Chocolate Poundcake with Bittersweet Ganache

Chocolate Pound Cake

1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup sugar
1/2 tsp espresso powder
3/4 cup water
1/2 cup canola oil
4 eggs, beaten
1 cup sour cream

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding, sugar and espresso powder. Add the water, oil, eggs, and sour cream, mix until well blended. Pour into the prepared Bundt pan.
Bake for 50 to 60 minutes. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Spoon warm ganache over top of cake and serve.

Chocolate Ganache
1/3 cup honey
1/3 cup heavy cream
1 tsp vanilla
4 oz bittersweet chocolate***
2 tbsp butter, cut into small pieces

In a small sauce pan over medium heat, combine honey, cream and vanilla. Bring to a boil, stirring constantly; reduce heat and simmer for 3 minutes. Remove from heat and add chopped chocolate. Let sit 5 minutes. Stir to incorporate chocolate. Add butter, one piece at a time, stirring thoroughly before adding next piece. Once ganache is fully blended, spoon over pound cake.

***I prefer Scharfenberger Semisweet chocolate bars. 4 oz equals about a bar and a half.

Sweet Potato Souffle

Tired of goopy, marshmallow laden sweet potatoes??? Me too...so a few years ago, I began searching for a new and improved sweet tater to serve for Thanksgiving. Even the sweet potato haters in my house like this one. It is creamy, sweet, orange-y and the cinnamon gives it a nice warmth...Enjoy!


3 cups cooked, mashed sweet potatoes
3 tbsp butter, melted
1/2 cup orange juice
1/2 tsp cinnamon
1/3 cup milk
1/2 cup sugar
1 tsp vanilla
1/2 teaspoon salt
1/3 cup flour
1/2 cup brown sugar
2/3 cup chopped pecans



Preheat oven to 350. In a mixing bowl combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, and cinnamon. In a stand mixer, fitted with whisk attachment beat until fluffy, and pour into a prepared 1 1/2 qt souffle (or baking dish). Melt the melted butter and add the brown sugar, flour, and pecans. Sprinkle the mixture over the potatoes. Bake for 35 minutes or until praline topping is golden and bubbly.

Feta Stuffed Tomato Bites

1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise


Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.

Mini Cheesy Popovers

1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives***


Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter mini muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

***Not into Chives...no worries, leave them out!

Cranberry Orange Sauce

1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries


Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to a medium bowl; cool completely. (Can be made 3 days ahead. Cover and chill.) Remove cinnamon sticks before serving.

Kung Pao Chicken

Who says you can't make tasty, (better for you) chinese at home!?


1 1/3 lbs. boneless, skinless chicken breasts - cut into 1/2" pieces
5 tbsp soy sauce
2 tbsp sherry
1 tbsp plus 2 tsp cornstarch
2 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
2 tsp dark sesame oil
1/3 cup water
2 tbsp canola oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 tsp red pepper flakes***

In a medium bowl, toss the chicken with 1 tbsp soy sauce, 1 tbsp sherry and 1 tbsp cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water and remaining 4 tbsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.

In a wok or large frying pan, heat 1 tbsp oil over medium high heat. Add the peanuts, and stir fry until light brown, about 30 seconds. Remove peanuts from pan with slotted spoon.

Heat remaining tbsp oil. Add the white part of the scallions and red pepper flakes, and stir fry, stirring, about 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and scallion tops and simmer until chicken is just done, about 1 minute more. Stir in peanuts. Serve with steamed rice and enjoy!

*** Use more or less red pepper flakes to adjust to your family's tastebuds.

Chicken Chasseur aka Hunter's Chicken

Tasty French dish...perfect for Fall!!!

1 tbsp olive oil
4 bone in chicken breasts ( about 2 1/4 lbs. total)
1 tsp salt
1/2 tsp fresh ground pepper
1 tbsp butter
1 small onion, chopped coarsely
3/ lb. mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry white wine
2/3 cup chicken stock (store bought or homemade is fine)
1 cup of canned crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley

In a large deep frying pan, heat the oil over medium high heat. Season the chicken with a 1/ tsp each salt & pepper and add to pan. Cook until browned, turning once, about eight minutes total. Remove form pan. Pour off all but 1 tbsp fat from pan.

Add butter to pan and reduce heat to low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms, garlic, and 1/4 tsp salt. Cook, stirring frequently, until mushrooms are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the wine and bring back to a simmer. Stir in the stock, tomatoes, thyme and remaining 1/2 tsp salt. Add the chicken and any accumulated juices. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Stir in the parsley and remaining 1/ tsp pepper. Enjoy!

Creamy Turkey Stew

This is one of my favorite quick "I really don't have time to cook" dinners...comes together in a flash! Sometimes I roast a turkey breast...sometimes I buy a rotisserie turkey breast from HEB...sometimes I use Thanksgiving leftovers!


1 half of a roasted turkey breast - deboned and chopped coarsely
8 cups homemade chicken stock or store bought stock***
3-4 golden potatoes, peeled and cubed
1 1/2 cups carrots, sliced into coins
5 stalk celery, chopped
1/2 small onion, chopped coarsely
1 clove garlic, minced
1 tsp fresh ground pepper
1 tsp seasoned salt
2 bay leaves
1/2 tsp garlic powder
3 tsp poultry seasoning
1/2 cup heavy cream, half & half or fat free half & half***

In a large stock pot combine all ingredients except cream. Bring to a simmer and cook, stirring occasionally for 1 hour or until vegetables are tender. Add cream and stir. Taste and correct for seasoning. Return to a simmer and cook 30 additional minutes. Remove bay leaves before serving. Serve with a fab salad, hot & crusty french bread and ENJOY!!!

***If you use store bought stock, add 2 tbsp "Better Than Bouillon" brand stock base (can find by stock/broth at HEB). If making with Turkey Day leftovers...add a 1/2 cup or so of gravy instead...talk about yumm-o!

***use whatever makes you happy!

Prime Rib Roast 101

For Cheryl :)

When choosing a prime rib roast select at least a three rib bone portion. Anything smaller is less forgiving to cook. A three-rib roast will weigh in at about seven to eight and a half pounds and feed about six people. Count on feeding two people per rib.

While you are shopping, pick up a good digital instant-read meat thermometer if you don’t already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

* Preheat your oven to 450 degrees.

* Use a paper towel to pat the roast dry.

* Rub butter on the cut ends of the roast.

* Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.

* Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

Creamy Horseradish Sauce Recipe
Combine 1/4 to 1/2 cup of prepared horseradish mixed with two cups of sour cream.
Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired.

Yorkshire Pudding Recipe
A traditional side dish to Prime rib is Yorkshire Pudding, a puffy pop-over like pastry.

½ teaspoon salt
1 cup of flour
2 eggs
1 cup milk
4 tablespoons oil

Mix all ingredients, except the oil, together.
Refrigerate for at least 2 hours.
Preheat oven to 450°.
Take an 8x8 square pan and pour the 4 tablespoons of oil into it.
Heat the pan for 2 minutes before pouring in the cold batter.

Cook for 20 to 30 minutes.
Do not open the oven door during cooking.
Serve immediately and enjoy the crispy outer edges and the custard-like inside.

Pumpkin Bread

Another one of my kiddo's favorites!!!

1 1/2 cups white whole wheat flour
1/2 tsp salt
1 cup succanat
1 tsp baking soda
1 cup pumpkin puree
1/2 cup canola oil
2 eggs, beaten
1/4 cup water
1/4 tsp fresh ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice

Preheat oven to 350. Spray loaf pan with flour spray. Mix together the flour, succanat, salt and baking soda. Add all wet ingredients and stir to thoroughly combine. Pour batter into loaf pan. Bake 50-60 minutes or until toothpick comes out clean. Remove loaf from pan and cool on baker's rack.

Banana Bread

My kiddos love this bread!!! It is one of their favorite breakfast treats. Who could resist thick slices of homemade banana bread, a plate of fresh fruit and a glass of icy cold milk??? I'm just saying ;-) I have cleaned up my recipe by using white whole wheat flour and succanat instead of white sugar...the kids have no clue that I have tweaked the original recipe!

4 ripe bananas
2 eggs
2 cups white whole wheat flour
3/4 cup succanat***
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts or dark chocolate, optional

Preheat oven to 350. Spray loaf pan with flour spray. In a medium bowl mash bananas and add eggs. Beat eggs and bananas together. Add dry ingredients and stir to thoroughly combine. Add nuts or chocolate and blend. Bake in oven for 55-60 minutes. Remove bread from pan and let cool on baker's rack.

*** You can find succanat right next to the regular sugar in most large stores...or head to Whole Foods.

Not Your Mama's Meatloaf

The original recipe is from Gourmet magazine. I have tweaked it here and there. This meatloaf is sweet, smokey and oh so good.

1 cup fine fresh bread crumbs (from 2 slices firm white or wheat bread)
1/3 cup whole milk
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium stalk celery , finely chopped
1 medium carrot, finely chopped
2 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 lbs ground beef or ground turkey
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley





Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

Pour both cans of tomato sauce over top of meat loaf.

Bake 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Fresh Breakfast Sausage

1 lb lean ground turkey
1 1/2 tsp dried sage
1/2 tsp dried thyme
3 tsp pure maple syrup
1/8 tsp fresh grated nutmeg
kosher salt
fresh ground pepper
1 tbsp canola oil

In a medium bowl, combine turkey, sage, thyme, maple syrup, 1 tsp salt and 1/2 tsp pepper. Put in refrigerator 30 minutes to blend flavors.

Divide sausage mixture into 8 patties. In a medium skillet, heat the oil over med-high heat. Add sausage patties and cook until browned. Reduce heat to medium turn patties over. Continue to cook until cooked through and juices run clear, another 6-8 minutes.

Ribeyes Italian Style

When Chris and I were in Milan, we ate at this fabulous restaurant called al Penny. It is where I first had tagliata (thin in Italian) style steaks...I was hooked! Serve with your fave salad...I prefer a garlicky Caesar, warm bread, good wine... what more does one need?! Enjoy.

1 medium garlic clove
4 tablespoons extra virgin olive oil
5-6 springs flat leaf Italian parsley
2 boneless rib-eye steaks, cut about 1 1/4 inches thick (about 2 ½ pounds total weight)
Kosher salt
Freshly ground black pepper

Preheat a charcoal or gas grill to medium high heat.

Peel and finely mince the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.

Generously sprinkle salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.

4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve immediately.

Arroz Con Pollo

Rice with Chicken....yummy! This dish is so simple and tastes so wonderful.

1 cup dry white wine
pinch of saffron
6 chicken thighs ***
kosher salt
fresh cracked pepper
1/3 cup olive oil
1 medium onion, finely chopped
2 tbsp minced garlic
1 large tomato, diced
2 bay leaves
4 1/2 cups low sodium chicken stock (homemade or store-bought)
3 cups short grain rice
1 cup pimiento stuffed green olives

Combine saffron and wine; let stand until ready to cook with. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Cook chicken, skin side down, until browned, about 4 to 5 minutes. Turn over and cook until golden, another 2-3 minutes. Transfer to a plate.

Reduce heat to medium, and cook onion and garlic, stirring frequently, until tender, 10 to 15 minutes. Add tomato, and cook for 15 minutes, stirring often. Stir in wine saffron mixture, 1 tbsp salt, 1/2 tsp pepper and bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add the chicken, stock, rice and olives; bring pan to a simmer.

Reduce heat to low. Cook, covered, stirring half way through cooking, about 45 minutes or until rice is cooked through. If rice is not done after 45 minutes, add more stock, 1/4 cup at a time until rice is tender. Remover from heat and let stand, covered for 10 minutes. Remove bay leaves and correct seasoning with salt and pepper to taste.

***If you are not into dark meat, you can cut three skin on chicken breasts in half and proceed with recipe.

Croque-Monsieur aka Grilled Cheese & Ham "All Grown Up"

Serve these delicious sammies with a green salad, some fresh fruit and you have a quick, easy and very tasty dinner! Feel free to play with this recipe...not into Gruyere...use baby swiss...cheddar...monterray jack...havarti...whatever makes you happy! Switch out the ham for smoked turkey...procuitto...good salami...the possibilities are endless.

2 tbsp unsalted butter, plus more for your bread
2 tbsp flour
2 cups milk
1/2 cup grated Gruyere cheese
8 slices Gruyere cheese
1/2 cup fresh grated Parmesan
8 slices of your favorite rustic/farmhouse/french bread
12 slices ham
Dijon Mustard

Melt 2 tbsp butter in a small saucepan. Whisk in flour. Add milk and bring to a boil. Cook mixture, stirring frequently, until sauce thickens, about 5 minutes or so. Remove sauce from heat and add grated cheeses.

Butter one side of each slice of bread. Arrange half the slices on a rimmed baking sheet, buttered side down. Top each slice with 2 slices of Gruyere and 3 slices of ham. Spread Dijon onto unbuttered remaining slices of bread. Place on top of sandwiches.

Preheat broiler to high. Heat a large skillet over medium high heat. Cook each sandwich until golden brown and cheese melts, about 5 minutes per side. Return to your baking sheet. Spoon 1/3 cup of sauce over each sandwich. Broil until tops are bubbling and golden brown, 2-3 minutes.

Honey Sesame Pork Tenderloin

Serve this yummy tenderloin with steamed rice and garlicky broccoli for a healthy Chinese food fix!

1/2 cup soy sauce
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp dark sesame oil
1 to 1 1/2 lb pork tenderloin, silver skin trimmed & removed
1/4 cup honey
2 tbsp dark brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in a gallon sized ziploc. Add tenderloin. Place in refrigerator and marinate at least two hours.

Preheat oven to 375. In a small bowl, combine honey and brown sugar. stir to mix thoroughly. Remove tenderloin from marinade and pat dry. Place tenderloin in dutch oven and pour over honey mixture. Sprinkle seeds over tenderloin covering all sides. Cover dutch oven and roast for 40 minutes. When done remove from oven, slice tenderloin and return to pan. Serve and enjoy!

Penne with Tomato Cream & Italian Sausage

This one is a family favorite! I like to do this one when we have guests...they always want the recipe. The original recipe is from Bon Appetit...I have tweaked it to my tastes and reduced the fat/calories. Serve with a big leafy green salad and homemade garlic bread...yumm-o!



1 tablespoon butter
1 tablespoon olive oil
1 small onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed***
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1/2 cup half & half
1/2 cup heavy whipping cream
4 tablespoons chopped Italian parsley
1 pound penne pasta
1/2 cup freshly grated Parmesan cheese, plus extra for serving at table



Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
3 minutes. Add half & half and whipping cream; half and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large pasta bowl.

Bring sauce to simmer. Pour sauce over pasta. Add Parmesan cheese and toss to coat.

***I prefer to use turkey or chicken Italian sausage.

Balsamic Skirt Steak

This is so easy and tasty! Even my picky eater liked it.

4 lbs skirt steak

Marinade

3/4 cup balsamic vinegar
1/2 cup canola oil
1/4 cup Worcershire sauce
2 shallots, chopped
2 cloves garlic
1/8 tsp cayenne pepper
1 tbsp chopped fresh cilantro
1 tsp fresh ground pepper
1 tsp kosher salt

Combine all marinade ingredients in food processor or blender and blend until smooth. Pour marinade over steak in a large container with a lid. Marinate steak in the refrigerator 3-4 hours.

When ready to grill the steak, preheat grill to medium high. Remove steaks from marinade and remove excess marinade from steaks (use a knife to scrape off).
Grill streaks 4-5 minutes per side. Remove from grill and let steaks rest 5-7 minutes.

To serve - slice steaks thinly against the grain.

Simple Tomato Sauce

This is my favorite plain jane, simple tomato sauce! The flavor is so pure and clean...I love it! it is also the base for so many tasty sauces (and even a soup). It freezes beautifully too...Enjoy!

Simple Tomato Sauce

2 lbs ripe Roma tomatoes or 2 cups good quality canned whole Roma tomatoes*
1/4 cup olive oil
1/3 cup onion, chopped
1/3 cup celery, minced
1/3 cup carrots, chopped
salt

If using fresh tomatoes, blanch in boiling water 30 seconds or so. Remove tomatoes with a slotted spoon and peel skins.

In a large dutch oven, heat olive oil over medium heat. Saute onions until pale golden brown. Add celery and carrots. Saute vegetables another 7 minutes, stirring occasionally. Add tomatoes and their juices to pot. Break up tomatoes with back of wooden spoon. Add a generous pinch of salt and stir. Simmer sauce for 1 hour, stirring occasionally. Remove sauce from heat and add additional salt to taste.
Your sauce is ready to serve at this point, but I prefer to puree the sauce with my immersion blender (food processor works great too).

Now comes the fun part...add a few tbsp of pesto (see recipe below)...add a 1/2 cup cream or half & half, some fresh Parmesan and some fresh basil...now you have delish tomato basil soup. Add some garlic, red wine and fresh oregano, thyme and rosemary for a bold red sauce (simmer a additional 30 minutes). Add some pesto, stir and ladle over homemade meatballs and spaghetti...yumm-o!

Below is my friend Dawn's pesto recipe...it is awesome! Thanks so much for sharing!
For the sauce I served earlier tonight, I added 1 1/2 frozen cubes of Dawn's pesto and stirred until cubes melted.

Dawn's Pesto

Process 1/4 olive oil, 2 c. loosely packed basil, 2 tbs. pine nuts, 2 cloves garlic, and 1 tsp. salt in a blender until smooth. Stir 1/2 C. freshly grated Parmesan cheese and 2 tbs. Romano. Sometimes I need to add more solids depending on the moisture in the basil. Spoon into ice cube trays and freeze 24 hours. I like to transfer 3 cubes in a ziploc snack bag, then place a few snack bags in a gallon sized bag.

**** If you use canned tomatoes (which is fine...sometimes all you can find are crappy tomatoes), make sure to buy imported Italian whole Roma or plum tomatoes.

Super Tasty Spinach Salad

This salad is great with steaks, fish, chicken or all on it's own for "Meatless Mondays"! It is actually an amalgam of two of my fave salads...got bored one night and decided to marry the two recipes and boy do I love the resulting recipe...Enjoy!

2 lbs baby spinach, washed and dried
1 granny smith apple, cored and cut into matchsticks
1/2 cup dried cherries or craisins
1/2 cup crumbled blue cheese
1/2 cup toasted walnuts, chopped coarsely***

Dressing

2/3 cups sugar
1 tsp dry mustard
1 tsp salt
2/3 cup white vinegar
3 tbsp apple cider vinegar
4 1/2 tsp onion juice (in the spice isle)
2 tbsp Worcestershire sauce
1/2 cup olive oil

Combine all dressing ingredients in a cruet or glass jar with tight fitting lid. Shake well to combine thoroughly and refrigerate until ready to serve.

In a large bowl combine spinach, apples, cherries/craisins, blue cheese and walnuts. Sprinkle with fresh cracked pepper. Re-shake dressing to combine. Add dressing and toss salad to coat.

*** Toast walnuts in a dry skillet over medium high heat until fragrant, about 2-3 minutes.

Chipotle Apple Grilled Chicken

I have to start by telling you I have become a brining convert! I have always turned my nose up at brining...too clique like and food fad for my tastes, until....One of Chris' UT (Hook Em) buddys online talked about Sweetwater Spice Company "baths"....Holy Cow!!! LOVE it!

You can brine the chicken and serve as is, basted with your fave bbq sauce (or try my recipe below),served with sauce on the side...you know my motto - whatever makes you happy!

1 bottle Sweetwater Spice Company Chipotle Apple BBQ bath***
1-2 lbs chicken breasts (depending on how many you are feeding)

2 cups bbq sauce (I like Stubb's Original)
1/2 cup apple sauce
1-2 tbs minced chipotle peppers in adobe sauce***


Follow the directions on bottle of bbq bath for brining chicken breasts. While chicken is brining, combine bbq sauce, apple sauce and chipotle peppers in a saucepan over medium heat. Bring to a low boil and then reduce heat to a simmer. Stir occasionally and simmer until ready to grill chicken.



Preheat grill. When ready add chicken breasts and grill 10-15 minutes, or until cooked through. Baste chicken with sauce last 5 minutes of grilling. Serve with additional sauce at table. Enjoy!

*** Chipotle peppers are optional. My kiddos like with plain bbq sauce.

*** Find Sweetwater Spice Co products at Whole Foods.

Texas Sheet Cake

Chocolate Cake

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup cocoa powder

Chocolate Icing

8 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla
1 cup toasted pecans*** ,chopped (nuts are optional...I prefer the taste of pure unadulterated fudgy chocolate cake)!


For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet (aka jellyroll pan). Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.)

The most important thing to know about Texas sheet cake...FROST it as soon as you remove it from the oven!!! This insures a fudgy, moist sheet cake.

***Toast the pecans in a dry skillet over medium-high heat until fragrant (2-3 minutes)

Vegetable Curry

I have a new summer fave...this amazing curry from Clean Eating Magazine!!! I have made my tweaks to the original recipe and hope you enjoy this dish as much as I do!!!

2 tbsp olive oil
1 small sweet onion, chopped
1 medium eggplant, cut into 1" cubes
2 small zucchini, cut into 1" cubes
2 handfuls baby carrots, cut into 1/2" coins
1 generous handful of spinach, torn into big pieces
4 Roma tomatoes, chopped roughly
4 cloves garlic, minced
2 tbsp curry powder***
1 1/2 tsp ground cumin
1 1/4 tsp ground coriander
1/8 tsp garlic powder
1/2 cup green lentils
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
3 cups vegetable stock
plain kefir or greek yogurt
whole wheat naan or pita bread

Heat olive oil in a large dutch oven or stock pot over medium high heat. Add onion and saute until onions just begin to brown, about 3 minutes. Add eggplant, zucchini and carrots. Stir and continue to saute for another 10 minutes, until vegetables soften and become golden brown in spots. Add spinach, tomatoes and garlic and saute for 5 minutes, stirring occasionally. Add curry powder, cumin, coriander, salt, pepper, garlic powder, lentils and vegetable stock. Stir to combine. Bring to a boil then reduce to a simmer. Cover and simmer for 30-40 minutes, until vegetables are soft and lentils are tender. Taste and adjust salt & pepper if necessary.

While curry is simmering, brush naan/pita bread with olive oil and grill or broil to warm through.

Ladle curry into bowls and drizzle with a couple tbsp kefir or a dollop of yogurt and serve with naan or pita on the side.

*** I use Morton & Bassett brand curry powder. It is slightly spicy, sweet & smoky in flavor.

Peach & Chile Glazed Chicken Cutlets

I created this recipe when the one I was trying to make just wasn't "floating my boat"! The end result was wonderful served on a bed of simple brown rice...even the picky eater praised it!


6 chicken cutlets***
kosher salt
fresh cracked pepper

Marinade/Glaze

1 clove garlic minced
1/2 cup peach preserves
1/4 cup peach nectar
1 tsp soy sauce
generous pinch red chile flakes
1 tbsp olive oil

Preheat grill to medium high. Season cutlets with salt and pepper. Combine marinade/glaze ingredients in a small bowl & whisk to combine. Pour over chicken cutlets and let rest 15-20 minutes.

When grill is ready, add chicken and cook 6-8 minutes per side. Remove cutlets to an oven proof skillet (I use my cast iron skillet) and pour remaining glaze over cutlets. Broil in oven until sauce is thickened and glaze on chicken is nice and bubbly, about 5 minutes give or take. Remove and plate chicken on a bed of rice. Drizzle a generous spoonful of pan juices over chicken & rice. Enjoy!!!

*** I make my own chicken cutlets by cutting boneless skinless breasts into halves and pounding out to about 1/2" thick with flat meat mallet.

Root Beer Baked Beans

3 slices of bacon
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet) *** IBC brand is my fave
1/4 cup barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce (I like Tobasco)

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Triple Chocolate Threat Cake Balls

Below is my basic cake ball/cake lollies recipe...for Triple Chocolate Threat, I use Swiss Chocolate cake, Milk Chocolate frosting and milk chocolate candy coating.

1 (18.25 oz) cake mix
1 (16 oz) container prepared cake frosting
6 oz of candy coating ( I like Wilton Candy Melts)
Candy/confection food coloring***

Prepare the cake mix according to the directions on the box. When cake is baked,remove from oven and allow to cool completely. Crumble the cake into the bowl of your stand mixer or in a large bowl; add the frosting (a tablespoon at a time)  and mix until well combined, you want to end up with a smooth dough. Save the left over frosting for another use. Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl in the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white candy melts. You can also use a double boiler pan if you have one, but not necessary.

Remove the balls from the freezer. Using a toothpick or candy fork, dip each cake ball into melted candy coating. Swirl to evenly coat. Remove and gently tap on side to remove excess coating. Place on wax paper lined tray.

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the candy coating is set. If you want to add decorations, do so at this point. You can drizzle with a contrasting color of candy melts, glitter sugar, shimmer powder...whatever makes you happy!

To turn these into cake pops, simple use paper lollipop sticks. Dip tip of one stick into melted candy melts and gently push into cake ball until inserted about half way. Let candy melt harden a couple minutes and then dip cake pop into candy coating, gently tapping off excess coating.

Some of my favorite flavor combinations:

Swiss chocolate cake/choc. frosting/ milk or dark choc coating
Lemon cake/lemon frosting/ white coating
Cherry cake/cherry vanilla frosting/dark choc or white coating
Orange cake/orange frosting/white coating
Red Velvet cake/cream cheese frosting/white coating

You will need to use oil based food coloring made for candy/chocolate. Wilton sells and you can also find professional grade brands online. My fave website is www.thebakerskitchen.net, really fun site full of awesome products!

Runzas....Childhood "Warm Fuzzys"

Runza???? Never heard of a Runza have you....My mom made these German meat "pies" on a weekly basis when I was little. I don't have a lot of happy memories of my childhood with my mom, but this recipe is a "warm fuzzy" memory for me....I loved eating them with lots of mustard! I really do not expect y'all to go and make runzas anytime soon....just reminiscing about being in the kitchen with my mom before everything fell apart....
I am reading a book for book club titled 'Mennonite in a Little Black Dress" and I feel quite connected to the author and her German/Mennonite childhood. Growing up in rural Nebraska, having German and Swedish family influences and a devoutly religious Grandmother, I found myself nodding and smiling as I read the book...I too ate "shame-based foods" in my lunch, my mom sewed all my dresses, and the church was the ruling factor in my daily life. Anyway, reading this book has made me remember all the foods both my mom and grandmother cooked and in an attempt to remember & cherish the "silver lining" in my childhood, I am posting my favorites.

God Bless and have a SUPER day!

Dough

2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup butter
7 to 8 cups all-purpose flour

Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a dough hook).

Put in a greased bowl, cover with a towel and allow to rise until double.

Punch down and let it rise again.

Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)

Give each square an extra roll with the rolling pin before filling.

Filling

2 lbs ground beef
1 head of cabbage – finely shredded
Lots of salt and pepper

Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is
softened. Add salt and pepper to taste. It takes a lot!

Start this about halfway through the second rise of the dough. Set aside until dough is ready.

Making Runzas

Put a large mound of filling on the center of each dough square. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with parchment paper.

Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.

Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.

Remove from oven and brush butter on the top of each Runza.

Key Lime Pie

For you Lora!


Crust


1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 for 7 minutes. Cool.


Filling

14 oz sweetened condensed milk
3 egg yolks
1/2 cup plus 2 tbsp Nellie & Joe's Brand Key Lime Juice***

Preheat oven to 350. In a medium mixing bowl combine milk, egg yolks and lime juice. Stir to combine well. Pour into pie crust and bake for 15 minutes. Remove from oven and let cool 10 minutes before refrigerating. Just prior to serving, top pie with freshly whipped cream.

*** Nellie & Joe's Key Lime Juice is a MUST!!!! There is really no substitute...It truly makes the pie! I find it at Whole Foods and HEB.

Orzo Salad Two Ways

This is a new twist on traditional pasta salad. I serve it as a side to burgers, or as an entree when topped with simple grilled chicken. It pairs well with all your summer gilling, from steaks to salmon...Enjoy!

First Version

1 1/2 cups dry orzo, cooked according to package directions
1/4 cup good olive oil
2 cloves garlic, smashed with back of knife
1/2 small lemon, juiced
1/2 cup crumbled feta
1/2 cup kalamata olives, halved
1 cup grape or cherry tomatoes, halved
2 generous handfuls baby spinach, torn into bite size pieces
1/2 tsp garlic powder
fresh cracked pepper
kosher salt

While orzo is cooking, place olive oil and garlic in a bowl. Heat oil in microwave just until oil is warm (20-30 seconds). Remove add lemon juice, stir & set aside. When orzo is cooked, drain and place into a large mixing bowl. Add cheese, olives, tomatoes and spinach. Remove smashed garlic from oil and drizzle oil over salad. Add garlic powder. Stir to combine. Season with salt and pepper to taste.

Second Version

2/3 cup fresh mozzarella cubes
1/2 cup black olives, sliced
1 cup grape or cherry tomatoes, halved
generous handful of baby spinach, torn into bite size pieces
handful fresh basil, chiffonade

Follow directions for first version, substituting above ingredients.

Enjoy!!!

Waffles Even Chris Loves!

My dear husband loathes waffles....seriously, isn't that a crime in most states!?!? In 20 years, I have tried every waffle recipe out there with no success in getting Chris to like them...until, I tweaked the following recipe...totally took Chris by surprise...me too!

2 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
2 1/4 cups water
4 tbsp. unsalted butter, melted
2 eggs
1/2 tsp vanilla
pinch of cinnamon
pinch of nutmeg

***warm maple syrup and small bowl of melted butter for serving

In a medium mixing bowl, whisk eggs and water together. Add vanilla. Add all dry ingredients and blend well. Stir in melted butter and mix thoroughly. Cover bowl with plastic wrap and refrigerate for 20-30 minutes.

Once all your sleepyheads are awake and ready for breakfast, spray waffle iron with PAM and preheat. When ready, pour scant 1/2 cup of batter into wells and close. Bake according to your waffle irons instructions.

Serve with a drizzle of melted butter and plenty of maple syrup...Even waffle hating husbands will ask for seconds!

*** The 1/2 cup batter is per my irons instructions....if you have a larger or Belgian maker follow the guidelines for it.

*** You may be asking yourself...melted butter, really Roxanne? Yes, melted butter! It is much easier to drizzle over your waffles and you actually end up using less butter. Warm Maple syrup is also a must in my house. I stick the jar (with the lid removed) in the microwave for 15-20 seconds.

Rosemary Garlic Roasted Pork Loin

This roast tastes soooo yummy and makes fabulous leftovers...think sandwiches on good crusty bread with your fave condiments! My kiddos love this roast with mashed potatoes and steamed broccoli. Serve it with whatever makes you happy :)

One 2-5 lb pork loin roast - depending on how many peeps you are feeding
3 cloves garlic, minced
3 tsp minced rosemary
1/2 tsp salt
1/2 tsp fresh ground pepper
3 tbsp good olive oil
2 tbsp creamy Dijon mustard
2 tbsp fresh lemon juice

Preheat oven to 350. In small mixing bowl combine all ingredients except pork loin & stir well to combine.

Place pork on a wire rack placed in a shallow roasting pan, fat side up. Brush pork with garlic rosemary mixture. Roast in oven 45 minutes per pound or until internal temp reaches 150. Remove from oven and let rest 15 minutes before carving.

***When you carve this roast (or any other pork roast) you may notice the meat still has a pink tinge....this is OKAY!!!Contrary to popular belief, pinkish pork is not under cooked nor will it make you sick (my Grandmother Crutcher is surely rolling in her grave). If you roast til no pink is left, you will have a roast that tastes like cardboard and is dry and tough....yuck! Trust me, if you follow the roasting directions as I have written them, you will have a pork roast that is not only flavorful, but moist and juicy too.

Boys Only Mom!

I am sitting here shaking my head.....today is my sweet boy's birthday party (he turns twelve on the 15th) and I wasn't invited to his party. Sure, I arranged the movie tickets, spent an hour at Pretty Penny pouring over paper for the invitations, ordered the cake....but I was not invited. Harrison asked if it was okay "for Dad to take the guys and I" and "you and the girls could stay home"..."please, Mom"?! So I held back my tears and said sure, sounds like a great plan...just the boys.

I knew this was coming....just not so soon. My sweet little boy no longer clings to my side...always holding my hand and wanting me near. He wants and needs his independence. He wants and needs to grow up...no matter how I yearn for him to stay little. I used to tell him that I was going to put a brick on his head to keep him from growing up...he would clap his chubby little hands to his face and saw "oh Mommy, you so silly"! Now when I say that goofy line, he rolls his eyes and says "uh, right Mom...whatever"!

The boys are back from Studio Movie Grill and are chowing on cookie cake...."God Mom...no pictures"..."Mom, go away"..."Mom, your jokes are not that funny"....Instead of taking 100 pictures of Harrison and his friends, I am sitting in the quiet of my room blogging...I can hear the boys laughing at each other, being silly, being pre-teen boys, having a great time...without me.

Please don't get me wrong...I am not complaining. I treasure each and every moment I get to watch my children grow and blossom. I just have a hard time accepting each "new chapter" of their lives. I want to hold onto them as long as I can...keeping my little ones little for just a while longer.

Harrison is no longer my baby...he is a bright, extremely funny , caring, generous young man and I am blessed to have him as my son...even when tells me, "boys only Mom".

God Bless and goodnight,

Rox

Bolognese Meat Sauce

Use this for spaghetti, lasagna, baked ravioli...this is the perfect go-to pasta sauce.

1 tbsp olive oil
3 tbsp butter
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 lb ground beef chuck
1/4 lb ground pork
coarse salt
fresh cracked pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1 1/2 cups Italian plum tomatoes, roughly chopped, with the juices reserved

In a large stock pot over medium heat add oil, butter and onions. Cook, stirring frequently until onions are translucent. Add celery and carrots. Cook 2 minutes, stirring to coat the vegetables in oil/butter.

Add the ground beef and pork, a large pinch of salt and a few grindings of pepper. Break up and crumb;e the meat with the back of a wooden spoon, stir well, and cook until meat is no longer pink.

Add the milk and let simmer, stirring frequently, until milk has completely cooked away. Add 1/8 tsp of whole grated nutmeg and stir.

Add the wine, let simmer until cooked off and then add tomatoes. Stir thoroughly. When tomatoes start to bubble, turn heat to low and cook uncovered for 3-4 hours, stirring occasionally.

Brown Sugar Bacon

This is Emily's favorite way to eat bacon...period!!! Serve it with Sunday Morning French Toast and let the praise begin!

1 package Bacon - feel free to use your favorite brand. I prefer Kneuske's apple wood bacon.
1 tbsp brown sugar
1/8 tsp fresh cracked pepper
1/8 tsp garlic powder

Preheat oven to 400*. On a large rimmed baking sheet lay bacon in a single layer making sure pieces are not touching - you may need to use two baking sheets. Sprinkle brown sugar over bacon. Sprinkle pepper and garlic powder over bacon and place in oven. Bake 10-12 minutes or until bacon reaches desired crispness. Remove bacon and let drain of paper towel lined plate.

Grilled Chicken Cobb Salad

This salad gets you in and out of the kitchen super fast...who doesn't love that?!?!

6 slices bacon (turkey bacon works too)
1 head Romaine Lettuce, torn into bite size pieces
1 recipe of My Fav Vinaigrette (see blog for recipe) or use your fav homemade/store bought vinaigrette.
3-4 simple grilled chicken breasts sliced thinly
4 oz crumbled Feta (about 1 cup)
2 Roma tomatoes, halved and sliced 1/2" pieces
1 avocado halved, pitted and sliced
coarse salt and fresh pepper

Cook bacon over med-high heat until crispy 6-8 minutes. Remove from skillet and drain on paper towels.

In large bowl toss lettuce with 3 tbs vinaigrette. Pile lettuce evenly over a serving platter. Top with crumbled bacon,chicken, tomatoes, feta, and avocado. Season with salt and pepper. Serve with additional dressing on the side.

Simple Grilled Chicken

This is my go-to grilled chicken...It is perfect for salads, pasta, sandwiches, etc... I created this recipe because I grew tired of paying $9.99 a pound for Whole Foods simple grilled chicken!

4-6 skinless boneless chicken breasts (depending on how many you are cooking for)
Seasoned Salt
Mesquite Seasoning ( I use Goode Co. BBQ Mesquite Shake)
Fresh ground Pepper
Garlic Powder
Terra Certa Olive Oil Spray (or PAM Olive Oil Spray)

Pat chicken breast dry with a paper towel. On large rimmed baking sheet. Sprinkle generously with Seasoned Salt, a few turns on the pepper mill, a pinch of garlic powder and a pinch of Mesquite Shake. Spray with olive oil and turn chicken over. Repeat seasoning. Cover with plastic wrap and put in fridge a good 30 minutes.

Preheat grill to medium high. Grill chicken with grill lid OPEN...we want grilled chicken, not baked. Grill 7 minutes, flip chicken and continue grilling another 7-8 minutes or until juices run clear. remove chicken from grill and tent with foil 5 minutes before serving.

Sunday Morning French Toast

Okay, you can enjoy this tasty treat any day of the week...not just Sunday!

1 loaf challah bread, french bread, sliced into 1 1/2 inch slices or a package of "Texas Toast" bread
8 eggs
1/2 cup milk, fat free half & half or cream - whatever makes you happy
pinch salt
1 tsp cinnamon
1 tbsp vanilla
1 tsp orange zest - optional
pinch fresh ground nutmeg (can use pre-ground if that's what you have)
3 tbsp melted butter

Preheat griddle to 350. In a large bowl combine eggs, milk, salt, vanilla, cinnamon, nutmeg and orange zest if using. Whisk to combine thoroughly. Soak each slice of bread for a minute or two in egg mixture, flipping over once. Brush griddle with melted butter and place bread slices on griddle. Cook until golden brown, turn slices over and continue cooking until golden brown. Place french toast in warm (200*) oven while cooking remaining slices. Serve with warm maple syrup, fresh fruit, powdered sugar or whatever makes your taste buds happy...Enjoy!

Margaritas ala Chris

Here it is....Chris' famous margarita recipe! Chris has been making this recipe since our monster Memorial Day weekend camping/floating down the river bashes (before kids of course)! If you have had one of his ritas, then you know how yumm-o they are...if you have not had one...then hurry up and make a pitcher or two!!!

Three 12 oz cans of Limeade
3/4 of a limeade can tequila (Chris prefers Corazon Silver)
Orange rum
Orange Liqueuer (Chris prefers Patron Citronage)
1 large lime
1/2 lemon, juiced

Dump limeade into a gallon pitcher. Fill the limeade can twice with crushed ice topped off with cold water and dump into pitcher. Pour four cans of cold water into pitcher. Fill limeade can 3/4 full with tequila and top off with equal pour of orange rum and liqueur. Wash lime and juice into pitcher, drop lime halves into pitcher. Add lemon juice. Stir to combine and enjoy!

*** Chris uses one of the limeade cans as his measuring cup.

Harrison's Favorite Turkey Burgers

Harrison loves, loves, loves these burgers with a nice thick slice of cheddar cheese!!! He requests these for dinner at least once a week!

1 lb ground turkey
1 egg
1 slice good quality bread
1/4 milk
1 tsp season salt
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp fresh cracked pepper

6 whole grain or Ezekiel buns

Your family's favorite burger toppings

In a small saucepan, heat the milk until bubbling; remove from heat and add slice of bread. Once bread has absorbed the milk, mash together with a fork and let cool.

In a large mixing bowl, combine ground turkey, egg, bread milk mixture, and all spices. With your hands, gently combine mixture thoroughly. Make 6 patties and place on baking sheet. Refrigerate for at least an hour.

When ready to grill, preheat grill to med high heat. Lightly spray burgers with olive oil spray. Place a double layer of aluminum foil on grill an place burger patties on foil with oil sprayed side down. Grill burgers 7 minutes; spray with olive oil spray and flip burgers over. Continue grilling another 7 to 8 minutes or until juices run clear. Top with cheese (if using) during last minute of cooking.

Enjoy!!!

Pomegranate Eggplant

This is one of my absolute favorite dishes at Fadi's Mediterranean Grill. I have spent YEARS trying to find/create a recipe that was "the one"...I have finally come up with a recipe that is spot on perfect! You can serve this as a dip with pita chips or as a side dish with chicken or fish. It is sooooo yummy and good for you. My daughter Tori loves to fill a pita with it and chow down...which is exactly what she did at lunch today! You will find pom molasses (or syrup) in the international foods isle at HEB or any good international grocery (like Phoenician Market)... Enjoy!

3 medium eggplants
1 medium red onion, chopped
3 cloves garlic, minced
4 tbsp olive oil
3 Roma tomatoes, chopped
1 8 oz can tomato sauce
1/4 cup pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh mint


Preheat oven to 350°F. Prick eggplants with a fork and place on rimmed baking sheet. Bake for 1 hour. Place the eggplant on a cutting board and let stand until cool enough to handle. Peel and chop.
In a large skillet, heat the olive oil & saute the onion and garlic until soft and golden brown, about 7 minutes. Add tomatoes,tomato sauce, pomegranate molasses and eggplant, and sprinkle with salt, pepper, and mint. Simmer over low heat for another 35 minutes, stirring occasionally. Taste and adjust salt and pepper to taste. Serve warm or room temp.

Mesquite Chile-Lime Shrimp Tacos

This is my version of Cuisine at Home's shrimp tacos. Not into tacos...keep the shrimp on the skewers and serve with Chipotle cream as a dipping sauce! Even the kiddos like this one.

Marinade

1 1/2 tsp Baron's Savoury Secrets Brand Mesquite Seasoning Secret #5***
1 pound shrimp, peeled and deveined
1/2 cup fresh lime juice
1 tbsp olive oil
2 tsp chili powder


Chipotle Cream

1/2 cup fat free sour cream
1 1/2 tsp minced chipotles in adobe
1 1/2 tsp agave
1 tsp fresh lime juice
generous pinch kosher salt

corn tortillas
1 bag rainbow slaw mix
handful chopped cilantro
Raspberry chipotle Salsa

In a large ziploc bag, combine shrimp and mesquite seasoning. Put in refrigerator and let marinate at least 30 minutes. In a small bowl combine lime juice, chili powder and olive oil; whisk to thoroughly combine. In another bowl, place all chipotle cream ingredients, stir to combine. Put cream in fridge until ready to serve.

Toss slaw and cilantro together and set aside.

Preheat grill to med high heat. While grill is heating, pour chili lime mixture over shrimp, reseal and shake to cover shrimp with sauce. Let shrimp sit in marinade 15 minutes or so. Wrap corn tortillas in foil. When ready to grill, skewer shrimp onto wooden skewers and grill 3-4 minutes per side or until shrimp is opaque. Toss tortillas onto grill while shrimp is cooking and flip packet once.

To serve as tacos - Place a skewer of shrimp in tortilla and top with slaw and a spoonful of chipotle cream and salsa...Enjoy!

*** You can find this seasoning at Whole Foods. It is worth it to make a trip to buy, trust me!

Zoe's Slaw - My Version!

For my sweet friend Laura...Enjoy!

5 cups cabbage, chopped into bite size pieces ( 1/2 of a large cabbage)
1/2 cup chopped green onions
2/3 cup crumbled feta cheese
3 tbsp white wine vinegar
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper (fresh cracked of course)

Combine cabbage, green onions, and crumbled feta cheese in a bowl. In a separate bowl combine remaining ingredients; whisk to combine. Pour dressing over cabbage mixture and toss to combine. Let marinate in refrigerator for at least 1 hour before serving.

Blueberry Muffins

1/2 cup (1 stick) unsalted butter, at room temp.
1 1/4 cups sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 cups fresh blueberries

4 tsp vanilla sugar - can use store bought or see recipe below to make your own.

Preheat oven to 375. Lightly grease muffin pans. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt into a small bowl. Add flour mixture, alternating with milk. Fold in blueberries. Divide batter evenly among muffin pans. Sprinkle tops with vanilla sugar. Bake 30 minutes, or until golden brown.

Vanilla Sugar

1 or 2 vanilla beans
2 cups sugar

Place vanilla beans in plastic container. Cover with sugar. Seal with plastic wrap and then lid. Sugar will be ready in 3-4 days.

Lemon Berry Tart

This is my tweaked version of a Jr League tart... it is one of my favorite desserts and always gets huge raves when I make it for dinner parties.

Crust:
3/4 cup unsalted butter
1/4 cup sugar
1 tbsp powdered sugar
2 cups flour

Filling:
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs, at room temp, beaten
3 tsp lemon zest
2 tbsp fresh lemon juice

Glaze:
1/2 cup powdered sugar
1 tbsp fresh lemon juice
1 tbsp unsalted butter, melted

Topping:
2 cups sliced strawberries
1 small carton blueberries
1 small carton raspberries
1 tsp powdered sugar

Preheat oven to 325. Melt the butter in a medium saucepan over low heat. Remove butter from heat and add sugars, stir to combine. Add the flour, stir to form dough. Let cool 15 minutes. Press the dough into a 9" tart pan with removable bottom. Bake for 15 minutes. Remove form oven and let crust cool.

For the filling - Stir together dry ingredients in a medium bowl. Add the eggs, zest and lemon juice, stir to blend. Pour filling into par baked tart crust. Bake 30 minutes or until crust is golden brown. Let tart cool.

For glaze - Combine powdered sugar, lemon juice and butter in a small bowl, stir to combine. Spread glaze over cooled tart and let sit until glaze firms up, 15-20 minutes.

In a medium bowl, gently combine berries with powdered sugar. Spoon over tart and serve.

Vodka Penne

This one is for Genie & Doug...Enjoy!

7 tbsp unsalted butter
3/4 tsp crushed red pepper flakes
3/4 cup vodka
2 cups canned pureed or crushed Italian tomatoes
3/4 heavy cream
1 tsp season salt
1 pound penne, cooked al dente
1 cup Parmesan cheese, grated
8 leaves fresh basil, chiffonade

Melt butter in a large skillet. Stir in the pepper flakes and vodka. Simmer two minutes. Stir in the tomatoes and cream & continue to simmer for five minutes. Add season salt and stir well. Lower heat and stir in penne. Add parmesan cheese. Spoon into serving bowl, toss with basil and serve immediately.

Where does the time go????

I am certain it was just yesterday that we welcomed a beautiful 8lb 8oz baby boy into this world and now today he is approaching his twelfth birthday and winding down his first year of middle school...how did this happen? How could my third child, Emily Grace be turning six next month? She was just a baby the other day....and then there is Tori, who in a matter of minutes went from curly headed toddler belting out every song by The Wiggles to a training bra wearing, boy loving, giggling as she dances to Lady Gaga nine year old....this just is not possible...Where did the time go??? As for Chris and myself, were we not just on the beach in Cayman reciting our wedding vows??? Newlyweds, strolling along Cemetery beach...sipping tropical drinks all afternoon...was that really 16 years ago...Is it really possible that this weekend we are celebrating Chris' 53rd birthday...and I would really like to know how in the world I could possibley have just turned FORTY...there must be a mistake...truly...I can't be forty years old already!!! Someone needs to explain this one to me, seriously! Guess I cannot leave out my wonderful baby brother, Jake...sweet little blue eyed monster that used to pull my hair and call me booger breath. Where did he go? I just spent time with him last weekend and he did not pull my hair or call me goofy names....somewhere along the way, get this...he grew up...lives in a wonderful home with the love of his life and their sweet Molly dog. He has a great career and future. The holy terror from my childhood is now a responsible, amazing, loving ADULT! I suppose I should quit calling him my baby brother now that he decided to turn 34....really, he was a a baby just yesterday, I swear he was.

I know I will blink and Harrison will be driving or worse...leaving for college! Another blink and Tori will be picking china patterns and wedding gowns. If I blink again, Emily will be the mommy and that will make me the "Gigi" (grandmother, for those outside our family). One more blink and Chris and I are no longer talking about growing old together...we will be old together!

Where does the time go???

God Bless and Goodnight y'all!

rox

Avocado Cucumber Salad

Great Summertime Salad! One of my go to recipes...Enjoy!


1 tbsp plus 1 tsp apple cider vinegar
1 tbsp olive oil
1/2 tsp salt
1/4 fresh black pepper
1 cup cherry or grape tomatoes, quartered
1 diced peeled avocado
2 cups chopped cucumber

Combine first four ingredients in a jar or dressing cruet & shake to combine. Place remaining ingredients in a bowl; add vinegar mixture and toss to coat. Serve immediately.

Happy Mother's Day

I hope all the Moms in my world know how truly inspiring they are to me. I suppose I should let them know how I feel about them more often! Growing up in one foster home after another, Mother's Day was not a day of celebration for me. My social worker would pick me up and take me to the designated meeting place and I would spend a couple of hours with my Mom. The card or pictures I made for her never seemed to elicit the reaction I wanted from her. I wanted her to cry and hug me and tell me she would protect me forever and ever-that she missed me every single day and was sorry for what had happened in our family.

Fast Forward to this morning when my sweet Emily proudly presented me with a beautiful photograph of herself framed in silver painted macaroni noodles...I hugged her for what seemed like an eternity and cried...big crocodile tears of pure happiness! My precious Tori was next...Her Dove shaped card and poem about "the BEST Mom in the World", again brought me to tears. My big boy, now to old for noodle frames and cards gave his Mom a huge hug and peanut butter cups (my favorite)!

I am humbled by the fact that God has blessed my life with these three amazingly beautiful children!!! In my world each and every day is Mother's Day - days filled with hugs and kisses, bedtime stories and belly laughs. I tell my children each and every day how much I love them and that I miss them terribly when they are away from me.

Happy Mother's Day to all of the fabulous Moms in my life!!!

God Bless,

rox

My Favorite Remoulade Sauce

A friend asked me for this recipe yesterday...e-mailed it to her and she just sent me a note to let me know she loves it :) So...here is my fav remoulade-serve with boiled shrimp, crab cakes, poached salmon, even chicken tenders. If you have never had remoulade, think spicy mustard vinaigrette.


1/2 cup mayo
1 1/2 tsp coarse grain mustard
1 tsp tomato paste
1/2 tsp minced shallot
2 tbsp minced dill pickle
1 1/2 tsp minced scallions
1/8 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
1 1/2 tsp minced flat-leaf parsley
1/4 tsp sugar
1/4 tsp red wine vinegar

Mix all ingredients in a glass bowl and stir to combine. Cover and chill for at least an hour.

The Final Push....

WHEW!!!! I am pooped.... I feel like I have been in labor the last few weeks and am finally down to the final push...Chris' surgery was a success last week..Praise The Lord, our sweet little school carnival is this Friday - my job as Prize Drawing Chair has been an incredible roller coaster ride....can't wait to see all the hard work come to light on Friday! As carnival comes to a crescendo....I am already working on my school duties for next year-Art Expo...Yippee!!! I LOVE Art Expo and have already gotten the ball rolling. The kids are all winding down and quite ready for summer and to top it off I am flying home next week to see Jake & Lora :)As much as I will miss Chris and my sweet babies, I am really looking forward to a few moments of "me time"! "What's For Dinner Mom" menus will be up and running Monday May 17th. Houston peeps check your in boxes. I will also start posting recipes as soon as things quiet down...I have a backlog of recipes to share.

Have a wonderful evening and God Bless!

rox

Calzones

The combinations are endless when you make these tasty calzones! The hardest part of this recipe is taking the time to reduce the pasta sauce into a thick and tasty pizza sauce....which is soooooo much better for you than the jarred pizza sauces that are available.

1 jar of your favorite organic marinara ( I love Glen Muir brand)
1 recipe pizza dough (see my fav pizza dough recipe)
turkey or chicken italian sausage, casing removed, crumbled & browned
turkey pepperoni
lo-fat mozzarella cheese, shredded
mushrooms, sliced
black olives,sliced
lo-fat ricotta cheese

In a medium saucepan, simmer pasta sauce until reduced by about half...will take 30-40 minutes. When sauce is reduced, remove from heat & let cool.

Preheat oven to 450. If using a pizza stone (which I highly recommend) place stone in oven.

Cut pizza dough balls into 8 pieces. Lightly oil a large cutting board and roll each dough piece into a 6" circle. Add a couple tbsp sauce, leaving a 1" border. Add your pizza toppings (let your imagination go wild) fold dough over filling and pinch to seal seam tightly.

Transfer calzones to hot pizza stone and bake 15-18 minutes or until calzones are bubbly and browned/blistered on top.

Remove from oven and enjoy! My daughter Tori, loves to dip her calzones in pizza sauce. My other daughter Emily is into ranch dressing as her dipping sauce.

Filling Ideas

For Cheese Calzones - mix a couple tbsp ricotta with course salt, fresh cracked pepper and a pinch of italian seasoning. place on one half of calzone, top with mozzarella cheese.

Pepperoni - place 6-8 pepperoni rounds on calzone & top with mozzarella cheese.

Sausage,mushroom & black olive - you get the idea :)

My Favorite Pizza Dough

I have tried numerous recipes for pizza dough and this is my favorite by far...org from Martha Stewart's mag Everyday Food (great reading)! I use this dough for pizza, bread sticks and calzones.

1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)



Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

To Freeze

Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

You can also roll each thawed dough ball into 10-12" pizza shells for family size pizzas...I like making the personal 5" shells because my kiddos love to make their own on pizza night.

Dark Chocolate Peanut Butter Chocolate Chip Cookies

What to do when you don't have enough regular peanut butter for your recipe???? Use dark chocolate pb, of course!!!


1 cup Peanut Butter & Co. Brand Dark Chocolate Dreams peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup chocolate chips
1 egg, beaten
1 tsp vanilla

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed about 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets 5 minutes. Remove and store in an air tight container.

Buttermilk Chicken Tenders

My family (especially my son, Harrison) does a happy dance whenever I make these...there are never leftovers....I stopped buying ready made chicken nuggets/tenders when I realized truly how easy they are to make at home....and I like knowing what's in the food I feed my family and as a well known chef and parent was quoted as saying in last month's Bon Appetit mag - "if your second grader can't pronounce a recipe's ingredients, do you really want to eat it?"


Buttermilk Chicken Tenders

2 lbs fresh chicken tenders
1 qt. lo-fat buttermilk
1 tsp season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
3 cups flour
1/2 tsp season salt
1/4 tsp garlic powder
1/2 tsp fresh cracked pepper
canola oil

In a gallon size ziploc bag, combine buttermilk, 1 tsp season salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Seal bag and shake to combine. Add chicken tenders and put in fridge for up to 8 hours....the longer the tenders marinate....the tastier they will be.

When you are ready to cook the tenders, combine flour, 1/2 tsp season salt, 1/2 tsp pepper & 1/4 tsp garlic powder in a large baking pan & whisk with fork to combine.

In a large skillet, heat 2" oil over medium high heat until nice a hot. If you have a deep fryer,just follow the instructions on fryer for cooking chicken.
While oil is heating, drain tenders and dredge each tender in flour mixture. Shake excess flour off and place tenders in skillet. Do not overcrowd the skillet. I usually cook 5-6 tenders at a time. Fry until deep golden brown, then flip tenders and continue frying until deep golden brown and juices are clear. Total time to fry a batch of tenders is around 7-8 minutes, depending on size of tenders, how hot oil is etc. Once tenders are done, remove and drain on crumpled paper towels.

Serve with homemade honey mustard, ranch dressing, cream gravy or whatever makes you happy!

The Sounds of Home.....

Sitting here on the couch with my big boy watching Food Network. The girls are in the tub and Chris is serenading them with his guitar playing...Emily emerging from the bathroom...naked and asking "can I have dessert now...pleeeeeeaaaaaasssse??!!" Tori giggling and dancing to her own music....the sounds of a home filled with love and happiness.

I so enjoy listening to the sounds of my house...the kids, husband, cat, television...it all comes together to create the music of our lives :)

Will be posting new recipes in the morning....buttermilk chicken tenders, avocado buttermilk ranch dressing, dark chocolate pb choc chip cookies...whew - try saying that three times fast

Until tomorrow...

God Bless and Goodnight,

rox

Grilled Fish Tacos with Spicy Mexican Crema

Yumm-o!!! I adore the grilled fish tacos at Pappasito's, so....I decided to create my own version...two thumbs from the dinner table tonight. Enjoy!!!

4 tilapia fillets
olive oil
Mesquite seasoning - I use Goode Co. BBQ Mesquite Shake
chili powder
garlic powder
kosher salt
corn tortillas
lime wedges
1 bag coleslaw mix
Pepperworks brand candied jalapenos*
Pepperworks Brand Raspberry Chipotle salsa*

For the Crema

1 six oz carton fat free Fage plain Greek yogurt
1 tsp taco seasoning
1 tbsp minced candied jalapenos
1 tbsp juice from candied jalapenos
fresh lime wedge

In a large baking dish, coat the fish with olive oil and season with mesquite shake on both sides. Sprinkle with a couple shakes of garlic powder, a pinch of kosher salt and a pinch of chili powder. Set aside.

In a small mixing bowl, combine all ingredients for crema. Taste and add more lime to taste. Cover and refrigerate until ready to serve.

Heat grill to medium-high. Place fillets on grill and cook 4 minutes. Flip fish and cook additional 6-8 minutes or until fish flakes with a fork. Remove from grill and squeeze 1 wedge of fresh lime over fish.

While fish is cooking, warm tortillas on griddle until soft and heated through. Wrap in a clean dish towel to keep warm.

To serve - place some of the fish in a tortilla and top with slaw, crema, salsa and a couple candied jalapenos. Squeeze a tad of lime, fold and enjoy!!!

* You can find the salsa & candied jalapenos at HEB

My Dream Job....

Good Morning to all!!!

Easter is upon on us and this time of year always puts everything in perspective...it is such a time of renewal and wonderment (at least for me).... This post touches upon my dream job....which I actually already have each and every day as a wife and mom! I love my job and would not trade it for anything in the world....that being said, my other dream job involves food...big surprise, huh?! I could spend hours planning menus and then preparing those menus for people! I get so excited when someone asks my opinion on "what they should serve...what pairs well with this or that....I need a dessert idea...help me". I go into culinary overdrive...seriously! Last night is a great example of kitchen creativity gone wild for me - my sweet sis-in-law Lora asked about what to serve with Cornish hens...HOLY COW....get outta my way...the cookbooks were everywhere...flipping thru well worn pages, trying to remember which book had which recipe...so much fun for me! I hopefully didn't overwhelm her with my enthusiasm! Now if someone would only create a demand for my menu planning skills and pay me for it...what a dream!

Have a blessed and beautiful day!

Rox

Brownie Sundaes

Okay, not really so much a recipe as it is my favorite combinations of brownies, ice cream and "over the top" toppings! Use your imagination!


1 pan of homemade brownies, cooled and cut into generous squares
ice cream
toppings
freshly whipped cream


Turtle Brownies

Place 2 brownies in dessert bowl...top with a scoop of vanilla ice cream. Drizzle with caramel sauce (from my molten cakes recipe)a spoon of whipped cream a tbsp of salted pecans, chopped

Hot Fudge Brownies

Place brownies in dessert bowl...top with chocolate (or vanilla) ice cream. Drizzle with warmed hot fudge, whipped cream and chopped nuts.

Mocha Brownies

Place Brownies in dessert bowl...top with coffee ice cream. Drizzle with warm chocolate sauce or hot fudge, a spoon of whipped cream and a sprinkle of chopped chocolate covered coffee beans

Berry Brownies

Place brownies in dessert bowl...top with vanilla ice cream. Sprinkle with sliced fresh strawberries and raspberries. Drizzle with berry coulis (store bought is fine). Top with whipped cream and a chocolate curls.

Sticky Pecan Bourbon Brownies

Place brownies in dessert bowl...top with vanilla ice cream. Top with 1/2 shot good bourbon ( I prefer Jack Daniels) and warmed fudge sauce. Top with a scant handful pecan pie pecans (nut isle at HEB) and some whipped cream

Acorn Squash My Way

I love, love, love squash and I especially love acorn squash!!! The thing I don't love about most squash recipes is all the extra garbage that covers up the creamy, rich natural flavor of the squash. I like to keep it simple and allow the squash to shine.

1 acorn squash, cut in half and seeded
1 tbsp butter, melted
salt and fresh pepper
garlic powder (a couple shakes)
1 tbsp brown sugar
maple syrup

Preheat oven to 375. In a 9x13 baking dish, place squash, cut side down and add 1 cup water. Cover with plastic wrap and microwave 12 minutes. After squash is done, remove from microwave, remove plastic wrap & drain any remaining water. With a large spatula, turn squash over - cut side up now. Pour half of melted butter int each squash cavity. Season with a pinch of kosher salt and pepper. Sprinkle with garlic powder. Put half of brown sugar in each cavity. Lightly drizzle maple syrup over squash and bake until golden brown and bubbly 15-20 minutes. Remove from oven. Using a fork, lightly fluff squash to blend squash with the glaze/sauce.
Taste and correct salt & pepper if necessary.

Roasted Asparagus

This is my hubby's absolute favorite! It is so easy to throw together....pairs well with everything from chicken to salmon and steaks.

1 lb asparagus, rinsed and trimmed
good olive oil
kosher salt (a pinch)
fresh cracked pepper
1/4 tsp garlic powder
1/4 tsp season salt
1/2 tsp Italian seasoning

Preheat oven to 400. Place asparagus on large rimmed baking sheet. Drizzle generously with olive oil. Sprinkle with salt, pepper and remaining spices. Toss with hands to coat asparagus with oil and seasonings.

Roast in oven 20-25 minutes, shaking pan occasionally to roast evenly. Asparagus is done when tender and carmelized...golden brown in places.

Chilie Corn Souffle Squares

Once you start eating these tasty little appetizers, you just can't quit! This is a super quick and easy recipe and tastes like you slaved in the kitchen...what more could you want?! Make sure you don't skip the sour cream & salsa garnish...really knocks this one out of the park.



6 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/2 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg
1 1/3 cup shredded Mexican cheese blend
1 cup sour cream plus additional for Garnish
1 cup canned creamed corn
4 tablespoons minced seeded jalapeñoes
Salsa (for garnish)- use your fav


Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.

Preheat oven to 350°F. Spray 9x13" baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 2/3 cup cheese blend, 1 cup sour cream, creamed corn, and remaining 4 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 2/3 cup cheese blend over.

Bake until puffed and tester inserted into center comes out clean, about 30-35 minutes. Cool completely. To do ahead...squares can be made 2 hours ahead. Let stand at room temperature.

Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

Chipotle Meatballs

Here they are....seems like these meatballs are everyone favs...they disappear like magic anytime I make them. The recipe comes from Gourmet mag. In the original, the meatballs are threaded onto skewers (three to a skewer, broiled & served with lime wedges). I prefer to serve individual meatballs with a side of raspberry chipotle sauce.

1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1-2 tablespoon finely chopped seeded canned chipotles in adobo*
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley


Stir together milk and bread crumbs in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.

Preheat oven to 350. Roll meat mixture into meatballs about the size of large walnuts. Place on a rimmed baking sheet sprayed with cooking spray. Bake 10 minutes, turn meatballs over and cook another 8 minutes. Remove meatballs and serve....Enjoy!!!

Dark Chocolate Thumbprint Cookies

These are definitely not the thumbprint cookies we ate as kids! This recipe came from Martha Stewart, with my tweaks added in. These cookies are supposed to have a slight saltiness to them...it is the salt that balances the dark chocolate and cocoa as well as enhancing the sweetness of the vanilla and honey in the ganache...Enjoy!

Dark Chocolate Thumbprints

2 cups all-purpose flour
1cup plus 1 tbsp unsweetened cocoa powder
1 1/2 tsp kosher or fluer de sel salt
2 sticks unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tbsp heavy cream
2 tsp pure vanilla extract (homemade is best - will post how to later)

Preheat oven to 350. Sift flour, cocoa powder and salt into a small bowl. Cream butter and sugar with mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using a scant tablespoon dough for each cookie. Place 1 inch apart on parchment lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indention. Bake rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentions lose definition, press centers again). Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.


Chocolate Vanilla Bean Ganache

1/3 cup honey
1/3 cup heavy cream
1 vanilla bean, split & scraped, pod reserved
4 oz good quality dark chocolate*
2 tbsp unsalted butter, cut into pieces

Combine honey, cream, and vanilla seeds & pod in medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand 20 minutes.

Remove vanilla pod and return cream mixture to a simmer. Add chopped chocolate and remove from heat. Let stand 1-2 minutes. Add butter and stir until fully incorporated. Let ganache cool slightly, and then fill cookies immediately.

* I use Sharfenberger 70% dark chocolate bar (blue wrapper) find it at HEB in chocolate/candy isle. 4 oz equals about a bar and a half.

Supermom Smoothie

The name says it all! It is chock full of healthy, yummy things...perfect for the supermom in all of us:)

In the blender, combine 1 cup fresh or frozen blueberries, strawberries, blackberries (or a combo of all three), 1/2 cup ice, 1/2 cup Fage fat free yogurt, 2 tbsp lite plain or vanilla soy milk, 2 tbsp orange juice and 1 tbsp agave. Blend until smooth. Pour into a tall glass and enjoy!

Honey Mustard "Cleaned Up"

This is my new favorite dip/dressing. The hubby and kids even like it...what a plus!

one 6 oz carton FAGE fat free plain Greek yogurt
3-4 tbsp mustard (depending on your love of mustard)
2 tbsp agave

In a small mixing bowl, combine all ingredients and stir well to thoroughly mix. Store in fridge in an airtight container up to one week.

My Favorite Meatballs

A slice of good quality french/rustic bread-about 2" thick, with crust removed
1/3 cup milk
1 Lb. ground beef
1 tbsp onion, finely minced
1 tbsp chopped parsley
1 egg
1 tbsp good quality olive oil
3 tbsp freshly grated Parmesan cheese
whole nutmeg
salt
fresh ground pepper
fine, dry, unflavored breadcrumbs - homemade is best

Put the bread and milk into a small saucepan and turn heat to low. When the bread has soaked up all of the milk, mash together with a fork. Remove from heat and let cool.
In a large mixing bowl, add the ground beef, onion, parsley, olive oil, egg, grated Parmesan cheese, a tiny grating of whole nutmeg (should be about 1/8 tsp), bread/milk mixture, one tsp salt, and several grindings of fresh pepper. Gently combine the mixture with your hands without squeezing the mixture. When ingredients are thoroughly combine, shape gently in to 1" meatballs-again, be sure not to squeeze the meat mixture.
The next step is up to you - You can saute the meatballs in olive oil over medium high heat or you can preheat oven to 375, spray a large rimmed baking sheet with Pam and bake the meatballs until cooked through and browned on all sides (I prefer to bake mine). Bake the meatballs 8-10 minutes and flip them, continue baking another 8-10 minutes until meatballs are done.

Toss them into our favorite red sauce, eat them plain (my kiddos fav way)...whatever makes you HAPPY!

Rustic Garlic Bread

I first had the version of garlic bread when Chris and I were in Milan (before kiddos). I love how a few simple ingredients come together and turn into something so fabu!

1 loaf very good quality cibatta, farmhouse or rustic french bread, cut into 1 1/2" slices
good olive oil
sea salt (kosher is good too)
2-3 large cloves garlic, peeled & cut in half

turn broiler on. Place bread on large rimmed baking sheet. Brush each slice generously with olive oil and sprinkle lightly with salt. Broil until bread is golden brown and toasted around the edges. Remove from oven and immediately rub slices with garlic. Rub lightly for mild garlic taste or a bit longer for heavier garlic flavor-whatever makes you happy!

Strawberry Fields Salad

My entire family LOVES this salad!!! Make it a complete meal by topping with sliced grilled chicken. It pairs well with everything from pasta, steaks, chicken.

8 cups mixed field greens
1 carton strawberries, washed, hulled and quartered
generous handful of Pecan Pie flavored pecans (find at HEB fin the nut aisle)
generous handful crumbled chevere or feta - whichever yous prefer.
fresh ground pepper
1/2 bottle of Brianna's brand blush wine vinaigrette

Combine all ingredients, except for dressing & pepper. Pour dressing over salad and gently toss salad to coat greens & berries with dressing.
Plate salad and give a generous twist of fresh ground pepper and enjoy!

Soy Lime & Garlic Flank Steak...Chicken or Shrimp...whatever makes you happy!

3/4 cup soy sauce
juice from 3 limes
juice from 1 lemon
3-4 cloves garlic, minced

Combine marinade ingredients in a large ziploc bag. Add flank steak, chicken breasts, shrimp, scallops...whatever makes you happy.

Marinate for at 30 minutes for shrimp or scallops...at least an hour for chicken and at least 4 hours for flank steak.

heat grill to medium and grill flank steak 5-7 minutes per side (depends on how done you like yours). Cook chicken 20 minutes or until cooked through. For shrimp and scallops, grill until opaque 5 minutes or so per side.

As soon as you remove meat from grill squeeze 1/2 a lime over the top and enjoy!

Bev's Unbaked Oatmeal Cookies

This recipe comes from my Mother-in-law. It is a little strange ingredient wise, but makes a very tasty cookie. Just like my PB choc no bake oatmeal cookies, they are super easy to make.

1/2 cup butter
2 cups sugar
3 tbsp cocoa
1 cup grated apple
pinch of salt
3 cups oats
1 cup chopped pecans - this is optional...my kiddos prefer them without the nuts.
1 tsp vanilla

Melt butter in medium sauce pan. Add sugar, cocoa, apple and salt. Bring to a boil and cook for 1-2 minutes. Remove form heat and add oats, nuts and vanilla. Mix well and drop by tablespoon-fulls onto wax or parchment paper. Let cool. Enjoy!

Super Easy Ginger Salmon

2 1/2 lbs salmon fillet
1/2 tsp salt
3/4 cup ginger preserves
1 tsp minced fresh thyme
1tsp grated orange peel

Heat grill to medium high heat. Season salmon with salt and place skin side down on grill. Grill 15 minutes. Meanwhile, combine ginger preserves, thyme and orange peel. Mix thoroughly. Brush glaze onto salmon and continuing grilling another 5 minutes or until fish flakes easily with a fork.

Pair this tasty salmon with a salad and brown rice for a quick and healthy dinner.

Running For My Life

As many of you know, I have a new passion....running! I just ran my first 5K race and am looking forward to my next one in May. I have my sights set on the Houston 2011 Marathon. I have NEVER been a runner, nor did I ever have any desire to run...until recently. The last year or so, I have been living with anger...anger over things that really do not, at the end of the day, mean anything at all. I seldom get angry over my childhood, but with the looming anniversary of my birth father's death, the angrier I became. I found myself getting irritated over the pettiest things/people. Again, totally out of character for me. Insecurity started rearing it's ugly head and whispering in my ear. Holy crap, I was a train wreck waiting to happen....until God spoke to me. I woke up one morning with the words "today is the day Roxanne...today you will run". Really, I asked God? Never one to argue with Him, I laced up my tennis shoes, grabbed the i-pod and hit the pavement in the hood. I ran for 30 minutes and He said to me "you are done today...go home and get your affairs in order". Same thing the next day...I woke up knowing I must run and I have every day since. I also ride my life cycle on the days weather/kids/life-in-general interfere. I now run or ride at least an hour daily...have completely changed my eating habits and the best part of all of this....the anger is gone...with every minute I am running...God is there, reminding me to "just let it go"! I have such clarity, peace and contentment... a serenity that until recently was missing. I am almost ashamed that I let my childhood, the petty, gossip/rumor mongers & insecurity monsters break my spirit. Who really cares what other people say about me or my life? Who cares that my birth parents were less than stellar parents? Who cares..... at the end of the day, I am still married to my best friend & soul mate...at the end of the day, I am still blessed and in awe that I am mom to Harrison, Tori and Emily, my three beautiful gifts from God...at the end of the day, I am still the friend that will be there for my true friends whenever they need me most...at the end of the day, I am still running for my life and I couldn't be any happier about it!!!!

Have a blessed and beautiful day.

love,
rox

Lentil Soup with Spinach & Sausage

1 medium onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils (I prefer du puy)
8 cups chicken stock
2-3 generous handfuls fresh baby spinach
3-4 chicken Italian sausages, cooked and sliced into rounds
sea salt
fresh black pepper

In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add chicken stock,tomatoes and sausage. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Season to taste with salt and pepper.

Caldo Tlalpeno (Mexican Chicken Soup)

This recipe is lenghty, but really easy to pull together...I promise! It is my interpretation of El Palinque restaurant's Caldo Tlalpeno. It is one of Chris' favorites.

Rich Homemade Chicken Stock

1 large chicken
1 package chicken wings and necks
2 ripe tomatoes cut into half
salt
1 tbsp peppercorns
1 tbsp mashed garlic cloves

Cut up chicken put into large stock pot. Add wings, giblets, necks etc. Add 12 cups of hot water. Add tomatoes, peppercorns, salt (couple of tsp) and garlic. Bring to a roiling boil uncovered, and skim the foam, if any. Lower heat to a simmer and cover pot. Cook for about 2 hours or until chicken is cooked through and tender. If stock cooks down to much, add add'l water as need be.

Remove chicken and set aside. Strain stock, pushing tomato pulp thru with back of spoon. Taste for strength and correct seasoning. If needed add 2-3 Knorr brand chicken stock cubes (mex section of store).

Debone chicken and place meat into container until ready to use for caldo. Discard, necks, wings, giblets, etc.



Caldo Tlalpeno

8 cups highly seasoned chicken stock
skinned & shredded chicken (reserved from stock making)
handful of fresh cilantro
2 potatoes, scrubbed and cut into chunks
6 stalk celery, cut into 2 inch pieces
4 large carrots, scrubbed and cut into 2 inch pieces
1/2 sweet onion, cut into large pieces
2 ears corn, cut into thirds
1 med zucchini cut into 1 inch rounds
1-2 chipotle chiles in adobe sauce

In large stock pot combine all ingredients, except chicken and cilantro. Cook at a simmer until vegetables are tender and cooked thru. Taste and correct for seasoning. During last 10 minutes of cooking add chicken and handful of cilantro leaves - stir to combine.

Remove chipotle peppers prior to serving.

Chipotle Chili sauce

1/2 cup canned chipotles in adobe
1/2 cup cold water
1 tsp chicken bouillon or 1 cube

Place all ingredients in blender container and puree. Strain thru fine gauge strainer and store in fridge.


To serve Caldo

Fill soup bowls with soup and serve with chipotle sauce, grated Monterrey jack cheese, avocado slices, lime wedges and hot flour and/or corn tortillas

"Waldorf" Salad My Way

This recipe was born this morning...I have begun clean eating and this is what I tossed together for a mid-morning snack. It was sooo tasty! Chris and the kiddos love Waldorf salad with grilled chicken and I cannot wait to feed them this cleaned up version! This recipe is a single serving...so just increase amounts as need be to feed your family.

Hope you try it and like it as much as I did!

1 small apple (I love honey crisps), washed and cut into bite size chunks
scant handful of walnuts
1/4 cup FAGE brand fat free Greek yogurt
1 tsp agave
cinnamon - I use a TON of cinnamon, but use as little or as much as you like

In a small bowl, combine all ingredients and stir until apples and nuts are thoroughly coated with yogurt. Enjoy!!!