My Culinary Notebook

Vegetarian Moussaka

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

I always love playing around with different grains and bulgur wheat is no exception. It has a light, nutty flavor and its high nutritional value makes it a good substitute for rice or couscous. This veggie recipe pairs it perfectly with the thick meaty -like slices of eggplant (another favorite of mine).
Vegetarian Moussaka
Ingredients:
3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil, divided
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
1/2 cup uncooked bulgur
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups organic vegetable broth
2 teaspoons chopped fresh oregano
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 tablespoons finely grated fresh Romano cheese
1/4 teaspoon salt
1 large egg, lightly beaten
Directions:

Preheat broiler to high. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk. Preheat oven to 350°. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

Frozen Fresh Herbs

2011-11-30T09:00:00.000-08:00

Have you ever bought fresh herbs at the grocery store only to use a few tablespoons then watch it go bad and see you money flushed down the drain? I know I have, and that's precisely why I now freeze my excess fresh basil, parsley and cilantro in ice cubes so that I can have fresh herbs any time! Not only will it keep it fresher than dried herbs, you are able to keep it for longer periods of time.

Freezing Basil using Ice-cube method:

Harvest the basil leaves, pick the healthy ones
Wash, pick the leaves off the stalk and then use the salad spinner to spin out most of the water
Pat dry with kitchen towels
Stuff the herbs in ice cube trays.
Fill the tray with water. Using your finger push the leaves down into the water as much as possible as they tend to float. Place the ice cube tray in the freezer
Once the ice cubes are frozen, remove them from the tray and transfer to zip-lock bags.
These cubes are now ready for use, simply add the whole ice cube into your dish during cooking.

Parmesan Crusted Pork Chops with Balsamic Glaze

2011-11-23T09:00:00.000-08:00

Parmesan Crusted Pork Chops with Balsamic Glaze

Ingredients:

Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Glaze

1/2 cup balsamic vinegar

1/2 cup honey

2 cloves garlic, minced

3 scallions, pale green and white parts only, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature

Kosher salt and freshly ground black pepper

Directions:

Pork Chops:Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Arrange the pork chops on a platter and drizzle with the glaze.

Dark Chocolate Bark with Roasted Almonds and Pumpkin and Sunflower Seeds

2011-11-16T09:00:00.001-08:00

Dark Chocolate Bark with Roasted Almonds

and Pumpkin Seeds

Ingredients:
1 pound dark or milk chocolate
1 1/4 cups roasted whole almonds
3/4 cup salted roasted pumpkin seed
3/4 cup sunflower seeds

Directions:
Line a balking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two thirds melted; do not let the bowl touch the water. remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees F on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 to 2 minutes longer, stirring constantly, do not overheat. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2 inch thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, unitl hardened. Invert he bark onto a work surface. Remove tthe parchment paper and break into pieces. Store or serve.

Pumpkin and Prosciutto Pizza

2011-11-09T09:00:00.000-08:00

What can I say...I'm on a pizza kick! I had a version of this pizza at a local resteraunt and I had to have it again! I made a few alterations and am in looove. The pumpkin puree for a tomato sauce replacement is a yummy and refreshing twist and pairs great with the salty prosciutto, tangy goat cheese and fresh sage.

Pumpkin and Prosciutto Pizza

Ingredients:
Pizza dough
Fresh pumpkin puree, directions below
Fresh mozzarella
Prosciutto ( I say the more the better!)
2-3 Tbl fresh chopped sage
Goat cheese, crumbled
Butter
Salt and Pepper

Directions:
Pumpkin Puree:
Preheat oven to 350 degrees. Cut fresh pumpkin in half and remove seeds and stringy membrane. Cut pumpkin into large pieces and place on oven tray and drizzle with olive oil. Bake 45 minutes or until pumpkin is soft. Let cool completely before handling. Scrape the soft pulp from the skin and into a food processor or heavy duty blender. Pulse until evenly pureed. Add butter, salt and pepper to taste and blend until a creamy consistency.

Assembly:
Roll out store bought or fresh pizza dough. Spread pumpkin puree over dough. Distribute fresh mozzarella slice over pizza and top with prosciutto pieces. Sprinkle fresh sage and goat cheese over pizza and bake for 13-15 minutes until crust is lightly browned.

Pumpkin Cake with Caramel Cream Cheese Frosting

2011-11-02T09:00:00.001-07:00

Pumpkin Cake with Caramel Cream Cheese Frosting

Ingredients:
Frosting
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks unsalted butter, softened
2 Tbl heavy cream
1 pound cream cheese

Cake
2 cups all purpose flour
2 1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 cup light brown sugar
4 large eggs
3/4 cup vegetable oil
1 15-oz can pumpkin puree
1/2 cup whole milk

Directions:
Frosting
In a medium saucepan combine sugar, water, vanilla bean and seeds. Cook over high heat, stirring until sugar is dissolved. Cook over medium heat until a medium dark amber caramel forms, about 9 minutes. Remove from heat and immediately stir in butter and heavy cream. discard vanilla bean. Transfer caramel to large bowl of a standing mixer fitted with a whisk and beat at low speed until caramel cools slightly and comes together, about 5 minutes. With machine on, beat in cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate until very firm, at least 6 hours.

Cake: Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk flour with baking soda, salt, cinnamon, ginger, baking soda, nutmeg and cloves. In a bowl using and electric mixer, beat brown sugar and eggs at medium-high speed until fluffy, about 3 minutes. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions. Pour batter into prepared pans and smooth tops. Bake 40-45 minutes, until a toothpick inserted in center of cake comes out clean. Let cakes cook on a rack for 20 minutes. Run a knife around edges of pan to loosen cakes, then invert them onto a wire rack to cook completely. Place 1 layer on a plate and spread with 1 cup caramel-cream cheese frosting. Top with second layer and frost top and side. Refrigerate cake 2 hours before serving.

Roasted Asparagus with Feta

2011-10-26T09:00:00.000-07:00

This is a very simple recipe and incredibly flavorful- a real treat!!

Roasted Asparagus with Feta

Ingredients:

1 3/4-2 lbs fresh crisp asparagus

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon lemon zest

1 teaspoon oregano, dried or fresh

1/4 teaspoon red pepper flakes

salt (to taste)

fresh ground pepper (to taste)

12 tablespoon chopped fresh Italian parsley

3 -4 ounces crumbled feta cheese

1 lemon, juice of

Directions:

Preheat oven to 400F.Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool. Bend asparagus gently until it breaks at a natural point and discard ends.Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge). Season asparagus with salt and pepper. Sprinkle asparagus with crumbled feta cheese. Roast at 400F for 12 minutes or until cooked to your liking. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.

Green Beans with Almonds and Thyme Recipe

2011-10-19T09:00:00.000-07:00

Green beans are the Labradors of the vegetable world, they just seem to get along with everyone. Which is why I am always trying to find new ways to use them. This simple preparation of green beans, with butter, thyme, and toasted almonds has already become one of mine and my husbands favorites!

Green Beans with Almonds and Thyme

Ingredients:

2 lbs of (fresh or frozen) green beans, trimmed

1/4 cup (1/2 stick) butter

1 Tbsp Dijon mustard

1 teaspoon garlic salt

2 Tbsp chopped fresh thyme

1/3 cup slivered almonds, lightly toasted

Directions:

Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator. Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet. Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Quinoa Salad

2011-10-12T15:12:00.000-07:00

Quinoa Salad

Ingredients:
1 tablespoon olive oil
1 cup(s) chicken or vegetable broth
1/2 cup quinoa
1 cup(s) cooked or canned black beans, drained

1 cup fresh corn, cut from the cob
1/2 cup fresh chopped cilantro, or desired amount

For dressing:

5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. Add beans, cilantro and corn and toss well. Add dressing and serve.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste.

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Pork Chops with Lavender Flowers

2011-10-05T15:02:00.000-07:00

When you think of lavender, you might think of bath soap, or the scent of your grandmother’s house.But this pork chop recipe is bursting with flavor and guaranteed to please any pork chop lover or non-lover.

Pork Chops with Lavender Flowers

Ingredients:

4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse salt
1 teaspoon coarsely-ground black pepper
1-2 teaspoon dried culinary lavender
4 teaspoons minced fresh thyme leaves
2 teaspoon minced fresh rosemary leaves
1/4 cup extra-virgin olive oil

Directions:

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit overnight. Heat a skillet over medium high heat and cook pork chops until internal temperature reaches 155 degrees F.

Clam Pizza

2011-09-28T09:00:00.000-07:00

Mmmmmmmm....a little twist on your usual pizza toppings! This pizza crust is strewn with yummy clams, olive oil, garlic, oregano, bacon, roasted peppers and fresh mozzarella cheese. You've gotta try it, its like having your clam spaghetti on a pizza...minus the spaghetti....delish!

Clam Pizza

Ingredients:
Pizza dough
3 6.5 oz cans chopped or whole clams, juice drained
4-6 cloves garlic, chopped
olive oil
fresh mozzarella cheese
1 jar roasted peppers, thinly sliced
6-7 pieces bacon, cut into 1 inch pieces
2 Tbl fresh oregano, chopped
red pepper flakes
Parmesan cheese

Directions:
Roll out homemade or store bought pizza dough. Drizzle dough with olive oil and spread evenly around. Place thinly sliced fresh mozzarella around dough and sprinkle with clams, chopped garlic, roasted peppers, uncooked bacon pieces, and fresh oregano. Bake until crust is light brown, about 13-15 minutes depending on how large your pizza is and how thick you like your crust. Top with red pepper flakes and sprinkle with Parmesan cheese.

Mangoes and Sticky Rice

2011-09-21T09:00:00.000-07:00

Thai Mango Sticky Rice is an absolute must try! This recipe is foolproof and even budding chefs with two left hands can come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice which is also surrounded by a bath of coconut milk and sugar, then topped with slices of fresh mango. If you like mangoes, you're going to love this very simple but tropical dish

Ingredients:
3 cups sticky rice, soaked overnight in water or thin coconut milk and drained
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute brown sugar
1 teaspoon salt
4 ripe mangoes, or substitute sliced ripe peaches or papayas
basil or mint sprigs for garnish

Directions:

Steam the sticky rice until tender. Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.

When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.

Meanwhile, peel the mangoes. Lay each mango half flat and slice thinly crosswise.

To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Stir the remaining sweetened coconut milk thoroughly and pour a few Tablespoon over top of sticky rice and mango's. Top with a sprig of mint or basil if you wish.

Thai Curry Salmon

2011-09-14T21:00:00.000-07:00

I love all things Thai food, especially dishes with red, green or yellow curry. This recipe using red curry couldn't be simpler or more delicious!

Thai Curry Salmon

Ingredients:

4 salmon fillets
1 tablespoon Thai red curry paste
1 tablespoon canola oil
1 teaspoon light brown sugar
kosher salt and black pepper

Directions:

Heat broiler. Place the salmon on a foil-lined broiler proof baking sheet. In a small bowl, mix together the curry paste, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, brush the salmon with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes.

Banana Cupcake with Nutella Frosting

2011-09-07T09:00:00.000-07:00

Banana Cupcake with Nutella Frosting

Ingredients:

Banana Cupcake

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 ounces unsalted butter, softened

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

3 large very ripe bananas, pureed

Nutella Frosting

4 ounces unsalted butter, softened

1 cup Nutella

6 ounces powdered sugar

2 tablespoons (ish) of milk or cream

Directions:

Banana Cupcake:

Preheat oven to 350 degrees. Line 16 muffin cups with paper liners. Sift the flour, baking powder, soda, and salt together in a mixing bowl. Set aside. Cream together the softened butter and sugar until light and fluffy. Add the vanilla and the eggs, 1 at a time, mixing well after each addition. Add the flour mixture and blend ingredients together until only just combined. Stir in the banana. Blend mixture until ingredients are fully incorporated. Portion batter into muffin cups. This recipe with make about 16 cupcakes. Bake in preheated oven until cakes are light golden brown and tester comes out clean, about 25-30 minutes. After removing cupcakes from the oven, cool completely on a wire rack. Once completely cool, top with Nutella frosting (recipe follows) and a sprinkle of chopped, toasted hazelnuts.

Nutella Frosting:

Cream together the butter and nutella until blended. Add the powdered sugar gradually until ingredients are combined. Mix on a high speed, adding in milk or cream (2 tablespoons, more or less) until frosting is smooth and creamy. Fill a pastry bag fitted with a large star tip and pipe frosting over the top of each cupcake.

Shrimp with Fennel, Escarole and Kale

2011-08-31T09:00:00.000-07:00

The broth from this dish is enough to drive you wild! The browned butter and dash of lemon juice really take it over the edge and add that unexpected something that leaves you coming back for more! This dish is simple but definitely indulgent, one in which you will want to eat with your favorite bread to sop up all those good juices.

Shrimp with Fennel, Escarole and Kale

Ingredients:

4 Tbs. unsalted butter
2 Tbs. olive oil
20 grape tomatoes
1/2 cup thinly sliced fennel
3 medium cloves garlic, thinly sliced
1 cup thinly sliced escarole leaves
1 Tbs. amontillado sherry or fish broth
1 cup fish broth or bottled clam juice
20 medium shrimp, peeled and deveined, with tails left intact
1 cup thinly sliced kale leaves
1/8 tsp. crushed red pepper flakes
1/4 cup fresh flat-leaf parsley; more for garnish
1/2 tsp. fresh rosemary, minced
Finely grated zest of half a lemon (2 tsp.)
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper

Directions:
In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.

In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry or broth, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.

Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper. Garnish with parsley.

Lavender Panna Cotta

2011-08-24T14:51:00.000-07:00

Lavender is for “loyalty.” And a loyal following you will have once you serve this silky custard. If you’re a novice at combining herbs with sweets, this is a safe place to start. The understated lavender bouquet adds a delicate floral suggestion, especially when paired with rich milk chocolate.

Lavender Panna Cotta

Ingredients:
1/4 cup cold water
1 envelope powdered unflavored gelatin (about 2 1/4 teaspoons)
1 cup whole milk
2 cups heavy cream
2 tablespoons plus 1/4 teaspoon dried lavender blossoms
5 tablespoons confectioners’ sugar
8 ounces milk chocolate, finely chopped
1 teaspoon pure vanilla extract
Garnish
Whipped cream
Fresh lavender sprigs (at least 5)

Directions:
Pour water into top bowl of small double boiler. Sprinkle gelatin uniformly over water. Let sit for 5 to 10 minutes until gelatin has completely absorbed water. Meanwhile, combine milk, cream and lavender blossoms in saucepan. Bring to scalding point over medium heat and turn off. Steep about 30 minutes. Meanwhile, melt gelatin over low heat on top of double boiler. Turn off heat once melted. Strain milk mixture into another saucepan, pressing excess fluid from blossoms. Place saucepan over low heat. Add chocolate and sugar, stirring constantly until chocolate melts and mixture is smooth. Remove pan from heat. Whisk in melted gelatin, making sure it is evenly distributed. Whisk in vanilla extract. Strain mixture into container with pouring spout. Pour mixture into five 8- to 10-ounce serving containers of choice and refrigerate until cool, about 1 hour. Cover with plastic wrap and chill another 5 hours until completely set. Garnish each dessert with dollop of whipped cream and sprig of fresh lavender, as desired.

Turkey Larb

2011-08-17T09:00:00.000-07:00

Say whaaaaa? What the crap is “larb”? Don't worry, I was just as skeptical. Larb is a type of Loation and Isan meat salad that is regarded as the national dish of Laos. Larb is most often made with Chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked (don't worry...were gona cook ours!!). Bottom line is it's fresh, easy, flavorful, delicious and healthy!!

Turkey Larb

Ingredients:

Dressing:

1/3 cup fresh lime juice, from about 5 limes

3 tablespoons fresh lemon juice, from 1 large lemon

2 tablespoons fish sauce

2 tablespoons honey

Larb:

3 tablespoons vegetable or canola oil

1/2 red onion, diced

3 shallots, thinly sliced

1 (4-inch) piece lemongrass, minced (about 1/4 cup)*

1 Thai chili, such as prik kee noo, or 1 serrano chili, stemmed and thinly sliced

salt

1 1/2 pounds ground turkey, preferably dark meat

1/2 cup chopped fresh mint leaves

Freshly ground black pepper

1 head butter lettuce, leaves separated

*Can be found at specialty Asian markets

Serving suggestion: sticky or steamed white rice

Directions:

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Brownie Covered Oreos

2011-08-10T09:00:00.001-07:00

I have always loved dipping my Oreos in a hot beverage and this is a way to get that warm, soft and creamy Oreo that I like while enjoying it wrapped in a little brownie present! It is such a delicious surprise when biting into what most people would think was just a brownie bite

Brownie Covered Oreos

Ingredients:
1 Brownie mix (or use your own brownie recipe)
1 package Oreos

Directions:
Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Spray a muffin or cupcake tin generously with non stick cooking spray. Place a Tbl of he brownie mix in the bottom of each cupcake tin space then dip Oreos in brownie batter then place in bottom of cupcake tins. Place another Tbl of the brownie batter on top of the Oreo Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan.) Let cool for 5 minutes, remove drizzle with melted white chocolate or sprinkle with nonpariels if you like! Enjoy!

Couscous Salad with Parsley-Mint Pesto, Currants and Pine Nuts

2011-08-03T09:00:00.000-07:00

I am a big lover of couscous and am always looking for tasty recipes that include it. This recipe is so refreshing with a mint based pesto, the slightly sweet hint of the currants and nutty roasted pine nuts. Couscous is among the healthiest grain-based products so don't be worried about indulging yourself with this one!

Couscous Salad with Parsley-Mint Pesto, Currants and Pine Nuts

Ingredients:

1 cup fresh flat-leaf parsley, plus a little more for garnish
2 cups fresh mint, plus a little more for garnish
1/3 cup dried currants
3/4 cup pine nuts, toasted
1 medium garlic clove
1/2 cup freshly grated parmesan (optional)
3 cups pearl couscous
4 1/2 cups water
olive oil
salt & pepper

Directions:

Cook the couscous. Bring 4 1/2 cups of lightly salted water to boil in pot. Add the couscous, and simmer uncovered for 6 minutes. Cover, remove from heat, and let stand for 10 minutes. Fluff with a fork.

Meanwhile, make the pesto. In a food processor, chop the garlic clove. Next add the parsley, mint, 1/4 cup toasted pine nuts, 1/4 grated parmesan, and 2 tablespoons of fresh lemon juice (the acid from the lemon will keep the pesto green). Process until everything is chopped and combined (scraping down the sides as needed). With the food processor running, slowing add 1/3 cup good quality olive oil, and process until smooth. Season with salt and pepper (to taste).

In a large bowl, mix together the couscous, parsley-mint pesto, remaining pine nuts and currants. At this point, you’ll want to taste seasonings. Add more salt and pepper, as needed. Garnish with fresh mint and parsley leaves.

Churros

2011-07-20T09:00:00.000-07:00

Who says you have to wait until the next state fair or visit to a theme park to enjoy one of thesevtasty fried delicacy's. Treat yourself and your family to a little indulgence for breakfast or an afternoon snack. They are easy to make and just as delicious as ever!

Churros

Ingredients:
1 cup water
1/2 tsp salt
1 cup white flour
1/2 tsp vanilla extract
2 Tbl brown sugar
1/3 cup butter
2 eggs
1/4 cup sugar + 1 1/2 tsp cinnamon

Directions:
Preheat 1-2 inches of vegatable oil in a 10-inch frying pan to 375 degrees. In seperate dish mix cinnamon adn sugar adn set aside. In a large bowl mix the rest of the ingredients. fill a decorating bag with a large tip with teh batter. test the heated oil by puttinga small amount of batter in, makingsure it bubbles right away. Once oil is hot enough squeeze about 4 inches of dough into oil-about 4 or 5 at a time.Cook roughly 1 minute and turn cooking an additional minute unti lgolden brown. remove churros with slotted spoon adn roll in cinnamon and sugar mixture.

Linguine with White Clam Sauce

2011-07-13T09:00:00.000-07:00

Linguine with White Clam Sauce

Ingredients:
Extra Virgin Olive Oil
9 cloves garlic
5 dozen littleneck clams, scrubbed under cold running water (canned clams in their own juices can be substituted if proffered)
1 cup wine or fish broth if you prefer
1/2 cup water
1 large pinch of crushed red pepper flakes
1 pound linguine
2 Tbl butter
4 Tbl fresh chopped Italian parsley
4 Tbl fresh chopped oregano
1 cup grated parmigiano-reggiano
salt

Directions:
Coat a large saute pan with olive oil and add half of the garlic cloves. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When garlic is golden brown and very aromatic, remove it and discard, it has served its purpose. Put 3 1/2 dozen clams in the pan with the wine and 1.2 cup of water. Cover the pan and bring it to a boil over medium heat (if using canned clams add them in this step with their juices and cooked until the liquid is reduced). Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the liquid into a measuring cup. Bring a large pot of well salted water to a boil over medium heat. Coat the same saute pan with olive oil and add the remaining garlic cloves and a large pinch of crushed red pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove and discard. Add the remaining raw clams and reserved cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta. Cover and cook until clams open. While clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente. remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss int eh cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. turn off the heat and toss int eh grated Parmiagiano-Reggianao. Toss to combine. Divide the pasta into serving dishes and garnish with the clams that are still int heir shells and a little bit more cheese if desired.

Chicken with Italian Sweet-Sour Fennel

2011-07-06T09:00:00.000-07:00

Chicken with Italian Sweet-Sour Fennel

Ingredients:

1 large fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets or 4 small to medium boneless, skinless chicken breast
1/2 teaspoon kosher salt, divided
1 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine or additional chicken broth if you prefer
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup raisins
2-3 teaspoons red wine vinegar
4-5 tablespoon pine nuts, toasted

Directions:

Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core). Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Basil Spaghetti with Cheesy Broiled Tomatoes

2011-06-29T09:00:00.000-07:00

Basil Spaghetti with Cheesy Broiled Tomatoes

Ingredients:
12 ounces spaghetti
3 large beefsteak tomatoes, each cut into 4 thick slices
3 TBL olive oil, plus more for the baking sheet
Kosher salt and pepper
8 ounces fresh mozzarella, grated
1/4 cup grated parmasean, plus more, shaved, for serving
4-5 cloves garlic
1/4 to 1/2 teaspoons crushed red peppers
3/4 cup torn fresh basil leaves plus more for serving

Directions:
Heat broiler. Cook the pasta according to the package directins; drain and return to the pot. Meanwhile, arrange the tomato slices ina single layer ona lightly oiled baking sheet. Season with 1/4 tsp each salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small pan, warm the oil with the garlic and red pepepr over medium heat until fragrant, 1 to 2 inutes. Add the garlic oil, basil, 1/2 tsp salt, and 1/4 tsp black pepper to the pasta and toss to combine. Serve topped witht he tomatoes, additional basil, and shaved Parmesan.

Chicken Enchilada Casserole

2011-06-24T13:07:00.000-07:00

Chicken Enchilada Casserole
Ingredients:
16 oz Chicken Breast
1/3 cup chopped cilantro, fresh
1 cup frozen corn, thawed
3 oz 1/3 Less Fat cream cheese
1/2 tsp Organic Ground Cayenne Red Pepper
1/2 tsp Ground Cumin
1/4 tsp Kosher Salt
1 tbsp Pepper, Black
2 cups Onions
5 cloves Garlic Clove
1 cup Fat Free Reduced Sodium Chicken Broth
2/3 cup salsa verde
1/4 cup Water
9 Corn Tortillas
1/4 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Smore's Chocolate Chip Cookies

2011-06-20T21:00:00.000-07:00

Mmmmm...who doesnt looooove s'mores! And who wouldn't love a s'more wrapped up scrumptiously inside of a chocolate chip cookie!! Well nows your chance to indulge!

S'mores Stuffed Chocolate Chip Cookies

Ingredients:

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise

Directions:

Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker.

Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed.

Form dough around s’mores.

Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Mini Chocolate Chip Pecan Pies with Salted Caramel Drizzle

2011-06-13T09:00:00.000-07:00

This is a delicious twist on a pecan pie and just the right size as not to make you feel too guilty for eating a few bite size mini pies! I used spelt flour instead of all purpose and really loved the texture and nutty flavor that it created for the crust. Of course you can use the same amount of regular all purpose if you prefer. The spelt flour combined with the extra little surprise of milk chocolate chips and a homemade caramel drizzle send this little treat over the edge!

Mini Chocolate Chip Pecan Pies with Salted Caramel Drizzle

Ingredients:

Crust:

2 tablespoons finely ground pecans
1 cup spelt flour, plus more for dusting
pinch of salt
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
1 egg white, chilled
2 tablespoons ice water, only if needed

Filling:

1 cup pecan halves

milk chocolate chips

2 eggs
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 cup dark corn syrup
1/4 teaspoon salt

Caramel Sauce:

1/2 cup sugar
4 tbsp water
4 tbsp + 4 tsp heavy whipping cream
Directions:
Crust:

Preheat oven to 350 degrees F.

In a food processor combine the ground pecans, spelt flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin. Poke a fork in the bottom of each mold to alleviate massive puffing while baking. Place in oven and cook for about 6 minutes. Take out and fill each mini pie with the filling per direction below.

Filling:

In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans and 4-5 chocolate chips on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 17-20 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool. Drizzle with caramel sauce.

Caramel Sauce:

Place 1/2 cup of sugar and 4 Tbl water in a saucepan over medium-high heat. Do not stir or you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber color. Remove immediately from the heat and add the cream (careful-it will bubble furiously). Stir until smooth, set aside and let cool.

Dolmades

2011-06-08T09:00:00.000-07:00

Dolma literally means "stuffed thing" and in this case we are stuffing grape leaves. Many cultures have variations including stuffing grape leaves, cabbage leaves or bell peppers and stuffing them with variation such as meat, veggies or rice. My grandmother and a very good Lebanese family friend would always make us fresh Dolmas and they have become a favorite of mine and my families.

Ingredients:

1/2 cup extra-virgin olive oil

1 large yellow onion, finely chopped

1 small fennel bulb, halved, cored and diced

1 teaspoon grated lemon zest

1/2 cup pine nuts

1 cup long-grain rice

1 1/2 cups chicken stock

2 tablespoons finely chopped dill leaves

1/4 cup finely chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

1 (8-ounce) jar grape leaves, rinsed and drained

2 lemons, juiced

Directions:

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Greek 7 Layer Dip with Pita Bread

2011-06-03T09:00:00.000-07:00

This Greek version of 7 layer dip is a nice variation of a classic party staple. It is the perfect appetizer for a Super Bowl party, tailgating, pot luck dinners or just about any other occasion.So easy, so flavorful and great with your favorite pita bread, naan or baguette.

Greek 7 Layer Dip with Pita Bread

Ingredients:
1 1/2 cups hummus
1 cup tzatziki, ingredients and recipe found below
1 cup tomato (diced and mixed with 1 tablesoon lemon juice and 1/2 teaspoon oregano)
1/2 cup cucumber (cut into small pieces)
1/4 cup red onions (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful mint (chopped)
4 whole wheat pitas (cut into triangles and toasted until just crispy)

Tzatzki

Ingredients:

3 Tbl olive oil

1 Tbl vinegar

2 cloves garlic, finely minced

1/2 tsp salt

1/4 tsp pepper

1 cup Greek yogurt strained

1 cup sour cream

2 cucumbers, peeled, seeded and diced

1 tsp fresh chopped dill

Directions:

Tzatzki: Combine olive oil, vinegar, garlic, salt and pepper in a bowl. mix until well combined. Using a whisk blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and combine. Add the cucumber and fresh dill and refrigerate for at least two hours.

7 Layer Dip:
Assemble dip starting with the hummus and stacking each ingredient on top of the last.

Tabouli Salad

2011-05-31T10:39:00.000-07:00

This is one of the most popular Middle Eastern recipes not to mention very healthy, packed with flavor and easy to prepare. It provides an excellent source of health-promoting vitamin K, C, A, and manganese and the bulgur does not need to be cooked, just softened, because it has already been steamed, dried, and cracked. Enjoy!

Tabouli Salad

Ingredients:

1 cup bulgur or cracked wheat

1 cup boiling water

3 firm tomatoes, cubed small

1 large cucumber, cubed small

2-3 scallion, diced small

1 1/2-2 cup freshly chopped parsley

1/4-1/2 cup fresh chopped mint

2-3 finely chopped garlic cloves

1/3 cup olive oil

1/3 cup lemon juice

1 tsp salt

1/2 tsp freshly ground pepper

Directions:

Place the bulgur in a large mixing bowl. Pour one cup of boiling water over the bulgur and let stand for about 30 minutes or until the water has been absorbed. Drain well in a sieve and discard any excess water. Add the tomatoes, cucumber, scallions, parsley, mint, and garlic to the bulgur. Combine the lemon juice, oil and salt and pepper, to taste, and pour over the salad. Combine, refrigerate for a few hours and serve cold.

2011-05-17T15:38:00.000-07:00

This is an incredibly refreshing salad. One packed with super foods that wont leave you feeling guilty or unsatisfied.

Shrimp Salad

Ingredients:
6 Corn Tortillas, cut into strips
3-4 tbsp olive oil
Salt and Pepper
1 1/2 lbs shrimp, peeled and deveined
1/2 tsp cumin
2 tbsp orange juice
2 tbsp fresh lime juice
1 romaine heart, thinly sliced
1/4 small cabbage, thinly sliced
1 avocado, sliced
1/4 cup roasted pepitas (hulled pumpkin seeds)

Directions:
Preheat oven to 400 degrees.Toss the tortilla strips with a drizzle of oil and a dash of salt. Spread on a baking sheet. Bake for 7-10 minutes or until the strips are golden and crispy. Roast the pumpkin seeds in a pan until golden and set aside. In a bowl, toss the shrimp with the cumin and 1/4 tsp each of salt and pepper. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Cook the shrimp until they are cooked all of the way through, about 2-3 minutes per side. In a large salad bowl, combine the orange juice, lime juice, and 1 tablespoon of oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the romaine, cabbage, avocado, and shrimp. Toss to coat the salad evenly. Serve the salad topped with the tortilla strips and pumpkin seeds.

Salted Caramel and Chocolate Cupcake

2011-05-03T16:07:00.000-07:00

First things first, if you have never tasted a caramel salted buttercream then you must make this an ultimate priority to make!!! Heaven, heaven, heaven!!! This recipe is to die for...there is no substitution for homemade caramel so don't even think about going the easy way out and buying store bought caramel sauce to make this! Homemade caramel takes just minutes and once you've gone homemade caramel you'll never ever go back! Combine caramel buttercream with chocolate, more caramel and pecans and you have yourself a dangerous situation here!

Salted Caramel and Chocolate Cupcake

Ingredients:
1 box chocolate cake mix, if your going the easy route, otherwise use your favorite homemade cupcake recipe
3/4 cup sugar, divided
4 tbsp water
4 tbsp + 4 tsp heavy whipping cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract
pecans, chopped
milk chocolate chips for melting and drizzling

Directions:
For the cupcakes:
Bake the cupcakes according to package directions and let them cool completely before frosting.

For Salted Caramel Buttercream:
Place 1/2 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously).

Stir until smooth. Divide caramel into two separate and equal portions and set aside.

Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer. Beat on high until stiff peaks form.

Add butter a bit at a time, and continue beating on high. Reduce speed to low, add vanilla extract, and then one of your portions of caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat on high for 4-5 minutes or until buttercream texture is reached.

Decorating Time:
Pipe buttercream frosting onto each cupcake then roll sides in chopped pecans. Drizzle top of cupcake with melted chocolate and then with second batch of caramel. Sprinkle ever so slightly with course sea salt.

Chocolate Peanut Butter Cookies

2011-04-26T11:44:00.000-07:00

Chocolate Peanut Butter Cookies

Ingredients:

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter
1 1/2 cups peanut butter chips

Directions:

Preheat oven to 325. Cream together the butter, peanut butter, sugar, eggs and vanilla until fluffy. Add the flour, cocoa powder, baking soda and salt and mix until just combined. Fold in the peanut butter chips. Roll heaping mounds of the batter into balls and place on a baking sheet. Bake at 325 for 9-12 minutes, being sure to keep an eye on them. Take them out when center is still not set, to ensure maximum moistness, as they will firm up out of the oven. Enjoy!!

Shrimp Pad Thai

2011-04-18T12:01:00.000-07:00

I have had Pad Thai at numerous restaurants and most times I find it to saucy, too sweet or too peanut-buttery. But I have perfected what I think is my favorite Pad Thai recipe and I think it can become your favorite too!

Shrimp Pad Thai

Ingredients:

8 ounces uncooked flat rice noodles (pad Thai noodles)
2 tablespoons dark brown sugar
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
3 tablespoons canola oil
1 cup (2-inch) green onion pieces
8 ounces peeled and deveined large shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped unsalted cashews
3 tablespoons thinly sliced fresh basil

Directions:

Cook noodles according to package directions; drain. If your packaging is anything like mine then the directions wont be in English or even Spanish for that matter. All you do is place your noodles in a large pot and pour hot hot water over them and let them soak for about 20 minutes, then drain. While your noodles are soaking, combine sugar, soy sauce, fish sauce, lime juice and sriracha or chili sauce in a small bowl. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon cashews, and 2 teaspoons basil. Enjoy!

Easy Hot and Sour Soup

2011-04-07T14:04:00.000-07:00

This is a really flavorful and easy soup to make with a delicious balance of hot and sour!

Easy Hot and Sour Soup

Ingredients:
3 large portabello mushrooms. cut into large cubes
2 cans bamboo shoots, sliced into matchsticks
1 large can baby corn
1/4 pound boneless pork, cut into 1/2 inch long by 1/4 inch wide strips
1 large chicken breast cut into thin strips
2 cups chicken stock
2 cups beef stock
4 Tbl soy sauce
5 Tbl white wine vinegar
3 Tbl cornstarch
1 tsp salt
1/4 tsp pepper
1 egg lightly beaten
3 Tbl sesame oil
3 Scallions, minced

Directions:
Pour chicken stock, beef stock and soy sauce into a large pot with the salt. Bring to a boil. When it reaches a boil add the mushrooms, bamboo shoots, corn, chicken and pork. Reduce heat to simmer, cover and cook for 3 minutes. Toss in pepper and vinegar. Turn the heat to high and bring back up to a boil. Whisk together the cornstarch wit 4 Tbl of cold water and add to boiling pot and stir well until thickened, about 2-3 minutes. Remove the pot from the heat and add the lightly beaten egg. Stir gently until it is incorporated. Stir in sesame oil and scallions. Enjoy!

Stuffed Artihokes

2011-03-28T10:57:00.000-07:00

Oh my goodness...sometimes I feel like a serious broken record saying how much I love a recipe but I guess I wouldn't post one unless I really loved it, and I love this one. I grew up eating steamed artichokes my whole life but I've never stuffed one with deliciousness like this! My favorite part is when you finally reach the tender leaves that you can just pop in your mouth and eat whole, not to mention the actual heart of the artichoke. Its worth the time working your way scraping off pieces of the flesh with your teeth on all the outside leaves just to find that scrumptious meaty center.This recipe would be great as an appetizer before dinner or as a main dish like we ate it. Enjoy!

Stuffed Artichokes

Ingredients:
4 artichokes
2 lemons
3 cups seasoned breadcrumbs
3/4 cup grated pecorino cheese
3/4 cup minced prosciutto
4 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 tsp red pepper flakes
1/2 tsp black pepper
salt to taste
1/2 cup olive oil
chicken stock

Directions:

To prepare the artichokes trim the stem off the bottom so artichokes can stand flat. Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves.

With a spoon, scoop out the choke in the center of the artichokes.

Cut one lemon in half and squeeze into a large bowl of cold water. Toss in the squeezed halves and artichokes to prevent discoloration while you make the stuffing.

In a bowl, combine the breadcrumbs, pecorino, prosciutto, garlic, herbs, chili flakes, pepper, zest from remaining lemon and olive oil. Taste for salt -- may not need any; adjust accordingly.

Drain artichokes. Working with one choke at a time, set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each. Fill cavity with crumbs, or alternately, pat crumbs over top.

Set the chokes in a pot fitted with a tight lid large enough to accommodate snugly. Pour stock in approximately 1/3 up the sides of the chokes. Bring stock to a boil, cover pot, and reduce heat to a low simmer. Cook, 30-35 minutes then transfer pot to oven to broil for about 7-10 minutes until tops are golden. Remove and garnish with a few slices of Parmesan if you prefer.

This is how much I hated it!!

Triple Chocolate Mudslide Cookies

2011-03-18T09:48:00.000-07:00

Wow, wow, wow! This is definitely my kind of cookie people!!!! Just when you think you couldn't put in any more chocolate, you go ahead and put in more chocolate! But be careful, this is not for the faint of heart and you might have to take it half a cookie at a time...but not me! For this recipe I went ahead and used cake flour to give the cookie that nice light and fluffy texture with a tender crumb.

Triple Chocolate Mudslide Cookies

Ingredients:
2/3cup +1 Tbl cake flour
2 tsp baking powder
½ tsp salt
6 tbs. unsalted butter
6 oz. unsweetened chocolate, chopped
1 pound semisweet chocolate, chopped
5 large eggs
1 ¾ cups granulated sugar
1 ½ tsp vanilla extract
1 pound milk chocolate, chopped ( or use chips)

Directions:

Preheat oven to 400 degrees. Line several baking sheets with parchment paper and set aside.

Sift together flour, baking powder and salt. In a heatproof bowl set over simmering water, melt together butter, unsweetened chocolate and semisweet chocolate. Stir to combine and set aside to cool slightly.

(holy chocolate!)

Using an electric mixer, beat together eggs, sugar and vanilla extract until light and fluffy, about 3 minutes. Add cooled chocolate mixture and mix on low speed just until combined. Stir in flour mixture, then stir in chocolate chips.

I rounded golf ball or a tad bigger sized dough balls and set on prepared baking sheets. Do not crowd the cookies. I baked the cookies around 12 min. I often like to take them out of the oven slightly before they are done as to keep that soft center. Allow to cool on baking sheets.

Orzo Salad with Grilled Chicken, Zucchini and Feta

2011-03-09T13:23:00.000-08:00

This is such a delicious salad that becomes a great meal when you add chicken. The dill and vinegar give it such a fresh taste and the feta cheese adds a nice creamy tang as well. Goes without saying that I love love this salad.

Orzo Salad with Zucchini and Feta

Ingredients:

1 box orzo
4 tablespoons olive oil
4 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper
1 1/4 pounds small zucchini cut into thin half moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill

Dressing:

3 tablespoons olive oil

3 tablespoons white wine vinegar

kosher salt and pepper

Directions:
In a large zip lock baggie, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for minimum of 2 hours or longer. Once zucchini is marinated saute over medium heat with liquid acquired in zip lock baggie, briefly, making sure not to overcook or let the zucchini become soggy and break down. Cook the orzo according to the package directions. Grill or cook your chicken breasts as desired; slice and set aside. Combine the orzo, Feta, chicken, dill and zucchini. Combine dressing ingredients and drizzle over orzo salad and mix to combine.

Artichoke and Potato Turnovers

2011-03-03T15:56:00.000-08:00

These are deliciously savory turnovers that are also hearty and light at the same time! The combination of flavors are absolutely killer!! Make these as hors d'oeuvres or have them as your main dish for dinner like I did!! Any way you serve them they will be sure to please the palate. Don't be afraid to add some chicken or switch up the veggies...but before you do, you have to try this combination of flavors. Its a keeper!

Artichoke and Potato Turnovers

Ingredients:
1 large potato, peeled, cut into 1/2 inch cubes
1 cup artichoke hearts
2 Roma or plum tomatoes, seeded and cut into 1/2 inch dice
2 scallions, white and green parts thinly sliced
1 garlic clove finely chopped
2 Tbl sour cream
2 Tbl Worcestershire sauce
salt and freshly ground pepper to taste
savory pie dough, store bought or home made

Directions:
Preheat the oven to 400 degrees. Bring a saucepan of lightly salted water to a boil. Add the potato cubes and cook until barely tender, about 12 minutes. Drain and rinse under cold running water until cool. In a bowl, mix the potatoes, artichoke hearts, tomatoes, scallions, garlic, sour cream, and Worcestershire sauce. Season with salt and pepper to taste. On a lightly floured work surface, roll out dough in a 1/8 inch thick round. Using a saucer or cup as a template, cut out 6-inch rounds; set the rounds aside. Place a spoonful of the filling on the bottom half of the round, leaving a 1/2-inch border. Fold over and use the tines of a fork to press and seal the edges closed. Place on a baking sheet. Bake the turnovers util they are golden brown and the edges are firm, about 30 minutes.

Mini Oreo Cream Cheese Cupcakes

2011-02-14T08:44:00.000-08:00

Happy happy Valentines Day! Heres an easy peezy delicious mini Oreo cheesecake recipe sure to not disappointed you or your loved one. The greatest little bonus and surprise is the whole Oreo used for the crust on the bottom of each cheesecake!

Mini Oreo Cream Cheese Cupcakes

Ingredients:
42 Oreo, 30 left whole and 12 coarsely chopped
2 pounds cream cheese (4 blocks), room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:
Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.

Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.

Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate at least 4 hours (or overnight). Remove from tins just before serving. To celebrate Valentines Day I piped melted white chocolate hearts onto parchment paper, let them dry then carefully stuck them into each mini cheesecake.

Apple and Pear Crumb

2011-02-10T08:33:00.000-08:00

Ben looooves apple crumbs. This time I added a few more ingredients. The in season fruit, zest and juices make it taste so vibrant and fresh. And not only does it have the delicious and crusty brown sugar crumble on top of the fruit but I took it to another level and added a brown sugar glaze on top of that! Needles to say we both ate it up with no complaints!!

Apple and Pear Crumb

Ingredients:

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun, Granny Smith or your favorite apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezes lemon juice

1/2 cup granulated sugar

1/4 cup all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the Topping:

1 1/2 cups all purpose flour

3/4 cups granulated sugar

3/4 cups brown sugar

1/2 teaspoon salt

1 cup old fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Brown Sugar Glaze:

1/2 cup light brown sugar

1/2 teaspoon vanilla extract

2 tablespoon water

Directions:

Preheat oven to 350 degrees. Peel an core the apples and pears and cut them into large chunks ( I prefer not to peel them but thats just my preference...most people do peal them). Place the fruit in a large bowl and toss in the zests, juices, granulated sugar, flour, sugar and nutmeg. Pour into a 9 by 12 inch baking dish or into individual ramekins. Don't be afraid to pile in the fruit since it will soften and shrink up during cooking.

Sprinkle the pan or ramekin with the topping and set on oven proof baking sheet to catch any juices or crumb topping that might fall off during baking.

Place in oven for 35-40 minutes. Once cooked remove from oven and let cool on wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla and water until smooth. Drizzle the cooled crumb and let harden a bit. Serve with some yummy vanilla ice cream and enjoy while still warm!

Mushroom Farro Risotto

2011-02-02T14:04:00.000-08:00

This is a DELICIOUS and hearty recipe and farro is a great substitution for arborio rice which is traditionally used in risotto. If you are not yet familiar with the grain farro then it is time to start incorporating this delicious nutty grain into your diet. Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the fiber and protein than modern wheat. Whats not to love! With the creaminess that the cheese adds and the robust and nutty flavor of the rissoto and mushrooms, we ate this as a main dish and the only dish and were plenty satisfied.

Mushroom Farro Risotto

Ingredients:
6 1/2 cups (or more) low-salt chicken broth, divided
1 1/2-oz package dried porcini mushrooms
1 1/2-oz package dried morel mushrooms
1 1/2-oz package dried chanterelle mushrooms
3 Tbsp butter, divided
2 Tbsp olive oil, divided
1 pound assorted fresh mushrooms (crimini, oyster, stemmed shiitake), sliced
1 cup chopped shallots (about 4 large)
1 garlic clove, minced
2 cups whole grain farro
3/4 cup grated Parmesan
1/3 cup whipping cream
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp chopped fresh thyme

Directions:
Bring 3 cups broth & all dried mushrooms to boil in saucepan. Reduce heat to medium & simmer until mushrooms are soft, about 15 min. Using slotted spoon, transfer mushrooms to work surface. Cut large mushrooms in half. Reserve broth & mushrooms separately.Melt 1 Tbsp butter with 1 Tbsp olive oil in heavy large skillet over med-high heat. Add fresh mushrooms & saute until beginning to brown, 7-8 min. Add reserved soaked mushrooms & saute 5 min longer. Remove from heat. Melt 2 Tbsp butter with 1 Tbsp oil in saucepan over med-high heat.

Add shallots & garlic; saute until shallots are soft, about 3 min. Add farro; stir 1 min. Pour in reserved mushroom broth, leaving any sediment behind. Bring to boil; reduce heat to med, cover, & simmer until almost all liquid is absorbed, about 10 min. Add 3 1/2 cups chicken broth. Boil uncovered until farro is tender, adding more broth by 1/2 cupfuls if dry and stirring occasionally, about 18 min longer. Sire in cheese, cream & herbs. Stir in half of mushroom mixture. Season with salt & pepper. Transfer to bowl; scatter remaining mushrooms over.

Artichoke Gratinata

2011-01-28T15:48:00.000-08:00

I absolutely love this dish and I cant talk it up enough! You might not use artichokes very often in cooking but they are very high in fiber, potassium, calcium, iron, phosphorus and other trace elements important for a balanced system. So what better reason to start using them more in your diet! You can use frozen artichokes for this recipe but I prefer to use the canned variety and more particular the Trader Joe's canned artichokes. Mostly because they are actually the most affordable I have found and they are absolutely plump and beautiful. This recipe is sure to please all palettes!

Artichoke Gratinata

Ingredients:

3 tablespoons olive oil

1 garlic clove, minced

1 pound canned artichokes or frozen (I love Trader Joe's Canned variety)

2 tablespoons chopped fresh parsley leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, or more if you prefer a bit more heat

1/2 cup chicken broth

1/4 cup Marsala wine (if not comfortable using wine just add an extra cup of chicken or veggie stock)

2 tablespoons butter

1/3 cup plain or panko bread crumbs

1/3 cup grated parmesan

Directions:

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. If using canned whole artichoke hearts cut hearts in half or in quarters depending on size. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes.

Add the chicken broth and wine or additional chicken or vegetable stock and simmer for 3 minutes. Transfer the artichoke mixture to a baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs.

Bake until the top is golden, about 10 minutes.

NY Times Perfect Chocolate Chip Cookie

2011-01-11T09:42:00.000-08:00

In 2008 the New York Times published an article about the quest for the perfect chocolate chip cookie. I am hear to say that they found it. We have been making this cookie for awhile now and it just recently dawned on me as I was making a fresh batch, that I have never posted the recipe for those unaware of the NY Times article. What really sets this recipe apart is the use of both cake flour and bread flour as well as chilling the dough for a minimum of 24-36 hours before actually baking. I know I know that seems like a ridiculous amount of time but let me tell you it is worth every second of anticipation. Every time I have these cookies I am reminded of why they truly live up to their name of the perfect chocolate chip cookie! I hope that you will try this recipe and that it will become a staple in your home just as it has in ours!!

The Perfect Chocolate Chip Cookie

Recipe from the NY Times

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea salt

Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.