A Pookie Pantry

Asian-Glazed Drumsticks

2011-06-13T20:03:00.003-04:00

When I was younger, raw chicken was possibly the most disgusting thing in the entire world. I remember my mom prepping a whole chicken for dinner and looking on in horror as she touched - OMG she touched it! - that slimy, sticky bird that somehow turned into something oh-so-delicious for our evening meal. And if she requested my help? Forget about it. I would have no part in such morbid activities and I certainly made my opinion of partaking in such activities well-known.

Why do I bring up such a memory? I had to laugh this evening as I was preparing tonight's dinner. The recipe called for removing the skin from the drumsticks... No easy feat. As I'm pulling and yanking and wrestling with each piece, I could just sense my 10-year old self staring at my now 27-year old self with wonder and disbelief. Who have I become!

Lucky for me, such activities are not off-limits these days, and I'm able to whip together a nice weeknight meal of Asian-glazed drumsticks and Chinese fried rice without batting an eye. Because I don't think I could live without these drumsticks in my life. Sticky, sweet, spicy and delicious. And surprisingly healthy at only around 115 calories per drumstick. Score!

Ingredients

7-8 chicken drumsticks, skin removed

2/3 c. water

1 tsp. Srirachi hot sauce

5 Tbs. balsamic vinegar

5 Tbs. low-sodium soy sauce

2 1/2 tsp. white sugar

3 cloves garlic, finely minced

2 tsp. fresh, grated ginger

2 Tbs. chives and/or scallions, chopped

1 tsp. sesame seeds

salt and pepper to taste

Directions

In a small bowl, combine water, Srirachi, vinegar, soy sauce, sugar, garlic and ginger. Whisk to combine. Set aside.

Lightly salt and pepper the drumsticks. In a large cast iron skillet, brown chicken over high heat for three to four minutes. Add sauce and cook on high heat until boiling. Reduce heat to low, cover and cook for 20 minutes, turning occasionally. Remove cover, bring heat back to high to reduce sauce, about 10 to 12 minutes, turning chicken occasionally. With about two minutes left, remove chicken to a platter and continue to reduce sauce until it becomes a thick glaze. Pour over chicken. Top with chives, scallions and/or sesame seeds. Enjoy!

Recipe adapted slightly from Gina's Skinny Taste. Thanks Gina!

Open-Faced Grilled Eggplant Sandwiches

2011-06-02T22:54:00.003-04:00

Hey there. Hello. Hola. It's been a while. A long while. But don't fret, I've still been eating - and eating well every single day. I just haven't gotten around to posting much. I know, I'm selfish... Keeping all those good recipes to myself. Well, here's to changing that.

Although I value protein highly in my diet, sometimes I just crave a meatless meal (not that all meatless meals are low in protein, but it is more difficult to get a decent amount in a meatless meal). I have always liked the idea of one meatless meal a week, and with Gabe back to the grind stone and taking classes twice weekly, I have two great opportunities to satisfy this craving.

On the menu this week? Grilled eggplant open-faced sandwiches. Piled high with vegetables and cheese, each bite is packed with flavor. And the best part? It all comes together in less than 15 (10?) minutes. Enjoy!

Ingredients

2 slices of hearty bread

4 eggplant rounds, approximately 1/4 to 1/2-inch thick

1/2 Tbs. olive oil + more for brushing bread

1/2 Tbs. balsamic vinegar

Herbs de Provence, garlic powder, salt and pepper to taste

1/2 Tbs. mayonnaise

Spinach and tomato slices

1 oz. mozzarella cheese

Directions

Fire up the outdoor grill or inside grill pan, and preheat oven to the broil setting.

In a small bowl, whisk together olive oil and balsamic vinegar. Brush over both sides of eggplant rounds, then sprinkle with Herbs de Provence, garlic powder, salt and pepper. Grill until browned, about 5 minutes per side. Remove from heat. Additionally, brush bread with olive oil and grill until lightly toasted, about 1-2 minutes per side.

Assemble open-faced sandwiches by spreading mayo on each piece of toasted bread, then layering on spinach and tomato slices. Top with grilled eggplant and cheese (Note: I had to slice eggplant rounds in half). Pop sandwiches into the oven and broil until cheese is melted and bubbly, about 2 minutes. Remove from oven, let cool slightly and serve.

Note: If you're interested in other meatless meals, check out Ezra Pound Cake blog. She hosts a great Meatless Monday feature with some really great recipe ideas.

Cheddar Jalapeno Cornbread

2011-01-16T09:50:00.002-05:00

Nothing pairs with Saturday football better than chili and cornbread. The whole house permeates with the bubbly aroma of the spicy chili, making my mouth water and taste buds jump to attention. Now if only I could enjoy my chili and cornbread while watching my hometown team dominate the playoffs... Oh well, there's always next year, right?!

But this post is specifically about the cornbread. Chili by itself is certainly delicious. But paired with chewy, moist cornbread seasoned with jalapenos, cheddar cheese and scallions? Out of this world. I happened across this cornbread recipe via Let's Dish. It had all the qualities I was looking for: Super moist and fluffy (not dense), and extra flavors that pair well with a big ole pot of chili. And guess what? The bread even pairs well with a scrambled eggs breakfast as well. I know, I just had it. Yum.

Ingredients

1 1/2 c. flour

1/2 c. yellow cornmeal

2 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 c. milk

2 eggs, lightly beaten

1/2 c. (1 stick) butter, melted

1 1/4 c. grated sharp cheddar cheese

2 scallions, finely chopped

2 Tbs. seeded and minced jalapeno peppers

Directions

Preheat oven to 350 degrees F. Grease an 8" by 8" baking dish liberally with cooking spray. Set aside.

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk to incorporate. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet ingredients into dry ingredients and mix until just incorporated (may still be lumpy). Fold in 1 c. cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.

Once rested, spread mixture evenly into greased baking dish and sprinkle with remaining cheese. Baking for 30 to 35 minutes, or until toothpick comes out clean. Cool slightly and cut into squares.

Summery Couscous Salad

2010-12-13T21:44:00.005-05:00

Dreaming of spring already? This girl is, for sure. As much as I love winter sports (looking forward to our annual snowboarding trip just next week), I'll never get used to the frigid temperatures and biting wind that accompanies winter each year here in the Midwest.

So I gave myself a little taste of spring with this fresh-tasting, light salad (adapted from Ezra Pound Cake). Paired with a grilled chicken sandwich, it was the perfect way to forget about the subzero temperatures and blustery winds outside. And, as an added bonus, this healthful salad takes the guilt out of that extra Christmas cookie or two you might be snagging as an after-dinner snacky. 'Tis the season!

Ingredients

1 (7.6 oz.) box couscous, cooked according to package directions

1 (15 oz.) can Garbanzo beans, drained and rinsed

1 red or orange bell pepper, chopped

1 cucumber, chopped

1/2 red onion, chopped

1 tomato, chopped

1/4 c. Kalamata olives, pitted and sliced

3 oz. crumbled feta cheese

1/4 c. fresh (or 1 Tbs. dried) parsley, chopped

1/4 c. olive oil

1/4 tsp. garlic powder

2 Tbs. lime juice

salt and pepper to taste

Directions

In a small bowl, whisk together olive oil, garlic powder, lime juice, salt and pepper. In a large bowl, combine remaining ingredients and mix to incorporate. Toss with olive oil mixture. Tastes great right away or chilled, your choice.

Caramelized Onion and Goat Cheese Pizza

2010-11-14T09:58:00.005-05:00

After a whirlwind trip to Las Vegas this past week for work, I came home to a refrigerator sorely in need of cleaning out. Nothing to throw out quite yet, but definitely some cheeses, produce and other items quite near 'the edge,' if you catch my drift.

So I took to the web, and found an inspiring pizza recipe via This Week for Dinner. Pizza is versatile like that - take a little extra of this, and some leftover that, arrange it on some dough and voila! A delicious and flavorful pizza pie. Because really, so little can go wrong when you start with a base of cheese and bread.

Oh, and how was Vegas you ask? It was actually my first trip to Sin City and I suppose my best one-word description would be "interesting." I didn't actually do any gambling (who has the extra $$ for that these days, anyway), but I did get to enjoy a few of the sights. The water and light show at the Bellagio was breathtaking, and the view from Mandalay Bay's Foundation Room was tres magnifique. Plus, it's amazing how much time, effort and money is invested in creating these amazingly opulent hotels. I could have spent the whole three-day trip just wandering around and snapping pictures of the hotel lobbies. I didn't have quite enough time to truly experience Vegas, but alas, perhaps I will head back soon again.

Ingredients

1 pizza crust (my favorite recipe here)

1 c. cooked and shredded chicken

1/2 c. caramelized onions (approx. 1 1/2 medium onion, sliced, to start)

Handful of fresh spinach, chopped

4 oz. shredded mozzarella cheese

2 oz. fresh Parmesan Reggiano, shredded

3 oz. goat cheese

2 Tbs. honey

salt and pepper to taste

garlic powder to taste

Directions

Preheat oven to 425 degrees F.

Roll out pizza dough to your desired thickness. Drizzle some olive oil on the dough, and top with a sprinkling of salt, pepper and garlic powder. Top with 2 oz. of mozzarella cheese, then the chicken, caramelized onions and spinach. Sprinkle with remaining mozzarella, Parmesan and goat cheese. Drizzle on the honey.

Bake for approximately 10-15 minutes, or until cheese is bubbly and crust is browned and cooked through. Remove from oven and let sit 10 minutes. Slice and serve.

Note: Topping amounts are approximate. Feel free to alter depending on what you have.

Blog Update

2010-11-06T13:31:00.002-04:00

After nearly two years of a standard blog look, I've finally taken the time to update with a personalized header and colors.

I hope you like the new look... I do!

Eggs Havana

2010-10-30T12:50:00.005-04:00

Breakfast is my favorite meal of the day, more so on the weekends because we have more time to make something delicious and filling to fuel us through the day. While I love the basics - pancakes, French toast, fried or scrambled eggs - I'm always looking for variations to shake things up.

Enter eggs Havana (via The Little Teochow). These delicious eggs are nestled atop a flavorful tomato sauce in a ramekin and baked to desired egg doneness (Gabe likes his eggs a little more runny than I do). I would have loved some nice wheat toast for dipping in the eggs, but had to settle for half a bagel since that was all we had.

It may be a little time-consuming for a breakfast meal, especially if you're starving in the morning like me. But well worth the wait, I assure you.

Ingredients

3 Tbs. olive oil

1 small onion, finely chopped

1 small red or green bell pepper, finely chopped

2 cloves garlic, finely chopped

3/4 c. canned tomatoes

1/4 tsp. red pepper flakes

1 bay leaf

salt and pepper to taste

dash of sugar (if needed)

6 large eggs

1 Tbs. butter, melted

salt and pepper to taste

parsley and red pepper flakes (optional, garnish)

Directions

Preheat oven to 325 degrees F. Lightly oil 3 ramekins with olive oil. Set aside momentarily.

Heat 3 Tbs. olive oil in a skillet over low heat. Add onions, bell pepper and garlic. Cook until softened, about 8 minutes. Add tomatoes, bay leaf, red pepper flakes, salt and pepper (sugar, too, if needed). Cook until reduced and thickened, about 15 minutes.

Discard bay leaf, and divide tomato sauce equally among the 3 ramekins. Crack two eggs per ramekin, season lightly with salt and pepper. Drizzle with melted butter.

Place ramekins in a small casserole dish, and and add 1 c. boiling water to the dish to create a water bath. Bake until whites are set, and yolks are still soft (this took approximately 20-23 minutes for me). Check frequently towards end, and remove from oven when desired egg doneness is achieved. Top with parsley and red pepper flakes. Serve immediately in ramekins.

Mediterranean Mushroom Casserole

2010-10-23T20:20:00.008-04:00

For many people, one of the biggest challenges and obstacles to cooking is fear. Food is expensive, finding the right ingredients and cooking them takes time and there's a certain level of defeat associated with a dish that doesn't come out like you expected.

But, like anything, cooking takes practice. You don't get better unless you step outside your comfort zone and get down and dirty. I saw an insightful entry earlier this week on TheKitchn. "[It's] not about following a recipe perfectly or never making a mistake; [it's] about trying something out and occasionally discovering that it didn’t quite work the way we expected." It's about having fun! Trying new things! Experimenting! As one commenter to the post aptly noted, the worst case scenario is.... you order a pizza that night.

Conversely, there's a certain level of pride associated with tweaking a recipe to make it your own and loving the results. Which is what happened with me recently when I made this mediterranean mushroom casserole. I loved the idea of stuffed mushrooms via Aggie's Kitchen, but didn't quite have all the ingredients needed. So I adapted a little based on what I did have, and voila! We have a delicious, easy weeknight meal that we can enjoy again. One that we wouldn't have had if I hadn't experimented just a little bit.

Ingredients

2 Tbs. olive oil

1 (8 oz.) package whole mushrooms, sliced

1 red bell pepper, sliced

1 onion, sliced

3 garlic cloves, minced

4 oz. Hot Italian sausage, casing removed and broken up

1 tsp. Greek seasoning*

1/4 c. panko bread crumbs

1/4 c. crumbled feta cheese

1/4 c. grated Parmesan cheese

salt and pepper to taste

Fresh parsley, chopped (garnish, optional)

1 c. chicken stock

1 tsp. olive oil

3/4 c. uncooked couscous

salt to taste

Directions

Preheat oven to 375 degrees F. Grease a small casserole dish with cooking spray. Set aside.

In a small saucepan, bring water to a boil. Add 1 tsp. olive oil, salt and uncooked couscous and stir to incorporate. Remove from heat, cover and let sit 5 minutes. Fluff with fork. Set aside.

Meanwhile, heat 2 Tbs. olive oil over medium heat. Add mushrooms, red pepper, onion, sausage and garlic. Season with Greek seasoning, salt and pepper. Cook until softened, about 5 to 8 minutes. Add cooked couscous and feta cheese; stir to combine.

Pour mixture into the greased casserole dish. Sprinkle with panko bread crumbs and Parmesan cheese. Bake for 15 to 20 minutes, until Parmesan is melted and topping is browned. Spoon onto plates and garnish with fresh parsley.

*Greek seasoning recipe (adapted from AllRecipes)

1 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. dried basil

1/4 tsp. dried marjoram

1/4 tsp. onion salt

1/4 tsp. garlic powder

1/8 tsp. black pepper

Pumpkin Bread with Cranberries, Walnuts

2010-10-17T21:07:00.005-04:00

Nothing like a thick slice of pumpkin bread and a fresh, crispy apple for an afternoon snack. Yum!

After using pumpkin puree for some deliciously fluffy pancakes and mouth-watering streusel muffins, I still had about a cup of the good stuff left. Luckily, I came across this recipe for pumpkin bread at just the right moment, via The Curvy Carrot.

Pumpkin, like zucchini, bakes into a fabulously moist load of sweet bread. It's great for breakfast with a steaming cup of coffee, or an afternoon snack like I had today. Just another testament to the awesomeness that is pumpkin. Who says it's only an autumn treat? Not me!

Ingredients

1 c. all-purpose flour

1 c. whole wheat flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. Kosher salt

6 Tbs. unsalted butter, softened

3/4 c. white sugar

2 large eggs

1 c. pumpkin puree

1 tsp. vanilla extract

2/3 c. buttermilk

1/2 c. dried cranberries

1/2 c. coarsely chopped walnuts

2 Tbs. brown sugar

Directions

Preheat oven to 350 degrees F. Grease one regular-sized loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together flours, pumpkin pie spice, baking powder, baking soda and salt.

In a separate bowl, beat butter until softened. Gradually add white sugar until blended. Beat in eggs one at a time, then beat in pumpkin and vanilla. Reduce speed to low and add dry ingredients alternatively with buttermilk, two additions each. Fold in cranberries and walnuts. Transfer batter into loaf pan and sprinkle with brown sugar.

Bake in preheated oven for approximately 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread for 15 minutes, then invert onto a wire rack to cool completely before serving.

Baked Haddock

2010-10-06T23:03:00.005-04:00

Red fish, blue fish. One fish, two fish. I heart eating fish (and shrimp, if you can't tell by my recipe index).

And, we've been tortured by said fish lately. Every which way I've turned (TV.... web... email...), there's awesome fish recipes waiting to be tasted and tested.

First, there was this fish kabob recipe on Giada at Home. Then, there was this tuna tetrazzini recipe on The Other Side of 50 blog. And finally, I started thinking about these dreamy fish tacos I made a few months back.

But making fish can be kinda scary. Fresh fish fillets can be rather expensive, and a lot of people can't handle the smell or texture of raw fish. But the end product, when properly prepared, is delicious and healthy (when you're not coating it in melted butter, that is, like I did. But that's a conversation for another day).

This is truly a great starter recipe for anyone wanting to get over their fear of fixing fish and finding out how fabulous it is to feast on fresh fish (Ha! Say that three times fast!). Start to finish: 20 minutes, 25 perhaps if you're easily distracted like me (via Dawn's Recipes)

Ingredients

1 lb. haddock fillets

3 Tbs. butter, melted

3 Tbs. white wine

1 Tbs. lemon juice

salt and pepper to taste

8 buttery crackers (like Ritz), crushed

parsley or chives (garnish, optional)

Directions

Preheat oven to 425 degrees F.

Combine melted butter, wine and lemon juice. Pour a small amount into the bottom of a glass baking dish and spread to evenly coat. Place haddock in dish and pour remaining butter mixture over fish fillets. Top with a sprinkle of salt, pepper and the crushed crackers.

Bake for approximately 15 minutes, or until haddock flakes easily with a fork.

Remove from oven and garnish, if desired. Serve immediately.

Pumpkin Pancakes with Maple Pumpkin Sauce

2010-10-02T16:26:00.004-04:00

My opinion of rainy Saturdays differs from season to season. In the spring and summer, it's such a travesty. The overcast skies and steady pitter-patter of raindrops on the roof seem to mock me, reminding me of all the fun activities I could be doing outside. Could, but can't. You know, like fun activities I could have done on Tuesday - when it was sunny and beautiful - but can't, since I was at work. That kind of could, but can't.

This fall morning, however, it didn't seem like such a travesty. In fact, it seemed to be more of a relief. As the rain fell steadily outside, I shuffled around in my hoodie and wooly slippers. I perused Facebook and read the news while sipping on a steaming mug of hazelnut coffee. I watched an episode of Man v. Food (How does Adam Richman manage to eat that incendiary Phaal?). My biggest concern of the morning: What should I make for breakfast?

Since my blog reader has been overrun by pumpkin recipes over the past few weeks, the choice was not difficult at all. The wonderful folks at Libby have provided a fabulously fluffy pumpkin pancake, complete with a warm maple pumpkin sauce (via One Ordinary Day). Word of the wise: Do not skip the sauce. It makes the whole dish; I could even eat it alone with only a spoon. My fingers even, if a spoon eluded me. With a sprinkling of chopped walnuts to top it off, we couldn't have asked for a more satisfying breakfast.

Ingredients

1/2 c. all-purpose flour

1/2 c. whole wheat flour

1 Tbs. light brown sugar

1 1/2 tsp. baking powder

1/2 tsp. pumpkin pie spice

1/2 tsp. salt

6 oz. evaporated milk

1/4 c. pumpkin puree

2 Tbs. water

1 large egg

1 Tbs. canola oil

1/2 c. maple syrup

1/2 c. pumpkin puree

1/8 tsp. ground cinnamon

1/4 c. chopped walnuts

Directions

In a large bowl, combine flours, brown sugar, baking powder, pumpkin pie spice and salt. Whisk to combine. In a separate bowl, combine evaporated milk, pumpkin puree, water, egg and oil. Mix well. Add wet ingredients to dry ingredients, stirring until just moistened; batter may be lumpy.

Heat griddle over medium heat and brush lightly with butter. Spoon 1/4 c. amounts of batter onto hot griddle. Cook until batter starts to bubble lightly and cooked side is golden brown. Flip and cook for an additional 2 minutes. Repeat with remaining batter.

To make the maple pumpkin sauce, heat maple syrup, pumpkin puree and ground cinnamon in a small saucepan over low heat until warmed.

Serve sauce over pancakes and garnish with chopped walnuts. Enjoy (we did).

Chili Dogs

2010-09-26T17:43:00.004-04:00

Nothing says fall like some good ole chili dogs when you're watching the big game... Yum!

So give your dawg a little extra love. Next time you whip out the grilled hot dogs, forego the classic condiments. Instead, ladle on your favorite chili, then top with cheddar cheese and sliced green onions. My own little coney dog heaven, right at home.

Now, if only Gabe and I could find the time to head to downtown Detroit. It's time for us to make our own decision on which coney dog reigns supreme: American or Lafayette? Stay tuned to find out.

And now if you'll excuse me, I have about ten more gallons of chili to eat. Not that I'm complaining or anything.

Roasted Red Pepper Risotto

2010-09-10T00:17:00.003-04:00

My first experience with risotto left something to be desired. No, not the rice dish itself. The wonderfully rich sweet potato risotto tasted deliciously creamy and flavorful. A true delight. It was in the restaurant in which I ordered the risotto that left a sour taste in my mouth.

Here's the Cliff Note's version. Rita and co-workers decide to eat at a (semi) upscale restaurant for lunch. Rita is slightly taken aback by the lunch prices, but luckily learns that she can purchase a half-order. Rita promptly chooses a half-order of sweet potato risotto and enjoys it immensely, even though "half-order" in this semi-upscale restaurant equals approximately 1/3 c. Rita receives bill for an amount more than the price of the full order. She inquires about it with the waiter; he says the bill should be at least full price because she didn't order a salad. Yes, she is scratching her head too. An argument commences. A manager is called. Waiting. Waiting. Waiting. Finally an agreement is made for approximately 75% of the full order price. Rita grudgingly pays the amount and returns back to work semi-late, subsequently deciding never to visit said restaurant again, despite dreaming about that wonderful risotto dish. Grudges... gotta love them.

So, as any self-respecting food blogger would do, I set about to make risotto in the comfort of my own home. Miraculously, this recipe for roasted red pepper risotto has sat amongst my ever-growing list of bookmarked recipes for several months. I'm glad I revisited it today. The risotto was rich and creamy, without the addition of any type of heavy cream. Fully flavored, from the roasted red pepper, garlic and a bite of lemon throughout the dish. Be sure to check out many of the other wonderful recipes at the Avocado and Bravado website; I've got several bookmarked, just from perusing today!

Ingredients

1 red pepper

1 onion, diced

3 cloves garlic, minced

1 c. Arborio rice

2 Tbs. white wine

4 c. chicken stock

1/2 tsp. paprika

juice and zest of 1 lemon

1/4 c. fresh Parmesan cheese

1/4 c. fresh parsley

salt and pepper to taste

Directions

Set oven to broil. Wash and dry red pepper; broil until black on all sides, turning every 3 minutes. Remove from oven and place in a bowl. Cover with plastic wrap and let cool for 15 minutes. Once cooled, peel off blackened skins and chop remaining pepper into small pieces. Set aside.

In a small saucepan over low heat, warm the chicken stock. In a separate deep saucepan, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add minced garlic and saute for an additional 30 seconds. Add Arborio rice, red pepper and wine. Cook for 3-5 minutes, stirring frequently. Add 1 1/2 ladlefuls of broth to the rice. Stir continuously until all liquid is absorbed. Repeat until all broth is absorbed into the rice, 25-30 minutes. Add paprika, lemon juice/zest, Parmesan cheese, parsley, salt and pepper. Mix well; serve warm.

Beef Barley Soup

2010-09-04T19:05:00.006-04:00

Hey all, it's September. September... SeptEMBER?! I can hardly believe it, no matter how many times I repeat it. It's been a great summer in Michigan. Beautiful sunny weather and my brand-new mountain bike kept Gabe and I out on the trails during every spare minute. We took a few trips (Vermont, NYC, the beach), and we're trying to sneak one more within the next few weeks.

The only consolation I have as we work our way into September is the fact that it's soup season once again. As many of you know, soup is one of my all-time favorite foods and perfect for those cool September days (like today). Not that I didn't cook and enjoy my share of soup this summer, but there's nothing quite like a steaming bowl of soup as the weather cools down.

I went straight for the thick and hearty as the wind howled outside our window today. Chunky cubes of beef simmered in rich stock, along with delicious vegetables and pearl barley. Served alongside some crusty bread for dipping, it was a perfect way to welcome autumn.

Ingredients

3 Tbs. olive oil

1 1/2 lb. chuck roast, cut into 1-inch cubes

1/4 c. red wine (pinor noir)

6 garlic cloves, minced

2 medium onions, diced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 1/2 tsp. dried oregano

1/2 tsp. dried rosemary

1/4 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. pepper

2 bay leaves

1 Tbs. Worcestershire sauce

1 c. pearl barley (not quick cooking)

2 qts. beef stock

1 (14.5 oz.) can diced tomatoes

Parmesan cheese rind

1/4 c. fresh parsley

Cornstarch + water (optional, for thickening)

Additional grated Parmesan cheese (optional, for garnish)

Directions

Heat olive oil in a large stockpot over medium-high heat. Add chuck roast cubes and brown on all sides, about 5 minutes. May have to complete in two batches. Remove from stockpot and set aside momentarily.

Deglaze stockpot with red wine, scraping up the brown bits from the stockpot. Add garlic and vegetables and saute until slightly tender, about 5 minutes. Add cooked beef cubes, spices, Worcestershire sauce, barley, beef stock and tomatoes. Mix to incorporate. Bring to a boil, add Parmesan rind and reduce heat to low. Simmer for approximately 90 minutes, or until barley is soft and soup thickens slightly. Discard bay leaves and remaining Parmesan rind piece(s). Thicken with cornstarch mixture, if desired. Add fresh parsley.

Pour into bowls and garnish with additional Parmesan cheese, if desired. Serve alongside some crusty bread for dipping.

Cherry Tomato and Chicken Puff Pastry Tart

2010-06-26T20:25:00.008-04:00

After a long, leisurely day at the pool today, in which the temperature hovered steadily around 80 degrees, I wanted a light and fresh dinnertime meal that wouldn't take ages to make.

A few days ago, I stumbled across this delicious looking puff pastry tart at The Italian Dish, and I've been thinking about it ever since. But... I needed something a little more... substantial (read: need some meat!). I wanted something that was more dinner-worthy (rather than just an appetizer). Then I remembered this great marinated chicken from Life's Ambrosia. And an idea was born. A great idea. A deliciously fabulous idea.

Paired with fresh corn on the cob, this delicious tomato and chicken tart was the perfect summertime meal. Great for a weeknight meal, or even to impress your next dinner guests.

Ingredients
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. lemon juice
1/2 tsp. Kosher salt
pinch of pepper
2 tsp. Herbs de Provence
1 boneless, skinless chicken breast

1 puff pastry sheet, thawed
1 pint cherry tomatoes, halved
2 Tbs. olive oil
1/4 c. fresh herbs (I used parsley)
1/4 small onion, finely diced
1 Tbs. Dijon mustard
1/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
1/3 c. grated mozzarella cheese
salt and pepper to taste

Directions
In a small bowl, combine olive oil, vinegar, lemon juice, Herbs de Provence, salt and pepper. Whisk to incorporate. Add chicken and toss to coat. Marinate for at least one hour.

Once chicken has been marinated, preheat grill. Grill until cooked through and no longer pink, about 4 minutes per side. Remove to cutting board and cut into thin slices. Set aside.

Toss halved cherry tomatoes with 2 Tbs. olive oil, fresh herbs, salt and pepper. Set aside.

In the meantime, thaw your puff pastry. This can be done overnight in the refrigerator, or 40 minutes on the counter. Make sure puff pastry is completely thawed before using it.

On a lightly floured surface, carefully unfold puff pastry. Dust with flour and roll dough to flatten seams, using a floured rolling pin. Transfer to a cookie sheet topped with parchment paper. Using a sharp knife, score a 1/2 inch border around the edge of the puff pastry sheet. Inside the border, dock the pastry liberally with a fork.

And now, assemble your tart (all toppings inside the scored border). Light brush the puff pastry with Dijon mustard. Sprinkle 2/3 c. cheese over tart, then top with sliced chicken. Place tomatoes cut side up on the tart. Sprinkle with onions. Top with remaining cheese.

Bake in preheated 400 degree oven for 15 to 20 minutes, or until puff pastry is golden brown. Remove from oven and cool slightly. Slice and serve.

Strawberry Pie

2010-06-01T20:01:00.004-04:00

With the strawberry season in full swing, we have been enjoying our share of this fabulously wonderful sweet fruit. Strawberries are one of my favorite foods to eat, so it's no wonder that every time I walk into the store, I'm picking up a container or two.

Here are a few recipes we've thoroughly enjoyed recently...
Strawberry & spinach salad, found here (p.s. Add some goat cheese...yum!)
Strawberry and lemon muffins, found here
The perfect waffles, found here, topped with fresh sliced strawberries

And a few I've bookmarked to try soon...
Strawberry lime yogurt popsicles, found here
Strawberry and cream cheese muffins, found here
Strawberry cake, found here

While visiting my family over Memorial weekend, my sister whipped up a really easy, yet delicious strawberry pies using fruit straight from my dad's garden. This pie was devoured in seconds, it was that delicious. So when my dad sent me home with a big bowl of strawberries for myself, I knew exactly what I was going to make.

Ingredients
1 (9-inch) unbaked pie shell
1/2 to 3/4 c. white sugar
2 Tbs. cornstarch
1 c. water
1 (3 oz.) pkg. strawberry gelatin
4 c. fresh strawberries, sliced
fresh mint (optional garnish)
Whipped cream (optional topping)

Directions
Preheat oven to 450 degrees F. Line unbaked pie shell with heavy duty aluminum foil. Bake for 8 minutes, remove foil, and continue baking for an additional 5 minutes. Remove from oven to a wire rack. Cool completely.

Meanwhile, combine sugar, cornstarch and water in a saucepan over medium heat. Bring to a boil, then cook an additional two minutes, until thick and bubbly. Remove from heat, stir in gelatin. Cool for 15-20 minutes.

Arrange sliced berries in the cooled pastry shell. Pour gelatin over strawberries. Refrigerate until set, at least two hours. Garnish with whipped cream and/or mint when serving, if desired.

Recipe via Allrecipes.com.

Shrimp, Sundried Tomato and Asparagus Pasta

2010-05-18T22:07:00.005-04:00

Pasta is one of my favorite weeknight dishes. It's quick, easy and nearly always turns out delicious. Lucky for me, I'm not the only one who thinks this, as evidenced by the plethora of easy, yet tasty recipes scattered across the net.

Lucky for me, I cruised across this perfect springtime pasta dish from Cookin' Canuck earlier this week. Many aspects of this recipe appealed to me: lightness, ease of preparation, and fresh ingredients to name a few. I was able to whip this up in less than 30 minutes, and Gabe and I both went back for seconds. Try it tonight - you won't be disappointed.

Ingredients
12 oz. spaghetti or linguine
12 oz. fresh asparagus, cut into 1-inch pieces
1/4 c. extra virgin olive oil
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3/4 c. white wine
1 Tbs. unsalted butter
1 lb. large shrimp, peeled and deveined
1/4 c. sundried tomatoes, thinly sliced
1/2 c. Parmesan cheese
1/4 c. (packed) chopped fresh flat-leaf parsley
salt and pepper to taste

Directions
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Add asparagus during last minute of cooking. Drain and set aside.

Meanwhile, heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly. Add white wine and let simmer rapidly for 2 minutes. Add butter and shrimp, simmering until just cooked through, about 2 minutes. Add sundried tomatoes, salt and pepper.

Combine pasta, asparagus, shrimp and sauce. Add Parmesan cheese and parsley and toss until combined. Serve immediately. Garnish with additional parsley and/or Parmesan if desired.

Maple-Oatmeal Scones

2010-05-09T18:44:00.004-04:00

At year's end, Gabe and I head up to the Northeast for vacation. He's from Vermont originally, so we spend a few weeks visiting family and friends, as well as trying to fit in as much snowboarding as possible. It's usually a busy vacation, but we look forward to it every year.

It's also at this time of year that we replenish our yearly stock of maple syrup. Nothing beats pure maple syrup, purchased from a roadside farm in the heart of New Hampshire (and yes, New Hampshire maple syrup is as good or better than the Vermont counterpart). For the past several years, we've purchased a gallon or more from Sunday Mountain Maple Farm each year in Orford, New Hampshire, and we've never been disappointed.

(Sunday River Maple Farm; Orford, NH. Photo courtesy New Hampshire Farms Network)

So when Ina Garten profiled an amazing Maple-Oatmeal scone recipe on her Barefoot Contessa show earlier this week, I knew they would be perfect made with our lovely maple syrup. Surprise, surprise - I was right! These delicious scones were a perfect weekend breakfast with steaming hot coffee, enjoyed in the company of my one and only.

Ingredients
1 3/4 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. quick-cooking oats
1 Tbs. baking powder
1 Tbs. granulated sugar
1 tsp. salt
2 sticks cold, unsalted butter, diced
1/4 c. cold buttermilk
1/4 c. pure maple syrup
2 eggs, lightly beaten
1 egg, beaten (egg wash)

1/2 c. confectioner's sugar
1/4 c. pure maple syrup
1/2 tsp. vanilla extract

Directions
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.

In a large bowl, combine both flours, oats, baking powder, sugar and salt. Whisk to incorporate. Add diced butter and crumble into flour mixture until butter is in pea-sized pieces. In a separate small bowl, combine buttermilk, maple syrup and eggs. Add quickly to flour mixture and mix until just blended.

Dump dough onto a well-floured surface. Flour hands and rolling pin, and roll dough to a 3/4 to 1-inch thickness (there should be lumps of butter in the dough). Cut into 3-inch rounds and place on baking sheet. Brush tops with egg wash (Note: I forgot to do this). Bake for 15 to 20 minutes, or until golden brown. Remove from oven and place on wire racks to cool.

To make the glaze, combine confectioner's sugar, maple syrup and vanilla extract in a small bowl. Whisk until incorporated. Drizzle over scones after they have cooled for 5 minutes. Sprinkle with additional quick oats for garnish, if desired.

Shrimp Tacos with Roasted Corn, Black Bean and Mango Salad

2010-04-28T10:55:00.006-04:00

I'm sure some of you can relate to what I'm about to tell you. I'm always looking for new recipes and inspiration in the kitchen. And the possibilities are endless out there on the world wide web. Because of that, I have hundreds (not kidding, seriously hundreds) of recipes printed off and waiting to be created. Often times, I just never get around to making them for a year (or three).

On the other hand, there are those recipes that stop you in your tracks. You see one and think, "I need to make this now. Like right now." No ifs, ands or buts about it. The next 24 hours revolves around when I can get to the store to buy the necessary ingredients.

This was the case for these shrimp tacos (via My Baking Addiction). As soon as I saw them, I had to have them for myself! And not a moment too soon! And they certainly didn't disappoint.

While I followed the shrimp marinade pretty much to the tee, I took some liberties with the salsa by substituting my favorite mango-black bean variety. The result was one of the best meals I've had in a while, and I will definitely make these again and again.

Ingredients
Shrimp
2 chipotle in adobo, chopped
1 1/2 Tbs. olive oil
1 1/2 tsp. cumin
1 1/2 Tbs. brown sugar
1 lime, zest and juice
2-3 Tbs. fresh cilantro, chopped
1 1/2 lb. shrimp, peeled and deveined
flour tortillas
Shredded lettuce or spinach

Salsa
1 1/2 c. corn kernels
2 tsp. oil
1 large ripe mango, peeled and diced
1 (15-oz.) can black beans, drained and rinsed
1/2 c. chopped red onion
1/2 c. diced bell pepper (any color combo)
1-2 chipotle pepper in adobo, chopped

6 Tbs. olive oil
3 Tbs. lime juice
2 Tbs. red wine vinegar
1/4 c. fresh cilantro, chopped
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. salt
pinch of pepper
pinch of cayenne pepper
pinch of chili powder

Directions

Soak 6-8 wooden skewers in water for at least 1/2 hour (for skewering shrimp).

Combine first six ingredients. Whisk to combine. Add shrimp and toss to coat. Marinate at least 20 minutes (I did about 2 hours).

To make the salsa, heat 2 tsp. olive oil over medium-high heat. Add corn kernels and season with salt and pepper. Cook until browned, about 8-10 minutes, stirring occasionally. Set aside to cool slightly.

Meanwhile, whisk together oil, lime juice, vinegar, cilantro, and spices in a small bowl. Combine corn, mango, black beans, onion, and peppers in a large bowl. Toss with dressing. Chill until ready to eat.

To cook the shrimp, preheat grill. Skewer marinated shrimp and grill until cooked, about 2-3 minutes per side.

To assemble, scoop some salsa into the flour tortilla. Top with 8-10 shrimp and shredded lettuce/spinach. Wrap and enjoy!

Yellow Cake with Mango Cream Cheese Frosting

2010-04-24T22:35:00.003-04:00

Today's my birthday and the first step towards the descent into latter half of my 20s. Not to be completely cliche, but where does the time go? Sometimes I feel the days and weeks are in time warp mode. Time to heed the advice of the great philosopher Ferris Bueller... Time to slow down and take a look around, or else I may miss something.

Regardless, it was a regular, low-key Saturday for us. We enjoyed a nice dinner at Kruse and Muer on Main last night, and today I puttered around the kitchen while Gabe worked his way through some homework. Only a few more days and he'll have completed his Master's degree. No small feat, especially when working full time as well. Certainly, a good reason for him to be proud of himself and his accomplishments.

Of course, no birthday is complete without some kind of sweet treat. I wanted to venture on the road less traveled, and try my hand at something non-chocolately. A travesty to some, I know; however, nothing ventured nothing gained. [...] Right?!?

So the result? A moist yellow cake (via Crepes of Wrath) with mango cream cheese frosting. A fun dessert to make and eat, although I wish the mango flavor would have shone a little brighter. Perhaps I need to purchase some mango extract to help the fresh mango puree along just a touch.

Here's to 26 being my best year yet!

Ingredients
1 c. + 2 Tbs. all-purpose flour
2/3 c. white sugar
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 c. butter-flavored shortening
1/2 c. buttermilk
1 tsp. vanilla extract
1 egg

1 ripe mango, peeled and cut into chunks
1 1/2 Tbs. white sugar
1 tsp. lime juice

1 (8 oz.) pkg. cream cheese, room temperature
1 1/2 sticks butter, room temperature
1/4 c. mango puree
1 tsp. vanilla extract
3-4 c. powdered sugar

Directions
Preheat oven to 350 degrees F. Grease an 8x8-inch square pan. Set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Whisk to incorporate. Add shortening, buttermilk, vanilla and egg. Beat until thoroughly combined, but do not overmix.

Pour batter into prepared pan. Bake for 18-20 minutes, or until toothpick inserted into center of cake comes out clean. Remove from oven and cool in the pan for 10-15 minutes. Remove from pan and cool completely on a wire rack before frosting.

To make mango puree, combine chopped mango, sugar and lime juice in a food processor. Pulse until fully pureed.

To make the frosting, combine cream cheese, butter, 1/4 c. mango puree and vanilla extract in a large bowl. Beat until fully incorporated. Add powdered sugar until desired consistency and taste is achieved. If desired, add food coloring (gel) to tint your frosting.

To assemble the cake, cut cake in half length-wise. Spread some additional mango puree on top of one half. Top with remaining half. Frost entire cake and decorate as desired. Enjoy!

Tomato Pesto Soup

2010-04-18T20:09:00.004-04:00

Each year, my dad and brother plant a gigantic garden in the backyard. It's full of wonderful fruits and vegetables, including corn, peppers, tomatoes, grapes, muskmelon, raspberries and more. Here's my dad lovingly tending to his grape plants.

Most of the food gets eaten fresh, straight from the garden. However, the tomato bounty is always plentiful--a little too plentiful sometimes. So at the end of the season, my dad and I (or my sister and I) do a day's worth of canning tomatoes. With around 60 quarts by the time we're finished, I have plenty of jarred tomatoes for homemade spaghetti sauce, chili and soups for the entire year.

So I know that hearty tomato-based soups are a little out of season, but this soup that I came across on the Soup and Dessert blog just begged me to make it (with a few slight alterations). It's packed with protein, fresh vegetables and explosive flavors that will truly satisfy you.

Ingredients
1 Tbs. unsalted butter
1 Tbs. olive oil
1 medium onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
3 Tbs. pesto
2 c. cooked and shredded chicken
2 (14 oz.) cans great northern beans
1 (28 oz.) jar whole tomatoes (with all liquids)
3 c. water
2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 c. small pasta
1/4 c. ajvar*
salt and pepper
cornstarch + water (for thickening, optional)
Parmesan cheese for garnish (optional)

Directions
Heat butter and olive oil in a large stockpot over medium heat. Add onion, carrot, garlic, salt and pepper. Saute until soft, about 10 minutes. Add pesto and cook an additional 2 minutes.

Add chicken, tomatoes and juices, water, beans and spices. Bring to a boil, then reduce heat and add pasta and ajvar. Simmer until pasta is soft, about 10 minutes. Add additional salt and pepper as needed. Thicken with cornstarch + water if necessary. Ladle into bowls and garnish with Parmesan cheese.

* Ajvar is a Middle Eastern spread made of roasted eggplant, red bell peppers and garlic. I purchased mine at Trader Joe's (see review of the product here). Ajvar tastes great spread on crackers or pita bread with a tangy cheese, like feta or goat cheese. In this recipe, it added a great depth of flavor to the tomato base.

Wilton Cake Decorating Course I - Class I and 2

2010-04-15T22:51:00.008-04:00

My birthday came a little earlier this year. My husband signed me up for Wilton's Cake Decorating I course, and purchased a nice little set of decorating tools for me. While my birthday isn't technically for another week, I've already had a blast playing around with various piping tips and bookmarked many of the beautifully decorated cupcakes and cakes scattered across the blogging sphere to try in the near future.

I am taking the course, which consists of four classes, at a local Michael's. While baking and basic decorating isn't completely new to me, I figured for $17, I could pick up some additional skills and tricks from a seasoned instructor.

The first class was very basic, with the instructor reviewing how to make homemade frosting, achieving various colors and consistencies, and basic cake frosting. Nothing monumental here, folks. Our instructor, Sarah, is very friendly and personable.

The second class, which took place yesterday night, jumped right into decorating techniques. We learned about different decorating tips and practiced a few basic piping techniques on our practice boards. This included the round tip, star tip, and some beginning rose work. By the end of the two hour class, we each had (at least partially) decorated our own cakes, which we had pre-made and frosted before class.

Luckily, we were not forced to make the lame cakes presented in the book for lesson 2; instead, Sarah allowed us to bring in a design of our choosing. Since right now, I'm totally digging the retro design scene, I found a cute little retro-ish bird to pipe onto my cake. Cute, as well as practical, since it was not very complicated and I was able to nearly finish by class close.

Overall, I am thoroughly enjoying the class and pleased with my birthday gift this year! I'll check in again next week with the results of Class 3.

Cottage (Shepherd's) Pie

2010-04-08T22:00:00.005-04:00

A few short days ago, I told you about how my husband had come down with a severe cold. It should be with little surprise that I am now, too. With every last drop of chicken noodle soup now consumed, I had to turn to another comfort food for some relief.

We call this dish shepherd's pie around here; however, its correct name is cottage pie. From what I understand, both dishes are basically the same with the only variation being the type of meat used in the dish. For shepherd's pie, lamb is used. For cottage pie, beef is used.

Regardless of what we call it, cottage (shepherd's) pie is hearty comfort food at its best. Serve with warm biscuits or crusty bread... A perfect meal for warming a sick, old soul on this cold and blustery April day.

Ingredients
5 medium-sized potatoes, peeled and cubed
3 Tbs. sour cream
1/4 c. milk
1/2 c. mozzarella cheese, divided
1/4 c. Parmesan cheese

1 to 1 1/2 lb. ground beef
1 pkg. brown gravy mix
1 c. water
3 Tbs. Worcestershire sauce
2 Tbs. ketchup
3 garlic cloves, finely chopped

3 carrots, diced
2 medium onions, diced
2 celery stalks, diced
1/2 green pepper, diced
1/2 c. frozen corn
1 tsp. Italian seasoning

salt and pepper
2 Tbs. butter
2 Tbs. olive oil

Directions
Preheat oven broiler.

In a medium pot, cover potatoes with cold water and bring to a boil over medium heat. Cook until completely soft. Drain and mash. Add sour cream, milk, 1/4 c. mozzarella cheese, Parmesan cheese and salt/pepper to taste. Mix to thoroughly combine. Set aside.

In a large skillet over medium heat, brown ground beef. Drain any fat, then return to skillet. Add garlic, brown gravy mix, water, Worcestershire sauce, ketchup, and salt/pepper to taste. Mix well. Reduce heat to low and simmer until most of the liquid has evaporated. Spread evenly into a medium sized casserole dish. Set aside.

In the same skillet, heat butter and olive oil over medium heat. Add vegetables, Italian seasoning and salt/pepper to taste. Cook until softened, about 10 minutes. Spread evenly over meat mixture. Spread mashed potatoes evenly over vegetable layer. Top with remaining 1/4 c. mozzarella cheese. Place in broiler to brown potatoes and cheese, about 2 to 3 minutes. Remove from oven and let cool slightly before serving.

Chicken Noodle Soup

2010-04-03T14:05:00.007-04:00

I'll use any excuse in the book to whip up an oversized stockpot of soup. What can I say? I'm a soup fanatic. Even on the hottest of July days, I can be found making a steaming pot of chili or clam chowder. You know how Bubba felt about shrimp in the movie Forrest Gump? That's how I feel about soup!

So when my husband came down with a cold a few days ago (the first in this household all season), I had my excuse. It was time to pull out the classics - nothing makes you feel better than a big bowl of homemade chicken noodle soup. The ingredient list may be long, but this soup comes together in a snap.

Ingredients
4 Tbs. unsalted butter
2 Tbs. olive oil
1 large leek, halved and thinly sliced
2 c. chopped carrots
2 c. chopped celery
6 cloves garlic, finely chopped
2 tsp. salt
1 tsp. black pepper
1/4 c. flour
2 c. (packed) cooked and shredded chicken
10 c. chicken stock
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. poultry seasoning
1/4 tsp. dried dill
2 bay leaves
2 1/2 c. egg noodles
1/4 c. fresh flat-leaf parsley, finely chopped
additional salt and pepper to taste

Directions
In a large stockpot over medium heat, melt butter with olive oil. Add leeks, carrots, celery, salt* and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook an additional minute. Sprinkle in the flour and stir to combine. Cook for 2 minutes.

Add chicken stock, shredded chicken, and remaining seasonings. Bring to a boil, then reduce heat and simmer until vegetables are barely soft, about 15 minutes. Add egg noodles and parsley, and cook until noodles are soft, about 10 additional minutes. Taste for seasonings, adding additional salt and pepper as needed. Enjoy!

*Note: Feel free to adjust the amount of salt, depending on the type of stock you use. Mine was nearly salt-free, so I needed to add more than usual. It's better to start lower, and add as necessary.

Wonton Cups

2010-03-20T20:32:00.002-04:00

All week, I've been looking forward to the weekend. Not just because it's the weekend, but because I have been planning to make homemade egg rolls. And finding this awesome orange chicken recipe yesterday sealed the deal for Chinese take-out-made-in night.

What does this have to do with wonton cups, you ask? Well, after making up all the egg rolls, I had quite a bit of filling left over. While the filling is certainly delicious on its own, I wanted some sort of cute vessel in which to present them. Enter wonton wrappers.

This could possibly be the easiest recipe in the world, and a great base for many cute appetizers. Here, I just brushed the wonton wrappers on both sides with canola oil, and gently pressed them into a cupcake pan. Bake in a preheated 375 degree F oven for 5 minutes. Let cool slightly before removing. Spoon in desired filling; in my case, an Asian-inspired salad.

I'm already dreaming of many other uses for these cups. A light coating of cinnamon and sugar, and you have a dessert cup... Ready to be filled with chocolate mousse or a small scoop of ice cream. Or, sprinkle with garlic and taco seasoning before adding some taco salad. The possibilities are endless!

Do you have any great ideas for these wonton cups? Add it in the comments section below!

Curry Turkey Meatballs and Yellow Rice

2010-03-12T23:33:00.005-05:00

It's been a busy week. I took my first business trip. To New York City (another first for me). Our NY office is located in the heart of Midtown, just a hop-skip-jump away from Rockefeller Center, Times Square and Radio City Music Hall. And I got to stop by Grand Central Station. How lucky can a girl get?

It was an incredibly busy day, having flown there and back all in the same day. Luckily I was able to catch a few sites along the way, as you can see above.

Needless to say, I'm not used to this travel thing - and with all the follow-up work - I've been gravitating toward quick and easy meals this week for dinner; ones that provide ample leftovers for lunch the next day. These curry turkey meatballs (adapted via Life's Ambrosia) fit the bill. Quick and easy, but full of amazing flavor. Served alongside yellow rice and some steamed veggies, it was a perfect meal.

Ingredients
1 lb. ground turkey
1/2 c. bread crumbs
1/2 medium onion, finely chopped
1 1/2 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1 tsp. salt
1/4 tsp. black pepper
1/4 c. cilantro, finely chopped (optional additional for garnish)
1 egg, lightly beaten
olive oil

2 Tbs. butter
1/4 c. orzo
3/4 c. rice
1 1/2 c. water, divided
1 tsp. turmeric
salt and pepper to taste
1/2 c. frozen peas

Directions
Combine first ten ingredients in a large bowl. Using your hands, mix to thoroughly combine. Scoop out 1 Tbs.-sized portions and roll into balls.

Heat olive oil over medium heat, enough to coat bottom of the pan. Add meatballs and cook until browned on the outside, and cooked through on the inside (approximately 15-20 minutes). Remove to a paper towel to drain.

To make the rice: In a medium saucepan, melt butter over medium heat. Add orzo and cook until toasted and golden brown, about 2 minutes. Add rice, 1c. water, turmeric, salt and pepper. Bring to a boil, then reduce heat to low and simmer until all water is absorbed. Taste rice and continue to add water 1/4 c. at a time, letting absorb each time, until rice is tender. Add frozen peas and cook additional 2 minutes, until peas are warmed through.

Oven Fried Potatoes

2010-03-03T21:46:00.003-05:00

I'm always on the lookout for a good deal. This usually means buying in bulk. This usually results in inordinate amounts of food spilling from our refrigerator, freezer(s) and pantry.

Case in point: Those big old bags of Idaho russet potatoes for $2. Love them, but using up 10 lbs. between two people can be less than easy at times... Downright tough!

But oven-fried potatoes always ensures that we eat more than our fair share of spuds in one sitting. This is one of our favorite ways to eat potatoes, especially alongside a big, juicy burger.

Ingredients
4 large potatoes, thoroughly washed and skins on
1/4 c. oil
1 Tbs. Parmesan cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. pepper

Directions
Preheat oven to 375 degrees F. Cover a baking sheet with tin foil, then grease with cooking spray.

Cut each potato into eight wedges. Arrange peel side down on the baking pan.

Whisk together remaining ingredients in a small bowl. Brush over potatoes. Bake for about one hour, or until golden brown.

Remove from oven and let cool slightly before serving. Great with burgers!

Double Chocolate Almond Cookies

2010-02-23T21:20:00.003-05:00

On Monday, I had a snow day. Not a real snow day... No sledding, or snowmen or hot chocolate with mini marshmallows. Because of a little storm that dumped about eight inches of snow across the area, my employer allowed us to work from home. It's pretty easy, considering we all have MacBooks, Blackberrys and iChat, so we're very accessible even from home.

Working from home gave me the opportunity to work in my PJs, and have Food Network playing in the background all day. Particularly, I enjoy watching Giada and Ina; their recipes always appeal to me because of their ease of preparation, everyday ingredients, and delicious flavors.

Imagine my delight when Ina showcased a great double chocolate almond cookie recipe, in which I had all ingredients right in my pantry. It shouldn't be too hard for you to guess what I did once my work was done for the day...

Ingredients
2 1/3 c. all-purpose flour
3/4 c. Dutch-processed cocoa powder
1 tsp. baking soda
3/4 tsp. salt
1 1/4 c. unsalted butter, room temperature
1 c. white sugar
1 c. brown sugar
1 large egg
1 tsp. vanilla extract
1 c. white chocolate chips
1 c. semi-sweet chocolate chips
1 c. almonds, chopped

Directions
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk to fully incorporate.

In a large bowl, cream together butter and both sugars. Add egg and vanilla extract. Mix well. Add flour mixture and continue mixing until just combined.

Fold in chocolate chips and almonds. Form dough into rounded balls about 1 heaping Tbs. in size. Bake for approximately 15 minutes (check after 12 minutes). Cool cookies on the baking sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool. Makes approximately 50 cookies.

Crab Rangoons

2010-02-21T19:38:00.006-05:00

I love Chinese food. Unfortunately, many of my favorite dishes are rather unhealthy. So several months ago, I attempted to recreate my favorite Chinese dish - crab rangoons - in order to make them a little more healthy.

To my dismay, the crab rangoons did not taste anything like I would have hoped. The filling was delicious, but baking the rangoons, instead of frying them, left me with a strong desire for something more. More crispy, more crunchy... More like the real deal!

So I have relented. Here are my crab rangoons in all their yummy and greasy glory. Served alongside white rice and a boatload of steamed veggies, I felt slightly less guilty about eating my fair share.

Ingredients
6 oz. cream cheese, softened
2 oz. sour cream
1 (8 oz.) package imitation crab meat, drained and flaked
1/2 tsp. garlic powder
1/4 tsp. paprika
2 green onions, finely chopped
salt and pepper to taste
1 (14 oz.) package wonton wrappers
1 1/2 c. canola oil
additional green onion, finely chopped (garnish, optional)

Directions
In a medium bowl, combine all ingredients except wonton wrappers and oil. Mix well.

Top one wonton wrapper with 1 heaping tsp. of crab mixture. Moisten edges with water, and cover with a second wonton wrapper.* Press to seal tightly, making sure to remove any excess air bubbles.

Heat canola oil over medium heat. Fry crab rangoons for 3 to 5 minutes until golden brown, flipping once. Remove and place on paper towel-covered plate to drain. Cool slightly before serving.

* Note: I cut my wonton wrappers into circles. Feel free to use the entire rectangular wrapper, or use one and fold over into a triangle shape. It's totally up to you. Additionally, I chose to keep my crab rangoons slightly flatter than normal in order to use less oil.

Grapefruit and Avocado Salad

2010-02-15T21:10:00.003-05:00

Twice a week, Gabe has class until 7:30pm. Luckily this will end come May, when he will graduate with his master's degree. In the interim, this means I have to fend only for myself when dinnertime rolls around. This also means I can experiment a bit with meatless meals, a concept completely foreign and blasphemous in Gabe's eyes.

We are swimming in grapefruit here right now. I love eating it, and can't resist the 18 lb. bags, even though there are only two of us to feed here. So what to do, what to do.

I came across this interesting salad at Scraping the Skillet while perusing Tastespotting today. I enjoy making spinach salads with fruit, so why not use grapefruit? Add some avocado and goat cheese topped with a quick balsamic vinaigrette and voila, dinner is served.

Ingredients
2 handfuls fresh spinach
1 grapefruit
1 avocado
2-3 oz. goat cheese
3 Tbs. chopped pecans

1 Tbs. olive oil
1/2 Tbs. honey
1/2 Tbs. balsamic vinegar
1/2 Tbs. Parmesan cheese
1 tsp. poppy seeds
salt and pepper to taste

Directions
Slice the top and bottom off the grapefruit, then trim down sides to remove peel and pith. Cut grapefruit into sections. Peel avocado and slice into strips.

Place salad on large plate. Top with remaining salad ingredients. Whisk together vinaigrette ingredients. Pour over salad and enjoy.

Homemade Granola

2010-02-13T18:15:00.008-05:00

It's the new year and for many, myself included, it means a greater focus on eating and being healthy. Part of this focus is not so fun (why does going to the gym and working out have to be so hard?!). Other parts, like eating this homemade granola, is rather easy.

I like making my own granola because I can control the type and quality of ingredients used. Plus, I can make it just the way I like - with all my favorite additions. This recipe is based on one I found at Artisan Bread in Five Minutes per Day. I definitely can agree when they state that this is, "The best granola I've ever had!"

Ingredients
1/3 c. honey
1/4 c. pure maple syrup
1/3 c. canola oil
2 Tbs. water
1/2 tsp. vanilla extract
1/4 tsp. salt
4 c. rolled oats
2 Tbs. sesame seeds
1/4 c. sunflower seeds
1 c. nuts (I used pecans, walnuts and almonds)
1/2 c. sweetened coconut
1/2 c. raisins
1/2 c. dried cranberries

Directions
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

In a large bowl, toss together all dry ingredients except dried fruit.

In a small bowl, combine honey, maple syrup, canola oil, water and vanilla extract. Whisk to fully combine. Pour over dry ingredients and toss until thoroughly coated. Divide mixture between cookie sheets, spreading into a thin layer.

Bake in preheated oven for 10 minutes. Stir around granola, and rotate pans. Bake an additional 5 to 10 minutes, until deep golden brown. Watch carefully, it can burn!

Remove from oven and cool completely. Add raisins and dried cranberries. Store in an airtight container. Enjoy!

Strawberry Lemonade Bars

2010-02-06T18:16:00.006-05:00

Since the snow 'round these parts is nonexistent and the chances for snowboarding again this season shrinks by the day, I find myself yearning for summer once again. Since lounging by pool is slightly out of the question, I have to find other avenues to experience summer at its finest.

So.... food! Nothing tastes more like summer than these strawberry lemonade bars, via Playing House. I've been meaning to make these for a while (the recipe page indicated I printed this page back in June...), but clearly never quite got around to it. When my dad visited last weekend with a bag of frozen pureed strawberries from last summer, I knew just what to do with them.

These bars are delicious, a perfect compliment between sweet and sour. Winter or summer, they're tasty any time of year. Next time, it would be fun to substitute other fruit instead. I'm thinking I'll try raspberry first!

Ingredients
1/4 c. sugar
1/2 c. butter, room temp
1 1/2 c. flour
1/4 tsp. salt

1 c. lemon juice
1 tsp. lemon extract OR 2 tsp. lemon zest
1/2 c. pureed strawberries
1 1/4 c. sugar
4 large eggs
1/4 c. flour
1/2 tsp. baking powder
powdered sugar (optional)

Directions
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish. Set aside.

In a medium bowl, cream butter and 1/4 c. sugar together until smooth and fluffy. Working at a low speed, gradually add 1 1/2 c. flour and salt until mixture is crumbly. Pour into baking dish and press into an even layer. Bake for approximately 15 minutes, until edges are slightly browned.

Meanwhile, make the filling. In a blender or food processor, add lemon juice, lemon extract, strawberry puree, sugar and eggs. Process until smooth. Add flour, baking powder and salt. Pulse until smooth.

When the crust has finished baking, gently pour filling over the hot crust. Return dish to the oven and continue baking for an additional 23 to 26 minutes, or until filling is set.

Cool completely. Slice into 24 pieces with a damp knife to ensure clean cutting) Dust with powdered sugar before serving, if desired.

Eggs Florentine Casserole

2010-01-30T14:15:00.005-05:00

For me, one of the best perks of the weekend is making a big breakfast. There's something so satisfying about sleeping in late, and spending the morning making an amazing breakfast to enjoy. While we each have our standby favorites (me, French toast; Gabe, fried eggs), I'm always looking for new dishes to try.

Recently, I came across a casserole recipe from Ryan of This is Reverb (via Pioneer Woman) that really stood out to me. Not only did it look really tasty, it also had ingredients that I keep in my pantry all the time. And there are a lot of ways to customize this to your own liking.

This time around, I added some vegetables (red and green peppers, onions) for some extra flavor. Feel free to play around with what you have in your refrigerator!

Ingredients
2-3 medium potatoes, julienned
1/2 pkg (8 oz) breakfast sausage
1/2 c. red and green peppers, finely chopped
1 small onion, finely chopped
6 eggs
handful of spinach, thinly sliced
2 oz. cheddar cheese (optional)
olive oil
1 Tbs. butter
salt and pepper

Directions
Preheat oven to 400 degrees F. Grease an 8" x 8" casserole dish with cooking spray. Set aside.

In a medium bowl, crack eggs and whisk together until well beaten. Add cheese and spinach, making sure to fully coat. Set aside.

Heat butter and some olive oil in a large skillet over medium-high heat. Add julienned potatoes, season with salt/pepper, and cook until browned and crispy. Spread evenly on the bottom of the casserole dish.

In the same skillet over medium heat, add onions and peppers. Season with salt/pepper and cook until slightly softened, about 3 minutes. Pour evenly over potatoes. I

n the same skillet once again, crumble breakfast sausage into small pieces and cook until browned. Spread evenly over top of the vegetables in the casserole dish. Pour the egg mixture on top of the sausage, making sure to coat all the sausage.

Bake in preheated oven for about 15 to 20 minutes, until eggs are set. Remove from oven and cool 10 minutes before slicing and serving.

Tabouleh

2010-01-24T14:36:00.002-05:00

One of the nice benefits of moving from a rural town to a large city is the chance to experience new cultures and, with that, new dishes. You also meet many people who can give recommendations on the best places to eat and the best dishes to try, making it a little less scary to try things out. At my current place of work, there are several people of Middle Eastern descent. As a result, I've learned about and tried many delicious dishes including grape leaves, hummus, schwarma and tabouleh.

Tabouleh is delicious just as a side dish on its own. But my favorite way to eat it is to dip a piece of pita bread first in hummus, then in the tabouleh. Delish!

Ingredients
1/2 c. burghol (found in the ethnic food aisle)
3 c. finely chopped fresh flat-leaf parsley
1/2 c. finely chopped fresh mint
4 spring onions, finely chopped
3 medium tomatoes, diced
1/2 c. lemon juice
1/4 c. olive oil
salt and pepper to taste

Directions
In a small bowl, soak burghol in 2 c. cold water for 1/2 hour. Drain and press any additional water from the burghol.

Meanwhile, finely chop and combine the parsley, mint, onion and tomatoes. Add the burghol and mix well. In a small bowl, whisk together lemon juice, olive oil and salt/pepper. Pour over the remaining ingredients and mix well. Add additional salt and pepper as needed.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

2009-11-01T17:26:00.006-05:00

Like nearly everyone else in the blogging world, one of my favorite parts about fall is the pumpkins. It is one of the best flavors out there, and the possibilities for its use in both sweet and savory recipes are endless.

But since my sweet tooth has been acting up lately, I opted for pumpkin cupcakes after I unearthed a can of pure pumpkin puree from my pantry. Luckily, I stumbled across a great recipe at Elyse's Confectionery Creations, which was an SMS recipe. I baked them as a Halloween treat for my co-workers (along with some standard chocolate ones), and everyone really enjoyed them. Then I made some more this weekend to enjoy all by myself.

However, I must admit I made a slight mistake in the original recipe from Everyday Blessings of the Fivedees. I halved the entire recipe, except for the last ingredient (buttermilk). That's what I get for baking at 9pm at night. Fortunately, the cupcakes still turned out delicious and I'll keep using my messed up recipe.

Ingredients
1/4 c. firmly packed light brown sugar
1/4 c. granuated sugar
4 Tbs. unsalted butter, room temperature
2 Tbs. molasses
1 egg
1/2 c. pumpkin puree
1 c. all-purpose flour
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch of allspice
scant 1/2 tsp. kosher salt
1/2 c. buttermilk

1 (8 oz.) package cream cheese, softened
8 Tbs. unsalted butter, softened
1 1/2 tsp. ground cinnamon
1 1/2 to 2 c. confectioner's sugar

Directions
Preheat oven to 350 degrees F. Line one muffin pan (12 cupcakes) with liners. Set aside.

In a large bowl, combine brown and white sugars. Using a mixer on low speed, mix together to remove any lumps. Add butter and beat until fluffy (1 to 1 1/2 minutes). Add the molasses and egg; mix to combine. Scrape down sides of the bowl. Add pumpkin puree and mix to incorporate.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the flour mixture to the pumpkin mixture in three batches, alternating with buttermilk (start and end with flour). Mix well after each addition, but don't overbeat.

Fill each muffin cup about 2/3 full. Tap pans against counter to level out the batter. Bake for 15 to 18 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes, then remove to cool completely on wire racks before frosting.

To make frosting: In a large bowl, beat cream cheese and butter until light and fluffy. Add cinnamon and up to 2 c. confectioner's sugar until smooth frosting forms (I used 1 1/2 c.). Spread over cooled cupcakes. Enjoy!

Whole Wheat Bread

2009-10-25T21:26:00.007-04:00

Several months ago, I mentioned to my aunt that I was thinking about buying a bread machine. It was something I thought I might like to try, but wasn't sure if I truly wanted to part with my hard-earned dough (har har har) and purchase one.

Lucky for me, my aunt had a bread machine she was willing to let me use... An older(ish) model, but one I could try out and see if I really liked it. So last April, I got the bread machine and stashed it in the corner until I had some time to read the instructions and get baking.

Fast forward six months (and counting), and I finally noticed that bread machine still sitting there, still unused. Today, with equal parts guilt and curiosity, I lugged it out and settled in to give it a whirl.

And the verdict? Let's just say I'm mad I didn't use it sooner. About 3 1/2 hours total of reading instructions, measuring the ingredients, and "bake time," we now have the perfect loaf of whole wheat bread (better than any store) and an apartment that smells heavenly. The only question that remains: What kind of bread should I make next?!

p.s. Thanks Aunt Deby! :)

Ingredients
1 1/2 tsp. active dry yeast
1 c. whole wheat flour
1 c. bread flour
1 Tbs. white sugar
1 tsp. salt
1 Tbs. nonfat dry milk
1 Tbs. margarine (room temp)
3/4 c. + 1 Tbs. water (75 to 80 degrees F)

Directions
Add ingredients to the bread pan in the order listed above. Choose the appropriate settings on the bread machine and press start. About 3 hours later... Voila! Fresh whole wheat bread just for you!

Chicken Cheddar Chowder

2009-10-18T21:20:00.005-04:00

This weekend, I found myself on the hunt for a thick, hearty soup recipe. The days are getting shorter and cooler, and the trees have passed peak and are slowly losing their brilliance... Now is the best time of year for soup.

I wanted to try something new, so I spent much of Saturday afternoon scouring the Internet (I had all the time in the world, seeing as I was killing time in the WSU library while Gabe scoured SAE articles for his thesis - oh how I don't miss those days!). I finally came across a great find at Inspired 2 Cook that was posted just days ago. I knew it was the one. With a few tweaks to suit our tastes, this one turned out to be a true winner. We'll be enjoying this again and again throughout the upcoming cold winter nights.

Ingredients
2 Tbs. butter
2 Tbs. olive oil
2 c. onions, chopped
3 medium potatoes, chopped
3 carrots, chopped
3 celery stalks, chopped
1/2 c. uncooked rice
6 c. chicken broth, divided
2 c. evaporated milk*
1 tsp. garlic powder
1/2 tsp. celery seed
1 tsp. dried thyme
1 Tbs. dried parsley
4 bay leaves
1 c. (8 oz.) grated cheddar cheese
4 c. cooked chicken, shredded
salt and pepper to taste

Directions
In a large pot over high hear, melt butter and olive oil together. Add vegetables, garlic powder, celery seed, dried thyme, salt and pepper and saute until tender (3 minutes). Add bay leaves, rice, and 4 c. chicken broth and bring to a boil. Reduce heat to medium-low, cover, and let simmer until vegetables and rice are very soft (20 minutes). Discard bay leaves.

Transfer in batches to a food processor or blender, blending the soup until smooth. Return to pot. Stir in remaining chicken broth, evaporated milk, and cheddar cheese. Stir until cheese melts. Add chicken and stir until fully incorporated. Continue simmering an additional 10 minutes to let flavors meld. Serve with chunky bread or - even better - serve in a bread bowl.

* In many recipes, I substitute evaporated milk for ingredients like heavy cream, half and half, or whole milk (because I usually don't have those items on hand).

Homemade Apple Pie

2009-10-04T19:27:00.003-04:00

Fall is truly here. A cool, viscous wind blew ominous clouds in from the west. It didn't stop raining all day. Perhaps not the best weather for a weekend day, but it did give me a good excuse to don sweats and curl up with my newest library book.

Another (somewhat more appealing) sign of fall is the abundance of apples. We always have numerous bushels each season since my grandpa has several apple trees in his backyard. And what better way to celebrate this tasty fruit than to make pie! So a few weekends ago, I headed up north so my sister and I could preserve some apples to freeze for the winter, and make a few pies in the process.

Apple has always been my favorite kind of pie. Nothing says comfort food to me like apples coated in cinnamon and sugar, wrapped in a warm, flaky crust. Add a dollop of whipped cream, and I've officially made it to heaven.

Ingredients
6 to 8 c. apples, peeled and chopped
1/2 c. white sugar
1/2 c. brown sugar
1 Tbs. cinnamon
2 Tbs. flour
1/4 tsp. nutmeg
2 Tbs. butter, cut into small pieces
2 (9-in) unbaked pie crusts

Directions
Preheat oven to 350 degrees F. Place a 9-in pie plate with pie crust on a rimmed cookie sheet. Set aside.

In a large bowl, mix together apples, both sugars, cinnamon, flour, and nutmeg until incorporated. Drain excess fluid. Pour into unbaked pie shell, being careful not to overfill. Place pieces of butter evenly across the top of the apples. Top with remaining pie shell and press to seal. Cut slits in top pie shell to allow steam to release.

Bake for about 60 minutes, or until crust is golden brown. Set on a wire rack to cool. Enjoy!

Watermelon Arugula Salad

2009-08-11T21:49:00.003-04:00

I love going to the beach. It's that simple. Love the sun, the sand, the waves. Love to sprawl out on a blanket and enjoy a good, mindless summer read. Sandra Brown comes to mind; perhaps Janet Evanovich. Or even a gossip magazine or two.

Lucky for me, I live in a state surrounded by some of the biggest freshwater lakes in the world, with miles and miles of coastline to discover. Since I currently live in southeastern Michigan, Lake Huron is the most easily accessible to us. Not *quite* as nice as Lake Michigan in my opinion, but pretty great all the same. Here's me and my sister doing one of our favorite beach pastimes... Looking for petoskey stones (Michigan's state stone, cute little buggers).

After a day at the beach, I can't be bothered by steamy, time-consuming meals that involve either the stove or oven. So why not a salad? I found this salad in two, yes two, separate magazines on the exact same day. I took it as a sign that I needed to make it right away.

Disappointed I was not. The salad had a nice balance of tart (arugula) and sweet (watermelon). It was a snap to throw together, and was punched with flavor. A perfect light meal to end a relaxing day.

Ingredients
Watermelon, cubed

Arugula

Goat cheese

Walnuts, chopped

2 Tbs. olive oil

1 Tbs. balsamic vinegar

1 Tbs. honey

1/4 tsp. poppy seeds

salt + pepper to taste

Directions

Arrange salads on two plates. Whisk together vinaigrette ingredients in a small bowl until incorporated. Drizzle over salads right before serving. Enjoy! (serves two).

Blueberry Pancakes

2009-07-29T21:09:00.016-04:00

Breakfast is pretty much my favorite meal of the day. Due to the hectic-ness of the work week, I only have time for cold cereal and a muffin if I'm lucky. However, I always always always find time for a great breakfast meal on the weekends.

Taking this love affair one step further, what could be better than making your favorite breakfast foods... for dinner? Really, not too much in my book. Since the blueberry season is in full swing here in Michigan, I went out picking with my two sisters this past weekend. Not only is "u-pick" blueberry picking fun, it's also much more economical than buying them a pint at a time at the grocery store and a great opportunity to catch up on family gossip.

Can you see where I'm going here? Tonight, Gabe and I made the works for our breakfast at dinner feast. Sausage, bacon, orange juice, and - the star of the evening - blueberry pancakes.

I used to say that boxed pancake mix was just as good as homemade (gasp!), but I stand corrected. Majorly corrected. Once I found this recipe, I knew I'd never go back. This homemade pancake recipe is based on a Marion Cunningham recipe I found online. It produces luscious pancakes that are slightly browned and crispy on the outside, light and airy on the inside. And with the addition of blueberries, you just can't go wrong.

Ingredients
1 c. all-purpose flour
1 1/2 tsp. white sugar
1 1/4 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttermilk
2 large eggs
3 Tbs. unsalted butter, melted
1/2 c. (ish) fresh blueberries

Directions

In a medium bowl, combine buttermilk, eggs, and melted butter. Whisk until thoroughly combined. In another bowl, whisk together flour, sugar, salt, and baking soda. Make a well in the center of dry ingredients and pour in the wet ingredients. Stir carefully until just combined.

Heat a large skillet over medium heat. Once pan is warmed, grease with cooking spray and ladle on some of the batter (make whatever size you like). Dot with some blueberries. Wait until batter starts forming bubbles and bottom side is cooked to a golden color. Flip and continue cooking until other side is browned and pancake is cooked through. Place in heated 200 degree oven to keep warm until all are cooked. Enjoy! Makes about 6-8 smaller sized pancakes.

Quesadillas on the Grill

2009-07-11T21:54:00.004-04:00

Summer time requires some improvising. Some days when it's hot out -- like today -- you just don't want to stand over a hot stove or oven at all. I'm not the first, and certainly not the last, to think this. After lounging by the pool today in 85+ degree F weather, I hadn't the energy or patience to make something fancy. Save that for a rainy day. So instead, I decided to adapt one of my favorite stove-top dishes for the grill instead.

Quesadillas. I'm not sure what it is about these little suckers, but they sure do taste good. And I found out today, they taste really good on the grill too. In the past, I have based my quesadillas off of The Pioneer Woman's recipe with good results (does anything she post NOT result in something spectacular... not in my experience so far).

So here is today's version of quesadillas, hot off the smoking grill and enjoyed in the waning sunlight of a beautiful Michigan summer evening.

Ingredients
4 boneless skinless chicken breasts
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 tsp. dried cilantro
1/4 tsp. salt
1/8 tsp. pepper
additional salt and pepper to taste
1 Tbs. butter + 1 Tbs. olive oil
assorted peppers and onions, sliced thinly
soft taco shells
cheese
salsa
sour cream

Directions
Preheat outdoor grill. Pound or slice chicken into thin cutlets. Combine cumin, chili powder, garlic powder, cayenne pepper, cilantro, salt and pepper in a small bowl; whisk to incorporate. Sprinkle on both sides of chicken, patting to make sure spice mixture sticks to the meat. Place on grill and cook until no longer pink. Remove from grill and slice into thin strips.

While chicken is cooking, place a large skillet over medium heat. Add butter and olive oil, stirring to melt/combine. Add peppers and onion, adding salt and pepper to taste. Cook about 5 to 10 minutes, or until soft and pliable.

Once chicken is finished, heat soft taco shells on grill until slightly browned and crispy on both sides (not too done - you'll be putting them back on the grill later). Assemble quesadillas by putting a layer of cheese, a layer of chicken, and a layer of vegetables on a soft taco shell. Add a few spoonfuls of salsa and another layer of cheese. Top with another taco shell. Return to grill for about 2 to 3 minutes, placing on a greased piece of aluminum foil, until cheese is fully melted. Remove from heat and slice into quarters. Enjoy with sour cream.

Note: We made 4 quesadillas and had A LOT of meat leftover (yay, can't wait for tomorrow!). I would guesstimate that this makes at least 8 to 10 quesadillas, so adjust ingredients as needed for yourself, and enjoy!

Hawaiian Chicken Kabobs

2009-07-07T23:08:00.009-04:00

Next to Thanksgiving, the Fourth of July is my favorite holiday. Not sure why... Maybe it's the warm weather, the good food, the magical fireworks, or (this year) our newly broken in badminton set. Why is that game just so fun?!?

This year's Fourth was no exception to the rule. My family convened for a combination graduation party + Fourth of July festivities, with plenty of good food to go around. Wanna see?

Yummy chicken kabobs, ready to hit the grill (recipe below).

Delicious fruit tray, courtesy of my grandma.

Cool veggie pizza (great way to use up little bits of leftover vegetables, btw...)

And my fav of the day... sundried tomato pasta salad (Dad is pretending to chow below).

So... those chicken kabobs. Specifically, Hawaiian chicken kabobs. I've made these several times before, and they are always a hit (I think they were originally from AllRecipes.com). I mean, what can be better than pineapple paired with colorful sweet peppers and red onion, then grilled to perfection? Few things, I tell you.

Hope your Fourth was as fun as mine. Heading back to work was tough (I knew I should have taken Monday off), so grill up these kabobs to help slog through the rest of the week!

Ingredients
4 boneless, skinless chicken breasts, cut into chunks.
3 Tbs. soy sauce
3 Tbs. brown sugar
2 Tbs. cooking sherry
1 Tbs. olive oil
1/4 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper to taste
1 (20 oz) can pineapple chunks, 2 Tbs. juice reserved
colored peppers and red onion, cut in large chunks

Directions
In a small bowl, combine soy sauce, brown sugar, sherry, olive oil, ginger, garlic powder, salt, pepper, and pineapple juice. Whisk to incorporate. Pour into a large Ziploc bag and add chicken chunks. Shake to coat completely. Cover and marinate for at least two hours.

Preheat grill to medium heat, and lightly oil grill grates. Alternately thread chicken, pineapple, and vegetables onto skewers (if using wood skewers, be sure to soak them at least 1/2 hour before assembling kabobs). Grill for 15 to 20 minutes or until chicken is done, turning occasionally.

Chinese Fried Rice

2009-07-03T22:50:00.004-04:00

After several hours of food preparation and cleaning up a kitchen that looked as though a tornado whipped through it, I am finally relaxing tonight. Watching Rambo... yeah, don't ask. Anyway, I've done as much as I can tonight to prepare tomorrow's graduation party eats. I'll be posting a few of the recipes here in the next few days, so stay tuned.

On another note, I want to share one of our favorite recipes with you that I made earlier this week. So one of my favorite things to do is try to re-create food I've eaten in restaurants. So when I came across a recipe for Chinese fried rice, I knew I wanted to give it a try. Going out for Chinese is a guilty pleasure of mine (but really, who isn't it a guilty pleasure for, lol). Probably some of the unhealthiest food out there today, but it just tastes sooo good. It doesn't help that most Chinese restaurants are also buffets, so you feel obligated to down several plates in order to get your money's worth.

Making fried rice does take a little advanced planning, since you need to work with cold, pre-cooked rice. From what I've read, using freshly made rice results in a sticky, gooey mess. I don't speak from experience, but I'll just take their word for it. It's a good way to use up leftover rice, but sometimes I just make up a couple cups of rice just so I can make fried rice. I also vary the amount of vegetables I put in, depending on what I've got in the refrigerator.

One variation to fried rice that I'm dying to try is Thai pineapple fried rice from Closet Cooking, which was posted a few weeks ago. It looks lovely and colorful, full of all my favorite ingredients. Hopefully I can make it soon!

Ingredients
1 egg, beaten
1 Tbs. butter
1 Tbs. olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 c. cooked peas
2 c. cooked rice, cold
2 Tbs. soy sauce
1 Tbs. rice wine vinegar
1/2 tsp. garlic powder
1/2 tsp. black pepper

Directions
Melt butter over medium-low heat, add egg and cook 1 to 2 minutes without flipping. Remove from pan and shred.

Heat oil in same skillet. Add onion, carrots, and celery. Saute until tender. Add rice, soy sauce, rice wine vinegar, garlic powder, and pepper. Stir-fry about 5 minutes, stirring frequently. Add shredded egg and peas, stirring to incorporate. Serve hot.

Sugar Cookie Bars

2009-06-28T18:33:00.004-04:00

Last week, my younger sister Dana finished up her month long trip to Australia. After a brief stint in Los Angeles to visit with her fiance, she's back in Michigan with memories of a fabulous trip that she'll never forget and the pictures to prove it.

So yesterday I headed up north to hang out with her and my other younger sister. She told (and showed) us all the highlights of the trip, which looked amazing. She also showed us some of the mementos she bought during the trip, including a didgeridoo (an Aboriginal instrument about 5 feet long - try explaining that in customs...) and an authentic boomerang. Here's the three of us girls and our brother Calvin attempting to properly throw it, with decidedly mixed results (I'm in the blue). I may look like I know what I'm doing but I'll tell you, I'm a girl and I definitely throw like one too.

Additionally, I decided to make and bring up some sugar cookie bars that I found on the Stylish Cuisine blog. I heart sugar cookies, and was happy that baking them in this manner was much less work... a good thing since I started making them well after 10pm on Friday night. As for the frosting, I just went with good 'ole canned vanilla frosting (1 1/2 cans). With a nice dose of colorful non-pareils, you can't get much more festive.

On another note, I'll be headed back up north next Saturday for Dana's mini-graduation + 4th of July combination party. I'm in charge of food for about 15 people. I'm thinking chicken kabobs on the grill for the main course. I would love some suggestions from you regarding side dishes... What are your ideas for tasty summer time side dishes, to be eaten outside picnic-style?

Ingredients
1 c. (two sticks) unsalted butter, room temperature
2 c. white sugar
4 eggs
2 tsp. vanilla
5 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 cans vanilla frosting
Sprinkles of choice (optional but cute)

Directions
Preheat oven to 375 degrees F. Grease a large, rimmed baking sheet (jelly-roll pan). Set aside.

Cream butter and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. In a separate bowl, combine flour, salt, and baking soda and whisk to incorporate. Add dry ingredients to wet ones and stir until just combined. Spread dough evenly across the entire baking sheet (I had to flour my hands and a spatula to achieve this).

Bake for approximately 12 to 15 minutes, or until golden. Cool completely before frosting and adding sprinkles.

Peanut Butter Chocolate Chip Cookies

2009-06-22T19:25:00.005-04:00

Do you ever get really ambitious relatively late at night, only to be thwarted at your every attempt at productivity? That seemed to happen to me last night, as I set out to make these Peanut Butter Chocolate Chip cookies. I've been eying several of Joy the Baker's recipes (with accompanying awesome pictures... instant tummy growl every time I even think about that website) for months now, but have not ever had the chance to pick one out to actually make.

Finally yesterday, I ended up choosing this one. I had planned on making them earlier in the day, but had to wait until the butter warmed to room temperature. Then with a half hour of cooking time left on my taco stuffed shells, I thought I could whip up this cookie dough in no time flat. Unwrap the butter, beat in for two minutes, add the peanut butter. Peanut butter? ... peanut butter. Awwwwww, crap. I only had a quarter of what I needed, with no real substitutes in sight. And I had only been to the grocery store a few hours earlier. Ergh!

By this time, it was close to 10pm and I was about ready to throw in the towel. I'm sure I could have left them until the next day, but I didn't want to wait that long. I mean, these are peanut butter chocolate chip cookies from Joy the Baker herself. They had to be worth it, right? So I ran back to the store, grabbed some PB (thankfully, on sale) and finished out the recipe.

I am glad I did, because these cookies are every bit as amazing as they look on Joy's website. Because my oven can't settle on one temperature, let alone the right one, I have a good mix of soft/chewy and crunchy cookies. I prefer the former, but honestly, the latter tastes pretty darn good too. Oh, and the dough itself is quite addicting too. So how can you go wrong? So whether it's 9am or 9pm, you won't regret making these cookies... Just make sure you have all the ingredients first! :-)

BTW... My next endeavor from Joy the Baker: Peanut butter and chocolate fudge rice krispies treats, found here. There are no words. No words.

Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 sticks (8 oz.) unsalted butter, room temperature
1 c. peanut butter (I used crunchy)
1 c. packed light brown sugar
3/4 c. white sugar
2 large eggs
1 1/2 c. chocolate chips
additional white sugar for rolling

Directions
Preheat oven to 350 degrees F. Position racks into thirds. Grease large cookie sheets with cooking spray. Set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, and nutmeg. Stir to incorporate. Set aside.

In another large bowl, beat the butter on medium speed for about two minutes, until smooth and creamy. Add peanut butter and beat for an additional minute. Add light brown and white sugar and beat for an additional three minutes. Add eggs one at a time, beating for one minute after each addition. Add the dry ingredients and mix only until incorporated. Fold in chocolate chips. The dough will be soft and pliable.

Pour sugar for coating in a small bowl. Form dough into 1-Tbs. portions and roll into a ball. Roll dough balls in white sugar and place on baking sheets. Dip the tines of a fork in the sugar and press a criss-cross into the top of each cookie.

Bake for about 10 minutes, rotating sheets half way through the cooking time. When done, the cookies will be lightly colored and slightly soft. Let cool on baking sheets for a minute before transferring to wire racks to cool. Store in airtight container. Makes about five dozen cookies.

Taco Stuffed Shells

2009-06-21T22:33:00.009-04:00

Just want to start out by congratulating my friend Crystal, who got married on Saturday. It turned out to be a mini-high school reunion, which was pretty cool. But the wedding was beautiful, and now the happy couple is jetting off to Hawaii for their honeymoon! Best of luck to you both!

Despite being a busy weekend, I did find time to do a lot of cooking. Only, most of the cooking wasn't for us. It was for my dad and siblings. My dad owns his own business (and us kids are/were his 'employees') and summer is the busiest time of year. Because of that, they often don't have time to make meals for themselves as they're running around like crazy. So when my dad asked me to make a few casseroles and bring them up Saturday, I jumped at the chance. First, it was a good opportunity to help them out; but second, it was also a chance to try out a new casserole recipe.

I'm sad to say I didn't have the time or ambition to take any pictures of the two dinners I made. But from the multiple texts I received around dinner time after delivering the goods, it seems as though both were a great success. The two dishes I made? Shepherd's pie (my own recipe), and Chicken Divan from Dinners for a Year and Beyond (GREAT blog, love her recipes).

I had some leftover uncooked hamburger after making the Shepherd's Pie, and I knew I wanted to make something Mexican out of it. Luckily, I had printed off a recipe for Taco Stuffed Shells from Artichokes and Garlic blog a few months ago. The concept is genius, and after the yummy success of my other stuffed shells, I knew these would be super good too.

I did make a few modifications to the recipe (who doesn't, right?), and the resulting meal was super good! I especially liked the idea of the cream cheese mixed in with the meat; it bound the mixture together and added a nice tang to the filling. I will definitely make these again!

Ingredients
1 (12 oz.) box jumbo shells
1 lb. ground beef
1 tsp. olive oil
1 medium onion, finely chopped
1 roasted red pepper, finely chopped (I used from a jar)
1 (4 oz.) jar chopped green chilies
1 pkg. taco seasoning
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. cayenne pepper
4 oz. cream cheese
1 c. salsa
1 c. shredded cheddar cheese
1 c. taco or enchilada sauce
up to 1 c. crushed tortilla chips
Mexican toppings of choice

Directions
Preheat oven to 350 degrees F.

Heat olive oil in large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add ground beef and cook until browned. Add roasted red pepper and green chilies and stir to incorporate. Remove from heat, drain excess fat and return to skillet. Add taco seasoning, garlic powder, chili powder, cumin, and cayenne pepper. Add cream cheese and melt into meat mixture. Remove from heat and cool.

Meanwhile, cook jumbo shells in boiling water until al dente. Drain and rinse with cold water. Pour salsa in bottom of a large baking dish. Stuff each shell with meat mixture and place in baking dish (Note: I had about 8-10 shells left over). Cover with enchilada sauce, then with cheddar cheese and crushed tortilla chips.

Bake for about 30 minutes, or until hot and bubbly. Let cool about 10 minutes before serving. Place on a plate and top with your favorite Mexican toppings (or, at least whatever you have on hand). Enjoy!

Chocolate Muffins

2009-06-14T22:46:00.005-04:00

So I've been noticeably absent from blogging the last week or so (okay, who am I kidding... not noticeably absent to anyone in particular, but absent nonetheless), and I've also been noticeably absent from my kitchen too. Work has been pretty busy in that time. On a normal day, I usually don't get home until after 6pm and, when working late, it's obviously much later than that. And those days I did get home at a reasonable time, I still found myself doing work stuff. So that didn't leave much time (or energy) to create something yummy. PBJ anyone?

Anyway, enough of that. The project that I've been working on is about to launch, so a breather is in order. We enjoyed a great weekend at home. I had to finish up some things yesterday with earlier said project, and today was a beautiful day to sit by the pool and relax. So that's what we did.

So to celebrate finding my way back into the kitchen, I made these fabulous chocolate chocolate muffins. Again, who am I kidding.... they are totally like cupcakes but I'm sticking to my guns and calling them muffins so I don't feel guilty about eating one for breakfast tomorrow morning. Anyone really know what the difference is between a chocolate cupcake and a chocolate muffin?

I found this recipe over at Joy the Baker website a few months ago. The original recipe called for mini muffins, but unfortunately I don't yet have a mini muffin pan. So I adapted them to full-size muffin status. And besides, anything with chocolate deserves to be upgraded to full-sized status. None of this mini business for us when it comes to chocolate-y goodness.

Ingredients

2 c. all-purpose flour

2/3 c. white sugar

4 Tbs. cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. sour cream

1 c. (scant) milk

2 Tbs. canola oil

2 egg whites

1 c. dark chocolate chunks

Directions

Preheat oven to 350 degrees F. Position a rack in the center of the oven. Grease or line a regular-sized muffin pan. Set aside.

Combine all dry ingredients in one bowl. Whisk to fully incorporate. In another large bowl, combine wet ingredients. Whisk to combine, being sure to remove all lumps. Pour wet ingredients into dry ingredients and stir to incorporate. Fold in chocolate chunks.

Scoop the muffin batter into the muffin pan. Bake for 15-18 minutes, or until toothpick inserted in center of muffin comes out clean. Cool muffins for 5 minutes in pan before removing to wire rack to cool completely. Made 14 muffins (could have and should have gotten them to fit in 12 though).

Sausage and Pepper Calzones

2009-06-04T23:26:00.007-04:00

Earlier this week, I read a news article about competitive eating celebrities Joey Chestnut and his archrival /nemesis Takeru Kobayashi. Apparently, Pizza Hut sponsored a calzone-eating contest and invited both competitors to compete head to head to see who could eat the most 'P-zones' in six minutes. In case you were wondering, Kobayashi reigned supreme, downing nearly six of the 12-inch calzones in the alloted time. Um... ewwww. Don't get me wrong, this girl can and loves to eat. But this is taking it a bit too far, lol.

If you aren't feeling a little nauseous at the thought of this, and you're interested in checking out other upcoming competitions, don't forget to watch the annual Fourth of July hot dog eating contest. It takes place in Coney Island, NY, and is usually shown on ESPN.

So while the thought of these crazy guys gorging themselves silly in just a few short minutes is somewhat unappetizing, the thought of a hot, spicy calzone definitely got my taste buds buzzing. So I knew I needed to whip some up this week.

Two great things about calzones, in my opinion. First, they are so easy and versatile. For the outer shell, I use frozen pizza dough. For the filling, it really just depends on your taste... or what you're craving at that particular moment in time... or what you have on hand. Generally speaking, most ingredients that you think taste good on pizza will taste equally delicious inside a calzone. Second, they reheat very well in a toaster oven. So feel free to make some extras and bring them for lunch the following day... that's what we did!

This time around, we used hot Italian sausage paired with onions and green peppers. They turned out pretty good and, despite the fact that he doesn't particularly care for spicy food, Gabe agreed that they were just right.

Ingredients
1 pkg. frozen pizza dough, thawed
1 lb. hot Italian sausage, casings removed
1 green pepper, diced
1 large onion, diced
1-2 c. mozzarella cheese
1 egg, beaten
2-3 Tbs. Parmesan cheese
Dip of choice (marinara, Ranch dressing, etc)

Directions
In a large skillet over medium heat, cook sausage, green pepper, and onion until browned. Remove from heat and set aside to cool.

Preheat oven to 350 degrees F. Coat 2 large baking sheets with cooking spray. Set aside.

Meanwhile, divide thawed pizza dough into 8 equal pieces. Roll into circles (maybe about 6-8 inches in diameter), at about 1/8-in. thickness. Add meat mixture and cheese. Fold one side over to form half circle and press to seal edges. Crimp the edge with a fork. Place on baking sheet.

When all calzones are completely sealed and on baking sheets, brush tops with beaten egg. Sprinkle with Parmesan cheese and place in oven. Bake 15-20 minutes, or until calzone is golden brown. Remove from oven and cool slightly before serving. Serve plain, or with marinara or Ranch dressing... depending on your preference. Enjoy!

Grilled Shrimp on the Barbie

2009-05-30T21:43:00.005-04:00

At one point in my life, I became dangerously close to never eating shrimp again. Food poisoning can do that to a person... have you ever had it? If you have, you know what I'm talking about. If you haven't... well, consider yourself lucky.

Since this is a preface to a shrimp recipe, I won't get into the gory details about my less-than-appetizing experience. You know, because I want you make this recipe. You need to make this recipe. However I will tell you this: Take special care to ensure that any seafood you make is properly cooked. Or risk the consequences.

Okay, onto more pleasant thoughts. So if there were any recipe that could change my mind about eating shrimp, it's this one. First of all, it's terribly simple. Second, it just tastes so durned good. I'm slightly embarrassed at the amount of shrimp Gabe and I put away the night we made this for dinner.

I saw this recipe over at This is Reverb, and knew I had to try it... especially since the days are getting pleasantly warmer and we find ourselves grilling at least two or three times per week. You can only make hamburgers so many times in a week, you know? Although... Gabe would beg to differ, seeing as grilled hamburgers rank as one of his favorite meals. But me, I need variety. It is the spice of life, you know. But I digress.

We ate the shrimp straight off the skewers, but I think they would taste really great in a simple salad too. Oh, and the best part about the recipe is the fact that the leftovers taste even better the next day, if that were even possible. Just whip yourself up some cocktail sauce and eat them cold, straight out of the fridge. Bon appetit!

Ingredients
2 lbs. shrimp, peeled and deveined
1 (16 oz.) jar Italian dressing
Old Bay seasoning
2 Tbs. butter, melted
2 Tbs. lemon juice

Directions
Place shrimp in large bowl. Pour Italian dressing over shrimp and shake to coat. Cover and refrigerate about 2-4 hours (we did about 4 hours or so).

Preheat outdoor grill. Meanwhile, skewer the shrimp onto metal or wooden skewers. We used metal skewers; however, if you do choose to use wooden ones, make sure to soak them in water first. Pierce each piece of shrimp on the skewer twice to ensure they don't fall off. Sprinkle shrimp liberally with Old Bay seasoning to your preference.

Toss shrimp onto hot grill and cook about 2 minutes per side, until shrimp is nice and pink. Brush shrimp with mixture of melted butter and lemon juice near the end of the cooking time. Remove from grill, cool slightly, and enjoy!

Note: To make cocktail sauce the next day for any leftovers you might have: Mix together ketchup and horseradish. I don't really have any measurements for you, but know that (obviously) the more horseradish you add, the more spicy the cocktail sauce. Start with a little bit, taste, and add more according to your preference. And then invite me over and I will help you finish them off :)

Chocolate Chip Cookies

2009-05-27T21:55:00.004-04:00

If you had to think of one treat that reminds you of your childhood, what would it be? For me, it would definitely have to be chocolate chip cookies. They were, by far, my favorite dessert. But I'm not sure what I enjoyed more - eating the cookies after they were baked... or sneaking little bits of raw cookie dough before they were popped into the oven to bake to soft-in-the-middle, crispy-on-the-outside goodness (actually, I'm pretty sure eating the raw dough is better, and I continue to subscribe to that belief today).

I can remember when I was about eight years old (that corresponds with about second or third grade, right?), my elementary school friend Shannon came over to play for the day. We had a great time carousing in the yard, running through the sprinkler, and probably playing dress-up of some sort. Some time during the afternoon, we both became quite hungry. And lo and behold, my mom had gotten out a bag of cookie dough to thaw in the refrigerator. At that time, she would make up triple or quadruple batches of dough and freeze the extras for later. You had to do these sorts of things with five little ones running around at your feet.

So we both decided to sneak a tiny, little piece from the corner of the bag. There wasn't any way to tell that we had eaten any at all. Right? But then, we just had to take another little piece. Cookie dough is like that, isn't it? Then another... Okay, we better go now. And another...

I think by the time we were done, we had eaten about 3/4 of the bag, but still remained confident that no one would know about our little, mid-afternoon snack. Needless to say, my mother wasn't too pleased to find that we cleaned out the majority of her planned dessert for the day. But I can't imagine she stayed upset for long, everyone knows the power and allure of the raw cookie dough. It's inescapable!

Ingredients
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/4 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. hot water
1/4 tsp. salt
1 c. chocolate chips
2/3 c. walnuts (optional)

Directions
In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla extract. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, and cream of tartar until incorporated. Fold in chocolate chips and nuts. Refrigerate for at least one hour.

Preheat oven to 350 degrees F. Grease two baking sheets. Remove dough from refrigerator and drop large spoonfuls onto baking sheets. Bake for about 8 to 10 minutes, or until edges are lightly browned. Remove from oven and cool completely on wire racks. Makes about 2 1/2 dozen cookies (probably closer to three in reality, sans dough sampling)

Recipes courtesy allrecipes.com.

Lemon Pepper Chicken Sandwich

2009-05-22T19:36:00.004-04:00

Gotta love this summer Friday. Today I got out of work early, which was pretty sweet. It was nice to get an early start to this holiday weekend. We're not really planning on going anywhere or doing much (save for a possible Terminator: Salvation viewing if the weather turns on us... I refuse to go to the movies when it's nice outside), but I'm a-okay with just chilling out this weekend.

After getting out of work and chowing down on some leftovers for lunch, I was initially looking forward to lounging by the pool (yay! It's finally open!). But the weather seemed to have cooled down slightly since earlier this week, so alternate plans were needed. So I took the opportunity instead to catch up on some housework (yes, I'm THAT exciting) - vacuuming and washing my car. You know, that kind of fun. Or not.

So when dinnertime rolled around and a hungry Gabe found his way home, I wanted something quick, easy, and delicious. Enter in: lemon pepper seasoning. With lemon zest, pepper (um duh, thanks for stating the obvious Rita), garlic, and onion flavorings, this stuff tastes great on a variety of meats and salads with only a few shakes. Thank you Lawry's.

Best part of this meal was being able to enjoy it outside with Gabe with little fuss, enjoying the nice sunshine, warm weather, chirping birds, and each other's company. Nothing better than that.

Ingredients
2 boneless, skinless chicken breasts
4 hamburger buns
Salt
Lemon pepper seasoning
Muenster cheese
Fresh spinach
Tomato, sliced
Mayo and Brown Mustard

Directions
Preheat grill for a few minutes. Meanwhile, place chicken on a large cutting board. Cover with wax paper and pound until chicken reaches uniform thickness (about 1/4 in.). Cover liberally with salt and lemon pepper.

Place chicken on grill (we cooked on a piece of aluminum foil with cooking spray to prevent sticking). Cook for approximately 8-12 minutes, or until chicken is no longer pink. Place cheese slices on chicken and heat until completely melted. Place on bun with toppings of choice. Enjoy!

Caramelized Onion and Gruyere Quiche

2009-05-18T18:48:00.008-04:00

On Friday, I woke up with an inkling. An inkling to be adventurous, make something new and something somewhat fancy. Something gourmet-y. Ha. You know, sometimes you feel like comfort food (like burger and fries) and other times you just feel like putting in a little more effort for something with a little bit more pizzazz.

Earlier in the week, I had run across a recipe at Pink Bites for caramelized onion and Gruyere quiche. In addition to having a fancy name, it seemed to have some fancy ingredients in it too... and by fancy I do mean e.x.p.e.n.s.i.v.e. Wow, $20 per pound for Gruyere? Whew! Luckily, my local grocery store had some on special (extra bonus since I was planning on buying it full price anyway), and I didn't need a lot of it, so it seemed the perfect opportunity to try out Rita's recipe.

I think the hardest part about the recipe was that it was slightly time-consuming. Okay for a weekend meal, not okay for a weeknight. We were getting pretty hungry by the time the quiche went into the oven, and I even skipped a few steps. Luckily, the wait was worth it. I love love love onions, and caramelizing them only deepens and intensifies the flavor, and it paired well with the nutty Gruyere and thyme. The only thing I might do differently next time is reduce the amount of cheese and add more eggs, I felt the egg flavor was slightly overpowered by the Gruyere. Overall, it was fun to make and had great presentation. I'm looking forward to trying out some other quiche recipes in the near future, too!

Ingredients
1 pie crust for 9-in pie, chilled
2 Tbs. unsalted butter
1 tsp. dried thyme
1 large onion, thinly sliced (I used 1 medium red and 1 medium yellow onion)
3 eggs
3/4 cup of milk
1 c. shredded Gruyere cheese
salt and pepper to taste

Directions
Preheat oven to 375° F.

On a floured surface, roll out pie dough and place in a 9-inch pie pan. Trim edges around the pie plate, leaving about a 1/2 inch border. Prick the bottom of the dough with a fork. Cover pie plate with foil and top with dried beans. Bake until golden, about 30 minutes (removing beans and foil after 20 minutes). Set aside to cool.

Meanwhile, melt butter over medium-low heat. Add onions and thyme, cooking slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread half of the cheese in the pie pan. Add onions and cover with the remaining cheese. Pour egg mixture evenly over the top. Bake for about 40 minutes, or until golden brown and puffed. Let cool slightly before serving.

Fruit and Goat Cheese Salad

2009-05-15T21:22:00.007-04:00

By looking at Gabe now, or even when I first met him, one thing you wouldn't have guessed is that he grew up in a farm-like setting. When he was younger, Gabe and his brother worked hard in a gigantic garden to produce fruits and vegetables for the family to eat. They also had a variety of other animals, including chickens, a pig, dogs, and goats among other animals. It's interesting to listen the stories he tells me about butchering 100 chickens for future dinners, milking the goats, or hoeing the garden for several hours every night after school.

Of all the animals, I am particularly enamored by the goats. A few things I've learned. Yes, goats will eat anything you put in front of them. No, goat's milk isn't all it's cracked up to be. Yes, goats will headbutt you if you piss them off. Gabe's family had goats to provide milk, but they also produced homemade goat cheese. I had actually never had goat cheese until a few months ago, and wow, now I wish I would have tried it a lot earlier. Tangy and delicious, and what I would give to try some of the fresh goat cheese that Gabe's stepfather used to make. I'm sure it tasted delicious.

After discovering my newfound love of goat cheese (I like to pick up mine at Trader Joe's - a brand made in Vermont, of all places. I like to tell Gabe I'm supporting his old neighbors), I started looking for more recipes that included this ingredient. I came across this salad from This is Reverb, and the combination of the goat cheese in the recipe and amazing photographs of the salad, I knew I had to try it. I've altered it slightly to our liking, so feel free to do so too!

Ingredients
spinach
red delicious apple, sliced
orange, cut into wedges (I only include if I have one, which isn't often)
walnuts, roughly chopped
raisins or dried cranberries
goat cheese (plain)

Vinaigrette Dressing (enough for two large salads, scale as needed)
2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 Tbs. honey
1 Tbs. orange juice
2 Tbs. Parmesan cheese
1 tsp. poppy seeds
salt and pepper to taste

Directions
Arrange salad ingredients in bowl. In a small bowl, whisk together dressing ingredients until well incorporated. Pour over salad, serve immediately.

P.S. This vinaigrette great on just about any salad, but I particularly like it with the fruit in this salad.

Chocolate Mascarpone Brownies

2009-05-13T18:35:00.006-04:00

Lucky for me, we have a TV in our lunchroom at work. And lucky for me, there's a few girls there who love to cook and bake as much as I do. So we flip on the Food Network and catch Paula Deen and Giada De Laurentiis while we eat lunch and discuss what we're making for dinner for the rest of the week and what we plan on making the next week, and the next, and the next.

Although we love to pick on her (doesn't she just seem a little... too... perfect?), Giada's recipes are the ones that we're always making. She's pretty predictable every day.... Did you notice that pretty much every episode includes some combination of the 4 P's: Pasta, Parmesan, Prosciutto, and/or Pancetta? At any rate, her recipes are often very delicious, and I'm glad I get the opportunity to watch. It seems like the Food Network's weekend lineup centers more on those crazy competitions now, which aren't nearly as interesting to me.

One other ingredient that surfaces on Giada's show somewhat often is mascarpone cheese. I recently purchased some of this cheese to try it out, and after using half of a container on my stuffed shells, I needed to use up the rest. After digging around for a while, I came across a great recipe for chocolate mascarpone brownies that has been blogged about several times (I found via Tender Crumb). These are just the way I like my brownies: thick, fudgy, and uber-chocolately. So I just knew I had to make them.

And wow, am I ever so glad I did. These taste ah-mahzing (just like everyone else who made them has said). I think Gabe agrees too. He started hovering around the oven about 15 minutes into baking these tasty little suckers, and I was slicing them up for him almost as soon as they came out of the oven. Too bad I didn't get a picture of that!

p.s. The original recipe calls for a ganache to top the brownies. I didn't have whipping cream, and I don't think I could have held Gabe off any longer, so I bypassed this step. However, I will still post the ingredients in case you'd like to include it.

Ingredients
1 c. unsalted butter
3 oz. semi-sweet chocolate, finely chopped
1 c. white sugar
1/2 c. cocoa powder
1/2 c. mascarpone cheese, softened
3 large eggs, room temperature
2 tsp. pure vanilla extract
1/2 c. all-purpose flour
1/4 tsp. salt

6 oz. semi-sweet chocolate, finely chopped
6 Tbs. whipping cream
3 Tbs. unsalted butter

Directions
Preheat oven to 325° F. Butter an 8” by 8” square glass cake pan. Set aside.

Place chocolate in a medium bowl. In a small saucepan over medium heat, bring butter to just below boiling. Pour hot butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

With a wooden spoon, beat in the mascarpone cheese, eggs, and vanilla. Mix until smooth. Gently fold in flour and salt.

Pour batter into prepared pan and spread evenly. Place in preheated oven and bake 45 to 50 minutes, or until toothpick inserted in the center comes out clean. Place pan on cooling rack for 10 to 15 minutes, while you make ganache.

To make ganache, place chopped chocolate in a mixing bowl. In a small saucepan over medium heat, bring cream and butter to just below boiling. Pour hot mixture over the chocolate and let stand for 30 seconds. Stir until smooth. Spread immediately over brownies (cooler ganache will be much harder to spread). Let brownies cool completely (on counter or in refrigerator) before slicing.

Apple Brown Sugar Pork Loin

2009-05-11T11:40:00.012-04:00

Every Christmas, Gabe and I make a long drive out to the Vermont/New Hampshire area to visit his family and go snowboarding at the many fabulous mountains across the area (something we're seriously lacking here in Michigan).

During our last trip there, we visited the Perfect Pear, a cute café located right on the Waits River in Bradford, Vermont. While it was much too cold and dark to enjoy the view overlooking the water, we certainly did enjoy our food there.

When I eat out (which isn’t very often… something about spending a lot of money on a meal that I could make much more economically at home), I try to find items that I have not yet made, or probably will never make in the future. At the Perfect Pear, I decided to eat the House Smoked Pork Loin, Granny Smith Apple Chutney, Grilled Jack Cheese Polenta. While I’ve had pork loin several times, I’ve never made it with apples, and polenta is something I’ve always wanted to try.

Needless to say, it was as amazing as it sounds. The pork was moist and delicious, and the apple chutney had a hint of cinnamon, if I recall correctly. And it went surprisingly well with the cheesy polenta square. And wow, they give you a seriously huge piece of meat for only one person. Lucky for Gabe, though, since he got to eat the rest of my meal in addition to his.

Since then, I’ve been meaning to make my own version of pork with apples, and I finally had the opportunity this weekend. My version was adapted from this recipe after reading many of the reviews. Some complained of the dryness of the pork, so I added some apple cider vinegar and St. Julian’s blackberry wine (from a local winery, a gift from my brother) to the roasting pan. Mixed with the apples, the result was an apple-y cinnamon sauce that we spooned over the pork. All in all, a great weekend meal.

Ingredients
1 (2 1/2 lb.) pork loin
salt and pepper to taste
1/4 tsp. garlic powder
3 Granny Smith apples
1/4 c. raisins
2 Tbs. flour
2 - 4 Tbs. brown sugar
2 tsp. cinnamon
1/4 c. apple cider vinegar
1/2 c. fruit-flavored wine

Directions
Preheat oven to 375° F. Place pork loin in large roasting pan. Sprinkle both sides with salt, pepper and garlic powder. Set aside.

Peel, core, and finely dice the apples. Place in large bowl and add raisins, flour, brown sugar, cinnamon, and apple cider vinegar. Spread mixture on and around pork loin. Cover with wine.

Cover and bake for approximately 45 minutes. Remove cover and bake an additional 15 to 45 minutes, or until internal temperature registers at 140° F. Remove from oven, re-cover and let sit for about 10 minutes. Slice pork and serve with pan sauces.

Red Velvet Cupcakes

2009-05-10T20:26:00.007-04:00

Yesterday, my sister graduated from Michigan State University. So the entire family traversed to and met in East Lansing to attend her graduation and celebrate her achievements. Here's the graduate with her fiance, Adam. I love candids :). Now she's headed to Sydney, Australia, on Tuesday for a four-week study abroad program. Did I mention I'm insanely jealous?!?

Anywho, since even attempting to find a restaurant to seat over eight people in the area with a wait less than one hour would be asinine, my dad and I brought everything we'd need for lunch and dinner, including subs, chicken spaghetti (courtesy The Pioneer Woman), and chips/dip.

I was also in charge of making some type of dessert. I decided to make some cupcakes since they are easy and single-serving sized, with no plating required. I had made this red velvet cake recipe before and it turned out great, so I thought I'd make it again (stick with the tried and true, it works).

True to form, they turned out perfect. The cupcakes were yummy and moist, and the cream cheese frosting (recipe via Schweet 'N Savory) was the best. Of course, I'm kind of biased, I absolutely LOVE frosting. I also made some simple little candy melt stars to put on top of some of them, just to dress them up a little more. Although now that I think about it, since she graduated from MSU, perhaps I should have made green velvet instead?

Ingredients
1/2 c. butter, room temperature
3/4 c. white sugar
1 large egg
1/2 c. buttermilk
3/4 tsp. red food coloring
1/2 tsp. vanilla extract
1 (heaping) c. flour
1 Tbs. cocoa powder
2/3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1 (8 oz.) package cream cheese, softened
1/4 c. butter, softened
1 c. sifted powdered sugar
1/2 tsp. vanilla extract

Directions
Preheat oven to 350 degrees F. Line one muffin pan with cupcake liners (for 12 cupcakes).

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and mix well.

Combine buttermilk, red food coloring, and vanilla extract in a small bowl. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Alternate adding the liquid mixture and flour mixture into the butter/sugar until everything is incorporated.

Pour batter in prepared muffin pan. Bake for 15-20 minutes, or until toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter until smooth and creamy. Add vanilla extract and mix well. Gradually stir in powdered sugar. Feel free to add less than 1 c. powdered sugar for a frosting that is less sweet. Spread or pipe onto cupcakes and enjoy! Adapted from here.

Best Steak Marinade

2009-05-04T19:31:00.005-04:00

With the weather warming up (on a more consistent basis), tonight was the perfect night to get out the grill. Now, don't get me wrong, we definitely use the grill across all the elements - snow, wind, rain, and sun. However, today we had the opportunity to both grill and eat outside on the balcony, which is a sure sign that summer is just around the corner.

We prepared a really traditional dinner tonight, with steak, broccoli, mashed potatoes and buttermilk biscuits. Dinner of champions, I tell you. The recipe I'm going to share with you today is the marinade we used (always use, actually) for grilling steaks. Now, I know there are alot of people out there against marinating steaks because it 'masks' the true flavor of the steak. On the contrary, however, Gabe and I think marinades like these make the steak taste fabulous (FABULOUS!) and so we use this particular marinade all the time.

Ingredients
1 large steak
1/4 c. vegetable oil
2 Tbs. red wine vinegar
1 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1/2 Tbs. brown mustard
3/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 onion, sliced

Directions
Mix together all ingredients except steak and onions until fully incorporated. Place steak in large, gallon-sized plastic bag. Pour in marinade. Seal and shake around until fully coated. Re-open bag and add onions. Seal bag, mix again, and refrigerate for 8-10 hours (I usually put this together in the morning for dinner later that night). After marination takes place, cook steak according to your preference. Enjoy! Source: AllRecipes.com

PS... On another note...

We welcomed some new "neighbors" to our little neighborhood...

Now, the mama wasn't too pleased with us hanging around her nest, which is built into a small hole on the outside edge of the balcony. But, we only snapped one or two pictures and left her alone to take care of her future babies.

Mama Mia Stuffed Shells with Vodka Sauce

2009-05-02T21:40:00.004-04:00

Isn't it frustrating when you make something that looks and tastes amazing in real life, but you can't seem to capture it on camera? That's what happened to me today when I made these awesome stuffed shells.

I've made stuffed shells in the past, but I wanted to try something a little bit different this time. While I knew what I wanted to use for the stuffing, I remembered that my co-worker Wendy makes a tomato-vodka sauce that she loves, and a similar sauce I made before tasted really good. So I thought I would combine the stuffed shells and the vodka sauce and see what I could come up with.

Well, the fusion of the recipes certainly did not disappoint. With four, count 'em, four types of cheeses, sweet Italian sausage, and the tangy vodka sauce, I'm glad that I made extra. Can't wait for lunch tomorrow, yay leftovers!

However, a few things led to the not-so-great photos. First, I was hungry and these smelled amazing. Second, I didn't have any patience. Third, the sauce covers up the sausage stuffing, so you can't really even tell what they are. BUT... you'll just have to take my word for it that these are super good and need to make them, like, yesterday. It might look like a lot of ingredients and work, but trust me, they are totally worth it.

Ingredients
1 (12 oz.) box jumbo shells
1 lb. (approximate) sweet Italian sausage, casings removed
1 medium onion, finely chopped
1 (10 oz.) box frozen spinach, thawed and drained
1 (15 oz.) container ricotta cheese
1 egg
2 Tbs. dried parsley flakes
1/4 c. Parmesan cheese
2 tsp. salt, divided
1/4 tsp. black pepper
1 tsp. garlic powder, divided
1 (28 oz.) can tomatoes, roughly chopped
1 (6 oz.) can tomato paste
1/2 c. vodka
1/4 tsp. dried red pepper flakes
2 tsp. dried basil
1/2 c. mascarpone or cream cheese
1 c. (about 8 oz.) mozzarella cheese, shredded

Directions
Bring a large pot of salted water to boil. Cook jumbo shells until al dente. Drain and set aside to cool slightly.

Meanwhile, in a large skillet over medium heat, cook Italian sausage and onion. Remove from heat and drain any excess fat. Place in large bowl, and cool slightly. Add ricotta cheese, Parmesan cheese, egg, spinach, dried parsley, 1/2 tsp. garlic powder, 1 tsp. salt, and pepper. Mix well and set aside.

In another skillet over medium heat, combine tomatoes, tomato paste, vodka, 1/2 tsp. garlic powder, red pepper flakes, dried basil, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce thickens, 15 to 20 minutes. Add in mascarpone cheese, stirring constantly until fully melted and incorporated. Remove from heat.

Preheat oven to 350°F. Begin assembling stuffed shells by filling each shell with a spoonful of meat mixture. Place in large baking dish. Pour tomato sauce over shells. Sprinkle mozzarella cheese on top of shells, and place baking dish in oven. Bake until mozzarella is hot and bubbly on top, about 10 to 15 minutes. Remove from oven, cool slightly, dish and enjoy!

Mediterranean Summer Salad

2009-04-29T21:29:00.006-04:00

Soooo... it's almost summer. How exciting!

Then I realize I haven't set foot in the apartment complex gym in, oh say, four months or so. And I've all but forgotten Gabe and my after-dinner walks since he started going back to school in August. And I've started this cooking blog in which I required, yes required, to find, cook/bake, and try many new recipes (some healthful, some... not so healthful, we'll just say). Suddenly, the prospect of summer, the sun, and the beach seems a little less appealing. Crap.

S as a result, I've recently embarked on a new culinary journey - one that involves a little less sugar, butter, and cream (Paula Deen would be so disappointed in me) and a little more on the fresh vegetables, fruits and lighter fare.

This dish was inspired by a recent one I had at Noodles, a Royal Oak restaurant we sometimes hit up for lunch. Not sure if they're national or not, but in case you haven't guessed it, pretty much everything they serve has some type of noodle in it and crosses a variety of ethnic cuisines. I usually head for the Asian section (Oh how I love you, Japanese Pan Noodles), but I opted for something new this time. Pasta Fresca (from the Mediterranean section) boasts sauteed fresh veggies and penne noodles in a light vinaigrette of some sort. Served with chicken and sprinkled with feta cheese, I don't feel at all guilty about eating the dish. So thought I would give it a shot on my own too.

Also, I killed two birds with one stone, since I had zucchini and yellow squash that definitely needed to be used up. Hate, hate, hate, hate wasting food. So success! And summer... here I come!

Ingredients
1 c. pasta (I used farfalle)
2 Tbs. olive oil
1 tomato, chopped
1 onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1/4 c. lemon juice
1/4 tsp. garlic powder
1 tsp. dried rosemary
1/2 tsp. red pepper flakes
1/2 tsp. dried parsley
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. Parmesan cheese
splash of white wine

Directions
Cook pasta according to package directions. Drain and set aside.

In a small bowl, combine lemon juice, garlic powder, dried rosemary, red pepper flakes, parsley, salt, and pepper. Whisk briskly to fully incorporate. Set aside.

Meanwhile, heat oil in skillet over medium heat. Add chopped onion, zucchini, and squash. Sauté until nearly tender, about 5 minutes. Add tomato, pasta, and splash of white wine. Pour vinaigrette over salad and stir to combine. Continue cooking for additional 2-4 minutes, or until all is heated through. Spoon into bowls using slotted spoon, sprinkle with Parmesan cheese. Serve immediately.

Hummus at Home

2009-04-23T20:40:00.004-04:00

My short list of all things that are lame, for the week of April 19:

1. Weather that fluctuates from 30 degrees to 80 degrees in the course of a few days.
2. Getting sick because of said fluctuations.
3. Being sick on my birthday because of said fluctuations. Boooooo.

My short list of all things unlame, for the week of April 19:
1. Gorgeous day for a wedding last Saturday, gorgeous day for a wedding this Saturday.
2. Seeing the family this weekend at said latter wedding.
3. Getting to take photos at said latter wedding... LOVE taking wedding photos. So romantic!

One other unlame aspect of today was that I was able to whip up some hummus for dinner tonight. Luckily, I had it in me to pretty much make dinner last night after my weekly grocery shopping excursion, because I was not really feeling up to it after work today. But knowing that I had made some curry lentil soup, it seemed only fitting to muster up the energy to blend up the short list of ingredients.

Can you believe that I only tried hummus for the first time about two months ago? Talk about missing out! It's so good and so versatile, good on anything from bread to raw veggies to sandwiches. And so easy to make at home. Try it! My recipe comes by way of Pink Bites. Check out her blog, she's got some great recipes. And her name is Rita too, so you know she has to be awesome. :-)

Ingredients
1 (15 oz.) can of chickpeas (garbanzo beans)
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. tahini (sesame paste)
1/4 c. lemon juice
olive oil for garnish
paprika for garnish

Directions
Drain and rinse chickpeas. Using your fingers, gently rub chickpeas to loosen and remove their skins (as many as possible). Transfer to a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer until chickpeas are soft. Drain, reserving about 1/2 c. of cooking water.

Meanwhile, in a food processor, combine tahini, lemon juice, salt, and garlic powder. Pulse until blended. Add chickpas and process until smooth, adding cooking water as necessary to reach desired consistency. Transfer to a small serving bowl. Swirl top with knife and drizzle with olive oil. Sprinkle with paprika and serve.

Wedding Days

2009-04-19T19:18:00.002-04:00

Let the year of the wedding commence... Gabe and I have been invited to a total of seven, count 'em, seven weddings this year. That's about four more than I've been to all the rest of my life, including my own. We attended the first one just yesterday, for our good friend Liz from college. Congrats to her and her new husband Aaron! Now the happy newleweds are headed to Jamaica for a week of fun in the sun. Whoo hoo! Did I mention I'm extremely jealous?

Both Gabe and I had a great time; it was a mini college reunion, and we caught up with a lot of people we haven't seen or talked to in quite a while.

Check out the beautiful wedding cake they had for the special occasion. Five tiers of snowy white fondant, covered in intricate pipings of flowers. Gorgeous. Almost too gorgeous to eat. Almost...

So I have had very little time lately to do any fun and cool cooking to post. I've had a pretty big project at work that has keep me busy both during and after work hours, but I am happy to report that it's been wrapped up as of 4:30pm on Friday... Very much to my relief. As a result, I should be posting much more regularly. Which I know you are happy to hear ;-).

Sticky Chicken Wings

2009-04-11T21:01:00.005-04:00

I used to hate chicken wings. Something about all the time and effort it took to eat those little suckers, plus you'd have to eat like 40 of them to feel satisfied. From my experiences (which were few and far between), they always just seemed kind of bland.

I now realize the problem. I didn't have this recipe. This recipe makes it worth it to get in there and get dirty.

Now, this really isn't a typical chicken wing recipe. Both Gabe and I are undeniable wimps when it comes to hot and spicy, so we're not the biggest fan of hot wings or anything like that. Instead, this recipe centers on honey instead, resulting in sticky sweet chicken wings that'll have you licking every last one of your little fingers. And using up a ream of paper towel.

Hopefully I will be updating the blog a little more often in the coming week. Life is pretty busy around these parts lately. Not a bad thing in general, but bad on the blogging front. So bear with me if I go MIA again, promise I'll be back. A sticky pinky swear.

Ingredients
4 lbs. chicken wings, thawed
3 Tbs. olive oil
2/3 c. soy sauce
3 Tbs. ketchup
1 1/3 c. honey
2 Tbs. cornstarch
1/4 tsp. garlic powder
salt and pepper to taste

Directions
Preheat oven to 375 degrees F. Cover a jelly roll pan with tin foil and spray liberally with non-stick spray. Arrange chicken on pan; salt and pepper as desired.

In a medium saucepan, combine olive oil, soy sauce, ketchup, honey, cornstarch, and garlic powder. Stirring constantly, bring mixture to a boil. Remove from heat and pour over chicken, using basting brush as needed to ensure all wings are covered.

Bake for about 30 minutes or until chicken is done, turning chicken every 10 minutes. Remove from oven and let rest 10 minutes before serving. Turn chicken over a few times as they cool in order to get as much sticky sauce on them as possible.

Strawberry Banana Muffins

2009-04-05T18:41:00.007-04:00

I have a problem. As I mentioned yesterday, I like sales. I typically don't buy anything unless it is on sale. That's pretty much my meal planning strategy. I like to stock up on lots of different types of meat and dinner staples when I can get them on the cheap, saving money and allowing me to have a variety of options available for dinner.

Herein lies the problem... My freezer. It's pretty small. So small that when I go on one of my grocery shopping binges, it becomes increasingly difficult to get everything to fit in. See? This is my temporary fix to the problem, for now:

So in my quest to continue cleaning/emptying/using up items in my freezer (remember these cookies?), I came across several packages of frozen strawberries. I had picked them up after visiting my brother and seeing his freezer, where he stores various frozen berries for smoothies.

I bought the berries, but never checked into the smoothie scene. So they sat for a while. And then a little longer. Finally, I decided this morning that I was going to make some muffins. Some strawberry banana muffins. Oh yeah.

After perusing around online for a while, I came across this recipe at Pennies on a Platter (via Tastespotting). It was pretty much exactly what I was looking for. A good amount of fruit, and I had all the ingredients on hand. I wanted to make them a little more healthful, so I omitted half the butter and added vanilla yogurt in its place instead. I could have also used this apple sauce I made only yesterday. But the yogurt had been around a little longer, so I wanted to use that first.

Ingredients
1/4 c. unsalted butter, melted
1/4 c. yogurt or applesauce
3/4 c. light brown sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
2 large ripe bananas, mashed
1 c. fresh or frozen strawberries, finely diced
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
white sugar, for topping

Directions
Preheat oven to 350 degrees and position rack in center of oven. Line muffin pan with paper liners or grease with non-stick spray.

In a medium bowl, whisk together brown sugar, eggs, vanilla extract, and mashed bananas. Add yogurt and melted butter and stir to combine.

In another large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the strawberries, making sure they are coated with flour (to prevent sinking). Add wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Fill each muffin cup about two-thirds full. Sprinkle top of muffins with sugar. Bake 20 to 25 minutes, or until toothpick inserted into center of muffin comes out clean. Transfer to wire rack to cool.

Homemade Apple Sauce

2009-04-04T21:23:00.006-04:00

When life hands you apples, make applesauce... Wait a minute, that doesn't sound quite right. Apples... apples... lemons... Whatever! Anyway, well, life did hand me some apples recently (not lemons!), and for a good price too. So I had to think of something to do with them.

Are you a bargain shopper like I am? At my local grocery store, there's always a rack located in the back marked "Reduced for Quick Sale." Usually, this cart is filled with fruits and vegetables that are on their way out... but not quite.

Thus, the apples. I scored an entire bag for about $1. I admit, I did have to throw a few away. And yes, a few were bruised and broken down. But for a buck, how could I go wrong?

Apples like these are perfect for making homemade applesauce. Applesauce that I commonly use when baking instead of oil, making whatever I'm baking a little more healthful, and a little less guilt-inducing. No additives, no preservatives. Just apples and lemon juice. Of course, this applesauce is perfect to eat as is too. Just add a little sugar (and cinnamon too, if you so desire) to taste, and enjoy!

Ingredients
Apples
Lemon Juice

Directions
Peel and core apples, and place in large pot. Squirt with some lemon juice to prevent excess browning.

Place pot over medium heat and cook apples, stirring occasionally. When apples are somewhat broken down and soft, remove from heat. Pour into food processor or blender and pulse until smooth. Eat right then, or refrigerate for baking later on.

Avocado Sandwich (Open-Faced)

2009-04-01T23:01:00.005-04:00

Just a quick post about a very tasty and easy meal I had tonight. Thanks to the hungry mouse for giving me the idea this morning. I usually just make guacamole out of any avocados I buy, so it was nice to try something different.

With Gabe in class until after 9 pm, I don't usually plan anything complicated for myself when I get home from work. Plus, Wednesdays are usually grocery shopping night, so I eat and run.

By the way, don't be fooled by the picture. I definitely ate more than one of these little suckers. But, who cares? They're definitely good for you, so don't feel guilty about reaching for seconds. I wasn't!

Ingredients
1 whole avocado
1 roma tomato, sliced
1 Tbs. lemon juice
olive oil
salt and pepper
garlic powder
2 English muffins, cut in half

Directions
In a small bowl, mash the avocado with a fork. Add lemon juice, as well as salt, pepper, and garlic powder to taste (if you don't like garlic, by all means, leave it out).

Toast English muffins halves. Spread avocado mixture evenly over English muffins, and place tomato slice on top. Drizzle with a little olive oil, add more salt and pepper if you like. Enjoy!

Mint Chocolate Chocolate Cookies

2009-03-31T22:35:00.006-04:00

Peanut butter and jelly. Bread and butter. Chips and dips. Steak and potatoes. The list goes on and on. So many great food duos out there to make and enjoy. Here's another one of my favorites: chocolate and mint.

By the way, don't you just love the combo of pink and chocolate brown? So pretty!

However, these cookies could almost be called a trio: chocolate, chocolate and mint. If you like chocolate, you'll love these cookies. Thanks to crispy waffle for posting this recipe for "gooey double chocolate chip cookies," these are great. Although, in her recipe the trio is more along the lines of chocolate, chocolate, and chocolate (not such a bad thing, really). I replaced the chocolate chunks in her recipe with Andes baking chips.

Ingredients
4 oz. bittersweet chocolate
1/2 c. butter
2 large eggs
1 1/4 c. white sugar
1 tsp. vanilla
1 c. all-purpose flour
1/2 c. dutch-process cocoa
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. Andes mint baking chips

Directions
Preheat oven to 325 degrees. Line baking sheets with parchment paper.

In a small saucepan over low heat, melt butter. Add bittersweet chocolate and whisk to melt and combine. Remove from heat and add vanilla. Set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

In a mixer bowl, combine eggs and sugar. Beat at medium speed until light and fluffy, about 3 minutes. Decrease speed to low and add melted chocolate mixture until well combined. Add flour mixture and stir until just combined. Fold in Andes mint baking chips.

Drop 1 1/2 Tbs. portions of batter about 2-inches apart onto baking sheets. Bake for about 12 minutes (no longer than 13 minutes), rotating pans half way through to ensure even baking. Cookies should be slightly underbaked so center stays soft and chewy.

Remove whole sheet of parchment to cooling rack to cool.

Strawberry Waffles

2009-03-29T20:50:00.015-04:00

Just wanted to say that you know the day is going to turn out great with a breakfast like this, no matter what happens. Snow or no snow.

Sunday morning breakfast consisted of strawberry waffles. While plain waffles are great as is, it's also fun to add in some flavorings to the batter. We've had peanut butter waffles, chocolate chip waffles, and cinnamon raisin waffles in the past just to name a few.

It's hard for me to give a specific recipe for these strawberry waffles - it was made on the fly. I pureed together some strawberries and vanilla yogurt and added it to the waffle dry ingredients. My advice would be to replace some, but not all, of the water or milk the waffle recipe calls for with fruit puree. Blueberries or raspberries would be divine as well, bananas too. The world is your oyster, experiment! I like to sprinkle some slices of fruit on top as well, to let Gabe know what waffle flavor to expect.

We received our sturdy, dependable waffle maker from Gabe's dad for our wedding. One of the best gifts we got, and we use it a ton.

Back to the snow. I mentioned that it snowed today, right? I'm surprised at many of my friends today. Alot of them are expressing surprise that it snowed this afternoon. A few things to remember, people.

1. It's Michigan
2. It's March

'Nuff said. I don't think any explanation beyond this is needed.

On another note, here's a little nugget from a field trip we took today to the Belle Isle Conservatory. If you're looking for a great place to take pictures of flowers and fauna in Southeast Michigan, this is your place. Every month of the year. Even in March when it's snowing.