Sweet & Savory

My Favorite Chewy Caramel Popcorn

2012-02-13T14:32:00.001-08:00

Love Jade's face in this shot...yep the Caramel Corn is that yummy! Seriously, this might be one of my favorite treats of all time! This is my mom's delicious recipe and I just live for this stuff! It has the most amazing rich, caramel flavor, and the texture is perfection! It's soft and chewy and kind of amazing actually! I almost want to cry, it's so good!

2 large bowls popcorn, popped (Pop the popcorn first and put it in the bowls so that you can pour the caramel over as soon as it is done.)

For Caramel-

Boil to a soft ball stage:

1 cup brown sugar

1 cup white sugar

1 cup Karo syrup

1 cup half & half

1 cup butter

*If using unsalted popcorn, put a pinch of salt into the caramel at the end.

Instructions: Put all the ingredients into a pot and boil over medium- high heat, stirring constantly. When it starts to bubble and thicken and turn a caramel color, just start testing it. To test caramel, drop a drop of caramel in ice water until it is at the soft ball stage. (Soft ball stage is when it is soft but has the texture you would want in the popcorn, soft and chewy, but not runny or grainy) Keep testing often because it goes from undone to done to overdone FAST! When caramel is ready pour immediately over popcorn. Enjoy!

Jade is just lovingly gazing at the popcorn!

Love my silly Micah!

Stuffed Piquillo Peppers with Charred Tomato Sauce

2012-02-05T17:31:00.000-08:00

This is a recipe that I have been wanting to post for a while because it is BY FAR the best mexican dish I have EVER tasted! Better than any restaurant or anything homemade! It is beyond delicious and of course my mom is the one who introduced it to me. My mom found it on cdkitchen.com but she added a few things and we changed it to make it vegetarian, so instead of steak, we stuff them with black beans and rice. These are a lot work, but totally worth it! The whole combination is amazing but the charred tomato sauce is INSANE!

Sorry for the poor photo quality- it looks much better in person!

RECIPE:

~12 piquillo peppers from a can or jar (trader joe's has a jar) (this recipe is only 12 peppers so definitely double the recipe because they are just so good, you will want leftovers!)

Charred Tomato sauce

2 dried guajillo chiles, stems and seeds removed

3 cloves garlic

1 medium onion, thickly sliced

1 jalapeno chile, stemmed, seeded, and thickly sliced

2 large tomatoes

2 cups water, can add more if necessary when you blend it

1/2 teaspoon kosher salt (or to taste)

Freshly ground pepper to taste

I add 1-2 tablespoons of honey , a little at a time, to taste because that’s what Bobby Flay would do.

Stuffing:

2 cans Black Beans

2 tablespoons olive oil and more if needed

1 medium onion, chopped

3 cloves minced garlic

3/4 cup diced peeled tomato

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon kosher or sea salt

1 teaspoon black pepper

Cilantro sprigs, for garnish

¾ cup Sour Cream

1 lime

½ cup Machengo cheese or cheddar cheese (or a little of both)

Stuffing: Cilantro Rice

3 cups of Rice

4 cups of water

4 tsp vegetable boullion

1 Tbsp butter

1/2 chopped onion

4 tsp minced garlic

½ bunch cilantro, chopped

1 can diced green chiles

½ tsp salt

Saute onion and garlic with butter until onion is soft. Add rice and water and all other ingredients and bring to a boil. Reduce heat to low, cover and steam for about 15-20 minutes.

Directions:

Remove piquillo peppers from can or jar. Drain in colander and pat dry. Set aside covered in refrigerator.

For the tomato sauce: Toast the dried chiles in a hot dry skillet over medium-low heat. Press with a spatula. Do not toast more than 1-2 minutes. You want the chiles to soften a little and give off a whiff of chile fragrance but not darken. Set aside. Use the same skillet to toast the garlic, onion and jalapeno until caramelized and blackened on edges. Char the tomatoes over a gas flame using a long fork or under the broiler. They should be completely blackened. Cut the tomatoes in half. In a saucepan, place the guajillo chiles, blackened tomatoes, garlic, blackened onion and jalapeno. Add water, salt, and pepper. Simmer for 15 minutes. Cool the sauce, then pour into a blender and puree until smooth. Taste and adjust for salt and pepper as needed. Set the sauce aside while you prepare the stuffing.

For the stuffing: Heat the olive oil in a large saute pan. Add onions and saute until they are really caramelized. Add garlic and lower heat a little. Add the tomato, oregano, cumin, salt and pepper and the black beans. Simmer for about 15 minutes. Chill the stuffing for at least 30 minutes so it will be easier to work with. (OR if you want to cut out a step, you can totally just used black beans without doctoring them up- because the sauce is so amazing, just drizzle extra of that over everything!)

To assemble: Preheat oven to 375 degrees. The piquillo peppers tear easily, so handle them carefully. Hold in the crook of your hand between your thumb and forefinger, like an ice cream cone. I like to use my fingers, of other hand, to carefully place the black beans and rice into the pepper. Use about a rounded tablespoon per pepper. Lay pepper down on flat plate and press a little. As you fill the peppers, lay side by side. When ready to serve, spread a half cup of the charred sauce in a heatproof dish and lay the filled peppers on top. Grate some Machengo Cheese over the top of the peppers. Place in oven for 8-10 minutes just to heat the peppers. Return the rest of the charred tomato sauce to a saucepan and bring to a gentle simmer. Spread a few tablespoons sauce on each plate and top with stuffed piquillos. Garnish with a sprig of cilantro and the sour cream lime sauce.

Sour Cream Lime Sauce:

I make a sauce of ¾ cup of sour cream, the juice of one lime, ½ tsp of salt and some chopped cilantro. Stir together and spoon over the peppers when you serve them. Enjoy!

Thanksgiving: Ciabatta Stuffing with Artichoke Hearts & Chestnuts

2011-11-23T10:28:00.001-08:00

(Photo via Food network, I will add my own after the Holidays)

This is a recipe that we got from Giada, we just altered it to make it vegetarian by adding vegetable broth and substituting artichoke hearts for the pancetta. If you want to watch Giada make it, here is the link.

This is what I look forward to every Thanksgiving! It is by far the best stuffing I have ever had and I am convinced that it is the best I will ever have! Trust me! The artichokes and ciabatta make it unbelievably savory and delicious! I am "Thankful" for it!

Ingredients:

6 Tablespoons (3/4 stick) butter

2 large onions, finely chopped

2 carrots, peeled and finely chopped

3 celery stalks, finely chopped

2 Tablespoons chopped fresh rosemary leaves

3 garlic cloves, chopped

2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken

1/4 cup chopped fresh Italian parsley leaves

1 pound day-old Ciabatta bread, cut into 3/4-inch cubes

2/3 cup freshly grated Parmesan

1 cup (or more) canned vegetable broth

Salt and freshly ground black pepper

2 large eggs, beaten to blend

14 oz. Jar Artichoke hearts

Instructions:

Preheat oven to 350 degrees.

Butter a 15 by 10 by 2-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions, carrots, celery, artichoke hearts, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Thanksgiving: Roasted Vegetables

2011-11-23T10:24:00.001-08:00

(Photo via Google, I will add my own photo after the Holidays)

INGREDIENTS:

~Brussels Sprouts, cut in half

~Sweet potatoes, cut in chunks

~Fennel, sliced

~Onions, sliced

~small colorful Carrots, whole

~Olive Oil to drizzle

~Salt and Pepper to taste

~Herbs de Provence

~Balsamic Vinegar to lightly drizzle

Lay all the vegetables on a cookie sheet. Then I drizzle olive oil all over them and add salt and pepper and sprinkle on the Herbs de Provence. (My favorite dried herb mixture!)

Then roast them in the oven at 400 degrees for around 30-45 minutes. Just check them by poking them with a fork to see if the middle is soft.

Finally, when you take them out and lightly drizzle them with Balsamic Vinegar...Heaven!!!

Thanksgiving: Pomegranate &Persimmon Salad

2011-11-23T10:06:00.000-08:00

(Photo via Food network, I will add my own after the Holidays)

This is a salad that my mom made up it is the perfect, fresh fall salad that everyone needs to have on Thanksgiving! What is more fall than pomegranates, persimmons and pears? It is so delicious!

1/2 cup cranberry juice

1 Tablespoon Sherry vinegar

3 Tablespoons canola oil

Salt and freshly ground black pepper

2 large bunches Mache

1 small head radicchio, torn into 2-inch pieces

1 Fuyu persimmon, cut into thin slices

1 Red Bartlett pear, halved, cored, and cut into thin slices

6 fresh figs, halved

1 small pomegranate, peeled, seeds removed and separated

1/2 cup walnut halves, candied in 2 Tbsp sugar

In a small saucepan over high heat, reduce the cranberry juice until 1 to 2 tablespoons remain. Let cool. In a small bowl, whisk together the vinegar, reduced juice, and oil and season, with salt and pepper. Place the Mache, radicchio, persimmon slices, pear slices, and figs in a bowl.

Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

Thankgiving: Buttermilk Mashed Potatoes

2011-11-23T09:51:00.000-08:00

(Photo via Google, I will add my own after the Holidays)

I love Ina Garten's Buttermilk Mashed Potatoes Recipe! Yum, this is getting me so hungry! Why are they so good? I just love them! I usually skip the gravy but this year I am going to try to make a vegetarian one so I will post it if it turns out to be yummy!

Ingredients

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them. Mash them with a masher and then a hand mixer, but not too much, I still like them kind of chunky. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot.

Thanksgiving: Spinach Dip

2011-11-23T09:15:00.000-08:00

(Photo via Google, I will add my own after the Holidays)

This is one of those traditions, every Thanksgiving, and only on Thanksgiving, we make this spinach dip! It isn't from scratch, but we are so used to making it and it tasting this same way that we love it so much, so we can't really make the change of doing something different, Holidays are about tradition after all, right?

1/2 package of fresh chopped spinach

1/2 package of fresh chopped arugula

1 container (16 oz.) sour cream

1 cup mayo

1 package Knorr vegetable mix

1 can water chestnuts, drained and chopped

3 green onions, chopped

Combine all ingredients and chill!

Thanksgiving: Pumpkin Cheesecake

2011-11-23T08:24:00.001-08:00

(Photo via Google- I will add mine after the Holidays)

What I look forward to every Thanksgiving? This Pumpkin Cheesecake is easily the biggest hit of Thanksgiving in our home! It is so rich and creamy and the flavor is unbelievable! I LOVE it so!

Crust:

1 cup graham cracker crumbs

1/4 cup melted butter

2 Tbsp sugar

1 tsp cinnamon

Filling:

12 oz cream cheese

3/4 cup sugar

1 1/2 Tbsp flour

1 tsp vanilla

1 cup pumpkin

2 eggs + 2 egg yolks

Topping:

1 1/2 cups sour cream

2 Tbsp sugar

1/2 tsp vanilla

Instructions: Make crust and place in pie tin. Beat filling together and pour into crust. Bake at 350 for 30 minutes. Remove from oven. Spread topping on and bake for 10 more minutes. Chill.

Thanksgiving: French Silk Pie

2011-11-23T08:22:00.000-08:00

(Photo via Google, I will add my own after the Holidays)

This is such a crowd pleaser, it gives you that chocolate fix but it is in the form of a pie that feels more festive! You can't leave without having a slice of this yummy pie!

Ingredients:

1 cooled pie crust

3 oz melted unsweetened chocolate

1 cup sugar

3/4 cup butter

1 1/2 tsp vanilla

3 eggs

Fresh Whipped cream

Chocolate curls (made with a Hershey bar and a potato peeler)

Instructions: Beat sugar and butter for 4 minutes until light and fluffy. Beat in melted chocolate and vanilla. Add eggs one at a time, beating on medium speed for 2 minutes between each addition, scraping sides of the bowl constantly.

Turn into shell. Chill several hours. Garnish with cream and chocolate curls.

Eggplant Parmesan: My Current Obsession!

2011-11-08T14:56:00.000-08:00

When I say obsession, I am not using that word lightly!!! I think about this eggplant parmesan basically everyday, and when I make it, that is all I want to eat...I could pretty much eat it for breakfast, lunch and dinner! I just love it so much and it is so satisfying and delicious! And it almost tastes better to me the next day after it settles together. So, this is a must try! Even if you or your family "thinks" you don't like eggplant...you will love this. I slice the eggplant so thin and that gives it great texture. Trust me...it is perfection!

So, there are a few ways to do this. If you are including roasted vegetables, then it is great to use a pan and just start layering (I often use leftover roasted vegetables from the night before so I don't even have to do that step, which is nice!) But if you are doing just eggplant, it is kind of fun and fancy to do it like a little Eggplant Napolean, pictured below. Just cook in a dish and layer the circular breaded eggplant with the sauce and cheese and then bake in the oven and each person is served there own Napolean.

If I am doing just Eggplant Napoleans, I like to lightly drizzle the breaded eggplant with balsamic vinegar and then layer and cook. It just adds an extra depth of flavor.

*I usually just throw it together so these are approximate measurements.

INGREDIENTS:

~1 large eggplant, sliced very thin

~For Breading Eggplant: One plate of parmesan cheese, bread crumbs, salt and pepper and fresh basil to dip eggplant in, one plate of flour to dip eggplant, one bowl of a couple eggs, beaten to dip eggplant in.

~Olive oil, for frying the eggplant

~A variety of vegetables, (roasted in the oven in olive oil, herbs de provence, salt and pepper, and drizzled with balsamic vinegar after they are done. Love it with fennel, squash, zucchini, onions, cauliflower, whatever you have) *optional

~About 3.5 or 4 cups or more of Your favorite marinara sauce recipe or just some from the store is fine, my favorite is the Trader Joe's Tuscano Marinara in the can.

~About 3 cups Shredded Mozzarella, or less if you want

~A little Smoked mozzarella, *optional (This adds an extra unique and yummy, smokey flavor)

~Parmesan Cheese

~Salt & Pepper to taste

DIRECTIONS:

Slice eggplant very thin, in circles or half circles. Place three plates or shallow bowls on the counter. One with a mound of flour. Two with a couple eggs, beaten. Three with a mound of parmesan cheese, bread crumbs, salt and pepper and fresh herbs, like basil.

Dip the eggplant in the flour, then the eggs, then the parmesan mixture. Then fry until golden brown in a pan with hot olive oil. Remove and place of paper towel to drain.

**Often times I don't have bread crumbs, so I just use flour and parmesan cheese. Also, I have done it for my sister-in-law who can't eat gluten, with just eggs and parmesan cheese! It all pretty much tastes the same! So this is a great *GLUTEN-FREE option!

These bits of eggplant are so yummy just like this! So make extra to snack on! My other sister-in-law just made these, brought them to a party and served them with marinara dip and ranch (kind of like mozzarella sticks). They were a hit!

Layer sauce, roasted vegetables, cheese, eggplant, sauce, cheese, etc. Then Bake in the oven at 375 degrees for 30 to 35 minutes. Let it sit for 10 minutes before you cut and serve.

And ENJOY!

Micah was begging me for days to make Eggplant "K"armesan!

I finally did and he was loving it!

Chewy Soft Pretzels

2011-10-07T08:43:00.000-07:00

I got this recipe from my mom. Every time we have made these pretzels, they have turned out impeccably! They are even better than those yummy pretzels at the mall! And we are big fans of hot pretzels in this house, so that is saying a lot! They are hot and chewy and they have that really great pretzel flavor! Plus they are so fun to make with the kids! They LOVE it! (See picture below...so excited!) Such a fun activity for them! It seems a little complicated but as soon as you make them once you will see how easy it is! And think, why haven't I been making these for years?

Makes 8 pretzels

Dough:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup warm water*

3 tablespoons butter, melted

Topping:

1/2 cup warm water

2 tablespoons baking soda

3 Tablespoons melted butter

Coarse salt or Cinnamon & Sugar

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Then sprinkle on the kosher salt or cinnamon & sugar! And Enjoy!

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Jade's Heart Pretzel

Lemon-Artichoke Orzotto

2011-10-07T08:20:00.000-07:00

This is one of my favorite "go to" recipes. It's easy, fast and really delicious! And it is one of Mitch's favorites, he loves the texture of orzo! It is one of those recipes that you can pretty much substitute whatever you have in your kitchen and it will still turn out beautifully! I love it with mushrooms, roasted fennel, squash, pretty much anything! The way you cook it is risotto style, but orzo isn't as temperamental, and I actually prefer the mild pasta flavor as opposed to the rice. So, you get the same depth of flavor cooked into the pasta, but in a much easier, fail-proof way! This recipe is adapted from a Kelsey Nixon recipe and I just love it!

Ingredients

2 tablespoons extra-virgin olive oil

1 cup diced onion

1 or 2 cloves of garlic

1 1/2 cups orzo

3 cups vegetable broth (made from knorr vegetable bullion)

1 can artichoke hearts, chopped

a handful of chopped sundried tomatoes

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon lemon zest

1 Tbsp butter

Juice of 1 lemon

A couple Tablespoons of Heavy Cream

Salt and freshly ground black pepper

Directions

In a pan, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, add garlic. Add the orzo and toast for 2 minutes, stirring occasionally. Add the artichoke hearts and sun-dried tomatoes and sauté for a few minutes. Gradually add the vegetable broth and cook until absorbed.

Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir Parmesan, fresh basil, lemon zest, butter, and lemon juice. Season the orzo with salt and pepper, to taste, and serve. Enjoy!

Chocolate and Coconut Milk Cake

2011-09-17T22:28:00.000-07:00

This is not my recipe or photo for that matter, but I made this cake with my mom and it was insane!!! So so good! I love coconut and I love chocolate and this is just a little piece of heaven! I got the recipe off my friend, Rachelle's blog, who I trust like no one else when it comes to delicious treats, and she got it off of this blog.

Chocolate and Coconut Milk Cake

2 ounces semisweet chocolate

3/4 cup unsweetened cocoa powder

3/4 cup boiling water

6 TBS butter, melted

1 1/2 cups sugar

2 large eggs

1 cup coconut milk

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

toasted coconut (for topping, optional)

Preheat oven to 350°F.

Line bottom of 9" pan with round of parchment paper, butter paper, and sides of pan.

Finely chop chocolate and in a bowl combine with hot water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add coconut milk, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.

Pour batter into pan, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.

Cool cake completely before frosting.

Chocolate Coconut Buttercream

3/4 cup butter

2/3 cup cocoa powder

3 cups powdered sugar

1/2c-3/4 cup coconut milk,

1/2 tsp - 1tsp pure coconut extract

Beat butter, cocoa, powdered sugar, and coconut extract, and add coconut milk a little at a time until you reach a consistency you like.

Top with coconut flakes and toast it for a few minutes at 450° if you like.

enjoy!

Tomato Basil Soup

2011-09-17T21:31:00.000-07:00

I just LOVE fall! And one thing I always look forward to is this comforting tomato basil soup on a brisk evening. And I could eat this soup for dinner at least once a week in the fall, it is just so delicious!!!

INGREDIENTS:

4 carrots, chopped

1 stalk of celery, chopped

1-2 large onions, chopped

3 tsp. minced garlic

1 Tablespoon dry basil

1/3 cup olive oil

3 – 28 oz cans Italian-style tomatoes

1 – 14 oz vegetable broth

1 1/2 cups heavy cream

4 Tbsp fresh basil

a dash of cayenne pepper

Salt and pepper

Chopped Fresh Basil to top

Fresh Grated Parmesan to top

Instructions: In a large pot, sauté the olive oil, carrots, and onions at medium heat for 12 minutes.

Add the dry basil, salt, pepper, and tomatoes and bring to a simmer, simmer 20 minutes. Add the broth to the pot, bring to a boil, and then simmer for 45 minutes. Puree in a blender while adding the fresh basil, add cream and simmer. Enjoy!!!

Spinach, Mushroom & Tomato Capellini

2011-09-17T20:46:00.000-07:00

I was inspired by a dish that I ordered at "The White House" in Laguna Beach. It was so good and I thought, well I will just have to make this at home, easy enough. I loved that it was different than the expected tomato basil flavor profile. I love sauteed spinach, and sauteed mushrooms, so yes why not put them together in a pasta dish? It was so fast, easy, light and delicious!

INGREDIENTS:

These are all approximates because I kind of just threw it all together, and you can too!

~Capellini (Angel Hair) Pasta

~Fresh Spinach

~Fresh Mushrooms

~Garlic

~Fresh Tomatoes

~Fresh Parmesan Cheese

~Olive Oil

~Butter

~Salt & Pepper

Sautee a lot of spinach, because it cooks down dramatically, in olive oil, a little butter and garlic. With a little salt and pepper. Then Sautee the mushrooms the same way. Add the Spinach and mushrooms to the cooked pasta. Save a little of the pasta water and add this to the pasta. Then add the fresh diced tomatoes and a lot of parmesan cheese. Eat and Enjoy.

Raspberry Muffins

2011-09-17T20:09:00.000-07:00

This is BY FAR my favorite muffin of all time! In my opinion, they are perfection!!! This has been a long time recipe of my mom's, so I have been enjoying these delicious babies my whole life. When my mom makes them, she uses three different kinds of berries- blueberries, raspberries and blackberries- but I was always looking for the ones with the most raspberries so I thought why not make them all with just raspberries, I like the tartness, but they are good as triples too!

I have also made it in a pan, like a coffee cake...just can't go wrong!

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla

2 cup flour

1/2 cup milk

1 - 12 oz bag frozen raspberries. Don’t thaw or the batter will turn pink. (My mom makes these as triple berry muffins with blueberries, raspberries and blackberries- but I was always looking for the ones with the most raspberries so I thought why not make them all with just raspberries, I like the tartness, but they are good as triples too!)

Preheat oven to 375 degrees.

Beat the butter until creamy, then add the sugar and beat till fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder, and salt. Fold in half the flour and then half the milk then repeat with remaining flour and milk. Fold in all the frozen berries. Spoon the batter into muffin cups and sprinkle with the streusel topping.

Bake about 25 minutes or until done.

Streusel Topping Mixture:

1/4 cups flour

1/4 cups sugar

2 Tbsp butter, cut in

Mixture should be crumbly.

Just having a little muffin picnic in the front yard

Orange &Raspberry Salad with an Orange White Balsamic Vinaigrette

2011-08-18T09:51:00.000-07:00

If you were to ask me what my most favorite green salad of all time is...this would be it, hands down!!! I cannot get enough of this salad, it is heaven! I love it and it really is so easy to make, but I would eat it everyday if I had it my way!!! AMAZING! Try it! And don't look at how bad my pictures are, just make it yourself...more beautifully!

Ingredients:

2 Tbsp sugar

1/2 cup pecans or sliced almonds

2 or 3 fresh sliced oranges or about 10 tangerine’s or "cuties"

1–2 heads butter lettuce or half romaine, half butter lettuce

Pomegranate seeds or raspberries (for taste and color!)

Handful of Craisins

1 Avocado

Dressing:

1/2 cup oil

4 Tbsp sugar

1/2 tsp salt

4 Tbsp white balsamic vinegar (Must be white)

Pepper to taste

4 Tbsp orange juice concentrate

Instructions: Wash lettuce and drain; tear and refrigerate. Caramelize sugar in small heavy skillet until golden. Stir in pecans and heat until lightly brown. Pour onto a wax paper lined pan.

Cool; break apart. Just before serving add all ingredients to lettuce and toss with other ingredients and dressing. This salad is delicious!

Artichoke and Sun-dried Tomato Pasta

2011-07-28T14:12:00.000-07:00

This is my go to dish, I make it all the time and really love it!!!! It is so fresh and unique! I really love how the flavors compliment each other! It is at the top of my list! You've got to try it! It is so satisfying but doesn't feel too heavy. It's easy and my whole family just dies over it!

INGREDIENTS:

~ 28 oz. Spinach and Chive pasta (Trader Joe's)

~About 2 tablespoons of olive oil

~1 large onion, diced

~ 2 cans (16 oz.) artichoke hearts

~1 or 2 yellow squash, chopped

~1/4 to 1/3 cup sun-dried tomatoes, chopped

~2 cloves of garlic, minced

~1/4 cup pine nuts

~ 2 cups vegetable broth (I love making it with water and the knorr's vegetable bullion)

~1/4 to 1/3 cup balsamic vinegar

~juice from 1/2 a lemon

~About 1/4 cup Parmesan Cheese, plus more to sprinkle over top when finished

~About 1/4 cup of heavy cream

~About 1/2 cup fresh tomatoes, diced

~A handful of fresh basil to sprinkle on top

~Salt and Pepper to taste

I like to prepare most of the sauce about an hour or so before just so the flavors can really meld together. First saute the onions in olive oil until they are soft and transparent, then add the artichoke hearts, squash. Next add the sun-dried tomatoes, pine nuts and garlic and salt and pepper and continue to saute. When everything is cooked through, add the vegetable broth. Continue to cook so the broth gets a little concentrated. Add the balsamic vinegar and the lemon juice and take off the heat so the flavors can marinate.

Meanwhile, cook the pasta. Turn the heat back up on the sauce once the pasta is out, add the cream and parmesan cheese to the sauce. (The sauce will be a thicker vegetable type mixture, not your typical runny sauce.) Stir and add the sauce to the pasta. Then add the fresh tomatoes, more fresh parmesan cheese and the basil. Enjoy!

My Favorite French Toast

2011-07-28T13:56:00.000-07:00

One of my favorite breakfasts of all time has got to be French Toast, but not just any french toast, this french toast. It is a recipe that my mom always uses that she got from her best friend, who we call Aunt Shelly. It is freaking amazing! You've got to try it! I think it is the added flour and baking powder that gives it a better texture and creates that extra goodness!!!

Ingredients:

4 eggs in a blender

1 cup flour

1 cup milk

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 tsp vanilla

2 Tbsp cinnamon, shake more on while cooking.

Dip sourdough or sheepherder's bread in the egg mixture and fry in a pan on medium with plenty of butter.

We love eating it again...

...And again!

Vegetable & Lentil Curry

2011-03-02T23:01:00.000-08:00

This recipe was inspired first by my good friend Leisha, who I have mentioned in this blog before. She has a reciped blog called "Homemade Toast" And then my mom made it and added a few things. And then I was inspired by my mom (who is pretty much the inspiration or creator of almost all the recipes on this blog!) to make this version that I altered a bit after that! So, there it is...basically this dish is amazing and delicious and take the liberty to make it your own! Thanks so much Leisha and Mom, you girls really know how to cook!

I love these lentils much more than any I've tasted at any Indian restaurant! This is a really satisfying dish with a lot of depth and flavor. If you're not used to making Indian food, give it a shot, I think you will surprise yourself with how easy it is! And how delicious! I just love Indian flavors!

INGREDIENTS:

1 Package of Pre-cooked Lentils from Trader Joe's
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 Tablespoons olive oil

1 1/2 cup vegetable broth (I like making my own with boiling water and a vegetable bouillon cube, I think it tastes much better than the canned kind and it is super easy.)

2 cans diced tomatoes

1/2 a head of cabbage

1 head of cauliflower

1 can of Chickpeas aka Garbanzo Beans
1/4 cup curry paste or if you don't have any, I just used a little extra of all the spices listed below
2 Tablespoons curry powder
2 teaspoons ground turmeric

2 teaspoons garam masala
2 teaspoons ground cumin
1/2 teaspoon chili powder
2 teaspoons salt
2 teaspoons sugar
1/4 cup cilantro or parsley, chopped
Fresh lemon juice from 1/2 a lemon

Directions:
~ Saute the onions, garlic and ginger in olive oil in a large skillet over medium-high heat.
~ While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, garam masala, chili powder, salt and sugar in a small bowl. Then, add the curry mixture to the onions and cook over a medium-high heat stirring constantly for 1 to 2 minutes.

~ Add the vegetable broth and the cauliflower and cabbage.
~ Stir in the tomatoes and chickpeas and lentils and reduce heat to medium-low, allowing it to simmer.

~ Taste and add more spices if necessary...everything I did was just to taste.
~ Stir in parsley or cilantro.

You can serve this over rice, but I like it just with naan. You will love it, ENJOY!

It has a little bit of heat, so for my kids I just diluted it in the remaining vegetable broth and then drained it. Jade loved it and finished her whole plate!

Pasta Caprese

2011-01-31T20:57:00.000-08:00

(This photo was taken by a friend of mine, Aubrey. Same recipe, better photo! Why is everyone a better photographer than me?)

This is one of my most favorite pasta dishes ever, ever, ever!!! I am a sucker for anything with tomato, basil and mozzarella though, right? Anyway, one other reason why I am obsessed??? It is so fresh and light! I just love it! It is perfect for any occasion! Picnics, parties, or family dinners! It is pretty much just like my "Bruschetta pasta", but of course because it is from scratch, it is a bit better! I just love it!

INGREDIENTS:

5 fresh tomatoes, diced

1 can of diced tomatoes

1/3 cup extra-virgin olive oil

1- 2 Tbsp balsamic vinegar

2 cloves mashed garlic

1 Tbsp sliced sun-dried tomatoes

Salt and pepper to taste

1 lb. your favorite pasta

1/2 lb. fresh mozzarella cheese packed in water, cut into small cubes

15 fresh basil leaves, finely shredded

INSTRUCTIONS:

Cut the tomatoes into a small dice. Drain them in a colander.

In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes to marry the flavors. Cook the pasta right before you serve it. Add the pasta the cheese and the basil to the tomato mixture and toss gently. Add the salt and pepper to taste and enjoy!!!

The Green Smoothie: My New Obsession!

2011-01-20T21:46:00.000-08:00

This Smoothie is the best thing that has ever happened to me (food-wise)! We bought a

vita-mix a few months ago and have been doing lots of fruit smoothies since. We would always add spinach to the smoothies and they were good. But my sister Kim made a full on Green Smoothie for me over Christmas break and I completely fell in love and we've been drinking them pretty much every day since! I simply cannot get enough of it! I crave it all day long! On days when we run out of ingredients and I can't make it, I totally miss it! Yes, I'm aware...I am completely obsessed, but I'm ok with that! Here is why I love it so much, it tastes amazing and it is also nice to know that I am giving myself a lot of really important nutrients and vitamins, but most of all it is because I love how it makes me feel. I feel so clean, refreshed and energized! You just have to try it to believe it. Also, I LOVE that my family is obsessed with it as well!

At first my kiddos were reluctant to drink but we told them that we wanted to see who could do the best green mustache...it worked and they've been hooked ever since! Now they ask for it all the time.

INGREDIENTS:

(These are all approximations, I kind of just throw things in there.)

For a Giant smoothie, filling the whole vita-mix:

~About 1/2 to 3/4 cup of Apple juice

~2 or more large Kale leaves

~4 to 6 inches of an english cucumber

~1/3 to 1/2 of a bunch of Flat-leaf Parsley (Gotta be flat-leaf)

~About 3/4 cup green cabbage

~1/2 to 1 cup Pineapple

~1 large banana

~A squeeze of lime

~Some Ice

~Also, a teaspoon or two of aloe juice, if you have it.

~I also add whatever I have that I pick up at the store, like radishes, also bok choy is a superfood so I'm gonna give that a shot next time.

Blend it all until it is completely smooth. No little kale bits. (I think this is all about right, I've never really measured, so kind of just throw it all in!) ENJOY!!!

Micah was showing us how strong he already grew from just a few sips.

I just love Jade's little pony-tail in this one!

And Mitch pounds two huge glasses pretty much every day!

Caprese Salad

2010-10-02T14:38:00.000-07:00

This is a family favorite! My mom has been making it for years and we all love it! It is light, fresh, and the flavor just bursts in your mouth! Crazy Good!

INGREDIENTS:

1 ball fresh mozzarella, sliced thinly

5 to 6 small vine-ripened tomatoes, sliced thinly

1/2 small cucumber, slices and halved

1 avocado, sliced thinly

1 bunch fresh basil

3 Tbsp virgin olive oil

3 Tbsp balsamic vinegar

2 Tbsp sun-dried tomatoes, chopped

Salt and pepper to taste

Sprinkle Feta cheese over the top, optional

HOW TO:

Slice the first 5 ingredients above and spread over the serving dish. Then mix together the olive oil, balsamic vinegar, sun-dried tomatoes, and salt and pepper. Shake well and right before you are ready to serve, pour it over the top of the salad. Sprinkle a little feta on top if desired and ENJOY!

Spinach & Chive Linguine in an Alfredo Sauce

2010-10-02T14:16:00.000-07:00

I know the picture doesn't look great...but this is a fast, easy, rich and delicious meal! You will love it, as will everyone in your whole family! I made this meal especially for my 4 year old for a special dinner. He chose it! We called it "Green Goblin Noodles". The Alfredo Sauce is better than any Alfredo I have ever tried in any restaurant and it takes about 3 minutes to make! And the Pasta from Trader Joe's is insanely delicious! I could eat it plain! It has the BEST flavor! So yummy! My new favorite! (And I don't love chives, but it doesn't taste like chives, it just tastes amazing!)

INGREDIENTS:

~Spinach & Chive Linguine from Trader Joe's

~Salt (salt water to flavor the pasta)

~Homemade Alfredo Sauce

~Fresh Parmesan to grate over the top

INGREDIENTS FOR ALFREDO SAUCE:

2 cups cream

1/4 cup butter

1/2- 1 cup parmesan cheese (I don't use fresh, just the kraft brand, it works better with the sauce)

3/4 tsp freshly ground pepper, or more

Salt to taste

dash of nutmeg or garlic powder

TO MAKE THE SAUCE:

Melt butter in a pan, add the cream; let simmer. Then add the parmesan cheese, pepper and garlic or nutmeg. Bring to a boil, then remove from heat.

Note: I love this recipe, it is SO easy and really delicious! I use it all the time over anything- tortellini, fettucini, as a pizza sauce! You will never even think about buying Alfredo sauce in a jar ever again! However, when you use it as a sauce for pasta- DO NOT make it ahead of time, pretty much make it when everything else for dinner is done- it takes only like 3 minutes to make and it sets up really fast- too fast! So serve immediately!!!!

Grilled Vegetable, Herb and Goat Cheese Sandwiches

2010-09-23T09:41:00.001-07:00

That's more like it!!! My good friend Leisha made this sandwich and LOVED it so she put it on her blog and she is an amazing photographer...(and cook for that matter!) Look how much better that looks than mine...it is embarrassing! I need someone to teach me how to use my camera! Leisha, you should just make all my recipes and take pictures and then I will use them on my blog...ha ha!

This is a recipe that I saw Giada De Larentiis do and I thought that it looked delicious and so I tried it...and it is! I changed a few things and added some caramelized onions, but it is really close to what her recipe is. I brought it to the beach for a bonfire with friends and let some of them and their husbands try it and they all agreed that it was definitely "blog-worthy" and that they would make it again and again! And so would I. I really loved it and have thought about it often and made it again since...and I want one right now, so there you go. Don't be afraid of the goat cheese, it is amazing, but if you are not a fan, just choose a different cheese! And if you are not loving the type of vegetables, you can switch those out with your favorites too! Me, I wouldn't change a thing! I loved every bite! It will be your new favorite...it is mine!

P.S. I know the pictures never make it look that great, but it is that great!

INGREDIENTS:

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1-2 tablespoon chopped fresh thyme leaves
1/2- 1 teaspoon kosher salt
1/2- 1 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 onion, diced and caramelized
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise (IMPORTANT: I love the brea one's from costco the day of!!! They have to be fresh, just baked that day...it makes all the difference!!!)
1 cup (6 1/2 ounces) goat cheese, at room temperature
3/4 cups baby spinach and 3/4 cups arugula
1 Tablespoon of Balsamic Vinegar (for the caramelized onions)

Directions

Place a grill pan over medium heat, or heat up the grill.

In a pan, begin to caramelize the onions in a little butter. The more caramelized the better!! I like to caramelize my onions beyond recognition, to really make them sweet, but that is just me. When they are a few minutes away from being done, add about a tablespoon of balsamic vinegar. It is AMAZING! Then let them sit and cool until you need to used them.

In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.

While the vegetables are cooking, spread the goat cheese on the top and bottom of the baguette halves. Then spread the olive oil mixture over the goat cheese. (I didn't use all the olive oil, I just spooned all the basil and sun-dried tomatoes out of the bowl and onto the baguette.) Place the cooked vegetables on the bottom half of the baguette. (I soaked up some of the oil from off the vegetables with a paper towel). Add the caramelized onions over the top of the vegetables. Arrange the spinach and arugula on top of that. Add some salt and pepper to taste. Close the sandwich and put tooth picks in it to hold it all together.

Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours. You have my permission to devour! I want one right now! Enjoy! Thanks Giada!

Cheesecake Cupcakes

2010-09-20T08:19:00.000-07:00

These cheesecake cupcakes are such a fun and easy treat. You may already have this recipe, my family has been using it for years, but I love it so much. It is really simple, but I love the flavor and texture of these little cupcakes! So yummy! And for some reason, I love these even more the next morning for breakfast...is that bad?

Ingredients:

Vanilla Wafers

3 (8-ounce) packages cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup sugar

Instructions:

Preheat oven to 300 degrees.

Combine all cheesecake ingredients (except the vanilla wafers) in a mixing bowl and beat until smooth.

Place paper baking cups into muffin tins and place a vanilla wafer on the bottom of each and fill cups 2/3 full with cheesecake batter.

Bake for 35 or 40 minutes. Remove from oven and cool. Right before you serve, fill with the fruit or mixture of your choice. ENJOY!

Açaí Bowls= HEAVEN

2010-09-14T20:07:00.000-07:00

This is easily one of the best breakfasts of all time. It is so refreshing and energizing. And it really is unbelievably delicious! It is a fruit smoothie poured over granola, topped with fresh fruit and coconut. The truth is, you don't need to have açaí. If I don't have açaí, I just use other fruits to make the smoothie, anything will do. I could eat this everyday- breakfast, lunch and dinner!

P.S. Yes, that bazaar looking mess in the center of the bowl is my most favorite fruit on the planet, passion fruit! Love!!!!

Also, I just had to add a few new pictures of my newest little munchkin LOVING these açaí bowls!! Obsessed with him!

FRUIT SMOOTHIE:

Anything goes really. Any combination of frozen fruits, juice and ice. My personal favorites are berries, peaches and always a frozen banana. And I love it with orange juice, but apple juice is good too.

I have my favorite granola recipe below, or you can just use store-bought. Either way it is a perfectly beautiful treat! Enjoy!

INGREDIENTS FOR THE GRANOLA:

1/2 cup butter

1/3 cup brown sugar

1/4 cup honey

1/4 cup flour

1/2 tsp vanilla

1/2 tsp almond extract

1 tsp cinnamon

2 cups Rice Krispie cereal

2 cups oats

1 cup shredded coconut

1 cup Craisins

1/2 cup chopped nuts

INSTRUCTIONS:

Heat oven to 325 degrees.

Melt butter in a large pot over low heat. When the butter is melted whisk in sugar, honey, flour, vanilla, almond extract & cinnamon. Remove from heat and add the remaining ingredients, (except the coconut, nuts and craisins). Mix well.

Transfer the mixture onto a baking pan with wax paper on it. Bake for 15 minutes until golden brown. Allow the granola to cool for 1 hour in the pan.

*I add the coconut, nuts and dried fruit the last 5 minutes of baking so they don’t get too brown.

Falafel Flatbread Wraps

2010-09-13T11:11:00.000-07:00

These Falafel Flatbread Wraps are a really easy, fun and delicious idea for dinner. They only take a few minutes to make, but they are fresh and satisfying. They are similar to the one's on the Daphne's Greek Cafe menu, except I think they are WAY better! Can't get enough of these flavors! So easy, so delicious...we loved them, can't wait until lunch today...leftovers!

INGREDIENTS:

~Middle Eastern FlatBread- (Similar to pita bread, except a billion times better because they are soft and chewy and have great flavor!)

~Hummus (My absolute favorite is the Original from Trader Joe's- love it!)

~Tzatziki Sauce, recipe below (Or Trader Joe's is really good and easy, and it has big chunks of cucumber, yum!)

~Arugula

~Cucumber, diced

~Tomatoes, diced

~Feta Cheese

~Falafel's (I just bought some pre-made one's from Costco, the brand is "Falafal Republic". I just heated them in a skillet with some butter to make them extra crispy)

~Squeeze of Lemon

How to Assemble:

Heat the falafels in a skillet with some butter until they are hot throughout and extra crispy. Add a little salt and pepper and a little lemon.

Heat the flatbread, spread a layer of hummus and tzatziki sauce over the top. Then add the arugula, hot falafels, tomatoes, and cucumbers. Sprinkle a little feta cheese and add a quick squeeze of lemon over the top for a little citrus and freshness- fold together and ENJOY!

Tzatziki Sauce

2 cups thick greek yogurt

1/2 Tbsp garlic puree

2 -3 Tbsp fresh lemon juice

2 1/2 Tbsp dill

1 Tbsp oregano

2 large cucumbers, persian

2 Tbsp olive oil

Salt and pepper

2 Tbsp Feta cheese

Mint, optional

Creamy Mushrooms & Polenta under a Fresh Arugula Salad

2010-09-03T10:17:00.000-07:00

This is a recipe that my mom came up with and when she told me about it and how much her and my dad loved it, I thought it was a must-try. We did and Mitch and I absolutely love it! It has a restaurant quality taste and simple sophistication. The polenta and mushrooms have a rich, deep, earthy flavor and the Arugula salad is the perfect, peppery crisp and cold touch to balance it out! And then the fresh parmesan cheese grated over the top adds an extra element of nutty flavor. Even if these ingredients aren't something you are used to working with, just please try it. It is so delicious and fun to try something new. Plus, it is SO easy to make, but it tastes like you spent a lot of time.

(I only use the plain polenta- not basil garlic)

INGREDIENTS:

~2 lb of White Button Mushrooms

~Butter, to saute the mushrooms in

~Thyme or Herbs de Provence, about 1or 2 teaspoons

~1 teaspoon of Dijon Mustard

~2 or 3 Tbsps Heavy Cream or Sour Cream (you can add less or more- whatever is your taste- I just throw a little in there)

~Salt and Pepper

~Arugula

~Olive oil

~Red Wine Vinegar

~A Roll of ready-made Polenta, from Trader Joe's

~Fresh Parmesan cheese, to grate or shave over the top

Make your simple salad dressing with equal parts olive oil and red wine vinegar (a little more vinegar than oil) and salt and pepper to taste, add a teaspoon of Dijon and it will emulsify it and keep it from separating. Toss the Arugula with the dressing.

Slice and pan fry your polenta in butter until it’s nice and browned and a little crispy on the outside. Add a little salt and pepper to flavor the polenta.

Sauté your mushrooms in the butter. They really cook down so start with a lot. Add the Thyme and salt and pepper to taste. (Sometimes if I don't have thyme, I will use my old reliable Herbs de Provence- or both.)Add the cream or sour cream to your mushrooms and simmer it until the sauce thickens in won’t take long.

Put your polenta on a plate and top them with the mushrooms and top everything with the Arugula salad. I sprinkle it with pepper and fresh Parmesan cheese. The fresh parmesan is key!!! (I also love this new cheese from Trader's that is called Tuscano- it is peppered and has a very similar flavor to parmesan, just a little richer.) I hope you love this dish as much as I do! I have a feeling you will. Enjoy!

Crepes

2010-08-16T15:54:00.000-07:00

Crepes are the quintessential celebration food in the Devine household. We love to do them on any occasion that we can think of, even just a family breakfast on saturday morning! And now Micah loves to make them with my mom just about every weekend! And they never get old! They really are to die for!

Ingredients:

5 eggs

2 cups milk

1 tsp vanilla

1 3/4 cups flour

1 tsp salt

4 Tbsp sugar

1 Tbsp melted butter

Instructions:

Put the wet ingredients into the blender and blend for 10 seconds. Add the dry ingredients to the wet and blend until smooth. Fry in a pan using about a 1/3 cup of batter for each crepe, depending on the desired size. Pour the batter into a buttered pan that has been heated over medium high heat and swirl the pan until the batter spreads to fill the bottom of the pan. These cook very quickly and you don’t want them to brown. Watch closely and in a few seconds flip the crepe and let cook another 5 seconds. Transfer to a plate and repeat this process until all your crepes are made. Place the desired filling down the crepe and roll it.

I like to serve these with fresh fruit and homemade maple syrup (recipe below). But you can also do nutella and bananas or strawberries! Basically, you just can't go wrong with crepes!

MAPLE SYRUP:

1 cup brown sugar

1 cup white sugar

1 1/4 cup water

2 tsp Mapeleine (you can usually find this in any store- it is in a little bottle near the vanilla)

1 Tbsp butter, optional

Boil sugars and water for 5 minutes, make sure the sugar is dissolved and not grainy, and then add the Mapeleine and butter.

Vegetables, Cooked Three Ways

2010-08-16T14:57:00.000-07:00

These are vegetables cooked three ways! Three different vegetables, three different cooking methods. But all equally delicious! Every so often when I have vegetables that I need to use before they go bad, I will just make a dinner full of different types of vegetables, cooked in different ways, so there is still a lot of variety, textures and flavors in the meal. Here is an example of one of those evenings!

So, here are the different methods that I think show off these vegetables at their best!

Parmesan Asparagus

Ingredients:

~Asparagus

~Butter

~Parmesan Cheese

~Salt & Pepper

Fill a saute pan with an inch or so of water, add the Asparagus and steam for a few minutes. Then, drain the water out, and add a little butter. Then saute with the parmesan cheese, salt and pepper for a minute or two. The parmesan cheese melts onto the asparagus, it is so amazing! It is by far my favorite way to eat asparagus and it is so fast and easy! You will never prepare it another way again! It is that good, and the kiddos love it with the parmesan- especially if you let them add it in the pan!

Roasted Broccoli

Ingredients:

~Broccoli

~Olive Oil

~Herbs de Provence

~Salt & Pepper

Place the broccoli on a cookie sheet, drizzle olive oil over the top and add salt and pepper and sprinkle on the Herbs de Provence. Then, roast them in the oven at 400 degrees for around 15 or 20 minutes. This is my most favorite way to eat broccoli, it transforms a pretty average vegetable into a delicious treat!

Brown Sugared Butternut Squash

Ingredients:

~Butternut squash, cubed

~Butter

~Brown Sugar

~Salt & Pepper

~chopped pecans, optional

Place the butternut squash on a cookie sheet and rub them with a little butter and brown sugar. Add a little salt and pepper. Then, bake at 400 degrees for about 20 minutes, until they are tender and caramelized. And if you want a little extra treat, sprinkle on some chopped pecans when there is about 5 minutes left. This recipe is more of a dessert than anything, I think that this is how they were meant to be prepared! The are gooey, caramelized perfection!

Fat Emma Cookies

2010-08-12T11:30:00.001-07:00

These delicious Fat Emma cookies have been in our family for years! They are similar to sugar cookies, except they are a little fluffier or "fatter" and they have an extra delicious flavor because they are made with buttermilk. Plus, they are way easier because you don't have to roll them out and cut them and then roll them out again! You just roll them into little balls like other cookies. They are a perfectly delicious cookie! Even ask Micah...

Ingredients:

2 cups sugar

1 cup butter

1 tsp vanilla

3 eggs

1 cup buttermilk

5 cups flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

Preheat the oven to 350 degrees.

Cream the softened butter with the sugar in a mixing bowl and beat for 2 minutes. Add the vanilla and the eggs one at a time beating well between each one.

Mix the dry ingredients together and add half of them to the sugar- butter mixture beating until the flour is no longer visible. Then alternate adding half of the buttermilk and beat just until smooth. The next step is to add the rest of the flour mixture and beat just until mixed in. Then add the rest of the buttermilk and beat until smooth. (If you beat them too much they will get tough.)

The dough will be sticky. Chill the dough in the refrigerator for 1 hour, until it is stiff. Roll the dough into balls that are one inch in diameter. Drop them onto a greased cookie sheet and flatten them slightly.

Bake at 350 for 10 minutes, but don't brown, if you bake them too long they will dry out.

Let the cookies cool completely and then frost them with buttercream frosting.

Buttercream Frosting:

1 – 1 lb. box Powdered Sugar

1/4 cup milk

1 tsp vanilla

1 cube softened butter

Place all the ingredients together in a mixing bowl and beat them for 2 minutes. For a thinner consistency add a little more milk.

Enjoy!

Roasted Brussels Sprouts...Trust me on this one!

2010-08-12T10:26:00.000-07:00

I absolutely LOVE brussels sprouts, but there is one catch...they must be prepared this way and this way alone! I don't like them if they are prepared any other way. If they are prepared this way though, than I feel like they are such a treat. Like chocolate...I know, I know, but it is true. And Mitch LOVES them also! Sometimes for dinner, I make only brussels sprouts and we just go to town! Just try them, they are so good prepared this way!

INGREDIENTS:

~Brussels Sprouts

~Olive Oil to drizzle

~Salt and Pepper to taste

~Herbs de Provence

~Balsamic Vinegar to lightly drizzle

So, I peel the outside layer off and then cut them in half and lay them on a cookie sheet. Then I drizzle olive oil all over them and add salt and pepper and sprinkle on the Herbs de Provence. (My favorite dried herb mixture!)

Then roast them in the oven at 400 degrees for around 20 minutes. Just check them by poking them with a fork to see if the middle is soft.

Finally, when you take them out and lightly drizzle them with Balsamic Vinegar...Heaven!!!

Easiest Homemade Tomato Sauce Ever! MUST TRY!

2010-07-27T22:12:00.000-07:00

I am not quite sure where my mom got this recipe, but it is crazy delicious! We all fell in love the first time we tried it because the flavors are so simple but intense. It really only has three ingredients and no real seasonings or herbs, so the flavors of the main ingredients are heightened and they really shine! It is so easy to make and tastes so fresh. It tastes exactly like a sauce you would find in Italy too, it is authentic and straight-forward, which is how I found the food to be when I visited. You will love it and will no longer open a jar of store-bought pasta sauce again! Promise!

INGREDIENTS:

~3 cans of diced tomatoes (the 14 oz. cans- so 42 ounces total)

~1 onion, cut in half

~6 or 7 Tablespoons of Butter

~Salt and Pepper to taste

~10-12 ounces of tortellini or other pasta of choice

HOW TO:

Dump the cans into the pot(do not drain the liquid out, just dump the whole thing). Then add the butter and the two onion halves. Bring these ingredients to a boil. Once the reach a boil, reduce the heat down to medium low and simmer uncovered for 40 minutes. Stir occasionally.

After 40 minutes are up and your house smells amazing, it should look like the picture below. Remove the onions and throw them away. Add a little salt and pepper to taste. Then toss your hot, cooked pasta of choice in and experience this sweet and simple sauce. Enjoy!

Baked Eggs

2010-07-26T13:07:00.000-07:00

This is a very simple recipe that my mom learned from her mom, my Grandma Gail. They are surprisingly rich and flavorful. They couldn't be easier to make and they are the perfect little breakfast or side dish at breakfast. I promise that you will be very pleasantly surprised if you try these out.

Ingredients:

1 Egg for each muffin cup

1 Tbsp milk for each muffin cup

Salt and Pepper

Herbs de Provence

Top with a square slice of cheese for each cup.

Instructions: Lightly butter muffin tins. Crack an egg into each cup. Add 1 Tbsp milk, salt, pepper, herbs and cheese to each cup.

Bake for 15-20 minutes at 350 degrees.

I am not the biggest fan of yolks- so you can do just the whites on some or you can bake them the full 20 minutes and the yolk should be fully cooked (just like a hard boiled egg yolk) and you can remove it or eat it like that. If you like a runnier yolk then bake them a little less.

And my kiddos love them! Actually we all do!

I know that pictures of eggs are never attractive, but this is what they look like before you cook them.

And after they are done cooking. They are usually done when they turn a little golden on top. And I just take a butter knife and loosen the sides and they just lift right out. They are surprisingly delicious. Enjoy!

Puffy Pancakes, also known as German Pancakes

2010-03-27T21:12:00.000-07:00

Puffy Pancakes as my family calls them are also known by most as German Pancakes...but whatever they are called, they are DELICIOUS! This is one of the easiest breakfasts to make and it is one of my absolute favorites! I am kind of obsessed with them! We make them for birthdays and Valentine's Day and just whenever. And they are always a hit! We can't get enough!

6 eggs

1 cup flour

1 cup milk

1/2 tsp salt

1/3 cup sugar

1 tsp vanilla

3/4 of a cube of butter

Melt the butter in a 375 degree oven in a 9x13 glass pan. Put all of the ingredients except the butter in a blender and blend until smooth. When the butter is melted pour the batter into the hot pan and bake for 20-25 minutes until it is puffy and golden in color. Serve with homemade maple syrup and strawberries.

MAPLE SYRUP:

1 cup brown sugar

1 cup white sugar

1 1/4 cup water

2 tsp Mapeleine (you can usually find this in any store- it is in a little bottle near the vanilla)

1 Tbsp butter, optional

Boil sugars and water for 5 minutes, make sure the sugar is dissolved and not grainy, and then add the Mapeleine and butter.

Authentic Thai Food is on the Horizon!

2010-01-06T16:20:00.000-08:00

Sorry I haven't been posting...life, you know! But I am off to Thailand and I will be taking an authentic Thai cooking class while I am there...so be prepared for some exotic recipes in a few weeks when I return!

S'more Cupcakes

2009-11-16T13:58:00.000-08:00

All the best flavors of a S'more around the campfire, but a little more decadent and delicate. When I was in New York City a few weeks ago we went to a cupcake bakery called Magnolia, and there I saw the very first S'more Cupcake I'd ever seen. That thought had never occurred to me. So, of course we bought it and really enjoyed it. It was good, but I thought with a little tweaking it could be great. And so I talked it over with my mom and we both added a little love to this concept.

The cupcake at Magnolia Bakery had a graham cracker cake and it was good but a little dry and I am a chocolate cake kind of girl. Also, I feel that the best part of the graham cracker ingredient is the texture, that crunch. So, I had to do something about that. Magnolia Bakery had a marshmallow frosting that was good, but by far my favorite part of a s'more is the charred marshmallow, I even like mine a little burnt, so I definitely didn't want to put something out there with the name "s'more" without a charred marshmallow. That's all! So, this is the end result...and I have to say, out of this world, really! It is kind of on another level! They're so good, they're gonna make you cry!

So, we have a graham cracker crust on the bottom, a rich chocolate cake, a little graham sprinkled on top of the cake. Then a thin layer of chocolate ganache, and a Marshmallow Meringue Frosting, charred. And finally, either a Hershey's Chocolate piece or a chocolate dipped graham cracker. A lot of different components, but totally worth it.

GRAHAM CRACKER CRUST

~1 cup of Graham Cracker crumbs, (I just put about 10 crackers in a food processor)

~2 1/2 Tablespoons of melted Butter

~2 Tablespoons of Sugar

Combine in a bowl and then spoon in about one Tablespoon of the mixture into the bottom of each cupcake liner, and press down with the bottom of a cup. Then cook in the oven at 350 degrees for about 4 or 5 minutes.

*You will also use some of the mixture to sprinkle on the top of the unbaked batter right before you put them in the oven.

CHOCOLATE CUPCAKE BATTER INGREDIENTS

*You can use this recipe below which is a really rich and dark chocolatey chocolate or you can use the easier one from this other post, my chocolate truffle cupcakes. This one is still really delicious, but a lot fewer steps! Both are amazing!

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

1/2 cup oil

2 extra large eggs at room temperature

1 tsp vanilla

1 cup hot water with a handful of chocolate chips melted into it.

Preheat oven to 350.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With mixer still on low, add the hot water mixture just until combined and scrape with a rubber spatula. Put into cupcake liners. Sprinkle with graham cracker crumbs. Bake for about 20 minutes, until done.

CHOCOLATE GANACHE

4 oz. Chocolate chips

a little over 1/3 cup Heavy Cream

1/2 tsp. Vanilla

Melt the chocolate chip and then stir in the cream and when combined add the vanilla. Then put a thin layer on the baked cupcakes. Then add the frosting on top of that.

MARSHMALLOW MERINGUE FROSTING

(By the way, this stuff is amazing, it tastes just like roasted marshmallows by the time you are done!) My mom's Grandmother used to make this frosting all the time. My mom remembered it from the time she was a little girl.

~1 1/2 cups plus 2 Tablespoons sugar

~2/3 cup water

~2 Tablespoons light corn syrup

~6 large egg whites, room temperature

INSTRUCTIONS

Combine the water, corn syrup and 1 1/2 cups of sugar in a saucepan on medium heat and bring to a boil, stirring occasionally until the sugar dissolves. Then, keep boiling without stirring until the syrup reaches 230 degrees. (Clip a candy thermometer to the side of the pan and keep your eye on it.)

Meanwhile, whisk the egg white on medium speed in an electric mixer until soft peaks form. Add the remaining 2 Tablespoons of sugar and combine.

Remove the syrup from the heat when it reaches 230 degrees. Put mixer on medium-low speed and pour the syrup down the side in a slow, steady stream. Raise the speed until stiff peaks form. (For about 7 minutes). Frost immediately.

With a kitchen blow torch, torch the frosting on each cupcake. Then add the garnish.

I decided to garnish them with chocolate covered graham crackers, which is great if you serve them right after, but if they sit for a few hours or overnight, the cracker gets soft and falls over- not so attractive. So, if you want to do them it is really simple- but much simpler would be to just stick a piece of Hershey's chocolate in them and that will last and still taste good.

Chocolate-Covered Graham Crackers

~24 small Graham crackers rectangles

~4 or 5 oz. good Chocolate, chopped up- (I mix dark and milk from the huge candy bars at trader joe's.)

~Less than 1 Tablespoon of crisco shortening

Microwave the chocolate and crisco for a few seconds and then mix until it is combined and completely melted. Then dip the crackers in.

(I love to do this for chocolate covered strawberries or macaroons. It is so easy!)

Because it was Mitchy's birthday I let him handle the blow torch for a while...he loved it!

The longer you let the frosted cupcakes stand, the more the frosting becomes marshmallow-like! I like it better than way.

And...ENJOY!!! We did! They are so good...and so much better than traditional s'mores!

Outrageous Pumpkin Cookies with Penuche Frosting

2009-11-09T08:12:00.000-08:00

From the time I was a little girl, my mom has been making these pumpkin cookies every fall season. They are so rich and delicious and every bite melts in your mouth, literally, and they just ooze "fall". They are by FAR the most delicious pumpkin cookies I have ever tasted in my life. (Sorry, pumpkin and chocolate chips just don't do it for me...they are almost there). These cookies have a real depth and almost earthiness that you are looking for in fall comfort foods. The cookies themselves are fluffy and light with a cake-like texture. But the frosting is what really makes them outrageous. The frosting is a cooked brown sugar frosting...you just can't describe it...you have to try it! So, do yourself a favor and make these cookies and just melt into the fall season!

Jade and Micah sharing a cookie...a bite for you, a bite for me.

COOKIE INGREDIENTS:

1 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup pumpkin

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

INSTRUCTIONS:

Cream the butter and sugars together. Beat in eggs and vanilla, and then add the pumpkin followed by the dry ingredients. Bake at 350 for 10-12 minutes.

While still slightly warm, frost with penuche frosting.

FROSTING INGREDIENTS & INSTRUCTIONS:

Combine 6 Tbsp butter and 1 cup brown sugar, boil for 1 minute. Let cool 10 minutes. Beat in 1/2 cup milk or a little more until it’s the right consistency, then beat in 3 to 4 cups powdered sugar. Frost the cooled cookies. And ENJOY them with the ones you love!

Best Bean Dip Ever!

2009-11-02T19:33:00.000-08:00

My great friend Rachelle requested this bean dip recipe and so here you are Rachelle...Enjoy!

This is such an easy recipe, you just combine a few things and you have the best bean dip ever!!! It is a real crowd pleaser...you'll be a hit! Warning: It is totally addictive!

INGREDIENTS:

1 cup salsa

3/4 cups sour cream

3 cans of refried beans

1 can of pinto beans, drained

6 oz cream cheese

1 packet of Taco Seasoning

2 cups grated cheddar cheese

INSTRUCTIONS:

Mix first six ingredients together with some of the cheddar cheese. Top with rest of the cheddar and bake at 350 for 25 minutes. Serve with Tortilla chips.

Panna Cotta

2009-10-31T10:58:00.001-07:00

(This is not my photo, I just found it on google)

Panna Cotta is an italian dessert, I guess similar to Creme Brulee, but it is not really a custard, because there are no eggs. But it is a really unique and delicate dessert that is seriously one of the best desserts I have ever had. It is very rich and creamy, but also feels a little light and it has a really interesting and amazing texture. It also is a really beautiful and romantic dessert. This is BY FAR, Mitchy's favorite dessert and it is always a real treat when I make it for him! He doesn't care too much about desserts, he likes them, but can do without...but when it come to Panna Cotta, he is obsessed. And he even hints to me that it might be nice to enjoy a little Panna Cotta. I recently went on a trip to New York and Mitch stayed home with the kiddos, so the night before I left, I decided to make a double batch of Panna Cotta and leave it in the fridge for him as a Thank you. I didn't get any pictures of course because I left. But he was in heaven!

This recipe is from Williams Sonoma and it always comes out perfectly.

INGREDIENTS:

1 1/2 cups milk

4 1/2 tsp unflavored gelatin

1/2 cups sugar

1 1/2 cups heavy cream

Optional To Serve on top after they are complete: Chocolate Ganache and Raspberries of Strawberries

Six to Eight ramekins, set on a small baking sheet.

INSTRUCTIONS:

Pour 1/3 of the milk into a saucepan and sprinkle in the gelatin. Let sit until the gelatin softens and swells, about 3 minutes. Add the remaining milk and the sugar and set the saucepan over medium heat. Cook, stirring constantly, until the sugar and gelatin are dissolved. Do not let the liquid boil. Remove from the heat and gently stir in cream and vanilla until blended.

Divide evenly among the prepared ramekins. Cover with plastic wrap and refrigerate until well chilled and firm, at least 8 hours or overnight.

I prefer to serve them in the ramekins. It is much easier and still beautiful. Then I add some chocolate ganache on top of about 1/3 of the panna cotta and then place some Strawberries or Raspberries on top of that and ENJOY!!!

FOR THE GANACHE:

I just melt some chocolate chips and add heavy cream and stir. A good ratio is about 8 oz. of Chocolate to about 1 cup of Cream.

The cold velvety Panna Cotta with the Warm rich chocolate and the tart fruit...TO DIE FOR! Trust me! One of the best desserts I have ever tried or made! Please give this one a shot, you will thank me!

Salade de Provence

2009-10-21T10:41:00.000-07:00

Let's take a little trip to Aix en Provence, France in the fall, shall we?

This is one of my all time favorite salads and it is perfect for the fall because it is really fresh and crisp, but also warm and satisfying! It has really earthy flavors and it is perfect for a fall dinner! We originally got this recipe from our close friend and my wedding caterer, Beth Blackwelder...she has a true gift! But we actually changed this around a bit, but she was our original inspiration. It has very few ingredients but they blend and compliment each other beautifully. Please try this one, you will be so grateful you did! Mitch loved this salad too and I cannot get enough of it! I might make it once a week this whole season!!! It is so easy too, and almost no mess, that is one other reason why this will be a staple! Let me know what you think.

INGREDIENTS:

~6-8 oz. Combination of Mache Lettuce (a french lettuce) and Butter Lettuce (There is a box of this combined lettuce at Trader Joe's, it is perfect and it tastes really fresh! But you could actually use any type of lettuce you have, I just prefer this combination.)

~Tiny white potatoes, size of grapes (bagged already, Trader Joes)

~1/2- 1 cup of shredded White Cheddar Cheese (The white cheddar makes all the difference- I actually don't like white cheddar on anything except this!)

~1 or 2 large White onions, diced and lightly sautéed in a little butter and then I roast them with the potatoes to get them really caramelized.

~Extra Virgin Olive Oil

~Salt and Pepper

~Herbs de Provence, dried (You can find them in the dried spices department of your grocery store- This is by far one of my favorite dried herb combinations)

Dressing:

1/3 cup white Balsamic vinegar

2/3 cup canola oil

2 1/2- 3 Tbsp brown sugar

1/2 Tbsp herbs de Provence

(This makes a little more dressing than you need, so you can save about half for another salad.)

INSTRUCTIONS:

Roast potatoes and onions 400 degrees for 30-40 minutes until tender, with olive oil, pepper, coarse salt and Herbs de Provence.

Cool for a few minutes. Assemble salad and serve immediately. ENJOY!

Thai Peanut Cilantro Pizza

2009-10-11T15:31:00.000-07:00

This pizza was inspired by the Thai Pizza at CPK, but to tell you the truth, I think this one was much better! Sorry CPK! Obviously it has everything to do with the Peanut Cilantro Sauce!!! But this is now one of my favorite meals of all time! It was better than any pizza I have ever made, without question! I loved every bite~this is a definite must try! And a perfect and exciting way to use my leftovers.

INSTRUCTIONS:

Roll out the Trader Joe's pre-made pizza dough onto the pizza stone and put it in the oven at 425 degrees for about 5 or 6 minutes, just to bake the crust a little before you put the toppings on so that the crust is cooked through at the end.

Then I put a layer of the Peanut-Cilantro Sauce on and add mozzarella cheese, carrots, cabbage, bean sprouts and sesame seeds. And bake for another few minutes until it is done and then sprinkle the cucumbers and fresh cilantro over the top. ENJOY!

Vietnamese-Style Spring & Summer Rolls with a Peanut Cilantro Sauce

2009-10-09T11:25:00.000-07:00

This is a meal that I made using the leftovers from the Thai Noodle Salad Recipe. We loved these, they were so easy to make and it was a fun and unique adventure. Now, I have made very few "rolls" in my life, so I seriously need help in the rolling department, but the taste was there. Wrapping spring rolls, and sushi rolls is a real art, and I look forward to perfecting it someday, but not today. The Summer Rolls were refreshing and clean and the spring rolls were hot and crispy and delicious! And the Peanut-Cilantro really brought them to another level! I've said it before, I'll say it again...To Die For! I wanted to add avocado to them, but I didn't have any, but I think it would have added a nice creamy texture...next time.

INSTRUCTIONS FOR SUMMER ROLLS:

~Rice Paper, (I used the Blue Dragon Brand, called "Spring Roll Wrappers", in the Asian aisle in Albertsons. I couldn't find them at Ralphs. And don't confused them with the refridgerated egg roll wrappers. They should be dry and thin like paper until you work with them.)

~Butter Lettuce

~Cabbage, chopped

~Carrots, julienned

~Cucumbers, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling, including the sauce. Wrap and Enjoy! (Keep them under a damp cold towel until you serve them.) Add extra sauce on the side for dipping.

INSTRUCTIONS FOR SPRING ROLLS:

~Rice Paper

~Cabbage, chopped

~Carrots, julienned

~Bean Sprouts

~Sugar Snap Peas

~Avocado, sliced

~Rice sticks (they are the really tiny rice thread noodles found at any conventional super market- not Trader Joe's)

~Cilantro

~Peanut-Cilantro Sauce, See Recipe in previous post

*Notice, no lettuce or cucumber, I think they would get soggy.

Saute these ingredients together really lightly and then add then into the rice paper.

Follow instructions on the rice paper package, by soaking them in water and drying them and then add the filling. Wrap and then deep fry them in canola oil. Serve with the Peanut-Cilantro Dipping Sauce and Enjoy!

Thai Peanut Cilantro Noodle Salad

2009-10-05T20:12:00.000-07:00

This salad is probably one of the best things I have ever eaten! It might be a bit intimidating because there are a lot of unique ingredients in the dressing, but it is totally worth it!!! It is a peanut butter thai style dressing and we always joke that it is good enough to drink- because it pretty much is! If you don't make this I will personally make it for you because everyone should try it, it is that good! Trust me on this one...

*By the way, I always double the dressing just to have some for leftovers and because it is the best thing ever!

INGREDIENTS:

~1/2 cup rice vinegar

~4 Tablespoons smooth peanut butter

~2 Tablespoons chopped fresh ginger

~2 teaspoons Chipotle pepper puree (I get a can of "Chipotle Peppers in Adobo Sauce" and just used the sauce that the peppers are in, the peppers themselves are too hot.)

~2 Tablespoons soy sauce

~2 Tablespoons honey

~2 Tablespoons Hoisin sauce

~1 lime, juiced

~3 teaspoons toasted sesame oil

~1/2 a bunch of fresh Cilantro

~1 cup canola oil

~Salt and freshly ground pepper

(You don't have to have all of the vegetables, just whichever combination you like.)

~1/2 head Napa cabbage, shredded

~1 cup Romaine Lettuce, shredded

~1/2 head bok choy, shredded

~2 carrots, shredded

~1/4 pound snow or sugar snap peas, julienne

~1 cup bean sprouts

~1/2 cup shelled Edemame

~1 red bell pepper, julienned

~1/4 cup coarsely chopped fresh cilantro leaves

~1/2 cup chopped roasted peanuts

~3/4 box of pasta, (you can use any type you would like, even "rice sticks" from Trader Joe's- what they use for pad thai- So good!)

~Grilled lime halves, for garnish and sprinkle with black sesame seeds!

INSTRUCTIONS:

Whisk together in the blender the vinegar, peanut butter, ginger, Chipotle pepper puree, soy sauce, honey, sesame oil, hoisin sauce, lime juice, 1/2 bunch of cilantro and canola oil and season with salt and pepper, to taste.

Combine cabbage, bok choy, carrots, snow peas, cilantro, and lettuce in a large bowl. Add the dressing and toss to combine. Season with salt and pepper. Toss the pasta with sauce and pour onto a platter. Top with the veggies, chopped peanuts, sesame seeds and cilantro. Season with salt and pepper. Drizzle with more dressing. Garnish with grilled lime halves. ENJOY!

See, good enough to drink!!!!

"Waffles of Insane Greatness"

2009-10-04T13:12:00.000-07:00

This is another one of my mom's recipe's. She jokingly nicknamed them Waffles of Insane Greatness and they truly are INSANELY GREAT! No joke, I can guarantee that you will never taste waffles this good in your whole life! If you take the time to make this recipe once, you will adopt it as your own and never be able to stray!!! So, please, try them, once again...insanely great! Oh, and don't forget the Homemade Maple Syrup!

INSTRUCTIONS:

6 eggs, separated (Make sure you follow this important step- separating the eggs- so read carefully!)

Beat:

3 1/2 - 4 cups buttermilk

8 Tbsp melted butter

6 egg yolks

1 Tbsp vanilla

Add:

2 1/2 cups flour

1/2 cup cornstarch

1 Tbsp baking powder

2 tsp baking soda

1/2 tsp salt

6 Tbsp sugar

Use the separated 6 egg whites- beat them into a meringue and fold them into the batter last. (A meringue is when the eggs form thick, puffy, white peaks.)

Then, just cook them in your buttered waffle iron. And ENJOY your heavenly breakfast!

I have been completely spoiled my entire life because my mom has never bought syrup from the store, she has only ever made it from scratch, and so I cannot stand the store bought kind, they are all so thick and you can taste the preservatives. Anyway, give this recipe a try and you will be converted for life, and it is so easy. Plus, you can keep it in the fridge and warm it up for next time too!

MAPLE SYRUP:

1 cup brown sugar

1 cup white sugar

1 1/4 cup water

2 tsp Mapeleine (you can usually find this in any store- it is in a little bottle near the vanilla)

3 Tbsp butter

Boil sugars and water for 5 minutes, make sure the sugar is dissolved and not grainy, and then add the Mapeleine and butter.

Best CornBread Ever!!! I mean it!

2009-10-03T13:19:00.000-07:00

I firmly believe that this is the best cornbread I have ever had, I got the recipe from my mom of course! This is not a typical recipe for my mom because it calls for bisquick, which my mom would never generally use,(she is more of a "from scratch" kind of girl) but she tried it and fell in love like we all did!

I had to make these corn bread muffins for an Enrichment activity, but I prefer this cornbread in a pan, because it stays more moist that way. So, because it is officially Fall, I know you will all be needing a good cornbread recipe...look no further, my mom has got you covered!

INGREDIENTS:

3 eggs

1 1/4 cups milk

2 1/3 cups Bisquik

1 cup sugar

1 cup cornmeal

2 tsp baking powder

1 stick melted butter

INSTRUCTIONS:

Mix eggs and milk, add other ingredients, and bake in well-greased 9x13 pan at 350 degrees for about 30 minutes.

Mediterranean Falafel Wrap

2009-09-29T19:38:00.000-07:00

These wraps are such a fresh and fun alternative to a big, heavy dinner. Tonight was the first time I made these wraps and we really loved them. It's hard to go wrong with all these delicious mediterranean flavors. This idea was inspired by a wrap that I ALMOST ate at a restaurant, it looked really good and so I thought to myself..."Hmm, I think I'll make that." So here it is...you're gonna love them...AMAZING!

INGREDIENTS:

~Spinach Tortillas or Wraps

~Hummus (My absolute favorite is the Original from Trader Joe's- love it!)

~Tzatziki Sauce, recipe below (Or you can use store-bought, but my mom's recipe below is really good!)

~Lettuce (I like butter lettuce or romaine)

~Cucumber, diced

~Tomatoes, diced

~Mediterranean Salad Dressing (I like the one's from Daphne's or you can make your own)

~Feta Cheese

~Fresh Mint, optional, but really good

~Falafel's (You can make your own from scratch- I haven't perfected them enough to post it, but there is a great middle eastern market in Laguna Niguel that sells them)

*Just in case you don't know, a Falafel is a little fried ball or patty made of chickpeas (aka garbanzo beans) and spices and maybe some vegetables. They are really good- a bit of an acquired taste though. I love them!

How to Assemble:

Lay out the wrap, spread a thin layer of hummus and tzatziki sauce. Then add the lettuce, tomatoes, cucumbers, feta, and three hot falafel's. Drizzle a little salad dressing over the top and then add a little bit of fresh mint and wrap it up and ENJOY! I know you will!

Tzatziki Sauce

2 cups thick greek yogurt

1/2 Tbsp garlic puree

2 -3 Tbsp fresh lemon juice

2 1/2 Tbsp dill

1 Tbsp oregano

2 large cucumbers, persian

2 Tbsp olive oil

Salt and pepper

2 Tbsp Feta cheese

Mint, optional

What a lucky girl I am...he even looks hot while eating!!!

(He's gonna hate that I wrote that, sorry Babe...you do!)

Well, most of the time...by the way, my sweet baby girl Jade does this every time she eats...I wonder where she gets it? (He'll like this picture better!)

Enchiladas

2009-09-28T21:32:00.000-07:00

This is just a quick vegetarian Enchilada option. Nothing gourmet, just a quick and easy, but delicious dinner idea.

INGREDIENTS:

~Tortillas (I like the uncooked ones) (You could also use corn tortilla's if you'd like)

~Black Beans (I like to add a little taco seasoning to the beans to give them some kick!)

~Rice, any spanish rice recipe

~Corn

~Cheddar Cheese, shredded

~Sour Cream

~Salsa

~Enchilada Sauce (I love the kind from Trader Joe's- it is just called "Enchilada Sauce". It is red and in a glass bottle)

~Avocado

~Cilantro

Sour Cream & Salsa Mixture:

Equal Parts Salsa and Sour Cream, mixed together

Cook the tortilla, then add the beans, rice, corn, a little bit of the cheese and some of the sour cream & salsa mixture. Then, roll them up and place them seam side down. Pour the enchilada sauce over the enchiladas then top with cheese.

Bake in the oven at 425 degrees for about 20 minutes, or just whenever it looks done. Then let it stand for about 5-10 minutes. Top with avocado and cilantro if you have it. And that is all, nothing special, just an easy and delicious idea when you can't think of what to make for dinner!

P.S. You can also make these with the leftovers from Cafe Rio, using the dressing as the enchilada sauce.

Texas Sheet Cake

2009-09-25T20:12:00.000-07:00

This is the infamous chocolate sheet cake from this post from my family blog. We have had this recipe in the family for years. It is a really quick and easy recipe and this cake is so moist and delicious! You will love it! It is made with buttermilk and so it has a really rich and unique flavor. It is very different than your typical chocolate cake, you will love this "melt-in-your-mouth" dessert!

CAKE INGREDIENTS:

1 cup butter

1/2 cup vegetable oil

1 cup water

2 cups sugar

2 cups flour

1/4 cup cocoa powder

2 eggs, beaten

1 1/2 tsp. baking soda

1/2 cup buttermilk

1 1/2 tsp. vanilla

On the stove, boil the butter, oil and water together. Pour over a mixture of the sugar, flour and cocoa. In a separate bowl, dissolve the baking soda in the buttermilk, and then beat the eggs and add them and then add the vanilla and the salt. Add this to the above mixture. Pour into a shallow baking pan and bake at 350 degrees for about 25 -28 minutes, may vary with each oven. Frost the cake when it is still warm. (About 10-15 minutes out of the oven). That is how it keeps its moisture.

FROSTING INGREDIENTS:

1 cube butter

1/3 cup buttermilk

4 cups powdered sugar

1/4 cup cocoa

1 tsp. vanilla

Melt butter and add buttermilk. Pour into a powdered sugar and cocoa mixture. Beat well and add vanilla. Spread on the warm cake. If bringing to a party, sometimes I cut them in squares before-hand and serve them up like brownies. This cake is delicious served with vanilla ice cream! You will love it, almost as much as Micah!!! ENJOY!

Café Rio Pizza: And the Leftovers Continue!

2009-09-23T20:02:00.000-07:00

I have never made this before but I was inspired by the unique pizza's from CPK. I adore pizza and I thought, with all these flavorful leftovers, it was a fun idea. And it was fun and delicious too.

HOW TO ASSEMBLE:

I usually use the Trader Joe's pre-made pizza dough. It is really good and so easy. I roll it out onto the pizza stone and put it in the oven at 425 degrees for about 5 or 6 minutes, just to bake the crust a little before you put the toppings on so that the crust is cooked through at the end.

Then I put a layer of the Cilantro Salad Dressing on and add the cheese, rice, beans, corn and tomatoes. And bake for another few minutes until it is done and then sprinkle fresh cilantro over the top. ENJOY! (We did!)

So cute how he always eats pizza with a knife and fork!

I know the flash is blinding in the shot, but I love his face, even though he is making fun of me for taking ANOTHER picture!

Café Rio Nachos: Best Leftovers Ever!!!

2009-09-22T20:18:00.000-07:00

I'm no photographer, so these pictures really don't look that great...but they really are so good! Mitchy is obsessed with them and this is the way to do leftovers! Because they don't taste like your typical leftovers. Every time we make the salad we make sure to make enough for leftovers because we look forward to them just as much as the original dinner, if not more. It's really nice to make dinner and know that it will last and be exciting for at least a second dinner.

HOW TO ASSEMBLE:

Begin with a layer of tortilla chips. Grate cheddar cheese over the top. Add a layer of rice, corn and black beans. Then bake in the oven at 400 degrees until the cheese is melted and the rice and beans are hot. Once you take it out of the oven add diced tomatoes, diced avocado and cilantro and then drizzle the Cilantro Tomatillo Salad Dressing over the top. Squeeze a little lime on top, and Enjoy! And trust me, you will!

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Ingredients

Directions

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INGREDIENTS:

Directions

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Thai Peanut Cilantro Noodle Salad