Muffins anyone?

I guess I had a craving for muffins last night because I made pear, banana & chocolate!! The pear were very moist, you can't taste the pear, just the cinnamon. The banana is a great recipe from my mom. The chocolate ones are really good from a new blog I just found called Your cup of cake. They aren't dense like normal muffins. They're more like a cupcake texture.


Pear Muffins
from my friend Jen's friend (I will get more info)
2 (15oz) cans sliced pears, drained and mashed. (You can also use fresh pears that you've steamed)
2/3 Cup sugar
4 Tablespoons oil (I actually used unsweetened applesauce and it worked great!)
2 Eggs
2 1/4 Cup flour (all purpose, whole wheat or I use bread flour so the puff up a bit more than normal)
2 Teaspoons cinnamon
3/4 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon salt

Mix everything together and bake at 350 for about 15 minutes (for muffins) and around 1 hour for "bread". It makes 48 mini muffins or 1 9x9 pan of quick bread.

KAUKI INN BANANNA BREAD

2 c. sugar
1 c butter
1 c nuts
6 bananas(2 cups)
4 eggs well beaten
2 1/2 c flour
1 t salt
2 t soda
Cream butter, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.


Costco-esque Chocolate Muffins

http://www.yourcupofcake.com/2011/03/chocolate-costco-muffins.html
Ingredients:
3 eggs
½ cup milk
½ cup oil
¼ cup water
1 teaspoon vanilla
1 devil’s food cake mix
1 (3.9 oz) package instant chocolate pudding
1 teaspoon cinnamon
¾ cup sour cream
1 ½ cups semisweet chocolate chips

Directions
1. Preheat oven to 375 degrees and line muffins tins with liners.
2. In a large bowl, lightly beat eggs.
3. Add oil, milk, water, vanilla, and beat again.
4. Stir in sour cream, and then add cake mix, pudding mix and cinnamon. Do not over mix.
5. Stir in chocolate chips and fill muffin liners 3/4 full.
6. Bake for 15-20 minutes or until a toothpick comes out clean OR the tops spring back.
7. Remove immediately from muffins tins and let cool for 10 minutes, then store in n airtight container. If the container steams because they are not fully cooled, don’t freak out, that just means they will not dry out.

Salade Nicoise

This salad from Melissa d'Arabian on the Food Network was filling and flavorful. I served it with fish instead of putting the tuna in the salad.

Salade Nicoise
Recipe courtesy Melissa d'Arabian

Prep Time: 20 min Inactive Prep Time: 10 min Cook Time: --
Level:
Easy
Serves:
4 servings
Ingredients
1 head romaine lettuce, cut into bite-size pieces
4 eggs, hard-boiled
2 (5-ounce) cans good quality light tuna in oil, drained
2 green onions, chopped
1 tomato, seeded and chopped
1/2 pound green beans, blanched
2 large red potatoes, cubed and boiled
Kosher salt and freshly ground black pepper
Lemon-Olive Vinaigrette, recipe follows
Directions
On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.

Lemon-Olive Vinaigrette:
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/2 teaspoon vinegar (recommended: white wine vinegar)
1/4 cup olive oil
1 tablespoon chopped fresh thyme
1/2 cup briny olives from salad bar, chopped (recommended: nicoise)
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.

Tikka Masala and Aloo Gobi

I love Aarti on the Food Network. I love when she makes Indian food and these recipes did not disappoint. This is the best and easiest Tikka Masala I've tried!!

Chicken in Creamy Tomato Curry: Chicken Tikka Masala
Recipe courtesy Aarti Sequeira

Prep Time: 20 min Inactive Prep Time: 30 min Cook Time: 35 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
Marinade:

1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce:

2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Directions
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.




Cauliflower and Potatoes: "Aloo Gobi"
Recipe courtesy Aarti Sequeira

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 25 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
Directions
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Outrageous Brownies

The brownies are amazing!!

Outrageous Brownies
Ina Garten

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder (I don't use)
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Ai's Katdu-don and Miso Soup

My friend Ai taught me how to make pork katsu-don and miso soup a couple of weeks ago. It was SOOOO good!!

Ai’s Pork Katsu-don

Boneless Pork chops
Flour
Panko breadcrumbs
1 egg + ½ T vegetable oil per egg (you will need however many eggs you need to cover however many chops you’re making)
Salt & pepper
Oil, for frying
1. Lightly tenderize both sides of the chops then squish them back into form on a cutting board and set aside.

2. Wisk the amount of eggs and oil you need in a medium bowl (the oil helps the panko stay on the chops).

3. Line a cookie sheet with the panko crumbs and set aside.

4. Salt and pepper the pork.

5. Sprinkle flour on both sides of the chops.

6. Take each chop and put it in the egg mixture and then place them on top of the panko crumbs on the cookie sheet. Once the cookie sheet is filled or you’ve finished putting the egg on each chop sprinkle the chops with panko and press down so both sides are covered in panko.

7. Put the chops aside until you’re ready to fry, then fry until golden.


Sauce (per person):
¼ small onion, sliced thin
50 mls water (just shy of a ¼ c)
1 T soy sauce
1 T mirin
1 ½ t sugar
1 t dashi (like a fish bouillon)
1 egg (per person)
1. Saute the onion in about a T of vegetable oil until softened.

2. Add the water and dashi, let simmer for about 5 minutes.

3. Add soy, mirin and sugar, taste (should be strong taste since you will add egg that will make it less strong), let simmer.

4. Right before you’re going to serve it lightly beat as many eggs as you have people eating and put the eggs into the sauce ½ at a time. When you put the second half of the eggs in put the lid on and cook just for a minute until the eggs are just done.

ASSEMBLY: You can either put the fried chops into the sauce and then put it over rice if you like the pork soft. If you like the pork crispy then put rice on the plate, then sauce over the rice and the pork on top.

Ai’s Miso Soup
Any vegetables you want, cut thin (dikon, pumpkin, carrot, etc)
(Per person)
1 c water
1-2 T miso (red, white or Koji (Ai’s favorite, it has rice in it)
½ t dashi (it's a fish bouillon base you can get at Japanese markets)
Silken tofu (cut into small cubes)
Green onion (sliced small)
1. Put the water and dashi in a pot at medium heat.

2. Once the water is hot add the vegetables and simmer until soft.

3. Put the amount of miso you need in a large ladle. Put a little of the dashi broth in the ladle with the miso and stir a small amount of the miso into the broth in the ladle. When the miso is mixed into the broth pour that part into the rest of the broth and vegetables and continue the same process until all the miso is in the pot.

4. Add the tofu and green onions (you can also wait to serve until you add the green onions).

IMPORTANT: Don’t boil the miso!! Just heat until hot.

Ai's Sukiyaki

My friend Ai taught me how to make Sukiyaki a couple of weeks ago. We had so much fun and it was delicious!! Sukiyaki is a Japanese dish that you cook in a hot pot on the stove and then transfer it to the table and put it on a hot plate to keep it hot. Everyone eats out of the communal pot. Each person has a plate of rice to eat their sukiyaki with.

Ai’s Sukiyaki

Prep Work (use as much vegetables as you want)
4 lg carrots, peeled and cut into 1 inch by 3 inch long pieces
4 c dicon, peeled and cut into 1 inch by 3 inch long pieces
3 lg yellow onions, cut into strips
Boil the vegetables until just starting to soften, then drain.

8 lg shitake mushrooms, sliced
3 Japanese green onions, sliced on the diagonal in 2-3 inch slices
Enoki mushrooms (straw mushrooms), washed
1 medium head of Napa Cabbage, cut into chunks
Shinjuku (chrysanthemum leaves, herb that looks like parsley), wash, cut hard stems off and roughly chop
Shiratake Noodles, rinse and cut them
Broiled Tofu, rinse and cut the block into 4 strips by 3 strip chunks

SAUCE
1 c Mirin (Japanese sweet cooking seasoning)
1 c Soy Sauce
¾ c sugar (If using Japanese sugar then use 1 c)
Mix until sugar is dissolved

ASSEMBLING
Put 1 T oil in the bottom of the pot. Cook about half the meat. Take out some of the excess oil with a paper towel. Add half the sauce to the meat. Add all the other ingredients into the pot by placing each of them in their own little section of the pot. Don’t put the siratake noodles next to the meat, it will make the meat tough. Put the lid on and steam until all the veggies are softened. Serve with rice.

Chex Mix Arare

I made this Chex Mix Arare a couple of weeks ago. It was a really fun twist on regular chex mix. I loved it. Some people that tried it loved it & others just thought it was ok. Arare can be an acquired taste. You can get furikake at any Japanese market. It a mixture of seaweed, sesame seeds & all other kinds of flavorings that you sprinkle over rice.

Chex Mix Arare
Adapted from Erin’s (Food For Thought) recipe

Makes about 14 cups of snack mix

Recipe Notes: You can use whatever cereals or snacks that you love in your Chex Mix. Just make sure you use a total of 13 cups! I used a combination of cashews and peanuts, but again, use a total of 1 cup of whatever nuts you love.

1/4 cup vegetable oil
1/4 cup butter
1/4 cup light corn syrup
1 tablespoon soy sauce
1/4 cup granulated sugar
7 cups Crispix rice cereal
3 cups Honeycomb cereal
3 cups Bugles
1/2 cup salted roasted cashew pieces
1/2 cup salted roasted peanuts
1/4 cup nori komi furikake

1. Preheat the oven to 250 degrees Fahrenheit.

2. Place the oil, butter, corn syrup, soy sauce, and sugar in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves.

3. Pour the Crispix, Honeycomb, Bugles, and nuts into a large baking pan. Drizzle ¼ of the syrup over the cereal mix and mix well. Sprinkle ¼ of the furikake over the mix. Continue adding syrup and furikake and mixing until all ingredients have been added and the cereal mix is evenly coated.

4. Bake for 1 hour, stirring the chex mix every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in an airtight container.

Baked Spinach & Halibut from Jessica Seinfeld

http://www.youtube.com/watch?v=sUst4LrGl_s&feature=player_embedded

I've been wanting to try this baked halibut from Jessica Seinfeld for a long time & I finally made it this week. It was really really good! It was super easy too. I think next time I will use more spinach because mine got a little dry and crispy. Also, I had to cook it for double the time she says to get it cooked through. I will definitely be making this again!

Thai Honey Peanut Chicken

This Thai Honey Peanut Chicken from Tasty Kitchen is really good and really easy. I added some veggies. I think next time I will cook the chicken as is and have the steamed veggies on the side.

Thai Honey Peanut Chicken
http://thepioneerwoman.com/tasty-kitchen-blog/2010/11/a-tasty-recipe-thai-honey-peanut-chicken/

Ingredients
1 pound Chicken, In Chunks
¼ cups Soy Sauce
2 Tablespoons Honey
1 Tablespoon Lime Juice
1 teaspoon Minced Garlic (approximately 1 Large Clove)
1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
½ teaspoons Curry Powder
1 teaspoon Sriracha (optional)
Preparation Instructions
Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

Buttermilk Syrup

This Buttermilk Syrup from allrecipes.com is really good. It's super sweet so a little goes a long way. It's really good on ice cream too. You really need to let it cook until it's a nice golden/amber color before adding the vanilla.

Buttermilk Syrup


INGREDIENTS:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
DIRECTIONS:
1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Mongolian Beef

This Mongolian beef from Home Based Mom's blog is so so so good! & super easy. I added some carrots and broccoli when I made it.

Mongolian Beef
http://www.yourhomebasedmom.com/mongolian-beef/

1 lb top round steak or flank steak, cut thinly on the cross grain

1/4 C cornstarch

3 tsp vegetable oil

1/2 tsp grated fresh ginger or minced ginger

1 Tbsp minced garlic

1/2 C water

1/2 C soy sauce (I used low sodium)

1/2 C brown sugar

2 Tbsp rice wine vinegar

3 green onions, sliced into 2-3″ pieces

oil for frying

Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain. Add to a bowl with the cornstarch and coat thoroughly.

Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water, rice vinegar and brown sugar. Cook for about 2 minutes and remove from pan.

Add remaining 1 1/2 tsp oil to pan over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve with rice. EnJOY!

Awesome Granola!

My sister-in-law Holley has gotten me addicted to this granola recipe from Alton Brown. It's the best granola I've ever had! She doesn't add the cashews or raisins and I don't either. Instead of maple syrup sometimes I use half agave nectar and half honey & it's really good that way too.

Granola
Recipe courtesy Alton Brown

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 15 min
Level:
Easy
Serves:
6 servings
Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Directions
Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Gingerbread Muffins

These gingerbread muffins are SOO good! My kids keep asking me to make more & more.

Gingerbread Mini-muffins
Adapted from the Bed and Breakfast Cookbook by Pamela Lanier
Of course you could make these as normal sized muffins or even a whole loaf, but that’s just not as fun!
Ingredients:
1 cup of dark brown sugar
2 1/2 cups of flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 cup of molasses
1 cup buttermilk*
1/2 cup of melted butter
* If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar to a cup of regular milk and let sit out for about 10 minutes.
The Process:
1. Preheat oven to 350 degrees (F). Spray/butter muffin tins.
2. Combine sugar, flour, soda, salt and spices in a bowl.
3. In a separate bowl mix the egg, molasses, milk, and butter.
4. Add the wet ingredients to the dry and stir until just blended.
5. Add to muffin tins (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

http://backtothecuttingboard.com/dessert/gingerbread-mini-muffins/

Parker House Rolls

The first time I made these rolls from Alex Guarnaschelli they were really dry. The second time I made them they were heaven! It's also a really good dough for cinnamon rolls. The second time I made them I put the dough on a very lightly floured surface after it was done rising and I didn't put any flour on the top of the dough. The dough didn't stick at all. It was perfect.

Parker House Rolls
Recipe courtesy Alex Guarnaschelli for Food Network Magazine


Serves:
24 rolls

Ingredients
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions
Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Foolproof Rib Roast

This is a super easy and delicious roast recipe from allrecipes.com
Foolproof Rib Roast

INGREDIENTS:
1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
DIRECTIONS:
1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Panetone

This Christmas was the first time I tried Panetone bread. I was so so good as French toast!

Green Chile Egg Casserole

I love green chile, so anytime I come across a recipe with that in it I'm pumped! This was good. It's SUPER cheesy.

Green Chile Egg Casserole

2 – 4 oz. can diced green chiles
1 lb. shredded jack cheese
1 lb. shredded cheddar cheese
4 eggs, separated
1 can evaporated milk
½ tsp. salt
½ tsp. pepper
1 Tbsp. flour
Tomatoes for topping
Salsa for topping
*This dish must be prepared the night before baking.

Beat egg whites until stiff white peaks form, set aside. In a large separate bowl, beat yolks with a fork. Add one can of evaporated milk, salt, pepper, flour and green chiles. Mix well. Gently fold in egg whites.

Sprinkle mixed cheeses evenly in a 8 ½ x 11 casserole dish. Pour egg mixture evenly over cheeses and spread with a spatula. Cover and place in the refrigerator overnight.

Preheat oven to 325 degrees. Bake for 55 minutes.

Allow to rest for about 10 minutes before serving. Serve topped with sliced tomatoes and salsa on the side.

Serves 12.



http://www.make-it-do.com/cook-it-bake-it/muy-bueno-green-chile-egg-casserole/

Shamrock Cookies

These are my friend Diane's shamrock cookies. They're very festive looking and very delish!

Shamrock Cookies

1-1/2 cup shortening
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
5 cups flour

Preheat oven to 350. Cream shortening, sugar, eggs and vanilla. Add remaining ingredients. Refrigerate 15 minutes. Work with 1/3 to 1/2 of dough at a time -- pinch off small (1/2-3/4 inch) pieces of dough, roll into balls. Four balls per cookie. Roll each ball in green decorator sugar, then place 3 balls touching each other in a triangular pattern on an ungreased cookie sheet. Pinch the 4th ball to make more of a stem, and push it inbetween two of the balls forming the triangle. Bake 10-12 minutes or until set.

Homemade microwave popcorn

How did I not know you could do this??? Put 1/4 c popcorn kernels in a paper lunch bag. Fold the top over twice. Put it in the microwave on its side for 2 mins! So easy! I like to melt a couple of t of butter & put the butter & salt on it after it's cooked.

Sata Andagi (Okinawan Doughnuts)

I learned to make these in home ec and haven't made them since. I don't know why I haven't made them since! They're easy & yummy!

Sata Andagi (Okinawan Doughnuts)

allrecipes.com

Ingredients
oil ( for deep frying)
4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt
Directions
In a deep fryer or deep skillet, heat oil to 350 F or until hot.
In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!'

Spinach Artichoke Dip

I made this dip for a Relief Society Activity last week. I just took all the things I like in Spinach & Artichoke dip recipes I've had and mixed them all together. It turned out really good.

Spinach Artichoke Dip
- Kerstin Bates
6 medium portabello mushrooms, diced
1 stick of green onion, diced
3 sliced precooked bacon, diced
3 cloves garlic, minced
2 T butter
1 28 oz can artichokes, diced
10 oz frozen chopped spinach, thawed & drained
½ c mayo
16 oz cream cheese, softened
½ c parmesan cheese, grated
5 basil leaves, diced
½ t dried dill

Cook the mushrooms, green onion, bacon and garlic in the butter in a skillet until softened. Add the spinach and cook over a medium heat until all the moisture is cooked out of the mixture. In a large bowl mix the spinach mixture, mayo, artichokes, cream cheese, parmesan, basil and dill until thoroughly mixed. Put in a 9 x 13 pan and bake at 350 for 30 mins. You can also top it with a thin layer of parmesan for a nice crust.

Warm Picnic Burritos ("Burritos De Machaca") Recipe courtesy Marcela Valladolid Prep Time: 15 min Inactive Prep Time: -- Cook Time: 2 hr 30 min Level

This burrito filling from Marcela on the Food Network is SO good. It made a lot so I put some in the freezer & had 2 meals. I will definitely be making this again.

Warm Picnic Burritos ("Burritos De Machaca")
Recipe courtesy Marcela Valladolid

Prep Time: 15 min Inactive Prep Time: -- Cook Time: 2 hr 30 min
Level:
Easy
Serves:
12 burritos
Ingredients
Marinade:

2 tablespoons Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce
2 tablespoons water
4 tablespoons fresh lime juice
3 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion
1 cup diced red bell pepper
3 garlic cloves, minced
2 serrano chiles, stemmed, seeded, and minced
1 cup beef broth
1 can diced tomatoes with juice
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
12 (6-inch) flour tortillas
Lime wedges, for serving
*Maggi sauce is a popular seasoning in Mexico that can be found in Latin markets
Directions
Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.

Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.

In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.

Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.

Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.

Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.

Super Simple Crock Pot Beef Stew

I made this last week. It was really good and super super easy.

Simple Beef Stew

1 package beef stew meat
4 small potatoes, cubed
1 c baby carrots
1 package brown gravy mix
1 package onion soup mix
1 c water

Put all ingredients in a crock pot. Cook on low for 8 hours.

Chunky Chocolate Chip Walnut Cookie

I really like Top Chef:Just Desserts. The judges said over and over that this cookie Erika made was really good so I had to try it. It's a seriously good cookie!!

CHUNKY CHOCOLATE CHIP WALNUT COOKIE
-Erika Davis


Top Chef: Just Desserts, Season 1, Episode 3, Elimination Challenge

INGREDIENTS

¾ c sugar
¾ c brown sugar
½ tsp baking soda
½ tsp baking powder
½ lb butter
2 ½ c AP flour
2 eggs
½ tsp vanilla
¼ tsp salt
1 ½ c chocolate chips
1 c walnuts
DIRECTIONS

1. Cream the butter, sugars, eggs together then add the vanilla, salt and baking soda. Scrape the sides and add the baking powder and flour. Mix till incorporated and add the walnuts and chocolate chips just till mixed.

2. Scoop and bake at 345

Pancakes/Waffles

This recipe from Allrecipes.com is my go to recipe for pancakes & waffles. Delish!

Fluffy Pancakes


INGREDIENTS:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
DIRECTIONS:
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Spinach Twist

I got this recipe from Sister's Cafe. It was a little complex, but really good. It's really rich, so be prepared for that.

Spinach Twist
submitted by Erin ~ sisterscafe.blogspot.com
printable recipe
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired

Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
This is what it looks like before being baked:

Caramel Apple Cake

This is a really yummy cake from the Food Network Magazine. It's quite a process, but really good.

Caramel Apple Cake
Recipe courtesy Food Network Magazine

Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:1 hr 30 min
Level:
Intermediate
Serves:
8-10 servings

Ingredients
For the Caramel and Apples:

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)
For the Batter:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs
Directions
Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.

Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.

Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.

Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.

Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.

Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.

Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.

With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.

Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.

Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.

Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest

Cauliflower Gratin

This is a really good recipe I tried a couple of weeks ago from Ina Garten. It's a nice change up from the normal potatoes gratin.

Cauliflower Gratin
2004, Barefoot in Paris, All Rights Reserved

Prep Time:20 minInactive Prep Time:--Cook Time:30 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Aloha Chicken

My sister-in-law's family is famous for this recipe. It's so easy & SO good. It's called Aloha Chicken because you use Aloha Brand Soy Sauce.

Aloha Chicken
-Schoen Family

1 c Aloha Soy Sauce
1 c sugar
1 t garlic, minced
1 t ginger, minced
3 lbs chicken thighs

Put the first 4 ingredients in a large pot. Bring them to a boil until the sugar dissolves. Add the chicken and cook at a medium high heat for 45 minutes.

I like to cook everything in the crockpot on low for about 8 hours.

Super Quick No Rise Pizza

This pizza is great when you don't have time to wait for the dough to rise. It was really good! It's from allrecipes.com

Pizza Dough I

INGREDIENTS:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45
degrees C)
DIRECTIONS:
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Pasta Bolognese

This is a time consuming recipe, but it's also delish. It's really hearty and thick. This made a huge amount, so I just put 2/3 in the freezer for another time.

Pasta Bolognese
Recipe courtesy Anne Burrell

Prep Time:45 minInactive Prep Time:--Cook Time:4 hr 30 min
Level:
Intermediate
Serves:
6 to 8 servings

Ingredients
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine (I used beef broth instead)
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing
Directions
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

Rajas

I made this last week when my family was in town and everyone wanted to lick the pan! It was SOO good. I used New Mexico Hatch green chilies instead of poblanos & I diced the roasted chilies instead of cutting them into strips.

Creamy Poblano Pepper Strips (Rajas)
Recipe courtesy Marcela Valladolid, 2009

Prep Time:10 minInactive Prep Time:10 minCook Time:25 min
Level:
Easy
Serves:
4 to 6 servings (or 2 cups)

Ingredients
6 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper
Directions
Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

Notes
*Cook's Note: The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green color and is large and wide with shiny skin. Ripened on the plant and dried it is known as "chile ancho" or "pasilla." They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name "pasilla."

A great filling for tacos or topping for grilled arrachera. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.

Home Smoked Salmon

I made this salmon recipe from the show Chuck's Day Off on the Cooking Channel. It was really simple and very good. The brine is a little sweet, which I liked, but I think Matt prefers it a bit more salty than sweet. I thought the apple vinaigrette was a little too mild of a flavor for me.

Home Smoked Salmon with Green Salad and Apple Vinaigrette
Recipe courtesy Chuck Hughes

Prep Time: 15 min Inactive Prep Time: 24 hr 0 min Cook Time: 30 min
Level:
Intermediate
Serves:
2 servings

Ingredients
Home Smoked Salmon
3 cups hot water
1 cup packed brown sugar
1 cup white sugar
4 tablespoons coarse or kosher salt
Pinch grated lemon zest
2 (4-ounce) skin-on salmon fillets
1 to 2 cups hickory or alder wood chips, for smoking
1/2 cup water
Olive oil, for garnish
Apple Vinaigrette
1 cup apple juice
1 teaspoon Dijon mustard
Freshly ground black pepper
Pinch coarse or kosher salt
Dash apple cider vinegar
3 tablespoons canola oil
Green Salad
4 to 6 frisee lettuce sprigs
2 large radishes, thinly sliced
1 small yellow beet, peeled and thinly sliced
Handful baby green beans, blanched
Handful baby arugula leaves
Handful fresh celery leaves
1/3 cup croutons, toasted and slightly crushed
Zest of 1/2 lemon, for garnish
Directions
To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.

Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.

To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.

Position the bamboo steamer over top of the chips, and set the salmon fillets inside.

Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.

Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.

To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.

Into a bowl, add the mustard and grind over some black pepper.

Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.

To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.

Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.

Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

Mint Truffles

Mint truffles are one of my favorite candies. I've never made them before, but I had a bag of dark chocolate/mint morsels that I got at HEB on clearance last Christmas so I decided to try to make truffles with them. I made them for my Relief Society lesson last Sunday. I didn't see them last time I was at the store, but I did see that Andes mint candies has some diced up candies in the baking isle that I think will work just as well.

Mint Truffles

1 12 oz back of dark chocolate & mint morsels or Andes mints chopped
2/3 c heavy cream
chocolate coating wafers or bark coating (This is my favorite place for candy coating chocolate. I usually place a big order with them once a year and hope it lasts all year! http://www.wilburbuds.com/docs/category/chocolateconf.html)

Put all the chocolate in a medium glass bowl. Put the cream in a saucepan and heat until very hot but not boiling. Pour the cream over the chocolate with a whisk at the ready and once the cream goes in whisk until all the chocolate is melted. Put the bowl in the fridge until the chocolate is hardened (about 2 hours). Use a melon baller and roll small balls and put them on a baking sheet lined with wax paper. Refrigerate until firm then dip in the melted wafter coating or bark. I keep these in the fridge until I'm ready to serve.


**special thanks to Matt my hand model, I told him he had to let me take a picture before he ate the last one!

Oreo Truffles

I taught Relief Society on Sunday and made these for a treat. I topped them with little pearl candies I found in the baking isle of my grocery store.

Oreo Truffles

1 (16 ounce) package OREO Chocolate
Sandwich Cookies
1 (8 ounce) package cream cheese, softened
Chocolate Almond Bark coating

Crush the oreos in a food processor until they're fine crumbles. Add cream cheese; mix until well blended. Roll cookie mixture into 1-inch balls.

Refrigerate for about an hour.
Dip balls in chocolate; place on wax paper-covered baking sheet.

**special thanks to Matt my hand model, I told him he had to let me take a picture before he ate the last one!

Tortilla Soup

I LOVE tortilla soup!! This recipe from Marcela Valladolid from the show Mexican Made Easy on the Food Network was really good. I added cilantro and I didn't add the tortillas to the blended mixture because I like my soup more brothy).

Classic Tortilla Soup
Recipe courtesy Marcela Valladolid

Prep Time:15 minInactive Prep Time:--Cook Time:41 min
Level:
Easy
Serves:
6 servings
Ingredients
Soup:

4 large plum tomatoes
1 small white onion or a 1-inch-thick slice of a large white onion, peeled
4 garlic cloves, unpeeled
1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
6 cups chicken broth
2 corn tortillas, torn into 1-inch pieces
Salt and freshly ground black pepper
Tortilla strips:

6 corn tortillas, cut into 1/2-inch wide strips
Vegetable oil, for shallow frying
6 to 8 canned chipotle chiles in adobo sauce, optional for garnish
Mexican sour cream or regular sour cream, for serving
2 avocados, peeled and diced into 1/2-inch cubes or slices
1 queso fresco or mild feta cheese, crumbled (I used monterrey jack)
Directions
Soup: Heat a heavy saute pan over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Add the chile and continue to cook for another 2 to 4 minutes. Remove the onion and set aside. Continue to cook the tomatoes until charred and blackened, another 5 minutes. Put the garlic, chile, onion, tomatoes, tortillas, and 2 cups chicken broth in a blender. Blend until smooth. Pour into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper, to taste.

Tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 an inch. Heat over medium-high heat until very hot, but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

To serve, ladle the soup into 6 individual serving bowls. Serve whole chipotle chiles, Mexican sour cream, avocados, cheese, and tortilla strips on the side.

South o' the Border Prawn Masala

I've been a little obsessed with Indian food lately. This recipe from the Next Food Network Star winner Aarti Sequeria was very very good. My best kitchen assistant helped me make the shrimp stock. I was surprised that she wanted to handle shrimp tails, but very proud of her too! The shrimp I had only had the tails, not the heads or shell so I just used the tails.

South o' the Border Prawn Masala
Recipe courtesy Aarti Sequeria

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 50 min
Level:
Intermediate
Serves:
4 to 6 servings

Ingredients
1 pound large head-on prawns, shelled, deveined, heads and shells reserved
2 tablespoons olive oil
1 large red onion, diced
4 cloves garlic, thinly sliced
1 (1-inch) piece fresh ginger, peeled and minced
1 small jalapeno, seeded and finely chopped
2 dried arbol chile, stemmed
1 dried ancho chile, stemmed
1 (14-ounce) can peeled tomatoes in juice, drained, liquid reserved
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 cup heavy cream
1 tablespoon chopped fresh dill (I used 1/2t of dried)
Naan bread, for serving
Directions
Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes.

Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.

While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside.

Crush the tomatoes with your hands.

Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet. Reserve the remaining chile powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out. Cook's Note: This sweetens the tomatoes and helps bring all the flavors together.

Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes.

Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan.

Black Bottom Cupcakes - Oldie but goodie

I made these for a baby shower a couple of weeks ago. This is probably one of my most requested deserts. They are SOO good.


Black Bottom Cupcakes with Cream Cheese Frosting
1 Devil’s Food Cake Mix + ingredients to make cake
8 oz cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
¾ c choco chips
Frosting:
4 oz cream cheese
½ c butter
1 c powdered sugar
(Cream cheese & butter together, add sugar and beat until fluffy & light)
Topping:
½ c semi-sweet choco chips
1 t butter
(Melt together on low heat in a saucepan or in the microwave for 15 seconds at a time)
1. Preheat oven to 350
2. Mix cupcakes according to package directions.
3. Fill 24 paper lined cupcake pan with cupcake mixture. Fill each one about ½ full.
4. Beat cream cheese. Then add egg, sugar and salt and mix until creamy. Add chocolate chips.
5. Put 1 ½ T of cream cheese mixture over cupcake batter.
6. Bake for about 20-22 mins or until done (test side of cupcake with a fork).
7. Chill until completely cooled.
8. Top with frosting (since there is already cream cheese in the cupcake you don’t need much)
9. Drizzle with chocolate mixture.

Green Curry

I'm so glad Aarti won, The Next Food Network Star! I've tried several of her recipes and they've been delicious. I made this one a couple of weeks ago. Yum!

Green Chicken Curry
Recipe courtesy Aarti Sequeria

Prep Time: 25 min Inactive Prep Time: -- Cook Time: 40 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/2 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 teaspoon malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
Cooked basmati rice or warm naan bread, for serving
Directions
Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

Snickers Bars

I made these bars from Sister's Cafe a few weeks ago. They're really easy and very tasty.

Snickers Bars
submitted by Erin ~ sisterscafe.blogspot.com

1 box chocolate cake mix
3/4 cup butter, melted
1 can sweetened condensed milk
1 14-oz package of caramels
1 cup peanuts
1 cup chocolate chips (or more)

Mix the chocolate cake mix, 3/4 cup melted butter, and 1/3 cup sweetened condensed
milk together. This mixture will be very thick. Spread 2/3 of this mixture into the bottom
of an ungreased, 9x13 pan. Bake at 350 degrees for 6-10 minutes until set.
Unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup sweetened
condensed milk to the caramels, and melt in microwave, 1 minute at a time until mixture
is completely melted and smooth.
Spread the chocolate chips on top of the cooked cake mixture. Spread/drizzle caramel
mixture on top of this. The caramel will be uneven. Sprinkle peanuts on top next. Then
put remaining cake mixture on top next. Again, this mixture is quite thick, so this will
also be uneven which is ok.
Bake at 350 for 16-20 minutes.
Let cool completely before cutting. This is important as the caramel makes it very difficult
to cut if still warm.

Roquefort Pear Salad

I made this recipe from allrecipes.com last night for dinner. Delish!!

Roquefort Pear Salad

INGREDIENTS:
1 head leaf lettuce, torn into bite-size
pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled (I used blue cheese)
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans (I used walnuts)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard (I used dijon)
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
DIRECTIONS:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Fruitful Bars

My mom made this cake for my birthday and it was so unique and delicious! No one could stop eating it. It's my Aunt Kim's recipe.

FRUITFUL BARS-Like cake
Kim's Hawaiian Friend

2 1/2 c. flour 1 1/2 c. sugar
1 1/2 t. soda 1/2 t. salt
1 t. vanilla 2 eggs (optional)
3/4 c. nuts (optional0 coconut flakes
1 10 oz. pkg. frozen sweetened strawberries liquid too.
1 can mandarin oranges with liquid
Mix all but coconut together for 3 min. Pour into sprayed and floured 9 by 13 pan, and sprinkle with coconut-enough to cover.
Bake 40 min. at 350 Spread immediately with the following glaze.:
3/4 c sugar 1/4 c. canned milk
1/2 t. vanilla 1/2 c butter
Boil 1 min and spread over cake