Hot off the Garlic Press

Caramel Apples {cute as a button}

2011-05-16T15:21:00.000-06:00

So did I tell you I started a Hip Hop class Tuesday nights? Well I did, and it is awesome and I think I might try out for SYTYCD next year {joke, huge, huge joke}

You know, I think for me, it's really the exercise that does my diet and staying fit plan in. It really just opens up a whole new can of rationalization, which is the last thing I need. It's like my brain {and stomach} say, 'Hey Nat, you rode the kids to school on the bike, good on ya mate, you should have dessert now ...And after that eat a cookie, because you've been really good today'

Lately, every night, I've been craving a treat. And when I say lately, I'm talking like the last 27 years... and not just at night. But recently I've been doing a lot of fruit dipped in fondue. As I mix up that cream and choc, I think to myself, which way will it have less calories, with more choc, or more cream. I mean how pathetic is that? When you're asking yourself if adding cream will lighten the dessert?

Here's another list that might indicate you have a treats problem:

1. Your having guests over for dinner, you are making dessert, despite the fact that the recipe does NOT call for nuts, you add them in, hoping against hope someone is allergic to nuts so you can eat theirs when they leave

{they weren't, dang}

2. Your husband has an indoor soccer game, so you think it's a great time to eat 1 1/2 cartons of strawberries dipped in chocolate fondue so he doesn't see and so you don't have to share. He comes home early, and you were just about to eat them. You hide them, wondering what to do, then he gets a call from work to run in for 15 minutes. Saved! You wait until he's gone, eat them all, and hide the evidence

{...check, did this Thursday night}

3. You like to chase down your cookie with a side of berry crumble and top that off with a smidge of Homemade Almond Toffee

{done this too many times to count}

Okay, I know I'm pretty fit, so your probably hating me right now that I have some kind of magic metabolism or serious eating disorder. As much as I joke, I really, REALLY work on my addiction and just try to do all things in moderation. I try to limit myself and make sure that I get my nutrients in, which is why I add flax and whole wheat flour to everything and cut down the butter and sugar by half. I try to eat healthy, balanced meals so that I can splurge a little for dessert. I just know I'm going to eat a treat at some point, so I better plan my day for that. And if I have a day that I go crazy, I better work extra hard for 3 days after that! That's my secret, sorry, no magic.

Okay, on to splurging. These are so wickedly good it's just plain sick -in the good way. Not gonna lie, they take some effort and time and ingredients. SO Worth it. I packaged them up all cute with some button flowers my friend Courtney makes. Aren't they adorable?!

Caramel Toffee Apples

Homemade Caramel

Homemade Almond Toffee

Dark, Milk, and or White Chocolate

Walnuts

Apple sticks or use chopsticks like I did if you can't find enough even though you swear you have a gazillion of them somewheres...

I make my own homemade caramel, and I have an awesome recipe here. It is tricky to get it just right, to where it isn't too hard or soft. For caramel apples I under cook it by a few minutes. Don't know the temp because I've never used a candy thermometer. I just KNOW, you know. It's a gift.

From there I make the homemade toffee, score some for later, and take a big chunk and smash it to bits.

Melt some chocolate in separate dishes if using different kinds, and have some chopped nuts ready to go.

While the caramel is warm {you can reheat it if it goes cold} dip into the caramel and rolls it around, getting it covered just right. You may need to use your hands or another utinsel to smooth it perfectly.

Roll into toffee bits and nuts. Take a spoon and dip it into chocolate and drizzle it while you spin the apple.

Set onto a baking sheet lined with waxed paper. Set in the fridge or somewhere cold to set {unlike I did, I was burning daylight by the time I was done!}

Wrap in parchment or waxed paper and tie with ribbon or a button flower to make a way cute gift for friends or family or whoever. Or since I like something pretty and shiny, I'll wrap it up for myself.

Red Wine Braised Leg of Lamb with Carrot & Sweet Potato Mash

2011-05-09T06:22:00.000-06:00

This pretentious sounding supper {ps does anyone hate the word 'supper' as much as me?...} is the epitome of food from my culinary perspective. Start to finish this dinner was little to no more effort or time than some down-home, comfort-food-type casseroles I've produced. Honestly. Only it was far more posh and opulent, not to mention infinitely more toothsome. But seriously, please hear me when I say, this was really relatively easy to make, and actually quite fool proof as well!

I made this for my deserving husband for Father's Day, which was celebrated today. He has been so patient and supportive of all of my kitchen escapades, especially the blog -this very blog of which ensures the majority of his meals are served cold succeeding them being photographed

Anyway, in addition to my 'lil leg of lamb {I was actually after Shanks but didn't get to the butcher in time, so this replicated with shanks would be great too!} I made a Carrot and Sweet Potato Mash since my Honey loves Sweet Potatoes. And since I kinda hate them and never make them, I thought that was a pretty nice gift to incorporate them into the meal. And I was in desperate need of gifts since all I had wrapped up for him for his special day were 'coupons'... again. Imagine, another year has rolled by and he still hasn't redeemed his voucher for golf lessons! This year, to make him happy with yet another year of coupons, I threw some in for more pg-13 favors, {ok R -are there any squeamish readers or any kids? Actually I know my parents read this blog too, and my in-laws... should I erase this??}.

Enough about me...{nervous laughter...} So it is rare that I make mashed potatoes, but when I do, I now always incorporate onion and carrot. And I never boil them anymore. I know, crazy right?, but you have GOT to try roasted mash if you never have. It is incredible the flavor that is retained instead of being boiled and then drained out. The carrots and onions give it a sweetness that is incredible. The added Sweet Potatoes in this version were so good too I almost liked them. Freaky.

Please give it a try, even if you are just going to roast potatoes alone rather than boiling, you will be amazed I double-your-money-back-guarantee it!

Red Wine Braised Leg of Lamb

1 Lamb Leg or equivalent shanks

4-ish carrots

1-2 onions

4 + cloves garlic

olive oil

salt

fresh herbs -assorted* {see below}

Heat Dutch Oven to searing, high heat

Meanwhile, pat leg of lamb dry with paper towels and season all sides with plenty of sea salt {like tons, like maybe 2-3 t.?}

Place Lamb into pre-heated Dutch Oven, like so

And sear on all sides until golden brown

Meanwhile trim ends of carrots and slice onions into rings. Crush and peel garlic, and add all into pot with herbs and red wine.

Cover with lid and roast in in a preheated 150 c /300 f degree oven for several hours {I braised for roughly 6-7 hours}

Run juices through a fat separator {LOVE this gadget and use it constantly. It's a must have!} and then reduce over high heat until thickened and serve over lamb and roast mash.

Roasted Mashed Potatoes with Carrot and Sweet Potatoes

1 onion

2-3 cloves garlic

2-3 carrots

4-ish potatoes

2 small sweet potatoes

1/8 -1/4 c. butter

2-4 T. cream

salt

-If you are short on time, cube the vegetables. However, I was making this and leaving it for several hours, so I left the potatoes whole, halved the carrots, and halved the sweet potatoes lengthwise. The onions were cut into quarters, and the garlic left whole and added in the last 1/2 hour of cooking since I was worried it would burn.

I left this in the oven below the braising lamb for 4 hours, to which upon returning home to my delight and surprise it was not burned, but all vegetables were perfectly tender and ready to be mashed.

To prep, drizzle with olive oil and salt and place in oven for desired amount of time. Once roasted, they make look like this

Once tender, take from the pan and place into a mixer. Whip together with butter and cream until fluffy and delicious -testing and making sure they are seasoned well, adding more salt and pepper if necessary.

**If cubing and cooking at higher heat, you could have them roasted and ready in under an hour. Try cubing, roasting at 375 / 190 for 45 minutes or until tender.

The thing I love most about roasting the Mashed Potatoes, is that they are so flavorful that you will be able to resist dripping these in gravy. Of course there will still be gravy or jus, just a little less of it! Besides that though, they are seriously EASIER to make than boiling them. Just cut them up, throw them in, and forget it. No boiling over mess, no burning yourself draining them, making for one less dish to wash. So great. You will love them, I promise!

And the lamb, what can I say. It is fabulous and you will love it too. Go ahead and serve with mint jelly, it's just not my favorite so I don't. *I did cook it with some mint though! I cooked it with a variety of herbs from my garden. I was talking on the phone at the time and got carried away, I think I added something of everything I had except cilantro. It made for a beautiful flavor. Just pick one you like and go for it if you don't have an herb garden. It gets expensive if you don't though, so just go for it and plant one!

Heaven.

2011-05-02T08:09:00.000-06:00

Okay, this is my way of saying 'I'm sorry' to all of those of you who have an equal or greater fear of all things creepy {is that possible?} than me. I know, that pic of that nasty lizard freaks me out too. I dry heaving as we speak just thinking about him! I forgot to mention in my last post that a few weeks ago we were at a party at a friends house and they have a snake. Much to my chagrin, they brought it out and were holding it in the next room. I have been thinking I needed to work on my fear, starting with working up to looking at pictures of snakes, perhaps it would be cheaper than hypnotism or therapy was kinda mine line of thinking... Anyway, on a whim Ben said he'd give me $500 to hold the snake. I was almost in tears as I considered it, but girl really needs some new Seven Jeans y'all! I was getting really, really close, I even was sitting next to the person holding the snake.

Heart Palpitations setting in... check! Hasty, unsteady breathing... check! Peeing my pants a little bit... check! The snake kinda started freaking out with all of the attention and we decided it wasn't best to move forward, but I got really close! I now force myself to look at the skinks sunning themselves on the rocks of my patio. Baby steps...

Anyway, back to Blintzes, I have it on good authority that this is what they are serving up in heaven for breakfast. So I hope you've been good!

I tried these once using blended up 'oat flour' made in my food processor. I kinda missed the crunch and chewiness of the whole oats, so I added both to this recipe. If you've been a semi-long-time reader you will recognize that I've just built off of my latest crepe recipe. If you prefer a more traditional crepe then have it it, I just ask that you don't skip out on the cream and berries!

Since children don't really need the calories or expense of mascarpone and whipping cream, the dilute theirs with yogurt and the kids greedily and I do mean GREEDILY scarffed them down. In fact, 9 times out of 10, Laine ONLY eats the cream. For some reason with the yogurt addtion, she eats all if it, licks her plate, and asks for seconds. Consequently... so do I...

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour {any ratio of whole wheat ya'll}

1/3 cup 'oat flour' {see above}

1/2 cup oats

1 tsp salt

2 eggs

dash of oil {1/8-1/4 c -or more if you're serving for company -wink, wink! Make it rich!}

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

I used Strawberry and Blueberry because they were on sale here fresh and they were so tempting I couldn't pass them up. I use frozen berries a lot, because usually they aren't in season and are really expensive. Sometimes I mix fresh and frozen. Obviously the larger berries like strawberries need to be cut as desired.

Just use what you have and throw in a *pinch* of sugar. I would leave the berries a little tart, since the cream can be pretty sweet. The first time I did this I way over sweetened it, which there is no worse crime in my opinion! Extra calories that make it taste bad!

Another trick I use, is that I like it warm and melty and liquidy, so I micro half of them and then add in the other half fresh and let them get warmed by the others so it still tastes fresh instead of totally cooked.

A sneak peek

2011-04-26T06:57:00.006-06:00

During my excitement at posting about our month of vegetarianism, I forgot we'd be gone for nearly 3 weeks to Southeast Asia before I'd have time to get to it.

I had some amazing culinary experiences and delights that I can't wait to share. Once again I've fallen completely behind! But here is a small sample of what is to come.

Raspberry and Blueberry Baked Oatmeal

2011-04-03T06:05:00.003-06:00

My little blog reunion is being conspired against, as my PC and laptop have both blown gaskets within weeks of each other; the most recent of the two being yesterday. I'm not about to be posting from an iphone, and my ipad was lifted from the pram in recently weeks as well.

Wow, when typed up like that it sounds like a fairly devastating string of bad luck.

Luckily for me it is the weekend and I've got B's laptop and a post from 2009 saved as a draft! I can't believe I have had this sitting there waiting, 85% finished, including photos. What a dag.

With no further adieu, here she is with original 2009 text:

'Designer Oatmeals', as I lovingly call them, are a great way to dress up breakfast. I have done a few of them, one was an apple cinnamon oatmeal with streusal or crumb topping sprinkled atop. It was delicious, and I thought the idea and concept were incredibly toothsome.

I wanted to work around with some other flavor combinations and different ways of achieving a similar end result. So this one, instead of baking topping separately to sprinkle onto freshly-made oatmeal, I ended up par-cooking the oatmeal and then actually baking it individually served up, with a crumb topping on top.

It definitely proves to be an inviting little bite to tuck into first thing!

Method:

Make a simple crumble by combining:

1/3 cup whole wheat flour

1/3 cup oats

dash of salt

couple of Tablespoons of flax seed (linseed)

Small handful (couple of T or less) of brown sugar

To this mixture, cut in some butter at room temperature. 2-3 T. should be sufficient to turn your dry ingredients into a crumble. Set aside.

Next, using desired ingredients, oats and milk being essential, vanilla beans, brown sugar, berries (I used frozen Raspberries and Blueberries), flax, and any additional flavorings being optional, 'par-cook' the oatmeal. Basically add oats to boiling milk.

Pour oats and milk into bowls and top each with crumble. Bake in a 400 /200 degree preheated oven for about 10 -15 minutes or until tops are golden brown.

*In a real splurge add some white chocolate bits in addition to the berries!

The 11th kitchen...

2011-03-28T01:24:00.007-06:00

...it could be the 12th depending on what you're counting, and I'm only starting from when I got married 9 years ago!

Yes... we've moved again. Probably no surprise to anyone who 'knows' me well.

Just before Christmas (again) we packed up and moved from the 'country' suburbs of Melbourne (Warrandyte, VIC) to the City. We moved from an acre to an apartment, what a change that has been.

Despite some serious nerves kicking in the weeks before, and some serious introspection in what the HELL we were doing...we've actually loved every minute of it and have discovered we might be city people after all. Who knew?

The kids have settled into new schools and I've enjoyed a new phase of life commencing where both of my children are in school full time!

For the month of February, at B's suggestion, we became vegetarians for the month. What a challenge! We both actually loved it and I highly recommend trying it just once. It forces you to think out-side the box for how you can sustain yourself and be creative in doing so. Additionally, an appreciation was gained, that I had not taken the time to fully harness previously, for the animals I use to subsist on. The experiment was beyond fulfilling and served to be an experience that fundamentally changed me (us). It is the catalyst for my new few upcoming posts.

As always, thanks for the comments and support. I have not been as good at responding as I'd like to be but so enjoy reading and rereading each and every comment, critique, shout-out (shout-at?) and 'hello' that is left for me. Kudos.

Doggy Bohnsz

2010-05-06T06:14:00.000-06:00

I have had the idea to make dog bones for children, such as my G, who are obsessed with pretending they are dogs. This idea has been swirling around the frontal lobes for probably a good year and a half now. Finally acted on it this week and success!

I went for a cheesy biscuit recipe of my own creation, and let the dog and the cat {aka: my children} help with the baking. Gabe, in his fresh new doggy apron from Grams and resident Princess / Fairy / Cat Laine helped too.

Ok, confession time... this post is so old that I can't remember the recipe. I remember there was butter, cheese, milk, salt, whole wheat flour.... it was a basic cracker recipe with cheese and chives as the flavor. The idea really was to make the crackers into doggy bone shape. And I think we've gott'n our point across on that...

*tips, the dough was chilled and rolled between baking paper, I remember that much. Be delicate!

Alaskan King Crab Cakes with Dijion Aioli

2010-04-13T05:31:00.007-06:00

The other night I woke up after dreaming all night about crab cakes. Really random, nothing about me is particularly New England-y. In fact I'm not sure I've ever eaten a crab cake before! But ever since watching that Crab Cake countdown special on the Discovery Travel and Adventure channel a few years ago, my thoughts have occasionally minisced about them. In fact I have yearned for an authentic, true, New England crab cake, or maybe two.

I relish living by the ocean, but unfortunately it is not the Atlantic. So this was not possible. I thought I better quit the pity party and get freaking cooking.

This was actually a really fun adventure, since it was out into the unknown for me. Saying I'm not entirely comfortable with seafood is a huge understatement. We never, ever ate it growing up. For health reasons, I started dabbling in it on my own in college. A lot of what I know about it is through trial and error.

I browsed some recipes, though I had somewhat of a clear idea of what I was going for with the years old TV special still fresh in my mind. I wanted a moist cake full of flavor on the inside, crispy on the outside, and a creamy sauce to dip them into. I knew Paula wouldn't steer me wrong!

I love an aioli chockablock full of flavors and colors. I thoroughly enjoy whisking them by hand when I have the time -I like to think I'm helping to start the process of burning the calories in advance of eating such a rich meal! But this time the food processor put it's back into it for me.

Alaskan King Crab Cakes with Dijion Aioli
inspired by this recipe by Paula Deen

Approx 1 lb harvested Alaskan King Crab Leg meat {this meat was cooked}
1/3 cup crushed crackers {Used Tuckers All Natural Caramelized Onion}
2 T. + minced chive
1/2 medium red onion or two shallots, finely minced
1/2 cup finely chopped red, orange, or yellow baby bell pepper or banana pepper
1/4 cup Lemon Garlic Aioli -recipe below, {or mayonnaise with 1 clove garlic and lemon zest added}
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

Prepare Aioli recipe below

In a large bowl, mix together all ingredients, minus the oil for frying and the flour. Make sure that all vegetables are as finely minced as possible, unless you prefer them quite chunky.

Stir together until just combined

Meanwhile, heat oil in shallow frying pan

Shape into patties, very carefully {hence no pictures!} and dust as liberally as needed with flour
Place into heated oil -I just do a bubble test, when it bubbles it is ready.

Yipes! That time again where I'm cooking up the leftovers the next day... Among other things, the oil doesn't look so pretty the next day. It probably goes without saying that it would be preferable for the oil to be fresh!

Fry in small batches over medium heat for about 4-5 minutes on each side, or until each is golden brown and crispy.

Drain on paper towels and serve immediately with Dijon Aioli

Dijon Aioli / Lemon Garlic Aioli

Aioli is basically a homemade mayonnaise. In fact you can spread on sammies just like store-bought, and I often do. You can jazz it up with any flavor, spice, or herbs to suit other dishes you are making to then uses as a sauce or to dip.

Here I've started with a simple Lemon Garlic Aioli, added 1/4 cup into the crab cakes, then *added other ingredients to the remainder of it to comprise a dipping sauce

2 egg yolks

1/2 tsp salt

4 cloves garlic

3/4 cup extra-virgin olive oil

zest of one lemon

*added ingredients juice of one lemon

*2-3 T. Dijon mustard

*2+ T. minced fresh herbs {used oregano and chives}

Combine egg yolks and minced garlic in the bowl of food processor. Process until yolks become whipped and airy, lighter in color.

Slowly, almost drop by drop, drizzle olive oil in as the blades continue to whip and whisk. Keep the stream steady, and be patient.

Once oil has been slowly streamed in, you should have a light, silky, creamy mayonnaise. Use 1/4 cup for cakes, then add in addition ingredients to finish dipping sauce.

Vanilla Bean German Pancakes with Walnut Baked Apples

2010-04-02T04:39:00.003-06:00

Ya'll know how much I loves me my vanilla beans. But you know, I get them so cheap that it seems like a shame to not use them liberally.

I'm trying not to be a try-hard on this one. Maybe the effort put forth in this recipe is all for nothing -typical results could come from 1 tsp. of vanilla extract? I don't know. I just wanted to try something new and different and this was pretty fabulous, we got no complaints.

On the contrary, in fact we had to make it again the next day, and it was gobbled up again. That was only this morning, so who knows what tomorrow could bring.

Vanilla Bean German Pancakes with Walnut Baked Apples

Pancakes:

1/4 cup butter
1 vanilla bean
1 cup milk
1 tsp salt
6 eggs
1 cup flour
cinnamon {if desired}

Preheat oven to 400 / 200 degrees

Slice vanilla bean lengthwise, add to milk in a saucepan and steep on low heat and allow to reasonably cool {so that it won't cook the eggs is all}

Place butter in 9x13 or equivalent pan. Place pan in the oven until butter is melted, then remove and set aside

Meanwhile whisk the eggs. Add salt, then the milk. Whisk in the flour.

Remove beans and pour over butter into the baking dish. Bake 20-25 minutes or until golden brown and fluffy.

Meanwhile make the Walnut 'Baked' Apples

5-6 apples
1/4 tsp salt
1/4 cup butter, plus more if you're like that
1/4 cup brown sugar
2 tsp cinnamon
Walnuts as desired

I have here a selection of Pink Ladies and Granny S's, just what I had on hand

I half-a$$ed-ly them, which was one part adding in more nutrition, 2 parts laziness, and 1 part avoiding waste.

Throw them into the pan with the same vanilla bean from the batter, the salt, and the butter

After a few minutes of getting the heat going, I threw in the walnuts. Using walnuts for the omega-3's.

After a few minutes the apples soften nicely and the walnuts start to glow amber

Time for seasoning and sweetening, add in the sugar and cinnamon

Let it bubble and boil nicely, add in some more butter now if you're like that and get ready to serve whenever the pancakes are up.

Beer Battered Coconut Shrimp

2010-03-28T04:50:00.010-06:00

I've been 'perfecting' my recipe for BBCS for years now. It has been about 4 years since my last attempt...

I think my both my batter as well as my coconut to batter ratio were better last time sadly! The good news is that my sauce was better this time -though, quite unfortunately, -this time it was a store-bought St. Dalphors preserves rather than my homemade peach sauce I made 4 years ago. Hmmm. Perhaps less year-age between tries is going to be the key to some success in this venture.

Anyhow, I love shrimp. I love coconut shrimp even more. Who doesn't like what could nearly the equivalent of a donut wrapped around their protein? It's delicious!

I have been prepping my own shrimp as of late, but the Costco frozen Prawns are pretty fantastic and it is all done for me. Who is going to complain about a little frozen shrimp when dinner is deep fried? That's what I thought.

So that and the pre-made dipping sauce made these little babies that much more accessible for a weekday night dinner -with plenty of veggies on the side in an attempt to counteract the buyers remorse that surely comes after eating such a rich meal!

I used a pretty basic tempura batter, added coconut and subbed beer for the water. So just reverse that and you've got Tempura batter -two recipes for the price of one incidentally.

Enjoy.

Beer Battered Coconut Shrimp / Prawns

Prawns for all {adults ate 3, kids ate two, plus some for B's lunch the next day}

Batter:

1 cup flour

1 cup beer {use less possibly, only add more if it is too thick}

1/4 t. salt

1/2 t. baking soda / bicarbonate

Shredded Coconut to taste [3/4 cup-ish]

Whisk the flour, beer, salt, and soda well. Add coconut.

Prep shrimp {or defrost shrimp} and dry well with paper towels.

uhh huh huh huh...[nervous laughter], this is the batter the next day for lunch, doesn't look as pretty the next day with 3/4 of it gone...

Heat oil in a pan until bubbles form around food placed in it. Dip shrimp into batter to coat, coat well. Place immediately into hot oil. Fry a few prawns at a time, do not overcrowd pan.

Again, dirty brown oil doesn't look too hot the next day either. Flip once golden

Get your dipping sauce ready...

Remove from pan once both sides are golden and you're pretty sure the prawn is cooked through, and place on prepared paper / kitchen towels. Assemble on plate with dipping sauce and enjoy.

At a loss for a subject line after such an absence!

2010-03-24T18:30:00.005-06:00

It seems the longer the break between posts, the harder it is to come back. Then I post and find it truly addictive and am ready to post again the next day, if not the next hour!

I have not been cooking much still since our move. The summer has been gorgeous and in between unpacking, potty-training, and settling we have had visitors [Grams and Gramps] and have been swimming and going to festivals and discovering our new little town in Victoria that we love.

I'm sorry if anyone has been worried! As a consolation, winter is approaching though, and I find with a chill in the air there is not much else to do but cook and bake. So 'busy season' will be here before you know it.

For now here is pic of me in my new kitchen. It has a skylight so I will be able to take even better step by step photos indoors, which I couldn't be happier about. Hope all is well, see you with a recipe very soon. Maybe today...

Almond Coconut Rough Flowers

2010-01-14T21:28:00.002-07:00

If you are a friend of this blog at all then you will already know how much I love treats. I especially love treats that have even the littlest bit of redeeming quality... all the better to rationalize you with my pretty! Especially at this time of year with the resolutions still holding pretty / somewhat strong and all.

These days I am trying to eat things more raw {not going all fruity on you though} For instance, often times I like to roast or saute nuts to get more flavor out of them. I like them baked into things, etc. But I've learned that many of the properties I was counting on in my almonds and walnuts get cooked out. So I do enjoy having a little recipe up my sleeve, that features the oh-so-healthy almond and it is not cooked.

Beyond that this is very, very simple to do. They can be made ahead of time. They feature ingredients I always have on hand. And they highlight dark chocolate which is very, VERY easy to rationalize with all of those antioxidants!

It is the perfect, quick little munchy {hate myself for calling it that} to relax with, but could also be great for entertaining or gifts. Very versatile ya'll!

And if you don't know what Coconut Rough is, then that will be my next post!

Almond Coconut Rough Flowers

Almonds {or other nuts, have tried walnuts myself but didn't like 1/2 as well}
Dessicated Coconut*
Dark Chocolate
White Chocolate
Milk Chocolate

Line a baking sheet {this was done on a plate... there are no baking sheets at the apartment, so whatever works} with baking paper. Take a pile of almonds and arrange them in small groups, resembling flowers. *No need to be too careful with it, they get covered up anyway

Mix dark chocolate with desicated coconut. I like a ratio somewhere in between 1:1 and 2 parts choc to 1 part coconut, like 1.5 parts choc and one part coconut. Spoon some onto each 'flower' and allow to set

Once set {a freezer can help, or just sticking it outside in the cold too}, top with melted white choc

Even though it will be covered up most likely, I like to give each one a cute little swirl if I have time. Allow to set again.

Once set, drizzle with melted milk chocolate. As an option, you can dust with a little bit more coconut. Allow to set and serve immediately or keep in a covered container in the fridge if too warm to keep on counter.

*I'm using this oh-so-classy goblet to showcase the fine powdery dessicated coconut. It is unsweetened and lovely to use in a myriad of ways. It is easy to find here, but I don't know about anywhere else, I had never looked for it before. Mom only used shredded coconut, so that is what I used and loved {and still do!}. But it is always great to have other options, and especially that it is easy to adjust the sweetness in your recipes when using it.

Spinach Bacon Potato Mille Feuille

2010-01-10T05:03:00.008-07:00

So the Holidays were great, didn't feel much like Christmas in the heat, but my tan is looking great and I'm surrounded by the abundant fruits of summer so I shan't complain!

We spent a week with my sister Kate in a campervan in Tasmania. The culinary highlights from that trip decidedly deserved their own week of posting, but we were too busy living life on the road to bother to take pictures. But it was a ton of fun and I have a new favorite chocolate brand {House of Anvers}

New Years in Sydney Harbour was IN.CRED.I.BLE. Fireworks, millions of people, gorgeous summer weather, striking lights, jubilant sounds, total atmosphere. Unreal. Will never forget it.

It was the last hurrah, sending us off {yes, we took it as our own going-away party, thrown in our honor {narcissist much?}} on our way to our new home in Melbourne. Can't remember how much I've said on this blog, but we're in the middle of a move, a move that has taken the last 3 months of our lives!

At the moment we are down in Ben's small, rustic apartment, still in the search of a house. However, the light is at the end of the tunnel and we think we'll be out of here in a couple of short {long} weeks. I can't wait to get back to a real kitchen, with my real tools and days worth of ingredients.

However, necessity is always the mother of invention, and that has never been more true for me than now. Cooking with what I have on hand -ingredients and tools... it's been a challenge. Which can be fun.

It did produce this little gem afterall.

I bought these gorgeous potatoes -will get the official name tomorrow, at a local market and they were so perfect. Tender without being mushy, tons of flavor, gorgeous. Bacon was nice and smokey, spinach added something different and some nutrients to cook out, and the shallots are for sure my go-to flavor-of-the-month.

Made them tarte-like individual because a muffin dish was all I had on hand, since it is like one of 3 pans I have right now. It was tedious but I thought it would be nice for company and this definitely looked and tasted like something fancy you'd be served in a restaurant.

I am missing, so much, my mandolin which would have saved a lot of time. But I did prove you could cut these by hand no worries!

Spinach Bacon Potato Mille Feuille

Sauce:

1-2 shallots or 1/2 regular onion
1 clove garlic
2 T. butter
1 T. flour
1/4 c. cream
1 cup milk
sea salt to taste

additional ingredients:

3 Potatoes {checking on name}
shredded cheese of your choice {used mozzarella}
1-2 pieces cooked bacon
handful of spinach

Make sauce by melting butter. Add diced shallot or onion, and minced garlic. Season with sea salt, about 1/2 tsp. Saute until translucent.

Add flour, cook for one minute. Add milk and cream all at once, whisking briskly. Cook over medium heat until sauce boils. Boil to thicken, then remove from heat, adding additional milk if sauce is too thick {it will thicken much further when baked, you don't want it to be gluey}

To prepare and assemble:

Slice or mandolin potatoes as thin, and uniform as possible. Mince or tear spinach. Crumble bacon. Have shredded cheese ready.

Grease muffin tin. Add one spoonful of sauce to each cup. Layer small amount of potato slices and then top with small amount of cheese, bacon, and spinach

Top with more sauce, and then repeat again with potatoes, cheese, bacon, and spinach

Repeat until cups are full. Top with cheese and Parmiggiano if desired.

Bake at 350 / 190 degrees for about 1/2 hour or until cheese is browned, sauce is bubbly, and potatoes are tender.

*Makes 6 cups, serves 4-6

There are so many ways that you could change or adapt this, the most obvious being that you could make it in a small casserole instead of individually. You could also top it with crushed corn flakes or something else for a nice crunch... switch out the smokey bacon for any other desired flavor. So many options. I think it would be great with green onions or chives, and more green color always looks beautiful!

PS the cups look a little sunken because I asked Ben to move them from the bottom to the top in the oven and poor guy was unfamiliar with silicon baking dishes. {I don't let him into the kitchen except in emergencies} He spilled a lot of the bubbly out. He also then asked me why I put rubber in the oven. Isn't he cute?

Made-from-Scratch Marshmallows made into Rocky Road

2009-12-12T19:52:00.001-07:00

I do realize that I am several years late jumping on the homemade marshmallow trend. It is something I have wanted to make for years, but that list has been pretty long you know! Beyond that, at least the past two years I've lived in a place where the store-bought marshmallows are nearly as good as homemade! Fluffy and soft, dusted in powdered sugar. Nothing resembling our commercial looking and tasting mallows at home.

Alas, however, I did succumb this year. It was truly one of the best cooking experiences to date! It is always incredible replicating something store-bought. Knowing how it is supposed to turn out, having instructions to do it, and then seeing it done before your very eyes. Especially with something so mysterious as marshmallows.

I highly recommend.

I studied many recipes, leaning heavily on what I found to be the basic idea of combining hydrated gelatin with cooked sugar, corn syrup, water, & salt. Then whipping it until fluffy and adding in a healthy dose of vanilla.

I made a few changes. I used vanilla bean, and I also used gelatin sheets instead of powder, since that is what I had. I could not find a recipe that used sheets, only powder, so I did a lot of research to find that weight for weight they are equivalent. So you can use 20 grams for 20 grams, but that doesn't always tell you how many sheets to use, since there are different levels of weight for different types of sheets. Luckily, most recipes called for 21 grams, or 3 1/4 ounce, and my sheet packet was 20 grams. I called that good and went with it.

This honestly was so fun, and kids would love it! Could really be festive for the holidays {or not, could be good for any time!}. Enjoy!

Made from Scratch Mallows
recipe formulated by leaning heavily on marshmallow recipes on recipezaar and joy of baking

1 cup cold water, divided

20-21 grams unflavored gelatin {3 1/4 oz or 2 1/2 Tablespoons} -sheets or powder {see above}

1 3/4 c sugar

1 cup light corn syrup {or glucose syrup}

1/4 t. salt

1 T. vanilla or 1 vanilla bean pod, seeded

Powdered sugar, for dusting

Place gelatin in bowl of electric mixer fitted with a whisk attachment. Pour 1/2 cup cold water over and let sit for 15-20 minutes. If using vanilla bean, place pod and seeds {slice the bean lengthwise and then run knife down collecting seeds} in with the gelatin.

In the mean time, in a heavy saucepan combine remaining 1/2 cup water, sugar, corn syrup, and salt.

Cook over medium heat until mixture comes to the boil. Cover and let cook for 3 minutes.

Remove lid, and increase heat to high. Cook without stirring for an additional 10 minutes. {While I did not use a candy thermometer because I don't have one, this should reach 244F / 115C degrees by that time if you would like a quantifiable measurement!}

While cooking, prepare a 9x13 or equivalent pan by greasing with not stick spray. Then line with baking paper, and dust liberally with powdered sugar.

After 10 minutes or when 244 degrees is reached, remove sugar mixture from heat. Turn mixer with the hydrated gelatin on to low. Slowly incorporate by pouring sugar mixture down the side into the bowl. Gradually increase the speed of the mixture.

Once all sugar mixture is poured in, whip on high for about 10 minutes, or until marshmallow mixture has increased in volume by 3 times and is fluffy white. Add vanilla at this point, if not using vanilla bean.

Carefully and patiently! pour marshmallow into prepared pan and smooth out as best you can. Leave overnight or for 12 hours to set fully. Cut into squares and dust top and sides with powdered sugar. Store in an airtight container for up to a few weeks.

Now for Rocky Road:

Never seen a recipe for this, just replicating what I see in shops and friends have told me about what this is supposed to be. I know we have Rocky Road Ice Cream at home, but if we have just plain 'Rocky Road' I've never seen it, not like here anyway! At the corner shop, the lolly shop, any shopping center or flea market is bound to have it.

I love the way the mallows fight back while you try to eat it, and at the same time the chocolate is melting in your mouth and the nuts add great flavor and texture. It's the perfect little decadent treat, and all wrapped up can make a cute, delicious gift for nieghbors, coworkers, teachers, or friends!

First, melt some chocolate, milk, dark, semisweet, bittersweet, whatever you like

Add some finely dessicated coconut

Give it a stir

Line a sheet pan with baking paper. Smooth {liberally} with some of the chocolate mixture

Place mallows on chocolate, strategically placing them as best you can

I believe peanuts are more traditional, but I prefer almonds. But use any kind of nut you like, and even toast them if you prefer. Sprinkle on top.

Now this is some white chocolate that I was going to drizzle over top. It didn't quite melt right, so I added a tiny, tiny dab of butter to it and it completely siezed up. It wasn't right for drizzling, but it tasted amazing! So I plopped it on in chunks and it was the highlight of the rocky road. It was such a happy accident, I think I will do it like this every time. And use it for other things this way too!

Now drizzle top with more / remaning chocolate mixture to partly / mostly cover

Sprinkle with more nuts, more white choc, and some milk choc drizzles if you like

And once it is set, this is what it should look like

I once again dug into the 'ol craft drawer and utilized some tiny scraps of old fabric here that I wasn't putting to any use. Then wrapped them in ribbon and a button flower to secure and they are ready to be given as gifts and it didn't cost me a thing. Inside there they are of course wrapped in the baking paper! Could always do the red and green thing to make it look really Christmas-y.

Another fun and adorable idea, is to dip them individulally. Into the chocolate and then into coconut, nuts, drizzle with white choc... kids love 'helping' {right off a cliff, but still}

Roast Pumpkin and Spinach Orzo with Parmesan

2009-12-07T17:50:00.001-07:00

I really love Orzo, and recently spent hours trying to find it, as well as orecchiette, in whole wheat versions, only with success on the former. Loving being able to have it in nutty, wholesome wheat for at least the orzo!

If you are unfamiliar, orzo is a little pasta grain shaped like rice. As you can imagine, it is really really tasty and versatile.

Did this little ditty a few months ago before I had my new pasta in hand. I know I do a lot of pumpkin dishes, but honestly, that's what you eat here! I never, ever made pumpkin anything before coming to Australia. I was actually a real squash hater, but was trying to come around on account of my husbands love for it. But then, upon our arrival here we had 2 different families invite us over for dinner the first week. They both made the exact. same. meal. Roast Lamb, roast potato pieces, and roast pumpkin.

Ever since those first tastes of it I have never been able to get enough. And I also really came to realize the importance of this food in the region. I like broil it so that it nearly blackens and caramelizes. It is a food and food style we will take with us when we return home. And we will utilize it and prepare and serve it in our home throughout the rest of our lives now I'm certain.

At this point I've done everything with it, served it on the side with roasts or chicken, in salads, make sauces and fillings... and now it is tossed with some cream and garlic to the point it breaks down into a creamy, velvety, salty sauce for the orzo. So good, really simple.

Roast Pumpkin and Spinach Orzo with Parmesan

2 cups orzo pasta

1 cup Jap Pumpkin {Kabocha Squash}

1 cup spinach

2 cloves garlic

2-3 T. cream / half & half

Parmiggiano Reggiano cheese

Salt

Pepper

Roast Chicken {optional}

Cut the pumpkin, leaving skin on, into approx 1 inch cubes. Drizzle with olive oil or small nobs of butter {as shown} and season with flaked sea salt {being pretentious here, I just like it!}

Broil until nearly blackened on top, should caramelize but creamy and cooked through in the middles. *Be careful when doing this the first few times, all ovens are different. Mine does it PERFECTLY every time and I don't have to watch it. But I have other times in other ovens, I have burned them while still remaining raw. Keep an eye on it, should take 15-20 minutes usually.

In the mean time, cook orzo according to package directions in salted, boiling water. Drain

Mince the garlic, wash the spinach, have cheese ready.

Combine all ingredients {usually done over the still warm stove in the hot saucepan the pasta was cooked} Toss. The spinach will wilt, garlic will cook, and the squash will semi-break down into a sauce -mixing with the milk / cream and cheese {this is your que to add the cream and cheese}

Serve with leftover chicken {or fresh from the grill is good too} if desired, as a main or side dish.

Bacon Roast Chicken

2009-11-22T04:19:00.000-07:00

Oops! We were so starving I cut off the legs and plated them up to my kids before I realized I didn't get a picture!

I'm posting this now because I thought this was a fantastic idea for chicken that would translate like a rock star to Turkey for Thanksgiving. For those looking for something just a little bit different with some sparkle and pizzazz, I give you Bacon Roasted Chicken {Turkey}

This idea was spawned from the knowledge that bacon and chicken and MFEO. The club sandwich, Chicken Cordon Bleu type stuff... long story short, I wanted to think of a creative way to do a play on these flavors.

So a few months ago, I started by taking some bacon, and placing under the skin of the chicken breast and then roasting it off. As always, the bird was stuffed with onions and lemons, rubbed in a little olive oil and salt, and some lovely herbs were sprinkled some where in there too.

This second attempt was a little different, and a little bit good.

After crisping the bacon, I took some sage leaves and fried them in the rendered fat. I also minced sage and thyme to add in fresh as well.

The other change was something that will horrify some, while other will be confuses as to why anyone would care. As for me, I stand somewhere on the fence about it. Cream of Chicken Soup is a real taboo. People either hate on it, while others wonder what the fuss about hating it is all about.

I use it really, really rarely. And while I secretly think it is a cop-out of an ingredient, I can't deny that sometimes it really enhances my dishes! And that's the truth. My kids and I pretty much polished the whole thing off, which was unheard of for a bird of this size. I'm embarrased at how big it was and that is was gone in 2.2 seconds, so I won't go into specifics. I'm just trying to convey that we thought it was pretty dam good.

Bacon Roast Chicken

1 Fresh Chicken

4-6 slices bacon {bacon rashers}

Handful of Sage Leaves,

1-2 t. fresh thyme

1 lemon

1 onion

salt {and pepper}

1 can cream of chicken soup

Towel off chicken with paper towels.

Crisp bacon, then 1/2 of the sage leaves {just pop them in the hot grease at the very end. Wait 15-30 seconds, flip, then drain with the bacon}

Mince the remaining herbs, quarter them lemon and onion

Pull Skin away from each breast by running fingers in between the breast and skin

Stuff chicken with lemons and onion. Then slide the bacon and sage leaves + fresh herbs on top of the breast, below the skin. Rub with a touch of olive oil and plenty of sea salt.

Truss the chicken, just do a better job than I did!

Bake in a 350 degree preheated oven for about an hour, depending on the size of the bird. Place the can of cream of chicken soup in the bottom, midway through baking.

Note: {I did not want the extra grease, so I drained the drippings, ran them through a fat separator, then added them back in}

Allow chicken to rest, and serve.

Cherry Almond Ricotta Hotcakes

2009-11-16T05:51:00.005-07:00

So, if you don't like cherries then you're life pretty much sucks right now since here we have another post dedicated to the beautes. This recipe was obviously borne from the tartes in the previous post. I LOVE to spin-off my own recipes and recreate them into an entirely different meal or idea.

And I've so been loving on these sprite little bebes... With no oil or butter added to the batter, they are deceptively decadent. Seriously, with the fruit, protein, and whole grain {and cream!} they make a pretty well-balanced brekky, no? And some citrus in there would be hot.

I like to make a big batch and keep it in the batter bowl and use it over a couple of days. It makes having a fancy breakfast like this possible more days than just Saturday.

Almond Pancake Batter

3 eggs

2 t. vanilla

1 t. pure almond essense/extract

3/4 t. butter essesce / butter sweet dough emulsion / flavoring

good 1/2 cup ricotta cheese {I use light, and 'good' means probably a bit more than 1/2 cup}

2 cups milk

1 1/2 tsp salt

1 heaping T. baking powder

2 cups whole wheat flour {break it up or just use white if you're a baby like that. I kid}

1/2 -1 cup slivered almonds

Combine eggs, flavorings, ricotta, and milk; whisk to combine

Add in salt, baking powder, and flour. Add more milk if too thick, more flour if too thin.

Heat griddle on medium heat. Spray non-stick spray or add a tiny bit of butter to the pan.

Place almonds onto the griddle in small mounds. Pour batter over each mound, then top with more almonds. Flip when cakes show bubbles and are golden on bottom side. Cook through on the other side.

Serve with warm cherry syrup and cream if desired

Vanilla Cherry Syrup

1/2 cup cherries, pitted {fresh or frozen}

1 1/2-2 cups juice

1/3 cup sugar

1 vanilla bean pod

Heat juice, sugar, and vanilla pod in a saucepan over high heat. Thicken and reduce until nearly syrupy. {5-10 minutes} Add cherries and continue cooking / boiling for another 3-4 minutes until syrupy.

*note, syrup will be quite thin until it cools for a few minutes

good sans almonds too

Thanks so much for all of your sincere comments {and questions}. I really won't be doing as much individual responding {-though I will some}. I just need to take the pressure off of myself since I, like many bloggers, don't much enjoy replying for the mere sake of replying.

I do however love the connection I feel to something real, whether it is a sincere, honest, even earnest question or thought. Or an old or new friend saying hello. I will often respond to these types of comments.

However, I do appreciate each and every comment left, and love to read through the comments fresh or old, relevant or otherwise {minus spam}. And I always appreciate the time it took to stop by and leave each comment {minus spam}. I am especially grateful to those who leave comments with no way to respond to you, let me thank you now! {minus rude people}

Cherry Walnut Tartes

2009-11-12T05:58:00.002-07:00

So if you haven't noticed I quit this blog. The decision was made the same day I realized it was finally my scheduled week to have my blog redesigned...and I'd already paid for it. Awesome.

It had just become too much! And since quitting life has been so full-on that I wonder how I managed to find the time to put into this thing for the last two years!

I thought I would be able to find the time to atleast 'esplain where I was coming from before now, but even tonite I've really had to force-make the time because it is really, really time.

I will never fully quit this blog. I learned that last year when I tried. But you may have noticed I removed everything on my sidebar, and any trace of knowing who is looking at the blog or anything related to stats. I just don't think of this as a blog anymore. It is once again returning to what it started out in the beginning as: a journal, for me. And removing the shackles was wonderfully painful, yet so free-ing. And in nearly 3 months I haven't looked back. I made the right choice.

Long story short, I'd love people to check what I post, when I post -if they like. But if not, that's cool too. It's not a competition anymore. It is just for me and close friends and anyone who enjoys it and wants to be here. It will be honest, and I won't feel the pressure for it or myself to be anything other than what we are.

And I'm really excited about it.

A huge thanks to everyone for your support, comments, questions, and enthusiasm. If your questions have not been answered recently, they will soon. And thanks, seriously, for being there for me and encouraging me with this little project of mine that has taken, yet given so much.

The next few months will be busier than ever. My husband accepted another position with a different company last month, and as a result we are moving from Sydney to Melbourne. He started his job around a month ago and is loving it, which nothing else makes me happier. He has been commuting from here to Melb until we find a house. And we're kinda half-heartedly finishing out the school year up here for Laine, which ends middle of next month.

My parents came for a visit also and just left last week. After nearly two years of being here, it was GREAT to finally have our first visitors. We're expecting some more next week, Ben's brother and his wife are coming and we lovelovelove them and are so excited to get them one-on-one. It is thrilling to see the people close to you enjoy the things you experience daily!

Onto the food -explainations on that below the recipe...

Walnut Tarts with a Sweet Cherry Reduction

Pastry:

2 cups flour

1/2 cup sugar

1 vanilla bean, seeded {do this by splitting it open length-wise and then running the knife down it, collecting all of the tiny seeds}

1/2 tsp salt

1/2 cup walnuts

1 cup butter {just a little less actually}

Mix flour, sugar, vanilla bean seeds, and salt.

Cut in butter, knead for 5-7 minutes, add in walnuts

Then Roll into one in balls

Use fingers to make wells, making small, nearly bite-sized tarts

Should look about like this. This buttery, mildly sweet dough turns nutty as the walnuts bake inside it.

Bake in a 325 / 170 degree preheated oven for about 20 minutes, or until lightly golden brown

These ones I dusted in sugar before baking, it's an option ya'll

Cherry Reduction Filling {topping}

About 1 cup juice -any sweet flavor works, but I like using something with cherries or berries in it or mixing different juices together

1 vanilla bean pod {use the one used for the pastry}

1/4-1/3 cup sugar

Cherries -about 1 cup, fresh or frozen pitted

Heat juice and vanilla bean over high heat, add sugar.

Reduce until nearly syrupy. Add cherries and continue cooking for another 4-5 minutes

Cherry topping should be thick and syrupy so that it can cleanly top the tarts.

This is the point I added the cherries. Thick and syrupy, but still needs to reduce

To assemble, place the cooled tart pastry on a serving platter. Top with Cherries, then with whipped cream. Garnish with mint or other leaves/flowers.

You can not mess this up, people will be amazed because they are so tiny and cute -but they taste as good as they look!

I made created this recipe in the last weeks of the US cherry harvest, they were being shipped down here. Since then I have made it several times with frozen cherries and it is every bit as grand. It think it could be an adorable little holiday recipe with the red and green, but also spring and summery just as easily.

Laine's Sweet Shoppe and Soda Fountain Birthday

2009-09-01T19:39:00.002-06:00

My daughter's 5th birthday party was in June, and my friend Sals, who is a photographer, took some great shots and just passed them on to me. So I thought I'd share them to get some ideas flowing if anyone is having a birthday party for a little girl anytime in the near future.

I bought this cupcake stand on ebay because I wanted something different, and gender-neutral {thinking I could switch out the color of the ribbon}. I even drove all the way to the city the night before to pick it up. Ohhh, it such a piece. The first thought I had when seeing it was that I could have made that... if I'd wanted something crafty and homemade looking.

It broke within the first hour of us having it when my husband overestimated it's sturdiness and picked it up by the top layer to carry it in, immediately snapping it off.

Besides the cupcake stand, I put the tables together with fruits and goodies in old-timey jars that were then ready to dip in chocolate ganache

Fruits, Biscuit, and Marshmallows with Chocolate Ganache

1 tsp vanilla {optional

1/2 cup cream

2/3 cup chocolate -I used a mix of milk and dark

Melt together over stove on low heat and serve with an assortment of fruits, cookies, biscuits, lollies, etc. If being extra fancy, have toasted coconut or sprinkles to dip in and decorate with.

We also made Italian Sodas to sip on

Italian Sodas

Flavored Syrup -Raspberry, Vanilla, or Ameretto are my favorite*

Half and Half**

Soda Water / Club Soda

To make each Italian Soda, place 1-2 tsp Syrup and then fill the glass half full with soda water / club soda. Top that off with half and half.

*You can find syrups in the grocery store or I purchased mine at a wholesale coffee-house shop

**Half and Half is purchased in the dairy section. If they don't have it, make your own by mixing equal parts of whipping cream and milk

We also decorated cupcakes. I used my Sugar Cookie Cake recipe once more, because it is my favorite. Then I used scrapbook paper to cut out individual cupcake wrappers that were glued on after baking and frosting them.

After blowing out the candles, the girls all decorated their cupcakes with sprinkles and candies, and then we put them into plastic pink Chinese take-out containers lined with glossy tissue paper, pictured above. Then, we tied them each with their own ribbon to tell who's was who's, since the markers were not working to write names!

More pics from the party. It was so fun, but I was not sad to kiss the stress of it goodbye!

Cornflake, Walnut, and Coconut Encrusted French Toast

2009-08-27T06:51:00.010-06:00

I was just going to add this on as an update to the last post, but one bite of it yesterday and I realized it deserved it's own post.

I added the coconut, as promised, but added a special, saucy, secret ingredient that probably shouldn't be added for something served before 5 pm, let alone breakfast... RUM!

I had the thought to do this a few times ago, but was a little scared. I knew it would either be a disaster or monumental success, and I wasn't ready to deal with the disappointment if it was the former. But I braved it, and success it was! If you don't have a big old jug of rum like me, go get some of those little rum flavorings on the spice aisle and put a capful in instead.

I actually made one version without rum and it was great, but I vastly preferred the rum version and would make it with or without coconut, every time I make this. I also paired this with bananas, which I have on every other version as I just didn't have any for the picture the other day {or so I though, I did find some special bananas later that day that Gabe had cleverly hidden. I was a little irked I didn't have them for the photo, but relieved I found them before they turned black!} I know from the comments on the last post that many of you felt they were missing!

Anyway, here it is in all it's glory. And I'm even including a pic of the crumbing mixture because it looks good enough to eat on it's own. {It is good enough to eat on it's own}

Recipe is the same as Cornflake and Almond Encrusted French Toast with the exception of adding 2-3 T. rum to egg mixture, switching walnuts for almonds {macadamias would be good but they're not my favorite, sorry! but you do it, DO it!} and adding 1/4 c. + coconut to cornflake blend.

Cornflake and Almond Encrusted French Toast

2009-08-23T20:06:00.002-06:00

I have been itching to make this ever since I saw the title 'Cornflake Encrusted French Toast' in the room service menu of that Gaylord Palms Hotel in Orlando when we stayed there in May of this year. I never ordered it, I once again cataloged it as an idea I'd love to reverse manufacture. I think this idea may be more popular than I thought, however, because I just last night saw another version in a food magazine down here.

Anyway, I attempted my version for the first time last week, and it was great, however Ben and I agreed it was lacking a nuttiness we were after. So, thinking that sliced almonds were the most akin to the shape of a cornflake, I crushed those up as well. Though any nut would work, oh wouldn't pecans be just heaven? Even macadamias.

Another thing I'm also going to try next is a coconut version, testing that ditty out first thing tomorrow. I envision the coconut version being the crushed cornflake encrusted brand of french toasts and I'm salivating already.

This is quite easy to make, especially for the great results a little bit more effort achieves! And crunching up cornflakes is both fun and a great stress reliever I've found! Take out all that pent up aggravation on those little bebes!

Cornflake and Almond Encrusted French Toast

1 cup cornflakes

1/2 cup sliced almonds

1 tsp. cinnamon

1/2 tsp salt

2 eggs

1/4 cup milk

1-2 T. brown sugar

1 tsp vanilla or used vanilla bean pod

4-6 slices of bread

In a ziploc bag, crunch up the cornflakes. Crush or chop the nuts and add to the cornflakes, along with half of the cinnamon and mix well. Pour into a shallow dish.

In another shallow dish, crack the eggs and whisk. Add the salt, remainder of cinnamon, brown sugar and vanilla or vanilla pod and whisk again. Add the milk and give it one final whisk.

Meanwhile Pre-heat a skillet or griddle, and then grease with a little butter.

Dip bread into egg mixture, then into the cornflake mixture and coat evenly.

Grill on the griddle over medium low heat {the cornflakes and nuts will burn on high heat before the middle / eggs is cooked through} until toast is golden brown and cooked through.

Serve with syrup and whipped cream if desired, and bananas are a nice touch as well -I didn't have any for the picture but they are tasty with it trust me!

Tips!

The salt and sugar in the egg mixture are imperative! I think adding the sweetness and salty flavor in this part of the recipe mean you won't have as much need for heaps of syrup on top once they're made.

Not to be a snob, truly, but using good bread is pretty important when bread is the star of the recipe. I use wholewheat / wholemeal bread to make myself feel like I'm making the healthy choice and I look at this recipes as 'dressing up wholewheat bread so it tastes good'.

Mascarpone & Citrus Berry Tarte

2009-08-17T06:50:00.003-06:00

ohhh, wouldn't this be just lovely come christmas time...?

Ok, alert! World's EASIEST homemade chic dessert coming atcha! {Too much? Don't be afraid to tell me}

This is homemade chic to a T and tasted as pretty as it looked.

Seriously Forks, {threw that in in my husband's honor. He thinks it's funny, even if no one else does...} this is so, so simple to make and was literally put together, start to finish in about 20 minutes.

I got the idea from a picture I saw from afar, it was in a Donna Hay book my friend had recieved for her birthday and someone at the birthday brunch pointed it out, remarking that it looked tasty and beautiful. I agreed. I didn't glance at the recipe, I didn't want to. I just wanted to take the basic idea communicated to me in photo form, and create it with the flavors I had in mind and make it my own.

Later my friend later told me she had since made it and started to tell me the recipe and how you do it. I resisted the urge to plug my ears and sing obnoxiously, and instead I listened politely but was really doing a classic Homer Simpson fantasy {not of him! just one reminsent of the ones he does in his head when he's not paying attention} in my head because I did not want to know! I didn't want anything to taint the recipe I'd already created in my head the minute I saw the photo.

I don't know what it was even called originally, and mine resembles the creation but I did a several things differently, in style, and beyond that I don't know since I don't know what hers was made of. I've actually got some additional ideas stirring around to create some different versions to add to my repertoire of tartes of this brand -which is good since this was so good and easy that I'm planning on making slightly different versions of it any time I'm in a pinch for something easy but classy. Which, yes, I know, by even insinuating something is classy you simultaneously cancel out anything classy about it, but this time I beg your pardon, it is classy.

Anyway, as a teaser of things to come, I'll start the repertoire building as soon as tomorrow when I make it again but in individual serving style. I'm also envisioning a more custard-like cream version as well. And you could always mix it up with different kinds of berries or even other fruits. Ohhhh, and a large circle one put onto a pretty pretty cake plate would be tempting and oh so brunchable...

Mascarpone & Citrus Berry Tarte

1-2 sheets frozen puff pastry

1 cup fresh, frozen, or freeze dried raspberries

1/4 cup sugar {I used vanilla sugar, but eh, whatevs} {ps -I'm out of touch, are people still saying whatevs?}

Mascarpone Citrus Cream:

3/4 cup cream

1/3 cup mascarpone cheese

1 vanilla bean {or 1 tsp vanilla extract, but I highly recommend the beans!}

fresh grated zest from one orange

fresh grated zest from one lemon

1/3 cup powdered sugar

1-2 T. milk, if needed

Whilst layers of light and flaky pastry baked up on a sheet pan until golden brown for about 10-15 minutes at 400 degrees...

I rehydrated my raspberries in some grape juice and added the sugar. A sauce formed because I dug down to the powdery, broken up bits at the bottom of the can. It was perfect. Can be easily replicated with fresh or frozen berries and the sugar.

Meanwhile, I made the Citrus Cream by whipping the cream until nearly soft peaks were formed, then added the mascarpone, vanilla bean, and citrus zests. I continued whipping, adding any milk to thin it out if it got too thick, and then added the sugar, giving it one final whip to incorporate.

I allowed my pastry to cool, then topped with berries

Followed by the cream and some garnishes -frozen raspberries and some leaves from my front yard. So, so easy.

Keep this one in your back pocket ladies and gents. Seriously, back pocket-it now.

And PS Freeze dried raspberries keep well and puff pastry stores in the freezer and who doesn't have some cream and citrus on hand? You could easily do lime zest if you only had limes or use cream cheese instead of mascarpone... so much you can do with this. Endless possibilities, I can't help but get a little bit giddy about it!

UPDATE! Here are those individual tartes I promised! I used some cookie cutters and then hand-cut the squares. They are all various sizes but equally chic, and still easy. I love me a little dessert amouse bouche!

Homemade Fruit Leather

2009-08-11T19:50:00.001-06:00

Awe shucks, you may not know this about us, but we are a fruit leather family. We are just lovin' on the stuff. I started making it about a year ago when I invested in an amazing dehydrator. I haven't dehydrated anything but fruit leather so far! But it's our favorite and something we know we'll love.

I didn't know what I was doing at first, so I browsed through what google could offer me and some other recipes but never found what I was after, not even close. Why is it that everyone thinks apricots are the cat's pajamas? They're not, gag, I hate apricots. I want to do fruits I love to eat, that taste good to me! But not all of those fruits deydrate into leather with a good texture. So my secret? Mix it with apples or pears.

I don't have any genius to pass on as far as the ratios, I just throw in whatever I have, whatever I've purchased in bulk on sale, get my food processor to put it's back into it, and then deydrate! It works every time no matter how much I put in of what or this or that.

I've made them fresh or cooked. Cooked taste better, fresh are healthier so you weigh your options there... But I never add any sugar, except I add a pinch of brown sugar to my Vanilla Bean Applesauce fruit leather which is amazing. We'll see how this post goes over to gauge if I should post some of my other FL creations. I'm also working on a recipe using THRIVE products where you don't have to use a dehydrator.

Today, however, I'm sharing my mango-pineapple fruit leather which is my favorite so far. The texture was great and the leather is sweet and delicious and bursting with tropical flavor. I, of course, wrap them up cute-like for lunches or snacks. Sorry Gabe, once again you're stuck with pink! This pink raffia is a life-saver because it is adorable but uber-amounts cheaper than ribbon and you just use a tiny bit. Use tape though, if you feel like going that route.
Without further adieu, I give you:

Mango-Pineapple, No Sugar Added, homemade Fruit Leather

Some Mangos
Some Pineapple
Some Apples
A large stock pot
A food processor / blender
A food dehydrator
Waxed / Baking / Parchment paper
Scissors or rotary cutter
A pizza cutter or knife
ribbon, raffia, or tape

Peel and core the apples.

*It's awesome if you have one of those new-fandangled 'apple machines' {as I call it for my kid's sake. Talking it up makes them feel it is special and thus they want to eat the 'special' apples} that peels and slices while you go. Huge timesaver, very inexpensive to invest in and your kids will love it.

Peel and dice the mangos.

Place apples and mangos in stockpot and cook over medium heat, stirring occasionally.

Meanwhile, peel, slice, and blitz the pineapple in your food processor or blender until it goes white and frothy. Take a drink of it, I know you'll want to, and throw the rest in with the simmering apples and mangos.

*By this point I have just cooked while prepping, but the total time I've spent on cooking is probably about 20 mintues.

Then, spoon batches of the mixture back into the food processor and blitz for a few minutes until smooth. Pour each batch onto your prepared dehydrating sheet and dehydrate for approx 8 hours on medium heat {you'll have to work with yours, some don't have adjustable heat, just mess around until you find what works}

Next morning you are greeted with this:

Peel gently from the sheet to reveal the glorious, shiny creation

Admire it in the shimmering sun, love it, feel it

Cut it into strips like this

Or wedges like that, however you feel is mathematically and geometrically to your advantage

Place onto your baking paper that you have cut using scissors or if you're fancy one of those big wide rulers and a mat creating even, perfect lines. You may want to catch up on your favorite Television programme whilst doing this...

Roll and then secure with a ribbon, rafia, or tape -etc. Store in an airtight container or in the fridge for a LONG time. I've tested this limit quite conclusively, I find ones that are months old in the back of the pantry and send them off to school after giving them the 'ol sniff test, didn't get any complaints so I concluded they were fine and last months, if not months and months.

Further Information:

I used Kensington Mangos that I had frozen from the mango harvest last year. They are an amazing variety and I won't eat anything else! Can't wait, with summer on the horizon this year's crop is just a few short months away! Anyway, having those done this made it very easy to just pop them in and I had one less thing I had to prep. For this batch I would guess I used about 8 cups of diced mangos at least.

In addition I used 4 whole pineapples and probably about 16 apples. This made 9 trays of fruit leather, it shrinks down quite a bit unfortunately! But you will love having this trusty snack on hand, all of your hard work will pay off. Get a friend and do this together, it makes it more fun and something you might even look forward to. As mentioned above, that friend could be catching up on your Tivo'd episodes of The Bachelor or Top Chef...

This recipe features the cooking method, but as I mentioned I've made it fresh so if you desire, skip the cooking step and just prep and blitz.

Enjoy!

Roast Pumpkin and Bacon Wrapped Artichoke Heart Salad

2009-07-30T06:18:00.003-06:00

On the subject of blogging, you'll never win as many points with a salad as you will a delectable dessert. In fact, usually a salad gets you the least amount of points possible. I wish the case were different for this beaut. Because lil 'ol girl really deserves it!

The first time I made this it was so good I made it again the three following consecutive days. A salad is a great little lunch or dinner meal for me. It's a super detox for those days I've been a naughty girl and broke Momma's rule of spoiling your dinner. I get the munchies ya'll! And unfortunately I didn't break it with crisp bread and apple wedges. It was probably candy or a home-baked treat. Tisk Tisk.

So then salad is the obvious choice for a redeeming dinner.

And I know what you're thinking, ohhh, isn't she greedy with two different meats. Yes, yes I am.

I believe the original idea for the artichoke bit came from Sandra Lee if I remember right. And it's a great little gem to keep up your sleeve. They're quick, cute, and delicious. And the perfect little hors d'oeuvre that is fast and easy when made on their own. But oh, don't be beguiled. When married with the pumkin they reach their true perfection. Actually, they and their fatty essence do more for the pumpkin since I cooked them together, and thus the pumpkin was the lucky recipient of the beautiful bacon drippings {which were not a lot since the bacon here isn't the same and is infact much leaner, so it was the perfect amount rather than them swimming in pools of grease}.

Toss in a little lemon juice, shallot, red wine vinegar, garlic, and olive oil with some fresh herbs if desired. Or heck, you've worked hard on the rest of the meal. Kick back with a bottle of store-bought dressing and I won't hate ya.

PS - you could easily grill instead of roast!

Roast Pumpkin and Bacon Wrapped Artichoke Heart Salad

Preheat oven to broil. Yes, BROIL

Cut the pumpkin, with skin on, into 1 inch cubes.

Season with salt and place in the broiler, only just while you prepare the artichoke hearts.

Wrap jarred artichoke hearts in bacon, it will probably take you 1/2 or 1/3 of a slice for each one. They might look something like this:

Place them in with the pumpkin and broil until golden or even charred, I like charred.

Meanwhile, prepare your greens -I like to use a baby salad mix with lot's of lovely leafs.

Add what you like, I chose:
sliced red onion
quartered cherry tomatoes {I like small bites!}
avacodo cubes
leftover roasted chicken, shredded {or just grill or panfry some in a little garlic, salt, olive oil and herbs -I used oregano since that is all I have left with this useless winter sun!}

This is a great use of leftover chicken and is a very satisfying and substantial meal. I love salads because lettuce and the vegetables that accompany them are pretty much the only raw vegetables I like.

The flavors of this salad work so well, the subtle yet giant flavor of the pumpkin, the spicy onion, the salty bacon. Mwah! So good. You'll love it or I'll double your money back, er...

And if you were skimming above and missed it, you can make a quick dressing for this beautiful salad from some minced garlic and shallot bathing in olive oil, lemon juice, and red wine vinegar with some salt and herbs thrown in for flavor.

Peanut Butter Lollies

2009-07-25T07:18:00.004-06:00

Ahhh school holidays, the joyous time. Or at least it would be if every school in this state weren't also on holidays. Any where we've been has been crowded and any attempt we've made has been in vain. So literally the last few days, though it seems like longer, we've been Dad-less {biznaz trip} and completely housebound which is never fun!

My kids, however, in an attempt for some variety, talked me into playing restaurant with them. The little darlings are pretty young, 5 and 2, so these kinds of experimental, imaginative games {the kind beyond pretending they are a dog, cat, or monkey} are really new for us, and it has been a lot of fun to see what they'll come up with next or how they'll roll with it {or should I go for the pun and say 'role with' it -too much?}

The last few days I started humoring them. Lunchtime became business time for Chez Momma's -and it wouldn't be complete without flowers on the table, menus, and fancy goblets to drink from. Lunch and dinner has seen me answering requests, taking orders, serving drinks and appetizers... you know, that old chestnut. Yeah so really, besides the menus not much is different from the everyday routine of serving kids a meal right?! Oh yeah, and I did get paid, so that was nice.

Anyway, I did my best to make it fun, and it actually was hilarious to see how the kids reacted to it all. They really got into character starting all requests with 'excuse me miss?' -even Gabey who's sounded more like, 'goose me miths?'. And sweet Laine kept referring to 'my brother' -it was 'my brother this' and 'my brother that' and it was cute to see her make sure he got taken care of. They really treated me like I was some one different, they have such imaginations those two, well, really Laine -and Gabe hopelessly follows suit.

I did present a bill the first day, and a coupon for buy-one get one entrees valid the next evening -which my shrewd little Arab trader tucked neatly into her wallet and DID present on her next visit. This all would have been a great opportunity to start teaching Laine about the value of money and how to use it, however, I didn't factor this in when I was artistically coloring the menus. I was charging $2 for chicken, $1 for pasta, $1 for broccoli and then I guess the drinks were free because they weren't on the menu. Laine can't afford that kind of money! $8 for lunch for two is steep when your allowance is $.50 {yes, $8 because Laine sweetly treated Gabe to the meals, which was another nice note. He didn't have any money you see}

So instead I gave her her total, which she paid with 2 fifty-cent coins and then expected change. I know, shrewd right? And since $1 coins are much smaller than the massive $.50 pieces I stupidly gave her a dollar back. So I broke even. I was smarter the next day and kept some 5 cent coins handy for change and profited about $.65 the next day with what she gave me. So I guess it was alllllll worth it.

Anyway, still not sure what that had to do with Peanut Butter candy?, me neither, but the kids were in the kitchen 'helping' me ~~right off a cliff~~ I mean making this candy on another housebound day today. Somehow this treat jumped the queue since many things were of a higher priority to post, but I just got ancy! I wanted some candy!

Details, important details, on the candy below recipe

Peanut Butter Candy

recipe A:

1 1/2 cups peanut butter

1 can sweetened condensed milk

1 cup sugar

4 T. Karo Syrup

1/2 cup half & half {half milk, half cream}

1/2 cup butter

Place all ingredients in medium-large saucepan and bring to the boil, stirring constantly.

Continue stirring and boiling, testing candy with thermometer or cold water {place drops of candy in dish of cold water, testing for hardness} until desired stage is reached.

Place candy on butter sheet pan, either spread out or in drops, rounding it between two spoons or flattening into disks {I tried a variety of things}

Allow to cool and dip into chocolate if desired.

To wrap ever so cutely, I once again dug deep into the 'ol neglected bead and crafting cupboard and fetched me some high-gauge wire and some dusty old beads. I used baking paper as the wrapping and quite simply, though time consumingly, adorned my packages.

And the back looked so cute with my wire it made me wonder why I'm wasting my time with all of that expensive designer ribbon!

Ah yeah though, the front turned out not too shabby either

*To be honest I wasn't extremely happy with this first experimental batch. This is truly the first candy recipe I've developed start to finish on my own without relying heavily on past experiences of candy making. I've never seen a recipe for PB candy, though one no doubt exists somewhere.

I almost wasn't even going to post it, but then my kids went NUTS for it {it's treats, what else is new} and my neighbor said it was 'beautiful' -was she humoring me? Who knows. I couldn't separate how it turned out vs. my hopes and expectations, yet wondered if some one out there might just like it. I wanted a hard candy, like those fabulous See's Candy suckers I munched on as a child. This turned out like Peanut Butter nougat, or could even be described as a distant relative to Peanut Butter Fudge.

I could have cooked it longer, but I think I gained a kilo of muscle mass from the stirring as it was and I had to give up, it was a workout! Though come on ladies, you've got to be with me on eating candy guilt-free, I'm sure I lost more calories making it than what I took in consuming it! Three cheers for that! I kid.

I am going to detail below what errors I think I made by posting the recipe I will be trying next time.

Recipe B

1 cup Peanut Butter

1/2 cup butter

1 can sweetened condensed milk

1 cup sugar

4 T. karo syrup

1 1/2 cup sugar

1 cup half & half

1/2 tsp salt

Enjoy, and please let me know your thoughts, I'd love to hear them!

Chicken Parmesan with Roasted Red Sauce

2009-07-20T08:07:00.004-06:00

My Mom made Chicken Parmesan ALL of the time growing up and my 4 sisters and I LOVED it. It truly was one of our favorites. I made it constantly in the early days of being married as well, so much so that I banned it and litterally have not made it now for at least about 3 or 4 years at least.

Yesterday that old feeling of desire for the dish returned, and I literally was craving it all afternoon and would not rest until I had some in my belly. By dinnertime not even the pangs of jetlag could drag me to bed before I'd consumed at least just a little taste!

This definetely took some time and care to make, but was well, WELL worth it! It's a little different from Mom's classic version, which is definitely delicious. However, I was craving a roasted sauce, what with the winter chills and all, and I had some veg that didn't get eaten while I was out of town that desperately needed to be used before it went to waste. Hence, I give you the dish as is. As always, for more details, see below.

Chicken Parmesan Roasted Red Sauce

Sauce:

2 medium carrots, grated

5 tomatoes -on the vine or from the garden are the best!

1/2 head of garlic, minced or pressed

1 onion, diced

large handful of basil, minced

1 jar Italian Passata -or 2 cans tomato sauce or equivalent Tomato Paste or even reconstituted Tomato Powder works well as I've now discovered!

salt to taste

Place tomatoes, grated carrot, diced onion, minced garlic, and minced basil in a large baking dish. Drizzle with olive oil and salt and bake on hi -450-500 /{280-300 Celsius} degrees, stirring every 10-15 minutes while you prep other ingredients.

*if you have more time, temperature can be reduced and cooking time extended. I did it this way because I was in a rush. However, start to finish, the timing was perfect if you are making it this way.

In the mean time, work on the Chicken Portion:

3 chicken breasts

2 cups bread crumbs {I took the chance to use my GBBC, and they were DIVINE! Great use of them}

2 eggs

Salt

Olive Oil

Prep breasts by trimming fat. Instead of pounding, I cut each breast into equal fillets by cutting the skinny end off and slicing the wider end of the breast into two equal portions. All 3 portions end up about the same size and you will find that you are satisfied with one portion which is 1/3 of a breast, rather than eating a full portion or serving it up and then not finishing it and having a 1/2 eaten breast that either gets wasted or looks like it's been picked at....

But I digress - Salt the eggs with 3/4 t. salt and whisk in a shallow dish. In another shallow dish, place bread crumbs.

Preheat a skillet with oil, and have a baking sheet handy

Dip fillets in egg and then into crumbs, then place in hot skillet. Saute until golden brown on both sides, but do not cook through.

Transfer to a 350 {or 500...} degree oven to cook through.

In the mean time, add passata or tomato sauce to roasting veg in the oven, as well as a rind of Parmesan if you have it. Add any needed water, stir, and allow to continue cooking.

After a few minutes, top chicken breasts with a generous spoonful of sauce, and top with mozerrella and fresh grated Parmesan cheese. Return to oven and bake for an additional 5 mintues, or until cheese is melted and golden brown.

Serve extra sauce with pasta.

*Notes: I did quite a few things differently than Mom's version, which is delicious, but I truly had always wondered why it was called CP but Mom's recipe didn't have any Parmesan in it!

To make it more Parmesan-y, I used a trick taught to me by a friend who lived in Italy. I cooked the sauce with an used-up rind of Parmesan cheese. I had one in the freezer I had been just itching to use for this purpose, and it turned out to be a great tip. The Parmesan on top of the actual chicken is tasty too!

The carrots are a fantastic addition to the sauce, adding more nutrients and as far as I can tell this is quite authentic to do this.

This meal was SPOT-ON, and if you've been waiting to try one thing from my blog I highly suggest making this recipe start to finish the same way I did and I know you will love it! This is different advice from what I usually dole, which is to use what you have, what you like and do it the way you prefer. The only thing I can think to add is possibly some red wine, but I thought it was actually perfect without.

It was incredibly satisfying and delicious and the ban on Chicken Parmesan is officially over.

*Update* I forgot to say as a word of caution, to be extremely careful when roasting in glass pans and adding to them. When the food, oven, and pan are so hot, you can crack the glass when adding the sauce that is a cooler temperature to it, as I did! I knew this could happen, risked it, and regretted it as I munched on glass bits {I wasn't going to throw away my beautiful sauce!} Just be careful, or roast in an aluminum or otherwise non-glass roasting dish!

Chocolate {banana} pancakes with Peanut Butter Syrup

2009-07-13T06:54:00.006-06:00

A huge shout-out to Mr. Mom who held down the fort for me last week. I arrived home yesterday to kids who were no worse for the wear and a nearly immaculate house. Kinda made me wonder what they need me around for, things were so well put together! Thanks Ben!

And I must give credit where credit is due to my new favorite airline, Quantas. As I got to my seat, LAST row in the entire airplane, I noticed my lights and other controls weren't working properly. I managed to start a movie as dinner was being served, but then couldn't pause or stop it once I got too tired and nodded off. I didn't tell anyone I was so tired. But as I woke, things still weren't working.

After breakfast I told the flight attendant, since I was bored out of my gourd and wanted some visual entertainment. He tried in vain to restart my system 3 times so came back and offered me $150 worth of merchandise of my choice from the Duty free shop and to be moved to an open seat in business class! I couldn't believe it, all for not being able to watch a movie for the last 2 hours?

I felt guilty with such a generous offering, and feined reluctance all the while knowing I would gladly take them up on their offer, since I wasn't sure the 4 pairs of Banana Republic socks were enough thanks for Mr. Mom's efforts. I longingly browsed the pages of gorgeous designer perfumes and cosmetics before reaching the modest section marketed to men. I settled on a watch for Ben that was totally hot, but above the range offered to me. I posed paying the difference, but they refused and just gave it to me outright. Thanks again Quantas for sparing me the embarrasement of extending socks as a thank-you gift!

Today I was eager to please my little bebes with a morning delight. And though I'd been cooking all week in the Test Kitchen, it just isn't the same as preparing a meal for my family to enjoy, of which I had really missed all week!

I have been working on Chocolate Pancakes as well as developing a recipe for Peanut Butter syrup and just have to laugh that it wasn't until today that I realized my creations were completely MFEO. So here they are, in all their glory. Bananas are optional but a welcomed addition if you're into that.

Chocolate Pancakes with Peanut Butter Syrup Pancakes:

2 eggs

1/2 cup sour cream or ricotta -or one overripe banana, mashed

1 tsp vanilla

1 1/4 cups milk

1/4 cup, +/- {minus for me} sugar

1 1/2 cups flour -I used biodynamic whole wheat

1/2 cup cocoa

1 tsp salt

1 T. baking powder

Peanut Butter Syrup

1/2 can sweetened condensed milk

3/4 cup peanut butter

1/4 cup sugar

2 T. Karo Syrup

1/4 cup cream

2 T. butter

Place all ingredients in a saucepan and heat to boiling. Boil, and remove from heat. Cool slightly, then add in milk up to one cup to thin syrup out to a good, syrupy consistency.

Store in fridge and serve over ice cream, waffles, pancakes, or in crepes. Stores well and will last a few weeks.

*A few points about the recipe. Now, I did not devise this recipe in order to serve myself or my family dessert for breakfast. I'm totally not into that. I was not about to fry up brownie batter and serve it as the break in to our day. This has very little sugar and no oil, so please keep your expectations up to par with what these are. Feel free to add more sugar or oil in place of milk if you are after dessert or a more dessert like breakfast. However, my goal here was more to dress up the whole wheat flour into something desirable to eat.

As for the syrup, if you are a fan of PB&H, I think honey would be a fantastic addition to the syrup in place of some of the sugar. I don't rock honey with my PB, so I didn't do it, but thought the idea was worthy of note for those who do.

The syrup is to diiiiiie for, it is so good. It has inspired me to make a candy version from it which I will probably attempt from this recipe -just cooking it longer to hard crack stage. Stay tuned for that or try it out yourselves asap.

Grilled Vegetable Cous Cous with Thyme Seared Tomatoes

2009-07-06T06:13:00.001-06:00

I apologize, I have been almost completely unavailable for the last two weeks and have not responded to any comments or emails. I had two birthdays in my family, Ben and Laine's, and then was preparing for another trip home to do more filming. I just arrived home Saturday and caught the tail end of the 4th of July! I was too tired for fireworks with the jet lag, but it was good to be home just the same. I hate missing the 4th almost more than Christmas!

I kidnapped Ben last week and took him to the city for the big day. It was so great to have a night away and we thoroughly enjoyed the big city lights and excitement and can't wait to go again the next time we can secure another babysitter!

M-Kay, flashing forward again, it will be great to be in the studio filming again this week. It is so full-on and crazy but very fulfilling and enjoyable at the same time. I have so many ideas and recipes that I can't wait to share, which is of course my favorite part. Obviously I will also be unavailable this week, but I'll be back next week with some good stuff, I have about 10 posts in various stages of development so I'm getting very backed up -ps last statement applies to blogs only!

Thanks for all of your support and comment love, it is always much appreciated on a personal level. After this week things will calm down for the rest of the winter and I'll have so much time I won't know what to do with it, at least that is the plan. In the mean time, chew on this recipe I made and did as a guest post on the Brigham Young University Women's Services and Resources blog. And again, more info on the actual recipe below.

Grilled Vegetable Cous Cous with Thyme Seared Tomatoes

Generously Diced Vegetables of your choice:

Any color of pepper
Zucchini
Eggplant
Yellow Squash
Red Onion
Mushrooms
Butternut squash
Grape or Cherry Tomatoes {in lieu of the large, seared tomatoes if it is easier}
Salt Olive Oil
Herbs, seasonings if desired
artichoke hearts {optional}
Additionally:
1/2 onion
2 cloves garlic, minced
chicken stock, according to package directions on cous cous {amount of water it calls for, I use stock in place of water for more flavor}
Cous Cous, amount according to package directions {Whole Wheat cous cous is a delicious way to add more nutrients!}
2-3 tomatoes
fresh or dried thyme leaves

In the summer, grill the diced veggies on foil or on skewers. In winter, roast them in the oven. Alternately, you could also saute in a pan over the stove. Either way, just drizzle with olive oil and salt before, and any other herbs or seasonings you have on hand or want to try.

Also grill or saute the sausages or set aside

While those cook, slice the onions into full or half rings. Place into a saucepan, and saute with a little olive oil and salt. Add the garlic, followed by the chicken stock. Bring to a boil.

Add the cous cous, and remove from heat. Wait for 5 minutes, then fluff with a fork

In the mean time, preheat a saute pan on high heat

Cut the tomatoes in half and sprinkle with salt and thyme leaves. Drizzle the pan with olive oil and add the tomatoes. Sear over high heat for a minute or two.

Meanwhile, add the vegetables to the cous cous and gently stir. Top with seared tomatoes, and reduced fat fetta chunks and pine nuts, if desired.

This is like my go-to recipe of all time. I have like 20 versions of this same thing, and in winter I roast the vegetables. Sometimes we eat it deconstructed with the vegetables, sausage, and cous cous separately. I love those andells {? -can't remember now, how do you spell it?} sausages or any fancy deli ones like spinach and pine nut or garlic and rocket...

I don't love the fetta on top but husband does. But that is the great thing about this whole recipe -it is so versatile and interchangeable and completely customizable. You can use leftovers too! Throw in what you like, what you have, and it takes almost no time at all.

Enjoy!

{Twixx are for kids} ...and the winner is:

2009-07-01T18:15:00.003-06:00

First things first, the random generator picked commenter #9 -Brandon and Erica! I'm so excited since B or E clearly wanted it with their 'please pick me!'. Please email me your address and we'll get your Shelf Reliance gift pack off to you post haste!

Okay, so, the day I've been dreaming about has finally come true. Since I'm already married and have had my children, you obviously know I'm talking about the day I recreated my first homemade candy bar. And I have literally been dreaming about making homemade twixes for some time -so long I can't remember.

But along the same lines as the fact that, while I love lemongrass, ginger, leeks, and eggplant and other sundry ingredients-I rarely cook with them {though eggplant has popped up more frequently recently, I'm making progress}, ...the culinary mystery as to why I spent so much time dreaming about this Twixx without ever getting in gear and making it evades explanation. Tune in next week to discuss the possible emotional correlations behind the reasons that I constantly burn things and why I don't possess good knife skills...

Soooo. This is pretty {homemade} chic I think. And just slightly time consuming without being overly fussy or fiddly, that being said I am an avid candy maker, so perhaps not quite so sans fussy and fiddly for beginners. However, it is pretty unique. ...I know, kinda an oxymoron for something you're copying, but stay with me. I think it is an impressive thing to serve all pretty and made from scratch with love. But calling it a Twix kinda cheapens it. So I'm trying to think up a super pretentious name for my 'new' creation. Let me know if you've got anything good. I'd do another contest, but is that too redundant?

OK

PS -Please read more notes on the recipe below as this will be my new format. I'll have meaningless information above, and hard core informationals about the recipe and what I encoutered in my journey in developing it below. This will hopefully help many of you who are interested in reading certain aspects of text to more easily find what you are looking for, especially when you are actually going to make the recipe.

Homemade with love Twixx Bars

1/4 recipe caramel {as in make the full recipe and you'll have some leftover to make turtles or caramel pretzels or caramel oaty bars} -instead of adding vanilla at the end of this recipe, I cooked it with a vanilla bean and even stored the bean in the leftover caramel

Chocolate of your choice for dipping

Pastry:

1 1/2 cups whole wheat flour

1 cup white flour

1/3 cup powdered sugar

just under 1 cup almond meal

1 1/2 tsp salt

1/3 cup butter at room temperature

2-ish T. melted butter

A tablespoon or two of water

Place all dry ingredients in food processor and blitz

Add butters, and continue to mix thoroughly. Mixture should be crumbly.

Take mixture out of FP and mix just enough water in by hand

*mixture will still be crumbly, I had to force it together and it was quite crumbly and sections would crumble slightly. Keep going with it! Or just add more butter, because that is what it really needs but you know how I try to spare it!

Roll mixture out and cut into strips. Bake on a greased sheet pan {I used stoneware, actually, as I use to bake everything almost exclusively. It was very easy, and virtually no breakage dramas whatsoever or sticking issues, and then I scraped the pan down and put it back in the cupboard}

Bake in a 350 / 190 degree preheated oven until no longer soft when touched and lighly tinged golden.

To assemble:

Have warm caramel ready and chocolate melted. Caramel should drizzle, but not be so thin or hot that it will goop off of the bar when placed on. It should be pliable enough, but then remain on the bar when placed. Wish I had a thermometer so I could tell you what mine was at -but it was about 20-25 minutes after making it.

Place cooled bars onto a parchment / waxed/ baking paper lined sheet {or silpat}. Take a rubber spatula and drizzle caramel over bar.

Dip or otherwise cover the bars and place on parchment. Once chocolate has dripped, carefully use a butter knife or slender spatula to transfer to a separate parchment lined sheet -this helps the bars to be more pretty, the drippy sludge at the bottom won't set in when the chocolate cools.

The option is there to decorate, as I let my kids do with these. Simply allow cool until chocolate is set and enjoy -or wrap up like old-timey lollies

*So I was uber-happy with this recipe. I did not google other recipes out there, though I assume others have had this genius idea before. I was going for a hybrid of a shortbread crust mixed with sweet shortcrust pastry. The almond meal was genius, it gives you the texture you're after while at the same time giving it a delectable nutty flavor. This could totally be reworked to not include it and still be phenomenal if you didn't have / couldn't find almond meal or for cost reasons, but since I but it in bulk so I have it coming out my ears and I'm just running with it.

The dough isn't overly fussy, but it, like many doughs and especially pastry doughs, doesn't like to be overly mixed or touched. I made 1/2 of the dough up the first night, and refridgerated the second half. I cooked it up a few days later, and it wasn't quite as good. It was less buttery and light and became only slightly more cracker-esque. But no one would even notice if this happens to you. The caramel and choc are kinda like the gravy sauce to an overbaked chicken -they do their very best to cover it up.

Ok, enjoy!

Tips are for kids!

2009-06-26T08:42:00.006-06:00

Okay, the time has come to share a few ideas on getting your children to eat healthy and delicious fruits and vegetables. Here is what has been workin overtime for us at our house.

The 'ol ribbon around the banana trick. Why does that sound strangely inappropriate? While I giggle, chew on this:

not sure why these particular bananas look like they've been through the war, but as you can see, an added bonus benefit is disguising the bruises

I know it probably seems borderline insane, but it really works for me! This is great in school lunches or as an afternoon snack. You just have to play up to what your kids like, in Laine's case it is pretty things that are pink, so pink ribbon goes on hers exclusively. But this one is for Gabe, so it's orange

We're waning on this one, so I'm going to glue large fake rhinestones to them next. When she goes to throw the peel away, I'm going to dig it out of the garbage, peel them off, and reglue them on the next banana. I'm only half kiding and that's the sad part!

Crazy! I'm laughing at myself right now, and I'm half-mortified too. But we are just competing with all of this overly salted, sugared, processed food that is packaged adorably and marketed to our young ones! What is so wrong with attempting to compete?

Next, carrot flowers {or for boys, carrot stars}:

Whether fresh, roasted, or thrown into a stirfry...because these are a cute shape that my kids love and identify with they go after them like they're made out of ham.

Kids naturally like the sweetness of a carrot once they give it a go, so making them cute only helps to entice them to enjoy the goodness and flavor that the carrot has to offer.

It is fairly simple to do, though of course takes more time than just doing them in nickels or sticks.

Start with your {peeled} carrots

And then save time by cutting them into large chunks:

Then just chip into it at little angles,

Working your way around each piece

and as you can see, once you've got your collection, you can cut them down into 3 slices or even more for thinner carrots

you can get a nice slanted carrot flower who's petals look twisted, like the carrot to the right. However, this is more a result of poor upper body strength and a dull knife than actual creativity...

Et Voila! Carrot flowers / stars perfect for dipping into ranch or throwing in roasted veg supper...

My last idea are these adorable labels Ben helped me to print for kids school lunches or an on the go snack. Again, obsessive and neurotic -but I know my kids respond to the cute touches and it tricks them into thinking they're eating sugared up processes food while all the while they are eating 100% fruity goodness, no sugar added. Kids are so gullible...

Laine loves that she can read her name and Gabe for sure recognizes his brand of snack, I have THRIVE freeze dried blueberries, mangos, strawberries, and apricots all bagged up and ready to go. These THRIVE fruits and even the vegetables are a no-brainer for Mom's who are trying to pack in the nutrition any place they can get it! Genius, genius I tell you!

And I'd love to share the goodness with you!

I totally forgot about the giveaway from Shelf Reliance!

Here is a picture to entice you to enter this fabulous contest, and I am so excited for the lucky winner already.

Just leave a comment with your favorite ideas for getting your kids to eat healthy and I'll choose a random winner to recieve this fabulous prize full of the goodies I've been raving about.

Contest closes midnight MST Monday, June 29

Best of luck!

Chocolate Covered

2009-06-22T22:13:00.002-06:00

I know you can buy these in the store, but Chocolate Covered Cinnamon Bears are much better than brown wax covered cinnamon bears, amIrightoramIrightoramIright? Right.

These are bears that I smuggled in the 'ol suitcase and brought over, since if you can buy them here I am unawares of it. So they are extra special. Sometimes I just crave a little munchy treat, rather than a decadent dessert. Okay, that's a lie. I am craving both but limiting myself to just one or the other, and occasionally the munchy wins out. Mama loves her treats ya'll, of which if you've read this blog for all of two minutes you would have probably gathered that already.

Anyway, you don't have to get all fancy with it, and it can be fairly easy and even dare I say it, FUN! I used two skewers, the thicker kind used for caramel apples, to dip the bear and then shake it off. It is easiest to stick the skewer through the bottom of the bear and then shake the excess off and use the other skewer to help you more gently release the bear onto waxed or parchment paper.

So this is more of an idea than a recipe and

you will need:

*1 parchment / baking /waxed paper or silpat lined baking sheet

*some melted chocolate of your choice, dark or as milk as you like {mine are dark, of course} Just melt it nice and slow and you won't have to add any shortening or butter

*more chocolate / white chocolate for drizzling or other aesthetic ornamentation -or not, just scrap it and eat them as is and in a hurry

*skewers or fork... or just fingers as a last resort

*You do not see a picture of these wrapped up all cute and fancy because these are all for me and I'm hiding them. This post will self destruct after you read it so my husband, neighbors, friends, and kids don't see I made these and ask where they are

And of course, chocolate covered strawberries are an obvious choice for any leftover chocolate.

Holy Cannelloni

2009-06-17T06:30:00.002-06:00

Sorry, not quite ready for the giveaway, I apologize. I'm waiting on a picture of what you'll win that actually makes it look like you'd want to win it. It needs to get all pretty and placed in a basket. So that's that.

I'm sorry. Every time I post I wonder why I don't post more often. Though the experience is a lot of work, it is also very fulfilling and enjoyable and I've grown so much culinarily and a writer since I started blogging. Blogging has been a treasured gift. But it seems the more length of time that spans between each post, the harder it is to get back to it. I swear I should just keep up a routine and post to my blog everyday. Ha!

Anyway, I'll be brief in this post. In my early days as a blogger I wrote almost nothing at all. Since then it has grown to lengthy, wordy paragraphs of my thoughts on the week or the dish and what inspired me. But frankly, I'm still noticing that many people aren't even reading what I'm writing {I don't blame you, that last one was so long most of you who started it weeks ago are still reading on to finish it, almost there!} ...and I can tell by the comments. Most people who commented last post didn't even read to the bottom to see that I actually DID like the lollies.

Anyway, I'm not here to judge, I've totally commented without reading the full post, and yes, it has come back to bite me. Or at least make me blush. That's why I'm fine with it. Keep looking at the pretty pictures and taking a quick glance at the list of ingredients and I'll spare myself the trouble. Yes, it's true, I'll miss the 'ol soapbox I do love so much, but my fingers will enjoy the break.

I give you:

Roasted Butternut and Eggplant Stuffed Cannelloni

8-10 Cooked Cannelloni {Okay, or a way easier option it so use lasagna sheets, the big, wide ones. Instead of piping the mixture in, you can spoon it in and roll. I LOVE this option since, besides beyond mind-bogglingly easier, you can use whole-wheat pasta, which I'm not obsessed with and miss that nutty flavor when I eat regular, which I'm starting to hate doing anyway}

2 cups butternut squash, cubed

1 cup eggplant, cubed

1/4 cup parmesan

1/4 cup cream

1/4 cup of some really good cheese that was sold to me by a guy who didn't speak English at a flea market, so I don't know what it is. But it is uber-sharp, soft, and really tasty. Use something like Pecorino or any other flavorful Italian cheese, or anything you have or like

1/2 cup grated mozzerella

1/8 cup fresh chives

2-3 cloves fresh garlic

1/4 cup white wine {I acutally used this but thought I maybe would like it better sans}

salt and pepper to taste

Generously dice and then roast the butternut and eggplant in some salt and olive oil under the broiler. Takes about 15-ish minutes and it is golden and crispy and cooked through.

Meanwhile, add the cheeses, cream, garlic, wine {if desired} chives, and eggplant & butternut squash into a food processor. Add salt, if needed, and any further liquid {milk, cream, or stock} if it is too thick.

Pipe or otherwise fill your cannelloni

Use any kind of sauce you have or want to use to top, or see below for the white sauce I used.

Top with sauce and cheese, and bake in individual plates for 10-15 mintues on high heat until golden and bubbly.

*This is a great vegetarian meal. Though I actually did shred some chicken inside these ones. The option is there for you to do have it either way you like. Sausage would be great, a fancy chicken one like spinach and pinenut flavor or something

**Okay, this was so great. I made this and we had dinner and lunch the next day, and there was still sauce and filling leftover. So I mixed the two and served it over whole-wheat linguine. FABULOUS! It was like a totally different dinner. Or freeze if for later. But so many great options there I promise.

Parmesan and Garlic Beschemel Sauce with Mushrooms

2 T. butter

2-3 T. flour

1 1/2 cups + milk

2-3 cloves garlic

1/2 cup Parmesan cheese, freshly grated

Salt and Pepper to taste

1 large portabello mushroom or several baby bellas

1/2 onion, diced

In a saucepan, melt butter over medium-high heat. Add flour, and cook for one minute, stirring constantly.

Add milk, all at once, and whisk briskly to avoid clumps. Continue heating and stirring, adding more milk if sauce is too thick and gluey.

Add minced garlic and Parmesan as sauce comes to the boil. Add plenty of salt and pepper if desired.

Meanwhile, saute sliced mushrooms in olive oil, and do not stir, getting a good sear on them. Add the onions in after that point, and gently saute until translucent. Add both into the sauce.

Sauce can be used in a variety of ways and stores well.

Brownie Lollies

2009-05-27T07:33:00.003-06:00

Okay, I fully full-on intended to write this post saying, 'aren't they cute??? Well they're a beyotch to make and aren't anything special to eat, so don't bother'. In fact, let me start at the beginning, I've resisted this trend for over a year when I first started seeing everything made into lollipops, they were everywhere. I'm sure it started way before then, but I'm slow, okay. Anyway, it just seems painful to think of all of the hours work and effort and mess that it takes to get a finished-product that tastes worse that the plain old sheet of brownies or cake did, you know? That's been my thinking.

Not only that, I must be honest, I'm not a huge fan of frosted brownies. I know this is harsh, but it's always been my opinion that brownies are supremely better un-frosted, and that the only reason to frost them is to cover up a serious over baking issue, or to mask that out-of-the-box taste because you didn't bake from scratch, tisk, tisk. Ouch, I know, sorry. Anyway, that is why I hesitated to take the time to make a gorgeous brownie, frost it, begrudgingly, just to mash the hell out of it making a gooey, disgusting mess that would be soooo adorably cute -but taste obnoxiously over sweet and be so sticky gooey it would stick to the roof of your mouth -something I'm not interested in with a brownie.

I didn't even have the right instruments, you need a scooper that has a release, which I didn't, so I only got 4 lolly's made before I gave up, completely frustrated, reminding myself why I swore I'd never cave and do this in the first place. That was when I decided I'd throw the idea out there for those gluttons for punishment, who also don't have firm ideas on what a brownie should and shouldn't be, to play around with -hoping they'd have the right tools and wouldn't be as frustrated as I was making them. It would give the rest of everyone a great, easy, no-fail, from scratch brownie recipe, sparing them the trouble of the rest of it. That would be my post.

M-Kay, so, we ate the rest of the pan of brownies, and I gave 2 of my lolly's to friends. Then I went to lunch with another friend the next day and gave her the 3rd one -and let Ben take the 4th to work with his lunch. So I didn't try them, and was mentally writing my post in my mind with the thoughts from above.

Then I got home from lunch, to find that Ben hadn't taken his to work with him, and there was one left. I waited until he got home, dinner was over, and kids were in bed -a supreme act of self-mastery and patience even if my hopes for it tasting good were not high! It still was a big ball of chocolate people! In plain site, calling my name!

Anyway, we shared it and Oh. My. It was incredible. If I talked dirty about food, then I'd be talking dirty about this little ditty, but I don't, so fill in the blanks for yourself on that one, but it was good. Really, really good! Not just good, it was excellent, delicious. But not for the faint of heart, it is choc.o.laty, I mean really chocolaty, incredibly chocolaty. So if your not up for that, than I urge you to resist. But if you are, they taste as good as they look...

Okay, so you start with this, the brownies -made with love from scratch and real chocolate. Using real choc makes them much more fool-proof, in my opinion. I save $ and buy good chocolate on sale and keep it in my chocolate stash and make all kinds of delicious bon bons with it. The American system of chocolate is so confusing, if I may say so myself. I don't get caught up in all this special 'baking chocolate' found in the baking aisle. I buy a mixture of milk and dark chocolates in the candy aisle, and mix them until I get what I'm looking for -something semi-sweet, but almost dark. I love the bars that tell you what percent of cacao they are, very helpful. And if I do use something from the baking aisle, it is Ghiradelli 60% cacao chips, which I used in this recipe, the chunks you see there are them.

So let's get started...

Sinfully Rich Triple Chocolate Brownies

1/2 cup melted chocolate -as dark or milk as you like

1 vanilla bean, or 1 tsp vanilla extract if not

2 T. egg powder + 4 T. water, mixed, or 2 eggs

3/4 cup sugar

1/2 cup cocoa

2/3 cup flour

1/4 tsp baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

Melt the chocolate over low heat in a pan, do NOT scortch!, or use a double boiler.

Reconstitute eggs in a large mixing bowl, {or just fresh eggs} and then add vanilla bean, scraped, and add the pod right in.

Stir in the sugar, followed by the melted chocolate

Sift in the cocoa, flour, salt, and baking powder, mix, and then fold in nuts

You should have a THICK batter. Remove vanilla bean {I forgot once, don't do that!} Spread, if you can, into a greased 8x8 or comparable dish

Bake at 350 for 20-25 minutes, or until you have a gorgeous sheen on your brownies and they are chewy, fudgy, and delicious.

Okay, so then you take them from that, to this, by adding homemade chocolate buttercream frosting. As I was making it, I realized I'd never made a chocolate frosting before -unless you count Texas Sheet Cake frosting, in which case I have. I didn't stop to browse recipes, instead I just used my knowledge of buttercream and made it into chocolate with the use of more melted choc and cocoa powder. Super easy, and delicious.

Chocolate Buttercream Frosting

1/4 cup softened butter

2-3 tablespoons milk

1/4 cup melted chocolate

1/4-1/2 cup cocoa powder

2-3 cups powdered sugar

tiny pinch of salt

Mix the butter on high speed and add milk and chocolate.

While mixing, add other ingredients. Add more milk to thin out, more sugar to thicken, and more cocoa powder if it isn't chocolaty enough and mix well

Alrighty then, so you frost your brownies, and then you take and ice cream scoop, one with a release people, and make cute little lollipop balls out of the frosted brownies, the frosting acting like glue, keeping it together

Place them on a wax paper or parchment {or silpat} lined baking sheet

Poke a stick into each one, and freeze for 30 minutes to set up

Meanwhile, melt more chocolate, any kind you like, even white if desired

Once lollies are set up, dip into chocolate {I actually just ran it down all sides rather than dipping, whatevs}

Once chocolate is set, drizzle with another kind of chocolate for a deliciously tempting mostly aesthetic effect, and tie with ribbon and they should look like this

Next I wrapped in cellophane {could use wax or parchment too} and tied with an ultra glam string of beads. I've got a zillion of them hanging around from a major bead phase I went through 3 years ago {who didn't?}. My husband will be glad to know I'm finally putting them to good use.

I simply cut some jewelry wire and tied it in a double knot. Then I put one seed bead on the end, followed by my desired bead sequence. I ended with another seed bead and tied in another double knot. It was super easy, and was a lot of fun.

BTW, Please indulge me, you will possibly be seeing the beads a lot now that I've discovered this genius use of them {if I do say so myself}

*Okay, PS, I also must say that I am in love, as in, I want to marry my company's Dried Whole Eggs. We may have a ceremony this weekend, I don't know, we'll serve brownie lolly's if we do. But anyway, I just want to you know that I will be featuring recipes made with THRIVE {Shelf Reliance} products every once in a while, and I want that to be okay. I had fresh eggs in my fridge, but I CHOSE to use THRIVE eggs in this recipe because I love the way they enhance my baking. No joke. I'm completely serious. Please try it for yourself!

I'm not sure if anyone has ever noticed, but I have never advertised a product that was sent to me by a company. That isn't because I've never been asked to or sent free products, I have, I just haven't felt the need to advocate products I wouldn't use myself or that I wasn't excited about. The reason for that, is that I want people to be able to trust me when I put my stamp of approval on a product, and I want it to be something I would buy and use, and something I'm giddy about before I take it to this blog. And that is why you've never seen me advertise or advocate any products, or if you have, I haven't been paid or otherwise compensated with free products.

{ps on the above paragraph, I am talking about myself and myself only. I'm not talking about ethics, what is right, or what others do, what you should do or being preachy. It's just a statement, and it's just about me. Please don't be confused about that}

This is no different. Blogging about THRIVE's products is not part of my job description. I am not asked to do it, in fact, they don't know I am doing it. I don't get paid for it -though maybe brownie points {pun intended, stupid} will be good when they do...

Anyway, I've wanted to address this for a while now. I'm sure many of you are surprised that I work for a food-storage company when you read my blog and I very clearly prefer fresh ingredients, or at least in the past. I am fussy and a little bit food pretentious, I know, sorry. However, it was very important to me that I do my job with integrity, and it was something I was really worried about too, actually. But I can honestly tell you, I've fallen in love with the company and with the products. They are food storage, but I truly believe that the fact that they store well is just a bonus. I am finding so many FUN things to do with them, adding in nutrition where there wasn't any before and having a great snack that my kids love and will eat -thinking it is a special treat {I'm talking about freeze-dried fruit}

I really think foodies could so get into this food, as I have. And I'm coming up with so many really cool recipes and ideas that just aren't possible to do with fresh food. So I hope you'll humor me when I post a really cool idea, since Shelf Reliance pays the bills my best work is going there obviously!

Okay, stay tuned, because next post I will be doing an AWESOME Shelf Reliance giveaway to a lucky reader who will get to put what I'm talking about to the test for FREE!

Lovely Summery Salad

2009-05-21T19:53:00.001-06:00

M-kay, this idea is probably pretty much a no-brainer to most, if not all of you. But as I've said before, the ideas that I think the least to post about, somehow manage to garner many of the accolades. So if a thought comes to my brain about cooking / baking /eating -I'm going to post it here. Duh, right? In any case, whenever I post a post like this, many of you come to the table with many of your own great ideas to add to it and just generally tell me what you've been up to in the kitchen, which is great, I love that.

This salad was what I ate about half every other day at least for lunch this summer, and then sometimes for dinner too! Sadly, our summer has come to a close, but the delicious vine-ripened tomatoes of the season are just coming into bloom up there! Jealous.

Anyway, I get a lot of requests for salads, and specifically homemade salad dressings. I make mine a lot of the time, but sometimes that one extra step is just enough to keep you from making, hence eating the salad. Or is it just me? Sometimes I just want to prep the lettuce, etc and be done with it, you know?

So long story long, all summer long I was lovin' on Paul Newman's Balsamic Light Vinaigrette. I think Paul Newman is a sexy man. And I think his food is sexy too, so I buy it, and I love it. And it's what I'm using today. It pairs so well with the freshness of a summery salad, a salad that is so satisfying and delicious. It's just what you want to eat in the heat! Am-I-right-or-am-I-right-or am-I-right. Right.

Just put what you want on it, I keep it simple with tomatoes, avocados, and alfalfa sprouts -when I have them. Then I make it an easy meal by using leftover chicken diced up. The Chive Blossom Chicken last recipe posts ago pairs excellently, and the artichoke hearts themselves are a welcomed addition that I sometimes add in on their own too, if I don't have any chicken made with them. And oh yeah, I won't hate ya if you shave a little Parmesan on top too.

The tomatoes from the picture are a Rosso Bruno variety. The pic is deceiving, they are not that red, they are so dark they are brown. No kidding. I went to the counter where I'd left them for a minute, only to come back and find that one had been clawed to death. My little girl's face was sheepish as she announced she was 'looking for the chocolate'. Hmmm. I fought back my natural inclinations at the demise of my beautiful produce, and just had to laugh at her crazy little brain. Kids!

Enjoy your summer veg and farmers markets and the whole thing! I'll be busily baking and roasting my root vegetables in an effort to try to stay warm... okay, it's not that bad, but kinda.

Chive Blossom Chicken

2009-05-14T21:58:00.001-06:00

Thanks everyone for all of your support! However, rereading through the comment and emails, I feel sheepish! It made me feel like one of those people who was trolling for a compliment. I totally wasn't! So annoying, please tell me someone relates. I don't want to be labeled as the 'do these jeans make my butt look big?" blogger.

Anyway, we're back, we're back. Honestly I would have thought that the flight would have been awful and Disneyworld awesome, but I've got to say that the 30 hour flight was probably easier than 4 days 'bliss'-filled days of Disney. I hope my kids enjoyed it, cause I'm pretty stocked up on Disney for oh say, forever pretty much. Seriously.

That was it, I don't think I can take much more. Call me a cynic, but I'm not really into your whole 'dreams and wishes forever love and happiness conquer all' while I get raped by the 95 degree weather 110% humidity and ya'll charge $3 for a water {$4 for energy water}. I hate their whole schtick of butterflies and rainbows when really it's all about money grubbing and the fun little game they like to call 'let's see how many people can we pack into this park'?! You know, that old chestnut. It's a good one.

Sorry, I'm not as bitter as I sound, it's just, something is wrong with the picture when you find yourself getting impatient with whiny kids who are hot, sweaty, and dehydrated and saying over and over again to them, 'calm down, let's just get through this!' Just musing to myself why we spent hundreds of dollars to 'get through it' is all.

Okay, onto happier things, Chive Blossom Chicken. A few months ago the chives were all abloom in my garden and they were so beautiful! I paired them with artichoke hearts to make a really chic and sneakily SIMPLE dish. Dishes like these are what this blog is all about, and what my culinary perspective is about in general. Really simple, chic, healthy food that is deceptively easy and quick to make. Easier and quicker than you might think!

The chive blossoms were nothing short of amazing in this dish. I've made it several times since the delectable little blooms have vanished, and it is still really delish with the chives sans blossoms as well, so don't fear if yours aren't blooming now or later. Make it with or without, just make it!

Chive Blossom Chicken

2-3 chicken breasts or equivalent thighs, etc

1 small jar marinated artichoke hearts

small handful of fresh herbs + chives {I use what I have, namely thyme, rosemary, sage} *Tip, I do not recommend using dried herbs in this recipe. The herbs are the stars. If you don't grow your own, try to find one of those herb mixes with multiple herbs in it to save $ over buying so many individually. They are usually called something like 'poultry mix'. I have plenty of other recipes on here highlighting fresh herbs if you are looking for ways to use the leftovers too!

1-2 T. Butter

Salt & Pepper

Prep the breasts by trimming the fat. I like to cut the chickens into cutlets by cutting off the thin end and then slicing the thick end into two equal pieces for a total of 3 pieces out of each breast.

Roughly chop the herbs, leaving the chive blossoms whole with a chive stem.

Heat your pan, and add the butter. Take your breasts or cutlets, and generously salt them as you lay them into the pan. Cook over medium heat.

Turn after a few minutes, and then sprinkle with the fresh herbs.

Drain the artichoke hearts and chop into 2-3 pieces if smaller bites are desired. Add to the pan and cook through.

Serve immediately.

Videos are up

2009-05-06T15:32:00.002-06:00

Oh my gosh, way rocky start to my new career! Thursday night, before GTU Friday morning, I was throwing up all night! I had been sick all week, so it could be some lingering flu. But theres's also the chance that it was some questionable cream cheese, dang me all to heck for eating it. Needless to say, it was a miserable, sleepless night where half was spent on the bottom of the shower floor.

I got up that morning still woozy and unable to eat. On top of it I had lost my voice. Ragan {one of the interviewers} had also lost her notes, assuming I was someone else who had been on last month. That totally threw me! She was asking me stuff I had no idea about but tried my best. I serioulsy didn't get enough time to talk about what I really wanted to: the videos!

The first of them are being hosted on Shelf Reliance's site. I hope they get more done soon, since the majority of them that are done and up are from the first day! I was so much more nervous and timid than I thought I would be! As I watch them, I get the sense that I must have been thinking "if I don't look at the camera, maybe I can pretend it isn't really there..."

I did get more comfortable as the days went on, and I can't wait to get filming the rest!

Here is a little sample, Thrive Choc Chip Cookies video. I'm in Florida enjoying my vacay, I'll see you when I get back home!

Delightful Grilled Steak and Veg Skewers

2009-05-01T00:01:00.002-06:00

I get this a lot from people who know me personally but didn't realize my hidden passion for cooking. They always wonder how it's possible to be such a good cook and cook all of these fabulous meals and still be pretty fit. Beyond striving my best to cook with health and nutrition in mind, I also have developed a few other theories.

First of all, staying fit has been a not just a goal of mine but a choice that I stick to. Something I use to help me with that, is clueing into my satiation. I think for us humans, food is not just about nourishment and fulfilling our hunger but also about being satisfied. I feel like by realizing when I'm satisfied, I help myself to not overeat, and that is just a fancy way of saying I try my best to never mindlessly eat.

And I while I do make some dishes are rich or heavy, most often we eat really light. And not just light, but making sure we've ticked the box on nutrition. But even more than that, I strive my best to cook food that is delicious, because it is my little theory the more flavorful the food is, the faster you are satiated. I feel like when the food is not tasty and delicious, you eat more of it to get satisfied. You keep eating and eating, trying to satisfy yourself, right?! Something that tastes really good will make you more satisfied while eating less of it. I've thought a lot about this, and I totally believe it.

Okay, that's my theory for the day. Okay, Kabobs baby! Break out that grill {When I get home I'll be putting mine away...boooo.}

This is my perfected recipe for KB's. Use what you like, not necessarily what I have done here, because that is the beauty of a custumizable meal like this. If you've never made them before {travesty!} now is the time! Beyond being delicious and healthy, they are easier than you think to create.

Delightful Marinated Skewers

1 large steak {I used a nice tender Scotch Fillet -probably called something else at home?}

Handful of cherry or grape tomatoes

Handful of mushrooms

1 small eggplant / eggfruit

1 red onion

A few slices of Kabocha squash / Jap Pumpkin {I won't lie, these are a beyotch to get on the wooden skewers but So worth it. They cook much faster than you think, you don't need to cut them into smaller pieces} PS, if you can't find one, Butternut squash is yum too!

2 banana peppers {use green, red, orange, or yellow peppers if you can't find them or they are pricey just use them!}

Mushrooms if desired

1 small jar or half large jar of artichoke hearts

Make a marinade first by adding a drizzle of olive oil into a large bowl. Add a splosh of white wine, smaller slosh of vinegar {white wine, red wine, apple cider, whatever you have} and a couple cloves of minced or pressed garlic. Add some fresh minced herbs {I used a handful of basil, oregano, chives, and sage}

Next Prep the meat by slicing into 1 x 1 inch cubes. Add to the marinade.

Prep the veg by cutting into chunks / slices as pictured above, leaving the mushrooms and tomatoes whole. Mix them into the marinade, adding a bit of any reserved marinade from the artichoke hearts.

Slide onto skewers as pictured and grill over high heat until meat is cooked through and veg are tender. The End, let's eat!

*Make this vegetarian by omitting meat! {Obviously}

Just a reminder for locals {Utah}, since some of you have short term memory loss and asked me to remind you even though I wrote about this on my family blog mere days ago. I'll be appearing on Good Things Utah today, May 1st {Channel 4} at 10:00. I won't be featured as HG for this blog, but as the Director of Culinary Developement for Thrive / Shelf Reliance. I've been baking all night in anticipation!

Just an idea, Garlic Bread Bread Crumbs

2009-04-23T21:41:00.002-06:00

Okay, so shameful lack of posting is due to travel and working for my new job, which keeps me so busy lately! Anywho, I've been in California at me Mum and Dad's house for the last bit. And now just got to Utah to work and see family. I've been FILMING sun-up to sun-down the last few days for my new job as well. Details on that to come but I think something should be edited by next week, especially since I'll be on Good Things Utah, Friday May 1st to announce what I've been doing.

So, there it is, for anyone who cares to know more deets, they're on their way.

I apologize, I don't have much to give today. Just an awesome idea.

This little ditty is from about a good month ago when I catered an event. I made this gorgeous garlic bread on uber-nice Italian Artesan bread. Someone was supposed to preheat the broiler for me, which didn't happen. So I ended up having to throw my beautiful bread in the broiler basically cold. Yup, large garlic croutons. Awesome. It was so loud in there with all of that crunching. Seriously. I think most people just gave up out of embarrasement, hence, I had a ton leftover.

It was such gorgeous food, I couldn't bear to let it go to waste! So I brought it home and thoroughly toasted it and made it into breadcrumbs via my food processor. Poor little food processor will never be the same, she's scarred for life. But I've got awesome, flavorful breadcrumbs in my freezer!

I went ahead and did some experimenting, I just lightly dredged some chicken cutlets in them and toasted and they turned out great! It would totally be so hot in meatloaf {don't be hatin'} or anything else you have a use for breadcrumbs. So that's my tip, don't let garlic bread go to waste, make yourself some awesome, homemade breadcrumbs that will flavor and enhance your fabulous dishes!

*Update* -okay, I totally spaced this. If you don't have leftover garlic bread. Food Process or Blender up these bebes. They are uber yummy to eat just plain, but I was going to blitz these into crumbs first, they were the original idea and as soon as I run out of my 16 cups of GBBC, I will fur sure be making Garlic Bagel Bread Crumbs.

Late.est OBESESSION -White Chocolate Popcorn

2009-04-06T22:49:00.007-06:00

Okay, by now ya'll must know how I do it, it's textbook HG. I eat it and eat it and eat it until I can't even stand to look at it. That is how it must be done 'round heeah.

I think it possibly drives my husband crazy. But I just tell myself it is one of my more endearing, quirky qualities and deep down he really loves my food obsessions. He does have to give me a smirk every time I bring a bowl of it with me to join us for a little post-kids in bed tv or movie time.

These obsessions are strange. Sometimes it is not even foods that I even like! Like this popcorn for example, I'm not really in love with white chocolate, and I HATE marshmallows. But for some reason this little ditty of a snack has been workin for me, a little to hard though. Yeah, working for the last, oh, six months...

I think I need a popcorn intervention. In fact, I'm pretty sure I do. Though the thought of living without it makes me a little skiddish and anxious. I need a paper bag. Seriously.

It's just that, snacks like this are perfect. They are quick, easy, make almost no mess... They fight back a little when you try to eat them on account of the chewiness. Talk about endearing qualities!

Seriously, you must try this. But not if you're not looking for a new snack / treat obsession yourself!

Sticky, Chewy White Chocolate Popcorn

3-4 cups popped, plain corn {airpopper ya'll}

approx 1/2 cup white chocolate, chopped {or broken into squares if it is a bar}

approx 3/4 cup marshmallows {mine is tinged pink because marshmallows are sold with white AND pink mallows here}

HEALTHY dash of m&m minis. Don't skimp, these are a must

Melt the white choc and marshmallows together over medium-high heat. -Depending on your mallows, you may need a little itty bit of butter to get them going.

Don't overcook!

Pour sweet, syrupy creation over popped corn and toss to coat, adding in the minis {don't add it straight into it the same time as the choc and marsh or they'll melt. Just do your best. You have to time it right so that they will stick in the gooey-ness, but don't melt. You'll get it, even if it takes a few tries! It will be a good excuse to experiment and make more. I love rationalizations in the kitchen...}

*You may find the ratios off, feel free to play with it a little bit. I just try to coat the popcorn the least amount possible so that I don't feel SO guilty since I eat it so often. If you like it a little more sweet and decadent, use less popcorn or more sweet stuff

Update:

Since coming back home and making this, I've realized the problems some of you are having with clumping! Aussie mallows are very different, and apparently much smoother in the melting process than their American cousins. They just don't melt like they do here. This really turns into a sauce here, rather than a big clump of goo like it did at home. {They are sooo much better, they look homemade and are dusted in powdered sugar. The bad news? I have to buy double the amount because they come with white and pink mallows -the pink being raspberry flavored and yuck. I give the pink ones to my kids...}

M-Kay, I'm recommending that you use 1/2 mallows and melt with it 1/2 marshmallow creme and see if that fixes the problem. I'll do some experimenting next time I'm home {July} and report then.

Kimchi Chigae

2009-04-02T05:32:00.002-06:00

This recipe is for my friend Jocee, who requested it nearly TWO years ago! I always get around to it, it may take some time, but I do it! This is my answer for all of you who's emails, comments, and questions have gone unanswered, have faith!

You may have noticed my lack of posting recently. I have a very good explanation, but one I can not explain in the detail I would like. Suffice it to say, my hard work paid off. I was offered a job from my blog! For the last month I have been working as the Director of Culinary Development for a company. I have been wanting to announce it for so long! But don't as yet have anything to show for my work, as everything has not launched yet.

It will soon, however, so more details to come on that. I'm beyond excited about it is all you need to know, and I've so enjoyed it -stressful and hectic as it has been at times. Many of you will soon SEE what it is I do firsthand, and since part of my position also involves a new blog that will be launching May 1st, you'll get your daily dose of HG that you may have been craving.

Exciting, Exciting. Okay, back to the Chigae. As I said, this is for Jocee as well as the 3 of you who will google 'Authentic Korean Kimchi Chigae' in the next year. I made it from Kimchi that was homemade by my old neighbor's mother-in-law. She's so great! Doesn't speak a word of English, but I feel as though we are great friends who really understand each other. She was the one who caught me stealing her lemons a while back, does anyone remember?

Anyway, the kimchi was STANKY, it was about 6 weeks old sitting in the back of my refridge. The recipe is hers, absolutely authentic. It was tasty the first night, much better the second night, and INCREDIBLE the third day when I had it for lunch. So good, though an acquired taste for sure! And very spicy, as you can imagine if you know anything about kimchi!

Mashe etgae dussayo!

Kimchi Chigae

Kimchi

Water

Bacon {or Sam Gap Sal, Pork bones, etc. PIG is what I'm saying!}

Salt

Olive Oil

I put the whole container of kimchi in, which was quite a bit!, fearing that we wouldn't eat it. We prefer it a little fresher and less vinegary. Needless to say, we've been eating it for 3 days and there is still plenty to go around, we've probably eaten about 1/2.

I digress. I covered with water, gave a healthy drizzle of Olive oil, and set 1 bacon rasher in. I simmered for about 15 minutes, leaving the cabbage still kinda crisp. Serve with rice {we took a note from the Koreans and added soaked adzuki beans -add green split peas or anything. It's really tasty!}

Excellent HEALTHY, LITE meal! Totally make it vegetarian if you like by omiting the bacon and adding veg stock instead of plain water. To the best of my knowledge this should be gluten free -of which I'm getting a million requests for lately!

Okay, as a bonus, I'm throwing in some pics of my time spent in Korea. If you don't know, my husband and I lived there about 5 years ago for 1 1/2 years. I even had my first child there. Here is the fam in Jeju-do, on a trip we took before we left. It was great, I so miss it! As you can see my hair was short and sassy back then...

Green Chili Chicken Soup

2009-03-18T05:08:00.003-06:00

Okay, I'm on a serious Mexican kick lately if you can't tell. I LOVE this soup, and it couldn't be easier to make. I decided to make a simple soup from ingredients in my pantry and this is what I came up with. It gets a lot of flavor from grilling the chicken on the grill, which makes it delicious.

And I love the white beans. I used a mixture of Canellini and Great Northern but Pinto or even black would be good as well. Beans are super versatile, which is why I love using them.

Try it you will love it!

Stay tuned at the bottom for the latest installment of pics and dialogue from my trip to New Zealand.

Green Chili Chicken Soup

1 1/2-ish cups beans {see above}

Water

2 chicken breasts

1 cup Salsa Verde {Pace Brand}

1 cup Salsa Verde {Herdez Brand}

1 large can fire roasted green chilies

3-ish cups of chicken stock

1/2 can cream of chicken {threw it in there because it was going to waste otherwise}

handful of minced cilantro / coriander

Fresh lime if you like it / have it

Sour cream and cheese for garnish

Quick soak the beans by, after rinsing and sorting {pretty lax about this meself}, bringing them to the boil and then letting them sit for and hour.

Drain beans and add stock. Cook over high heat.

In the mean time, grill the chicken and assemble other ingredients. Add other ingredients in, as well as the chicken -diced or shredded.

Let the soup simmer until the beans are tender. Serve garnished with sour cream and cilantro and if you're really feeling generous, toast bowls of soup topped with cheese under the broiler.

Delish!

Ben and I had many really exciting and wonderful experiences, on our trip, as I mentioned in my previous post. One experience we had was frighteningly real and interesting.

We were invited to dinner at the home of a Local {local by way of England originally but who's counting}. She and her family live up in the hills pastthe gorgeous wine country of Hawkes Bay. They mainly live off of the land, drinking the milk their goat provides, eating their own veg and herbs etc. So for dinner, we ate one of their own lambs that had recently been slaughter on site, by them. It was a very rustic experience, one that I half-heartedly embraced while the other side of me, the city girl side, wanted to get down on the bare floor in the fetal.

I took it all in for what it was worth, eating my homemade apple pie that had been cooked in their woodburning stove. The whole night, good and bad, definetely left it's mark and is one I never will forget for sure!

More pics:
Ben and I in beautiful Napier. It is an art deco city and was gorgeous and heaps of fun

Brunching on the boardwalk

This waterfall is right in the middle of the town. Hello?? Can you get any more picturesqe? And they say that this is the less pretty of the islands... okay...

View from above on our way out of town. We'll be back asap NZ, we love you!

Richlyn Homestay Bread

2009-03-11T20:06:00.005-06:00

Sorry, I meant to let everyone I was out of town! My Lover and I just got back from a Fahhhhbulous trip to New Zealand. It was an all-time life highlight actually, and I can't wait to go back. It was a rich and rewarding cultural experience that we will never forget!

We started off flying into Auckland but immediately left and ventured down to Taupo, a region well known for it's picturesque lake and geothermal activity. En route we stopped in Hamilton and the ever-so-charming Cambridge where we tucked into a late afternoon lunner, taking in the beatiful sights along the way. ...Misty mountain tops and lush, green rolling hills with sheep and cows grazing merrily. I must admit, I think I have a non-sexual crush on most of the livestock we saw along the journey. They were just so beautitful! A few horses too now that I think of it...

On arriving in Taupo, we pulled up to our accommodation, of which we thought was a regular B&B -but ended up being a Homestay. We actually stayed the night in someone's home! We took a quick dip in the natural hot springs before returning back to the homestead where we found ourselves having a great late night chat with our gracious hosts, Richard and Lyn.

In the morning, Richard made a gorgeous breakfast of which included this amazing bread! I had to come straight home and make it. Even without the amazing, healing-property filled Manuka honey, {just regular Australian Red Gum} it was delicious. It has a nice crusty top, which I love in a bread.

I made mine with whole-wheat flour as well, but you can make it with regular white flour, as Richard did.

I will post some pics of the trip soon. For now here is the very simple recipe for the bread as told to me by Richard of Richlyn Homestay, Taupo NZ.

Richlyn Homestay Bread

1 recipe bread {use one you like -I have a few listed on here if you're in need of one}

1/4 cup-ish poppyseeds

1/4 cup-ish slivered almonds

1/4 cup or so pumpkin seeds {Pepitas}

sub half honey for sugar -should be about 1 T. sugar + 1 large rounded spoonful of honey

sub in olive oil for butter or oil in your recipe -two generous dashes

Follow directions from your recipe, adding in poppyseeds, pepitas, and almonds at the start

En route we stopped to see the famous Huka Falls. The pic definetley doesn't do them justice, but it was difficult to get the shot without risking your life!

Saying goodbye at the Homestay

The gorgeous Waipuna Falls just outside Taupo, again, not doing the falls {or my hair} justice

Southwest Corn Soup with Roasted Cheese Chips

2009-03-02T04:52:00.000-07:00

Could my cilantro look any more pathetic? It got a little wilted... still good, still good!

Nigella was my original inspiration for this dish. I was watching TV at about 5:00 pm the other night and saw her make a much simpler version of this soup that was not Southwest inspired. It looked so good and the possibilities seemed so endless with it that I literally RAN up off the couch to make it, thanking my lucky stars I had all of the ingredients for it and more. That's what watching food TV at that hour will get you!

I have since made it twice, and my craving is still not satisfied. It is really so, So tasty. I'm telling you, my husband was out of town both times so I basically ate both batches myself! Roasting the chips in the oven with cheese over top is just pure genius. Some stay crispy while others get a little soft and they add a perfect flavor and dimension. And the creamy avocado is just bliss.

Each time I have used different ingredients and it has turned out differently. There is litterally so much you could do with the base idea of this recipe. The second time I added the thickener -the semolina, during the cooking phase rather than in the food processor phase and it thickened up more than the other times, which I actually wasn't a fan of but maybe many of you like a thick chowder type soup and would appreciate it being thicker.

Ideas for things I have added but am leaving out this time are red or yellow onions, lime juice, and spicy chili. I'm sure I'm forgetting something here, but have no doubt you will think of it!

Southwest Corn and Chicken Soup

3 fresh cobs of corn

1 chicken breast

3 green onions, spring onions, shallots

1 banana pepper or red pepper / capsicum

2 cloves garlic

3 T. Semolina Flour

1 cup chicken stock

1/2 cup half & half {cream and milk}

1/4 cup cilantro / coriander, minced

1 avocado, cut into small chunks

chips

cheese

Roast the chicken in a little olive oil and salt in a hot oven.

Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper / capsicum and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.

Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.

At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro / coriander.

In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese {I used white cheddar -because all of the cheddar is white here in case you are wondering why I always use it, and mozzarella} and broil in the oven until toasted and melted -being careful not to burn.

Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro.

HG's Sinful Caramel Coconut Bars

2009-02-25T03:26:00.000-07:00

I apologize for being such a downer in recent posts! It was stressful but I just couldn't be happier with our situation now that it's all over. I'm feeling really settled and just so happy in my new house and area. I'm making new friends and going and doing and living so much. Life just doesn't get better -well, I guess if I had more time for blog stalking and updating, but other than that...

Okay, this little baby was borne out of the craving for Caramel Oaty Bars but thinking my obsession was getting rather pathetic. I just love cookie bars in general, and I won't apologize for it ya'll! Yup, I love 'em.

I decided to use the COB as inspiration in creating their distant cousin, just throwing in everything that I can't resist. -White choc, nutella, coconut, homemade caramel sauce {yet another new recipe}, choc chips -uh, hi? Does it get any better?

The result was a delicious, chewy and satisfying creation that I will no doubt make again and again!

Sinful Caramel Coconut Bars

1 recipe new caramel sauce

Some nutella

Some white chocolate chunks

A bit of milk or dark or semi sweet chunks or chips

Handful of roughly chopped walnuts {or pecans ya'll, or almonds for that matter}

Coconut -I used both sweetened and unsweetened desiccated coconut {fearing that it would be too sweet with as much coconut as I wanted in it}

1 crust & top crumble recipe

Make the crust {recipe below} and pat down 1/2 of it in the bottom of an 8 x 8 -inch dish {can be circular, as in pretty}, reserving the other half.

Bake in a 350 / 190 degree preheated oven for 6-9 minutes

Remove from oven and {gently} spread a thin layer of nutella over top, being very careful as it is crumbly! If you have trouble, heat the nutella up and drizzle it.

Top with plenty of drizzled caramel sauce, nuts, coconut, white and regular chocolate and then crumble with remaining crust.

Bake shorter than I baked my as pictured above, until golden and bubbly {about 20 minutes?}.

Caramel Sauce II {or is the III?}

1/2 can sweetened and condensed milk

1/2 cup butter

1/4 cup cream

1/3 whole milk

1/2 cup brown sugar

1/2 vanilla bean, sliced down the middle {if you don't have it still make the sauce!}

Add all ingredients into a saucepan and cook over medium heat until boiling. Boil for 2-3 minutes, until it looks saucy and like it has come together. Remove from heat and use for pancakes, waffles, desserts, ice cream... Store in an airtight container in the fridge for a few weeks -just keep giving it the sniff test {yes, this is the method I use} if it passes, keep serving it up.

Crust / Crumble

1/2 cup butter

3/4 cup oats

1 cup flour

1 tsp salt

1/4 cup brown sugar {or less, everything else is so sweet that it shouldn't need much}

Mix oats, flour, salt, and brown sugar in bowl. Cut in butter {add more if it is too dry} using a fork, pastry blender, or hands.

Balsamic Roasted Vegetable Pasta Sauce

2009-02-17T04:44:00.005-07:00

Sorry it's been so long, I only got connection to in Internet TODAY if you can believe it. It's been a long month... The move totally sucked and in case you're wondering anything and everything that could go wrong, DID go wrong. But it's all over now and I think I will bottle and repress my frustration because and I am so glad to be in my new house, which I love. It is such a beautiful house with a really great kitchen {always the first thing I look for in a house} and we are so happy here. Thanks to all of those who came to my rescue, many of whom probably don't read this blog but thanks just the same.

So I have been cooking up a storm ever since our trip to Perth. I know, I should be shot for cooking on vacation, but actually with how busy and stressed we'd been with the move, I knew it was our only chance for a home cooked meal.

I took it as a great challenge to try to purchase economically and efficiently, trying to make different meals using the same ingredients with nothing but salt and pepper in the cupboard of the hotel kitchen.

This is one of the meals I came up with, and it was actually delicious and something I would make routinely. I made the original version with, dare I admit it?...pizza sauce since one of the meals was pizza. I have subbed in Italian Passata or Tomato Sauce {not to be confused with what we call Catsup! Tomato Puree I think it's called here...} for the pizza sauce for the new and improved 'at home' version.

Okay, and I actually don't have a picture of the finished sauce. I truly didn't want to patronize you, since we all know what red pasta sauce looks like. Er... it perhaps it was too dark by the time it was finished {and we were hungry ya'll!}. Add in meat if desired, or eat it as a delicious, wholesome vegetarian meal. And of course I served ours up with whole-wheat noodles, which were fantastic.

Balsamic Roasted Vegetable Pasta Sauce

1 Japanese Eggplant / Eggfruit {or half of a larger variety}

1 onion

2-3 cloves garlic...or more

1 small zucchini

1 carrot

1/2 or 1 large red bell pepper / capsicum

2ish large tomatoes

Drizzle of Italian / Balsamic and Olive Oil / Vinaigrette type of salad dressing

Salt

Small handful of fresh Basil and Oregano, minced or 2 tsp each dried

Water

1/2 jar passata or 1 can tomato sauce / puree

Chop all vegetables into 1 to two inch pieces {smaller for carrots and harder veg, larger for softer, quicker cooking veg} as pictured above. Drizzle with dressing and give a sprinkle of salt.

Roast in a preheated 400 / 200 degree oven for 20 - 25 minutes or until vegetables are tender.

Here's the part with I mashed them with some make-shift low-end tools, cursing the fact that there wasn't a food processor. I'd recommend a food processor, but use whatever you got to get them smooth, adding the sauce / puree and any needed water to make a nice consistency and thickness.

Add in the herbs and simmer until pasta is cooked, adding any needed salt or garlic and serve tossed with pasta and topped with some Parmesan if desired.

I have a lot of unanswered comments, questions, and emails. I am working on getting through them. If you think I have missed you, please kindly email / comment again. Otherwise, wait to hear from me asap, as soon as tomorrow. Thanks!

moving.

2009-01-21T06:02:00.002-07:00

So two minutes after I wrote that last post, I was notified our low-ball offer had been accepted! I was sure the fancy lady in the Beemer was going to get it! The rental market is a real beyotch here...

Anyway, tears of joy! No more jack-hammering! I guess the bad news is that since I'm knee-deep into the move and flying out to Perth tomorrow, I haven't done, nor will I be doing any cooking any time soon. But I seriously can't wait to get into my new kitchen when I get back and tear it up!

This is your invitation to explore the archives. You know you want to. You know you needed to catch up anyway. You seriously can't try a new recipe every 2-3 days like I was posting! I'll give you guys a little breather and be back as soon as I can.

happy day!

Sour Cream Peach Waffles

2009-01-15T20:32:00.005-07:00

Okay, the hiatus has been due to the fact that the next recipe I was going to post keeps getting scarffed down before I can get a pic of it! It's that good, so stay tuned.

Since many of you have been asking for updates on everything from the contruction to my homemade vanilla, I'll start with a short update on my living situation. Construction is in full mode but thankfully some crazy person finally wants to move into this house. I just found out this morning that they're pretty desperate due to closing on the sale of their home and needing to be somewhere asap -they want to be in by the 30th of this month! It's all happening so fast {finally}. I've been busy this morning trying to secure the only house available in the entire 2 city range I've been looking at. I'm absolutely on pins and needles as I wait to know if I am moving asap or not. So I guess this update isn't really much of an update since I don't know anything! Stay tuned...

Okay, I did manage to snap a pic of this little ditty that I found on Prudence Pennywise's blog and was completely intrigued by. I just had to know how a sour cream batter stacked up! I knew they would be great, but actually they are incredible. The recipe is courtesy of Ina Garten and her brilliant use of vanilla and especially lemon zest are pure genious. I also am a huge fan of recipes that rather than using butter IN the recipe, use it ON the food -like good cornbreads or German pancakes as an example. I love buttering up my pan {waffle iron actually. The kids have requested waffles lately rather than pancakes} and getting a gorgeous toasty brown almost-confection for breakfast.

I have also subbed peaches -I was fresh out of nanners and the peaches sounded so tempting with the walnuts and cream. I haven't looked back. The peaches are bangin'. Sorry that it is probably not peach season there. This is how I felt 6 months ago when everything was 'peach this' and 'fig that'... Keep this one handy though, you'll use it come peach season. For now, feel free to use the bananas the real recipe calls for anyway! And be sure to garnish with fresh whipped cream and walnuts {if you're a nut person, such as myself}

Enjoy!

Sour Cream Peach {Banana} Waffles {Hotcakes}

1 1/2 cups flour {used whole wheat}

3 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter {uh, yeah right, sick. I used regular, plain old fashioned butter}

2 ripe bananas, diced, plus extra for serving {uh, hi, I used peaches}

Pure maple syrup {Hi pretentious, just used regular 'butter-flavored' crap}

Sift together {PS I can't be bothered to sift, turned out fine} the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Baked Apple Cinnamon Oatmeal

2009-01-08T21:05:00.013-07:00

Hello hello my old friends. It seems like ages since I was here...on my own computer...baking and cooking my own food from my own kitchen and serving it from my own dishes and most of all taking pics of it from my camera.

I had a stellar holiday surrounded by family and friends and food! and I will elaborate on that in future forthcoming posts.

For now, I want to wish my Mama a very happy birthday. This lady has inspired me more in the kitchen than any other -and I so wish I could be there to share her special day with her. I had so much fun visiting with her and the fam at home. We baked lot's of good stuff and made so many great memories.

Happy Birthday Mom!!

This is what I WOULD have made you had I been home. I dreamt this recipe up last night using my caramel banana sauce and caramel oaty bars crumble as inspiration. The result?? I'm absolutely giddy about it. It seriously was better than I imagined it would be -it was perfect. Dessert-like in theory -but with whole-some goodness for breakfast and not too rich or too sweet. I know I've said this a lot recently -but if you've been waiting for something from this blog or any other to try, the wait is over. You must, must try it. It's possibly a little fussier than your usual routine, and certainly more work than pouring from a box of cereal, but I promise your effort will be worth it!

PS -I served this same apple caramel syrup over German Pancakes at my In-law's house for breakfast and it got rave reviews. It is very versatile, I highly recommend it for one of these uses, or one of your own! I'm crazy about custom syrups rather than just plain-old maple. Your family will love the special touch, I guarantee that too.

fyi, it should be 'baked', not baked, c'mon, it is not THAT much work!

Baked Apple Cinnamon Oatmeal

Milk

Oats {I prefer Rolled to Quick}

Cinnamon

Salt

1 apple {or more if feeding a lot, I did 1 apple for a family of 4 of which I suspected 2 kids wouldn't have anything to do with the apple part of it -yeah, I was right}

1 recipe caramel sauce {okay, not really 1 recipe. I used a TBSP at most for me and 2 kids -it saves well and can be eaten as syrup with added bananas or apples}

1 recipe crumble

Pre-heat the oven to 350 degrees

Start by making the caramel sauce. As it boils, peel and dice the apple {I used granny smith}. In a separate pan saute the apple in just the tiniest bit of butter. After a few minutes, add a tiny bit of sauce to moisten the apple, reserving the rest {okay, add as much as you want to sweeten /richen it as much as you like. I just wanted a little taste of it} and remove from heat {the idea here was to parcook or soften the apple...}

Meanwhile, make a simple crumble {recipe below} and bake.

Make the oatmeal it's self by boiling milk and adding a dash of salt and oats are required {directions are on the package for incriments for the number of people you have}. Stir occasionally until oats are tender and milk is absorbed. Give it a healthy dash of cinnamon.

Stir in the apples and sauce set aside and stir through. Plate {or Bowl I should say...} each portion and top with crumble and pour more milk on top to make it creamy. The End.

Caramel Sauce:

1/2 cup butter

1/2 cup brown sugar

1 cup half & half or 1/2 cup cream and 1/2 cup milk

Add all ingredients and boil together for several minutes until 'syrupy', stirring mostly constantly

Crumble:

2 T. Butter

Spoonful or two of wholewheat flour {use plain white ok}

Handful of oats

Dash of salt

1 t. brown sugar

Mix together with a fork then crumble with hands, if too wet, add more flour and oats. If too dry, add more butter until a good consistency is reached. Crumble onto cookie sheet and bake at 350 degrees until toasted golden brown.

*Update*

Here's a little tip for aiding in the length of time it takes to prepare this recipe. I made extra crumble the first day I made this. I allowed it to cool and then put it in a ziploc bag where it stayed surprisingly fresh. That REALLY cut down the drama of the recipe and the cooking time helping it to be a reality to eat this delicious breakfast more often.

Keep the bag of crumble in the fridge for an even longer expiration date {just don't lose it or forget it's in there!} If you want to get all fancy you can re-toast it under the broiler, which I did once. The other times I just dumped it right in from the bag and it was great too.

I'm back!

2008-12-23T11:36:00.006-07:00

I'm back from my vacation squared. It's kinda tricky to manage doing a vacation in the middle of your vacation -but we put our backs into it and worked it out. The cruise with my family was the best! We had such a great time and tons of laughs. I think this was the first of many we will probably do together, we all took to it quite well!

Below are some pics of the good times as well as a guest post I did on my sister Nicole's blog that I meant to copy and paste and schedule to run here but I ran out of time before I left! Much of it will be a repeat for long-time readers, but it is a good reminder of some great ideas that you might have forgotten about, and it also might get your minds churning on some last minute gifts -possibly for someone who gave you a small gift and you weren't intending on getting them one since you didn't get the memo that your relationship was at the level but SURPRISE! It is! Great ideas for those special ones.

PS, my sister runs the blog Frugal is Fabulous and has great money saving tips and tons of ideas on stretching your dollar. It is a GREAT blog and in these economic times who couldn't use some methods for saving cash?? Check it out!

I'm trying to get caught up and back on top of my responses and posts! But I'm also not stressing and enjoying the short time we have left with friends and family back in our home state of Utah. I have over 250 messages to respond to in my inbox, so if you left a comment or question please be patient!

Okay, my guest post:

Hello! I have been so excited to guest post on my sister's blog, and share with her readers some fabulous ideas for crafty Christmas presents. I have some really good tips and tricks to maximize your dollar, while still being able to feel like you are giving a quality, heart-felt, made-with-love gift.

It is going to take some work, and of course some creativity -but that is half the fun...right?? If you aren't super crafty, or a whiz in the kitchen, don't be put off! I'm sure it is just a confidence problem {repeat after me: 'It's just a confidence problem, it's just a confidence problem...'}. Follow these simple instructions for gifts that will be both appropriate, festive, not to mention, Delicious!

Let's start with one of my all time favorite festive treats -the Caramel Apple. It's a great treat from Autumn to Winter, and looks just so homemade chic wrapped in waxed paper and secured with a button flower.

For the recipe click here -...with it's homemade caramel and almond toffee bits then drizzled in 3 kinds of chocolate, it will pretty much blow your mind! You can't go wrong, who wouldn't love getting one of these cute little bundles? Whether it is for a friend, neighbor, teacher, gift exchange, anyone will be impressed and pleased with both the presentation and even more with what is inside!

*Save time by purchasing the toffee bits or even adding a colorful candy such as mini m&m's instead. Feel free to use only one or two kinds of chocolate as well.

You could easily use the packaging idea to package something else, either in a cellophane bag or wrap or in waxed or parchment paper or something else you have on hand. The button flowers are so easy to make, and very inexpensive {even possibly free if you or someone else you know has some kicking around the house!}.

We purchased a bag of colored variety buttons and a bag of vintage buttons to make ours {Michael's craft store}. You could group together festive holiday colored buttons, or purchase them at any craft store. It was so much fun to make them, and did NOT require an eye for crafts or any special talent or ability. Besides the buttons, you will also need some 22 gauge wire {use something else if you have it on hand, 22 is the best though} and something to cut the wire with, we just used junky scissors.

To make them, simply group 4 or five buttons of various, graduating sizes together, and when you are satisfied with your size and color combination, run the wire up one hole of the button, and then back through the other hole, {if it is a 4 hole button, use the two kiddie-corner buttons} and pull snuggly on the wire so it is tight rather than floppy. Twist the back tightly to secure, then cut the wire, leaving enough length on the 'stem' to wrap around various packages and bundles.
I did this project with our mom, and we spent an afternoon making a whole bunch to have on hand. They are so cute placed in a small vase or jar or even cup and they can sit on your desk until you find more occasions to use them, how great is it that they will multitask as a decoration?!

Next we have some adorable popcorn -it is not done up Christmas style so that you can see that you can use these same ideas for gifts all year round for any occasion. Okay, that, and I'm lazy.
Here pictured we have my famous Peanut Butter and Chocolate Drizzled Popcorn. I can assure you that you won't find an easier, quicker treat to make. Especially one that tastes so good! It goes down in history as one of the most successful and raved about recipes I've ever posted on my blog, who would have known?? For the recipe click here.

I've done this up much more simply as well, with pink raffia that I had on hand and a cute polka-dot cellophane bag that I got for 10-for-a-dollar at the grocery store. Make it festive with clear bags and Christmas ribbon.

More ideas for using the button flowers. Here we have attached them to popcorn that we drizzled in melted marshmallows and white chocolate and then tossed with mini m&m's and drizzled with milk chocolate. After allowing it to cool and set, we packed it in to festive bags, wrapped it in ribbon and then secured with a button flower. It was very quick!

We threw together 2 homemade cards with plain, colorful card stock in another 3-4 minutes and wrapped with colorful ribbon and another flower. Aren't they cute?? The possibilities are endless, and hopefully these ideas can be used as is, or as a catalyst for your own creative ideas and recipes!

The End. Okay, I'll be back asap with some more great recipes and ideas!

Roast Vegetable Mash and Mushroom Steak with Creme Sauce

2008-12-11T10:05:00.001-07:00

Still at my parents house, sadly it's my last day! I leave tomorrow, but I won't be missing them for long. I'm just flying to drop my kids off with my wonderful In-Law's house where they will be watching my kids for a week while I rejoin my family and husband for a cruise to Mexico! Yay, I'll have my summer back! Thanks in advance Chris and Alan! We really appreciate you doing this!

So the other morning I woke up to find this: Pop Pop had fixed the kids breakfast

It's an old family 'favorite' of my father's invention. And it's genius: ramen noodles topped with cheese. Now you know where I got my skills, right??

My Dad used to make these and sometimes, on real special days, ramen noodles topped with bottled marinara sauce. Whetting your appetite? Talk about bringing back the memories of my childhood! Sorry Dad, they were never my favorite! But I'm glad you finally found the fan of your masterful invention in Laine, who loved them!

Gabey absolutely wasn't feeling the cheese, but he did love his first ever bowl of ramen noodles. Either way it was so funny to see that my dad had woken up with the kids so I could sleep in a little and to see that he wanted to give them the finest he had to offer!

Okay, I have been doing plenty of baking with my Mom, who is the REAL inspiration of my skills, so stay tuned for some posts with her. For now, I must post this gorgeous meal I made in the week before I left. Regretfully, I can't remember how I made this delicious steak, but I remember it was to die for so I will rack my brain! See, this is why I have the blog!

The Roasted Vegetable Mash, however, was the real star anyway. I came up with this idea based on the fact that vegetables have such a delicious flavor when they are roasted, so I wanted to capture that. I also wanted to make an alternate mash to just plain potatoes, and beef it up with some other veg. The result was fantastic -it was as delicious as it was beautiful and it was so easy! These types of dishes really typify what I am trying to do here with my blog -to show people that things can be chic and gourmet, {uh, and healthy!} and they don't have to take any more time than the casserole that you were planning on making!

Honestly, if you've been waiting for the right recipe to try from this blog, I assure you, the wait is over. This is it!

Roasted Vegetable Mash

2 medium / small carrots

3 large red potatoes

1 1/2 medium sweet potatoes

1/2 an onion

1/4 cup butter

1/4 cup cream or half and half {more or less, judge the thickness}

There might have been garlic in there too, I can't remember! Throw it in if desired.

*I intentionally left the skins on the red potatoes and carrots. It didn't turn out smooth as a result, so peel yours if you like. I always leave the skins on, so I wasn't bothered, and when mashing I left it with tiny chunks rather than pureeing to babyfood stage.

Peel the sweet potatoes and cut into large chunks. Cut the potatoes into Quarters and the carrots in thirds. Quarter the onion half.

Place into a roasting pan or dish, and drizzle with just a hint of olive oil. Sprinkle with a dash of salt and cover with foil or lid.

Roast in a 375 /190 degree oven for an hour-ish, until vegetables are tender.

Place into kitchen aid or mixing bowl. Add butter and cream, and salt if needed and mix on high until blended.

PS-these were so flavorful that we did not serve them with gravy, so feel free to make these paired with a dish that does not make gravy

Caramel Pecan French Toast Pie

2008-12-08T01:20:00.006-07:00

Sorry for the nasty pics! Since I've got to haul home toys, food, and clothes in our suitcases, I had no room to spare for any other camera but my point and shoot... hence.

It is a really lame camera, the pics always turn out cloudy and foggy. As I type this, I wonder about the lens and possible kiddie smudges and fingerprints...

I realize I am addicted to the .... -I can't stop. I think I need an intervention.

Anyway, still having a great time in CA with my parents and youngest sister. We've been on the go non-stop with no end in sight. We've been 'crafting' together and having lot's of therapy sessions and I think we've pretty much got it down where each other all went wrong -is anyone else's family crazy like that? Seriously, we have made progress. It's all in good fun, even the fashion policing we do on each other.

Who says you can't have a BBQ in December in the Northern Hemisphere? Here we are attending some lunch festivity possibly celebrating that the new fire station in my parent's town is partially finished?? Not sure. It was free food, I didn't ask questions. And yes, it was delicious.

Anyway, some of you may or many not know this, but my Dad is a firefighter. We've had a few firehouse functions this week, and as a child raised in a firefighter household, it is really fun to see my kids doing just the same things I was doing 20+ years ago. I never lost fascination with any of the going's on or happenings of the firehouse. My family spent a lot of time there growing up, and we loved it. I still love the sights and smells, and even though my Dad works for a different department in a different state, being there with my kids was very much the same as it was growing up.

Every Sunday that my Dad had to work his regular 24-hour shift -we brought our whole entire meal of dinner to with him -so we could be together as a family. We spent countless hours there, and enjoying every minute of it, and we got really good at making sure every lick of Mom's gravy made it there safe and and that the gourmet roast and potatoes were still piping hot after our journey. It was a lot of fun, and I have so many cherished memories that being there this week has stirred up. I always felt so privileged to be a part of it, and to be able to be in that setting whenever I wanted, all of the time -not just for school tours one time like everyone else. Mostly, it was great to go to bed at night knowing that my Dad was a hero.

Okay, on that sentimental note, I give you a recipe that will bring a tear to your eye just as much as my reminiscing. It truly is so good! My Mom and I baked this together with love for a women's brunch we attended together Saturday morning. It was a hit! With at least a handful of women begging for the recipe. So here it is ladies! Enjoy.

Caramel Pecan French Toast Pie

1/2 c light brown sugar

1/2 c butter

2 T light corn syrup

12 slices nice bread, more or less

3/4 c golden raisins

1 c chopped nuts

4 large eggs

2/3 c milk

2 t grated lemon rind

1 t vanilla extract

1 t ground cinnamon

1/2 c whipping cream

Preheat the oven to 350 degrees.

Combine the butter, brown sugar, and corn syrup in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

Pour brown 2/3 sugar mixture into an ungreased 8x8-ish baking dish{you'll possibly want to put it in your pretty dish, so whatever half-size dish you have {half of a 13x9 is what I'm referring to}

Arrange 4ish bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 c pecans evenly over bread. Top another layer of bread slices.

Whisk together remaning ingredients. Pour 2/3 egg mixture over bread slices in baking dish. Top with remaining caramel.

Make one more layer of bread slices, for a total of three, and drizzle remaining egg mixture over top.

Bake uncovered for 35-40 mins or until a wooden pick inserted comes out clean. Drizzle with maple syrup, a light sprinkle of powdered sugar, and remaining chopped nuts.

-I'm all over making a special creamy syrup for this one. Stay tuned! And PS -this would make a great dish for Christmas morning!

Leftover time...

2008-12-02T11:48:00.002-07:00

Unless you cooked your turkey late, most of your leftovers are probably rancid or long gone, making this post moot... Oh well, I did already go to the trouble of taking the pic so I'm gonna post this anyway.

As I write this, I am sad thinking that we didn't get any shots of the feast or of the fam {and neighbors / friends} sitting down to eat. I had a great long weekend with a surprise visit from Sissy Kate for Thanksgiving, and my kids had their new bff's -their 2 cousins here staying with us while my older sis and her husband and the two older kids high-tailed it down to Disneyland for the festivities.

It was a full house -which was a bit full-0n what with the jet lag and all, but we had a great few days together with lot's of laughs. Now everyone is gone but the old folks {I can say that because my parents are actually surprisingly young} and my sister Hannah, the one still left at home in her last year of HS.

Anyway, enough of my life story. I am inspired by fancy bistros and cafes serving up fresh turkey meat on their sandwiches rather than nasty fake lunch meat. I know, I used to love it and even sneak a slice of Carl Buddig any chance I could get -sisters and I even ate it late at night every once in a while when we were supposed to be sleeping. Now it is not my favorite, and a sandwich made with real meat, roasted on the bone, is about the only sandwich I like to sink my teeth into.

I make it with my own homemade Rosemary Focaccia bread, which adds a lot of delicious flavor -but there are so many nice breads or buns that you can buy that it is not necessary if you're not up for it. Just eat the things you like -I personally love red onion, tomato, avocado, sprouts, baby spring mix lettuce -and bacon would have been a nice touch, and some cheese too. Since there was so much flavor and moisture from the bread and other ingredients, I didn't even feel the need to use mayo and was glad to cut the calories in exchange for an extra helping of dessert...

Just do what you like and or have on hand. The thing I love most about it, is that it is unlike just reheating the same old stuff over and over, it makes it a whole new meal.

For the focaccia bread recipe click here, and enjoy!

Herb Roasted Turkey

2008-11-25T13:16:00.002-07:00

So I'm packing up and getting ready to head out on the 14 hour plane ride, aka hell on earth. We leave tomorrow morning It will be worth it... still, did I mention I have a 2 year old, BOY?? He is just not content unless his alter-ego which I've aptly name 'Destructor' is in over-drive. In our previous trips we've left later in the afternoon or evening so you get on the plane and pretty much sleep. This time,however, we're leaving at the perfect hour of noon. Which means we won't sleep much {because the kids won't sleep much, seriously, my kids are great sleepers unless they are not in their own beds} and then we'll land at 2 am our time and it will be 8 in the morning Pacific time, instead of crawling into the beds we so crave, our glorious day will just be starting... I'm dreading it... but there is so much to look forward to, so I'll stop complaining and start dreaming about turkey...

Actually the turkey gravy is my true passion. I just can't wait for Thanksgiving! I honestly can't fathom why everyone stresses so much about the turkey and how people go on and on and on about it like it is the hardest thing to make. EVERY other item in the Thanksgiving line-up takes longer to do, and is more difficult than the turkey -in my humble opinion. Even with the added step of making the herb butter and massaging it in, as with my recipe, it is really quite simple and you should have it all put together in no time.

It turns out moist and delicious every time. And the little green specs under the skin are just breathtaking -not to be dramatic -but they are! This turkey is so full of flavor, it may just upstage the gravy. But the real secret is in the carving, perhaps this will be the year I get a picture of it, please see the details below.

{Herb Roasted Turkey}

1 whole chicken / Turkey

1-2 lemons (you may need more for a big turkey, I am giving amounts for a for a chicken-sized recipe)

1 onion

a few pats or slathers of Herb Butter

salt, pepper

Take your herb butter and slice it into "coins" if it was rolled and frozen. If not, just be prepared to slather it in at room temperature, which works fine too.

Wash and pat the turkey dry. Very carefully, use your hands to gently separate the skin from the meat, being cautious to not make any tears. Quarter the lemon and onion, place inside the cavity of the bird.

Slide "coins" of herb butter under the skin and gently rub them in to make them more even, or, gently smooth a layer of butter in.

With your hands still buttered, massage some salt and pepper onto the skin.

Place turkey in a Roasting Pan or Baking dish and bake uncovered according to directions (it will vary because of the differing sizes of birds) or until the juices run clear, making sure not to over bake! Don't forget to let your bird rest to retain the juices -at least 20-45 minutes with foil tented over it!

Carving Instructions:

Do NOT begin slicing the turkey as you have seen it done!! Start by removing the legs and then follow the bones along the top to completely remove both breasts -not easy, very difficult, but so worth it. Then, slice the breasts at a 90 degree angle difference to how it is usually done -sorry if this doesn't make sense! I wish I could draw a pic and scan it in. Essentially you remove the breasts and then slice them from front to back, NOT side to side as usual, being careful to leave the skin as intact as possible. The turkey takes one a completely different shape than usual, which honestly stays more moist and is more flavorful, it seriously makes a huge difference!

I'll get a pic of it and hopefully you can get a better idea for Christmas if you can't understand my Engrish above...

PS -do a chicken just the same way and it turns out great!

Sweet Potato Souffle

2008-11-24T23:29:00.001-07:00

not the best pic, I know. Jeez, could I not have reheated the left-overs so they looked edible?? It turns out much prettier, I promise! This serving was actually from a batch that I made this 'winter' where I tried to cut the sugar and butter down even further from the version in the comments that is cut drastically, hence they turned out a bit dry. Don't do that, k? The photo was also one of the first that I re-did about 6 months ago -most of those 're-do's' now need to be redone again...

::{This is my friend Carrie Chiles's recipe, (Taiwan via Canada) and as she says "The sweet potato recipe for all those people who never liked sweet potatoes before!!" That is exactly how I would describe it, I am a believer! I have made significant reductions in a second version, and as I alluded above, it is posted in the comments section. It is too sweet for me as is, but I know ya'll like it sweeter than me so you'll probably like Carrie's version better. However, if you are trying to be 'good' -my version is how I prefer it -just don't cut it further or they will look and taste like the picture above}::

Okay, did you look at the recipe yet? I know it's kinda bad, but I can't imagine it is worse than yams or potatoes drenched in butter and suffocated with marshmallows. And THIS actually tastes good for all of the added calories. It honestly is going to be the dish that you sneak up in the middle of the night Nigella style and nibble at -I could honestly give out some kind of monetary guarantee on it! In fact, I will, I'll double your money back if you make it and don't like this dish...

Sweet Potato Souffle

3 very large sweet potatoes

Bake at 350 for 2 hours - peel off jackets and mash - do not add anything to the sweet potatoes yet.

Measure:

6 cups of the mashed sweet potatoes

1 to 1-1/2 cups sugar

1 tsp salt

1/2 cup butter

4 eggs

Combine in mixer till light and fluffy. Pour into a 9X13 pan.

Topping:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/2 cup melted butter

1/2 cup coconut

Mix together and sprinkle over top of the sweet potato mixture. Bake at 350 for 25 minutes till browned on top. Oh baby!

Delcious Home-made Stuffing

2008-11-23T20:45:00.000-07:00

This year I intend to bring fresh herbs from my garden all the way from my home in Australia to my parent's home in California. I hope they make it through Customs because I think it will be really fun and with it being summer here, my herbs are completely taking over every inch of space anyway! It would be a shame to have to buy them there when I have them coming out of my ears here! I will of course be bringing gobs of Sage, my FAVORITE holiday herb and one of my favorite's in general.

::{This is my own personal recipe for stuffing, and I won't lie -it is really good! And if you've never made home-made or are looking for something new, I highly suggest it!}::

I don't actually stuff my turkey, I bake this in a casserole dish. -It is more delicious that way {and a lot easier!} because the top gets beautiful and crispy -and the little green specs of sage are so pretty. I use half white, and half wheat bread. Use good bread {by good I mean, you like the taste of it -I prefer Artisan bread, something with some girth. Homemade is great too! Again though, good just means you like it, id doesn't have to be expensive or time consuming!!}, it makes ALL the difference as it is the key ingredient.

Go ahead and cheat on the stock if you must, but keep in mind that if you don't have any chicken or turkey stock on hand in the freezer, you can quickly whip some up from the giblets and neck of the turkey. I just saute them in the stock-pot for added flavor, and then cover with water, onions, garlic, and herbs, and leave them to simmer and do their magic. -For further help please see the 'stock' tab on my sidebar. But just one last plug, it is really, REALLY easy and will make the best stuffing! Don't forgot to garnish with fresh sage on top, it will be really beautiful!

Sage Butter Stuffing

Bread, white and wheat

1/3 c. butter

1 onion, diced

2-3 stalks celery. diced

poultry seasoning

1 T. fresh sage

chicken, turkey, {or giblet!} stock

sage butter {see below}

Put 1/3 c. butter in a Saute pan and add the diced celery and onion. Sprinkle with salt. Saute over low heat until onions become translucent, being cautious to not only not burn the onions, but to not even get any color on them at all. It could take up to 10-15 minutes.

Continue to stir them occasionally while you prepare the bread by cutting stacked slices into 1/2" cubes. Start with about 1/2 a loaf of each of the breads -you need more, it will be easy to judge after combining the rest of the ingredients.

Combine the bread cubes and the onions and celery. Give them a dash of salt and sprinkle about 1 t. poultry seasoning on top. Add about 1T. fresh chopped sage, and stir to combine. Add in enough of the stock to moisten, just add it in 1/2 c. at a time. Place it in a greased casserole dish and dot the top with sliver thin slices of sage butter {you can freeze it and slice it or just as thinly as possible spread it on if it is room temperature}.

Bake at 350 degrees {you will be doing a lot of baking, just bake it at whatever temp your oven is at, it is very versatile and won't matter that much!} for about 20 minutes.

*Sage Butter*

Mix a few teaspoons fresh sage with 1 clove minced garlic, 1 teaspoon fresh chives {optional} and 2-3 T butter.

Hot off the Garlic Press

Caramel Apples {cute as a button}

Red Wine Braised Leg of Lamb with Carrot & Sweet Potato Mash

Heaven.

A sneak peek

Raspberry and Blueberry Baked Oatmeal

The 11th kitchen...

Doggy Bohnsz

Alaskan King Crab Cakes with Dijion Aioli

Vanilla Bean German Pancakes with Walnut Baked Apples

Beer Battered Coconut Shrimp

At a loss for a subject line after such an absence!

Almond Coconut Rough Flowers

Spinach Bacon Potato Mille Feuille

Made-from-Scratch Marshmallows made into Rocky Road

Roast Pumpkin and Spinach Orzo with Parmesan

Bacon Roast Chicken

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