Way Easy Wonton Soup

LOVE this soup it's so quick and easy.

INGREDIENTS:

• garlic to taste (1 or 2 cloves)
• Salt
• 1 tbsp olive oil
• Chinese 5-spice
• Dried chili peppers
  
• 4 cups chicken broth
• 2 TBSP non-flavored sherry
• 2 TBSP soy sauce
• Wontons (can make them...find your own recipe for that...or Whole Foods has some very nice mini-wontons that are frozen and perfect)
• Choose from any or all of the following: water chestnuts, edamame (shelled and pre-cooked), mushrooms (fresh or reconstituted dried), onions, udon noodles...

DIRECTIONS:

• Smack garlic to split skin then remove. Add along with salt, chili pepper, and Chinese 5-spice to mortar and pestle.
• Grind until a nice paste forms
• Add olive oil to good soup pot then add paste and saute for a few minutes (don't let it burn...add more olive oil if needed)
  
• Add mushrooms, onions and water chestnuts if using
• Add chicken broth, sherry, soy sauce
• Heat to boiling
• Add wontons and other stuff you chose according to time needed to cook.

Remove from heat. Serve immediately. Can add some spring onions on top at the end. Enjoy!

Pear, Prosciutto, & Hazelnut Stuffing

INGREDIENTS:

3 teaspoons extra-virgin olive oil – divided
4 ounces thinly sliced prosciutto – cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
¼ cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale baguette, preferably multigrain (NOT sourdough), cut into ½ in cubes
if you don’t have stale bread ready to use, spread the cubes on a baking sheet at
250 for 15 minutes until crisp and dry
2 ripe but firm Bosc pears – chopped
1/3 cup toasted chopped hazelnuts (tip – cook in a small dry skillet over medium-low
heat stirring constantly until fragrant and lightly browned for 2 – 4 minutes
14 oz reduced sodium chicken broth
¼ teaspoon salt
freshly ground pepper to taste

DIRECTIONS:

1. Preheat oven to 350. Coat 9x13 baking dish with cooking spray (or use olive oil instead)
2. Heat 1 tsp oil in nonstick skillet over medium heat. Add prosciutto and cook until crispy about 5 minutes then drain on paper towel.
3. Wipe out the pan and heat remaining oil (2 tsp) over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 – 8 minutes.
4. Add sage, thyme, rosemary and cook for 1 minute more.
5. Transfer all to large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto.
6. Add broth and toss to combine.
7. Season with salt and pepper.
8. Spoon the stuffing into the prepared baking dish and cover with foil.
9. Bake for 40 minutes, remove the foil and bake until the top is beginning to crisp, 25 – 30 minutes more.

Makes 12 servings of 2/3 cup each.

Donna’s Trippin’ Tapenade

Adjust the amounts of the following to your taste and combine in a food processor.
• Kalamata olives, pitted (1.5 cups or so)
• Dijon mustard (teaspoon or so)
• Olive oil (several tablespoons)
• Freshly ground black pepper
• Fresh orange zest (about ½ of an orange or less)
• 3 large cloves of garlic pressed or finely minced
• Sun-dried tomato, with or without oil, diced
• Oregano or other Italian spice (dried ok, fresh better)
• Capers, rinsed (2 – 3 teaspoons)

Process to the size you prefer. Serve with crackers, French bread, crostini and/or with fine cheese. Also good over eggs or with potatoes or fish.

Sure Fire Salad Dressing -Lemon Honey Vinaigrette

Want a dressing that your guests and family will love every time? Try this one on for size:

INGREDIENTS:
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp honey

DIRECTIONS:
Add ingredients and whisk well to mix. Be careful and don't overdo the oil. Taste when finished and add small bits of ingredients as needed to alter the taste to your liking.

SERVING SUGGESTION:
Toss with mixed greens, blue cheese, sliced pears, and candied pecans

Curried Cranberries

At first glance, these flavors might not sound good together. However, the curry flavor is light and adds an interesting dimension to your traditional cranberry sauce for the holidays. Enjoy!

INGREDIENTS:

• 1 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup port wine
• 3/4 cup orange marmalade
• 1/3 cup raisins or chopped dates
• 2 tsp ground cinnamon
• 1.5 tsp curry powder
• 1/4 tsp salt
• 1 bag (12 0z) fresh cranberries

DIRECTIONS:

• Preheat oven to 325 degrees F
• Combine all ingredients except cranberries in the order listed. Use a large bowl.
• Add the cranberries and mix well.
• Spray a 2-qt baking dish with cooking spray (canola oil works great...not PAM!)
• Pour in cranberry mixture and cover with foil.
• Bake for 50 - 60 minutes (little more if cranberries frozen), until cranberries are soft.
• Let sit 10 - 15 minutes before serving to thicken slightly.
• Can be made a day ahead and placed in refrigerator until ready to eat.

*Recipe source: spiceislands.com

Grandma Sprenger's Carmel Corn:

If you like Carmel Corn, you can't go wrong with this family recipe!

• 8 qt. plain popped corn
• 2 c. light brown sugar
• 1/2 c. light corn syrup
• 2 sticks of butter
• 1/2 t. soda
• 1/2 t. salt
• 1 t. vanilla
  

Pop corn. Place in large roaster pan. Combine sugar, syrup and butter in heavy pan. Bring to boil and boil 5 minutes. Remove from heat and add soda, salt and vanilla. Pour over popcorn mixing well. Bake at 200 for 1 hour, stirring every 15 minutes.

Pour out on waxed paper, separating grains. When cool, store in airtight container.

Sausage, Basil, & Port Fettuccine

The foundation of this recipe came from Sunset: Quick, Light, & Healthy...

INGREDIENTS:

• 1 lb sweet pork Italian sausage, casings removed
• 6 cloves garlic, minced
• 4 bundles sliced green onions (about 1.5 cups)
  
• 2 medium purple onions, thinly sliced
• 1. 5 cups port
• 3 medium tomatoes, chopped
• 6 tbsp balsamic vinegar
• 3/4 cup chopped fresh basil
• 1 lb fettuccine

DIRECTIONS:

• Start your pasta water so it will be ready to use.
  
• Stir-fry sausage about 7 - 10 minutes breaking into pieces as you go. Remove sausage from pan with slotted spoon and keep warm (I like to put the meat in a glass dish and place in the oven on low heat...maybe 200 degrees). Pour off and discard all about 1 tsp of pan fat.
  
• Add garlic, green onions, and red onions to pan and stir-fry until soft (5 - 7 minutes). Add water, 1 tbsp at a time, if pan appears dry. You can also add olive oil but not too much as you don't want the dish to be too greasy.
  
• Somewhere along in here make sure you drop the pasta in the boiling water and cook according to package directions.
  
• Add port and bring to a boil. Boil, stirring often, until liquid is reduced by about half (5 - 6 minutes).
• Add tomatoes, vinegar, and sausage.
• Reduce heat and simmer for 2 - 5 minutes.
• Stir in chopped basil.
  
• Drain pasta well and add a little bit of olive oil to slick up the noodles a bit.
• Transfer to a warm bowl (or back to the cooking pot) then add sausage sauce.
• Stir to mix then serve topped with basil sprigs and Parmesan cheese. Yummy!
  

Calamari Steaks - SUPERB!

This recipe provided, hands-down, the most fantastic Calamari steak eating experience of my entire life including all the restaurant recipes I have tried. I would make this again in a heartbeat and the Calamari was even from frozen not fresh. So....here goes!

Makes 2 steaks. Just increase the recipe accordingly for more.

INGREDIENTS:
2 TBSP olive oil
6 TBSP all purpose flour
1/2 cup Parmesan (the real stuff...not the "sawdust in a can" stuff)
Black pepper (just a tad)
1 egg (large)
1 TBSP water
2 Calamari Steaks (frozen ok but thaw before using)

DIRECTIONS:
Heat oil in heavy skilled until hot but not smoking (medium-high heat). A good test if the oil is ready is to flick a drop of water on it. If ready, the water will pop. If not, it will sit on the oil.

Stir together flour, cheese, pepper, add some salt if you like, in a bowl (big enough to fit one steak in, flat). In another bowl (also big enough to fit one steak), mix the egg with the water.

Dredge one steak through the flour mixture, gently shake off excess, then dip heavily in egg mixture. Place in hot skillet and saute, turning, about 2 minutes per side or until fish is white and not pink all the way through.

Dredge and cook the second steak the same way.

These steaks were moist and tasty enough to eat with nothing on them. But, if you want a nice, light sauce, add some butter and lemon juice and capers to the skillet after the last steak is cooked. Pour off any fat first. Lower the heat and cook until the butter melts then pour over the steaks. Enjoy!!

Thank you to epicurious.com for the foundation of this recipe...

Bountiful Harvest of Peppers

Today I embarked upon my first ever canning project...to pickle Hungarian Peppers! We have several of these plants that are producing like crazy and I just hate to waste home grown food of any kind. So...I went to the store and bought some canning jars and a big pot then started boiling.

We'll see how they turn out. Takes about two weeks for them to be ready. I made the kind that you don't have to hot bath because I am storing them in the fridge.

Gourmet Macaroni & Cheese

Be sure you work out or find some other way to burn calories before you eat this dish. Yum yum!


INGREDIENTS(Entree size servings for about 6 people):
Sea Salt to taste
Large elbow macaroni pasta
Olive Oil
2 - 3 cloves garlic, minced
2 TBSP All Purpose flour
3 TBSP unsalted butter
2 cups Panko bread crumbs
2 cups heavy cream (the good stuff)!
1/2 tsp dried thyme or basil or oregano (or all three!)
Black pepper to taste
1 sweet onion (medium) diced
4 cups white extra sharp cheddar (Tillamook is the best! I buy the chunk and grate my own. Never use pre-grated stuff...way too dry and generally lower quality cheese)

DIRECTIONS:
Preheat oven to 375 degrees F. Grease a glass baking dish with butter.

Melt 1 TBSP the butter over low heat then add garlic. Cook for about 2 minutes but do not overcook. Then, add onions and cook until golden, 3 - 4 minutes. Stir often.
When onions are ready, stir in bread crumbs and Italian spices. Add salt to taste. Remove from heat and set aside.

Bring large saucepan of water to boil. Cook macaroni about 1 - 2 minutes less than package directions. Remove from heat, drain, and lightly coat with olive oil. Add to baking dish.

In a small saucepan over medium heat, melt the remaining 2 TBSP of butter. When it melts, whisk in the flour and whisk for 1 minute. Gradually whisk in the heavy cream whisking constantly and watch the heat so burning does not occur. Good to let this cook (while whisking) over low heat for 5 - 10 minutes. Then, slowly add the cheese whisking constantly to make sure each batch melts completely.

Once all the cheese is added, pour over the macaroni and mix. Top with the breadcrumb mixture and cook for about 20 - 25 minutes or until topping is browned. Remove from oven and let cool slightly.

Enjoy!

Salsa Verde

Check out the photos and instructions for making Salsa Verde from scratch!

Salsa Verde

Making Tomato Sauce from Scratch

Check this Flickr post for a way to make great tomato sauce from scratch!

Making Tomato Sauce from Scratch

Phoenix Restaurants to Check Out

I decided to keep a running list of restaurants to check out in Phoenix. I cannot currently vouch for any of these as I have not eaten there. But, I figured blogging them was better than lots of little sticky notes hanging around. So, here is the list in no particular order:

1) Cherry Blossom Noodle Cafe, 914 E Camelback Rd, Phoenix
2) Guanaquito, 1434 E. McDowell, Phoenix
3) Eliana's Restaurant, 1627 N. 24th Street, Phoenix
4) The Fry Bread House, 4140 N. 7th, Phoenix
5) Corbin's Bar and Grill

Linguine with Garlic Sauce

Yum! This is a very nice pasta dish with fresh veggies in the sauce. Excellent!

The base of this recipe was taken from the book Pasta: Sunset Creative Cooking Library.

INGREDIENTS:
3 - 4 large tomatoes
1/4 cup water
fresh basil cut into small pieces
salt
black pepper, red pepper flakes
1/3 cup olive oil
6 - 10 large garlic cloves minced or pressed
Linguine Pasta
Parmesan Cheese

DIRECTIONS:
Peel, seed, and coarsely chop tomatoes. In a bowl, combine tomatoes, water, fresh basil, salt, black and red pepper. Set aside.
Place olive oil and garlic in small pan. Cook, stirring occasionally, over medium-high heat until oil bubbles gently and garlic is light gold. (Do not brown garlic or it will taste bitter). Add tomato mixture to pan and simmer, uncovered, stirring occasionally for 5 minutes.

Cook linguine, drain, place in serving bowl. Cover with sauce, toss gently then serve. Add Parmesan to taste.

Pork Chops Scarpariello

This recipe provides a great way to cook chops in the summer (over the stove instead of in the oven). Thank you to epicurious.com for the framework for this recipe.

Serves 4

INGREDIENTS:
3 red bell peppers
10-12 garlic cloves minced
1 teaspoon finely chopped rosemary
4 (1-inch thick) bone-in pork chopes
1 medium onion diced
2 small hot peppers finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
2 Tbsp unsalted butter
1 tsp freshly squeezed lemon juice

DIRECTIONS:
Roast bell peppers on gas grill or in the oven (broiler) about 10 - 12 minutes (or, in a pinch, just buy roasted bell peppers at the store already made). Transfer to a large bowl and cover tightly with plastic wrap. Let stand, covered, for 20 minutes. Peel, cut in half lengthwise, discard stems and seeds, and cut into 1 inch pieces.

While peppers stand, mash half of garlic to paste with salt to taste. Combine with rosemary, 1 tbsp (or a little more) olive oil, and 1/2 tsp pepper. Rub onto chops.

Heat remaining 2 tbsp oil in a large, heavy skillet (cast iron works great!) over medium-high heat until hot but not smoking. Saute pork, turning once, 4 - 6 minutes per side (depending on thickeness) until pale golden in spots and just cooked through. Can divide the pork in half and cook each half separately. Transfer to a plate and keep warm (can put in the oven, covered with foil, on low temp).

After pork chops are cooked, add roasted peppers, onion, remaining garlic, cherry peppers, and 1/4 tsp salt.

Cook, stirring occasionally, until onion is softened (5 - 6 minutes). Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice and salt to taste and spoon over chops.

Serve chops covered in sauce and accompany with rice or pasta and a nice veggie! Yummy!

Godfather II Linguine

I am sure my friend J.V. would have some appropriate quote from the Godfather to go along with this meal...at any rate...this is a superb dish for two (thank you Saveur Magazine for the basic ingredients)

INGREDIENTS:
Kosher salt, to taste
8 oz dried linguine
.5 cup extra virgin olive oil
.5 cup red bell pepper
.5 cup yellow bell pepper
5 cloves garlic finely chopped
1 small onion (white or yellow) finely chopped
1/2 cup white wine
8 mussels, scrubbed and debearded
1 cup halved grape tomatoes
2 tbsp unsalted butter
8 large shrimp, peeled, deveined
8 large basil leaves, shredded
Freshly ground black pepper
Freshly grated parmesan cheese

DIRECTIONS:

1. Bring a pot of salted water to boil over high heat. Add pasta and cook 1 minute less than al-dente (8 - 10 minutes). Drain pasta and reserve 1 cup liquid.

2. Meanwhile, heat olive oil in a 12" skillet over medium-high heat.
3. Add peppers, garlic, onion and cook for about 5 minutes (until they start to soften)
4. Add wine and mussels, cover, cook about 2 minutes until mussels open.
5. Add reserved pasta water, tomatoes, butter, and shrimp and cook about 1 minute until the shrimp are pink.
6. Add cooked linguine, toss to combine, and cook, stirring occasionally, until the sauce thickens and clings to the pasta.
7. Stir in basil and season with salt & pepper.
8. Divide pasta between two bowls, sprinkle with more basil, and add cheese.

Note: Good idea on this to have the pasta almost cooked before starting the other items. You will add the pasta in step 6.

Hell's Backbone Grill

This blog would not be complete without including information on some of the very cool places I have had the opportunity to eat. One of these is Hell's Backbone Grill in Boulder, Utah (yes, Utah NOT Colorado).

I first read about the grill in Sunset magazine several years ago and finally made a trip there this summer. The owners earned their cooking experience in the kitchens of back-country outfitters and learned the hard way how to cook gourmet in a rugged setting. You can get more info on their website (below) but I will tell you that the restaurant is worth a special trip. As if the plethora of national parks and monuments in the area were not enough of an attraction, you can have a locally grown, contemplatively prepared, organic, tasty meal somewhere along your journey. They serve breakfast and dinner only so plan accordingly.

Photos
Hell's Backbone Grill
20 N Highway 12
Boulder, UT 84716
(435) 335-7464

Easy BBQ Chicken Skewers

INGREDIENTS:
Catsup
Honey
Chicken breast strips
(wooden skewers)

DIRECTIONS:
Mix catsup (1 cup???) with a tablespoon honey to make bbq sauce. Soak wooden skewers for about 10 minutes, then thread chicken tenders (I just cut up breasts into strips longways) onto skewers and put on grill. Baste with sauce on both sides.

This recipe was adapted from a book for kids, but adults seem to like it even more!

Eggplant Feta Dip

Great use of your extra eggplant from the garden! Thanks, Jenny!

INGREDIENTS:
1-2 eggplants (depending on size)
1/4 cup feta cheese
2 tbs basil, chopped
1/2 red bell pepper chopped (small, almost minced)
1/2 poblano pepper chopped (small)--jalapeno or green chili will work too.
1/4 cup onion chopped (small)
1/4 cup olive oil
couple pinches sugar
salt and pepper to taste
1-2 tbs lemon juice (lime would work too)

DIRECTIONS:
Broil or grill eggplants on foil lined and sprayed cookie sheet for about 5 min. Turn, cook few more minutes, until soft and blackened (doesn't have to be completely black) let cool until can handle. Then slice eggplant in half and scoop out flesh (seeds ok). Chop eggplant flesh a bit and but in bowl. Add lemon juice and mix.

Add rest of ingredients. Stir. Chill. Serve with pita chips, crackers...etc. Leftovers good on sandwich with olives and tomatoes.

Pear/Bleu Cheese Salad

This is a very tasty salad that is easy to prepare. Thanks, Jen!

INGREDIENTS:

1-2 pears
1/3 cup walnuts
couple oz blue cheese
mix of romaine and red lettuce leaves (chopped)

DIRECTIONS:
Core a pear or two and slice (skins on it okay). Sautee over med-low heat in a raspberry vinagrette (any store bought kind is okay) for approx 5min. Let cool
Sautee walnuts with 1/2 tbs butter and 1 tbs sugar of med-low heat for approx 10min. let cool

Dressing: 1/2 cup canola oil, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1 tbs raspberry vinagrette, couple tbs chopped basil, salt and pepper to taste
add all dressing ingredients in mason jar with lid and shake.

Once ready to serve, combine pear, lettuce leaves, walnuts and blue cheese with dressing. (save a few of the pears/walnuts/cheese to add to top of salad).

Everything can be made a day ahead of time and combined the next day. Dressing stays good for a week in fridge. Walnuts for longer.


NOTE: For a quick side--sautee pears in the rasberry vinagrette and serve with blue cheese or goat cheese on top, warm or cold

Quickie Huevos Rancheros

This recipe is great for a quick version of an all-time favorite.

INGREDIENTS:
Tortilla Chips
Salsa
Eggs
Cheese

DIRECTIONS:
Layer tortilla chips on a plate followed by salsa.
Cook eggs (fried or over easy) then place on top of chips.
Cover with salsa and cheese.

Enjoy!!!

Grilled Pizza

Great for summer! Thanks, Suzi!

(See Quick Pizza Crust below or use your favorite crust recipe) roll out dough in small circles, place on baking sheet with corn meal
coat grill with spray
cook dough (cornmeal side UP) on grill for about 3 minutes
turn, (now cornmeal side DOWN) coat with olive oil mixed with salt and pepper
top with chopped fresh herbs (basil and oregano are my favorites)
top with thinly sliced tomatoes, and Romano or (or parm) cheese
grill for 4-5 minutes (keep checking so you don't overcook the crust)


Quick Pizza Crust (I'm sure there are better recipes for crust, but this one works for me)

2 cups flour
1/2 tsp salt
1/2 tsp sugar
1 pkg yeast (2 1/4 tsp)
3/4 cup very warm vater
1 tbs olive oil

after kneading, let rise for 45 minutes, punch, cover, and rest for 10 minutes

Zucchini Curry

INGREDIENTS:

1/2 teaspoon each yellow or brown mustard seeds and cumin seeds, lightly toasted
2 - 3 garlic cloves chopped
1 small can jalapeno peppers
2 teaspoons finely grated fresh ginger
2 teaspoons salt
1 tablespoon curry powder
1/4 teaspoon ground coriander
3 tablespoons olive oil
1 large onion, thinly sliced
6 medium zucchini cut crosswise into 1/2 inch thick slices
1 large can unsweetened coconut milk
1/2 cup roasted cashews, chopped
extra salt and garlic powder to taste

DIRECTIONS:

In a mortar and pestle, pound garlic, jalapeño and ginger to a paste with half the salt then stir in curry powder, coriander, and toasted seeds.
Heat oil in a heavy skillet over moderately high heat and saute onion about 8 minutes (until golden).
Lower heat, add curry paste, and cook, stirring, 2 minutes.
Add zucchini and cook, stirring until it begins to appear moist 5 - 8 minutes.
Add coconut milk and remaining salt then raise heat till it comes to a boil then reduce heat to simmer. Cover pot and cook, stirring occasionally until zucchini is just tender, 10 - 12 minutes.
Sprinkle with cashews and serve with rice if desired.

Choc-Skotch Cookies

INGREDIENTS:

2.75 cups all-purpose flour
1 tsp baking soda
1/2 cup butter (soft)
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 cup brown sugar (packed tight)
3 eggs
1.5 tsp vanilla
12 oz semisweet chocolate chips
12 oz butterscotch chips
(optional) 1.5 cup chopped walnuts

DIRECTIONS:

Combine flour and baking soda then set aside.
Cream butter and shortening. Gradually add both sugars (on low speed hand blender) and mix until creamy. Beat in the eggs and vanilla.
Stir in dry ingredients and mix well. Stir in chips and (if using) walnuts.
Shape batter into 1-inch balls and place on greased cookie sheet.
Bake at 325 degrees for about 12 - 14 minutes or until light brown.

Makes about 4 dozen+

Note: Try pushing down the balls with your thumb if you want flat cookies. Otherwise, you get fluffier shapes.

Grilled Guacamole

Grilling the avocados does not add that much additional flavor, but this technique keeps your guac fresh and green looking for several days...

INGREDIENTS:
4 firm yet ripe avocados, halved, pitted, brushed with oil
3 T. fresh lime juice
1/4 cup red onion, minced
2 T. japaleno, seeded, minced
5 garlic cloves, minced
Salt/pepper to taste
Cayenne pepper can be added as well

DIRECTIONS:
Preheat grill to medium
Grill avocados, cut side down, until marks appear (about 2 min)
Peel and place in bowl then mash with lime juice until creamy (using a fork)
Stir in remaining ingredients and enjoy with chips

Grilled Corn Salad

Thanks to Cuisine at Home magazine (June, 2008) for the basics of this recipe:

INGREDIENTS:
4 ears sweet corn, shucked
2 T. Olive oil
2 T. Fresh lime juice
2 T. Hot sauce or Tabasco
1/4 cup chopped cilantro
2 t. jalapeño, seeded, minced
1/4 cup red onion, small dice
1/2 t. sugar
Crumbled queso fresco

DIRECTIONS:
Preheat grill to medium
Coat corn with oil and grill until lightly charred, turning frequently, about 10 - 15 minutes
Whisk all ingredients above (except queso fresco) to make dressing
After corn cools slightly, slice kernels off the cob and toss with dressing.
Top with cheese.

This salad is good warm or cold and makes great leftovers as a base for quesadillas.

Bang up Baked Tomatoes

Try this for a quick and easy way to enjoy tomatoes of any kind...

INGREDIENTS:
Tomatoes (grape, cherry, or diced larger size)
Olive oil
Garlic or garlic powder
Salt
Parmesan Cheese

DIRECTIONS:
Oven at 400
Cut tomatoes to bite-size pieces then mix with other ingredients to taste
Bake for about 20 minutes and enjoy. Yummy!

I find this works really well placed in a small oven-proof dish (single serving size). Then, you can just take it out of the oven, place a plate or hot-pad underneath, and serve.

Crispy Egg Roll Salad

INGREDIENTS (per serving):

Fresh mint - a few sprigs
Lime slices - one quarter
Peanuts - chopped - handful
Bean sprouts - handful
Avocado - 1 or 2 slices
Udon noodles - 1 serving
Crispy Egg Roll - 5 small sliced in half (can get these at grocery store and cook in oven)
Ginger Sesame Dressing - recommend Newman's

PREPARATION:
Cook egg rolls to package directions - let cool
Cook Udon noodles to package directions - let cool
In an individual serving bowl, place noodles on the bottom then, in little piles on top, place egg roll, peanuts, bean sprouts, lime slice, mint, and avocado. Dress with Ginger Sesame Dressing then enjoy!

Mediterranean Rice Salad

From Sunset Magazine, September 2006 with a few modifications:

INGREDIENTS:
1.5 tsp salt
1.5 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
4 cloves of garlic (or more!)
1 tsp fresh oregano, minced
1/4 tsp fresh ground black pepper
red pepper flakes (few dashed)
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta (or gorgonzola) cheese
cooked chicken (diced)

PREP:
1. Cook the rice according to directions and cook the chicken however you like (or if you bought a cooked roasted chicken, super!)
2. For dressing - in a large bowl whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, salt.
3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming (about 20 minutes). Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Cilantro Dip

Contributed by my neighbor, Vicki as highly requested from our last party...

INGREDIENTS:
Whipped cream cheese (1 tub)
Jalapeño juice (from can) (or green tabasco)
Sour cream
Minced garlic (or garlic salt)
Ripe avocado (1 small)
Fresh cilantro

PREPARATION:
Mix cream cheese and jalapeño juice to desired hotness. Add sour cream and mix to desired consistency. Add avocado and garlic mixing all ingredients completely. Top with fresh cilantro and let stand in fridge for a few hours. Serve with nice thick tortilla or pita chips.

Chopped Salad from Cowboy Ciao

This recipe comes from the Cowboy Ciao restaurant in Scottsdale, AZ (by way of epicurious.com)...

INGREDIENTS:
1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice

1/3 cup grated Asiago cheese
1/3 cup dried currants
1/3 cup shelled pumpkin seeds (or try toasted pine nuts)

1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced (or can use cooked salmon instead)
2 cups fresh corn kernels (from about 2 ears) (or can use dried corn)

PREPARATION
Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.

Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.

Dump Cake

A great tangy- sweet cobbler...contributed by Suzi...

1 large can crushed pineapple (with juice)
1 large can cherry pie filling
sprinkle cake mix on top
top with pads of butter
top your favorite nuts ( the one I tried had walnuts)

bake 350 for about 45 minutes

Tips for perfect Tortillas

(from The Bread Bible) - Contributed by Jen

1) After you divide the dough, shape into balls and let rest for 5-10 min
2) Drape each ball around your forefinger, making a depression on the underside and tuck the dough around it. This makes a mushroom shape and creates an air bubble, which helps it roll out into an even round. You can let the balls rest for a while or start rolling out right away.

Cocunut Rice with Mango Salsa

INGREDIENTS:
2 cups long grain rice
2 TBSP unsalted butter
1 can (14 oz) unsweetened coconut milk
1.5 cups water
Pinch of cinammon
1/4 teaspoon salt
1/2 teaspoon sugar
Mango salsa

PREPARATION:
Rinse rice in sieve under cold water for 2 - 3 minutes then drain.
Melt butter in saucepan over moderately high heat. Add rice and cook, stirring constantly, 3 minutes.
Stir in coconut milk, water, cinammon, salt, sugar and bring to boil.
Reduce heat to low and simmer for about 20 minutes, covered.
Remove from heat and let cool.
Add mango salsa just before serving.

Shrimp and Mango Skewers with Fruit Glaze

INGREDIENTS:
1 TBSP chili oil
3 TBSP olive oil
6 garlic cloves minced
Crushed red pepper flakes to taste
12 uncooked colossal shrimp or 24 jumbo shrimp, peeled, tails left intact, deveined
1 red bell pepper
1 yellow pepper
1 orange pepper
Mango - firm but ripe - 3 pieces per skewer
Skewers for the grill (bamboo or metal)
Mango, lime, jalapeno grilling sauce (buy some nice mix at the store) or make your own (see below)

PREPARATION:
Mix first 4 ingredients then add shrimp, pepper, and mangoes. Toss to coat. Chill for up to 4 hours. Add to skewers in layers (pepper, mango, shrimp) the grill. Brush with glaze during last 2 minutes.

Fruit-Lime Glaze:
2 cups nectar (guava, passion fruit, etc...)
1 cup OJ
1/2 cup red wine vinegar
1/3 cup fresh lime juice

Combine first three ingredients in heavy saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover & chill).

Jalapeno Poppers

Be prepared to be the life of the party when you serve these babies...ooooh, man are they good.

INGREDIENTS:
Jalapeno peppers
Cream Cheese - whipped works great
Garlic (fresh cloves - minced)
Salt
Pepper
Garlic Chives
Prosciutto or Chorizo or Bacon (cooked and crumbled)
Onions

PREPARATION:
Wash the peppers and slice them in half lengthwise cleaning out the seeds. Be careful not to cut them all the way but leave the stem part intact so they close back up again (sort of).
Mix cream cheese with garlic and other ingredients (except Prosciutto) and stuff jalapenos full
Wrap each pepper in once piece of prosciutto
Bake at 400 degrees F for about 20 minutes or until ham is crisp
Remove from oven and let sit for a few minutes then enjoy

For a picture of pre-cooked chilis, see http://www.flickr.com/photos/climberdee/2412639048/

Additional comments: Poblano peppers can be used instead of jalapeño peppers. Chorizo or bacon can be used instead of prosciutto. Just cook the meat and mix inside instead of wrapping outside.

Alternative prep method...cut japalenos in half completely and stuff like little boats.

Los Taquitos Mexican Grill - Ahwatukee

Just got back from another fabulous breakfast at Los Taquitos Mexican Grill in Ahwatukee. I have eaten there probably 7 - 8 times now and every meal has been excellent. This is a small place located in the strip mall near Safeway and Walgreens off Elliott and 48th street in Ahwatukee. They have fast, friendly service with authentic Mexican menu items and ingredients.

Breakfast recommendations:

• Ranchero Eggs - served over easy with beans, rice, chunky tomato sauce, and tortilla (corn or flour)
• Chorizo with Egg - served scrambled with rice, beans, tortilla
• Burrito - with your choice of egg, potato, chorizo, ham, bacon, etc...

Lunch & Dinner items are excellent as well especially the "street tacos" (either pork or carne asada).

My only complaint is with their hours as they don't open until 8 am most days. But, that's probably a good thing as my waistline would bulge even more with repeated trips.

Info: 4747 East Elliott Rd, #17, Phoenix, AZ 85044
(480) 753-4361 or 753-4370
Hours: M - F (8 - 9), Sat (8 - 8), Sun (9 - 6)
Dine in or Carry out

Chicken Salad with Curry

Adopted from a recipe found at http://www.epicurious.com

INGREDIENTS:
2 teaspoons curry powder (preferably Madras-style which is a little spicier)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (works well to get the roasted kind from the store and pull the meat off the bone)
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup cashews, chopped
1/2 cup celery
Mixed greens

PREPARATION:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, celery and nuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Serve over mixed greens.

Mojito

INGREDIENTS:
1 tsp powdered sugar
1 lime, juiced (about 2 oz)
4 mint leaves
1 sprig of mint
2 oz white Rum
2 oz club soda

DIRECTIONS:
Add mint leaves, lime juice and powdered sugar to a mortar. Gently grind the mint, juice and sugar with pestle, and add result, including mint leaves, to a Collins glass. Add crushed ice and rum. Stir and top off with club soda. Garnish with mint sprig.

Chicken Piccata

Lots of good flavor in this dish. Pound the chicken a bit to make it nice and tender. Use thin cuts.

INGREDIENTS:
flour
salt
pepper
chicken breasts (thin, butterflied, or pounded)
Olive oil
garlic
1/2 cup dry white whine
1/2 cup chicken broth
1 TBSP lemon juice
Cornstarch thickener (1 tsp cornstarch dissolved in 1 TBSP water)
Capers - 2 TBSP
Lemon slices - thin - cut in half

PREP:
Stir flour, salt, and pepper in a pie-type dish. Dip both sides of chicken slices in flour.

Heat oil in a skillet on high heat until very hot. Cook chicken two pieces at a time and saute until lightly browned on each side (4 - 5 minutes depending on thickness of chicken). Remove to platter and cook the next batch.

Reduce heat to medium. Remove pan from heat and add garlic, wine, broth, lemon juice, and dissolved cornstarch.

Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes. Add chicken and cook until heated through, about 2 minutes. Transfer to a serving plate.

Into sauce in pan, stir in capers and lemon slices. Spoon over chicken. Serve with rice or pasta.

Baby Spinach with Ginger-Glazed Scallops

Got this recipe from the Williams-Sonoma book called Salad. I have used several of the recipes in this book and recommend it.

Serves 2

INGREDIENTS:

Minced shallot (1 TBSP)
Grapefruit juice (1/2 cup fresh squeezed if possible)
Lime juice (1.5 TBSP fresh squeezed if possible)
Lemon juice (1.5 TSP fresh squeeze if possible)
4 TSP olive oil
salt
2.5 TSP soy sauce
1.5 TSP peeled and grated fresh ginger
1.5 TSP honey
1/2 TSP dijon mustard
3/4 cup baby spinach leaves
8 large sea scallops

DIRECTIONS:

In a small, nonaluminum saucepan, combine shallot and grapefruit juice. Let sit for 10 min. Add other citrus and place the pan over medium-high heat. Bring to a boil and reduce (1 - 2 min). Remove from heat, stir in 1 and 1/2 tsp or oil and 1/4 tsp salt. Set aside.

In a small bowl, stir together soy sauce, ginger, honey, and mustard to make glaze for scallops. Set aside.

Just before beginning to cook the scallops, put the spinach in a bowl and pour dressing over it. Toss well. Divide between two individual salad plates.

In a frying pan large enough to hold all the scallops easily, warm remaining oil over medium-high heat. When hot, add scallops and cook 30 - 45 seconds per side until golden. Add the glaze and turn scallops in sauce for 45 seconds. Divide the scallops among the salad plates and drizzle remaining sauce on top.

Goes well with Parmesan Garlic Bread or other bread.

Carnitas

Taken from Sunset Mexican Cook Book and modified...

Prep time: 10 min
Cook Time: 3.5 - 4.5 hours

INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves

PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).

Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.

ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/

Mexican Rice

eThis recipe is from the Sunset Mexican Cook Book with some modifications to add some heat!

Prep time: 15 min
Cook time: 35 - 40 min

INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste

PREP:

Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).

Frijoles Refritos (Refried Beans)

This recipe originates from the Sunset Mexican Cook Book with some modifications I made to improve the taste. If you like Mexican food and don't own this book, I highly recommend it.

Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)

INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice

PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.

In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.

Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.

Leftover beans can be frozen and reheated later.

Super Sangria

To make enough for a 5-gallon jug of summer fun!

FIXINS:
2 bottles of red wine (don't skimp here...and I get the big ones...any kind will do)
Lemons, Oranges, Limes cut into wedges. You can even throw Grapefruit in.
Sugar (4 TBSP)
Orange Juice (cup or so)
Gin ( 4 - 6 shots depending on how strong you want it...don't skimp here, either! Sapphire is the best)
Sliced strawberries and/or raspberries (frozen is ok...even better actually)
2 small cans of pineapples (with juice)
2 liters ginger ale

PREP:
In a large pitcher, pour wine, juice squeezed from fruit wedges (strain to get seeds out),sugar, pineapple, OJ, gin. Toss in the fruit wedges as well. Chill in fridge overnight(at least 24 hours). Just before serving, add ginger ale, berries and ice. Provide the cups, ice, designated driver and let the fun begin!

White Bean Chicken Chili

Fast recipe...can use all pre-made ingredients from the store. Yeah!

INGREDIENTS:
Chicken Broth (4 cups)
White or Navy beans (2 cans)
Frozen corn (1 bag - roasted corn is best)
Roasted chicken (one of these from the store and take all the meat off)
Onion ( 1 diced)
Garlic (lots!)
Cumin
Chili powder (Chipotle is the best)
Cajun seasoning
Salt
Pepper
Olive oil

DIRECTIONS:
Be sure chicken is in bit-size pieces
In a large, heavy pot saute onion and garlic in olive oil until onions are soft.
Add remaining ingredients
Simmer (45 minutes or longer)
Serve with cornbread or chips
Yum!!!

The basic recipe above is good but I have added the following as well with grand results:
cayenne pepper (make it as hot as you like)
diced, roasted green chilis or even jalapenos
Kielbasa turkey sausage (even with the chicken)

Kung Po Chicken

INGREDIENTS (4 servings plus one leftover):

chicken cut into small cubes (I bought 20 tenders and cut them)
pinch of salt
1 egg white
2 tsp Cornflour paste (Corn flour and water at 1:1.5 ratio)
1 yellow pepper and 1 red pepper cubed
8 tbsp olive oil
garlic (4 - 6 cloves minced)
4 spring onions diced
few slices of fresh ginger root
5 - 10 dried chillies plus seeds
4-5 tbsp black bean sauce (from the store in a jar)
2 tsp rice wine
roasted cashews or peanuts or walnuts or almonds (to taste)
sesame oil - several drops
boiled rice

DIRECTIONS:
Cut chicken into cubes then add salt, egg white, cornflour paste (in that order)
Preheat wok then add olive oil
Add minced garlic and cook about 1 min
Add chicken and cook until color turns (maybe 10 minutes or less)
Remove with a slotted spoon
Add spring onion, ginger, peppers and stir-fry for 1 -2 minutes then add chicken and black bean sauce and rice wine.
Blend well and stiry fry for another minute then add nuts and sesame oil

Serve with rice and enjoy! See the result

SInful Stuffed Mushrooms (Garlic)

Well, if you love mushrooms (and even if you don't) you have GOT to try these babies. Oh, man. If you make them for an appetizer you can guarantee eating at least 5 - 8 of them yourself and forget about the entree. You'll be so stuffed that only a shoehorn will force anything else into your mouth. Get the idea? Ok..here's the do da:

INGREDIENTS:

• Japanese bread crumbs
• LOTS of garlic (are you sensing a theme on this blog?) separated and peeled (not minced)
• heaving whipping cream (Per the cream, I use enough to make the mixture moist and hold the crumbs together but not soggy or runny. The recipe that makes 4 - 6 servings calls for 1 cup along with 1 cup of the bread crumbs. So, a good ratio of bread crumbs to cream is 1:1.)
• salt
• button or cremini mushroom (remove stems - washing optional )
• Olive oil
• Freshly ground black pepper

DIRECTIONS:
Preheat oven to 450 F
Heat whipping cream and garlic in a small pan (low heat...do not burn!) until garlic is soft enough to mash (about 20 - 30 minutes). Stir in salt and bread crumbs and mix.

Brush mushroom edges with olive oil and fill with garlic cream.

Bake until just brown (about 10 - 15 minutes). Remove from oven and let sit. Sprinkle with pepper, serve, and stand back for the applause!

Easy Mini French Toast

This idea just popped into my head this morning because I was tired of oatmeal. Took a quick glance in Betty Crocker for the basic ingredients and came up with the following variation:

INGREDIENTS:
eggs (1 or 2)
milk (1/2 cup or less)
flour (1/8 cup or so)
pinch or two of sugar
pinch of salt
Small loaf of fresh bread (like French Bread but smaller diameter..hence, Mini)

DIRECTIONS:
Mix eggs, milk, flour, sugar in bowl and whisk. What you want is a nice, yellow, runny substance. Cut bread on the diagonal (don't use the end piece...you can put that in your compost pile). Dip each piece of break in the liquid (both sides a couple of times) then place in a skillet (warm it up first). If you use a non-stick type they you don't need any oil which cuts down the calories. Cook each piece until brown and toasty on both sides. Serve warm with butter, syrup, fruit, etc... Enjoy!

Pasta AglaOglio

Like the name? I believe the official Italian dish is titled Pasta Aglio or even Pasta Oglio. I can never remember which hence the name above. At any rate, if you like garlic or have lots of vampires hanging around your house, then this pasta is for you. If not, don't even think about it.

INGREDIENTS:
Tons of fresh garlic sliced thinly
Plenty of olive oil
Just a few red chili flakes
A good sprinkling of Italian spices (Penzey's Pasta Sprinkle works great or you can just add dried oregano, thyme, basil, or rosemary in any combination)
Your choice of pasta although longer noodles like angel hair or linguine or spaghetti work best.
Fresh parmesan to shave on top
Good bread on the side (or can make baguettes or crostinis)

DIRECTIONS:
Make the pasta and while it is cooking, start a largish pan (big enough to hold all the pasta) with olive oil on medium-low heat. Add the garlic and saute until brown and crunchy (NOT black and burned). Add the spices and the chili flakes and cook for another minute on even lower heat. Add the pasta and cook for another minute to blend. Serve piping hot with cheese shavings on top. Delish!

Some things to be careful of...cook your pasta a minute less than the directions. The last bit of cooking will occur in the oil & garlic pan.

Be sure to use PLENTY of garlic. I normally use 3 - 4 full heads for the dish (again....this is a garlic lover's dish only).

Butternut Squash Soup

[Makes 4 servings]
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices

In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.

Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.

Carrot Cookies

Contributed by Ma-J:

INGREDIENTS:

¾ cup sugar
¾ cup shortening
1 cup cooked, cooled and mashed carrots
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
¼ tsp salt

DIRECTIONS:

Mix well. Drop by tsp on greased cookie sheet. 375 degrees

Sweet Potato Stuffed Apples

Contributed by Ma-Pickle:

5 medium-size cooking apples
3 Tbs silvered almonds, divided
2 cups cooked mashed sweet potato
3 Tbs brown sugar
3 Tbs maple syrup
1 Tbs butter or margarine, melted
½ tsp grown cinnamon
¼ tsp salt

Core apples, starting at stem end, without cutting through opposite
end. Scoop out pulp to enlarge opening to 2 inches. Chop pulp, and
set aside
Place each apple shell on a 7-in square of aluminum foil.
Stir together chopped apple, 2 Tbs almonds, and next 6 ingredients.
Spoon evenly into apple shells; top with remaining almonds (Pat made a
crumble of pecans, brown sugar and put that on top). Pull foil up and
around sides of apples and place in lightly greased 11x7 inch baking
dish.

Bake at 350 for 45 minutes or until tender.

Yields 5 servings

PJ's Taco Soup

Named for my sister-in law and it's her recipe...

1 cans of each: black beans, great white, pinto or chili (you can vary
these depending on what you like)
2 cans of tomatoes (I got the ones with mexican spice added)
1 can corn

1 can creamed corn

1/2 package ranch dressing
1/2 package taco seasoning

1 tsp cumin
1/2 chopped white onion (small dice)
Ground beef or chicken (already cooked)

Simmer ingredients in crock pot all day or simmer on stovetop for approx 2-3 hours

Salmon, Red Potato, and Asparagus Salad

Made this Saturday a few weeks ago for two, so I cut the salmon and potatoes portion in half. The dressing was just right for two, so if you are making for 4 you might want to increase it a bit.

1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)

For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit

Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.

To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.

Sweet Potato Puree with Brown Sugar and Sherry

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/102497

SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

Bon Appétit
November 1999
Janet Fletcher
1999-11-08 12:20:26.0

Notes: I made these potatoes at Thanksgiving and Christmas 2007. They were a big hit!

Kitchen Tip - Saving Tomato Paste

This is from America's Test Kitchen weekly email updates...

KITCHEN TIP: Saving Extra Tomato Paste

Many recipes call for only a small amount of tomato paste. While we prefer tomato paste from a tube, if you can only find it in a can, here's how to store and freeze any leftovers. Open the other end of the can and discard the bottom. Slide the can into a plastic sandwich bag and freeze overnight. The next day, remove the can from the bag and run under hot water for a few seconds before pushing the frozen paste onto a cutting board. Slice into 1/4-inch rounds—about 1 tablespoon of paste each. Place the rounds back into the plastic bag and toss into the freezer for ready-to-use portions of tomato paste.

Enchilada Sauce

Contributed by my sister-in-law...

INGREDIENTS:
3 TBS flour
2-3 TBS chili powder
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp herb de provence (this is what I had on hand, but you could use
just oregano or italian seasoning I'm sure)

DIRECTIONS:
Mix dry ingredients together in saucepan.

Add 3 cups water and 3/4 can of tomato paste (I used the Italian kind
since that's what I had in the pantry)

Still together and heat over med to low heat for about 10-15min.

Makes enough for a big enchilada casserole, or if you make a small one
like I did, you can freeze the other half.

Blue Cheese, Pecan, Pear Salad

INGREDIENTS:
Greens of your choice (mixed greens the best)
Candied pecans
Blue Cheese
Slices of ripe pear

Mix ingredients and toss with Lemon-Vinegar Salad Dressing

Lemon-Vinegar Salad Dressing

INGREDIENTS:
2 tbsp lemon juice (fresh squeezed is best)
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp honey

Mix well then pour.

Mexican Kitchen-Sink Casserole

INGREDIENTS:
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese

GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions

DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.

Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!

Asian Chicken and Cabbage Salad

What do you do with an entire head of cabbage? Invite over some friends and make this treat then make coleslaw out of the cabbage leftovers.

INGREDIENTS:
1 cup chicken broth
Chicken breasts (one per person)
Snow peas (as many as you like in your salad)
Head of green cabbage
Head of red cabbage
Sliced mushrooms
Grated carrots
Chopped green onions
Peanuts
Sesame seeds
Crunchy Chow Mein noodles
Ingredients for Asian Dressing (see separate post)

DIRECTIONS:
Cook chicken either by baking or lightly frying or grilling. Choose your favorite method for cooking flavorful chicken. Make sure the pieces you use are thin.

Simmer the snow peas in chicken broth until tender (3 - 4 min) then remove and place in cold water. Set aside.

Chop cabbage into thin shreds and place in a bowl (green and purple).

Place all salad ingredients into individual bowls. Provide tongs and another bowl for individual salad tossing.

Reduce broth to 1/3 (10 min or so). Transfer to bowl and cool. Make Asian dressing then whisk in reserved broth.

Hand out plates and forks and enjoy!!!!

Asian Dressing

INGREDIENTS:

1/3 cup rice vinegar
1/4 cup fresh cilantro
1/4 cup low sodium soy sauce
3 tbsp minced fresh ginger
6 large garlic cloves minced
4 tsp minced jalapeños from can or fresh
1 tsp sesame oil
pinch or two of sugar

Baby's Best Bruschetta

Baby's Best Bruschetta as in "ooh baby this tastes so good". I made this last night and was concerned that the vine-ripened tomatoes I had chosen were not ripe enough. So, I added extra garlic and olive oil and a few secret spices (which are revealed below). Wow! Baby! Was that good! Put a bit on a toasted baguette and there is nothing better in the world of food.

INGREDIENTS:
Vine ripened tomatoes - as many as you want
Olive oil - enough to make the mixture moist but not runny
Garlic - can never have enough
Sea Salt - enough to bring out the flavor but not overwhelm
Fresh Ground Pepper - see above for salt
Secret Spices (Penzey's Pasta Sprinkle which has thyme and oregano and stuff in it) - just a pinch or two
Basil - enough to accent and provide that good basil flavor

Mix everything but the basil (leaving skins on the tomatoes) and let sit for 30 minutes at room temperature. Roll the basil all together and cut into strips then mix in.

BAGUETTE:
Baguette loaf from the store
Slice on the diagonal (thin)
Brush with olive oil
350 F for about 10 min
Remove and serve right away