A Daily Recipe

New site where my recipes live!

2010-08-02T12:44:00.000-05:00

I've launched a new look, providing more help for those who are overcoming a difficult past at the new and improved MaryDeMuth.com. I'd love your feedback!

So stop on by. Leave a comment. Linger. Read the archives. Share your own thin places story, a time when God came near, here.

For all you writers out there: Find out how you can write a powerful nonfiction or fiction book proposal here.

Find a listing of all my speaking topics, including new ones about healing from the past, here.

Like photos and photography? Here's a recent listing of my photos.

Don't know what to fix for dinner? All my recipes from A Daily Recipe are on this site. Click on Recipes on the upper part of the site to see over 90 recipes.

And if you'd like to read even more about writing, publishing, and the writing world, click the Writing link on the top of the site.

With joy,
Mary DeMuth
founder of A Daily Recipe

Migrate over to Relevant Blog, if you'd like

2010-05-03T08:49:00.002-05:00

I won't stop writing down recipes for folks. It's part of my DNA. So if you'd like an occasional recipe, hop on over to Relevant Blog.

The End of the Feast

2010-05-01T06:55:00.000-05:00

Dear, amazing Daily Recipe Readers,

Alas, as I am prone to do, I jumped headlong into something before I thought through my commitments. I love to cook. I love to share food around our table every night. I love to help others cook amazing food. And someday, by God's grace, I'll write that cookbook I've dreamed of writing. All in good time.

But right now, I'm too consumed by my other responsibilities to keep this blog current. I do hope you've enjoyed the four months of recipes we've shared here, and I am sorry I can't keep up the pace. Thank you for entrusting me with your meals!

I'm discontinuing this blog today. A huge thanks to all the Friend Friday folks, to Jane Jarrell and Tim Wade who contributed to this blog. Thanks to George and Ashley Weis at Tekeme.com who designed and implemented this blog. They did an amazing job!

And thanks to my family who tastes all my concoctions and experiments. You all bless me every night we share a table.

Warmly,
Mary

April 30: Piroshki's

2010-04-30T05:00:00.000-05:00

2 cups flour
1 tsp. salt
2/3 cup shortening
7-9 Tablespoons very cold water

Combine flour, salt and shortening with pastry blender until crumbly. Add water 1 Tbs. at a time until dough is moistened and pliable. Form into a ball and let rest.

1 onion finely diced
1 Tbs. olive oil
3 cloves garlic
2 cups shredded cabbage
2 cups ground pork or beef
1 large cooked and peeled potato, diced
1/4 sour cream
1 Tbs. dill
1 tsp paprika

Saute onion, garlic, and meat until meat is thoroughly cooked, about ten minutes. Stir in cabbage and cook until wilted, ten minutes. Remove from heat and stir in remaining ingredients. To assemble, divide dough into 12 parts. Roll each portion into a six inch circle. Put 1/4 - 1/2 cup filling into center. Pull dough over and seal with fork tines. Pierce with 3 vent holes and brush with and egg yoke. Bake at 375 for 25-30 minutes until golden brown. Makes 12.

Conversation starter: What is your most frustrating habit you'd like to break?

April 29: Hearty Farmer's Omelet

2010-04-29T05:00:00.001-05:00

3 large potatoes, cut into 1/2 inch cubes
1/4 cup chopped green onion
2 Tbs. butter
1/2 tsp. Cavendar's Greek seasoning (Or use your favorite seasoning salt to taste.)
5 eggs, scrambled
salt and pepper to taste
1/2 cup shredded cheddar cheese
1/2 cup cubed ham or Canadian bacon
1 Tbs. parsley
1 tsp. basil
1 cup shredded provolone or mozzarella cheese

Place cubed potatoes in microwave-proof bowl and add 1/2 cup water. Cover with saran wrap and microwave on high for 3-5 minutes until potato cubes are tender. Drain excess water. Melt butter in large heavy (and ovenproof) skillet and add green onions. Cook on medium high heat and stir until cooked through, about three minutes. Add potatoes and Cavendar's seasoning and brown them, ten minutes. Place potatoes in bowl and cover with foil to keep warm.

Combine eggs, salt and pepper, cheese, ham, parsley and basil. Pour into potato skillet. Cook omelet style, occasionally poking holes in it, so the top part becomes solid. Spread potato mixture over the top and then sprinkle with provolone or mozzarella cheese. Place whole pan under the broiler until cheese melts and becomes brown. Serve in pie wedges. Serves 4 hungry breakfast eaters.

Conversation starter: What argument with a friend do you most remember? What happened?

April 28: Apple Walnut Salad with Apple Vinaigrette

2010-04-28T05:00:00.001-05:00

1-head bibb lettuce, torn into bite-sized pieces
1 granny smith apple, sliced thinly with skin (as if you were preparing them for a pie)
1/4 cup chopped walnuts

Arrange lettuce on two salad plates. Top with apple slices in a circular pattern (as if the slices were flower petals) Add chopped walnuts. Drizzle dressing on when ready to serve. Serves one romantic couple!

Dressing: In a lidded jar add 1/4 c. mayonnaise, 1/4 c. apple juice, 2 tsp. white wine vinegar, 1/4 tsp cinnamon, 1/4 tsp. nutmeg, and 1 Tbs. honey or sugar. Shake well.

Conversation starter: What five things would you do in the mountains if we were there today?

April 27: Minted Carrots

2010-04-27T05:00:00.000-05:00

4 large carrots, peeled and cut into three inch sticks
1/4 cup chicken stock (You can use bouillon for any of these recipes.... I use a chicken food base
called Le Gour at our local Costco)
1 tsp butter
1/2 tsp. sugar
1/2 tsp. dried mint
2 tsp white wine

Place the carrots sticks into a microwave proof dish with the stock. Place plastic wrap over and cook on high for three minutes. Place carrots in a frying pan with the butter just melted. Saute for one minute. Add sugar, mint, wine, and 1/4 cup of the remaining stock. Bring to a boil. Serve immediately.

Conversation starter: What does it mean to manage your money well?

April 26 THE MONDAY MENU: Chicken Cordon Bleu

2010-04-26T05:00:00.003-05:00

My wife is a wonderful lady who about once a month reminds me that in our seven years of marriage I have not once made for her one of her favorite entrees - Chicken Cordon Bleu. Tonight I made it for her in the traditional American way.

There are however several variations of Chicken Cordon Bleu. While no one knows what comprised the original version, what we do know is that centuries ago countries such as Germany, Austria, Switzerland, France and Italy were known to eat chicken or veal roulades filled with ham and some type of cheese. Italian versions of the dish were filled with prosciutto (Italian Ham) and Parmesan.

In the 1960s the recipe for Chicken Cordon Bleu evolved into what we know it to be today. Thinly sliced deli ham is now used instead of prosciutto, and instead of Parmesan, the cheese of choice varies between mozzarella, Gruyère, and Swiss.

Regardless which recipe you prefer, Chicken Cordon Bleu is a fairly simple dish to make.

Conversation Starter: Recipes like this one evolve over time. What recipes have been passed on to you that you amended to suit your family's pallet? Perhaps you have passed a recipe on to someone else. Did they change the recipe? What did you or someone else do to make the dish different?

Chicken Cordon Bleu

4 boneless skinless chicken breasts
1 1/2 cups bread crumbs (or crushed croûtons)
1/2 cup flour
2 Tablespoons melted butter
8 thin slices of hickory smoked ham
4 slices Swiss cheese
2 eggs beaten
Kosher salt and pepper

Preheat oven to 350 degrees F.

Pound chicken breast with flat side of mallet until 1/4 thick.
Add melted butter to the bread crumbs and mix well.
Season beaten eggs with salt and pepper.
Layer 2 slices of ham and 1 slice of cheese onto chicken.
Gently roll chicken into what will look like a jelly roll. Tuck in the sides.Toothpick or wooden skewers can be used to hold the roll together if necessary. Layer and roll each chicken breast the same way.
To bread the roulades, lightly dust each one with flour, dip into egg wash, and then coat with bread crumbs.
Bake for 20-25 minutes until roulades are browned and chicken is thoroughly cooked.
Remove toothpicks or skewers before serving.

Chicken Cordon Bleu can be cut into pinwheels and served as an hors d' oeuvre or served as an entree.

Semi Sweet Herbal Iced Tea

2010-04-24T02:02:00.003-05:00

Our kids LOVE this iced tea!

8 tea bags (Our family likes any infusion of green tea, cranberries, or pomegranate. If you use a berry tea, the tea turns a great shade of fuchsia!)
¾ cup sugar
4 cups water

Boil tea bags and sugar until tea is rendered. Remove tea bags. Pour liquid into 1 gallon pitcher. Add ice cubes and water until the pitcher is full. To the entire mix add:

5 Tbs. lemon juice (I use the concentrate kind.)

Conversation starter: When was the last time you ate a lemon?

Friend Friday: Leslie Wilson's Easy Chicken Enchiladas

2010-04-23T05:00:00.001-05:00

3-4 chicken breasts, cooked and shredded or cubed
3 cans of Progresso Chicken Cheese Enchilada soup
1 cup medium cheddar (shredded or grated)
1 cup sour cream
Salt, to taste
Tortilla chips OR corn tortillas

Mix soup, cheese, sour cream and salt in a saucepan over low heat until cheese is melted. Layer in a 9 x 13 greased pan:
· Tortilla chips (or corn tortillas)
· Chicken breast—cubed/shredded
· Enchilada sauce

REPEAT until you reach the top of the casserole dish. (Sauce should be the top layer.)
Bake at 350 degrees until the cheese melts—approx. 45 minutes. Serves eight.

Conversation starter: What's the best book you've read in the last six months?

April 22: Cream of Tomato Pasta (with chicken or seafood)

2010-04-22T05:00:00.001-05:00

Alfredo sauce:
1 cup heavy cream (Only eat this once a month---It's fattening!)
1/4 cup parmesan cheese, grated
4 Tbs. white wine
1 Tbs. basil
1 Tbs. parsley
1 tsp oregano
1/4 cup butter
1/4 cup cream cheese
1/4 cup mozzarella cheese
1 tsp. salt
ground black pepper to taste

Combine all ingredients in small saucepan over medium low heat until butter and all cheese melts.

In skillet, Saute:
2 Tbs. olive oil
1/2 red onion, diced
2 cups cubed (raw) chicken breat or fish meat (halibut or swordfish are good choices)
2 lg. cloves garlic
1 can chopped (not cooked) tomatoes, or three large fresh tomatoes, chopped

Saute onion first, then add chicken (or fish) and garlic. (Cook meat thoroughly!) Stir in tomatoes over medium heat. Reduce to low and cook ten minutes. To assemble, cook any shaped pasta (long noodles work well with this dish) in boiling water according to package directions. (Cook enough for four adults.) Drain pasta and place in pasta bowl. Top with tomato mixture and toss through. Pour Alfredo sauce over. Top the dish with fresh parmesan and parsley. Serves four.

Conversation starter: List five things you are thankful for today.

Yes, there is good food to be had if you have colitis!

2010-04-21T03:47:00.003-05:00

My friend Angie Breidenbach has written a cookbook for those who suffer from colitis. Please comment on this post for a chance to win it! Here's a sample recipe that looks delish!

Spanish Tortilla

A tasty, mild egg and potato omelet some might call a frittata. There’s no flour. This is not bread like Mexican tortillas. I learned this traditional Spanish tapas recipe from Maite’ Pressler when I lived in Spain. Tapas are small snacks served in pubs. It’s modified for simplicity and easy digestion. Bonus: add ingredients as you build your food list. The trick is two eggs for every potato in case you want to expand the recipe size. Important: Standard potato—the size of a light bulb for two eggs.

Serves 8 as tapas, 4 as the main entrée.

2 large potatoes, washed, peeled, & bite-size
4 eggs or the equivalent in egg substitute
1 tsp. water
½ tsp. salt
2 Tablespoons Olive oil
1 teaspoon chopped Garlic
¼ Cup chopped onion
2 Tablespoons Sun-dried tomatoes, julienne
4-5 large mushrooms, sliced
Chives to taste
4 thinly cut slices of ham
1 thinly sliced fresh tomato
1 cup grated medium cheddar*
Additional sharp cheddar, grated for garnish

In heavy frying pan coated with olive oil, sauté potatoes over medium heat for 2-3 minutes. If you are able to tolerate onion, cook with potatoes. Lower heat to low and cover. Allow to cook, stirring occasionally, for about 20 minutes until soft. Test for doneness. Meanwhile, preheat oven to 325 degrees and begin eggs.

Whisk all eggs, salt, and water. (The water fluffs the eggs when cooking.) Oil or spray a round pie glass-baking dish. I prefer not to use non-stick or dark pans to avoid overdone edges and tough bottom. The traditional round shape doesn’t matter as much as the depth. This recipe will puff. I make this for large family gatherings of 10-12. Then I use my largest glass-baking pan and multiply by three.

Add the mushrooms, sun-dried tomatoes, and garlic to the potatoes and sauté for one minute. Pour vegetable mixture into the glass-baking dish. Pour the whisked eggs over the vegetables. Bake in the oven for 30-40 minutes. The goal is to set the eggs hard without turning them overly brown. If the eggs set well on the bottom, but still too much liquid on top, turn on broiler 5 min. to finish.

Top tortilla with cheese. Spread ham to cover the round tortilla, and place sliced tomatoes around the top. Return to oven. Broil for 2-3 minutes to heat the toppers and melt the cheese. Sprinkle with chives for garnish.

Serve warm or cold. We eat it fresh out of the oven for a dinner and then eat it cold the next day for lunch or breakfast.

Insider Tip: Medium cheddar is important for flavor and melting ability. Sharp is fantastic, but doesn’t melt well. Mild cheddar is too bland when paired with potato and egg. So put the sharp on last for decorative visual appeal as an option for more flavor. Optional additions as you add foods to your diet. Each addition makes this dish more complex and more nutritional. But the colors make it beautiful and a highly sought after meal.

Time Saver Tip: Microwaved potatoes speed up this recipe by almost half the preparation time. Microwave washed potatoes the night before. Then it’s easy to slip off the skin and chunk into bite-sized cubes. Saves at least 20-30 minutes of prep time, possibly more. Still sauté in the olive oil for a few minutes for the flavor and the oil is an important part of the recipe.

Please let me know what your favorite recipes are and your impression of the cookbook. There are recipes for celiac and weight loss noted as well by the + and * signs on the recipes. If you share a recipe, please only share the Spanish Tortilla. The reason is so that it will leave the other recipes in the book and people will then want to buy the whole book.

It's available for purchase at: http://www.mygemofwisdom.com/products-page/books/creative-cooking-for-colitis-e-cookbook/ or off the accompanying blog at: http://ColitisCooking.blogspot.com

$1 of each cookbook sale goes to the Jadyn Fred Foundation to help support children in need of financial assistance for medical costs outside insurance coverage.

Beautiful cook book with simple to simply elaborate recipes sure to thrill you and your family. 25 Tips and Recipes on how to start living and eating confidently again! Full color photos for every recipe. Insider tips on cooking, eating with families, colitis diet, and shopping. Lovely recipes for elegant parties and holiday treats. Available in e-format or CD format.

About the cookbook author:

Angela Breidenbach is Mrs. Montana International 2009, author of Creative Cooking for Colitis, works with Hope’s Promise Orphan Ministries, the American Heart Association, and the Jadyn Fred Foundation. Angela also teaches online classes and coaches one-on-one in courageous confidence, personal growth, and powerful living. She’s certified in mentor/peer counseling as a Stephen Minister and Assisting Minister. She serves as the American Christian Fiction Writer's Publicity Officer and is a multi-award winning inspirational speaker and author. Not only did she walk the hard line of deciding to donate her mom's brain, but she is also on the brain donation list at the Brain Bank-Harvard McLean Hospital. She is married, has a combined family of six grown children, one grandson.
Find Angela Breidenbach

http://www.MyGemofWisdom.com
http://www.AngelaBreidenbach.com
http://GodUsesBrokenVessels.blogspot.com
http://ColitisCooking.blogspot.com
http://twitter.com/AngBreidenbach
http://www.facebook.com/AngelaBreidenbach
http://WritingByFaith.blogspot.com on Wednesdays each week

Penelope Carlevato's microwave lemon curd

2010-04-20T03:44:00.001-05:00

After reading Jane's great story about lemon curd, contributor Penelope Carlevato emailed me this simplified microwave version! Wow!

Microwave Lemon Curd

4 ounces lemon juice

4 eggs beaten

1 stick (4 ounces) butter

1 pound sugar

Mix juice and sugar in a glass mixing bowl and stir well. Add in

the stick of butter. Place in microwave oven and cook on high for 2

minutes. Stir well. Repeat until butter is melted.

Take out of the microwave and slowly add in beaten eggs. Use a

wire whisk to beat in the eggs.

Place mixture back into the microwave. Set timer for 1 minute at

medium power. After each minute, beat the mixture with the

whisk. Continue cooking for one minute intervals, stir, etc.,

until the mixture is like thickened pudding. It doesn't need to

be really thick, as it cools, it will continue to thicken. At this point,

the curd can just be put into clean jars and refrigerated. This is so good

on English muffins, used in place of jam on Scones, or mixed with equal

parts whipping cream for tarts. It doesn’t last too long, so make it when you

know you will be using it, at least within a week or less.

April 19 THE MONDAY MENU: Seafood Linguine with White Wine Cream Sauce

2010-04-19T05:00:00.005-05:00

My conversation with Bill began simply as two men getting to know one another. Bill was married, slightly older than me, and loved to cook. He asked me about my favorite cuisine, to which I shared with him my love for the flavors of the Orient and my love of fish. Curious, I inquired about his favorite food, a question to which the following answer was given.

"I love the flavors of Tuscany, Italy. When my wife and I travel we rent a farmhouse and hire a private chef to cook for us. There is nothing quite like Tuscany. The region is one of the most beautiful in the country with its olive trees, and miles of grape vines. We're going back in the summer because there is no way you can get good Italian food here in the United States. People here, of course, call it Italian, but it does not compare to real Italian cooking...."

Bill could have talked for hours about his love for Italian cooking, his many trips to Tuscany, not to mention his love for the wine. And who can blame him for being so passionate? True Italian cooking is hard to find here in the United States, which brings me to the point of this story.

Most ethnic cuisine that Americans eat today have very little resemblance to the dishes prepared in their countries of origin, especially if it comes from a restaurant chain. Because the average U.S. citizen was not raised to appreciate the different flavors of other cultures, most ethnic dishes have been "Americanized".

For example, when was the last time you made spaghetti sauce using red wine? Do you really think that the people of China sit around the buffet table eating General Tso's chicken? And is bratwurst cooked on the grill - or even cooked in beer - really good German food?

The next time you go on a trip, do your homework and do a little digging. Find that quaint out of the way mom-and-pop diner that serves food from the old country. No, it will not look like the fancy chain restaurant with all the glitz and glamor. But it won't taste like it either, because the food will be authentic, and real. In the mean time, try this Italian, slightly Americanized recipe for seafood linguine. Buon appetito!

Conversation Starter: Almost every country in the world is known for at least one dish that its people consider to be a delicacy, but to outsiders is the last thing in the world a human should eat. Raw fish, brains, animal testicles, and insects quickly come to mind. What food(s) do you consider detestable? Is there a food that you were afraid to try, but did anyway? What happened?

Seafood Linguine with White Wine Cream Sauce

5 Tablespoons Olive Oil
3 cloves garlic - grated and divided
3 Tablespoons flour
5 Tablespoons butter - divided
1 Cup chicken stock
1 Cup Cream
1 Cup dry white wine
1 pound Baby Portabella or Button Mushrooms - washed and sliced
1 pound 31-50 count shrimp - pealed and deveined
10 - 12 Sea Scallops - cleaned and connective tissue removed
1 pound linguine
1 1/2 Teaspoons salt
Fresh grated mutmeg to taste
Sea Salt
Fresh grated Parmesan or Romano cheese
Parsley for garnish

To cook the linguine, bring a large pot of salted water to boil over medium high heat. Cook pasta until it is almost al dente.

In a medium sauce pan over medium heat combine two tablespoons of olive oil, 2 cloves garlic, and mushrooms and sautee for 5 minutes.Add 3 tablespoons butter and flour and mix thoroughly for about a minute. Slowly whisk in wine. The sauce will thicken quickly. Whisk in chicken broth and bring to a simmer. Add cream and allow to reduce for two minutes stirring continuously. Add nutmeg and salt and pepper to taste.

Prepare shrimp and scallops by sprinkling then with sea salt and fresh cracked black pepper, and coating them with the remaining olive oil. In a large, hot sautee pan over medium to medium high heat, sear scallops on both side for 2-3 minutes until lightly caramelized. Remove scallops and add shrimp. Cook shrimp until almost pink. Add remaining butter and garlic and return scallops to the pan. Cook for about a minute over medium high heat. Remove scallops and all but approximately 1/2 cup shrimp.

Add two cups cooked linguine and 3/4 cup sauce to the remaining shrimp. Mix well and cook for one minute (the linguine will finish cooking at this point without being overcooked). To plate, place 2-3 scallops on top of the noodles. Top with grated Parmesan or Romano cheese and garnish with parsley. Repeat this step for each plate.

Serves 4

Variation: Skewer scallops and shrimp and cook on the grill over wood or charcoal.

April 17: Nana's Chocolate Peanut Butter Balls

2010-04-17T05:00:00.001-05:00

2 c. powdered sugar
1 1/2 cups peanut butter, chunky or smooth
6 Tbs. melted butter
1/2 cup chopped nuts

1 6 oz. package chocolate chips (semi-sweet)
1/3 bar of parowax

Mix the first four ingredients together and form into one inch balls. This is a messy job, but licking your fingers when it's all done can be fun! Let refrigerate overnight.

Melt the chocolate chips and paraffin in a double boiler. Stir often. Dip the cold peanut butter balls into the chocolate mixture and place on wax paper to harden. Be prepared to be eaten out of house and home if these are in your pantry.....an excellent gift.

Conversation starter: Ask the person on your right a funny question.

4/16/2010 Veal and Italian Sausage with Creamy Pesto

2010-04-15T22:57:00.002-05:00

Veal and Italian Sausage with Creamy Pesto

from Gail Gaymer Martin
My husband and I visited a new Italian restaurant and enjoyed a very different style of serving as well as some wonderful new recipes. The food was served family style, and this dish was unique. We studied the ingredients, and when we got home, we wrote down what we figured was in the entree. We made a good guess, and now enjoy this wonderful Italian dinner at home. We also found a way to make it simpler so notice the tip below before you panic. Hope you enjoy this in your own home.

Veal and Italian Sausage with Creamy Pesto

1 red pepper1 Tablespoon Olive Oil2 cloves garlic, peeled and minced½ pound ground veal½ pound Italian Sausage, removed from its casing12 to 16 ounces of pasta (I like bowties)1 recipe Creamy Pesto Sauce ( see recipe below)

In a large pot boil water for pasta.Clean and slice red pepper into strips.Add olive oil to frying pan and sauté red pepper until fork tender and set aside.Add minced garlic to frying pan and then add veal and sausage.Cook until no longer pink.Cook pasta el dente. Drain and place on serving platter.Drain grease from meat, place on top of pasta and then add Creamy Pesto Sauce.Garnish with red pepper strips.

Pesto Sauce (needed to prepare the creamy pesto)

2 cups loosely packed basil leaves1/2 c olive oil3 Tbsp pine nuts (or walnuts)2 or 3 cloves of garlic, peeled1 tsp salt
1/2 c fresh parmesan cheese3 Tbsp butter, room temperature1 Tbsp boiling water from cooking pasta
Put basil, oil, nuts, garlic, and salt in blender orfood processor and reduce to paste. Scrape bowland stir in cheese and butter. Just before servingadd the water.

Creamy Pesto Sauce

1/2 cup butter2 cups heavy cream1/2 teaspoon ground black pepper1 cup grated Parmesan cheese1/3 cup pesto

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Either sauce can be mixed with 12 to 16 ounces of your favorite pasta cooked el dente.

Tip:
No time to prepare the sauce? You can substitute 1 McCormick Pesto and 1 McCormick Creamy Pesto sauce mixes. Just use both mixes, but follow the directions for the Creamy Pesto, increasing the oil by 3 Tablespoons.

Conversation Starter: Have you ever eaten something wonderful in a restaurant and tried to analyze the ingredients? Have you asked if the chef would share his recipe?

April 15: Yaki Soba

2010-04-15T05:00:00.001-05:00

16 ounces yake soba noodles (In the produce section, near the won tons and tofu.)

SAUCE:
2/3 cup soy sauce
4 Tbs. ketchup
1 tsp. Worchestershire sauce
1/4 tsp. hot sauce
1/3 cup white sugar

Pour contents into a lidded jar and shake well. Set aside.

2 tsp. sesame oil
1 Tbs. corn oil
4 half boneless, skinless chicken breasts, julienned
2 cups chopped vegetables.... I use pea pods, carrots, broccoli, onion, and water chestnuts

Saute chicken in oil over medium high heat in a large skillet or wok. Add vegetables when chicken is nearly cooked through, and cook until veggies are tender but not overcooked. Add noodles and pan fry until starting to brown. Pour sauce over and incorporate into the vegetables, chicken and noodles. Serve immediately.

Conversation starter: What bothers the person to your left the most? Why?

April 14: Chicken Curry Salad

2010-04-14T05:00:00.001-05:00

4 boneless skinless chicken breasts, cooked and cut into one inch cubes (I usually just use
leftover chicken from a roast if I am not in the mood to make soup.)
1/2 cup chopped celery
1/4 cup chopped almonds
1 apple, chopped into small dices
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. mild curry powder (I try to buy mine at an import store like Cost Plus...It is more
authentic.)
1/4 tsp. salt
1/2 tsp. freshly ground pepper

Place chicken, celery, almonds and apple in medium bow. Combine next five ingredients and adjust seasonings to taste. Add to chicken mixture and toss. Serve over a salad, or in a
sandwich.

Conversation starter: Who is the funniest person you know? Why is he/she funny?

April 13: Mary's Salsa

2010-04-13T05:23:00.000-05:00

1/2 onion finely chopped
2 medium red tomatoes, chopped finely
2 medium yellow tomatoes, chopped finely
4 green onions, minced
2 cloves of garlic, pressed
juice of 1/2 small lemon or lime
1/2 red bell pepper, chopped
1/4 cup well chopped cilantro
2 Tbs. chopped fresh oregano
1/4 cup red wine vinegar
1 tsp. paprika
salt and pepper to taste
hot sauce or chiles to taste

Place the onion and tomatoes in a bowl. Mash them slightly to create a little juice. Add all of remaining ingredients and stir through. Let mixture sit at room temperature for an hour, then serve or chill in refrigerator. Use as a dip for chips, or as an accompaniment to any Mexican dish.

Conversation starter: Who is the biggest cheerleader or encourager in your life? Why?

April 12 THE MONDAY MENU: Rethinking the salad

2010-04-12T05:00:00.004-05:00

About a month ago in my post for Tarragon Chicken Salad I lamented over the United State's number one food for dieters, the salad. I know eating salads can be good for you, but personally I take very little pleasure in having a relationship with three or four different types of lettuce.

However, when my doctor tells me that if I do not lose weight I will most likely have a heart attack before I am fifty (nine years away), lettuce suddenly sounds good.

But not all salads are created equal. If you are like me, good food needs to have that "wow factor". Flavors need to pop and dance upon the taste buds. And in my opinion, salads should be no different. Most people who eat salad are aware of the high fat content in many salad dressings, and the need to steer clear of them. When the dressing is set aside, though, what's left is little more than glorified rabbit food.

So, how do you make salad dance on the taste buds without all that fattening goodness? The answer is simple; forget what you know about traditional ways to make salad and treat your taste buds to a buffet of flavors

1. Add fruit.

Mandarin oranges, kiwi, raisins, grapes, and apples compliment many vegetables and pair nicely with several proteins such as chicken, shrimp, or ham commonly used in salads. Stay away from fruits with high acid content like pineapple, and avoid fruits that are sour such as grapefruit.

2. Spice up your salad.

When used in moderation, fresh herbs such basil, oregano, parsley, mint and even dill, will add a completely new dimension to your salad experience. These herbs can can be incorporated into a light vinaigrette consisting 2 tablespoons Balsamic vinegar, 4 tablespoons Extra Virgin Olive Oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 1/2 teaspoon of dried mustard, crushed red pepper, black peppercorns, or fresh garlic can also be using to create a flavor that will leave your taste buds smiling.

3. Deluxe your salad

My favorite way to eat salad is with meat - preferably grilled. However, if the meat is cooked properly and tastes good, I can forgo the smoked flavor that I like so much (see my recipe for roast beef). Chicken is perhaps that easiest protein to pair with salad as it easily accepts both the sweet flavors of fruit, and the savory flavors of the herbs ands spices.

When I grill chicken for salads I like to use 2 pounds of boneless skinless breast meat soaked for 24 hours in a basic marinade:

1/4 cup Kosher salt
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup black peppercorns
4 cloves garlic
1 cup water
1/4 cup Bourbon Whiskey.
3 cups ice

Combine all of these ingredients, except ice, and cook over medium heat until salt and brown sugar are dissolved. Cool the marinade by adding three cups ice. Once marinade is cool, add the chicken and refrigerate.

Grill the chicken over low heat. Breast meat takes approximately 25-30 minutes to cook, while thigh meat can take up to 45 minutes. After the meat is cooked, let is rest for seven minutes before dicing it into bite-sized pieces to be placed on the salad.

4. Go a little crazy.

Last week I made a Mexican chicken salad for my family. Unlike times in the past when I made this dish, I decided this time to do something a bit different. Using a tablespoon of vegetable oil I caramelized a handful of sweet onions with a medium sized diced jalapeno and added it to my grilled chicken. The chicken and onions, along with a handful of corn chips served as the base for my salad, which consisted of 2 cups lettuce, 1/2 cup diced heirloom tomatoes, red onion, pepper jack cheese, 2 tablespoons reduced fat sour cream, and fresh homemade salsa (1 cup diced tomato, 2 teaspoons red onion, 2 teaspoons diced Serrano peppers, 1/4 teaspoon salt, juice from 1/2 lime).

My salad however did not have to come with a Mexican flare. I could have easily paired the caramelized onions with roast beef and a touch of horseradish, and then topped it with lettuce, tomato, mushrooms, cucumbers, Ect. Just as easily, I could have also paired my chicken with mandarin oranges and a raspberry vinaigrette. The number of combinations are limited only by one's imagination.

The whole point is that salads need to be healthy, but at the same time should not be boring.They should, in my newly reformed opinion, be allowed to dance on the same stage as rib eye steak, barbecue spareribs, and loaded baked potatoes.

Conversation starter: One of the buzz words in today's political arena is the word "change". When a religion changes, it is said to be reformed. What "change" or "reform" in the past 100 years has had the greatest impact on your world?

Curds & Ways by Jane Jarrell

2010-04-10T22:19:00.005-05:00

A couple of summer's ago we did a taste test of lemon curds at The Dallas Morning News photo studio, we wanted to see just what was the best curd to use for quick desserts. After a panel of tasters did the job the product winning the ribbon was Wilkes and Son, a smooth yet tart thick pudding-like treat just begging to be part of someones dessert repertoire. Layer between chunks of angel food cake. Mix two tablespoons with a can of store-bought frosting and ice cupcakes, layer in parfaits with whipping cream and fruit, slather a bit on thin gingersnaps and top with a second snap and top a rich vanilla cheesecake with curd.

For a beautiful tart, buy a prepared pie crust and bake according to package directions, fill with lemon curd and refrigerate, garnish with powdered sugar. For an interesting "tart art" look cut a design into a piece of paper, lay the paper over the surface of the filled pie shell and finely dust with powdered sugar. Gently remove the "template" from the tart and refrigerate until ready to serve. Serve with raspberries.

Let these ideas "jump start" your creativity to make quick and tasty tart treats in minutes.

Conversation starter:
Lemon curd is tart, smooth and delicious. Given the ideas above what else might you consider as a dessert option using this product?

Photos--Evans Caglage

April 10: Garden Pasta With Bread Crumbs

2010-04-10T05:00:00.001-05:00

1 zucchini, cut into 1 inch cubes
1 cup green beans
1 clove garlic
1 yellow squash cut into 1 inch cubes
1 Tbs. butter
1 tsp. salt
Ground pepper to taste
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/4 cup olive oil
Spaghetti noodles to feed four
Fresh parsley, chopped

Cook pasta according to package directions. While it is cooking.......
Saute zucchini, beans, garlic, and yellow squash in butter over medium high heat until browned on all sides. Add salt, pepper, and bread crumbs over medium heat, until bread crumbs turn darker brown. Keep warm on low heat. Drain cooked pasta, and place in pasta or serving bowl. Drizzle olive oil and parmesan over pasta, tossing to coat. Add bread crumb mixture and toss well. Garnish with chopped fresh parsley. Serves 4.

Conversation starter: What was the best place (hotel, campsite, friend's house) that you've stayed?

Friend Fridays: Nathan Hanscome's sprinkledoodle cookies

2010-04-09T05:00:00.007-05:00

While making our favorite snickerdoodles one afternoon, my son Nathan asked if we could roll them in the usual cinnamon/sugar mixture AND in sprinkles. They turned out so yummy that Nathan dubbed them sprinkledoodles. So credit for this recipe should really go to Nathan Hanscome, age 7.

Sprinkledoodles

Preheat oven to 400

Combine:

¼ cup softened butter

¼ cup shortening

1 egg

1 1/3 cup sifted flour

1 tsp. cream of tartar

½ tsp. baking soda

1/8 tsp. salt

Form dough into balls then roll in a mixture of:

¼ cup sugar

1 tsp. cinnamon (or a little more)

1 T colored sprinkles

Place balls about an inch and a half apart on an ungreased cookie sheet and bake for 10 minutes (a little more or less depending on your oven and type of cookie sheet you are using).

Conversation starter: What is your favorite cookie?

April 8: Grilled Zucchini and Yellow Squash

2010-04-08T05:00:00.001-05:00

1 zucchini (about ten inches long)
1 yellow summer squash (looks like a yellow zucchini) 10 inches long
4 Tbs. Olive oil
2 Tbs. balsamic vinegar
1 tsp. kosher sea salt
ground pepper to taste
2 cloves garlic, pressed
3 Tbs. chopped fresh basil

Slice squash lengthwise, making 1/4 inch thick slabs. Combine marinade in shallow baking dish. Toss with the squash. Refrigerate 4-6 hours.

Heat grill to medium high, and put squash on as if you would put a steak on the grill. Turn when starting to brown. Make sure the squash becomes translucent, and that it has grill lines. Return to marinade and keep warm in a 200 degree oven until ready to serve. Serves 4.

Conversation starter: Ask Mom or Dad any question you want about their childhood.

April 7: Curried Carrot Soup

2010-04-07T05:00:00.001-05:00

1 red onion, chopped finely
1 Tbs. olive oil
Four cups of chicken stock
3 cloves garlic, pressed
4 cups of sliced and peeled carrots
3 Tbs. curry powder
1 tsp. salt
1 tsp. freshly ground pepper
1/2 cup white wine
1/2 cup heavy cream
1/4 cup fresh parsley, chopped

Saute onion in oil until onion is starting to brown. Add chicken stock, garlic, carrots, curry, salt, pepper, and wine. Bring to a boil and cook until carrots are completely cooked. Use a hand held blender to puree all the ingredients. (Or, let soup cool, and process in batches in a blender.) Bring heat to Low and add cream and parsley. Stir through. Makes 6 servings.

Conversation starter: List five things you could give to a homeless person. Why those things?

April 6: Chicken Apple Curry

2010-04-06T05:00:00.000-05:00

2 full chicken breasts, boned and cut into long strips
1/2 yellow onion, chopped finely
1 Tbs. butter
1 large apple (I used Braeburn, you could use any kind), cut into 1 inch cubes
2 Tbs good quality mild curry-powder (I buy mine at Cost Plus Imports.)
1 tsp salt
1 cup chicken broth
1/2 cup sour cream
2 Tbs. chutney (optional)

In a large skillet, saute onion in butter on medium high heat until staring to brown. Add chicken and cook through. Add apple and curry and cook until apples are tender. Add chicken broth and bring to boil. Reduce heat to low and add sour cream and chutney. Stir until sour cream is dissolved. Serve over basmati or jasmine rice. Serves four.

Conversation starter: What do you think the word grace means?

April 5 THE MONDAY MENU: Shrimp & Grits

2010-04-05T05:00:00.001-05:00

Having grown up in Oklahoma and Texas for the first decade of my life, it was not until my family moved to North Carolina when I was eleven years old that I discovered the sacred dish of the South known as grits.

When I ate my first grit I do not know. What I do recall are all the debates that I heard throughout my teenage years about the proper way to eat grits - thick versus runny, with butter only or with cheese, with gravy or without, for breakfast, lunch, dinner, or all three? So sacred was this dish made of ground up corn that people got their feelings hurt if you insulted their preferred way of eating it.

And then there is Shrimp and grits.

Contrary to what some folks may think, shrimp paired with grits did not originate in Louisiana. Yes, the Cajun style of eating shrimp and grits is quite possibly the most popular, but historical records tell us that coastal fishermen in South Carolina were eating the dish for breakfast in the early 17th century during shrimping season (May- December).. Back then the common way to cook the shrimp was in some bacon grease and then pair with grits that were simply boiled in water until cooked.

In this century shrimp and grits are now served in a hundred different varieties. And, of course, there is plenty of room for debate is to which way is best. Today I offer to you the recipe for my preferred way to eat shrimp and grits. However, in the name of fairness I am also offering you some unique variations that I hope will please your pallet. Enjoy.

Conversation Starter: What dishes are considered sacred in the culture in which you grew up? Why do you think people elevate foods to such a level?

Shrimp & Grits

Shrimp

2 pounds medium (26-30 count) shrimp peeled, cleaned, and deveined
1 clove minced garlic
1 small onion -finely diced
2 Tablespoons butter or margarine
1/2 teaspoon ground red pepper
1 teaspoon Kosher or Sea salt

Grits

2 Cups chicken stock or water
2 Cups Half and Half, cream, or whole milk
1 1/2 teaspoons salt
1 Cup quick grits (Quaker works best)
1/2 teaspoon ground curry (not hot)
1 Cup Sharp Cheddar cheese

Directions

Grits

In a 3 quart sauce pan prepare grits by combining over medium high heat chicken stock, Half and Half, and salt. Bring mixture to a boil. Once boiling, begin stirring with a whisk. While stirring, slowly add the grits. Continue stirring for about a minute to ensure that no lumps have formed. Reduce heat to medium low and cover, stirring occasionally. Allow grits to cook for approximately 5-7 minutes until thickened and all the water has been absorbed. When fully cooked, grits should be smooth and creamy. Add Cheddar cheese and curry and mix well.

Tip: If grits stick to the bottom of the pan but are not scorched (they will smell slightly burnt), simply remove pan from the heat and stir. Cover with lid and let grits sit off of the heat source for three minutes. After three minutes, stir grits again scraping the bottom of the pan. Stuck grits will come right off. Be sure to mash any lumps.

Shrimp

In a large skillet melt butter over medium heat. Add onions and a pinch of salt and allow them to get soft and translucent. Add garlic and sautee' for three more minutes. Add shrimp, red pepper and salt and cook over medium heat until all the shrimp have turned pinkish throughout.

To serve: Top one cup of grits with desired amount of shrimp.

Variations

As I said before, this dish literally has hundreds of variations. I offer you three.

1. Replace curry and cheddar cheese with Smoked Gouda. Serve with shrimp according to the recipe above.

2 Make a reduction sauce out of 2 cups diced tomatoes, 2 Tablespoons butter, 1 small diced onion,1 clove minced garlic , 1 teaspoon ground red pepper, and 1/4 cup dry white wine. Mix and reduce by half stirring occasionally. Add shrimp and two pinches of salt, cook and serve over curry grits.

3. Sautee' over medium heat 1/4 cup diced onion and 1/4 cup bell pepper in three tablespoons butter until onions are translucent. Add three tablespoons flour and mix well. Cook for an additional six minutes stirring often. Slowly add 1/2 cup chicken broth in small increments stirring constantly. Slowly stir in 1 1/2 cups half and half or whole milk in small amounts. Allow mixture to come to a low boil, stirring constantly. Once mixture has begun to boil, reduce heat and add shrimp. Cook for 2- 3 minutes. Serve shrimp over grits finished with Smoked Gouda cheese.

Friend Fridays: Sandi Glahn's broccoli slaw

2010-04-02T05:00:00.003-05:00

Sweet Broccoli Slaw

From the kitchen of author Sandi Glahn

Raw stems from 2 heads broccoli

1/3 c. poppy seed salad dressing (Brianna's is best)

3 T sliced almonds

3 T craisins

7 oz. can crushed pineapple, drained (optional)

Grate broccoli stems (I use the "grate" setting on my food processor). Stir in poppy seed dressing, almonds and craisins. Add pineapple, if desired. Mix together and refrigerate for one hour. Goes well with fish and chips.

Conversation Starter: Can you remember making a mud pie? When did you? How did it feel? (And did you eat it!?)

April 1: Baked Potato Salad

2010-04-01T05:00:00.000-05:00

6 large baking potatoes
8 ounces of bacon
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup chopped green onions
1 tsp. salt
1/2 tsp. black pepper
1/4 cup mayonnaise
3 Tbs. Dijon mustard

Wash and prick potatoes and bake at 400 degrees for an hour. (Do not peel.) Let cool. Cut into 1 inch cubes leaving skins on. Cook bacon in its own fat until fat is rendered and bacon is crispy but not burnt. Toss bacon, bacon fat, potatoes, oil and vinegar and let marinate one hour. Add onions, salt and pepper, mayonnaise, and mustard. Stir through and refrigerate until ready to serve. Serves about ten at a potluck.

Conversation starter: Why do bad things happen to good people?

March 31: Stuffed Jumbo Pasta Shells

2010-03-31T05:00:00.000-05:00

1 package (12 ounce) jumbo pasta shells
4 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 Tbs chicken food base (or granulated bouillon)
1/4 cup chopped fresh parsley
1 Tbs dried basil
2 cloves garlic
1 cup chopped spinach, drained if frozen
pepper
1 1/2 cups spaghetti sauce (in a jar, or your own)
additional mozzarella and parmesan for the topping

Cook pasta according to package directions. Drain and cool. I keep mine in cold water until ready to assemble. Mix next ten ingredients in a bowl well. Pour spaghetti sauce into large 9x 11 baking dish. Spoon a heaping large spoonful of the cheese mixture into each shell until it is overflowing. Put grated cheese over the top of the single layer of shells. Bake at 350 for 30 minutes. Broil the top if it is not browned and serve. Serves 6-8.

Conversation starter: Why do you think people take drugs? Why do you think it is so hard to quit drugs?

March 30: Flavored Caramel Corn

2010-03-30T05:00:00.001-05:00

Chocolate: Light (like Crunch & Munch)
1/2 cup firmly packed brown sugar 3/4 cup white sugar
6 Tbs. butter 1/2 c. butter
1/4 cup baking cocoa powder 1/4 tsp. salt
4 Tbs. light corn syrup 3 1/2 Tbs. light corn syrup

For both recipes: 12 cups of popcorn, old maids
removed. 1/4 tsp. baking soda, 1/4 tsp. vanilla.
1/2 cup peanuts.

Place popcorn and peanuts in a large rectangular cake pan. In a small pot, combine sugar, butter, (cocoa), and corn syrup. Stir constantly on medium heat until butter is melted and mixture comes to boil. Cook, without stirring, for five minutes more. Remove from heat and and add baking soda and vanilla. Stir through. Pour over popcorn and stir until well coated. Place in 300 degree oven and cook 15 minutes. Stir once and then cook 5 minutes longer. Remove from pan and soak pan in water. Let cool. Break popcorn apart and place in air tight containers.

Conversation starter: What's your favorite: sunrise or sunset? Why?

March 29 THE MONDAY MENU: Roasted Lemon Pepper Chicken

2010-03-29T05:00:00.006-05:00

Chicken is a blank canvas that yearns to be painted with flavor. On a warm spring evening, few flavors brighten the culinary pallet quite like the crisp refreshing taste of lemon.

But contrary to what you might think, the lemon in this dish is not the show stopper. The "wow" factor in this dish, in my opinion, is the fresh peppercorns. So, why does the lemon receive top billing, you ask? The answer is, because without the lemon no one would appreciate the pepper.

Consider some of history's iconic duos. What would Batman be without Robin? Or Butch Cassidy without the Sundance Kid? And where in the world would Bert be if he did not have Ernie? Without lemon's acidity the rich savory flavor of the pepper would be harsh, and perhaps for some people even overwhelming. Lemon provides a necessary contrast to the savory ingredients in this dish and brings together all the colorful flavors on our canvas.

Try this simple, easy to make chicken dish. I am confident that you will agree that lemon and pepper will go down in history as a duo as iconic as Laverne and Shirley, Fred and Barney, or even Calvin and Hobbes.

Conversation starter: What iconic duo has most influenced your life?

Roasted Lemon Pepper Chicken

1 - 3-4 lb whole chicken

Marinade

Juice from 3 large lemons
1/2 cup Olive oil
1/4 cup peppercorns
3 cloves minced garlic
1 Tbs. Kosher salt
1/4 cup light brown sugar
2 teaspoons Kosher salt
3 Cups hot water
2 large lemons (to be used in when roasting)

Combine ingredients for marinade and mix well ensuring that salt and brown sugar dissolve completely. Chill for approximately one hour or until cold.

Using a sharp knife or sharp cooking shears remove the backbone from the chicken by cutting lengthwise along both sides. Pull the two halves of the chicken open and smash flat with the heel of your palm to crack the breastbone. Finish spitting the two of the chicken. Using two resealable gallon size freezer bags place one half of the chicken in each bag and fill with half of the marinade. Purge all excess air from each back and refrigerate overnight.

To cook, place oven rack in the center of the oven. Preheat oven to 500 degrees F.

Remove chicken from marinade, pat dry and place in a medium to large roasting pan.. Lightly salt and pepper both halves using fresh cracked black peppercorns. Squeeze the juice from the two large lemons evenly over the chicken.

Cover chicken with foil and bake at 500 degree for 25 minutes.After 25 minutes remove foil and reduce temperature to 350 degrees. Bake uncovered for an additional fifteen minutes or until internal temperature reaches 160 degrees F. Allow chicken to rest for five to ten minutes before cutting and serving. Serve over rice.

Variations: Add 1 tablespoon garlic, 1 tablespoon fresh basil, and/or 1 teaspoon before roasting. Or, top with marinara sauce and serve serve over pasta.

Sunday Samplings by Jane Jarrell

2010-03-28T05:00:00.000-05:00

As Spring begins to knock on our front door our favorite grocery stores or farmers market begin bringing in the first fresh bounty of a new season. Take advantage of the seasonal produce to get the best results on your tabletop. Add grilled salmon, chicken or pork tenderloin for a heartier dish.

Linguini Pasta

2 tablespoons olive oil
1 cup chicken broth
1 cup snow peas
1 pound fresh asparagus, tops only
1 (8-ounce) jar artichokes
6 cups linguini spinach pasta, cooked al dente
Salt and pepper to taste
1 cup basil pesto
Parmesan cheese, freshly grated
Fresh basil sprigs

In a large saute pan, add olive oil and chicken broth. Bring to a boil and cook 2 to 3 minutes to reduce slightly. Add snow peas, asparagus, and artichokes, and continue to cook 2 to 3 minutes. Cook pasta according to package directions. Add salt and pepper to taste. Add pasta and basil pesto to snow peas, asparagus and artichokes, stir well to distribute ingredients into the pasta; continue cooking until pasta is hot. Remove from stove top. Garnish with freshly grated Parmesan cheese and fresh basil leaves.

Conversation Starter: If you were a pasta what kind of pasta would you be? Angel Hair, Farfalle, broad egg noodle, Fettuchini? So many pastas, so little time.

March 27: Dutch Babies

2010-03-27T05:00:00.001-05:00

4 large eggs
2 Tbs. sugar
2 tsp vanilla
2/3 cup flour
2/3 cup milk
Dash salt
Dash ground nutmeg
4 tsp. butter

Beat eggs, sugar, and vanilla until frothy. Add flour to egg mixture and beat lightly until smooth. Add milk and best with a wire whisk until well combined. Stir in salt and nutmeg.

Heat two 12 inch skillets that are oven proof on the stove top. Add 2 Tbs. of butter to each and melt thoroughly. Spread melted butter over whole pan. Add half of the Dutch baby mixture to each pan and then pop them into a preheated 425 oven for 10-14 minutes. When cakes are slightly browned and cooked through, turn on the broiler and broil each one until the tops are browned and puffy.

Conversation starter: What five things would you plant in a garden? Why?

Friend Fridays: Stephen Bly's Matador Cowboy Barbecue Sauce

2010-03-26T05:00:00.003-05:00

A Recipe For the Cowboy in Your Life

The Matador Hotel in Albuqerque, New Mexico, became a sort of "old folks home" rental for seniors of all sorts, including 5 cowboys featured in the fiction novel,Cowboy For A Rainy Afternoon (to be released June 2010). The menus at the restaurant ranged from fair to middlin', but anything tasted good when dunked with the cook's special barbecue sauce. Quirt Payton watched the cook make it one time and told my grandpa about the ingredients. My grandma often made it after that. Since then, I've taught my wife, Janet, a secret: when you're stuck with a lot of leftovers, get your gang to eat whatever you pull out of the frig, by letting them dunk it or smother it with Cowboy Barbecue Sauce.

Matador Cowboy Barbecue Sauce

2 teaspoons bacon grease

1 large onion, finely chopped

2 cloves garlic, minced

1 cup ketchup

1 cup chili sauce

½ cup packed light brown sugar

½ cup lemon juice

2 Tbsp. Worcestershire Sauce

Hot pepper sauce, to taste

In a large saucepan, heat the bacon grease over low heat. Add the onion, garlic and cook, stirring, until the onion is softened, about 5 minutes. Stir in the ketchup, chili sauce, sugar, lemon juice, and Worcestershire. Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes. Season with hot sauce.

NOTES: I left out the ½ cup of Jack Daniels, but I hear that can zip it up. :-) For those on special diets, you might try some substitutes for the recipe above, such as virgin cold-pressed olive oil for the bacon grease, plus honey or molasses or Splenda® instead of brown sugar. I've used 1/2 the artificial sweetner and 1/2 brown sugar before with fine results.

Conversation Starter: Do you know any real cowboys? What kind of food would you expect cowboys to eat?

On the trail,

Stephen Bly

http://www.BlyBooks.com
Stephen's 2009 release: Creede of Old Montana (hardback)
Coming June 2010: Cowboy For A Rainy Afternoon (hardback)
Help a child get face-to-face with God:
http://www.BlyBooks.com/Articles.htm
Friend Stephen or Janet on Facebook.
Follow BlyBooks on Twitter.

March 25: Chicken Carrot Casserole

2010-03-25T05:00:00.000-05:00

4 chicken breasts, bonein and skin removed... or 8 thighs or drumsticks
1 3/4 cup strong chicken broth
1/4 cup white wine
1/4 cup sour cream
2 Tbs. dried parsley
1 Tbs. dried basil
1 1/2 cup calrose rice (the Japanese sticky variety)
1 1/2 cup shredded carrot (or substitute any vegetable, as long as it is slice or chopped finely.)
1/2 cup mozzarella cheese

Combine broth, wine, sour cream, and spices in a bowl and whisk until smooth. Lightly grease a 9x 12 casserole pan and pour in rice and carrots. Mix them together. Add half of the liquid mixture. Place the chicken pieces on top and pour the remaining liquid over them. Cover the dish with foil and bake 50 minutes at 325 degrees. Uncover the casserole and bake 15 minutes longer. Add cheese to top and broil until it melts. Serves four.

Conversation starter: Describe someone who has a beautiful soul.

March 24: Marinade for Pork

2010-03-24T05:00:00.001-05:00

1/2 cup fruity olive oil
1/4 cup ketchup
1/4 cup red wine vinegar
2 Tbs. soy sauce
1/4 cup brown sugar
dash Worcestershire sauce
2 tsp. hot chili sauce
2 tbs. steak sauce
1/2 cup chopped green oinions
1/2 tsp. of each: basil, oregano, and rosemary
4 cloves of pressed garlice

Marinate 2/3 pounds of pork (I use tenderloins.) for 12-18 hours. Grill on medium heat for 30 minutes. Slice into medallions and serve.

Conversation starter: Who is someone you know who is hurting? Why? Let's pray for him/her tonight.

March 23: Fruit Pizza

2010-03-23T05:00:00.000-05:00

CRUST:

2/3 cup butter
1/3 cup granulated sugar
1/2 tsp. vanilla
1 2/3 cup all purpose flour

Beat together butter, sugar, and vanilla. Add flour and combine until mixture resembles coarse crumbs. Press into 12 inch greased pizza pan and bake at 300 degrees for 25-30 minutes until crust starts to brown. Let cool.

FROSTING:

8 ounces softened neufchatel (light cream cheese) cheese
1/2 cup powdered sugar

Beat above ingredients until smooth. Spread "frosting" evenly on crust and top with slices of fresh fruit. I like to use strawberries, red grapes, and kiwi fruit.....but be imaginative!

Conversation starter: If you could be amazing at any sport, what would it be and why?

March 22 THE MONDAY MENU: Peach Glazed Pork Tenderloin

2010-03-22T05:00:00.002-05:00

I'm always amazed by the fact that some of the most beautiful and tasteful dishes are in fact some of the easiest to make. Today's recipe for pork tenderloin is no exception.

Pork tenderloin is one of those meats that comes with a lot of its own flavor, but at the same time easily and willingly accepts the flavors of other ingredients. You can spice it up, or sweeten it, or serve it savory. This recipe for Peach Glazed Pork Tenderloin does a little bit of all three.

Peach Glazed Pork Tenderloin

Ingredients

3 pound pork tenderloin
1/4 cup spicy brown mustard
1 leek
1 teaspoon fresh minced Rosemary leaves
1 teaspoon fresh minced Thyme leaves
2 cups peach preserves
Vegetable oil
Kosher salt
Fresh cracked black pepper
Cooking twine

Directions

Preheat oven to 350 degrees F.

Butterfly pork tenderloin by first slicing it fat side down lengthwise one inch from the bottom. Next, carefully pull the halves back and continue to slice into each half one inch from either end. The tenderloin will now be laid open. Cut lines across or diagonal on the meat being careful to not slice all the way through the roast. Salt and pepper both side of the meat and set aside.

Slice leek lengthwise into two half. Brush on a small amount of vegetable oil onto both halves and sautee over medium heat for about two minutes. Remove leak halves and set aside. Add a little oil to your pan, turn heat up to hig.h and let your pan get really hot. Once hot, add pork tenderloin with the fat side down. After that side has caramelized, remove from heat.

Coat the inside of the tenderloin with the spicy brown mustard, sprinkle both sides with thyme and rosemary, and lay the leak halves lengthwise on top. Carefully roll the tenderloin back together and tie with twine.

Place tenderloin in a roasting pan on a wire rack.Coat the outside of the meat with peach preserves and finish in oven uncovered until internal temperature reaches 100 degrees.

Remove from oven and allow to rest for ten minutes (internal temperature will rise to 120). Pork tenderloin is now ready to be sliced and served.

March 20: Healthier Guacamole

2010-03-20T05:00:00.001-05:00

2 ripe avocados (Make sure the skins are dark and the flesh seems to have some give to it.)
Juice of one small lemon or lime
2 Tbs. nonfat sour cream
6 Tbs. salsa
Salt and pepper to taste.

I serve this alongside salsa and chips for a great appetizer. This only keeps for a few hours, so serve it immediately upon its concoction.

Peel and pit the avocados. Mash them with a fork, being careful to leave a few lumps and chunks for character. Add remaining ingredients and stir through. You may want to add tabasco sauce for a zip.

Conversation starter: Has someone you know inspired you lately or maybe it was a book or movie you found inspirational?

Friend Fridays: Cara C. Putman's Cajun Shrimp

2010-03-19T04:49:00.009-05:00

Cajun Shrimp

A spicy, hands-on dish that is a lot of fun to eat and great when served with spinach salad and bread. The sauce is perfect for dipping bread in.

2 sticks melted butter
2 sticks melted margarine
8 oz. Worchester sauce
Bulb of garlic (or 2 T. minced garlic)
4 lemons (2 juiced and 2 sliced thinly)
4 T black pepper
1 t. Rosemary
2 t. salt
2-3 lbs uncooked shrimp in the shell (1 1/2 lbs is good for 4 people)

Mix all ingredients except shrimp and sliced lemon. Pour 1/2 of mixture in bottom of pan; top with shrimp. Then pour the rest of the sauce over the shrimp. Top with sliced lemon. Cook 15-20 minutes at 400 degrees or until the shrimp turn from grey to a pinky salmon color.

Conversation Starter: How did you see God show-up during your activities today?

-- Cara C. Putman
Canteen Dreams (2008 ACFW Book of the Year -- Short Historical)
Sandhill Dreams (2009 ACFW Book of the Year Finalist)
http://www.caraputman.com
http://ladiesofsuspense.blogspot.com
Coming in 2010: A Promise Forged (HP), Stars in the Night (Summerside Press), Patchwork Mysteries #4 (Guidepost Books)

March 18: Apple Butter

2010-03-18T05:00:00.001-05:00

9 medium apples, cored, peeled, and sliced (4 pounds)
1 1/4 c. apple cider
3/4 c. apple cider vinegar

Suggestion: use Jonathan, Winesap, King, or Gravenstien apples. Makes about 5 pints.

In a large pot, cook the above ingredients together on medium heat until apples resemble apple sauce. Put mixture through a strainer. (I use electric beaters...I like little chunks.)

For each c. of pulp, add 1/2 c. brown sugar. To the entire amount add 1 Tbs. cinnamon, 1 1/2 tsp. ground cloves, 1/2 tsp. allspice, and 1 tsp. nutmeg.

Cook over low heat, stirring frequently until sugar dissolves. Continue to cook until a small drop on a plate leaves no rim of liquid separating around edges. Pour into hot, dry, sterilized jars (Pint or 1/2 pint....no larger). Wipe rim. Use hot, clean NEW lids and screw metal bands on tightly. There is no need for water bath or paraffin, just make sure the lids seal. (When you push down, there should be no popping noise.) Cool on folded dish towel.

Conversation starter: If you could change one thing about your school or your job what would it be? Why?

March 17: Fudge Truffles

2010-03-17T05:00:00.000-05:00

2 cups semi-sweet chocolate chips
1/4 cup heavy whipping cream
2 Tbs salted butter
1/2 cup powdered sugar
1 Tbs. vanilla extract
bakers cocoa powder

Place all ingredients in a microwave proof bowl. Place bowl in microwave on high for thirty seconds. Take it out and stir thorougly. Place it back in for thirty additional seconds. Stir.

Do this until mixture is completely melted through. Cool mixture in refrigerator until it it relatively hard. With a teaspoon, scoop out a ball. Roll it in your hands until it is perfectly round. When you have rolled all the balls (about thirty), roll them in bakers cocoa powder (non-sweetened). Keep refrigerated. Serve in little paper or foil cups with hot coffee and ice cream.

Conversation starter: If you were going on a trip and had to pack so light that you could only take three personal items, what would they be?

March 16: Homemade Pita Bread

2010-03-16T05:00:00.000-05:00

1 1/4 cups warm water
1 Tbs. sugar
3 1/2 cups all purpose flour
1/4 cup butter
1 tsp. salt
1 1/2 tsp. active dry yeast

Add all ingredients in order in a bread machine and process on dough cycle. By hand: Dissolve yeast and sugar in water and wait two minutes until bubbly. Melt butter and add to yeast. Pour yeast mixture into flour and salt. Knead 8 minutes until elastic. Let rise in warm place until doubled, one hour.

Divide dough into ten balls. Let rest fifteen minutes. Roll each ball into an 8 inch circle. Place two on a cookie sheet and bake at 400 degrees for 5 minutes. Flip. Bake for 3 more minutes until browned on both sides. (It is fun to watch them puff up in the oven!!) Repeat with remaining circles. Makes 10 pitas. To slice, let pita cool and cut diagonally. A pocket should be formed within.

Conversation starter: Describe the perfect day. What would you do? What would you see?

March 15: THE MONDAY MENU: "Here's the beef!"

2010-03-15T05:00:00.001-05:00

Back in 1984 an 81 year old woman named Clara Peller starred in a commercial for the fast food restaurant Wendy's and asked a simple question: "Where's the beef?"

The other day I asked myself that same question. Where is the beef? While Clara was inquiring about ground beef, my taste buds craved roast beef - cooked rare, sliced thin, and dripping with Au jus. But finding really good roast beef without paying the proverbial arm and leg can be as rare as the beef itself. Of course, you could always go cheap and buy it from a fast food restaurant, but the buyer should beware.

If you buy a roast beef sandwich from a fast food restaurant the meat on your sandwich will not be just meat. Fast food restaurants buy "roasts" that are often comprised of different cuts of beef that have been bathed in a chemical flavoring agent then slathered with an edible glue. These parts are then pressed into a mold at extremely high pressure so that after the meat is cooked it can be easily sliced.

The more tasty and healthier alternative is to go to a deli or some other non-fast food restaurant that cooks their own roast beef. But you better be ready to lighten the load in your wallet because overstuffed roast beef sandwiches with 6 -8 ounces of roast beef can sell for up to $8-$15 each! I don't know about you, but I refuse to pay that kind of money for a sandwich when I know that I can make it myself at home for only $2.50 per sandwich.

Yes, you can feed a family of four roast beef sandwiches for only $10. So the next time some asks you, "Where's the beef?, be sure to tell them that it's not in a restaurant; it's at home

Conversation starter: Clara Peller's line "Where's the beef?" sparked a nationwide phenomenon in the United States. To see the commercial click here. What lines from movies or commercials have made their way into your list of cliches? What lines do your friends use?

Herb Crusted Roast Beef with Au Jus

1 Eye round roast (3-4 lbs)
1 bunch fresh Thyme (leaves only)
2 sprigs Rosemary (leaves only)
1 teaspoon dry mustard
6 cloves garlic (depending on tatste)
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/3 Cup plus 2 Tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

Heat 2 tablespoons of vegetable oil in a cast iron skillet (preferred).
Once skillet is hot sear the roast on all sides until evenly caramelized.
Place a wire rack into a shallow roasting pan. Remove roast and set it on the rack.
Using a food processor (or blender) combine remaining ingredients.
Evenly coat roast with herb paste on all sides.

Cook roast for two hours or until the internal temperature reaches 120 degrees F. Do not overcook or much of the roast's flavor and tenderness will be compromised.

Once cooked, remove roast from oven and place it on a platter. Cover with foil forming a tent. Allow meat to rest for fifteen minutes before slicing.The internal temperature of the meat will rise to 140 degrees F which is the perfect temperature for rare roast beef.

Au Jus

1 cup red wine
3 cups beef stock
Pan drippings from roast beef
1/4 teaspoon dried Thyme

Place the roasting pan and its dripping on your stove top (will cover two burners)
Using medium high heat begin caramelizing the pan dripping. Because an Eye Round roast has little to no fat, there may be very few drippings.
Add wine and using a wooden spoon loosen drippings from the bottom of the pan. Reduce mixture and add beef stock. Simmer over medium heat until mixture is reduce by half.
Add Thyme and season with salt and pepper to taste.

To serve: There are a couple of different ways to serve this roast beef. My preferred way is to eat it cold on a sandwich, but this requires some patience. Allow the roast to cool to room temperature, then wrap it uncut in plastic wrap and refrigerate overnight. The next day, unwrap it and slice it thin (1/4 inch or less). Build your sandwich according to taste. I personally like my roast beef sandwiches with: 1 tablespoon garlic mayonnaise ( four cloves of garlic roasted in butter until soft, mashed, cooled, then mixed with one cup mayonnaise) on a toasted onion roll, a teaspoon of prepared horseradish, Swiss cheese on 6 -8 ounces roast beef, lettuce tomato and a thinly sliced red onion.

Also, you can reheat the roast beef by dipping it in hot Au Jus for two or three minutes,.then serving it on a sub roll as a French dip, or as an open face sandwich. The roast can also be sliced thick (1/2 inch) and served as part of entree with garlic mashed potatoes and a vegetable. However you slice it, it will be delicious.

March 13: Oriental Noodle Salad

2010-03-13T05:00:00.001-06:00

1 pound Yaki Soba noodles
1/3 cup rice wine vinegar
2 Tbs. Thai peanut sauce (You can get this in the Asian food section of your local supermarket)
1/2 cup soy sauce
3 Tbs. sugar
1/4 cup water
1 red bell pepper, julienned

Combine vinegar, sauces, sugar and water in salad dressing container and shake well until combined. Toss with noodles and pepper until well coated. Saute noodles in 1 Tbs. canola oil plus 1 tsp. sesame oil over medium high heat. Cook about ten minutes until noodles have fully absorbed the marinade. Place in salad bowl and chill in refrigerator until cold, 3 hours. Top with 2 Tbs. sesame seeds and 1/4 cup sliced green onions. Serves 8-10

Conversation starter: What movie have you seen that best describes your life?

Friend Fridays: Lena Nelson Dooley's Cornbread

2010-03-12T05:40:00.003-06:00

Lena's Cornbread

Heat oven to 350 degrees.

Combine:

2/3 Cup white cornmeal

1 1/3 Cup unbleached flour

1/3 Cup sugar (I use Florida Crystals Organic Sugar)

1 teaspoon sea salt

4 teaspoons baking powder

Whisk together:

2 eggs

1 Cup milk

1/3 Cup oil

Whisk in dry ingredients until well mixed. Spray muffin tins with Pam. Fill muffin tins about 1/3 full, using all the batter. Bake about 15 minutes, until golden brown. Makes 1 dozen cornbread muffins.

I had a recipe from my mother, but I changed quantities until I had a sweeter cornbread that didn't crumble so much. We love it on a cold winter day when I make beef stew.

Conversation starter: If you could write a book about anything, what would you write about?

Lena Nelson Dooley, multi-published author of Minnesota Brothers and Love Finds You in Golden, New Mexico

Lena Nelson Dooley - Author - Speaker - President DFW Ready Writers

www.lenanelsondooley.com

http://lenanelsondooleynewsletter.blogspot.com/ - Monthly free book

http://lenanelsondooley.blogspot.com/ - Author interviews/Free books

www.bustlesandspurs.com - Regular Blogger

www.facebook.com/lena.nelson.dooley

March 11: Peanut Butter Chocolate Chip Cookies

2010-03-11T05:00:00.001-06:00

1 1/4 cup flour
3/4 tsp. soda
1/2 tsp salt
1/4 cup cream cheese
1/4 c. shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 cup chocolate chips

Sift together dry ingredients in one bowl. Cream together cheese, shortening, peanut butter, sugars, egg and vanilla. Fold into dry mixture. Add chocolate chips. Drop cookies onto sheet, pressing a crisscross pattern into each with the tines of a fork.. Bake at 350 degrees for nine minutes. Makes 3 dozen.

Conversation starter: Which would you rather have: braces or glasses? Why?

March 10: Balsamic Green Beans

2010-03-10T05:00:00.000-06:00

4 cups steamed green beans
1 red bell pepper, julienned and steamed with beans
1/4 cup olive oil
1 tsp. garlic powder
3 Tbs. balsamic vinegar
3 Tbs. brown sugar
1 tsp. fresh oregano
1/2 cup feta cheese

Combine olive oil, vinegar, sugar, garlic powder and oregano in dressing container and shake well. Pour over hot bean and pepper mixture. Crumble feta cheese over the top, and toss. Serves 4-6.

Conversation starter: When are you most creative? In the morning? At night? The afternoon?

March 9: Orzo Chicken Pasta

2010-03-09T05:00:00.001-06:00

3 cups strong chicken broth
1 cup water
3 Tbs. parsley
2 cloves garlic, pressed
1 cup white wine
1 1/2 cup orzo pasta. (This is rice shaped pasta. You can find it the pasta section of your grocery store. Ronzoni makes a good orzo.)

Combine broth, spices and liquid and bring to a boil. Add orzo and turn to low heat. Cover and cook for 25 minutes.

2 whole chicken breasts, boned and skinned and cut into strips
1 tsp. olive oil
1/2 cup choppped red onion
2 cloves garlic

Saute chicken breasts, onion, and garlic in oil until chicken is cooked through, ten minutes. Keep warm. When pasta is done, add chickent mixture. Mix in fresh herbs:

2 Tbs. fresh parsley
2 Tbs. fresh basil
1 Tbs. fresh oregano

Serve in a large pasta bowl and top with 4-6 Tbs. freshly grated parmesan cheese.

Conversation starter: What one thing would you like to change about yourself? Why?

March 8: THE MONDAY MENU Authentic Mexican Stew

2010-03-08T05:00:00.001-06:00

Today I am sharing a recipe for Mexican stew, because I want you to understand (if you do not already) one of the basic principles of cooking. I want you to taste what it means to build flavors into a dish and how to extract those flavors to their fullest through slow cooking.

One of the best examples of building and extracting flavor from a dish through slow cooking can be seen in the creation of authentic Mexican cuisine. Notice I said "authentic". When most American's think of Mexican food they think of their local restaurant where they can get a bottomless basket of tortilla chips that they can dip into an unlimited supply of salsa while waiting on a poorly seasoned beef or chicken taco or a deep fried burrito. But this is not not authentic Mexican food.

Authentic Mexican cooking is an art form. A single dish can sometimes take hours to prepare. But the food is worth the wait as all the rich and wonderful flavor of each ingredient is extracted by cooking the food "low and slow". Try this simple, easy to prepare stew and you will see what I mean.

Conversation starter: Which country has the best spicy food? Why is spicy food from there better than other countries? Do these countries share a common history that you know of that may have influenced the culture of other cuisines?

Authentic Mexican Stew

Ingredients

3 lbs skinless chicken thighs (bone in) or

2 lbs beef roast cut into large pieces or

2 lbs pork roast cut into large pieces

2 Tablespoons vegetable oil

1 large sweet Spanish onion -rough chopped

2 large carrots - rough chopped

2 cups whole kernel corn

6 cloves garlic

2 jalapenos (depending on taste)

1 large dried Ancho chili

4 cups whole stewed tomatoes

2 teaspoons salt

2 teaspoons black pepper

1 Tablespoon chili powder

2 teaspoons dried cumin

2 teaspoons Mexican oregano

4 cups chicken broth or water

1 cup cilantro

1 lime cut into wedges

Instructions:

Reconstitute Ancho chili by placing it in water or vegetable oil for twenty minutes. Remove and puree' in a blender or food processor and set aside.

In a large stew pot add vegetable oil and chicken (or other meat), salt and pepper and sautee over medium high heat until meat is browned.

Add onions, reduce heat to medium, and cook an additional seven minutes stirring occasionally. Add chicken broth and bring to a boil.

Add remaining ingredients except the corn, lime and cilantro and bring to a simmer over medium heat. Cover and cook for thirty minutes, stirring occasionally.

Remove cover and reduce heat to medium low. Simmer dish for up to four hours or until liquid has reduced by one fourth, stirring occasionally.

At this point check to see if additional salt is needed. Remove jalapenos, and any bones and gristle that may have separated from the meat. Add corn and simmer an additional thirty minutes, stirring occasionally.

To serve: Ladle over white or Spanish-styled rice to eat as a stew (or add less broth and wrap in a warm corn tortilla), top with cilantro and drizzle with lime juice.

Serves 4-6

Variations: Garlic can first be roasted and then cooked with the chicken and onions to add another level of flavor to the meat. Add two stalks celery for added depth of flavor. Cook rice in 2 cups of broth from the stew.

Simple Pork Tenderloin with grilled vegetables

2010-03-07T05:00:00.003-06:00

Need a good meal fast? What about a company savvy recipe ready to go at a moments notice? Pork tenderloin is my go-to meat when quick and quality are in order.

Pork tenderloin is the simplest meat to cook. It almost always turns out moist and you can pair it with any of your favorite sauces or vegetables.

Here are a few examples for quick marinades:
Melted jalapeno jelly
Melted apricot preserves
Pineapple chunks with juice
Hoisin sauce and chopped green onions

Pork Tenderloin Recipe
By Jane Jarrell

2 pounds pork tenderloin
1 teaspoon fresh ginger, chopped
1/2 medium onion, minced
1/4 cup fresh basil, chopped
3 tablespoons soy sauce
2 tablespoons salad oil
salt and pepper, to taste

To prepare pork tenderloin, slice into 3/4-inch medallions; set aside. Combine remaining ingredients and place in food processor or blender until well mixed. Pour over meat and marinate 1 hour or overnight. Grill 4 minutes on each side. Place on serving platter and cover. Add grilled vegetables to the platter and serve.

1 large eggplant, sliced into ¼ inch thick rounds
2 red peppers, halved
1 large zucchini. Sliced into thin strips lengthwise
Mozzarella cheese - 8 good sized slices
Olive oil
Vinegar
Salt and pepper, to taste

Preparation:

Start by slicing your vegetables and mix up a little oil and vinegar in a bowl.

Brush the eggplant and zucchini slices with this mixture and grill your peppers, zucchini, and eggplant. These will not all finish at the same time, so keep an eye on your veggies and get them off the grill once they’re ready - the zucchini will take 3-4 minutes per side, the peppers and eggplant 7-8 per side.

Conversation Starter:
What vegetable are you most like and why?

March 6: Apple/Spinach Salad

2010-03-06T05:00:00.001-06:00

1 bunch of rinsed and torn spinach
1 large apple, cut into 1/2 inch cubes
1/4 cup sunflower seeds
Honey mustard dressing ( recipe below)

1/4 cup honey
1/4 cup mustard
1/2 cup mayonnaise
1/4 cup rice wine vinegar
4 Tbs. water
4 Tbs salad oil (Shake ingredients together until dressing becomes creamy)

Be sure to rinse and re-rinse spinach. There is nothing worse than finding grit and dirt in a salad! Right before you are planning to serve the salad, cut the apple. (Or cut earlier and toss the apple
with lemon juice to keep if from browning). Add sunflower seeds and toss with dressing. Serve!

Conversation starter: If you adopted six children, what would their names be?

Friend Fridays: Harmony Watts, Butterscotch bars

2010-03-05T04:58:00.009-06:00

Butterscotch Bars

A cousin of the renowned Seven-layer Bar, these delectable treats appear suspiciously unhealthy at first glance, and even more so upon first taste. But whole grains, fat free sweetened condensed milk, and a limited amount of sweet butter make for not-so-guilty snacking. You can substitute chocolate or peanut butter morsels for the butterscotch if you wish, but I think the butterscotch are far superior here (and I'm a choco-peanut-butter-holic, so my vote counts for a lot). These are fabulous alongside a steaming cup of coffee or tea, and become fresh-from-the-oven melty all over again if you reheat them for 30 seconds in the microwave. Delish!

1 cup packed dark brown sugar
6 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup whole wheat flour
1 cup unbleached white flour
2-1/2 cups rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fat free sweetened condensed milk
1-1/4 cups butterscotch morsels

Preheat oven to 350 degrees. Spray a 9" x 13" pan with cooking spray, or coat lightly with butter.

Combine sugar and melted butter in a large mixing bowl, and stir until thoroughly blended. Stir in vanilla and egg.

In a medium-sized bowl, whisk together the flours, salt, and baking soda. Stir in the oats. Add the dry mixture to the sugar mixture about a cupful at a time, stirring well after each addition. The mixture will be crumbly. Scoop about 3 cups of the dough into the pan, and press evenly with the palm of your hand to form the bottom crust.

In a microwaveable bowl, stir together the condensed milk and butterscotch morsels. Microwave on high 1 minute or so, stirring every 20 seconds, until morsels are melted and fully incorporated into the condensed milk. Immediately, pour over the bottom crust, using a spoon or spatula to spread the filling evenly, all the way to the sides of the pan.

Top with the remaining dough mixture, and pat gently, pressing the dough slightly into the butterscotch mixture.

Bake for 25-30 minutes, until golden brown. Remove from oven and place on a cooling rack. To ease removal later, run the blade of a knife around the sides of the pan. Cool completely, and cut into bars. Makes 18 bars.

Harmony A. Watts
www.harmonywatts.blogspot.com <http://www.harmonywatts.blogspot.com>
www.beyondtoast.blogspot.com <http://www.beyondtoast.blogspot.com>

Conversation starter: If you could make up your own bar cookie, what would it have in it?

March 4: Very Good Mashed Potatoes

2010-03-04T05:00:00.002-06:00

9 medium russet potatoes, peeled
1 medium yellow onion, chopped
4 carrots, peeled and chopped
3 cloves garlic, pressed
Enough chicken stock to boil the above in. (about 8 cups...To cut the cost down, use homemade
stock or powdered bouillon.)

Cut potatoes in half, and add all the ingredients to the chicken stock. Boil for about 45 minutes until onions and carrots are tender. Drain mixture, but save stock. To vegetables add:

1/2 cup stock
4 Tbs. butter
salt, pepper, parsley, and paprika (to your liking)
1/2-3/4 cup milk or cream.

Mash mixture using beaters or hand masher. Potatoes will be slightly orange and will be full of flavor. Some may not even want to add gravy!

Conversation starter: If you could give your best friend any gift, what would it be? Why?

March 3: Sweet and Sour Chicken

2010-03-03T05:00:00.003-06:00

3 boneles, skinless chicken breasts
1 onion, chopped finely
1 red bell pepper, chopped
20 or so snap sugar peas
1/2 cup chopped carrot
1 tsp sesame oil
1 clove garlic

Saute above ingredients in a medium high wok until chicken is done and onions are translucent. Prepare the sweet and sour sauce as follow.

1 Tbs cornstarch
1/4 cup sugar
2 Tbs soy sauce
3 Tbs. ketchup
1/8 cup rice wine vinegar
1/8 cup red wine vinegar
1/2 cup chicken broth

Whisk together the sauce ingredients and add them to the stir fry mixture. Stir on medium heat until sauce thickens. Serve over rice.

Conversation starter: If you were the President of the United States, what would you do on your first day of office?

March 2: Carrot Bran Muffins

2010-03-02T05:00:00.002-06:00

These are moist and full of fiber (and they taste great!) Kids love 'em!

1 1/3 cup grated carrot
1 3/4 cup flour
1/4 cup bran (I buy mine at the bulk food section, or you can smash up bran cereal)
2 tsp. baking soda
1 Tbs. cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup orange juice concentrate, thawed
1/2 cup applesauce
1/4 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped walnuts (optional)

Cook the grated carrot until tender: Place it in a microwave-proof bowl with 2 Tbs. water and cover with saran wrap. Cook on high for 1 1/2 to 2 minutes until tender. Drain off excess water. Set aside. Sift together flour, bran, baking soda, and cinnamon. In separate bowl, cream together sugars, orange juice, applesauce, oil, eggs, and vanilla with electric mixer on medium low speed. Stir in carrot mixture to wet ingredients. Fold wet mixture into dry mixture using a wooden spoon, being careful not to overmix. Carefully fold in nuts. Pour into paper lined muffin tins 3/4 full. Bake at 350 degrees for twenty minutes. Makes 18 muffins.

Conversation starter: What is your favorite cartoon character and why?

March 1 THE MONDAY MENU Tarragon Chicken Salad

2010-03-01T05:00:00.001-06:00

Consider the salad.

Salads are amazing. When thought and care go into designing a salad, God's wonderful, rich natural flavors are layered one on top another forming a grand and glorious edible edifice that radiates with beauty, and dances upon the pallet like a ballet.

Or maybe not.

If salads were that incredible I would not be sitting here weighing over three hundred pounds trying to convince you and me both of the glories of lettuce. This is not to say, however, that with a little thought and creativity some salads can really stand out.

Personally, I like salads that eat like a meal. Cobb Salad, Caesar Salad, and of course the world famous Chef's Salad come to mind. Still, there are times when the old standards simply are not enough and I want something different, something bold. So, believe it or not, that is when I turn to chicken and make a great big bowl of my chunky Tarragon Chicken Salad.

Conversation starter: Chicken is one of the most diverse foods on the American menu, and unless you're a vegetarian, you've probably eaten a lot of chicken dishes. Go around the table and see who can name the most chicken dishes in 20 seconds. With each round cut the time 5 seconds. Dishes can not be repeated. Players are eliminated when they have the least number of responses or run out of time. The last two players have two seconds to come up with an answer.

Tarragon Chicken Salad

2 pounds poached chicken cut into 1 inch cubes

1 tablespoon Tarragon - preferably fresh and minced fine

1 cup frozen peas

1 1/2 cups finely diced celery

1/2 cup chopped walnuts

1 cup mayonnaise

Juice from one small lemon

1 teaspoon fresh ground black pepper

Combine all ingredients in a large mixing bowl and mix thoroughly. Refrigerate at least 2 hours before serving.

Poached Chicken

2 pounds boneless skinless chicken breast

1 large carrot

1 medium onion

1 stalk celery (rib or branch - not a bunch)

2 cloves garlic

4 cups chicken broth - or water

1 teaspoon salt

1 teaspoon pepper

Prepare vegetables by cutting them into large pieces. Peel the garlic, but leave it whole. Trim chick of any excess fat and set aside. Leave chicken breast whole do not cut it up at this time.

In an 8 or 12 quart stock pot add broth or water, salt, pepper, vegetables and garlic and bring to a boil. Add chicken and return to a boil. Once boiling, reduce heat to medium and cook for an additional 15 - 20 minutes depending on the thickness of the breast.

Remove chicken and allow to cool to room temperature before cutting. Retain poaching liquid and use as stock in other recipes.

To serve: There many ways to serve this salad. The dish can be combined with a bed of Romaine lettuce or baby spinach, grape tomatoes, and cucumbers, to make a light delicious lunch. It can also be stuffed into an tomato picked fresh from the garden, or served on your favorite bread. This salad can also be served a topping in a bruschetta, or on a cracker as tasty snack.

Velvet Painting

2010-02-28T05:00:00.002-06:00

This super easy pie is packed with a powerful flavor punch. Each bite taste like a smooth and creamy chocolate bar. The flavors are mix and matchable try substituting mint, orange or coconut extract instead of vanilla. Let your creativity and preferences be your guide. To add style to your slice match your garnish with the extract stirred into your ingredients. Fresh mint leaves, orange zest or coconut shavings atop a tall layer of cream will give your guests a hint of what they are about to enjoy.

Chocolate Velvet Pie

1 (8-inch) prepared chocolate crumb crust
1 (11.5-ounce) package Nestle Chocolate Morsels
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Sweetened whipped cream topping
1 cup whipping cream
2 tablespoons powdered sugar

Melt the morsels according to package directions. Microwave morsels in a medium, uncovered, microwave-safe bowl on medium-high power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature. Beat melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream.

In a separate bowl, beat whipping cream slowly adding the powered sugar until soft peaks form. Spread the sweet whipped cream on top of pie and refrigerate until ready to serve.

Conversation Starter:
Have you ever thrown a pie at somebody? Ever seen it on TV? Google some classic pie throwing scenes from old shows/movies. Discuss how you would feel if someone hit you in the face with a pie and why.

By Jane Jarrell

February 27: Nutella Cookies

2010-02-27T05:00:00.001-06:00

Oh how I love Nutella! I developed this recipe because of my sheer infatuation with it.

1/4 cup butter
1/4 cup cream cheese
1/2 cup Nutella
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cup flour mixed with 3/4 tsp. baking soda

Melt butter and cream cheese in microwave for thirty seconds on high until nearly melted. Add nutella, sugars, egg, and vanilla. Beat in flour and soda. Drop cookies onto ungreased baking sheet and cook at 375 for 10 minutes. Makes 3 dozen.

Conversation starter: What is your favorite board game?

Friend Fridays: Penelope Carlevato's Cotswald Tea Sandwiches

2010-02-26T04:55:00.008-06:00

I love to host tea parties for girls of all ages. I have developed some interesting tea sandwiches and love to share my recipes. Who doesn't love to be invited to a tea party? Even men and little boys. I have taken groups of ladies on Tea Tours to England and that's where the Cotswolds are! Here is one of my tea sandwich recipes that gets raves from everyone.

The Cotswold Tea Sandwich

1 cup of finely shredded sharp cheddar cheese
1/3 to 1/2 cup mayonnaise
1/3 cup finely chopped pecans
1 tab finely chopped green onion
4 strips of well-cooked bacon, drained well and crumbled
1 tsp worcestershire sauce

Combine all ingredients and refrigerate for at least one hour. Spread softened butter onto whole wheat sandwich bread slices and then make sandwiches with the above ingredients. Cut off crusts and then cut into quarters. (Makes 16 quarter sandwiches *8 slices of bread.) *Tip for making great sandwiches....use an electric knife to trim crusts.
PenelopesTeaTime.com

Conversation Starter: Where in the world are the Cotswolds?

February 25: Mexi-Taco Mix

2010-02-25T05:00:00.001-06:00

Using ground chicken or turkey keeps this healthy. Adding beans extends the mix. Use leftovers for taco salads.

2 cloves garlic, minced
1 medium yellow or red onion, chopped finely
1 tsp. olive oil
1 tomato, chopped
1 pound ground turkey or ground chicken
1 can kidney beans, drained
1/2 cup salsa
salt and pepper to taste
1 tsp. - 2 tsp. paprika
1 tsp. 2 tsp. cumin
Dash of Tabasco sauce
1/2 cup chicken stock
1/4 cup finely chopped cilantro (available at any supermarket, usually near the parsley.)

Saute the garlic and onion in the olive oil until translucent. Add tomatoes and turkey. Cook on medium heat until meat is done. Drain any fat out of the pan into a tin can. Add remaining ingredients, adjusting the seasonings to fit your family's taste. ( You can also use 2-3 Tbs. of taco seasoning in place of the above seasonings.) Serve with salsa, guacamole, lettuce, cheese, and homemade tortillas.

Conversation starter: What is your favorite Mexican food?

February 24: Mary's Pancakes

2010-02-24T05:00:00.003-06:00

Ricotta gives these more oomph. I still shape mine into bears and kitties.

1 cup flour
1 1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cups milk
4 Tbs. ricotta cheese
3 Tbs. brown sugar
2 Tbs. butter, melted and cooled
2 eggs
1 tsp. vanilla

Mix first five ingredients. Add milk, cheese, sugar, butter, eggs and vanilla. Dollop 1/4 cup of batter into skillet on medium heat and roll it around. Flip gently! Enjoy. Serves 3-4.

Conversation starter: If you could move anywhere you wanted to in the world where would it be and why.

February 23: Cheese Vegetable Soup

2010-02-23T05:00:00.003-06:00

Our family friend Diane gave us this recipe. I've altered it a bit. It's one of the easiest recipes I've made, but very, very good.

1/4 cup chopped onion
1 Tbs. butter
2 c. frozen loose pack corn
1 cup chopped fresh broccoli
3/4 cup grated carrot
1/2 cup water
2 10 3/4 ounce can cream of potato soup
2 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper to taste

In soup pot, cook onion in butter until translucent. Add vegetables and water. Bring mixture to a boil and reduce heat. Cover and simmer for ten minutes until vegetables are tender. Stir in remaining ingredients and cook and stir over medium heat until cheese melts and is heated through. Serves 4-6

Conversation starter: Name two or three of your favorite vegetables and two or three that you can't stand.

February 22 THE MONDAY MENU Bruschetta

2010-02-22T05:00:00.004-06:00

When I cater a party one of my favorite hors d' oeuvres to make is bruschetta. Bruschetta (pronounced bru-sketta) is a simple Italian dish that dates back to the 15th century, and can be made in a variety of ways.

The dish begins with drizzling or brushing olive oil onto thin narrow strips of bread (preferably ciabatta) and toasting them. Once toasted the bread is then rubbed with fresh garlic and topped with just about anything. My favorite bruschetta toppings are those with a Mediterranean flavor to include feta cheese, olives, and fresh tomatoes.

Truly you are only limited by your imagination as to what type of bruschetta you can make. Today I offer you one of my favorite bruschetta recipes, and of course on the internet there are literally hundreds of others. My challenge to you is to decide for yourself the flavors you like, and share them with your friends at your next party.

Conversation starter: If you were to attend a party where there would be celebrities present, who would you like to bump into, and what would you say to that person?

Mediterranean Bruschetta

Bread preparation:

1 pound ciabatta bread loaf sliced on a bias into 1/2 inch wide slices.

1/4 cup extra virgin olive oil

1 clove fresh garlic

Preheat grill pan on stove top over medium-high heat, or preheat charcoal or gas grill to medium. Brush olive oil onto sliced bread and grill on both sides. Remove from heat and lightly rub with peeled garlic clove.

Topping Preparation:

2 large tomatoes seeded and diced

3 tablespoons finely minced fresh mint leaves

1 - 15 ounce container of whole milk Ricotta cheese

Juice from 1 medium lemon

Kosher salt and pepper to taste.

In a large bowl, carefully and thoroughly mix ingredients together.

To serve add a spoonful of topping to each piece of bread to make a beautiful ornate hors d' oeuvres platter, or place the grilled ciabatta bread in a basket and the topping in a serving dish and let guests spoon on their own topping. Yield is 12-15 pieces.

Suggested variations:

Combine 2 large diced tomatoes, 2 cups finely chopped raw spinach, 1/4 cup sliced black olives, 1/4 cup Feta cheese and 2 tablespoons extra virgin olive oil. Or substitute tomatoes with 2 fresh red peppers, grilled, seeded and peeled, cut into thin, narrow strips. Salt and pepper to taste and serve.

Petite Pot Pies

2010-02-21T05:00:00.001-06:00

Comfort food makes a perfect presentation in a small package. It is a savvy way to use leftover chicken and vegetables. The pretty pastry hides any hint of of wilted second time around food. Individual servings are simple and reheatable when to-go lunches are in order.

Petite Pot Pies

1 (8-ounce) bag frozen mixed vegetables
2 refrigerated piecrusts (such as Pillsbury)
1 (10 ¾-ounce) can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
½ teaspoon garlic salt
½ teaspoon black pepper

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. Place to dough covered pans into the oven for 6 minutes. Remove and cool. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Conversation Starter:
What is your favorite comfort food and why?

By Jane Jarrell

February 20: Cheddar Biscuits

2010-02-20T05:00:00.003-06:00

Another great addition is 1/4 cup chopped chives and/or crumbled bacon.

2 cups all purpose flour, or bread flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. sugar
1/4 tsp. paprika
1 tsp. dried dill
1/3 cup butter or margarine
1 cup loosely packed grated cheddar cheese
3/4 cup milk with 1 Tbs. white wine vinegar added ( makes mock buttermilk)

In a medium bowl, stir together first seven ingredients. Cut the butter into the flour mixture
until the mixture resembles fine crumbs. Add cheddar cheese and distribute evenly into the mixture. Add "buttermilk" to mixture and stir until a ball forms. Knead dough on a floured surface, only kneading ten times (or it will get tough.) With a floured rolling pin, roll the dough to a one inch thickness. Cut circles into the dough with a circular cookie cutter, until all dough is used. Place biscuits nearly touching on a buttered baking sheet. Bake in a preheated oven at 400 degrees for 15-20 minutes until brown. Makes 12-15 biscuits.

Conversation starter: What's the best gift you've ever received?

Friend Fridays: Kathy Howard, Easy Chicken Chili

2010-02-19T04:51:00.009-06:00

Recipe: Easy Chicken Chili (Recipe below)

Name: Kathy Howard

Website: www.kathyhoward.org

Easy Chicken Chili

1 ½ to 2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes

1 onion, chopped

1 tablespoon oil

1 large can (28 oz) diced tomatoes

3 cans (14 oz cans) white beans

1 can (4 oz) chopped green chilies

1 tablespoon chili powder

In a large pot or dutch oven, saute’ onion and chicken in hot oil until onions are tender and the chicken loses its pinkness. Stir in chili powder, cook 1 minute. Add tomatoes, beans, chilies, and ½ cup water. Heat to boiling. Reduce heat, cover and simmer 20 minutes. Serve with chips or tortillas.

Conversation starter: What was the hardest thing you’ve ever had to do? What made it hard? How did it turn out?

February 18: Roasted Potatoes with herbs

2010-02-18T14:19:00.002-06:00

8-10 small red potatoes, boiled for fifteen minutes

3 Tbs. melted butter

3 Tbs olive oil

1 tsp. each: garlic powder, salt, pepper

1 Tbs. each: parsley and basil

Cook potatoes until just tender. (A fork can easily be plunged into it.) Cube potatoes into 1 /2 inch cubes. In large bowl, Combine last ingredients and toss with potatoes. Completely wrap potato mixture in a single layer in heavy duty greased tin foil. Place over medium hot coals for ten minutes. Turn. Cook ten more minutes. You can also roast them this way in your oven. Serves 4.

Conversation starter: Describe one of the most fun days you've ever had.

February 17: Steamed Broccoli in Oyster Sauce

2010-02-17T05:00:00.002-06:00

1 medium head of broccoli, cut up into bite-sized chunks

metal steamer basket

1/4 cup beef broth

2 Tbs. oyster sauce

sesame seeds

Place cut up broccoli into metal steamer basket. Into pot below add oyster sauce and broth. Cover whole

pot with lid and steam for 3-5 minutes on high heat, until broccoli is tender but not overdone. Toss with reduced both and sesame seeds.

**You can buy oyster sauce at any supermarket in the oriental section. It is not fishy tasting. Be daring and try it.

Conversation starter: What's your favorite thing to do on the weekend with your family members?

February 16: French Onion Soup

2010-02-16T05:00:00.002-06:00

3 Tbs. butter

3 large yellow onions, sliced into rings... or try different varieties like Walla Walla Sweet and red onions

1 bunch green onions chopped

1 clove garlic crushed

3 Tbs sugar

6 cups beef stock (or use chicken stock for a lighter taste.)

1/3 cup red wine

4 pieces thick French bread that have been toasted and hardened in the over.

2 cups shredded Swiss cheese

Saute the onions, green onions, and garlic in the butter over medium heat for ten minutes. Add the sugar and caramelize the onion mixture. (Cook it, stirring constantly for about 5-8 minutes until the onions begin to brown Don't burn them!) Add the stock and simmer on low heat for 45-60 minutes.

Place hardened bread slices on a cookie sheet and top each with 1/2 cup of the Swiss cheese is melted and slightly browned. Pour soup into four bowls. With tongs, place the cheese bread, cheese side up, onto the soup. Serve immediately. Serves 4

Conversation starter: Is there someone in your life today that you had an immediate connection with and why?

February 15 THE MONDAY MENU Tenderfoot Chili

2010-02-15T05:00:00.003-06:00

The heat went out in my house last weekend, an emergency situation for which I was not prepared to handle. And yes, it got cold - real cold by Southern standards. We did manage to borrow a kerosene heater from a friend, but it only warmed up the front of the house and not the back where all of our bedrooms are.

Thankfully, the only thing we lost was the heat, so we were still able to cook while we waited for the repairman to come. Need I tell you that when your house is that cold nothing warms a body from the inside out like a fresh hot bowl of Tenderfoot Chili.

In other news, we will be holding a telethon at my house next weekend to raise money to pay for the repair bill.

Conversation starter: Share with you kids and grandkids how life was different when you were growing up. Explain how you did things as a kid without the modern conveniences we have today.

Ingredients

2 pounds pork loin trimmed of fat and cut into 3/4 inch cubes

3 cloves pressed or minced garlic

2 Tablespoons extra virgin olive oil

1 Teaspoon salt

1 Teaspoon fresh black pepper

1/2 Teaspoon ground sage

1 Teaspoon thyme

1 Teaspoon onion powder

1 Teaspoon smoked paprika

1 Teaspoon cumin

1 Tablespoon Chile Powder

1 Tablespoon flour -for thickening

1 medium whole jalapeno

2 -14 oz cans whole peeled tomatoes

2 -14 oz cans black beans.

Preheat olive oil in a large cast iron pot(preferred). Add pork loin, salt, and pepper and cook over high heat for three minutes stirring often. Add garlic, chili powder, cumin, and paprika and cook for another eight to ten minutes until meat is thoroughly browned, again stirring often. Reduce heat to medium and add tomatoes and remaining herbs and whole jalapeno. Bring everything to a simmer then reduce heat to low and cover. Continue simmering for thirty minutes stirring occasionally. After thirty minutes add beans including the liquid and let simmer an additional fifteen minutes, stirring occasionally. At this point taste to see if any additional salt is need. If so, season to taste.

To thicken, remove jalapeno then sift flour into chili and stir. Simmer on low another ten minutes. Serve with corn chips, cheese cilantro, diced onions, or a dollop of sour cream. Chili is best when refrigerated overnight and reheated the next day.

Personal Chef Tim Wade is the owner of Culinaria, a personalized, food-oriented educational program designed to help novice and intermediate cooks become more knowledgeable and more proficient in the kitchen.

Sunday Samplings

2010-02-14T05:00:00.000-06:00

Store bought Goes Glam
By Jane Jarrell

Need some simple secrets for styling with store-bought items? The taste is sensational, but the time spent in preparation is minimal. The keys to success with this fast and fancy dessert are doable: create your own chocolate cake topper ideas and add it to a cake someone else made. Come up with your own designer name for your culinary treat, and always serve on an interesting cake plate or platter.

Here’s how:

Order a three layer cake from your favorite bakery. Have the cake iced in your favorite color, just the icing, and no borders or flowered top. Plain Jane is the order of the day here. Purchase a couple of packages of chocolate morsels for making hearts. YOU add the “wow factor” with your own creative style.

Chocolate hearts

White morsels - Microwave 2 cups (16 oz) morsels in small, microwave-safe bowl on medium-high (70% power) for 1 minute; stir. Then microwave at additional 10 to 20 second intervals if needed, stirring until smooth.

Semi-sweet morsels - Microwave 2 cups (16 oz) morsels in a small microwave-safe bowl on high (100% power) for 1 minute; stir. Then microwave at additional 10 to 20 second intervals if needed, stirring until smooth.

Place a sheet of wax paper on a cookie sheet. Pour the melted chocolate on the wax paper. Using the back of a tablespoon smooth the melted chocolate to a ¼ inch thickness. Place in the refrigerator until the chocolate is almost firm. When the chocolate is firm cut out heart shapes with various sizes of heart cookie cutters. (If the chocolate has set to long warm the cookie cutters by placing the cut side into warm water; wipe off the water and cut.)

Place your chocolate heart shapes on a clean sheet of wax paper. Decorate the perimeter of the hearts with thick white icing. When the icing is dry gently press the pointed ends of the hearts into the store-bought cake.

February 13: Cool as a Cucumber Salad

2010-02-13T01:06:00.000-06:00

2 medium sized cucumbers

1/2 cup light sour cream

1/2 tsp. salt, black pepper freshly

ground to taste preference

2 Tbs. rice wine vinegar

2 TBS dried parsley

1/2 tsp. dried dill.

Peel and slice cucumbers into 1/4 inch half moons. Combine next five ingredients and toss with cucumbers. Serve immediately. Serves four.

Conversation starter: What country would you most like to travel to and why?

Friend Fridays: Rebekah Jackson and Two Cheese Risotto

2010-02-12T05:46:00.013-06:00

Two Cheese Risotto

INGREDIENTS (serves 4-6)
1 cup arborio rice
1 cup dry sherry + 2 TBS(NOT cooking sherry)
1/2 onion, finely chopped
2 TBS butter + 1 TBS for use at end if desired
~4-6 cups chicken stock
1 cup Parmesan cheese, grated (best to get this fresh and grate when needed)
1/2 cup mascarpone cheese
1 cup cherry tomatoes, sliced

DIRECTIONS

**VERY IMPORTANT** Due to needing to have both hands ready for stirring, it's important to have all ingredients measured and prepared prior to starting the cooking process.

1. Place chicken stock in small saucepan and place over low heat, keeping warm.

2. In a large frying pan, melt 2 Tbs butter, add chopped onions and cook until tender. Add arborio rice, continuing to cook until rice is toasted. Carefully add sherry to pan, as it will splatter. Stir rice until dissolved.

3. When sherry is completely dissolved, using a ladle, pour 1 ladle of chicken stock that was left warming into the pan, continuing to stir until dissolved.

4. Continue adding liquid one ladle at a time until completely dissolved before adding next scoop, and until rice is al dente (You can taste and tell when it is done, but you can also know based on there only being small white spot in middle of rice, rest of rice should be clear. When rice is al dente, make your last liquid added last 2 TBS dry sherry for added flavor.

5. Remove pan from heat and stir in remaining 2 TBS butter if desired (yes, you want to because it makes it ridiculously creamy). Then add cheeses and tomatoes and stir.

6. Place risotto on serving dish and top with Parmesan cheese if desired.

Blog:
The Cooking Vent

Conversation Starter: What's your favorite comfort food? When is your favorite time to eat it?

February 11: Mary's Spaghetti Sauce

2010-02-11T05:00:00.007-06:00

1 onion, chopped
1 Tbs. olive oil
4 cloves, garlic, pressed
1 pound Italian sausage
1 six ounce can tomato paste
2 TBS each basil, oregano, and Italian parsley
1 fourteen ounce can tomato sauce
1 fourteen ounce can chopped tomatoes
1/4 cup white wine
1/2 cup parmesan cheese
salt and pepper to taste

Saute onion in olive oil until caramelized. Add garlic and sausage and cook until done. Add meat
ingredients to crockpot. Pour in tomato paste, sauce and chopped tomatoes. Add seasonings and
wine. Add parmesan and adjust seasonings. Cook on low in crockpot all day.

Conversation starter: Describe the best birthday you've ever had.

February 10: Frosted Pumpkin Walnut Cookies

2010-02-10T04:28:00.001-06:00

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. baking powder

1/2 cup chopped walnuts

Cream butter, sugars, pumpkin, and vanilla. Sift together dry ingredients and fold them into butter mixture. Drop cookies by tablespoonful onto cookie sheet. Bake at 325 for 12- 14 minutes. Cool.

Frosting: Melt 2 TBS butter over low heat. Add 1 1/2 cup powdered sugar, 2 Tbs. cream, and 1 tsp.

vanilla. Stir to melt through. Frost cooled cookies. Makes about three dozen.

Conversation starter: Describe your favorite elementary teacher.

February 9: Tortilla Roll Ups

2010-02-09T05:00:00.024-06:00

Tortilla Roll ups

1 8 ounce package cream cheese
1/2 cup salsa, drained
salt and pepper to taste
6-8 12 inch flour tortillas

Buzz the first three ingredients in a food processor or blender. Spread the cream cheese mixture evenly
over each tortilla, about an 1/8th inch thickness. Roll them securely. Cut rolls into one inch rounds and
serve that day.

Conversation Starter: Describe your favorite pet.

February 8 THE MONDAY MENU Tex-Mex Chicken with Apple Lime Slaw

2010-02-08T05:00:00.002-06:00

Like so many of you, I wake up each day knowing that at some point I will have to answer that inevitable question: "What's for dinner?" Last Friday when that question was asked I decided it was time to have a little fun.

I challenged my daughter to help me create a unique chicken recipe using only the ingredients we could find in the refrigerator and pantry. We started with chicken as it is so versatile. With a little imagination, and just four or five basic ingredients found in most homes, chicken can easily go from Asian, to Italian, to Mexican. Because our family loves spicy food we decided to go with Tex-Mex.

Next, we raided the crisper for ingredients to make a topping for the chicken. Our search uncovered apples, jalapeno peppers, tomatoes, and limes. I looked at my daughter and smiled. Her face scrunched into a confused question mark, which was then replaced with mild horror as I grabbed the apples and a bottle of soy sauce.

Conversation Starter: The scariest thing I ever made in the kitchen was__________.

Ingredients

2lbs boneless skinless chicken breast

1/4 cup extra virgin olive oil

2 tablespoons chili powder

1 teaspoon onion powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 tablespoon soy sauce

Except for the chicken, mix everything a large bowl until well blended. Add chicken and coat thoroughly. Cover and refrigerate for two hours.

After two hours preheat your oven to 400 degrees. Also preheat a large oven-proof skillet along with two tablespoons extra virgin olive oil. Just as the pan begins to smoke add marinated chicken and cook over high heat for 3-4 minutes until both sides have caramelized. Place the skillet in the oven and cook an additional 15 minutes or until the chicken has reached an internal temperature of 180 degrees. Remove chicken from oven and let rest for five minutes before serving.

Apple Lime Slaw

Ingredients

1 large (or 2 medium) Granny Smith apple

2 medium jalapeno peppers (depending on taste)

1 medium tomato

1/2 cup cilantro chopped fine

2 teaspoons clover honey

the juice from 1 large lime

pinch of salt

Dice apple, jalapenos, and tomato into small pieces (approximately 1/4 inch) and place in a small mixing bowl. Add remaining ingredients and mix well. Refrigerate for half an hour before serving with chicken.

Feburary 7th Sunday Samplings by Jane Jarrell

2010-02-07T05:00:00.012-06:00

This recipe is a super simple Souper Bowl favorite. Dump it all into your favorite soup pot and let those spices do what they do best; permiate the premises with anticipation of a great meal. Remember your WOW factor is in that fast yet fancy condiment bar. Set out your biggest bowls, a strudy ladel and a buffet of fabulous toppers for the chili. Mix and match the flavors to create your own fabulous concoction.

Black and White Chili

1 large onion, chopped

1 tablespoon vegetable oil

1 (28 ounce) can whole tomatoes, undrained and coarsely chopped

1 (15 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon chili powder

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can Northern Beans, rinsed and drained

1 red pepper, cut into small pieces

1/4 cup Masa flour

Saute onion in hot oil in your soup pot over medium-high heat until tender. Add tomatoes and next four ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in beans and pepper. Cover and cook over medium low heat 25 minutes or until vegetables are tender, stirring occasionally. About 15 minutes prior to serving scoop out 1/2 cup of the broth, add Masa flour, stir to thoroughly combine. Add back to soup pot and stir to thicken.

Condiments:

chopped green onions

sour cream

grated cheese

Fritos

Tortilla chips

Chopped cilantro

Conversation Starter:

Food memories are one of my favorite things in life. With just one bite you can experience a nostalgic feeling while entertaining your taste buds. Think just a minute and download some of your favorite memories? Can you recall what food matched that experience? What was the food? How did it become a favorite memory. Try making a food diary of your family favorites as your family grows so will your memories.

February 6: Let them eat berry coffeecake!

2010-02-06T06:18:00.001-06:00

Berry Coffeecake

This coffeecake can be made the night before. Cover with plastic wrap and refrigerate overnight. In the morning, let it warm to room temperature, thirty minutes, before popping it into the oven.

2 large eggs

1 cup milk

2/3 cup white sugar

½ cup melted butter

1 tsp. vanilla

2 cups all purpose flour

1 Tbs. Baking powder

1 cup frozen, loose-pack berries

1/3 cup softened butter

½ cup all purpose flour

½ cup oatmeal

½ cup walnuts or pecans

½ cup brown sugar

Preheat oven to 375. In large mixing bowl, beat eggs, milk, sugar, butter and vanilla until smooth. Add baking powder to the flour and stir through before adding both to the wet ingredients. Break apart berries and stir through. (If you stir too much, the berries will color the dough blue.) Spray an 11x13 baking pan with cooking spray. Spread coffeecake batter into pan.

In food processor, process butter, flour, oatmeal, nuts and sugar until just combined, using the pulse button. Top the coffeecake with the crumbled mixture. Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.

Substitutions: You may replace the berries with an equal amount of chocolate chips for a sweeter variation.

Conversation Starter: Remember a time you went berry picking. Did you eat more than you kept?

February 5th: Friend Friday

2010-02-05T04:55:00.004-06:00

Sorry. We're having some technical difficulties here. Stay tuned for next week's Friend Friday. Sorry about the glitch.

February 4: Basmati fried rice

2010-02-04T05:15:00.000-06:00

A very simple dish to create if you have leftover rice from the night before.

Basmati Fried Rice

3 cups cooked basmati rice (leftover from the night before, cold)

2 tsp. Sesame oil

1 Tbs. Canola oil

1 ½ cup fresh spinach, chopped (triple washed from the grocery store)

2 Tbs. Oyster sauce

salt and pepper to taste

Heat oils in a wok or non stick skillet over medium high heat. Add rice and spinach and stir fry until rice begins to brown, and emits a nutty smell. Add oyster sauce and salt and pepper and heat through. Serves 4-6.

Conversation starter: What are you "family rules"? Should they be altered? Amended?

February 3: Salmon cakes!

2010-02-03T04:25:00.000-06:00

Okay, that's a bass, but you get the idea. This is a very inexpensive dinner, and yummy too.

Salmon Cakes with Sweet Hot Sauce

2 eight ounce cans salmon

2 eggs

2/3 cup packaged bread crumbs

dash Worcestershire sauce

1 tsp. Dijon mustard

2 Tbs. ketchup

4 green onions, chopped

3 Tbs. Dried parsley

2 tsp. Sesame oil

1 Tbs. Canola oil

1 Tbs. Cornstarch

¼ cup sugar

2 Tbs. Soy sauce

2 Tbs. Ketchup

¼ cup red wine vinegar

½ cup chicken broth

1 tsp. Hot sauce

2 Tbs. Chopped fresh cilantro

Combine first eight ingredients and shape into 5-6 patties. Set aside. In saucepan, combine the cornstarch, sugar, soy sauce, ketchup, vinegar, broth and hot sauce over medium heat until cornstarch is combined and the sauce has thickened and has a sheen to it. Remove from heat and add cilantro. Heat skillet to medium high, adding oils. Sauté salmon patties until brown on each side, about 4 minutes per side. Serve with Sweet Hot Sauce. Serves 5-6.

Conversation starter: If you could go fishing anywhere in the world, where would you go? Why?

February 2: Broc Salad

2010-02-02T05:27:00.001-06:00

This is a terrific crowd pleasing salad. It disappears at pot lucks!

Broccoli Salad

I large head of broccoli, cut up into very small pieces

1/2 cup pine nuts

3/4 cup white raisins (or use 1 cup halved red grapes, or 1/2 cup craisins)

1/3 cup mayonaise

2 Tbs. red wine vinegar

2 Tbs. sugar

Toast the pine nuts by putting them in a nonstick pan and heating over medium until they

turn brown (be sure to keep stirring them otherwise they will burn). Toss with broccoli.

Add raisins. In another bowl, combine mayo, vinegar and sugar. Whisk until blended.

Pour over salad. Makes 5-6 servings.

Conversation starter: Describe your dream apartment. Where would it be? What kind of amenities would it have?

February 1 The Monday Menu - The Amazing Ketchup

2010-02-01T05:00:00.005-06:00

The first time I saw a chef use ketchup I was shocked. Then I read the recipe and realized that it called for tomato paste, vinegar, and sugar - in other words, ketchup.

Americans consume around 66 pounds of ketchup per capita each year. From fried potatoes to fried chicken, eggs and toast, to steak and fish, we put ketchup on just about everything . Truly, as a topping its uses are endless, and so are its uses as a main ingredient.

While ketchup as an ingredient may not seem very gourmet, the simplicity of its flavor allows it to play a wide number of culinary roles. Today I offer you four recipes that feature this amazing staple of the American diet.

Conversation starter: When I was a kid I put ketchup on...

Chipotle Barbecue Sauce

2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.

For a more traditional tasting barbecue sauce:

1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.

Wasabi Cocktail Sauce

1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard

Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.

Super bowl full of wings

4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil

Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degree F.

Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).

Wing Sauce

1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey

Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.

Tim Wade is a Personal Chef and owner of Culinaria. For more information about Chef Tim or Culinaria please visit their website.

January 31: Won Ton Soup

2010-01-31T05:00:00.001-06:00

24 uncooked won ton noodles (You can find these in the fruit and vegetable section of your super market)

1/2 pound ground pork

1/4 cup chopped scallions

1 Tbs. oyster sauce (found on the oriental isle)

1 Tsp. cornstarch

Cook pork on medium heat until completely cooked. Add oyster sauce, scallions, and cornstarch and stir to coat. Place a small teaspoon full of meat into the center of the won ton. Fold it in half, creating a triangle. Moisten the edges with water and then press to seal. Pull each side corner of won ton downward. Set won tons aside. You can also make this soup quickly by adding frozen already assembled pot stickers.

8 cups chicken stock

2 cups thinly sliced vegetables (I used carrots, celery, and green onions. You may want to use water chestnuts too.)

1 Tbs. soy sauce

Sliced Chinese style barbecue pork cut into strips (use as much or as little as you want, this ingredient is optional)

2 hard-boiled eggs sliced in rounds

Bring soup stock to a boil. Add vegetables, soy sauce, and pork. Boil until vegetables are tender but still have a snap to them. Toss in won tons and cook for three minutes. Garnish with cooked eggs and serve immediately. (Serves 8)

Conversation Starter: Make up a fortune cookie fortune for the person on your right.

January 30: Tortilla Soup

2010-01-30T05:12:00.005-06:00

Tortilla Soup

My daughter Julia asks for this soup nearly every day. Patrick and I first tasted tortilla soup in Puerto Vallarta on our honeymoon. For several years, I looked for a recipe, gave up, and finally developed one of my own. If you don’t have time to make the tortilla strips, you can substitute store-bought chips.

1 Tbs. Butter
1 yellow onion, chopped finely
3 cloves garlic, pressed
1 small can green chilies
1 can (14.5 ounce) diced tomatoes
1 can black beans, drained (You may also use red kidney beans)
1 cup frozen corn kernels
5 cups chicken stock
1 cup shredded chicken
1 Tbs. Taco seasoning
salt and pepper to taste
12 yellow corn tortillas
¼ cup peanut oil
1 tsp. kosher salt
2 cups shredded jack cheese
Sour cream, for serving

Sauté onions and garlic in butter in a large soup pot over medium heat until onions are translucent. Add chilies, tomatoes, beans, corn, chicken stock, chicken and taco seasoning. Stir through on high heat until soup boils. Reduce to low. Add salt and pepper to taste. Simmer one hour.

With a sharp knife, cut tortillas into ¼ inch strips, stacking them four at a time to save time. Place all tortilla strips on a cookie sheet. Top with oil and salt. Toss the tortillas gently with your hands until they are all coated and the salt is evenly distributed. Spread in an even layer. Place in a 350 degree oven for thirty minutes until slightly brown and crisped. Remove and let cool.

To serve: Ladle soup into bowls. Top with a dollop of sour cream, a handful of jack cheese. Place a haystack of tortillas on top. Makes eight servings.

Conversation starter: Tell a knock knock joke, the cornier, the better.

January 29: Friend Friday!

2010-01-29T05:41:00.016-06:00

Today's guest chef is Heidi Main!

Poppy Chicken

4 chicken breasts, lightly pounded to 1/4 inch thick
flour to dredge
salt and pepper
4 tablespoons olive oil
4 shallots, thinly sliced
3 cloves garlic chopped fine or minced
2 cups white wine (Chablis - chicken broth can be substituted for this)
2 cups chicken stock
5 tablespoons butter ; divided
fresh mushrooms sliced
4 extra thin slices provolone
4 large pieces of fresh broccoli
linguine

Season chicken with salt and pepper. Dredge chicken in flour. In sauté pan, heat oil and add chicken. Sauté until golden brown on both sides. Add shallots and garlic to chicken and cook until sweated. Add white wine and chicken stock. Simmer over medium heat until chicken is done and liquid is reduced by half (about 15 minutes).

While reducing is taking place, prepare broccoli in the microwave (cook until barely tender). Also, melt one tablespoon butter in a small saucepan and sauté the mushrooms. Add the mushrooms to the sauce.

When chicken is done, remove from pan and place in casserole dish (leave sauce in sauté pan). Swirl 4 tablespoons butter into sauce and keep warm. Place one broccoli spear and one piece of cheese on each piece of chicken. Put into 350 degree preheated oven until cheese melts.

Serve over linguine or penne.

Conversation starter: Who have you lost touch with over the years and what do you miss about that friendship?

January 28: Yummy potatoes

2010-01-28T04:20:00.012-06:00

I make this a lot. Very yummy and oh-so-easy. Yukon golds work well too.

Parsley Roasted Potatoes

10 red potatoes, quartered
1/4 cup olive oil
garlic salt and pepper to taste
1/3 cup freshly chopped parsley

Toss potatoes, oil salt and pepper. Bake at 400 degrees for 35-45 minutes until brown. Toss with parsley, then bake ten minutes more.

Conversation starter: Describe the last time you were crabby. Why were you crabby?

January 27: My fave dessert (so easy!)

2010-01-27T05:40:00.001-06:00

Since this involves a pre-made pound cake, it's very easy. I keep a few in the freezer for a quick dessert. You can use frozen berries too.

Pound cake layered with raspberries

1 large pound cake (found in frozen food section of grocery store)

1 ½ package Neufchatel cream cheese

¾ cup powdered sugar

1 tsp. Vanilla

3 Tbs. Butter, softened

½ cup Nutella

2 cups fresh raspberries

Using a serrated knife, cut the pound cake horizontally into four slices (3 cuts). Combine cream cheese, sugar, vanilla and butter in a stand mixer and mix until well combined. On each layer (except top) spread ½ of the Nutella, followed 1/3 of the cream cheese mixture and top with 1/3 of the berries. Do this for the two middle layers. On the top, spread the remaining 1/3 of the cream cheese mixture and top with remaining 1/3 raspberries. To serve, cut the cake vertically and place on dessert plate so the layers show. Top with whipped cream, if desired. Makes 6-8 servings.

Conversation starter: Complete the sentence. "I wish I had three ______."

January 26: Cookie magic

2010-01-26T05:36:00.000-06:00

These are inexpensive and yummy, and a great way to add fiber to your diet in a happy way!

Mary’s Chocolate Oatmeal Cookies

1 ½ cup thick cut oatmeal
¾ cup all purpose flour
½ tsp. Baking soda
6 Tbs. Baking cocoa
1 stick butter (1/2 cup)
½ cup light brown sugar
½ cup white sugar
1 egg
1 tsp. Vanilla

Stir together the first four ingredients, set aside. In bowl, cream together the butter, sugars, egg and vanilla. Stir the dry ingredients into the sugar mixture. Drop by tablespoon onto lightly greased cookie sheet. Bake at 350 for ten minutes.

Conversation starter: When was your most memorable time making cookies?

January 25: THE MONDAY MENU Amerasian Chicken and Mushrooms with Bacon Fried Rice

2010-01-25T05:00:00.014-06:00

Most overweight people who switch to healthy eating quit within two weeks. This happens for two main reasons: 1) They do not identify with a healthy lifestyle; and 2) They have so radically changed their eating habits they are unable to control their cravings.

In today’s diet-crazed world fat and carbohydrates are looked upon as evil. But for people who are accustomed to the dopamine rush that comes from eating a big steak dinner, or the rush of serotonin that comes from eating a buttery baked potato, suddenly switching to a fat free or carbohydrate free lifestyle is synonymous with kicking cigarettes cold turkey.

The key to switching from a high fat, high carbohydrate diet to eating healthy is to make the move gradually. Start by eating less and preparing meals that are not low fat, but lower in fat. Cut back on the carbohydrates, but don’t eliminate them. The body needs them for energy.

Today’s recipe is an example of how we can cook using this gradual step-down approach, and includes one of my favorite comfort foods – bacon. This recipe is low in calories, provides two full servings of vegetables, and is full of healthy protein. At the same time it is satisfying, full of flavor and lends itself to beautiful plating.

Oh, and did I mention that it contains bacon?

Conversation Starter: What comfort foods would you like to see incorporated into a healthy dish?

Ingredients*

2 slices smoked bacon
8 oz raw chicken breast cut into ¾” cubes
¼ Cup dry roasted cashew (salted)
1 Cup cold cooked rice (unsalted)
1 large egg
2 Cups whole button mushrooms (approximately 8 oz)
1 Cup fresh Pea Pods (snow peas)
½ Cup frozen peas and carrots
2 Tbs. light soy sauce
3 large cloves finely diced garlic (optional)
2 teaspoons finely chopped fresh ginger (optional)
½ Cup water

Fried Rice

Use only cold cooked rice. Leftover rice from a previous meal is perfect as long as it has not been seasoned with butter or any other flavoring. Unsalted rice is preferred, but not necessary.

Cook bacon in a large non-stick skillet over medium heat until crispy. Do not allow the bacon to burn. Remove and allow it to slightly cool. Do not wash the pan as it will be used to fry the rice. Once cool, chop bacon into small pieces (about a quarter of an inch). Pour off the remaining rendered fat into a small cup and save for later use.

Beat egg well. Spray a small non-stick or well-seasoned skillet cook with cooking spray or a teaspoon vegetable oil and cook egg over medium heat without scrambling it. Egg should be round, flat, and cooked thoroughly.

Using the pan the bacon was cooked in add half the garlic and chopped bacon. Simmer for a minute or two over medium heat stirring occasionally to keep garlic from burning. After two minutes turn the burner up to medium high and add rice, soy sauce and egg. Mix well chopping egg into small pieces. Cook rice mixture on one side for four minutes, paying careful attention not to scorch it. After four minutes, stir the rice and cook for an additional four minutes. Rice will turn slightly brown and appear to have crisped up as the soy sauce caramelizes. After four minutes stir again. Add cashews, peas and carrots and cook for two more minutes. Remove and store in an airtight container until ready for use.

Chicken and Vegetables

In the same large non-stick pan over medium high heat add back the rendered fat from the bacon (approximately 1 Tablespoon). Add chicken, the remaining garlic, fresh ginger and soy sauce and cook over medium high heat for five minutes stirring occasionally until the meat is no longer visibly pink.

When the chicken is halfway cooked, add mushrooms and water and cook over medium heat another eight minutes until mushrooms are tender. After eight minutes remove chicken and mushrooms leaving any remaining broth. Add the pea pods to the broth and. cook for one two minutes over medium high heat, stirring often. Pea pods should remain bright green and crisp. After the pea pods have been blanched remove them from the pan.

To serve: Pea pods can be divided into equal amounts and used as an ornate base for the chicken and mushrooms which is also served in equal amounts. One half cup serving of rice is placed beside the chicken and mushrooms. Serve with additional soy sauce if desired.

Nutritional Information**
Total Calories 876
Total Servings 2

Amount Per Serving
Fat 21 g
Sat Fat. 6 g
Sodium 727 mg
Cholesterol 137 mg
Carbs 41 g
Protein 23 g

*It’s a good idea to keep ingredients like ginger, garlic, and soy sauce on hand. When stored properly they can last for up to a month or longer without spoiling or losing their flavor.
**All nutritional data is based on approximations.

Chef Tim Wade is a Personal Chef and owner of Culinaria in Raleigh, NC.

For more information about Chef Tim or Culinaria please visit their website.

January 24: Don't be intimidated. You CAN make bread.

2010-01-24T05:21:00.016-06:00

French Bread

1 ¼ cup very warm water
1 Tbs. Malt flour (You can find this in the organic aisle, near the flour.)
1 Tbs. High gluten flour (same as above).
2 Tbs. Dry active yeast

Let stand ten minutes until bubbly. Pour into mixing bowl.

To mixing bowl add
1 tsp. Lemon juice
1 Tbs. sugar

¼ cup olive oil
1 tsp. Sea salt
4—4-1/2 cups white bread flour

Mix with a dough hook on a kitchenaide until elastic, not sticky, like you can spank it—ten minutes. Remove bread from bowl, spray bowl with cooking spray and return dough to bowl. Cover with plastic wrap and let rise one hour. Punch down and shape into loaves. Let rise one hour. Preheat oven to 450. Spray interior with water just before you put bread in. Place bread in oven. Spray again. Turn heat down to 400. Spray bread three times, every two minutes or so. This simulates a steam injected French oven. Total baking time 20-25 minutes. Cool on rack. Makes 2.

Conversation starter: What's the best loaf of bread you've ever had? Where was it?

January 23: A surprising favorite: broiled grapefruit

2010-01-23T05:18:00.002-06:00

“All happiness depends on a leisurely breakfast.”
John Gunther

Broiled Grapefruit

We had something similar to this on our first anniversary at a bed and breakfast on Pender Island, part of the Gulf Islands in British Columbia. This is a great starter dish for a formal brunch.

5 grapefruits, cut in half horizontally

1 cup walnuts

1 cup brown sugar

1/3 cup butter

1 tsp. vanilla

¼ tsp. cinnamon

Preheat broiler. Cut around each triangle section of the grapefruit half so your guests won’t have to dig! (There’s nothing worse than squirting yourself or your neighbor in the eye with grapefruit juice!) In food processor, briefly process walnuts, sugar, butter, vanilla and cinnamon. Arrange grapefruits on a large jelly roll pan that has been sprayed with cooking spray. Top each grapefruit with crumbled mixture, pressing down to make sure it stays put. Broil until tops bubble and turn brown. Serve immediately. Makes ten.

Conversation starter: When was the last time you couldn't fall asleep? Why was it hard? What helped? What didn't?

Friend Fridays! A New Feature!

2010-01-22T05:29:00.009-06:00

Every Friday, we'll feature one of your recipes. If you'd like to submit a recipe for approval, go here. Our inaugural recipe comes from Tosca Lee, an infamous author and chefette!

From Tosca: There’s hardly a recipe I didn’t learn from my mom and even at 40, is there ever anything better than one’s mother’s cooking? (Well, Mary’s comes close in my book!)

My Mother’s Beef and Burgundy

6 strips bacon, cut in small pieces, browned crisp
3 pounds beef, cubed
2 carrots, sliced
1 medium onion, sliced
3 T. flour
2 cans condensed beef broth
2 cups red burgundy wine
1 T. tomato paste
2 cloves garlic, minced
1/2 t. thyme
1 bay leaf
1 pound mushrooms, quartered

In electric skillet, brown meat in bacon fat, remove. In drippings, brown carrots and onions. Remove fat. Return bacon and beef to pan. Season with salt, pepper. Stir in flour. Add 1 1/2 cups broth. Add wine, tomato paste and herbs. Cover and simmer 3 hours. Saute mushrooms in 3 T. butter and 2 T. salad oil for 5 min. Take out. Add last of broth, simmer 10 min., add to beef mixture. Cut together 1/2 cup flour and 2 T. butter, add to beef and burgundy, stir. Bring to bubbling simmer, serve over egg noodles.

Conversation Starter: What is the weirdest thing you have ever eaten?

January 21: Apple Pumpkin Soup

2010-01-21T05:09:00.001-06:00

A good use for extra pumpkins!

Apple Pumpkin Soup

1 medium-sized pumpkin, seeds removed and cut into 8ths

2 apples, cored and peeled and sliced

1 shallot, minced

1 tbs. olive oil

2 cloves garlic

5 cups chicken stock

1/2 cup white wine

Salt and pepper to taste

3/4 cup heavy cream

Cook pumpkin in 400 degree oven one hour until tender. Saute apples, shallots and garlic in olive oil until shallots and apples begin to brown. Add baked pumpkin (scrape into soup, careful to not let any skin in), chicken stock and wine. Add salt and pepper. Cook 1 hour. Let cool. In batches, puree soup in blender. Return to pan. Add cream and stir until smooth. Serve with a dollop of creme fraiche, caramelized onions and roasted hazelnuts on top.

Conversation starter: Have you ever stolen anything? If so, what? Why?

January 20: Hot Cereal that's nutty and yummy

2010-01-20T05:06:00.009-06:00

Ten Grain Hot Cereal

(You can find this in the hot cereal section or the organic sectionof your local grocery store. It looks like ground up grains andoffers ten different grains)

1 1/2 cups boiling water
pinch salt
1/2 cup 10 grain cereal
handful of craisins (I buy mine at Costco)
1-2 tsp. brown sugar (I use Truvia to keep the calories down)
handful of chopped almonds

Boil water in lidded saucepan. Add cereal and stir. Turn to low,cover, and simmer for ten minutes. Once done, add craisins, sugar and almonds. Serves two.

Conversation starter: If you could have any pet (even a lion!) what would it be?

January 19: Chicken Corn Chowder

2010-01-19T05:04:00.001-06:00

One of our favorite soups, and very easy.

Chicken Corn Chowder

This is one of those cold-weather soups that children love as well as adults. Serve with cornbread sticks and a three-bean salad.

1 cup diced ham

2 Tbs. Butter

1 red onion, chopped finely

2 Tbs. All-purpose flour

4 cups chicken stock

3 medium Yukon gold potatoes, cut into one-inch dice

1 medium tomato, chopped finely

1 cup heavy cream

3 cups frozen corn kernels (Or cut kernels off three fresh cobs)

1 cup cooked chicken breast, torn

Salt and pepper to taste

¼ cup fresh parsley, minced

Place ham and butter in large soup pot and lightly sauté over medium heat, three minutes. Add onion and cook until onions are just starting to brown. Add flour and stir one minute over low heat, being careful not to burn the mixture. Pour in the stock and potatoes. Cook over medium heat for fifteen minutes, until the potatoes are tender. Stir in tomato, cream, corn and chicken breast. Adjust salt and pepper to taste. Cook on medium low heat for fifteen minutes. Add parsley, stir through, and serve. Makes 6 servings.

Conversation starter: Describe the perfect day.

Get your recipe published on this blog!

2010-01-18T10:57:00.002-06:00

Every Friday, we'll have Friend Fridays where I'll post one of your recipes. Here are the guidelines:

Send a picture either of YOU or your recipe.
It must be your recipe. (Don't use a published recipe. But do know this: If you change amounts or some ingredients, the published recipe becomes YOURS. So it's okay if you use an existing recipe that you altered.)
Write a conversation starter
Send picture, recipe (in the body of an email, not in an attachment, please), a link to your blog or website, and the conversation starter to my lovely assistant Carla: CARLA2004S@peoplepc.com.

We'll start posting recipes starting this Friday!