Spork and Skewer

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!

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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!

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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.

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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!

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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.

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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.

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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.

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