Black Bean Salad

This was delicious!! I've made it twice and the second time I ate the whole batch for lunch. I've been craving a big bowl of fresh . . . whatever and this really hit the spot. I used fresh corn since it's available right now. One ear of corn cut from the cob and cooked in my cast iron pot with some butter and olive oil.

Black Bean Salad

adapted from Simply Recipes

Ingredients

• 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped yellow onion
  
• 1 fresh jalapeño pepper, seeded and minced
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• Salt and pepper to taste

Method

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

Potato, Cucumber, and Dill Salad

Potato, Cucumber, and Dill Salad

This is so good!

2 lbs. baby red potatoes, sliced
3 1/2 Tbs. rice wine vineagr
1 1/2 Tbs country-style dijon mustard
2 Tbs olive oil
4 Tbs mayonnaise

1/2 cup chopped fresh dill

3/4 lb. pickling cucumbers, sliced

Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain.

Transfer to large bowl. Add 2 Tbs vinegar to hot potatoes and stir
gently. Combine remaining 1 1/2 Tbs vinegar and mustard in small
bowl. Gradually mix in oil and mayo. Add chopped dill. Mix into
potatoes. Season with salt and pepper. (Can be made six hours ahead.
Cover; chill. Bring to room temp before serving.) Mix in cucumbers.
Garnish will dill sprigs.

St. Patrick's Day Dinner 2010

I just love St. Patrick's Day dinner. This year I tried only one new recipe- it was for Colcannon, and it was definitely a hit. I made quite a few changes from the original recipe I found- so here they are below:

Colcannon
Adapted from the Food Network

Ingredients

• 3 pounds potatoes, scrubbed
• 1 stick butter
• 1 cups hot milk
• Freshly ground black pepper
• Salt
  
• 1/4 head cabbage, cored and finely shredded
• 1/2 lb. bacon, fried and coarsely chopped
  
• Chopped parsley leaves, for garnish

Directions

Peel and roughly chop potatoes, and boil them until tender for about 15 minutes. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. (I only needed a little less than 3/4 cup of the milk.) Season with a few grinds of black pepper and a teaspoon or so salt.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently. Sprinkle with parsley and check for seasonings.

And here's a list of the rest of the players at this year's annual St. Patrick's Day dinner:

• Corned Beef
• Homemade Rolls with Basil Garlic Butter
• Parmesan-Roasted Broccoli
• Buttermilk Pie with Raspberries and Whipped Cream
  

Orzo with Roasted Vegetables

This is one of my favorite Barefoot Contessa recipes EVER!!!

I leave out the scallions when I make this. I also left out the basil and the pine nuts. I'm a huge fan of both, but I grow my own basil in the summer and it's hard for me to spend so much on it at the grocery store. Unfortunately I was out of pine nuts and my grocery store charges a whopping EIGHT dollars for about six ounces. Please! But you know- it tasted great without all that extra stuff. More than great. I LOVE this recipe. Enjoy it.

ORZO with ROASTED VEGETABLES

Ingredients

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

One of our family's favorite restaurants to eat out at growing up was El Torito. They had this fabulous Mexican Caesar salad. I've been holding on to the recipe for years now waiting to live somewhere where I can actually purchase pepitas and cotija cheese. Well, luckily I found this recipe that substitutes Parmesan and pine nuts. While I'd still like to try the real thing someday, this will at least fulfill the craving. The cilantro pesto dressing is SO GOOD! I think we'll have it again on Sunday.

Cilantro Pesto Dressing:

1 clove garlic, crushed
1/8 C. pine nuts, toasted*
1 bunch cilantro, stems removed
juice of one lime
splash of white vinegar
olive oil
salt
pepper

1. In a food processor or blender combine garlic, pine nuts, cilantro, lime juice and vinegar. Process until everything is well-combined, scraping down the sides as necessary.
2. While machine is running, pour olive oil in a stream until dressing reaches desired consistency and flavor. Add salt and pepper to taste. Dressing will be on the thick side.

* To toast pine nuts: Put pine nuts in a dry skillet over medium heat. Shaking pan or stirring nuts frequently, toast until they take on a light brown color. Don’t leave them unattended because they will burn quickly! As soon as they are toasted, remove them from the pan to a small bowl to cool. Make sure you toast enough to use both in the salad dressing and in the salad itself!

Caesar Salad:

Chopped romaine lettuce
toasted pine nuts
shaved parmesan (parmigiano reggiano) cheese
fried tortilla strips*

1. Just before eating, put lettuce in a salad bowl.
2. Top with desired amount of pine nuts, cheese and tortilla strips.
3. Add some cilantro dressing and toss well.
4. Divide salad among plates or bowls and top each serving with sliced carne asada if desired.

* To make tortilla strips: Heat some oil in a deep fryer or in a deep skillet or dutch oven. While oil is coming to temperature, stack a few corn tortillas on a cutting board. Cut the stack in half and then slice into thin strips. When oil temperature reaches 350 degrees, fry tortilla strips in small batches, stirring them so they don’t stick together. Drain on paper towels and toss with a little salt while still warm.

I honestly can't remember if El Torito serves their entrees with a scoop of sweet corn cake. Most likely, since that reminds me of our family restaurant dinners growing up as well. And the honey-lime enchiladas, that's just a gem I came across first on MyKitchen Cafe and have seen many times since. It's a keeper. I only made a couple of changes this time. I added more enchilada sauce and used less cream. Not really by choice, more by obligation. I've gained about all I wanted to and I still have eight weeks before Claire will grace us with her presence. I also added some cilantro and I substituted half of the Monterrey Jack cheese for pepper jack- just for the extra kick.

The Best Broccoli Ever.

I wanted to make broccoli to go with our leftover chicken and artichoke casserole last night and went looking for the recipe. After reading a rave review from this food blogger I knew I had found a winner. I had everything on hand (including Ina's cookbook) except the fresh basil. My family hates broccoli and I ate the entire dish by myself. (I cut the recipe in half.) It tasted so good!


Parmesan-Roasted Broccoli

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Mexican Roast Chicken

With all the holiday baking and sewing and knitting I've been doing, I haven't been spending much time planning our family dinners. So Saturday we were at Walmart and I remembered a turkey breast I had in our freezer and thought for Sunday dinner we could have turkey sandwiches. I grabbed all the stuff we'd need for dinner and late last night as we were watching "Home Alone," I remembered I had better go take the turkey out so it would have time to thaw. Turns out it was just turkey deli meat in the freezer. Oops. So I had to come up with something I could make with the ingredients we had on hand. I found a frozen whole chicken and thought we might as well roast it. It's one of my favorite Sunday meals anyway. Plus it gave me something to daydream about as I drifted off to sleep since I didn't have any fresh rosemary or thyme, which is what I typically use to flavor the bird. So I started thinking about a Mexican-inspired roast chicken. I wasn't sure I'd be able to find a recipe, so I thought I'd just make a rub for the chicken with Mexican spices and stuff the cavity with some cilantro, garlic, and limes. I'm sure that would have tasted okay, but luckily I didn't have to come up with my own recipe- I found these instead. The potatoes were a lovely accompaniment.

Oh, and I'm pretty certain any recipe that tells you to "rub the chicken liberally with salt" is not considered low-sodium. So my ring finger may be paying for this tomorrow. It's okay. Worth it.

Mexican Fusion Roasted Chicken
recipes from whatwereeating.com

1 3-4lbs whole young chicken, neck and giblets saved for another purpose
1/2 cup cilantro/parsley pesto (recipe follows)
1 lime, zest and juice for the marinade, leftover lime halves for the cavity
2 tbsp minced garlic
kosher salt and freshly cracked black pepper

In a large ziploc bag or mixing bowl combine the pesto, lime juice and zest, and garlic. Mix until thoroughly blended. Rinse the whole chicken, inside and out, under cold water then pat dry with paper towels. Add the chicken to the ziploc bag with the marinade. Rub the marinade both under and on top of the skin of the chicken, making sure to get a good coat of the marinade inside the cavity as well. Allow the chicken to marinate for 1 hour. While the chicken is marinating, preheat the oven to 450 degrees. Remove the chicken from the marinade after one hour then rub the chicken liberally with kosher salt and black pepper - again both under and on top of the skin, as well as inside the cavity. Stuff the leftover lime halves into the cavity of the chicken then place it on to a roasting pan, breast-side down. Place the roasting pan into a preheated 450 degree oven. Roast the chicken at 450 degrees for 15 minutes, then turn the oven down to 350 degrees. Continue roasting the chicken at 350 degrees for 1 to 1 1/2 hours, until an thermometer inserted into the fleshy part of the thigh reads 170 degrees. Times will vary depending on the weight of the chicken. Remove the chicken from the oven. Loosely cover the chicken with aluminum foil and allow the chicken to rest for at least 10 minutes before carving. This chicken goes great served with extra cilantro/parsley pesto as a sauce. Enjoy!

Cilantro/Parsley Pesto

2 cloves garlic
2 tbsp pine nuts
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
juice and zest from 1 lime
1 tsp red wine vinegar
1/2 tsp cumin seeds, toasted
1/2 tsp chile powder
1/2 tsp red pepper flakes
1/4-1/3 cup olive oil
kosher salt and freshly cracked black pepper

Add the garlic cloves and pine nuts to the bowl of a food processor. Pulse the garlic and pine nuts until they are thoroughly minced. Add the cilantro, parsley, lime juice and zest, red wine vinegar, cumin seeds, chile powder, and red pepper flakes to the bowl of the processor. Turn the processor on low. Allow it to run for several seconds before slowly drizzling in enough olive oil while the food processor is running to create a nicely viscous pesto. After all of the olive oil has been added, season the pesto with kosher salt and freshly cracked black pepper to taste.

Mexican Roasted Potatoes- from The Nourishing Gourmet

8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard

1 lime, juiced (or more to taste)

1-Preheat the oven to 400 degrees.

2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).

3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.

4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.

I miss the salt shaker.

I've always been a "salter." It was much worse when I was younger. I used to swipe salt packets from fast food restaurants and carry them in my purse in case of an emergency. (Wendy's had the best ones.) I've really tried to cut back since then. Probably because of how much water I retained when I was pregnant with Franny. My salt cravings are much worse when I'm pregnant. A few weeks ago I made some roasted asparagus and wouldn't stop singing its praise when Bobby finally said, "Um, babe, it's really salty." I didn't even know!

So ever since Thanksgiving my hands and feet have been swelling. Yikes! At 22 weeks? Doesn't that seem a little early? So I've decided to cut way back on my salt intake and have been looking for recipes that are low-sodium. It's not going great. I keep choosing recipes with ingredients like soy sauce- it doesn't get much saltier than soy sauce! I guess my main change for the week is I haven't been adding salt to anything and that's a big step. I'm trying to drink more water and all that. I really don't want to have to buy a new set of maternity clothes after Christmas when my current ones don't fit anymore!

So here's what we ate this week:



White Bean Turkey Chili
adapted from My Kitchen Cafe

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained- lots of salt in here!
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

I served the meal with my favorite whole wheat bread and some leftover cranberry sauce.



Garlic Chicken Pasta with Spinach
from My Kitchen Cafe

I've never flavored olive oil in the microwave before. I thought about doing it the old-fashioned way on the stove-top, but then I thought, "who am I to deny the microwave of its mystical powers?" Tasty dish. I always turn to lemon when I'm trying a new diet. Lemon rarely lets me down.

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.


Cauliflower-Potato Curry
from the cookbook Great Vegetarian Cooking Under Pressure

My good friend Marie is letting me borrow her pressure cooker and cookbook for a time and the other night I tried this vegetable recipe to go with our garlic chicken pasta leftovers. I have to admit, it was not a huge hit with this family. I liked it. If I were going to make it again, I think I would leave out at least a tablespoon of the curry. I just thought it was too much.

1 large head caulifower (about 2 1/2 lbs.)
2 tsp safflower or canola oil (I used vegetable oil)
2 tsp whole cumin seeds (I don't have the seeds so I waited until later in the process and just added a few shakes of cumin. Hmmm... a few shakes vs. 2 tsp doesn't seem like an even substitute. I just noticed that.)
1 1/2 cups coconut milk (I just used 1 can)
2 Tbs tomato paste
2 Tbs mild curry powder
1 tsp ground coriander seeds (skipped this)
1/4 tsp ground cinnamon
1 tsp salt, or to taste
pinch of cayenne
1 1/2 pounds thin skinned potatoes, scrubbed and cut into 1/2 inch dice
1/2 cup diced red bell pepper

1/4 cup minced coriander (I just remembered that I was going to add cilantro to this. Whoops!)

Cut the cauliflower into florets about 2 inches wide across the top. Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat and add the coconut milk (stand back to avoid sputtering oil) and tomato paste. While stirring with a fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to a boil. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick-release method Remove the lid, tilting it away from you to allow any excess steam to escape. If the potatoes are not quite done, replace (but do not lock) the lid and let them cook for a few more minutes in the residual heat.

Stir well to combine the cauliflower and the potatoes. While stirring, the cauliflower will break up into small pieces and amalgamate with the cooking liquid to create a thick sauce. Mix in the coriander before serving.

Sunday Dinner - Salmon with Dill Cream Sauce

We had this for dinner tonight. Noone really appreciated this but me. It always makes me laugh when I'm the only one ooh-ing and ahh-ing over the food I make and everyone else's reaction is lackluster. I tried to explain that what made the dish was the creamy dill sauce, especially when it soaks into the rice, but they wouldn't listen.

My mom served asparagus a lot when I was a kid. I didn't like it then. I thought it sounded more like the name of a Sesame Street character than a vegetable. I also thought it's name made the vegetable sound rather unappealing. But I've changed my tune since then. I've blogged about this meal before, but this is a "do-over" because I made some changes to the dill cream sauce that I'm rather pleased with. And I'll never stop campaigning for more rice pudding-lovers. There just isn't enough of us out there.

Salmon. The way my Aunt Becky taught me. I am forever in her debt. This time I used the panini grill, per my Dad's suggestion, which I really liked, but Bobby prefers the broiler method, so the seasoning on the salmon gets kind of blackened.

Dill Cream Sauce

1 large garlic clove, smashed with 1 tsp kosher salt to make a paste
2 Tbs butter
1/2 cup white wine
3 Tbs chopped fresh dill, divided
1 cup creme fraiche (I didn't have enough time to make my own creme fraiche yesterday, but I wanted the tangy flavor, so I just mixed 2/3 cup whipping cream and 1/3 cup sour cream vigorously with a whisk- I'm sure the creme fraiche would have been better, but I was still very happy.
salt and pepper

(The original recipe called for 1 tsp Dijon style mustard. I left it out because I was afraid I wouldn't like it as much with as I did without.)

Serve salmon over white rice with dill cream sauce drizzled over the top.

Oh, and I almost forgot the asparagus! This is so easy and so good! I tossed the asparagus with lemon juice, olive oil, kosher salt, pepper, and then I sprinkled it with fresh parmesan. I roasted it in the oven at 400 degrees for about 20 minutes.

And then, of course, the rice pudding. I got Sophie to eat one bite, but the rest will be for me. (Franny and Bobby aren't fans of the stuff. They are crazy!)

It must be Fall...

...because I'm craving apple desserts and chicken pot pie. My mother loved this time of year. So many of my fall recipes have come through her or remind me of her. Even my treasured recipe for chicken pot pie reminds me of her. I never made it for her, but I always wanted to. When I was a kid I remember she bought us frozen Marie Callendar pot pies, baked them in the oven, and set one down in front of each of us. I hated it. I was like, "You like this?" Then I discovered Martha's genius recipe with fresh thyme in the crust and I was converted. The cake recipe is one of my favorites and I first tasted it at my mom's house years ago after her friend Suzy left some with her after a party or something. I LOVE this cake. This time I tried making it in a bundt pan and was happy with the results. Both the cake and the chicken pot pie recipes have been blogged here before, but I think it's appropriate that the best ones make repeat appearances.

Chicken Pot Pie (adapted from Martha Stewart.com)

I added zucchini this time (replacement for the mushrooms). I chopped 1/2 of a large zucchini to the same size as the potatoes, and added them with the carrots and leeks. Delicious!

• 3 or 4 chicken breasts
  
• 4 cups chicken stock
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 2 cup plus 7 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 2 1/2 sticks plus 7 tablespoons unsalted butter
• 3 large egg yolks
• 1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large (these get left out for Bobby's sake in my pie)
  
• 1 1/4 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Pick enough thyme leaves to make 3 tablespoons. Combine 2 cups flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 2 1/2 sticks chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 6 tablespoons ice water and 2 egg yolks, and process until the dough holds together. Divide dough in half and flatten into two discs. Wrap well in plastic wrap; refrigerate at least 1 hour.
3. Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
4. Preheat oven to 375 degrees. Melt the remaining 7 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes, cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 7 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to two pie dishes. Set aside.
5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot. Freeze one pie before baking for later if you like. Wrap tightly in plastic wrap and then in foil and use within a month.

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Are you hungry yet?

Butterscotch-Topped Gingerbread Cake with Sauteed Apples

For the butterscotch:
6 Tbs unsalted butter
3/4 c packed brown sugar

For the cake:
2 3/4 c cake flour
1 tsp baking powder
1/4 tsp salt
1 Tbs ground ginger
1 Tbs cinnamon
1/4 tsp ground cloves
8 Tbs unsalted butter, softened
1/2 cup sugar
1 tsp + 1/2 tsp baking soda
1 cup molasses
1 1/2 cup boiling water
2 large eggs

For the topping:
3 Tbs unsalted butter
2 Tbs sugar
1 3/4 lbs. Apples, peeled, sliced

Butter and flour sides but not bottom of 9 inch round pan. 3 inches deep.

Make butterscotch: in a small saucepan melt 6 Tbs butter and sugar together, stirring for a smooth mixture. Pour it into the cake pan and swirl it to coat the bottom. Heat the oven to 300 degrees. Put water on to start boiling. In a bowl sift together the flour, baking powder, salt, singer, cinnamon, and cloves, and set aside. Using paddle attachment, cream the butter and sugar together until light and fluffy. With a fork, stir in 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture. This can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp of baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter mixture. Finally add the eggs one at a time, mixing to combine after each addition. The batter will be very thin. Bake until the center of the cake is spriny and a toothpick comes out clean, about 1 hour and 15 minutes. Let cool 5 minutes and invert cake onto a serving plate. Let cool an hour before serving. Just vbfore serving, saute apples in butter and sugar mixture. Top cake with warm apples and serve with whipped cream.

Sunday Dinner - Two Desserts

Lemon Fusilli Pasta with Grilled Lemon Chicken
adapted from the Barefoot Contessa

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby spinach
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved
• 4 grilled lemon chicken breasts (see recipe below)
  

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the spinach, Parmesan, sliced chicken and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Grilled Lemon Chicken

This is the best chicken marinade ever and I don't think I have it posted anywhere on my blog. My sincerest apologies, my friends, because that is just not right! This recipe is like a secret weapon. It takes ordinary chicken and makes it taste... extraordinary.

Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts, halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (According to Ina, but I think the optimum marinating time is two nights.) Grill chicken.

Tomato Feta Salad
from the Barefoot Contessa- I made only about 1/4 of this recipe. I'm the only tomato fan in the family.

Ingredients

• 4 pints grape tomatoes, red or mixed colors
• 1 1/2 cups small-diced red onion (2 onions)
• 1/4 cup good white wine vinegar
• 6 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 pounds feta cheese

Directions

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Caramel Crunch Bars (from Baking From My Home To Yours)

I love these so much! The first time I tried them sandwiched around vanilla ice cream, but after sitting in the freezer, they were two frozen to eat. I prefer them at room temperature. I'm a little mad at Bobby for finishing them off last night without checking with me first. ;)

1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
16 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
3 ounces finely chopped bittersweet chocolate

6 ounces finely chopped bittersweet chocolate
3/4 cup toffee bits

To make the shortbread

Preheat oven to 375

In a medium bowl, whisk together flour, espresso powder, salt and cinnamon.

In a large mixing bowl, add butter and beat until creamy and smooth. Add both sugars and beat until light and fluffy, about 3 minutes. Mix in vanilla. Pour in the dry ingredients and turn the mixture on low speed - mix just until the dry ingredients are almost all incorporated. At this point, add the chopped bittersweet chocolate - using a wooden spoon or firm spatula, stir the mixture until combined.

The dough should be creamy and very sticky at this point. Place dollops of the batter over the bottom of a 9" x 13" baking pan coated with nonstick spray. Using an offset spatula, a spoon or wet fingertips, spread the mixture into a thin even layer.

Bake until the shortbread is a rich golden brown and looks like it is trying to come away from the sides of the pan, about 20 to 24 minutes. Remove the pan and turn the oven off.

To make the topping

Scatter the top of the hot shortbread with the chopped bittersweet chocolate. Pop the pan back into the turned off oven and let sit for 2 minutes to soften the chocolate. Remove and immediately use an offset spatula to spread the chocolate mixture all over the top. Scatter the toffee bits on top of the melted chocolate and gently press down to adhere. Place the baking pan on a wire rack to cool completely - if the chocolate has not firmed up by the time you need to cut the bars, briefly place it in the refrigerator to set.


Lemon Cornmeal Cake with Lemon Glaze and Blueberry Topping
from Epicurious.com

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice

Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

For glaze:

Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

4th of July 2009

Despite unfavorable weather conditions, we still had a great 4th of July. It was the morning after Bobby's first on-call night. (Nobody died on his watch so that's good.) Franny came downstairs and asked where Daddy was. After I told her Daddy was at work, she said, "He needs to come home and go to sleep." We met up with him for a pancake breakfast at the church.

The girls and I headed to Walmart for some groceries and by the time we got home, Daddy was fast asleep. The girls spent the morning watching cartoons and playing while I prepared some 4th of July food for the Wilson's BBQ that night. I made the creamiest lime meringue pie and a Dill Potato Salad. (recipe below)

We watched the shortest parade I've ever seen- and that's not necessarily a bad thing- and the kids were able to collect some free candy and SWAG.

Apparently this is Sophie's "pretty face" because that's what I asked her for when I took this picture.

Mad dash to catch the parachutes. Franny loved watching the fireworks.

And Franny's Daddy loved lighting the fireworks.

Especially these.

Potato, Cucumber and Dill Salad adapted from Bon Appétit | July 1992

Yield: Serves 4

2 pounds baby red potatoes, sliced
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
2 Tbs olive oil
1/2 cup mayonnaise
1/4 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar, mayo, oil, and mustard in small bowl. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

Christmas Eve Dinner

Look, I know everybody is trying to eat healthier now that the holidays are over, myself included, but if I don't get these recipes up now then I never will. I know I'm tempting you now but you'll thank me next year when I have an organized section on my blog where you can find all my holiday recipes!

During the holidays I never like to stray too far from the traditional family favorites. I decided on my Dad's green beans with bacon, my Mom's Christmas orange rolls, and raspberry pretzel jello. I used to feel a little embarrassed about serving raspberry pretzel jello. I think because it's a casserole dish and the name of it makes it sound like a relative of "funeral potatoes." I don't care anymore. I'll say it loud and proud. I LOVE RASPBERRY PRETZEL JELLO! That felt good.

Wes and Jen (Bobby's brother and his wife) shared one of their traditions with us on Christmas day- a delicious Chicken Cordon Bleu with a rich and creamy sauce. When we were planning the menu on the phone, I suggested we serve a ham on Christmas Eve, so we could use the ham in the Chicken Cordon Bleu the next day. Anyway, It was perfect not only for Christmas Dinner, but also the day after Christmas when Wes made omelettes for us. I probably don't even need to say this but I did not take this pictures. My talented sis-in-law Jen took them. I look at these pictures and I feel a little sad because my own attempts at food photography are pathetic in comparison. Jen, thanks so much for sending these pictures!


Mmmm... I sure am missing all the delicious leftovers.

Dad's Green Beans with Bacon

6 or 7 slices of bacon
1 large bag of frozen green beans (I like to use the steamer bags)
freshly squeezed lemon juice
1 tsp garlic, minced

Prepare green beans according to directions on bag. Cut bacon into 1 inch pieces. Fry in a large skillet until crisp. Add green beans and garlic and cook in bacon grease. (If there is an excess of bacon grease, drain some of it off. Just don't send it down the drain!) At this point Dad likes to sprinkle lemon juice over the top. Maggie likes to add a little bit of minced garlic, maybe 1 teaspoon.



Orange Rolls

Your favorite roll recipe. Make the dough at let it rise until doubled:

1 c butter, softened
1 1/2 c sugar
rind of 2 oranges, grated
juice of one orange
enough powdered sugar to make a thick glaze (3 cups?)

To make orange rolls, take dough out of refrigerator three hours before baking. Roll out into a 1/2 inch thick rectangle. Spread softened butter over dough. Mix sugar and orange rind together and sprinkle over butter. Starting with the end of the rectangle, roll up, jelly-roll style. Cut into 1-inch slices using a long piece of floss. Feed it under the roll and take each end of floss and tie a knot right through the roll for a clean slice. Bake for 18 minutes at 350 degrees in a greased muffin tin and drizzle with orange glaze.

Sunday Dinner and ooh baby where you been all my life?

I was thinking it would be nice to have kind of a relaxed Sunday dinner this past week. One that wasn't so labor-intensive and that wouldn't take me all afternoon. The weird thing is, I still felt like I spent all afternoon in the kitchen. I think the two-hour nap I got down in our pitch black bedroom might have something to do with that, though. Our family always served fries with this Warner family favorite, but I wanted to mix things up a little so I found a recipe for Sweet Potato Fries. Also, I have a huge supply of apples, so I tried a new recipe for apple sauce. (I'm actually going to include another recipe that I tried and never got around to posting. Both are amazing. The first one is the one calls for sugar and it's a little sweeter and more traditional. The second one has a more complex and unique flavor with the cardamom and mace and everything. Both are worth trying.)

The cake was AMAZING. Brendon and Stephanie came over for games and dessert and I served this and worried we'd have too much left over. I sent them home with two pieces, gave one piece to my sweet neighbor, and the rest Bobby and I have slowly consumed the last few days. There is one sliver left but not for long. It is so good!! We thought it tasted better the next day warmed up in the microwave for a bit.


Now, a lot of my friends have spoken very highly of "the cake mix." They make valid points. I myself use cake mixes from time to time, but please, I beg of you, do NOT underestimate the prowess of the made-from-scratch cake. It is a beautiful thing. Give it a try sometime, and when you do- try this one. It is AWESOME. Just a word about the frosting. I JUST barely had enough to frost this thing. Next time I think I would make more of the frosting. I mean, if you were to take a peak beneath the chocolate peanut butter glaze, you would find one messy crumb-coat. There will definitely be a next time, though.

Sweet Potato Fries

Serves 4.

• 2 sweet potatoes (about 2 pounds total), peeled and cut into 1/2-by-2-inch sticks
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh lemon juice

1. Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
2. Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.

Applesauce

INGREDIENTS:

2 apples - peeled, cored and shredded 1 teaspoon ground cinnamon

1/4 cup water 3 tablespoons brown sugar

DIRECTIONS:

1.	Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
2.	Stir in brown sugar and mix well; if desired, top with ice cream and serve.

Applesauce

From Martha Stewart

18 McIntosh apples, (about 6 pounds), peeled, cored, and quartered
1 cup apple cider
1 large cinnamon stick
1/2 vanilla bean
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 cup sugar, or to taste
2 tablespoons freshly squeezed lemon juice

1. Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
2. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes.
3. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices.
4. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod. Applesauce can also be stored in an airtight container for 2 to 3 days in refrigerator.

Makes about 7 cups.

Chocolate Peanut Butter Cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Shrimp Enchiladas and Sweet Corn Cakes

Franny's consultant came over for lunch yesterday. We do this every couple of months and it's a great opportunity for me to ask questions about Franny and get lots of helpful advice. Plus, she's fun to hang out with.

I've been craving shrimp like crazy lately, and I always love opportunities like this when I'm cooking for someone else besides Bobby to cook with seafood. I found this recipe on My Kitchen Cafe months ago, and I've been dying to try it. It looked so tasty and indulgent with all the whipping cream and sour cream... I couldn't resist.

So, I'm guessing some of you reading this are a little intimidated by cooking with shrimp, especially fresh shrimp, so I thought I'd say a little something on the subject.

First, why buy fresh shrimp with the shells still on when you can buy it cooked and ready to go? Let me tell you why. First, fresh will always taste better. Second, you can buy exactly as much as you need if you buy it from the case. Third, chances are, your recipe calls for some step where you have to saute your shrimp (or cook it in some other way) with an opportunity to flavor that shrimp with butter, lemon, spices, and salt so it will be delicious. If you've purchased pre-cooked shrimp, then you'll have one of two problems: either you go ahead and follow the instructions in the recipe to flavor the shrimp, resulting in a tough and rubbery texture, OR you skip that step and miss out on all those delicious flavors. Neither option is acceptable.

So here's what I always do. I really HATE shelling and deveining shrimp. It's gross and I always gag a little in my mouth when I have to do it. They don't smell very good and they're not very pretty. I'll usually do it the night before and keep them in the fridge so that the next day all I have to do is pull them out and they're ready to go.

So here's how ugly they look when you start.


But look how pretty they are only minutes later:


They cook faster than you'd think, so watch them. You don't want to overcook them.

Shrimp Enchiladas
adapted from My Kitchen Cafe

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
7 or 8 (9-inch) flour tortillas

Saute red pepper and onion in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour. (I poured them into a small bowl and mixed them so they were ready to add all at once.) Stir for about thirty seconds and then pour the cream in. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.


(I used Monterey pepper-jack cheese and I wish I had followed the suggestions in the recipe and used half Monterey jack and half pepper jack. It was pretty spicy. So I just added more sour cream and spread it on top. Worked like a charm, but I could have saved those calories if I had cut down on some of the heat in the pepper-jack. I'll leave it up to you. :)


I also served some sweet corn cakes, a lot like the ones you may have tried at Chevy's or my family's favorite restaurant while I was growing up: El Torito.

I didn't want to go out again to get some masa harina so I substituted 1/3 cup flour + 1 Tbs corn meal for the masa harina and was pleased with the results. So yummy!

Sweet Corn Cake

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

And here's how the story ends: