cheese Bread
from a very sharing co-worker
3 cups Self Rising flour
4 1/2 tbsp. Sugar
1 tbsp. minced Garlic (about 4 cloves)
Pinch of dried Basil
Pinch of dried Oregano
Generous handful of grated Cheddar Cheese
1 12oz can/bottle of beer (I used Amstel Light - it's what was in the fridge) - must be room temp.
1 stick butter, melted (I only used 1/2 stick)

1. Preheat the oven to 400* F

2. Combine the self rising flour, sugar, garlic, basil, oregano and mix well.

3. Add the Cheddar Cheese and mix to coat all of the cheese

4. Pour in the beer and mix just until all of the flour mixture is moistened, then empty into a large loaf pan - prepare pan by spraying with Pam

5. Brush a little melted butter over the top and place in the oven - Set the timer for 45 minutes

6. Every 15 minutes brush the top with the melted butter until the 45 minutes is up

7. Cool in the pan for 15 minutes, then on a wire rack for one-hour. Promptly wrap to avoid drying out.

Squash Coconut Soup

2009-09-17T15:14:00.000-07:00

I went on a squash kick a couple years back where all I would eat it seemed was squash. This is when I first discovered Squash Ravioli and I had remembered how to make just basic squash halved with a sprinkle of brown sugar - yum! Well....I tend not to eat a ton of squash as my significant other hates the consistency, but every once in a while I see a recipe and feel inspired to make one of my favorite foods. This Squash Coconut Soup wasn't anything amazingly out of the ordinary, but it definitely would do the trick in the cold of winter to "warm the cockles of your heart," a saying my mom used to always use meaning "to make someone warm and happy." Enjoy!

Squash Coconut Soup
from Celebrated Chefs Cookbook

2 1/2 lbs. winter squash (halved and seeded)
1 to 2 tbsp. EVOO
Kosher Salt
1 can (13.5) oz. coconut milk
1/2 tsp. ground cardamom
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/8 tsp. ground cinnamon
1/8 tsp. paprika
Pinch ground cloves
1 tbsp. canola oil
1/2 large yellow onion, thinly sliced
1/2 fennel bulb, trimmed, cored, and thinly sliced
1 tsp. minced ginger
2 tbsp. mirin (sweet rice wine)

1. Preheat the oven to 350* F

2. Rub the cut surfaces of the squash with EVOO and season with salt. Se the halves cut side down on a rimmed baking sheet and roast until tender, about 45 minutes. Let cool, then scoop the flesh roughly mash in a bowl.

3. In a small saucepan, combine the coconut milk with the spices and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced by half, 5 to 7 minutes.

4. Heat the canola oil in a medium soup pot over medium heat. Add the onion, fennel, and ginger and cook, stirring, until tender and translucent, about 5 minutes. Stir in the mirin, then add the pumpkin with enough water to just cover the vegetables (about 4 cups). Bring to a low boil over medium-high heat, then reduce the heat to medium and simmer for 20 minutes, stirring occasionally.

5. The recipe calls for shredded real coconut (unsweetened) and chopped cilantro over the top with lime juice - I didn't do this part, but it would have probably added a kick.

Enjoy!

Poppy Seed Pound Cake

2009-09-14T18:47:00.000-07:00

I've been on this sweet kick lately and this recipe seemed like a nice mix between sweet for dessert and sweet for breakfast. Who doesn't love a piece of cake with your coffee in the morning? These were such a fluffy treat to start the day off right. I'd recommend you make a raspberry sauce or jam for them as they tasted 10x better with a dollop of jam on top. Enjoy!!

Poppy Seed Pound Cake
from Gourmet Magazine
2 cups sifted cake flour (not self-rising)
1/4 cup poppy seeds
3/4 tsp bakign powder
1/2 tsp salt
1/2 vanilla bean
1 3/4 sticks undalted butter, softened
1 1/2 cups sugar
3 large eggs, warmed in very warm water 10 minutes
1/2 cup half-and-half at room temperature 30 minutes

1. Preheat oven to 350* with rack in the middle. Butter and flour a 9 by 5 inch loaf pan.

2. Whisk together flour, poppy seeds, baking powder, and salt.

3. Scrap seeds from vanilla bean with tip of a pairing knife into a bowl, then add butter and sugar and beat with an electric mixer at med-high speed until pale and fluffy, about 3 minutes.

4. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.

5. Spoon batter into loaf pan, smoothing top.

6. Bake until golden-brown and a wooden pick inserted into cetner comes out with crumbs adhering. 1 to 1 1/4 hours. Cool in pan for 30 minutes before removing.

Ginger-Peach Pandowdy

2009-08-27T11:49:00.000-07:00

I made this Pandowdy for my family barbecue last weekend and man-oh-man it was a hit! I don't actually have the biggest sweet tooth, but I would go back for seconds and thirds of this one any day as it was a nice level of sweetness. I have been on this ginger kick lately and when the recipe said it used crystallized ginger and powdered ginger I couldn't resist. At first, I thought it might come out to "gingerly," but surprisingly is wasn't too overpowering as the peaches really pair well with the ginger. Make this one for the next summer barbecue and you'll be rushing through the meal to get to the dessert course, trust me. Enjoy!

Ginger-Peach Pandowdy
from simmertilldone.com

Pie Dough:
3 cups unsifted all-purpose flour
1/2 tsp. salt
1 tsp. powdered ginger
4 oz. (1 stick) cold unsalted butter, cut into chunks
4 oz. shortening, cold and cut into chunks
2 tbsp. sugar
2 extra large egg yokes
4 tbsp. ice water

Ginger-Peach Filling:
2 tbsp. corn starch
1/2 cup granulated sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
pinch of sea salt
7 large peaches - peeled, pitted, cubed and tossed with 2 tsp. lemon juice
finely grated zest of 1 lemon
1/2 cup crystalized gingers, chopped in small pieces
1/4 tsp. pure vanilla extract
1 tbsp. milk
1 tbsp. water
Demerara (sugar)

1. Preheat oven to 400*

Dough:
1. Place flour, salt, powdered ginger in work bowl of processor fitted with the steel blade. Pulse a few times just to combine.

2. Add butter and shortening over flour and process until it becomes large flakes

3. Sprinkle with sugar and pulse till blended.

4. Beat egg yolk and ice water in small bowl, then pour over flour mixture. Blend. If it seems dry add water by the drops.

5. Turn out the dough onto parchment paper, pressing to a smooth, flat round.

6. Cut dough in 1/2, wrap each half and chill in the refrigerator (this can be done the day before).

Filling:
1. Whisk together cornstarch, sugar, nutmeg, cinnamon, and sea salt. Add peaches, lemon zest, crystalized ginger, and vanilla. Toss.

2. Pour into a deep oval or rectangular dish and set aside

Assemble:

1. Roll out both doughs to 1/4 - 1/2" thick. Cut into 2 - 3" rounds (biscuit cutter size).

2. Go around top layering over the peaches hugging the sides at the end.

3. Then roll a long piece to wrap around the edge of the pan and pinch to form pie-ends.

4. Mix milk and water, then brush the top. Sprinkle with Demerara.

5. Place on a cookie sheet at the center of the preheated oven for 20-30minutes.

YUM.

White Chicken Chili

2009-08-18T15:46:00.000-07:00

Chad had a chili cook-off at work and this recipe was the big winner, so I had to try and make it...I did and could not stop eating it! That was last December and I've had an inkling to make it again ever sense. When I started craving it again this weekend, I thought I'd make it and share the recipe with you. It's strange, most chilis are so heavy, but this one leaves you feeling light and it has so many great flavor layers because of all the different chiles and spices. I wanted to make sure to make it on a Sunday because it's great for lunches during the week.....hmm....I think I'm going for another bowl! Enjoy!

White Chicken Chili
from The Best Slow & Easy Recipes

3 jalapeno chiles, seeds and ribs removed (I may have put 5 in for kick)
2 medium onion, chopped coarsely
3 poblano chiles, seeds and ribs removed, chopped coarsely
3 Anaheim chiles, seeds and ribs removed, chopped coarsely
3 pounds bone-in, skin-on split chicken breasts (about 4 breasts)
Salt and pepper
2 tbsp. veggie oil
6 medium garlic cloves, minced or pressed (I may have used 8 cloves)
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
2 (15oz) cans cannellini beans, drained (these are also known as Great Northwest Beans)
4 cups low-sodium chicken broth
1/4 cup minced fresh cilantro leaves
4 scallions (or green onions), sliced thin
3 tablespoons juice from 2 limes
1 tbsp. minced fresh oregano leaves

1. Chop 2 of the jalapeno chiles and pulse them together with the onions in a food processor to the consistency of chunky salsa. Transfer to a mixture bowl. Pulse the pablano and Anaheim chiles together in the food processor to the consistency of chunky salsa and mix with the other mixture.

2. Pat the chicken dry with paper towels and season with salt and pepper (both sides). Heat 1 tbsp. veggie oil in a large skillet on medium high. Brown the chicken on both sides, 5 to 8 minutes. Transfer chicken to a plate and pour the remaining small bit of oil/fat from the pan to a large soup pot.

3. Put the chopped chile-onion mixture in a large soup pot and mix with garlic, cumin, coriander, and 1 tsp. salt and cook over medium heat, stirring occasionally, until the veggies are completely softened (10 minutes).

4. Remove the pot from teh heat and transfer 1 cup of the cooked vegetables to the food processor. Process the cooked chile mixture with 1 cup of the beans and 1 cup of the broth until smooth, about 20 seconds. Return the pureed mixture ot the pot.

5. Stire in teh remaining 3 cups of the broth into the soup pot. Add the chicken and simmer. Cover, turn the heat to medium-low, and simmer until the thickest part of the breast registers 165* (about 20 minutes).

6. Transfer the chicken to a cutting board. Stir in the remaining beans and continue to cook the chili over medium heat (10 minutes).

7. When the chicken is cool enough to handle, remove the meat from the bones and shred inot bit-sized pieces; discard the skin and bones. Return the shredded chicken to the pot and cook for another 2 minutes.

8. Mince the remaining jalepeno and stir it into the chili with cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste before serving.

Baked Spring Rolls

2009-08-17T12:58:00.000-07:00

These Spring Rolls were a treat! They only have 2 grams of fat in them whereas the normal spring roll has 9 grams. The article I pulled the recipe from was on lightening up your cooking, and by doing so, not missing out on the things you love to eat. For me, spring rolls! I always shy away from eating spring rolls as most of them are deep fried, but these had a nice twist of being baked. We've missed a few weeks of girl's nights (summer wedding madness for most), but I'm looking forward to making this for the group. yum yum....enjoy!

Baked Spring Rolls
from The Food Network Magazine

For the Spring Rolls:

1 2oz piece deli ham, finely diced
4 tsp. vegetable oil, plus more for brushing
1 tbsp. chopped, peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 lb. lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 tsp. Asian chili-garlic paste
1 1/2 tsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. rice vinegar
14 square spring roll wrappers
1 large egg white

1. Preheat oven to 425*. Make the spring rolls: Cook the ham in 2 tsp. veggie oil in a skillet over medium heat (2 - 4 minutes). Add the ginger, garlic, scallions; cook until fragrant, about 1 more minute.

2. Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 tsp. sesame oil, the soy sauce and vinegar; toss.
3. Wrap the spring rolls (see below).
4. Place a rack in a baking dish and brush with veggie oil. Mix the remaining teaspoons of veggie oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place th rolls on the rack; bake untiil golden on top, about 15 minutes. Turn the rolls; bake again until golden brown, 8 to 10 more minutes.

5. It came with a sauce you can make, but I just bought the delicious sweet/sour sauce from the grocery store - much easier!

Lemon Ice Cream Sandwiches with Blueberry Swirl

2009-08-05T17:18:00.000-07:00

I've been into making desserts lately, maybe it's because I think back to when I was a kid and I'm baffled at all the amazing cakes, pies, and home-made ice creams my mom made for all of us. I saw these sandwiches on the cover of Gourmet and knew I had to try to make them. After a couple fumbles, I got them right and to ensure you don't have those same fumbles I've put some "key notes" into the recipe. You'll really enjoy this treat that offers enough for you and a few to share!

Lemon Ice Cream Sandwiches with Blueberry Swirl
from Gourmet Magazine
For lemon ice cream
1 pint premium vanilla ice cream KEY NOTE: the original recipe calls for 2 pints, but it was too much ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

For blueberry compote
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For sandwich layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Equipment:
2 (8-inch) square baking pans (2 inches deep); a small offset spatula
Make lemon ice cream:

1. Transfer ice cream to a microwave-safe bowl and microwave for 20 seconds (till it's just soft enough to stir)
2. Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

1. Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes. KEY NOTE: Make sure all of the blueberries are mashed - I left a few stragglers and they tasted like frozen pieces of ice - you don't want that!
2. Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
3. Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills:

1. Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
3. Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

1. Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula (KEY NOTE: leave foil in the pan - don't remove until the very end). Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

2. Transfer sandwich to a cutting board using overhang, remove foil. Trim edges if desired, then cut into 8 pieces.

Rice with Fennel and Golden Raisins

2009-07-27T09:24:00.000-07:00

I always used to claim that I hated black licorice, so in turn didn't enjoy using fennel when cooking...well, I was wrong. This recipe uses just the right amounts of everything to create a sweeter rice that works perfectly with a white fish. I laid the Blackened Sea Bass atop a pile of this delicious rice and it made for a perfect combination of sweet and savory - a true winning combination for any cook. I seem to always have the easiest time choosing my main course and then the hardest time picking the sides I feel like, but this rice will now become my go-to whenever I want to add a starch to a meal - delicious!

Rice with Fennel and Golden Raisins
from Gourmet Magazine
1 medium onion, chopped (1 cup)
1 large fennel bulb (stalks discarded), chopped (2 cups)
1/3 cup golden raisins
1/2 tsp. fennel seeds, lightly crushed
3 tbsp. extra-virgin olive oil
1 cup medium - or long grain white rice
2 cups water

1. Cook onion and fennel with raisins, fennel seeds, 1 tsp salt, and 1/4 tsp pepper in oil in 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes.

2. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

3. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with fork.

Roasted Black Sea Bass

2009-07-23T17:50:00.001-07:00

I am a big fan of feeling like "something healthy" for dinner and this did the trick! I made the fish with this amazing fennel and golden raisin rice (recipe to come) and paired it with a simple Caprese Salad - delicious! I'm used to cooking salmon as my fish of choice since the NorthWest is known for it and it always seems to be the freshest and readily available. It was nice to switch it up and try making Chilean Sea Bass for a change. I love white fish like Halibut, but I really hadn't tried going out of my comfort zone, but I saw this recipe and had to try. Whole Foods often has a special and I trust the freshness of their fish, so I went wild and bought four portions for just the two of us and I always catch slack for buying way too much food (my dad used to say, "your eyes are bigger then your stomach"). It was a lot of fish, but luckilly it didn't go to waste since the boys enjoyed it with us on the deck. It is a perfect summer entree, especially since the fish is in season right now. Enjoy:)!

Roasted Black Sea Bass
from Gourmet Magazine
4 (6-8 oz) black sea bass fillets with skin
2 tbsp. extra-virgin olive oil
1/2 medium red onion, thinly sliced
6 (3 to 4) oregano sprigs
salt
pepper

1. Preheat the oven to 425* F with rack in the middle. Oil a 1 1/2 to 2 quart gratin or shallow baking dish.

2. Rub flesh sides fo fish with 2 tsp oil (total) and season with 3/4 tsp salt and 1/4 tsp pepper. Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.

3. Roast fish until just cooked through, about 15 minutes. Lay over a bed of rice after removing skin. YUM.

Blueberry Streusel Cake

2009-07-20T11:43:00.000-07:00

When I was little and my cousins would get together my Uncle Mark would make the best desserts and now, whenever I make a crisp or a tart I think of him. This recipe reminded me how delicious crisps really are and how much I've missed them (and my Uncle's cookin')! The sour cream base to the cake makes for a creamier filling which I loved. Chad had 2 pieces and then had another piece with his coffee this morning - a true sign it was delicious! I hope you enjoy it as much as we did!
ALSO - we had Empire ice cream for the first time with the cake - AMAZING! You can buy it at the Ballard Farmer's Market or at Eat Local on Queen Anne....definitely recommend you trying their ice cream!

Blueberry Streusel Cake
from Gourmet MagazineFor Streusel Topping:
1 cup all-purpose flour
1 Tbsp. plus 1 tsp. packed dark brown sugar
1 Tbsp. plus 1 tsp. granulated sugar
3/4 tsp. cinnamon
1/2 stick cold unsalted butter, cut into 1/2 inch pieces

For Cake:
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (I used low-fat)
3/4 tsp. pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 lb. blueberries (3 1/4 cups)

1. Preheat oven to 350* F with the rack in the middle.

2. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. (I used a circular dish since I was cooking at Chad's house). Butter bottom and sides fo pan, then dust with flour, knocking out excess.

3. Make Streusel topping: Stire together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Belnd in butter with your fingertips until mixture forms clumps. Set aside.

4. Make Cake: Whisk together flour, baking powder, bakign soda, and salt in a bowl.

5. Stir together sour cream and vanilla in a small bowl.

6. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg oand beat until well blended.

7. At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

8. Gently fold in blueberries.

9. Spoon batter into pan, smoothing top with a spatula. Crumble half of topping evenly over batter.

10. Bake 25 minutes, then remove from teh over and crumble remaining topping evenly over cake (I only used about 1/2 of the remaining topping since I used a smaller dish). Bake untila wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

Serve with some ice cream for dessert or with coffee in the morning! Delicious!

Southwestern Vegetarian Pasta

2009-07-17T08:25:00.000-07:00

Laurie and Tim (my sister and brother-in-law) have finally come back to Washington from Germany and they've brought with them a lil' guy (my nephew - Van - pictured below). They both are vegetarians, so I think I'll be making more and more vegetarian dishes for family functions. I had chosen to be the "main dish" provider at our small welcome home party and here is what I made. I would say it was not amazing, but I think it's because I would've loved some chicken or tofu in the mix...next time. Try it and grill some chicken or tofu to add a little protein! Enjoy!Southwestern Vegetarian Pasta
from Allrecipes
1 tbsp. vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tbsp. chili powder
1 tsp. ground cumin
1 (28oz) can diced tomatoes with juice
1 (15oz) can chickpeas
1 (10oz) package frozen corn kernels, thawed
1 (12oz) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese

1. Heat oil in a large, deep skillet. Saute onion, green peper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer for 15 to 20 minutes or until thickened and heated through.

2. Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Raspberry Jam Bars with Macaroon Topping

2009-07-10T17:43:00.000-07:00

WOW. These were great! Super quick, but oh so delicious! I had multiple people say they thought this was the best thing I've ever made...I was shocked because they were just so incredibly easy to make. They are perfect for a work function the next day as they are easy to transport and most people love macaroons. There are those occasional people that do not enjoy coconut...that is when you make them try these and they raise an eye brow. The bar factor makes them less like a macaroon, but because there is coconut on the top it has a slight flavor.

FYI - the recipe below is the actual recipe, however I only used 1/2 the butter, low-fat graham crackers, and no-sugar jam to create a healthier dessert. Enjoy!!!

Raspberry Jam Bars with Macaroon Topping
from Metropolitan Market's Magazine

Crust
15 full graham crackers, slightly broken apart
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp salt
1 stick cold butter, cut into chunks
2 large eggs
Zest of one large lemon

1 1/3 cups raspberry jam

Topping
1 stick butter, softened
1 cup sugar
2 large eggs
14 oz package of sweetened coconut, about 5 cups

1. Preheat the oven to 350* F. Line a 17 by 12 inch metal baking sheet with parchment paper

2. For the crust: finely grind the graham crackers in a food processor. Add the flour, sugar, and salt, and pulse until thoroughly blended. Drop int he chunks of butter and pulse until the butter is cut evenly into the graham cracker mix. Add the eggs and lemon zest and pulse until just blended. Spread it evenly out onto the parchment paper and then initially with your fingers, and then a spoon press evenly around the entire sheet.

3. Gently spread the jamo over the crust.

4. For the topping: using an electric mixer, beat the butter briefly at medium speed. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beatign well with each addition. Turn the mixer to low, add the coconut, and stir until just combined.

5. Drop the coconut mixture by small spoonfuls over the jam, covering it as best you can.

6. Bake for 20 - 30 minutes or until the topping turns golden brown. Once cooled, chill the bars until cold, about 1 hour, and cut into inch squares.

Grilled Watermelon Salad

2009-06-22T17:57:00.000-07:00

I have really been into Bobby Flay lately and he made a similar salad on "Grilling with Bobby Flay" on the Food Network. I had never grilled Watermelon before myself, so I wanted to try it. Unfortunately Kelsey's barbecue was already taken, so we substituted for the pan, but I wanted to post the original recipe for you. It was light and refreshing for a summer salad and I definitely recommend it! It would be perfect to take to a picnic and I urge you to make accordingly as I think the leftovers wouldn't taste nearly as good. Happy Summer! Bon Appetite!

Grilled Watermelon Salad

from The Washington Post

2 large slices seedless watermelon, about 1 1/2 inches thick

1 medium red onion, cut into very thin strips

1 cup crumbled feta cheese

1 1/2 cups pitted kalamata olives, cut in half

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

12 to 16 oz. spinach

1 to 2 tbsp. finely chopped basil leaves

1 to 2 tbsp. finely chopped mint leaves

1. Prepare the grill on medium heat - Oil the grate then place watermelon directly on the grill for 2 minutes each side (unfortunately we weren't able to use the grill on this one, but I have used it to do Watermelon before and it is WONDERFUL - it caramelizes 'em)!

2. Combine the onion, feta, and olives in a mixing bowl.

3. Cut the watermelon up into 1 1/2 inch cubes and toss lightly in the bowl with the other ingredients.

4. Whisk together the oil, vinegar, salt, and pepper. Pour vinaigrette over bowl of other ingredients. Refrigerate for 1 hour, then pull out toss the basil and mint on top and serve!

Chad's Favorite Breakfast Casserole

2009-06-15T08:22:00.001-07:00

When Chad introduced this casserole to me has his all time favorite breakfast when away on a weekend at the cabin I was skeptical. I thought, "it's just going to taste like all the rest," but in fact I do think it's delicious too! The sherry really brings out the flavors and the different kinds of cheeses add to the texture. It's worth making for a weekend away as you can pre-make it and then store it in the fridge until you are ready to throw it in the oven. It's sure to fill up the masses bellys! Enjoy:)

Chad's Favorite Breakfast Casserole
from his Mom's kitchen
About 8 or so pieces of white bread
1 lb. sausage (I use lo-fat Jimmy Dean in the tube package)
18-21 eggs
Salt and Pepper
1 can cream of mushroom soup
1/4 cup sherry
2 tablespoons milk
1/4 lb sauteed mushrooms
1/4 cup green onions
1/2 cup grated Cheddar
1/2 cup Monterey Jack cheese

1. Layer the bread in a 9 inch pre-greased (I used Pam) baking pan.

2. Fry the sausage and pour over the bread.

3. Whip all of the eggs, mushroom soup, add salt and pepper to taste and pour over mixture.

4. Combine all other ingredients, mix well and pour over dish evenly.

5. At this point you can put it in the fridge to use within the next two days, freeze it, or immediately bake.

6. Bake at 350* F. for about 45 minutes - depending on the oven I've had to bake up to 55 minutes to make sure it was fully cooked.

It is delicious and will make enough to feed up to 8 people!

The Ultimate Cinnamon Rolls

2009-06-15T08:08:00.000-07:00

I have never made any type of home-made bread before, but this recipe was a great start and it really was not too hard (surprisingly)! I had to call my mom a couple of times at the store regarding a few ingredients I haven't worked with before; what's the difference between all-purpose flour and bread flour or what the heck is vital wheat gluten? BUT once I did I ran with it! I decided to make these cinnamon rolls for a weekend away at the cabin and they were a hit! Easy to prepare beforehand and quick to bake the morning of. The lemon extract balanced out flavor of the cinnamon perfectly. I plan to make these at Christmas this year as many people wrote they've done after making them. Bon Appetite!

The Ultimate Cinnamon Rolls
from Whipped Blog

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 tsp. salt
1/2 cup sugar
5 cups bread flour
1 tbsp. vital wheat gluten **
3 tsp. instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
**The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out

CINNAMON FILLING
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

1. In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (you can spray the counter with cooking spray, you just don’t want to add a lot more flour if it is sticky), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.2. Butter a 9×13x2-inch baking pan; set aside. After dough has rested, roll and stretch the dough into approximately a 15×24-inch rectangle. Brush the softened butter over the top. Combine the cinnamon and sugar well in a separate bowl. Sprinkle the cinnamon filling over the butter. Starting with long edge, roll up dough; pinch seams to seal.
3. Use a sharp knife and cut 1 ½ inch thick cinnamon rolls (it doesn’t need to be precise). Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.4. To bake immediately: cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. Bake in a regular oven approximately 20 to 25 or until they are a light golden brown. Bake in a convection oven approximately 15 to 20 minutes.
To bake up to two days later: Put them in the refrigerator covered. They will rise slowly overnight. Put them into the oven the next morning and follow above cooking instructions.
Once baked, spread the warm rolls with Butter Frosting.

BUTTER FROSTING
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 tsp. pure vanilla extract
1/8 tsp. lemon extract

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Not Your Mama's Meatloaf

2009-06-03T16:39:00.001-07:00

I hate it when I buy a new cook-book, make one recipe and then allow it to collect dust on the shelf, so I decided to make another recipe out of Kelsey B's cookbook! This time I went with something I've never made before - Meatloaf! It turned out delicious and mostly everyone at girl's night said they liked it; however I thought it would probably be a bit too sweet for some's idea of meatloaf. It definitely was an interesting deviation of "Mama's meatloaf," but although I liked it a lot I'm not sure everyone would. Try it, no reason why not -- it's worth tasting and seeing if you like it! If you are a fan of sweet marinades then this is sure to float your boat. Bon Appetite!

Not Your Mama's Meatloaf
from Celebrated Chefs

Serves 6
1 tbsp. unsalted buter
1 1/2 cups diced sweet onion
2 cloves garlic, minced
1 1/2 slices white bread, torn into pieces
1/4 cup whole milk, more if needed
1 egg
2 tbsp. finely chopped flat-leaf parsely
1 1/2 teaspoons kosher salt
1 tsp. finely chopped fresh sage
1/2 tsp. finely chopped fresh thyme
1/2 tsp. freshly ground black pepper
1/2 tsp. freshly grated nutmeg
1/4 tsp. cayenne pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 lb. ground beef
1/2 lb. ground lamb
1/2 lb. ground lean pork
1/2 cup diced cherry or grape tomatoes

Red Wine Glaze
1 cup full-bodied red wine
1/2 cup diced cherry or grape tomatoes
2 tbsp. sugar
2 tbsp. balsamic vinegar
1/2 tsp. molasses
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon

1. Preheat the oven to 350* F

2. For the glaze, combine the red wine, tomatoes, sugar, balsamic vinegar, molasses, cinnamon, and allspice in a medium saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Boil until reduced by 3/4 and the glaze is thick enough to coat the back of a spoon, about 15 minutes. Set aside to cool.
3. Heat the butter in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tendor, 3 to 5 minutes. Add the garlic and cook for 1 minute longer. Set aside to cool.

4. Put the bread in a large bowl and add the milk; let it sit until absorbed, adding a bit more milk if the bread is not evenly soaked. Add the egg, parsley, salt, sage, thyme, black pepper, nutmeg, and cayenne and stir until evenly blended. Stir in the cheese.

5. Add the cooled onion mixture, ground meats, and tomatoes to the bowl. Stir until thoroughly blended. Transfer the mixture to a 9 by 5 inch loaf pan, packing it down evenly.

6. Pour the glaze evenly over the meatloaf to coat. Bake until cooked through (thermometer will read 160* F in the center), about 1 hour. Let sit for 10 to 15 minutes before cutting into slices to serve.

Vietnamese Salmon Salad with Mango, Chiles, and Mint

2009-06-03T16:34:00.001-07:00

I invited Chad over for a home-cooked meal as this recipe was too good to pass-up. I tried a sample of it at Metropolitan Market one night while shopping (they actually have a cooking station where they make a recipe every night for you to try while shopping) and I almost bought the ingredients on the spot! I finally went back to purchase all the ingredients since craving it the entire week thinking Chad would love it just as much as I did. It just so happened that Kelsey S. had texted me earlier that day asking to hang out, so we decided to make dinner for 3! Below are a couple pictures of the night - one of Chad helping me in the kitchen and one of my two happy campers right as we sat down to eat. This recipe was honestly loved by all and I would and will make it again! Enjoy:)

Vietnamese Salmon Salad with Mango, Chiles, and Mint
from Real Food Magazine

1 pound salmon fillet, skinned and cut into 4 portions

Salmon Marinade
- 2 tbsp. fish sauce
- 1 clove garlic, minced
- 1/2 teaspoon cracked black pepper
- 2 teaspoons sugar
- 1/2 teaspoon tumeric

Dressing
- 3 tbsp. fish sauce
- 3 tbsp. lime juice
- 1 tbsp. sugar
- 1 small shallot, chopped
- 1 small jalapeno, minced (I deseeded and deveined and it still had a kick)

Salad
- 4 cups-napa cabbage, chopped
- 1 small cucumber, peeled, seeded and sliced
- 1 large mango, pitted and sliced
- 1 cup mint leaves, thinly sliced

Garnish
1/2 cup roasted peanuts, chopped

1. In a zipper bag or bowl, mix the marinade ingredients, then put the salmon in the 2 tbsp. of the mixture and turn to coat. Marinate 30 minutes.

2. In a small bowl, whisk the dressing ingredients, the remaining marinade, lime juice, sugar, shallots, and jalepeno.

3. Spread the salad over a serving platter. Heat a cast-iron skillet over high heat, and when hot, swirl with oil.

4. Place salmon in the pan, skin side up, and let cook for 3 minutes, then turn. Cook until the fish flakes easily and is barely opaque in the center, about 2 minutes depending on the thickness of the fillet. Place the warm salmon on the greens and drizzle dressing over it all. Sprinkle with peanuts and serve!

Eggplant and Sunchoke Dip

2009-05-28T16:07:00.000-07:00

We decided to have a traveling girl's night this week and go have a picnic at Kerry Park on Queen Anne; it's not every day you have 70+ degree weather in Seattle! This dip is what I decided to take to our outdoor girl's night as it was quick to make and easy to transport. I had never heard of Sunchokes before until my girlfriend, who is one of the chefs at Chaco Canyon Cafe, made a dip similar for an event I attended. Their dip seemed more chunky (which I prefer in dips), but this was good! Light, refreshing and not too filling. I served it with a sliced baguette which rounded out the "artichoke" flavor. A great dip for a summer picnic!

Eggplant and Sunchoke Dip

from Spud

4 to 5 cloves of garlic

1/2 an eggplant

5 sunchokes (you may know them as Jerusalem Artichokes), washed well

juice from 1/2 fresh lemon

2 Tbsp. Olive Oil

salt, pepper, and oregano to taste

1 to 2 green chiles to spice it up (I used a jalapeno)

5 to 8 leaves fresh basil

1. Boil 2 quarts of water. Add sunchokes whole and eggplant, chopped in 4 to 5 pieces and boil for 20 minutes, or until sunchokes are tender. Add garlic for last 5 minutes.

2. Drain the veggies and blend with lemon juice, olive oil, and spices.

3. Chill for 10 - 20 minutes in the freezer or for a couple hours in the fridge.

Curried Lentils with Sweet Potatoes and Swiss Chard

2009-05-22T12:44:00.000-07:00

This is a delicious, vegetarian dish for all you vegetarians out there (you know who you are ;))! It was a hit with all the girls at girl's night and we all decided we'd definitly make it again (a true testiment to whether a recipe is good or not). I absolutely love sweet potatoes - they may even be my favorite vegetable, so I feel like they made the dish. Sweetness with the healthy flavors of lentils and curry...absolutely wonderful! Enjoy!

Curried Lentils with Sweet Potatoes and Swiss Chard

from Smitten Kitchen

1-2 Tbsp. Canola Oil

1 onion, chopped

4 garlic cloves, crushed

1 Tbsp. grated ginger

1 1/2 tsp. garam masala

1 1/2 tsp. curry powder

1 jalapeno pepper, seeded and minced

4 to 5 cups vegetable broth

2 lbs. sweet potatoes, peeled and cut into 1/2 inch cubs

1 1/2 cups dried lentils

1 bay leaf

1 bunch swiss chard, center ribs removed, leaves thinly sliced

1 tsp. salt

1/2 tsp. ground black pepper

1/2 cup chopped fresh cilantro

Juice of 1/2 lime

1/4 cup chopped almonds for garnish (optional)

1. In a large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder, and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils, and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry add more broth). Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes).

3. Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.

Mexican Chopped Salad with Honey-Lime Dressing

2009-05-17T12:30:00.000-07:00

I'm always looking for healthy salads and this one is GREAT! Nothing else to say, besides trust me....make it and you won't regret it!

Mexican Chopped Salad with Honey-Lime Dressing
from Epicurious
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 can chopped seeded tomatoe
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalepeno pepper

1. Toss all salad ingredients in a large bowl. In seperate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Dungenous Crab Mac-n-Cheese

2009-05-17T11:48:00.000-07:00

You have heard me mention Kelsey before, well this is straight from her kitchen prepared by her and Meg's loving hands for Caitlin's birthday potluck. They made this perfect meal to also introduce us to an amazing partnership she just created between the Arthritis Foundation and The Celebrated Chefs cookbook. Chefs from some of Seattle's most well-known restaurants have banned together to compile some of their best recipes. When you follow a few easy steps when purchasing the cookbook, eating out becomes philanthropic every time. Here's how it works; when you purchase a cookbook, you register your credit card and choose your favorite non-profit, then when you eat out at any of the participating restaurants 5% of your bill goes towards that non-profit you have chosen. The Arthritis Foundation was my choice, not just because of Kelsey, but because it is an amazing organization that truly touches millions (including the 10,000 children effected this year)! I hope you make this delicious recipe, but I really hope you check out the cookbook and maybe buy it to have your weekly philanthropic moments too.

Dungenous Crab Mac 'n Cheese
from Celebrated Chefs

(serves 6)
12 oz. penne pasta
8 to 10 oz. Dungeness crab meat
1 quart heavy cream
4 oz. cheddar cheese, cubed (we used mild)
4 oz. american cheese, cubed
salt and freshly ground black pepper
1 cup panko (Japanese - style breadcrumbs)
1/4 cup unsalted butter, melted

1. Preheat the oven to 450*

2. Bring a large saucepan of salted water to boil. Add the penne and boil over medium-high heat until just tender but still with a bit of bite, about 6 minutes. Drain well and set aside.

3. Pick over the crab meat to remove any bits of shell.

4. Put the cream in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cream has reduced by about 1/2, careful to not let it boil over, about 5 minutes. Reduce the heat to low, add both cheeses, and stir until the cheese is fully melted, 2 to 3 minutes longer.

5. Gently fold in the cooked pasta and crabmeat, then season to taste with salt and pepper.

6. Stir together the panko and butter in a small bowl until well blended.

7. Spoon the macaroni and cheese into 6-ounce ramekins or small baking dishes and sprink the panko bread crumbs on top. Set the ramekins on a baking sheet and bake until the crumbs are lightly browned and crisp, 5 to 7 minutes.

Bon Appetit!

Marble Cheesecake

2009-05-03T12:30:00.000-07:00

I get together once a month with a Bunco group (don't ask - believe me when I say I am in my 20s) to just kick back, relax, and sometimes win! Last month's Bunco proved to be a big night for me in the sense I won the pot (a whopping $20 and a Chocolate cookbook)! If I hadn't thrown my back out this week (ouch) I had planned on bringing this Cheesecake to the group to share in the winnings; unfortunately for them and fortunately for me I did; none-the-less I'm glad to be able to share this recipe with you!
Cheesecake is my favorite dessert, so when I saw this marble cheesecake recipe I thought I'd give it a try. The crust was unusual, but scrumptous and the filling reminded me more of a mousse with the essence of Cheesecake. Pretty tasty for a light, quick dessert that is sure to please the masses!

Marble Cheesecake
from Perfect Chocolate

base
8 oz toasted oat cereal (I used Kashi cereal)
1/2 cup toasted hazelnuts, chopped
4 tbsp. butter
1 oz semisweet chocolate

filling
12 oz full-fat soft cheese (cream cheese)
1/2 cup granulated sugar
3/4 cup thick yogurt (plain yogurt)
1 1/4 cups heavy cream
1 packaged powdered gelatin
3 tbsp water
6 oz semisweet chocolate, melted
6 oz white chocolate, melted

1. Place the toasted oat cereal in a plastic bag and crush it coursely with a rolling pin (do the same with the hazelnuts) and then mix together in a bowl.

2. Melt the butter and chocolate together over low heat and stire into the cereal mixture.
3. Using the bottom of a glass, press the mixture into the bottom of an 8 inch cake pan (or glass pie dish).

4. Beat the cheese and sugar together with a wooden spoon until smooth. Beat in the yogurt. Whip the cream until just holding its shape and fold into the misture. Sprinkle the gelatin over hte water in a heatproof bowl and let it go spongy. Place over a pan of hot water and stire until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the semisweet chocolate into one half and white chocolate into the other half.
6. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling together with teh tip of a knife to give a marbled effect. Chill the cheesecake for at least 2 hours, until set, before serving.

Delicious!

Purple Cabbage Ginger Slaw

2009-04-25T22:05:00.000-07:00

This salad is to die for; Jo brought it to girl's night and both Kelsey and I could not stop eating out of the bowl after our initial serving was eaten....that says something! I decided to make it when Chad was craving ginger and boy, does the ginger stand out! The spicy flare adds a kick to this non-traditional salad that will leave you craving more and more. I recommend making this with a main dish that is a little stronger then crab cakes (what I made it with) like steak or pork chops. hmm.....maybe next time! Thanks Jo for this amazing salad recipe straight from your home to mine:) Love you.

Purple Cabbage Ginger Slaw
from Johanne Bauer's mom's kitchen

1 large purple cabbage
1 bunch green onions sliced
1/2 cup brown sugar
3/4 cup rice wine vinegar
1 tsp. salt
1/8 - 1/4 tsp. red pepper flakes
3 tbsp. fresh ginger
1 diced apple

1. Combine all ingredients (except the apple) and let stand at room temperature for 30 minutes

2. Mix in the apple and serve

Maryland Style Crab Cakes - Healthy!

2009-04-25T21:37:00.001-07:00

MAN OH MAN...these are a treat! Instead of oily crabcakes that feel heavy, this recipe creates light, healthy, and delicious crab cakes! Instead of putting them in a skillet, you actually broil them. I hear this is quite common in Maryland (how I missed that the four years I lived there, I don't know).
I ended up spliting the recipe in 1/2 and it made 4 solid sized crab cakes. Chad was craving ginger, so I paired the crabcakes with a ginger, cabbage salad my girlfriend Jo introduced to us at girl's night (recipe to follow shortly). It was a healthy meal, but I would say the spice in the salad was a little much for the delicate flavor of the crab, so next time I'd put them together with a simple green salad.
Bon Appetite!

Mama Gs Crab Cakes

from Pennies On a Platter

2 lbs lump crab meat

1/2 stack of crackers (about 10 Ritz crackers)
2 eggs

1/2 cup Mayonnaise

Several drops of Tabasco sauce

2 tbsp. ground dijon mustard

1 tsp. Worcestershire sauce
dash of pepper
1 tsp. Old Bay Seasoning (plus more for sprinkling)

1. Mix the crab meat (after making sure there are no shells) with the crackers

2. Mix the remaining ingredients then pour over the crab mixture and mix together

3. Drop about 2 tbsp. worth of mixture on a baking sheet for each crab cake and flatten (leave about a 2 in. space between each crab cake)

4. Broil on low for 15 - 20 minutes (or until golden brown) - mine were done around 13 minutes and if left in longer would have burned - so make sure to watch!

5. Presto - eat up!

Stay Tuned...

2009-04-21T22:00:00.001-07:00

I know you are worried, but don't fret - I'll be posting towards the end of this week; I'm sorry it's been so long! I FINALLY got a job after a few months of looking, so last week's birthday festivities (yes, I turned the big 27) and finally starting my position this week has really taken it's toll on my personal time. Looking forward to sharing some new recipes (especially using my new KitchenAid Mixer I got for my birthday)! Stay tuned...

Raspberry & Feta Salad with CousCous

2009-04-07T17:25:00.001-07:00

For the first 70 + degree weather day in Seattle I decided to make a summer salad that would really feel light and fresh to go along with the mood. Couscous in general always seems light to me, but when paired with raspberries, feta, thinly sliced zucchini, and a light vinaigrette it tasted just like summer. I recommend this dish with a barbequed burger (veggie or turkey) to complete this perfect-season meal. Enjoy!

Raspberry & Feta Salad with CousCous
from Simple but Perfect Salads

12 oz. couscous
2 1/2 cups boiling vegetable stock
12 oz. fresh raspberries
small bunch of basil
8 oz. feta cheese, crumbled
2 zucchini, thinly sliced
4 scallions, trimmed and diagonally sliced
1/3 cup pine nuts
grated rind of 1 lemon

For the dressing:
1 tbsp. white wine vinegar
1 tbsp. balsamic vinegar
4 tbsp. extra virgin olive oil
juice of 1 lemon
salt and pepper

1. Put the couscous in a large heatproof bowl and pour over the boiling vegetable stock. Stir well, then cover and let soak until all the stock has been absorbed. After it is well absorbed transfer couscous to a serving bowl and stir well to break up any clumps (see pictures for steps).

2. Chop, Mince, and Dice the remaining ingredients to begin mixing. Start with combining the couscous, cheese, zucchini, scallions, raspberries, and pine nuts - mix well. Second stir in the basil and lemon rind.

3. Put all the dressing in a screw-top jar, with salt and pepper to taste, then screw on the lid and shake until well blended. Pour over the salad and serve!

Oreo Cupcakes

2009-04-07T16:54:00.000-07:00

I never thought I had a big sweet tooth; growing up with a father who was a dentist and a mom who was a dietician didn't leave much room for lots of candy and sweets (as you can imagine), but I have definitely developed one over the years. I am thankful for knowing my limits when it comes to treats, otherwise I would have eaten this whole batch of Oreo Cupcakes on my own! Putting one side of an oreo on the bottom of each cupcake is the trick that made this recipe for me - it creates a denser chocolate cupcake that is still light and fluffy because of the frosting on top. Bon Appetite!

Oreo Cupcakes
from My Baking Heart

For the cupcakes:
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cup low-fat buttermilk, at room temperature
24 Oreos, one side twisted off and reserved for frosting

1. Prehead the oven to 350*. Place cupcake liners in cupcake pan. Place one oreo in each liner, cream side up.

2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside; set aside. In another bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.

3. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.

4. Divide the batter between the prepared liners. Bake until a toothpick inserted into the center of a cake comes out clean. 19 to 24 minutes. Transfer the cupcakes to a wire rack and let cool for 15 minutes. Let the cupcakes cake cool completely before frosting.

For the frosting:
1 1/4 cups low-fat whipping cream
2 tbsp. powdered sugar
1/4 tsp. vanilla extract
1/2 cups Oreo cookie crumbs, made from reserved Oreo sides

In a bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in teh cookie crumbs. Scoop the mixture into a ziploc bag and cut an edge after folded/sealed with no air. Frost the cupcakes and top with 1/2 of an Oreo. (*the original recipe had you fill each cupcake, but I just thought that would be too much frosting - so I opted to just frost the top).

Broccoli Rabe, Squash, and Tofu Pasta

2009-03-31T11:52:00.000-07:00

This dish is unbelievable! Kelsey and I made it last night for dinner and it was the perfect combination of ingredients to create a healthy, vegetarian dish. I thought the dish was perfect because of the sweet and spicy combination along with the use of the brown rice pasta and veggies creating such a healthy main-course. Kelsey said, "I love this dish because of the different textures it has and the large amount of veggies thrown into it." We both had never cooked with Broccoli Rabe before and it was delicious; a mix between brocolli and kale, I mean how healthy is that!?! The pan-glazed tofu was sweet with a kick and really added to the overall taste of the dish that really did not need any type of sauce (which I was hesitant about). Try it, I promise you will not be disappointed!

Broccoli Rabe, Squash, and Tofu Pasta
from Bella Eats

1 small butternut squash (1 lb) peeled and cubed
pan glazed tofu (recipe below)
2 tbsp. olive oil
1 lb. broccoli rabe
1 small onion
2 garlic cloves minced
3/4 lb. brown rice pasta (fusilli)
1/2 cup grated pasta
salt and pepper to taste

1. preheat the oven to 400* and put the cubed squash in a baking dish tossed with 1 tbsp. olive oil, salt, and pepper for 20 minutes.

2. Pan glazed tofu
12oz extra firm tofu cut into 1" x 1.5" cubes
1 tbsp. olive oil
1/2 cup veggie oil
2 garlic cloves minced
1 tbsp. honey
1 tbsp. balsamic vinegar
1/2 tsp. red pepper flakes

1. Cook the tofu for 6 minutes on each side in about 1 tbsp. of olive oil (do not touch the tofu while cooking, except to flip at 6 minutes to allow it to firm up in the pan on each side). While cooking mix the veggie oil, garlic, honey, vinegar, and red pepper flakes together.

2. After the 12 minutes pour the mixed sauce over the top and cook for another 3-5 minutes or until the sauce is reduced to about 1/2 its original amount. Remove tofu from pan, but keep sauce in pan for use in a future step.

3. Cut the broccoli rabe into 1/2 inch pieces and in a large pot of boiling water, cook for 4 minutes then blanch in a bowl of ice-cold water.

4. In the pan with the remaining sauce mixture saute the onions, cooked squash, and 2 minced garlic cloves for 5 minutes, add the brocolli rabe and tofu to the pan and set-aside off heat.

5. Follow the instructions and cook the pasta, after pasta is ready mix all of the ingredients together and serve with grated or shaved parmesan on top.

We paired it with some asparagus Kelsey wanted to use up, but there is so much goodness in this dish it could sit on its own! Enjoy!

RR - Tavolata : Italian Food : Belltown

2009-03-30T10:42:00.000-07:00

I created a list of restaurants I'd like to try in Seattle that I continually add to because I find comfort going to the same restaurants all the time because they are my staples, like El Camino in Fremont, and I need to branch out and try all of the great spots Seattle has to offer.

I live on the top of Queen Anne, so when How to Cook a Wolf opened a few months ago we went to check-out what the commotion was about; I mean a crowd of people every night (it's open 5-10pm daily). Needless to say after trying it I was not disappointed. How to Cook a Wolf's rustic vibe and quality ingredients leaves you with an amazing experience and a full belly at the end of the night. It is definitely not a place offering a ton of vegetarian fare, but if you love quality meat and pastas it is to die for! Chad claims it is his favorite restaurant in Seattle, which is why we wanted to try its sister Tavolata!

This weekend we finally crossed off Tavolata in Belltown. While Tavolata had a lot of the same appeal of the rustic environment as its sister restaurant the seating was different. We did make reservations, but were still placed in a long table next to strangers in the center of the restaurant, rather than the duo-side tables (which I would have preferred) lining the walls. If we had been in a group the long table would have been ideal, but on a date it wasn't. Besides the dislike for the table the food was just as good as How to Cook a Wolf, but offered other surprises!

Our menu:
Wine: Pinot Noir
To Start: Olives, Oysters, and Prosciutto di Parma
Main: Potato Gnocchi
Dessert: Warm Chocolate Cake with Chocolate Ice Cream

Everything was great minus one-item. The oysters were deliciously displayed (in shell sitting over a bed of ice), but the lime sauce they were served with was too overpowering and really didn't showcase how fresh the oysters seemed to be. I do need to touch briefly on the olives; both restaurants serve the fresh olive bowl and while I have always been a fan of olives these are the freshest, best olives I have ever had and could not recommend a dish any higher!

Hope you enjoy Tavolata and comment to let others know what you think!

Now...which restaurant to cross off next....

Smoked Salmon Dip

2009-03-30T10:26:00.000-07:00

Last week for girl's night I wanted to make an appetizer (since I hadn't made one in a while) and thought it would be nice to use a smoked salmon my mom had given me a couple weeks ago. I love putting smoked salmon on a nice plate with crackers for a simple appetizer, but thought it might be nice to try to put together a dip that was FAT FREE! I found this smoked salmon dip and saw that it was sour cream based (most dips I find are cream cheese based and I am not a huge fan of non-fat cream cheese because of the change in texture, but usually I can not tell the difference between regular and fat-free sour cream when mixed with other ingredients). Anyhow, this dip was a hit and really simple to make! Enjoy:)

Smoked Salmon Dip
from Food Network

1 pint (2 cups) fat free sour cream
1 tbsp double concentrate tomatoe paste
1 tsp. lemon juice
2 tbsp. drained capers
1/2 medium red onion (chopped)
1/4 lb. smoked salmon (I ended up using 3/4 lb! I love dips that have a little bit more consistency, so adding more made it more hearty and delcious)
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

1. In a medium bowl mix the first 3 ingredients

2. After combined, stir in the capers and conions

3. Fold in the salmon, season with salt and pepper and serve!

Honey-Soy Broiled Salmon

2009-03-25T09:08:00.000-07:00

I made this recipe last night for a light and healthy dinner. Salmon is so popular in the Northwest that it always seems to be my fish of choice when I want something healthy (especially for your skin with the Omega 3 fatty acids) and filling. I made it with some wild rice and a grape, blue cheese, almond salad. It's quick and easy too with cooking time only being about 30 minutes total (with side-dishes)! The 1 lb of salmon makes plenty for 4 portions, but my boyfriend and I did eat 3 servings between the two of us, so depending on how hungry you are keep that in mind (I cut one piece in 1/2 in my second set of pictures to show how big a serving would be). This recipe is sure to make you feel good and keep you from unbuttoning your top button after a meal (which happens way too often to me..ha)! Enjoy!

Honey-Soy Broiled Salmon
from Eating Well 1 scallion
2 tbsp. reduced sodium soy sauce
1 tbsp. rice vinegar
1 tbsp. honey
1 tsp. minced fresh ginger
1 lb. center-cut salmon fillet (4 portions)
1 tsp sesame seeds

1. Whisk the first 5 ingredients together

2. Put 3 tbsp. of marinade in a ziploc bag with the salmon to marinate in the fridge for 15 minutes
3. Preheat the broiler and place aluminum foil a cooking sheet

4. Place the sheet (with salmon) 4-6 inches away from the broiler and cook for 6-10 minutes **the salmon was done for me in 7 minutes!

5. Drizzle the remaining sauce over the salmon and garnish with sesame seeds

Enjoy!

Lemon and Basil Fettucine with Garlic Prawns

2009-03-23T10:45:00.000-07:00

I went with my sister and brother up to Sandy Point (an area about 30 minutes South of the Canadian border) this last weekend to celebrate my brother's birthday with a little outdoor activity (fishing and crabbing). I planned the menu and decided to make something that my sister (who is very selective about the meats she eats) and brother (who is not selective at all) would enjoy. I have made this dish once before for our girl's night, so I knew it would be enjoyable for all. It is relatively simple and only takes a total of 25-30 minutes to make. I believe I originally may have received this recipe from my oldest sister Laurie who lives over in Germany, but I can't seem to place the email (she sends me recipes every once in a while as recommendations of what to make for girl's night - yes, she's awesome). OH...and yes, please check-out her amazing blog. She is a great vegetarian cook and I get a ton of my recipes from her postings. Anyhow, enjoy this one; it's an easy recipe and a real crowd pleaser!

Lemon & Basil Fettucine with Garlic Prawns
from Cumin & Coriander's Blog

Prawns:
14-20 Large Prawns
3-4 cloves of garlic, minced
2 tbsp. Extra Virgin Olive Oil (EVOO)

Pasta:
Fettucine Pasta
1 Lemon
1 tbsp. EVOO
1/3 cup grated parmesan
2 tbsp. cream
1 egg
basil leaves (1 cup) torn
sea salt/cracked pepper

1. Cook pasta according to box directions (keep warm)

2. Prawns - heat olive oil, mix garlic for 30 seconds, throw prawns in and cook 1-2 minutes on each side. Do not overcook.

3. Mix lemon, EVOO, parmesan, cream and egg in bowl. Pour over pasta and toss with prawns, basil, salt and pepper. Serve immediately - delicious!

Crunchy Noodle Salad

2009-03-18T11:53:00.000-07:00

This is my go-to salad whenever I know I won't have a ton of time to prepare a dish, but want something fun and filling. The dressing is what gets me on this one; so creamy and delicious! I made it for my book club this week. Our book this month was The Brief and Wonderous Life of Oscar Wao by Junot Diaz and the entire book club's consensus was "You should read it if you haven't!" It's well written, teaches you a lot about the Dominican Republic and it also emphasizes being kind to others. My girlfriend Caitlin actually said growing up when her mom would drop her off at school she'd say, "Caitlin, today talk to someone no one else is talking to and be nice to someone no one is being nice to." How great is that advice for a young kid?! Caitlin definitely is one of the most compassionate people I know and no doubt because of her mom's guidance! Enjoy this salad and hopefully it'll be while you read this book!

Crunchy Noodle Salad

1/2 lb. thin spaghetti
1 lb. sugar snap peas
2 red bell peppers - thinly sliced
4 scallions - sliced dragonfly
3 tbsp. chopping parsley

Dressing:
1/2 cup veggie oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tbsp. dark sesame oil
1 tbsp. honey
2 garlic cloves, minced
1 tsp. grated fresh ginger
3 tbsp. toasted white sesame seeds
1/2 cup peanut butter

1. Cook pasta, drain and set aside

2. Boil a large pot of water, add the snap peas, return to boil for 3-5 minutes. Drain and put in ice water.

3. Whisk veggie oil, rice wine vinegar, soy sauce, sesame seeds, and peanut butter together

4. Combine spaghetti, peas, peppers and scallions. Pour dressing, add parsley, and mix.

Dark Chocolate Crackles

2009-03-13T10:40:00.000-07:00

If you are a chocolate lover these will for sure be a winner in your kitchen! The reason I was drawn to these particular cookies (besides their obvious appeal) was the ability to make the dough and then save a portion of the dough-balls for future use. I first tried these cookies at my boyfriend's mom's house and was amazed at how moist and delicious they were (even after being frozen)! There is nothing better than walking into your house to the cozy and delicious smell of home-made cookies, but even better if you do not have time to whip them up, just pulling them out of the freezer for a quick 12 minutes to chocolate-smelling, PRE-homemade heaven! I brought these over to my girl's night this week and Kelsey offered up some ripe strawberries to add to the chocolate, orange burst in your mouth...perfection!

Dark Chocolate Crackles
from Fine Cooking

2 1/2 cups (11 1/4 oz.) unbleached all-purpose flour

1 tsp baking soda

1/4 tsp sal t

8 ounces (1 cup) unsalted butter, at room temperature

2 cups firmly packed light brown sugar

2/3 cup (2 oz.) unsweetened cocoa, sifted if lumpy

2 tsp finely g rated orange zest

1 tsp pure vanilla extract

3 large eggs

8 ounces bittersweet chocolate, melted and cooled until barely warm

3/4 cup (4 oz.) chopped chocolate (white, bittersweet or semisweet)

1/3 cup granulated sugar; more as needed

1. Position a rack in the center of the oven and heat the oven to 350* F. Line three large cookie sheets wit h parchment or nonstick baking liners.

2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.

3. Shape the dough into 1 1/4-inch balls with a small ice-cream scoop or two tablespoons. (The balls may be frozen for 1 month. Thaw them overnight in the refridgerator before proceeding with the recipe).

4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookes are puffled and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

They crackle up and your home smells like a chocolate oasis!

Bon Appetit!