Saffron & Semper Fi

100 Greatest...

2011-04-17T05:24:00.000-05:00

...Cooking Tips (of all time!)
**From Food Network Magazine**

Remember, ya'll, it's all about the prep. Take away the stress be doing the prep the night or day before. You'll look like a star. -Paula Deen
The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 F. for only 4 minutes. Perfect end result. -Jim Lahey
Store spices in a cool, dark place, not above your stover. Humidity, light and heat will cause herbs and spices to lose their flavor. -Rick Tramonto
Use a corse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette. -Paul Kahan
Always make stock in a large quantity and freeze in plastic bags. That way, when you want to make a nice soup or boil veggies, you can pull the bag out of the freezer. - Charlie Trotter
If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time. -Marcus Samuelsson
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce! -Mario Batali
After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish. -Didier Elena
After working with garlic, rub your hands vigorously on your stainless steal sink for 30 seconds before washing them. It will remove the odor. -Gerard Craft
Brine, baby, brine! Ya gotta brine that poultry ta really give it the super flavor! -Guy Fieri
Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it. -Ton Maws
If you find you need more oil in the pan when sauteing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated. -Anita Lo
When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food. -Michael Psilakis
For rich, creamy dressings made healthy, substitute 1/2 the mayo with Greek-style yogurt. -Ellie Krieger
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around. -Joanne Chang
To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just to a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich! -Roy Choi
If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct. -Tony Mantuano
Always season meat and fish evenly; sprinkle salt and pepper as though its "snowing". This will avoid clumping or ending up with too much seasoning in some areas an none in others. -Mary Dumont
For best results when you're baking, leave butter and eggs at room temp overnight. -Ina Garten
Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake -Bill Telepan
For an easy weeknight meal, freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a saute pan when you need a quick sauce. -David Burke
When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it: make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning. -Isaac Becker
Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat. -Donald Link
Low and Slow. -Pat Neely
After cutting corn off the cob, use the back of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish. -Kerry Simon
Acidity, salt and horseradish bring out full flavors in food. -Michael Symon
Take the time to actually read recipes through before you begin. -John Besh
Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates". You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying! -Gabrielle Hamilton
Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. -Alex Seidel
A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week. -Elizabeth Falkner
Taste as you go! -Anne Burrell
Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too. -Mark Miller
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta. -Missy Robbins
For safety, put a wine cork on the tip of a knife before putting the knife in a drawer. -Giuseppe Tentori
When you're going to saute garlic, slice it rather than mincing it - it's less likely to burn that way. -Aarti Sequeira
When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. -Charlie Palmer
To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut. -Chris Cosentino
A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean. -Linton Hopkins
Smash garlic cloves inside a re-sealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell. -Laurent Tourondel
To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as high as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables - try carrots or Brussels sprouts - with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly. -Naomi Pomeroy
Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat. -Nancy Silverton
Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead. -Tim Love
Add cheese rinds to vegetable of meat broths for another dimension of flavor. -Paul Virant
When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette. -Paul Liebrandt
Always use sharp knives. Not only is it safer but it will make your work much more efficient. -April Bloomfield
Rest. Rest. Rest! Always let your meat rest - especially off a hot grill. -Melissa d'Arabian
Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color. -Maria Hines
Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off). -Matt Lewis
My grandfather taught me this tip: After you drain pasta, while it's still hot, grate fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to. -Giafa De Laurentiis
Don't overcrowd the pan when you're sauteing - it'll make your food steam instead. -Ryan Poli
When you roast a whole chicken, the breasts always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg. -Tim Cushman
Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year-round! -Mindy Segal
Fresh basil keeps much better at room temperature with the stems in water. -Elisabeth Prueitt
Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor. -Jose Garces
To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking. -Alain Ducasse
Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices. -Brad Farmerie
Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is something about lemon juice and fish that is heavenly. -Rick Moonen
If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve. -Michael White
When grinding your own beef for burgers, grind in some bacon. -Sean Brock
Don't go tot he store with a shopping list. Go to the store, see what ingredients look good and then make your list! -Alex Guarnaschelli
When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily. -Wolfgang Puck
If you want to make a proper Louisiana Style Roux that's chocolate in color, rich in flavor, remember slow and low is the way to go. -Emeril Lagasse
For better tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let sit for 10 minutes, then rinse off and prepare as desired. -Shea Gallante
When you grill, pull your steaks out of the refrigerator on hour ahead of time so they can come to room temperature. -Geoffrey Zakarian
Always measure what you're baking. No shortcuts in pastry: It's a science. -Francois Payard
When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole. -Aaron Sanchez
If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat. -David Myers
When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks. -Suzanne Goin
Use a cake tester to test the doneness of fish, meat and vegetables. It's my secret weapon - I use it in the kitchen to test everything. -Daniel Humm
Serving cake: 1) Serve at room temperature. 2) Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quick. 3) You don't have to eat the fondant! It's really pretty, but if you don't want a mouthful of sugar, peel it off! 4) The best cake comes from Baltimore. Just sayin'. -Duff Goldman
To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or - never say I told you this - microwave it for 10 to 15 seconds.) -Patricia Yeo
For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sauteed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars. -Shaun Hergatt
Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking. -Richard Sandoval
Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor. -Michael Schwartz
Clean as you go. (Dorky - but I swear, it really helps.) -Rick Bayless
Shoes off, music on, favorite beverage in hand...Enjoy your time in the kitchen! -Claire Robinson
Always buy the freshest garlic you can find, the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots; they will only add bitterness. -Todd English
Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor. -Art Smith
Don't be too hard on yourself...Mistakes make some of the best recipes. Keep it simple! -Sunny Anderson
Fry eggs that Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg wont stick to it. Add the egg and fry it quickly, until it gets "puntillitas", or slightly browned edges. -Jose Andres
Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer. -Hugh Acheson
Want to know if your oil is hot enough for frying? Here's a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go. -Aaron McCargo Jr.
When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish. -Pichet Ong
Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food. -Michelle Bernstein
Cook with other people who want to learn or who know how to cook. -Laurent Gras
Cook more often. Don't study; just cook. -Masaharu Morimoto
Make sure the handle of your saute pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time. -Jonathan Waxman
Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had to many soggy salads because of this. -Marc Forgione
For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then saute skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking. -Govind Armstrong
When cooking eggplant, I like to use the long skinny purple Japanese kind because you don't have to slat it to pull out the bitter liquid like you do with the larger Italian variety. -Andrew Carmellini
Caramelize onions very quickly by cooking them in a dry non-stick saute pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods. -Michael Mina
To help keep an onion together while dicing, do not remove the root. -Jean-Robert de Cavel
Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid: This helps the sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference. -Nigella Lawson
Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish. -Douglas Rodriguez
When making caramel, use a nonsitck pot. That way when you pour the mixture out, there is no waste, and cleaning the pot is a breeze. -Jehangir Mahta
Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy. -Eric Ripert
Always start with a smokin' hot pan! -Cat Cora
When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions. -Norman Van Aken
My general advice to home cooks is that if you think you have added enough salt, double it. -Grant Achatz
Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor! -Dean Fearing

Phew! Did ya get through all that!

The ones that are BOLD and ones that I stand by, or that I would like to try or need to change.

I hope you find this some interesting reads! I sure did!

ENJOY!

Trying a new fruit....

2011-04-15T20:46:00.002-05:00

....juice!

So, wanting to try something new and exciting for dinner, I stumbled upon a recipe for Pomegranate-Ginger Glazed Pork. I asked the Hubby if he likes pomegranate seeds...he said not really, but he likes the flavor of pomegranates. So, with a slight alteration, I made the glazed pork minus the pomegranate seeds!

~Pomegranate-Ginger Glazed Pork~

(Adapted from We Are Not Martha)

8 oz. POM Wonderful Juice

1 c. sugar

2 tbsp. cornstarch

2 tsp. red pepper flakes

6 tbsp. soy sauce

6 tsp. ground ginger*

6 tsp. garlic, minced

2 lbs. boneless pork chops (about 6 chops)

In a med pot, over med-high heat combine the POM Juice, sugar, cornstarch, and red pepper flakes. Stir to combine. Simmer over med heat until a thick syrup forms, about 10 min. Stir every now and then to make sure it does not burn. In a small bowl, combine the soy sauce, ginger, and garlic. Stir to combine and set aside. In a large frying pan, add a touch of olive oil, and bring to med heat. Place 3 pork chops in the pan and top with a spoonful of the soy sauce-ginger-garlic mixture. Cook for 4 min. and then flip and repeat with another spoonful of the soy sauce mixture. Cook for another 4 min. or until cooked through and remove from pan. Repeat this process with the remaining 3 pork chops and the remaining soy sauce mixture. In the same pan you cooked the pork chops in, turn off the heat and add the POMegranate syrup. Stir the mixture to incorporate all the pork bits and thicken it a bit. Add the pork chops back into the pan and coat with the mixture. Plate the pork chops with a generous amount of the syrup. Serve immediately!

*You can also used fresh mined ginger as well. Ground is what I had on hand.

You can also chop and see a pomegranate and top the pork chops with the seeds before serving.

This meal was very very yummy. The sauce was sweet at first, but then there was a subtle heat from the red pepper flakes. It was not spicy by any means, but the heat was very pleasant and subsided after a while. The pomegranate flavor was not over powering either, so if you are not a huge pomegranate fan, you might like this recipe anyway!

I served this meal with some cooked broccoli. The sauce ended up mixing with the broccoli and made it taste quite good! It now pulls double duty for both meat and veggies. I will be making this sauce again soon! I would like to try it on some chicken breasts next...

ENJOY!

Super Easy Fish

2011-03-16T05:28:00.000-05:00

Here is a meal that I just made...it was super easy, and super tasty....just thought ya'll should know!

~Herbed crusted Flounder~

1 pkg. flounder (about 4-5 fillets)

1 1/2 c. panko bread crums

2 tbsp. parsley

2 tbsp. dill

6 tbsp. melted butter

Salt & pepper

Preheat the oven to 400 F. Line a baking pan with foil and spray with no-stick spray. Place the flounder on the baking sheet and salt and pepper each side. Combine the panko, parsley, and dill in a small bowl. Add the melted butter and stir to combine. Pat the panko-butter mixture onto the flounder. Bake in the middle of the oven for about 20 min or so, until the fish is light and flakey. Remove and let cool. Serve with a wedge of lemon.

ENJOY!

A Little Bit About: Sake

2011-02-25T05:45:00.000-06:00

Here is a little post that I found on Serious Eats. It is about proper Sake drinking. I decided to compile this post and some other information that I have gathered, into one informative post about SAKE!!

So, here goes:

A Little Bit About: Sake

Brands:
Juyondai - fruity and fragrant
Isojiman - rich
Kubota - light and dry
Koshi no Kanbai - light and dry
Michizakari - full and dry
Kikusui - light and dry
Hakkaizan - slightly full and fry
Urakasumi - balanced
Koro - fruity and fragrant
Kokuryu - earthy and rich
Denshu - rice-laden and rich
(From Sake-World)

Drinking:
The best glassware for drinking Sake is actually a wine glass. No need for the fancy little Sake cups that are abundant in Japanese shops. A wine glass that is already in your pantry is even better! Why is a wine glass better? Because it gives the Sake room to release its aroma. Once it is poured, you should check out the Sake's color. It should be clear, but it may have some pale yellow or even greenish hues. Once the color turns brown, or tan, its past its prime. It should also be free of floating debris, unless it is a specific type (nigori) which is meant to be cloudy.

After the Sake is poured and the color is inspected, give it a few swirls in the glass and take a whiff. You should look out for fruity, floral, and earthy scents. If you smell burnt or musty in your Sake, it has gone bad. Some Sake (rustic) has smoky and rice-centric aromas while others (unpasteurized) are more fruity and fresh. There are 3 different aroma stages in drinking Sake. The first is "uwadachi-ka" or "initial smell" (fruity) which is what you smell before tasting. The second is "fukumi-ka" or "new fragrances" (bitterness) which are the smells that you breathe in while sipping. Last is "modori-ka" or "finish" (peppery) which are the more subtle smells present after sipping.

The flavor of the Sake should match the aromas. For example, if you smell a mushroom-esque aroma, it should taste earthy. Bad Sake has a sour taste. There are also varying degrees of sweetness present in different types of Sake, as well as Sake's that are more dry on the palate. The texture of the Sake should be light, but there are some that are richer and pack a more powerful punch.

Temperature is a great element to play with while drinking Sake. Start drinking it straight out of the fridge, then slowly sip it every now and then while it comes to room temperature. Pay attention to the flavors and aromas, and how they change. More earthy and richer Sake's tend to stand out more at room temperature, while more fruity ones are better when slightly chilled.

Customs:
There are some important customs that surround Sake as well. When drinking sake, you should not fill your own cup or glass. It is polite to fill someone else's glass and then they, in turn, fill yours. It is also rude to turn down an initial offering of Sake, if it is offered again, it is now acceptable to say no thank you.

What I learned is that Sake drinking is very similar to wine. There are similar aspects in the the way and process of drinking, like swirling and sniffing, and sipping and temperature. There also variations in flavor depending on the region where the Sake was made, and the rice that was used. Same as with wine and the type of grapes used.

I found all this very interesting and cannot wait to taste my way through some sake in the near future! When I do, I will keep you posted!

ENJOY!

New Toy

2011-02-24T06:48:00.000-06:00

So, I have been seeing so many Hipstamatic photos all over Facebook now-a-days. I wanted to replicated that with just as much ease...so I downloaded the Poladroid App for Macs. Its pretty cool. Its basic, no fun lenses or effects, just a simple photo like what an old Polaroid would take.

Oh yeah, it makes that oh-so-cool developing sound too!

Here are some samples:

ENJOY!!

IM BACK!

2011-02-22T04:10:00.000-06:00

Sorry to all my readers for the prolonged absence! I have been shifting my focus from project to project that has been going on in my life right now. I am having an issue deciding on what blogs I want to focus on. I have come to the realization that I can handle a few, if they are managed in an effective way though out the week.

I also missed having a place to share really random things. This was that place. I am calling it my online journal. It is where I can share anything! Crafts, recipes, music, pictures...etc. I need this outlet!

I have been doing a lot! Just not sharing it quite as much. I have not made a lot of new recipes because the hubby and I tried this new Whole 9 30-day Challenge/Paleo diet. It was more for him than me...but there were benefits of it that I liked. It is basically a diet focused on meat, veggies, fruit, and fat. You don't eat anything unnatural, processed, dairy, sugar, and made of corn or HFCS, etc. So it was very basic, but challenging!

I liked that we were not eating pre-processed foods, everything is natural. We at many eggs, bacon, apples, broccoli, chicken, pork, beef, and some seafood. It was a challenge as well! I made my first homemade mayo, and some BBQ sauce. They are both works in progress, but it has really opened my eyes to new ways of making things. Even if there is a little more work involved, it is worth it, just to say I tried!

I have been exploring the island as well! We went to a Dam, a Castle, a really dirty park, and a gorgeous rugged rock cape lookout. I am currently taking a cake decorating class, provided by Wilton, at the local craft store, and I look forward to taking the next lesson in Fondant and Gum paste.

That leads me to my next love! I have started a from-home baking business. It is called Sarah's Sweets & Treats. I do cakes, cupcakes, cookies, and some special requests. It has been a struggle getting my name out there. There are outlets that I cannot use and those that would not be wise to use due to some shady people and what not. So things are a little slow, but I am sure it will progress with time! I have hope! I just need to build my skills (hence the class :-)

My photography is also getting a work out! After getting my AWESOME camera form my Hubby for X-mas, I have been using it to photograph various things! But, I need to get caught up on my editing, which is proving to be a challenge...I need a place where I can sit for a few hours and work...i am not inspired (or maybe more distracted) at home...I have a few projects that I would like to get printed out and displayed. SOON!

But anywho, just wanted to post a little update! And, no worries, I will be back very soon and on a regular basis!

A lemon cake with lemon glaze

One of the cookies I made in class

A german chocolate cake I made for a friend's husband's birthday

Heart with sprinkles (from cake class) for Valentines Day. I brought this into Hubby's work for the guys to eat!

A glimpse at one of the projects I would like to start....

ENJOY!

Priorities

2011-01-18T20:17:00.000-06:00

My priorities are shifting.

I am writing to inform my lovely readers that post on Saffron & Semper Fi might be a little infrequent. Here is why: I am working on starting my own home-based business out here in Okinawa. There is a market for what I want to do so I am going to pursue it.

Here is the link for the new business venture: Sarah's Sweets & Treats

I have also been thinking about what this blog is to me. As of right now I am a little unsure, but I know that it serves as an outlet for me to post recipes that I enjoy, places I have been, and other food-related and photo adventures. I am starting to really market myself as a photographer and I need an outlet that is only Photo-related.

So, now I have 3 blogs to upkeep!
1. Sarah's Sweets & Treats
2. SABphotography
2. Saffron & Semper Fi

As you can guess...its been a little hectic! I am getting into the habit of updating the one that is the most pressing at the moment. Which is mainly the baking website, because well, it is becoming a business! Please bear with me during this transition time!

I still do have some wonderful recipes and updates to share with my wonderful readers!

BONUS = PHOTOS! View and ENJOY!

What's up with me!

2011-01-11T07:03:00.001-06:00

I'm starting my own business!

It's on a rather small scale, but its something none-the-less. AND there is a market for it! Thats what matters!

come check it out!

Sarah's Sweets & Treats

p.s. its more for people in Oki, but i hope it will be able to grow and travel with me where ever I go!

A New Type of Sloppy...

2011-01-09T08:30:00.000-06:00

....Sloppy Joe that is! Or, in this case, a turkey joe because I made it with ground turkey instead of ground beef.

I was going to make Turkey Joe's for dinner anyway, but then I stumbled upon this recipe in my Food Network magazine and decided to make it.

Wow, what a combo of new and interesting ingredients...meat, spices, fruit...very Indian in nature and flavor and a spicy kick as well. Try this recipe, it gives the standard Sloppy Joe a new "face lift" so to speak!

~Spicy Bombay Turkey Joe's~

Sauce

2 tbsp. vegetable oil

1 tbsp. ground ginger

2 tsp. chopped garlic

1 tsp. garam masala

1 tsp. paprika

1 tsp. chili powder

1 tsp. cayenne pepper

Meat

3-4 tbsp. vegetable oil

1/4 c. raisins

1/4 c. shelled pistachios*

1 tsp. ground cumin

1 lg. onion, diced

1 red bell pepper, diced

salt

1 lb. ground turkey

1/2 tsp. honey

1/4 c. milk

4 Buns

For the sauce: Heat the vegetable oil in a med. saucepan over med. heat. Add the ginger, garlic, and peppers until the garlic browns a little, about 1 min. Add the tomato sauce and 1 c. water, stir and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 min.

For the meat: Heat 2 tbsp. vegetable oil in a lg. skillet over med. heat. Add the raisins and pistachios* and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 min. Remove from the skillet and set aside.

Return the skillet to med. heat and add the remaining 1-2 tbsp. vegetable oil. Add the onion, pepper, and cumin and cook until softened and starting to brown, about 5 min. Season with salt. Add the turkey, breaking up the big lumps, and cook until opaque, about 5 min.

Add the sauce to the turkey mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 min. Add the honey, milk, and raisins-pistachio mixture and stir to combine. Taste for seasoning. Serve on the toasted buns.

This was, again, a very new and interesting flavor. I really enjoyed the sweet-savory combo and the texture that the meat, fruit, and nuts provided. Hubby was not a fan of the raisins, they made it too sweet for his taste buds, but they can be easily subbed out or picked out.

Try this...its new, its good....

ENJOY!

New Ingredient Time!

2011-01-07T08:30:00.002-06:00

Its about that time again! Another new ingredient went into this dinner. Can you guess that it is? Here is a picture:

Its a Japanese Sweet Potato. This is not to be confused with the ever popular and brightly colored Purple Potato that is also common in Japan. This sweet potato is purple on the outside, but not so on the inside, it is like a regular potato. It was a little softer than most potatoes that I am used to cooking, but it tastes pretty much like a regular potato, or whatever you happen to season it with.

For this meal I just cubed the potato and baked it with seasonings. I paired it with a glazed-beef recipe that I saw on another blog and thought Hubby and I would like.

~Beef w/ Brown Sugar Glaze~

(adapted from The Wannabe Chef)

1/2 lb. stir-fry beef strips

2 tbsp. sesame oil (or olive oil)

5 tbsp. cornstarch (or flour)

2 tbsp. brown sugar

2 tbsp. soy sauce

1/4 c. water

1/2 tbsp. rice vinegar

1/4 tsp. salt

2 tsp. chili powder

1 tsp. garlic powder

In a lg. skillet or wok heat the sesame oil over med. high heat. Coat the beef with the cornstarch or flour and set aside. In a small bowl, add the brown sugar, soy sauce, water, vinegar, salt, chili powder, and garlic powder. Mix until sugar is dissolved.

Add the beef to the skillet. Cook, stirring, until all off the beef is browned. Slowly pour in the brown sugar-soy sauce liquid. Continue to cook as the water evaporates. It will eventually form a thick glaze, coating the beef. Once the beef is coated remove from heat. Add a drizzle of sesame oil, toss, and serve.

For the potatoes I just winged it: I cubed them up, tossed them in olive oil, oregano, garlic powder, garlic salt, onion powder, rosemary...maybe some other herbs. I then baked them at 375 for about 30 min. Just keep an eye on them so they don't burn. The potatoes are done when they can be cut easily with a fork (aka fork tender). Remove and serve with the beef.

Hubby really liked the beef. He said he could taste the difference with the sesame oil. To him it tasted more "nutty"....what a complement! I liked the sweet and savory aspect the brown sugar gave it. The potatoes were alright, nothing to special, they just tasted like plain old herbed potatoes...

The beef is highly recommended...Hubby asked for it to be served again. Stay tuned for the next installment of another new local ingredient!

ENJOY!

Why I Love My Hubby...

2011-01-06T08:30:00.000-06:00

....He gets me AWESOME Christmas presents!

First...I got these two stupendous gifts:

Set of Shun knives

Kitchen Aid mixer

Then a few days later this box comes....I open it up....

This baby is in there!

I immediately set to reading the manual....I will master this beast!

Hubby, THANK YOU, thank you, THANK YOU!! I love you so very much! You know how to make a girl happy...I will make you proud! (oh, and cook and bake you awesome food!)

ENJOY!

Resolutions 2011

2011-01-03T09:46:00.000-06:00

This year I am working hard on some RESOLUTIONS!

Here are some so far:

Create more ART = Paintings, drawings, crafts, etc.
Finish a 365 Photo Series
Invest $$
Make my ART a business
Blog 95% of each and every month
Be more aware of how I spend my TIME
Eat more HEALTHY
Weight train - start a new activity (Swimming?)
Be more involved (take classes, meet new people, volunteer)
Read and study the BIBLE
Cook, cook, cook....and BAKE
Complete 12 months of the Daring Bakers Challenges
Try and not MANIPULATE situations

I am feeling good about these resolutions so far! I will check back to this post every now and then to make sure that I am keeping up with them. Some are harder than others...

It's time to START!!

ENJOY!

Happy 2011 Part 2

2011-01-02T12:11:00.000-06:00

Here is the rest of my 2010 recap in PHOTOS!!

August

In California for vacation
Cook lots of food in North Carolina

Starting off California with a trip to Napa and some bubbly

The view from Mr. Judkin's house where we spent the night. Looking down on St. Helena in Napa Valley

Mumm Sparkling Wine

What better way to soak up all the alcohol than with some burgers and fries?

Art work at a Museum in San Francisco

It made cool shadows on the wall

San Fran

September

Visit Raleigh, North Carolina
Massive going-away party for Hubby
Drive from North Carolina to Minnesota in 24 hours (First time making the trip with Hubby)

Blueberry beer at Top of the Hill in Chapel Hill, NC

Peppers at the Farmers Mkt in Raleigh

Awesome sandwich in Raleigh

Last night at the beach

October

Attend my alma-matter's homecoming/rival game. There was record attendance
Godfather's birthday party. I give him some of my photography as a gift
Go to Pine Tree Apple Orchard...have apple cider doughnuts for the last time in a while
Go to Hubby's alma-matter
Get my hair cut and colored! (I went from light brown to dark brown/red)
Lots of random activities (we were prepping to leave for Japan. Would be gone for 3 years = we went to lots of brunches, dinners, and what not with family, friends, etc.)
Leave Minnesota for Seattle for 3 day lay-over/family visit en route to Japan
Leave Seattle for Japan (24 hour flight w/ 2 stops then our final destination)
Get Japanese/SOFA status drivers license and learn to drive on the opposite side of the road
Buy our first car in Japan
Experience our first Typhoon

Apple cider doughnut

Top Pot Doughnut...the original

Maple long john

Raspberry raised doughnut...my favorite (but old fashioned instead of raised)

Where it all started...

Outside Duke's restaurant in Seattle

Dill Salmon Peroshky

Veggies at Pikes Place Mkt.

Mt. Rainier

Mt. Fuji

November

Move into our on-base apartment
Try new Japanese food
Attend Hubby Change-of-Command ceremony
Attend USMC Birthday Ball x2
Make 4 pies in 2 days (For single marine Thanksgiving)
Celebrate Thanksgiving with the families of marines Hubby works with
Purchase our 2nd car in Japan
Go to Zakimi Castle ruins

December

Add another member to the "Bancroft Bunch"
Hubby leaves for 2-week training exercise
Join a local photography group
Go to Naha pottery district
Make homemade Christmas gifts (granola)
Take first Japanese language course
Get my PADI Open Water scuba certification
Complete my first blog "12 Days of Cookies" countdown
Explore more Japanese sights/foods

Orion Beer - Hubby's new fave

Coco's Japanese Curry House

Gen Sushi Restaurant

HAPPY 2011!! Hope you have a wonderful year!

ENJOY!!

Happy 2011 Part 1

2010-12-31T09:26:00.000-06:00

Well not quite yet but soon! I will be in the year 2011 before a majority of my readers, due to currently living in Japan...oh wells, I can tell you that it has been wonderful so far! (by wonderful I mean full of sleep!)

So, for my New Years Eve post, I think I am going to do something different...

A my year in PHOTOS!! (And some words)
Note: All of these photos I took. Photography has been a past time of mine since college.

So, lets start this new year post!

January

Moved back to Minnesota from North Carolina (Hubby deployed to Afghanistan in Dec 2009)
Started working at Nordstroms Rack, again

New shoes from work

February

Made awesome Valentines Day cookies
Colored my hair from blond to brown
Turned 23
Partied in Minneapolis
Took a sushi making class
Went snowmobiling and crashed (my friends dad was on the back. I totally lost control on some ice and the snowmobile sped up into the woods, it flipped on its side. I crashed into a tree with my thighs. My friends dad flew off. I was majorly bruised and my friends dad had to get stitches on a cut on his elbow

Valentines Day Sugar Cookies

Crazy Cake with cool whip frosting and raspberry filling

Spicy tuna spring roll

Spicy tuna hand roll

Yamaha Enticer circa 1980

Bone Lake winter sun

March

Went skiing with my bother-in-law and sister-in-law

April

Made Easter rice krispy treats
Celebrated Easter in WI with family and in-laws
Celebrated my 3 year wedding anniversary (sadly alone)
Made my first ever theme cake = Baseball stadium! (Red velvet cake)

Rice krispy treats decorated with white chocolate

Storm Stadium (Our store is called the Storm) Cake

May

Found out I was moving to JAPAN!
Took my mother to the Conservatory for Mother's Day
Took the younger in-laws to the MN Zoo
Went to Franconia Sculpture park and took way to many photos
Went to the cabin in WI for "dock" weekend (we put in the dock and boats)
My college roommate and good friend got MARRIED!!

Sea Dragon

Bone Lake sun rise

Bone Lake grass

Night after hotel

Decorated bed!

June

Babysat my new second cousin
Went to the cabin with family
Work, work, work
Find out when Hubby is coming home (YES!)

Robin eggs

"Hubby"

July

Quit my job at Nordstroms Rack (so sad, I will miss working there)
Have an adventure with my "sisters" (read: in-laws) Eat massive amounts of fro-yo and ice cream, shop till we drop!
Spend the 4th at the cabin and watch the best fireworks display right in front of our dock
Drive from Minnesota to North Carolina
Hubby comes home!!
Visit Arlington National Cemetery in Washington, DC
Fly to California to visit Hubby's grandparents, sister, aunt, uncle and cousins
Spend some time in Napa (lose a diamond necklace Hubby gave me for X-mas a while back)

Pilot Mountain in western North Carolina

Day before Hubby came home...at the beach reading a book

North Carolina Sun

Arlington Cemetery

THIS IS THE END OF PART ONE!! CHECK BACK IN TOMORROW FOR PART 2!!

It's a First & Some Veggies

2010-12-30T08:00:00.001-06:00

Guess what!? I WON something! I entered my name for a drawing over at Campfire Chic and I was picked by the random generator! I am speechless...wow...

Well, what did I win? I won a wonderful e-book called "Better Blog Content: How to draw in your readers and develop your Blog." It is written by Amy Schubert at Lemon & Raspberry. The e-book covers various questions like:

Why is your blog content important?
What is your blog niche?
What do you blog about?
Who is your ideal blog reader?

It also gives you time, resources, information, worksheets, and other wonderful goodies to help get your blog a goin'! Check out Lemon & Raspberry for more information and some other goodies!

I would also like to give out a THANK YOU to Campfire Chic for this wonderful giveaway.

Now, on to the good stuff! Well, the veggies....but they are GOOD if you prepare them this way!

~Spicy Cauliflower w/ Sesame Seeds~

1 1/2 tbsp. olive oil

1 tsp. ground cumin

2 med. yellow onions, finely sliced

pinch of tumeric

Salt

1 med. cauliflower, chopped

4 dried red chiles, stemmed and halved

1-2 tsp. sesame seeds, toasted

1 tsp. minced garlic

1 tsp. ground ginger

Basil for garnish

Heat the olive oil in a lg. skilled over med.-high heat. Add in the onions and cumin and the tumeric and a few pinches of salt. Cook, stirring, until the onions caramelize a bit and turn lightly golden, about 7-10 min. Add the red chiles, sesame seeds, garlic, and ginger. Continue to cook for another min. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-med. heat for 3-5 min, until just tender. If you need to, add some water to help cook the cauliflower.

When the cauliflower is nearly cooked, remove the lid, increase the heat a little to "char" the cauliflower a bit. Salt to taste and sprinkle with basil. Move to serving dish and serve.

This dish was okay, I would really like to come back and tweak it a bit though. That is why I have posted it here!

I served it with a simple baked pork loin. I believe that it was garlic and herb flavored. Mmmmm I loves me some pork!

That is all....I am excited to get my new e-book.

In other news...I have started on a painting project. Actually many projects. I will post about them soon!

Have a great night and ENJOY!

Glorious Granola

2010-12-29T08:00:00.002-06:00

Granola is glorious, and it makes some great holiday gifts!

This first started when I made some granola and protein bars for my Hubby and his men when they were out in the field training. Then I had the idea to just make some more granola and use it as holiday gifts! Its a little better than baking cookies or sending cookies or bars in a jar (those are awesome ideas though!) especially for the heath conscious, granola seemed like a good bet!

I made some protein bars and granola bites for my Hubby and I made regular loose granola for gifts. All three were very easy and the recipes, after adapted, don't call for crazy hard-to-find ingredients either. Score!

~Chocolate Peanut Butter Granola Bites~

(From How Sweet It Is)

Makes about 24 bites

2 c. dry rolled oats (not quick cooking)

1/4 tsp. salt

1/4 c. wheat germ*

1/4 c. ground flaxseed (by the oats in the store)

1/3 c. chopped almonds

1/2 c. chopped peanuts

1/3 c. chocolate chips, chopped

1/2 c. natural peanut butter

1/4 c. honey + a bit more

Preheat the oven to 325 F. In a large bowl combine the oats, flax, wheat germ, salt, nuts and chocolate chips and stir to combine. Add peanut butter and mix with 2 spoons, coating as much as you can. You can do this with your hands so it creates more of a "dough". Add in honey slowly and mix to coat thoroughly. If the granola will not stick together, add in more honey, 1 tsp. at a time until it does. Be sure to really mix the granola together as best you can.

Spray a mini muffin tin** with non-stick spray. Using an ice cream scoop, cookie scoop, or tbsp., scoop balls of granola into the tins, making sure they stick together as best they can. Bake for 25 min., checking every 10 min. or so to make sure it is not burning. Remove from oven and let cool completely - this is a must to ensure the granola sticks together. When completely cool, gently twist or use a spoon to remove the granola from the tins.

*I may have used all wheat germ or all flaxseed. I can not remember. So, it would have been 1/2 c. of either wheat germ or flaxseed. Use whatever you have on hand.

**At the time I did not have a mini or regular muffin tin so I just used my cookie scoop and scooped out the granola onto a sprayed cookie sheet. I made sure they were really close together so that they kept their shape. It worked out well.

These were good, you could really taste the peanut butter and the chocolate chips. My type of granola if I am going to eat some! Hubby said they must have been good because they disappeared quickly.

~Chocolate Pumpkin Protein Bars~

(Adapted from Snack Girl)

1/4 c. whole wheat flour

1/4 c. ground flaxseed

2 c. rolled oats (no quick cooking)

1 tsp. baking powder

1/2 tsp. salt

1/2 c. peanut butter

1 tbsp. cocoa powder

1/4 c. maple syrup

1/4 c. canned pumpkin

1/4 c. sugar

2 tbsp. pumpkin seeds (pepitas)

3 tbsp. prunes, chopped

Preheat the oven to 350 F. Coat a 9 in. x 12 in. pan* with cooking spray. Combine the flour, flaxseed, oats, baking powder, and salt in a large bowl. In a smaller bowl, add the maple syrup, pumpkin, and sugar. Mix the peanut butter with the cocoa powder in another bowl, then add to the pumpkin and syrup mixture. Stir to combine. Add the wet into the dry and stir until well combined. Stir in the chopped prunes and pepitas. Evenly press the granola batter into the prepared pan. This may require some work as the batter is on the dry side, you will have to press and distribute the batter evenly in the pan to ensure even cooking.

Bake the bars for 15 min. and no more! The will be done after the 15 min. Allow to cool, then cut into bars with a sharp knife.

*I used a glass loaf pan to make my bars and it worked nicely.

This were very chocolatly and you could taste the peanut butter as well. They were a little more filling than the granola bites for sure! They were also less crunchy. Very different, but good none-the-less. Again, Hubby said they were gone in a flash!

I did make one other recipe to send with Hubby, but they were not very photogenic and they were probably my least favorite of the bunch.

Now, onto the granola that I sent as gifts to the family! I made two different types...

~Maple Pumpkin Granola~

(From Sunflower Days)

1/2 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1/2 c. maple syrup

1/2 c. raisins

1/2 c. craisins

1/3 c. sliced almonds

1/3 c. pecans, chopped

1/3 c. macadamia nuts, chopped

3 c. rolled oats (not quick cooking)

Preheat oven to 300 F. Line a large baking sheet with parchment paper. In a large bowl add the nuts, fruit, and oats. Sprinkle over cinnamon, pumpkin pie spice, and salt. Mix to combine. Pour maple syrup over the oat mixture and stir until well combined. Spread out on the baking sheet and bake for 30 min. Remove from oven and break up the mixture with your hands. Allow to cool completely then place into sealed containers. Can be kept at room temp. or in the fridge.

This granola was my favorite. I love me some fruit in my granola. I like anything sweet in my granola for that matter! The maple and the pumpkin flavors come out quite nicely.

~Nutty Vanilla Granola~

(From Noble Pig)

4 c. old fashioned oats (not instant)

1/2 c. sliced almonds

1/2 c. walnuts, chopped

1/2 c. pecans, chopped

1/2 c. sunflower seeds

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. brown sugar, packed

1/2 c. honey

1/3 c. vegetable oil

3 tsp. vanilla extract

Preheat oven to 375 F. Line a large baking sheet with parchment paper. In a large bowl mix the oats, nuts, sunflower seeds, cinnamon, and salt. Set aside.

In a saucepan, combine brown sugar, honey, and oil and bring to a boil over med. heat. Remove from heat and slowly stir in vanilla. (not to quickly or it will burn) Pour the hot liquid over the oat mixture. Stir and toss until thoroughly mixed.

Spread granola evenly on the baking sheet and bake until golden brown, 18-20 min. stirring occasionally to ensure even baking. Really watch it carefully so it does not burn. Transfer granola to a large bowl and let it cool, stirring occasionally. Once cool, place in a sealed container.

Again, another good granola. This one was Hubby's favorite so I made a little extra and kept it so that I could use it as a quick breakfast paired with some greek yogurt. Hubby is not a fan of dried fruit, so this one was right up his alley! It has a very nice flavor and the nuts give it wonderful crunch and texture.

The packaging....complete with a bow on top!

These two loose granola recipes were packed in plastic containers, labeled with cute labels, tied up, and shipped out to my family, Hubby's family, and Aunts and uncles as Christmas presents. I sure hope they enjoyed them as much as we did!

ENJOY!

I did it because I can!

2010-12-27T08:00:00.000-06:00

I did it, just when I thought I was done...I made another cookie.

For Christmas, I got my very own cookie press. So, for a party on Sunday night, I made spritz cookies. It just seemed fitting!

~Spritz Cookies~

(Old family recipe)

1 c. salted butter, room temp

1/2 c. sugar

1 egg

2 tsp. almond extract

2 1/4 c. flour

Food coloring

**You will nee a spritz gun for this recipe**

Preheat oven to 350 F. In a large bowl, beat butter and sugar until light and fluffy. Add in the egg and beat until incorporated. Add the almond extract and beat to combine. (You can also beat in food coloring at this point if using just one color) Slowly beat in the flour until just combined. Divid the dough into equal portions and color as needed, mixing the food coloring in until distributed evenly.

Fill the cookie press with the first color and press onto an ungreased, unlined baking sheet. Repeat until all the dough is used. (You can mix the remaining colors to make "tie-dyed" spritz) Bake for 8-10 min. or until the edges are just starting to brown. Remove from the oven and immediately transfer to a wire rack to cool.

*Note: If you have never used a spritz gun before, it can be a little tricky to get the hang of, but once you do it rocks! You need to "shoot" it a few times to get the batter to come out of the shape ring you have chosen, then, place it on the baking sheet and squeeze the trigger and "shoot" it once for each cookie. If you do it twice, its okay, the cookie design will just get squished a little. Practice, its really easy once you get the hand of it!

Here is what a squished star looks like.

I loves me some spritz! Buttery, light, and flavorful....they are ALWAYS on my family's cookie tray for Christmas. I did not use them in the 12 Days of Cookies because, at the time, I did not have a press! This time I made 3 different designs: trees, wreaths, and stars. Well, 4 if you count the one I used for the left over dough.

For this party, I also made an hors d'oeuvre that I saw on a blog not to long ago. It sounded very yummy and easy, and something different than the same old party foods.

~Feta, Walnut & Apricot Wantons~

(Adapted from Carrots n' Cake)

1 pkg. Won Ton wraps

1 8 oz. pkg. feta cheese, crumbled

1 c. walnuts, chopped

10-12 dried apricots, chopped

2-3 tbsp. milk

Small glass of water

Preheat oven to 250 F. In a large bowl combine the cheese, nuts, and apricots. Add in 2 tbsp. milk. Stir until combined. You are looking for the filling to come together slightly, if it does not, add more milk until it does. Spray baking sheet with non-stick spray. Hold one wanton wrapper on the palm of your hand, place 1 tsp. or so of filling in the middle. With your other hand, outline the edge of the wanton wrapper with a bit of water and fold it over. Pinch it together until it sticks together. Place on the baking sheet. Repeat until all the filling is used. (This can be done in batches while others are baking) Once the baking sheet is filled, spray the top of the wantons with a bit more cooking spray. (this gives them some color) Bake for 12-15 min. or until golden brown. Let cool slightly, serve warm.

This were yummy! The flavor complex was very interesting, and I would like to experiment with different filling ingredients. The wontons got wonderfully crunchy as well. And, they are much better for you than the fried version ;-) I highly recommend trying them for your next get together!

After baking up the wantons, I assembled two plates of cookies and off we went!

Well, the party went off without a hitch! We drank, we ate, we played some games, ate and drank some more...typical party with great company! The hubby and I got home super late, or early? So the next morning we slept in. I made brunch: BLAT sandwiches. Bacon, Lettuce, Avocado, and Tomato sandwiches. BLA for me, I'm not a raw tomato fan... They were yummy and easy!

ENJOY!

Christmas: 12 Days of Cookies Round-up

2010-12-25T08:00:00.005-06:00

Its here! Christmas is here! A Child is born....

Well, the Hubby and I spent Christmas eve relaxing. We watched some movies, baked some cookies, ate lots of food, popped a bottle of bubbly, opened gifts, and just enjoyed each others wonderful company!

Signs of a good night!

We also had to deal with some sort of fire damper alarm going off in our apartment...but thats just our luck to have it happen on Christmas eve! It took us about an hour to figure out what number to call. We did not want to call the fire department, because it was not an emergency, but who else would you call? So we called the base operator and they transfered me to about 2 other people and I let them know what was going on, and they said they would be over and lo and behold, it was silenced at about 10:00 or so. Finally!

Well, back to this post. Here is the Round-Up of all the cookies that I made for the 12 Days of Cookies Countdown - Christmas 2010!

Day 12: Peanut Butter Blossoms
Day 11: Choco-Peppermint Cookie Bars
Day 10: Chewy Spicy Molasses Cookies
Day 9: Red & Green Dark Chocolate m&m Cookies
Day 8: Perfect Gingerbread
Day 7: Pecan Snowball Cookies
Day 6: Pecan Turtles
Day 5: Chocolate Espresso Cookies
Day 4: Cranberry Swirl Cookies
Day 3: Lemon Sugar Cookies
Day 2: Fat n' Fluffy Snickerdoodles
Day 1: Raspberry Poinsettia Cookies

CHRISTmas! The hubby and I woke up early and just relaxed. He played his new game, and I plinked around on the internet. Then I made breakfast! We had maple pancakes with fried eggs and canadian bacon, and boy was it yummy! For the pancakes I just used a bisquick base and added in some maple extract and some cinnamon-sugar. You could really taste the maple! Very different and very yummy!

After breakfast, we lounged some more, watched Tron, Get Carter (old one), and then went to the gym. Its been a rainy day so we laid low...no worries though! We are truly enjoying each others company!

Hope your Christmas celebrations went well!

MERRY CHRISTMAS!!

ENJOY!

Day 1: 12 Days of Cookies Countdown

2010-12-24T08:00:00.002-06:00

Keeping things simple today: Day 1 I am bringing you Raspberry Poinsettia Cookies.

I have a love-hate relationship with these cookies. If they turn out right, they rock, other wise they can be a little bit of a frustration. Sometimes they turn out and sometimes they don't, it totally depends! But, I still felt inspired to make them none-the-less! So, that must mean something right?

~Raspberry Poinsettia Cookies~

3/4 c. butter or margarine, softened

1/2 c. sugar

1 tsp. almond extract

1 box 8-serving* raspberry flavored gelatin

1 lg. egg

2 c. flour

In a lg. bowl, beat butter, sugar, almond, gelatin, and egg until combined. Beat in flour slowly until combined. Shape dough into 1 1/4 in. balls and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 375 F. Line baking sheets with parchment paper. Place the balls 2 in. apart on the baking sheet. With a sharp knife make 5 cuts in the top of each ball, about 3/4 of the way through to make 6 wedges. Spread the wedges apart slightly. (Cookies will separate and flatten as they bake) Bake for 9-11 min. or until set. Cool 2-3 min. then remove from cookie sheet to a rack to cool.

To frost, mix powdered sugar, milk, and almond flavoring to desire constancy. Add yellow food coloring to frosting. Place in a ziplock bag and snip the end off. Pipe 3 little dots into the middle of each cookie. Let harden.

What the pre-baked balls should look like....

Again, these cookies are interesting, sometimes they work and sometimes they don't. But, at least they taste good even if they don't look good!

Which makes me think about the history of the poinsettia plant itself. Do you know about the plant? Well, it originated in Mexico. At the time, the plants leaves were a shade of green a majority of the year, and the plant was commonly used to line Jesus' manger in Nativity scenes, and when it got closer to Christmas eve, the leaves would suddenly turn a bright red! This is why in Mexico and in other areas it is known as "Flor de la Noche Buena" or Flower of Christmas Eve.

All I can say is that there were higher powers in guiding me to make these cookies on Christmas Eve night....even if a majority of them did not turn out...

A Child is Born...

MERRY CHRISTMAS!!!

ENJOY!

Day 2: 12 Days of Cookies Countdown

2010-12-23T08:00:00.001-06:00

Okay, take a deep breath, its alright, everything will be okay....

Stressing out a little? Eat a cookie, it makes all things better! There are only 2 days left until Christmas! I am spending it with my Hubby, eating, drinking, exploring, eating some more, drinking again....hehe. We are going to open presents sometime soon too, although a lot of the good ones are getting here after Christmas. (snail mail during the holidays + customs = mail takes a loooooonnnnggggg time)

On this wonderful Day 2 I am going to share with you a Snickerdoodle Cookie recipe that I found on another blog that I have been following for sometime now. I has accumulated a lot of recipes for snickerdoodles and I had to compare all the recipes and see which one I though I, and hubby, would like the best. Knowing his tastes and mine, this is the one I chose. Its a pretty classic and straightforward recipe for the cinnamon covered childhood cookie.

~Fat n' Fluffy Snickerdoodles~

(Adapted from How Sweet It Is)

1/2 c. butter, room temp.

1 c. sugar

1 lg. egg

1 1/2 tsp. vanilla extract

1 3/4 c. flour

1/4 tsp. salt

1/2 tsp. baking powder

2 tsp. cinnamon

2 tbsp. milk

1/4 c. sugar + 1 tbsp. cinnamon, mixed

In a small bowl combine the flour, salt, baking powder, and cinnamon, set aside. In a med. bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla, beat well to combine. Stir in flour mix until the dough comes together. Add in the milk. Mix until dough forms a ball. If it is too crumbly, add milk 1 tbsp. at a time until is comes together. Cover and refrigerate for 30 min.

When you are ready to bake, preheat the oven to 375 F. Line baking sheets with parchment paper. Combine the sugar and cinnamon in a small bowl. Remove the dough from the fridge. Roll dough into big 1 1/2 in. balls (I used a 1 in. cookie scoop) and dip the balls into the cinnamon-sugar mixture until completely coated. Place on baking sheet and use the bottom of a glass to flatten the cookies slightly. Bake for 10-12 min. or until firm.

I was surprised at the resulting cookie. It was hefty, it did not spread much in the cooking process. It was dense and chewy. It tasted wonderful. Very nice cinnamon flavor. But, I would have to say that, in the case with snickerdoodles, I like them to be a little less dense. Don't get me wrong, these tasted wonderful, I would just like something with a little more 'air' if you will. More time to experiment and more cookies to eat!

Hubby has yet to try one, but knowing that he likes a cake-y cookie he might be a fan of these ones! ;-)

I am uber excited to bring you tomorrows post!! Hope you enjoyed reading them so far!

ENJOY!

Day 3: 12 Days of Cookies Countdown

2010-12-22T08:00:00.003-06:00

Three! Count them....1, 2, 3 more days until Christmas! We are getting closer peeps.

Did ya see what I made? Yup, I made the little emblem up on top. I am so very proud. Don't judge, I like it, and that is all that matters. Beside its cute, don't you think?

Anywho, one to the good stuff...the cookies! Day 3 is Lemon Sugar Cookies. These cookies have a little twist to them. They are a basic sugar cookie with some lemon zest in them for some zing. And let me tell you, the lemon is a very good flavor in these cookies. I decided to make these ones instead of plain ol' frosted sugar cookies because Hubby is a huge fan of anything lemon flavored. I was also in the mood for something new, and I don't have my cookie cutter collection out here yet. (I know, sad right?)

So, here is the recipe that I used. I made a few changes here and there as well.

~Lemon Sugar Cookies~

(Adapted from Bon Appetit Magazine)

3/4 c. sugar

1/2 stick butter, softened

1 lg. egg

2 tbsp. lemon zest

1 1/2 tsp. vanilla extract

1/4 tsp. salt

1/4 tsp. baking powder

1 3/4 c. flour

Colored Crystals

In a small bowl, combine the flour, salt, and baking powder and set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the egg, lemon zest, and vanilla and beat until combined. Gradually add in the flour mixture and beat until smooth and fully incorporated. Cover and let chill in the refrigerator for 2 hrs. or until dough is firm.

When ready to bake, preheat the oven to 350 F. Line baking sheets with parchment paper. Place colored crystals into small bowls. Take the dough out of the refrigerator and, using a tablespoon, spoon out the dough and shape into balls in your hands. Roll in colored crystals. Place on baking sheets about 1 in. apart. Use a small glass to slightly flatten the cookie. Bake for 14 min. or until golden brown on the bottom. Transfer to a wire rack to cool.

These cookies were wonderful. The lemon was great addition. They had a slightly crisp exterior with a slightly airy soft interior. They were wonderfully smack in the middle of a soft and a crispy cookie. Perfect. I think next time I would like to use almond flavoring instead of vanilla and see if that makes a difference. Maybe some more lemon too...or a lemon-sugar coating or glaze....ooooh the ideas are a-flowin'! Speaking of ideas, as you can see in the pictures above and below I did some dual colored cookies as well. I think they turned out okay, it was hard to keep the sugar crystals separated, but it still looks pretty cool!

On another note. I was reminded of something today. It was an old family tradition that my mother used to do with me about a week before Christmas. You see, we had this one ornament that was a clear ball with a red pipe-cleaner man with a cotton ball beard in it. Anybody know what this man was? He had 5 other little 'followers' that my mother would hide each morning before I got up and I would have to find them before the day was over. I can not for the life of me remember what their name was! It was something along the lines of tomtom or tinkin....i can not remember and I can't find anything on the WWW either! Jeez! Mom, help? I just remembered about them and I would like to make some for my own tree...

Anywho, hope all is peaceful on this wonderful holiday night.

ENJOY!

Day 4: 12 Days of Cookies Countdown

2010-12-21T06:09:00.002-06:00

It's the final countdown! Can ya hear the music when you say that phrase? I can and it rocks! It makes me get excited about, well, about whatever comes at the end of the countdown. At the end of this countdown is....um, well, Christmas of course!

Day 4 graces us with Cranberry Swirl Cookies. This cookie recipe is a new one for me. I did it because I have had a bag of cranberries in the refrigerator since Thanksgiving. I never used them and I have been waiting for a recipe to use them in. I must confess, this was the first time I have ever cooked fresh cranberries. I really like their tart and slightly sweet flavor.

~Cranberry Swirl Cookies~

(From Baked By Rachel)

**Takes 2 days to make**

1/2 c. butter, softened

3/4 c. sugar

1 lg. egg

1 tsp. vanilla

2 c. flour

1/4 tsp. salt

2 tsp. cinnamon

2 c. cranberries

1/4 c. sugar

1/2 c. water, divided

1 1/2 tbsp. cornstarch

1 tsp. cinnamon

zest from 1 orange

In a small bowl combine the flour, salt, and cinnamon. In a large bowl, cream the butter and sugar until fluffy. Add the egg and vanilla, beat well to combine. Scrape down the sides of the bowl. Add in 1/2 the dry ingredients, mix well. Add in the other half and mix until fully incorporated. Divide the dough in half and form each half into a ball, wrap in plastic. Chill for at least one hour.

To make the cranberry filling, place the cranberries, sugar, and 1/4 c. of water in a med. sauce pan over med. high heat. Cook until the berries pop, stirring frequently. Continue to cook, reducing the temp. to med. Add in the orange zest at this point. In a small bowl, mix the cornstarch and remaining 1/4 c. water. Add cornstarch mix to the cranberries. Heat and stir until thickened, this step happens very quickly so keep an eye on it. Add the cinnamon and stir until incorporated. Remove from heat and transfer the filling to a med. bowl. Let cool for 15-20 min at room temp. Once cooled, cover with plastic and chill completely.

When both the dough and filling have properly cooled and set up, you can construct your cookies. Remove one of the dough balls and the filling from the fridge. On a lightly floured* surface, roll out the dough into a large rectangle. Spread half of the filling over the dough, keeping it with 1/2 in. from the edge. Carefully begin rolling the dough from one end to the other. Pinch and seal off the ends. Wrap tightly in plastic wrap, then foil. Repeat with the other dough ball and the rest of the filling. Store in the freezer overnight. These can also be frozen for several months.

Once you are ready to bake, preheat the oven to 375 F. Line baking sheets with parchment paper. Take one log out of the fridge and slice into 1/3 in. slices. Place 1 in. apart on the baking sheets. Bake for 12-15 min. or until the edges just start turn golden brown. Remove from the oven and cool for 5 min. on the sheet, then transfer to a rack to cool completely.

Note: I used powdered sugar...keeps things tasty! ;-)

These cookies were okay. The dough was a little tricky to roll out. It kept ripping and pulling apart around the edges as I rolled it. Maybe it needs some more liquid? The cookie as a whole was okay. Not the greatest use of the cranberries in my opinion, but their flavor worked well with the cinnamon flavor in the dough. It might be a texture thing, with the crispness of the cookie part and the softness of the filling. There was something that was missing, or lacking, just not sure what yet!

In other news: I have an announcement! I just found out what one of my Christmas presents is! It's a digital SLR camera!! Ahhhh!! I am SPEECHLESS....my Hubby rocks, I love him so very, very much. Its a Canon Rebel 2Ti, yup pretty basic, but thats where I am at right now...but I have strong hopes for the future!

Happy Holidays!

ENJOY!

Day 5: 12 Days of Cookies Countdown

2010-12-20T06:17:00.003-06:00

WooHoo! Day 5! Can ya feel the excitement in the air? I sure can.

I must confess. I have not made every single batch of these cookies on the day that I have posted about them. Sometimes I made 2 or 3 different kinds in one day. Yeah, Im weird like that.... So I made about 3 different kinds on Friday of last week....I should have listened to that little voice in my head saying that enough is enough, you need to take a cooking baking break. I made the pecan balls, prepped another cookies and made the cookies for todays post. I messed these cookies up...not big time, but I remember them being so much better! Maybe it was the fact that I used vegetable oil instead of canola oil. Or I mixed both dark and milk chocolate instead of just the dark chocolate. Maybe it was the recipe itself....but the pictures looked like what I remember. Who knows!? Well, I made them, and they were sub-par. They baked up super flat. They were edible, but they lacked flavor, texture, etc. Just barley squeaked by with this one! But don't get me wrong, next time I make these I am sticking to the recipe! Hehehe...can ya blame me for experimenting and using what I had on had? I guess thats why I don't feel so bad about it....

Day 5 was Chocolate Snowflake Cookies. Here is what mine looked like.

So, here is the recipe that I would like to use in the future.

~Chocolate Espresso Crinkles~

4 tbsp. butter or margarine

1 c. chocolate chips

1/2 c. sugar

2 eggs

2 tsp. vanilla extract

1 1/2 c. flour

1/4 tsp. salt

1/2 tsp. baking powder

1 c. powdered sugar

Put the butter or margarine and chocolate chips in a small, microwave-safe bowl. Microwave for 45 seconds. Stir and cook in 10 sec. intervals, checking and stirring after each time to see if more time is needed. Take it slow, the chocolate can burn quickly! Set aside to cool.

In a small bowl, combine the flour, salt, and baking powder. Beat the sugar, eggs, and vanilla in a large bowl until fluffy. Stir in melted chocolate. Add in the flour mixture and beat until combined.

Refrigerate the dough for at least 2 hours. When ready to bake, preheat the oven to 325 F. Place the powdered sugar in a small bowl. Line baking sheets with parchment paper. Take out the dough from the fridge. Scoop up the dough a tbsp. at a time and roll into a ball and roll in powdered sugar until completely coated. Bake for 8 to 10 min. Remove from oven and let cool a min. on the cookie sheet, then transfer to a rack to cool.

I hope that these ones turn out better for me and for everyone else! I really like these cookies, and have made them before. I was majorly disappointed when they did not turn out how I remembered them....alas...I guess I will have to make them again! ;-)

ENJOY!!

Day 6: 12 Days of Cookies Countdown

2010-12-19T06:44:00.003-06:00

Day 6 is upon us! And with is comes Pecan Turtles.

The recipe for today is not actually a "cookie" by definition but in our family they are always made with all the other Christmas cookies. They are pecan turtles. My mother is known for them. She does not like them, but the extended family does, and a tray of cookies would not be complete without a turtle on it.

They are very easy. Here is what you do:

~Pecan Turtles~

1 bg. pecan halves

1 pgk. caramel squares

1 6-bar pkg. Hershey chocolate bars

Preheat the oven to 300 F. Line some baking sheets with parchment paper. Dump out the bag of pecan halves and find the ones that are not broken. Unwrap the caramels and count how many are in the bag, thats how many turtles you can make with the pecans. (there seems to be the least of the caramels) Unwrap the chocolate bars and break apart the sections.

First, arrange the pecans like this:

This is your turtle 'base'. Make as many of these as you have caramels. If your pecans are broken, use broken halves for the head. It gets covered anyway.

Next, place a caramel on top of the center of the turtle.

Place them carefully, so you don't bump off a caramel, into the oven and warm for about 5 min or so. How long this takes depends on your oven, how warm the caramels are, etc. Just watch them. When the caramels get slight soft around the edges is when you want to pull them out. You dont want them to melting all around the turtle. Have a bowl of cold water ready by your side and the chocolates ready to go right away, the next few steps happen fast.

Take the trutles out of the oven and dip your fingers in water and squish the caramels down like this:

This makes the back. Do this to all of the turtles.

Immediately place a piece of chocolate on top of the caramel. Wait a few minuets.

Then swirl the chocolate in a circle to cover the caramel.

This makes the shell of the turtle

If you can, place the turtles, still on the baking sheet, into the fridge to harden up. Once hard, remove and place into a tupperware container. Let come to room temp. before eating, otherwise the caramel is really hard. Then eat!

ENJOY!

Day 7: 12 Days of Cookies Countdown

2010-12-18T09:34:00.002-06:00

Another day down and another day closer!

Today, day 7, I am bringing you the wonderful Snowball Cookie. These are the cookie with many variations, and with that comes many names....The most common variation is the "nut" part of the cookie. I used pecans, but I have also seen walnuts, almonds, macadamia nuts, cashews, etc. There are also the add-ins of the liquid variety like maple syrup and liquor. Sounds good no?

I did, but i still decided to go the classic route....with Pecans.

I also learned a lesson with this recipe....read it! Even if you think you know what you are doing...read it through thoroughly. I neglected to do so, and I got lucky. The mistake that I made was minor. Let me see if you can notice it...Take a look at the picture below:

The cookie on the left it pre-bake and the one on the right is post-bake. Can you spot my mix-up? Yes, I coated them in powdered sugar before baking! Had a read the recipe I would not have done this. But, again, I got lucky and this did not ruin the cookies, the powdered sugar just "melted" on the cookies a little. So, realizing my mistake after all the cookies were baked, I remedied it by just re-coating them in more powdered sugar. It can't hurt right? It worked, they looked great, like a snowball is supposed to work, and surprisingly they were not too sweet either! Score! So, here is the correct recipe...

~Pecan Snowball Cookies~

(Adapted from Sprinkle Bakes)

2 c. flour, sifted

1/2 c. butter, softened

1/2 c. sugar

1 tsp. vanilla

1/4 tsp. salt

3/4 c. chopped pecans

1-3 tbsp. milk

1 c. powdered sugar for dusting

Preheat the oven to 325 F. In a large bowl, beat the butter and sugar until creamy. Add the vanilla extract and mix well. Add the flour and salt. Mix until partially incorporated and then add in the nuts. Mix until a thick and uniform dough is formed.*

Roll cookies into 1 in. balls and place on a parchment lined baking sheet. Bake for 20 min. or until the cookies are slightly golden and fragrant. Remove from oven and allow to cool completely on the pan before trying to remove from the baking sheet.

Once the cookies have cooled, place the powdered sugar in a bowl and roll the balls in the powdered sugar until coated. Remove and eat!

*Note: I had some issues with the dough so I added some milk. It came together a little bit, but it was really difficult to get them to come together. I really had to squeeze! I also rolled them a bit too big. Once bitten into, they also crumbled a lot, I guess that was a side effect of the too-soft dough.

While it was good to try a new recipe, I think I would like to try something different. These were good, don't get me wrong...I just know they can be better! So, the search continues for another snowball recipe. Maybe one with liqueur? ;-)

While baking up these snowballs, I was reminded of recess growing up. At the grade school I went to we had a large parking lot that was part of our recess area. It was plowed during the winter which resulted in massive snow piles around the surrounding fence. These piles were huge! I would say that some were up wards of 6 or 7 feet high. So, hugh snow piles + kids = snow forts! We built the best forts, with tunnels and little caves, everything. And what is a fort without protection? Yes, we even had snowball storage area were there were tons of snowballs just waiting to be used. (which never could be because snowball throwing during recess was not allowed) SO, tons of snowballs were all lined up in our forts and when I had all my snowball cookies all lined up on the baking sheet, I recalled this wonderful childhood memory!

Yeah, Im cool like that! ;-)

What's your best recess memory?

ENJOY!

Day 8: 12 Days of Cookies Countdown

2010-12-17T07:31:00.003-06:00

Too funny! He was one of my favs of the night!

Can ya believe it! There are 8 days left until Christmas!

Did you do all your shopping? I hope so!

There were a few things that happened this week that brightened my day:

I got x-mas gifts from my parents
I got x-mas gifts from my aunt(s)
I mailed off all other x-mas gifts to aunts/friends/parents
I mailed off some x-mas cookies to a friend in Iraq
I used coupons to save some $$
I stayed on top of my "getting things done" in a timely manner
I bought a mini x-mas tree to make our apt living more festive
I went to the 100 yen store...it rocks!

What a week! It flew by!

Now, onto the meat and potatoes of this blog post, the cookie recipe! I made some Mini Gingerbread Cookies for day 8. About a day before I made these cookies I found some mini holiday themed cookie cutters at the store and snatched them up in hot second! Then I went home and started the search for a good gingerbread recipe. I have made some gingerbread cut out cookies before, but I cannot remember where I found the recipe, so I gave up looking for that particular one, and remembered that I just received the latest Food Network magazine. And, lo and behold, there is a gingerbread gal on the front cover with the recipe on the back! Woah!

So, thats the one I used.

~Perfect Gingerbread~

(Recipe from Food Network Magazine)

3 1/2 c. flour

1 tsp. baking soda

1 tsp. salt

1 tbsp. ground ginger

2 tbsp. cinnamon

1/4 tsp. cloves

1/4 tsp. allspice

6 tbps. butter

1 tbsp. shortening

2/3 c. brown sugar

3/4 c. molasses

1 egg

Sift together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice in a bowl. Set aside. In small bowl, melt together the butter and shortening. Pour into a lg. mixing bowl. Add the brown sugar, and molasses and beat until combined. Beat in the egg. Add the flour mixture in two additions, combining well after each addition. Divid the dough in half, wrap in plastic wrap and chill for at least 2 hours.

On a powdered sugar* surface, roll out each piece of dough to 1/4 in. thick, dusting with more powdered sugar. Cut the dough into desired shapes. Arrange the shapes 1 in. apart on parchment lined baking sheets, and chill for 15 min.

Preheat the oven to 350 F. Once preheated, remove cookies from the refrigerator and bake for 10-12 min. or until the cookies are slightly golden around the edges. Transfer to a rack and cool completely. Decorate with Royal Icing.

*Note: I got a tip from my college roommate, who said that their mom used powdered sugar to roll out sugar cookies. Ever since then I have used powdered sugar to dust before rolling. Its wonderful. More sugar can't hurt right?

~Gingerbread Icing~

(From Joy of Baking)

2 c. powdered sugar, sifted

1/2 c. unsalted butter, room temp.

1 tsp. vanilla extract

1 1/2 tbsp. milk

Place the butter in a lg. mixing bowl, and with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the powdered sugar. Scrape down the sides. Add the milk and beat on high speed until the frosting is light and fluffy.** This should take 3 to 4 min. Add a little more milk if the mixture is too dry or stiff. Place the frosting in a pastry bag fitted with a decorative tip and decorate cookies. (A ziplock bag with the end snipped off works too!)

**Note: This step is important. This insures a frosting with a good consistency. Time yourself and beat it on high for at least 3 min!

I had a lot of fun decorating these cookies! It was quite the assembly line process on the coffee table. I did this while Hubby played video games. Tehehe... It's pidely work, but I love it and it gets awesome reactions! The cookies tasted really good too, perfect balance of chewy and crisp with a good ginger spice without being too powerful. Even better with the frosting!

Anywho, Im tired...off to eat a cookie, or two...then off to bed for me!

ENJOY!

Day 9: 12 Days of Cookies Countdown

2010-12-16T07:11:00.003-06:00

This day 9 I am bringing you a simple recipe. Dark Chocolate m&m Cookies.

So simple, yet oh so good....

~Red & Green Dark Chocolate M&M Cookies~

This was just your basic chocolate chip cookie dough spruced up for the holiday season with red and green m&ms, but not just any m&ms, these were dark chocolate m&ms. I also added a pinch of cinnamon to the batter and this was a wonderful complement to the dark chocolate. If I were to choose a cookie from a platter of tons and tons of choices, this one would be it! (even if it was milk chocolate) I am a fan of the old-school style cookies. I like trying new things and recipe, but I am deep down very simple, very classic. Hey! I know what I like! ;-)

Enjoy the photos, there are more coming soon!

HAPPY HOLIDAYS!!

ENJOY!

Day 10: 12 Days of Cookies Countdown

2010-12-15T07:48:00.004-06:00

Day 10 and I am bringing you Molasses Cookies!

A little late, but better than not! I blame it on poor timing, running out of ingredients, and piddily decorating (that brings great results)

**NOW UPDATED!!**
(just one day late)

~Chewy Spicy Molasses Cookies~

(inspired by recipe from Eating Bird Food)

3/4 c. (1 1/2 sticks) unsalted butter

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground ginger

3/4 tsp. salt

1/2 tsp. cloves

2 c. sugar, divided

1/4 c. dark molasses

1 lg. egg

For the dough, melt the butter in a 3qt. heavy saucepan over low heat. Remove from heat and cool to tepid. Sift and mix together the flour, baking soda, cinnamon, ginger, salt, and cloves. Set Aside. Using a wooden spoon stir 1 1/2 c. sugar, molasses, and egg into the butter, mixing until smooth. Add the dry ingredients in two installments, blending well so that all the dry ingredients are incorporated. Leave in pot and cover with wax paper. Place in the refrigerator and chill for 30-45 min. or until firm. (Can also be left over night)

Remove the cookie dough from the refrigerator. Preheat the oven to 375 F. Prepare cookie sheets by lining them with parchment paper. Place the remaining 1/2 c. of sugar into a small bowl. Shape the dough into 1 in. balls between the palms of your hands, roll in the sugar until covered, and place on the baking sheet about 2 in. apart.

Bake for 8-10 min. or until the tops begin to crack, rotating the pan(s) front to back and top to bottom about 2/3 of the way through the baking time. Remove from oven and let cool on cookie sheet about 2 min. Loosen with a spatula and transfer to a cooking rack.

These cookies were really good and really easy! All the prep is done in one pot, what could be easier? They were perfectly chewy, with a little crispness on the outsides. They were just spicy enough with being too overly powerful. Hubby said they were really good! *wink wink*

These cookies are being packed up to be sent overseas! I hope they make the trip and that they are gobbled up quickly. I have sent my fair share of cookies to troops overseas, and I was looking around online the other day and stumbled upon a cool way to ship cookies with having to by more tupperware! What do you use? Empty oat containers! This was perfect, since I had about 3 empty ones laying around (I had more) from making about 6 or so batches of homemade granola for X-Mas gifts (another post) and some protein bars and granola bites for the Hubby & his guys. (Again, another post) It was really easy!

~Cookie Containers~

Wrapping paper

Tape/glue

Oat containers

Scissors

Marker

Basically, take the oat container and "trace" it on the wrapping paper so that you have the measurements of the cylinder length, and its circumference. Its okay if there is excess, you can trim it later. Cut it out. Tape/glue one end of the wrapping paper to the oat container and then wrap it around, pulling tightly and tape/glue down the other side. Trim any excess on the bottom of the container. Trace the circle top on some wrapping paper and cut it out. Trim it to fit in the top (this covers the "oat" label on the top). Tape/glue it in there. There ya go! Your done!

Now ya gotta bake some cookies and then fill it up! I lined it was parchment paper on the inside and in-between every two layers of cookies, just to keep them from stick and what not. Pack them tightly, then they will not have room to bounce around in the container.

I also slapped on a "Hello My Name Is..." sticker on top to label what was in the container. I really have a soft spot for those HMNI... stickers. I just wish I cold find them in different colors...

I thought they were cute! They could be dressed up with some ribbon or bows two, but since I am shipping them, I skipped this part. Play around, be creative!

ENJOY!!

Day 11: 12 Days of Cookies Countdown

2010-12-14T06:50:00.002-06:00

Moving along....moving along!

Here is day 11 of the "12 Days of Cookies" adventure. This is a new recipe for me this holiday season. I really like the Trader Joe's Candy Cane Joe-Joe's that only come out during the Christmas holidays. They are basically an oreo, but with the edition of candy cane pepperminty-ness in the cream filling. They are addicting!! The combo of peppermint and chocolate is really a good one. I was craving something similar, and this is what I found:

~Choco-Peppermint Cookie Bars~

(adapted from Serious Eats)

1/2 c. flour

1/2 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 stick (1/2 c.) unsalted butter, softened

1/4 c. packed dark brown sugar

1 lg. egg

1 c. semisweet chocolate chips

1 c. coarsely chopped hard peppermint candies

Preheat the oven to 375 F with the rack in the middle of the oven. Line a 13x9 in. cookie sheet with foil, making sure to cover the edges as well. Butter the foil or spray with cooking spray.

Whisk together the flour, cocoa powder, baking soda, and slat in a small bowl. Beat together the butter and brown sugar until light and fluffy. Beat in the egg until combined. Slowly mix in the flour mixture and mix until just combined. Stir in the chocolate chips and peppermint candy. Spread the dough evenly in the pan and bake until slightly puffed about 20 min. Cool completely on the pan, then transfer to a cutting board and cut into bars.

Note: This recipe did not fill the pan all the way. I just spread it evenly onto about 2/3 of the pan.

These cookie bars were okay, not quite the same as Joe-Joe's, but they did meet the chocolate and peppermint quota for sure! They were a little dry for a cookie. Maybe the addition of some sort of frosting? Make them a little more oreo-esqe? I would give them a try if you have never had the chocolate-peppermint combo before, tis quite wonderful!

ENJOY!!

Announcement & Day 12: 12 Days of Cookies Countdown

2010-12-13T06:28:00.002-06:00

Ok, so the announcement is that I am official! I am an OFFICIALLY certified PADI OPEN WATER scuba diver! Yessss! It was wonderful. I had my 4 open water dives this past weekend. Yes, I was scuba certified in December. The air temp this weekend was about 76 F with the water at the surface about 75 F. Awesome!

We dove at a place called Sunabe. It's just outside Camp Foster. Very basic place, great for beginners. But if this is the "basic" dive site, I cannot wait to see the really good places! I heard that there are caves and rocks and cliffs and really awesome reefs and even some islands that you can swim out to. Sa-weet!

Anywho, I am excited to explore and meet some great people scuba diving. Right now I am saving some $$ for the equipment so that I don't have to rent, and I am also waiting for the hub-bub of the holidays to wind down....

....Speaking of the holidays. Did you know there are 12 Days Till Christmas!?! Woah! crazy huh? Well, this year I decided to do a 12 Days of Cookies! I will post a recipe of my favorite holiday cookie every day. Its gunna rock and I am going to be cookied-out big time, but it's totally worth it!

So, here is DAY 1

~Peanut Butter Blossoms~

48 Hershey's Milk Chocolate Kisses*

1/2 c. shortening

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. packed brown sugar

1 egg

2 tbsp. milk

1 1/2 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

Small bowl of granulated sugar

Preheat the oven to 375 F. Remove wrappers from the chocolates. In a large bowl beat the shortening and peanut butter until blended. Add sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Stir together the flour, baking soda and salt. Gradually beat it into the peanut butter mixture until combined.

Shape the dough into 1 in. balls. Roll in the bowl of granulated sugar and place on an ungreased cookie sheet about 1 in. apart. Bake for 8-10 min. or until lightly browned. Remove from oven.

Immediately press a kiss into the center of each cookie; the cookie will crack around the edges. Once you have pressed all the kisses in, let them sit for a min. and then come back and gently smoosh the kisses into the cookie once more. This prevents them from falling off while eating. Remove from cookie sheet and cool on a wire wrack.

*Note: I did not make 48 cookies, I got about 30 or so with this recipe. Hey, you can eat the extras! I also found out that Hershey's Hugs (white chocolate) are really good too! And I suppose that dark chocolate might be good as well....

These cookies are ALWAYS made during the holidays at my family's house. My dad loves them! Great classic that will never get old!

ENJOY!

For those who are interested...

2010-12-10T07:33:00.000-06:00

Here is a little list of some things on my "Wish List"

Camera Strap

My Funky Camera

Kitchen Scale

Amazon

$$ for

This:

& This

Scubapro

All this...among other things....

Excuse the break....

2010-12-06T08:34:00.000-06:00

...I am currently doing this:

Do you know what that means? I am getting open-water scuba certified! I am freakin' excited! Especially when I am currently living on an island that has some of THE BEST scuba diving in the world! Even better than Hawaii (according to our instructor who used to live there). I am uber excited to explore the many wonderful dive sites and meet some new people!

Now I just gotta convince Hubby....he saw Jaws at much to impressionable age...and him + oceans/lakes just don't agree!

So, for now, its just me! Wish me luck!

Oh yeah, I feel the need to share part of tonight's dinner: English muffins toasted w/ butter and cinnamon-sugar = AWESOME! It satisfied a deep inner craving.... :-)

Toodles!

Sunday Steps!

2010-12-05T07:14:00.001-06:00

This was a meal that Hubby and I had last Sunday. He was about to leave for a two week training exercise off island, so we decided to celebrate his "last day" with some homemade pizza!

I quickly whipped up my go-to pizza crust recipe HERE. I like it, it works, but I think I am ready to try some new flavors! Maybe something without the seasonings, and some cornmeal....or whole wheat...The Hubby and I both like NY style pizza, but with crust that is slightly thicker and a little doughy. Expect some experiments in the near future!

Well, once you have a dough all made, and it has risen, knock it down and roll it out. Meanwhile, preheat the oven to 375 F with a pizza stone, or pizza sheet in the oven. While the oven is preheating, make a simple tomato sauce using a small can of tomato sauce and a small can of tomato paste. I also added some onion salt, garlic salt, garlic powder, red pepper flakes, salt and pepper. It was wonderful, quick, had a kick, and was just the right amount for one large pizza.

Once the oven is done preheating, remove the pizza stone or sheet, and move the rolled dough onto it. Then:

1. Add sauce and spread all the way to the edges.
3. Add your toppings of choice: we used grilled chicken.
2. Add your cheese of choice: we used mozzarella and some parmesan/romano mix. Add a dash of italian seasoning on top as well.
4. Pop it in the oven and bake for 30-45 min. Check it every now and then to make sure its not burning.

Last step: EAT EAT EAT!! ~~~~

Also, while we are on this pizza note. The Hubby and I went to a local pizza joint one night. It was good, for Japanese-style pizza. We liked the crust and there was a good variety of toppings options. There were some pre-made pizzas like pepperoni, 4-cheese, meat lovers....and, get this....they had a curry pizza. Yes, curry pizza. It had a curry seasoned sauce with bacon, corn, and cheese. I didn't try any, but Hubby did and he just said it was "interesting". Alright-y then! lol. Size wise, 1 pizza was enough for 1 hungry person, and it can easily be split and paired with a salad for a wonderful meal.

We had two pizzas. One was pepperoni, peppers, onions and mozzarella. The other was garlic, mushrooms, mozz, prosciutto, and parmesan on top. That one was by far my favorite! I would totally get it again! Oh yeah, Hubby also got his fave: some Orion beer....oh boy! *giggles*

ENJOY!!

So, the other day...

2010-12-03T05:00:00.000-06:00

...I walked into a bookstore. Not just any bookstore, but a Japanese books store. It was sensory overload, very welcome, fun, smile-inducing, and inside-my-head excited comment making sensory overload. It was wonderful. I got this feeling of inspiration...here, right in front of me, is whole new untapped world.

I. Will. Explore.

Some things that I saw that made me smile:
A Japanese version of Eric Carle's The Very Hungry Caterpillar
A Japanese version of Jeff Kinney's A Diary of a Wimpy Kid

And various other children's books and stories.

Another area that I was drawn to was the "Cooking" section. There were books, magazines, and pamphlets galore. The only problem: I couldn't read a single one. Oh well, thats was language courses are for! But, I was intrigued by the photography and design of these magazines. With most books being read backwards, from back to front, or from right to left, what I perceive to the "back" of a book is actually the "front". This is not the case with all magazines and books, but it is the norm for a vast majority.

Some magazines that had websites were:
Haru.mi - Cooking and lifestyle magazine
Hanako WEST - Cooking, blog, lifestyle
Kunel - Cooking and design (<---The little "mascot" is really cute!)

There are more out there, I just have to figure out contact info and translations! lol!

But anywho, I killed some time perusing around these websites and compiled some images.

Cooking magazines - I really like the blue one in the top left. The drawn plate and silverware and then actual food sitting on top, then ya take a pic of it! (I may expand on this artistic idea!!)

Some local magazines - geared more towards men!

A series of cookbooks

Another series of Cookbooks - I really like the simple drawn-out design of these.

I cannot wait to try some local recipes and ingredients! I have said that again and again! But, alas, Hubby is gone for a few weeks, and I have no one to cook for...soon!

Note to self: I found a recipe for potato salad that had what I think was cabbage and avocado it it! Must try!!

ENJOY!

Chicken Stir-Fry and....

2010-12-02T06:33:00.000-06:00

Something else special...

But you'll have to read on for that one!

I made my first stir-fry in Japan last week! It was yummy. The chicken was moist and a little crunchy. This was the first time that I had experimented with cornstarch as a breading. I think that I am going to work with it more because I really liked the potential that it has to produce a crunchy yet moist product!

The sauce was a combo of sweet and savory pairing honey and soy sauce. Two of my favorites! And, to be healthy, there were veggies! I would like to add more next time, this is just what I had on hand...

Here is the recipe that I used:

~Crunchy Honey Chicken~

(Adapted from How Sweet Eats)

1 lb. boneless, skinless chicken breasts, cut into small cubes

2 egg whites

1/2 c. cornstarch (or flour)

1 c. broccoli florets

1/2 red pepper, thinly sliced

1 med. red onion, chopped

1-2 tsp. minced garlic

8 tbsp. olive oil

1/4 c. honey

Salt & Pepper

In two separate bowls, add the egg whites, lightly beaten, and the cornstarch or flour. Heat a large skilled over med-high heat and add 1-2 tbsp. olive oil. Add veggies and a pinch of salt and pepper and saute for 5 min, or until softened. Add in soy sauce and garlic and stir so veggies are coated, about 1-2 min. Remove from skillet and set aside.

With the chicken cut into cubes, season with salt and pepper. Heat the same skillet over med-hight heat and add 3 tbsp. olive oil (or enough to evenly cover the bottom of the pan.) Dip the chicken pieces first in the egg whites, then into the cornstarch making sure to cover all of the chicken. Shake off excess. Add to the skillet and let brown for 2-3 min. per side. I did mine in two batches, resting the chicken on paper towels. Once all the chicken is done add it too the pan, then add the veggies back into the pan. Add honey and thoroughly mix to combine and heat the honey. Taste sauce and season with salt and pepper. Serve stir-fry with white or brown rice.

Next time I am going to add more veggies, maybe some sugar snap peas, water chestnuts, more peppers...who knows!

Hubby said that the chicken was yummy and moist! He liked the breading concept, but wished it was a little bit more flavorful on its own, if it were eaten without the sauce.

I'm learning here!

Now....on to the "something special!"

~Gooey Cocoa Brownies~

(Recipe From Honey & Jam - Who got it from someone else...)

10 tbsp. unsalted butter

1 1/4 c. sugar

3/4 c. plus 2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1 tsp. vanilla extract

2 lg. eggs, cold

1/2 c. AP flour

2/3 c. walnut or pecan pieces (optional)

Make sure your oven rack is in the middle or bottom third, then preheat oven to 325 F. Line the bottom and sides of an 8x8 in. baking pan with parchment paper or foil leaving an overhang on opposing sides.

Combine the butter, sugar, cocoa, and salt in a med. microwave safe bowl and micro for 1 min. 30 sec. Remove and stir until the butter is melted and the mixture is smooth. Set aside to cool. It will be gritty at this point, but it will smooth out!

When the butter and cocoa mixture is warm, not hot, stir in the vanilla with a wooden spoon. Add the eggs in one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat even more! About 40 strokes or so to combine it well. Stir in nuts, if using. Spread the brownie mixture into the prepared pan and bake for 25-30 min. or until a toothpick, inserted into the center of the brownies, comes out slightly moist, with a little batter. Let cool completely on a rack before cutting.

Note: I did not use nuts. I DO NOT like nuts in my brownies. I like nuts, don't get me wrong, and I like them in other baked goods, just not in my brownies... I also baked these brownies for a little while longer, about 5-10 min or so. I used a glass baking dish, and these are really moist and fudgy brownies, I wanted to make sure they were done in the middle.

These were WONDERFUL! They are the perfect consistency that I like my brownies to be. Nice and fudgy but with a slight cake texture to them. Also chocolaty....tehehe. Hubby liked them as well, he'll eat anything I bake, but he likes his brownies a little "lighter", if you will, more like a dense cake.

Well, I now have an excuse to make more brownies! Any suggestions that are not from a box?

I hope you get a chance to try these recipes out! Especially the brownies.... ;-P

ENJOY!

Sizzle....Sizzle....

2010-11-30T07:09:00.001-06:00

POW!

Can ya guess what this it? Huh huh...can ya!!! IT'S MY 100th BLOG POST!! Ahhhh! I am UBER excited! Can ya tell!! Hahaha!

I thought that I had missed it by a few, but I went through all of my posts and realized that there were a lot of drafts that I had never actually posted. So, I deleted the ones that I didn't want to post any longer, and voila! This is my 100th post! I made it! -->Happy Dance<--

So, for my 100th post I am going to share with you, not one, but TWO recipes. Two sizzling, hot, and spicy recipes. I can tell its spicy when 1. While I am cooking said item, when I breath in the smoke it makes me choke and the peppers go up into my nose and I can feel the burn, and 2. When my Hubby is eating said food, he is visibly sweating...yeah, he likes his food hot...

Here is Spicy recipe number 1:

~Spicy Beef Curry~

1 lb. stir-fry cut beef

3 carrots, diced

1 yellow onion, chopped

1-2 small green chilies, w/ seeds, diced

2 tsp. minced garlic

2-4 c. chicken or beef stock

5 tbsp. vegetable oil

1/4 c. flour

4 tbsp. curry powder

1 tsp. chili powder

2-3 tsp. ginger

1-2 tsp. cayenne pepper

1 tsp. paprika

1 tsp. ground coriander

2 tsp. salt

In a large pot, heat 2 tbsp. vegetable oil. Saute onion and garlic until softened. Add the ground beef and cook until no longer pink. Add the carrots and peppers, stir a few times, and then add the stock.

While the mead is cooking, make a roux. Heat 3 tbsp. oil in a med. skillet until warmed through. Over med-low heat, add the flour and stir, cooking until the flour is blended and takes on a pale golden hue. Add curry powder, chili powder, ginger, cayenne pepper, paprika, and coriander. The mixture will be powdery and dry. Take 1/2 c. of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stirring constantly to form a smooth paste. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve. Add the salt.

Simmer the curry for 20-30 min. until the sauce as thickened and the beef and vegetables are tender. While the curry is finishing up, cook some white rice according to package directions. Check the curry a min. or so before serving, if it is too thick, add more stock or water and simmer for a few min. longer. Serve the curry over the rice in a shallow bowl.

The spicy roux

This curry sure did have a kick! I only had a little bit, it was much to hot for me...but my Hubby sure did like it! He was sweating...really sweating when he was done! I guess I did a good job! ;-)

NOTE: I adapted this recipe by combining various curry recipes and researching what made curry so spicy. Its a big hot pot of the "best of" curry, and our/my Hubby's personal preferences....

And...being on a spicy/hot kick, I also made....

~Spicy Turkey Breakfast Patties~

1 lb. ground turkey

3 tsp. chili powder

2 tbsp. paprika

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. salt

1/2 tsp. crushed red pepper

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. black pepper

1 tsp. onion powder

1/2 tsp. garlic powder (salt)

1 egg, beaten

1 dried Anaheim chili, diced

Combine all ingredients in a bowl. Mix well. Shape into small disks. Cook in a med skillet over med heat until cooked through, flipping once, about 7-8 min. Place remaining disks on a parchment lined baking sheet and freeze until solid. Remove from pan and put into a plastic baggie. Remove and cook as needed. (No need to de-thaw!)

The spicy ground turkey mix...just look at that color!

These were hot as well! They were really easy to cook up to. When I did cook them and I breathed in the smoke, I got a jolt from all the pepper and spices that were in these...yowza... I served these to my Hubby for breakfast. Serving them as just plain patties, in a breakfast sammi, and I broke a few up and made them into a breakfast burrito! Yummy, yummy!

Restaurant Side Note: One of the first off-base restaurants we tried over here in Okinawa was Cocos Curry House. They make japanese style curry where you can pick your meat, veggies, and other toppings as well as your spice level 1-10 with 10 being the hottest. The first time we went, Hubby started off with a level 5 spice. He said it was alright. Then the next time we went, he bumped it up all the way to a 10! The only difference he commented on was that the heat lingered a lot longer, but it was not that much more "spicy" hmmm..... He later made a comment that my curry was more spicy! That is was better! teheheh I did a little *victory dance* inside. It's good to hear that homemade won over a restaurant!

And what did I get at Cocos? (I'm not much of a curry fan....) I got some garlic naan! It was alright...I think I would have preferred it plain or with garlic in the dough versus cheese and garlic bits on top of the naan...but alas...it met my craving for something starch-y and garlic-y!

Asian Pears & Pork

2010-11-29T01:49:00.000-06:00

I experimented with a new local ingredient! Asian pears. Asian pears are huge! They look almost like an apple and are very similar in look and crispness. I found out that it is NOT a cross between an apple and a pear, just similar in shape and what not. It is much more crisp and does not cook down quite as much, so when you do cook it, it still remains quite crisp! And it tastes like a pear, and has a pear grainy texture.

Being inspired by this new fruit and taking stock of what was in my fridge, I decided to combine the pears with some pork! And....make it spicy! I found a wonderfully easy recipe and it turned out to be really good and flavorful.

~Asian Pears & Pork~

(adapted from Coconut & Lime)

2 Asian pears, peeled and sliced

1-2 lbs. pork cutlets

2 white onions, chopped

2 tbsp. five spice powder*

1/4-1/2 c. white wine

Olive oil

Salt & Pepper

Preheat oven to 350 F. Sprinkle the pork on all sides with the spices. Heat a good amount of olive oil in a lg. stockpot or oven-safe dutch oven. Add the onions and pears and saute until the onions soften and start to brown. In a separate lg. skillet, quickly brown the pork, about 1-2 min. per side then ad them to the pear and onion mixture. Add the wine (more if you want a "broth") and move to the oven. Roast for about 20 min. Stir and serve with white or brown rice.

*NOTE: I did not have five spice powder so I used a combo of cloves, cinnamon, nutmeg, chili powder, and cayenne pepper to give it a kick!

This recipe was quite yummy and I am looking forward to experimenting with other new local ingredients! Im excited for the purple sweet potato!

ENJOY!

Turkey Day Round-Up

2010-11-27T04:56:00.001-06:00

So, here are the things that I made for Turkey Day!

Numero Uno was a Mustard Crusted Turkey Breast - twas very yummy and moist. I subbed the panko breadcrumbs that the recipe called for, for plain old breadcrumbs. I think panko would have been a better texture. This tasted good, don't get me wrong, but the texture could have been much better, more crispy....

Numero Dos was some classic MN Wild rice. It has mushrooms, garlic, onions, butter and seasoning salt in it. This is my "its not Thanksgiving without....." dish. My mom makes this EVERY thanksgiving. Now I am doing the same! I made it when I had Thanksgiving out in NC, both in 2008 and 2009! Now it made its appearance in Okinawa in 2010! Where else will it go! Go here for the recipe!

Numero Tres was some Nori Cookies....they were an epic FAIL! They baked up nice....looked like an ordinary cookie, but alas, they did not taste like I thought they would. I assumed they would be a butter cookie that was a tid bit more savory...with the nori and all, but they were soooo salty! I cannot remember if I used salted or unsalted butter or not, but next time (there will be a next time! I am going to make these taste good!) I am going to use unsalted and not add any additional salt! Maybe it was the nori I bought....but I don' think so...

So, that fail brings us to...

Numero Cuatro was a quick batch of Pumpkin Cookies w/ White Chocolate Chips! These were yummy! Just the flavor I was looking for. They were more like a cake-cookie being a little lighter and not hard or crisp. I would for sure make these again!

~White Chocolate Pumpkin Cookies~

(adapted from closetcooking.blogspot.com)

1/2 c. butter, softened

1/2 c. brown sugar, packed

1/2 c. sugar

1 egg

1/2 c. pumpkin puree

1 tsp. vanilla extract

1 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 c. rolled oats

3/4 c. white chocolate chips

1/2 c. macadamia nuts (Optional)

Preheat oven to 350 F. In a large bowl or stand mixer, beat the butter and sugars until fluffy. Beat in the egg, pumpkin puree, and vanilla extract. Mix the flour, baking soda, and salt in another bowl. Gradually incorporate the dry ingredients into the wet. Mix in the rolled oats, white chocolate chips, and macadamia nuts. Drop by heaping tbsp. onto a baking sheet about 1 in. apart. Bake for 8-10 min or until set.

Next time I make these, I am for sure going to use the macadamia nuts in them. I just didn't have any on hand. Also, I am going to used actual rolled oats and not quick-cooking oats. I think they absorbed to much liquid, their texture was lost. I really enjoy the texture of an oat in a cookie! Maybe the ones that I have are just too small? Oh well, I have high hopes for the next time I make these cookies!

What is your "It's not Thanksgiving without....."?

ENJOY!

Thanksgiving

2010-11-25T01:19:00.001-06:00

What am I thankful for?

My Hubby
My family (immediate & in-laws)
Good health
A roof over my head
Steady income
Good friends

I thank God each and every day for these things and others. He has truly provided more for us than we deserve and in return we strive each and every day to serve him, glorify him, and thank him. We truly are blessed.

I am also thankful for....da da da....Good Food!!

These are few of the things that I baked up for the annual "Thanksgiving Dinner in The Barracks" that was put on by my hubby's work. Any chance I get to bake, I am going to scoop it up for sure! I decided on making 4 pies:

First up was a Pumpkin (I forgot to take a pic of it!!)

Then an Apple (I only got a pre-bake shot)

Followed by a Pecan

And finished up with my mothers Chocolate Pie (Recipe here)

Oh yeah, I also baked a ham too...but that was nothing too special, just a store bought one. All these yummy goodies were gobbled up in a hurry for sure!

All of the recipes were from the November issue of Food Network Magazine. And I tried a new pie crust recipe that was also in the zine....that was a fun experience. I did not read the directions very clearly and ended up adding an extra egg to the dough. It rolled out really nice, and baked up okay...just took a little longer than called for. It did not taste any different. Lesson learned ya'll!

I did make some "twists" with the leftover dough, some cinnamon, and sugar!

Anywho, I'm off to enjoy Turkey Day with some good company, and some good food!

ENJOY!

Back-log of Recipies

2010-11-23T20:31:00.000-06:00

This is a wonderful recipe that I made for an Italian-themed "party" one night. They are Ricotta cookies. Named so because they have...can ya guess it? Yup, Ricotta cheese! They were really good, although the texture is not much like a "cookies" more like a little cake/cookie hybrid. I think they should be called "bites"...to me that makes a little more sense. I did adapt the recipe a pinch, just a sub of flavoring, and a little thicker on the glaze!

~Sweet Ricotta Bites~

(adapted from 2italianrecipes.com)

15 oz. ricotta cheese (I used part-skim)

2 tbsp. almond extract

4 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 lb. butter

1 3/4 c. sugar

2 eggs

5 tbsp. milk

1 1/2 c. powdered sugar*

1 tsp. almond extract

colored candy sprinkles

Preheat the over to 350 F. Mix/beat together butter, sugar, eggs, ricotta cheese, and 2 tbsp. almond extract in a bowl. Mix the flour, baking powder and baking soda. Add to the ricotta mixture and mix thorougly to form a creamed mixture. Add some flour to keep it form becoming too sticky. (I think I added another 1/4 c.) Shape the dough to form balls the size of a teaspoon. Place the balls on a cookie sheet and bake for 10-12 min. or until light brown.

Remove from pan and put on a cooking rack set over another cookie sheet. Mix the milk, powdered sugar, and almond extract in a bowl until smooth and a little thick.* Pour the mixture over the warm cookies with a spoon and sprinkle with colored candy sprinkles**

*Note: I added about another 1/2 c. or so of powdered sugar. What I got with the original recipe was way to thin...but make it to your liking! I wanted it thick because the cookies were warm and the glaze would fall down the sides due to gravity.

**Note: I learned, the hard way, that you should glaze about 3 cookies, then pause and come back to those 3 cookies and sprinkle them. The glaze hardens quickly!

These were a very different variety of cookie, but they were yummy! A little cake-like in texture, but not overly sweet! Even the Hubby liked these little guys. And when I told him what was in them he was a little shocked! Tehehe...

Well, when hearing about this "party" I set out to make a savory dish as well! (I also wanted/needed an excuse to bake something special!) ;-)

Here is the recipe I used for guidance:

~Olive Stuffed Mushrooms~

(Adapted from grouprecipes.com)

24 Whole mushrooms (white or crimini)

8 tbsp. olive oil

2 small onions, finely chopped

4 garlic cloves, minced

1/2 c. Spanish olives, or Kalamata olives, chopped*

1/2 c. Parmesan cheese, grated

2/3 c. dry breadcrumbs

3-4 tbsp. dried parsley

1-2 tbsp. dried rosemary

Salt & Pepper

Preheat oven to 400 F. In a small bowl, mix the olives, Parmesan, breadcrumbs, parsley and rosemary. Set aside. Wipe mushrooms clean with a kitchen towel or brush. (Do NOT run under water!) Trim mushroom stems and remove from the cap. You will be left with a "hole" begging to be filled.

Warm 6 tbsp. olive oil in a lg. skillet over med. heat. Add the onion and garlic and sauté until soft, about 2-4 min. Add olive, cheese, herb breadcrumb mixture. Stir to combine and season with salt and pepper to taste.

Arrange the mushroom caps on a parchment lined baking sheet. Fill each cap with the mixture. Drizzle with the remaining oil. Over lightly with foul and bake for 15 min. Remove foil and bake another 5-7 min. or until golden brown. Serve immediately.

*Note: I used Spanish green olives that were marinating in a spicy olive oil-crushed red pepper blend that I found at the local grocery store. Feel free to use whatever you wish.

One comment that I did get, from an 8 year-old, was that these mushrooms were "....yummy, but I don't like mushrooms so I am only eating the filling!" Oh well, they were liked because they were gone by the time we left!

ENJOY!

About time...

2010-11-22T02:23:00.002-06:00

...to break this "blogging break"

Yes, the time is NOW!

Wow, life sure has been a whirl wind of various activities, some of which include, work, shopping, furnishing an apartment, exploring, learning a new language, laundry, cooking, cleaning, shopping some more, socializing, relaxing, etc. etc.

Now the holidays are upon us yet again! Life goes on. It get busy. Things need to get done. <----That's where I tend to fail....I am not very good at "getting things done". Sure, they eventually get done, but on my time, on my schedule, and alas....that schedule does not work in a marriage. Hey, we all need to learn right? I guess this stems from being raised an only child...you know, that "Only Child Syndrome" Yeah, I have some it, not all of it, but some of it. My parents did a great job at it...they really did....but I still have an issue with getting things done in a timely manner.

I will admit that I am a fan of the "I'll do it later" club, as well as the "I don't feel like it". I also shy away from things that are unfamiliar or "scary" whatever that means!

This is my time to kick myself in the rear! I am going to make an active effort to, like Nike says, "JUST DO IT!!" It really is that simple...S.I.M.P.L.E.

"What if I fail?" that little voice asks me...
Well then, you TRIED....that's more than doing nothing....so, so much more!

I once read in a book that you "...Try, fail, try again, fail harder." I would like to add that after you fail the second time, you do....WHAT? TRY AGAIN!! Every time that I am presented with a task that needs to be done, but I feel that little "voice" rise up inside me, I am going to silence that voice and think instead...How soon can I get it done? How can I make it fun? Who else does it effect? Its easy, and you'll learn! Just get it done!

So, so simple, yet for some, like me, so very, very hard!! (fyi = check out all the comma usage in that sentence!)

I am learning a lot, growing a lot, I will fail a lot, but I will get up an try again. Shake off the failure, and MOVE ON!

Whew! Are ya still with me! Thank you, it felt good to get that off my shoulders...

Now, onto a RECIPE!!! I have not posted one it quite some time. This is one that I made for my parents while back home in MN this past October. I wanted to make soup. Something hardy, yet light, filling yet healthy....so I decided on THIS recipe from Ezra Pound Cake for inspiration and slightly modified it to our tastes. It turned out to be wonderful! Just what we were looking for!

~Papa Al Pomodoro~
1/2 c. olive oil

2 med. yellow onions, chopped
1 med. red onion, chopped

3 lg. carrots, peeled and chopped

1 fennel bulb, trimmed, cored, and diced

6 cloves garlic, minced

1 lg. Ciabatta loaf, crust removed and cubed

2 28oz. cans Italian plum tomatoes

4 c. low-sodium chicken broth

1/2 c. dry red wine

1 c. fresh basil, chopped

1/2 c. grated fresh Parmesan

Salt & Pepper

Topping

1 lg. Ciabatta loaf, cubed

4 oz. thick cut pancetta, chopped

20-30 whole basil leaves

5-6 tbsp. olive oil

Salt & Pepper

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and galic and cook over medium-low heat for 10 min. until tender. Add the ciabatta cubes and cook for 5 min. more.

Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tsp. salt, and 1 1/2 tsp. pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered for 45 min.

Meanwhile, preheat the oven to 375 F. For the topping, place the ciabatta cubes (2nd loaf), pancetta, and basil in a large bowl. Add the olive oil and toss to coat. Spread on a sheet pan large enough to hold all ingredients in a single layer. Sprinkle with salt and pepper. Cook, stirring occasionally, for 20 to 25 min. until all the ingredients are crisp and browned.

Stir the soup to incorporate all ingredients and stir in the Parmesan and taste for seasoning. Add more salt and/or pepper if necessary. Serve the soup hot. Garnish with the baked bread/pancetta/basil mixture.

This was a very plesant soup for the evening! I stared it in the late afternoon and used the cooking time to have hor d'oeuvres and mingle/visit. A wonderful caesar salad was also served with this soup and my mother made apple squares for dessert! (Reminder: I need to get that recipe from her!)

Caramelized Onions w/ Goats Cheese on Naan

ENJOY!!

Exploring with Food

2010-10-31T01:43:00.000-05:00

HAPPY HALLOWEEN

The Hubby and I got a chance to explore some food the other day! We took a drive down to Sunset Beach and then walked around the local shopping area. There is a very large department-grocery store there called Jusco and right next to that is Depot Island and America Town. We went in to just look around. It is stimulation central! There are clothes, food, people, language you don't understand! It was awesome! We decided to just pick out a few treats at the grocery's bakery section. We got 4 different things:

This was a sweetbread with a green tint to it. It might have been green tea, not quite sure. It was only a little sweet, not too powerful in the sweet department.

This sweet bread was the same as the one above only it was not green.

This doughnut-like pastry was dense and it had a strawberry yogurt-like frosting on top. Again, it was not overly sweet. Not what we thought it was going to be, but happy we tried it!

This guy was the best! Happy Halloween! I believe it was a sweetbread with some sort of a sweetened yam spread on the inside and used to glue on the almond eyes. I liked it, Hubby, not so much! Tehehe!

After eating our goodies, we stopped by a beach shack and got an Orion beer.

This morning we went and had brunch at Camp Cortney with Hubby's XO and his wife. It was wonderful and the view was spectacular! (cant upload right now....) I look forward to meeting new people and starting to explore this island some more!

Coming up: We get our house tomorrow and I will get pics up ASAP. I also have some recipes to share from our time home in MN. Yes, I did do a little cooking, and my mother did some baking!

Keep checking in!

Blogging Break

2010-10-28T19:04:00.000-05:00

I have taken a blogging break.

Reasons:

Moving from North Carolina to Minnesota
Living with my parents for 2 weeks
Breakfast/Dinner/Lunch with in-laws & parents
Catching up with old-time friends
Saying goodbye to extended family
Getting ready to PCS (move) to Okinawa Japan

Needless to say...there are/were a lot of reasons as to why I have not been blogging. Don't get me wrong, I still love to blog and I love that people (albeit few) are reading this, but I had to take a back seat for a while. But soon I will be back in that saddle!

Right now the hubby and I are staying at a hotel on a military base in Okinawa. We are busy, taking care of paperwork, getting a car, getting a house, getting this and getting that....and on top of it all a Typhoon came through and closed down the entire base! So, enlieu of all this hub-bub, bear with me as I slowly get back into the grove of blogging. Oh yeah! Once I get a kitchen...recipes will be a-coming!

THANKS!!

Here are some photos for your viewing pleasures....

More pics coming soon!

A Different Meal

2010-09-22T12:58:00.000-05:00

Now its time for a BREAKFAST recipe! Can ya stand the excitement!?

Ok, so I am a fan of making breakfasts. I can do all different styles of eggs: omelets, scrambled, over easy, sunny side up....except for poached...but soon I WILL master that one!

But this is was I made in the meantime...

~Extreme Breakfast Sammich~

2 slices bread

2 eggs

2 strips of bacon

1 tbsp. goats cheese, softened

1-2 sun-dried tomatoes, chopped

salt

pepper

Pre-heat a med. sized skilled over med. heat. Toast bread in toaster. Cook the eggs, over easy, in the skillet, once done remove from pan and season with salt and pepper. Keeping the pan over the heat, cook the bacon until it reachers your preferred doneness. Once toast is done, spread the goats cheese in a thin layer on each side. Top one side of the toast with the 2 eggs, and other other side with the sun-dried tomatoes. Once the bacon is done, drain on a paper towel and place over the eggs. Bring the two slices of bread together to form a sandwich, slice and serve with fruit.

This one was a hit with the Hubby! He likes new a creative things with his breakfasts...and I sure LOVE making them for him! Another one that he liked was an omelet with leftover veggies (peppers, onions, zucchini), parmesan cheese, and Cholula Hot Sauce. Served with bacon and OJ.

Be creative! I think next time a lazy Saturday or Sunday morning comes around, I am going to make some sweet potato hash browns or skillet hash...who knows!

ENJOY!!

RR - The Pit...

2010-09-21T16:57:00.001-05:00

BBQ!!

So, when the Hubby and I randomly decided to make a trip up to Raleigh, NC, we needed a place to eat dinner. I had heard of, and even walked by, this place...I think I walked by because it looked closed, or it was an off hour or somethings...little did I know what was inside!

Where we went: We had dinner at THE PIT BBQ. The Pit was started by Ed Mitchell and he specializes in whole hog pit-cooked barbeque. His restaurant has become known in the Raleigh area as one that servers tasty spins on classic southern dishes.

What we had: To start out the meal, we ordered some drinks. Hubby had a seasonal brew and I had some hard cider by the brand name of Original Sin. I like me a good ol' cider every now and then. This one was good, not too sweet. We were also brought a little basket of "munchies" that contained small biscuits and what I believe were hushpuppies. They were alright...slighly over breaded and a little bit too crisp...but man were they good when dipped in the BBQ sauce that was on the table.

Hubby chose the BBQ Ribs for his meal and his sides were cole slaw and sweet potato fries. I decided to stay light, and because I am a sucker for sweet potatoes and cornbread, I had the sweet potato skillet corn bread.

What we thought: The food was okay...with the exception of the ribs. They were very yummy, tangy, and moist. Fall off the bone good, in the NC barbeque style. Not a saucy, lick-your-fingers type, but a good clean tangy rib. If there is one thing the Pit does well, it is the meat. The sides were okay...the coleslaw needed more sauce and more tang, the sweet potato fries were just that...fries. Hubby was served quite a lot of them...so I was stealing some of course! The sweet potato skillet cornbread? It sounded a lot better than it was. I wish it was served with honey! (I didn't ask for any though...) I was served with a maple butter that could have used more maple flavor. The bread was moist and it did taste like sweet potatoes, but it confirmed for me that the two should be kept separate. You eat cornbread to taste corn, and you have sweet potatoes for their unique flavor.

Overall: 3 out of 5 Yums!
I would really like to go back and taste more meat. There was a menu option that I did not try, and looking back on it I should have, but it had something to do with chicken, barbeque, brie cheese and what not...but I thought it would be a little bit too much food. Oh well, now I know! But I would for sure like to sample more of their meat offerings...I feel like that is the star of the restaurant. Bring on the MEAT!!

Grillin' Action

2010-09-20T12:31:00.000-05:00

I got to fire up the GRILL a few weeks ago! Just a simple supper...nothing too fancy, but, when its done on the grill, it seems so much more special!

Just some sweet Italian turkey sausage and green beans. I tossed the beans with some garlic, salt, pepper, and onion powder. Then I put them on a small baking sheet and grilled them next to the sausage. T'was yummy!!

I had some time this week to edit other pictures besides food-related ones! Here is a sample: can you guess where it is from? Probably not...oh well, it looks cool!

NEWS: Stay tuned for a few restaurant reviews from a recent trip the Hubbs and I took to Raleigh, NC! Great time, great reads!

ENJOY!!

Dream Kitchen!!

2010-09-18T22:19:00.002-05:00

I am going to start a list of the products and things that I would someday like to have in my kitchen. Some I may already have, some I dream of having....gotta get my own kitchen first right? *smiles*

So, here goes:

Knives: 8-inch cooks knife, 14-inch chefs knife, 4-inch paring knife, 10-inch serrated bread knife, flexible knife, boning knife
KitchenAid artisan stand mixer
Tongs: Various sizes, nylon heads so as not to scratch nonstick cookware
Mandoline
Silpat baking sheets
Immersion blender
Food processor
High-powered blender
Wok
Salad spinner
AccuSharp knife sharpener
Pots/Pans/Skillets: 2 and 4 qt. saucepans, 8, 10, and 12 in. skillets, 2 or 3 qt. sauté pan, 6.5 qt. stockpot w/ strainer
Large cast-iron skillet
Steamer
Dutch oven
Pyrex measuring bowls
Pyrex baking dishes
Roasting Pans
Olive oil turrets
Fish spatula
Set of high-end steak knives
Scale
French Press
Electric Juicer
Stainless Steel mixing bowls
Kitchen Scissors
Glass Batter Bowl
Sifter

Here some other fun things that I think would give my kitchen some flair and character!

"Unzipped" glass bag container

(perpetualkid.com)

Babushkups Glasses - Just too cute!

(perpetualkid.com)

Half-pint Glass Creamer

(fredflair.com)

Storage bottles w/ stopper tops

(rockettstgeorge.co.uk)

Chatterbox Nibbles dish - Remember paper fortune tellers??

(rockettstgeorge.co.uk)

Stitched Recipe Box Dishtowel - too cute, just for looks *wink wink*

(anthropologie.com)

Peacock Dinnerware - I LOVE peacocks, again, more for looks

(anthropologie.com)

SoHo Spices Lg. Spice Board -

Nice sleek way to store spices. Can't decide if I would put it inside a cupboard or display out in the open...

(satinbox.com)

Veggie (tomato & onion) and Fruit (kiwi & orange) cutting boards/trivets

Cute and fun, and dual purpose!

(popdeluxe.com)

Produce bags - you can wash fruit and veggies in the bags! and store them in there as well!

(blueribbongeneralstore.net)

50 Healthy magnets - quick reference guide for healthy snack and food choices!

(blueribbongeneralstore.net)

Kitchen Pencils - Fun kitchen related sayings, cool stuff!

(blueribbongeneralstore.net)

Peel and Stick Chalkboard -

I want one of these in my kitchen area to do a menu/grocery list thingy

(blueribbongeneralstore.net)

MN Marvels Dishtowel - Gotta represent my home state!

(patinastores.com)

Am I My Herb's Keeper? - Great way to store herbs!

(uncommongoods.com)

Sponge Gloves - I would like to see how these work...if they do, it would be awesome!

(prankplace.com)

Sili Gourmet Honey Jar - Very sleek and stylish look

(kitchenkapers.com)

Just a few of the fun things and gadgets that I would like to have in my future kitchen! I have not even considered furniture/appliances yet! Yikes! Tehehe!

ENJOY!

Couscous Experiments

2010-09-16T11:38:00.000-05:00

I tried cooking a new grain! COUSCOUS. It is made from semolina wheat and wheat flour. The flour is moistened and rolled into small spherical shapes.

There are different varieties of couscous and the specific one that I used in this recipe was Israeli Couscous, which is a larger, baked wheat couscous-like product similar to the Italian orzo. So it ends up being more like a pasta versus a rice in texture and taste.

Anywhos....on the the recipe!

~Israeli Couscous w/ Dried Fruit~

(adapted from Food Network Magazine)

2 c. Israeli couscous

2 1/2 c. boiling water + 2 tbsp.

2 tbsp. olive oil

1 small onion, diced

1/4 tsp. cinnamon

1 c. cranberries*

1/2 c. sliced almonds

1 tsp. chopped parsley

salt

pepper

In a med stock pan, heat 1 tbsp. olive oil over med. heat. Add couscous and toast, until golden brown, stirring occasionally. Once toasted, add boiling water (I heated mine in the microwave). Stir to combine. Simmer, covered for 5-7 min. or until a majority of the water is absorbed. Turn off heat, cover and let sit for 5 min. Meanwhile, in a med. skillet heat 1 tbsp. olive oil over med-high heat. Sauté onion with cinnamon until golden. Add the cranberries* and 2 tbsp. water and cook for 2 min. Once the sautee and the couscous are both done, combine them together and add the almonds, parsley, and season to taste with salt and pepper.

*Feel free to use whatever fruit you have on hand. The original recipe called for raisins, but since I did not have them, I used cranberries. I have heard that apricots are also good in this dish.

Something that I really liked about this one was that they used cinnamon when sauteeing the onions! I think I am going to try and incorporate that into some other dishes that I like, just to give them a little bit of flair!!

I served this with some shrimp that I just baked in the oven at 375 F. and seasoned with some classic Old Bay to give them a kick. Of course, some lemon juice was squeezed over the top before eating!

ENJOY!!

Sweet Sweetness

2010-09-15T09:17:00.003-05:00

Dessert time ahead!

I had the opportunity to make some desserts! I made them for a friend of the Hubby...and found out that Rice Krispie Bars were a favorite, so those were made, along with another variety, Scotcheroos.

~Easy Rice Krispie Bars~

(can be found on most rice krispie cereal boxes; slightly adapted)

4 tbsp. butter, cubed

1 10 oz. bag marshmallows, about 40

2 tsp. vanilla

6 c. rice krispie cereal

In a large pot, big enough to hold the 6 c. of cereal, melt the butter over low heat. Once melted, add the marshmallows, stir regularly until completely melted. Remove from heat and add the vanilla and stir to combine. Add the cereal and stir until evenly coated with marshmallow mixture. Pour into a greased 9 x 13 in. pan. Let cool.

The Scotcheroos recipe can be found here. They have the addition of peanut butter in with the rice krispies, and over the top is spread a mixture or semi-sweet chocolate chips and butterscotch chips, i.e. Scotcheroos.

Ooooh! I also got myself a treat too! I went to Fresh Market and got some Toffe-Chocolate Covered Pretzels. I loves me some chocolate covered pretzels! White or Milk, it makes no difference, but these ones had toffee bits sprinkled on top, and boy-o-boy do I like toffee! Perfect salty-sweet combo. If you ever get a chance to try them, do! I think I might research a recipe, cant be to hard, or experiment for myself to make some at home! Yeah!! Now I just need an appointment to make them for.....

ENJOY!

Warning!! Rant Time!!

2010-09-14T21:19:00.000-05:00

Time for a little rant....

So, as many of my family and friends know, I like Starbucks. I think some might say that "like" is a slight understatement. I may be an addict. I really do like it, and only for one reason: the Frapuccinos. NOBODY can make them the same way as they do at Starbucks. As far as I am concerned, they have that market cornered. Don't get me wrong, I have tried various "Frapps" at other local coffee shops. If I want an iced latte, I have no issues with going to the "local blend" if you will, its a basic coffee drink that all baristas should have mastered. But the Frappuccino: thats a whole nother beast onto itself.

So, enter Starbucks, my biggest love and biggest frustration when it comes to coffee shops.
Here is why: There is no consistency!
Let me explain, so take the new format for the Frapps. They consist of about 5 elements

Coffee/Espresso Base
Milk
Ice
Frappe syrup
Flavoring

These are the elements that make up a Frappe. The only two that are ALWAYS consistent are the ice and the coffee base. The other elements can change. There are two major varities of the Frappe that are standard: the normal, and the light. The normal has whole or 2% milk, regular syrup, and whipped cream. The light has skim milk, light syrup, and no whipped cream (unless otherwise specified). The other milk option is soy milk. The flavoring syrup is all the same.

Now, to me this seems simple, the difference between the regular and the light Frappes. If you have that down, memorized, you shouldn't mess up right? Wrong!! There are so many times that I have ordered a LIGHT Frappe and I would not get a truly light Frappe, what I would get would be one of 4 options:

A regular Frappe
A whole milk, light syrup Frappe
A skim milk, regular syrup Frappe
A light Frappe

It is really annoying. I can tell the difference between the milk. I know when they have used whole or 2% because it is so much thicker. The syrup is harder to tell. Sometimes I can and sometime I cannot. It just drives me nuts when I order a LIGHT and I do not get it.

To avoid this, I rarely go through the drive through. I am the person who orders inside and tries to keep track of her drink. I make sure they used skim, and the light syrup. I also try to tell them before the drink is blended up. Then its not wasted. When I ask them to use skim if they don't I say "excuse me, can I get it with skim...I ordered a light" the same goes for the syrup. One time I watched a gal make it, but I couldn't say anything due to the location and the amount of people there. So, when she brought over the drink to me...I asked, "Are the lights made with light syrup?" She said "yes", and I said "I ordered a light (It said so on the cup) and you just made it with regular syrup" Basically she was like, did I and I said yes, and she remade the drink. I felt bad doing that, but I am a customer, and Starbucks is a customer based company, based off of customer service...so I have a right to get what I want right? I like it because I like the flavor...and the coffee...and the fact that I cannot recreate it.

Phew!! It felt good to get this off my shoulders! Please don't take this the wrong way...I just want to get what I order, thats all! I still LOVE my Starbucks!!!

Late-Night Dinner Post

2010-09-03T20:53:00.001-05:00

Here was the menu for Tuesday of this past week:

BBQ Chicken (w/ BBQ sauce bought in Napa Valley :-)
Garlicky Broccoli
Roasted Rosemary Potatoes

Easy, good, and healthy comfort food! Here are the recipes....

For the Chicken, I basically just put a few breasts in a pan, seasoned them with salt and pepper, covered them in some BBQ sauce and baked them at 375 for about 45 min.

~Roasted Rosemary Potatoes~

9-10 New Potatoes, washed

2-3 tbsp. olive oil

2 tbsp crushed rosemary

2 tsp. garlic salt

2 tsp. onion powder

Pepper

Preheat oven to 375 F. Cut the the potatoes into uniform cubes and place in a med. bowl. Pour olive oil over potatoes and toss to coat. Sprinkle with rosemary, garlic salt, onion powder, and a pinch or so of pepper. Toss to combine. Spread on a baking sheet in a single layer and bake for 15-20 min. or until potatoes are golden brown around edges and are fork tender. Serve warm.

~Garlicky Broccoli~

(recipe from Men's Health Magazine)

1 tbsp. minced baby carrot

1 tbsp. minced red onion

2 tsp. canola oil

1 tsp. minced garlic

1 tsp. grated fresh ginger*

1 8 oz. bag broccoli florets, cut into bite sized chunks

1-2 tbsp. hot water

In a skillet, combine carrot, onion, oil, garlic, ginger, and salt to taste. Cook, stirring, over low heat 3 min. Add broccoli and stir to coat with seasonings. Add water and cover pan. Cook, stirring occasionally for 1-2 min. or until broccoli are done. Add more water if necessary. Serve warm.

*I did not have any ginger on hand, so I omitted it here.

The broccoli recipe was good. I have come to like additions to cook broccoli. So far my favorites have been carrots and mushrooms. I wish this recipe was a tad bit more garlicky though...maybe more garlic next time? I think so!

Just an FYI I did not cook at all the rest of the week. Thursday we had a potential "hurricane" pass close to our area. We decided to have a little impromptu hurricane party. Needless to say, drinks were had and dinner was just a "get what you want" ordeal. Then on Friday, the Hubby got off work early and we went downtown to a restaurant called Sahara's Pita's & Subs. I was bummed that I forgot my camera because I wanted to do a review! Oh well, maybe next time!

HAPPY LABOR DAY WEEKEND!!

ENJOY!

Simple Fish Dinner

2010-09-02T12:06:00.003-05:00

Dinner from Monday of this week. Red Snapper fillets and brown rice with peas and tomatoes. Simple, easy, tasty.

~Baked Snapper w/ Crumb Topping~

2 lg. Red Snapper fillets, thawed

1/2 c. bread crumbs

Various Herbs*

Salt

Pepper

Preheat oven to 400 F. In a small bowl combine the bread crumbs, herbs (*I used italian seasoning, onion powder, and garlic powder). Spray a baking sheet with non-stick spray and place snapper fillets on it, skin-side down. Season each fillet generously with salt and pepper. Coat each fillet generously with the bread crumb mixture. Place in oven and bake for 15-30 min. depending on the thickness of the fillets (mine were really thick), or until fish flakes and is no longer translucent. Remove from oven and serve with sliced lemons.

For the rice I just cooked up some instant brown rice, added some butter, salt, pepper, and some cooked peas. I also baked some tomatoes along side the fish in the oven for a few min, until they popped, and then served them with the rice. (Trying to get rid of them, we have a lot.)

The fish was good, it tasted like fish. The bread crumbs were a little crumb-y if ya know what I mean. I think next time I am going to put a little less bread crumbs, pan sear it before hand, then finish it off in the oven. Now I know what to do for next time!

ENJOY!

BBQ Chicken Taco Party

2010-09-01T16:00:00.002-05:00

Tacos are a great party/hosting food. They are easy, that are tasty, and people can have exactly what they want! On Saturday night the Hubbs and I were planning to go over to another good couples house and grill. While planning things out, word got spoken that I was a good cook, so I was asked to cook. I got SO EXCITED!! I ~~like~~ love to cook and entertain! (even if I am prepping all the ingredients at home, bringing them to another house, and then cooking) Hummmm....potential business venture there?? Maybe??

Wanting to keep things spicy and different. The Hubbs and I decided on doing chicken instead on steak. The tacos were accompined by a grilled asparagus and prosciutto appetizer, tortilla chips with homemade salsa and guacamole, and steamed peppers and onions. Other toppings were; grated Manchego cheese and sour cream. The meal ended with grilled peaches on grilled cinnamon-sugar tortillas with sweetened sour cream.

Phew! Think I took advantage of having a grill? I think so! Here are the recipes:

~Grilled Prosciutto-Wrapped Asparagus w/ Lemon~

(Recipe from Serious Eats)

1 Bunch asparagus, washed, tough ends snapped off

4 oz. thinly sliced prosciutto*

1 lemon, zested and cut in half

Olive Oil

Black Pepper

Wrap each asparagus spear in 1 slice of prosciutto, or 1/2 slice if the slices are large (or asparagus are small). Place on a baking sheet. Drizzle olive oil over the asparagus, and season with black pepper to taste. Preheat a gill to high heat. Place lemon halves, cut side down, and the asparagus on the grill. Cook asparagus until tender and prosciutto crisps, about 3-5 min. per side. Cook lemon halves until lightly browned, about 2-3 min. Remove asparagus from grill. Immediately squeeze the lemon halves over them, and sprinkle with lemon zest. Serve hot or at room temp.

*I used 8 oz. of prosciutto and I halved each slice. I also used about 2-3 asparagus per roll because they were small and there were a lot in the bunch I got.

~Fresh Tomato Salsa~

(Recipe from Simply Recipes)

2-3 med sized fresh tomatoes, stems removed, seeded, and finely diced

1/2 red onion, finely diced

1 jalapeno chili pepper, stems, ribs, and seeds removed, finely diced

1 serano chili pepper, stems, ribs, and seeds removed, finely diced

1 lime, juiced

1/2 c. cilantro, chopped

Salt

Pepper

Chop the tomatoes, onion, and cilantro. Place in a med bowl. Prep the chilies. Be careful while handling the peppers. Avoid touching anything else with your hands afterwards until they have been washed thoroughly with soap and hot water. The seeds can be saved and added later if the salsa is not hot enough. Just a few at a time though. Combine the chilies, lime juice, salt, and pepper in the same bowl as the tomatoes. Stir to combine. Let sit for at least 1 hr. Stir before serving. Makes about 2-3 cups.

~Essential Guacamole~

(Recipe from Serious Eats)

4-5 ripe Haas avocados

3 tbsp. freshly squeezed lemon juice

8 dashes Tabasco

1/2 c. red onion, finely diced

1-2 lg. garlic cloves, minced

1 tsp. salt

1 tsp. black pepper

2-3 sun-dried tomatoes, finely chopped (from a jar w/ water)

Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the sun-dried tomatoes. Mix well and season with salt and pepper to taste. Makes enough for 4 adults.

I had to alter this one to get the exact flavor I was looking for. The Tabasco, lemon, and sun-dried tomatoes add wonderful flavor. I added more chopped garlic, garlic salt, and a little more Tabasco.

~Beer-Marinated Chicken Tacos w/ Onions & Peppers~

(Recipe from Serious Eats)

1 c. dark Mexican beer, I used Dos Equis Amber

2 tbsp. dark sesame oil

1 tbsp. finely chopped garlic

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. cayenne pepper*

6 boneless, skinless chicken breasts

8-12 taco sized corn tortillas

1 lg. yellow onion sliced into rings

1 red, yellow, and green pepper, cut into strips

Mix all of the ingredients for the marinade together in a small bowl. Place the chicken breasts in a large Ziplock bag and pour in the marinade. Seal the bag, remove as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight. Remove chicken from the refrigerator and preheat a grill to high. Place the peppers on double-layered tinfoil. Season with salt and pepper, and roll up into a package. Do the same for the onions. Place peppers and onions on grill, away from direct flame, about 7-8 min. before chicken. Turn foil package occasionally. Grill chicken until fully cooked and browned on both sides, about 4-5 min. per side. Remove from the grill and allow to rest for 5 min. Check peppers and onions, they are done when steam comes out of the package and both are soft. While chicken is resting, warm tortillas on the grill until pliable, about 1 min. per side. Cut chicken into thin strips.

To assemble, place a tortilla on a plate and top with guacamole, add chicken, peppers, onions, salsa, cheese and sour cream, or whatever toppings you wish. Wrap up and eat!

*I did not have cayenne pepper so I used some dried hot mexican chilies

This seems like a lot, but it was very doable for someone willing to put in the effort! I made the salsa ahead of time, and also marinated the chicken for about 3-4 hours. Everything was prepped before we went over to our friends house. All I had to do was cook!

Now, on to dessert!

~Grilled Peaches w/ Cinnamon-Sugar Tortillas & Sweetened Sour Cream~

(Peach recipe from Martha Stuart - Tortilla recipe from SAB)

4 peaches

2 tbsp. melted butter

1 c. sour cream

3 tbsp. brown sugar

4 flour tortillas

Spreadable butter

Cinnamon-sugar mixture

Mix sour cream and brown sugar together in a small bowl. Half and pit the peaches; brush both sides with butter, set aside. Preheat grill to med-low. Spread each tortilla with butter and sprinkle with a generous amount of cinnamon-sugar. Place peaches and tortillas on grill. Cook peaches until charred and softened, 4-5 min. per side. Heat the tortillas until the cinnamon-sugar bubbles and caramelizes, and the bottoms are brown, about 4 min. Remove both from grill. Place a tortilla on a plate. Slice 1 peach, two halves, and place on top of the tortilla. Spoon seasoned sour cream over top, and sprinkle with a pinch of cinnamon-sugar. Serve warm.

This was a very yummy and light dessert. I have been wanting to grill some other fruit besides pineapple. Maybe next time i'll grill some bananas? Who knows! I hope you can try some of these recipes for yourself!

ENJOY!

I Really Did Cook....

2010-08-31T11:18:00.001-05:00

...And now I am catching up! Here is what I made last Thursday night for the Hubbs and I!

First I made some chicken breasts. These were just simply seasoned with salt and pepper, then put into the pan. After the first flip I seasoned them with some seasoning salt. Flipped one more time to season the other side of the chicken. Wait until they are cooked through, and viola! Easy, tasty chicken!

Now onto the side dish:

~Baked Sweet Potato Fries~

(adapted recipe from Paula Deen)

House Seasoning:

1 c. salt

1/4 c. black pepper

1/4 c. garlic powder

Olive oil

2-3 sweet potatoes, cut into uniform fry-length shapes (about 1/4 in. thick)

1/2 tsp. paprika

Combine the first 3 ingredients for the House Seasoning, store in an airtight container for up to 6 mo. Preheat oven to 450 F. Line a baking sheet with parchment paper or spray with non-stick spray. In a large bowl toss sweet potatoes with enough oil to coat (too much will make them too soft). Sprinkle with about 1 tbsp. of House Seasoning and the paprika. Toss to coat. Spread the potatoes in a single layer on the prepared baking sheet. Bake until potatoes are tender and golden brown, turing occasionally, about 20 min. Let cool 5-10 min. before serving.

I served the chicken with some mustard and ranch to dip it in. The sweet potatoes got ketchup. I would, in the future, like to experiment with a sweet ketchup to dip the sweet potatoes in. I will keep you posted!

I loves me some sweet potatoes! When I go to a restaurant and they are offered as a side, I always get them! (unless I know if they are good or not) I have had a bad sweet potato fry and it is just tragic! Hahah! I hope you enjoy these ones as much as I/we did!

ENJOY!

Cool List From a Magazine!

2010-08-30T10:58:00.001-05:00

Woah! What a whirlwind of a weekend! (lots of w's there!) Twas fun, but busy. On Friday night I went out with the Hubbs and one of his friends for some drinks. Then on Saturday night I went to another friends house and we grilled for dinner, and then chatted over drinks. And, finally on Sunday night I went to another one of Hubbs' friends house. The gals were participating in a presentation by "Gold Crayon" which sells candles and the like. Again, there were drinks and food. What an exceptional weekend!

There was one thing that I did realize this weekend. I want to be an entertainer, and by this I mean sort of mock "hostess". I am still looking for a word or phrase to describe what I want to do. Earlier I described it as a "take home" chef concept: Want to throw a part, but don't want to cook? Call me, I'll cook it for you! Prep could either be all on me and I just bring the food, or half & half (like grilling for example - I would do it at the clients house). What do you think? Should I do it? I am still mulling over the idea, and it need to work some things out. Just an idea.

Anywhoo, I was looking through on of my favorite magazines, Food Network Mag, and I found this really cool list, so I am going to share it with my readers!

America's BEST

Comfort Foods

Best No-Nonsense Pizza = Lucali, Brooklyn NY
Best Old-Fashioned Biscuits = Loveless Cafe, Nashville TN
Best Hand-Cut Fries = Boise Fry Co., Boise ID
Best Spaghetti w/ Red Sauce = Scarpetta, Miami Beach FL & New York NY
Best Chicken Soup = Famous 4th Street Delicatessen, Philadelphia PA
Best Southern Fried Chicken = Watershed Restaurant, Decatur GA
Best Mashed Potatoes = L'Atelier de Joel Robuchon, Las Vegas NV
Best Real-Deal Burrito = La Taqueria, San Francisco CA
Best Mac & Cheese w/ A Twist = Zingerman's Roadhouse, Ann Arbor MI
Best Haute Grilled Cheese = The Foundry on Melrose, Los Angeles CA

Regional Classics

Best New Shrimp 'n' Grits = Hominy Grill, Charleston SC
Best Hot Dog Menu = Hot Doug's, Chicago IL
Best NC-Style Pig = The Pit, Raleigh NC
Best Gumbo, Any Style = Commander's Palace, New Orleans LA
Best Late-Night Burger = Holeman & Finch Public House, Atlanta GA
Best Old-School Steak = Keens Steakhouse, New York NY
Best Riff on a Cheesesteak = The Bazaar by Jose Andres, Los Angeles CA
Best Lobster Roll Duet = Neptune Oyster, Boston MA
Best Lone Star Brisket = Kreuz Market, Lockhart TX
Best New England "Chowdah" = Captain Parker's Pub, West Yarmouth MA

Sweets

Best Beer-Spiked Cupcake = Gingerbread Cupcake w/ Stout Beer & Cream-cheese Frosting. Miette, San Francisco CA
Best Drinkable Dessert = Strawberry Shakes. Parkesdale Farm Market, Planet City FL
Best Pie on A Stick = Key Lime Pie Dipped in Chocolate. Kermit's Key West Lime Shoppe, Key West & DeLand FL
Best Exotic Ice Cream = Salty Caramel, Molasses-Praline, Goat Cheese w/ Cognac Figs. Jeni's Splendid Ice Cream, Columbus OH
Best-Dressed Doughnuts = Hand-Split Yeast Doughnuts w/ Seasonal Fillings: Strawberry & Pumpkin Cream-cheese. The Donut Man, Glendora CA
Best Little Box of Chocolates = Cinnamon-Cayenne Truffles. Gail Ambrosius Chocolatier, Madison WI
Best Upside-Down Frozen Treat = Frozen Custard "Concrete" Mixers Shake. Ted Drewes, St. Louis MO
Best Flaming Treat = Bananas Foster. Brennan's, New Orleans LA
Best Spin on Souffle = Raspberry-Truffle Souffle w/ Ice Cream. Falai, New York NY
Best Big Whoopie = Super-sized Whoopie Pies, Pumpkin w/ Maple Filling. Two Fat Cats Bakery, Portland ME

Hope you like all of these and can maybe even try a few!
**Click on the establishment name for links!!**

(I will be posting my photos and recipes from this weekends cooking adventures soon!)

ENJOY!

Easy, Yummy Meal(s)

2010-08-27T14:46:00.001-05:00

This is what the Hubbs and I had for dinner on Wednesday night this past week: Turkey sausage w/ sautéed mushrooms, herbed barley, and steamed corn. Pretty simple and pretty straight forward. And here are the "recipes"

~Turkey Sausage w/ Sautéed Mushrooms~

5 Sweet Turkey sausages, de-thawed

5-6 sliced button mushrooms

2 cloves garlic, minced

1/4 red onion, minced

1 tbsp. olive oil

Preheat a skillet over med-high heat. Add olive oil when warm. After chopping the garlic, onions, and mushrooms add them to the skillet, stirring. Saute for about 5 min. or until onions and mushrooms are soft. Once done remove from pan. Add turkey sausage. Cover and cook for 10 min. turning every 3 min until sausages are done, or a thermometer reads 180 degrees.

The herbed barley was left over from lunch the same day. It was plain so I added in some italian seasoning, a dab of olive oil and some salt and pepper. It was yummy. The barley recipe that I made for lunch was easy as well!

~Mixed Vegetable Barley Salad~

1 c. uncooked quick barley

2 c. water

salt

pepper

olive oil

garlic

red onion

peppers

carrots

cherry tomatoes

Bring the water to a boil in a med stock pot. Once the water is boiling, add the barley, stir, reduce heat to low, and simmer, covered, for 10-12 min. Meanwhile, chop all the veggies (amount of each veggie differs based on amount of barley used). I used 2-3 cloves garlic, about 1/4 of an onion, 1/4 of a pepper, 4 baby carrots, and 4-5 cherry tomatoes. Place all the chopped veggies in a med saute pan, with a drizzle of olive oil, over med heat. Saute for about 5-6 min. or until the veggies are cooked though. Fluff barley with a fork when done cooking. Add to sautéed veggies. Stir to combine. Season with salt and pepper. Serve warm.

Enjoy!