Mac and Cheesier

This weekend, I tried a little experiment by adding cream cheese to my mac and cheese.  I suggest you try it out.  It made the sauce thicker and added to the savory flavor.  I added about 4 tablespoons after I combined the butter and flour to create the beginning of the cheese sauce.

Quinoa Falafels with Tahinih Sauce, Sproutedkitchen.com

http://sproutedkitchen.com/?p=1635

This recipe is worth the effort.  It is a perfect Sunday project and the left overs can be used during the week.  I get my Tahinih sauces from Trader Joes.

Mt. Baldy Trout Farm

Growing up, we had a family rule, “You kill it. You eat it.” It sounds strange but it stems from a lot of time boating at Santa Catalina Island. More often than not, this family rule resulted in me eating lots fresh caught fish.

Last weekend, my husband decided on a family outing to the Mt. Baldy Trout Farm. We all love the fishing but it causes me great anxiety: (1) I love to fish so I am compelled to drop my line in the water. (2) This is not catch and release fishing. As you have probably already guesses, a family trip to the trout farm means I am eating trout for dinner. Admittedly, this is truly the freshest trout one can eat but trout is not my cup of tea. So, how do you solve a problem like trout….

Since the trout farm is kind enough to clean the fish, I am only challenged with seasoning and cooking. Here is how I conquered the trout…



(1) I cooked the fish whole in the oven wrapped in tin foil.

(2) I layed each fish in the center of a piece of tin foil.

(3) I stuffed the inside with thinly sliced lemon, fresh oregano, fresh time, chopped white onions, fresh ground pepper and truffle salt on the inside. I drizzled olive oil and white wine on top of the stuffed inside.

(4) I gave the same treatment to the top of the outside. 

(5) I wrapped up the tin foil around the fish and I placed it in the oven for about 30 minutes at 350 degrees

(6) When we served the fish, we removed the bones and skin, serving just the meat.



Those at the table, whom enjoy trout, enjoyed the meal. So, the next time you are stuck between a fish and a hard place, try this out.

http://www.portosbakery.com/

Last night, I had some amazing deserts.  They tasted great and came in cute single serving presentations.  I would suggest this bakery to anyone in the greater LA area.

Bruschetta

Last night I decided to challenge myself to make a meal out of items already in my fridge. This may seem like an easy challenge but it was a Sunday night and the pickings were slim. I looked in my veggie drawer and decided it was a great night for bruschetta.




My Ingredients…

Cherry tomatos (halved with no seeds)

Hand full of basil – sliced

Chopped grilled asparagus (left over from the night before)

1 cube of Dorot frozen garlic

Goat Cheese

French Roll

Extra Virgin Olive Oil

Truffle Salt

Red Wine Vinegars





(1) I defrosted the garlic by letting it sit at room temperature in my mixing bowl.  I pulled the other ingredients out of fridge at the same time so they all warmed to room temp.

(2) I added the chopped tomatoes, basil and asparagus to the bowl. The mixture should be about 1/3 basil, 1/3 tomato and 1/3 asparagus. Just don’t add too much basil.

(3) I topped off the mixture with 1 tablespoon EVOO and truffle salt. I sprinkled a little red wine vinegar for extra flavor. I mixed the ingredients with my hands.

(4) I cut the French roll into thicker pieces, brushed them with the EVOO and crisped them in the oven. Once they where crispy, I spread a thin layer of goat cheese on the bread and add a generous spoonful of the bruschetta.



(I suggest using the left over French roll for French Toast the next morning. If you leave the bread out over night, it will get a little stiff and make better French toast.)

Poblano Chiles from Hatch, New Mexico

I live to cook.  This may seem like an obvious statement but cooking is the way I love the people in my life.  This connection to cooking grew from watching my mother cook.  Her claim to fame is never cooking the same meal twice during the first year of her marriage.  I am not quite that to dedicate to my husband but I do enjoy experimenting with his dinner.

What does this have to do with Poblano Chiles?  Well, my mother recently ordered 90 pounds of these chiles from Bristol farms.  I know what you are thinking… that is a whole lot of chiles.  The worst part is, they came in a giant trash bag.  My mother and I once bought a trash bag full of cookies but that is a story for another time. 

I thought this large purchase warranted an intervention.  Who buys 90 pounds of chiles?  Upon confronting my mother about the bulging black plastic bag, I learned she has discovered blackened gold and a select few people would feel the rain of her bounty.  Needless to say, I came into about 5 pounds. 

My first thought…what I am going to do with 5 pounds of Poblano Chiles.  Well, I had yet to think of an appetizer for the block party.  My finance mind put two and two together and came up with an idea.  Here is what you will need for the ultimate block party pot luck…

Required items…

Flour tortillas

Carne Asada

Crumbled goat cheese

Victoria Taylor’s Smoky Paprika Chipotle Seasoning

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=130425&prrfnbr=2793610

At some point in your domestic career, you need to find a carniceria (Google it).  Purchase a few pounds of carne asada to grill at home.  The dry rub carne asada is best but hard to find.  Most often, you will run across the wet marinated carne asada and this will definitely work.  After grilling the meat (which will be quick) let it sit. 

Pull out a tortilla and scatter the crumbled goat cheese.  Liberally add the Victoria Taylor’s Smoky Paprika Chipotle Seasoning.  Next, add the chili (remove the steam and slice down the middle).  Add some of the grilled sliced carne asada and roll it.  The tighter the roll is, the better.  Slice the roll into three pieces and you are ready to hit the block party.

Try this..You will like it.

My Sister in-law recently turned me on to Pine Ridge 2008 Chenin Blanc Viognier.  Do not be turned off my its screw top because it is perfect for a girls night. 

A Food Link Worth Looking at..

I am a big fan of the local food movement.  I encourage you to look at this link because it can help facilitate your desire to eat well and support the local economy.  You can order grass feed beef or sign up for bi-monthly organic, local vegetable delivery.  I friend signed up for the vegetable delivery, see her comments below.

"I picked-up our first box of gorgeous, 100% organic produce this evening!  We got strawberries, heirloom tomatoes, basil, yellow and gold baby carrots, cucumbers, parsley, red chard, green and yellow squash and a huge bag of green beans - Definitely worth the $25. "

http://www.localharvest.org/store/M20058

Summer Brew

This is a great drink for the long weekend.  You will need something large to mix this in...

You will need...
4 Corona Beers
1 frozen limeade concentrate
Vodka

Pour the 4 beers and frozen limeade into your container.  Fill the empty frozen limeade container with vodka and add it to the mix.  Do the last steps three times, total.  So in the end, you will have added 3 limeade containers of vodka.  Stir and enjoy.


Have a great weekend.

Oreo Cookie Cheesecake

I recently had the pleasure of tasting this amazing treat... It is not my recipe but I am sure you will ENJOY it.



Crust:
8 oz. Oreo cookie crumb
2 oz. sugar
4 oz. melted butter

• Mix everything together.



Cheese Cake Mix:
1 ½ lb. of creme cheese
6 oz. sugar
½ oz. corn starch
4 whole eggs
8 oz. Sour Cream
1 lemon test
1 tsp. vanilla extract


Oreo Cookie Cheesecake
1. In a mixing bowl combine the cream cheese, sugar, and corn starch and mix until creamy. Add eggs one by one, scraping the side of the bowl each time you add an egg. Try to make the mix as creamy as possible. Add the sour cream, lemon test and vanilla extract. Mix all ingredients well.

2. Preheat oven at 350º. Put coating pan into the mold with a piece of wax paper then take the crust mix and put into the bottom of the mold. Flatten crust to desired thickness.

3. Add the cheese cake mix. Put cake on a sheet pan with a layer of water on bottom of sheet pan. Bake for 30 to 45 minutes, or until the toothpick come out clean.



For Garnish
10 oz. semi sweet chocolate
1 cup heavy cream

• Boil the cream, then add chocolate.


Serves 8-10

"Leftovers" Pizza

I have been BAD about posting. Actually, that is an understatement. Sorry, I promise to me better. With this said, I will do my best to post food thoughts more often. So, here goes nothing.
I have recently discovered pizza as a great vehicle to disguise leftovers. A "leftover pizza" is the perfect Friday night dinner. Plus, pizza is great with a bottle of red wine.

Below, I have provided an ingredient list from my most recent “leftover pizza.”


(1) The dough: The key here is fresh pizza dough. You can go to Fresh & Easy or Trader Joe’s. Both places carry the dough, pizza sauce and cheese.

(2) Invest in a rolling pin… cover the center of a cutting board with flour. Unwrap the dough and flip it over in the flour so both sides are covered. Coat the rolling pin in the flour. Roll out the dough… I like thin crust pizzas so I roll mine a little thinner. Place the dough on a cookie sheet.

(3) Coat the dough with a small amount of spray olive oil. Lightly dust the dough with salt, especially on the edges.

(4) Add your sauce… the amount is up to you. Be careful** about loading it on because the cheese because it will slide off the pizza when it is melted. I learned this in college. Don’t ask.

(5) The toppings: any leftover meat is a great way to go. When I am feeling creative, I even use leftover vegetables.

(6) For this pizza, I diced up left over steak from a BBQ the night before. I finely diced fresh sliced jalapenos, tomatoes and shallots from Fresh&Easy.

(7) If you are not a fan of the jalapeno flame, leave out the jalapenos and add fresh basil. If you do decide to add the basil, wait until pizza is mostly cooked to add the basil.

(8) I topped the whole thing off with a handful of crumbled goat cheese.

(9) Place it in the oven and bake…once the pizza appears golden brown, pull it out and let it sit for a few minutes.



There are no photos of this one, because we ate it.

Oreck Dry Carpet Cleaning System

http://www.oreck.com/cleaning-supplies/dry-carpet-system.cfm

I swear by this stuff.  You can use it to spot clean or clean the whole carpet.  It works wonders and it is a "green" product.  It has removed red wine stains from my cream colored carpet on multiple occasions.  Need I say more?

Paperless Post

http://www.paperlesspost.com/session/new

This site adds class to electronic communication.

Southwestern Chicken with Cilantro Rice

What you will need from Trader Joe’s
Southwester Style Chicken - in the raw meat section
Dorot frozen crushed garlic
Dorot frozen cilantro
Frozen cooked Jasmine rice
Canola Oil Cooking Spray
Fresh Jalapenos
1 can of Organic Pinto Beans


(1) Preheat the oven. When the oven reaches 350, place the chicken in a pyrex dish and in the oven. This chicken cooks quickly

(2) Heat the rice according to the instructions.

(3) Spray a fry plan with the canola cooking oil. Add fresh chopped jalapenos.

(4) After about 3 minutes, add 3 cubes of garlic and cilantro.

(5) After the cubes have melted a little, add the rice.

(6) Stir the mixture all together.

(7) For the beans: you can either mix them in the rice or heat them and serve separately.

Stawberry Vodka Photo

I started the Strawberry Vodka process this weekend.  Here is a photo.

Breakfast Burritos

This weekend I had a horseback riding clinic. Roughly translated, this means I spent about 4 hours on both Saturday and Sunday at the barn with my horse. To easy the blow, I made Breakfast Burritos

What you will need from Trader Joe’s
Roast Beef Hash
Eggs
Enchilada Sauce
3 Cheese blend
Large flour tortillas


(1) Cook up the Roast Beef Hash in a fry pan with butter, Tabasco, and a pinch of salt. Since this mixture comes fully cooked in its vacuum seal pouch, it just needs a little browning.
(2) Crack a few eggs on top. Mix the whole thing together and continue to stir while the eggs cook into the mixture. --- If you have it, I would encourage diced fresh jalapenos. DO NOT use the seeds. You will regret it.
(3) Place 3 large spoon fulls of the egg and roast beef hash on to the center of a tortilla.
(4) Top with cheese and enchilada sauce.
(5) Fold the ends of the tortilla in toward the center to create the burrito effect.
(6) Wrap the burrito in tin foil and place in the over for a few minutes.



These are a favorite in my house. Plus, they are a filling breakfast on the run. They are best coupled with a Bloody Mary or a beer.



Enjoy!

Master the Microwave

There is an art to everything in the kitchen. Here are a few tips I have learned to master the microwave.



(1) The key to the microwave is time intervals. Instead of “waving” something for 5 minutes straight, do two 2 minute segments and a 1 minute at the end. The time intervals allow for more evenly heated food with more moisture.
(2) Another trick is plastic wrap. If you are re-heating left-overs or steaming vegetables, you place the food on a plate and cover the plate in plastic wrap. It decreases reheating time and increase moisture in the food. I use this technique with the interval heating.
(3) ***Popcorn Alert*** always use the popcorn setting on the microwave

.
Please share your own microwave master techniques…

Rainy Day

Today is definitely a Fresh and Easy day. It is cold and rainy so soup is definitely on the menu.


My plan…. Tomato basil soup with a warm open faced chicken sandwich. Off to the Fresh and Easy pre-prepared section.


(1) Tomato basil soup and cheesy garlic bread – if you don’t have left over chicken in the fridge, pick some up here.
(2) Heat the soup
(3) Shred chicken on top of the garlic bread and place in the oven on a tin foil lined cookie sheet. ** if you have cold asparagus, chop some and add to the top.**
(4) Chicken sandwich should take about 10 minutes on low heat.
(5) A few minutes before you take the chicken sandwich out of the oven, crumble blue cheese on top.
(6) If you are into dark greens, toss some with Petrini’s Classic Italian Salad Dressing. After you pull the chicken sandwich out of the oven, let it cool for a few and top with the greens.

I will take some pictures tonight and add them.


Stay dry

Salmon Sunday

Wild caught salmon is the best!

What I did...
(1) Bought wild caught salmon from Bristol Farms
(2) Placed a piece of tin foil down and then placed a piece of parchment paper on top.
(3) Placed the fish in the middle of the parchment paper.
(4) Added raw asparagus to the sides.
(5) Added Fresh and Easy garlic potatoes to the end
(6) Drizzled extra virgin olive oil on the salmon and asparagus
(7) I sprinkled lemon pepper, Santa Maria seafood rub, garlic salt and regular pepper over the fish and    asparagus.
(8) I folded the tin foil/parchment paper around the fish and placed it in the oven.

BBQ Left Overs

I recently attended a family BBQ. As I tried to escape out the front door, the left-overs fairy caught me. Needless to say, I left the gather with a container full of pre-cooked sausage. What on earth was a going to do with it all.

The following night, I visit Fresh and Easy. I found inspiration in the prepared food isle.


You will need the following from Fresh and Easy...
Fiesta Vegetable Mix (pre but onion and bell peppers)
Spaghetti
Marinara Sauce


(1) Sauté sliced cooked sausage and fiesta vegetable in a pan with olive oil, garlic salt and frozen/fresh basil
(2) Cook spaghetti
(3) Heat sauce
(4) When the vegetables are cooked, I added a serving of spaghetti to a bowl and topped it with marinara sauce. I then added the sausage and vegetable mixture on top.

Add a little grated parmesan to the top and pour a glass of red wine.



Enjoy!

Paula Deen's Baked French Toast Casserole

I recently tried this recipe and it is great.  Perfect for brunch and not too sweet.

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Ingredients


1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping, recipe follows

Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.



The next day, preheat oven to 350 degrees F.



Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.





Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Saturday Night Clam Bake

Saturday, I decided to try something new. I went to Bristol Farms, picked up clams and went home to experiment.


You will need…






For the Clams:
Clam broth (Better than Bouillon)
Fresh thyme, oregano and parsley
Chardonnay
Sea salt


Sides:
Asparagus
Linguini
Garlic Cheese Bread (Fresh and Easy)
Crumbled Goat cheese (Fresh and Easy)


(1) I mixed 5 cups clam broth, 2 cups chardonnay and1 teaspoon gray sea salt. I turned the heat on high and chopped 1 tablespoon oregano, parsley and thyme. I added the fresh chopped herbs and the clams.

(2) I cooked I container of fresh linguini. Tossed with olive oil before serving.

(3) I turned on the oven and covered a cookie sheet with tin foil. I placed the garlic cheese bread on the sheet and added crumbled goat cheese and truffle salt.

(4) I covered another cookie sheet with tin foil. I place the asparagus down in a line and drizzled extra virgin olive oil and a truffle salt.

(5) I place the asparagus in the oven and waited for the clams to boil.

(6) Once the clams boiled and started to open, I removed the asparagus and put in the bread in the oven.

(7) Once the clams opened, I let them cook for about 3 minutes while fully open.

(8) I placed some linguini, bread and asparagus on each plate. I served the claims, in broth, in a soup tureen in the center of the table. I encouraged people to eat the claims of the linguini and add some of the broth to the pasta.

(9) The bread was also dipped into the left over broth.



The whole thing took minimal time and was fun to make.



ENJOY!

Enhanced Fresh and Easy

Brace yourself… Last night, I lost the will to cook. With a hungry family at home, no motivation to cook and no patience for a night out, what is a girl to do?



FRESH AND EASY… enough said.


I purchased a family size chicken and broccoli fettuccine alfredo. Once at home, I added left over broccoli, left over asparagus, grated parmesan cheese and truffle salt. I added the enhanced mixture to a casserole dish and topped it with grated parmesan cheese. I covered the dish with tin foil and placed it in the oven at 350. After about 20 minutes, I removed the tin foil and allowed the top to brown a little.  When I served, I added a little fresh chopped basil to the top.

The family was happy and so was I (after a glass of red wine).

P.S. Fresh and Easy has Trader Joe’s pricing.

http://www.freshandeasy.com/Default.aspx

Two Easy Sides for Steak…

Last night I broiled Top sirloin steak, made cheese tortellini and a salad. Both sides where quick and went over well…


Cheese Tortellini
(1) Boiled water with sea salt and olive oil
(2) Add the fresh cheese tortellini from Fresh and Easy
(3) When the tortellini was ready to be removed, I used a slotted spoon to remove the pasta directly from the boiling water. I place the hot pasta into a bowl with a lid.
(4) I added garlic oil, truffle salt and parmesan cheese. Flavor to taste.
(5) I placed the lid on the bowl and shook it all up.
(6) Serve.


Salad
(1) I used Trader Joe’s chopped Romaine and fancy greens
(2) I added kalamata olives, capers and marinated artichoke hearts – all jarred from Trader Joe’s
(3) Added some Trader Joe’s crumbled feta and some Italian Dressing (or low Cal Miso Ceasar)
(4) Serve.


My suggestion, start by boiling the water and heating the over to a broil. Season the steak. While the steak is cooking, add the pasta to the water. Make the salad. Remove the pasta from the boiling water and follow the above process. The whole thing will take you 20 minutes max.

If you really want to go all out, get the individual garlic cheese bread from Fresh and Easy. After you remove the steak, through a couple under the broiler while you serve everyone’s plate. Once you serve the plates, the garlic bread should be good to go.

Have I Told You Lately that I LOVE You?

Galeos Miso Ceasar salad dressing will help you drop one dress size.  It holds no weight loss properties but it is a great way to add flavor to salad and vegies with next to no calories.  It does not exactly taste like Ceasar but it does taste good.  If you are not a fan of Ceasar, there are 3 other flavors.  You can find this low Cal delight at Albertson's/Bristol Farms, Wholefoods, Ralphs and Gelsons.  You will find in the refrigerated section.

Stawberry Vodka

During the summer, I make my infamous strawberry vodka. It is the first thing to run out at every party.  Everyone I know loves it and it is supper easy.  All you need is a little preplanning.



The Process….

(1) Get a 1 square gallon plastic container from Smart and Final. I get the spout at the bottom.

(2) Get a large flat of strawberries. You will need enough to fill the container.
(3) Wash the strawberries, cut off the stem and half them. Place the strawberries into the plastic container.

(4) After the container is filled with strawberries, add vodka.  Fill it all the way to the top. The higher quality of the vodka, the better it will taste.

(5) Let this mixture sit a room temperature for 3 to 4 weeks.

(6)  When you are ready to serve, I drain the vodka out of the plastic container (because the strawberries do not look so pretty anymore). I usually serve the strawberry vodka over ice with soda water or lemonade. If you are a big vodka drink, just serve it over the rocks.

Presentation
During the summer, Cost Plus carries large glass containers with a spout at the bottom. These containers are ideal for the presentation of this drink. I would recommend empting the finished product into the glass container and adding a fresh batch of strawberries and pinapple for presentation .  I usually place this strawberry vodka on a seperate table with an assortment of mixers, ice and glasses. 

Alternatives
I have also made this same drink with raspberries, oranges, watermelon and pineapple. As general rule of thumb, I only use the part of the fruit I would eat (ex. remove the peel from the orange).



People tend to underestimate the intoxication power of this drink so WATCH OUT.

Beef Boneless Short Ribs

I was recently inspired by an impulse buy at Smart and Final…. Boneless Short Ribs. I finally got the guts to pull them out of the fridge and experiment. The family ate them, not once, but twice!



You will need

Beef Boneless short Ribs
Garlic powder
Truffle Salt
Lemon pepper
Worcestershire sauce
Brussels Sprouts (on the stock of possible)
Garlic oil ( or Extra Virgin Olive Oil)



Night #1
I seasoned the meat with garlic powder, lemon pepper, truffle salt and Worcestershire sauce. I then let the meat at room temperature for about 45 minutes and heated the oven to a broil.

Once the oven was ready, I placed the meat on a tin foil lined cookie sheet. I cooked each side until it browned and slightly crispy.

Side dish: I like Brussels sprouts and I am proud of that. For this dish, I bought Brussels sprouts from the farmers market, still on the stock. I removed them from the stock, covered them with garlic oil, truffle salt and fine black pepper. I placed them on a tin foil line cookie sheet and roasted them in the oven at 350 for about 8 minutes.

Night #2

I thinly sliced my left over beef and left it out for about 20 minutes. I used Trader Joe’s ciabatta bread to create a panini.


I cut the bread in half and sprayed the outside surface with TJ spray olive oil. I placed the bottom half on my Panini pan and covered it with cheese (I used jack and cheddar but you could get creative). I finely chopped basil, thyme, oregano and…. The left over Brussels sprouts. This created a “Brussels slaw.” I placed this mixture on top of the cheese. I added the meat and the second slice of bread on top of that.


Done and done. One night of cooking and two meals.

Breaded Chicken Breast

Last night, I came home with no desire to cook.  So, I started open up doors.  In my pantry I found un-opened Trader Joe’s cornbread stuffing.  In the refrigerator, I found chicken breasts.  Then, the light bulb turned on.

Items you will need

Chicken breasts

2 eggs

Tablespoon of milk

Trader Joe’s cornbread stuffing

Handful of cheese (optional)

Trader Joe’s spray olive oil

Preheat the oven to 350 degrees.  Cover a cookie sheet with tin foil.

I put 3 cups of the cornbread stuffing mix into a plastic bad and smashed it up.  I did not make the mixture too fine.  I added about 2 teaspoons of dried thyme, basil, oregano, garlic powder,  truffle salt and fine ground black pepper.  I mixed the bag up and poured the contents onto a plate.

On another plate, I beat two eggs with a tablespoon of milk.

I washed off the chicken breast and covered it in the egg and milk mixture.  I picked up the chicken breast, allowed the excess of the mixture to run off and placed it in the bread mixture. 

I made sure both sides where covered with the bread.  I even placed a little extra on the side facing up.  Careful not to lose any of the coating, I placed the chicken breast on the cookie sheet.  I did this same process for the other 2 chicken breasts.  When finished, I covered the outside of the breaded chicken with Trader Joe’s spray Olive Oil.

Before placing the chicken in the oven, I covered the chicken with tin foil.  After 25 minutes, I checked on the chicken.  I felt firm and almost cooked.  I pulled it out of the oven, removed the tin foil cover and added a little cheese to the top of each.  I used shredded Cheddar, Jack and Parmesan.  I placed the sheet, uncovered, back into the oven.  I let it cook a little longer, until the outside was golden brown and the cheese was melted.

As a side, I made a salad.  I chopped up romaine lettuce, cold asparagus, tomatoes and red onion.  I added some Caesar dressing and was ready to go. 

Then whole thing one requires about 15 minutes of attention.   The whole family loved it.

Enjoy!

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Hey, all you moms out there... Diapers.com is a great site.  I ordered diapers at a discount and they showed up a my front door less than 12 hours later.

AWESOME

Trader Joe's Ready To Bake Goodies

Recently, I have been studying ALOT.  Good news it, that is all in the past.  While I generally regard this time as torture , two good things did come out : (1) Croissants and (2) Mini Cinamon Rolls.  More specifically, Trader Joe's make the most wonderful frozen ready to bake croissants and mini cinamon rolls.

Here is the deal....

Trader Joe's Frozen, Ready to Bake Croissants
These are amazing and taste just like they came fresh from a bakery.  Pull them out of the fridge the night before and space them evenly on a parchment paper lined cookie sheet.  Let them sit out over night.

The next morning, Turn on the oven, pop them in and done.  It is really that simple.   If you like a slight gaze to your croissants, brush them with egg whites before you place them in the oven.

If you are lucky, you will be able to find the frozen ready to bake chocolate croissants.  Really, what is not better without a little chocolate?

I save these bad boys for special occassions.  Everything thinks they are from scratch and is impressed by your effort.  Make them for the mother in-law and you will score big points.  Just make sure to hide the box in the trash can.

Trader Joe's Frozen, Ready to Bake Mini Cinamon Rolls
Recently, my husband led us on a day tour of Mt. Baldy.  In a rush to find a road worthy breakfast, I stuck some frozen mini cinamon rolls on the oven.  Boy, oh boy.

These little gems come in a ready to go baking container.  You place the container, with frozen mini rolls,on a cookie sheet and place them in the oven.  Of course, you need to remove the plastic first.  I use a spoon to take them out just after I have removed them from the oven.  Let them cool on a plate before you eat them.

These are great with a cup of coffee.  They are the perfect one bite.

Disclaimer:  I wrote this in a hurry so please over look the typos.

Country Breakfast

On Sunday mornings, I cook a large breakfast. Typically, this breakfast is more of a brunch, so I try to make it count. Today, I focused on a Country Style Breakfast.

Required Items
Eggs
Jennie-O Breakfast Sausage
Trader Joe's Ready to Bake Biscuits
Butter
Trader Joe's Strawberry Jam

Start the coffee pot.  Heat the oven to 350. Heat a large skillet over a low medium heat.


Cover a cookie sheet with tin foil and place the Trader Joe's ready to bake biscuits on the cookie sheet. When the oven is heated, place the biscuits in the oven.


Add the Jennie-O Sausage. I place the sausage on the sides of the skillet so I can use the center for my eggs. Let the sausage cook for a about 5 minutes on a low heat.

I prefer eggs over easy so I crack a few eggs in the center of the pan. I season the eggs with Trader Joe's fresh ground sea salt and finely ground black pepper. After about 3 minutes I flip by eggs over gentle.

At this point, you should be ready to go. The sausage is cooked through and the eggs are ready. The biscuits should be just about ready to pull out of the oven. I cut the biscuits in half and add butter and strawberry jam. I close the biscuit back up so the flavors melt into the biscuit.



Notes
1) Natural Honey is a good alternative to strawberry jam.
2) If you like scrambled eggs, crack a 3eggs into a cup, add a 1/4 cup of whole milk and beat the mixture.
3) Skillets are something you develop over time. Try to clean your skillet as little as possible because you want the pan to become seasoned. Keeping a skillet is a bit of an art. http://www.realsimple.com/skillet 101

All Day Parfait

 

Recently, I have been on a "Parfait" kick. I created my own light version that fills you up with fewer calories. I use 1/2 cup of Horizon Organic Fat Free Vanilla Yogurt with 1/4 Kashi GoLean Crunch Honey Almond Flax. Of course, they are many ways to vary the taste. I suggesting buying a variety of fat free yogurts so can change up the taste with little effort. Also, Kashi Crunch also comes in a few different flavors. If you want, you can add a little fruit but be careful of the extra sugar in fruit.

Usable Garden

I am a huge advocate of a usable garden. I grow roses, lavender, tomatoes, blueberries, avocados, oranges and a variety of herbs. This book discusses homeopathic remedies easily grown in your backyard and put to good use. If you don't have a lot of space, chose some of your favorites that will fit the conditions of your situation (sun exposure, watering requirements) and go to a local nursery. Specialists at the nursery will advise you which plants will do well in pots, or small spaces.

Le Whif - Light as Air Chocolate Treat

As you all know, I love chocolate.  I will try this new treat and report back.

http://www.lewhif.com/

Dark Greens and Goat Cheese Salad

I am a big fan of the salad. I grew up eating salad at least once a day so I have had years to play with ingredients.

Ingredients
Bib Lettuce
Fancy Spring Green
Laudemio Olive Oil (or an High quality OO)
Goat Cheese
Truffle Oil Salt
Lemon

I get my green mixes from Trader Joe's but really you can get them from anywhere. The key is to choose dark colored greens. I would stay away from Romaine and Iceberg. Place your greens into a bowl and crumble the goat cheese on top. Drizzle olive oil over the top of the salad and cheese. Add truffle salt at will. Squeeze half a lemon over the top. Toss the salad and you are ready to go.



Tips: (1) It is easier to squeeze out the lemon juice when you roll the lemon first.

(2) Recently, I had a dinner party and used the remaining goat cheese from the night before.



This salad is a great side for comfort food.

Frenched Lamb Rack

Required Item
Frenched Lamb Rack
Black Truffle Salt/ regular salt
Black Pepper
Kerrygold Pure Irish Butter

A head chef once told me to leave meat at room temperature for at least 45 minutes before you cook it.  This way, the outside can be seared and the pink middle will be warm.

First, cut the Frenched Lamb Rack along the inside of the bone.  This will give you a nice little medallion piece with a flat side against one bone.  Let the meat sit out, covered, for 30 to 45 minutes.  You must cut the meat prior to bring it to room temp.  I get my lamb at Trader Joe's.

Place about 1/4 of a stick of butter and a few table spoons of butter in a pan at medium heat.  Top both sides of the raw lamb with Truffle Salt and fresh ground pepper.

Place the lamb in the pan.  The lamb should sizzle a little when it hits the pan.  You want to brown the lamb on both sides.  This process will only take a few minutes so make sure to have all the other items for the plate ready.

Side suggestions: mashed potatoes,  steamed asparagus, fancy green salad

Tips:
Trader Joe's carries great fresh ground salt and pepper shakers.  They last a long time, and you though them away when they are empty.

If you want to jazz up the lamb more, you could add a cube of frozen garlic to the pan.  Or, you could add fresh chopped thyme and oregano to the lamb, in addition to the salt and pepper.

When I serve this dish, I like to place a hill of mashed potatoes in the center of the plate and place the lamb on top.  Then, I add asparagus or Brussels sprouts around the outside.

Marmalade Cake

I read this recipe on one of my favorite food blogs.  I am inspired.  I will try it out and let you know how it goes.

http://orangette.blogspot.com/2010/02/we-ate-this-cake.html

BBQ Chicken Pizza – Trader Joe’s Style

This is a huge hit on Friday nights.  It is easy to make and goes well with a few beers.

Required Items
TJ pre cooked BBQ Chicken Strips
Shredded Mozzarella
Cilantro (a must for this dish)
1 Red Onion
TJ raw pizza dough – plain
TJ pizza sauce and TJ BBQ sauce



Follow the directions for the pizza dough (you need to let it sit out for about 20 minutes at room temp).  While you are waiting for the dough to set up, turn on the oven to the temperature on the pizza dough bag.

Place the dough on a FLOURED cookie sheet, or a pizza stone. Spread out the dough with a floured rolling pin (or a drinking glass). Top the raw dough with a 50/50 mixture Pizza Sauce and BBQ Sauce. 

Now top with shredded mozzarella and add chicken strips. Scatter raw, diced red onion.  Add another layer of cheese. Put it in the oven.  When the pizza is almost ready, add the chopped cilantro.  Let the pizza cool for a few minutes before you eat it.

Substitutes:  You could use pre-cooked pizza dough instead of the TJ raw pizza dough.  If you do not like cilantro, try to suck it up for this one because it completes the flavor of the pizza.

**Pizza dough is really sticky.  Flour "deactives" the stickiness.  DO NOT USE WATER on the raw pizza doug.  It is a big mistake, tust me.

Chin-easy

Trader Joe's Shopping list


Trader Joe’s Korean Beef BBQ strips (in raw meet section)
Trader Joe’s frozen brown rice
2 Eggs
Frozen Vegetable Mix (for fried rice)

When I am in the mood for Chinese-ish food, I go with the following… You broil the Korean Beef BBQ so the strips are crispy. In a frying pan, add a little bit of vegetable oil and 2 eggs. You want the stove at a medium heat.  Scramble the eggs into small pieces. (If you want, add a cube of frozen garlic and chopped green unions.) Next, add your frozen vegetable mix. I usually go with the Trader Joe’s frozen edamame mix. Cook the mixture until the vegetable mix is warm. Follow the microwave directions for the brown rice. Once the rice is ready, add it to the fry pan. I  season the rice with soy sauce.  Continually, stir the mixture or the rice will burn. Enjoy!

Chocolate Cheater

Every day at 1:30 PM I get a sugar craving. In an effort to keep my waistline in check, I constantly search for tasty treat alternatives. My answer for a chocolate craving: Trader Joe's Mocha flavored European Style Low Fat Yogurt. It is a combination of a smooth chocolately flavor, calcium for my bones and 130 Calories. Need I say more?

Meaty Pasta

Last night, before leaving work, I asked my husband the same question I ask him every night, "What do you want for dinner?" This time he said "meaty pasta." I like requests open to interpretation. Here is what I came up with after a visit to the store.

Meaty Pasta….

Jennie-O Turkey Sweet Lean Italian Sausage

Fresh Spinach and Ricotta Ravioli

Tomato Basil Pasta Sauce

 I put some olive oil in a sauté pan with low heat. I took the sausage out of the skin and added it to the pan. I seasoned the meat with fresh ground pepper and black truffle salt. After the meat was cooked, I added the pasta sauce, a cub of frozen garlic and a handful of fresh oregano, basil and thyme. If you really like chunky sauce, add some stewed diced tomatoes and frozen spinach. Let the sauce simmer at a lower heat while you cook the pasta.

I chose spinach ravioli but this meat sauce would go well with cheese tortellini and spaghetti.


When everything was cooked, I layered a plate with ravioli and covered it with a meat sauce. I added a little fresh basil and parmesan to garnish the top. Enjoy!

10 Essentials in the Kitchen

1. Casina Rossa Black Truffle Salt
It adds great flavor to just about everything.  I use this instead of standard salt to flavor my food.  It can be hard to find and is generally pricey.  The higher the price means the more truffle flavor in the salt so you generally want the more expensive salt.  I get mine at Julienne’s in San Marino, CA.  This is a great gift idea.
http://www.juliennetogo.com/

2. Fresh Herbs
Go to Trader Joe’s and pick up a trio of potted fresh Rosemary, Thyme and Oregano. Replant them in a ceramic pot and place them outside. Every now and then, sprinkle them with organic fertilizer. As needed, finally chop a handful of the herbs and add to flavor.  The combination is great with everything from Mac and Cheese to Strata.

3. All-Clad Copper Core cookware. 
This cookware will change your entire cooking experience.

4. Barkeeper’s Friend
This cleaner has an amazing ability to clean dirty pots.  You simple max a paste out of the powder and apply it to dirty cookware.  This way, you can use cookware without a non-stick surface.  It requires little to no elbow grease and keeps the cookware looking brand new.

5. Petrini’s Classic Italian Salad Dressing
This dressing is wonderful on any type of salad.  Sometimes, I even use it on pasta and sandwiches.  Try it once and you will know why I am hooked.

6. Kerrygold Pure Irish Butter
Sometime you need to cook with butter.  My philosophy is, you better get great taste with all those calories.  Kerrygold is easy to find and adds great flavor.  I also use this for baking.

7. KitchenAid Artisan Stand Mixer
These mixers are big and bulky but once you have one, you will wonder how you survived life without one.

8. Olive Oil
When cooking, you can get away with a less expensive olive oil.  If you plan on making you own salad dressing, or using the oil as a topping, you need to buy a higher grade than what you cook with. I recommend Laudemio or Olio Santo.  Laudemio makes a great gift.

9. Better than Bouyon
I buy all three flavors because you never know when you will need chicken, beef or vegetable stock. It come in a paste forms and dissolves easily into water. I also recommend the chicken or vegetable stock for sore throats.

10. Dorot crushed, frozen garlic
This garlic has the great taste of fresh garlic but lasts so much longer.

The Secret to Mashed Potatoes

My mother is the foundation for my love of cooking.  I recently helped her in the kitchen for one of her famous dinner parties.  While working on the mashed potatoes, one of my cooking inspirations told me a secret.  When you are "mashing" your potatoes in a stand mixer, the last ingredient should be two egg yolks.  Just make sure your potatoes are not too hot, you don't want to cook the yolk.  Trust me, the yolks seal the deal.

2 Minute Chocolate Delight

I LOVE chocolate.

Last night, I decided brownies would hit the spot. Since V-day is around the corner, I thought this recipe would make a great first post.

Betty Crocker Brownie Mix

3 tablespoons whole milk/cream (instead of 2 tablespoons of water)

2 eggs

1/2 vegtable oil

1 teaspoon real vanilla extract

3 tablespoons chocolate syrup

chocolate chip (at will)

walnuts (optional)

Mix it all together and place it in the oven at 350.

If you serve them warm, add a scoop of Trader Joe's French Vanilla Ice Cream.

Or, use a mixer to whip some sugar into creme fraiche. You can place the mixture into the corner of a Ziploc bag and cut off the tip of the corner. This will allow for a more controlled and artistic application of the creme fraiche mixture. The bitterness of the creme fraiche is a nice complement to the sweet chocolate flavor.

Introduction

I am attempting to pay homage to the domestic self in all of us. I plan to share recipes, tricks of the trade and handy hints. I encourage feedback and sharing because the more we collaborate, the better off we all are.