Erica's Pantry

Mexican Tortilla Bake

2011-01-27T13:18:00.000-08:00

Hi! It's great to be back!

Life is more under control than it was a few months ago, so here I am! However, with two small boys, it's never completely under control, which is why lately I have been putting a lot of effort into figuring how how to simplify meal times.

The first step: utilizing my freezer. I have NEVER been good at this, but now I recognize the necessity—and the convenience! I've been making meals and putting half in the freezer. Lasagna, homemade (and healthier) baked mac n' cheese, roll dough, cinnamon rolls (precooked), cookie dough, shredded chicken for tacos/burritos... You get the idea!

This is a pretty simple family meal that can also be stuck into the freezer. To save space (rather than freezing it all made up in, say, an 8x8 disposable pan) I just froze the chicken mixture, and I can assemble it with the tortillas and cheese later.

Mexican Tortilla Bake
Modified slightly from Rachael Ray's Mexican Lasagna, which has 5 stars and 700+ reviews on foodnetwork.com

3 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 (14-oz) can fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach tortillas (I've just used regular)
2 1/2 cups shredded cheddar or shredded pepper jack
3 scallions, chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in eights (pizza-slicing style) to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions (or whatever you want—obviously, I added more) and serve.

Gorganzola Cream Sauce

2010-07-27T20:54:00.000-07:00

Did I tell you about the world's greatest white sauce? Ryan took me to Cafe Pro Bono in Palo Alto a few weeks ago (we got a babysitter and everything!), and we had THE most divine dish of pasta. No kidding. Divine.

The dish is called Susan's Downfall, and their menu describes it as "cheese and herb ravioli with gorgonzola and toasted almonds." The cream sauce was so delicate, with this amazing depth of flavor...I can't even describe it!

So of course I decided to try a gorganzola cream sauce at home. (After all, I'm almost back to my pre-baby weight. I deserve it, right? haha) I found a well reviewed recipe online and gave it a whirl. I'm sorry to say somethings are just better left to the pros. I have no idea how that Cafe Pro Bono makes their sauce sing, but mine just didn't live up. It was still good; don't get me wrong. Just not the same.

So there you have it. A food saga. This was probably of absolutely no worth to you, unless you live in the Bay Area, in which case, GET YOURSELF OVER TO CAFE PRO BONO!

**As a side note, no, I don't usually saturate our pasta with sauce like the above picture. :) I just reallllly wanted to make sure you could see it in the photo.I think I was a little overzealous.

Strawberry Shortcake

2010-07-05T10:51:00.000-07:00

I've been cooking up some good food lately but failing in the photo-taking department. The food gets devoured before I have a chance! But please do hop on over to Smitten Kitchen and try out these strawberry shortcakes. DIVINE! I had my doubts when I was making them if they'd really be any better than Bisquick, but I was wrong. Buttery, flaky deliciousness.

Photo from Smitten Kitchen (Will sub with my own as soon as I manage to take a picture of these babies!)

By the way, I prefer my whipped cream with sugar and vanilla added in during the whipping. I think her recipe whipped it plain.

Happy day-after-Independence Day!

Whole Wheat Oatmeal Chocolate Chip Cookies

2010-06-04T20:05:00.000-07:00

I love these cookies because they're a bit lighter thanks to the applesauce that replaces some butter, and they've got some fiber thanks to the whole wheat flower and oats. BUT they don't taste like it!!! You're just going to have to trust me until you try them. But if you can't take my word for it, check HERE for a second opinion. :)

Whole Wheat Oatmeal Chocolate Chip Cookies
Adapted from the Sisters' Cafe

1 ¼ cups brown sugar
1 ¼ cups sugar
1 cup butter
1/4 cup applesauce
3 eggs
1 teaspoon vanilla extract
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in dry ingredients and then chocolate chips. Scoop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10 minutes. *Makes 3-4 dozen.

**I love oatmeal cookies with butterscotch chips!! (I made some of both, because the hubs likes chocolate chips better.)

Roasted Cauliflower

2010-05-29T19:09:00.000-07:00

Hi all! Hope you're enjoying your memorial day weekend! Ryan, the hubby, gets two days off for summer holidays (an attempt by his firm to compensate for the madness that is busy season), so we're trying to savor every moment. Few things give me more joy than watching my toddler have fun! I wish you could have seen him go streaking across the park in just his swimming trunks when the water features turned on. So stinkin' cute!

Anyway, back to the real point of this blog... I am infatuated with roasted cauliflower! Jane, from the fabulous This Week for Dinner, shared the idea, and I've been addicted ever since. It's healthy, easy, and seriously so good! The next time I feel like eating pasta, I'm just going to make this instead. :)

Roasted Cauliflower
1 head of cauliflower, broken up
a few tablespoons of olive oil
salt and pepper (fresh ground is best)
2 tablespoons grated parmesan cheese

Preheat to 400 degrees.

Place cauliflower on a baking sheet. Drizzle with olive oil; add salt and pepper. Toss cauliflower to lightly coat with the oil and seasoning.

Roast for about 25 minutes. Stir once or twice during cooking. Check for doneness with a sharp knife, to the point where you can pierce the cauliflower fairly easily but not to the point of mushiness. Remove from oven and toss with grated parmesan cheese.

*Today was the first time I added a few pieces of broccoli. It roasted better than I was expecting!

...And why not add these photos while I'm at it??

Is it weird to be proud of your child for making off with not one, but two of those people's balls? haha They were actually really nice and let him "play" with them to his heart's content.

Red Wine Vinaigrette

2010-05-24T18:54:00.000-07:00

Can you believe it—another salad! I know, you're shocked. If only losing weight was as easy as posting four salads in a row. :)

This is a delicious vinaigrette, definitely worth whipping up ASAP. I rarely buy bottled dressings because I love the control of making my own; I can know exactly what goes into it. I think this vinaigrette would pair well with tons of salad variations. For a fabulous salad using this dressing, check out it's original posting on my virtual friend Melanie's blog. (I'm so cool. I have virtual friends. :) The salad pictured above is simply some mixed greens, cherry tomatoes, red onion rings, and feta cheese. I loved it.

Red Wine Vinaigrette
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Blend all ingredients except oil in a blender. BWhile processing, slowly add the canola oil and blend well. Transfer dressing to a jar. Can be refrigerated for 1-2 weeks. (Melanie found it gets a little thick if it is too cold, so she recommends sticking it in the microwave for 5-10 seconds to help thin it out before using if it has been in the refrigerator for several days).

But like I said, do check out the original post because those ingredients—bacon, pears, parmesan, etc.—make one fabulous salad. Trust me.

Chinse Chicken Salad

2010-05-17T19:07:00.000-07:00

Told you the salads would keep coming... :) Three in a row!

You've probably had a variation of this salad, but this particular recipe is the best, in my opinion. I originally got the recipe in BYU's cooking class, but I've adapted it to perfectly suit our family's tastes. It's tangy and crunchy and pretty to look at. :) Btw, do I cook anything that doesn't involve cilantro? Definitely my all-time favorite ingredient.

Dressing:
1/2 cup canola oil
1 Tablespoon sesame oil
6 Tablespoons vinegar
1/4 cup sugar
1 packet of chicken flavored Ramen seasoning
1/4 teaspoon salt
1/2 teaspoon pepper

Salad:
1 bunch of green onions, sliced
half a head of cabbage, sliced (I use both purple and green for the color)
1 small bunch of cilantro (or half of a larger bunch - to taste)
1/3 cup slivered almonds
1 Tablespoon sesame seeds
1 package Ramen noodles
1 can mandarin oranges, drained (not pictured)
1 boneless skinless chicken breast, cooked and sliced

Combine the dressing ingredients by whisking vigorously. Refrigerate.

Break up the Ramen noodles into small pieces and place on a baking sheet. Add sesame seeds and almonds. Broil under high heat for 2-3 minutes, or until golden. (Watch carefully to avoid burning.)

Prep vegetables and assemble the salad.

Erica's Notes

The chicken can be prepared any way you like. When I'm grilling chicken, I like to grill extra to have on hand for meals like this. It makes this salad super easy to throw together if you already have a grilled chicken breast in the fridge, ready to slice and place on top of the salad. Or you could skip the chicken altogether if you're serving this salad as a side dish, rather than a main dish.
I skip toasting the almonds because almonds are healthiest raw.
Did you know cabbage is totally a power vegetable? This is a great way to get your family to eat it! I recently read this article and have been trying to pack more (and different) vegetables into our diet.

Chipotle Chicken Taco Salad

2010-05-11T18:46:00.000-07:00

My reference to Chipotle in this post has nothing to do with the restaurant this time, just the chiles. :) I love southwestern salads and am always on the lookout for something new. The chipotle chiles in adobo sauce give this salad a deep, smokey flavor, as well as a spicy kick. The avocado and light sour cream make it creamy and also balance out the heat from the chiles. Our family loved it, even the toddler! (I'm conditioning him to like spicy foods like his dad and I do, and so far it seems to be working!)

I dress our salads pretty lightly. To get a better idea of what it probably should look like, check out Cooking Light's photo of it.

Chipotle Chicken Taco Salad
From Cooking Light

Combine the following for the dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chiles, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Combine for the salad:
4 cups romaine lettuce
2 cups sliced chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved (or regular tomatoes, diced)
1/2 cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 can corn, rinsed and drained (or defrosted frozen corn)

I seasoned the chicken with cajun seasoning and salt & fresh-ground pepper. Then I grilled it. Mmmm!

By the way, you may be seeing a lot of salads around these parts while I work off my baby weight. (MUST. KEEP. SWEET. TOOTH. AT. BAY.)

Lime Fajita Bowl

2010-05-08T19:24:00.000-07:00

Whenever we go to Chipotle, we get the chicken burrito bowl. It's loaded with vegetables and fresh salsa and guacamole, and we skip the fat that's in the tortilla. (Not that I'm above eating a good, thick tortilla every now and then, because I'm not!) Today's meal was born from the burrito bowl concept, and I could not love it any more. I've said it before, but I'll say it again: It's ridiculous how happy a good meal makes me. I'm pretty sure this one will make you happy too. :)

As usual, my proportions aren't huge, so you may want to double it if you're feeding more than, say, three adults.

Marinate the following for at least 1 hour:
2 boneless skinless chicken breasts
juice and zest of 2 limes
1/4 cup canola oil
half of a packet of Italian seasoning
1 onion, cut into rings
1 green bell pepper, sliced

Salad ingredients:
3 leaves of romaine lettuce, sliced into small pieces
1-2 tomatoes, diced
half a bunch of cilantro
1 small onion, diced
1 avocado (to make a simple guacolole)
1 lime
half a can of black beans, rinsed

After marinating, grill the chicken and vegatables. (We have a grill attachment that is more like a skillet. If you don't have something similar, you may have to saute the veggies over the oven, but that's okay too!) Once cooked, let the chicken cool for a few minutes, and then slice.

Assemble salad ingredients in a serving bowl. Layer on sliced chickn and grilled onions & peppers. Warm up black beans in microwave; add to salad. Toss.

Make a simple guacomole by smashing avocado and adding lime juice and salt and pepper. (Or use store-bought guacolmole.) Spoon guacomole over the top. (Add sour cream or grated cheese if you wish.) Squeeze one lime over the top of the salad.

This is a super healthy meal that is absolutely packed with flavor—the smokiness of the grill and the brightness of the lime juice. If you try it, please let me know what you think!

Thick and Chewy Chocolate Chip Bars

2010-04-20T13:49:00.000-07:00

Hi all! Things are going well here. I'm happy to report that I am loving having two kids. Baby C is already two months old and remains a very content baby. Toddler T has more energy than I know what to do with, but I am loving this stage. He's 20 months old and makes us laugh all the time with the things he does and the words he picks up. Aren't they handsome?

Now on to my second favorite subject . . . Dessert! This is a new favorite of mine. Confession: I made it twice in one week. My only excuse is that both times I gave some of it away.

My husband can be picky about his sweets. I have a serious sweet tooth that requires a lot of curbing, but sweets don't tempt him like they do me. (Lucky man.) But this cookie bar did him in. They are just like their name describes—thick and chewy, with a slightly crispy exterior. I was only able to snap a couple of photos before my camera died, so check out more photos here at Mel's Kitchen Cafe.

Don't let this unassuming cookie bar fool you. Seriously, so yummy!

Thick and Chewy Chocolate Chip Bars

From Mel's Kitchen Cafe (Thank you again, Melanie!)

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

Preheat the oven to 325. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. (It took 31-32 minutes in my oven) Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Baby C

2010-03-03T12:49:00.000-08:00

I dropped off the chart there for a bit...I've been a little busy welcoming this handsome guy into the world! He's almost two weeks old, he's sleeping better than I had dared hope at this age, and he is just a generally easygoing boy!

Hope all is well with each of you! I'll be back soon - I can't wait to get back in the kitchen!

Vanilla Frozen Yogurt

2010-02-09T13:17:00.000-08:00

This is a no-fail recipe for frozen yogurt that is sure to please. It's really creamy, just slightly tart, and would make a great base for some creative mix-ins or toppings.

I got this recipe from 101 Cookbooks, and she says it rivals Pinkberry's frozen yogurt. I can't say since I've never had it, but I will say that I loved the recipe. Hop over here for details.

I Love This Lasagna

2010-01-29T13:14:00.000-08:00

It's painful to put this photo up, but without any natural light, this was the best I could do. Oh well! You all know what lasagna looks like anyways!

I was DELIGHTED with how this recipe turned out. Seriously, it was kind of pathetic how happy it made me. But there's little worse in my book than spending an afternoon making a rather elaborate dinner only to have it flop. Thank goodness, that was not the case yesterday!

I chose this recipe because it earned 5 stars from 272 reviewers on foodnetwork.com. Thank you, Ina Garden, for a restaurant-quality lasagna minus the joy (read: hassle) of trying to entertain the toddler while at said restaurant. :)

Turkey Lasagna
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat to 400 degrees.

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 minute. Add the sausage and cook, breaking it up, for 8 to 10 minutes or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. (Or skip this and use no boil noodles!!)

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x12 baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

My alterations:

Do yourself a favor and use no-boil noodles. It makes lasagna so much easier!
Despite the name, Turkey Lasanga, mine didn't actually have any turkey in it... I had ground beef and spicy Italian sausage on hand, so that's what I used. I liked the slight kick the spicy sausage gave it, and I also added a 1/4 red pepper flakes.
1 1/2 pounds would be plenty of meat for this dish. I reduced to a pound and was happy I did.
I used shredded mozzarella instead of fresh (convenience). No regrets.
Though the recipe is meant for a 9x13 pan, I divided mine into two disposable 8x8 pans, one of which I froze for when the baby comes. (Yay!)

Cherry Bar

2010-01-25T13:38:00.000-08:00

I'm shocked I've never posted this before, as it is one of my go-to desserts. It's not exactly New Year's resolution friendly...well, unless your resolution is to eat well and live it up! But it is sweet, rich, and slightly tart; it's perfect for bringing to an event because it feeds (and pleases) a crowd; and it can be made ahead of time. If you're really lucky, you may even be able to bring a piece home afterward!

Cherry Bar
1 1/2 cups butter, softened
2 1/2 cups sugar
1 1/2 teaspoon vanilla
6 eggs
4 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

2 cans cherry pie filling
1 teaspoon almond extract.

Cream butter and sugar. Stir in vanilla and eggs. Stir in dry ingredients. Spread a thin layer of batter in the bottom of a baking sheet. Combine cherry pie filling and almond extract. Layer the cherry mixture over the batter. Top with remaining batter and spread as evenly as possible. Bake at 375 for about 20 minutes, or until lightly gold on top.

Allow to cool in baking sheet. In the meantime combine the following icing ingredients:

2 Tablespoons melted butter
3 cups powdered sugar
1 teaspoon vanilla
6 Tablespoons milk

Poor the icing over the cherry bar once it has cooled. Slice and serve!

Cheesy Baked Faralle

2010-01-08T11:53:00.000-08:00

One of my New Year's resolutions is to be a more efficient cook. With the second baby on the way, my meals are going to have to get streamlined if I'm going to have a chance of getting dinner on the table. I don't know how all you moms with big families do it! Hopefully I'll get the hang of it with practice.

So I was happy to see how few steps are in this recipe by the Food Network's Giada. Plus, it's delicious—a lightly creamy red sauce, thanks to the addition of mascarpone cheese, with gooey smoked mozzarella on top. It was perfect for taking to a friend who just had a baby because I could make it during T's naptime, stick it in the fridge, and take it to her cold so that she can pop it in the oven whenever she feels like it. Easy breezy.

Cheesy Baked Farfalle
Adapted from Giada's Cheesy Baked Tortellini

2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1/2 pound farfalle pasta
1 cup mozarella cheese, grated
1 cup smoked mozarella cheese, grated

Preheat the oven to 350 degrees F. Lightly oil an 8 x 8 by baking dish.

Cook the farfalle in a large pot of water for about 7-8 minutes. (You want to leave it slightly undercooked because it will bake in the oven.) Drain well. Whisk together the sauce, mascarpone cheese, parsley and thyme. Add the pasta to the sauce and toss to coat. Transfer the pasta mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and regular mozarella.

Cover with foil and bake for about 10 minutes. Remove the foil and let cook until the cheese bubbles and is slightly golden, about another 10 minutes.

Good News for Pizza Lovers!

2009-11-19T19:30:00.000-08:00

The other day, a friend told me she had successfully baked her homemade pizza on parchment paper—which entirely eliminated the oh-so-awkward transfer of the pizza from the peel to the stone. Of course, I couldn't resist trying it immediately, so I did, and (drumroll please) she was right!

Preheat oven to 425. Simply spread some parchment paper over your pizza peel, sprinkle cornmeal, roll out the dough, and add toppings. Roughly trim the edges of the paper to about an inch from the crust, creating a circle instead of a square of parchment paper underneath the dough. Then relish the ease with which you slide the pizza onto the preheated stone!

The only disadvantage is that you can't crank the oven up as high, because parchment paper isn't meant to be heated above 425. But especially if you place the stone on the bottom rack, you should have no problem getting a nice, crispy crust nonetheless.

Just so no one sues me if the parchment paper somehow ignites in your oven, please keep an eye on it the first time you try this. Don't throw the pizza in the oven and leave for 40 minutes. (But really, who would do that??)

Jamba Juice's Blackberry Bliss?

2009-11-09T15:08:00.000-08:00

I can't claim this is exact, but I don't think you'll miss the resemblance in flavor when you try it. The Blackberry Bliss is my husband's favorite at Jamba right now, so we had to give it a whirl at home. Plus, what's better is that it's WAY healthier! Thanks to the spinach and ground flax (which you won't notice!), you won't even feel guilty slurping this baby down!

First, puree the following in your blender:
2 cups spinach
1/2 cup water

Add the following, and begin pulsing.
1 1/2 cups frozen strawberries
1/2 cups frozen mixed berries
6 blackberries
1/2 cup pineapple
1/4 cup yogurt
1/4 cup sugar (plus a couple of Tablespoons, depending on how sweet you like it.)
3 Tablespoons ground flax

Lastly, add water and blend to get the smoothie to the right consistency (I'll say about 3/4 cup, added gradually. But that will depend on whether all of your fruit was frozen or not.)

Let me know what you think!

Maybe this will help negate all the nutella I've eaten lately...

Hot Chocolate

2009-10-18T19:30:00.000-07:00

Happy Sunday! I made sugar cookies tonight. Someone please remind me next time I want to make them to just wait until my kids are old enough to enjoy it. The millions of steps with a clingy, grabby toddler is just not worth it! I was amazed at how many cookies that kid managed to stick his hands in, even when I thought they were out of reach! (He also somehow grabbed my cell phone and threw it squarely into a freshly frosted cookie...but hey, that's just life with a toddler!)

So, as chilly weather is slowly but surely coming my way, I am elated the hot chocolate season is beginning! My new obsession is perfecting the art of GREAT hot chocolate. We used to frequent Hatch's Family Chocolates in Salt Lake City and the South Bend Chocolate Cafe when we lived in South Bend, Indiana. Their hot chocolates taste like straight-up melted European chocolate. (None of this Hershey's stuff.) Mmmmmm!

Thank you, Google Images, for the photo. It was too dark to take a photo of my concoction last night.

So far, this is what I've learned about making fabulous homemade hot cocoa.

Start with a chunk of GREAT chocolate. We just bought a few ounces of Gittuird __ at our beloved Milk Pail in Palo Alto. (Amazingly, the chocolate cost $1.45) Cut the chocolate into small pieces.
Put milk and chocolate slivers in a small saucepan—about 1 ounce of chocolate per cup of milk. Add a couple of T. sugar, depending on your sweetness preference.
Heat milk until it is hot but not bubbling. Stir frequently.
Toward the end, add a bunch of mini marshmallows and allow them to melt partially so the cocoa gets good and frothy!
Serve with a cinnamon stick for stirring. Enjoy!

And as a side note... It's a boy!

Homemade Cinnamon Applesauce

2009-09-29T14:53:00.001-07:00

...with an announcement on the side!

Hi everyone! I can't tell you how much I've missed frequently updating this blog...But there's not a lot I can do because nothing I can make ever sounds good and what I do make usually doesn't turn out. If you don't already know, I'm expecting again! We are excited!

My pregnancy has been nothing to complain about by any means, but I so miss COOKING! I scour food blogs for meals that sound good, but rarely does something strike my fancy. Interestingly, all food outside of this house sounds delicious... As long as I don't have to make it or clean it up, I'm happy! Maybe I should turn this blog into a restaurant review blog for the rest of my pregnancy...

BUT, fall is my favorite season for cooking and baking, so maybe my tastes buds will start being my friends again soon. :)

Even with all that said, this homemade applesauce hit the spot!

Cinnamon Applesauce
7 apples, peeled, cored and diced (I used 5 Mackintosh and 2 Honeycrisp)
1 cup (or less) water
1/4 cup sugar
1/2 tsp. cinnamon

Combine all ingredients, and let simmer on medium heat, covered, for about 15 minutes, or until apples are tender. Stir about every five minutes. Mash with a whisk when finished cooking, and enjoy!

A few tips:

The sweeter the apples, the less sugar you have to use. Talk to your produce man!
I suggest starting with less than a cup of water and seeing if you need more as the cooking goes on. Who wants watery applesauce??
As you can see from the pic, I like my applesauce to taste and look homemade, which is why I leave some rustic chunks in. Mash to your desired consistency. :)

Kitchen Tip: Baked Chimichangas

2009-09-15T18:45:00.000-07:00

New and healthier cooking method! Baked Chimichangas! It's a simple but pretty sweet idea. Why didn't I do this earlier?? Simply wrap the chimis like you normally do, lay them on the baking sheet, and brush lightly with canola oil. Then bake at 375 for about 20 minutes, or until golden and crispy.

Check out that photo—Can you even tell it's not fried?

Cheers for lower cholesterol!

Pasta with Cherry Tomatoes and Arugula

2009-09-01T18:23:00.000-07:00

While I'm on a tomato/basil kick, I might as well go all the way and share another favorite. This is a simple, light meal you can make the next time you get home from a farmers' market. Click on over to this New York Times recipe. Try using Ronzoni Smart Taste pasta for extra fiber—it's available all over the place. Thanks for stopping by!

PS. I forgot the arugula today, which is why isn't not in the photo. :)

Balsamic Bruschetta

2009-08-21T19:10:00.000-07:00

The best thing I've bought all summer was a $2.99 basil plant at Trader Joe's. Just looking at it on the patio makes me happy. We've had some fabulous margarita pizza and bruschetta since the basil plant joined the family.

Don't you just love bruschetta?? Basil, tomatoes, and garlic on french bread—what's not to love? This is a great, simple recipe that is a snap to make yet tastes so fresh and flavorful that you won't stop eating until the bowl is clean.

Balsamic Bruschetta
from allrecipes.com

8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Combine everything, toast the bread, and enjoy! Rub the toasted bread with a cut clove of garlic and drizzle with a little olive oil for some extra flavor. If you let the bruschetta sit in the fridge for an hour or two, it will taste even better.

Chili Frito Pie

2009-08-17T20:21:00.000-07:00

A great way to eat chili.

Did anyone else grow up on chili frito pie? Seriously, I'm curious! I haven't made this in a long time, but tonight Ryan was working late and I felt like cuddling up with something warm and homey. Few things take me back to my growing up years like chili frito pie.

My mom makes a super-simple, weeknight chili that only involves 5 ingredients: browned hamburger, diced white onion, a can of ranch style beans, a small can of tomato sauce, and a tablespoon or so of chili powder. The secret ingredient is the ranch style beans—This simple can is full of spices (chili peppers, garlic salt, onion powder, paprika, etc.), meaning it does all the work for you.

But even if you never try this oh-so-easy chili, definitely be sure to make the pie—Layer fritos, chili, cheese, and onions, and enjoy!

Birthday Cake Goodness

2009-08-06T20:32:00.000-07:00

I apologize for my absence. It's summer—everyone deserves some vacation! I'll post soon about my son's birthday cake. Thanks for visiting!

Caesar Wraps with Homemade Croutons

2009-07-23T13:07:00.000-07:00

Is it Friday yet? Well, we're getting close!

Caesar wraps are my new favorite lunch item, and homemade croutons take them from not-at-all-homemade to semi-homemade. :) I can't believe this was my first time making croutons. I had so much fun!

There are a hundred ways to make them, but I made these with half of a big loaf of ciabatta bread, cut into cubs; 4 Tablespoons butter; 2 (small) cloves of garlic; and a dash of fresh rosemary and dried oregano. I also happened to have a couple leftover basil leaves, so I sliced those and threw them in as well. Bake on a baking sheet for about 15 minutes at 350 degrees. Stir the croutons halfway through the baking time. Voila!

May I also recommend Girard's Light Caesar dressing. As I'm sure you know, Caesar dressing can have more than 20 grams of fat in 2 Tablsespoons, so beware! Girard's Light Caesar has 8 grams of fat and is still delicious.

I hope you find this little lunch idea helpful. (Lunch is the hardest meal for me—Am I alone??) Anyway, as always, thanks for visiting!

"Love. Without the Handles."

2009-07-22T09:21:00.000-07:00

That slogan cracks me up. It belongs to one of my new favorite products—Popchips. (And no, I don't get paid to do endorsements; I just like to share great finds with you!)

I first sampled these chips at Costco, and I've also seen them at several other grocery stores. They taste amazing and give you all the satisfaction of a fried potato chip, but with much less fat! Twenty-two chips have only 4 grams of fat. As my friend Amber pointed out, that's less than Wheat Thins! So if you miss the days when you didn't know how bad regular Ruffles are for you, then pick up a bag of Popchips STAT. Happy snacking!

Jubilee Jumbles!

2009-07-16T19:05:00.001-07:00

We had a marvelous time with family in town. In one long weekend we saw the Golden Gate Bridge, Pier 39, four beaches, and two farmers' markets. I've spent the week since then adjusting to real life—Baby T and I are both missing having other people to entertain him 24-7!

To ease us back in to real life, I had to make my all-time favorite cookie. I owe my mom (by way of Betty Crocker) for this fabulous treat. Super soft because of the sour cream, and with a buttery icing I know you'll love—be sure to give these a try!

Betty Crocker's Jubilee Jumbles
2 3/4 cups flour
1 1/2 cups brown sugar (which always means packed)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 teaspoon vanilla
half a bag of semi-sweet chocolate chips (Our family's addition. Don't skip these!)

Preaheat to 375. Mix all ingredients together. Cover and chill for one hour. Drop dough onto cookie sheet with spoons. Bake for 10 to 12 minutes or until slightly golden on top.

Glaze:
Start by melting 6 Tablespoons butter in a saucepan on medium heat. Remove from heat, and stir in two cups of powdered sugar. Add more powder sugar, 1/2 cup at a time, until just barely frost-able. Stir in 1 teaspoon vanilla. Frost cookies once they have cooled.

Too Much Fun!

2009-07-10T14:14:00.000-07:00

We're spending the week being tourists in our own town, since we have family in town. I'll be back next week!

Texas Sheet Cake

2009-07-03T15:38:00.001-07:00

Happy holiday weekend, everyone! Few things say 4th of July to me more than Texas Sheet Cake. (Thanks, Mom, for all the good food growing up, especially around holidays!) This is super easy to make and sinfully delicious to eat. Enjoy!

The cake:
1/2 cup + 1 Tablespoon cocoa
1/2 teaspoon salt
3 cups sugar
1 1/2 cups butter, melted
5 eggs
2 1/2 teaspoons vanilla
3 cups flour

The icing:
3 1/2 teaspoons cocoa
1/2 cup butter
6 Tablespoons milk
1/2 teaspoon vanilla
6-8 cups powdered sugar

Mix all ingredients together. Whisk until clump-free. Spread evenly into a buttered cookie sheet. Bake in a preheated 350 degree oven for about 30 minutes.
For the icing, bring all ingredients except the powdered sugar to a boil in a saucepan. Then add powdered sugar about a cup at a time until it reaches a slightly frost-able consistency. Poor over the cake and spread evenly.

The rest of our 4th of July menu this year consists of grilled asparagus and cremini mushrooms, root beer, and spicy burgers—topped with roasted poblano peppers and jalapeno slices!

I halved this recipe, as I so often do, mostly because I have a hard time putting 3 sticks of butter into anything! I made it in a 9x13 baking dish...perfecto!

Pizza Again?

2009-07-01T18:19:00.000-07:00

Are you one of those people who could eat pizza every day for a week without getting sick of it? I hope so! Because I'm posting about it again.

I read this post by Natalie from Perry's Plate, and I knew that if it really tasted anything like Papa John's crust, it would be a winner in this house. And let me tell you—she's right! This homemade crust is the closest I've made to restaurant quality. I still truly love my original recipe (seen here and here), but now I have two regulars. This new one has to be prepped 24 hours ahead, where my other only takes about 20 minutes. So I'll definitely use both.

Pizza Pizzas
From Alton Brown, Food Network (via Perry's Plate)

2 tablespoons sugar
1 1/2 tsp salt
1 tablespoon olive oil
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour in the bowl of a standing mixer. Spray the dough hook attachment with cooking spray. Turn machine to low and mix until the dough just comes together. Then knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch it until thin. Hold it up to the light to see if the taut membrane has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Place the ball of dough in a stainless steel bowl. Add 2 teaspoons olive oil and toss the dough to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Preheat oven (between 450 and 500), with stone on lowest rack. Flatten into a disc (or two, depending on the size of pizzas you want) on a pizza peel, and top immediately with toppings for a crisp crust. For a chewy crust, let the dough rest for 30 minutes before topping.
Spread cornmeal on stone (careful - it's hot); slide the pizza on. Bake until crust is golden brown. Let sit for a few minutes after you've removed it from the oven. Voila!

Grilled Steak Salad with Grilled Stuffed Portobellos

2009-06-20T20:38:00.001-07:00

I'm busted for promising you the remaining ice cream recipes and not delivering ASAP. The draft is almost done, so rest assured that you'll see them soon. But to tide you over, I've got another quick and scrumptious weeknight dinner for you to try.

This salad is my imitation of my favorite salad at a local restaurant, Pluto's. All you do is throw in some big rings of red onion, some flavor-packed croutons, Roma tomato slices, banana pepper rings, and dress it with a balsamic vinaigrette. (I love Newman's Own light balsamic). Then top with slices of grilled steak. Season the beef well, then allow to sit for a few minutes before putting it on the HOT grill. It only takes a few minutes on each side to get it to medium, depending on the thickness of the cut. (Refer to the temp chart below if you have a meat thermometer.) Then remember to let it rest for a few minutes before you cut into it, giving the meat time to retain all its juices, rather than spilling out when you cut right into it.

Beef Temperature Chart
Rare: 120-125
Medium-rare: 130-135
Medium: 140-145
Medium-well: 150-155
Well: 155-160
Ground Beef: 160

Now for the Stuffed Portobellos! This great recipe from myrecipes.com would make a fabulous appetizer for a party—very elegant, yet deceptively simple. My photo isn't nearly as pretty as theirs, so I've included it to give you a better idea of what these babies look like.

Grilled Stuffed Portobello Mushrooms

2/3 cup chopped plum tomato
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley for garnish

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove and discard the brown gills from the undersides of the mushroom caps, as well as the stems.
Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl, and brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Cookies 'N Cream, Raspberry, and Cheesecake Ice Cream

2009-06-16T19:53:00.000-07:00

Cookies 'N Cream is an easy adaptation of the basic vanilla recipe I posted below. Just add broken up Oreos in the last 5 minutes of freezing and you're good to go! My Oreos were reduced fat, and I don't think anyone would have guessed it...so I definitely recommend it. (Especially considering how killer Oreos are in the first place!)

To make raspberry ice cream, macerate two small containers of raspberries in 2 Tablespoons of fresh lemon juice and 1/3 cup sugar. Let sit while the ice cream churns, and add to the ice cream in the last 5 minutes of freezing.

Cheesecake Ice Cream
From the lovely Cafe Johnsonia

1 8-ounce bar cream cheese, room temperature
3 cups heavy cream, well chilled
1 14-ounce can sweetened condensed milk
juice of 1 lemon
1/2 teaspoon vanilla
1/4 teaspoon almond extract (optional)
pinch of salt

Beat the cream cheese to remove any lumps. Slowly add the sweetened condensed milk while beating. Continue beating until no lumps remain. Add the extracts, fresh lemon juice, and salt. Beat until combined. Slowly add the cream and continue beating until the mixture begins to thicken—not quite to the point of whipped cream, but almost. Freeze according to manufacturer's instructions.

Please hop over to Cafe Johnsonia for all kinds of amazing custard recipes and tutorials, complete with step-by-step photos. This girl is the ice cream queen!

Tyler's Ultimate Spaghetti and Meatballs

2009-06-09T20:11:00.000-07:00

Don't worry, the other ice cream recipes are coming. But for now I couldn't resist posting this.

Tyler's Ultimate is pretty much the best show on the Food Network. What do you guys think? I like him because he's upbeat, cool (wow, am I in seventh grade or what?), and his food always looks to-die-for! I recently tried his Ultimate Spaghetti and Meatballs, and I was NOT disappointed.

First off, I've never had a lot of luck with homemade red sauces. (BTW, if any of you know of a great recipe, do share! It's a skill I'm determined to master.) But at long last, I made a successful red sauce thanks to Tyler's pomodoro sauce featured in this recipe. It's a tad different than a traditional marinara, but if you ask me, it's spoon-lickin' good.

Second, this recipe cannot be classified as an easy weeknight meal. It's more of a romantic-dinner-for-two type recipe. It can be made in an hour, but it's a rather intense hour, since you'll have several things going on at once. (I had to stick Baby T in his high chair and bribe him with Ritz crackers to keep him from pawing at my legs the whole hour. Good news—it worked!)

With that said, let's dive in!

Pomodoro Sauce
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (they may spatter) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. (*I added a dash of dried basil and oregano at this point.) Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Spaghetti and Meatballs
1 pound spaghetti
Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons fresh parsley leaves, chopped
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
A few sprigs fresh basil for garnish

Heat 3 tablespoons oil in a skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten, and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread, and add the bread to the bowl. Also add the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork or the meatballs will be tough. Shape into 10 meatballs. (*Or more depending on your size preference)

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Place them in a baking dish and spoon about half of the Pomodoro sauce over. Shower with the mozzarella. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti according to package directions. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately, with extra Parmesan cheese.

I'm guessing most of you won't need meatballs galore like this recipe makes. I would halve or even quarter the meatball recipe, but do make the full sauce recipe. The more sauce, the better, right?

I hope whoever you make this for is impressed with your culinary prowess. :) Enjoy!

*Need to use up that extra fresh basil and parmesan? Try this bruschetta recipe on allrecipes.com.

Ice Cream: Vanilla and Peach

2009-06-09T14:24:00.000-07:00

Fun, fun! Here are the photos I promised of Saturday's gelato bar:

Next, meet my ice cream maker, the Cusinart ICE-20. This was one of my very favorite wedding gifts.

Now, start with a basic vanilla ice cream recipe. From here, you can add just about anything (fruit candy, etc.) in the last five minutes of freezing in your ice cream maker. The below recipe makes ten 1/2-cup servings.

Vanilla Ice Cream
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 – 2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Freeze according to your ice cream maker's instructions. (Mine takes about 25 minutes.)

Peach Ice Cream (pictured in the previous post)
6 ripe peaches
1 lemon, juiced
1/2 cup sugar
1 teaspoon almond extract, divided

Peel the peaches and cut into bite-sized pieces. Combine peaches, lemon juice, sugar, and 1/2 teaspoon almond extract. Pour into a saucepan and bring to a boil. Lower the heat and cook until peaches are tender and juices have thickened slightly.

Puree half of this mixture in a blender or food processor. Follow the instructions for the Vanilla Ice Cream above. Add the pureed peach mixture when you place the cream mixture into the ice cream maker. Freeze according to manufacturer's instructions. Add the remaining peaches (that were not pureed) for the last five minutes of freezing in your ice cream maker.

Thanks for reading, and stay tuned for Red Raspberry, Cheesecake, Cookies & Creme, and Vanilla with Peanut Butter Swirl!

Gelato Bar!

2009-06-08T20:49:00.000-07:00

Last week was the best week ever. I made ice cream every day of the week. I was in heavy cream heaven!

Lest you lose faith in me as a (relatively) health-conscious food blogger, I had a good reason for making so much ice cream—a baby shower. I was in charge of the food and decided to do a "gelato bar" for desert. We had cute toppings and five different kinds of ice cream, frozen in bread pans to resemble a gelato shop. More photos and 5 fun recipes coming soon...!

Jack's Prime

2009-06-04T18:56:00.000-07:00

I've got a restaurant recommendation for all you locals. Jack's Prime. It's a hamburger joint on El Camino in San Mateo, CA. After our first bite, Hubby and I both looked up at each other and instantly agreed that their burgers are loaded with flavor. The diner has an authentic feel, completely casual and understated. And it's the kind of place where the owner comes out to say hello and ask you how you liked your meal. But watch out—it's packed on Friday nights! Guess that's how you know it's good!

photo from jacksprime.com

I'm sure you've noticed by now that we're spice lovers, so we recommend the Phoenix burger. If you've ever been to Jack's Prime or if you go in the near future, let me know what you think!

Happy dining!

Cauliflower Mac 'N Cheese

2009-05-29T20:29:00.000-07:00

The other day I saw a clip of The View where Tyler Florence (my favorite chef from the Food Network) was trying to convince Whoopi (by far my least favorite co-host) to eat a vegetable. He made mac n' cheese with cauliflower puree, and I knew I had to try it. Although I'm often tempted when I see a good recipe, I never make homemade mac n' cheese because I know it's not the healthiest choice. My husband, in particular, shies away from anything that looks too creamy. (Except cream cheese frosting, of course!)

So—replace some of the cream with cauliflower puree? Tyler, you had me at hello.
In the end, though, I've gotta be honest—I'm not sure I'd make it again. However, if you're a big mac 'n cheese fan, I do think you should give it a try. It is a pretty darn decent replacement, and when it comes to fat and calories, it's a far better alternative. If I hadn't known it was cauliflower puree, I don't know that I'd have noticed.

But since I wasn't a huge mac 'n cheese fan before this recipe came along, I don't think I'll be adding it to my dinner rotation. :)

But hey, that's why I say this blog is to share my adventures in the kitchen! Not everything you try can turn into a regular. But trying lots of recipes definitely guarantees that your dinner rotation will grow.

Anyway, have a great weekend, everybody! Thanks so much for reading.

Eatsa Pizza :)

2009-05-27T19:49:00.000-07:00

I love making pizza. It's an art. Granted, it's an art I'm still perfecting, but I'm getting closer every time I make it.

I've made about three other dough recipes lately, to see how the others fare against my tried-and-true. Three points for tried-and-true. I loooove this recipe. It's easy and only takes about 20 minutes altogether, which is a huge plus. But it also makes fabulous crust, with just the right texture in my book. Did I say I love this recipe??

Dough
1 1/4 cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
1/2 teaspoon salt
3 cups flour

1. Dissolve yeast in warm water.
2. Add sugar, salt, and 2 1/2 ups flour. Mix to form dough.
3. Add more flour (up to a 1/2 cup) if needed to pull together. Mix about 3 minutes.
4. Let rest for 10 minutes in bowl.
5. Let it rest for another 10 minutes after you've rolled it out.

Since I'm always improving my pizza-making skills, here are some of my latest tips. Refer to previous pizza post for more. (These assume that you've already been converted to the pizza stone.)

Preheat the oven for a good while. Get your oven HOT. I've been a too timid to crank my oven up to 450, but tonight I ventured to 435 and liked it better than normal. If it's good and hot, I think it crisps the very bottom of the crust without over-cooking the rest of it, meaning that the inside of the crust (as in, right below the sauce) can still be tender.
Cornmeal makes a huge difference. (Refer to the last paragraph of my previous pizza post.)
To jazz up the dough recipe, throw in some Italian spices, like oregano, basil or rosemary. It tastes delicious and makes the crust even prettier.

That's it for now. I'm sure I'll come up with more another time. Good luck with your pizza-making endeavors, and please let me know how it goes! I love to hear about what you're doing in your kitchen!

The little guy was a big fan. :)

"Victory!"

Deli Roast Beef with Pesto & Havarti Cheese

2009-05-25T13:20:00.001-07:00

I'm sorry, friends. I've been a bad food blogger lately. Why, you ask? Because I am in a food rut! I'm just not coming up with many new and tasty ideas, probably because for who-knows-why nothing sounds good lately! Not chicken, not beef, not much of anything. You'd think I was pregnant! (which I'm not!)

Anyway, I'm sure I'll snap out of it soon and be back to my normal nonstop baking, food blog prowling self.

For today, let me share with you what HAS sounded good lately. I'm pretty much obsessed with these sandwiches. I eat one for lunch every day.

The way I see it, you can't live in the Bay area without loving sourdough bread. I hadn't developed much of a taste for it before living here, but I have since grown to be quite fond of it. :) This sandwich was inspired by a sandwich I had at the Boudin Bakery once with my friend Amber and our kiddos. So glad I can make this version at home!!!

Here goes...

Deli Roast Beef with Pesto & Havarti Cheese
2 slices sourdough bread
1-2 thin slices of deli roast beef
1 teaspoon pesto, slathered onto bread
2 tomato slices
1 slice Havarti cheese (or whatever you have on hand!)
freshly ground black pepper and coarse salt

FYI, I use San Luis Sourdough Cracked Wheat bread (2 grams of fiber per slice), which I've found at Piazza's and Trader Joes.

Hope you enjoy this simple sandwich as much as I do! And hopefully it won't spoil you for all other foods, as it seems to have temporarily done for me...

Balsamic Roasted Vegetables

2009-05-12T13:43:00.000-07:00

A few nights a week we eat vegetarian dinners. I wish I could claim that it was entirely for health reasons. (You know, eat red meat sparingly...) While that is a factor, our main reason is because we're cheap! For us, this recipe works as a main dish, packed with both veggies and flavor. But it also makes an excellent side dish, paired with flank steak or grilled chicken.
Balsamic Roasted Vegetables
1 zucchini, sliced into half-inch pieces
1 small butternut squash, cubed
2 red bell peppers, seeded and cut into bite-sized pieces
3 yukon gold potatoes
1 red onion, quartered
1 tablespoon chopped fresh thyme (Last night I subbed the fresh thyme for 1 tsp. dried)
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar

Whisk together the olive oil, balsamic vinegar, and herbs. Add fresh ground pepper and sea salt.
Toss the vegetables with the dressing, and let sit for about 10 minutes.
Spread onto a large baking sheet.
Roast for 35 to 40 minutes in a 450 degree oven.

(Before going into the oven)

Broccoli Raisin Salad

2009-05-07T18:42:00.000-07:00

I can thank BYU's cooking class for this recipe. (Man I loved that class.) It's full of varied flavors—broccoli, raisins, walnuts, bacon pieces—with a tangy sweet dressing. To me it's the quintessential bridal/baby shower salad. :)
Broccoli Rasin Salad
Serves 6

1 large head briccoli, washed and trimmed
1/2 cup chopped onion (I use red for color)
1/2 cup raisins
1/2 cup chopped pecans or walnuts
1/2 pound bacon, crisped and crumbled (I use 4 slices)

Dressing:
3/4 cup low-fat mayo
2 Tablespoons vinegar
1/2 cup sugar

Whisk together the mayo, vinegar, and sugar for the dressing. In a large bowl, pour dressing over salad ingredients and combine well. Refrigerate for a few hours (or even overnight) to soften the broccoli.

**I only make half the dressing recipe, and I think that is just enough for one head of broccoli.

Lemon Sugar Crusted Blueberry Muffins

2009-04-30T14:47:00.000-07:00

While I was at my mom's in Utah, I had a lemon blueberry muffin from Costco. Naturally, since it was from Costco, it was amazing. That's why I was so struck by this recipe when I saw it on Melanie's blog, My Kitchen Cafe.
And yes, it's a keeper. Next time I think I'll try subbing a couple tablespoons of applesauce for butter, and I'd like to add either some lemon zest or lemon extract straight to the batter. Nonetheless, it's perfect as is, too.

Since the recipe is a bit involved and Melanie explains each step so darn well, I'm just going to send you straight HERE for the recipe.

Need to use up your leftover buttermilk? Try this wonderful buttermilk banana bread (also from Melanie!) and these delightful whole wheat pancakes.

Quick Teriyaki Chicken

2009-04-29T09:32:00.000-07:00

It's the middle of the week, everyone. That means it's halfway over! Last night for dinner we had a simple teriyaki chicken that I thought I should share with you. Remember this lovely recipe for sesame chicken? (Oh man I love that recipe.) This is the weeknight version—same sauce, same veggies (well, whatever you have in the fridge, really), just a different cooking method for the chicken. Rather than take the time to fry it, and to spare some calories at the same time, I like to grill or saute the chicken for a quick but delicious weeknight dinner.
Last night I seasoned the chicken with S&P, slathered the chicken with the sauce, grilled for a few minutes on each side, and sliced it into strips to serve.

Secondly, I wouldn't be a good food blogger if I didn't post discoveries like this one. Trader Joe's frozen brown rice is amazing!! I hate cooking rice for some many reasons...Half the time I forget to start the slow-cooking rice only to remember right before dinner is ready. Then I have to opt for minute rice, which I don't think tastes as good—especially in brown rice. But this option is foolproof. All you do is take a bag of it out of the freezer and microwave it for 3 minutes. That's it! Plus the texture of the brown rice is perfect, not grainy at all.

Well, have a great week, friends! Let me know if you have any questions.

Skinny Cows

2009-04-21T08:40:00.001-07:00

I'm back from The World's Best Family Vacation and am getting ready to tackle some new recipes. Until then, have you tried the Skinny Cow products? They come Oprah- and Erica-recommended (who else's recommendation could you possibly need??) and are as tasty as their full-fat competitors.
Mmmm... The ice cream bars come in vanilla (Ryan's favorite), mint (my favorite), chocolate, peanut butter, and even strawberry shortcake. So next time your sweet tooth starts calling, reach for one of these babies instead.

Chocolate Chip Cookies (Take 2)

2009-04-13T12:11:00.000-07:00

Remember when I promised you'd be seeing more chocolate chip cookie recipes in the future? Well, today's the day. I described the last recipe I shared as thick and chewy. These ones, on the other hand, spread a bit thinner when you bake them, leaving you with slightly crispy edges and soft centers.

Chocolate Chip Cookies (Take 2)
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat to 350.
Cream the butter, white sugar, and brown sugar. Beat in the eggs one at a time, and then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with the salt. Stir in flour, chocolate chips, and walnuts (if using). Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes. Remove immediately and cool on a wire rack.

With the millions of chocolate chip cookie recipes out there, I have a feeling I'll still post more down the road... So stay tuned! :)

Fettucini with Parmesan and Cremini Mushrooms

2009-04-09T20:03:00.000-07:00

I made this quick and easy pasta dish tonight and thought I'd toss it up here as another weeknight meal idea. Have you discovered cremini mushrooms? I'm just branching out into the mushroom world, and I've got to say, creminis blow regular old white mushrooms out of the water! (er, forest floor?) Anyway, the combination of fresh basil, nutty parmesan cheese, and satueed cremini mushrooms really makes this easy dish a winner.

Simple instructions:

Cook whole wheat fettucini according to package directions.
Saute some cremini mushrooms in a frying pan with some olive oil. (Remember that the mushrooms will shrink down, so start with a bit more than you think you'll need.) After sauteing, generously season with kosher salt and fresh black pepper. (The regular stuff works too. :)
Slice basil into strips.
Combine pasta (no need to rinse), basil, mushrooms, and add parmesan cheese (1/4 to 1/2 cup, depending on how much pasta you're making). Add 1/4 to 1/2 teaspoon red pepper flakes. Serve warm.

Next time I make this I'm going to add asparagus and cherry tomatoes. As with any pasta...at least in my opinion...keep the veggie-to-pasta ratio heavy on the veggies.

Cilantro Citrus Chicken with Caesar Salad

2009-04-04T15:37:00.000-07:00

Finally, I've got a new main dish to share! This marinade will jazz up your good 'ole standby— grilled chicken. It makes the chicken super-moist and gives it a zesty flavor from the cilantro and orange & lime juice. A big thanks to Cafe Johnsonia, a beautiful food blog, for the recipe.

Cilantro Citrus Chicken
From Cafe Johnsonia, via Cooking Light

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
juice of 1 orange
juice of 1 lime
1 tablespoon canola oil
2 garlic cloves
6 boneless, skinless chicken breasts
1 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray
Lime wedges to serve squeezed over the top of chicken

Process the first seven ingredients in a blender until smooth. Marinate the chicken in the herb mixture for an hour. When finished, discard the marinade and let the chicken sit for 15 minutes.
Coat the chicken on both sides with salt, cumin, and pepper.
Grill for about 10 minutes on each side. (A thermometer should register 165, not that I ever do that...)

I sliced the chicken up after letting it sit for about 15 minutes and served it right alongside the salad. It would go well with all kinds of salads, so have fun with it.

Black Bean Salsa

2009-04-02T15:51:00.000-07:00

I got this recipe from the cooking class I took at BYU, and it's a keeper. It's a fresh take on the traditional tomato salsa, with black beans, avocados, and corn as the star ingredients. As with a lot of my recipes, it is completely adaptable according to your taste.

2 avocados, diced
1 can black beans, drained and well rinsed
3/4 cup corn (I use a really good frozen sweet white corn)
2 roma tomatoes (or 1 if it's a larger tomato variety)
1/4 cup cilantro
A quarter of a jalepeno, seeded and diced (optional)
Salt and pepper

Dress with half an Italian dressing packet, made up (meaning you need to vinegar & a salad oil on hand).

If you want to just make up the whole packet, you could use the other half of the dressing to marinate these fajitas.

Kitchen Tip: Snipping cilantro right off the bunch with clean kitchen scissors is much easier (and quicker!) than removing the leaves by hand and chopping them with a knife.

Enjoy the salsa!

Buttermilk Banana Bread

2009-03-25T14:36:00.000-07:00

My husband devoured this bread.

I loved it too.
I think it's the buttermilk—my new favorite ingredient. Don't ask me how, but it adds a hint of tartness, sweetness, and creaminess all at once.

This recipe is from yet another awesome food blog, My Kitchen Cafe. (Thanks, Melanie!) I've never tried a light variety of banana bread like this one, but now we can't get enough. It has a milder banana taste than some banana breads, and the crust is buttery deliciousness.

I substituted 3 tablespoons of applesauce for 3 (out of 8) tablespoons of butter, and I honestly couldn't tell. (The last time I made this recipe I didn't make the substitution, so I do have something to compare it to, by the way.)

Buttermilk Banana Bread
From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (About 3 average-sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar. Add eggs, bananas, buttermilk, and vanilla. In another bowl, combine the dry ingredients. Add dry ingredients to the wet mixture. Mix until combined. Poor batter into a greased and floured bread pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove the loaf immediately and let cool on a wire rack.

It's bread is fantastic as is, but for a sweet twist, I added a buttermilk glaze. Mmmm!

Buttermilk Glaze
Start with 1 cup powdered sugar and 3 Tablespoons buttermilk. Whisk to combine. Add a 1/4 - 1/2 teaspoon of vanilla, depending on your preference. You may have to add more buttermilk or sugar until you get a good consistency.

Penne Rustica: Revisited

2009-03-24T17:09:00.000-07:00

Remember this recipe?
I thought I'd remind you that it's great. I made it again the other night and wanted to share a couple tips. First off, I liked it even better with whole wheat rotini and/or bowtie pasta. I think the other ingredients just stick better to these pastas than to penne. Next, it's all about the veggies. The more artichoke hearts, roasted red peppers, zuccini, red onion, and basil—the better. So keep the veggie to pasta ratio heavy on the veggetables.

Have these tips convinced you to try this one? It's a healthy pasta you shouldn't pass up. Have a great week! I've got a to-die-for buttermilk banana bread recipe coming soon.

*Need another to use up those roasted red peppers in? Try Real Simple's provolone and roasted red pepper crisps.

Simple Honey Wheat Bread

2009-03-18T13:26:00.000-07:00

Sorry to post another bread recipe so soon, but I am in love with this recipe. I can't help but agree with the 353 reviewers on allrecipes.com who gave this recipe 5 stars. It's fabulous!

Beware: This makes a lot of bread. Three loafs, to be exact. My kitchen aid mixer was full to the brim with dough, but it all worked out in the end. My friend Amber and I had a bread-baking day, and we each went home with one BIG loaf and a mini loaf, thanks to my cute mini loaf pans.

This bread's texture is fantastic—moist and tender—and the hint of sweetness is exactly what I look for in a homemade wheat bread. And don't forget to try it as toast!

3 cups warm water (110 degrees F/45 degrees C)
2 Tablespoons active dry yeast (equal to two 2-oz. packages)
2/3 cup honey, divided into two
5 cups bread flour
3 Tablespoons butter, melted
1/3 cup honey
1 Tablespoon salt
3 1/2 cups whole wheat flour

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 3 cups whole wheat flour. Flour a flat surface and knead in additional wheat flour (1/2 cup to 1 cup) until the dough just pulls away from the counter, but is still sticky to the touch. Place in an oiled bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

If you're mixing in an electric mixer, you can skip adding the flour by kneading on a floured surface and instead add the flour directly to the bowl as the mixer does the mixing. The point of this step, by the way, isn't kneading; it's incorporating the remaining flour. Just make sure the dough pulls together.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Remove from pan to cool loaves on a wire rack. Lightly brush the tops of loaves with melted butter or margarine when done to prevent crust from getting hard.

If you're timid when it comes to making bread, read this fabulous tutorial on breadmaking: "For Beaming, Bewitching Breads."

Enjoy the bread and be proud of your domesticity!

Giant Chocolate Chip Cookies

2009-03-16T19:37:00.000-07:00

Dessert first, right?

The best food blog I know of for family friendly food is Picky Palate. She shared a cookie recipe I just had to try. I love all chocolate chip cookie recipes, and I rarely make the same one twice...So you'll probably be seeing more in the future! This particular recipe is a must-try if you like your chocolate chip cookies thick and chewy. I scooped my cookies about half the size that the recipe calls for (making 2 dozen instead of 1 dozen), and they were still big and soft in the middle.

These are knock-off cookies of a famous bakery in NYC called Leavin's.

8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts (I skipped these.)

Preheat oven to 350.
Mix butter and sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt, and baking soda. Add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350. Cool on sheet for about 10 minutes then transfer to a wire rack to cool.

This should make a dozen 4 oz. cookies or eight 6 oz. cookies.

I worried that my dough was too dry, but the cookies turned out beautifully. So don't stress if your dough seems a little dry. It barely pulled together in my kitchen aid—guess that's just the way it is! Anyway, the neighbors on both sides of us were very happy with the cookies, so I hope you are too!

Barbecue Chicken Salad

2009-03-11T21:25:00.000-07:00

(FYI, this is more of a weeknight dinner idea than an actual recipe. Nonetheless, de-lish.)

Barbecue Chicken salad is a great way to use up all your extra veggies because pretty much anything works in it. I think I'll be experimenting for months to get just the right combination of ingredients suited to my and Ryan's taste. After making it tonight and evaluating what we needed more of, I'd say this is the perfect start for us:

Romaine lettuce
Tomatoes
Grated (sharp) cheddar cheese
A whole bunch of white corn
A ton of red onion, sliced in rings (not pictured here)
Grilled barbecued chicken
BBQ sauce for dressing
One bunch of cilantro (I think this ingredient is key—the more, the merrier!)

Then if you're feeling like it, you could throw in a few of these ingredients too:

Black beans, to boost the fiber and protein.
A red bell pepper, which I used tonight because I had one on hand. I would definitely recommend it; it lends a nice crunch.
Broken tortilla chips, for even more crunch.

I know a lot of people like to dress a BBQ chicken salad with ranch, so go for it if you're a ranch fan. To cut some fat calories, we usually skip the ranch and just dress the salad with a little extra BBQ sauce.

Cupcakes

2009-03-04T12:59:00.000-08:00

Has everyone noticed what a huge trend cupcakes are right now?

I was so excited when I was asked to bring cupcakes to a church function this week. I had a couple of weeks of advance notice, so I spent some time browsing marthastewart.com and other fancy sites for some killer cupcakes. But in the end, practicality won. A box mix and store-bought frosting. :) But with some creative toppings, I think they turned out pretty cute, don't you?

Have a great week, everyone!

Light Wheat Bread

2009-02-25T17:33:00.000-08:00

A born-and-raised Arizona girl, I could never truly enjoy living in a cold climate; it's just not in my blood. But during our years in Utah and Indiana, the one thing that would make me sad to see winter go was the fact that I could no longer bake as an excuse to heat up the house. I mean, who doesn't love leaving the oven door open after you pull something warm and satisfying out? Clearly, baking in the summer does not have quite the same effect!

What can beat the smell of freshly baked bread? (Well okay, you could probably persuade me about pie or cookies or something, but you get the idea.)

I have an all-time favorite white bread recipe that I plan on sharing before the winter is over, but for today, it's all about the wheat flour. Since I didn't grow up eating homemade wheat bread, I'm taking it slow--hence the title, "Light Wheat Bread." I also used King Arthur's White Whole Wheat Flour, which is deceptively white in taste and color but still has all the fiber. (Don't ask me how they do it.)

Well, without further adieu, here's the recipe:

Light Wheat Bread
From the lovely Smitten Kitchen
2 1/2 cups unbleached high-gluten or bread flour
1 1/2 cups whole-wheat flour (In my case, King Arthur's White Whole Wheat)
1 1/2 tablespoons granulated sugar or honey
1 1/2 teaspoons salt
3 Tablespoons powdered milk
1 1/2 teaspoons instant yeast
2 Tablespoons shortening or unsalted butter, at room temperature
1 1/4 cups water, at room temperature

Stir together the bread flour, wheat flour, sugar (if using), salt, powdered milk, and yeast. Add the shortening/butter, honey (if using), and water. Mix until it comes together. If some flour remains in the bottom, add a bit more water.
Knead for 10 minutes by hand or about 6 minutes by machine. Lightly oil a large bowl, toss the dough to coat, and let it rise for 1 1/2 to 2 hours, or until it doubles in size.
After it has risen, remove the dough and press it into a rectangle on a floured surface. The rectangle will be about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Working from the short side, roll up the length of the dough, pinching the crease with each roll you make. Pinch together the edges on the last roll, and place that face down in an oiled bread pan. Mist with spray oil.
Let rise for about 60 minutes (maybe even less), or until the dough crests the top of the pan.
Preheat to 350, and place bread pan on a sheet pan on the middle rack. Bake for 30 minutes; then rotate the bread 180 degrees for even baking. Bake for another 15-30 minutes. According to Smitten Kitchen, "The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom."
When finished baking, remove the bread from the pan and let cool on a rack for 1-2 hours...if you can wait that long!

The Most Important Meal of the Day

2009-02-21T09:19:00.000-08:00

Lately, I love breakfast. I make oatmeal almost every day because it's warm and filling and full of fiber. (By the way, if you want to bump the fiber up even more, add ground flax. You barely even taste it, and it's fabulous for you.) I usually have a banana on my way to the gym, and then when I get home, I make my boys oatmeal.

We recently discovered the wonder of oatmeal topped with blueberries—Mmmm, mmm, mmm!! I'm unreasonably happy about this discovery because I always want to eat blueberries because they're packed with antioxidants, but I don't love them plain...or even in yogurt. But I do LOVE them in oatmeal, where they give that pop of flavor and sweetness that you need in oatmeal.

If I don't have blueberries on hand, I add some pumpkin pie spice (or just cinnamon) to the oatmeal while it cooks. The best thing about that is that it fills the kitchen up with the warm scent of cinnamon.

Once or twice a week, I switch things up by eating a fried egg and slice of whole wheat toast for breakfast. Has anyone else noticed that the egg is all the rage in nutrition lately? (I find that so interesting because it was practically the opposite a few years ago, wasn't it?) Anyway, this is another great breakfast that fills you up...an important thing for breakfast to do. :)

So let's hear it—what's your breakfast of choice??

Granola

2009-02-16T21:05:00.000-08:00

My first attempt at homemade granola was wildly successful, thanks to a great recipe.

Click on over HERE for the recipe, from a seriously fabulous food blog called Homesick Texan. I didn't even start out looking for a granola recipe, but after reading her description of how addicting it is, I had to try it. Well, let's just say she was right—we finished our half-batch in two days. It's salty and just a little bit sweet, and it's great paired with yogurt, eaten plain, or gulped down with milk and a spoon. Plus, it's super easy to make!

Mango Salsa and Coconut Rice with Chicken or Salmon

2009-02-11T09:07:00.000-08:00

It seems like every recipe I post is my latest fave. I guess that means I only post favorites, which isn't a bad thing, right? Well, this recipe is no exception. We owe our South Bend friends, Jeff and Larissa, for it. They invited us over one Sunday and served some fantastic grilled salmon with mango salsa and coconut rice.

After eating it, we had two options: (1) we could invite ourselves over to their house every Sunday so we could keep eating it, or (2) I could figure out how to make it. For Jeff and Larissa's sake, we decided on option 2. (Thanks, guys!)

Mango Salsa
Too simple for measurements... It's just diced mango, pineapple (I often used canned), red onion, and cilantro. Dress it with fresh lime juice and some salt and pepper.

Coconut Rice
1 cup coconut milk (you can get this in a can in the Asian food aisle)
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork. Serve hot.

Chicken
When I made this yesterday I seasoned the chicken with salt and pepper, poultry seasoning, and a touch of cayenne pepper. Then I marinated in a little canola oil, a bunch of lime juice, and some cilantro. We grilled ours, but of course you could always bake it.

This is such a versatile recipe, as it's great with either chicken or salmon. And if you slice up the chicken, you can serve the chicken in corn tortillas topped with the mango salsa. It's fresh spin on a taco, and it is definitely worth trying.

PS. The coconut rice isn't pictured here because we're currently on a little health kick, so I'm steering clear of white rice (not religiously, but generally)...But I promise it's beautiful and yummy! The coconut rice recipe I posted here is from the Food Network, which pretty much means you can count on it to be good.

California Grillin'

2009-02-08T20:15:00.000-08:00

Can I tell you how much I love California? Having lived in Arizona, Utah, and Indiana, I can assuredly say that this is my favorite place by far. Tonight we created a celebratory meal, celebrating Ryan's emancipation from his current client. :) He's getting ready to move on to a new client, and I'm hopeful that the new one will actually let me see him now and again! But the point is, grilling in February?! It was gorgeous out!

This was my first time making hamburger patties from scratch, throwing in some Lowry's, garlic salt, salt and pepper, and chopped jalepeno and onion. We ate the burgers with grilled asparagus, grilled mushrooms, and fresh-squeezed lemonade. Ah, it felt like summer.

Don't you just love that little guy peeking at us from behind the mustard bottle? I sure do. Well, happy Sunday, everyone!

Sesame Chicken

2009-01-17T14:20:00.001-08:00

It's about time I blogged again, isn't it? Sorry about the absence. My cooking suffers during my husband's busy season...Who wants to cook for one?? Anyway, today I'm mixing it up a little with a fabulous Asian recipe, compliments of my friend and old co-worker at the BYU writing center, Courtney. (Thanks, girl—I owe you!)

I can't get enough of this recipe. The secret is so simple—combining honey and teriyaki sauce. Mmmm, mmmm, good! It's tangy and just a bit sweet, with a little heat from the red pepper flakes. The perfect combination.

1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

Combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Coat the chicken pieces.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside.
Saute onion wedges and bell pepper slices in the same skillet. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

FYI, when I'm trying to go a little healthier, I skip coating the chicken with the flour and frying it. Instead, I just saute chicken slices with salt, pepper, red pepper flakes, and sesame seeds. It's simple, but with the fabulous sauce and veggies, it is still scrumptious.

(Oh yeah, I never did buy the Chinese five-spice powder...I'm not one for buying a spice unless I have other recipes to use it in. Maybe someday I'll pick it up, for for now, it's still great without it.)

Let me know what you think if you try this one!

Cafe Rio Style Chicken and Cilantro Lime Rice

2009-01-17T14:15:00.000-08:00

I think in the last post I promised you a few Cafe Rio style recipes, so here are two more. This version of their chicken is so easy to prepare that you'll probably laugh, but it's delicious and goes so nicely with the creamy tomatillo dressing I posted last. The cilantro lime rice makes a great base for the salad. Rather than mixing the salad up, I layer each bowl with the cilantro rice, lettuce, pico de gallo, chicken, guacamole, and the dressing...

Cafe Rio Style Chicken
1 small bottle of Kraft Zesty Italian dressing
1 TB chili powder
1 TB cumin
3 cloves garlic, minced
5 lbs. chicken breast

Throw it all in the crockpot and cook on low for about 4 hours. Shred the chicken and return it to the pot to cook (with the liquid) for another hour.

I don't need to make this much chicken, so I scale mine down a little, but you get the idea. And this recipe is basically foolproof, so the cooking times aren't crucial either. There's nothing like a foolproof recipe on a busy day, right?

Cilantro Lime Rice
2 Tablespoons butter
1 1/4 cup rice
2 1/4 cup chicken broth
3/4 teaspoon salt
pepper
juice and zest of 1 large or 2 small limes
2 Tablespoons chopped cilantro
1/4 teaspoon cumin

In a skillet, melt butter with rice. Add liquid and other ingredient. Bring to a boil, reduce heat, cover, and cook for 20 minutes.

Creamy Tomatillo Dressing

2009-01-16T14:09:00.000-08:00

If you have Utah roots, chances are good that you too are a Cafe Rio fan. If you've never been, it's this great Utah-based franchise that could best be compared to Baja Fresh (but way better).

Today I've got a couple of Cafe Rio-esque recipes for you. I've tried at least three versions of a tomatillo dressing like theirs, and this one, I've decided, comes the closest. It is delish! The two jalepenos give it the kick I've been looking for, but in my opinion it could still use a little more heat. Maybe next time I'll throw in some of the seeds...

Creamy Tomatillo Dressing

1 c fat free sour cream
1 c low-fat mayonnaise
1/3 c skim milk
1/2 small avocado
1 small bunch cilantro, chopped
2 large jalapeños (seeds removed)
1/2 sweet onion
2 small garlic cloves, minced
1/2 tsp salt
1 Ranch Dips powder mix packet
1 tomatillo

Blend all ingredients together in blender.

Chimichangas!

2009-01-12T13:56:00.000-08:00

During the holidays, my sisters, cousins, mom, aunt, and grandma gather to cook one of our favorite holiday meals—chimichangas. I love these things! Of course, you wouldn't want to eat these all year long, but once or twice a year never hurt anyone, and it's so worth it! Plus, I think you'll be surprised at how simple they are to make.

3-pound roast
3 onions, diced
3 tomatoes, diced
3 cans diced green chiles
A whole bunch of tortillas
Canola oil

Salt and pepper the roast and place in crock pot. Add water to reach about a third of the way up the roast. Add diced onions and green chiles. Cook on low all day, about 8 hours. When 1 hour is remaining, add the diced tomatoes.

After about 8 hours, shred the roast. Salt and pepper the shredded meat, and stir in some of the onions/chiles/tomatoes from the crock pot. Warm the tortillas, fill with meat mixture, and roll. Keep the tortilla together with toothpicks, and remove toothpicks after frying.

Heat canola oil in pot on stove. (Oil will be 2-3 inches deep.) Leave on medium high until you can toss in a piece of tortilla and watch it turn golden. Fry chimis two at a time and drain on a wire rack (or paper towels). Every couple of rounds you will want to wait a couple of minutes while the oil returns to its original temperature.

To keep warm, place on a cookie sheet in a preheated 200 degree oven.

Pour everything that is left in the crock pot into a large saute pan. Bring to a boil, and add a slurry of 1 part water/1 part flour. Stir constantly with a whisk until slurry is well incorporated and gravy looks yummy! Salt and pepper to taste.

Serve chimichangas with gravy, guacamole, cilantro, onion, sour cream, etc. Voila!

If you have any questions, ask me in the comments. Happy cooking!

Bell Pepper Salad

2009-01-09T09:28:00.000-08:00

Today I've got a simple side salad for you to try. I saw it on the Food Network, and since my husband and I had recently bought a TON of fresh produce that I needed to use up (see photo below), I decided to give it a try. It has a great fresh taste, thanks to the lime juice, and I love anything with banana peppers in it. I'd say the best thing about this dish is that it's new. So if you're tired of the same old sides and salads, this will liven up some of your standby meals.

1 small red onion, thinly sliced
1 yellow bell pepper, seeded and thinly sliced (had red & green on hand, so I used half of each)
Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
A handful of fresh cilantro leaves, chopped
1 lime, juiced
A light drizzle of olive oil
Salt and pepper

Throw it all together, and enjoy! Garnish with lime slices if you'd like.

Now, on another note, if you live in the Bay area, be sure to get over to the Milk Pail sometime! It's a European-style produce market in Palo Alto, on San Antonio. And it's CHEAP! Can you believe that? We bought all of this produce (and more, actually) for 29 bucks, which (obviously) would be impossible at Safeway.

'Tis the Season...for Cookies!

2008-12-18T10:00:00.000-08:00

I love a good excuse to bake! And what better excuse than a holiday party at our complex. I made three different cookies: candycane cookies, chocolate chip Amish puff cookies, and chocolate swirls.
Trenton and I had so much fun baking the day away yesterday. The second and third cookies listed come from my favorite food blog, This Week for Dinner. (Since I do most of my recipe browsing online these days, you'll definitely be finding a lot of links on Erica's Pantry as I experiment with recipes I find on other food blogs.)

To the chocolate swirls, I added my own twist, a buttery icing that is to die for. To frost about a dozen cookies, start by melting a 1/4 cup butter in a saucepan. Once it has melted, remove from the heat and whisk in 1 teaspoon vanilla and 1 cup powdered sugar. Then add powdered sugar little by little until it is just barely frost-able. (Don't make it too thick by adding too much powdered sugar. You want it to taste more buttery than sugary, if that makes sense.)

With the addition of the buttery deliciousness that was the icing, those cookies were the first to go at the party! Merry Christmas, everyone! Only one week from today...

A Night of Firsts: Chili and Brownies

2008-12-11T13:07:00.000-08:00

It's not that I've never made chili or brownies before; it's just that last night they actually turned out well. If you ask me, my chili tastes good, but Ryan's always measuring mine against his dad's. And his dad's always wins!

Last night I think his dad's chili probably still won, (I didn't ask) but Ryan did say that he really liked mine—for once! The title of this post comes from what he said after dinner while he was sampling a brownie: "This is a night of firsts—good chili and good brownies."

I never make good brownies. This stems from the fact that I always buy the cheapest brownie mix out there and then I occasionally try to skimp on the fat. (Don't try that, by the way.) But I'm determined to change. I finally bought a fancy Hershey's Triple Chunk mix (Ghiradelli's is next) and a Butterfinger candy bar.

I divided the mix in half, by the way, so that we couldn't eat a whole pan in one night. :) Then I spooned half of the batter into six lined muffin tins, sprinkled on broken up Butterfinger, spooned on another layer of brownie batter, and topped one more time with Butterfinger. DELICIOUS.

Anyway, here's the recipe I went off of for the chili, over at Allrecipes. I halved it for our family and also added about a quarter to a third of a fresh jalapeno, diced. As my sister Rachel says, we are part-Mexican. (AKA We grew up in AZ eating a whole lot of Mexican food.)

Roasted Red Pepper Soup

2008-12-07T04:12:00.000-08:00

Yesterday I really felt like trying something new in the kitchen. Ryan had to work (on a Saturday - bummer!), so Trenton and I just hung out all day, baking and playing. I found a recipe for roasted red pepper soup from Cooking Light. I actually really enjoyed broiling the red peppers until blackened and removing the skins once they had cooled. Then you add tomatoes and sauted onion and garlic and puree until smooth. It's a visually beautiful process. (Should have taken more pictures!)

If you're a fan of roasted red pepper soup, this is a basic for your recipe repertoire. Hop on over to Cooking Light for the recipe. By the way, I added a bay leaf when it was simmering at the end, as well as a splash of balsamic vinegar. Thanks for visiting!

It's December! Candy Cane Cookies

2008-12-03T15:42:00.000-08:00

Can you believe it's December? Santa came early this year, meaning my grandparents just came to town bearing gifts! It was so cute, the two of them walking up with their arms full of gifts to go under our little tree. Aren't we spoiled?! Anyway, today I made this fabulous holiday cookie for a church event. I love signing up to bring goodies to events because it gives me an excuse to make them! And this is a holiday tradition in my family, so December just wouldn't be compete without it. Straight from my good friend Betty Crocker, here it is...

1/2 cup butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup sugar (to sprinkle the cookies with)

Mix the first six ingredients, and stir in the flour and salt. (Dough will be thick, like sugar cookie dough.) Divide the dough in half, and add the red food coloring to one half. Roll out four-inch strands of each color, and twist together a red and white strand to form candy canes. Sprinkle with sugar (and crushed peppermints if you have them), and bake in preheated oven at 375 degrees for about 8-10 minutes.

**If the tops turn golden, that's fine, but my preference is to take them out once they're cooked but not yet golden. So keep a close eye on them to cook them to your preference.

Hope you and your family enjoy these festive treats!

Happy Thanksgiving!

2008-11-27T18:46:00.000-08:00

This was our second Thanksgiving with no family near, but it was my first time making the much anticipated meal. (Notre Dame fed us last year.) I've got to say, I'm pretty happy with how it turned out. Of course, it was nothing like my best friend's undertaking, documented here. (She and her husband took on feeding 25 people for their first time making the Turkey-Day meal.) Instead of 25 people, we invited a couple from Ryan's work to come over with their three kids, making four kids and four adults altogether. I opted for a bone-in turkey breast instead of the whole bird—we'll save that adventure for another year. My part of the meal included the turkey, mashed potatoes and gravy, green beans, and a pumpkin cheesecake with homemade whipped cream. I'll share the recipes soon, but for now, here are a few pictures to make my mom proud. :)

Note the traditional Williams/Wood family napkin fold.

I thought the sunflowers added a nice autumny touch.

(I took this photo well after dinner had settled in our bellies,
so the texture of the whipped cream isn't quite the same. You get the idea, though!)

Double Layer Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust

1. Combine first three ingredients; then add eggs one at a time.
2. Spoon about half the mixture into your graham cracker crust.
3. Add the pumpkin puree and spices to the reserved mixture, and spoon over the white bottom layer.
4. Bake at 325 for about 35 minutes, or until the center has almost set. Cool completely, then refrigerate for 3 hours or overnight. Top with whipped cream. (Homemade is out of this world!)

You may notice in the picture that mine was one layer instead of two. Oops! Oh well, I've done it both ways and it tastes the same. It's just prettier if you remember to separate the layers!

Turkey Breast & Gravy
I rubbed the turkey breast with 2 Tablespoons each of canola oil, poultry seasoning, dried sage, dried thyme, and 4 cloves of minced garlic. I threw carrot, celery, and onion into a Reynolds oven bag, set the turkey on top, and poured in one can of chicken broth. Our 5.5-pound turkey breast cooked for just shy of 2 hours.

The juices in the bag after it had cooked made for some fantastic gravy. I made a roux by melting 4 Tablespoons of butter with 4 Tablespoons flour over medium heat, whisking constantly. Then I added the roux gradually to the juices, and whisked while it bubbled. I seasoned with salt and pepper. In the end, it was the perfect thickness and had a great flavor.

Ryan also added some butter, salt and pepper, and sage to the potatoes when he was mashing them, and they were heavenly!! (Thanks, babe!)

Hope everyone enjoyed their Thanksgiving. I have so much to be grateful for this year, in particular my healthy, happy baby and loving husband.

Happy Thanksgiving!

Cheesey Tomato Soup

2008-11-11T19:12:00.000-08:00

Hello all! Here's our table for two...

If anything could make me actually look forward to winter, this is it. Tonight we came home and put dinner right on the table while the baby was still in his infant carrier snapped into the stroller, just to the left of the table in this photo. He decided to just hang out there, happy as could be, clear until we had finished dinner and cleanup. What a cooperative kid!

On to the recipe...

1 can tomatoes (diced or whole) in their juice
2 cups chicken broth
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
1 bay leaf
1 small can tomato paste
1 cup (or less) shredded cheddar cheese
salt and pepper

In a blender, puree the tomatoes with the basil, oregano, and parsley. Combine tomato mixture with chicken broth, either in a saute pan (for faster results) or a slow cooker. Whisk in the tomato paste. Stir in the cheese, and add the bay leaf. Salt and pepper to taste. Simmer until ready to eat. Garnish with extra shredded cheese

Notes:

I've always done this in a saute pan, but today I just threw it in the crockpot on low at about 2pm; then we came home to a fantastic soup at about 6pm. Easy as pie.
I always use medium cheddar cheese because it packs a little more punch. I once read that stronger cheeses are a better choice because you don't have to eat as much of it to enjoy the taste. Who know, maybe it works!
As always, double this recipe if you're feeding more than two or three adults. I think it makes about 5-6 medium-sized bowls of soup.

A Simple Side - Grilled Asparagus

2008-11-09T20:33:00.000-08:00

I decided tonight that asparagus is my favorite vegetable. (Well, that and avocado.) And grilled asparagus makes it that much better. It's an oh-so-good, delightfully easy, must-try side dish. (If all those adjectives didn't convince you, I don't know what would!)

Toss asparagus with a generous drizzle of olive oil and lemon juice. Season with salt and pepper, and let marinate in fridge for about half an hour. Place asparagus on grill on medium heat until the spears are fork tender and slightly charred.

(The above picture is the pre-grilled asparagus. I meant to take a pic after we grilled it, but we devoured it too quickly! Maybe later this week... I'm always up for an excuse to make it again!)

Baked Apple Cinnamon French Toast

2008-10-25T09:27:00.000-07:00

My newest fave...

I can't claim that this is the healthiest recipe on here, but it is SO WORTH the indulgence! And another thing that's really nice about this recipe is that it can be entirely prepped the night before, if you're serving it for breakfast. Your overnight guests will be dazzled by how effortless you make breakfast look! And pretty much nothing could be better than the warm flavors of apples, cinnamon, and maple syrup on a chilly morning. (Not that it's chilly in California yet, because it isn't. I love this state!)

As always, you may want to double this so it feeds more people.

Preheat to 400.
Grease an 8x8 dish with cooking spray.
Slice French bread into 1-inch thick slices, and place in baking dish.

Mix together:
1/2 cup milk
2 eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Pour mixture over bread slices, and turn the slices to coat.
Peel and slice two apples, and layer over the bread slices. (I like Fuji apples.)

Combine 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle over apples.
Using 1 Tablespoon of butter, cut into small pieces and place randomly over the apple/cinnamon mixture in baking dish. (See picture)

It's best if it sits in the fridge for a few hours, or even up to 8 hours. After you remove from the fridge, let it sit for 15-30 minutes before baking. Bake for 50-60 minutes, or until knife inserted comes out clean.

You could sprinkle individual portions with powdered sugar to garnish, or give each serving a dollop of whipped cream. (Mmmmmm!) If you try it, let me know what you think!

I know I just made this last night, but I seriously want to make it again for dinner today! Someone stop me!

Barbecue Chicken Pizza

2008-10-23T11:30:00.000-07:00

Last night was one of Ryan's favorites, Barbecue Chicken Pizza with oven roasted zucchini.

Lately I've been grilling up some Cajun seasoned chicken, shredding it, sticking it in a ziplock in the fridge, and finding all kinds of uses for it later. (I'm Robin Miller from Quick Fix Meals!) I use it for wraps, fajitas, BBQ pizza, tortilla soup—practically anything! I used it last night on the pizza, and it tasted great combined with the cilantro, red onion, and gooey mozzarella.

This is the pizza crust recipe I have memorized. I got it from the cooking class I took at BYU. It's a fantastic recipe because (a) it's hard to mess up, (b) it doesn't require much rising time, and (c) with a little alteration, it can also be used for breadsticks and focaccia breads.

Preheat the oven to 425, with pizza stone on lowest rack.

Toppings
diced or shredded chicken
cilantro
red onion
BBQ sauce (We like Sweet Baby Ray's)

Dough
1 1/4 cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
1/2 teaspoon salt
3 cups flour

1. Dissolve yeast in warm water.
2. Add sugar, salt, and 2 1/2 ups flour. Mix to form dough.
3. Add more flour (up to a 1/2 cup) if needed to pull together. Mix about 3 minutes.
4. Let rest for 10 minutes.

While the dough's resting in the bowl, I prep the toppings... Shred the mozarrella, rough chop a red onion, pull the cilantro off the stems, shred or dice the chicken. (As I said, my chicken is prepped days before this. So convenient!)

I can't say enough about the virtures of a pizza stone. It makes fabulous pizza with a firm or crispy crust that tastes like it came straight from the restaurant. (Of course, if you don't have one yet, you can always use a cookie sheet.)

Dust the stone with cornmeal before placing it in the oven to heat up as the oven preheats. (Or, after the stone has preheated, use a spatula or something to brush some flour onto the stone. Stone is HOT!) Slide or toss your rolled-out dough onto the stone, and cook for about 8 minutes. Remove stone from oven and slather with BBQ sauce and toppings. Return to oven until cheese has melted...and voila!

Low Fat Cornbread

2008-10-17T18:40:00.000-07:00

I'm a little obsessed lately with substituting applesauce for the fat ingredient in baked goods. Gingersnaps, banana bread, oatmeal cookies, and now, cornbread. The great news is that it works! I never substitute all of the fat, just most of it. Like in this recipe, which called for 1/2 cup of oil, I used 6 tablespoons applesauce and 2 tablespoons canola oil. And the cornbread is fantastic!

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs (I used two egg whites and one egg, to lower the cholesterol.)
1/2 cup vegetable oil

Preheat to 400. Combine cornmeal and milk; let stand for five minutes. Grease a 9x13 pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

If you already have a favorite cornbread recipe, you're welcome to share it in the comments! And you could always use your tried-and-tested favorite but try switching out most of the oil for applesauce. I couldn't even tell a difference!

If you're looking for an easy meal idea, tonight we served the cornbread with barbecue chicken and mushrooms. I often throw a couple chicken breasts in the crockpot, salt and pepper them and slather them with barbecue sauce, some shots of hot sauce (I use Frank's) and a few shots of Worcestershire. Cook on low for a long time to get the chicken fall-apart tender. Toward the end, I throw in some sliced or halved mushrooms. The moisture in the crockpot cooks them nicely, and it saves me from cleaning another pot!

Finally...the Jalepeno Wraps

2008-10-15T12:40:00.001-07:00

I can't get enough of these babies! They're packed with vegetables, and the sour cream/lime juice/jalapeno dressing keeps them moist and adds a little unexpected kick at the same time.

4 sandwich wraps (10-inch ones work the best, and we've tried tomato basil, chipotle pepper, and spinach wraps.)
3 cups spinach
3 cups shredded chicken (I seasoned two chicken breasts with Cajun seasoning and then grilled them. I would definitely recommend this!)
1 can drained and rinsed black beans
1 tomato, sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
1/4 cup cilantro

Dressing:
3/4 cup sour cream (we used fat-free)
2 Tablespoons lime juice
2 Tablespoons diced, canned jalapenos

Spread the dressing over the wrap, and layer the other ingredients.

Though I've adapted it slightly, the recipe is originally from Everyday Food magazine. Basically, just use whatever veggies you have in the fridge! We recently served this with grilled asparagus and a fruit salad. Yum - it doesn't get any more fresh than that!

I added the picture of my baby just because I'm so proud of him. Isn't he handsome?!

Penne Rustica

2008-10-12T20:56:00.000-07:00

Time to switch things up with a pasta recipe. This is a pretty easy meal to prepare and the end product is not only tasty but beautiful. If you ask me, it's the roasted red peppers that make this dish! Hmm-mmm!

(Sorry about the photo quality in this one...I hate it when I have to take pictures once it's dark... Oh well, that's what you get when your husband's in public accounting--lots of late dinners!)

1 box penne (I used a 12 oz. box)
2 boneless, skinless chicken breasts
1 zucchini, cut into 1/2-inch pieces
1/2 red onion, cut into big pieces
3 roma tomatoes, halves
1 can artichoke hearts, quartered
1/2 cup roasted red peppers (these come in a jar)
1/4 cup chopped fresh basil
1/4 cup grated parmesan
dash of basil
dash of oregano
salt and pepper
a drizzle of olive oil

Preheat to 400 degrees. Put the zucchini, red onion, and tomatoes on a baking sheet. Drizzle lightly with olive oil and stir them around to coat evenly. Season chicken with salt and pepper and place on baking sheet. Sprinkle lightly with basil, oregano, salt and pepper. Bake for about 30 minutes.

Prepare the pasta. Chop the roasted red peppers and basil; quarter the artichoke hearts.

When tomatoes are just cool enough to handle, slice into bite-sized pieces. Toss everything together with the parmesan and a drizzle of olive oil. Serve warm.

Happy eating!!

Almost Guilt-Free Gingersnaps

2008-10-09T13:47:00.001-07:00

Goodness I love these cookies! I've been perfecting this fall favorite for weeks now, and I think I've finally got it where I like it. These cookies may be low in fat, but they sure don't taste like it!! Soft and chewy and delicious...

2 tablespoons butter
1/4 cup applesauce
1/2 cup sugar
1 egg white
2 tablespoons molasses
1 1/2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar for decoration

Preheat to 350. Cream together the butter, applesauce, and 1/2 cup sugar. Mix in the egg white and molasses. Combine the flour, ginger, cinnamon, soda, and salt, and mix it into the wet ingredients. Roll balls of dough in sugar for decoration.

Bake for about 10 minutes on an ungreased baking sheet. Let cool for five minutes on baking sheet, and then remove to a wire rack.

The dough is pretty sticky, so add a little more flour if needed, and try spraying your hands with cooking spray. The recipe only yields about 12 cookies, because if we have too many cookies in the house, we'll eat them! (surprise, surprise) If you try this, you have to tell me what you think!

...Now I've got to go get me a cookie!

Chicken Enchilada Soup

2008-10-07T12:39:00.000-07:00

With the cold seasons approaching, this will make a wonderful chilly-day meal. The heat in both temperature and taste will warm you right up! I really liked this recipe and will be adding it to my regulars. I've heard that it tastes just like the enchilada soup at Chili's, but I can't say for sure since I've never had that dish. (I'm definitely adding it to my "to-try" list, though!)

1 1/4 cups chicken broth
10 corn tortillas, cut into 1/2 inch strips
1 cup green enchilada sauce
1 (10 ounce) can red enchilada sauce
1 teaspoon ground cumin (I only used a half a teaspoon)
2 cooked, shredded boneless and skinless chicken breasts
1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 cup shredded Cheddar cheese

Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

My version was a little different than the original because I'm limiting my dairy intake while I'm nursing the little guy. Sadly, I had to omit the half and half and the cheese. Luckily, it was still plenty yummy and considerably healthier. By the way, if you're fortunate enough to eat dairy, did you know you can get nonfat half and half? Give that a try to keep the fat content down.

I used the crockpot to make life easy. I dumped the chicken broth, enchilada sauces, and green chiles right into the crockpot and tossed in a frozen chicken breast. I kept the crockpot on low until the chicken was ready to be shredded. Then I added the shredded chicken, corn tortilla strips, cumin, salt and pepper and simmered without the lid for about half an hour.

Using a little bit of canola oil in a skillet, I fried up some corn tortilla strips to add a little crunch. Top with avacados (soooo good in this kind of a soup), tomatoes, cilantro, onion, sour cream, and whatever else you please!

Asian Spinach Salad

2008-10-02T20:52:00.000-07:00

I tried this recipe for the first time tonight, and it was a hit. I was curious to see if my husband, Ryan, would like it (sometimes he's a little skeptical when it comes to pasta salads), but three big servings later, I'm pretty sure it passed the test. :)

I couldn't get over the great sesame flavor in this dish. And the slight crunch of the bean sprouts...Trust me, this is worth a shot.

I got this recipe from one of my favorite food blogs, This Week for Dinner. Thanks, Jane, for sharing it!

Here are my variations:

Because we always like a little heat, I added a 1/4 teaspoon red pepper flakes.
I didn't end up adding the water chestnuts, mostly because I forgot...But it was still delicious.
And I didn't feel like buying sesame SEED oil for one recipe...(I usually try to wait to buy a new random ingredient like that until I have a couple recipes I can use it in.)
Green onions would be a fantastic in this, so next time, I'm going to add them

Well, that was simple. If you give this a try, let me know what you think!!

Lettuce Wraps

2008-09-30T15:45:00.000-07:00

This is one of my very favorite recipes, given to me by my close friend Amy. (Thanks, Amy!) I love the lettuce wraps at PF Changs, and this recipe is reminiscent of them. If you like lettuce wraps too, seriously, don't let this recipe pass you by!!

Filling
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil

1 tablespoon hot mustard
2 teaspoons water

1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until you're ready to serve.
Combine the hot water with the hot mustard and set aside. Eventually you'll add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and let cool. Keep oil in the pan, and keep the pan hot.
Mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. (I like to have lots of sauce, so I often double this part.)
When chicken is cool, dice it into tiny pieces the size of the mushrooms and chestnuts.
With the pan still on high heat, add another tablespoon of oil. Then add chicken, garlic, onions, water chestnuts, and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.
Serve on top of iceberg lettuce. Top with Special Sauce.

Sometimes I dice up the onions, chestnuts, mushrooms, and chicken and put them individual sandwich bags and stick them in the fridge. I'll also throw together the sauces (except the mustard sauce) and stick them in the fridge too. Then once dinner time rolls around, all I have to do is saute the chicken and vegetables in the stir fry sauce.

Almond Coffee Cake

2008-09-30T14:29:00.000-07:00

Lately I've been on the lookout for a good pound cake/coffee cake recipe that isn't loaded with butter and eggs (as most are). This one is only has a 1/4 cup butter and 2 eggs--not bad! I liked it pretty well but felt it could be a touch sweeter for my taste. My husband loved it. Obviously we liked it enough that there was only one slice left for me to take a photo of...!

1/4 cup butter
1 cup sugar
2 egg yolks
1/2 cup milk
1 1/4 cup flour
2 teaspoons baking powder
2 egg whites, slightly beater
1/2 teaspoon almond extract
powdered sugar for dusting

Cream butter and sugar. Mix in egg yolks.
In another bowl, sift flour, baking powder, and salt. Gradually pour dry ingredients into the butter mixture, alternating with the milk.
Fold in beaten egg whites.
Pour into prepared loaf pan.
Bake in preheated oven at 350 for 25-30 minutes, or until toothpick comes out clean.

Toasted almonds would be a great alternate topping to the powdered sugar. Definitely give this a try for your next brunch!

Lime Fajitas

2008-09-29T17:43:00.000-07:00

This is one of my go-to recipes. We eat it all the time because it is SO GOOD! The lime gives it such a fresh, live flavor. You'll want to increase the size of the recipe depending on how many you're serving, since the version here only serves my husband and me.

2 boneless skinless chicken breasts
2 T. oil (I usually use canola)
1/2 packet Italian dressing seasoning
juice of 1 lime
half an onion, cut into rings (a red onion gives nice color)
half a bell pepper, cut into strips

Combine these six ingredients and marinate for about an hour. Cook on a George Foreman grill. (If you don't have one, you could always grill the chicken and saute the veggies. Or cut the raw chicken into slices and cook in a frying pan, followed by the veggies.)

Once chicken has been grilled, slice into strips. Season with salt and pepper.

Warm up refried beans and flour tortillas. Layer the tortillas with refried beans, sliced chicken, grilled onions and bell peppers, diced tomatoes, sliced avacado, grated cheese, sour cream, and cilantro. Sprinkle with salt and pepper, and squeeze more lime juice onto each serving.

Baked Potato Chips

2008-09-29T13:18:00.000-07:00

This is totally simple and many of you probably already make these or a similar version, but our family likes them so much that I thought I'd go ahead and post them.

All you do is cut a couple of russet potatoes really thin, just about as thin as your knife will allow! Toss the potato slices with about 1 T. of olive oil per medium sized potato.

Then grease your baking sheet with nonstick cooking spray (just to be absolutely certain they won't stick) and spread the potato slices out. Sprinkle lightly with Lowry's seasoning and pepper. (If you add too much Lowry's, your mouth will be stinging by the time you finish the chips!)

Bake at 425 for 10 minutes; then flip the potato slice and bake for another 10 minutes, or until they are turning brown.

The cooking time will vary depending on how many potatoes you cut, so watch them carefully. This time, I only did one medium sized potato, and the slices took about 20 minutes altogether to turn brown and crispy. So yummy! Dip them in ketchup or eat as is. They go great with grilled hamburgers or barbecued chicken. Enjoy!

World's Easiest Cobbler

2008-09-28T18:12:00.000-07:00

A friend of ours recently made this for a church dinner, and it was SO delicious I couldn't believe how easy it was! All you do is choose your fruit and cover it with yellow cake mix and melted butter. Here's how I did mine:

4 big yellow peaches
2 T. sugar
1/4 t. cinnamon

Half of a yellow cake mix
6 T. melted butter

Preheat oven to 375. Combine the first three ingredients and spread in bottom of a 9x13 baking dish. Cover with cake mix and drizzle with melted butter. Bake for 30-40 minutes until topping is golden.

Grilled Vidalia and Steak Sandwiches

2008-09-26T15:39:00.000-07:00

This recipe is a bit more involved than some but well worth the effort!

3/4 cup cola
2 tablespoons red wine vinegar
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper (I didn't have this, so I just skipped it)
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2-pound) flank steak, trimmed

6 slices Vidalia onion
6 Kaiser rolls (I used ciabotta)
12 slices tomato

Dressing:
3/4 cup minced arugula
1/2 cup low-fat mayonnaise

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.

To prepare dressing, combine arugula and mayonnaise; set aside. (We actually skipped the mayo altogether and just used arugula, although Romaine would probably be great too. If it's not moist enough for your taste, you can always add a little olive oil/red wine vinegar.)

Grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

I used a regular ol' red onion since that's what I had on hand. And we also added grilled (or your could do sauteed) mushrooms. I've got to make this again soon!

Three-Step Taco Salad

2008-09-26T12:05:00.000-07:00

This dish is so simple but yummy and nutritious. Who doesn't love a good taco salad?? This is a pretty big recipe, so I halved it for our family.

1 pound ground beef
1 (1.25-ounce package) taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups bite-sized baked tortilla chips
2 cups chopped fresh tomatoes, drained
1 cup shredded cheddar cheese, divided

1/4 cup cilantro leaves
1 (15-ounce) can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives

Brown the ground beef in a skillet over medium-high heat. Add the taco seasoning and water. Reduce heat and simmer for five minutes, stirring occasionally.
Combine the salsa and sour cream.
Toss together the lettuce, tortialla chips, tomatoes, cheese, cilantro, and beef mixture, and then mix in the dressing. (I kept the dressing as a side and let people add as little or much as they wanted to their own servings.)

Be sure not to toss everything together until right before you serve, especially the tortilla chips to avoid letting them get soggy. I added a dollop of homemade guacamole and a sprig of cilantro to each serving. I love this quick and easy, not to mention colorful, weeknight meal.

Low Fat Banana Bread

2008-09-26T09:57:00.000-07:00

After tasting this recipe, you'd never guess that it has almost no fat. Egg whites and applesauce take the place of a yolk and butter. It's such a great autumn snack. Enjoy!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Preheat oven to 350. Lightly grease a loaf pan. (I use canola oil spray.)
Stir together the first five ingredients. Then add the eggs whites, banana, and applesauce. Stir just until combined. Pour into prepared loaf pan.
Bake for 40 minutes. While bread is baking, make a streusel topping out of about a 1/4 c. sugar, 1 t. cinnamon, and 1 T. butter. (I use 1/3 less fat margarine for this.) Cut the butter in with a fork until the butter clumps are about the size of small peas.
Sprinkle streusel topping over the bread, and cook for 10 more minutes, or until toothpick comes out clean.

I always add an extra teaspoon of cinnamon and a 1/4 teaspoon of ground cloves because I like mine to have a little more spice to it.

Introducing...

2008-09-26T03:52:00.001-07:00

Erica's Pantry!

I've been wanting to start this blog for ages, but until now, time hasn't allowed it. Hopefully now my little guy will give me just enough time to share my cooking adventures with anyone who's interested. I plan on posting a variety of dishes, many of which won't be quite so hard on the waistline! I'm always looking for ways to lower the fat content or boost the fiber in my recipes, so I look forward to sharing what I learn. My hope for this blog is that it will share a practical and health-conscious approach to cooking, with recipes that are just too yummy to pass up. Thanks for visiting!