Birthday Cake!

Happy birthday to me and my two sisters, Elaine and Sherry. All three of us were born in December and every year we celebrate together. This year Mom surprised us with a birthday cake at her annual Christmas party and since I'm too lazy and stuffed to be creative in the kitchen I thought I'd share my cake with you. I'm not sure where she got it but it was a black forest sheet cake. Absolutely delicious! My husband bought me a lemon raspberry cheesecake from the Cheesecake Factory. Pure indulgence on my birthday and beyond!

I will not be posting until after the first of the year. I plan to do a total rehaul of my family's diet, so I will be adding the nutritional values of the foods I cook. Oh, the price we pay as we get older! So, happy new year to all of my friends out there. May the new year bring you much happiness, peace and joy!

Recipe for Spaghetti Aioli - Feast of the Seven Fishes

Tonight we celebrate the feast of the seven fishes with my family. This has been a tradition in our family for many generations. What is the Feast of the Seven Fishes you ask? According to Mario Batali, "It's what Italians do when they say they're fasting." More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. "No one's quite sure of the significance of the number," says Batali. "Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12apostles plus Jesus."

Regardless of the religious symbolism, for most people the main point of the meal is to gather family and friends and enjoy delicious food. In Batali's Italian-American family, his grandmother used to host the feast, with everyone pitching in. "She would let us kids help her make fresh pasta," Batali recalls. "Then she'd lay it out on towels on our beds to dry for the day." After dinner, they'd open half their presents, saving the rest for Christmas Day.

Either way, 7 fishes or 10 or even 13, this is the true mark of Christmas to me. I am sure this will be a tradition we pass down through the years. The recipe that follows is my mother's spaghetti aioli which is simply oil, anchovies, garlic and parsley. Merry Christmas everyone!

Ingredients

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt

Directions

Boil water for pasta.
Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Stumbling Sunday - Mushroom Marsala with Artichokes

My new favorite dish is Chicken Marsala so when I stumbled upon this recipe today I was excited to share it with you. I found it on the Food Network website and it looks delicious. I may add some thyme to give it that earthy flavor, but other than that, I don't plan to change a thing.

Serves 4 to 6

Ingredients

3 tablespoons olive oil 1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

Thai Lemon Shrimp

I have a bag of frozen shrimp in my freezer that has been haunting me for a month or so. It's on my list of "to cook." Problem is, the girls don't care for shrimp or seafood, so when I make it, it has to be a night when the girls are not eating, which is not often. I found this recipe on Closet Cooking and it looks divine. After the holiday is over I plan to make this. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.

Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

Roasted Vanilla Pears

This is a recipe from one of my favorite food blogs, Smitten Kitchen. Read the post below and you will see why.

www.smittenkitchen.com/2009/12/vanilla-roasted-pears/#more-5306

Serves 4 or so

1/4 cup sugar
1/2 vanilla bean
1 1/2 pounds slightly-under-ripe, fragrant, medium pears, peeled if desired, halved though the stem and cored (I used Bosc but will be giving this recipe a spin with Bartlets later today; Schneider says all varieties work)
2 tablespoons lemon juice
2 tablespoons water
2 tablespoon unsalted butter

Preheat oven to 375°F. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.

Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit (I first slit my halves lengthwise into quarters). Pour the water into the dish. Dot each pear with some butter.

Roast the pears 30 minutes brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, 25 to 30 minutes longer (if the pears are small, test for doneness after 35 or 40 minutes of cooking; a paring knife poked into the thickest part of one should meet with no resistance).

Stumbling Sunday - The Apple Does Not Fall Far From the Tree

I bet you thought my post today would be about an apple recipe. Not so much, it's about my cousin Dana and how much she is like her mother, who was my Aunt Bonnie. My Aunt passed on way before her time. She was so full of love and one of the most giving women I have her met. She loved to cook and we knew when we went to visit her that we would be showered with meals that you couldn't find in the finest 5 star restaurants. I prefer a home cooked meal over eating out any day. In our family, food demonstrates love, so the more we cook, the more we love you. The only problem with this is the more we are loved, the more of us there is to love! It is a vicious cycle, but I'd rather be fat and happy, than sad and skinny.

Yesterday, my cousin posted on her facebook page that she and her adorable daughter, Becca would be baking some cookies. By the end of the day, she had baked over 10 different kinds of cookies. Throughout the day, there were sentiments on how she found a recipe her mom had hand written and there were tears as she was making them. Isee so much of my Aunt in her. I wonder how many of us have those fond memories as we are taking out our cookie recipes? I am reminded that some of the simplest things in our lives bring back memories of our dear loved ones who have passed on. Even if it is just for a moment, it's priceless.

Even though she baked several batches I am only highlighting one of her recipes. I'm exahausted just thinking of her churning out so many cookies in one day. You go Dana, you are a superstar!

Chocolate Caramel Thumbprints

1/2 cup butter softened
2/3 cup sugar
1 egg separated
2 tbls milk
1 tsp vanilla
1 cup flour
1/3 cup baking cocoa
1/4 tsp salt
1 cup finely chopped pecans

Filling
12 to 14 carmamels
3 tbls heavy whipping cream
1/2 semisweet chocolate chips
1 tsp shortening

In large mixing bowl cream butter, sugar until light and fluffy. Beat in egg yolk, milk and vanilla,Combined the flour cocoa and salt add to the cream mixture. Refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Beat in egg whites. Dip balls into egg white and then coat with nuts. Bake at 3do for 10-12 minutes.

Filling in a saucepan melt carmels with cream over low heat. Stir until smooth. Using caramel mixture fill each cookie. In a microwave melt chocolate chips and shortning and drizzle over cookies.

Recipe for Salted Chocolate Caramel Tart

You know how when you bite into a snickers and you get that little crystal of salt and it enhances the taste of the chocolate? Well this is a version of a tart with the same effect. The slight taste of the salt makes this tart come alive. I love the contrast of sweet and salty, complimenting the deep dark chocolate and the tender, cookie-like crust. It’s perfect for the holidays because it can be made in advance (and ideally, needs to be, since there are three steps with three pauses for things to cool or set), freeing the cook from the burden of thinking about it on the day of the big meal or having it take up oven space.

Recipe for Salted Chocolate Caramel Tart
Serves 8

FOR THE CRUST
1 1⁄2 cups flour
1⁄4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners’ sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

FOR THE CARAMEL
1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche

FOR THE GANACHE
1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

Stumbling Sunday - Butternut Squash with Gorgonzola and Sage

Found this recipe on the http://www.closetcooking.blogspot.com/ blog. For November he has highlighted a bunch of recipes with pumpkin. This recipe stood out the most to me since my new food obssession is butternut squash.

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
(makes 4 servings)

Ingredients:

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 clove garlic (chopped)
1 tablespoon butter
1 handful sage leaves
1/4 cup gorgonzola dolce (crumbled)

Directions:
1. Toss the butternut squash with the olive oil and season with salt and pepper.
2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
3. Meanwhile, heat the oil and melt the butter in a pan.
4. Add the onion and cook on low until caramelized, about 40-60 minutes.
5. Add the garlic and saute for a few minutes and set aside.
6. Melt the butter in a pan and let it brown.
7. Add the sage leaves and saute until crispy, about 2-3 minutes.
8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

Happy Thanksgiving!

Hope all of you have a wonderful Thanksgiving!

Recipe for Sweet Potato Biscuits, Ham, Honey and Mustard

Another one of my loves about fall is sweet potatoes. If I have my choice over white potatoes or sweet potatoes, I always go with the latter. Sweet potatoes are wonderful in any form, but I especially love them roasted with a touch of olive oil and salt. No ketchup required on these baked wedges. I am not sure where I found this recipe but it caught my attention because it was sweet potatoes, mustard, honey and ham all wrapped up in a small sandwich. This would go perfect with a split pea soup.

Ingredients

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced country ham or Black Forest ham
Honey

Preparation

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

Sweet Potato Biscuits
- makes 12 biscuits -Adapted from Screen Doors and Sweet Tea by Martha Hall Foose.

Ingredients

1 cup mashed baked sweet potato (about 2 medium)2/3 cup whole milk4 tablespoons (1/2 stick) unsalted butter, melted1 1/4 cups unbleached all-purpose flour3 1/2 teaspoons baking powder 2 tablespoons sugar1/2 teaspoon salt
Procedure
1. Preheat the oven to 450°F. Grease a baking sheet and set aside.
2. In a medium bowl, mix the sweet potato, milk, and butter. Sift together the four, baking powder, sugar, and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet.
3. Bake for 12 to 15 minutes, or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.

Stumbling Sunday - Beet Chutney

I am not sure if this is "okay" in the internet world, but I have decided every Sunday to repost a post that I stumbled upon and share it with you. This post I found on one of my favorite blogs, The Bitten Word. I love the way they segway into the recipe by saying "If our Jellied Cranberry Sauce was a country club debutante, and our Nutty Cranberry Relish was the same girl with messy hair and artsy jewelry, then this Beet Chutney is that girl's wild and worldly best friend, the one who used to get drunk and dance on tables but now has shaved her head and joined an ashram." It so sounds like me, however, I didn't shave my head and join an ashram, I just got married and settled down and jumped in with feet first to raise a family, apron and all.

Check out their post at:

http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-2009-beet-chutney.html#more

Recipe for Clyde's Chili

This time of the year one of my favorite things to eat is chili. Who doesn't like that perfect blend of beans, savory meat, and spices known as CHILI! Next week for Thanksgiving we are going to a chalet in Front Royal, VA and on Wednesday night, we are making two batches of chili. My mom is making red and I am making white. At this point in my life I have found my perfect recipe for red chili so I thought I would share it with you. It's easy to make and has less than 10 ingredients and doesn't have to be simmered and watched all day on the stove. They serve this chili at Clyde's. It is a sweet and slightly hot and has been a staple on Clyde's menu for thirty years. Liz Taylor would order it by the gallon and have it shipped to her house! The only thing to perfect this chili is an ice cold beer.

Recipe for Clyde's Chili

1 T vegetable oil
1 small diced onion
1 T minced fresh garlic
1 1/2 lbs ground beef
1 15-ounce can chili beans
1 12-ounce jar chili sauce
1 28 oz can crushed tomatoes
2 T light chili powder*
1/4 cup dark chili powder
2 T Worcestershire sauce

Directions

1. In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
2. Add the beef to the onions and cook until it is about medium-rare. Do not stir the beef around too much - you want to have some large clumps of beef in the finished chili.
3. Add the rest of the ingredients and stir until it is just blended (it may seem like a lot of powder but that is why they call it chili).
4. Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Do not overcook it!

Tyler, Turkey and Sage

A couple of weeks ago we went to see Tyler Florence do a cooking demonstration and his theme was of course Thanksgiving. I had to pinch myself a few times because my idols are chefs and meeting Tyler was really cool. My all time meeting was with Morimoto in Boca and I would say this is close to meeting Morimoto. I have watched Tyler for years and remember him when he was the 911 chef. Getting back to Thanksgiving and Tyler, he made a Turkey that was covered in butter and sage and it smelled fantastic. I told my mom about and it and I hope she does the turkey this way this year. I am going to make a chicken this way and I'll post that later.

If you are looking for a Thanksgiving blog, go to:

http://www.bittenword.com/

This is one of my favorites and recently they posted a very informative Thanksgiving blog with everything you need for the upcoming holiday. It includes 172 recipes from 9 leading food magazines!! You can find the post here at:

http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-guide-2009-what-the-food-magazines-are-recommending.html.

When I grow up, I want to be just like Tyler and them.

Recipe for Maroni's Spaghetti and Meatballs

I grew up on Italian food. My mother is 100% Italian, so through the years I have been blessed to learn how to cook by an Italian mother. When I was growing up, my Grandfather's wife would visit us and she did not speak much english, so we talked by using our hands. My favorite thing about her visit was she would make us fresh pasta. She would roll out the dough on the counter and then run sheets of the dough through the pasta machine, the crank kind. We would stand at the end of the counter with our arms out and she would crank the pasta and we would collect it and hang it on brooms in the garage. I remember the texture of the pasta and there is no dried pasta that compares to hers.

We don't have a recipe in our family for spaghetti sauce and meatballs. My mother always knows the right balance to create the best spaghetti and meatballs I have ever had. Because my mother is the master of making spaghetti and meatballs, I have never really perfected my own recipe because when I want them, I just call mom up and ask her to make it for us. After watching an episode of Bobby Flay Throwdown on meatballs, I decided it's time for me to adopt a recipe. I am going to try the winner's recipe which is a 100 year old recipe from his Grandmother. Since this recipe has lasted 100 years and he's built a fortune from it, don't you think that's a smart idea?

Recipe for Grandma Maroni's Spaghetti Sauce and Meatballs

Da' Sauce

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

Directions

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Da' Meatballs

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Directions

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and drop into hot spaghetti sauce and cook for 40 minutes on simmer.

Update: The meatballs were fantastic and the sauce was perfect. I highly recommend this recipe.

Sausage and Sweet Potato Soup

I have a busy day ahead of me, so I'm going to make this quick. I am dying to try this recipe and plan to make it this week. I am going to substitute smoked sausage for chorizo, but I am sure either will work just fine. Hope everyone is having a great weekend.

Sweet Potato and Sausage Soup
Adapted from Bon Appetit

about 2 T. olive oil
about 9 oz. smoked sausage
1 medium white onion, diced
3 cloves of garlic, minced
1/4 tsp. cinnamon
salt and pepper to taste
1 or 2 large sweet potatoes, peeled and cut into 1-inch cubes
2 large russet potatoes, peeled and cut into 1-inch cubes
1 32-oz. container of chicken stock
3 c. fresh spinach, cleaned and chopped into small pieces

Heat the olive oil in a large soup pot over medium heat. Once it’s hot, add the chorizo to the pot, and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally, for about five minutes, or until the sausage is mostly cooked through. Stir in the onions and cook until they’re soft and translucent, about five more minutes. Then add the garlic and cinnamon, and cook for about 30 seconds. Stir in the potatoes until they’re well coated in oil and cook for just a few minutes before adding the stock.

Stir well, bring the stock to a boil, and then lower the heat so the soup is simmering. Let it cook for at least 20 minutes, or until the potatoes are tender. Then stir in the spinach just until it’s wilted. Season to taste with salt and pepper, and serve.

Recipe for Enchiladas with Creamy Tomatillo Sauce

While we were away this weekend, Steven and I had dinner at Rosa Mexicano. It's by far the best mexican food I have ever had. I'm not usually big on Mexican food because I pay a price for it later, but this food is not overwhelming at all. These are my favorite enchiladas and this is the closest recipe I could find to their version of chicken enchiladas. It's topped with this wonderful tomatillo sauce.

Ingredients

3/4 pound fresh tomatillos--husked, rinsed and quartered
1/2 cup beer, such as a pale lager
2 medium canned chipotle chiles, stemmed and seeded
2 garlic cloves, minced
1/2 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons vegetable oil, plus more for brushing
Salt
Four 6-inch corn tortillas
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves (1 1/2 pounds)
Freshly ground pepper
2 tablespoons unsalted butter
1/4 cup heavy cream
1/4 pound mozzarella cheese, shredded (1 cup)

Directions
Preheat the oven to 200°. In a food processor, puree the tomatillos with the beer, chipotles, garlic, vinegar, sugar, oregano, 2 tablespoons of the vegetable oil and 1 teaspoon of salt.
Heat a medium skillet. Brush both sides of the tortillas with vegetable oil and cook over moderate heat, 1 at a time, turning once, until crisp, about 3 minutes. Transfer to a baking sheet and keep warm in the oven.
Heat the olive oil in a large skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until golden brown on both sides and just cooked through, about 15 minutes. Transfer to a plate.
Melt the butter in the large skillet. Add the tomatillo sauce and heavy cream and cook over moderately high heat, stirring frequently, until the sauce thickens, about 8 minutes. Season with salt and pepper.
Lay a tortilla on each plate. Slice the chicken breasts and arrange on the tortillas. Sprinkle with the mozzarella, spoon the sauce on top and serve.

Chocolate Chip Pumpkin Muffins

Tomorrow I am hosting the weekly bible study at my house. I was going to make the yummy Harvest Loaf my mom makes, but when I read the recipe it says to let it cool for 6 hours. Since I'd like to have something to serve that comes right out of the oven, that isn't going to cut it. I decided on these Chocolate Chip Pumpkin Muffins because there is nothing better than smelling pumpkin and cinnamon and fall spices coming from the oven. These are quick and easy to make.

Chocolate Chip Pumpkin Nut Muffins
Makes 12

Ingredients

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1/2 cup of chocolate chips

Method

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the chopped nuts and chocolate chips.
3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

A Little Something Before the Pics are Ready

These are pictures of our dogs, Mrs. Beasley and Buster Brown. Mrs. Beasley is on top and she is a french bulldog with a lot of personality and spunk. The next picture is of our boston terrier, Buster Brown. He is more reserved and sophisticated. I am not sure what I said to him, but it's obvious he was very curious to hear what I had to say.

Recipe for Easy Roasted Potatoes

It's the last of the summer tomatoes that inspire this meal. We are down to the last of our precious tomatoes that grew so abundantly this year. Pictured is one my favorite meals of the summer. Steak, medium rare, roasted potatoes and tomato salad with mozzarella and fresh basil. Now it's time to put the garden to rest and bundle up for the cold months ahead.

I found a great way to heat the house and make the best potatoes ever. All you do is cut your potatoes to your preference and toss them with a packet of hidden valley ranch dressing and olive oil. Roast on 425 degrees for 30 minutes and serve. They are delicious and addicting. I used sweet potatoes last week and they were divine.

Steven and I are off to the Metropolitan Cooking and Entertaining Show this weekend in DC. It's my belated birthday present to him. We bought tickets to see Tyler Florence and attend a book signing. I'm hoping to have lots of pictures and new recipes to share next week.

If you need some ideas on what to cook for Thanksgiving, check out this post from the guys at Bitten Word.

http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-guide-2009-what-the-food-magazines-are-recommending.html#more

Have a great weekend!

Halloween 2009

Here are some of the pics from Halloween. I'm hoping Santa will bring me a nice camera so that I can be more diligent in really capturing the moment. I'm always too busy in the kitchen to take pics so I don't get the full effect. Anyway, here are just a few of the things we had this Halloween. There are only 360 day until next Halloween!! (special thanks to Aunt Cheri for sending us the beautiful cookies)

Happy Dad

Since I am still waiting for my Halloween pictures from my husband to post, I decided to do a random post. I hope to have the pictures by today or tomorrow and will post them once I get them. (hint hint)

My Dad was in the hospital again last week. This time around he had a bad infection and he had to have a catherization done. The blessing is that he is home again. However, I do find it a little odd that my father always looks happy when he's in the hospital. Wonder what's in his IV???? Uh, waiter, I'll have what he's having. In fact, make it a double.

Random Halloween Things

Happy Halloween!! I heart Halloween. This year we went all out. We decorated our front yard as a cemetery, covered our lamp post with a grim reaper costume and mask and decorated the inside of the house with a bunch of Halloween accents. Tonight we are having a Halloween party and my mom and I are making blood, worms and eyeballs (spaghetti and meatballs) for appetizers I am making a graveyard hummus, pile of bones (chicken wings) and blood dip (salsa) and chips. It should be a lot of fun. The pictures above are of fun things I found in searching things to make for Halloween. My favorite is The Nightmare Before Christmas wedding cake.

Hope your Halloween is a haunted one.

Ginger Pumpkin Soup

This creamy, warm soup transforms one of the fall season's staples — the pumpkin — into a rich first course. The Asian-inspired ingredients of fresh ginger, pear nectar, and a hint of peanut blend with the pumpkin to create a pleasing combination of familiar and surprising flavors. You can prepare this soup several days ahead and store, refrigerated, in an airtight container. Another variation I found had black beans, sherry and ham in it. I will definitely be trying that recipe soon. When ready to serve, slowly warm over low heat. Top with toasted pumpkin seeds and cilantro.

INGREDIENTS
2 cans (15-ounce) pumpkin puree
3 can (14 1/2-ounce) chicken broth
1 can (11 1/2-ounce) pear nectar
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger root
2 tablespoons finely chopped green onion
1 tablespoon fresh lime juice
1/2 teaspoonsalt
1/4 teaspoon ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped cilantro (optional)

DIRECTIONS

In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

Recipe for Cream of Brocolli Soup

My family loves soup. On Sunday we usually have a dinner of soup and wings. The other day we had minestrone with grilled cheese sandwiches. In the fall and winter months it's a given that I'll make beef and barley soup, matzo ball soup and baked potato soup. In the summer months, it's cold cucumber soup and tortilla soup. I decided to try this recipe because I had a big bunch of fresh brocolli in the fridge that's been staring at me for days. My motto is, "When all else fails, make soup!" If you want to laugh, check out this Cup O Soup video with Justin Timberlake.

http://www.metacafe.com/watch/2159391/amazing_timberlake_cup_o_soup/

If you are interested in reading more about the history of soup and a regional overview check out this link:

http://en.wikipedia.org/wiki/Soup

Recipe for Cream of Brocolli Soup

Ingredients

2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Recipe for Sauerbraten

My mother is 100% Italian and my father is 75% German. Growing up, because my mother was and still is the chef of the family, we ate a lot of Italian food. When we ate German it was usually when we went to visit my Grandmother in Pittsburgh. My father has been asking my mom to make sauerbraten for years and somehow she's managed to put this off, so I decided in honor of October, I would give it a shot. On Sunday, I invited the family over for a German dinner and we had a fabulous time.

I made some appetizers before dinner and I made some special chicken wings for my brother in law, Eric, who loves chicken wings. Eric has been in our family for 29 years. I was 18 when I met him. It's crazy that he has stuck with us for all these years, but we wouldn't trade him in for anything. He's a big part of our family and we love him.

For dinner we had sauerbraten, spaetzle, red cabbage and applesauce. Sauerbraten was originally made with horse meat but today it is usually made with beef. Several sources believe sauerbraten was invented in the ninth century AD as a means of tenderizing tough meats by marinating them in a mixture of vinegar and spices. I wouldn't say it's my favorite meal, but it was fun to make and share the experience with my family. Dad didn't make it this time around because he's in the hospital. I guess I'll have to make it again.

Recipe for Sauerbraten


SAUERBRATEN

3 1/4 lbs. bottom round roast
1 t. salt
1/2 t. pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 med. onions (sliced)
1 med. carrot (sliced)
1/2 c. chopped celery
1 c. red wine vinegar
4 c. cold water
3 t. veg. oil
1/4 c. plain flour
1 t. granulated sugar
10 gingersnaps

3 to 4 days before serving:

Place roast in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.

About 3 1/2 hours before serving:

1. Remove roast from marinade, dry with paper towels, saving marinade.
2. Heat oil and brown meat on both sides.
3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
4. Remove roast to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Recipe for Cold Veggie Pizza

The other night I had some friends over for dinner and I made this cold veggie pizza as an appetizer. With the holidays coming up I want to try a few new recipes so it's not the same old same old. I usually make a very easy cheese ball with a big dollop of strawberry preserves in the middle . It's so easy to make, requires only three ingredients and is always requested when we have a family get together. Everyone knows it's a holiday when I am in the kitchen making my cheese ball.

This pizza is easy to make, very colorful, low in fat and delicious. I bet you can't eat just one slice!

Recipe for Cold Veggie Pizza
Serves 16

Cold Veggie Pizza
16 servings


1 – Pillsbury Pizza Crust
1 - 8 oz. container vegetable cream cheese
1/2 c. Hellman's Light Mayonnaise
1/4 cup each of carrots, broccoli, cherry tomatoes, cucumber slices
1/2 c. Cheddar Cheese (shredded)

On a 9x13 pan, bake crust as directed.- Let it cool; meanwhile, prepare cream cheese and mayo. Spread over cooled crust.- Chop veggies - Cover pizza with vegetables and cheese, cut into 4 x 4 squares. Great topped with some Red Hot (if you like spicy stuff!)

A Time to Be Born

The other day we were grieving the loss of Cali. Today, we are rejoicing over new puppies. Our friend Victoria's dog, Nina, just had a beautiful litter of 4 adorable puppies. They remind me of a box of chocolates. I want to take a bite out of each of them!!

In Memory of Cali

We are saddened by the recent loss of our family pet and friend, Cali. She was a wonderful guinea pig with the sweetest spirit and we will miss her dearly. Cali stayed in the "Ross Retreat Center" as we tried to nurse her back to health, but she never full recovered and passed away on Sunday morning. Her beloved owner and earthly father, Steven Ross was by her side. We will miss her dearly and will always hold a special place in our hearts for "Cal Cal." Rest in peace, dear and faithful friend, till we meet again.

My Other Addiction

Besides dreaming of food, reading about food, cooking and eating, my other addiction is buying books about food. I found this book the other day at Borders and I can't believe I didn't find this until now. Best Food Writing by Holly Hughes started back in 2000 and I'm just catching on. It's so cool to find something that sparks you and I am sparked and thirsty like a dry sponge to read every word of this collection.

Editorial Reviews:

From Publishers Weekly: A culinary cross-section of the latest news and trends in food, the latest collection from series editor Hughes covers all corners of the kitchen. Jason Sheehan masterfully recounts the painful trials and tribulations of molecular gastronomy; John Kessler's all-too-relatable essay on the moral dilemma of cheap grocery store tenderloin will have foodies nodding along; and rhapsodic accounts of the quest for the perfect fried clams, biscuit, and patty melt will get readers salivating. Not all is sweetbreads and light, as contributors pull back the curtain on cloned meat, detail a lauded salumeria's lengthy and expensive battles with the health department, and respectfully convey the kaleidoscope of emotions a restaurateur feels when closing a restaurant. The most important essay in the book, which deserves reading by any American who eats out, is "Guess Who's Making Your Dinner," from veteran food writer Robb Walsh (Legends of Texas Barbecue), an exploration of the Mexican-American contribution to dining in America. An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.

Tampa Tribune, 11/9/08“If you’re looking to find new authors and voices about food, there’s an abundance to chew on here.”

Publishers Weekly, 11/24/08“An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.”

Los Angeles Times, 12/3/08“Some of these stories can make you burn with a need to taste what they're writing about.”

PopMatters.com, 12/19/08"Fascinating to read now, this book will also be interesting to pick up a year from now, or 10 ears from now."

Product Description:

Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.

Recipe for Mushroom Tart

Shallots sautéed in butter and fresh goat cheese combine with a rustic medley of dark brown mushrooms for a satisfying vegetarian entrée. Set in a golden flaky pie crust, the tart is evocative of woods in early winter and captures the comparative comforts of hearth and home. Serve with a light green salad.

Recipe for Rustic Mushroom Tart
Serves 6

Ingredients:

Olive oil cooking spray
1/2 (14-ounce) package frozen piecrust, thawed for about 10 to 15 minutes
6 oz of goat cheese

1/4 pine nuts

1 tablespoons olive oil

2 thinly sliced shallots
3/4 pound wild mushrooms (such as chanterelles, hedgehogs, creminis), roughly chopped
Salt and pepper to taste
1/4 cup dry sherry
1/2 cup vegetable or chicken broth
1/2 cup crème fraîche

Method

Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray. Press crust into bottom and sides of pan, then prick the bottom of the crust all over about 10 times with a fork. Heat oil in large skillet over medium heat, add shallots and cook for about 5 minutes, or until golden. Stir in mushrooms, salt and pepper and cook until soft, about 6 to 8 minutes. Add sherry and broth and simmer until liquid has almost evaporated, stirring frequently, about 8 minutes. Mix in crème fraîche and simmer until liquid has almost evaporated again, about 12 to 15 minutes. Transfer contents of skillet to pi pan. Sprinkle pine nuts and goat cheese over mushroom mixture, fold ends over an inch and bake tart for about 45 minutes, or until crust is golden. Let rest for 10 minutes, then slice and serve.

Salad with Dates and Pine Nuts

Our new favorite salad is just simple greens with dates, pine nuts, goat cheese and a fig vinaigrette. Toss and serve.

Recipe for Minestrone

I've been cooking up a storm, but haven't had time to blog, so I'll be catching up for the next couple of days. Steven and I are sick today and I always have a craving for soup on day's like these. This soup is done in the crockpot, so it just cooks all day while I am napping or babying my cold. The good thing is, I can freeze half of this for a cold winter's day, which is on it's way.

Recipe for Minestrone

Makes 14 cups

1.5 lbs boneless beef chuck roast, cut into 1-inch cubes

flour for searing beef

olive oil for frying beef

1 package cut minestrone soup vegetables

salt and pepper

32 oz beef stock

1 can (14.5 oz) dice italian tomatoes

(24 oz) marinara sauce

1/2 cup dry ditalini pasta

1 can (15.5 oz) garbanzo beans or cannelini beans, drained and rinsed

handful of chopped spinach

You'll Need: 6-8 qt slow cooker, large braising pan

Dust beef with pan-searing flour; pat off excess.
Heat oil in large braising pan on medium until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.
Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2 -6 hours on high or 8-10 hours on low.
Add dry pasta and beans 30 minutes before end of cooking on high
Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.

A Place for My Brother

When I was growing up my brother and I were in a love hate relationship. My brother loved to tease me and I hated it. Now so many years later, we are the best of friends. My brother recently moved away and I only get to visit him once in a while and we try to talk when we can. The one thing my brother and I have in common is a love for food. Every time we talk, we talk about food. We always want to know what each other ate and we frequently discuss new recipes we've tried. Some of the best times we have had are in the kitchen. We never get in each other's way and we always know what the other person is thinking. I miss my brother, but I am saving a place for him at the table and keeping the light on for him. Till we cook again.....

Amazing Pantry

I have been following the "show us your pantry" weekly showoff on Friday's on the www.theperfectpantry.com for the past couple of weeks. I love to see how other people organize and decorate their houses. I'm weird that way, I love to clean and organize. It's a weird thing to do, but it's like doing yoga for me. So out the posts I'd have to say this is my favorite one. It's the most amazing pantry I have ever seen and when I grow up this is exactly what I want. Hint, hint.......

Here is what the writer says:

Since the doors are very open and it is easy to see inside, we made it more of a decorative pantry by exhibiting some of our crystal on the shelves directly facing the swinging bar doors. These are glass shelves to allow for better lighting. It is nice that as one walks into our kitchen one can easily see into our pantry and see the swinging white bar doors, decorative lights and white ceiling fan. We made the room all white because it makes the room feel cooler and it goes with our white picket fence!

The shelves holding the crystal have accent lights which can be dimmed to 3 settings, depending on how much I want to show off the room during wine gatherings at home.

Additionally, to the right of the room and to the left are custom-made kitchen cabinets which have coaster wheels. These were made by one of my uncles. These rolling kitchen cabinets are used for when I host dinners to hold the serving trays and drinks.

Recipe for Garbanzo Bean and Kale Soup with Pasta

Another one of my loves is garbanzo beans. I love homemade hummus, pasta fiagoli, garbanzo bean curry and garbanzo beans tossed in soups and salads. I usually have a couple of cans stocked in the pantry to have on hand. We went to Clyde's today and had this delicious soup and I had to come home and copy it. I found the recipe on My Recipes and tweaked it accordingly. It's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes. "

Garbanzo Bean and Kale Soup with Pasta

INGREDIENTS:

16 ounces whole-wheat pasta shells
1 tablespoon extra-virgin olive oil
2 slices of bacon
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
3 (14 ounce) cans chicken broth
3/4 cup water
1 (15 ounce) can garbanzo beans, drained and rinsed
1/3 cup tomato paste
2 cups roughly chopped kale
salt and pepper to taste

DIRECTIONS:

Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
Heat olive oil in a large soup pot; add bacon, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.

To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

Recipe for Green Chili Stew

Here is another recipe that I got from Cooking Light. I love the heat contrasted with the sweetness of the sweet potato and the corn. Every bite is a mystery, you never know what combination is going to end up on your spoon.

Green Chili Stew

1 lb. ground beef, pork or turkey
1 tablespoon extra virgin olive oil
3 cloves garlic chopped
1 red onion, diced
2 heaping cups chopped roasted Hatch chiles
1 large or 2 smaller sweet potatoes, peeled and diced
2 ears of fresh sweet corn, cut off the cob
1 14-oz can fire roasted diced tomatoes
3 cups broth, or so- as needed
1 teaspoon cumin
1 teaspoon ground coriander
Sea salt and ground pepper, to taste
1-2 fresh limes
A pinch of sugar, if needed

For serving:

Sliced avocado
Sour cream
Fresh cilantro or mint, chopped

Preperation:

Brown the ground meat in a large skillet and pour off the fat. Dump the meat into the slow cooker or Crock Pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover for a light brothy effect. Slow cook for 3 hours.

Soup's On! Recipe for Baked Potato Soup

It's that time of the year where I go soup crazy. We just finished the soups I had in the freezer before summer started and it's time to make more. I made lentil soup the other day and Sunday we defrosted a wonderful batch of my father's vegetable soup. I LOVE soup. I love to make it and I love to eat it. I love opening my windows on a cool crisp fall day while a pot of soup is simmering on my stove. I love that I can add what I want and eliminate my not so favorites. I love it when my whole house smells like soup and the kids come home from school and they are happy because they know they are having soup for dinner. Over the summer , tortilla soup was a weekly meal.

I am highlighting one of my family's favorite soup. My mom gave me a Cooking Light Best Recipes cookbook last Christmas and I found this great recipe for Baked Potato Soup. It was called their "best soup ever." The potatoes are baked before being added to the soup, creating a wonderful texture. The end result is a soup that tastes exactly like a baked potato in a bowl. Sour cream, cheddar cheese, green onions, and bacon provide the delicious flavor. Is it really the best potato soup ever? Make it and find out. I usually serve this with buffalo wings.

Baked Potato Soup

Cooking Light

Ingredients:

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation:

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Pesto Marinated Chicken

Marinated chicken is one of my favorite ways to eat chicken. I always leave the skin and the bone on if I'm baking the chicken. You can take them off once they are cooked, but leaving the skin and bone attached makes them full of flavor and very tender. There are two ways I like to marinate my chicken. One is to marinate in olive oil, rosemary and lemon. The other is to marinate in basil pesto. The recipe follows:

Basil Pesto Chicken

4 chicken breasts
1/3 cup olive oil
1/3 cup pine nuts
2 cups basil leaves
1/3 cup parmesan cheese
1 clove garlic


Add olive oil, garlic, pine nuts and basil leaves to a food processor and pulse till smooth. Add parmesan cheese and pulse until blended. Add pesto to chicken and marinate overnight if possible. Brown chicken breasts for a few minutes and cook in dutch oven until done.

Sugar Free and Happy

Our newest venture in sugar free eating is Russell Stover Peanut Butter Cups and anything else that is chocolate and sugar free. We went to Wal Mart today and stocked up on anything we could get our hands on. These little nuggets are really good! We also tried the sugar free Klondike Crunch bars. Yummy! We even served it for dessert the other night and it ended up being a big winner. A word of warning though, these are not low calorie foods. So don't fool yourself thinking they are low in fat and calories like I did.

I went to the doctor's today and had my blood work done so that I can measure the difference in a year. My blood pressure was excellent, 113 over 69 and my weight has only increased by 3 lbs in 3 years, which isn't too bad. I'm not really happy about it, but everything changes in time.

Last night for dinner I made teriyaki chicken over sauteed cabbage. The colors were horribly bland and even worse it was a depressing meal. After my daughter left the table dissapointed and my husband said "Please don't do that again" I realized that the cabbage was not a great idea. Everyone is on board with the new eating low carb and we will just have to learn by trial and error. Tonight I am making Stuffed Pork Loin with spinach, sun dried tomatoes and pine nuts, cauliflower mash and green beans. I'll post the cauliflower mash recipe tomorrow and my family's reaction.

Las Vegas Roll

Prior to Steven finding out that is sugar levels were high, we splurged on dinner one night at Aoba in Sterling. This used to be my favorite sushi restaurant before I discovered Akira. I mentioned to him that at the end of the week, on Friday night, I would order the Salmon dinner and have it delivered. I couldn't wait for Friday night and sitting there with a bottle of wine and eating dinner made all the stresses of the week melt away. I do believe I was hinting that I wanted to go out for sushi and being the wonderful husband he is, took the hint and made it a reality.

The restaurant is really good, but I wouldn't say as good as Akira. Their salmon is buttery and rich and has a good amount of marbling that it melts in your mouth. I usually order the Salmon dinner which is 5 pieces of salmon sashimi, 5 pieces of salmon nigiri and an alaskan roll. I like the alaskan roll, but it is isn't good as the one I get at Konami in Tysons Corner which as tempura flakes in it. It's slightly crunchy and spicy with a nice balance of salmon. Can you tell I like salmon????

The service that night was really poor and we had to ask several times where our appetizer was. Steven's food arrived before mine and my dinner was nowhere in sight. Finally the Las Vegas Roll arrived and Steven and I lit up like a Christmas tree. It was the prettiest roll I have ever seen in my life. As you can see from the picture it was topped with four different colors of roe, black, yellow, red and green. The flavors were perfectly balanced and it was well worth the wait.
We are hoping the slow service was an exception to the rule, because we want to go back and try some of the other rolls. We'll just meditate on being patient before we go.