Calm In The Kitchen

Hormel gave me a chance

2010-11-17T20:59:00.000-06:00

I have a confession. I wanted to blog every day in November. I had the blogs in mind and the pictures loaded, but as it turns out, I can't have nice things.

About two weeks ago my computer, which up until this point had been running hot, decided to completely die on me. Kaput...DIE. While my crackberry allowed me to read emails and look online, doing the whole picture uploading, blogging thing just wasn't in the cards.

I now have a net book, thanks to some cupcake sales, but I am unable to use my xD card from my camera to load pics. It's always something.

The hubs and I recently attended a Chiefs football game and provided the tailgating food. If you have ever been to a football game in Kansas City, you will know that tailgating is often the best part. Thank you to Hormel for helping me host a great pregame party!

We made:

big salad with artichoke hearts, red onion and Hormel Bacon
pizza pasta with Hormel mini turkey pepperoni
pulled pork sandwiches *recipe to follow* using Hormel Always Tender Meats
cole slaw
deviled eggs with Cure 81 Ham
jalopeno chips

It was a fantastic party with good friends and good food. Thank you, Hormel!

This is a sponsored post. I was provided coupons and a stipend to assist in my meal. All opinions are my own.

Pulled Pork Sandwiches

Season 3 pounds of pork tenderloin (roughly 2) with salt and pepper and place in a crock pot. Cover with 2 cups root beer. Let slow cook overnight (or 8 hours) on low. After 8 hours, remove the tenderloin to a bowl and discard the rootbeer.

Shred the tenderloin with two forks and return to the crockpot. Add a bottle of barbeque sauce (we used Sweet Baby Ray's) and let simmer on low for another hour.

Serve on a bun with some cole slaw and pickles. Enjoy!

Poblano Salsa Verde

2010-09-07T21:52:00.003-05:00

My hat goes off to everyone who blogs out there. Whether you have a job away from the home or whether you have 3 kids or 3 furbabies, blogging on a regular basis is darn hard. At least for me.

It isn't even the blogging that is the hard part. It's the reading of the blogs I love....that almost never happens anymore. (I know, get out the violin).

I've asked others how they do it and the typical response is either late nights or early mornings. I don't need to go into detail why neither of these work for me except to say that I love my sleep and the day starts early around these parts.

And so, I am left to say to myself each and every day, "man, I need to get on my blog"....and then I go to bed.

In any case, I finally am on the computer and I finally uploaded pictures from the camera and so now I can finally blog. But, I must admit that once I am done I will not be visiting anyone tonight...my computer is getting hot and it will inevitably turn off. That and I am darn tired.

Lately I have been obsessed with tacos. Fish, beef, shrimp, or chicken; I think about having tacos at least twice a week. Tonight, with an abundance of rotisserie chicken in the fridge, the wise choice was chicken. But that's just the vehicle. What was memorable about tonight was the salsa.

Poblano Salsa Verde

3 poblano peppers
1 medium yellow onion, roughly chopped
1 jalapeno, seeded and roughly chopped
1 clove garlic, smashed
1 big handful (roughly a loose cup) cilantro
the juice of 2 limes
about 3 tablespoons olive oil

Over an open flame (or under a broiler), place the poblanos and let them roast, turning often, until the skin is blackened. Place the peppers in a bowl and seal tightly with plastic wrap. Let sit for about 10 minutes. Remove from the bowl and with a paper towel gently remove the outer black skin. Remove the stem and seeds and roughly chop.

In a medium skillet over medium heat, add about a teaspoon of oil (whatever you like). Once hot, add the onions and peppers along with a little salt and pepper. Let saute until the onions are tender, about 3 minutes. Remove from heat and place in a food processor or blender.

Add the jalapeno, garlic, cilantro, and lime juice. Pulse until coarse. With the processor running, slowly drizzle olive oil to desired consistency.

Use with tortilla chips, tacos, fajitas, turkey sandwiches, eggs, tomatoes, ice cream sundaes, add tequila and make a spicy cocktail, ...whatever your heart desires.

Enjoy!

Rainy Days

2010-08-18T07:25:00.003-05:00

Yesterday was a rare and glorious rainy day. After a quick trip to the gym, the chefs and I spent the whole day at home.

Did I just say that spending the whole day at home with 3 kids was glorious? I think the blazing summer sun has finally gotten to me. That and I can see on the horizon the beginning of school. I'll have two in preschool starting next week. I think all of us are counting down the days.

Because the day was rainy and cool, my lead sous chef had a play date with a delightful little pixie. And what would one do when at a play date at my house? Why, bake something of course!

The girls and I made some brownies: simple, quick, and delicious.

I'm going to miss weekday play dates.

Peanut Butter Brownies

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 cup ap flour
2 ounces unsweetened chocolate, melted and cooled
1/2 cup peanut butter, any kind you like
1/4 cup mini chocolate chips

Preheat the oven to 350. Spray a 9 inch pie pan (that's what we grabbed, but a 9 by 9 pan would work too) with cooking spray and set aside.
In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and add the sugar until well incorporated. Add the eggs and stir quickly (to avoid scrambled eggs) until everything is well combined. Stir in the flour.
Once the flour is just combined, remove about a cup of the batter to a bowl.
To the saucepan, mix in the cooled chocolate. Pour out this batter into the prepared pan.
In the bowl with the batter, mix in the peanut butter.
Take the peanut butter mixture and put dollops on the top of the chocolate batter. Sprinkle the mini chocolate chips on top. With a wooden skewer, swirl the batter.
Bake in the oven for about 25 minutes or until the brownies appear set on the surface.

Enjoy!

Steak Sandwich with carmelized onions and goat cheese

2010-08-02T20:59:00.000-05:00

I am convinced that carmelized onions make everything taste better. Combine that with goat cheese and you've got something.

There isn't much of a recipe here, just a basic idea. Trust me, though, grab some french bread, spread some room temperature goat cheese...add some carmelized onions and spinach...then put on some sliced grilled flank steak..and you have yourself an awesome meal.

Of course, if you are feeling frisky, leftover citrus chili hollandaise spread over everything wouldn't hurt. :)

On a side note, getting back into blogging has proven quite difficult. I REALLY need the outlet, but figuring out how to structure my time while still enjoying my much loved shower and sleep routine is proving difficult. Not to mention my crazy laptop that heats up to crazy degrees within 30 minutes of being turned on. Anyone out there have any tips?

Surf and Turf with Citrus Chili Hollandaise

2010-07-24T22:32:00.000-05:00

Every Saturday night the hubs and I have a date night.

We wait to eat until after the kiddos are asleep. The meal is always a little higher end than the rest of the week and usually is made by the hubs and I together. Because of it being a joint effort, our meal is made in between "I need to go to the bathroom" calls and "but I'm not ready to go to sleep" wails; which basically means it takes at least 30 extra minutes to finish.

We sometimes sit in our dining room and chat and other times we eat while catching up on all the things we wanted to watch during the week but were too tired to enjoy. Every once in a while, we are blessed to have someone join us. This time it was my sister.

No matter what, it is always a meal to which I look forward to all week.

This week was definitely no exception. I wanted to make something to send in to the Foodbuzz Gulf Ambassador Challenge. Although I was not a featured publisher, by submitting my gulf inspired recipe Foodbuzz will donate $25 to the Greater New Orleans Foundation. While I do enjoy various seafood dishes, at my core I am a Midwestern gal who loves her steak. But, as a nod to New Orleans I wanted to spice things up a bit...kick it up a notch if you will. And so, I present to you...citrus chili hollandaise. OH yeah...we're going there.

While the hubs grilled our filets, I had some potatoes roasting. At about 8 minutes to go I added asparagus to the 425 degree oven. While all of this deliciousness was happening, I prepared the shrimp. It was a take on Pastor Ryan's recipe from the Pioneer Woman's website.

Spicy Citrus Shrimp
1 pound peeled and deveined shrimp (I used 31-40)
scant 3/4 cup citrus juice**
(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
1 tablespoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
4 garlic cloves, sliced

Put about a tablespoon of oil in a large saute pan over medium high heat. Season the shrimp with salt and pepper and place in the hot oil. Cook for about 1 minute, then turn em over. Meanwhile, to the citrus juice, add the old bay, cayenne, and garlic. Once the shrimp is cooked, about a minute later, remove it from the pan and set the shrimp aside. To the hot pan, add the remaining ingredients and let them bubble until reduced by about half. Add the shrimp back to the pan and toss to coat. Serve hot.

The star of the meal, without a doubt, was the hollandaise. And the kicker is...I made it in the blender while the steak was resting. NO joke. It was easy, fast and most of all absofreakinridiculously good. We had a ton left over which the hubs used this morning to make eggs benedict. We still have more in the fridge just waiting to be used. If you are making this and don't want a bunch, just half or 3rd the recipe.

Citrus Chili Hollandaise (makes 2 cups)
6 egg yolks, room temperature
1/4 tablespoon citrus juice **(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
zest of 2 oranges, 2 limes, and 2 lemons
3 sticks butter, melted yet still warmish
1 1/2 tsp kosher salt
1/2 tsp chili powder

In a blender, put the egg yolks, juice, and zest and let it whirl until the mixture is thick and frothy. On the lowest speed, slowly drizzle in the butter. Add salt and chili powder and whirl until combined. Serve warm.

Enjoy!

Chicken Sandwich with Avocado Mayo

2010-07-22T06:15:00.006-05:00

Coming up with titles for posts frustrates me. Try as I might, I just can't be witty.

Or, it could just be that my 2 year old sous chef insists on waking up way too early and wit is just in short supply.

Either way, I have occupied her with tales of Mickey Mouse and for once she isn't trying to "play computer". This will be a short post as I am sure she will change her mind soon.

This is a simple sandwich that I have made numerous times. I normally make this with sliced avocados on top. The result is often a too thick sandwich with pieces falling out. This time around I thought I would mash the avocados into a little bit of mayo!

The sandwich itself consists of:
bread (I had some buns on hand that I wanted to use up)
lettuce
tomato
bacon (I used turkey bacon, delish)
chicken breast

On either side of the bun I put the avocado mayo. Simply, it is a mashed avocado and probably about 2 tablespoons of mayo, a little salt and pepper.

Enjoy!

P.S. I'm throwing a shot of the newest sous chef, can you believe she is three months old already?

Getting back on the horse

2010-07-20T15:41:00.006-05:00

**tap, tap, is this thing on?**

So, has absence made the heart grow fonder?

Anyone that knows me knows that I will never turn down a glass of wine. Actually the only time now in recent memory where I have done so has been when I was pregnant.

Side note: never become the girl that doesn't turn down wine and then actually turn down a bottle brought for you. ESPECIALLY when you are trying to hide the fact that you are pregnant. I did that very thing and I think sent my now sister-in-law home with the very thought that at I must be pregnant. Never mind the fact that on their wedding day when red wine was right there for the taking I stuck to water. But I digress...

Back to my love of wine. For the record I need to state two things: 1. I am frugal and 2. I am not a wine connoisseur. I tend to find one or two brands that I enjoy and stick with them. Recently we started purchasing boxed wine. Now before you laugh at me, they are actually becoming more and more accepted. After all, it isn't the box that causes the wine to be bad. Get off my back, okay? From Tyler Colman's piece in the New York Times.

Although some sommeliers may scoff at wine from a plastic spigot, boxes are perfect for table wines that don’t need to age, which is to say, all but a relative handful of the top wines from around the world. What’s more, boxed wine is superior to glass bottle storage in resolving that age-old problem of not being able to finish a bottle in one sitting. Once open, a box preserves wine for about four weeks compared with only a day or two for a bottle. Boxed wine may be short on charm, but it is long on practicality.

Now I'm not saying that it's cool to rock the Franzia wine again. But, next time you are at the liquor store and pick up say Black Box or Banrock Station, no one will look at you funny...promise.

Okay, I am really getting off the task. I suppose that is what months away from blogging will do to a person. Back to wines in glass. One of the wines that I have always enjoyed having on hand both for it's taste and for it economical value has been [yellow tail]. I tend to focus more on the shiraz and cabernet, but recently tried a chardonnay. The [yellow tail] tree-free chardonnay is their newest wine offering. It isn't aged in oak (hence the name) and has a nice bright citrus flavor. Considering that it is a thousand degrees outside it was a really nice refreshing drink. I venture to guess that it would make a nice addition to a white sangria. It would also work well as a spritzer or perhaps mixed with pom juice. The possibilities are endless.

It was wonderful with my fish tacos (recipe for another post). While I am not a huge white wine drinker I can definitely say that I have found a new favorite!

Complimentary product was received for review purposes. No monetary compensation was received. All opinions are mine and in no way influenced.

Warning: it has a long cooking time

2010-04-19T20:23:00.005-05:00

But the results are fantastic!

Meet my newest sous chef, Charlotte Grace.

Born April 9th, weighing 7.5 pounds and 19.5 inches long. Everything went well and we are all settling into our new routines.

On a side note, I realize that have totally neglected this blog and therefore probably have little to no readers left. Each day I have thought about posting, but honestly the excitement has been gone from blogging for me for quite a while. I find myself rethinking how I want to lay things out, what kind of content I want to include, etc. I really want to change the look of this blog, but I really treasure sleep more now than ever and so this blog is once again is on the back burner.

I really want to carve time out to make some needed changes. I would like to incorporate some new ideas and definitely keep up with more recipes. I'd love it if you stayed tuned, but I've asked that before and so I may start again from scratch. But, that is how some of the best recipes are made!

I Really Want To Win

2010-01-16T17:14:00.005-06:00

In March of last year, one of my most favorite blogs, A Duck In Her Pond, introduced me to Gisele, a gifted and fabulous web designer who had prettied up duckie's blog. I quickly became a fan. I think ever since then, I have been dreaming about changing my blog. As you can see...that hasn't happened as this thing hasn't changed in design since I started this blog over a year ago.

SO, imagine my excitement when the talented Gisele offered a new years blog redo!

I totally have to win. Really, this blog is begging for some love, wouldn't you say?

On to a winner right here, congratulations to:

techyone who said...

My favorite is bacon and scrambled eggs.

Monday, 11 January, 2010

Check your inbox and I look forward to hearing back from you!

I'll come back tomorrow with an actual food post, promise.

Cookie Cheesecake Cupcakes

2010-01-12T21:25:00.004-06:00

How is everyone doing with their resolutions?

Myself, I have resolved to finally love my house. We have lived here for 3 years and I don't know if I have really moved in. Yes the walls are painted and there aren't boxes all over the place, but I have put off projects because I would rather save the ideas for my "real" house. In my mind I think I always thought we would move in 5 so why bother. What the heck is that all about? I mean, it's my house not my apartment!

I think a lot of it is enjoying the now, not waiting for the "what could be".

This recipe has nothing to do with any of that, I just thought I'd share.

I saw these on my daily blog reading and knew they were something that I had to try out! Upon looking at the recipe, it seemed to be missing a couple of amounts. However, it served as awesome inspiration and were indeed FABULOUS.

Cookie Cheesecake Cupcakes
inspired by That's So Yummy

FOR CHOCOLATE CHIP BOTTOM LAYER
I used my favorite cookie recipe

2 sticks of butter, room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 large eggs

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Combine the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until fluffy and well combined. Add the eggs, one at a time, and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Add to the mix slowly to combine, being careful not to overmix.

Form the cookie dough into a long log (about 18 inches or so), wrap in plastic, and refrigerate for at least 30 minutes.

Once chilled, cut the dough into 24 pieces and place in the bottom of cupcake tins lined with papers.

Bake the dough in a 325 degree oven for approximately 18 minutes (or until the cookie has spread across the bottom and is slightly browned)

While the cookies bake, make the cheesecake layer.

FOR CHEESECAKE TOP LAYER

2 packages (8 ounces) of cream cheese, room temperature

1 can of sweetened condensed milk

2 large eggs

1 teaspoon of vanilla extract

Combine all ingredients until smooth.

Once the cookies are baked, top them with approximately 2 1/2 tablespoons of the cheesecake mix. Return to the oven and continue to bake for an additional 15 minutes or until the cheesecake is set.

Once set, remove the cupcakes from the oven and set on a rack to cool. I put mine in the fridge to set overnight.

Top with homemade whipped cream and enjoy!

How about a giveaway??

2010-01-09T16:51:00.002-06:00

Hello and Happy New Year! I hope that everyone is enjoying this new decade. We have had, as most people I imagine, REALLY cold weather which closed down schools last week. My poor sous chef #1 was so angry that more winter break was happening. I assured her that some day she'll pray for a snow day, but that did little to help. Luckily, we have had a full fridge and pantry and so I have actually been baking and accumulating recipes to post!

I'll give you a minute to take that in. Yup, I'm gonna post more. AND, it isn't even my New Year's resolution! More on that one later.

First I have to share that I have a giveaway, but I am apprehensive about it. A while back I was working with due maternity. They offered a gift certificate for one of my readers. I did what I was asked to do, posted the giveaway, and notified the rep of the winner. To my knowledge, she still hasn't gotten her prize, so frustrating. I mean, how is anyone supposed to believe that I am actually going to give something away? However, this giveaway is from a reputable business that I know follows through. That said, I am still a little nervous.

Toward the end of December, I received a pair of coupons to try some Pillsbury Crescent Rolls as well as three serving plates My Blog Spark. I was asked to try one of three appetizer recipes, I chose the bacon-cheese tartlets.

I followed the recipe as best I could, but I would say that using the rolls instead of the sheets proved problematic. It was hard to roll out and make the size needed for the recipe. I ended up with a few less than the recipe and they didn't turn out nearly as cute. BUT, it was a project for both sous chefs and I and throughly enjoyable. Even if they didn't turn out looking so great (which is why there is no picture!).

I used cheddar instead of swiss, but kept the rest of the recipe the same. I'll definitely try it again. It made for a cute breakfast option that had everything the youngins' love!

The folks at Pillsbury and My Blog Spark provided a second gift set with a two coupons for free Pillsbury Crescents as well as the serving plates to give away to one of you.

Ready to win?

Leave a comment and tell me what you prefer to eat for breakfast.

I'll randomly pick a winner on Friday, January 15th.

Disclosure: This Post was sponsored by My Blog Spark. Coupons and products were provided for review and giveaway purposes. This post was not reviewed or edited by My Blog Spark and the thoughts and opinions are completely mine. Others may have a different experience.

Random Bits as the year ends...

2009-12-21T16:41:00.004-06:00

I admit it. I have been quite apathetic when it comes to updating my blog. Never fear, I have a family site that I has been equally ignored.

I could say that I have had a holiday parties, shopping, and so forth that has kept me from you, but that would really be a lie. Truth be told, I am a homebody. We aren't really the present buying type, or I've had it easy because we draw names so buying for one person is just plain cake. I don't know what "and so forth" would be, but you can guess that I am probably not doing that either.

"and so forth"...maybe that's laundry. I'm always doing that around here.

Can I blame it on my obsession with watching "The Sing Off"? I can't get enough of that show.

In any case, I am still around. Pregnancy #3 is working along just fine, with the exception of a little heartburn. If you know me you might be surprised to hear that I gained 8 lbs since my last visit a month ago. Um, yeah. Considering that I hadn't gained anything so far it came as a little bit of a shock to yours truly. I still work out daily so maybe it's all muscle. After all, muscle weighs more than fat right?

That's what I tell myself anyway.

I wish everyone a peaceful end to 2009. 2010 is just around the corner and I for one am really excited to see what might happen.

PW knows her stuff

2009-12-15T21:26:00.005-06:00

Please forgive me, this post doesn't have an original recipe by me in it. But, I have some fun cookie pics that I just had to share.

I made some Chanukah goodies last week for the sous chefs to take to preschool.

I also made superhero cookies. I think they turned out pretty okay, what do you think?

And, I FINALLY used my new Pioneer Woman cookbook! Wahoo!!
I made the Whiskey Cream Sauce...so good.

Like my choice of whiskey??

I also made the cinnamon rolls. These my friends are deadly.

I hope everyone is having a great week!

Vegetable and Swiss Cheese Gratin

2009-12-09T21:31:00.005-06:00

Lately I have been on a mushroom kick. I chock it up to pregnancy because usually mushrooms are not the first things that I rush to cook with. I know that I have mentioned it before, but really, I could take or leave them. They have to be cooked just right, not too much to the point of mush and not too little because raw mushrooms and me...yeah we aren't big pals. I've got a thing with textures for sure. Plus anything that is called "fungus" just makes me kind of leery from the start.

I'm seeking help.

Part of my hope in getting over some of my food aversions is to cook using them often. And luckily mushrooms around here have been on sale. It's like a sign!

This meal uses another cheese that I don't normally rush to use, which is swiss. The result was an awesome dish that tasted even better the next day reheated. In fact, I am eating a little bit now as I watch the season finale of Top Chef. Multi-tasking at it's best, right?

Vegetable and Swiss Cheese Gratin
6 medium-size potatoes (I used yukon golds)
3 cups broccoli
6 stalks asparagus, cut into thirds (use more or less, this is just what I had)
1 cup green onions, chopped
1 tbsp butter
8 oz sliced mushrooms
16 oz shredded swiss cheese
salt and pepper

In a large sauce pan, place the potatoes and add enough water to cover. Bring to a boil and let bubble for 15-20 minutes, or until the potatoes are just fork tender. Remove the potatoes from the water and set aside to cool. Once cooled, slice the potatoes into 1/4 inch slices.

Return the water (add more if you need) to a boil and add the broccoli and asparagus and blanch for 2 minutes. Remove from the water and set aside.

Meanwhile in a medium non-stick skillet, saute the mushrooms and green onions in butter until the mushrooms are cooked and the water has evaporated.

Spray a 9by13 pan with cooking spray. Layer the bottom with half of the potatoes. Sprinkle with salt and pepper. Sprinkle over 1/3 of cheese. Layer mushroom mixture, then green veggies. Sprinkle again with salt and pepper. Add another 1/3 of cheese, then the remaining potatoes. Salt and pepper again. Cover with remaining cheese.

Bake in 350° F oven for 30 minutes until heated through. Turn the heat on to broil and leave the gratin under the broiler until the top is golden.

Serve with a salad and enjoy!

It's never too late for Pumpkin Cheesecake

2009-12-07T20:32:00.005-06:00

SO, have you missed me? I feel like I have kind of fallen off the blogosphere radar (if there is such a thing). Broken ac adapter aside, I've just been plain busy lately. My evenings have been filled up and by the time I have time to blog, the joy of it just kind of goes away and I find myself struggling with what to say and how to say it.

What's a gal to do?

I realized today that I have about 25 started and never finished blog entries....perfect!

I had this one started and thought I would post it once I had a picture from our Thanksgiving feast. I know that it is a little late for fall baking now, but save it for next year. Trust me, you'll love it.

When fall holiday baking rolls around, I am not usually that excited. Pumpkin, the ingredient sought after and loved by many, is just not my bag, baby. No idea why, but really I am not a fan of squash products. I think it has something to do with the texture. Nevertheless, if I am going to use pumpkin, it has to be paired with cream cheese. Remember my mini pumpkin cheesecakes? Well, it was early in my blogging days, so I'm okay if you don't.

This is a great cheesecake that comes together easily. It does require extra time (it sits in the oven as it cools down) so if you make it, the day or two before you need it is best.

Pumpkin Cheesecake with Gingersnap crust

For the crust
8 tablespoons unsalted butter, melted
2 cups gingersnap cookie crumbs (about 20 or so cookies)

For the filling
3/4 pound cream cheese, softened

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 large eggs, at room temperature
1 can pumpkin puree
3/4 cup heavy cream
1 1/2 teaspoons cinnamon

Preheat oven to 325 degrees. In a small bowl, combine the butter with the gingersnap cookie crumbs. Press into the bottom of a buttered 10-inch springform pan.

Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.

For the filling:
In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. Scrape the bowl several times during the mixing process with a rubber spatula to ensure everything is being incorporated well. Stir in the heavy cream and cinnamon.

Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set, about 1 1/4 hour.

At the end of the baking time, turn off the heat and open the oven door slightly, and cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.

Once ready to serve, remove from the cheesecake tin.

The first time I made this, the cheesecake didn't crack at all. This time, there was a big crack right down the center, go figure. No matter, just cover the cake with delicious homemade whipped cream!

For the sweet vanilla whipped cream
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla extract
Place all the ingredients in a mixer fitted with the whisk attachment and whip together until soft peaks form.

Top your cheesecake and enjoy!

Things that do not go together...

2009-12-02T17:26:00.002-06:00

A lap-top and a toddler who loves to play with it.

And before you ask, yes it was closed and no it wasn't even on.

This is the second time that this has happened.

I'll get back to ya...promise. Now I've gotta finish 100 other random tasks before the battery dies.

Guess What I Got?

2009-11-17T23:00:00.004-06:00

Monday night I went to see:

Oh yeah, that's right!

I went to get this:

And I also got an awesome t-shirt, which I couldn't get a decent picture of. I'll get someone without a protruding belly to model it for me.

Guess who else was there?

My girlfriend who came with me fell in love with Marlboro Man. I got his autograph while waiting for Ree. He was quite the trooper. The line for his autograph was huge!

Ah yes, and the picture/book signing that I waited a total of 4 1/2 hours for...
Of course, what did I say? Nothing...except the fact that my friend had fallen in love with her husband. Pioneer Woman said, "it happens to the best of us". The rest is a blur.

So, I got home at midnight and scarfed down Taco Bell. I'm pregnant so shoot me.

I would love to write more, but I had a class tonight and am just now getting to the computer. I'm exhausted.

But it was so totally worth it.

Cranberry Beef Stew

2009-11-08T19:51:00.005-06:00

It's crazy how nice the weather has been over the last two days! I can't believe that it is already November. The only clue you would have around here is all the leaves on the ground.
Once November starts, I get all sorts of giddy. Cranberries are among my favorite foods, so naturally, this is the season for me to stock up on one of my favorite snacks, dried cranberries. Now that the month is here, cranberries of ALL types are not only readily available, but are on sale to boot! Plus, while I was picking up a few things at the grocery store the other day, I found that beef stew meat was on sale, too. Score! I wasn't sure what I was going to do, but I knew that I needed to utilize my cranberry obsession.

Of course, I happen to pick one of the warmest days in the history of November to make stew, but by evening, the wind flowing through our open windows was crisp and cool, providing the ideal atmosphere for enjoying this dish.

Cranberry Beef Stew
1 lb beef stew meat
1 tbsp flour
salt and pepper
1 tbsp olive oil
1/2 onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 cup hot water
1 can whole berry cranberry sauce
1/3 cup dried cranberries (craisins)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cayenne pepper
1 lb egg noodles

Combine the beef and the flour, salt and pepper, tossing to coat.
In a large saute pan with high sides, add the oil over medium-high heat.
Once hot, add the meat and sear. Add the onion and celery. Once softened, add the garlic and cook for another 30 seconds.
Add the remaining ingredients and stir to combine.
Let the stew come to a boil, reduce the heat to low, cover and cook for 1 hour.
Remove the lid, and let the stew continue to bubble and thicken while you prepare your egg noodles.

Once the egg noodles are ready, drain and place in a large serving bowl. Top with the stew. Enjoy!

Easy Chicken Enchilada Soup

2009-11-03T21:56:00.004-06:00

Comfort Food. Just saying those words immediately makes me feel better. At it's core, comfort food is typically inexpensive, uncomplicated, and easy to prepare. It is different for every person, but the basics do first come to mind: fried chicken, macaroni and cheese, mashed potatoes, the list could go on and on.

Lately for me comfort food means soup.

This recipe was so easy to prepare, quick, and just plain good. It also can be changed and modified easily to suit one's taste. For me, I will add corn and black beans next time. I hope you enjoy!

Easy Chicken Enchilada Soup
1 red pepper, chopped
1 small onion, chopped
2 celery ribs, diced
salt and pepper
1 small can green chilis
1 can (14oz) can of enchilada sauce
2 cups chicken broth
2 cups rotisserie chicken
(you could also used canned chicken, or roast your own)

In a medium saucepan, add about a teaspoon of olive oil over medium-high heat.
Add the pepper, onion, and celery and saute until the onion is tender. Season with salt and pepper. Add the remaining ingredients and lower the heat to medium and let the ingredients bubble together for about 15 minutes.

Serve with tortilla chips, sour cream, and cheddar cheese. Enjoy!

Stuffed Mushrooms and a WINNER!

2009-11-01T16:22:00.004-06:00

I think it's safe to say that when I am ordering an appetizer it 9 times out of 10 will be stuffed mushrooms. What is crazy is that I don't even enjoy mushrooms that much! However, stuff some cream cheese in those little fungi and (even better) fry them up and I'll take the bait every time.

And considering that we rarely eat out anymore, ordering these wonderful morsels is just a simple treat.

So, as my birthday meal approached, I could think of nothing better than to whip up some stuffed mushrooms of my own. I didn't go all out and fry them up, but the results were so good that that extra step wasn't even missed at all.

Stuffed Mushrooms
6 large button mushrooms, wiped clean with a damp cloth
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese, divided
4 ounces cream cheese, room temperature
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper (or more to taste)
salt and pepper

Set the oven to 350. Line a baking sheet with foil and set aside.

Remove the stems from the mushrooms and cut off the tough ends. Finely mince 4 of the stems (or enough to make about 1/4 cup).

In a small saute pan, add a teaspoon of olive oil over medium-high heat. Add the mushroom stems and saute until most of the water has been removed, about 5 minutes. Lower the heat to medium and add the garlic. Cook for about 30 seconds, or until the garlic is softened and fragrant. See aside to cool slightly.

Meanwhile, combine about 3 tablespoons of the parmesan cheese with the remaining ingredients. Once the mushroom mixture is cooled, add it to the cheese mixture and stir to combine.

To assemble the mushroom caps, take about a tablespoon of the cream cheese mixture and stuff them into the mushrooms. Top with the remaining parmesan cheese.

Place the mushrooms on the baking sheet and place in the oven for about 20 minutes. Serve with ranch or (my favorite) barbecue sauce and enjoy!

I'd like to thank those of you that entered my first giveaway! I thought I would be official and use the random integer dealy to pick my winner, but of course I can't figure out how to show the page. One of these days I'll get all the pieces in working order, but I hope for now you'll take my word for it!

Congratulations: Sweet and Savory Says It All! I have forwarded your email to the DM folks. Look for your gift certificate in your email inbox soon!

Bad News and Good News

2009-10-28T07:30:00.005-05:00

So, first the bad news. I haven't gotten the changes to my blog done...not in the least.

I do however have a bit of good news that I really want to get posted, so pretty new blog be darned.

It's my birthday today. The big 35! Wahoo!

And because today is my birthday and because I love comments I have something to offer you.

I mentioned that I am going to be a guest blogger on Due Maternity's blog, right? Well, because of my relationship with Due Maternity. I would like to offer you, my readers a $25 gift certificate!

Since finding out I was pregnant, and if I am being totally honest before that, I have been obsessed with slings. I never used one with either of my sous chefs, why I have no idea. But, this time around I am so doing it. Even if they are in it for only 3 months....I'm rockin that sling just you wait. Luckily Due Maternity totally satisfies my sling obsession.

This one I LURVE...

Due Maternity doesn't just sell Maternity clothes (which by the way are fantabulous). They also have a wide line of skin care products including my favorite line: Mambino. They also have the coolest diaper bags around...I am loving the Storksak Emily Bag right now.

How do you win? Just leave me a comment with something that you would get from the Due Maternity site.

Would you like an extra entry?
1) Follow me or subscribe to my blog
2) Follow Due Maternity on Twitter
3) Become a friend of Due Maternity on Facebook

Please leave a seperate comment for each entry.

I will randomly select a winner on Saturday, October 31st.

So, maybe you aren't pregnant or don't know anyone pregnant. I do accept gifts. Just putting that out there. Or, sign up to win and if you do pick up something to donate this holiday season! All I'm saying is. It's my birthday people, just give me some comment love and I'll love you forever.

Best Laid Plans

2009-10-18T21:07:00.002-05:00

I hate my computer sometimes. Each time I tried to get on to do some blog work, Firefox wouldn't respond, Internet Explorer would just cut out. It was maddening. But, you did come here to listen to my complaining.

I did spend a lovely portion of my day cleaning out the sous chef's closets. Boxing up the old, getting out the old to #1/new to #2 stuff. Good times!

I really want to get back on the blogwagon...ha, get it? So, I thought I'd start with my soup tonight. I've been meaning to make this soup for a long time and I am so glad that I did! It was hearty and delicious and really besides the baking of the potatoes took no time at all.
Total comfort food.

Chunky Baked Potato Soup
3 large (about 3 pounds) of baking potatoes
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
3 cups skim milk
1/2 cup heavy cream
salt and pepper
cheddar cheese
bacon

Preheat an oven to 425 degrees, scrub your potatoes and poke some holes with a fork. Bake for 1 1/2 hours.
Meanwhile, you can go ahead and prepare your bacon (if you dig on swine). Place a wire rack on a baking sheet. Lay the bacon strips on top of the rack and bake in the same 425 degree oven for 17-20 minutes (depending on thickness and desired doneness). Set aside to cool, cut into small strips.

Once the potatoes are cooked, set them aside to cool. You can do this the day before even.
When ready to prepare the soup, cut the potatoes in half lengthwise and scoop the potato out with a spoon. I just gave mine a rough chop, but you can do whatever you wish. If you like a smoother soup, just mash the potato.

In a large sauce pan over medium-high heat, add the butter and oil. Once the butter is melted, add the onion and saute until translucent. Add the garlic and cook for another 30 seconds or so. Add the flour and stir to coat the flour in the fats. Using a wisk, slowly add the chicken broth. Once well combined, slowly add the milk, continuing to wisk. Once everything is combined, add back in the potatoes and heavy cream. Salt and pepper to taste. (The bacon I had was kind of salty, so I went easy on the salt). Stir to combine and keep over medium heat. Do not let the soup boil.

Before serving, I added the bacon and a little bit of cheddar cheese to the soup, stirring to combine. This is totally optional. You could just add them as toppings or leave them out all together.

Serve with a side salad, crusty sour dough bread and enjoy!

Big things to come...

2009-10-15T15:09:00.003-05:00

I know, I know. It's been a month since I last posted. I even missed my one year blogaversary! But, since I haven't been blogging for a full twelve months, I'm not gonna count it. So, November 11th is the date, agreed? Good, I am glad we got that settled right out of the gate.

Rest assured, I am good. Just a little tired.

I have been given an amazing opportunity to be a guest blogger with DueMaternity.com. AND, with that I have the opportunity to have giveaways, ya'll! However, now I am riding this line between my cooking blog and really what would become something a little different. So, I am trying to navigate my place in the blogging world and what I want to do in this next year. With that, I am working on some big changes and I promise by the weekend I am going to finally get going again.

Thanks for sticking around.

Amy

Are you still there?

2009-09-14T20:56:00.004-05:00

Wow. It has been a LONG time since I posted. What the heck?

I have been cooking, yes, but honestly, it hasn't been anything blogworthy. In fact, I think I have been stuck in a rut of just making our regulars. Dinner is more of a necessity to feed the family and less of an enjoyable experience.

I also have been fortunate enough to start up a little bit of a baking business on the side. So far it is going well; people seem to like cupcakes, and I enjoy making them, so that's been fun.

I'd like to thank the posts and emails asking how I am doing. It means a lot to me.

Rest assured, the sous chefs are good and the hubs is living large.

What about me you ask? Oh yeah, I'm pregnant. A third sous chef is in the works!

This pregnancy has hit me harder than the previous two. I am not getting sick per say, but I am definitely feeling quite nauseous. Fatigue is my foe and cooking has become a big chore to me. Because of that, my blog has suffered. I haven't even looked at my reader or visited a fellow foodie. For that, I apologize.

However, I am nearing the end of my first trimester and hopefully the nausea will leave right along with it. I am also slowly approaching my one year blogaversary, and hopefully, by then, I will have implemented all the new changes that I wish to have on this little project of mine.

Until then, I'll try to post more often and comment more. I hope you'll stick around!

BB: White Pizza with Arugula

2009-08-27T20:33:00.005-05:00

This month's second Barefoot Bloggers recipe was definitely one of my favorites. This pizza dough has become a standard around the CITK household.

One big change I make is that I use sugar instead of honey. That's just how I roll. I also think it was because I didn't have honey one time and now I just do sugar every time. Either way you make it, this makes a great chewy pizza dough.

I thought I would change things up this time and grill the pizza. It turned out to be an awesome idea. We put the pizza dough on the grill for about 2 minutes. Don't leave the grill, though. They cook quickly!
Once the bottom was cooked, we brought them in, turned them over, and put on our toppings. I made a basic pepperoni for the sous chefs and a artichoke, sundried tomatoes, basil, goat cheese for us.

Thank you so much to Andrea of Nummy Kitchen for such an awesome choice! The original recipe can be found here. Try it out!

Spicy Steak Caesar Salad

2009-08-25T20:47:00.005-05:00

Do you have a meal that always takes you back to a certain date in time? I don't know if I do. I remember great meals, sure, but I don't know if I can recall everything that happened on the day that I ate something.

My husband, on the other hand, is brilliant at recalling exactly what happened on important dates in his life. No detail is forgotten, especially the food that was eaten. Wait, I should say the food that was served. To him, this dish hearkens the day that the Kansas Jayhawks won the NCAA Men's Basketball National Championship. Oh, you remember the day that Mario Chalmers hit that last minute shot to put us into overtime. My hubs, who was too nervous to eat anything at the time, still remembers the meal. Should it bother me that he doesn't remember what was served at our wedding?

This is probably the most often made dish in our house. If you like spicy, this is definitely for you.

Spicy Caesar Salad Dressing
adapted from Bobby Flay

1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
2 chipotle peppers canned in adobo, cut up
1 teaspoon worcestershire sauce
10 drops hot pepper sauce
juice of 1 lime
1 1/2 teaspoon capers
6 anchovy fillets or 1 1/2 teaspoons anchovy paste
8 cloves garlic, chopped up a bit
1 cup olive oil
2 tablespoons red wine vinegar

about 3 heads of romaine lettuce, torn up
parmesan cheese
croutons

Put all the ingredients, except the oil and vinegar, into a food processor and process until blended. While the processor is going, add the oil slowly then the vinegar.

Meanwhile, cook a 1 1/2 pound steak to desired degree of doneness. I like to use a sirloin.

Place the romaine in a bowl, top with the cooked steak and douse with dressing. Use as much as you wish (we usually use it all). Depending on the size of your romaine heads, you may want to use a little less.

Add parmesan to your hearts content, top with croutons, serve, and enjoy!

Still Here

2009-08-24T20:00:00.000-05:00

Miss me?

I just wanted to leave a note to let you know that I am still here.

I'll be back tomorrow, promise.

Cauliflower, Anchovy, Walnut Pasta

2009-08-10T20:30:00.007-05:00

I love reading blogs. Finding new recipes, ideas, and yes even friends. Sometimes I can get lost in reading and totally lose track of the fact that I still need to post in mine!

I had planned on using cauliflower today for meatless Monday and wanted to incorporate that into pasta. What luck as I happened upon Suzie's recipe at Munch and Nibble!

For this recipe I used anchovy paste...love the stuff. First you don't have to deal with the whole hairy fish thing and Second, it lasts forever in the fridge. 1/2 a teaspoon equals 2 anchovy fillets...so it is definitely more economical!

This was fast and easy, in fact the thing that took the longest was waiting for the water to boil.

Cauliflower, Anchovy, Walnut Pasta

1 head cauliflower, cut into small florets
3/4 box whole wheat spaghetti
olive oil, butter
2 garlic cloves, minced
1 teaspoon anchovy paste (or 4 anchovy fillets)
1/2 cup walnuts, finely chopped
black pepper
1/2 cup fresh parsley, chopped
lemon, parmesan cheese

In a large pot of boiling salted water, add the cauliflower florets. Let cook for about 5 minutes. Remove the florets with a slotted spoon to a bowl and set aside.

In the same pot of boiling water, add the pasta and cook for about 7 minutes.

Meanwhile, in a large saute pan with high sides set over medium high, add about a tablespoon of olive oil and a tablespoon of butter. When ready, add the anchovy paste or fillets and stir until the anchovy is melted into the fats. Add the garlic and cook for a minute, or until fragrant. Add the walnuts and stir to combine the flavors. Add the cauliflower and stir. Lower the heat to low while waiting for the pasta to finish.

When the pasta is ready, reserve about 1/2 cup of cooking liquid, drain and add it to the cauliflower mixture. Squeeze the juice of a lemon on top and toss gently to combine. Turn out into a large bowl. Top with the parsley, sprinkle with parmesan cheese, and enjoy!

Zucchini Whoopie Pies

2009-08-05T15:02:00.003-05:00

I am in an odd place, sad that summer is over yet oh SO happy that school is beginning in just two weeks.

I know, weird, right? Shouldn't I be jumping for joy? I can't stand summer, not a big fan of shorts, plus the swim suit and I? We don't really relate. I have become more comfortable in sleeveless, thanks to a weights class at the gym, but I still wish for light sweaters.

Summer just went by and although I am the same person that was complaining about the fact that it was flipping hot outside, I think it was those brief few days that have made me nostalgic. The weather gods smiled down on Kansas and we had the best string of days. Not too hot, a nice breeze, it was just lovely.

Then it turned 100 degrees again. Argh.

Summer had it's good points. The hubs used the grill at least twice a week, awesome. The meals were lighter and always seemed quicker to prepare. But, I miss using my oven daily and the heat that fills the house.

So, I look to fall. I love fall.

One exciting element to this fall is that my oldest sous chef will be in preschool every day this year. I am so excited for her. And, I'll admit it...I'm excited to make little treats again.

These were especially delicious and a great use for those zucchini that I still have hanging around.

These are a combination of two recipes that I have made before.

The first was a carrot cake cookie (borrowed from the fabulous Donna at My Tasty Treasures).
I substituted grated peeled and seeded zucchini for the carrot.
The second was the filling from a homemade oreo.

Zucchini Carbonara

2009-07-30T18:27:00.003-05:00

I wanted to thank everyone for their comments regarding Buddy. I can't tell you what it means to have your support.

Is it me or is this picture weird?

Saturday morning is my day to get up with the girls. Luckily, I have a couple of budding foodies on my hands; The Food Network is always our channel of choice.

This particular morning, I actually watched Jaime at Home all the way through. I have a hard time with this show. The camera work is MUCH better than it was when he had his other show (can't remember the name now), but I can't put my finger on why I can't watch it normally. He is rather spastic in the kitchen (not a bad name for a blog). It doesn't seem that organized, and while that is really how most of us cook, when I watch a TV show, I want to be able to write down the recipe as it's prepared. That's just how I roll.

Jaime also says, "right" about every other word. That's not unlike Tyler Florence, who says "guys"...can't stand that. But, that is another topic for another entry.

Despite these annoying habits, though, he does make good food.

I was instantly attracted to the first recipe. Beautiful Zucchini Carbonara...

First of all, it uses Zucchini...of which I still have.

Second, it uses bacon...

Just look at it, ah... delicious.

If you aren't a fan, I understand. But I weep for you.

Just checking to see if you are paying attention!

Zucchini Carbonara
adapted from Jamie Oliver

1 large green zucchini, cut in half, then in half again (so yeah quartered), then sliced in 1/4-1/2 inch slices
1/2 pound penne pasta
2 egg yolks
1/4 cup heavy cream
1 cup grated parmesan cheese
salt and pepper
6 slices of bacon (so worth it), cut into pieces
1 teaspoon fresh thyme (we have lemon thyme)

Bring a large pan of salted water to boil. Add the pasta and cook for about 7-9 minutes or until al dente.
In a large frying pan with higher sides, add the bacon and cook to desired degree of doneness. Add the zucchini and ground pepper (to taste). Sprinkle in the thyme. Cook, stirring often to coat the zucchini in the bacon-y goodness, until the zucchini is golden and softened slightly.

Meanwhile, add the eggs, parmesan, and cream to a medium bowl and set aside.

When the pasta is cooked, reserve about a cup full of pasta water. Drain the pasta and add it to the zucchini and bacon.

Remove the pan from the heat and add the egg mixture, stirring quickly to avoid scrambling the eggs. Add more cooking water if the mixture seems stiff. Add more parmesan too...it's good like that.

Serve immediately with a salad and garlic bread. Enjoy!

Sad day

2009-07-24T16:17:00.004-05:00

It is with great sadness that I announce that our little dog, Buddy was put to rest this morning.

For those that do not know, Buddy was found by my dad and step-mother in their neighbor's yard. They already had a dog and weren't looking to get another. But, then again neither were we! However, Buddy entered our lives and was a great dog right from the start.

He was lethargic and had been throwing up the past couple of days. I thought he may have a little bug, so lead sous chef and I took him to the vet. After some blood work, they diagnosed that he was suffering from severe kidney failure.

I feel horrible that I didn't take him sooner. I'll always keep wondering what it was that caused it.

He spent the night at the animal hospital getting fluids. This morning the vet told Jordan that we could keep going, but the prognosis would likely not improve.

Hopefully he is having fun out there in doggy heaven. Perhaps he has found Scamp (his uncle) and they are running around together, eating bubbles, picking up on ladies, and causing trouble.

Maybe he is reliving his wild time at the Puppy Ball.

But, I'll bet he is sleeping...he always did that well.

Goodbye, friend, we'll miss you.

**I'd like to give credit to Josh Solar Photo for the two pictures in this post that I borrowed from his blog. The Solars have been taking photos of my two kiddos since lead sous chef was 3 months old. We now have priceless pictures of our dear Buddy which Josh took when second sous chef was 3 months old. Thank you, Solars.**

Sausage and Zucchini Bake

2009-07-22T21:41:00.005-05:00

Does anyone else out there always want to spell Zucchini with two "n's" instead of two "c's"? No? Just me?? Ah well.

I am typing this as I watch "Top Chef Masters" on Bravo. Oh my gawsh, I love this show. On the finale I can't decide who I want to win...Oh, I just love it....I think I want Michael Chiarello.

Okay, way off topic,

I wanted originally to create some zucchini boats filled with turkey sausage, but then I realized that the sous chefs would never eat zucchini that way. So, I thought I would prepare a pseudo lasagna thing.

When I finished...it didn't look so good.
But, when it came out of the oven...oh hello lover.

Just look at that melty cheese. Who could deny that?

It tasted good too...

Sausage and Zucchini Bake

20 oz (approx) pasta sauce...whatever you like
1 large zucchini, unpeeled, cut into 1/4 inch circles
1 pound ground turkey sausage
3/4 cup parmesan cheese
1 cup ricotta cheese
1/2 cup heavy cream
2 large eggs
mozzarella cheese (optional)

butter, olive oil, salt and pepper

Preheat the oven to 425 degrees.

In a large skillet over medium high heat, add a tablespoon of olive oil and butter. Add the zucchini and cook until tender, stirring occasionally, about 7 minutes. Remove to a bowl, lined with paper towels and set aside.

In the same skillet, with the remaining fats, add the sausage and cook until no longer pink, breaking up the sausage as it cooks.

Meanwhile, mix the ricotta, cream, eggs and parmesan.

In an 11" by 7" casserole dish, put a small amount (about 1/4 cup) of pasta sauce. Top with with 1/2 of the cooked zucchini. Add another layer of pasta sauce (about 1/2 -3/4 cup), top with 1/2 of the sausage, then 1/2 of the ricotta mixture. Repeat with the remaining ingredients. Top with 1/4 cup of pasta sauce, and as much mozzarella cheese as you wish.

Place in the oven for 15 minutes. Turn the heat down to 375 and cook for an additional 15 minutes. Remove from the oven and let rest for at least 10 minutes.

Serve with a salad, some garlic bread, and enjoy!

Pineapple Zucchini Cupcakes

2009-07-21T22:09:00.004-05:00

Forgive the sprinkles, they were for my daughter's preschool.

Have you visited Tasty Kitchen yet? It is genius I tell you, genius. Only the Pioneer Woman would have created such a fabulous site. Go there now...I'll wait.

Awesome, right? I have an account (calminthekitchen...add me and I'll be your BFF), but I haven't had time to add any recipes yet. Right now I am just having fun looking around.

This recipe caught my eye for a couple of reasons, one...it used zuchinni and two...it was cake. I wanted to make something for sous chef #1's camp class and I wanted to use up zucchini...a total win-win.

I also wanted to make some treats for the hubs to take to work. So, I did 1 1/2 times the recipe. It yielded 24 mini cupcakes and 24 regular cupcakes. The zucchini gods were smiling on me. I omitted the sugar in the recipe, mainly because I thought that the pineapple would do the trick. I bumped it up to the extra 1/2 by adding applesauce. The cake was good, I didn't try it with the cream cheese frosting (that my friends does have sugar), but I am positive it would be equally as delicious. I also omitted the coconut, it just isn't my bag, baby.

Try it for yourself, or make the original cake version. Either way, you won't be disappointed.

Pineapple Zucchini Cupcakes
adapted from lindainmo via tasty kitchen

makes enough for 24 mini and 24 regular cupcakes

2 1/4 cup all-purpose flour
3 teaspoons baking soda
2 teaspoons salt
3 teaspoons ground cinnamon
5 tablespoons canola oil
3 large eggs
1 1/2 teaspoons vanilla
3 cups grated (unpeeled) zucchini
1 (20 Oz.) can crushed pineapple in juice, drained

1 cup applesauce

Preheat oven to 350°. Prepare your baking pans with liners and set aside.

In the bowl of a mixer fitted with a paddle attachment, combine flour, baking soda, salt, and spices.
In a seperate bowl, combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and applesauce and pineapple into flour mixture.

Fill the cupcake liners about 1/2-2/3 of the way full. I baked the mini's seperately for about 20 minutes. The regulars baked for about 25. However, I could be totally wrong. I got a little distracted by the sous chefs and forgot to write down the exact baking times. I know....yell at me later, k?

Basically bake them until a wooden pick inserted in the center comes out clean. Everyone's oven is different and if I am giving full disclosure, I always cook using the convection setting so really I have no idea how long it takes otherwise. There, I said it. I have no idea what I am doing.

Just checking to see if you were still reading.

Cool completely on a wire rack, frost with your favorite cream cheese frosting and enjoy!

NOTES : I did drain my zucchini a little bit, but I don't know if it made a difference. The original poster noted that the batter can be dry, but I didn't have that at all. It could be because I added more oil than 1 1/2 times the recipe. Or, maybe I didn't drain my pineapple all the way. Not sure. But, you may want to keep the pineapple juice on hand, just in case.

Zucchini and Goat Cheese Pizza

2009-07-20T20:57:00.007-05:00

I'm getting back on the horse.

Figuratively, of course.

Hey, that rhymed.

My dear sister recently purchased her first home (way to go Lisa!). Among a mortgage, and a lawn to mow, she also inherited a very well endowed zucchini plant. Or, maybe I should say fertile? Well, whatever you want to call it, she's got zukes coming out of her eyeballs. I myself have never been a huge fan of the veggie, but that may just be because I haven't cooked with it often.

That will all change this week. Are you sitting down?

As an attempt to get back in the blogging mood, I thought I would try out some new recipes using this versatile veggie. I also thought I would strike while the iron is hot and post every day with a recipe using zucchinis.

I am not well versed in the zucchini. However, my fellow foodies This recipe came as I was reading through one of my most favorite blogs: Smitten Kitchen. If you haven't ventured over there yet...go now. You'll thank me later.

I used my most favorite pizza dough recipe and about 1/2 of a large (like the size of my forearm) zucchini. I sliced it thin, but you can use a mandoline or food processor, whatever floats your boat. I forgot to use lemon, but that would be a great addition. I also put the basil on top and added some mozzarella. You can find the original recipe HERE.

Zucchini and Goat Cheese Pizza
adapted from smitten kitchen

pizza dough (I used my favorite recipe halved)
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium green zucchini, sliced thin
Drizzle of olive oil
Salt and pepper to taste

Preheat your oven to 500 degrees. Roll your pizza dough into a thin 12-inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.

Spread the goat cheese over your pizza dough. Sprinkle with salt and pepper.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. Add the amount of mozzarella that you wish and top with the basil.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges.

Serve with a small salad and enjoy!

Tooting my own horn

2009-07-13T08:34:00.002-05:00

Do you menu plan? It is a constant work in progress around here. I usually go shopping once every two weeks and menu plan accordingly. Lately, though, I am struggling with new things to make. Strike that, I am struggling with just coming up with meals that aren't a repeat of the previous two weeks.

We do have our days, which make planning easier. Meatless Monday, Tex Mex Tuesday, etc and so forth. But, it is still hard to come up with meals sometime.

How about you?

I have also been considering and working on doing more freezer meals. That way there is an arsenal of food just waiting for me. One of these days, I'll get organized and actually cook it!

What a treat it was to find Once a Month Mom. I forget how it happened, but I am so glad I found it! Once a Month Mom organizes your shopping and meals so that you have an entire month in your freezer...how organized is that? They also give you recipes for homemade baby food, shopping and couponing tips. It is just a great site all around.

And what was even more exciting was that one of my meals was chosen for the May menu! I had meant to write about my excitement then...and of course time got away from me.

Now Tricia has given me another honor. I am one of her Blogs You Should Visit! I know it is totally shameless.

It is nice when we can recognize one another, don't you think? Please check out Once A Month Mom. Even if you aren't a mom...really it would be awesome for someone who works a lot. Maybe you want to make some food to give to someone else (awesome wedding present, or new baby gift...trust me). You'll be glad you did!

BB: Sun Dried Tomato Pasta Salad

2009-07-11T16:44:00.005-05:00

I am behind on posting this, but hey what else is new this summer? I'll also apologize for my lack of photos. I really want to get to eating!

This month's first recipe was chosen by the wonderful Cat of Delta Whiskey. I was immediately excited when I found out that she was choosing the recipe...as she is one of my foodie friends. Her food is yummy and her writing is delightful. Cat lives near me, in one of my favorite cities, and one of these days we are going to get that culinary play date. Until then, please visit her blog, as I do every day!

Oh, and it was her birthday the other day, how awesome is that?

Cat chose Ina's Sun Dried Tomato Pasta Salad. Go try this recipe...hurry! If you don't have dinner figure out for tonight, do this. If you are already set and need to figure out something for that pot luck tomorrow...do this. Oh heck just make it and take it for lunch for the rest of the week, if it even lasts that long! It is so good.

The food network site comments about this recipe remarked a lot on the salt content. The only thing I can think of is that regular table salt instead of kosher salt was used. That said, I didn't really measure my salt; I kind of always eyeball that stuff. The recipe online also omits 1/2 pound of pasta. Oops!

Instead of cutting up mozzarella, I bought the little balls (help me Donna what should I say now?). I also used my cherry tomatoes cut into quarters. Both steps eliminated tons of time for me. I used regular penne because that is what I had.

I'm including the recipe with my changes below. Seriously make this. You won't be disappointed.

Pasta with Sun Dried Tomatoes

1 pound penne pasta (or any other short pasta)
1 pound cherry tomatoes, quartered
3/4 cup Kalamata olives, pitted and quartered
1 pound fresh Bocconcini (small mozzarella balls)
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, chopped
1 1/2 teaspoon capers, drained
kosher salt
freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water. Boil for 7-8 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Click here and find out what the other Barefoot Bloggers thought!

"it changes every time" orzo salad

2009-07-07T20:45:00.005-05:00

Alright, yeah...it's been a while.

I trust that everyone is having a great summer. Me? I am just plain exhausted. I realize that I am not a summer person. I can't stand being hot. I also am just a sweat machine. Couple that with hot weather and the game is over before it begins. I have also been thinking a lot lately about changing up my blog, adding more features, etc and so forth. And when I say thinking about my blog I literally mean sitting on my rear, surfing the web, and thinking...no real action has taken place. Seriously, what is wrong with me??

Dinner has been made, and some of it has been really tasty.

I've even made some really cute cupcakes and cookies.

I just have no energy to write. I love reading other blogs, dreaming about how I could be craftier, more exciting, and definitely how I could be more witty.

Ah so it never ends.

I realized tonight that I needed to and haven't yet shared my favorite orzo salad.

What I say in the title is totally true. This changes every single time, depending on what I have in the fridge. The only thing that stays the same is the dressing. And it is probably one of the few things that I don't mind using raw garlic. Once the hot orzo is tossed with it, the garlic cooks ever so slightly and I am one happy camper.

Orzo Salad
1/4 cup olive oil
1 lemon, juiced (about 2-3 tablespoons)
4 cloves minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon sugar
salt and pepper

1 cup orzo
1/4 cup black olives, finely chopped
1/4 cup red onion, finely chopped
1/2 cup sun dried tomatoes in olive oil, drained and finely chopped
1/4 cup fresh basil, thinly sliced
1/4 cup goat cheese, crumbled **I usually make this with feta, but I was out.

In large bowl, whisk together the first 6 ingredients. Set aside.

Bring a large pot of water to boil. When ready, add about 2 teaspoons of kosher salt. Add the orzo, stir, and let cook for about 6 minutes or until just cooked.

Once the orzo is cooked, drain it and add it to the bowl with the dressing. Toss to coat. Let cool to room temperature, stirring occasionally. Add the remaining ingredients and stir lightly to combine. Taste and adjust the seasonings as needed. Serve at room temperature and enjoy!

I served this with a grilled chicken with a marinade now that I can't remember. It was a lot of lemon juice, fresh basil, lemon thyme, parsley, and olive oil...I think.

BB: Gazpacho

2009-06-25T22:00:00.004-05:00

Whoever said that you need a vacation to recover from your vacation obviously had two small children. The morning still comes just as quick as it did when you had plans and the days slip by just as fast.

Sleeping in? Uh, yeah...that happened today...and it was still the lovely time of 7:30am.

Last summer was so much easier. I was still tired, but I had only one moving person to deal with. Sous chef #2 still needed me to carry her from point A to point B and sous chef #1 had yet to achieve maximum sassiness.

The weather here is unbearable. You would think that, being away from my kitchen for 5 days, I would have a burning desire to get back on the horse and whip up dishes. Surprisingly, though, I have no desire to cook. And yet, dinner must be made.

Did I mention that our wireless router went out?

All day long I was thinking about gazpacho. While on my two-week shopping trip, I bought the ingredients that I thought would go well in such a dish. As soon as I did, I realized that having the hubs grill a steak and making a steak salad would be a good way to go. Less mess, less fuss...

When I got home, the hubs surprised me with a new router...the internet was good to go! I started with fervor to read all the things that I had missed. Then I realized that it was Thursday: time for Barefoot Bloggers! I had been such a slacker that I didn't even think to look at what I was supposed to make.

Lucky for me....it was Ina's Gazpacho.

This week's recipe was chosen by Meryl of My Bit of Earth. Thank you Meryl!

This was such a great summer dish that came together quickly. I must have channeled Ina when I was shoppingbecause I had all the ingredients required. Wait, I take that back...the hubs had to run out and get some tomato juice. Other than that, we were good to go.

I will definitely make this one again. Since the hubs and I enjoyed dinner alone tonight (the kiddos ate dinner early and didn't make it to our feast), we have leftovers for lunch tomorrow, or if no one touches it, for a nice refreshing soup before dinner tomorrow.

Please check out the other Barefoot Bloggers to see their take on this wonderful choice! While you are there, sign up and join us!!

Taking a Few Days Off

2009-06-19T11:41:00.002-05:00

Hi friends!

Although I haven't posted in a few days, I've been around. Just the summer and my love of sleep getting in the way again!

I am, however, going to be gone for a few days on a family trip. I had planned on getting posts ready and having them post while I was gone, but it is just a few hours before we leave and I still have 10 bazillion things that I need to do.

I will miss reading my favorite blogs and look forward to re-visiting my overflowing reader on my return.

Have a great weekend!

Potato Crusted Tilapia

2009-06-15T20:22:00.009-05:00

I think that the pictures of this dish speak for themselves.

It was really good.

The process is fast and easy. Perfect for a weeknight meal...or even a weekend....and FABULOUS for company.

Seriously, if you like fish and potatoes, this is your meal.

The process was simple: a medium potato per piece of white fish.

Slice the potato with whatever tool you wish to make it thin. I used my cheese slicer.

Preheat your oven to 375.
In a large skillet over medium-high heat place about two tablespoons of olive oil. Add a tablespoon of butter.

When hot, add the potatoes in an overlapping pattern. Top with salt and pepper. Let cook for
about 7-8 minutes.

Top with the fish and let cook for another few minutes, until the the edges of the potatoes are a little golden.

Place in the oven and cook for an additional 7-8 minutes, or until the fish flakes easily with a fork.

Meanwhile, make a lemon/basil vinaigrette...

When the fish is ready, take a spatula, place it under the potato, and flip it onto your plate. (I placed it on top of some rice). Top with some of your lemon vinaigrette. Serve and ENJOY!

Is this how I treat my friends?

2009-06-10T20:46:00.001-05:00

Being a person who finds serenity in the confines of the room that she cooks in, I have few people in my life I can count on to be there when times are tough. Thus, I have befriended an inanimate object.

I work closely with my friend at least once every other day. Because of her, I am "that mom". With her help, I make my hubs treats to take to work, I whip up pizza dough without thinking, and I can make cupcakes on a moment's notice.

The other day, though, I realized that I am not a good friend. Not at all.

If I were a good friend, I would take better care of her.

If I were a better friend, I would let her know how much she means to me.

Oh well, like with any other friend, I guess I'll just replace her once she craps out on me.

Oven Baked Country-Style Ribs

2009-06-07T19:30:00.012-05:00

I know what you are going to say. Amy, it's summer! Why the heck are you cooking ribs in the oven?

My honest answer? The hubs is the grill master around here and the only way that I was going to actually cook something this weekend was if I made it indoors myself.

I don't have much else to say about these, except that they were really good. The meat was inexpensive and the sauce was just the right amount of spicy and sweet. The main bonus? It required very little hands on time. I would go a step further to say that you could definitely do this in a slow cooker and then you can just leave it alone on one of those busy days when cooking is the last thing on your mind!

Oven Baked Country-Style Ribs
2 lb boneless country-style pork ribs
1 medium onion, chopped fine (about 1 1/2 cups)
3 large garlic cloves, minced (about 2 tablespoons)
olive oil
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
juice of one lemon (about 1/4 cup)
1 tablespoon stone ground mustard
1 teaspoon grated horseradish
1/4 teaspoon black pepper

Preheat the oven to 350 degrees. Place the ribs in a 11 by 7 baking dish.
In a medium saucepan over medium-high heat, add the olive oil (a couple of turns of the pan). Once hot, add the onions and saute until the onions are tender, about 5-6 minutes.

Add the garlic and cook, stirring constantly so that the garlic doesn't burn, for another minute. Add the remaining ingredients. Turn the heat to medium and let the sauce bubble for an additional 10 minutes.

Pour the sauce over the ribs, evenly coating them. Cover the dish tightly with foil. Bake for one hour, then remove the foil and turn the pour over with tongs and cook, uncovered, until very tender, about 30 minutes longer.

You can skim the fat off the top, but we were hungry and didn't feel like dealing with it. I served mine with creamy mashed potatoes. Enjoy!

Pasta with Creamy Tomato Sauce

2009-06-02T21:16:00.003-05:00

I have a confession: there are some days that I don't want to make dinner. In fact, the kitchen is the furthest place that I want to be. With summer approaching I could say that it is because we are so busy or because it is so hot, but that isn't the case.
Sometimes the kitchen is so clean and perfect (a condition that is on the RARE end of the scale) that I just simply don't want to mess it up.

For those days, I like to go to my arsenal of go-to meals. I am sure that you have those too. For me they are recipes that have morphed over time and now no longer involve measuring. They involve ingredients that I generally always have on hand.

On a normal spring/summer day, I would have felt a little guilty for making a meal using canned tomatoes and dried herbs. Lucky for me it was pouring buckets when I started to make dinner. The weather cooled right off and this creating the setting for the perfect pasta meal.

The secret in this pasta is the meat. It is regular old breakfast sausage. What makes it even better to work with is that you don't have to defrost it before cooking. What makes it even better is that the sausage was on sale last week for $1.00, and I had a coupon; score!

Pasta with Creamy Tomato Sauce
recipe adapted from Sara Moulton

1 package (12 ounces) frozen link breakfast sausage, sliced about 1/2 inch thick.
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 (14 ounce) cans diced tomatoes
1 package (13 ounces) whole wheat rotini pasta
1/2 cup heavy cream
1/3 cup parmesan cheese, plus more for serving

In a large skillet over medium high heat, add about a tablespoon of olive oil. Once hot, ad the sausage and saute, stirring occasionally, until browned, about 5-6 minutes. (Don't discard any fat). Add the garlic, thyme, and oregano; cook for about 1 minute, stirring constantly. Add the tomatoes and bring to a boil. Reduce the heat to low, and simmer for 20 minutes.

Meanwhile, bring a large pot of water to boil. During the last 7-8 minutes of the sauce cooking, add the pasta to the boiling water and cook until al dente. When you add the pasta, add the cream to the tomato mixture and stir to combine. Let the sauce simmer until thickened and the pasta is finished cooking.

Once the pasta is finished, drain and add it to the tomato cream mixture; toss. Add the parmesan and stir.

Serve with a salad and garlic bread. Enjoy!

Stuffed Flank Steak Pinwheels

2009-05-31T21:41:00.008-05:00

I always get excited when I get my issue of Cooks Illustrated (thanks, mom-in-law!). It is one of those magazines that you have to really read through. There aren't a ton of pictures, and most of them are illustrations. The pages aren't glossy, and there isn't a single advertisement. The recipes are well thought out and definitely were given a LOT of thought. The writers are from America's Test Kitchen after all!

Because of this great attention to detail, sometimes the recipes that result are a little too involved for this cook's taste. I tried making their oven steak fries a couple of times, but the sheer number of steps quickly wore me out.

Recently, however, I was intrigued by the title "The Best Grilled Stuffed Flank Steak". I had a flank steak, I had a grill. It was time to get cooking.

Preparing and filling the steak consists of 6 simple steps.

1. Butterfly the 2-3 pound flank steak (lay it parallel with the counter), leaving 1/2 inch at the top to "hinge" it open.
2. Open the steak up and pound it flat, trimming the rough edges.
3. Rub with your herb mixture, and add your fillings. (see below for what I added).Roll the steak away from you to form a tight log.

4. Place the steak seam-side down and tie with string at 1 inch intervals.
5. Skewer the steak directly through each string. (No, I didn't just turn into a sasquatch. The hubs helped!)
6. Slice the steak between strings into pinwheels.

A couple of extra hints to keep in mind:

1. By butterflying the steak and then pounding it open, you eliminate having to totally pound out the flesh. The butterflying itself was a little tricky for me. The magazine recommends placing the meat in the freezer for 30 minutes before splitting it open.

2. If you don't have butcher twine, and don't want to have to search for it, ask your grocery store butcher. The hubs asked ours for some and came home with about 3 yards.

3. Soak your skewers in water for at least 30 minutes before using.

4. Be conservative with your filling amount (have you ever tried to roll an overstuffed burrito?).

I didn't like the recipe that they provided for the stuffing, so I used what I had on hand, sneaking in some of my favorites!

For the herb mixture:
2 garlic cloves, minced
3 tablespoons basil, finely chopped
3 tablespoons parsley, finely chopped
salt and pepper
1-1 1/2 tablespoons olive oil

For the filling:
these are approximate
1/4 cup sun-dried tomatoes, chopped
2 tablespoons capers
2 ounces goat cheese, crumbled

To cook the steaks, place them on your grill (the hubs used the charcoal grill) until they are to your desired doneness. Remove the butcher twine and skewers and enjoy!

BB: Outrageous Brownies

2009-05-28T21:28:00.005-05:00

Right now I am having a hard time getting this blog entry done. Why? I am totally into watching my DVR'ed episode of "The Real Housewives of New York Reunion #2". Oh yeah, you caught me. Anything with "The Real Housewives" grabs me; I can't help myself, it is my total guilty pleasure. Have you seen TRH of New Jersey yet? Oh you are missing some good stuff.

The other reason it is taking me so long to blog is that I am having a little dessert.

This stuff is good.

Thank you to Eva of I’m Boring for choosing Ina's Outrageous Brownies. My hips, however, are staging a revolt.

I halved the recipe and in the process changed a couple of things. One out of lack of ingredients: I only had 2 ounces of unsweetened chocolate. The other, I can only say out of distractedness (spell check didn't catch that, so is it really a word?): I put in the full amount of espresso powder.

I didn't read the recipe that well...it calls for coffee powder.

So, my brownies do have a definite coffee flavor. But, it is pretty darn good and best enjoyed in small portions.

Outrageous Brownies
adapted from Ina Garten
2 sticks unsalted butter. room temperature
2 1/2 cups semi-sweet chocolate chips, divided
2 ounces unsweetened chocolate, chopped
3 large eggs
2 tablespoons vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour (plus 2 tablespoons for the chips)
1 ½ teaspoons baking powder
1/2 teaspoon kosher salt

Preheat oven to 350 degrees F. Spray a 13 by 9 inch pan with cooking spray and line with parchment paper.

Melt together the butter, 1 1/2 cups chocolate chips, and unsweetened chocolate in a glass bowl over a pan of simmering water. Cool slightly. Meanwhile, wisk together the eggs, vanilla and sugar. Stir in the slightly warm chocolate mixture and cool to room temperature.

Stir together 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the remaining cup of chocolate chips with 2 tablespoons of flour to coat. Stir it into the batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Cool thoroughly, refrigerate well and cut into squares.

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Balsamic Chicken

2009-05-25T17:02:00.006-05:00

Three and a half years ago, I had the pleasure of receiving for my birthday a cookbook and demonstration from Sara Moulton at the local culinary institute. This was a real treat as I had just popped out sous chef #1 and desperately needed some "me time." Perhaps this new mommy scenario is what put me in such an inspirational mood, but Sara's recipe for balsamic chicken is something I had to try right away, and since then, it has evolved in to something I must make at least once a month.

Balsamic Chicken
4 boneless chicken breast halves
salt and pepper
olive oil
1 small onion, chopped medium-fine
4 garlic cloves, minced
1 can (14oz) diced tomatoes, drained of excess juice
1/3 cup balsamic vinegar
1 cup chicken broth
1 tablespoon butter
2 tablespoons chopped parsley

Season the chicken with salt and pepper. Heat a little bit (1 tablespoon or so) of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook about 7-8 minutes per side or until the chicken is just cooked through. Remove the chicken to a plate and cover loosely with foil.

Reduce the heat a little bit and add the onion and cook until it is softened, about 3 minutes. Add the garlic and cook for 1 minute, stirring constantly so that garlic does not burn. Add the tomatoes, vinegar and broth and simmer for 15 minutes or until it is reduced by 1/3. You just kind of eyeball this...I just like it to get a little thick. Add the butter and then the chicken, let simmer for another minute or two. Top with the parsley, plate up and serve!

I served mine on top of some rice pilaf and broccoli. Enjoy!
I am posting this on Memorial Day. Not a day goes by that I don't appreciate living in the United States and that would not be possible without the sacrifice of the men and women of the armed forces who gave their lives for this country.

Salmon Cakes

2009-05-18T21:24:00.000-05:00

Today I popped into the grocery store with the sous chefs to pick up a couple of ingredients to make some cupcakes. While I was opening my lead sous chef's dum dum sucker (the ultimate bribe for quiet) I realized that I wasn't sure what I had planned for dinner. We were out of town for my brother's high school graduation and I had only made my bi-monthly Sam's trip and not my grocery trek.

I knew I had something written down on the menu, but for the life of me I couldn't remember what it was or if I needed anything for it. So, it was plan B, just to be safe. My mind immediately went to making crab cakes. I actually have no idea why, except today is Meatless Monday. Doing a quick inventory in my mind, I knew I had everything I needed except for the crab. In the past, I have used canned crab meat (a cheaper and equally tasty option) and so I headed to that shelf.

I don't know what happened between then and home but for some reason today I bought canned salmon.

So, plan B became plan C.

Salmon Cakes

olive oil
2 tablespoons butter
salt and pepper
1 small onion (about 3/4 cup), diced
2 celery stalks (1/2 cup), diced
1 red pepper, diced
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/2 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 14oz canned salmon, picked through for bones
1 1/4 cups panko bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, in a large saute pan over medium-high heat. When ready, add the onion, celery, red bell peppers, parsley, capers, hot sauce, worcestershire sauce, crab boil seasoning and cook until the vegetables are soft, approximately 10 minutes. Cool to room temperature.

Place the bread crumbs, mayonnaise, mustard, and eggs in a large bowl. Add the vegetable mixture and the salmon mixing well.
Cover and chill in the refrigerator for 30 minutes.
To shape into patties: using a 1/3 cup measure, scoop out the crab mixture and pat in your hands to make a patty. You should be able to make 8, 3-inch patties. I did end up with a little extra, which made a nice little salmon cake for my sous chef!

Prepare a baking sheet by lining it with paper towels. Preheat the oven to 250 degrees.

Wipe out the saute pan and return it to medium heat. Add the remaining tablespoon of butter and 1 tablespoon olive oil. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Place the finished cakes on the pan and keep warm in the oven as you cook the remaining batches.

Serve hot and enjoy!

BB; play it again!

2009-05-14T22:25:00.004-05:00

Actually, I didn't do it the first time!

I would like to give mention to Kate of Warm Olives and Cool Cocktails (a totally fabulous blog that you should visit often) who chose Ina's Tuna Salad as the recipe for Barefoot Bloggers' first post of May. I chose not to do this ,mainly because I have never had sushi, and also because the only time that I ate ahi tuna was on my honeymoon over 5 years ago. It was okay then, but not really anything I'd want to try making on my own.

Fortunately, I was able to do a backtrack recipe this month, which means I could swap out one of the two Barefoot recipes this month with any previous BB recipe. Last month, we started "Barefoot on a Budget", where we take an Ina recipe and try to do it on an "I don't live in the Hamptons" budget. The first recipe was Ina's Lobster Cobb Salad Roll s.

I decided to make this recipe using only what I had on-hand. That half pound of shrimp in my freezer would be the perfect substitute for lobster! The rolls turned out fabulous. Using the online comments, I decided not to use as much lemon juice (I didn't toss my avocado in lemon juice) and I cut down on the salt and pepper. I actually used about 3/4 of the vinaigrette. That reminds me: on Ina's original directions, she writes that 1/4 cup of lemon juice is 2 lemons. I usually get that much from one lemon. The hubs took the leftovers to work and made wraps using flour tortillas; they were awesome that way, too! Here is my take on it...

For the vinaigrette:

1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
5 tablespoons good olive oil
salt and pepper

For the salad:

1 ripe avocado
4 romaine leaves, washed and spun dry
1/2 pound cooked shrimp meat, diced
1/2 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 strips lean bacon, fried and crumbled
1/4 cup crumbled English Stilton, or other crumbly blue cheese
6 hot dog rolls

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

To cook the bacon, place the strips on a rack inside a foil-lined baking sheet. Bake the bacon at 425 for 15-20 minutes.

To cook the shrimp, place about a teaspoon of olive oil in a saute pan over medium heat. Add the shrimp and cook on each side for about 2 minutes, or until the shrimp is pink and just starts to curl. Be careful not to overcook. Set aside to cool. Once cooled, cut into a 1/4 inch dice. Place in a medium bowl.

Cut the avocados in half, remove the pit, and peel. Cut into a 1/2 inch dice. Add to the shrimp.

Add the tomatoes, blue cheese, bacon, and romaine. Add just enough vinaigrette to moisten. Toss to combine.

Fill the hot dog buns with desired amount of filling. Enjoy!

Click here to find out what other Barefoot Bloggers did with this week's challenge!

My favorite things stuffed chicken

2009-05-11T21:21:00.006-05:00

I struggled with what to call this dish for many reasons.

First, this is my 100th post (wahoo!) and I should have something catchy, right?
Second, it contains many of my favorite ingredients: goat cheese, sun dried tomatoes, artichoke hearts, shallots, balsamic vinegar. Which one should I choose?

At the risk of being boring, I settled on "my favorite things" stuffed chicken.

2 large chicken breasts

olive oil
2-3 tablespoons shallots, chopped fine
1 teaspoon sugar
2 cloves garlic, minced
1 1/2 teaspoons balsamic vinegar
2-3 tablespoons artichoke hearts, chopped fine
2-3 tablespoons sun-dried tomatoes, chopped fine
1/4 cup goat cheese
salt, pepper
1/2 cup chicken broth

Heat a little olive oil in a medium skillet over medium heat. Add the shallots, garlic, and sugar. Cook for about 4 minutes or until lightly browned, stirring frequently as to not burn the garlic.
Remove to a small bowl and add the balsamic vinegar, tomatoes, art hearts, cheese, salt, and pepper; stirring well.

Make a horizontal slit all the way through the chicken breast.
Stuff half the filling into each piece of chicken. Salt and pepper the chicken.

Wipe out the skillet and add olive oil over medium heat. Cook the chicken on both sides, about 6 minutes a side. Remove the chicken from the pan and cover to keep warm.

If you have any little bits of filling left in the pan, this is the perfect time to make a pan sauce. Add a little bit more vinegar and 1/2 cup of chicken broth. Scrape the pan with a wooden spoon. Top the chicken, serve, and enjoy!

I served mine on another favorite of mine...arugula.

Well, this may not be the best 100th post out there in the blog world, but I wanted to get a post out, it has almost been a week again! I have no idea what is wrong with me, but I know that the need for sleep is really outweighing my need to blog. I really enjoyed January, when I posted every day. It was tough, but refreshing and I met so many new blogger friends during that time.

Moving forward to the next 100 posts, I hope to blog a little more often. I had such a great time when I posted every day and I hope that I can get back to that. Wish me luck!

What, it's my 99th post??

2009-05-05T16:41:00.005-05:00

Lately, when I enter a blog and see those numbers go up, I keep thinking, when I get to 100 posts, I have to do something good. I LURV giveaways, and I really want to have my own, but now the time has gotten away from me, and I have nothing to give. :( How did I let this happen?

I also can't believe that I've not blogged since April 29th. What the heck is wrong with me? I've been cooking up some good stuff, too! However, at the end of the day, when I have time to blog, I get caught up in reading some of my favorite foodies, and then the need for sleep kicks in. Once I go to write about something, I either forget what I did, or I remember everything but can't find a picture to save my life.

I haven't checked my reader in a day and, at first look, I have 150 new things to read...WHAT?

I gotta get me an i-touch, i-phone, or i-something or other. Oh, and then a fancy plan that would let me be online whenever and wherever I wanted. Imagine being able to blog while on the elliptical!! Ah, my two loves would combine and then the sky would probably fall.

I'll leave you with some pictures of cupcakes that I made the other day for a friend to take to her son's preschool for teacher appreciation week. The idea was inspired by one of my favorite blogs, I Heart Cuppycakes, who made these cupcakes. I had them earmarked to try, and teacher appreciation seemed like a darn good idea! I used the same basic cupcake recipe, but did a maple cream cheese frosting.

If you are reading this and happen to be a teacher at lead sous chef's preschool...avert your eyes...or just pretend that you've never seen them before.

Peanut Butter filled Banana Sandwich Cookies

2009-04-29T20:47:00.005-05:00

It has been well established that I am "that mom". I make treats for my daughter's preschool class every time she attends. I just can't help myself. The end of the day before she attends hits and I get this strange urge to make something. Okay, I missed last week when I brought a big stash of cool juicy juice stuff for all of the kiddos to enjoy, but I figured that was enough right? I still agonized over not bringing something. Seriously what is wrong with me?

When I saw Sass & Veracity's post for Banana Whoopie Pies, a take on this post by a new favorite of mine Culinary in the Country, I knew this was something that I had to try out. Best of all, it had bananas, and I just happened to have one sitting around that was dying a slow, torterous death.

Once I made these little goodies, I knew exactly what to fill them with. Peanut butter just sounded perfect. Plus, it's for the kiddos, gotta throw a little protein in there, tee hee!

I didn't think these really fit in the category of a whoopie pie, and around the preschool it is easier just to say it's a cookie. What do you think I made, what should I call it?

Peanut Butter filled Banana Sandwich Cookies
makes enough for 28 cookies, or 14 filled

For the outsides:

2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

3/4 cup very ripe banana (1 small)

1/2 cup sour cream

1/2 c. butter, unsalted, room temperature

1 cup sugar

1 egg

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper.

In one bowl, add the flour, baking soda, baking powder, and salt, stirring to combine.

In another bowl, mix the sour cream with the mashed banana until smooth.

With an electric mixer, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla and beat until smooth. With the mixer running, alternate adding flour mixture, and then banana mixture beginning and ending with the flour. Place the mixture in a plastic zip top bag and cut a small tip off the end. Pipe 2″rounds onto the parchment. Bake for 10-11 minutes or until golden on the outside and set in the center. Cool about 5 minutes on the baking pans before removing to cool completely on racks.

Once cooled, add your filling of choice!

For the peanut butter filling:

1/4 cup peanut butter

1/4 cup vegetable shortening

1 cup powdered sugar

1 teaspoon vanilla extract

Combine all ingredients thoroughly.

To assemble, place about 1 tablespoon of filling on the bottom (flat) portion of the cookie. Spread with a small spatula or knife. Top with another cookie.

I forgot to take a picture before taking them to preschool. Usually as we are leaving, my 3 year old shares whatever goodies are left with everyone she sees. I had to hold on to one until we got home so that I could take an "after" picture. The only way that I could keep from her eating it in the car was to promise that she could have it at home.

She really wanted to eat it, and I had to stop her before she tore it in two for little sis!

Manzanilla Chicken

2009-04-28T20:09:00.005-05:00

My husband loves olives. Black, green, pitted, or stuffed...he'll eat it. I normally don't buy them if I don't have a plan to use them soon because they otherwise would not last long. It's the strangest thing, but they just seem to disappear, mysteriously.

The only reason we typically have green olives in the house is for dirty martinis. Oh, and this love of olives hasn't skipped a generation. As soon as I get the martini shaker out to make the hubs his cocktail the first words I hear are, "I want some olives too please mom".

A couple of weeks ago, I was perusing the aisles at Sam's Club while on a mission to find sun-dried tomatoes. While this endeavor proved fruitless (pun intended), I did spot some olives...a two pack...and it was cheap.

Now we have olives sitting in the fridge and an extra stash in the pantry. While these could have been reserved for evening drinks and preschooler munchies, I bought them with money from my dinner budget, so I had to use them, right?

Manzanilla Olive Chicken

4 large skinless boneless chicken breast halves
1 cup all-purpose flour
olive oil
2 tablespoons butter
1/2 cup Manzanilla (or any other green olive) sliced
1/2 cup artichoke hearts, halved
2 tablespoon capers, drained
1 1/2 cups chicken broth
1 tablespoon tomato paste
5 dashes hot sauce

In a glass measuring dish, combine the broth, hot sauce, and tomato paste; set aside. Dry off the chicken. Dredge the chicken in flour to coat both sides; shake off the excess. Heat about 2 tablespoons of oil in a large skillet over high heat. Add a tablespoon of butter. Add the chicken, turn the heat to medium-high and cook until golden brown, about 4 minutes a side. Add the olives, capers, and artichokes. Add the broth mixture, scraping up any browned bits. Bring the mixture to a boil and let cook until the liquid is reduced and thickened, about 10 minutes; turning the chicken about halfway through. Add the remaining butter and cook until melted.

Serve with some egg noodles, a salad and ENJOY!

DB: Cheesecake Goodness

2009-04-27T14:30:00.002-05:00

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

After I had delivered lead sous chef about 3 and 1/2 years ago and the "oh, look at the new baby" excitement had worn off the new grandparents, my father and step-mother headed out to get something to eat. They returned with probably the best cheesecake that I had ever eaten from The Cheesecake Factory. Okay, maybe it was because I had just pushed out an 8 and 1/2 pound baby girl and was (no lie) ravenous for something to eat. But, let's just say that every piece of cheesecake that I have had since then always pales in comparison.

Until now.

Jenny, thank you so much for such an awesome choice! We were given a lot of liberties this month in our baking. I really enjoyed the flexibility and had a ton of ideas. I actually should have used the strawberries sitting in the fridge, but I just couldn't do it. I wanted to try to recreate a turtle cheesecake.

For my cheesecake, I kept with the recipe, but added a layer of melted chocolate (about a cup of dark chocolate morsels) mixed with the cheesecake batter. After it had baked and cooled, I topped it with caramel sauce. The results were outstanding, and I will definitely make this again.

For the caramel sauce:

1/2 cup light brown sugar

1/2 stick unsalted butter

1/4 cup whipping cream
1 tablespoon vanilla extract

Melt the brown sugar and butter together in a medium saucepan. Once melted, carefully add the whipping cream and vanilla. Let cook until thickened, about 5 minutes longer. Serve warm.

A couple of things to note:

You need to bake the cheesecake for almost an hour, let it sit in the oven for an hour, then let it cool in the fridge (overnight would be best). SO, that said it isn't exactly a quick dish. However, using the water bath and letting it finish off cooking while the oven cools is so worth it.

Unless you know for SURE that your pan is water-tight, wrapping it in foil is an important step. I missed a little and I think a little water seeped in, but it didn't do too much damage. Chilling it kept from it having any kind of sogginess, I think.

For mine, since there was a layer of chocolate, it is important to let it sit out of the fridge for about 20 minutes before serving. That way the chocolate isn't just a solid layer.

Not a daring baker? Want to know more? Click here to find out all about us and while you are there, check out what the other DB's thought of this months' challenge!

Blue Cheese Butter

2009-04-26T18:52:00.004-05:00

It is no question that around here, flank steak is one of our favorite meats to work with. Oh sure, I would LOVE to cook a ribeye or a filet, but for the value flank steak just can't be beat.

The star of this meal, no matter what meat you use, is the blue cheese butter.

Blue Cheese Butter
1 stick butter, room temperature
4 ounces blue cheese, room temperature
salt and pepper

Blend all of the ingredients together.

After the steak has cooked and rested (and sliced if that's how you do it), put as much butter as you dare on top of the steak. Let it melt, served it up, and enjoy!

With the leftovers, place the butter mixture in a small freezer-safe bag. Squeeze out the air and push the butter to the bottom. Roll it up and freeze it if you aren't using it for a while or just put in the fridge.

If you want to make the butter ahead of time, just put it in the freezer bag and keep it in the fridge. When ready, slice the butter and put it on your meat of choice!

** I re-used this butter by putting it inside a chicken breast. I cooked it at 425 for 25 minutes. Oh yeah, it was also wrapped in bacon.*** I didn't get a picture, but YUM.

** Another great use would be inside a potato**

BB: Croque Monsieur

2009-04-23T20:15:00.004-05:00

My lead sous chef loves ham. I actually stopped buying it because, like cookies, it would just disappear before I had a chance to cook with it. When I saw that the second Barefoot Bloggers recipe was Croque Monsieur. I instantly thought it would be great to try.

This isn't healthy AT ALL...but sometimes we can treat ourselves. Thank you to Kathy of All Food Considered for such a great choice!

For this recipe I used whole wheat bread (what we had) and slices of Swiss that I cut up instead of true Gruyere (again what we had). It turned out okay, but I don't think I will make it again. It was really too much trouble for what is essentially a ham and cheese sandwich. It was just a little too decadent for us. That said, it was all Ina, and I would still recommend trying it once!

I served ours with an arugula and strawberry salad, with goat cheese...oh yeah.

If you are a fan of Ina, as everyone here in the CITK house is, then please join us!

Mushroom, Potato, and Goat Cheese Pizza

2009-04-21T16:50:00.003-05:00

I am a bargain hunter. It isn't just out of necessity, but more because it is a thrill. To accomplish my frugal mission, I rarely deviate from my grocery list. However, a couple of weeks ago, I passed a display being stocked with packages of cremini mushrooms for $1.00 each. I couldn't pass it up. I had nothing on my menu that would really require the use of mushrooms, but I couldn't stop myself.

So, I was once again thinking that I didn't want to let mushrooms go bad in the fridge!
I started thinking about one of my favorite pizzas from a local pizza place. It has goat cheese, potatoes, and mushrooms...I had all of those things. Add in a new pizza stone that I had yet to break in.
What resulted was the realization that I really need to have a pizza night at least once every two weeks. If not more!

Mushroom, Potato, and Goat Cheese Pizza

For the pizza dough:
this makes enough for 2, 12 inch pizzas
3/4 cup warm water
2 1/4 teaspoon yeast (or one packet)
1 1/2 teaspoon sugar
olive oil
2 cups all-purpose flour (plus more for kneading)

In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, sugar, and 1 tablespoon of olive oil. When the yeast dissolves, add 1 1/2 cups flour and 1 teaspoon of salt and mix on medium-low speed. While the mixer is going, add about 1/2 cup more flour. Let the mixer continue to knead on medium-low for about 10 minutes until smooth. After 10 minutes, turn the dough out onto the counter lightly dusted with flour and knead it by hand, turning it 10-15 times. Place the dough in a bowl sprayed with cooking spray and cover it with a kitchen towel. Let the dough rise at room temperature for 30 minutes.

After the dough has risen, turn it out onto the counter and divide in half. If you, like me, are just using one of the dough balls, place the other one in the freezer.

Stretch each ball into a 12-inch circle and place on a pizza stone (or on a parchment lined baking sheet). Let sit while you prepare the other ingredients for your pizza!

For the mushrooms:
In a medium pan over medium-high heat add one teaspoon of olive oil and butter. Add 8 oz mushrooms, season with salt and pepper. Saute until the liquid has evaporated and the mushrooms are tender, about 5-7 minutes.
Remove the mushrooms to a bowl and wipe out the pan.

For the potatoes:
To prep the potatoes take 1 medium to large potato and poke it with a fork to find the exact size to cut. Slice the potato using the guides.

Dry off the potato pieces and season with salt and pepper. In the medium skillet that you wiped out, add about a tablespoon of olive oil over medium-high heat. Once hot, add the potatoes and cook, about 7 minutes a side or until light brown and just cooked. Remove to a bowl.

To assemble the pizza, drizzle olive oil on your dough. Sprinkle on parmesan cheese. Add the mushrooms and potatoes. Crumble on about 1/4 cup (or more to your liking) goat cheese. Add more parmesan on top.

Bake in a 500 degree oven for about 12 minutes, or until the cheese is melted and the pizza is golden.
Serve with a small salad and enjoy!

Roasted Potato and Asparagus Salad

2009-04-18T17:01:00.007-05:00

I am a huge fan of potatoes, and the older I get, the more I love roasted ones, in particular. Once again, I had something in the fridge that I wanted to use before it went bad. This time it was asparagus. Goat cheese is always a welcome addition to anything around here. What resulted was a delicious side dish that I wish I had made more of!

Roasted Potato and Asparagus Salad
1 lb russet potatoes, cut into 1- 1 1/2 inch cubes
10-12 asparagus spears
2 jarred roasted red peppers, cut into long strips
1/4 cup goat cheese, crumbled
olive oil, salt and pepper
reduced balsamic dressing *see below*

Preheat the oven to 425. Line a baking sheet with foil and spray with cooking spray.
In a medium bowl, toss the potatoes with a teaspoon of olive oil, a little salt and pepper. Place on one side of the baking sheet and put in the oven for 20 minutes.
In the same bowl, toss the asparagus with a little olive oil, salt and pepper. Set aside.

Meanwhile, start prepare the dressing:
In a small saucepan, put 1/2 a cup of balsamic dressing over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low and let bubble for about 5 minutes. You should have about 2 tablespoons. Remove from the heat and set aside to cool.

Once the potatoes have cooked 20 minutes, remove the pan from the oven. On the opposite side of the potatoes, place the seasoned asparagus. Return the pan to the oven and roast for an additional 7-8 minutes, or until the asparagus is just cooked and the potatoes are fork tender.

While the pan is in the oven, continue making the dressing:
To the reduced balsamic, add about 1/4 cup of olive oil. Whisk in salt and pepper to taste.

Once the potatoes and asparagus have cooked, remove from the oven and set aside to cool until ready to assemble.

To assemble the salad:
Cut the asparagus into thirds. In a medium bowl, add the potatoes, asparagus, and red pepper. Add the dressing and toss. Top with the goat cheese.

Serve at room temperature, enjoy!

Grilled Chicken with Chipotle Pineapple Sauce

2009-04-15T18:46:00.006-05:00

I'm not going to lie to you. This is the best barbecue sauce I think I have ever made.

Sweet, Savory, with a nice kick of heat. It was perfect on grilled chicken. I think it would go nicely with pork too!

Pineapple Chipotle Barbecue Sauce
1/2 cup ketchup
1 cup pineapple
1 chipotle pepper canned in adobo
1/4 cup honey
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
5 dashes hot sauce
1 teaspoon dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Puree all the ingredients in your food processor or blender. It makes a little over 1 1/2 cups.

I served this with a roasted potato and asparagus salad....recipe to follow!

Baked Tilapia with Lemon Parsley Matzah Crust

2009-04-14T21:29:00.008-05:00

As our ancestors ran from Pharoah's army on their escape from slavery and their journey out of Egypt and into the promised land, they had no time to wait for their bread to rise. Instead, the bread baked unleavened on their backs in the hot desert sun. This was the first matzah, and we eat it today to remember the sacrifices that our people had to make so that we could be free. The following is an application of matzah that I doubt our ancestors would have ever imagined, much less had the time or ability to prepare on their backs!

If using Matzah isn't quite your thing, this could just as easily be made with my favorite, panko bread crumbs.

Baked Tilapia with Lemon Parsley Matzah Crust
Two (6 ounce) tilapia fillets
2 sheets matzah
1/4 cup parsley
peel of 1 lemon
juice of 1/2 lemon(2 tablespoons)
salt and pepper
1 tablespoon dijon mustard
olive oil

Preheat the oven to 375. Put foil down on a small cookie sheet. Place the fillets on top.

In a food processor finely grind matzah, parsley, lemon peel. Add salt and pepper and the lemon juice to moisten (add more to taste).
Brush one side of the tilapia with the mustard. Spread the breadcrumbs on top of the fish. Drizzle about 1/2 a teaspoon of olive oil on top of the crumb mixture. Bake in the oven for about 5-6 minutes, or until the fish flakes easily with a fork.

Serve with the remaining 1/2 a lemon (cut into quarters).

I served this with roasted asparagus and mashed potatoes with crispy shallots.

To make the roasted asparagus: place the desired amount of asparagus (3-4 per person) on a foil lined baking sheet. Drizzle a little olive oil, salt, and pepper and toss to coat. Roast for 8 minutes.

To make the crispy shallots: In a small saucepan over medium high heat, add 1/4 cup olive oil. Once hot, add a teaspoon of butter. Add 1 shallot thinly sliced. Turn the heat to medium and let brown, 20-30 minutes. Remove the shallot from the oil onto a paper towel lined plate.

To make the mashed potatoes: Chop your desired amount of peeled potatoes (1 to 1/5 lbs a person) into 1 inch cubes and place in a medium saucepan with just enough water to cover. Bring to a boil and let bubble until a fork easily pushes through the potato (about 8 minutes). Drain and return to the pot. Add salt and pepper to taste and enough milk to moisten to desired consistency. I mash with my pastry cutter, because I don't have a potato masher. That's just how I've always done it.

I thought I would include all the elements of my meal to show that it can all be done together. Here is how the meal would come together.
1. Start the shallots.
2. Put the potatoes to boil...once they are ready, mash and cover to keep warm.
3. While this is going on, prepare the fish and asparagus and turn on the oven.
4. In the last 10 minutes of the shallots cooking, put the asparagus in the oven. Two minutes later, add the fish.
5. Everything should finish cooking about the same time. Serve it up and enjoy!

Also, I had some extra topping, so I added a little bit of olive oil to moisten and topped the asparagus with it!

I am submitting this to this year's Passover Round Up hosted by the talented Lori Lynn at Taste With the Eyes.

Goat Cheese and Roasted Red Pepper Stuffed Flank Steak

2009-04-12T21:14:00.003-05:00

I have made quite a few meals that I have not yet blogged about: good meals, meals I would make again. Why haven't I posted? I am just plain lazy. I also have been quite the web browser of late, and not even for foodie sites, but mostly home decorating and budgeting junk. Then, time passes, and instead of recalling what I made, I would rather just watch TV, read, or go to bed.

So why am I posting something old now? I am afraid that I am going to forget what I did, and then, when I want to make this again, I am going to have to start over. I'd much rather just search my blog!

This recipe was inspired by one of my favorite meatless Ina dishes. It is a sandwich with goat cheese, roasted red peppers, capers, balsamic vinegar, garlic...oh it's a good one. One thing about it, though, is that the garlic is raw and, to me, a little strong. I decided to cook the garlic and make a balsamic glaze. The results were great! I do wish once again, that I had pounded out the steak more, it was a little rarer than I would have liked, but it is definitely on my list to make again!

Goat Cheese and Roasted Red Pepper Stuffed Flank Steak
1 1/2 pound flank steak
1/4 cup goat cheese
3 jarred roasted red peppers. split open
1 small shallot, finely chopped
2 garlic cloves, minced
1-2 tablespoon drained capers
salt and pepper

Preheat the oven to 375 degrees.

Place the flank steak in between two pieces of plastic wrap and pound to about 1/4 inch thickness. Remove the top layer of plastic wrap.

In a small saute pan over medium heat, add about a teaspoon of olive oil. When the pan is hot, add the shallots and garlic and saute until the shallots are tender and the garlic is fragrant, stirring frequently as to not burn the garlic. Remove from the heat and set aside.

To assemble the stuffing, crumble the goat cheese on the flank steak. Top with the garlic/shallot mixture. Place the peppers and capers on top.

Wrap up the flank steak going with the grain as tight as you can, securing with toothpicks. Salt and Pepper the outside.

In a large oven-safe saute pan, over medium-high heat, place enough olive oil to coat the bottom of the pan. Once hot, brown the rolled flank steak about two minutes per side. Place in the oven and cook for 15-20 minutes.

While the steak is cooking, prepare the balsamic sauce.

Balsamic Sauce
1 cup balsamic vinegar
3 tablespoons sugar

Bring both ingredients to boil in a small saucepan over medium-high heat until reduced by half, about 15 minutes.

Once the steak is cooked, let it rest for about 5 minutes and then slice against the grain, top with the balsamic sauce and serve!

I served this with roasted potatoes and steamed broccoli. To make the potatoes, I did them in the same oven as the flank steak. By cutting them smaller, I was able to cook them in a 375 degree oven in about 30 minutes. To make: toss your desired amount of potatoes, a drizzle of olive oil, salt, pepper, and herbes de provence in a small bowl and place on a sheet pan coated with cooking spray. Put this in the oven about 5-10 minutes before putting in the steak.

Enjoy!

Kerry Gold Dubliner Stuffed Chicken Breast

2009-04-09T20:52:00.000-05:00

We are currently observing Pesach in our home. While I normally wouldn't have much to post during this time, I actually have quite a few blog posts that I have started and not finished. Please enjoy this entry that I meant to post two weekends ago!

I am lucky enough to be a part of the Foodbuzz’s Tastemaker program, that means I periodically receive food samples or coupons. In early March, I received a BOGO (that's buy one get one) free product from Kerrygold. This all-natural dairy product is from the heartland of Ireland. It is rather expensive for this kitchen, but luckily I caught a deal considering that it was the cheese of the month at my local grocery store so I thought I would try it out.

To set the stage: I originally had 4 chicken breasts defrosted in the fridge. I was originally going to use them for a member of my havurah who just had a baby. I changed my mind at the last minute and made a different dish using my rotisserie chicken. It was Saturday night and we normally eat dinner later than usual after the sous chefs go to bed. Call it a date night at home.

SO, I had four chicken breasts and no real idea what I was going to make. I thought I would stuff them with cheese, but wasn't sure what I would do with the extra two. Then my brother-in-law called...He and his fiance hadn't made plans for dinner...we had two extra pieces of chicken...it was destiny. Luckily the are good sports and let me try out a recipe on them.

I made a basic stuffed, breaded chicken. The cheese was wonderful. I use the Kerrygold Dubliner Cheese. It melted beautifully, and reminded me of fontina. The coating also incorporated quite a bit of the cheese (a big thank you to the hubs for grating it all). Because of how great it melted, it made a wonderful crust. The addition of the panko crumbs (a personal favorite) made for a delicious crunch.

That being said, I don't know if I would buy the Kerrygold cheese again if it weren't on sale or with a coupon. Times are tough and having a specialty cheese hanging around doesn't really fit within my lifestyle.

This could be made, however, with parmesan and mozzarella stuffed inside. Now that I think of it...maybe a little matzo crust would work too!

Dubliner Stuffed Chicken Breast
7 oz Kerrygold Dubliner Cheese
4 boneless, skinless chicken breast
2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 large eggs, beaten
salt and pepper

Preheat the oven to 400 degrees. Spray a 13 by 9 baking dish with cooking spray.

Grate about 1/2 of the cheese and cut the remainder into four slices.
In a shallow dish, mix together the panko crumbs, herbs, and grated cheese. In another shallow dish, please the beaten eggs.
Cut a pocket into each chicken breast and stuff the slices of cheese into the chicken.

Now it is time to dredge...yeah, that's right I said dredge...

Place the stuffed chicken breast into the egg, turning to coat. Then press the chicken firmly into the cheese and crumb mixture. Place in the casserole dish. Bake in the oven for 40-45 minutes or until cooked through.

Enjoy!

Strawberry-rific Cupcakes

2009-04-06T20:35:00.007-05:00

About two weeks ago, I was heading out to my local grocery store with sous chef #1. We were in search of brocollini. Unfortunately, the one place that I thought for SURE would have it did not. What they did have, however, was 5 lbs of strawberries. These weren't just your everyday strawberries. These babies were organic and freakishly huge. On top of that....they were $4.99. Oh, that's right.

In the same way I fear of mushrooms going bad, I always worry about fruit. Usually we go through stuff pretty quickly, but this was a lot of berries! In order to use them up, I thought I would make some strawberry cupcakes.

I searched the blogosphere and found a few recipes that captured my interest. I thought I would try using one of my favorite cupcake recipes, but add some strawberries. The result was fantastic!

Strawberry Cupcakes
1 stick butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pureed strawberries (see below)
1/4 cup milk (I used skim)

For the puree, take 4 cups of strawberries and cut off the tops, then quarter them. Sprinkle about 2 tablespoons of white sugar on top and mix together. Let the strawberries macerate for about 15 minutes. Put the berries in a blender and puree. Pour 1/2 a cup of the puree in a pyrex dish. Set the rest aside for the frosting.

To make the cupcakes: Preheat the oven to 350 and put liners in your cupcake tins.

Put the butter in a stand mixer fitted with a paddle attachment. Add the sugar. Mix on medium speed until light and fluffy, about 5 minutes. Meanwhile, sift together (yeah, I've been sifting lately...kind of like the results better) the flour, baking powder and soda, and salt, set aside. Add the eggs, one at a time, to the butter/sugar mixture and beat until well incorporated, scraping the bowl at least twice. Add the vanilla. In the pyrex dish with the puree, add the milk.

Starting and ending with the flour mixture, alternate adding the dry and wet ingredients mixing until just combined.

Fill the liners about 1/2-3/4 the way full. I was able to make 18 cupcakes.

Bake for about 18-20 minutes or until a toothpick insert comes out clean. Set aside to cool.

I topped the cupcakes with a cream cheese frosting.

For the frosting:
1 bar cream cheese, room temperature
1 stick butter, room temperature
pinch salt
4 cups powdered sugar
remainder of strawberry puree (about 1/4 cup)

Combine the cream cheese and butter and mix until well combined. Slowly add the sugar. Add the puree. Mix until well combined.

I frosted mine right away for dessert, but if you want a more sturdy frosting try adding more powdered sugar. Cream cheese frosting also sets up once refrigerated.

Enjoy!

I also have been blessed not once, but twice, with awards! I am way behind on spreading them on, but I wanted to say how honored I am. Kendra and Karen...thank you!

Mushroom Meatballs

2009-03-31T20:48:00.006-05:00

Have you ever had mushrooms sitting in the refrigerator and fear that they might go bad? You know, that whole kinda mushy wet fungus thing? Pair that with some minced shallots also just sitting around and you have yourselves the base of one tasty meatball!

Mushroom Meatballs
1/4 cup shallots, finely chopped
7 cremini mushrooms, chopped
1 pound ground beef
2 tablespoons dried bread crumbs
1/4 cup grated parmesan
1 tablespoon finely chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 egg

Spray a mini muffin tin with cooking spray and set aside. Preheat the oven to 350 degrees.
In the bowl of a food processor (or blender, use what you got) combine the shallots and mushrooms. Pulse until the mixture resembles coarse meal.
In a medium bowl put in the rest of the ingredients. Add the mushroom mixture. Combine with a fork until combined. Using a small cookie scoop (mine is about 2 tablespoons), scoop the mixture and roll lightly into a ball. Place in the muffin tins.

Bake for 20 minutes.

If you, like me, like your meatballs with a little sauce and pasta. Do what I do!
First, set a large pot to boil. When ready, add 1 pound pasta (I used whole wheat).
Meanwhile, in a large saute pan, add about 24 oz pasta sauce (your favorite kind or homemade will do). Add the cooked meatballs and let simmer until the pasta is ready.
To finish, put the pasta in a bowl, cover with the sauce. Serve with a little salad and pass the parmesan.
Enjoy!

Broiled Tilapia with Tomato-Caper Salsa

2009-03-30T21:54:00.007-05:00

First I just have to say that two days ago it was sleeting and a frigid 30 degrees outside. Now it is almost 10 o'clock at night central time and it is 60 degrees and raining. Seriously, Kansas is one messed up weather state.

Now on to our regularly scheduled blog.

Sous Chef # 2 is not only officially walking, she's pretty much at a full run. While this would be an exciting time, it has come to my attention that I have not really child-proofed the house as good as I should for a second child. You know, mellow yet into EVERYTHING. Since this glorious event has happened, cooking in the kitchen with just sous chef #1 to watch over has become a difficult task! Because of that, and the fact that it was meatless monday, I went with an oldie but a goodie.

This is definitely a standby at the CITK house. I used this the very first time I cooked tilapia and return to it whenever I want to cook without thinking. Quick, easy, and tasty it is the exact thing for a manic Monday.

Broiled Tilapia with Tomato-Caper Salsa
serves 4
1 cup chopped tomato
1/4 cup chopped fresh parsley
1 tablespoon drained capers
1 tablespoon white wine vinegar
1 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons olive oil, divided
salt, pepper
4 (6 oz) tilapia fillets

Preheat the broiler.
Combine the first 6 ingredients in a medium bowl. Stir in 1 1/2 teaspoons oil, a pinch of salt and a few grinds of black pepper.
Line the fillets on a foil lined baking sheet sprayed with cooking spray and drizzle with the remaining olive oil. Sprinkle with salt and pepper. Place the pan under the broiler for about 5 minutes or until the fish flakes easily with a fork.

Serve the fillet with salsa and a small salad. Enjoy!

BB: Tomato and Goat Cheese Tart

2009-03-26T20:50:00.006-05:00

I swear that it was just Monday and I was telling the hubs that I needed to post on my blog. Now it is almost Friday and I haven't posted anything original in over a week. It would be all good if I had taken a vacation, been sick, or something. But no, I've been here, just living life.

I'd like to apologize to my foodie friends for not getting to their blogs. I have really tried, but I feel like I have failed. It is a tired excuse, but I swear that my computer, when not used to look up NCAA stats (go Jayhawks), quits working right when I have 10 windows open of blogs that I want to comment on. Excuses aside, I haven't been there.

Now, on to this week's Barefoot Bloggers' recipe, chosen by one of my favorite blogs, Anne of Anne Strawberry - who chose Tomato and Goat Cheese Tarts found in Back to Basics.

Per my M.O., I followed the recipe as exactly as I could. I love goat cheese, and carmelized onions are always a hit around here, so I decided to continue with my normal method regarding the Barefoot Bloggers. Ina has never led me wrong and this time she didn't disappoint!

The recipe is easy to follow, and it delivers. It also lend itself to a TON of adaptations. Next time I would like to try roasted red peppers and feta.

Here it is before I baked it....

Here it is after...

Click HERE to find out what the other barefoot bloggers thought! While you are there, think about joining! I look at it as being one step closer to my hero, Ina....

BB: Brownie Pudding (Bonus Recipe)

2009-03-22T21:16:00.006-05:00

I have been unable to blog for the last few days. Why, you ask?

In this house, March is definitely madness, serious madness. Do any of my readers out there in the blogosphere watch NCAA Basketball? These days, you can not only watch a game on tv, you can also watch another game on the computer. My beloved laptop has been hijacked.

I am WAY, and I mean WAY behind on posting my Barefoot Bloggers recipe for this week. I hope you all can forgive me. This week's recipe was actually a bonus recipe chosen by Tia of Southern, Eh? who chose Brownie Pudding, which can be found in Back to Basics, page 218.

Incidentally, there was an additional bonus recipe this week, Sautéed Broccolini
as chosen by Mary of Meet Me in the Kitchen. I really wanted to do this one, just to change things up from our usual broccoli or cauliflower side dish. However, I could not find broccolini ANYWHERE! I know there are places around me that have it. Unfortunately, though, the grocery stores around me (and there are at least 6) did not have it. I will definitely try this, once I find broccolini.

Back to the Brownie Pudding. This is a totally easy and quick recipe that does NOT disappoint! It has a crunchy brownie top and a creamy inside. I did not have a vanilla bean, I just substituted a little vanilla extract. I can't say if the water bath is essential, but if Ina says it is needed, then I'll just trust her!

I hope to post more in the coming week. If you don't have a favorite team in the tournament, think about supporting the Kansas Jayhawks! ROCK CHALK!!!

The perfect Sunday breakfast

2009-03-18T22:33:00.005-05:00

If you are a reader of this blog, you know there are two things about me:

Sunday is my day to sleep in while the hubs gets up with the kiddos.

I don't really do much "breakfast" in the kitchen.

I currently am visiting my parents with the sous chefs and so please accept my apologies for not posting to the blog personally. Since he created a great meal and also because he is a great writer my hubs should do a guest blog!

Other than work-days, the weekend is the laziest time of the week for me.

Back in ancient times, long before computers, machines, and migrant workers, people worked hard and broke a sweat for a living, and breakfast was the most important meal of the day. It was not uncommon for one to consume two, maybe even three thousand calories in one morning’s sitting and then to burn them off in the fields before Ma came out on the porch to ring the triangle.

I’ve always had a personal dream of eating myself into a coma and then watching TV for the rest of the day. On Sunday, that dream finally came true, and I was able to share it with my family!

The pig is my all-time favorite animal to eat for breakfast. Having raised me in a kosher house for a portion of my life, my Jewish mother is so proud of this fact. I knew that whatever we ate Sunday morning had to include bacon and/or sausage. When I’m cooking, though, the word, “or,” gets tossed out the window.

Despite the delicious swine, the star of the show that gluttonous morning was the french toast, made with some day-old Challah in what might have been a guilt-laden attempt to appease my semitic roots. I sliced the Challah extra thick to ensure maximum creaminess on the inside, then served topped with butter (heart-healthy, of course) and imitation maple syrup. YUM!

Still, our plates were not completely happy. When in doubt, always scramble some eggs (with whole milk, 1 tablespoon per egg), and fry up some breakfast potatoes (already prepped by the good people at Ore-Ida – just follow the package directions).

Finally, wash down that heart-attack with some cold OJ and a steaming cup of black coffee.

What a wonderful start to the week! We didn’t eat lunch until 3 that day, but first we watched Charlotte’s Web, the smoky remnants of the bacon lingering on our breaths. Some pig… Some pig, indeed.

Cajun Steak Alfredo

2009-03-15T20:16:00.000-05:00

I love when fellow foodie posts inspire me. Reeni's latest creation did just that!

I had some leftover homemade cajun seasoning left over, this was the perfect time to use it. Couple that with a steak I wanted to do something with, and leftover steamed brocolli and we had a great meal!

Cajun Steak Alfredo

2/3 pound sirloin steak

1/2 pound pasta (I used spaghetti)

1/4 cup cajun seasoning, plus more to taste

3 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons flour

1 1/2 cups heavy cream

1/4 cup milk

3 tablespoons grated parmesan cheese plus more for serving

1 cup diced tomatoes, I used canned

1 cup steamed broccoli

Season the steak with 1 tablespoon of cajun seasoning per side. Grill the steak to desired doneness and set aside.

Meanwhile, in a large pot, cook pasta according to package directions or until al dente (mine is about 8 minutes).

While the pasta cooks, put the olive oil and butter in a large pan over medium heat, add the garlic cloves and saute for about 30 seconds. Add the flour and stir to combine. Slowly at the cream and milk and stir until thickened, about 5-6 minutes. Turn the heat to low or off and add the parmesan and 2 tablespoons of cajun seasoning. Taste for seasoning and add more if desired. At this point the pasta should be finished. With a pasta fork, add the pasta to the sauce, retaining the pasta water. Add the brocolli and tomatoes. If the pasta seems too thick for your taste, add some of the pasta water (I added about 1/4 cup).

Slice the steak and add to the pasta. Serve with additional parmesan and a salad. Enjoy!

A delicious compromise

2009-03-13T21:30:00.000-05:00

Each night, the hubs calls on his way home from work to first see if I need anything for dinner and then to find out what actually is for dinner. The conversation went something like this,

Him: "so what's for dinner?"

Me: "well, it's like macaroni and cheese, but I am using the whole wheat pasta and adding cauliflower"

Him: "ooh, will it have a bacon topping, like Tyler's?"

Me: "um, I hadn't thought about that, but I can do that"

Cheesy Whole Wheat Pasta with Cauliflower and Bacon Topping

dang that's a mouthful!

1/2 cup panko bread crumbs

1/2 cup flat-leaf parsley, chopped

1 box whole wheat rotini pasta

1 head cauliflower, roughly chopped

1 medium onion, chopped and divided

salt and pepper

2 cups grated sharp cheddar cheese

1 1/2 cups reduced fat sour cream

1/2 cup skim milk

1 1/2 tablespoons Dijon mustard

4 strips bacon, cut into pieces

Preheat the oven to 400 degrees. Combine the panko and 1/3 cup of parsley and set aside.

Cook the pasta according to package directions, adding the cauliflower for the last 3 minutes of cooking time. Drain the pasta and set aside.

Return the pot to the stove and over medium heat add about 1 tablespoon of oil. Once hot, add the about 3/4 of the onion, salt& pepper, and cook until the onion is soft, about 5-6 minutes. Add back the pasta and cauliflower, cheese, sour cream, milk, and mustard. Stir well to combine.

Transfer the pasta to a 2.5-3 quart casserole dish. Sprinkle with the panko-parsley mixture and bake until bubbly, about 15 minutes.

Meanwhile, in a large skillet combine the bacon and onion. Cook until the onion is soft and the bacon is cooked, about 10 minutes. Once the casserole is ready, top with the bacon mixture. Sprinkle with remaining parsley.

Enjoy!

BB: Chicken Piccata

2009-03-12T21:19:00.001-05:00

I have to apologize...I don't have a picture. I know I took one. I even remember uploading it. Now, nothing. Argh.

When I was a workaholic, single gal about town I probably made myself some version of this lemon and chicken dish at least twice a week. This was also the same amount of time that I actually spent in the kitchen during those days.

This week's dish is courtesy of Lindsey at Noodle Nights and Muffin Mornings. Thanks for the lovely choice!

Since I have made this dish or a version of this dish several times, I didn't really vary from the recipe. I thought I would remain true to Ina. Yes, you read that right...I actually DREDGED.

It wasn't so bad, and since I was only making dinner for the hubs and myself I only had to do the whole flour, egg, breadcrumb thing twice.

For me, chicken piccata needs capers. That's just how I roll. I added about 1 tablespoon. And although I made only 1/2 the chicken part, I made ALL of the lovely lemon sauce. I used 1/2 of it to toss with some warm pasta. Some would say it was lemony, but really to me it could have used more!

The original recipe can be found HERE.

The dish was wonderful, and for a minute there it felt like it was 10 years ago.

If you have time, check out what the other Barefoot Bloggers have to say!

Chocolate Cupcakes with Peanut Butter Frosting

2009-03-10T21:12:00.000-05:00

Recently one of my sisters, who was having a cupcake bake-off at her job, asked me what cupcake would be a sure-fire winner. This cupcake is hands down one of the best. I wish I could take credit for it, but it's all Ina.

Chocolate Cupcakes and Peanut Butter Frosting

recipe ala Ina Garten, Barefoot Contessa At Home

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing.

Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

I do make a couple of modifications.
I never have buttermilk, so I always just make my own.
For one cup of buttermilk:
Put one tablespoon of white vinegar in a glass measuring dish.
Add milk until you reach one cup.

Congrats, you have sour milk!

I also don't fill the cupcake liners as full as Ina. I just scoop using my handy dandy small scoop (2 tablespoons). It is about 1/2 to 3/4 the way full. Because I do this, I am able to make 24 regular cupcakes and 24 mini cupcakes!

I just make 1 1/2 times the frosting to frost the additional minis.

Try them, and you'll love them too!

Marinated Flank Steak with Chive Butter

2009-03-09T20:58:00.000-05:00

Last week I was drooling over Donna @ My Tasty Treasure's recipe for Smoked Paprika Flank Steak with Basil Butter. She is totally the inspiration for this dish. If you haven't been to her blog yet, you should. I can't decide what I like better, her hilarious writing or her recipes!

I didn't have any smoked paprika and didn't want to travel out to get it, so I made a little different marinade. My lovely hubs helped me out and made the marinade while I rattled off ingredients based on what we had on hand. I made a chive butter to accompany it, and also used it for the baked potato. It was seriously heaven on a plate.

For the marinade (for a 1 1/2 to 2 pound flank steak)

2 tablespoons lime juice

2 tablespoons worcestershire sauce

2 cloves garlic, minced

1/3 cup red wine

1/4 cup vegetable oil
1 teaspoon red pepper flakes

1 teaspoon salt

1 tablespoon sugar

Whisk together the marinade ingredients in a medium bowl. Put the flank steak in a resealable bag and add the marinade. Try to get out as much air as possible, reseal, and place the bag in the fridge for at least 2 hours. The longer the better!

When you are ready to grill the steak, remove it from the marinade and pat it dry. If you wish, take the marinade and place in a small saucepan. Place on the stove over medium heat and let bubble while you grill the steak. I actually did this, but then totally forgot that I had it!

To grill the steaks, I'll leave that to you. The hubs mans the grill and I have no idea what he did. I will say, though, that the flank steak is best served medium to medium rare.

For the Chive Butter

1 stick unsalted butter, room temperature
2 tablespoons chives, finely chopped
salt and pepper

Combine all the ingredients in a small bowl. Lay a large piece of plastic wrap down and place the combined mixture on top. Take the end in front of you and bring it over the top, scrunching down around the butter. Fold in the sides and roll up. Place in the fridge and chill for at least one hour. This can be made several days in advance.

To make the potatoes:

Preheat the oven to 400 degrees. Take the potatoes and brush the outsides with olive oil. You won't need much, just enough to lightly coat. Sprinkle kosher salt around the outsides. Again, you don't need much, probably 1/2 a teaspoon or so. Place the potatoes on a jelly roll pan and place in the oven for 1 1/4 hours.

Once the steak is ready, remove from the heat let it sit for approximately 5-10 minutes. Thinly slice the steak and then slather with about 1/2 of the chive butter. Let that butter goodness melt in, seriously it is the best part of the dish.

Once the potatoes are ready, slice them in half and put about a tablespoon or more (don't worry, no one is looking) of the chive butter inside.

Serve with a side of steamed broccoli. Enjoy!

My Hello Cupcake Sunflowers Attempt

2009-03-08T20:44:00.000-05:00

Recently my head sous chef's preschool had a book fair and what book do you think was calling my name? I've had my eye on this book for quite some time, but I could never convince myself to buy it. Once I had an opportunity to really have time to look through the book I still couldn't bring myself to buy it. There just wasn't enough in it for me. This is probably because I am not exactly a cupcake decorator, but rather a cupcake maker. This is not, however, to discount those people who are good at both. (a baked creation instantly springs to mind)

I did, however, find one cupcake that I wanted to try.

How do you think I did?

Steak Fries

2009-03-06T14:36:00.001-06:00

I love everything about the potato. It could be boiled, broiled, baked, or fried. I would eat it. Hot, cold, spicy or sweet. To me, it is the ultimate in comfort food.

Forgive me for the short recipe and lack of measurements. The last couple of days here have been fantastic weather, FANTASTIC. It's been hard to stay inside.

Soaking the potatoes is key, and is a step that shouldn't be skipped. If you do this while the oven preheats, it really shouldn't take too much time out of your meal prep.

Steak Fries

5 medium sized russet potatoes, skin scrubbed clean.

cooking spray

vegetable oil

salt and pepper

paprika

To prepare the steak fries, cut the potato in half lengthwise. Take each half and cut into thirds; making a total of 6 fries per potato. Put the fries in a large bowl and cover with hot water. Set aside to soak for about 20 minutes.

While the potatoes are soaking, preheat the oven to 425 degrees. Spray an 11 by 17 jelly roll pan (large baking sheet with higher sides) with cooking spray. After the potatoes are done soaking, drain the potatoes into a colander and turn out onto paper towels. Cover with additional paper towels and thoroughly dry the potatoes. Return the potatoes to a large bowl (using the one you just soaked them in works. Just dry it out first) and drizzle with 1-2 tablespoons of olive oil and sprinkle with salt and pepper. Sprinkle about 1/2 teaspoon of paprika and toss the potatoes.

Turn the potatoes out onto the prepared pan. Face each potato so that the skin is facing the right. Place the pan in the oven and let cook for 25 minutes. Take the potatoes out of the oven and flip them over. Return to the oven and let cook an additional 20 minutes.

Remove from the oven and serve. Enjoy!

Don't hate me because it is beautiful here. Next week it is supposed to be 35 degrees again.

Chipotle Coated Chicken

2009-03-04T22:24:00.000-06:00

I know that I have mentioned it before, but there is something about smoky chipotle peppers that I like. They don't give off too much heat, but are still warm and satisfying. I wanted to use up a couple of chipotles in adobo that I had left over, and I also wanted to make something that I could put in the oven and forget about (another favorite thing). Checking out the pantry, I had just about a cup of panko crumbs left. What's a girl to do?

Why, coat the chicken, roll in crumbs and bake of course!

One thing that I am not a fan of is dredging. The whole flour, egg, breadcrumb thing is totally lost on me. I have found that by using panko bread crumbs I still get the same crunch that I would otherwise.

Chipotle Coated Chicken

2 boneless skinless chicken breasts

1/2 cup plain yogurt

2 canned chipotles in adobo
salt and pepper
1 cup panko bread crumbs

Preheat an oven to 375 degrees. Grab a small baking dish and spray with cooking spray, set aside.

In a small food processor or blender, combine the yogurt and chiles. Puree until well combined. Season to taste with salt and pepper. If you like a little more heat, put in a few dashes of hot sauce.

Place the chicken breasts on a plate and dry off with a paper towel. Brush the chicken with the chipotle mixture on one side, place in the panko crumbs; pressing to coat. Repeat with the other side.

Set the chicken breasts in the baking dish, slide in the oven, and bake for about 30-35 minutes or until the coating is crisy and the chicken is cooked through.

Serve with some rice, a salad, and enjoy!

By the way, have you registered your vote for my entry in Iron Cupcake yet? By clicking here and voting, I am entered into a drawing for some amazing prizes. Click on over...on the right hand side...you can pick three favorites. I would love it if one of those favorites were mine!

I know, it's shameless.

I mentioned earlier that they make great little latte shots, but forgot to show you the pic! Mini cupcakes are the perfect treat!

I'm a bad food blogger and an Award!

2009-03-02T16:28:00.000-06:00

I bought some fun caramel swirl chocolate chips a month ago and I've been holding on to them for some time, just trying to figure out what to do. I had some bananas just sitting there calling my name. I had to make a snack for lead sous chef's preschool. What happened next? Muffin magic.

So, why am I a bad food blogger? I wrote my recipe down as I was making it, and now I can't find it anywhere. Trying to remember from memory is just plain crazy talk.

But, seriously, they were good. I'll find that recipe and post it cuz beauty like that just needs to be shared.

And although I am a bad food blogger, I still got not one, but two awards! People like me, they really like me!

I received the Honest Scrap Award last week from Kendra at Homegrown Housewife! Then, to add to my excitement, Donna at My Tasty Treasures also bestowed the award to me! How exciting to be recognized by my foodie friends! If you haven't already visited their blogs, please do so now. Oh wait, first let me finish up and tell you 10 things about myself..and pass this along!

I got contacts the day after the boy I had a small crush on (now my husband) said I looked good without my glasses on.
He grew out his goatee once I said that I liked when he had one. Guess he was crushing on me a little bit too!
I love a good hot shower.
I think I might be a little addicted to going to the gym.
I am also a little addicted to couponing. Those caramel swirl chocolate chips? I bought them on clearance at Target with a coupon for 12 cents.
The show Rock of Love, Tour Bus is a total guilty pleasure.
Having fresh flowers in the house makes me happy.
I played the French Horn throughout high school and college.
I can't seem to swear well. I use old-fashioned exclamations like "Jiminy Christmas" and "Fiddle Faddle". This has gotten worse since having children.
My right nostril is bigger than my left.

Passing this on is similar to sending a forward. Some people love them, others loathe and despise them. I'm going to go out on a limb and hope that they are loved!

I'd love to know more about:

Delta Whiskey at The Cat's Pajamas

Danielle at So Many Cookbooks...So Little Time

Mama Chicken at Journey to Thrift

Iron Cupcake Voting is OPEN!!!

2009-03-01T20:42:00.000-06:00

Have you voted yet??? Wait, please say you voted for me. If you haven't voted....maybe you could jog on over to and vote? Pretty please?

You get your choice of three, and I would be so humbly honored if you chose mine. By voting, I am entered into a drawing for some amazing prizes.

By the way, they make the best little latte shots....

As promised, here is the recipe!

Vanilla Latte Cupcake

this recipe makes 24 cupcakes

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon espresso powder

3/4 cups skim milk

1 tablespoon vanilla extract

1 cup sugar

3 large egg whites, room temperature

Preheat the oven to 350. Line a 2 cupcake tins with liners and set aside. In a medium bowl, sift together the flour, baking powder, espresso, and salt; set aside. In a measuring cup, combine the milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. With the mixer on low, add the flour and milk mixture alternatively beginning and ending with the flour. Set aside. In a clean bowl, beat the egg whites until fairly stiff, yet wet peaks form. Fold the egg whites into the batter. Fill the cupcakes about 1/2 way full and bake until a toothpick inserted comes out clean. Let cool. Frost cooled cupcakes with whipped cream frosting.

Whipped Cream Frosting

2 cups heavy cream1 cup sugar

1/2 teaspoon vanilla extract

Whip Ingredients together until fairly stiff. Frost and enjoy!

DB: Flourless Chocolate Cake and Homemade Ice Cream

2009-02-28T16:10:00.000-06:00

I totally waited until the last minute, yet again! I thought originally this cake would have been perfect for Valentine's Day. It is the day before the hubs and my anniversary (5 years baby!). The night before our wedding we had the most amazing flourless chocolate torte. I have always been meaning to make one, and this year seemed perfect. I even had a recipe!

Alas, I did not and so I ended up making it in the 11th hour.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

This recipe thankfully was okay for someone who was a procrastinator....for it only contains 3 ingredients! I baked mine in small heart shaped ramekins.

Chocolate Valentino

Preparation Time: 20 minutes

Ingredients: 16 ounces (1 pound) of semisweet chocolate, roughly chopped

½ cup (1 stick) plus 2 tablespoons of unsalted butter

5 large eggs separated

Instructions: Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling, butter your pan and line with a parchment circle then butter the parchment.

Separate the egg yolks from the egg whites and put into two large bowls. Whip the egg whites in a large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together.Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F. Bake for 25 minutes until an instant read thermometer reads 140F. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will have crumbs.Cool cake on a rack for 10 minutes then unmold.

The challenge also called to make ice cream and gave us two recipes. Since I was so late and without an ice cream maker, I chose to do a simple ice cream. I also followed David Lebovitz's link for making ice cream without an ice cream freezer.

Wendy's Ice Cream Recipe

Vanilla Philadelphia Style Recipe

Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)

1 cup (237 ml) heavy cream

2/3 (128 grams) cup sugar

Dash of salt

1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).

Refrigerate for 30 minutes or longer

Mix in your ice cream maker as directed.

I ended up having a nice frozen layer on top for the pic and first serving. I left it in the freezer overnight, and it was still delicious. A little more like icemilk...but still fabulous.

And that’s it! As usual, check out the other Daring Bakers’ posts here. Please join us!

Creamy Roasted Mushroom and Garlic Soup

2009-02-27T15:22:00.000-06:00

The weather here has been doing crazy things lately. One day it is 70 degrees with a bright sun. My oldest spends an hour outside just blowing bubbles. I am dreaming of light dishes, using lemons and thinking about springtime decorating. The next day it is 30 degrees, gloomy, and the bubble solution that she left outside is frozen. All I can think about on days like this is warm comforting soup.

I had purchased some button mushrooms for another recipe that I ended up not doing. Worried that the mushrooms would get gross if they sat for another day in the fridge I decided to try making a creamy mushroom soup.

I am not a huge fan of raw mushrooms. They need to be cooked, really cooked, for me to enjoy them. Otherwise, they have a weird texture that I sometimes have a hard time with. To me, nothing brings out the flavors of something as roasting. It also is one of the best "hands off" way to prepare a meal. Once I put the mushrooms in the oven, I realized that I was missing a great opportunity to add another level of flavor by roasting some garlic (another thing that I am not a huge fan of in raw form).

The results were fantastic, a creamy, well-balanced dish that was simple and satisfying. We ate this with some sourdough bread, but next time I think I'll spring for either the individual sourdough bread bowls...or maybe I'll even attempt my own sourdough starter (thank you Joie de Vivre!).

Creamy Roasted Mushroom and Garlic Soup
1 pound button mushrooms, cut in half and then in thirds

5-6 large garlic cloves

olive oil, salt, and pepper

4 cups chicken stock (or more depending on thickness)

1 medium onion, finely chopped
3 tablespoons all-purpose flour
3/4 cup white wine (I used a chardonnay)
1/2 cup heavy whipping cream

1/2 teaspoon dried thyme

1/4 cup chopped parsley

Preheat the oven to 400 degrees. Line a large baking sheet (I used my jelly roll pan) with foil. Put the mushrooms on the prepared sheet and drizzle with about 2 tablespoons of olive oil. Sprinkle generously with salt and pepper; tossing to coat. Cover with foil.

Prepare your "packet" to roast garlic. Take a piece (about 1 foot) and place the garlic in the center. Drizzle with olive oil, salt, and pepper. Create a "tent" with the foil, folding to crimp. Seal the sides.

Place on top of the foil topped mushrooms.

Put the pan in the oven and roast for 30 minutes. Remove the foil from the mushrooms, keeping the pouch of garlic intact, and roast for an additional 10 minutes. Set aside to cool slightly.

Meanwhile, drizzle about a teaspoon of olive oil in the bottom of a heavy large pot over medium-high heat. Once hot, add the onion, sprinkle with salt and pepper, and saute until the onion is tender, about 5 minutes. Add the wine and scrape any bits at the bottom of the pan. Continue cooking until the wine basically evaporates, 5-10 minutes more.Sprinke the flour and stir to combine. Continue stirring as the flour cooks, about 2 minutes. Add 4 cups stock, cream, and thyme. Let simmer while you prepare the mushrooms and garlic.

Put 1/2 of the cooled mushrooms and all of the garlic into a food processor or blender. Add a couple of tablespoons of chicken stock and puree until smooth.

Add the puree and remaining mushrooms to the pot. Stir to combine. Check for seasoning, adding more salt and pepper to taste. Stir in the parsley, serve, and enjoy!

I'm submitting this to one of my favorite blogs Kahakai Kitchen for Souper Sundays. I hope everyone enjoys it!

Carrot Cake Cookies

2009-02-26T20:35:00.000-06:00

I was interested immediately when I saw Donna's at My Tasty Treasures recipe for Carrot Cake Sandwich Cookies. Anything involving carrot cake is aces in my book....the cream cheese frosting alone has me drooling. I tried the recipe, adapting a little bit from what I had on hand, but mine turned out a little more puffy. Making them into sandwiches just didn't seem like a good idea. That and I was making them for my #1 sous chef's preschool snack. While the filling is tasty, making my daughter's wonderful teachers clean up frosting just didn't seem fair. So, I drizzled mine on top. It worked out well, we put the first initial of everyone in the class on top...a lesson and a yummy treat all in one!

Carrot Cake Cookies

1 cup light brown sugar, packed

1 cup white sugar

2 sticks unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 cups quick cooking rolled oats

scant 2 cups grated carrots

Cream Cheese Frosting:

1 bar (8 oz) cream cheese, softened

1 stick unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a small bowl, combine the oats and carrots. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine the sugars and butter. Beat until light and fluffy, about 5 minutes. Add the eggs one and a time, scraping the bowl after each addition. Add the vanilla and beat until well combined.

With the mixer on low, add the flour slowly, mixing until just blended. Mix in the carrot mixture. Place in the refrigerator and chill for at least one hour.

Meanwhile, preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone mats. Once the mixture is fully chilled spoon 1 tablespoon (I used my small cookie scoop) onto the prepared sheets about 2 inches apart. Bake for 10-12 minutes. Let cool on a drying rack. Prepare the cream cheese frosting.

In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese and butter until light. With the mixer on low, slowly add the powdered sugar. Add the vanilla and mix until blended.

Once cooled, frost with the cream cheese frosting and enjoy!

Fish Tostadas with Lime Cream

2009-02-24T22:02:00.000-06:00

As the spring comes, lighter dishes including citrus are always on my mind. I make fish tacos quite often in the summer, but never tried it as a tostada. The result was a crunchy, light dish that is definitely going to be a part of our rotation!

I used tilapia, but cod would work well in this dish too.

Fish Tostadas with Chile-Lime Cream

adapted from Better Homes and Gardens

3 (6oz) tilapia fillets

1 teaspoon chile powder

2 tablespoons lime juice

1/2 cup sour cream

6 6-inch tostada shells
1 1/2 cups shedded cabbage mix

1 avocado, sliced

12 cherry tomatoes, quartered

Preheat the broiler. In a sheet pan lined with foil, sprinkle on side of the fish with salt, pepper, and 1/2 teaspoon chile powder. Broil the fish for 4-6 minutes until the fish flakes easily with a fork. Shred the fish and set aside.

For the chile-lime cream. Combine the sour cream, lime juice, and remaining chile powder.

Meanwhile in a 350 degree oven, warm the tostada shells for 5 minutes.

To assemble, place a tostada shell and top with the flaked fish. Top with about 1/4 cup shredded cabbage, a few avocado slices, and tomatoes. Drizzle with the lime cream and enjoy!

I present, Iron Cupcake: Coffee

2009-02-23T18:08:00.000-06:00

There are certain steps that I take each and every morning after being woken up by one of my sous chefs. Fix one a severly watered down juice and the other some milk, let the dog out, and make coffee for the hubby and myself. When the challenge was announced, you can bet your butt I was excited. A good cup of coffee is always accepted around here.

I am not too much of a fancy coffee drinker. Don't get me wrong, my oldest knows the starbucks logo. I just usually stick to regular coffee or my current fav: Cinnamon Dolce Latte. Did you know that if you have a starbucks gift card and you register it with them most of the syrups are free and you also get free refills of regular coffee?? Also, 2 hours of internet a day?? Seriously, I am going off on a major tanget here. Okay, back to the cupcakes.

I decided to make something that would remind me of a vanilla latte. To keep it light, I just used egg whites and for the coffee kick I added instant espresso. To top it off, a wonderful whipped cream frosting.

I'll include the recipe in a later post. Right now I need to get this thing sent off or else I won't be eligible...way to wait until the last minute!

You can vote for my cupcake and check out the other amazing Iron Cupcake bakers HERE from March 1st to March 6th. What would I win?

This month our Etsy Prize Pack is from artists:
Artwork from artist DIANA EVANS

A pair of cupcake earrings from LOTS OF SPRINKLES.
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY.

As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies!

We also have presents from our awesome corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS

HELLO CUPCAKE by Karen Tack and Alan Richardson

JESSIE STEELE APRONS

TASTE OF HOME books

A t-shirt from UPWITHCUPCAKES.COM

Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Wanna join in the fun? Learn more about Iron Cupcake HERE!

Lemon Cake with Berry Filling and Lemon Glaze

2009-02-21T20:46:00.000-06:00

I am a huge fan of lemons. They can be used in sweet and savory dishes and always add brightness to a dish. Alas, the weather in Kansas isn't that conducive to lemon trees. Nevertheless, as spring comes slowly upon us, my mind wanders to lighter sun-filled days. Using lemons in dessert always makes for happy times.

I used my favorite 6 by 2 inch cake pan, but this recipe would definitely work for 2 8 inch cake pans. If you go that route, plan on doubling the filling.

Lemon Cake with Berry Filling and Lemon Glaze

For the cake:

1 3/4 cup sifted all-purpose flour (sift prior to measuring)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
juice from one lemon (about 3-4 tablespoons)
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs

Prepare the cake pan(s). Spray the pans with a little bit of butter flavored cooking spray. Line the bottom(s) with a piece of parchment paper. Preheat the oven to 350 degrees.

In a bowl, combine the sifted flour, baking soda and salt. Set aside.

In a glass measuring dish, combine the milk and lemon. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping the bowl after each addition. With the mixer set to low, alternate adding between dry and wet ingredients starting and ending with the dry.

Divide the mixture into the prepared pan(s) and bake until a knife inserted comes out clean. For me, using my 6 inch pan filled 3/4 the way full, it was about 35 minutes.

Meanwhile, prepare the filling.

For the filling:

1 cup frozen mixed berries

1 1/2 tablespoon sugar

2 teaspoons cornstarch

Puree the berries in a bender until smooth.

In a small saucepan, combine all ingredients and let bubble for about 2 minutes.

Set aside to cool.

Once the cake is finished, let cool in the pans for about 10 minutes. Invert and let cool on a wire rack. To assemble, I cut my cake in half, topped one half with the filling, covered with the other half. I then topped that with the glaze.

To make the glaze:

1 1/2 cups powdered sugar

2 tablespoons butter, melted

juice of one lemon

Whisk the ingredients together in a small bowl. Top the cake, cut, serve, and enjoy!

Inspired, but not inspiring....

2009-02-19T15:59:00.000-06:00

I've kind of hit a wall. Since my blog is about my cooking, I guess my cooking is what's to blame. I just don't have much to report, so I haven't shared anything lately. That isn't to say that I haven't made new dishes. In fact, each day so far has been something new. It just wasn't, you know, blogworthy.

To top off my apathy in the kitchen, my lead sous chef caught some stomach bug and has been sick for the last 24 hours. She seems better now, and I think is enjoying just sitting on the sofa watching the Food Network. Ina is on, and that's always a good time.

I thought instead of writing about something that I have cooked, I would highlight a few foodie friends that I have met along this journey who are whipping up some freakin-fantastic dishes. All of these are on my menu in the next two weeks, maybe they will end up on your menu too!

Just one look at the pictures alone now have me salivating.

Five Star Foodie's Four Cheese Chipotle Sirloin

Cinnamon Spice and Everything Nice's Loaded Biscuit Burgers

The Homegrown Housewife's Banana Walnut Cake

Thank you for the inspiration ladies! I hope to return the favor soon.

Carmelized Onion Pasta with Goat Cheese

2009-02-16T20:15:00.000-06:00

I am a fan of all things goat cheese, so when received my daily email from Everyday Food entitled, "Pasta with Onion, Bacon, and Goat Cheese" it was immediately put in the "to try" file. It looked easy and fast and it included bacon, which means nothing but good stuff.

Tonight was just that kind of night.

Once I started making the recipe that I printed out, it kind of took on a life of it's own.

I will preface that I used bacon on Meatless Monday. If you don't do bacon, I totally understand but I would say this isn't the recipe for you. However, if you do bacon....it is yummy yumminess that can't be denied.

Carmelized Onion Pasta with Goat Cheese and Bacon

1 pound campanelle pasta

6 slices bacon, sliced into 1 inch pieces

3 large yellow onions, thinly sliced

1 tablespoon white sugar

4 garlic cloves, minced

3/4 tablespoon dried thyme

kosher salt and cracked pepper

4 ounces soft goat cheese

Put a large pot of water to boil. Once the water is boiling, salt the water and add the pasta. Cook for about 9 minutes or until al-dente.

While the pasta is cooking, in a large bowl, crumble the 4 ounces of goat cheese. Take about 1 1/4 cup of the boiling pasta water and combine with the goat cheese, stirring to combine. Add the drained pasta to the goat cheese mixture and stir.

Meanwhile, in a large skillet over medium heat, cook the bacon turning until browned, about 8-10 minutes. Remove to a paper towel lined plate.

Turn the heat up to medium-high. Add the onions to the fat in the pan. Season with salt and pepper. Add the sugar. Cover and cook, stirring occasionally, until the onions begin to brown, about 15 minutes. Uncover, add the garlic and thyme and cook for an additional 5-10 minutes, or until the onions are golden.

Add the onion mixture the pasta and combine. Top with the bacon. Enjoy!

Happy Valentine's Day!

2009-02-14T17:01:00.001-06:00

My apologies, I wish I had taken better pictures!
I have been rather obsessed with red velvet cupcakes lately. I made them Monday for a bake sale Tuesday at sous chef #1's preschool. On Tuesday I made mini's for the second day of the bake sale on Wednesday. On Thursday, I had some leftovers that I delivered to the people that work at my gym. If you eat a cupcake at a gym it is like 2 calories, right? Well, better they eat them than me! On Thursday I made more cupcakes for my husband to take to work Friday. I ran out of powdered sugar for frosting, so I still have about 20 mini cupcakes sitting unfrosted in the fridge. Okay, maybe more like 15. Those little babies make for a great little treats!

I adapted the recipe just a bit from one that I got from Paula Deen years ago. Hers used buttermilk and I never have that stuff lying around. This time I filled my cupcake liners a little over half the way full and I am able to make 24 regular and 24 mini cupcakes.

Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cocoa powder

1 tablespoon white distilled vinegar
1 cup skim milk, room temperature

1 1/2 cups vegetable oil
2 large eggs, room temperature

1 teaspoon vanilla extract
1 tablespoon red food coloring

Preheat the oven to 350. Line your cupcake tins with liners and set aside.

In a bowl of a stand mixer fitted with a paddle attachment, put in the dry ingredients (flour through cocoa powder) and stir to combine. In a glass measuring dish, put the tablespoon of vinegar. Add just enough milk to reach the 1 cup level. Add the oil, eggs, and extract, stirring to break up the eggs and combine. With the mixer on low, add the wet ingredients to the dry. Mix until just combined. Scrape the bowl down and add the food coloring, stir on low to combine.

Fill the cupcake liners and bake for 20-22 minutes or until a toothpick inserted comes out clean.

Once cooked, let sit in the pans for another 5 minutes then removed to racks to cool completely.

Now for the frosting....yum.

For me, red velvet cupcakes require cream cheese frosting. And to me cream cheese frosting doesn't need to be piled high like buttercream. The star of the show, after all, is the the red velvet. With that said, I still put about 1 1/2 tablespoons of frosting on each one. If you like more, feel free to double this!

Cream Cheese Frosting:

1 8oz package cream cheese, room temperature

1 stick unsalted butter, room temperature

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

1 pound (scant 4 cups) powdered sugar

Blend the cream cheese and butter until light and fluffy. Add the salt and extract. Slowly add the powdered sugar. Top cooled cupcakes.

I topped mine with some sanding sugar in a heart shape. Enjoy!

BB: Real Spaghetti and Meatballs

2009-02-12T20:22:00.000-06:00

It's Barefoot Blogger time again! This week's recipe comes from Rebecca of Ezra Poundcake who chose Real Spaghetti and Meatballs.

Definitely one of the hubs favorite meals, spaghetti and meatballs is certainly our idea of comfort food. I have been blessed with a fabulous Barefoot Contessa loving mother-in-law who has made this in the past and now it was my turn to give it a try.

Plus, there is wine involved. How bad can that be?

I myself would have just used the lean ground beef we had in the house instead of the adding pork and veal, but when it comes to me and the Barefoot Bloggers the hubs thinks that I should stay true to the recipe. I am glad that we did! The meatballs turned out tender and delicious. They definitely tasted better the second day. It makes a ton, and they are huge. I came up with about 20 total, a far cry from the 14-16 that Ina makes.

I tried to stay true and pan fry the meatballs. But, like dredging....I don't really do frying. I think is a patience thing for me, I mean 10 minutes a batch?? Not to mention the mess, the unneeded fat, yada yada yada. These particular meatballs were so moist, I just didn't see how they could hold up. I started with the first batch on the stove and quickly decided that my usual way works just fine.

The sauce really is nothing spectacular but the wine is what makes it. If you don't cook with wine I would definitely add some herbs or maybe red pepper flakes to give it some punch. Otherwise, it is just tomatoes, garlic, and onion.

Thanks to Rebecca of Ezra Poundcake for choosing a fantastic meal. As always, be sure to check out the Barefoot Blogger's website to see how this one turned out for the rest of the bloggers. While you are there, think about joining us!