ham, asparagus and cheese souffle.

I made these individual souffles for a girlie birthday brunch. This recipe works wonderfully family style, too. Makes 6 individual souffles or one 13 by 9 dish.

1 to 2 bunches asparagus, washed, sliced into 1 inch pieces and steamed

2 c. ham, sliced into 1 inch pieces

1 1/2 c. cheddar, shredded

1 1/2 c. parmesan, shredded

12 eggs

3 c. milk

1 1/2 t. salt

1 t. pepper

Wash your asparagus and cut into one inch pieces. Steam your asparagus pieces for three to five minutes in a steamer basket over boiling water.

Preheat oven to 350 degrees. Spray six ramakins with cooking spray. In the bottom of each ramakin, place a layer of ham slices. Sprinkle each with a 1/4 cup of shredded cheddar cheese. Place a layer of steamed asparagus pieces in each ramakin. Sprinkle 1/4 cup of shredded parmesan cheese on top. In a bowl, beat two eggs and 1/2 cup milk together. Add 1/4 teaspoon salt and 1/6 teaspoon pepper. Pour eggs mixture over the layers in the ramakins. Repeat five more times for each ramakin. Bake for 20 to 25 minutes.

To make the souffle in a 13 by 9 dish, layer ham, cheddar, asparagus and parmesan. Beat a dozen eggs and three cups of milk together. Add salt and pepper. Pour over layers of ham, asparagus and cheeses. Bake for 50 to 60 minutes at 350 degrees.

xx.

val

homemade dijon mustard.

1 t. mustard seeds, ground

1/2 t. salt

1/4 t. turmeric

1/2 c. water

1/4 c. vinegar

1 t. cornstarch

Grind mustard seeds in a magic bullet (with the flat blade attachment) or in a coffee grinder (be careful to clean before and after throughly!)

To the ground mustard seeds, add salt, turmeric, water and vinegar. Blend to combine. Pour into a small saucepan. Add 1 t. cornstarch to the mixture and whisk to combine. Bring dijon mustard to a boil in the saucepan. Whisk often. When it is boiling and the mustard has thickened, take off heat and let cool.

xx.

val

mustard sauce.

So it is a few days past Easter...opps! But if you still have any leftover ham and you want to give your leftovers a yummy, little kick, try this mustard sauce on them.

1/3 c. chopped green onion

1/3 c. chopped red bell pepper

1/4 c. butter

1 T flour

1 1/2 c. evaporated milk

1/3 c. water

1/4 c. mayo

1/3 c. prepared mustard (I like to use spicy or dijon mustard for a little kick!)

salt and pepper, to taste

In a medium saucepan, saute chopped green onions and peppers in butter over medium heat. Stir in flour. Gradually add evaporated milk and water until it boils. Take off heat and add mayo and prepared mustard. Stir to combine. Add salt and pepper to taste. Serve warm. Store in refrigerator and reheat before use.

xx.

val

chicken piccata.

Chicken in a wonderful lemon, caper sauce. This recipe feeds 6 to 8. Recipe can easily be cut in half for a smaller crowd. I made a lot of sauce so that it could be poured over the fettuccine and the chicken. If you are just making the chicken, cut the sauce in half.

For the chicken:

4 chicken breasts, fresh or defrosted

1/4 c. milk

1/4 c. flour

1/2 t. salt

1/2 t. pepper

1/2 t. paprika

2-4 T butter (or olive oil)

For the sauce:

3 cloves garlic, minced

1 1/2 cup dry white wine (Sauvignon Blanc, Riesling, Chardonnay)

2 lemons, juiced

2 T capers

salt and pepper, to taste

3 T butter

2 to 3 T fresh parsley, rinsed and chopped

13 oz whole wheat fettuccine, optional, cooked according to package directions

Place your defrosted chicken between two pieces of wax paper. Using a mallet, pound the chicken until each piece is about 1/2" thick. If you would rather, you can butterfly the chicken. Heat 2 tablespoons butter (or olive oil) in a large skillet over medium high heat. In a shallow bowl, pour 1/4 cup of milk. In another shallow bowl, combine 1/4 cup flour, salt, pepper and paprika. When butter is melted in the hot skillet, place each piece of chicken in the milk then dredge the chicken in the flour mixture until well coated. Be careful not to overcrowd the chicken. If you need to cook the chicken in batches, add more butter to the pan before the second batch, if needed. Cook chicken until browned on each side. Make sure the internal temperature is at least 170 degrees. Move chicken from a skillet to a plate and cover with foil to keep warm.

If you are going to serve with fettuccine noodles, cook the noodles according to box directions. Drain when finished cooking and place the fettuccine in the bottom of your serving dish. If you are not finished with the chicken or sauce before the noodles finish, cover with foil to keep warm.

In the same skillet you cooked the chicken, make your sauce. Turn heat down to medium. Add three cloves of minced garlic to the pan. Add white wine, lemon juice and capers. Scrap the sides and bottom of your pan to combine bits with wine mixture. Add salt and pepper, if necessary. Add three tablespoons of butter to your skillet. Let butter melt and then whisk to combine sauce.

Place cooked chicken over cooked fettuccine. Pour sauce over chicken and noodles. Garnish with fresh, chopped parsley.

xx.

val

sauteed cabbage.

"Some prefer carrot while others like cabbage." - Irish saying

Sauteed cabbage is a really yummy way to 'eat your veggies' (as mom used to say)! And so simple...sometimes less is just best. By the way, cabbage is quite healthy for you. It is a good source of vitamin C, it can lower your risk for many types of cancer, improves digestion and helps to clear toxins from your body. Who knew?! Another reason to chow down.

1/2 head white cabbage, chopped into 2 inch strips

2 T butter

salt

pepper

Melt butter in a frying pan on medium heat. Once butter is melted, add chopped cabbage. Using tongs, toss cabbage in pan often until it is tender. Season with salt and pepper to taste.

xx.

val

girl's bloody mary.

Bloody Mary...girl's way.

Fill a cup with ice and add:

1 part vodka

2 parts tomato juice

Add one or all of these optional additions, depending on desired tastes:

salt

pepper

hot sauce

Worcestershire

Horseradish

lemon juice

lime juice

bitters

Girl likes salt, pepper, hot sauce and Worcestershire in hers.

celery salt, optional garnish for the rim

lemon slices, lime slices, olives, celery sticks, optional garnish

If you want to celery salt your rim, run a lemon or lime slice around the edge of the rim of your glass. Pour some celery salt out on a plate. Roll the rim in celery salt.

xx.

val

spiced apple cider punch.

Easy to make. Delicious to drink.

4 packages (.75 oz each package) spiced apple cider drink mix

3 cups orange juice

48 oz ginger ale

cinnamon sticks for garnish

In a pitcher or punch bowl, mix together all ingredients. Stir to completely combine spiced apple cider mix with orange juice and ginger ale. Garnish with cinnamon sticks.

xx.

val

mint mousse.

Nana's mint mousse- yum yum! This is a Boyle holiday favorite!

22 oreos

1 c. condensed milk

1 bag large marshmallows (32 marshmallows)

1/2 t. peppermint extract

12 drops green food coloring

1 pt. heavy whipping cream

Grind up 22 oreos in a food processor. Sprinkle 3/4 of the ground oreos into the bottom of a 13 by 9 pan to make an oreo crust.

Melt one cup condensed milk and 32 large marshmallows over medium heat. Stir often to keep from burning at the bottom. Add 1/2 teaspoon peppermint extract and 12 drops of green food coloring. Pull off heat.

Beat one pint of heavy whipping cream until it is light and fluffy. Fold into the marshmallow mixture. When completely folded in, pour over oreo crust. Sprinkle the remaining ground oreos over the top. Chill mint mousse in the refrigerator for several hours before serving.

xx.

val

christmas pretzels.

These Christmas pretzels are a terrific blend of salty and sweet! They are quick and easy to make, which is a great bonus at holiday time.

Pretzels, small size

Hershey's kisses, I used the dark chocolate kisses (yum!)

Peanut Butter M&M's

Preheat your oven to 350 degrees. On a cookie sheet, spread out pretzels. Top each pretzel with a Hershey's kiss. Bake for 2 minutes. Pull your chocolate pretzels out of the oven and push a peanut butter m&m into the center of each hershey's kiss. Let the christmas pretzels cool on the cookie sheet (or carefully move each one to a plate or parchment paper to cool). Once the chocolate kisses have harden again, you can move the christmas pretzels to a Ziploc baggie or air tight container for storage.

xx.

val

mint brownies.

There are a ton of ways to make mint brownies. Use the same technique from the caramel brownies- switch out the caramel and switch in a mint flavored chocolate. Try any of these mint chocolate favorites- peppermint patties (shown here), Andes mints, Ghirardelli mint chocolate bar.

Melt 6 oz (or less for a less minty flavor) mint chocolate over low heat with 1/3 c. evaporated milk (or regular milk). Spoon melted mint chocolate over the 6 minute cooked brownies. Cover with remaining 1/3 brownie batter and finish baking.

If you want to skip melting the chocolate, I stuck these peppermint patties straight into the unbaked brownie batter. I made sure every square got a patty. Then baked them at 350 degrees for 30 minutes.

Another great way to add mint goodness to your brownies is to frost them!

Mint frosting:

1/2 c. powdered sugar

2 T butter, softened

1 T milk

1/2 t. vanilla extract

1 t. mint extract

1- 2 drops green food coloring

Blend together until smooth. If it is too thick, add another tablespoon of milk. If it is too thin, add more powdered sugar. If you want a more minty flavor, add 1/2 teaspoon mint extract at a time.

However you decide to make mint brownies, I'm sure you will enjoy!

xx.

val

caramel brownies.

These ooey gooey treats are great year around, but for some reason I just love caramel goodies when the weather gets chilly. Tomorrow I'll post how to make yummy mint brownies with the same technique used here.

You will need:

- brownie box mix OR a recipe for homemade brownies (see below)

- 12-14 oz bag caramel candies OR a recipe for homemade caramel candies (Here is a recipe I found for homemade candies that looks wonderful and easy: http://allrecipes.com/recipe/caramels/detail.aspx)

- 1/3 c. evaporated milk

Unwrap caramels from their wrappers and melt over low heat with 1/3 c. evaporated milk. Whisk frequently. Make brownie mix according to package instructions or make homemade brownies.

Homemade Brownies-

4 squares unsweetened chocolate

3/4 c. (1 stick plus 1/2 stick) butter, at room temperature

2 c. sugar

3 eggs, at room temperature

1 t. vanilla extract

7/8 c. whole wheat flour (or 1 c. all purpose flour)

Preheat oven to 350. Grease a 13 by 9 oven safe dish. Over low heat melt chocolate and butter together. Stir frequently. Add sugar. When blended, take off heat. Whisk in eggs and vanilla. Stir in flour.

When all ingredients are well blended, pour 2/3 of the batter into greased 13 by 9 dish. Bake at 350 degrees for 6 to 8 minutes. Remove pan from oven and spoon melted caramels over brownie mixture. Cover with remaining brownie mixture. Finish baking at 350 degrees for 20 to 25 minutes.

xx.

val

pumpkin bread with craisins and walnuts.

If you like Craisins, they're a must in this recipe!

1 1/2 c. whole wheat flour, fluff flour before measuring

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ginger

1/4 t. nutmeg

1/2 c. butter, at room temperature

1 c. organic sugar (suggested: Wholesome Sweetners)

2 eggs, at room temperature

1 t. pure vanilla extract

1 c. canned pumpkin

1/2 c. walnuts, chopped, optional

1/2 c. craisins, optional

Preheat oven to 350 degrees. In a medium sized bowl, sift together whole wheat flour, baking soda, salt, cinnamon, ginger and nutmeg. In another bowl, cream together butter and sugar. Beat in eggs and vanilla. Beat in canned pumpkin. Add dry ingredients to wet ingredients in 2 or 3 shifts while beating ingredients together. When batter is fully combined, stir in chopped walnuts and craisins. Pour batter into greased loaf pan. Bake for 50 to 60 minutes.

xx.

val

pumpkin cookies with brown butter icing.

Normally I like to come up with my own recipes, but I got the recipe for these delicious treats from the ultimate expert in tasty cookies, Martha Stewart. They are soft, moist and amazing.

Cookies:

2 3/4 c. all purpose flour (I use whole wheat flour)

1 t. baking powder

1 t. baking soda

1 1/4 t. coarse salt

1 1/2 t. ground cinnamon

1 1/4 t. ground ginger

3/4 t. ground nutmeg

3/4 c. (1 1/2 sticks) unsalted butter, softened

2 1/4 c. packed light brown sugar

2 large eggs

1 1/2 c. (14 oz) canned solid-pack pumpkin

3/4 c. evaporated milk

1 t. pure vanilla extract

Icing: (I normally cut this recipe in half.)

4 c. confectioners' sugar, sifted

10 T (1 1/4 sticks) unsalted butter

1/4 c. plus 1 T evaporated milk

2 t. pure vanilla extract

Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Mix together butter and brown sugar on medium speed until pale and fluffly, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2" plain tip (such as Ateco #806). Pipe 1 1/2 inch rounds onto parchment- lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing, put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bites from sides and bottom of the pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).

xx.

val

slow cooker turkey chili.

So easy. So yummy.

1.25 lbs ground turkey (Suggested: Jennie O)

1/2 green bell pepper, washed and chopped

1/2 onion, chopped

1 can kidney beans

1 can pinto beans

1 can tomato sauce

1 can rotel

2 T cumin

1 t. chili powder

1/2 t. cayenne red pepper

In a large skillet over medium heat, cook defrosted ground turkey in a tablespoon of olive oil until turkey is brown. Add the cooked turkey to your slow cooker. In the same skillet, saute chopped green pepper and onion for 5 to 6 minutes. Add to the slow cooker. Turn your slow cooker to low and add kidney beans, tomato sauce, rotel and spices. Stir to combine. Let sit with lid on for 6 to 8 hours. 6 to 8 hours allows time for all the flavors to blend. Serve with shredded cheddar, sour cream, chopped green onion, etc.

Note: this would be great with a can of corn, black beans, chopped tomatoes instead of rotel for less of a kick, or a few splashes of tabasco for more of a kick, etc.

xx.

val

swiss bacon dip.

This is a great dip for a football game.  There are a lot of different recipes for swiss bacon dip, but this combination is my favorite!

1 (8 oz) package cream cheese

1/2 c. mayo

4 oz Swiss, shredded

2 oz Parmesan, shredded

2 stalks green onions, sliced, reserve a few for garnish

8 slices bacon, cooked and crumbled

Combine all ingredients in a bowl.  Mix together until the cream cheese is completely incorporated with the other ingredients.  Bake in a shallow dish at 350 degrees for 15 minutes.  Garnish with reserved green onions.  Serve with crackers, tortilla chips, pita chips, warm french bread cubes, etc.

xx.

val

bacon cheese spread in bread bowl.

With the ongoing football party/over-indulgent snacks, we're sure you will love this one. It is always a crowd pleaser! Oops forgot to take a picture.. it was gone too fast!


Recipe:
1 loaf round bread (sourdough, rye, etc.)
1 loaf bread for cutting up
12 sliced crumbled bacon
8 oz. colby/jack cheese, shredded
1 cup grated Parmesan cheese
1/2 to 1 cup minced onion
1 cup mayonnaise

-Cut center of round bread, leaving 1 inch think shell. Save top for cutting into pieces.
-Mix remaining ingredients in bowl. Spoon into shell
-Place on cookie sheet or baking stone
-Bake at 350 degrees for 45 minutes
-Serve with bread and crackers


emily.

buffalo chicken dip.

I got this recipe from my sister-in-law Shelly, not sure where it originated from before that. It's better than the picture makes it look!

Recipe:
2 8-oz. boxes cream cheese (1/3 less fat is fine)
1 1/2 cups Frank's Hot Sauce (adjust for desired heat)
4 cups cooked chopped chicken
4 cups shredded cheddar cheese

Mix cream cheese and hot sauce with mixer until well blended. Stir in chicken and cheese. Spread into 13x9 pan, cook at 350 degrees until heated through.

Serve with tortilla chips and a side dish of blue cheese dressing or ranch is great to offset the hotness.

It's easy to halve for a smaller crowd: cook in a 8x8 pan.


emily.

football game recipes!

Stay tuned this week for some gathering around the tv football game recipes.. since football games are all about the food, right?! For our faithful followers: sorry the posts have been slow coming, but check back soon!

a1 patty melt.

Stephie and I are obsessed with A1!  We also love burgers.  Last week we put the two together.  This recipe make 4 patty melts.

1. 25 ground beef or ground turkey

1/2 c. A1 sauce

1 t. salt

1/2 t. onion powder

1/2 t. garlic powder

1/2 t. pepper

1/4 t. oregano

French bread, 8 slices

butter

swiss cheese, 4 slices

onions, chopped and sauteed 

In a bowl, combine defrosted beef or turkey, a1, salt, onion powder, garlic powder, pepper and oregano.  Score into 4 sections.  Make four 1" thick patties.  

You can cook your patties on the grill, under the broiler or on the stove top.  We used the broiler.  Preheat your broiler option on your oven.  Move an oven rack to the highest possible position.  Place four patties on broiler pan.  If you don't have a broiling pan, use a cookie sheet with a cookie cooling rack on it.  This way the grease will still drain off the patties as they cook.  Broil patties for 4 minutes on each side. 

While patties are broiling, saute chopped onions over medium heat in a little bit of olive oil or butter.  Saute onions until they are translucent.  I used whole wheat french bread, but hamburger buns, regular bread or sourdough bread would be good, too.  Lightly butter one side of 8 slices of the bread of your choice.  In the same pan you sauteed the onions, toast the bread, butter side down.  Top 4 slices of bread with swiss cheese and let the cheese get melty.

Assemble your patty melt- toasted bread, cooked patty, sauteed onions and toasted bread with swiss cheese.  Top with more a1, if desired.

xx.

val  

dump cake.

This dessert is the easiest thing to make and very tasty.

1 can crushed pineapple

1 can pie filling (cherry, blueberry, apple)

1 box cake mix (white or yellow)

1 stick butter, cubed

Preheat oven to 350 degrees.  Dump 1 can crushed pineapple, 1 can pie filling (flavor of your choice) and one cake mix into a 13 by 9 pan.  Top with cubed butter.  Bake for one hour.  Serve warm with vanilla ice cream, if desired.

xx.

val

easy garlic-cheese biscuits.

This recipe is straight out of my Betty Crocker Cookbook. These really are easy and very similar to the biscuits they serve at Red Lobster.

2 cups Original Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (I prefer sharp)
1/4 cup butter, melted
1/4 tsp. garlic powder

1. Heat oven to 450 degrees.
2. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by 10 to 12 spoonfuls about 2 inches apart onto ungreased cookie sheet.
3.Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.


emily.

spinach salad with sweet vinaigrette dressing.

1 lb spinach, washed

4 slices bacon, cooked and crumbled

3 eggs, hard boiled and chopped

1 recipe for sweet vinaigrette dressing

Wash 1 lb of fresh spinach.  Cook 4 slices of bacon.  Crumble bacon once cool.  Hard boil three eggs.  Chop into bite sized pieces or slices.  Toss spinach, crumbled bacon and chopped egg together.  Dress the salad with sweet vinaigrette dressing right before serving so that the spinach doesn't wilt.  Salt and pepper if desired.  

Stephie's stove top bacon cooking tips: (Since I always burn bacon, Stephie is earning her keep by cooking it for me.  Here are her suggestions for great stove top bacon.)

1. Don't overcrowd the pan.

2. Cook on med- low heat.  

3. Flip the bacon only once.

4. If cooking a large quantity of bacon, drain grease as needed.  Bacon won't get crispy if you cook it in too much grease.

How to hard boil eggs: Place eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  Once eggs are cool, remove the shells from eggs. 

Sweet Vinaigrette Dressing:

1/4 c. canola oil

1/4 c. white vinegar

1/4 c. brown sugar

1 t. worcestershire sauce

1/2 t. salt

Place all dressing ingredients in a bowl.  Whisk to combine.  

xx.

val

It's VAL's birthday!

Happy birthday DIVA VAL! Love you!

em.

chocolate candies.

These homemade chocolate candies were the favors for Anna's baby shower.  They got a little melty in the Arizona heat, but they were delicious!  There are three types: Top left- coconut; top right- maple with walnuts; bottom - cherry.  Each flavor was a batch that made around 30 chocolates.  

For one batch you will need:

8 oz Bittersweet chocolate (Suggested: Ghirardelli baking bar)

2/3 cup heavy cream (up to 1 c. heavy cream)

3 T butter

1 t. vanilla extract

Add to each batch one or two of these things:

1 t. coconut extract

1 t. peppermint extract

1 t. almond extract

1 t. maple extract

chopped walnuts

chopped almonds

chopped pecans

4 oz cherry flavored baking morsels

4 oz peppermint flavored baking morsels

4 oz peanut butter chips

4 oz toffee chips

4 oz butterscotch chips

2- 3 oz amaretto

2- 3 oz baileys

2-3 oz kahlua

If desired, roll chocolates in: toasted nuts, cocoa powder, toasted coconut

Chop chocolate into small pieces.  Place in a mixing bowl.  If you want to add baking morsels or flavored chips to your chocolate truffle, place them in the mixing bowl with the chopped chocolate.  Over low heat, melt 3 T butter.  Add melted butter to your chopped chocolate.  In the same saucepan, heat heavy cream until the cream is just about to boil.  Pour over chopped chocolate.  Wait a minute, then carefully stir together chocolate, butter and cream.  Add vanilla extract and other extracts, if desired.  If adding liqueur, do so at this time.  Stir to combine until chocolate pieces and chips are all melted and mixture is smooth.  If adding nuts to your chocolates, stir in once all the chocolate is melted.  Let cool a few minutes.  (If all the chocolate won't melt after stirring for a few minutes, heat 1/3 c. more heavy cream until it is just about to boil.  Pour over the chocolate mixture and stir to combine.)  

If making square chocolate candies, pour chocolate mixture into a 13 by 9 pan, cover with foil, and refrigerate for one hour.  If the chocolate is hard enough after a hour, cut into small squares.  Place chocolate squares in a parchment lined dish and refrigerate until just before eating.  If making round chocolates, place mixing bowl into the fridge for one hour.  If chocolate is hard enough after a hour, using a ice cream scoop, scoop out truffles into a parchment lined dish.  If you want to roll your chocolates in nuts, cocoa powder or coconut, do so at this time.  Refrigerate until just before eating.  

Bring chocolate candies to room temperature before eating.  Enjoy!

xx.

val

fruit pastry.

1 sheet puff pastry (Suggested: Pepperidge Farm), cooked according to package directions

1/2 c. vanilla yogurt

1/2 c. ricotta cheese 

4 oz cream cheese 

1/4 c. honey 

zest of one lemon

juice of one lemon

1 t. vanilla extract

fruit (I used raspberries, blueberries and strawberries)

dark chocolate, optional

Cook one sheet of puff pastry according to package directions.  Let cool for a few minutes.  Very careful cut through the puff pastry with a bread knife.  

In a bowl, combine vanilla yogurt, ricotta cheese, cream cheese, honey, lemon zest and juice and vanilla extract.  Beat together.  For more sweetness, add more honey.

Wash and chop fruit of your choice. 

Assemble:  Bottom layer puff pastry, layer of cream mixture, layer of fruit, top layer puff pastry.  Cut into squares and serve.  Drizzle with melted dark chocolate, if desired.

Melt a few ounces dark chocolate over low heat in a small saucepan.  Use a fork to drizzle chocolate over fruit pastry.

xx.

val 

blt with egg.

In my home growing up, we ate this sandwich at least once a week for every summer I can remember.  Fresh tomatoes from the garden, crispy bacon and fried egg - it is such a good combination!  If you have never made a blt with egg, you gotta try it! 

Makes 4 sandwiches.

8 pieces toasted bread (i used sourdough this time, but love it on potato bread and whole wheat, too)

8 strips of bacon*

4 - 8 pieces lettuce (romaine, iceberg, butter lettuce or whatever you like)

8 slices of tomato (fresh from your garden or on the vine)

4 eggs, fried over easy

4 slices cheese, optional (cheddar, american or whatever you like)

mayo

salt and pepper

*I'm terrible at frying bacon.  I always burn it.  So I have begun to cook bacon in the oven.  Preheat your oven to 350.  On a cookie sheet place a cookie cooling rack.  Place defrosted strips of bacon on the cooling rack.  8 strips should fit if you put them close together.  Be carefully not to overlap the bacon though.  They need to cook for 20 minutes in the oven, flip the strips after 10 minutes.  After 20 minutes at 350 degrees, preheat the broiler and adjust the oven rack to the highest position.  The bacon goes under the broiler for 1 to 2 minutes.  This makes the bacon a little crispy.  The nicest thing about cooking bacon on a cooling rack is that the grease drains off the bacon and into the bottom of cookie sheet.  

Fry (or oven bake) 8 pieces of bacon.  Remove the grease from the pan.  If you wish to fry your eggs in the bacon grease, leave about 1 tablespoon.  Fry 4 eggs over easy.  If you oven baked your bacon or don't wish to cook your eggs in bacon grease, you will need to add a little cooking spray or olive oil to your frying pan to get started.  Fry eggs over medium heat.  Crack 2 eggs into the pan on opposite sides.  Salt and pepper the egg.  Cook until the white appears solid- 3 to 4 minutes.  Carefully flip the eggs so that the yolk does not break.  Cook for another minute or two.  Choose your cheese, optional.  If you want your cheese a little melty, put a slice of cheese on each egg in the last minute of the cooking time.  After removing the egg from the pan, while you are assembling your other ingredients, cover the eggs topped with cheese with foil.  If you want egg on your sandwich, but hate the idea of runny egg yolk, then completely fry your egg until the yolk is cooked through.  Get your other ingredients ready - toast bread of your choice.  Wash 4 to 8 pieces lettuce of your choice. Wash and slice the tomatoes.  You'll need your mayo and a knife for spreading.

Assemble your sandwich:  Spread mayo on four slices of toasted bread.  You can salt and pepper the mayo if you forgot to salt and pepper the egg or if you just like a lot of salt and pepper.  Add two slices of tomato to each slice of bread with mayo on it.  To each sandwich, add two strips of bacon- you can break each strip so that it fits on the sandwich nicely.  Carefully add the fried egg over easy on top of the bacon.  Add the lettuce pieces.  Top with other slice of toasted bread.  With a knife cut right through the middle of your blt with egg and possibly cheese and enjoy!

xx.

val

roasted garlic and lemon broccoli.

2 lbs. broccoli, washed and chopped

1/3 c. olive oil

2 cloves garlic, minced

1 lemon, juiced

salt and pepper

Preheat your oven to broil.  Adjust your oven rack to the highest shelf.  In a plastic bag (Ziploc), combine washed and chopped broccoli, olive oil, minced garlic and juice from one lemon.  Shake the bag until all the broccoli is covered with the olive oil mixture.  Pour broccoli out into a cookie sheet.  Sprinkle broccoli with sea salt and fresh ground pepper.  Place under broiler for 4 minutes.  Turn broccoli over and broil for another 4 minutes.  

xx.

val  

cilantro lime salmon.

My favorite way to eat salmon. Cilantro and lime- what could be better than that?! This recipe serves 4. You want to use 6 to 8 oz (or 1/2 lb) of salmon per person. Why wild salmon? Salmon contains omega- 3 fats which boost brain development, fend off depression and are strongly anti-inflammatory. Wild salmon is lower in mercury and higher in omega-3's than farm raised salmon. Moreover, farm raised can have up to 10 times more toxins than wild salmon.

4 wild salmon fillets (about 2 lbs)

1/3 c. olive oil

2- 3 T fresh cilantro, chopped

juice of 2 limes

2 cloves of garlic, minced

salt and pepper

extra fresh chopped cilantro, for garnish

extra lime slices, for garnish

Remove the pins from the wild salmon. Skin side down, flesh side up place the salmon over the side of a bowl. This will cause the salmon to bend at the middle and the pins should stick out. You can easily (but carefully) remove them with your hands. When you are finished removing the pins, salt and pepper the salmon's flesh.

In a 13 by 9 pan, combine olive oil, chopped cilantro, juice of two limes and 2 cloves of minced garlic. Place salmon in the pan flesh side down, skin side up. Cover with plastic wrap and refrigerate for 30 minutes.

If you are going to grill your salmon, clean your grill grate and spray with cooking spray before lighting. Or use paper towels and a couple tablespoons of oil and rub down the grill grates. If you desire, wrap your salmon in aluminion foil. The cooking time will be longer, but you will not have any problems with the salmon sticking to the grill. Turn your grill on and let it heat up to medium high heat. Heat fillets for 4 to 5 minutes on each side. If in aluminion, heat for about 7 to 8 minutes on each side.

If you are going to cook your salmon indoors, preheat your broiler. Arrange an oven rack to the highest possible option. Spray your broiling pan with cooking spray. When your broiler is preheated, place your fillets on the broiling pan skin side down, flesh side up. Broil for 4 to 5 minutes (depending on the thickness of your fillets). Flip your fillets to flesh side down. The skin should easily peel off. Broil for another 3 to 4 minutes.

When finished cooking, place salmon on a platter skin side down or remove skin at this time, if desired. Top with fresh chopped cilantro and garnish with lime slices.

xx.

val

lasagna.

When I made this lasagna last week for dinner, Kt was very impressed.  He said that he really could taste the fresh ingredients.  That is quite the observation from him :)  But truly the homemade sauce, fresh herbs and fresh cheese make this a very tasty little dish.

 

12 lasagna noodles, whole wheat

1 lb ground turkey (Suggested: Jennie O)

5 to 6 T olive oil

2, 15 oz cans tomato sauce 

1 carrot, chopped fine

1 stalk celery, chopped fine

1/2 small onion, chopped fine

1/2 green pepper, chopped fine

2 cloves garlic, minced

3 tomatoes, chopped (fresh from your garden or on the vine)

3 T fresh parsley, chopped (or 1 T dried)

3 T fresh oregano, chopped (or 1 T dried)

3 T fresh basil, chopped (or 1 T dried)

1/2 t. dried rosemary 

1/2 t. dried marjoram

1/2 t. pepper

16 oz ricotta cheese

5 oz block of fresh Parmesan, grated

2 eggs

12 oz fresh Mozzarella, sliced thin

fresh basil, chopped, for garnish

In a skillet, saute carrots, celery, onion and green pepper in a few tablespoons of olive oil.  In a large saucepan, over medium heat, combine two 15 oz cans of tomato sauce, sauteed veggies, minced garlic, chopped tomatoes, fresh herbs, dried herbs and pepper.  When sauce begins to bubble, reduce heat to low and let simmer while you prepare the other ingredients. 

In the same skillet you sauteed veggies, add a few more tablespoons olive oil and cook ground turkey over medium heat until browned.  Drain grease into paper towels.  Boil water in a large, deep saucepan.  Cook lasagna noodles according to package directions.  Drain.  Lay out flat so they don't stick together.  In a bowl, combine 16 oz of ricotta cheese,  5 oz of grated Parmesan and two eggs.  

Assemble your lasagna- Preheat oven to 350 degrees.  Ladle enough tomato sauce into a 13 by 9 pan to cover the bottom.  Reserve one cup tomato sauce for the top.  Add ground turkey to the rest of your tomato sauce (except for the cup you have reserved).  Add four lasagna noodles to your 13 by 9 pan with the tomato sauce.  Spread ricotta/ Parmesan cheese mixture over the noodles.  Place four more lasagna noodles on top of the cheese layer.  Pour meat sauce over the noodles.  Place down one last layer of four noodles.  Ladle reserved one cup tomato sauce over noodles.  Slice fresh mozzarella and place down over the top.  Bake for 50 minutes.  Let rest for 10 minutes.  Chop fresh basil and sprinkle on top for garnish, if desired.  

dreamsicle.

Makes 2 drinks.

6 oz vanilla yogurt

1/2 c. orange juice

1/2 c. sprite (or 7 up, club soda, etc.)

1/2 c. pineapple, chopped

3 to 4 oz passion fruit rum or vodka, optional

ice

pineapple slices, for garnish

Combine first four ingredients in the blender or magic bullet.  Pulse until smooth.  Add alcohol, if desired.  Serve over ice right away or refrigerate over ice until chilled and then strain into martini glasses.  Garnish with pineapple slices.

xx.

val