Surprise... It's Quinoa

Yes, it is back. I know, "Hello, old friend."
There was a time that I was making so much quinoa that every morning or night we were having some sort of "Quinoa Surprise"... kind of like I thought I was on the Food Network show where the chefs are given one ingredient to make 9 things... yeah, I am up for that challenge if the ingredient is quinoa. I think I may have even create a quinoa dessert. Poor Scott.

Thanks to an old friend, I am bringing it back for my 1st cooked meal. The thing I love about this grain is that it has more protein than most meats and surprise, you can make it taste like anything you want.

For dinner tonight I gave it a taste of Italy and did as the Italians do --- actually cooked, the grains at least. Baby steps back to the old (but improved) me...

Caprese Quinoa Salad
1 cup quinoa cooked in 2 cups water
1/2 cup shredded basil
3/4 chopped tomatoes
3/4 cup mozzerella, chopped
1 clove garlic, minced
2 tablespoon olive oil
2 tablespoon baslamic vinager

Serve chilled. It's that easy and very healthy. I chased my down with a lot of water and ibuprophen after a very challenging yoga class... I may be a little (or possibly a lot) sore tomorrow... or right now, it is officially morning.

Perfect for most vegetarians but I will warn you that when cooking for someone new you may want to stay away from this grain---1) sometimes the texture throws off a meat and potatoes type of person and 2) Since it is high protein and fiber it sometimes upsets the digestive track.
Yeah, lesson learned...

Ode to the Bloody Mary. . .

So, I have gotten a few emails in response to my Beer vs. Bloody Mary entry...
1- By ordering a Bloody Mary, I was not in anyway saying it was more refined... that is just my choice of beverage. It was merely an observation to Sunday morning drink specials

2- Sorry, beer lovers, based on my responses most people feel that Bloody Marys and Mimosas are more appropriate due to the nutritional value of the drink. Again, we all have our opinions. Today in the Washington Post there was a great adaption on a Bloody Mary recipe I wanted to share that not only is deemed "a health drink" but also a cure all for a morning after over indulging. Again, like opinions, we all have had one (hangovers).

Vampiro
1 serving
Created by Wayne Curtis of the Atlantic and John Myers of the Grill Room in Portland, Maine;adapted from "Stir Your Soul: Tales of the Cocktail Recipe Book" and vodka added by Chaos!

Ingredients:
Ice
2 1/2 ounces tomato juice
1 ounce freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 ounce vodka
1 teaspoon honey
1 tablespoon finely chopped onion
3 thin crosswise-cut slices hot chili pepper, such as jalapeno
1 dash Worcestershire sauce
Salt

Directions:

Fill a highball glass with ice.

Combine the three juices, vodka, honey, onion, pepper slices, Worcestershire sauce and salt to taste in a cocktail shaker. Add ice and shake vigorously, then pour (strained) into the glass.

*PS- I am cooking tonight so stay tuned for a Chaos made and tried recipe. I know... sounds more like an urban legend*

Living with a double standard...

As my friend I attended brunch at Belga Cafe (near the Eastern Market) we had an interesting discussion.

Why is it perfectly acceptable to have champagne or vodka before noon but not beer? Do we live in a world of alcohol double standard? Is a good Belgium beer any less refined that a Bloody Mary with celery foam? As she looked at the list of over 100 choices she decided no ...

To accompany my refined BM, I had a great savory waffle with roasted tomatoes and goat cheese. I keep dreaming about another... with maybe a bit more goat cheese. If I were making at home I would use the following recipe and serve with an herb salad.

Roasted Tomato and Goat Cheese Waffles
1/2 cup sifted flour
1/2 teaspoon salt
1 clove garlic, minced
4 eggs
1/2 cup milk
1/4 cup olive oil
1 cup goat cheese
¼ cup chopped, soaked roasted tomatoes

Sift flour and salt together, set aside. Beat eggs, milk, garlic and oil. Add goat cheese and beat until smooth. Combine with flour and cook using waffle iron.

If I wanted, I could get all of these ingredients in the Eastern Market district... with the freshest produce and herbs to the hybrid cheese options and the amazing meat counter--- I may just be in love with this city.

Kitchen unpacked but still no cooking...

Good news- everything fit in the K Street Kitchen.
Bad news- have not turned on a stove.

I am by myself so I am snacking not eating meals. SORRY. I am however supporting my
local Trader Joe's! Favorites include: 3 Buck Chuck, Edamame Hummus, Sesame Soy Rice Crisp, and Goat Milk Cheddar. YUM! Tonight I was able to entertain on $11. Seriously. Thanks, Joe!


I promise, I will cook on demand. Someone needs and app for a dinner party--- I am there. Someone wants to come for dinner---there. Someone is having birthday, baby or leave their life celebration---there. Until then, it may be me, TJ and a little chaos.

Dear K Street Kitchen,

Can you handle all of this stuff?

Really? Seriously.

I am on my way with my Kitchen Aid, Blender, Food Processor, Emulsion Blender, Cappachino Maker and much, much more.

See you soon,

Ms. Chaos

You don't know what you could have had until you go?!

Now that I am moving Scott wants to remodel the kitchen. Looks like if our house does not sale by August 1st (Going Once, Going Twice, Sold to a Very Lucky Owner??!!! Anyone? Please?!) he will stay put and remodel my little, tiny kitchen where I have slaved over the stove in solitude with no cabinet space, little counter space and no view of the rest of the house for the last five years... Seriously? That's okay. I have always said that working under such minimal conditions in my kitchen and my life has taught this gal a thing or two... about cooking, budgeting and about marketing on a shoe string.

What I have made in my shoebox kitchen this week?
1- Iced Coffee
2- Hot Coffee
3- Conversation--- some pleasant, some not so pleasant

I promise, more chicken again soon...

Things I Learned Yesterday During Chaos in My Kitchen... and House

1- Do not clean refrigerator with oven cleaner. Can result in chemical burns. True Story.

2- If one needs a moving truck and three pick up trucks to move their stuff from storage that is probably, definitely, too much stuff. I hate stuff. Period.

3- No matter how calm someone tries to stay amidst the chaos... things still get a little chaotic. Human nature.

Yes! Yes! Yes! I did it--- I cooked!

Hallelujah, I am back! Well, as back as a for-sale kitchen will allow.

Tonight I had a fellow shop gal and very close friend over to celebrate closing on her house. I am hoping that now she officially gets her check I will get mine... or at least an offer. You know, one shop gal at a time!

On any given night you could find us last summer on my patio grilling vegetables and drinking Pinot Grigio. I decided in my last few days of patio life I needed to disobey all selling-your-house rules and bring this summertime ritual back. Tonight's menu was not elaborate, it will win no culinary awards but it did bring this gal that loves to cook (and entertain) some simple pleasure
In addition to a great bottle of Cupcake Pinot Grigio and Grilled Purple Asparagus, Zucchini and Red Pepper we enjoyed one of my summer favorites...

Panzanella Salad
Adapted from Ina Garten
3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes

1/2 red onion, cut in half and thinly sliced
basil leaves, coarsely chopped

3 tablespoons capers, drained
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend.

I'm looking at the gal in the mirror...or in my art?

If art is a reflection of our personalities, what does it say that most of my favorite art is of food?

I have a 12 day countdown until Chaos and Chicken packs up and hits the road. I am making final decisions as to what goes and what stays. Mostly things will stay... I am going from 1700 to a minimal 450 sq feet.

This weekend a friend asked me if I was keeping all of my art work. Over the years, especially through the store, I have created quite the collection. Today I took sometime to look it over to see if it (1) fits in my new space and (2) fits in my new life. I laughed because I had never really noticed, but a lot of the subjects are food... a Turkish man holding a pomegranate, Susan Lockwood's Blush, an oil painting of clementines in Italy... and even great food shots from the Eastern Market in DC. I guess that should not come as a surprise since cooking is my creative outlet and is really where I found comfort in this house.

I look around the boxes and I am everywhere... from the walls to furniture to the crazy gal that likes to cook reflected in the mirror. What items will create comfort in my new space? Do I carry the old me there or start fresh?

Hmm... I have a little less than two weeks to decide but I think I take my food art, my kitchen aid and shoes for now. I am sure as time goes on the mirrors will start to reflect new inspiration, new comforts and a gal that still likes to cook.

I am not cooking but that does not stop a gal from dreaming...

Well, that is if she could ever get any sleep.

If I was cooking I would definitely get out the flour and butter to make these. I think I can smell their sweet, nutty aroma but then I realize I am exhausted from insomnia and the scent is a mirage. Alas...

Pecan Bars
Adapted from The Barefoot Contessa Cookbook by Ina Garten

I cut the recipe in half for this attempt and used an 12 by 7 by 2 inch pan.. Be sure to note the proper pan size for the full recipe below (18 by 12 by 1-inch baking sheet), as it yields a whole lot of love.

For the crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lime zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350°F.

For the crust: Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Taken from one a my favorite blogs, East Village Kitchen, these have to raise the bar in dessert creation. I said the other day that I do not bake for neighbors but I am thinking if I show up to my new apartment building with these in hand I may have instant friends.

Wishing you and yours sweet dreams...

The Hard Choices

People have been very surprised and somewhat disturbed at the amount of stuff that I have been able to purge preparing for my move. Sorry guys--for better or for worse, I have emotional attachment to people and experiences, not things. Or so I thought.

Last night I was sorting through kitchen gadgets and dishware that I can take or leave (stand-up mixer is going no matter how small that kitchen is) but I got to the basket on top of the fridge and alas... I came to a stand still: My Cooking Light Collection- Four years worth.

I don't even use them for the recipe, just inspiration. But still, the thought of giving them away them made me very sad. I know, I know--- I am a smart gal, I know that the 50 magazines cannot go (but 25 coats can?). I am working with 410 sq feet of space. But somehow last night, all logic went out the window. I turned around and walked away. I mean how could I give these away?

What I realize this morning as I box them up is: I am not attached to the paper (well, as pretend graphic designer I may be a little) what I am holding on to are the memories of the meals that were inspired by the content inside. With each item I give away or throw out there is a little emotional tie to a memory, whether I like to admit it or not. As each colorful issue hits the bottom of the Goodwill box I remind myself that life will be filled with many more meals, both delicious and exciting, and I can place these memories beside the old in the basket on my fridge, no magazines required...

When one is not cooking she takes to talking in food analogies

So, I woke up in a bit of a panic this morning at 3:42 a.m. What am I doing leaping without a net? Moving without a plan? I always have a plan, I am Ms. Plans. And then, I took a deep breath and I thought about cooking. I am my most peaceful when cooking, my most creative, my most passionate. Should not I look to it for life lessons?

When I am making dinner (dear kitchen, I miss you) I don't really have plan, I have ingredients. Ingredients, gut instinct, experience and culinary expertise. I use these to select and match produce, meat and spices to create an end product that is often very delicious. The entire experience is organic and I rarely follow a recipe unless I am baking. Hmm... now that I think of it, some of my best work starts out with a blank canvas (or platter). Thinking of this makes me feel so much better.

So, my friends, I head back to slumber knowing that when I head out with my very unplanned, plan I am packed up with all the ingredients, expertise and experience to create a delicious adventure... the journey will be organic and hopefully filled with many tasty bites.

Just a little patience...

Two years ago I did not have the patience to bake a cake. I mean, come on, one hour and then you cool and then you ice it. And you have do exactly as the directions say. No way.

You see, I am goal driven. If I have a goal I not only meet it, but I go over and beyond. Just incase you did not know, I am just slightly competitive. On January 1, 2008 I decided that I would become a baker. With my lack of patience and my need to always improvise this proved to be challenging ... but I did it. Over the course of one year, I perfected a handful of cakes, more cookies than I choose to tell that I tasted, brownies, tortes, pastry... you name it and my lofty stand-up mixer and I created it.

I would like to say that since that cold January morning I have come a long way but waiting, WAITING to know what I will be doing is proving itself challenging. Maybe I need to break the rules, dirty our for-sale kitchen and remind myself what a little patience can get you.

Can one still have a food blog if she is not cooking?

I know, enough with the chaos... I promised three scoops food and one scoop me but lately life is too chaotic for cooking. (Gasp says the gal that finds therapy in cooking.)

So. Here it is.
1- Our house is on the market and kitchen needs to stay clean.
2- I have been out of town
3- I may be moving to a place with an even smaller kitchen. Yes, it is possible.

I am, however, eating. Eating lots of fast fuel efficient meals. One of my favorite items I snag from the Coffee Mill daily I will be recreating, thanks to Women's Health Magazine, in my hopefully new small city kitchen (please employers, call.) These are my idea of Fast Food.

Energy Chunks
Simply put, Chunks of Energy are all-natural cubes of goodness, so we asked the folks who make them at Dancing Star to share their recipe. Adapt it by adding your favorite seeds, nuts, and dried fruits.

1 c honey
1 c peanut butter
1 c carob powder
1 c sesame seeds
1 c sunflower seeds

1. Heat honey until warm, then add peanut butter slowly, until just mixable.

2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.

3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.

When life gives you limes...

...well, this weekend we made vodka tonics.

This Saturday I was at one of the best weddings I have ever attended. The ceremony was very personal to the couple, the surroundings were amazing and the reception was uniquely fun. There were about 150 people at a lake house property, spread amongst a house, boat house, deck and studio. Instead of a sit down dinner each guest received a bucket with a cloth napkin, sandwich, homemade chips, veggies and water. You gathered a blanket and copped a squat, if you will. That coupled with appetizers and late night snacks was the perfect combination of casual fun. Oh and there was cake with an amazing raspberry filling. And did I mention the limes... they were a source of pleasure and pain (the next day) for me.

Here are the three things I learned from the evening:
1. I might want to be a back up in an 80's music band.
2. One can be sore from too much dancing
3. You should always leave with the person you came with... you might feel better the next day.

You Can't Beet This Salad!

Did you hate beets as a child?
Well, I was strange and loved them. Basically, I loved most foods that kids hated. For instance, at age three my favorite pizza topping was olives. It gives me hope that one day I will have a child that will beg for healthy food and boycott chicken nuggets and fish sticks. My parenting philosophy is defined by this concept.

Anyway, if you hated beets this recipe might just change your mind. We made it Monday night and thought it was amazing. Fresh, light but avocado made it filling. If you are serving more than two please double recipe.

Simple Avocado Beet Napaleon Salad

Ingredients

1 avocado, sliced long

6 baby roasted beets or 2 large beets

1 lemon, juiced

1 cup fresh pea shoots, roughly chopped (got them at kroger)

2 Tbsp olive oil
1/2 tsp salt and 1 tsp black pepper

*May try next time with balsmatic vinegar*

Slice baby beets about 1/4 inch thick. Slice avocados to about the same thickness. Slice a few in half-keep a few long. Drizzle 1 Tbsp lemon juice on avocado. Set beets and avocado aside. Rough chop pea shoots. Set the sprouted (leafed) ends aside.Place the hard stalk ends in a small bowl. Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well. Place a few of the marinated stalks on serving plates.Arrange avocado and beet slices on top of stalks on plates. Rotate beet, avocado, beet, avocado. Add all the remaining pea shoots-stuff and drizzle the leftover oil-acid mixture over the salads.

*Taken from the Healthy.Happy. Life blog! *

Eating in the Raw...

For a couple of years I have been fascinated with the concept of eating raw. We have a juicer

and try to make fresh vegatable juices on a regular basis. I love nuts and berries and veggies. I have tried eating raw til noon. I have eaten raw til dinner... and I have tried an all day raw diet.

So what does a raw diet mean? (This is taken from a raw foodist's blog)

What are raw foods?
Raw foods are foods that have not been heated above 118 degrees.

Why eat raw?
You’ve all probably heard the basic claim: heating food above 118 degrees destroys the natural enzymes in the food. We raw foodists maintain that keeping those enzymes intact makes a dramatic contribution to digestive health—and therefore to our energy and health.More efficient digestion means more energy for other bodily functions: cell repair, physical and mental activity, and immune function. This is why raw foodists so often claim to feel tons of energy. It’s also why they often notice the sudden absence of common health complaints, from mental fog to acne to routine colds. When we digest and assimilate food optimally, our bodies have the energy and capacity to be active, to recover from physical exertion (athletes, this means you!) and to maintain a tough immune system.

Could I be a raw foodist? Absolutely not! I think like everything else, you need variety. Variety and moderation. I do think that you gain more from foods uncooked and I have more energy and feel less bloated when I eat this way but sometimes a gal needs a steak... or salmon... or cupcakes... or a fahita and margarita (thank you for lunch today, B :))! So, try out eating raw for a meal or two or maybe a day...

Here are some fun raw recipes I have been playing with:

Raw Granola Bars

1/4 cup almond butter

1/4 to 1/2 cup honey

1/8 cup coconut or olive oil

1/8 cup flax seed, ground

1.5 cups oats

1/2 cup Go Lean Cereal

1/2 cup mixed almonds, cashews, pumpkin seeds, cranberries

Mix wet and dry ingredients in bowl, pat onto baking sheet and freeze. I cut into chunks and keep in freezer. *Different from store bought. Must be eaten out of refrigerator at once or will fall apart* Also, play around with the ingredients based on your likes and dislikes.

Spinach Kale Avocado Salad
1 cup spinach
1 cup kale
1/4 cup greek yogurt
1 minced garlic clove
1/2 lemon, juiced
salt and pepper to taste
Massage spinach and kale with one mashed avocado, greek yogurt and garlic.
Add juice of half a lemon and salt and pepper to taste.

Quinoa Salad

1/4 cup chopped cilantro

1/4 cup chopped tomatoe

1 chopped cucumber

2 scallions, chopped

1 minced garlic clove

Juice of one lemon

2 tablespoons olive oil

1 cup quinoa soaked in hot water (not cooked) 3 hrs

Mix all ingredients and refrigerate for 1 hour. Serve at room temperature.

Almond Butter Fiber Shake

This is my FAVORITE lunch after yoga!

1 frozen banana

1 scoop of almond butter

1/2 to 1 cup of soy milk
1/2 cup Kashi Go Lean Fiber Cereal

Mix in blender with ice. *Best served in stainless steel coffee mug with straw*

Lessons Learned Today...

1. I can accomplish a hell of a lot when I am under deadline. This weekend is one of those times.
2. What goes up must come down. A day of manic is followed by a half a day of zombie that requires too much coffee.
3. Pressure Washing does not equal instant gratification and should be avoided by the impatient, the obsessive compulsive or the perfectionist.
4. Never, I say never, paint in your favorite yoga pants.
5. I am always happier when clean.

*Written after 6 cups of coffee, 5 hours of pressure washing, 2 hours of painting, 30 minute shower and one memorial of very cute yoga pants. Sorry, I am too pooped for chicken or anything else that requires cooking. All food must be in form of liquid... I think I will resort to my new strawberry, green tea shake. *

Saturday Night Fridge Clean Out

Yes, it is Saturday night and I am cleaning out my refrigerator. With a pending move and the house on the market at the end of the week, I am using every moment. So far today I have emptied all closets, packed up my winter items, purged five bags of clothes and three bags of shoes (GASP). I also painted porch furniture, pressure washed patio and walked seven miles. I am a woman of accomplishment that is VERY HUNGRY.

I have made up two very good treats today playing a little game I like to call: Make Do With What You Have.

1. Strawberry Green Tea Shake
I am convinced that this is my new favorite energy, hunger ending drink. I brewed an especially strong cup of green tea (2 bags) added honey to taste and then mixed in blender with ice, frozen strawberries and a scoop of plain yogurt. So refreshing and the protein in the yogurt was filling.

2. Asparagus, Red Pepper and Goat Cheese Salad
Luckily, my fridge ALWAYS has produce and good cheese... even if it is scrounging time. I boiled pasta in water with salt and EVOO. When almost done I added chopped asparagus and cooked until pasta was cooked, yet firm. I drained and while hot added half a sleeve of goat cheese, salt, pepper, juice of one lemon and cut roasted red pepper. After 30 minutes in the fridge it was such a yummy, make-do dinner!

*Scott is biased but he said that the salad was the best pasta salad he had ever had. I am just saying...*

Sweet Rewards in the Nations Capital...

This week I was in DC for two job interviews (finger, toes and stitches crossed, PLEASE!) so lots of chaos but no chicken... well, none that I have prepared anyway. I did manage to check out some old and new favorite culinary troves in the capital city...

I arrived in town on Tuesday night and met my highschool friend and her husband at a Dupont Circle restaurantnear the hotel called Lauriol Plaza (pictured to the left)where I had a great Margarita and guacamole. The weather was great so we sat outside.

Later, Scott and I wandered around the U Street area and Dupont Circle. We stopped one of our favorite places, KramerBooks and Afterwards Cafe. What a great place! They have a full menu and full bar in addition to their coffee and pastries... and it is ALWAYS packed! On our way back to the hotel we grabbed one more appetizer and glass of wine at a cute neighborhood bistro, Rosemary Thyme where I really wish I would have ordered a lamb dish but instead settled for hummus. I was slightly disappointed.

On Wednesday, I had appointments at 9:00 a.m. and 3:30 with lots of time to explore in between. My first stop was a wonderful bakery and cafe on Wisconsin Avenue in Georgetown called Patisserie Poupon where I had an AMAZING almond croissant and a perfectly dry cappachino. I really could have everything in their case but self control, my friends, self control. I also was very proud of myself for not stopping in Georgetown Cupcake or Hello Cupcake. (I say proud but they were really all I could think about on the ride home.)

After a little retail research (I was interviewing for a job to promote the Georgetown businesses) I headed back to my hotel and off to my last interview.

I met Scott when I was done for one last culinary DC adventure before hitting the road. This time we picked an old favorite, Brasserie Beck, where they have somewhere close to 500 different beers. We enjoyed a couple of lagers and split a goat cheese and lamb sandwich and frites ( I mean, they are not bad for you if they are not pronounced fries... right?).What an

amazing and caloric end to a very promising, productive and sweet DC visit...

Now, I sit and daydreaming about those cupcakes waiting for the next interview...

See you soon, DC... very soon!

More from the Luau...

Well... I am packing up Jess's food and sending her on her way to the makings of a yummy party. I love how the Key Lime Squares turned out! (See to the left)

Also on the menu:

Fruit and Chicken, Fish, Steak Kabobs

Coconut Crab Dip (see previous entry)

Melon, Asparagus, Procuitto Salad (see previous entry)

Margarita Cake with Coconut (see previous entry, add cup of coconut: half in cake, half to icing)

Pinapple Spread (see previous entry)

Key Lime Squares (see previous entry)

and finally... my new favorite salsa recipe:

Mango Lime Salsa

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)

1/2 medium red onion, finely chopped
1 Jalapeño chile, minced

1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice

Combine all of the ingredients in a bowl. Season to taste with saltand pepper. If the salsa ends up being a little too hot or acidic for our taste, you can temper it by adding some diced avocado.

I am heading to take care of my sick mom and cannot be there for the festivities but congrats my dear friend, I am proud of you! Love you!

Tonight's Specials Are...

Stuffed Salmon & Grilled Asparagus and Melon Salad

... and a little BirdMan Wine!
Who needs a restaurant when you have your house?
What a yummy dinner on my patio. After several hours of yard work, it was a perfect dinner outside. Plus, I got to test out the salad recipe that I will use on the Graduation Luau Menu.

With a mix of cantaloupe and prosciutto, the salad was sweet and savory... add some green (asparagus) and white (Parmesano reggianno) and the dish was beautiful.

I found some amazingly pink wild sockeye salmon at the grocery store and stuffed with goat cheese, sun dried tomatoes and served with a garlic spinach.

No Cupcake Wine at the store so I chose BirdMan that was very earthy with grapefruit undertones... very good but if I were choosing for this dish again I would pick the Cupcake... A girl does love her Cupcake.

At the end of the night I had a surprise visit from my good friend, LB... celebrating her birthday with neighborhood visits. You know if I would have known she was coming I would have had cake. Cheesecake. Oh no... now I want cheesecake. I guess I will have my share at the Luau Party.

Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
Shaved Parmesean
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a
single layer on the prepared baking sheet. Bake for 12 to 14 minutes
until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch
pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. In a medium bowl, toss together the asparagus and 2 teaspoons
olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each
side until crisp-tender. Cut into 1/2 inch sections on an angle

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste. Add the
melon, asparagus and Parmesan cheese and toss until all ingredients are
combined.Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto.

*See previous entry for salmon*

Chaos and Coconut????

I am contemplating a name change due to my new love of this fruit... I am digging it way more than chicken. Hold on, is coconut even a fruit?

I am preparing to make appies and desserts for a graduation Luau on Saturday. I am using lots of new recipes and a lot are filled with coconut. I must sample them before the real deal... right?

Today's sample is: Coconut Crab Dip. Yes, that is right- coconut and crab. Delicious.
I think that I will serve this in coconuts but I am still contemplating on the chip... baked plantains? Pita?Coconut Crab Dip
Ingredients:
1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded
1/4 cup shredded coconut

Preparation
Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on ____________.

To be continued...

Mother Knows Best...

When it comes to Lasagna, that is.

The relationship between mother and daughter is tricky. I think "I dooz it" must have been the first words out of my mouth. I know I spent the majority of my childhood and often my adulthood trying to show her that I could do it myself, and often better or atleast I would convince myself of that. This holds true on everything except lasagna making. I will never try to outdo her and if is she would come to my house right now I would bow out gracefully and let her have total control of my kitchen... as she has done for me many a time.

Happy Mother's Day Margaret... the sweetest mom and the best lasagna maker in the world (well, definetly the best in our family kitchen!)


Mother Knows Best Lasagna
1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Directions
In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, cottage cheese, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

Cupcake Wine? Wine in your Cupcakes? I am Sold!

When discussing Dirty Vodka Martinis, a friend told me that he did not like food in his drink... but what about drink in your food?

Last night I enjoyed a glass (or two) of Sauvingnon Blanc wine from the Cupcake Vineyard. It is crisp and has the zest that I love on a summer night... even if it was cold and raining last night, I am still in summer mode. I had originally bought it for the label (you know I do love a cupcake) but it was really good.

Today I found a recipe from a fellow blogger- Vanilla Garlic that infuses the Cupcake Wine into a cupcake... I cannot wait to try it.

She describes them as:
"Well, when wine and olive oil are combined in baking they produce a subtle, almost ethereal, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sparkle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five)."

White Wine Cornmeal Cupcakes

What You'll Need...
1/2 cup of olive or sunflower oil
2 large eggs at room temperature
1 cup of sugar, plus 1/4 cup for topping
1/2 cup of dry white wine
1 1/4 cups of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of salt
2 teaspoons of baking powderFinely grated zest of one orange
4 strawberries, sliced thinly

What You'll Do...
1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the flour, cornmeal, baking powder, salt and the zest; whisk together gently.

3) Line a cupcake pan with paper and brush with olive oil. Pour in the cake batter and arrange sliced strawberries on top. Sprinkle with remaining sugar.

4) Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool on wire rack.

PS- I made the Margarita Cake last night and we have not eaten it yet but I did taste the batter, YUM!, and also the crust, nice mix of savory and sweet! I added 1/2 cup plain yogurt to make more rich! I cannot wait to eat a piece tonight!

Hey... Margarita!

My girlfriend sent me this recipe just in time for Cinco de Mayo! I am heading to the store to get ingredients in 10 minutes. Looks really easy, refreshing and probably similar in flavor to the cheesecake I made the other night... that is now gone, by the way. Happy Cinco de Mayo!

Margarita Cake
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

You say you want chicken?

Well, I will give you chicken, alright! My famous Chicken Enchiladas, that is! I cannot believe that I have never shared this yummy recipe. I honor of May 5, I will be making margaritas, cranberry salsa and enchiladas. Adapted from an older Cooking Light recipe, this is low-fat but gives you the gooey decadence you crave and the fiber and veggies you need.

Lowfat Chicken Enchiladas
4 oz lowfat creme cheese
1 package of frozen chopped spinach, de-thawed
Pulled chicken from rotisseri chicken
1 can black beans
1 small can green chilis
1/2 cup cooked onion
3/4 cup monterey jack cheese
Salt & Pepper to taste
3 tablespoons cumin
8 Corn Tortillas
1 can red enchilada sauce

Soak tortillas in sauce. Mix chicken, beans, chilis, spinach, onion and creme cheese with spices in sauce pan. Spoon 1/2 cup filling in center of tortilla, add a sprinkle of cheese; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Monterey Jack. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Support Your Local Businesses, Support Your Local Restaurants

Pick 3, Spend 50
As a former small business owner and a forever small business advocate, I really understand the importance of keeping it local.

Local is usually no more expensive or harder to frequent and often if is the best choice in quality, atmosphere and taste.

Take time this weekend to support three local establishments... and while you are at it, stop by your local Farmer's Market. Buying local is not only better for the economy but it is better for you.

Check out this site for more details of the trickle down effect.

I am heading out to the Radford Farmer's Market and local coffee shop, The Coffee Mill right now!

A gal can only dream...

Isn't great that people are getting book deals and later movie deals off of their blogs...

I just saw the trailer for a movie adapted from one of my favorite books- Julia & Julia.Great book for anyone that loves to cook or that knows what it is to need more than what life is serving you. Julia was on the verge of turning 30, trapped in a series of unfulfilling temp jobs, and living in a dreadful apartment in Queens, New York. That’s when she decided to break the monotony by attempting to make all 524 recipes in Julia Child's Mastering the Art of French Cooking. One year later, Powell had achieved her goal, documented her experiences on one of the most popular blogs on the Internet, and began the award-winning, bestselling book. I laughed out loud on most chapters... I love her blog, her book and hopefully the movie.

Meryl Steep plays Julia Child and a gal that I do not know plays the other Julia (I always imagined that Julia Stiles would play her but the no-name actress works...)
Check out the clip!

Hmm... don't you think Chaos and Chicken would be a good book title... or Shop Girl Speaks? God knows I have the stories...

Dear Spring Form Pan. . .

... I am sorry, your vacation is over!
I am getting ready to make appetizers and desserts for a Luau Inspired graduation party.
Tonight I did a dry run (tough life, huh?) on the Key Lime Cheesecake (adapted from Gourmet) that I will serve as bars. Now, I have a Key Lime Cheesecake recipe but it is low-fat and though delicious, it does not hold up well without refrigeration.

I don't want to give it all away but OH MY GOODNESS... this was decadent and amazingly refreshing. Hello summer, we are here! For the party I will double recipe make in a sheet pan and cut into small squares. I will also add dried coconut to the crust. Stay tuned for more Luau related recipes. I told you, my friends, less chaos and more chicken... or cheesecake. It's May and the cook that you all know and love is back.

Key Lime Cheesecake with Mango Ribbons

Gourmet, May 2002

For crust
1 1/4 cups fine graham cracker crumbs (5 ounces)
3 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, melted

For filling
2 (8 ounce) packages cream cheese at room temperature
1 cup plus 2 tablespoons sugar
3/4 cup fresh key lime juice
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs

For topping
2 large firm-ripe mangoes
1 tablespoon fresh Key lime juice (strained) or bottled
1/2 cup chilled heavy cream
1 tablespoon sugar

Special equipment: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer

Make crust: Preheat oven to 350°F and butter bottom and side of springform pan.

Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make filling: Reduce oven temperature to 325°F.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.

Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)

Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.

Make topping: Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution — peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. (I instead cut the slices with a flower-shaped cookie cutter, thinking they’d be a little neater for the miniature cakes.)

Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.

Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

*Optional- Sing, "Put a lime in the coconut and shake it all up..." A little lyric makes EVERYTHING more fun.

Watch out Grill... Here I Come!

You know what I love the most about summer?

My patio and grill! Well, and a glass of pinot grigio...

I need a new umbrella, huh? Mr.
Peabody... Mother's Day is coming up!

Last weekend Scott refueled that grill and I am ready to go. Ah... nights of grilled
veggies, fish and maybe a buffalo burger or two. The other night I tried a new salmon
recipe that I think I will make again tonight (you know me, a little OC about new recipes).
It is all about the food processor and a few minutes on the grill... great for summer night!

Salmon Burgers

Ingredients for burger:
Salmon Fillet
2 tablespoons per 4 ounce salmon Cream Cheese
Salt, Pepper, Dill
Capers
Scallions
1 slice of bread (roasted garlic)
Sesame oil

Ingredients for spread:
Garlic
Creme Cheese
Roasted Red Pepper
Salt and Pepper to taste

Place bread in processor until you create crumbs. Then add salmon (remove skin), cream cheese, seasoning, capers, scallions. Pulse until mixed. Form into patties and brush with
sesame oil. Grill for 3 to 5 minutes each side.

(Create spread in food processor).

I served open face on greens with avocado and cucumbers. So yummy and taste goods with a crisp Pinot! And full of Omega-3s. Omega-3s cross out the wine, right?

Which comes 1st? Chaos or Chicken?

Well, so far this month it is the chaos.

You throw some change in a life and you are sure to have chaos. 20 days into the month I realize that I have stopped cooking... or baking. Yikes! My body has been craving steamed veggies, fruit smoothies and salads, raw nuts and grains. Oh, and coffee. Lots of coffee.I guess it is better to deal with chaos with nutrition, not chicken. I promise... promise- More chicken is on it's way.

Next on My Brunch Menu. . .

So remember I told you my mom was in the hospital. Well, while hanging out there we watch the Food Network all day where I saw Ina Garden make the below treat. We all love cinnamon rolls, right? But who has time for the dough to rise (okay, I have time but not patience). She made them with Puff Pastry in muffin tins. That woman is GENIUS!

Also, she does a whole segment on Brunch on ABC- http://abcnews.go.com/GMA/Recipes/story?id=6425883

Easy Sticky Buns (Script and Recipe from Segment)

We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good ... and they're really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins -- my friends go crazy when I make these.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons 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 teaspoons of the cinnamon, and 1/2 cup 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 onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Asparagus Tart

This weekend was the Encore Reunion Brunch and the food was GREAT. If it is one thing a bunch of Shop Gals can do it is COOK... well, and shop! It was so nice to catch up and to sample everyone's recipes.

Menu (all homemade... no kits here, folks)
Popovers with homemade blueberry jam
Sticky Buns
Handmade Bagels with Salmon, Dill Cream Cheese Whip, Capers and Olives
Asparagus Potato Tart
Cheese Tray
Coconut Cake
Mimosas

I made my famous Calorie filled Coconut Cake and a new recipe... Asparagus Potato Tart.
This was great. Hearty, yet springy... an interesting texture. Would be a great addition to Easter or Mother's Day Brunch.

Asparagus Potato Tart

1pound potatoes, peeled and cut into chunk
Sea salt
1 pound asparagus spears, woody ends removed
1 sheet puff pastry
3 eggs
pinch of nutmeg
black pepper
1/2 cup cream (I used half and half)
1 cup sharp white cheddar cheese
1 clove garlic

Boil potatoes until tender. Mash. Add cream, salt and pepper, garlic and cheese. Whip until smooth. Add three eggs.
Steam asparagus for 4 minutes.
Roll puff pastry to fit 9*13 casserole dish. Place pastry over dish and dust with nutmeg. Add mixture. Cover with asparagus, placed top to bottom to cover width of dish.

Bob Wisdom...

So, thanks to my mom's hospital visit (she is okay) I was in Martinsville last weekend. My dad said two things to me that stuck-

1- In regards to my job search: "Even when the worms are scarce, the birds keep on scratching"
2- In regards to my recent increase in baking (and cookie consumption): "You better be working out more."

A wise man... I am continuing to scratch and have walked a total of 15 miles this week (it's Wednesday)!

Wise and adorable, huh?

Food+Wine+Richmond= A New Attitude and New Jeans?

This weekend I escaped to Richmond, VA for a little F & S--- some people travel for R & R, I go for the food and the shopping. When I checked my bank account you would think that I went on a shopping spree but no... all food... and wine. I did come back rejuvenated (many thanks to Esra, Jess and Katie) and a little heavier (thank you CanCan, Mezzanine, Sensi, Maggiannos and Verbena)... but it was totally worth it.

Culinary Highlights:
Mezzanine
This restaurant is owned by a friend of mine from high school...
Located in Carytown, they have many, many more small plate options.
It is small and was packed... we sat at the bar and it cozy!

Ahi Tuna and Sweet Potato Fritters
(also a yummy wine tasting--thanks to Todd and Randy!)


CanCan Brasserie
My favorite resteraunt in Richmond, I had to have food there twice. It has a great
atmosphere with Old World French charm. Oh, and amazing food.
Dinner- Braised Lamb with Pear and Celery Root Puree and Root Vegetables
Brunch- Beignets, Braised Pork and Gouda Omelet, Peach Bellini

Maggiannos
A chain but a yummy one... while shopping I had to help my self to Gnocchi in Vodka Sauce and
Fried Calamari

Sensi
A little bit of a let down BUT still inspired by the Lime Basil Risotto with Seared Scallops

Verbena
Locate two blocks away from Esra's was my favorite new fine. Quaint, artsy and sophisticated. The menu is the same... Went there after Sensi so just enjoyed wine and great conversation. Loved the upscale/unstuffy bar located upstairs. Wish we had someplace like this in the NRV... next time I will have to try the lamb!

until next time, Richmond... you will see me again soon!

Say Thanks with Caffeine!

This weekend I am heading to Richmond and will stay at Esra's, one of my best friends or cat sister as I call her. She and her husband are out of town and I want them to know just how much I appreciate my fee-free stay at the Calvert Inn...they really do have a nice home. I am making a basket of E's favorite things including Espresso Brownies. We are both coffee lovers so I thought
these would be appropriate.
This is a new recipe that is in the oven as we speak... the batter tasted great!

Espresso Brownies

Makes 12 or 16 brownies

8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
6 tablespoons butter, cut into 12 pieces
1/3 cup plus 6 tablespoon all-purpose flour
3 tablespoons espresso powder
1/4 to 1/2 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.

Line an 9 x 13 baking dish with nonstick foil, then coat with cooking spray.
Put chocolate and butter in a heat bath and stir just until chocolate is smooth;
be careful not to over heat. Set aside to cool slightly.Combine the flour and salt in a bowl and whisk thoroughly. Set aside. In a cup mix 2 tablespoons espresso powder with 3 tablespoons boiling water (I used the hot water from double broiler). Let steep. In another bowl, beat the eggs, sugar and vanilla with an electric
mixer on high speed until thick and light-colored, about 2 minutes. Whisk
in the chocolate. Add espresso mixture and remaining 1 tablespoon espresso. Gently fold in the flour mixture. Pour batter into prepared pan and bake 30 to 35 minutes.

Oranga Gonna Come Over?

Jill is coming over for Coffee Catch Up tomorrow so of course, I use it as a chance to try out a recipe. As kids we both enjoyed orange rolls so I thought I would add some memories to our java...

I got this recipe out of Southern Living... definitely richer than the ones I had as a kid but so good. So easy especially since it is semi-homemade...

Orange Cream Cheese Rolls

Prep: 15 min., Bake: 30 min. Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.

1/2 (8-oz.) package cream cheese, softened
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons orange zest
1 (11-oz.) can refrigerated French bread dough
2 tablespoons granulated sugar
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon orange juice

Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

For testing purposes only, we used Pillsbury Crusty French Loaf.

Southern Living, DECEMBER 2008

Thai Tonight?

Okay... I just ate WAY TOO MUCH of a new dish that I am in LOVE with.
Again, I made up the recipe but based on something I saw Rachel Ray make this week.

Thai Chicken
1 lb chicken, cubed and marinated in coconut milk, salted and peppered
2 tablespoons curry paste
3 scallions, chopped
15 shitake mushrooms, chopped
1 can roasted red pepper
5 asparagus spears, cut at angle
2 inch grated ginger
2 garlic cloves grated
1 cup quinoa
pinch salt
pinch pepper
1/2 can coconut milk

Saute chicken in 2 tablespoons of EVOO. Add garlic and ginger. Brown and add veggies and curry paste. Add milk and quinoa. Cook for 20 minutes on medium.

So yummy!