Spork and Skewer

Freezie Cooking Wrap-Up

2011-03-10T14:07:00.000-08:00

I know I promised I would do a post after our cooking day. I know it has been two weeks. I have no excuse. Please forgive me!

I would like to introduce you to some of our Freezie Cooking members.


Amanda


Melissa

Miranda


Me (Katie)

Cheryl was also present, but she left before I pulled out the camera (if only everyone had been so lucky!)

Notice my cute penguin apron. Kim (another one of our cooks), who could not make it, embroidered it. I love it!

Miranda and I started cooking around 8:30 am and the group finished by 3:15. We are getting good.

So far, Miles and I have had the kabobs, which were good, but the only freezer prep needed was cubing and marinating the meat. We also ate some of our chili pepper burgers last night for dinner. These had tons of flavor. The green onions and green chillies made these burgers extra tasty. I will let you know how the rest of the food is as we eat it. I will also try to post some pictures of the prepared food.

I know I owe you recipes. Baby is waking up, so those will have to wait until another day. See you soon!

Freezer Cooking with the Freezie Group

2011-02-21T10:39:00.000-08:00

Next Sunday, the 27th of February, my group of girlfriends (we call ourselves the Freezies) will be getting together for our third session of freezer cooking. Each of us will take home eight entrees and one side. Each dish serves 4-6, and will be packaged to keep in the freezer and pull out to thaw and pop in the the oven or on the stove top when life gets hectic. I will be documenting our day of cooking and publishing recipes next week.

Here is our upcoming menu:

1. Steak Shish Kebabs
2. Chicken Cordon Bleu
3. Sante Fe Meatloaf
4. Cranberry Pork
5. Stuffed Peppers
6. Asian Glazed Chicken
7. Chile Pepper Burgers
8. Taco Pie
9. Hashbrown Potato Casserole (side)

Salmon Love Pockets

2011-02-17T13:32:00.000-08:00

Wow, life can sure get hectic. As you most of you know, Miles and I are now the proud Mommy and Daddy of our new little girl, Alice Katherine. She was born at the end of December, and I think we are finally settled in. I feel it is time for me to return to my blogging. Since our life is so full of love, it seems very appropriate to post my Valentine meal from earlier this week.

Miles and I had a very low key Valentines Day this year. Since Alice is just seven weeks old, we are home a lot. We also decided it would be a smart idea to conserve funds this year, soooo... needless to say, we stayed home for Heart Day this year. Actually, it was kind of nice. Miles cooked a chicken dinner for me on Saturday, and I cooked these Salmon Love Pockets (yes, I named them) on Monday, which was Valentines Day. They look fancy, taste fantastic, and are baby friendly to prepare because they can be made ahead of time, perhaps while baby is sleeping. Miles cleaned his plate, I bet you and your sweetie will do the same.

Printable Recipe

Salmon Love Pockets
This recipe was inspired by one from my Better Homes and Gardens cookbook. This version serves two.

You will need:

2 4 oz fillets of salmon
salt and pepper
4 tablespoons of butter1 teaspoon of chopped dill
16 sheets of thawed phyllo dough

First, preheat oven to 375 degrees and melt the butter.

Next, portion your fish; brush each with butter, and season with salt, pepper, and a sprinkle of fresh dill.

Cover a baking sheet with foil, and lay-out one sheet of phyllo. Brush the dough with butter. Repeat process with seven more sheets. Stack them buttered layer upon buttered layer.

Lay the fish seasoned side down on phyllo.

Wrap the fish in a bundle, like this:

Brush with butter, and flip right side up.

Bake for 20-25 minutes, until golden and delicious.

Serve with a squeeze of lemon and a drizzle of Dijon sauce (recipe to follow). Garnish with dill.

Dijon sauce:
Bring 1/2 cup of white wine to a boil; add two tablespoons of finely chopped shallots. Whisk in 1/2 cup of chicken broth and 1/4 cup of flour. Bring back to a boil. Boil for 2 minutes, reduce heat to low, and stir in 1 tablespoon Dijon mustard. Add salt and pepper to taste.

Garden Fresh Eggplant Parm Sandwiches

2010-09-16T13:09:00.000-07:00

Miles started a garden with is students over the summer. It's a fairly large plot of land, and it has flowers and a variety of veggies. There were some some disappointments. For example, rabbits ate the lettuce and the beans never grew. But there were also many successes. We have tomatoes and cucumbers coming out of our ears, the flowers are beautiful, and the kids worked hard and had a lot of fun. The other week Miles brought home two medium eggplants and told me I needed to figure out how we could use them. I thought about it (for quite a while), and I came-up with eggplant parmesan. I first planned to make a layered casserole style, but then I decided I was more in the mood for a sandwich, so here is what I came up with. I hope you enjoy them!

Printable Recipe

Garden Fresh Eggplant Parm Sandwiches
These would be yummy topped with fresh basil. I think I'll try that next time.

You will need:

1 cup tomato basil pasta sauce
2 whole tomatoes
2 teaspoons dried basil (divided)
1 teaspoon salt (divided)
1 teaspoon fresh ground pepper (divided)
1/2 cup water
1 medium eggplant
1 egg, beaten
1 cup bread crumbs
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 grated mozzarella cheese
6 bakery sandwich rolls

Preheat the oven to 375 degree. Then, let's start with the marinara sauce. Rinse the tomatoes and slice them in half.

Remove the stem and tough core. Then dice into 1/4 inch pieces.

In a small saucepan, combine the diced tomatoes, jarred sauce, and water. Season with 1/2 teaspoon of salt and pepper. Bring to a boil, and reduce to simmer.

On to the eggplant. Rinse the eggplant, and slice off the ends.

Slice into one inch pieces.

Grab two shallow dishes. Beat and egg in one, and combine the breadcrumbs, cheese, basil, garlic, and salt and pepper in the second.

Working wtih one slice at a time, dip the eggplant into the egg, and then coat it in the bread crumb mixture. Place them on a nonstick baking sheet.
Drizzle them with olive oil and place them in the oven. Bake for 15 minutes.

As they bake, slice the rolls. After 15 minutes, top them with mozzarella cheese, and return them to the oven for 5 minutes, until melted.

Assemble the sandwiches. I slathered the bottom of the bun with sauce, added a slice of eggplant, and then topped with more sauce. YUM!

Herb Roasted Chicken with Shallots, Pears, and Walnuts

2010-09-02T09:20:00.000-07:00

It seems that summer is over. The days are getting noticeably shorter, back to school ads have been showing up in the paper for a while now, my summer job has ended, and I have been preparing my classroom for the upcoming school year. No more lazy afternoons for me. Although this is a little difficult to admit, I think I am honestly okay with the transition. It feels good to be out in the world accomplishing something worthwhile once again. Sure, I don't get that afternoon nap, but I think I sleep better at night because of it. And...I really do like fall. The days get a little cooler (which will feel good after this years HOT summer). The leaves are pretty, and of course, I love fall flavors. That's what I was thinking when I found a similar recipe in a past issue of Cooking Light. Roasted chicken is always comforting and delicious, but when you add the sweetness from the pears and shallots with the nutty walnuts, well, you have yourself a delectable seasonal meal.

Printable Recipe

Herb Roasted Chicken with Shallots, Pears, and Walnuts

You will need:

1 (4-pound) whole roasting chicken

3 garlic cloves, peeled and crushed

2 rosemary sprigs

2 thyme sprigs

1 lemon (halved)

2 teaspoons chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon olive oil

6 shallots, peeled and quartered

3 firm pears, peeled, cored, and each cut into 8 wedges

1/2 white wine

1/2 cup water

1/4 cup walnut halves

2 tablespoons sherry vinegar

2 tablespoons honey

1 garlic clove, minced

2 teaspoons walnut oil

To begin, preheat your oven to 425 degrees. Then, rinse and dry your chicken, and place in a large roasting pan. You will need room for your pears and shallots around the chicken.

You will want to stuff the chicken with your halved emon (squeeze it in the cavity first), a sprig of thyme, a sprig of rosemary, and a garlic clove. Salt and pepper the cavity, as well.

For your rub, chop the remaining two cloves of garlic, add the leaves from the second thyme sprig, and then add the rest of the rosemary (chopped). Mix it in with some salt and pepper and the olive oil. You could also add the zest of your lemon, though I just thought of that now.

You are going to rub this all over under the skin of the chicken. Like this.

Salt and pepper the outside of the chicken, and place breast side up in pan. Add pear slices and shallots around the chicken. Place the roaster in your preheated oven.

Cook for twenty-five minutes; remove from oven, and add wine and 1/2 cup water to pan. Baste chicken, and return to oven for an additional 30 minutes.

After 20 minutes, stir pears and shallots, and baste the chicken once again. Add walnuts, and return to oven for 10 minutes.

Remove from oven; insert thermometer, and check to be sure the thigh meat has reached 165 degrees. If so, transfer chicken to cutting board and cover loosely with foil. Transfer pears and shallots to a serving dish. Cover with foil.

Depending on your roaster, you can either make the sauce in your roaster, or you may need to transfer them to a saucepan. Remove layer of grease from top; turn to medium high heat, and reduce sauce to about 1 cup. Reduce heat and add sherry vinegar and honey. Remove from heat, and stir in walnut oil. Serve over chicken. Enjoy!

No Rise Caramel Pecan Cinnamon Rolls

2010-07-23T12:45:00.000-07:00

Do not fear; I have not set down my spork and skewer. Admittedly, I have been a bit sidetracked this summer. We have a lot going on in my family at the moment. Allow me to explain. First, Miles and I are expecting our first baby. Baby Cady should be arriving right around Christmas time. I was feeling tired and vaguely nauseous most of the time, but I am feeling better now. In fact, I feel almost normal. YEAH! Second, my sister's wedding (Amanda and Ted) is creeping up very quickly. The wedding is a mere eight days away! We have been busy planning and organizing details for the big day. And finally, the kink in our lives is that my dad was recently diagnosed with bladder cancer. As soon as the wedding is over, my dad will be beginning treatment. He seems to have a world class doctor and an aggressive treatment plan, so we are all confident that everything will turn-out okay. The endless appointments, tests, and scans have been stressful over the past few weeks, but we are all ready to support and help out any way we can.

Well, on to the recipe. This yeast free sticky roll is based on a Lunds and Byerly's recipe. And trust me, if you need to de-stress or cheer up a bit, these cinnamon rolls are guaranteed to point you in the right direction.

No Rise Caramel Pecan Cinnamon Rolls

I added the pecans, and they were delicious. Feel free to omit them, if you prefer.

You will need:
Caramel:
1/2 cup pecans
1/2 stick butter
2 tablespoons honey
1/2 cup light brown sugar

Rolls:
1 1/2 cups all purpose flour

1/2 cup cake flour
1 tablespoon sugar
1 teaspoon baking power
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 stick + 1 tablespoon melted butter, divided
1 cup light sour cream
1/4 cup buttermilk
1 teaspoon cinnamon
1/4 cup sugar

To begin, preheat oven to 350 degrees, and line the bottom of a 9-inch round cake pan with parchment paper.

Next, roast the pecans in a dry skillet over medium-low heat. They are done when you begin to smell them.

Scatter them into the parchment lined pan.

To make the caramel sauce, melt together the butter, honey, and brown sugar over medium heat. Stir until smooth. Pour the sauce over the pecans. Spread evenly, and set aside.

Time to make the dough. In a medium mixing bowl, sift together the dry ingredients (flour through salt).

In a second, larger bowl, combine half of the dry ingredients with your 6 tablespoons of melted butter, sour cream, and buttermilk. Stir. Add the remaining flour, and stir until a soft dough forms.

Invert the dough onto a floured surface; flour your hands, and kneed the dough until smooth (10-12 times).

Using a floured rolling pin, roll the dough into a 12 by 6 inch rectangle.

Brush the remaining butter over the dough.Then, sprinkle the buttered dough with the cinnamon and sugar.

Carefully, roll-up the dough, and pinch the ends together.

Cut the roll into 9 even pieces. You will want to use a sharp knife so you don't squish the rolls.

Arrange the rolls in the caramel lined cake pan. Spread them out so they can puff as they cook.

Bake for about 25 minutes, until the tops are firm, and the edges are a bit golden.

These are gooey and yummy when they are warm, so grab a plate, invert, and remove your parchment paper. Oh my goodness gracious, those look good! Trust me; they taste even better. Enjoy!

Fresh Veggie Spring Rolls

2010-06-07T13:16:00.000-07:00

Whenever my husband and I go out for Thai, we always begin our meal with an order of spring rolls. Over the past eight years, I have learned to love this fresh little appetizer. If you haven't had them before, a spring roll is like an herbed salad encased in a rice noodle wrap. We usually dip them in a sweet and sour peanut sauce.

I needed a project on Friday after work, so I stopped at the store, bought up the best looking fresh veggies, and went to work as soon as I got home. Miles was doubtful that I could pull them off, but he changed his tune when he took his first bite. These rolls have it all. They are pretty on the plate, tasty in your mouth, and healthy for you. Not to mention versatile. Fill them with any veggie you have in fridge, in your garden, or just happen to love.

Printable Recipe

Fresh Veggie Spring Rolls
Make these an hour or so ahead of time so they have time to chill. The cool, crisp crunch form the veggies will be even better!

For the peanut sauce:
1 teaspoon veggie oil
2 tablespoons thinly sliced scallions
1/2 teaspoon hot pepper flakes (optional)
1 tablespoon ketchup
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon Thai chili sauce
2 tablespoons creamy peanut butter
1 teaspoon sugar

For the spring rolls:

3-4 carrots, peeled
1 red bell pepper
4-5 large leaves Napa cabbage
4 scallions
1 small bunch mint leaves
1 small bunch cilantro
1 batch peanut sauce (above)

Begin by making the sauce. Warm the oil over medium heat. Add the scallions and pepper flakes. Saute until tender and fragrant.

Decrease heat to low, and add remaining ingredients. Stir until warmed and combined. Transfer to a dish to cool. Set aside.

Begin the spring rolls. Slice all veggies (not herbs) into 3-4 inch matchsticks.

Assemble rolls. Fill a 9 X 13 inch pan with warm tap water. You will soften one wrapper at a time in the warm water.

Working on parchment paper. Carefully place a softened wrapper on your work surface. Lay a base of sliced cabbage on bottom third of wrapper. Top with a thin line of peanut sauce.

Top with match stick veggies and herbs. You just need a few leaves of herbs in each, but spread them evenly. You want a little in each bite.

Fold left and right sides of wrapper over ends of filling, and using the parchment, begin to roll the filling into the rice paper (burrito style).

Continue rolling until you have used all your veggies. Make them as tight as you can.

Chill for one hour. Slice on the diagonal, and serve with leftover peanut sauce. I thinned my sauce with rice wine vinegar and water. I also added some honey and chopped peanuts. YUM!

Quesadilla Pie

2010-06-02T11:49:00.000-07:00

As far as Miles and I are concerned, Mexican food always satisfies. Case in point. Last night, on his way home, Miles called me. I was on the phone with my friend Kim, and I didn't click over. She was in the middle of story, and I thought it would be rude to interrupt her. Then Miles called again, and I still didn't click over. It just wasn't the right time in the conversation. Needless to say, when I finally called him back, Miles was a little short with me. However, when he got home and saw all my Mexican fixings sprawled out on the counter, his mood immediately changed.

Miles: "Ohhh...(rubs palms together in anticipation) ...tacos?!!"
Me: "Close. Are you hungry?"
Miles: "Um...yeah!"

Our night turned happy, and all because of this quick, easy, and downright delicious little recipe. Turn your evening around, and make my quesadilla pie tonight!

Printable Recipe

Quesadilla Pie
You can really use any fillings you like, or have on hand. This would also be a great place to use leftovers. Adapt, and be merry! *You can find the inspiration for this recipe over at Simply Recipes .

You will need:

1 green bell pepper
4 scallions
2 medium tomatoes
1 medium yellow summer squash
1 teaspoon cumin
1 teaspoon chili power
4 10 inch tortillas
1 table spoon softened butter
1 can diced jalapeno peppers
1 can black beans
1 cup diced, cooked chicken
1 1/2 cups shredded cheese (I used sharp cheddar)

Preheat the oven to 350 degrees, and then begin by dicing your veggies. Peppers,

scallions,

and tomatoes. Squeeze out your seeds before dicing.

Grate the squash on a box grater.

Mix in the spices with the squash to give it some Mexican flare.

Time to assemble. Butter one side of one flour tortilla. Place this face down in your pie plate.

Once the tortilla is nestled in the plate, place 1/3 of the toppings in this layer. Add some hot sauce, if your please. Make sure your cheese goes on top of the other toppings. This is your glue.

Cover with next tortilla, and repeat for two additional layers. Top with a buttered tortilla.

Cover with foil, and bake for 15 minutes. Uncover, and bake for an additional ten minutes, this should crisp the top.

Garnish with sour cream, peppers, or salsa. Time to eat!

Pecan Tassies

2010-05-21T13:08:00.000-07:00

It's wedding season, and my little sister Amanda is getting married. Several of us are having a bridal shower for her this Sunday afternoon. My aunt and I came up with the a Southern Tea theme. Hats are required; gloves are optional. It should be fun. We are serving fruited iced teas, a couple salads, croissants, and a variety of mini treats for dessert. I decided to take on the pecan tassies. Many years these show up as Christmas cookies, but I knew they would be perfect for this occasion since they are basically cute, little pecan pies. These are not as fussy to make as one might think. The end result is delicious and impressive. I know these dainty little treats will be a hit on Sunday!

Printable Recipe

Pecan Tassies
Each recipe will yield about 24 mini tarts. Pictured, are supplies for a double batch.

You will need:

Crust:
1 cup flour
1 block cream cheese, softened
1/2 cup butter, softened

Filling:
1 egg
3/4 cup brown sugar
1 tablespoon butter, softened
1/2 teaspoon salt1 teaspoon vanilla
2/3 cup chopped pecans

First, prepare pastry for crust. In a large bowl, combine flour, cream cheese, and butter. Using an electric mixer, beat on medium speed until incorporated.

Mixture will appear crumbly.

Lay-out a double layer of plastic wrap. Dump the mixture on the plastic, and wrap it up. Use the plastic to pull the dough into a ball. Chill for one hour.

Meanwhile, chop the pecans (if you have not already done so), and set them aside.

Mix-up your filling. In a medium bowl, combine the egg, brown sugar, and salt.Beat on medium until combined.

Stir in the vanilla.

Add half the pecans, and combine.

When dough is chilled, preheat the oven to 375 degrees, and roll the dough into 24 one inch balls. Place in mini muffin tins.

Using floured fingers, press the dough to bottom and sides of cups. Work quickly, so the dough doesn't warm-up.

Carefully, spoon filling into cups. Do not overfill! A teaspoon, or so is all you need.

Top each cup with a pinch of remaining pecans.

Bake for 12-15 minutes. Keep and eye on them. Remove from oven when the crust is golden, and the filling is set. Cool in cups for 5 minutes. Remove and continue cooling on wire racks.

They should look something like this. Enjoy!

Beefy Tortellini Soup

2010-05-06T10:02:00.000-07:00

My mom gave me this recipe a couple years ago. I am pretty sure she got it from my aunt Linda. I remember Linda making it for us when we were younger. My cousins and I always loved the cheese filled tortellinies. I loved them so much, that I would save them for last when I was young. I have always been that way; save the best for last. I still assess my plate each evening, and then eat my meal from least favorite to favorite. Now that I think of it, this sounds slightly obsessive. Oh well. Fortunately, I have gotten over my habit when it comes to a composed dish (like soup). Trust me, this is one is all good.

I love this soup recipe because in the winter it warms me up, and in the summer it is delicious with fresh green beans and squash. Hope this one makes many repeat performances on your table, all year round.

Printable Recipe

Beefy Tortellini Soup
Fresh or frozen beans work equally well. Also, make the whole batch; these leftover just get better.

You will need:
nonstick cooking spray
1 lb lean ground beef
1 teaspoon garlic and herb seasoning
1 tablespoon basil pesto
1 can French onion soup
28 oz. can crushed tomatoes
3 1/2 cups water
1 package refrigerated 3 cheese tortellini
1 cup chopped zuchinni or yellow squash
1 cup green beans
salt and pepper to taste

Begin by spraying the soup pot with nonstick spray, and brown the beef over medium high heat. Drain grease.

Add your teaspoon of garlic and herb seasoning to the beef.

Stir in pesto, and add tomatoes, soup, and water.Turn to medium low, cover, and simmer for 10 minutes.

If you have not done so already, chop the squash.

Uncover the pot; turn it up to medium, medium high, and add the squash, beans, and tortellini. Cook for about 5-7 more minutes. You don't want the tortellini to fall apart, so if you are cooking ahead of time, hold off until right before you are ready to eat.

Serve with crusty bread for dipping. Enjoy!

Turkey and Spinach Lasagna Roll-Ups

2010-04-29T12:59:00.000-07:00

Lasagna is one of my all-time favorite foods. When I go to an Italian restaurant, there is a very good chance I will order the lasagna. The gooey cheese between the layers of noodles and meat or veggies, is just comforting. My mom taught me the roll-up method. This method greatly reduces the "fussy factor" that is often involved in assembling a lasagna. You will also end-up with perfectly portioned servings. You only need one noodle per serving, so when you couple that with my use of nonfat ricotta and lean turkey, this is a fairly figure-friendly meal. Cook this up for dinner tonight, or pack it up to share with a neighbor or relative. Everyone will love it. Enjoy!

Printable Recipe

Turkey and Spinach Lasagna Roll-Ups
I used fresh spinach, but frozen would certainly work. Use whatever you have on hand.

You will need:

8 cooked lasagna noodles
2 tablespoons olive oil1 clove of garlic, minced
1/2 large onion, diced
1/2 teaspoon red pepper flakes1 lb. ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic and herb seasoning
8 oz can tomato sauce
12 oz can diced tomatoes
1 can water
2 cups fat free ricotta cheese
2 tablespoons basil pesto
1 egg
2 cups chopped fresh spinach
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Then, prepare the meat sauce. First, place oil in a large pan over medium high. Add the garlic and onion. Saute for 2-3 minutes.

Add red pepper flakes. Continue to saute until veggies are tender.

Add turkey and remaining seasonings. Cook until browned.

Add the tomato sauce.

And the diced tomatoes, along with a can of water. Turn heat down to a simmer. Cook this for about ten minutes, or until some of the liquid has evaporated. Taste for seasoning.

Meanwhile, prepare filling. Begin by chopping the spinach.

Then, in a small bowl, combine ricotta...

...pesto...

...and egg. Stir to combine.

Add the chopped spinach, and thoroughly combine.

Time to assemble. Spread 1/3 of your meat sauce on the bottom of a 9 X 13 pan. This will prevent your noodles from sticking.

Lay-out one noodle at a time, and spread it with 2 tablespoons of your cheese filling.

Fold the noodle in thirds, and lay it seam-side down in the pan.

Continue with remaining noodles.

Spread remaining meat sauce over noodles.

Top with cheese.

Cover with foil, and bake for 30 minutes. Remove foil for last 5 minutes of baking.

This is perfect with salad and bread. Dinner is served!

Orange Salmon En Papillote (in Parchment)

2010-04-20T07:35:00.000-07:00

My mom, sister, her fiance, Ted, and myself, are all on Weight Watchers. Actually, Miles won't attend meetings, but he is also on the plan. I have been in search of new recipes that are both tasty and Weight Watcher friendly. Salmon is not the lowest point fish, but it is considered a filling food, and is therefore, a good choice for us. Good thing, because it is no secret how much I love salmon. If you are not dieting, please don't be scared away; you will love my new recipe. Weight Watchers, or no Weight Watchers, this is downright delicious.

En papillote is simply a very fancy name for cooking in little parchment paper bundles. Foil would also work for this application. There are lots of reasons why I really love this method. One, it is healthy because there is no oil needed. Two, your chicken, fish, or veggies will always come-out moist and delectable because all the juices are sealed-in. Three, it is impressive. If you serve this to guests, they each get theor own little "gift" to slice open, and oh my goodness, the mouthwatering aroma that steams out when you cut open the packets, YUM! And, maybe best of all, you can assemble these little packets ahead of time, and then pop them in the oven 15-20 minutes before you are ready to eat. Reallly, this is a snap. This particular recipe, which is modified from Cooking Light via myrecipes.com, is soooooo good. I highly, highly recommend making this recipe as soon as possible. Wow your guests, or fancy-up a weeknight, like we did. You won't be sorry.

Printable Recipe

Orange Salmon En Papillote (in Parchment)
Double or triple the recipe to fit your needs. My version feeds two. Serve these with rice or couscous to soak-up the juices.

You will need:

2 4-5 oz salmon filets (no skin would be nice)
1/2 teaspoon salmon seasoning
1/4 cup plain, light yogurt
1 tablespoon thawed orange juice concentrate
1 tablespoon lemon juice
1 teaspoon cilantro, chopped
1 teaspoon chives, chopped
zest of 1 orange
1 clove of garlic, minced
fresh asparagus or green beans (2 servings depending on size)
2 pieces of parchment paper cut into large heart shapes (see picture)

First, preheat the oven to 425 degress. Then, season your salmon. You will use about 1/4 teaspoon per filet.

Set the salon aside, and prepare your sauce. Combine the yogurt, orange juice concentrate, and lemon juice. Stir to combine.Set aside.

In another small dish, combine cilantro, chives, zest, and garlic. Combine.

Time to assemble the packets. Lay-out one parchment heart on your work space, like this. Note, I cut this like a Valentine heart; you know, fold it in half before you cut.

Now, lay down half your asparagus or green beans, and then top them with a fillet. Do this close to the middle fold.

Now, spoon on a tablespoon, or so, of the yogurt sauce, and top it with a spoon of the herb mixture.

Time to fold the packets! Don't be scared. Fold the other half of the heart over the salmon. Then, beginning with the rounded corner, make a small fold, like this.

Then, making small, over-lapping folds, work your way around the perimeter of the paper. Looks beautiful!

Now, place your packets on a baking sheet, and bake for 15 minutes.

The paper will be browned and puffed when they are done. Cooking shears work great to cut these open. You can serve them with the extra yogurt sauce, if you choose.

I am so excited for you to make these! I hope you enjoy them.

Sun Dried Tomato Stuffed Chicken Breasts

2010-04-16T15:21:00.000-07:00

I have mentioned before how I am the weeknight cook at our house. Miles works until 6:30, so I try to have dinner ready by the time he gets home. By the time I get off work, run my errands, maybe stop at the gym and finally get home, I often have very little time to spare. So, quick dinner options are always welcomed. When you couple quick with healthy, that's even better. This recipe hits both marks, and scores a bonus for adaptability. I made this dish twice in a two week span, and Miles didn't even notice because I altered it to fit what I had on hand; leeks one week, and sun dried tomatoes the next. This one is a definite keeper.

Printable Recipe

Sun Dried Tomato Stuffed Chicken Breasts
This recipe would be easy to double or halve. My chicken package had three breasts. You will need about one tablespoon of cream cheese per breast. *I prefer working with the chicken when it is partially frozen. It is easier to slice, and still cooks through.

You will need:

1 package boneless, skinless chicken breasts
3 tablespoons light cream cheese
2 oz. sun dried tomatoes
1 1/2 teaspoons garlic powder
salt/pepper
1/2 cup flour1 teaspoon dried herbs (I used thyme)
1 tablespoon olive oil or nonstick cooking spray

Preheat your oven to 350 degrees.

Then, slice pockets into your chicken breasts. You are going to want to use a paring knife, go in from the side, and cut a fairly large pocket. Be carefully not to slice through to the other side.

Wash your hands, and prepare the filling. In a small dish, combine the cream cheese, finely chopped sun dried tomatoes, garlic powder, and a pinch of salt and pepper. Stir until combined.

Stuff the chicken. Use a small spoon, and fill each with about 1 tablespoon of the sun dried tomato mixture.

Weave a toothpick across the slit to seal the pocket. Don't worry; it doesn't need to be perfect.

On a plate, combine flour, 1 teaspoon garlic powder, thyme, and salt and pepper.

Preheat a large skillet, and oil over medium high heat. Or, if you prefer, use a nonstick skillet and cooking spray.While that heats, lightly dust the chicken in the flour mixture.

Cook them on the stove top for about 3 minutes per side. Then, put them in the preheated oven to finish cooking through. This should take about 10 minutes, or until juices run clear.

When they come out, allow them to rest for a few minutes, remove the toothpicks, and enjoy!

Lemon Poppy Seed Cake

2010-04-08T15:51:00.000-07:00

After Miles and I got married (nearly 2 whole years ago!), I felt there was still something missing from our loot of kitchen gear we received for wedding and shower gifts. Trust me, this is an unbelievable statement, considering the tons and tons of gifts we got from our lovely family and friends. But there was one thing, and that was a Bundt pan. There has always been something about that fluted tubular pan that somehow makes a cake taste better.

Now, perhaps it was last summer, or perhaps it was the summer before, when I was perusing the aisles with my aunt Linda at the weekly Annandale Swapper's Meet (flea market). As we were walking along, she asked me if I was looking for something in particular. So, I shared with her the one void I still had in my kitchen cupboards. This was a fateful day, because not one half hour later, I was walking across the parking lot with my treasure, an Original Nordic Ware Bundt Pan. I am embarrassed to admit that I almost passed-up this valuable find when the seller did not want to come down under $8. Linda, you are very wise. You convinced me that $8 was a small price to pay for a classic, fail proof- pan. You knew that I had to have the original. I must admit; it is one of the best (kitchen) purchases I have ever made.

Now, I have a gift for you, and anyone else who also cannot resist the allure of a moist, delectable, springtime lemon poppy seed cake. I made this cake for the second time at Easter, and it was a hit. I knew it would be the second I carefully slid it out of my wonderfully reliable Bundt pan. I hope you enjoy this unbelievably moist treat as much as my Easter crowd did.

Printable Recipe

Lemon Poppy Seed Bundt Cake
I am sure you could use a 9X13, a couple loaf pans, or even make cupcakes, but you know how I feel about a Bundt.

You will need:

1 box yellow cake mix
1 large box vanilla instant pudding
2 tablespoons poppy seeds
1/2 cup canola or veggie oil
1 cup water
4 eggs
1 teaspoon almond extract
zest of one lemon

First, preheat your oven to 350 degrees, and then prepare your pan. Using a paper towel, rub oil all over the inside of the pan. Get all the nooks and crannies. Then, take about one tablespoon of the cake mix, and coat the inside of the pan (no need to use flour).

Next, whisk together your cake mix, pudding mix, and poppy seeds.

Switch to a rubber spatula, and add the oil and water. Combine.

Add your eggs, one at a time. Incorporate between each addition.

Zest your lemon over the bowl (use ALL of it), add your extract, and combine.

Transfer the batter to the prepared pan, smooth the top, and put it in the oven to bake for 35-45 minutes.

It is done when a knife comes out clean, and it looks something like this. I am sorry to tell you that it needs to cool completely in the pan. Be patient!

When it is cooled, you may need to run a butter knife around the edges before you invert the cake on a plate and carefully ease it out. If you are careful, it should come out beautifully. Now, you can keep it simple with just a little powdered sugar sprinkled on top, OR you can make a lemon glaze.

Lemon Glaze
1/2 cup powdered sugar
juice of the the zested lemon
1/2 teaspoon almond extract
1-2 tablespoons of milk
2-3 drops yellow food coloring (optional)

Directions:
Whisk together all ingredients, except the milk and food coloring. Add only enough to arrive at a pourable consistency. Add food coloring to desired shade. Drizzle over cooled cake.

Celebrity (esque) Guacamole

2010-03-29T09:16:00.000-07:00

You are probably wondering what the deal is with that name. Allow me to explain.

Guacamole reminds me of the MN State Fair. Up until very recently, there was a delicious upscale Mexican restaurant by the name of Tejas located in Edina, MN. This restaurant also had a very popular spot at the state fair. My mother-in-law, who is the director of the State Fair Foundation, is friends with the owner and chef of this restaurant. Well, each day of the fair, Tejas would do a feature called Celebrity Guacamole. The way it worked is they would bring in a local "celebrity," and I am using that term extremely loosely here, and would do a sort of interview as the owner, and head chef made a batch of guacamole with the guest. One day a few years back, Kay was asked to be the guest for Celebrity Guacamole. She agreed, but then got busy, or maybe just decided she didn't want to do it, and sent Miles to do it instead (see what I mean by loosely?). So, he did. Miles got to feel like a celebrity for 10 minutes, and he also learned a few tricks to making very tasty guacamole.

This recipe is our own, but the secret ingredient, Worcestershire sauce, is from Tejas. It is that special something that sets this recipe apart.

If you are not already a local celebrity, make this guacamole to share. Don't be surprised if your popularity starts increasing!

Printable Recipe

Guacamole, Miles Style
Miles roasts his jalapeno on a foil lined pan under the broiler. Keep and eye on it. Allow the skin to blister and darken, but don't let it get completely charred

You will need:

4 ripe avocados
1 clove of garlic, minced
2 tablespoons chopped red onion
1 medium tomato, diced
1 roasted jalapeno, finely diced
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped cilantro
juice of 1 lime
salt and pepper to taste

To begin, slice your avocados in half, and remove the seeds by lightly whacking (is that the right word?) the pit with the blade of your knife, and then slightly twisting to remove.

Like this...

Then, using a large spoon, scoop the flesh from the skins.

Put your avocados in a medium bowl and mash them with a fork or potato masher. We like ours a little chunky.

Honestly, this is so simple. Add all your ingredients, and stir them together.

Taste it on a chip before you add the salt and pepper.

Begin snacking.

Chocolate Hazelnut Blondies

2010-03-26T15:44:00.000-07:00

There is a gal at work who teaches our 8th Grade World Language class. The class is really a culture class, and they focus on Spanish, German, and French, which happen to be the three languages our high school offers. Anyway, each day at lunch, Jen brings in her jar of Nutella and finishes off her meal with a heaping spoon of the chocolate hazelnut spread. (FYI: Nutella is to France as peanut butter is to America) I think all of the eighth grade teachers find this practice a bit odd, yet endearing and quirky. So...yes, I do have a point, when we decided to have a potluck luncheon this past week, I knew it would be the perfect occasion to try-out this Martha Stewart blondie recipe. (You can find the original here.) This recipe was quick and easy, and most importantly...Jen approved!

Printable Recipe

Chocolate Hazelnut Blondies
This recipe is a modified version of Martha's original. For example, the original recipe suggested a dollop of Nutella on top of each serving. I didn't have enough to bring to work, so we went without. I can only imagine they would be even better with this addition.

You will need:

1/2 stick butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups packed dark-brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup chopped walnuts
1 generous tablespoon Nutella
1/3 cup chopped hazelnuts

To begin, place butter in microwave safe dish and microwave on high for 45 seconds, or until melted. Meanwhile, preheat oven to 350 degrees and prepare (butter or spray) an 8X8 or 8X11 inch baking sheet (adjust cooking time up for the smaller size).

Next, whisk the flour, baking powder, and salt in a medium bowl.

In a second bowl (large), combine the butter and brown sugar. Beat until combined.

Add the eggs and vanilla. Whisk until smooth.

Whisk in the Nutella. (Lick the spoon!)

Fold-in the walnuts.

Add the flour mixture. (I did this backwards, but it was just fine.)

Combine. I tried this...

But then I went to this...

When thoroughly combined (clawed?), transfer the dough to your prepared baking pan.

Press the dough into the pan, and then press-in your hazelnuts.

Bake for 20-25 minutes, until edges begin to pull away, and a knife comes out clean.

Carrot Pancakes with Honey Butter Drizzle

2010-03-17T16:15:00.000-07:00

It appears, and I don't want to jinx this, but it appears that spring may have [finally] arrived in Minnesota. It has been a long, snowy winter. So, when the sun finally came out last Sunday, and it seemed that everyone on the block was out of hibernation, I decided it was time for a springtime breakfast. It was the perfect opportunity to bask in my sunny, yellow kitchen and cook-up these lovely carrot pancakes. I dug this recipe out of my January issue of Cooking Light, and knew that with a few tweaks, it would be perfect for the occasion. Carrot cake is a springtime pleaser in my family. The honey butter drizzle must have been delectable, because Miles didn't even miss the cream cheese frosting.

I about fell out of my chair, when I saw that Kristin, over at Picky Cook, also posted a carrot pancake recipe this week. I guess it is that time of year! Make sure you check-out her post. She is an awesome cook, and she takes beautiful pictures.

Printable Recipe

Carrot Pancakes with Honey Butter Drizzle
I used a medium grate on my carrots; the added texture was perfect.
Keep the cakes warm in a 200 degree oven while you finish flipping the remaining batch.

You will need:

1 1/4 cups all purpose flour
1/4 cup chopped walnuts
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 dark brown sugar
3/4 cup milk (I used skim)
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups grated carrot (medium grate)
Cooking Spray
2 tablespoons butter
4 tablespoons honey

Begin with your dry ingredients. In a large bowl, combine flour, walnuts, baking powder, and spices.

Combine your wet ingredients in a medium bowl. This would be your milk, oil, vanilla, and brown sugar. Whisk to incorporate.

Add your wet ingredients into the dry. Stir until just combined, not too much, or your pancakes will get rubbery.

Fold-in your carrots with a rubber spatula. Again, don't go too far.This will be a thick batter, so don't be alarmed.

I used a nonstick pan, but cast iron would work well, too. Prepare your pan by warming it to medium high heat and spraying it with nonstick spray. When your pan has heated, spread about 1/4 cup of batter for each cake.

Cook 2-3 minutes on first side. When the bottom is golden brown, flip them over and let them cook for an additional minute.

While your cakes cook, throw the butter and honey in a small dish and microwave for 30-45 seconds, until melted. I know, simple!

Serve these-up two (or three) at a time and drizzle with honey butter.

Welcome to breakfast heaven!

Rosemary Infused Potato Gratin

2010-03-13T14:53:00.000-08:00

I have been looking for an excuse to use the mandolin I bought Miles for Christmas. I know; it's March; Christmas is long past, but I thoroughly believe it was a good purchase. I just need to prove it. I think I found a recipe that makes a pretty convincing argument. These potatoes are rich, comforting, and unexpectedly simple. Don't be surprised when this side dish easily one-ups the main dish. That chicken breast doesn't stand a chance next to potatoes like these. Hope you like them!

Printable Recipe

Rosemary Infused Potato Gratin
A mandolin is ideal for slicing thin, even potatoes, but you could also use the slicer attachment on a food processor. Or, you could carefully slice them by hand. If you choose to go this route, keep the end product in mind....ooey, gooey, potato deliciousness.

You will need:

2 lbs Yukon Gold potatoes
1 tablespoon butter
1 3/4 cups whole milk
1 clove of garlic
1 sprig fresh rosemary
dash grated nutmeg
1 teaspoon salt
1/2 teaspoon fresh black pepper
2 ounces Parmigiano-Reggiano cheese

First, wash and dry your potatoes. There is no need to peel them. Just go ahead and slice them to 1/8 inch thickness. As you can see, I used a mandolin.

Look at those beauts.

Next, preheat your oven to 375 degrees, and run the clove of garlic all over the inside of your gratin dish.

Smash the clove of garlic with the side of your knife, and set it aside for a minute or two.

Now, grease the dish with the butter. While you're at it, cover a baking sheet with foil.

Time to begin cooking. In a large saute pan, combine the milk, smashed clove of garlic, rosemary sprig, nutmeg, salt, and pepper. Heat to a bubble over medium high. This will infuse the flavors into the cooking liquid.

When liquid begins to bubble, layer-in potatoes. Arrange potatoes so they are even with the level of the milk. Lower heat to medium low, and cover for 8-10 minutes, or until potatoes begin to soften.

Place prepared baking dish onto the foil lined pan. Remove garlic and rosemary, and carefully layer potatoes into dish. Pore in remaining liquid. Top with freshly grated cheese.

Place in oven and bake for 20 minutes. Transfer pan to top rack, and broil until cheese is golden brown and bubbly, about 2 minutes. Prepare to be comforted.

Just try to resist the power of potatoes and cheese.

Katie's Perfect Margarita

2010-03-11T16:15:00.000-08:00

I have unofficially sanctioned this second week of March, a Margarita Week. Why? you ask. Don't worry, I have several very good reasons.

         1. My cousin Nic and girlfriend Mel were [finally] able to come over last Sunday for our
         much discussed, highly anticipated dinner date (Mexican at our house this time, Thai at
         theirs next time). Yeah!
         2. Miles's mom and dad are returning from a nearly two week stay in Mexico this week.
         Care for a homecoming margarita?
         3. We are having a Mexican feast on Saturday. Miles and I are planning the menu; we
         need some inspiration.
         4. It's raining; it's sloppy; it's dreary. Need I say more?

Now, I feel I should tell you Miles usually makes the margaritas around our house. He uses Rick Bayless's "Margaritas for a Crowd," which can be found in one of our favorite cookbooks, Salsas that Cook. They are very simple, very authentic, and very tart. Miles loves them, and they are delicious, but I think I have made them even better (sorry, Rick). I prefer to start with the basic recipe, and add a little sugar to balance out the tartness. Sure, maybe I add a few calories in the process, but I guarantee these are much better tasting and MUCH better for you than a ready to use mix. The final product has morphed into Katie's Perfect Margaritas.

Printable Recipe

Katie's Perfect Margaritas

These margaritas are unique in the fact that they are made one at a time in a cocktail shaker. I don't usually like margaritas on the rocks, but these are cold, frothy, and perfect! Plus, you don't have to clean you don't have to drag-out and clean the cumbersome blender.

You will need

1.5 ounces silver tequila
.5 ounces triple sec
1-2 limes for juicing (1 ounce juice)
1 teaspoon granulated sugar
ice (1/2 a shaker)
1 lime wedge
coarse salt

First, juice your limes. You may want to juice a bunch at a time. It's more convenient for sharing, and for seconds.

Ready for this? Fill your shaker with ice, and measure-out all your ingredients. Replace the cover, and give it a good shake. I like to shake for at least 30 seconds. The longer you shake (I know, it's cold), the frothier they will get. Also, some of the ice will melt a bit and help balance out all that liquor.

Now, grab a lime wedge, run it along the rim of your serving glass, and dip it in coarse salt.

Add ice to the glass, drop in the lime wedge, and fill the glass with margarita.

YUM! Tell me that's not perfect.

A 90th Birthday Worth a Million Bucks!

2010-03-08T13:35:00.000-08:00

In honor of my grandma's 90th birthday (3/1/10), my mom arranged for the family to go back to grandma's hometown of New Prague, MN. We all enjoyed a delicious Czechoslovakian lunch at Schumacher's Hotel and Grill 212, which was just reopened last September by the renowned MN chef, John Schumacher.

What an experience! My grandma's mother used to cook at the hotel when my grandma was young, so it was a chance for my grandma to share some of those memories. Chef Schumacher invited us back to see the kitchen after lunch. He spent time listening to my grandma share her story, and talking with the rest of us about growing up in New Prague, owing my grandmother's childhood home, attending Dunwoody College after high school (my sister and her fiance both went there), and showing us around the kitchen. As my dad put it, "That was worth about a million bucks!"
Happy 90th Birthday, Grandma! We love you!

Chipotle Turkey Burgers with Carrot Slaw and Spicy Mayo

2010-03-01T16:16:00.000-08:00

I love burgers. In my book, burger = satisfying. There is something about picking up a burger with two hands, scoping-out the thickness of the bun, the patty, and the toppings, and then taking a big old bite. A burger worth its salt may even make you question whether or not you can actually take a bite that big. But I'm always up for the challenge, not matter what kind of burger it may be. I know what some of you are thinking.Turkey burgers? No way. Well, guess what; it is possible to cook-up a turkey burger that is juicy and delectable. Turkey can be the perfect blank slate to host a multitude of creative flavors. Start with my Mexican inspired patties, and then try creating your own perfect version.

Printable Recipe

Chipotle Turkey Burgers

You can find chipotle chili peppers canned in adobo sauce in the Latin foods aisle in the grocery store. I can't get enough of the spicy, smoky, tangy flavor these add to the burger.

You will need:

2 egg yolks
1 cup bread crumbs (unseasoned)
2 chipotle chilies, finely chopped
1 tablespoon adobo (from chipotle can)1/4 cup grated carrot
1/4 cup chopped onion
Zest of one lime
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 lbs. ground turkey (not extra lean)
Nonstick cooking spray
8 bakery burger buns (my tongue is all twisted!)1 recipe carrot slaw (included)
1 recipe chipotle mayo

This is very important, combine all your ingredients, besides the turkey in a large bowl. Make sure they are completely incorporated. When you are satisfied, then, and only then should you add your turkey. Minimally worked turkey will yield tender patties.

Time to form your patties. Divide the mixture into eight "meatballs." Form each into a patty. Leave the center slightly indented so they cook-up flat. Refrigerate patties for 10 minutes.

I used a grill pan; you can cook them inside or out, but you need to preheat your grill or your pan. Heat to medium high, and spray with nonstick spray. Place your burgers in pan or on grill. Cook 8 minutes on first side..

Give them a flip, and cook for an additional 6-8 minutes. You're going to need to cook these to 165 degrees F (sorry, no rare turkey burgers allowed). Be patient!

Keep burgers in a warm oven as you finish all eight (if you are using a small grill pan, like me). Toast buns, slather on spicy mayo, and top with carrot slaw.

Carrot Slaw
This recipe will make enough to top eight burgers with a 1/4 cup portion.

1 tablespoon sherry vinegar
1 tablespoon fresh squeezed lime juice
1 teaspoon honey3 tablespoons extra virgin olive oil
salt and pepper to taste
2 cups grated carrots (I had to use 6 medium-large carrots)
2 tablespoons chopped cilantro

Directions:
Combine vinegar, lime, and honey. Drizzle-in olive oil as you whisk. Season dressing to taste. Add carrots and cilantro and combine.

Spicy Mayo
1/2 cup mayonaise
1 chipotle chili, chopped
1 teaspoon adobo from can
1 tablespoon finely chopped cilantro
1 teaspoon fresh lime juice

Directions:
In a small bowl, stir all ingredients to combine.

Now, that is a burger I can love!

Mango Salsa

2010-02-27T14:33:00.000-08:00

This one goes out to my peep Rachel. Rachel is the salsa queen. When Miles and I took a trip to Mexico with Rachel and her husband, Eddy, I don't think Rachel ate anything besides chips and salsa throughout the whole week. This isn't because Rachel doesn't care for other types of Mexican food. No, it's because she just loves fresh salsa that much. Tomato salsa is delicious, but in the winter, it's tough to get a good tomato. Mango salsa is the answer. So, if you're like Rachel, whip up a batch, or five, and mosh on this sweet and spicy treat all week long.

Printable Recipe

Mango Salsa
If habanaro is a bit too spicy for your taste, feel free to substitue a jalepeno, instead. To roast your pepper, place it in a dry pan over medium high heat. Turn it to blacken the skin all the way around. This adds the perfect smoky flavor to your salsa.

You will need:
1 semi-ripe mango
1 small onion, red prefered, but white will work
1 roasted habanaro pepper
1 lime
2 tablespoons chopped cilantro
salt and pepper to taste

To begin, prepare your mango. Mangos have a large, flat seed running through the middle. Carefully slice two slabs, one from either side of the seed. Using a spoon, scoop the flesh from the leathery skin.

Next, dice the mango into 1/4 inch cubes.

Chop the onion and FINELY dice the pepper. Add the cilantro, and toss everything in a bowl.

Roll your lime to get the juices flowing.

Slice the lime in half, and squeeze the juice over the salsa (both halves).

Combine all the components, and season to taste. Tip: Sample the salsa on a salty chip to help adjust the seasonings. This is simple, but perfect. Muy Bien!

Come to Mama!

Rise and Shine Egg Sammie

2010-02-25T16:30:00.000-08:00

Isn't it infinitely more pleasant to wake-up when you naturally wake-up (which for me, is NOT 5:15)? Wouldn't you rather sit at the table at breakfast time, and not at a steering wheel? For these reasons, and many more, I live for the weekends.

My weekday fare, a travel mug of coffee and two bland pieces of toast, served in the car, just doesn't cut it on Saturday morning. I need something that is both interesting and hardy. I guarantee that this egg sammie is everything you need to get you out of bed (when you're ready) and keep you going through all your weekend adventures.

My only remaining question...Is it Saturday yet?

Printable Recipe

Rise and Shine Egg Sammie
This recipe will serve two. I made one for myself, and one for my honey.

You will need:

4-6 slices of bacon (Miles likes to pile it high)2 eggs
salt and pepper
1 tomato
1 tablespoon Dijon mustard
1/4 cup sweet onion jam (optional)
2 flat bread sandwich rounds (or bread of choice)

To begin, warm a skillet over medium heat, and slice your bacon in halves. When pan is hot, add bacon.

When bacon is crisp, remove from pan and drain on a paper towel.

Remove all but 1 tablespoon of drippings from pan. Return to medium high heat, and crack your eggs into the drippings. Season with salt and pepper.

While the egg cooks, slice your tomato and toast your bread.

Once your egg has cooked for about two minutes, give it a flip. You can be fancy, or you can just use a spatula.Cook for 1 additional minute (I feel strongly that the yolk needs to be runny).

Remove your egg from the pan, and assemble your sandwich. Slather some mustard on one side of the bread, and spread some onion jam on the other.

Add your tomato, egg, and bacon. Drool.

Close it up, and DIG IN!

Sweet Onion Jam

2010-02-20T09:21:00.000-08:00

French onion soup is one of Miles and my favorite treats. When onions are caramelized, all their pungency melts away, and they become sweet and delicious. The method used here is very similar to starting a French onion soup, but this time, we use that flavor to create a sweet and savory jam that is both versatile and delectable. With a little bit of time, but very little fuss, this condiment will take your dinner from ho-hum, to holy cow. We often serve our onion jam with lamb, pork, chicken, or even as a topping for crusty bread, as we did here. I hope you enjoy this treat as much as we do.

Printable Recipe

Sweet Onion Jam
Our recipe calls for a four onion combo: red and yellow onion, shallot, and leek. Feel free to use whatever combo you prefer. Even plain yellow onions will melt down into a tasty spread.

You will need:

1 1/2 cups sliced red onion
1 1/2 cups yellow onion, sliced
1 cup sliced shallot
1 medium leek
1/4 cup butter
2 tablespoons sugar
1 bay leaf
1 sprig fresh thyme, or 1/2 teaspoon dried
salt and pepper to taste

To begin, slice your onions and leek. To prepare the leek, begin by slicing off 4-5 inches of the dark green leaves. Then, make several slices into this end of the leek (just up the the white).

Your leek should look like the end of a broom.

Under cold water, rinse all the grit from your leek.

Dry the leek with a paper towel; remove the root end, and cut into three sections.

Who knew onions could be so pretty?

Melt the butter in a medium size pan.

Add the onions. Cook over medium heat for 20 minutes. Onions should soften and become translucent.

Lower heat to low. Add the sugar, bay and thyme. Throw in a 1/2 teaspoon salt, and a 1/4 teaspoon pepper. This will be adjusted at the end. Stir to combine.

Continue to cook over medium low, stirring occasionally, for about 45 minutes. The sugar should start working its magic and caramelizing the onions.

You will know it's done when the jam is sticky and golden brown. Taste to adjust salt and pepper.

Serve warm, or at room temperature. Leftovers will keep in the fridge for up to one week (if there are any). Enjoy!

Raspberry Shortbread Cookies with White Chocolate Dusting

2010-02-13T17:03:00.000-08:00

In honor of Valentine's Day, I wanted to make a really special cookie. When I found this recipe over at The Joy of Baking, I knew that I had found what I was looking for. These treats are delicate, tender, and flaky . If you can stand to share, these cookies would make a really thoughtful gift. Happy baking, and Happy Valentine's Day!

Printable Recipe

Raspberry Shortbread Cookies with White Chocolate Dusting
I could not find seedless raspberry preserves, so I have included directions on how to make a regular jam, into a seedless spread. You definitely don't want any distracting seeds in your cookies.

You will need:
2 cups all purpose flour
1 cup salted sweet cream butter
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1 cup raspberry jam
1 oz white chocolate, grated

Cream butter in a large bowl with a hand mixer.

Next, add confectioner's sugar, and beat for 1 minute on medium speed.Mixture will appear crumbly (as you can see).

Add vanilla, and beat until smooth, about 2 minutes.

Next, add the flour, and combine. Dough will again appear crumbly.

On a board, work the dough, and form into a disk.

Wrap in plastic, and chill for 1 hour.

As dough chills, make the seedless jam. Warm jam in small sauce pan over medium low heat.

Warm until it melts into a syrupy consistency.

Work the jam through a mesh strainer.

You will end-up with a silky, smooth spread.

Once dough is chilled, preheat oven, and roll dough on a floured surface to a 1/4 inch thickness. Cut into desired shapes. Chill 15 minutes. This will help cookies keep their shape during baking.

Place cookies on an ungreased baking sheet, and bake 6-8 minutes, depending on size. Keep an eye on them so they don't brown.

Cool on wire racks. Once cool, spread bottoms with jam, dust with grated chocolate, and top with a "window" cookie.

Does Valentine's Day get any sweeter than this?

Pulled Pork, Take Two: Smoked Shoulder

2010-02-12T15:15:00.000-08:00

I promised you a second method for the delicious party food that is pulled pork. This is of the manly, smoked variety. My husband takes great pride in his smoked pork, and has been perfecting this method for years. Prepare this shoulder when you have some time; we're talking 6-12 hours. You might call this a labor of love. It's worth every minute.

Printable Recipe

Smoked Pork Shoulder
We have smoked shoulders anywhere from 4-12 pounds. Cooking times will vary depending on the size roast you choose.

You will need:

Your favorite BBQ rub (1 tablespoon per pound of meat)
1 tablespoon olive oil
Bone-in pork shoulder

The night before smoking, massage half the rub over the meat, and let sit for 10 minutes. Next, rub the oil all over the meat, and follow with the remaining seasoning.

Wrap the meat in plastic wrap, and marinate over night in the refrigerator.

Smokin' Day: Prepare grill by warming coals in a chimney starter.

Once the coals are covered in ash, set-up your grill for indirect heat by dividing your coals between two sides of the grill. Place an aluminum foil "boat" between the coals.

Place your meat (fat side up) on the center of the grate; add a few wood chips (applewood, perhaps?), and cover the grill. Add coals and chips as needed (about every hour). Cook until meat is charred on the outside and falling apart (about 1 1/2 hours per pound).

Remove from grill, and place in a shallow dish.

Shred pork with forks, or by hand. Serve on buns with your favorite BBQ sauce. This is some good eatin'!

Feed a Crowd: Pulled Pork, Crockpot Method

2010-02-11T15:04:00.000-08:00

Party food is tricky, especially when you're expecting a crowd. We try to opt for something informal, inexpensive, and tasty. That can be a tough bill to fill. Pulled pork sandwiches are a great answer. This fare is close to my heart because my in-laws hosted the grooms dinner for our wedding with a pig roast. The fun, casual vibe was perfect for our friends and family to socialize and celebrate the eve of our wedding. These sandwiches are reminiscent of that day. The root-beer pork is my method (tender, tangy, and crock pot friendly), and the smoked shoulder is my husband's version (we're talkin' low and slow). Try one; try them both. Which will you prefer?

Printable Recipe

Root Beer Pork
*I prefer a crock pot method for this recipe. I tried it once on the stove top, and I ended up chiseling burnt sugar off the bottom of the pot. I probably should have kept a closer eye on my dinner. No such problems since; I heart crock pot.

You will need:

1 3-4 lb. bone-in pork shoulder
2 tablespoons BBQ seasoning
2 liters root beer (NOT diet)
BBQ sauce to serve
Hamburger buns to serve

Begin by rubbing the shoulder with the BBQ seasoning. Place in crock pot.

Next, pore in root beer. I used nearly the whole bottle.

Cover, and cook. Depending on the size of your roast, cooking times will vary. I set mine on high for 3 hours, and switched to low for an additional hour. The meat should be VERY tender. You should be able to fork-off a taste. Yum!

Well, hello there, Handsome. It's getting a little steamy in here.

This is optional, but I ladled some cooking liquid into a saucepan, brought it to a boil, and reduced to about half. I then added some BBQ sauce to mix-in with the pork once it was pulled. MMMmmm, root beery.

While your sauce reduces (if you chose to do that step), pull your pork. You can do this by hand. Yes, it's that tender. Or you can do with this with two forks (or two sporks, hehe). Shred it up to desired size pieces.

Mix in your sauce; return to the crock pot; call everyone to dinner, and dig-in. No matter how much you make, don't count on leftovers.Trust me.

Lemon Ricotta Pancakes

2010-02-06T15:04:00.000-08:00

After eating these pancakes at Hell's Kitchen in Minneapolis, and then again at the location in Duluth, Miles could not stop raving about these cakes. So, when my mom heard the owner, Mitch Omer, was coming out with a cookbook, Damn Good Food: 157 Recipes from Hell's Kitchen., my mom knew she had the perfect Christmas gift for my husband. She was right. Miles made these for me on New Year's Day, and then again a couple weeks later. I am sure they will show-up again very soon. Trust me when I tell you the humble pancake has been elevated to be something extraordinary. These are sweet, light, and delicate. These pancakes are fancy; these are "I love you pancakes." Please, set aside a little bit of time on a Saturday or Sunday morning, and make these for someone you love.

Printable Recipe

Lemon Ricotta Pancakes

We served these pancakes with homemade blueberry syrup. In a saucepan, combine: one pint of blueberries, one cup of water, and one cup of sugar. Bring to a boil, and cook until berries have popped, and the liquid has reduced by half. It will thicken as it cools. Strawberries or raspberries would also be delicious.

You will need:

9 eggs, separated

1/3 cup butter, melted

1/2 cup white sugar

1 cup whole milk ricotta

zest of two lemons

1 tablespoon lemon juice

1 teaspoon salt

1/3 cup flour

Additional butter for skillet

First, use the shells to separate your eggs.You will have three whites left over. Save them for an egg white omelet.

With a hand, or stand mixer, beat the whites until soft peaks form. Switch to low speed and slowly add the yolks and melted butter. Continue whisking until well combined.

Add the sugar, ricotta, lemon zest and juice, and salt. Continue whisking on low. Slowly add the flour.Refrigerate for one hour, or up to three days.

When you're ready to cook, brush a cast iron skillet with butter. Heat to medium-high heat, ladle 1/4 cup portions of batter into pan. Cook until bubbled, and light brown on bottom, 3-5 minutes.

Flip, and cook an additional 2 minutes. Keep them in a warm oven until you finish cooking them off.

Dust with powdered sugar, and serve with fruit syrup, if desired. YUM!

Mushroom Risotto

2010-02-03T16:21:00.000-08:00

How can something as simple and plain be transformed into something so creamy, rich, and delicious? Risotto is a wonderful thing because it is inexpensive, and impressive. Admittedly, I never grew-up eating risotto. This is something my husband introduced to me back when we were dating. I decided to keep both him, AND the risotto. When you make this, you'll understand.

Mushroom Risotto

*Note: This recipe will serve 4 as a side, or two as a main dish. You can substitute vegetable stock to make a rich and satisfying vegetarian meal.

You will need:

3 tablespoons butter
2 cups chicken stock
1 clove garlic, minced
3 tablespoons onion, finely chopped
1/2 cup diced cremini mushrooms
1 cup arborio rice
1/4 chopped parsley

First, place your stock in a saucepan to warm (medium/low heat), and melt your butter in a large skillet (med- med/high).

When butter is melted, add your onions and garlic; saute until translucent.

Add mushrooms, and saute for an additional two minutes, or so.

Add rice to vegetables. Saute until slightly toasted, about two minutes.

Begin to add stock one ladle at a time. Stir constantly. Allow stock to absorb before adding your next ladle. Continue until all or most of the stock is gone. Rice should have a slight bite in the middle. Remove from heat; stir in parsley, and enjoy!

Aromatic Salmon

2010-02-01T13:33:00.000-08:00

At our house, we look forward to Friday nights. As often as we can, we like to fix a nice meal, something that is a little bit fancy, but still simple, open a bottle of wine, and cook together. This usually means I clean-up as Miles cooks, but when salmon is on the menu, that's okay with me. This is based on a recipe from the Bon Appetit Cookbook, and it is definitely in our Friday night repertoire. We've made salmon many different ways, and most have been good, but this is a simple method that always turns out great. This preparation would be simple to change around to fit your personal taste, or fit whatever happens to be in the fridge. I hope this turns into your go-to salmon dinner.

Aromatic Salmon

*Note: This recipe can be easily doubled, or even more. Adjust quantities as needed.

You will need:
Salmon:
2 salmon fillets (6-8 oz.)
1 bunch fresh rosemary
1 red onion, sliced
1 lemon, thinly sliced
1 tablespoon olive oil
salt/pepper

Vinaigrette:
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
salt/pepper to taste

Preheat oven to 475 degrees. On a foil lined baking sheet, layer stalks of rosemary and sliced red onion. Top with salmon fillets.

Brush salmon with olive oil, season with salt and pepper, and top with rosemary and lemon slices. Bake in oven 12-18 minutes (depending on thickness and desired doneness).

As salmon bakes, whisk-up vinaigrette; combine lemon juice, vinegar, garlic, and rosemary. Slowly stream-in oil as you whisk. Season to taste. Top with vinnaigrette before serving.

We like to serve this meal with mushroom risotto (recipe to follow later this week) and steamed asparagus. Truly, this is sooo good. Hope you enjoy it as much as we do!

Leeky Potatoes

2010-01-30T14:12:00.000-08:00

At our house, we love leeks. They have a mellow onion flavor and can be cooked down to be sweet and creamy. A few years back, for my mom's 50th birthday, I made a delicious leek tart. Recently, Miles made a French onion type soup with leeks; it was a hit. Last week, I had a another leek craving; this is what I came up with. We served this baked potato as our main dish with a salad on the side. This recipe could be easily modified as a twice baked potato. In that case, I would serve half a potato per person as a side dish. If you are scared of leeks, give this recipe a try. You won't be sorry!

Leeky Potatoes

*Timing Tip: Poke your potatoes all over with a fork and bake them in a 450 degree oven for 40-50 minutes. Prepare your leeks, and then, when you have about 20 minutes left, begin to cook your filling.

You will need:

2 large baking potatoes

1 lb. of leeks

1 1/2 tablespoons butter

2 sprigs fresh thyme

1/2 cup chicken stock

1/4 cup half and half

1 pinch ground nutmeg

salt/pepper to taste

Crumbled bacon

First, you need to prep your leeks. There are multiple methods for doing this. This works best for me. Remove all the tough outer leaves, and cut off the furry root end. Like this.

I thinly slice my leeks before I clean them. Don't slice them all the way to the end. Stop when you have more leaf than root.

Then, I put the slices into a colander; run them under water, and separate them into rings. This will help wash away the grit.

Time to start cooking. Melt butter in a nonstick skillet on mediumhigh heat. Add leeks and saute' 3 minutes, until slightly tender.

Add chicken stock; boil for 5 minutes; reduce to a simmer, and cover for 5-8 minutes. At this point, your leeks should be soft.

Stir in half and half, nutmeg, and season to taste. Congratulate your self, you have cooked up some creamed leeks. You could serve these without the potato as a side dish (YUM!). OR...

Slice open your potato (cut an X in the top and squeeze the sides); top with half the leeks, and garnish with crumbled bacon. Is your mouth watering?

Balsamic and Herb Vinaigrette

2010-01-27T18:16:00.000-08:00

There are a few things that I am willing to admit about homemade salad dressing. 1. It takes a little more time than opening a bottle, and 2. It does have more calories. BUT...it's worth it. Trust me on this one. Miles often insists on whipping up a batch of this vinaigrette at dinner time, and who am I to decline? Give it a try; you might never go back to the bottled stuff.

Balsamic and Herb Vinaigrette

*Note, this is more of a method than a recipe. You can change out type of vinegar, vary the grain on the mustard, omit the garlic and use shallot instead, and of course use another herb. The possibilites are endless!

You will need:

1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 clove minced garlic
4 med leaves fresh basil
3-4 tablespoons extra vigin olive oil
salt/pepper to taste

In a medium bowl, combine the vineger, mustard, and garlic.

Take your basil leaves, stack them, roll them, and slice then crosswise into thin strips. Festive!

Add the basil, and combine.

Time to whisk! While whisking, you need to slowly drizzle in your olive oil. If there is someone around to drizzle, ask them for a hand.

Drizzle and whisk until you have an emulsion (oil and vinegar are one). Taste, and add your seasoning. You can always add more vineger, oil,or seasoning for taste or texture. Toss this with an herbed salad mix, and you might eat the whole bowl yourself. Enjoy!

Tomato Basil Soup

2010-01-26T17:14:00.000-08:00

My first recipe! We decided to try out a new recipe for tomato basil soup last night. The recipe is adapted from my Cooking Light Complete Cookbook. I chose this recipe for two reason. 1. My mom gave me a huge can of tomato juice (and I don't like Bloody Marys) and 2. It was cold and blustery yesterday, and that kind of weather calls for a warm, comforting bowl of soup. This recipe was great in the winter with canned tomatoes, and would probably be good with garden fresh tomatoes in the summer. An all season recipe! What a great way to begin.

Tomato Basil Soup

You will need:

4 cups tomato juice

3 cups diced tomatoes

1/3 cup 1% or skim milk

1/3 cup basil (when chopped)

4 oz cream cheese

salt and pepper to taste

sugar to taste

4 sprigs of basil (garnish)

Combine the tomato juice and diced tomatoes in a soup pot. Bring them to a boil. Then, lower the heat to medium-low and simmer for 30 minutes.

While that cooks, coarsely chop the basil. Make sure you remove the extra stems.

Add the basil and combine. Now you have two choices.

You can transfer the soup to a blender; remove the steam cap, and hold a dishtowel over the cover as you blend. Or, you can use your handy-dandy immersion blender, like I did. Give it a buzz!

We're almost there! Add your cream cheese, and..

Whisk!! You may want to turn up the heat a bit for this part. You want to whisk until the cream cheese melts. Trust me, you don't want those white lumps interfering with this silky soup.

Season with salt, pepper, and sugar (if you want some sweetness), and garnish with basil.

Magnifique! or... something Italian... Delizioso! (Thank you WikiAnswers!)

Day 1: I'm new to this blogging thing.

2010-01-25T10:15:00.000-08:00

So here's the story. I've been wanting to start my very own cooking blog for a long time. I spend too many hours reading them online. I love to cook. In fact, cooking and eating are pretty much the focal point of the day for both my husband and me. We argue over who gets to cook. We collect cookbooks and read them like novels. I am addicted to Food Network. My celebrities are cooks and chefs. I would rather meet Rachel Ray or Anthony Bourdain than Madonna or Brad Pitt. Is that crazy? Maybe, but I'm sure I'm not the only one out there.

Anyway, today I decided to take action. School was canceled (I'm an 8th grade language arts teacher), so rather than grading papers or lesson planning, I turned on the computer and did a search for "start my own blog." That's how I ended up at blogger. I still don't know what I'm doing. But I'm sure I'll figure it out as I play.

Before I continue, there are two things I want to forewarn you about.

1. I am not very savy in the technology department. This will definitely be an experimental endeavor. I am taking a technology class for my continuing education hours (remember, I'm a teacher), so if I am going to integrate technology into my classroom, I might as well keep up at home. That makes sense, right?

2. I am not a professional photographer. In fact, I am hardly an amateur photographer. However, I did get a new camera for Christmas. Nothing fancy, a Canon Power Shot Digital Elph, but I'm thinking it will do the trick (knock on wood).

3. {Preface: husband's idea}: I cook pretty good food. Okay...really good food.

That wasn't so bad, was it? Thanks for being patient with me. I am going to learn. And...I am going to cook. So let's get to it!