Cupcakes!

Since it's my birthday on Super Bowl Sunday, I thought I'd make myself a treat to bring to work tomorrow. How about cupcakes? This recipe is technically for cake, but easy to convert to cupcakes.

Snickerdoodle Cake

Solid vegetable shortening for greasing the pans
Flour for dusting the pan
1 package (18.25 oz) plain white cake mix
1 cup whole milk
8 tablespoons butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

Place a rack in the center of the oven and preheat to 350.
Generously grease 2 9-inch cake pans (or a muffin pan), then dust with flour – shake out the excess.
Place the cake mix, milk, melted butter, eggs, vanilla and cinnamon in a large mixing bowl. Blend with an electric mixer on low for 1 min. Stop and scrape the sides of the bowl. Increase the mixer speed to minimum and beat for 2 minutes. Divide batter and fill pans. If using 2 pans, place them side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed by your finger, 27-29 minutes (I do ~14-17 min for cupcakes).
Remove the pans from the oven and place on wire racks and let them cool for 10 minutes.
Run a dinner knife around the edge and invert onto a rack, then again so they are right side up.
Allow to cool completely.

Note: the mix is for a cake, but I put in cupcakes and bake for ~15min and check it earlier or later, depending on the oven.

Cream Cheese Frosting

1 package cream cheese at room temp
8 tablespoons butter
3 3/4 confectioner’s powder, sifted (don’t skip the sifting – it is important)
1 teaspoon pure vanilla extract

Beat cream cheese and butter until well combined - ~30 seconds. Stop the machine. Add the sugar, a little at a time, blending on low speed until it is well incorporated - ~1min.

Add the vanilla then increase the power to medium and blend until fluffy, ~1 more minute.

Side dishes

I don't normally prepare a side dish for every meal, but I was inspired when I saw Mona's recipe (below). You can use butternut squash, or even pumpkin if you have some on hand. Yum.

Butternut Squash Risotto

Yield: 6 servings

1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
Salt and pepper
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano-Reggiano

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

Spicy spin on an old favorite

I'm contemplating making this for my Bunko group next week - I'll give it a go tonight and see how it turns out (of course I'll have to leave out the pancetta for Rob's sake). I love a spicy arrabbiata sauce!

Stuffed Shells with Arrabbiata Sauce
Recipe courtesy Giada De Laurentiis

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Olé

It's almost 5:00 and I still haven't figured out what I'm going to make for dinner tonight. Oh well!
One of my favorite things that Mom used to make is Chicken Enchiladas. I also remember several ladies in the church bringing them for dinner after I had Isabelle. Each dish was a little unique, but it's an easy go-to. I've got many different recipes, but thought I'd include one from my mother-in-law, and one from my files.

Chicken Enchiladas

½ stewed chicken [OR 3 to 4 skinned and boned breasts]
10 oz pkg Monterey Jack cheese
1/4 cup broth of chicken (hot)
1 can cream of chicken soup
1 cup sour cream
1 can green chiles
flour tortillas

Cook chicken, save broth.
Fry tortillas in oil 2-3 seconds till soft.
Then fry green chiles till soft.
Break up chicken, combine with broth, soup, sour cream, chiles, grated cheese.
Place 1 spoonful each of chicken mixture and cheese in tortilla. Roll tortilla and place fold down in pan.
Pour extra filling & cheese over enchiladas and bake at 400 degrees till cheese melts.

Chicken Enchiladas
Yield: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Breakfast for dinner

Most nights, I'm lazy. After working 8 hours at work and coming home to do even MORE work, the last thing on my mind is what to make for dinner. Some nights I'm prepared and have everything I need on hand, and other nights, we make pancakes for dinner. Yummy pancakes. By the way Mom, I need another sourdough start! Anyhow, I digress...
A couple of weeks ago I went to a weekend brunch with my girlfriends, and was presented with a fantastic version of French Toast. Super easy, prep ahead, and very yummy too. Everyone should have breakfast for dinner at least once a week!

Overnight Caramel French Toast
Yield: 10 servings

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
Cooking spray
10 (1-ounce) slices French bread
2 1/2 cups milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Preparation

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°. Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Lime Cilantro Dressing

This is a great recipe for those of us who like a cilantro dressing but only use it occasionally.
It makes only 4 servings, so if you're going to need more than that just double or triple the recipe.

1 6-oz. container lime-flavored yogurt
1/4 cup ranch dressing
2 tablespoons chopped cilantro
juice of 1 lime
Mix dressing ingredients well. Makes about 4 servings.

M is for...meatloaf!

This is definitely NOT your mother's meatloaf. You know the one - complete with Lipton onion soup mix and ketchup on top? This recipe is courtesy of our local paper, and it has been a favorite of ours since the first time I attempted it. This recipe makes about 8-12 servings (1 large "loaf"). And since we're having company over for dinner tonight, what a better time to make it again. Enjoy!

Meatloaf Stuffed with Basil, Cheese, Prosciutto and Sun-dried Tomatoes

1 tablespoon olive oil
1 tablespoon butter
1 small red onion, chopped
2 large cloves garlic, minced
8 ounces roughly chopped fresh mushrooms (3 cups)
Salt and pepper to taste
1 3/4 cups fresh sourdough bread crumbs (see note)
1 1/2 pounds lean ground beef
3/4 pound sweet Italian sausage, casings removed and discarded
2 eggs, lightly beaten
1/3 cup minced fresh parsley
3/4 cup grated parmesan cheese
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
3 ounces sliced prosciutto
1/2 pound thinly sliced havarti cheese
1 1/4 cups fresh basil, cut into thin strips
1/3 cup drained oil-packed sun-dried tomatoes, cut into strips
Sprigs of fresh basil (optional)

Place oven rack in middle position. Preheat oven to 350 degrees. For easiest cleanup, line a jellyroll pan with parchment paper. Aluminum foil will work, but you must remove the meatloaf from the pan within 4 or 5 minutes of removing it from the oven, or it may stick to the foil.

Heat oil and butter in a large skillet. Add onion and cook on medium-high heat until softened, about 4 minutes. Add garlic and mushrooms; cook until mushrooms are soft and liquid has evaporated. Season to taste with salt and pepper; set aside to cool slightly before proceeding.

In a large bowl, combine bread crumbs, cooled mushroom mixture, ground beef, sausage, eggs, parsley, cheese, thyme and a little pepper. Gently mix by hand.

To taste your meat mixture, pull out about 1 tablespoon and microwave it for about 1 minute or until it is cooked. Allow it to cool enough so you can taste it. Correct seasonings if necessary.

Gently pat meat mixture into a 10-by-15-inch rectangle on a sheet of wax paper. With a longer end facing you, layer the prosciutto, cheese, fresh basil and sun-dried tomatoes on the bottom two-thirds of the meat. Grab the edge of the wax paper closest to you and roll up the loaf. Once meatloaf is rolled up, seal ends and press down slightly to seal lengthwise seam. Place seam side down on prepared jellyroll pan. (Meatloaf can be refrigerated at this point and cooked later.)

Bake, uncovered, for 65 minutes or until the center of the meatloaf registers 160 degrees on a meat thermometer.

Note: To make fresh bread crumbs, tear the bread into fourths and place in food processor fitted with the metal blade. Process until medium-size bread crumbs are formed. This process also can be accomplished in a blender, but with smaller quantities.

Broaden your food horizons

Carly and I are making falafel for dinner tonight. For those of you who don't experiment by way of cuisine, falafel is a middle-eastern sandwich, or it can be served appetizer style. It is completely vegetarian, and soooooo yummy. They're essentially chickpea fritters. I've experimented with making falafels from scratch, and learned a valuable lesson. Use dried chickpeas and re-hydrate them. DON'T use canned chickpeas! If you do, your falafel balls will crumble into a sad, sad mess once they hit the hot oil. I've resorted to doing it the easy way. Using a mix - telma brand to be precise. You can find it in your local market's kosher section. Or if you're daring, here's a recipe to do it from scratch. Put them in a pita pocket with some tabbouleh and tahini sauce, and you've got yourself a yummy vegetarian meal. mmm good.

Falafel
Yield: 24 falafels

2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers or tabbouleh

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:
1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

Tabbouleh
Yield: 4 to 6 servings

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

Braided Bread - photo

Does that help, Bert? I did an egg wash and then sprinkled on some kosher salt - the chicken filling was really yummy with the bread. Thanks Ruthie!!

Braided Bread

This is a quick and easy recipe, yet very versatile. I use Rhodes' frozen bread dough, because it's quicker and I am lazy. Anyway, here's what you do. Take your dough for one loaf of bread, be it homemade or not, and roll it out into the shape of a long rectangle, (about 10 inches by 14 inches, give or take). Then, using a pizza cutter or a knife, make 2 inch deep cuts every inch or so along both lengths of the rectangle, leaving a 3-4 inch open strip down the middle. (it's sort of like you're making the fringe on a rag-quilt)
Next is the fun part. You can put virtually any topping that your little heart desires onto the open strip down the middle. You can be as creative or non creative as you want. I put a list of topping ideas at the bottom of this post. Anyway, you put whatever toppings you want along the open strip, but not too much or it will all leak out. Starting at the top of your fringed rectangle, fold over the top piece onto your toppings. Then start braiding the strips. You do this simply by folding alternating strips into the middle and crossing them over. Braid the length of the rectangle, and finish by tucking the last strips inside the loaf.
It's kind of hard to write how to do it, but it's really easy to do. If I had a digital camera, I would take pictures so that you could understand better, but I don't have one! But my birthday is next week (hint, hint).
So then you carefully lift your loaf onto a greased cookie sheet, and bake at 350 for 20 minutes, or until the top is golden brown. I like to put an egg wash ontop before I bake, or I brush butter on the top after it comes out. Then cut the loaf into whatever size pieces you want. It's good as a main dish, or a side dish.

Here's some ideas for toppings:
Pizza toppings (tomato sauce, cheese, pepperoni, etc.)
Philly Cheesesteak (cooked strip steak, green peppers, onions, provolone)
Yummy cheese (brie, havarti, etc)
PB & J
Cinnamon roll stuff
Chicken roll-up ingredients
Any type of sandwich meat (ham & swiss, turkey, etc)
Anything that goes good with bread!

Soup's on

It's been so cold lately, I've been craving soup every night. I'd normally post Mona's Tomato Basil Soup recipe, but for the sake of sensitive family members, I'll forego anything with tomato in it...for now. Anybody who knows me well, knows I can't stand beans. I'm a texture freak, and if it feels weird in my mouth, I won't eat it. That includes melon, pears, and beans. Gross. HOWEVER, my taste buds are maturing as I get older, and I'm starting to give things a try. Including beans.

Tuscan White Bean and Garlic Soup
Yield: 4 to 6 servings (8 cups)

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread (or plain old French bread)
Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Simple Pulled Pork

Here is a very simple, yet very delicious recipe to make pulled pork. This recipe assumes you have a crock pot and no desire to slave away making dinner, as the prep time is under 10 minutes.

Head down to your local grocery store pick up the following things.

• 1 pork loin. If they have them at the Butcher, these will be the freshest and the leanest, but the pre-packaged ones work just as well, just make sure you don't get one that is pre-marinated. You want it nice and plain.
• 1 bottle of a hickory bbq sauce. Any sauce will work, but I find the sweetness of the hickory pairs very nicely with the pork.
• 1 package of hamburger buns.
• 1 walla walla sweet onion.
• (optional) Shredded Colby Jack Cheese.
• (optional) Small package of cole slaw from the deli.

Cooking Time 6-8 hours on Low or 4-5 hours on High

1. Put the whole pork loin in the crock pot.
2. Slice up the onion and put it in the crock pot.
3. Put the lid on the crock pot, turn it on and walk away from the kitchen.
4. Enjoy your day.
5. After 6 or 7 hours cooking on low or 4-4.5 hours if your cooking it on high, take two forks and shred the pork loin. It should easily pull apart using just two forks.
6. Add enough BBQ sauce to make everything nice and covered, but you don't want your pork swimming in sauce. Put the lid back on the crock pot for another 30 minutes or so.
7. Spoon it out onto the hamburger bun. Top with a bit more bbq sauce, cheese and/or cole slaw.
8. Enjoy.

This also makes for a great lunch sandwich the next day.

Anyone for Yummy Veggies?

Well, I decided I'd better add something to this too. So, I've got a wonderful recipe for the best deep dish pizza ever. I say it's the best because it's easy, inexpensive, and delicious. No meat included, so I don't have to worry about defrosting something. Also, I have a hard time incorporating vegetables like spinach into my meals because I'm going through a cooking slump--by the time I actually decide that I'd better make dinner, I have absolutely no motivation to do more than the bare minimum, and that usually means no side dishes except for warming up a jar of green beans. Having a busy two year old that demands my full attention and being 6 months pregnant, doesn't help with the motivation issue. So, here is my request: please give suggestions for easy & inexpensive meals (my favorite meat is chicken) that include veggies & less prep time, with relatively "normal" ingredients--some of your recipes can be a little too exotic for me, Berta. I'd love some great crock-pot recipes if anyone has some good ones. With all that, here's your pizza!

Chicago-Style Deep Dish Pizza

Filling:
4 oz. can of mushrooms
½ c onion
1 garlic clove
1 tsp dried oregano
10 oz. pkg frozen spinach
1 ½ c pizza sauce (or spaghetti sauce if you don't have pizza sauce)
1 14.5 oz can Italian seasoned diced tomatoes
8 oz. shredded mozzarella cheese
¼ c grated parmesan

Crust:
1/3 c + 1 Tbsp cornmeal (divided)
1 ½ c flour
1 pkg yeast
1 Tbsp sugar
½ tsp salt
2/3 c warm water
¼ c olive oil

Cook mushrooms, onion, garlic & oregano. Stir in spinach and ½ the pizza sauce. Remove from heat. Mix rest of pizza sauce and tomatoes in a separate bowl. Coat a deep casserole pan with oil and 1 Tbsp cornmeal. Mix flour and 1/3 cup cornmeal, yeast, sugar and salt. Add water and oil. Stir until dough forms a ball. Knead until smooth and elastic. Roll out and press in pan. Sprinkle 1 cup mozzarella cheese over the crust. Top with filling, 1 cup mozzarella cheese, and tomato mix. Bake 30 minutes at 425 degrees and top with parmesan.

Fishy business

We in the Northwest LOVE our salmon! I've got a ton of good recipes for salmon, but this one was decided upon specifically for Brenda and Jordan, due to it's low-acidity. Not a tomato in sight! I made this for the fist time a couple of weeks ago, and it was YUMMY. We normally do cedar plank salmon on the grill outside, but alas it's covered up for the winter. So I just did it in the oven. If you do the same, be sure to put a cookie sheet or some sort of protection on the bottom of your oven, or you'll have one big mess to clean up! You can also use a baking dish instead of the cedar plank. But trust me, once you've had salmon on a cedar plank, you'll never go back!

Planked Salmon with Honey-Balsamic Glaze
Yield: 4 servings

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

Preheat the broiler. Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.

Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.

Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.

Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.

Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.

Remove the fillets to a platter, or immediately serve directly from the planks.

Chicken it is!

I've decided to do a chicken dish today, because of a phone call I received from the school nurse today. It went a little something like this..."This is Michelle, the school nurse at Maplewood. Carly has some suspicious red bumps on her arms, back, and chest. We think it might be the chicken pox."

My first thought was, woo hoo! I get to go home from work early today!! And then I thought, wait, Carly had the chicken pox vaccine...back in 1998. Doh! Needless to say, we're headed to the doctor this evening, after all of the non-sick patients have left for the day. Then we'll see if I can continue to celebrate. Love you Carly!

Chicken Sate with Spicy Peanut Dipping Sauce
Yield: 4 servings

1/2 cup chicken stock
1/2 cup coconut milk
2 tablespoons soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Spicy Peanut Dipping Sauce:

1/2 cup creamy peanut butter
1/4 cup chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

Kitty Litter Cake

Hey thanks for letting me contribute. I love getting recipes from you! Now if you have any good recipes that don't have tomatoes send them my way! Jordan can't eat them and you have no idea how hared it is to find good recipes without tomatoes.
Anyway here is the recipe for Kitty Litter Cake.

I am including a picture just because it is absolutely hilarious!


Kitty Litter Cake

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size
pan. Prepare pudding and chill. Crumble cookies in small batches in
blender or food processor. Add a few drops of green food coloring to
1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set
aside.

2) When cakes are at room temperature, crumble them into a large
bowl. Toss with half of the remaining cookie crumbs and enough
pudding to make the mixture moist but not soggy. Place liner in
litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and
pliable. Shape the blunt ends into slightly curved points. Repeat
with three more rolls. Bury the rolls decoratively in the cake
mixture. Sprinkle remaining white cookie crumbs over the mixture,
then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top
of the cake and sprinkle with crumbs from the litter box. Heat the
remaining Tootsie Roll until pliable an d hang it over the edge of
the box. Place box on a sheet of newspaper and serve with scooper.
Enjoy!

Basil Chicken Hash

Great idea Berta! Thanks for allowing me to be one of your contributors - you know me, I love to pass on recipes I love. I'm sure I will use this blog frequently! That said... I tried a new recipe last week that was featured on Barefoot Contessa on the Food Network. I tweaked it a little bit for my own purposes, but it was a fabulous dish and the whole family loved it. I was told it was the best dinner I'd cooked in a long time so I guess I've been neglecting my poor family. hehe.

Here is the original Ina Garten recipe:

Basil Chicken Hash

2 whole (4 split) chicken breasts, bone in, skin on
16 basil leaves
Olive oil
Kosher salt
Freshly ground black pepper
2 pounds boiling potatoes, peeled and quartered
2 red onions, chopped
2 red bell peppers, sliced in 1/2 lengthways, and cut in strips
3 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
Sour cream, Cheddar and sliced lemons, for serving

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving 1 side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Cut the chicken into large dice and set aside. Lower the oven temperature to 200 degrees F.

Cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.

Heat 4 tablespoons of olive oil in a large saute pan, over medium-low heat. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.

In a separate saute pan, heat 4 tablespoons olive oil. Add the onions and cook over medium-low heat for 10 to 15 minutes, or until caramelized. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.

Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Add the chicken cubes to the onion/pepper mixture, and heat through. Add the potatoes, and place on a serving platter. Drizzle some sour cream over the hash, and serve with grated Cheddar and lemon wedges.

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To make things easier for me, instead of stuffing basil leaves under the skin of the chicken and cooking it the way Ina suggested, I used boneless, skinless chicken tenders and marinated them for a couple of hours in my favorite marinade:

1/4 c EVOO
1/4 - 1/2 c red wine vinegar
1/2 tsp coarse salt
1/4 tsp crushed red pepper flakes
1 - 2 garlic cloves, crushed
1/2 tsp dried basil (or oregano is great, depending on the flavor you're going for)

I then cut the chicken into chunks and cooked it in a frying pan with a little butter and more EVOO. I then followed the rest of the recipe, except I omitted the paprika and thyme since I didn't have any on hand. It was DELICIOUS! Try it!!

Monday night hum drum

Since I started working full-time, it has been hard to keep myself motivated when it comes to preparing a healthy, tasty meal for the family. Truthfully, most days I get home and want to instruct everyone to "fix something yourself," or ask, "how about Ramen noodles...again?" When I had more time on my hands, I was very creative and daring when it came to trying new things. But nowadays, I could care less about cooking new meals. How sad is that? I need to just get over it, and provide my loving family the good, nutritious food they deserve to be fed.

Some of the recipes I plan on sharing are tried and true old family recipes, while others are ones I've snagged off of the Food Network, etc. In all fairness, one thing I'm NOT good at, is creating my own recipes!

So here is recipe #1 in the list of my family's favorites:

Pasta with Pancetta and Tomato Sauce
Yield: 6 servings

6 ounces pancetta, diced (you can find pancetta at most markets in the deli meat section)
2 tablespoons olive oil
1 onion, chopped (I like sweet onions)
salt
2 garlic cloves, coarsely chopped
Pinch crushed red pepper flakes
1 (28 oz.) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano (or your favorite Italian cheese)

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and sauté until golden brown, about 8 minutes. Add the onion and sauté until tender, about 5 minutes. Season with salt.

Add the garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

Enjoy!