moozoo cooks

taking a break...

2010-06-07T14:08:00.000-07:00

to spend some time with these little people before life gets even more crazy...surgeries, family time, travel...lots of stuff. so i'll be MIA for just a bit. if i can get some images i actually might be posting tons from the hospital. but we'll see. till next time...

new addition...

2010-06-07T00:00:00.000-07:00

here's the latest addition to my pantry staples...sherry vinegar. i thought i had quite the stash of vinegars and felt well prepared for most recipes. red and white wine vinegar, raspberry, balsamic, malt, apple cider, rice wine vinegar...i really thought i was covered.

UNTIL i discovered the food beauty that is momfuku. i know, i feel like i'm saying a bad word when i say it too...anyway. i bought their cookbook recently and have been trying to figure out how to get my stomach to NYC ever since. and i'll be honest. the recipes in this cookbook take time, lots of time AND some pretty uncommon ingredients.

but when i read a recipe that called for sherry vinegar i was intrigued. i finally found it at a local grocery story and when i brought myself to get over the shock of it's hefty price tag, i bought it. that was about a month ago. and the bottle is almost empty. i can't get enough of it and use it anytime i can.

so there's a little trick. a not so common ingredient to mix things up a bit. you can make the investment and thank me later.

can't live without...

2010-06-06T00:00:00.000-07:00

if i were stranded on a deserted island these are three things i couldn't live without. they make EVERYTHING taste good. good ol' kosher salt...it tastes less metallic to me and it seems like i use less of it to get the taste i want. fresh ground pepper...that's the red thing right there. my $8 pepper mill from ikea. it's really the best one i've ever had. and extra virgin olive oil. and head's up, from now on when i refer to olive oil, this is what i mean. (and i'll be honest, i feel silly typing out "extra virgin olive oil" ever time...takes too long.) but it really does make a difference and you can get two big jugs of it at costco for $20. it's worth the investment.

and just to drive my point home, i can't tell you how many times someone has asked me, "what did you PUT in this? it's SO tasty!" my answer is always, "olive oil, salt, and pepper". minimal effort and tasty results. can't get better than that.

a little secret...

2010-06-04T06:26:00.000-07:00

for the weekend, i thought it nice to leave you with one of my new favorite shortcuts. my mother-in-law picked this up from costco a while back and it was just sitting in the fridge forever. one night i was running behind with the meal so i grabbed this, not knowing how much i'd really like it. it's just got a great balance of salty-sweet and that sesame oil that really never gets old. we eat it with our green salads but it would also make a nice marinade or be great for a cold noodle salad. so pick some up if you see it and give yourself a little break. and enjoy your weekend :)

quinoa is my friend

2010-06-03T00:00:00.000-07:00

i don't remember the first time i heard about quinoa. i just remember it was such a crap shoot cooking it. i was thinking i was following directions correctly and it would never turn out...until one day and it did. and it was perfect. even jon loved it.

i love it because it's so healthy and a nice alternative to couscous and rice. the sherry vinegar in this recipe is what makes it.

quinoa salad w/ garlic and hazelnuts
serves 4-6

1 cup quinoa
2 cup chicken broth
1 clove garlic, minced
1/4 cup hazelnuts, roasted and chopped
1 T sherry vinegar
1 T extra virgin olive oil
1 T parsley, chopped
salt
pepper

toast the quinoa, garlic and hazelnuts in the olive oil over medium high heat for 2-3 minutes. (this helps with the nuttiness factor.) add chicken stock to pot and bring to a boil. season with salt and pepper. cook for 15 stirring regularly or until liquid is dissolved. remove from heat and cover for 5 minutes. remove lid and fluff with a fork. stir in the vinegar and parsley. you can serve this hot or room temperature.

total knockoff...

2010-06-02T00:00:00.000-07:00

Rooster Dumpling and Noodle Bar is definitely one of our go-to places anytime we eat out. it's where we take company from out of town. they hosted our anniversary party last year and we're planning on having another with them this year. city weekly even voted their dumplings the best in utah.

there are a couple of things on their menu that i could really eat every day. these grilled potatoes are one of them. the chili lime mayo, or as i lovingly call "asian fry sauce", is the kicker with these suckers. once you make these you'll understand :)

grilled potatoes w/ asian fry sauce
serves 4-6

6-8 yukon gold potatoes, sliced into 1/2 inch pieces
salt
pepper
extra virgin olive oil

1/2 cup mayonnaise
zest of one lime
juice of one lime
1-2 T sriracha
salt
pepper

parboil the potato slices until just tender when pierced with a knife. heat grill or grillpan to medium high heat. drizzle potatoes with olive oil and season with salt and pepper on both sides. grill potatoes 5-6 minutes on each side.

for the dipping sauce, combine the mayo, zest, juice, hot sauce, salt and pepper in a smal bowl. the sriracha is REALLY spicy so start with just 1 T to find out how much works for you.

a proud day in the canlas household

2010-06-01T00:00:00.000-07:00

this is an almost empty bottle of sriracha. it was a happy day in our home when we realized we'd gone through our own first bottle in just a couple of weeks. this condiment has the kind of heat the hurts so good. you can't get enough of it. we put it on everything now...quesadillas, eggs, soup, french fries...it'll be in the next recipe that i've lovingly named asian fry sauce.

what is fry sauce? well that's a whole other post. more on that later. tomorrow we'll talk about the asian version that will change your relationship with crispy potatoes as you now know it.

and i quote...

2010-05-31T00:00:00.000-07:00

this is basically from the contessa herself...i was making it so often that these are the ratios i've come to prefer. some good friends were over a few weeks ago and one of them gave the best food reaction to date. he took a bite of his steak with this sauce on it and said, "that's good...wow! that's really good!" or something like that. this creamy white sauce packs a punch. here you go...

horseradish cream sauce
serves 6-8

1/2 cup mayonnaise
1/2 cup sour cream
1 T dijon mustard
1 T whole grain mustard
1 T prepared horseradish
1 T chopped parsley
salt
pepper

combine all ingredients in a bowl. you can serve it cold or room temperature...and this really could make shoe leather taste great.

they named this one, not me...

2010-05-28T00:00:00.001-07:00

i spent the summer before freshman year of high school living with my aunt and her family. she made this salad for me once and to this day i can't remember where she got the recipe. then growing up, i became the salad maker at home. it was my contribution to the meal. now that we have our own home, i think it's safe to say that i make this salad 90% of the time someone joins us for a meal. and i can't say that it ever gets boring. i actually posted this recipe a long while back before it got fancy with real photos. here it is again. and they call it...

callie's salad
serves 6-8

1 bag european blend lettuce or 1 head of red leaf lettuce cut into bite size pieces
1 cup red grapes, halved
1 large can mandarin oranges, drained
1/2 cup slivered almonds, toasted
1/2 cup grated parmegianno regianno cheese
2 cloves garlic, minced w/ garlic press
1/4 cup olive oil
2 T rapberry vinegar or red wine vinegar
salt
pepper

in a small bowl combine garlic, cheese, vinegar, salt and pepper. slowly whisk in olive oil. set aside. in serving bowl, combine lettuce, grapes, oranges, almonds, salt and pepper. dress salad just before serving.

contender...

2010-05-27T00:00:00.001-07:00

so those little triangles of golden deliciousness you see right there could really be a contender for best sandwich in the world. i'm not kidding. like they're so good, the last time i made them i surprised myself. don't believe me? you'll just have to see for yourself :)

possibly the best sandwich in the world
serves A LOT

2 loaves jalapeno cheddar bread (i get mine at a local bakery...flour girls and dough boys)
2 green apples, sliced thin
8 oz sharp cheddar cheese, sliced thin
softened butter
honey mustard dressing (recipe to follow)

preheat a cast iron griddle over medium heat. butter one side of each slice of bread. spread one piece with a tablespoon or so of the honey mustard dressing. top with apples and cheese and the other slice of buttered bread. cook each side for 5-7 minutes until golden brown and cheese is melted. and really, you'll thank me later :)

honey mustard dressing

2 T apple cider vinegar
1 T whole grain mustard
1 T dijon mustard
1 T honey
1 T rendered bacon fat...TRUST me
1/4 cup extra virgin olive oil
salt
pepper

combine all the ingredients except the olive oil. slowly whisk in the olive oil until combined. season with salt and pepper.

grilling in the winter...

2010-05-26T00:00:00.000-07:00

i do it ALL the time. but i guess that's a bit obsolete now that spring has sprung. but really, i prefer grilling to almost any other kind of cooking method. there's not pots to clean, no stove top to scrub, the prep is minimal, and the results are tasty.

if you've eaten in our home, chances are you've had this meal. it pleases carnivores and our veggie eating friends alike. quick, easy, smoky, and muchos tasty.

my favorite cuts of meat to grill are flank steak and ny strip. filet (mignon) isn't fatty enough, ribeye is too fatty and t-bones can get pretty pricey. and here's two tips that help to insure your meat is super amazing

1) let the meat sit at room temperature for a while...it helps the meat stay tender and not go into shock when you put it on the heat

2) let the meat rest for AT LEAST 15 minutes after it's done cooking...this helps to make sure you don't loose all the juicy goodness to your cutting board

i also like to think about color when planning a meal and veggies are the best way to take care of that concern. i usually end up grilling eggplant (purple), zucchini (green), bell peppers (red, orange, or yellow) and red onions (more purple!).

so here's the "recipe"...

grilled steak and veggies

your favorite cut of meat
your favorite veggies to grill
salt
pepper
extra virgin olive oil
a hot grill

season everything with salt and pepper on both sides. drizzle with olive oil. grill it. veggies are done long before the meat...probably 4-5 minutes per side on a relatively hot grill.

depending on the cut and size of your steak, it will take 7-8 minutes per side to have a medium rare finished product.

that's it folks. sinfully easy :)

a little surprise...

2010-05-25T00:00:00.001-07:00

so i'm a stickler for fresh, good, organic (as much as possible), minimally processed foods. but i also prefer not to spend ALL our money on good food. i used to make these amazing crab cakes ALL. THE. TIME. but the crab meat alone was costing about 30 buckaroos each time we ate the little suckers.

so i decided to try salmon...canned salmon. and you know what? everybody likes them more. and they cost 1/4 of what i was spending before. so there's a little surprise for you. and here's how i make 'em.

salmon cakes
serves 4

1 small can of salmon (i prefer sockeye)
2 stalks celery, diced
1 T capers
1/2 red bell pepper, diced
2 T red onion, diced
1/4 mayonnaise
zest of one lemon
juice of half a lemon
1 egg
1/2 cup panko
2 tsp onion powder
1 tsp celery seed
1 T dijon mustard
1 T whole grain mustard
2 T flat leaf parsley, chopped
dash hot sauce
salt
pepper
extra virgin olive oil

combine all ingredients except salt, pepper, and olive oil. form into silver dollar sized cakes about 2 inches thick. heat cast iron griddle on medium high heat. drizzle griddle with olive oil. sprinkle salmon cakes with salt and pepper.

cook on medium high heat 5-6 minutes on each side to get a proper crust. serve with my own version of remoulade (recipe below).

remoulade

3/4 cup mayonnaise
zest of one lemon
juice of half a lemon
1 T capers, chopped
1 T sweet pickle relish
1 T dijon
1 T whole grain mustard
1 dash hot sauce
salt
pepper

combine all ingredients and serve atop salmon cakes.

jon's favorite sandwich

2010-05-24T14:19:00.000-07:00

as i've been contemplating dedicating more time to posting on this blog i realized something...i rarely cook from recipes. i mean the first time i try something, i'll use a recipe, but other than that, nope. it's how i create in the kitchen so it's how i'll be posting on this blog :) and to be honest, my LEAST favorite part of this whole thing is having to write everything down.

so i'll be taking a risk and hope this won't drive people crazy. from now on, the majority of the recipes will include methods of cooking and estimates for measuring. hopefully you'll still keep comin' round. i'll do my best to pay close attention to quantities and then if you ever really try something you see here, you can have fun finding the combos you like best. deal?

and i don't think i can really call this next one a recipe...is a sandwich with four ingredients a recipe? doesn't matter. this is jon's favorite sandwich and slowly becoming mine as well. it's crunchy, salty, sweet and savory in just the right ways.

jon's favorite sandwich
serves 2

4 slices of hearty wheat bread...not the sandwich kind, the dinner kind of bread
4 slices of manchego cheese
8 pieces of prosciutto
fig jam

toast the bread slightly to have a nice contrast in texture. spread the fig jam on one piece of the toast and top with 2 slices of cheese and four pieces of prosciutto. you may find you like more cheese or less prosciutto. just find the combo you like best. voila!

disclaimer...

2010-05-22T09:41:00.000-07:00

so hubby linked this blog from his and i had big plans to have tons of recipes ready for the new influx...but it didn't happen. partly because i'm still waiting for photos and partly because i haven't gotten to it. but here are some recipes to look for soon...

grilled potatoes with asian fry sauce (total knockoff of rooster's grilled potatoes)

quinoa salad with sherry vinaigrette

steak and veggies (THE go-to meal)

my favorite shortcut salad

bread for every occasion

my OWN blue cheese vinaigrette (i'm really proud of this one)

and jon's favorite sandwich

come back soon!

favorite sandwich...

2010-04-28T10:39:00.000-07:00

the first meal i cooked for jon as a married woman was a recipe from "fit for life". i thought it was so tasty and so impressive and that i was so domestic. i think it was called "potato lover's salad"...a nice, green, filling, herbacious (and did i say "green"?) salad.

i was quickly awakened from my dreams of homemade excellence when jon bluntly asked, "where's the meat?". turns out, at that point in our relationship my new husband did NOT like potatoes or ANYTHING green. i think i cried. and i remember him not knowing what to do.

nowadays, jon eats his veggies (even if it is only for the kiddos' sake) and i've acquired a thicker skin and an increased appetite for more than just vegetables. funny how marriage brings you to the middle...

this sandwich is from "fit for life" and is officially my favorite sandwich ever. it's toasty, creamy, tangy and crunchy. i feel healthy just writing about it :)

image by my hubby

favorite sandwich, adapted from "fit for life"
serves 2

4 slices whole wheat bread, toasted
1 tomato, sliced
8 cucumber slices
1 avocado
sprouts, alfafa and radish
dijon mustard
lemon juice
salt
pepper

cut the avocado in half, remove the pit and mash up the avocado in the skin. spread each half on one piece of toast. drizzle with lemon juice and season with salt and pepper. spread other 2 pieces of toast with desired amount of dijon (a little goes a long way).

place tomatoes on top of the avocado and season with salt and pepper. top the tomato with a handful of sprouts followed by 4 slices of cucumber. season with salt and pepper. top with dijon schmeared toast and cut in half (it's easier to eat).

really, i do...

2010-03-25T21:03:00.000-07:00

image from watchmojo.com/blog

i HEART food...but i'm in a cooking rut.

i don't remember feeling this way about food before. ever. and i know it has to do with TONS of things...weston in and out of the hospital so much, the season changing. i'm kind of really bored with food. i'm letting myself feel RIDICULOUSLY intimidated by RIDICULOUSLY insignificant stuff...see? TONS of things :) (insert melodrama)

sorry to sound so depressing! but it's in my plans these next few (hopefully hospital-free) weeks to get my mojo on. i want to find recipes i WANT to cook. i want to develop some recipes to feel creative. and i'll try my darndest to get some good photos of the stuff too. i know a guy :) here's to hoping!

a good read...

2009-09-05T09:13:00.000-07:00

so i love cookbooks. the end. and i have to say i think i have more cookbooks than jon has photo books. but that's beside the point.

i've come to believe that a good cookbook, or even a good book about food is the quintessential gift. it's completely multi-purpose. my need to be inspired and understood is met and in turn, my friends and family are well fed!

my good friend, veeda has outdone herself of late. she and her sweet little family spent some time abroad this summer and she came back with this little treasure for me...such a nice surprise! i have yet to finish it, but so far i'm in LOVE.

and THEN after our fun little dinner party last week i discovered this wonderful gift from the bybee family...thomas keller's "bouchon". i've read about a third of it just this morning and once again, i'm in love.

i'll be the first to admit that i'm intimidated by haute cuisine. for me food is about friends and family and happiness, not formal, uptight pretention. so as soon as i'd finished the introduction to keller's book, something clicked. i felt for the first time that patroning his restaurants might need to be added to my life's "to do" list.

and veeda mentioned that the quiche is their favorite from the cookbook...i think it'll be the first thing i attempt to make. i'll let you know how it goes :)

my new favorite macaroni salad....

2009-08-30T14:34:00.000-07:00

so i grew up with cook's illustrated. my mom subscribed to the monthly publication and she'd always buy the back issues, hard bound. it was my sunday reading...that along with a whole bunch of southern cooking cookbooks (bleh!).

later on i realized that i am a visual learner (hence learning the basics from rachel ray). so now that i have my basics down, cook's illustrated is my go to source for any recipe. so here's my new favorite macaroni salad. nothing of my own at all, pure 100% recipe following. enjoy!

BARBECUE MACARONI SALAD
serves 8-10

table salt
1 lb elbow macaroni
1 red pepper, seeded chopped fine
1 celery rib, chopped fine
4 scallions, sliced thin
2 t cider vinegar
1 tsp hot sauce
1 tsp chili powder
1/8 tsp garlic powder
pinch cayenne
1 cup mayonnaise
1/2 cup barbecue sauce (they recommend Bull's Eye Original)
ground black pepper

1. bring water to boil in large pot. add 1 T salt and cacronin and cook until nearly tender, about 5 minutes. drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes. stir in mayonnaise and barbecue sauce an let sit until salad is no longer watery, about 5 minutes. season with salt and pepper and serve.

i can't wait...

2009-08-07T14:55:00.000-07:00

so jon and i will have been married 7 years pretty soon and since it's been such an eventful year in so many ways, we've decided to celebrate. we're hosting a dinner party at our new favorite eatery...rooster dumpling and noodle bar. i can't tell you how tasty this place is.

last night we were able to meet with the owners and were surprised to find they had created a menu just for our special night. we even got to have a small little tasting of what was to come. here's what we have to look forward to :)

beef and jicama salad rolls with spicy hoisin-garlic sauce
heirloom beets, butter, sea salt
__________________

shrimp fritters with sweet soy dipping sauce
lemongrass pork skewers with cucumber relish and satay sauce
grilled potatoes with lime mayo and sriracha
___________________

braised lamb noodle
(wheat noodles, tomato broth,
fresh mint, basil, cilantro, chili oil)

ramen noodles
(char siu pork, spam, deep fried tofu,
soft boiled egg, greens, chicharrones)
____________________

lava cake brownie
with Horlick's ice cream and hot fudge

Pok Fu Lam Village French Toast
with caramelized bananas and coconut ice cream

i'm sure there will be pictures to follow :)

my last supper...

2008-11-26T20:14:00.000-08:00

photo by melanie dunea

i'm obsessed. i know. i've already admitted this to myself and others many times. yep...you guessed it...food. this morning on NPR i listened to Radio West and Doug Fabrizio. i was soooo happy that i did.

he was speaking to a photographer who interviewed and photographed 50 chefs and asked them this question. "what would you eat for your last meal?" she asked 4 other questions, but i don't remember what they were.

the book is titled "my last supper". i just previewed the photography and some of it really sucks. but i want to read the interviews and there are recipes too.

so my question for you is...what would you eat for your last meal? and this question isn't about dying or life ending. it's about what you choose and why.

the radio show went on to talk about the varied responses...few chefs chose elaborate meals. many were simple and reminiscent of their childhoods. the host often asks this question of many guests. one guest spoke of how before death we want comfort and how many people choose comfort food, whatever that is for them.

i knew my answer in 10 seconds. it took a little bit longer to choose my dessert, but not much. i chose a meal that my mom made alot for us growing up. i don't know if there is even a recipe for and other people have never heard of it. here's my meal:

spanish steak...there's not an appetizing way to describe this meal. it's hamburger patties made with onions, oatmeal, and evaporated milk. my mom just described it as a glorified meatloaf. the sauce for the patties includes ketchup, vinegar, and sugar. don't knock it till you've tried it.

rice pilaf...the ultimate way to make this is to toast the rice and noodles in the pan the hamburger was cooked in. then cook it on the stovetop in chicken stock.

canned green beans dipped in mayonnaise...i know...you think it's gross. my mom just told me my dad grew up eating that. maybe it's a northern utah thing. i'm going to research it and let you know.

wedge salad...this isn't something i grew up with, but for me it's the quintessential salad. chilled plate, ice cold iceberg lettuce, and a chuncky blue cheese dressing...roquefort preferably.

hot milk sponge cake...i'll get the recipe from my mom and post it. it's a light sponge cake with a toasted brown sugar, butter, and coconut frosting. AMAZING!!!

so that's my meal. what's yours? comfort food? fancy and upscale? something you've never had before and so this would be the perfect time?

i'm soooooooooooooooooo interested to know your answer!

so good they make me want to bake...

2008-11-18T09:29:00.000-08:00

these little buggers are soooo good. whenever we travel, jon buys photo magazines and i buy cookbooks to read on the plane. one of my culinary purchases for this last trip was ina garten's "back to basics". jon and i were drooling over the entire cookbook for the majority of the flight. these sticky buns are in the cookbook. i never actually baked them...camille did. but they seemed pretty easy and again, i can't express how tasty these things are. so here's our new family cinnamon roll recipe!

easy sticky buns by ina garten
12 T unsalted butter at room temperature
1/3 cup lightly packed light brown sugar
1/2 cup pecans, chopped into very large pieces
1 package (2 sheets) frozen puff pastry, defrosted

FOR THE FILLING
2 T unsalted butter, melted and cooled
2/3 lightly packed light brown sugar
3 t cinnamon
1 cup raisins

preheat oven to 400 degrees. place a 12 cup standard muffin tin on a sheet pan lines with parchment paper.

in the bowl of an electric mixer fitted with the paddle attachment, combine the 12 T butter and 1/3 cup brown sugar. place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

lightly flour a wooden board or stone surface. unfold one sheet of puff pastry with the folds going left to right. brush the whole sheet with half of the melted butter. leaving a 1 inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsp of the cinnamon, and 1/2 cups of the raisins. starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. trim the ends of the roll about 1/2 inch and discard. slice the roll in 6 equal pieces, each about 1 1/2 inches wide. place each piece, spiral side up, in 6 of the muffin cups. repeat with the second sheet of puff pastry to make 12 sticky buns.

bake for 30 minutes until the sticky buns are golden to dark brown on top and firm to the touch. allow to cool for 5 minutes only, invert the buns on to the parchment paper, and cool completely.

*we found that 30 minutes was too long to bake these over in aloha land, but it might have been the oven. just keep checking them the last 7 minutes or so that they bake.

i'm feeling better, but......

2008-10-30T10:34:00.001-07:00

i feel like a crazy woman...i thought i'd be more organized than last time and have recipes for the workshop printed out with shopping and ingredient lists. great idea, right? i hope it will have been worth it once we get there, because now i feel like a crazy woman. :)

the workshop breakfast menu document is 13 pages long, and the workshop lunch menu document is 33 pages long. i haven't typed this much or used my brain this way in a REALLY long time.

but we're off for aloha land tomorrow. i'm really not feeling too nauseous or so tired anymore. i've discovered that half a unisom with vitamin b6 and at least ten hours of sleep are my cure for morning sickness. or i'm further along than i thought. :)

i don't know when i'll get around to posting all the other recipes from the workshop...i still haven't mentioned anything about day 3 or 4. so if you are interested in your own complete copy of the workshop breakfast or lunch menu, leave a comment with your info or email me at callie241{at}gmail{dot}com.

time for a break...

2008-10-12T20:35:00.000-07:00

well, i'm worn out. 20 posts in about 15 days...not bad :) i'm definitely not lacking in ideas for posts, i'm just low on nausea-free, exhaustion-free, and allergy-free moments. (i wonder if i'm allergic to my baby? hmmm...)

there are definitely more posts to come. who knows? maybe i'll feel completely better come morning, but i'm not counting on it. see ya real soon!

p.s. just because i don't have energy to blog about food doesn't mean i still don't constantly think about it. i seriously have a word document that's already a couple of pages long with idea for future posts. leave a comment if there's something specific you'd like to see on the blog. i'm always up for more ideas about what to put on here.

i don't bake: best ice cream combo

2008-10-11T00:02:00.000-07:00

i know ice cream doesn't involve baking, but it still fits in my "sweets" category.

i had my first job in high school. i figured that if i was going to spend extra time doing something, i might as well be doing something that i liked, right? i decided baskin robbins would be the place for me. they opened every day at 10am...i went in every day at 10am to ask if they were hiring. after about a week of that, i got the job. i LOVED working there.

and of course working at an ice cream shop had it's perks...2 scoops of ice cream after every shift. my adolescent metabolism combined with basketball, waterpolo, and track workouts kept me from getting chubby. i even worked at the provo locations my freshman year of college...it was right across the street from my dorm :)

the best thing about working there, hands down, has to be the discovery of a kid's scoop of pistachio almond ice cream topped with a little hot fugdge. the ice cream isn't too sweet and the almonds add a bit of saltiness...all topped with the tiniest bit of hot fudge for good measure. it's absolute heaven! so next time you stop by 31 flavors, give it a try. you will not be disappointed.

menu for the workshop: meet and greet

2008-10-10T00:01:00.000-07:00

the night before the workshop begins, we invite all the attendees and a guest to meet and mingle with other attendees. it kind of takes away those "first day of school jitters". and food always makes things more fun, right? here's the menu for this year.

meet and greet menu:
mini crab cakes w/ remoulade
bruschetta w/ sauteed bell peppers and creamy gorgonzola
grilled shrimp w/ pineapple glaze and crispy bacon
white bean dip w/ pita chips
tomatillo salsa and chips
fruit skewers w/ candy dip
passion fruit and lime squeezes

i'll post the shrimp recipe for you now. i came up with this one all on my own and i LOVE the idea of it. it was inspired by shrimp and pineapple wrapped in bacon. but i HATE doing the actual wrapping of the bacon. it takes so much time and i can never get it crispy enough and it's so messy on the stove top and in the oven. yuck!

so i had the idea to "deconstruct" it. grill the shrimp. make a yummy pineapple glaze. sprinkle it with crispy bacon.

grilled shrimp w/ pineapple glaze and crispy bacon:
1 lb medium, peeled shrimp
1/4 fresh pineapple, diced small
1/2 lb bacon, sliced small and thing
1 T rendered bacon fat
1 1/2 cups pineapple juice
1 jalapeno, diced (and seeded if you don't want too much heat)
salt
pepper
olive oil

in a large bowl, combine shrimp, 1 T olive oil, salt and pepper. place the shrimp on a hot grill for about 3 minutes on the first side and 1 minute on the second. remove shrimp from grill and cover with foil to keep them warm.

start bacon in cold pan. heat to medium high and cook until cripsy. remove bacon from the grease and reserve 1 T for the glaze.

in a medium saucepan over medium high heat, drizzle 1 T reserved bacon fat. add pineapple, salt and pepper. saute pineapple until slightly carmelized, 5-6 minutes. turn heat down to medium and add pineapple juice. simmer for 8-10 minutes until thick and syrupy. when finished, stir in jalepeno. season with salt and pepper to taste.

pour glaze over grilled shrimp and sprinkle with bacon. serve with toothpicks for easier noshing.

i don't bake: best bakery

2008-10-09T00:02:00.000-07:00

i've mentioned this place before on my other blog, but it's worth mentioning again. carol coppins, the owner and mastermind behind flour girls and dough boys, is the best thing to happen to the af/pg/lehi area in a long time. i don't remember how we found them, but i'm pretty sure i had to stop going there for a month or so because i'd gained weight from eating their tasty treats waaaaaaay too often. their brownies are the best i've ever had and they just added chocolate crackels (my FAVORITE cookie of all time) to the regular menu. jon loves their candy bar muffins and their gourmet cupcakes never disappoint.

menu for the workshop: breakfast, day two

2008-10-08T00:01:00.000-07:00

this is an image from our trip to oahu for the workshop in march. they are about 5 hours ahead of us. so even when you wake up at 6, you feel like you've slept in for hours. jon took this one morning before the rest of us woke up. and p.s. this is the backyard of where we host the workshop. awesome.

day two breakfast:
canadian bacon breakfast strata
german pancakes
cottage fries
maple glazed bacon
fruit salad

this recipe is great because it only takes a few minutes to make and you're supposed to assemble it the night before. it cooks up in the oven while you can get other things ready. oh! and i got from one of my favorite magazines EVER...everyday food. it's nothing but recipes!

canadian bacon strata
softened butter for pan
4 english muffins, split and toasted
10 slices canadian bacon, halved
1 1/4 cup sharp cheddar cheese, grated
1/3 cup grated parmesan cheese
8 large eggs
3 cups milk
1 1/2 T dijon mustard
salt
pepper
1/4 tsp hot sauce

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

menu for the workshop: lunch, day two

2008-10-07T19:02:00.000-07:00

lunch for day two at the workshop is sandwich day...three kinds of sandwiches and three kinds of salads. a little easier for me and lots of yumminess for the attendees. here are the sandwich recipes and the links for the salads.

curried chicken salad croissants
grilled cheese w/ apple and honey mustard
turkey & brie sandwiches w/ cranberry horseradish spread
mediterranean salad (i know, we eat this alot)
panzanella
german potato salad

this is the ultimate chicken salad recipe. once again, it's from good ol' ina. i've added sliced grapes instead of raising and like to grill the chicken because it's easier for me. the grapes give the salad a nice bit of freshness and the grilled chicken adds a nice smokiness. i also like to serve these on croissants...lettuce cups would be good too.

curried chicken salad

3 boneless, skinless chicken breasts
olive oil
kosher salt
freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup apple juice
1/4 cup mango chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/2 cup graped, quartered
1 cup whole roasted, salted cashews, chopped

drizzle chicken with olive oil and season with salt and pepper. grill on medium high 5-6 minutes on each side until done. dice into bitesize pieces.

for the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor/blender. process until smooth.

combine the chicken with enough dressing to moisten well. add the celery, scallions, and grapes, and mix well. refrigerate for a few hours to allow the flavors to blend. add the cashews to the chicken.

serve on croissants or in lettuce cups for an extra crunch.

grilled cheese is the ultimate comfort food in sandwich form. i came up with this version last fall...it's a classic combo of cheese and apples, with a little punch from a tangy honey mustard dressing.

grilled cheese w/ apple and honey mustard
1 baguette, sliced into 1/2 inch pieces
1 green apple, sliced thin
8 oz cheddar cheese, grated
butter, softened

for the dressing:
1/3 cup olive oil
1 tsp honey
2 T cider vinegar
1 T dijon mustard
1 tsp whole grain mustard
salt
pepper

heat cast iron griddle over medium heat. spread butter on one side of each slice of bread. add all the ingredients for the dressing to small bowl and stir to combine. spread a bit of dressing on both sides of each sandwich. follow by grated cheese, a few slices of apple, and more cheese. place other side of sandwich on top and place on grill. cook on each side until golden brown and cheese is melted, about 4-5 minutes on each side.

this is my version of the cranberry, turkey, and brie sandwich from flour girls and dough boys. i've never asked them for the recipe, i just make sure to use their cranberry walnut bread. i'm even flying some loaves over for the workshop this time. the cranberry horseradish spread is my own guess at how they make theirs.

turkey and brie sandwiches w/ cranberry horseradish spread
2 loaves of cranberry walnut bread, sliced
1 package of deli cut turkey
1 small wheel of brie, room temperature
1 apple, sliced thin
2/3 cup dried cranberries
1/2 cup mayonnaisse
1 T horseradish
juice from half a lemon
salt
pepper

place dried cranberries into small sauce pan and cover with water. bring to boil and cook until cranberried are tender and water has evaporated, 4-5 minutes. combine cranberries, mayonnaisse, horseradish, lemon juice, salt and pepper in food processor or blender. process to combine.

make an assembly line of bread, turkey, brie, and spread. slather one side of sandwich with softened brie and the other with the cranberry horseradish spread. place a few apples on the side with the brie. top with turkey and the other side of sandwich. that's it!

i don't bake: pizzeria 712

2008-10-07T00:02:00.002-07:00

image courtesy of yourheartout.com

pizzeria 712 is such a diamond in the rough of utah county dining. when you sit down, you'd think you're in some big city at the hippest new eatery. their lunch and dinner options deserve an entire other post of their own, so today i'm focusing on the sweets. their menu is seasonal and always changing and since we went there for the first time, i've seen at least 12 different options for dessert alone. they tend to have one kind of fruit crisp, one chocolate offering, and their buttermilk pannacotta with various fruit toppings.

if they haven't changed their menu in few weeks, the absolute BEST thing that's ever touched my lips is their chocolate pudding with pecan shortbread. the pudding is rich and bittersweet and the shortbread is buttery and a little salty. man oh man. it's so good, sometimes i go to bed thinking about it. (i know, i'm obsessed.) it's soooooo worth the drive down to orem and the perfect spot for date night or any little reason to celebrate.

simplest tomato pasta and carbonara

2008-10-06T00:02:00.000-07:00

they say necessity is the mother of invention, right? when i made this for the first time, jon was out of town, kiddos were in bed and i needed something tasty asap. i came up with this in about 15 minutes. it's nothing special, but it hits the spot in a pinch. i just realized it would make a good food storage meal too.

simplest tomato pasta
1 lb spaghetti (angel hair is my favorite)
1 can diced tomatoes
2 cloves garlic, minced
1 T dried oregano
1/2 cup parmegianno regianno, grated
2 T olive oil
salt
pepper

in large pot start water boiling for pasta. heat a large pan to medium heat. add olive oil and garlic. crush oregano in the palm of your hand and add to pan. saute until garlic is fragrant and add tomatoes, salt and pepper. cook for 5 minutes on medium high and then turn heat down to low.

after pasta water has come to a boil, liberally salt the water and add pasta. cook for 7-10 minutes (depending on the thickness of your noodles) until al dente. reserve 1 mug of cooking liquid.

when pasta is done, drain pasta and add to the tomato mixture. combine noodles and sauce. if it's a little dry, add a touch of the reserved pasta water to loosen it up. sprinkle in parmesan cheese and enjoy!

i have to say, besides my mom, i learned most of my cooking basics from rachael ray. isaac knew who she was by the time he was 2. i'm sad to say i'm not much of a fan anymore, but i'm grateful for what i've learned from her and this is one of my favorites. again, i'm not sure how close my version is to hers, but i don't need a recipe when i make this one. i think i could do it blindfolded.

carbonara
1 lb spaghetti
1/2 lb bacon, thinly sliced (pancetta is traditional, but it's hard to find, and when i do it's expensive)
5-6 cloves garlic, minced
2 eggs
2/3 cups parmeggiano regianno, grated
olive oil
salt
really course ground pepper
chopped italian parsley (i LOVE this, but jon can't stand the taste...it really freshens it up)

boil water in large pot for pasta. start bacon in a small, cold pan. cook on medium high heat until crisp, about 6-8 minutes. remove bacon from fat and add 1 T olive oil. turn off heat and add garlic. just let it sit and the garlic will infuse the bacon fat and olive oil.

in small bowl, combine eggs, cheese, a little salt and lots of ground pepper. when pasta is done reserve 1 mug of cooking liquid. drain noodle and return to pot. add about 3 T of cooking liquid to egg mixture and combine. add garlic and olive oil to pasta, followed by the egg mixture. stir to combine. add bacon and parsley. taste for seasoning and add a little more salt and ground pepper if you'd like.

(the heat of the pasta cooks the egg mixture and makes it almost like a creamy sauce. some recipes call for cream in the eggs, but i don't always have it on hand.)

it's raining, it's pouring...

2008-10-04T10:53:00.000-07:00

i love that i've lived in and visited a few different places all over the world. i love learning the language, the traditions, and of course, the food! whenever it rains in uruguay, EVERYONE makes torta fritas for their merienda (afternoon snack). i guess "torta frita" literally translates to "fried cake" but it's more like a scone.

i can't describe the comfort this little fried piece of dough brought to me as i was drenched from head to toe in the most humid, bone-chilling rain i'd ever experienced. it's raining here today. so i thought it a perfect time to share this memory. they eat them down there with something hot to drink, usually a mate yerba, and dulce de leche. i'll stay true with the dulce de leche today, but have some pero with milk instead.

i found this recipe online and i'm making it today, so i'll let you know how authentic it is. and p.s. this is DEFINITELY not low fat, low cal, or low anything. it's one of the reasons i came back from uruguay un poco mas gordita. :)

tortas fritas
2 tbsp. butter or margarine
1 tbsp. vegetable shortening
3/4 cup of milk
2 cups flour
1 tbsp. salt
1 tbsp. baking powder

approx. 2 cups shortening for frying.

melt the 2 tbsp. butter or margarine and 1 tbsp. of shortening together in a pan or in the microwave. heat the milk (or water) until hot, but not boiling. combine the melted fat with the milk (or water).

in a bowl, combine the flour, salt and baking powder. mix well. make a hole in the mound and pour the liquid in the middle. gradually incorporate the flour mixture. once mixed thoroughly, turn the dough out onto a flat, clean surface and knead well. separate into 12 equally sized balls. roll out each ball into a circle 1/2 cm thick. with your finger, poke a hole in the middle of each circle. in a large frying pan, melt 1-2 cups of shortening or lard over medium high heat. fry each circle to a golden color in the melted shortening or lard. you might need to lower the temperature to medium while fying the batch. transfer tortas to a plate with paper towels or paper bags to remove excess oil. eat while still warm.

menu for the workship: lunch, day one: the pastas

2008-10-03T00:01:00.000-07:00

i love to cook italian food because of how straightforward and simple it is. using quality ingredients is what italian cooking is all about. some pasta, good olive oil, and a few quality ingredients make for an easy and satisfying meal. here is one of the pasta recipes for the first day's lunch at the workshop.

this recipe is not mine. (you'll notice a theme in other's recipes that i use...ina and giada...i've never gone wrong any with of their food!) this is another one from everyday italian. it's easy, tasty, and super refreshing!

lemon spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

i don't bake

2008-10-02T22:28:00.000-07:00

the end. whenever people ask what they can bring to dinner, i ALWAYS tell them to bring something sweet. sometimes it's fun just to got out to dessert, but most of the time we just make sure to order dessert after dinner. over the next few days, i'll be posting some of my favorites for when i'm in the mood for something sweet...

market street grill...i gained my love for going out to eat in college. my best friend met her husband-to-be our freshman year. they have a cute story. you should ask her about it sometime. he grew up in utah and knew the best places to eat. the first time we went to market street, after we'd finished our meals, the server asked if we were interested in dessert. paul said something i still haven't forgotten. "the desserts here are touched by God". he was right. my two favorites are the sabayon and the almond raspberry torte. and p.s. we saw elder haight there a few years ago and he'd ordered the sabayon for his dessert, so i don't ever feel bad about ordering it :)

menu for the workshop: lunch, day one

2008-10-02T00:01:00.000-07:00

i thought day one lunch should be filling, easy, and somewhat italian :). so we've planned a few pasta dishes, the aforementioned chicken cordon bleu made easy, and a couple of great salads.

day one, lunch:
pasta carbonara
simplest tomato pasta
lemon spaghetti
unstuffed chicken w/ dijon, ham, and swiss
callie's salad
apple, bacon, provolone salad w/ apple cider honey mustard dressing

i'll give you the salad recipes today.

i ate the inspiration for this salad for the first time when i was 14. i was living with my aunt and uncle for the summer in california before my family moved there. i can't remember how close my version is to the original, but i've served it enough times to have other people dub it callie's salad.

callie's salad:
1 bag european blend lettuce or 1 head of red leaf lettuce cut into bite size pieces
1 cup red grapes, halved
1 large can mandarin oranges, drained
1/2 cup slivered almonds, toasted
1/2 cup grated parmegianno regianno cheese
2 cloves garlic, minced w/ garlic press
1/4 cup olive oil
2 T rapberry vinegar or red wine vinegar
salt
pepper

in a small bowl add garlic, cheese, vinegar, salt and pepper. slowly whisk in olive oil. set aside. in serving bowl, combine lettuce, grapes, oranges, almonds, salt and pepper. dress salad when ready to serve.

this next salad is my own as well. we've all had lots of salads with dried and fresh fruits and different kinds of cheeses. this is one of my favorite combos...and come on! you know anything with bacon in it is going to be stellar. and the secret that make this soooo tasty is a little bacon fat in the dressing. you can leave it out if you'd like. :)

apple, bacon, and provolone salad w/ apple cider honey mustard dressing:
1 head of romaine, cut into bite size pieces
1/2 cup dried cranberries
1 apple, 1/2 inch diced, drizzled with lemon juice
4 oz provolone cheese, cubed or sliced thin
1/2 lb bacon, sliced thin
1/2 cup walnuts, toasted

for the dressing:
1/3 cup olive oil
1 tsp honey
2 T cider vinegar
1 T dijon mustard
1 tsp whole grain mustard
1 T renderend bacon fat
salt
pepper

start bacon in a cold pan and cook on medium high heat until crisp, about 4-6 minutes. remove bacon from fat and let drain on a paper towel. reserve 1 T of bacon fat for the dressing.

in large serving bowl combine lettuce, cranberries, apples, cheese, and walnuts.

in small bowl combine vinegar, honey, mustards, salt and pepper. drizzle in olive oil slowly until combined. add bacon fat and combine.

dress salad and add reserved bacon just before serving and enjoy!

food for a crowd: the side dishes

2008-10-01T00:01:00.001-07:00

i got this recipe from our friend sarah. i actually never wrote anything down, so this is my version. i didn't know until last week that i needed to add butter and it makes a yummy difference. this dish is sweet from the carrots and brown sugar and tangy from the different kinds of mustard. they are the quintessential simple side dish.

mustard glazed carrots:
6-8 medium carrots, peeled and cut on an angle, 1/2 inch thick
1 tsp whole grain mustard
1 T yellow mustard
2 T dijon mustard
1 T brown sugar
1 T butter
olive oil
salt
pepper

drizzle 1 T olive oil in a nonstick pan. heat over medium high. add carrots and season with salt and pepper, stirring occasionally until tender and slightly caramelized, about 8-10 minutes.

meanwhile combine the mustards, brown sugar, and butter in a small sauce pan and cook on medium heat until butter is melted. turn off heat. when the carrots are done, pour mustard mixture over the carrots. stir to combine and cook for one minute or so more until sauce is heated through.

this recipe is pretty common and super simple. i use frozen green beans from coscto because i always have them on hand and they are more affordable than fresh.

garlic green beans:
1 lb frozen green beans, rinsed and thawed
2 cloves of garlic, minced
zest of one lemon
juice of one lemon
olive oil
salt pepper

preheat a large skillet over medium high heat. drizzle with 1 T olive oil. drain green beans well and add to skillet. season with salt and pepper and cook until warmed through, about 7-9 minutes. when beans are cooked through, add garlic and combine. cook for another 1-2 minutes until garlic is fragrant.

turn off heat and stir in lemon juice and zest. stir to combine and serve.

i'm glad to say this recipe is my own as well. i love ordering seasoned potatoes at greek restaurants and this is my version. greek food uses lots of garlic, oregano, and lemon and that's what helps to make these potatoes so tasty. the smoked paprika was difficult to find until i saw a huge bottle at costco one day for about $3. it's obviously smokier than regular paprika, but the taste is pretty singular and perfect for this dish.

paprika potatoes:
6-8 medium potatoes (whichever kind you have on hand) peeled and medium cubed
4 cloves of garlic, minced
1 T smoked paprika
1 T dried oregano
zest of one lemon
juice of one lemon
olive oil
salt
pepper

heat a large nonstick skillet over medium high heat. drizzle in 2 T of olive oil and add potatoes, smoked paprika, garlic. crush dried oregano in your hand before adding to the potatoes. season liberally with salt and pepper. stir to combine. cover and stir every few minutes or so until potatoes are tender, 12-15 minutes.

when potatoes are done, add lemon juice and zest. stir to combine and serve.

***these recipes are great for a crowd, because they're easy to double as long as you've got pans that are big enough.

i always have to go out for this...

2008-09-29T20:31:00.001-07:00

there are lots of perks involved with marriage. for me, one of them has been discovering the food of jon's past. he grew up eating filipino food and then discovered japanese food on his mission. i never knew how much i loved asian eats until i started hanging out with jon. he actually used to cook quite a bit while we were dating...remember ryan?

gone are the days of jon cooking anything...i even took over the spam and rice. don't turn your nose up until you've tried it :). but i'm forever indebted to him for starting me on my journey of my LOVE of sushi.

sushi is probably the only thing i'll never try making at home. i've had friends who've done it and said it was great, but it makes me nervous. so when we go out, more often than not, we get sushi. last week i was lucky and got to have some of the best sushi ever before we found out we're expecting. and tonight was date night and i was in the mood for more. don't worry, no rolls with raw fish for me.

here are two great sushi spots. tsunami and yapona. tsunami is DEFINITELY better than yapona, but the latter is still great when you're pressed for time and wanting to spend a little less, like we were tonight.

at tsunami, our favorites are the sushi poppers, the urban cowboy and the aloha roll. i always judge a sushi place by how much i like their spicy tuna roll and their gyoza...theirs are the best we've had. oh! don't forget their spicy wings...holy moly. jon and i couldn't stop eating them!

at yapona, jon always orders a playboy roll and a marz roll. tonight he also asked them to make a salmon skin roll. remember, no turning up noses until you've tried it. i love nas's special salmon ("a filet of French salmon wrapped delicately in Japanese basil, kelp, and a light pastry shell, then served golden fried in a light vinaigrette") and tonight i just got the tempura shrimp roll. tempura shrimp, avocado, cucumber, eel sauce, and spicy mayo. mmm, mmm!

a word to the wise: if you're ever out at a reception or party and you see a little mound of green stuff plated next to some raw fish...IT IS NOT GUACAMOLE!

food for a crowd

2008-09-29T00:01:00.000-07:00

feeding large groups takes practice. people are always amazed when we've got 20 friends over for dinner and they all leave full and happy and there are leftovers too. i've come to realize that instead of making more of a certain dish, sometimes it can be easier to just make more dishes.

now that i've said that it does seem a bit counter-intuitive, but let me explain. we all have a certain amount of counter space, oven space, stove top space, utensils, and pans when we're getting ready for a meal, right? so when i'm cooking for lots of people, i try to plan dishes that are tiered in terms of prep time and cooking time. this way, i don't need the oven for every dish or more burners than i have at the same time.

i also try to think of dishes that i can prepare ahead of time, be served at room temperature, or have all the ingredients ready beforehand so that all i need to do is assemble everything.

our most recent shindig was last sunday. we invited 22 knowing that at least 4 of those would be no-shows...our grand total was 20. this time of year is great because we can set up 2 or 3 long tables out in the front yard and all eat together. here's what we ate:

America's Test Kitchen's Unstuffed Chicken w/ Ham, Dijon, & Swiss
Paprika Potatoes
Tomato Vegetable Casserole
Mustard Carrots
Garlic Green Beans
Mediterranean Salad
Apple, Cranberry, & Provolone Salad w/ Honey Mustard Bacon Dressing

Today I'll post the chicken recipe...soooooooooooo easy and soooooooooo delicious. It's basically a 30 minute version of chicken cordon bleu that's not fried.

Unstuffed Chicken w/ Ham, Dijon, & Swiss
4 chicken breasts
2 T extra virgin olive oil
4 tsp dijon mustard
4 pieces canadian bacon/sliced ham
4 oz swiss cheese, shredded
1 cup heavy cream
1/2 cup chicken broth
1 tsp dried dill
1/2 package of ritz crackers, crushed
salt
pepper

preheat oven to 400 degrees.

heat oven safe pan on medium high heat and drizzle in olive oil. season one side of chicken with salt and pepper. when pan is hot place chicken in olive oil and leave it alone for 5 minutes. meanwhile combine cream, stock, 1 T dijon, dill, salt and pepper.

after 6 minutes turn chicken and turn off heat. season other side with salt and pepper. spoon 1 tsp of dijon on each breast. follow with ham, swiss cheese, and top with crushed crackers. pour cream mixture into pan, avoiding getting any on the crackers. place in oven for 10-15 minutes or until internal temperature reaches 160 degrees.

remove chicken breasts from the pan and plate. the sauce can be a little chunky, so it can be strained if you like. serve sauce on the side and enjoy!

disclaimer

2008-09-27T14:56:00.001-07:00

i'm already consumed by everything i could write about on this blog and all the recipes to share. i'm excited for this to be a place for me to channel some creativity and get some things written down that otherwise would not be.

i call this a food blog for a reason. i RARELY come up with my own recipes. i always say i'm a good recipe finder and a good recipe cooker. :)

so we'll have some posts with recipes, some without, and a few shout outs for all the places that i love to cook for me.

there will be some stuff that will be so basic for some people, that they'll wonder why i'm even posting it and there will be other things that may seem super over the top...but i'm guessing there will be fewer of those.

so that's it. just wanted a little disclaimer about what you can expect when you visit. peace.

menu for the workshop: breakfast, day one

2008-09-27T12:27:00.000-07:00

jon's teaching a workshop for photography in aloha land this november. since i'm married to the instuctor, i decided to sign up to cook breakfast and lunch for all the attendees. we did it for the first time last march and it was so much work, but so rewarding. i thought it would be fun to post the recipes for this time around. and thanks to beal, my telepathic sous chef, for all her help last time, the help she'll be giving this time, and for the idea to start this blog in the first place. i can't tell you how much fun i'm already having :)

day one breakfast:
eggs benedict
coconut macadamia nut pancakes
cottage fries
mango and jalapeno sausages
fruit salad
pog and oj

you can find the recipe i'm using for the eggs benedict here. and beal is making the hollandaise, because no matter how hard i try, hers is always soooooo much better.

i make the coconut macadamia nut pancakes from a mix i found in la'ie, but then i saw it here at albertson's (and it's ALOT cheaper) so i'm stocking up before we leave. and you HAVE to eat this with coconut syrup...nothing else. you can find lots over there in the grocery stores and the swap meet, but it's easy to find here too.

these cottage fries are great because they're inexpensive to feed alot of hungry people, and they basically cook themselves while you get everything else ready.

cottage fries: (you get an actual recipe from me!)
6 yukon gold potatoes (or one potato per person) peeled and cubed
1 red onion, diced
1 red bell pepper, diced
extra virgin olive oil
salt
pepper

heat a non-stick skillet to medium high and drizzle in enough olive oil to coat the bottom of the pan. drop in potatoes, onion, and bell pepper. sprinkle with salt and pepper. stir them around until everything is coated with the olive oil.

cover and let them sit. stir them around and then cover them back up every 5 minutes or so for the next 15-20 minutes. (they'll hit a stage when they are just sticky, but keep stirring and covering them back up and they'll turn out perfectly!)

mango and jalapeno chicken sausages
these little buggers are so tasty. and a little better for us than regular sausage since they are made with chicken. i've found them a few times here at costco and i stock up. they're great for breakfast and super in fried rice.

all i do is slice them up and saute them in a nonstick pan with a little olive oil. soooo good!

pog is a staple in aloha land. it stands for passion, orange, guava juice and probably contains about 50% juice. you can find some that are 100%, but that is definitely not local :)

so there's day one for you! i'll post days 2-4 soon.

mediterranean salad

2008-09-27T10:42:00.001-07:00

this recipe always makes people so happy. it's a great combination of flavors and really refreshing. i changed giada de laurentiis' recipe just a little bit, but not much. so i can't take credit for this one, but it's sooooo tasty!

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) orzo
2 lemons, juiced
2 lemons, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup pine nuts, toasted

Bring large pot of water to boil, and cook orzo for 7-9 minutes until al dente. Meanwhile, combine lemon juice, zest, olive oil, garlic, salt and pepper in serving bowl.

Once the pasta is done, drain it and combine with the lemon mixture. Toss until coated. (You may need to add a little more olive oil so the pasta doesn't stick.)

Once the orzo is room temperature, add the fresh herbs, dried cranberries, and pine nuts. Toss to combine and serve.

here goes...

2008-09-27T10:29:00.000-07:00

so, i LOVE food. i love everything about it...buying it, preparing it, sharing it, eating it, reading about it...it's an obsession. but i'm lucky. my obsession happens to be something that i'm kind of supposed to be doing as the homemaker of the canlas home anyway. AND, since jon and i LOVE being around people we love as much as we LOVE eating good food, the two find themselves co-mingling more often than not.

a few friends have mentioned i should start a food blog, but i've never been interested for sooooooo many reasons (all the other AMAZING food blogs out there, the time factor, actually having to write down my recipes...). but then beal helped me understand it would be a great way to have my recipes for myself and anyone else out there who wants them.

so here goes. some of the stuff on this blog will be mine and the rest of it will be some of my favorite go to recipes. i'll let you know when they are mine, when they are theirs, and when i end up tweaking them a bit. enjoy!