Fastest Appetizers In The West

I've gotten a lot of requests for quick and easy appetizers. These are the fastest I've got - and they are ALL winners...

Jalapeno Cuties

Roasted Raspberry Chipotle Dip

and Queso Dip

There you go!!

Thanksgiving Feast 2011

Last year was my first year doing Thanksgiving dinner all by myself. I have to say that all the research, testing and tasting paid off BIG TIME! Both my husband and I declared it the best Thanksgiving dinner we've ever had - EVER. The recipes last year all turned out so well that I am planning on making the same dishes this year - with a few possible additions (?) Here's the run down - click on each link to get the full recipe, review and pictures!! Ina Garten's Sausage and Herb Stuffing Decadent Mashed Potatoes 

Jen's Thanksgiving Rolls

Patty's Beet Salad

Alton Browns Super Tasty, No Fuss, Time Tested, Totally Foolproof Bird (with a bonus section from Bobby Flay about how to carve your turkey.)

If nothing else - you have to read the section on Alton Brown's turkey. Considering I've never roasted a turkey - or anything remotely like it in my life and that it turned out beautiful, juicy, mouthwatering and down right amazing - it's a must do. Going along with the turkey tips - equally important are Bobby Flay's tips on how to carve it.

I'll post any recipes I am going to add to this years feast - but for now - ORDER YOUR TURKEY!! And get excited for the greatest meal of your life!

Runnin' UTE Tailgate Chili

I've been making this chili for a few years and it's always a hit. I took it last night to a "Chili Cook Off" and it won another award!!

It's another one of those easy peasy - even your kids can do most of the work recipes (my girls are only 6 & 3!)

The ingredient list is a long one - but they are basics - you probably have all the ingredients in your house right now!!

Runnin' UTE Tailgate Chili
1 1/2 lbs ground beef
1 lb mild italian sausage
2 15 oz cans kidney beans, rinsed
2 15 oz cans black beans, rinsed
2 15 oz cans pinto beans, *SW pinto chili beans - not rinsed
1 28 oz can diced tomatoes (with juice)
2 15 oz cans Original Rotel w juice
1 large yellow onion, diced
15 oz can tomato sauce
6 oz can tomato paste
4 cubes beef bouillon or 1 T better than bouillon
1/4 c chili powder
1 T Worcestershire sauce
1 T minced garlic
1 T dried oregano
1 t dried basil
1 t salt
1 t pepper
1 t cayenne pepper
1 t paprika
3 t white sugar

In a large stock pot cook the ground beef and sausage until evenly browned. Pour all of your canned items in. Add all seasonings and stir to blend. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

Top with sour cream and shredded cheese and serve with tortilla or frito chips!

Dinner In A Pumpkin

Every October, usually a few days before Halloween I make this recipe. The kids get so excited!!
I wasn't going to post this picture - b/c the dinner just doesn't look appetizing - BUT as my husband says "this is the best prison food I've ever had!" (because of the way it looks) but I promise it'll make up for it's terrible appearance in TASTE - and since you'll be stuffing your face with this - that's all that matters!!

Dinner In A Pumpkin
1 1/2 lbs ground sausage (hamburger or turkey)
1 onion, diced
2 T vegetable oil
2 T Soy sauce
2 T Brown sugar
1 can cream of chicken (mushroom, etc) soup
1 1/2 c cooked rice
1 can water chestnuts, diced

Cook ground sausage. Add all other ingredients together and put into a cleaned out pumpkin.
Bake at 350 degrees for 1 hour or until pumpkin meat is tender and everything is warmed through.

*When you clean out your pumpkin, just get all the seeds and stringy yuck out. Leave as much flesh as possible - if you haven't eaten pumpkin before - it's good - similar to squash.

**I add whatever else I have on hand - corn, carrots, celery, broccoli, cauliflower, etc. Feel free to go crazy!!

Wedge Salad

Oh yeah baby. This salad is SO SIMPLE and SO DELICIOUS. I recently read an article on iceberg lettuce and how it gets such a bad rap - for no good reason. I'll try to find the article and link to it soon. Anyway... the wedge - here we go...

Wedge Salad
Iceberg lettuce (1 head = 4 servings)
1 lb bacon, cooked and crumbled
1 avocado, diced
1/2 red onion, diced
grape tomatoes
3 hard boiled eggs, diced
cheddar cheese, shredded
Buttermilk Ranch Dressing

Cut the core out of the head of lettuce. Divide head into 4 wedges. I like to drizzle the wedge with dressing before adding my toppings - so that it gets in all those bitty cracks. Add all other toppings to taste - enjoy!!

Caramel Butter Bars

I don't post desserts often - I'm not a baker and I'm not a huge dessert fan - BUT - this dessert is worthy of blogging about.

In fact, one of my guests told me that his family rates food on a 1 - 5 stars level and he rated this dessert as a 4.5. He even asked for the recipe to take home to his wife... thanks Cookies and Cups for this awesome recipe!!

Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.
Preheat to 325F.
Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
*Let cool before cutting into squares.

*I made this dessert for guests and the bars didn't have time to completely cool before I served them - they were so stinkin' good a little warm. In fact, we had a few left the next day and I warmed them in the microwave before we ate them.

Fabulous Red Wine Vinaigrette

I just can't get enough of it.

I like vinaigrette's well enough, but I usually go for the creamy dressings. This dressing - is my new favorite FOOD. I have had it on absolutely everything I can lay my hands on in the last week.

It's sweet and acidic and peppery and mouth watering and seriously to die for. It's so good - I even renamed it - adding FABULOUS to the title.Fabulous Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

Make it. Love it. You will thank yourself daily.

Corn Off The Cob

My 6 year old got a new kids cookbook Williams Sonoma's "The Kids Cookbook" filled with recipes that clearly explain how to make recipes that any kid can make on their own - very cool.

This is the first recipe she made - we all loved it! Simple. Easy. Great way to get your kids introduced to cooking!

Corn Off The Cob
4 ears of corn
1/4 c butter
salt & pepper

1. Peel away the husk and silky threads from each ear of corn. Using both hands, snap the ears in half.
2. Place half an ear, snapped end down, on the cutting board. Hold the top so it stays upright. Starting at the top, run the knife down the length of the corn, cutting between the cob and the kernels. Rotate the cob about one-quarter turn and cut again. Repeat until the cob is completely stripped of kernels. Repeat with the other corn halves. (I helped her w this step)
3. Put the butter in a frying pan and set it over medium heat. When the butter is melted and foamy, stir in the corn kernels, 1/4 tsp salt and a pinch of pepper. Cook, stirring frequently with the wooden spoon, until the corn is bright yellow and crisp-tender, 3 to 5 minutes. Taste and add more salt and pepper, if you like. Using the pot holder, remove the pan from the heat and serve the corn immediately.

*My daughter helps me cook often - but she was especially proud of herself for making a new recipe that was just her own - she is still beaming...

Slow Cooked Pulled Pork Sandwiches

I got this recipe from my friend, Stathi - who is a tremendous cook and an over the top entertainer. He throws some of the best parties I've been to. He was adamant about using ciabatta rolls - and I figured out why - the bread doesn't get too soggy!
Slow Cooked Pulled Pork
1 medium onion, chopped
1/2 c ketchup
1/3 c cider vinegar
1/4 c packed brown sugar
1/4 c tomato paste
2 T sweet paprika
2 T Worcestershire sauce
2 T yellow mustard
1 1/2 t salt
1 1/4 t ground black pepper
4 lbs boneless pork shoulder, cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

*I couldn't find 'sweet paprika' so I used regular paprika instead.

4th of July Menu

Here is my 4th of July Menu as promised!

Slow-Cooker Pulled Pork Sandwiches

Lime and Cilantro Coleslaw

Homestyle Baked Beans

Grilled Corn on the Cobb

Oprah's Fav Baked Brownies

Fruit Pizza

Watermelon Salsa

Looking for more 4th inspiration? Try Ina Garten's 4th of July Cake (a real crowd pleaser), or the Red White and Blue Potato Salad - do you have any 4th favs?? Share!!

Homestyle Baked Beans

*I promise to add pictures tomorrow!

Growing up - there were a few things my Mom made that I just couldn't get enough of. One of them was her Homestyle Baked Beans. The recipe couldn't be more simple and inexpensive - but man what a crowd pleaser...

Homestyle Baked Beans

3 cans Campbell's pork and beans

1 medium yellow onion, diced

1 lb bacon

2 T brown sugar

1/4 c apple cider vinegar

In frying pan, fry bacon until crisp. Remove and drain on paper towels. Fry onion in bacon drippings. Add brown sugar and vinegar. Drain the beans and add to pan. Crumble bacon and add. *Cook until warmed through. Once you add the beans, don't stir too much or cook too long - they'll get mushy.

*Instead of cooking them until they are warmed through, I plan to make these and keep them warm in my crock pot before serving. I use the "Keep Warm" setting or the very lowest setting on your crock pot - the beans will be warmed through but not mushy.

Food Finds III

Another round of food finds! This'll be short and sweet.

First up - not really a 'food find' per se - parmesan cheese - the real deal. A hunk of it. I've been using fresh parm for a couple years now and you just can't beat it. Use your cheese slicer to shave a few pieces on any salad - or if you really want to pump up the flavor - use your vegetable slicer for a nice thick piece...

Nature Valley Dark Chocolate Granola Thins - perfect snack - soooooper delish...

Provincio Black Pepper & Blue Cheese Panne (Bread). I have to tell you that I DO NOT like Blue cheese. It's a bit too pungent for me - but this bread is perfect. It doesn't taste like Blue Cheese - but the cheese adds a richness and a depth of flavor that is hard to describe.

I find this every once in a while at Costco - when they have it I usually get 3 loaves - one to eat soon and 2 to freeze - it really is that good...

Share your food finds!

Sweet Broccoli Salad

I posted this recipe originally 2 1/2 years ago - but recently went to look it up and couldn't find it. So, I'm re-posting it. If you have a hard time getting your kids to eat broccoli - have them try this salad - the dressing, cheese and bacon are all kid pleasers!


Sweet Broccoli Salad
3 large Broccoli heads
1 lb Bacon, crumbled
1/2 c sunflower seeds
1 c Cheddar cheese, small cubes

Dressing
1/2 c Sugar
1 1/2 c mayonnaise
1/4 Apple Cider Vinegar
1 small purple onion, diced

Combine salad dressing components. Refrigerate for 30 - 1 hour - this dressing needs time for all the flavors to meld. *If you or your kids aren't big on onions - don't add them to the dressing - just add them straight to the salad.

Cut the broccoli down into bite sized pieces. Toss with bacon, cheese and dressing - add sunflower seeds just before serving.

You can make this up to 24 hours in advance - the longer it sits the better it gets!

Layered Jicama Salad

This recipe is probably older than I am - but that just goes to show that it's tried and true - and well loved.

I wanted to make a salad that I hadn't made in a while and this one fit the bill - my kids don't remember ever having it and they RAVED. My husband and I haven't had it for a while either and we both wondered why I don't make this all the time...


Layered Jicama Salad
1 head Romaine lettuce - shredded
1 large cucumber, peeled and but into bite sized pieces
1 1/2 c celery, diced
1 medium jicama, peeled and shredded (about 2 cups)
1 small red onion, diced *I used green onions today
1 1/2 c frozen peas (run under cool water)
2 8 oz cans sliced water chestnuts, diced
1 c bacon, crumbled
2 tomatoes on the vine, diced
1/2 c parmesan cheese

Dressing
Mayonnaise
3 T Sugar
3 T Season All

Layer lettuce, cucumber, celery, jicama, onion, peas and water chestnuts.

Spread a layer of mayonnaise on top of the water chestnuts. Sprinkle with Season All and sugar. Remember you are seasoning A LOT of veg in this dish - so don't hesitate with the components of the dressing.

Chill for at least an hour. Top with bacon, tomatoes and parmesan cheese. Serve!

*I love the look of this salad in my trifle dish. You can use any bowl, or even a casserole dish to assemble this.

Feta Stuffed Burgers

Oh yeah baby - these were so delicious! They are made with only 4 ingredients and a grill - you've gotta make em this weekend!
Feta Stuffed Burgers
2 lbs ground beef (I prefer 80/20)
Kosher Salt and Fresh Cracked Pepper
4 T crumbled Feta
1/4 - 1/3 c worcestershire sauce

Put ground beef into a large bowl, add worcestershire sauce and salt and pepper to taste. Mix with your hands well. Pat out the meat into one large patty at the bottom of the bowl. Score it into 4 pieces (a little trick I learned from Rachael Ray - that way you get even sized burgers). Or 8 pieces - depending on how big you want your burgers. For these - I made 4 patties - but these were honkin'. I ended up splitting mine.

Pat out each portion into a thin patty. Use an overfull Tbsp of Feta for the big burgers or an overfull tsp for the small burgers. Squeeze the Feta in your fist making it one compacted piece. Set the Feta in the middle of half of the patties. Top Feta with a second patty and crimp the edges of the two patties together making one cohesive burger.

Grill on Medium-High heat for 7 minutes a side for the big burgers or 5 minutes a side for the small burgers.

Top with your fav burger toppings!!

Chive Butter

One of my favorite ways to make a simple ingredient like butter and turn it into a craveable must have component. Couldn't be easier.
Chive Butter
2 sticks butter, room temperature
1 c diced chives (as small or as large as you want them)
1 t salt

Combine all ingredients using a spatula (or spoon) gently until incorporated. Serve on baguettes, sour dough toasts, veggies, grilled ciabatta, or Perfect Fingerling Potatoes.

Perfect Fingerling Potatoes

Sounds fancy shcmancy doesn't it? It's so easy you'll be amazed. I love to use fingerling potatoes to mix it up a bit. First, I love the way they look - the purple ones are my favorite. I wish I would've taken a picture of the inside of one of the purple potatoes - they are a brilliant amethyst color - breath taking.

I also love to use fingerling potatoes b/c you don't have to peel them or cut them and they cook really fast b/c of their size. I got this recipe from Alton Brown several years ago - he hasn't let me down yet! Give 'em a try!Perfect Fingerling Potatoes
4.5 quarts cold water
2 lbs fingerling potatoes
salt

Rinse all potatoes and add to a large (6 qt.) stock pot. Fill 3/4 of the way with water. Salt the water and turn the heat on to high. Bring to a boil and then cook for about 25 - 30 minutes - until the potatoes are fork tender. Remove from the pot to a cooling rack and let stand for 5 - 7 minutes. Serve with Chive Butter.

Mediterranean Salad

My husband has been craving a Mediterranean/Greek salad for weeks. I can honestly say that I've never ordered a Med/Greek salad at a restaurant - ever. My husband, however, used to get a Med/Greek salad from a famous Mediterranean Market in our home town on a weekly basis.

A tall order to fill. Especially since (as I said) I've never actually had said salad. I'll have to say - I did a pretty good job - even my husband said he liked my salad more than the famous deli he used to order from (he may be a little biased or just trying to butter me up)...

Mediterranean Salad
3 c Romaine Lettuce
1 orange bell pepper, bite sized
1 yellow bell pepper, bite sized
1/2 red onion, sliced
1 c grape tomatoes
1 English cucumber, halved and deseeded w a spoon
Peppercini's
Kalamata Olives
Feta, crumbled
Artichoke hearts

Arrange ingredients to your liking!

I tried to make 2 different recipes I found for Greek salad dressing - and neither of them tasted good. So, I ran to the store and bought Girard's Greek Feta Vinaigrette - it was great!

Asian Slaw

I saw this awesome Asian Slaw on "Guys Big Bite" with Guy Fieri. It looked so good that I immediately put it on my "to make" list.

Last night, looking for a different way to use the bag of cole slaw mix in my fridge - it dawned on me... I could make this asian slaw - only without all of the ingredients - for me - it's all about the dressing. If I like the dressing, I can make the salad with some or all of the veg components - it turned out amazing - my 6 year old was actually licking her plate clean...

Asian Slaw
1/4 c EVOO, divided
3 T minced ginger
1 T minced garlic
2 T brown sugar
5 T soy sauce
4 T white wine
1 t sesame oil
1/4 c rice wine vinegar
1 c thinly sliced napa cabbage*
1/2 c thinly sliced green cabbage*
1 c julienned carrots*
1/2 c thinly sliced red onion
1/2 c thinly sliced red bell pepper
1/2 c thinly sliced bok choy
1/2 c bean sprouts
1/2 c julienned snap peas
1/2 c julienned green onions
15 wonton skins, fried
Peanuts, for garnish

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and white wine. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing. Garnish with crushed wontons and peanuts.

*I used a bag of Cole Slaw mix from the produce department.
**I used Chow Mein Noodles (the dry, crunchy kind) and toasted almonds b/c that's what I had!!

Creamy Cilantro Lime Dressing

I have made this recipe 1000 times without the cilantro b/c of my husbands adversion to it. A few nights ago, I decided to make it by the 'book' and see if he noticed anything... he did notice. He said "you've never made this dressing before - it's delicious!" So even if you think you don't like cilantro - maybe just maybe it's time to try it again - you may change your mind too! I have listed this recipe under Cafe Rio Creamy Ranch Dressing as well - if you keep up with this blog - you may recognize it.
Cilantro Lime Dressing aka Cafe Rio Creamy Ranch Dressing
1 pkg dry Hidden Valley Ranch Dressing, Original
1 c mayonnaise
1 c chopped cilantro
2 garlic cloves, minced
3 tomatiolls (peel off husk and wash before chunking into blender sized pieces)
1/3 c milk
1 T lime juice
1 T sugar
1/2 t cayenne pepper

Put all ingredients in blender and blend until smooth. Refrigerate for atleast 30 minutes before serving.

Cafe Rio Black Beans

Cafe Rio Black Beans
2 T EVOO
2 cloves garlic, minced or pasted
1 t cumin
15 oz black beans, rinsed and drained
¾ c tomato juice
Salt & Pepper to taste

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, salt and pepper. Stir until heated through. Use a slotted spoon to plate.

Cilantro Lime Rice

Couple this rice with the other ingredients listed in Cafe Rio Pork Salad - or serve it as a bright side dish to any mexican feast.

Cilantro Lime Rice
1 c. uncooked rice (I use Jasmine or Basamati)
1 t butter or margarine
2 cloves garlic, minced
1 t freshly squeezed lime juice
2 c chicken broth
1 c water
1 T freshly squeezed lime juice
2 t sugar
3 t fresh chopped cilantro

In your rice machine (or saucepan) combine rice, butter, garlic, t lime juice, chicken broth and water. Cook until your ricer alerts you it’s ready – or according to package directions in your saucepan. Remove from heat. In a small bowl combine remaining lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Pork

This is the main component in the Cafe Rio Pork Salad - my kids also love to eat this meat on a hamburger bun topped with crispy coleslaw.


Cafe Rio Pork
5-6 lb pork roast
1 T cumin
1 c packed brown sugar
12 oz bottle La Victoria Red Taco sauce (mild)
20 oz Coca-Cola (I've also used Dr. Pepper)

Cook roast on low for 12 hours (I do overnight) in crock pot with water added half way up the roast. After 12 hours, drain water off roast and add remaining ingredients and continue cooking on low for 4 more hours. Then shred the meat and cook on Low or "Keep Warm" setting 2 more hours.

*I made this recipe many, many times using the method above. But there have been times that I didn't stick it in the crock pot the night before. In that case - I just cook it with all the ingredients (no water) on HIGH for 6 hours and then check it - then turn it down when it's tender enough to shred. Shred it, put it back in the juice and keep it at low or keep warm until you're ready to eat.

Cafe Rio Pork Salad

Cafe Rio Pork Salad was the first recipe I posted on this blog over 2 years ago. I also posted recipes for the famous Cafe Rio Pork in the salad Cilantro Lime Rice, Black Beans, and Cilantro Lime Dressing. BUT - I posted them all mixed up - so that it wasn't obvious that all of those ingredients together make the Ultimate Sweet Pork Salad aka Cafe Rio Pork Salad. I have now remedied that:)

Cafe Rio restraunt is in only a few western states - but everyone in the world must try this salad - it really is that good.
This is the end game - so I'll go ahead and tell you how to assemble this bad boy.
1. Nice fresh tortilla warmed on a dry skillet on the bottom of the plate
2. Thin layer of the Cilantro Lime Rice
3. Thin layer of the Black Beans
4. Layer of the Sweet Pork
5. Layer of the romain lettuce
6. Spinkling of pico de gallo
7. Dollup of both guacamole and sour scream
8. Sprinkled with cojito cheese* and tortilla strips.

The perfect salad.

*Cojito cheese can easily be found at your supermarket - it will be in with the specialty cheeses. I have seen people mention that parmesan cheese can be substituted for cojito cheese (I assume b/c they look similar) but I disagree. Cojito has it's own distinct mild flavor and texture.

Grilled Watermelon Salad

Watermelon has been a great deal at my grocery store lately - and we've been eating it by the pound. I saw this interesting take on a watermelon salad. I have to say that I'm not a fan of arugula - it has a very zesty, bold, bite to it and needs to be paired perfectly - I'll have to say arugula is a great compliment to this dish.

I made this for me - but my husband ended up eating just as much of this as I did! We both remarked that it was very good - but very different - surprisingly different - in a good way. Try it and let me know what you think...

Grilled Watermelon Salad
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
EVOO
Salt & Pepper
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled*

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

The bite of the arugula, the crispness of the watermelon, the creaminess of the feta (or goat cheese) and the sweetness of the balsamic reduction are an incredible mix. You may fall in love at first bite like I did - or it may take you 2 or 3 bites to find your groove - but it is definetly worth a try - especially with all the watermelon we consume this time of year:)

*I didn't have goat cheese on hand - but I did have crumbled Feta in the fridge - which I have to say was a great stand in.

Tortilla & Black Bean Pie

This is a very easy, flavorful, vegetarian dish. My kids all loved it - asked for seconds and then asked me today if we could have it again for dinner tonight!

Tortilla & Black Bean Pie
4 flour tortillas 10"
1 T oil
1 large onion, diced
1 jalapeno, minced (deveined and deseeded)
2 garlic cloves, minced
1/2 t ground cumin
2 15 oz cans black beans, drained and rinsed
1 c water or stock
1 1/2 c frozen corn (I LOVE Bybee foods Organic sweet corn, Costco)
4 scallions, thinly sliced - plus more for garnish
2 1/2 c shredded cheddar cheese

Preheat oven to 400 degrees. Use a paring knife to trim the tortillas to fit a 9" springform pan - use the bottom of the pan as a guide. Set aside. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic and cumin. Season with salt and pepper. Cook, stirring occasionally until the onion is softened - 5 to 7 minutes. Add the beans and the stock to the skillet and bring to a boil. Reduce heat to medium, simmer until the liquid has almost evaporated - 10 minutes. Stir in the corn and scallions and remove from the heat. Spray bottom of pan with PAM. Fit a trimmed tortilla in the bottom of the pan. Layer 1/4 of the bean mixture and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on the top layer.

Bake for about 20 minutes - or until the cheese is melted. Serve with sour cream and salsa.

*I only had a 8" pie pan on hand - so I only got 2 layers. I divided the pie into 4 (me + 3 kiddos). When I make this again, I will either buy a 9" spring form - or make two 8" pie tins - to make sure there is plenty to go around.

Shrimp Scampi

This is Ina Garten's recipe for Shrimp Scampi - it is SO AMAZING.

I literally made this stunner in less than 15 minutes - what else could you ask for? I served it with my go to baguettes referenced HERE... When I started my water, I turned on my oven to 400. The baguettes take about 10 minutes - so everything is done at the same time! Plus, those baguettes are perfect for mopping up that delicious sauce.

Ina Garten's Shrimp Scampi

Vegetable oil
Kosher salt
3/4 pound linguine
3 T unsalted butter
2 1/2 T good olive oil
1 1/2 T minced garlic
1 lb large shrimp, peeled and deveined
1/4 t freshly ground black pepper
1/3 c chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c freshly squeezed lemon juice (2 lemons)
1/4 lemon thinly sliced in half-rounds
1/8 t hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Jalapeno Cuties

Don't shy away from these because you think they will be too spicy. I do not like spicy food. The way to ensure that the spice factor doesn't blow your mouth out is to deseed and devein them. Of course, if you like it hot - feel free to leave them in according to your pallet.

Jalapeno Cuties

Jalapenos sliced in half (lengthwise) deseeded and deveined
Crumbled feta cheese
Honey

Spoon feta into the jalapeno 'boats'. Bake at 350 for about 20 minutes. The feta won't melt - in fact, as you can see in the picture above, the feta will retain its shape. But, when you bite into it, it will be nice and creamy.

I like a little 'bite' to my jalapeno - so 20 minutes was perfect - I just tested it with a fork.

Pull out of the oven, plate and drizzle honey on top.

The bite and little spice of the jalapeno, the creaminess of the cheese and the sweetness of the honey make this easy appetizer on you've gotta try!

Asian Noodle Salad

This is a recipe I got from Jamie Oliver. He is such a fantastic chef and has such an amazing culinary point of view. I watched the 1st season of Jamie Oliver's Food Revolution last year and (although it is on hiatus until June) have watched every episode from season 2. I can't wait to see how the season ends. If you haven't already, please link HERE and sign his petition that states "I support the Food Revolution. America's kids need better foods at school and better health prospects. We need to keep cooking skills alive." There are also links to watch episodes, recipes, and to get involved in your community.

My husband went on a hard core 4 hour mountain bike ride and was star-ving when he walked through the door. He said "I feel like a BIG STEAK and a baked potato for dinner" when I informed him that dinner was ready and sitting in the fridge, he looked a bit disappointed - but the great guy that he is - sounded positive and thanked me for making a great dinner (when he didn't even know what was for dinner yet).

I plated this nutritious, healthy, veg filled delightfulness for all of us and we sat down to eat. Huband's comments were "this is so good" "this is so refreshing" "this really hit the spot" and the kids loved it too.

Delicious, filling AND vegetarian too!

Asian Noodle Salad - Jamie Oliver
16 oz. linguine, cooked according to package directions, rinsed & cooled*
½ head Sliced Napa Cabbage
½ head Sliced Purple Cabbage
½ bag Baby Spinach
Red Bell Pepper, bite sized
Yellow Bell Pepper, bite sized
Orange Bell Pepper, bite sized
1 bag/can (drained and rinsed) bean sprouts
Cilantro, chopped to taste**
1 bunch green onions, sliced
3 cucumbers sliced
Cashews, lightly toasted***

Dressing:
Juice of 1 lime
8 T EVOO
8 T Soy Sauce
2 T Sesame Oil
⅓ c Brown Sugar
3 T Fresh Ginger****
2 cloves garlic, minced
2 Jalapenos, seeded, de-ribbed and minced

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

I only mentioned my husbands predisposition and comments b/c they just kept coming. He probably thanked me for dinner (average 3 x a night) 10 times. Not like - "thanks for dinner." Like - pulled me aside (several times), kissed me and thanked me for making dinner. This recipe was very, very different than the tastes we usually have for dinner - but it was so delicious and different - it was really a refreshing change.

*I used/love Barilla PLUS Multigrain Pasta with Omega 3 – or you could use whole wheat pasta as well
**Hubs has a serious aversion to cilantro – so I omitted it tonight
***I didn’t have cashews on hand so I used sliced almonds instead
****Hubs & I have an aversion to ginger – also omitted tonight

I actually cut this recipe in half and it was still A TON OF FOOD! I could def get a dinner and a lunch for the fam out of 1/2 this recipe.

Herb Garden

I planted my herb garden this weekend! I've had one for the last 3 summers - but the previous 2 summers herbs and veg were planted in whiskey barrels - which are a much safer bet than these plastic containers, but having fresh herbs right in my back yard is so amazing, I thought I'd give these a try...

Sweet Basil. I. Love. Basil. He's looking a bit sad - but I hope he'll perk up in a few days once his roots have a little time to stretch...

This is going to be the first year I've planted cilantro - my husband has a serious aversion to cilantro, but it has been in a few things lately that he has liked - so I'm going to give it a go...

fernleaf dill - ahh dill. So great for dips and fish.

Rosemary. For the last couple years, my rosemary bush was HUGE! Hope this one is just as strong...

...and although tomatoes aren't herbs, I am going to give these a try too...

You can do this too! I suggest whiskey barrels or planting right in the ground. Living here in the extreme desert, the ground is not a good idea and since I no longer have my whiskey barrels - I got these - at Wal-Mart. 10" plastic planters for $8 each. They come in a bunch of fun colors. Since I'm taking a chance on this plastic, I chose to plant only a few herbs. Each little potted herb (they come at the size seen here) for $3 each. The tomatoes came at this size as well and already in a 10" pot - that cost me $10.

Hopefully all goes well and I'll have mounds of fresh herbs in my garden in no time! My girls and I had such a great time planting together. They always love to check on their progress and help out watering and caring for them. Their favorite thing to do is be sent into the back yard to retreive fresh herbs. Even my 3 year old knows what each of the herbs smell like! When we use fresh herbs from our garden - my girls love to tell Daddy why dinner tastes so good... "Dad - can you taste the basil? I picked it fresh from our garden..." and that, my friends, gives me a big ol' smile every. single. time.

Do you have any gardening tips, tricks, suggestions, adventures??

Pasta Primavera

Yum yum yummers.

Something I recently learned - it is best to use the smaller sized squash and zucchini when you sautee b/c there are few to no seeds. True.

I am going to list the veggies I used tonight - but as always - the possibilities are endless...

*One tip to keep in mind. Vegetables sautee at different rates b/c of their density/structure. So, I sautee my veggies in small groups. Sautee like veggies with like veggies. I did 4 batches - garlic and onion, carrots and asparagus, squash and zucchini, broccoli and bell pepper - that way all your veg is cooked to perfection.

Also, for some reason I always make dinner like I am cooking for an army. This meal would feed 6-8 as a stand alone dinner (no sides). All veg cut into bite sized pieces.

Pasta Primavera
3 zucchini
2 yellow squash
3 carrots
1 red bell pepper
broccoli
1 red onion, diced
2 t minced garlic (the stuff in the jar at the grocery store)
1 bunch asparagus
12 oz pasta
Butter
EVOO
Alfredo Sauce
2 T Basil
1 T Oregano
1 t parsley

Slice and dice your veggies. Set your water to boil for the pasta.

Sautee the veggies in EVOO and butter *see note above. Use a 1 to 1 ratio. Each time you sautee veg to your liking, pour them into a big bowl - and start with the next batch.

As soon as your water comes to a boil - cook pasta according to package directions. Start your alfredo sauce while the pasta is cooking.

Add drained pasta to your bowl of sauteed veggies. Pour alfredo sauce over pasta and veggies. Stir to incorporate all ingredients. Salt and pepper to taste.

Blueberry Oatmeal Pancakes

My husband is the breakfast master. For Mothers Day, we had friends over for brunch and along with the Sleepin' In Omelette I made, my husband made these babies. Our kids LOVE pancakes!

Blueberry Oatmeal Pancakes

Krusteaz brand pancake mix

Quick Oats

Blueberries

Water

Prepare pancake mix as directed on the box. Add 1/4 c quick oats for every 1 c of pancake mix. Mix well to combine. You may need to add water to get the consistency you want.

Ladel the batter onto your griddle. THEN add the blueberries. You have to kind of huck them on the pancake - so they get down in the batter and don't burn on the griddle when you flip them. Wait for the batter to bubble - then flip - about 90 seconds per side.

They are really filling and so delicious!

Sleepin' In Omelette

We all love Pioneer Woman - I used to check her food blog a few times a week - but I haven't checked it in a while. Considering tomorrow is Mothers Day, I wanted to do something a little extra special for breakfast - but not have to do any of the work! I remembered that I read PW's "Sleepin' In Omelette" a few years ago - so I went on over to her blog, looked it up and just finished making it.

The picture is borrowed from good ol' Pdub - since mine is sitting in the fridge soaking up all that goodness and won't be cooked until tomorrow.

I made a few changes b/c I didn't want to run out to the store...

Sleepin' In Omelette - Ree Drummond, PW
6 whole Onion Rolls*
1 cup Grated Cheddar Cheese
8 ounces, weight Cream Cheese
1-½ stick Butter
10 whole Eggs
2 cups Milk
1 teaspoon Chopped Chives**
½ teaspoons Dry Mustard
½ teaspoons Salt
1 dash Cayenne Pepper
Preparation Instructions
Generously butter an 9×13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

*First substitution - I didn't have onion rolls - but I did have regular rolls. I tore the rolls up, then sprinkled them with a little garlic powder, dried minced onion and black pepper.

**Substitution 2 - I also didn't have fresh chives - so I just cut the green parts of some green onions into little pieces.

Coyote Quesadillas

I saw these on Guy Fieri's "Guys Big Bite" on the Food Network the other day. Guy Fieri happens to be my 8 year old sons "favorite chef" as I have just recently learned... I didn't even know he was aware of that tv genre!TWO pictures for you - we all loved these so much - it really deserves 2 shots...Coyote Quesadillas
1 (6oz) boneless, skinless chicken breast
1 T Blackening Spice, recipe follows
1 T vegetable oil
6 oz canned refried beans
3/4 c shredded mozzarella cheese
3/4 c shredded pepper jack cheese
2 T chopped green onion
1 T finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing

Preheat the oven to 425 degrees F.
Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.

Blackening Spice Rub:
1 T granulated garlic
1 T freshly crack black pepper
2 t granulated onion
2 t ground cumin
1 t cayenne pepper
1 t paprika
1/2 T salt
Combine all of the ingredients in a small bowl. Store in an airtight container.

Chipotle Ranch Dressing

This dressing is what Guy Fieri suggests to drizzle over your Coyote Quesadillas. My husband loved the dressing - I asked him what he like about it specifically and he said "the chipotle" - I interpret that as the smokey, slightly spicy, deep flavor.

Chipotle Ranch Dressing:
1 cup ranch dressing, store-bought *I actually used my homemade ranch
1/4 cup sour cream
2 tablespoons chipotle peppers
Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

Tilapia With Browned Butter Balsamic Sauce

I love this Browned Butter Balsamic sauce. I've used it here too on my Avocado and Pistachio Crusted Halibut - mmmm...Tilapia With Browned Butter Balsamic Sauce

Tilapia Filets (I get mine at Costco)

2 T EVOO

Salt

Pepper

Flour

3 T butter

1/4 c Balsamic Vinegar

Heat EVOO in large sautee pan over medium heat for a few minutes before adding the fish. Season fish with salt and pepper. Dredge in flour and shake off excess. Add fish to your sautee pan and cook for about 4 minutes on each side. Don't fuss with your filets except for when you flip them.

Take the fish out of the pan and set on a plate. Use foil to cover the fish while you make the sauce. Add butter to the sautee pan. Brown butter for 3 to 4 minutes. Add balsamic vinegar and let reduce for about 2 minutes. Drizzle over each filet and serve.

Peas And Mint Sauce

Need a new way to eat your peas?? Trying to get your kiddos to eat their greens? Try this!

I should preface this post with the fact that I'm not a big fan of mint - unless it's part of dessert. I was very pleasantly surprised when I accidentally happened on this combo - you will be too!

Peas And Mint Sauce
Frozen Peas
Mint Sauce*

Prepare peas as directed on package. Dress with Mint Sauce - DONE!!

*I use Crosse & Blackwell brand "Mint Sauce with Egyptian Mint Leaves" that I get at Smith's Grocery Store.

Food Finds III

Another round of Food Finds - short and sweet - well, actually salty.

Riceworks Gourmet Brown Rice Chips. Flavors: Sea Salt, Salsa Fresca, Tangy BBQ, Parmesan and my personal fav - Sweet Chili. Really so good and super healthy... I get them at Whole Foods and my local gourmet market...
My husband and I had these chips (camping - see! gourmet camping peeps!) with salsa and my husband couldn't stop talking about the salsa. I told him that it wasn't the salsa - it was the chips. I was right (of course!) These chips are absolutely amazing. They add depth and flavor to anything you would normally serve with tortilla chips. The girl that bought these got them at Costco (in another state) but I found them at Smith's grocery store...

What are your fave food finds? Share!!

Spinach Salad with Carmelized Onions

My new friend, Michelle, made this salad for us while we were camping last week. If you look closely, you can see this is on a paper plate!! As you will soon see - this wasn't your typical camping food!!

I put this salad on a slice of Rosemary and Olive Oil bread - it was fab. It's also delish all by itself...Spinach Salad with Carmelized Onions

1 bag of fresh spinach (10 oz)

1 pack of sliced mushrooms (16 0z)

1 large red onion - very thinly sliced

6 tomatoes on the vine, diced

Crumbled goat cheese (4 oz)

Litehouse Brand "Spinach Salad" dressing

I know - dressing from a bottle - but, you'll have to trust me on this one (until I find a dressing recipe that is comparable)

Put your sliced mushrooms and thinly sliced red onion in a sautee pan. Sautee them in a little olive oil until the onions are carmelized.

Add the spinach, tomatoes and goat cheese in your salad bowl. Top with mushrooms and onions and toss together. The spinach will wilt from the heat of the mushrooms and onions.

Dress with salad dressing and serve.

BBQ Chicken & Ranch Salad

There is a restraunt in my home town that makes this fantastic salad called the "BBQ Salad" living out of state - I haven't had it for a while. I asked my hubs what he wanted for dinner and when he replied 'BBQ chicken' I though hmmmmm. My husband and ALL my kids love themselves some BBQ - I'm not a huge fan of BBQ chicken - but as the Mom - I want to make everybody happy (as I am sure all of you do too!)

I thought of the salad I ate with BBQ chicken and LOVED and decided to re-create it to the best of my knowledge and ability. When I told my husband my idea that incorporated his BBQ Chicken with my idea for dinner - he was skeptical. He watched me make the kids salads per their specifications and waited for me to make my salad the way it's "supposed" to be made per the recipe. When my masterpiece was perfect - he asked for a bite to decide how he was going to eat his BBQ Chicken tonight. He took one bite and was sold...


BBQ Chicken & Ranch Salad
4 BBQ Chicken Breasts cut into chunks
2 heads of Romain lettuce, washed and cut into chunks
2 c sweet corn
1 can black beans, rinsed
1/2 c tomatoes, diced
1/2 c onion, diced
1 T jalepeno, diced finely
1 T cilantro
1 t lime juice
2 c Mozzarella cheese, shredded
Tortilla strips
Ranch Dressing

Assemble ingredients to your liking. I put the Romaine on the bottom, sprinkle with corn, beans, tomatoes, onion, jalepeno & cilantro. Drizzle with a bit of lime juice. Add mozzarella, BBQ chicken, torilla strips (or in today's case - tortilla chips) and Ranch dressing. All 5 of us licked our plates clean - my 3 year old literally licked her plate clean. It was a crowd pleaser. Considering it made me rethink BBQ chicken at home and turned my husband onto a BBQ Salad - this is a winner!

*You can substitute the tomato, onion, jalapeno, cilantro & lime juice by using pre-made Pico de Gallo!

Sweet Pasta Salad

This salad is from my husbands side of the family. I'm tellin' ya - you could put this dressing on pretty much anything and it would be lip smackin' good. When my husband had some of this today - he said how much he loves and has missed this salad. He also told me that I didn't add enough kidney beans (I know kidney beans right? It took a while for them to grow on me in this salad - but I have to tell you that now, I wouldn't make the salad without them!)

Sweet Pasta Salad
5 celery ribs, halved and diced
2 English cucumbers, sliced
2 bunched of radishes, sliced
2 c carrots, diced
12 oz pasta

Dressing:
1 c mayonnaise
1/2 c sugar
1/4 c red wine vinegar
1 red onion, diced

Assemble dressing ingredients except onion and beat until smooth. Add onions and incorporate well. Refrigerate for at least 1 hour.

Then, cook pasta according to package directions. For the pasta, Tri-color rotini is especially attractive but I always use what I have on hand. Drain and rinse pasta with cold water. I usually put the pasta in the strainer (towel underneath) in the fridge while I chop all the veggies. Wash and cut all veggies. Add the veggies, pasta and dressing together. Mix well. Refrigerate until time to eat. This pasta is even better the next day!

*I make this without the pasta also - such a great way to get your kids to try new foods like radishes or kidney beans - paving the way for them to try them in a different venue.

Family Favorite Salad

I saw this recipe on Guy Fieri's "Guy's Big Bite" I have probably posted these exact ingredients for a salad somewhere on this blog - because these ingredients are actually my family faves too. The difference is that he has a different Ranch Dressing recipe and a different Homemade Crouton recipe - def link to those - they are super delish.

Family Favorite Salad by Guy Fieri
1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces
1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces
3/4 cup Ranch dressing, recipe follows
1 cup Croutons, recipe follows
1 pint cherry or grape tomatoes, cut in 1/2
2 ripe avocados, halved, pitted and flesh diced
2 pieces bacon, cooked until crisp and crumbled

In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.