Tuesday, September 30, 2008

Souper Bowl/Project Runway/Halloween Extravaganza

In honor of my love of all things October/Soupy/Project Runway, I am hosting a Souper Bowl.

The Rules:
You bring a soup.
There will be lots of soups.
We all take small samples of each soup.
We all vote.
There are winners.

There will be lots of categories so even if you are not a good souper, you could win something. The Project Runway/Halloween Details do not involve soup and thus do not belong on a food blog so I will hold off. However, if you are interested in participating, and you know you are, please say aye. Sorry for all my girls who live so far far away. Maybe you could package your soup and send it along?

Oh, and I'm thinking later October. Weekend before the big day? Maybe?

Type rest of the post here

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Sunday, September 28, 2008

Bean Salad

If you like beans you'll love this bean salad recipe. So easy and so good. Perfect for a party, great for a picnic. I'm even considering putting it into a pita and making a bean salad sandwich. That's just how much I love this bean salad. I usually serve it with a big bag of Frito's for dipping.

Bean Salad

1 can of kidney beans, drained
1 can of black beans, drained
1 can of corn, drained
4 Roma tomatoes, chopped
1 green pepper, chopped
3 green onions, chopped
Catalina dressing (start with 1/4 C. Add more if necessary.)
salt to taste

Throw everything into a bowl. Stir it up. Chill in refrigerator 5+ hours. Enjoy!
And then feel good about getting your legumes for the day!

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Friday, September 26, 2008


I just bought this book.

I'm actually getting a bit sick of eating out. Did I say that out loud? No - I just typed it in a public blog post. So anyway, I'm asking for your help - all you domestic diva chicks.

I need some recipes that fit these requirements (in the order of most importance):
  1. easy & fast
  2. portions for one or two
  3. good (by good I mean yummy)
  4. healthy - notice that this is my last priority but I do sorta care about it. However I am not willing to sacrifice taste. Gotta remember to be intuitive!

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Thursday, September 25, 2008

Whole Wheat Chocolate Chip Cookies

I made these tonight. They are pretty delicious. If you're into that sort of thing. I also made this weird pear couscous thing and I'm not sure if it's good. I asked Cam and he said it was good but he says everything is good and I think it might actually be gross. But maybe gross good? I don't think I'll post it. ALSO and off cookies and couscous topic, I'm thinking of having a SOUPER BOWL in October.

Whole Wheat Chocolate Chip Cookies
3/4 C Unsalted butter
1 C Sugar
1 C Light Brown Sugar
1 1/2 tsp Vanilla
2 eggs
2 Cups sifted Whole Wheat Flour
1/2 C Flour
1/2 C Oatmeal
3/4 tsp Baking Soda
1 tsp Salt
2 C Milk chocolate chips


Pre-heat oven to 375 degrees. Cream butter & sugars in an electric mixer fitted with the paddle attachment. Mix in vanilla & eggs. Combine flours, baking soda & salt. Gradually blend flour mixture into butter mixture. Fold in chocolate chips and drop onto a cookie sheet that has been lined with silpat or that has been greased. Bake 8-10 minutes. Allow cookies to cool for 5 minutes on baking sheets before placing on a wire rack.

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Tuesday, September 23, 2008

Tres Leche Picture

I found this picture from last year.

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Monday, September 22, 2008

Tres Leche

You may all make Tres Leche regularly already but in case you don't . . . it is so yummy! Duane's birthday is today and I have made it every year for his birthday so I thought I would post the recipe.

It is a very easy cake to make but so dang good you will be licking the pan. I will tell you how we do it but there are many varying ways. The basic idea is to soak cake in three different milks.

1 white cake mix (boxed) Make the cake according to package directions and let cool.
1 can evaporated milk
1 can sweetened condensed milk
2 cups cream
fresh seasonal fruit (lots of it!)

Poke holes all over the surface of the cake. Mix all three of the milks together in a pitcher, stir well then slowly pour milk mixture over the entire cake. Try your hardest to make sure the milk is sopped up in equal portions over the entire cake. Cover the top of the cake with sliced, or diced or chopped fruit. My favorite fruit for this cake is strawberries, kiwis and mangoes. Tonight I did pineapple and nectarines because I had them. Be sure to serve the cake as cold as you can. It is yummy!

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Pork Chops with Chipotle, Onions and Cream

If it's the last thing you do this week, make these pork chops. I'm serious. Here's how...

Pork Chops with Chipotle, Onions and Cream

1 T olive oil
4 pork chops (whatever kind you like. I like thin-ish boneless ones.)
1 lrg yellow onion (cut into wedges)
1 T McCormick Gourmet Collection Chipotle Chile Pepper seasoning (apparently this is found in the spice section at your local grocer. I haven't ever found it. BUT I did find a McCormick Chipotle marinade pack (usually near the little packs of taco seasoning, maybe gravy mix stuff, crock pot seasoning stuff. Do you know what I'm talking about?) I have also just used some spices from the cupboard too (like a steak rub or even Season All. Whatever I have.)
1/2 t salt
1 C heavy cream
2 T fresh cilantro, minced

Cook chops, onion, chipotle seasonings in oil in pan. Cook thoroughly. Remove chops (throw them on a plate or something.) In same pan add remaining ingredients, scraping the bottom of the pan to get all the goodness up. Heat and then add chops back into sauce. YUM!
It's really good on rice.

I make this almost every week. Everyone loves it including the kids. Hope you enjoy it too!

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Saturday, September 20, 2008

How can I get famous? and Peach Salsa

You guys, I just found this whole huge list of food blogs and this one lady, she's totally famous because she decided to cook in her crockpot for 365 days straight. So now she's famous. I was thinking, what should I make or cook or do 365 days in row that would make me famous? Because I want to be. Bad. Maybe I should make a different jam a day. Or smoothies? Salad dressings? Desserts? Halloween decorations?
Also, here's a recipe for peach salsa that we've been making and canning the past two weeks. Cam does most the work and I sit at the table and watch. It's good. Really good.

6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno peppers -- chopped
1 red bell pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey -- or sugar
3 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne

Cut all these up and put in a pot. We tripled our recipe the last time we made it and it barely fit in our big big pot. We also used a food processor that we found in a cupboard that we both forgot we had. Our neighbor gave it to us and we'd never used it. The first time we made the salsa we did A LOT of chopping and it took like fifty hours but I liked the consistency a bit better. And it wasn't really fifty hours because it was only like an hour but I was nine point eight months pregnant and tired.
Cam recommends gloves when chopping.

Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

What it looks like before you put it in bottles:

another picture. because I have it.

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Wednesday, September 17, 2008

Lemon Fusilli with Arugula (or whatever vegetables you want) adapted from Ina Garten

This is another great recipe for the harvest season. Holly asked for it a long time ago but I was lazy. You can adapt it however you want.

Lemon Fusilli with Arugula
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream (you can do half and half if you're worried about the fat)
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli (you can actually put whatever vegetables you want--I add zucchini, banana squash, peppers, whatever I have and it's always delicious).
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. (See, I omit this whole step and just throw in my zucchini, etc. in with the pasta. You could also saute them or roast them before if you want).

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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Tuesday, September 16, 2008

Oat Chip Banana Bread

Check me out... here I go...
This is a yummy banana bread recipe. At least I think it is. And Ann Dee says she likes it too. It's delicious with or without the chocolate chips. (Sorry no picture. Not that fancy yet.)

1/2 C Shortening
1 C Sugar
2 Eggs
1 1/2 C Mashed Ripe Banana (3-4 med.)
2 C Flour
1 C Oats
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1/2 C Semi-Sweet Chocolate Chips
In a large mixing bowl cream together shortening and sugar. Add eggs one at a time. Beat well after each egg. Add bananas. Mix well. Combine all dry ingredients in a separate bowl. Add to creamed mixture. Stir in Chocolate Chips. Pour into 2 well greased loaf pans. Bake at 350 for 45-50 min. or until toothpick comes out clean

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Friday, September 12, 2008

Roasted Vegetable Pasta

Here is another great recipe for your end of the summer garden harvest. This is chock full of yummy garden produce, it is fast, delicious and beautiful. Again, I am sorry I don't have a beautiful picture to put with this - just use your imagination!

1 large zucchini
1 large yellow squash
3-4 roma tomatoes
Any variety and color of bell pepper
1 TBS capers
Tons of fresh basil chopped
2-3 chicken breasts but it is good without the chicken
olive oil
3-4 cloves garlic minced
balsamic vinegar
salt and pepper

Cut everything up into large chunks, Place veggies and meat on a large cookie sheet pour enough olive oil and balsamic vinegar to cover everything (probably several TBS of each but don't use too little, you want to coat everything and have enough liguid to allow everything to steam). Add the garlic and basil (if you prefer, you can add the basil after the veggies are cooked for a fresh powerful flavor. I have cooked the basil and added it after - both ways are delish!)and salt and pepper liberally. Mix everything together really well. Turn your oven on to High Broil or if you would rather roast everything slower just turn your oven to 425 degrees. Cook until the chicken is completely cooked through. Remove from oven and pull off the tomato peels. Add to a large pot of your favorite cooked pasta, I prefer bow tie for this recipe. Toss well with fresh Parmesan and serve with bread to sop up the yummy balsamic juice.
You can omit or add any veggies that you think would be yummy.

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Thursday, September 11, 2008

Zucchini Carrot Muffins

I find that I don't post because I never have pictures. To heck with pictures - I am going to post without one today. I just made these muffins this morning and they are awesome!

Zucchini is probably pouring out of many of your ears right now so here is one way to use it. These muffins are also a great way to get your picky eater's to get some veggies. They do however have a lot of sugar and oil and white flour so . . . you can substitute with healthier alternatives if you feel so inclined. I use half wheat flour but they are too heavy if you use all wheat flour. I have used honey instead of sugar before but it takes sooo much honey and honey is expensive! If you figure out how to make these healthier and still yummy let me know! I make these in my mini muffin tins and Kate and Jane pop them in their mouths. Enjoy!

2 Cups shredded zucchini
1 cup shredded carrot
1 apple cored and diced
3 eggs
1 tsp vanilla
1 cup oil
1 1/2 cups sugar
1/2 Tbs cinnamon or less, depending on how cinnamony you want it
1/2 tsp salt
1 1/2 tsp baking soda
2 cups flour

Mix everything together, the batter is pretty runny. Bake at 350 until they are done.

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Monday, September 1, 2008

Lon's BBQ

Warning: Orem store does not have a fryer!

I ate for the first time ever at the Orem location and I was so bummed when I learned that they did not have a fryer which meant, NO FRIED CAULIFLOWER or fries or anything else fried. I got a pulled pork sandwich and coleslaw. The best pulled pork I have EVER had was in Lexington, NC with Kim and Duane only a week or so ago. Lon's is OK - better BBQ than the Smokehouse but I have had better BBQ in Texas, Oklahoma, and NC. As far as I can see it, the only reason to go to Lon's is for the fried cauliflower.

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Megan's Chicken Fajitas (oh so fresh)

This is a favorite at our house and it's full of fresh ingredients. You'll never make fajitas another way again...

4-6 boneless chicken breasts

One pack McCormick Grill Mates seasoning pack (I prefer Citrus Lime, but they are all good)

For Pico de Gallo: 4 tomatoes, 1 yellow onion, bunch of cilantro, 1-2 tsp salt, 1 Tbs lemon juice

Four avocados (chunked)

Colby Jack cheese

Combine the chicken breasts and all the juice into a 9x13 glass pan; marinate the chicken all day (or overnight). Bake at 350 for 40 minutes. While baking, cut avocado into bite sized chunks and shred Colby Jack cheese. Make pico de gallo by dicing all ingredients and combining. Warm flour tortillas. When chicken comes out of the oven, I slice it into long strips and leave it in the pan in the juice to serve from...so dang good. Thanks, Megan.

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