Daisy Cooks

Thai Turkey Lettuce Wraps

2019-01-28T19:05:00.000-08:00

These lettuce wraps have so many levels of contrasting yumminess - from the warm filling to the crisp cool lettuce leaves, the savory curry flavors mixed with the cool basil and cabbage. It's the perfect summertime meal if you love a good mix of Thai flavors.

Ingredients:

1 lb ground turkey

1 tbsp olive oil

2 tbsp Thai Kitchen Red Curry Paste

1 tbsp minced ginger

4 cloves minced garlic

1 red bell pepper sliced in thin strips

1 cup finely shredded cabbage

1/4 cup hoisin sauce

Salt and pepper to taste

4 green onions chopped

6-10 leaves fresh basil, shredded

1-2 romain hearts

Instructions:

The trick to putting this meal together is to do the chopping ahead of time because the cooking really goes fast and you won't have time to chop while things are cooking.

Prepare lettuce leaves by chopping off bottom end, washing and setting aside. Place on a plate or in a bowl for serving later.
I like to use ramekins or small bowls to chop fresh ingredients and set aside so they are quick to grab and dump into the recipe. Shred Cabbage and set aside. Slice red pepper into thin strips and set aside. Mince ginger and garlic and set aside. Chop green onions and set aside. Slice fresh basil and set aside.
In a large skillet, heat oil and ground turkey. Cook until browned all the way through, breaking up any large chunks with a wooden spoon.
When turkey is cooked add garlic, ginger, peppers and cabbage and stir-fry for a minute. Then add curry paste and fry for 2 more minutes. Add hoisin sauce and heat through. Remove from heat and toss with green onions. Sprinkle in about 1/2 of the basil leaves and toss again.
Transfer mixture to a heat-safe bowl and serve by spooning mixture onto washed romaine lettuce leaves and eating like tacos. Each wrap should be prepared right as it is eaten so that lettuce will not wilt.

I usually make a double or triple batch of this if we want any leftovers for our family of four. It can also be served with a bed of rice for a heartier or winter time dinner option.

Mexican Tinga Tostadas

2017-06-05T15:50:00.000-07:00

The last few days the temperatures have been rising here and we're trying to find light summer dinners that don't heat up the house. Lately we've been trying lots of different tacos and tostadas and this is one of our favorites that we learned from some friends and is a traditional Mexican dish that consists of sauteed onions, shredded chicken, and tomatoes and chipotle chiles-a flavor that is becoming a staple in our house. If you are adverse to onion, you may want to change it up a bit as the original dish has just as much onion (or maybe even more) than the chicken. My husband would prefer that I'd leave them out completely or blend them to nothing, but I personally love sautéed onions, so I give this 5 stars!

Ingredients for the Tinga:

5 large chicken breasts (or really any part of the chicken that you want to shred)
2 Tbsp Olive Oil
3 large or 4 yellow onions
2 cans diced tomatoes
**1-2 chipotle chilis in adobo sauce
2 bay leaves
salt
chicken broth as needed

To serve:

tostadas
sour cream
cilantro
Queso cotija (Mexican crumbling cheese--this can be found in most grocery stores)
lime
any other garnishing that you prefer - I've seen some people add avocado, shredded lettuce, and even sliced radishes on top. Get creative and make it how you will love it!

Instructions:

Cook chicken prior to making the sauce. (I like to make mine in the crockpot or roast it in the oven for simple shredding). Cook Puree tomatoes and chiles in the blender. Sauté onions in olive oil until they are soft and translucent. Add puree to the onions and let simmer with bay leaves. Add chicken broth to your desired consistency and flavor. Add shredded to chicken at the end so as not to over cook.

When the Tinga mixture is ready, spread sour cream on the tostadas, top with Tinga, crumbled cheese, cilantro, and a squeeze of lime. Enjoy!

**Chiptole peppers in adobo can be found in the Mexican food section of your grocery store. We like La Costeña brand, but I'm sure any brand will do. Any extra peppers will store for quite awhile in the refrigerator and you can even freeze them in the sauce and use them at a later date. I do this quite a bit as they are quite strong and I never need an entire can of them.

Arroz Chino - Chicken Fried Rice

2016-08-14T22:19:00.001-07:00

I'm always looking for quick dinner ideas and this one is a simple one that is filling, simple, and delicious. And even better yet, my family loves it. It includes simple ingredients that are easy to keep on hand and throw together at the last minute.

Ingredients:

3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
1/4 lb boneless skinless chicken thighs, diced into 3/4 inch pieces
1 Tbsp sesame oil, divided
1 Tbsp canola oil, divided
1 10 oz package frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2-3 large eggs
3 Tbsp soy sauce
Salt and freshly ground black pepper
Sriracha, for serving (optional)

Preparation:

In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Brazilian Cheese Bread (Pão de Queijo)

2016-03-21T16:53:00.002-07:00

Food has the power to take you back to a time and place of the past. And for me, this Brazilian cheese bread does just that. It takes me back to my days in Paraguay when we woke to chiperos walking the streets calling out "Chipa, chipa, chips, tres por mil, chipa!" It takes me back to the very first studio apartment I lived in and we could step off our balcony and buy this yummy freshly baked bread from street vendors for breakfast every morning. It takes me to the days Hna. Rodriguez and I would stop by the neighborhood bakery on our way home from a long day of walking the streets of our querido Paraguay.

The first place I found this in the states was at a Brazilian barbecue place and as much as I like the meat, I must say, this is what I look most forward to indulging on when we go for Brazilian food. Although Brazilians and Paraguayans might argue that these breads are not the same (there are minor differences--the paraguayan version sold in the streets tends to be generally shaped like a bagel and has little bits of anise for flavoring), but for me, this is the closest thing I have found to Chipa in the U.S. And lately I've seen it popping up in places like Costco (frozen and ready to bake) and online ads...I got it in my head one day and couldn't get it out so I had to make some! And I've been craving it ever since.

It's simple and delicious:

1 egg

1/3 cup olive oil

2/3 cup milk

1 1/2 cups yuca flour (harina de mandioca) also known as tapioca flour

1/2 cup fresh parmesan cheese (grated)

1 tsp salt

Blend egg, milk, and oil together. Add salt. flour, and then cheese to liquid and blend until smooth.

Pour into greased mini muffin tins (do not fill completely--about 3/4 full) and bake on 400F for 15-20 minutes. Bread will be puffy and slightly golden.

Serve warm or save and reheat till later.

Pad Thai

2016-02-07T22:13:00.006-08:00

Over the last few years, I've noticed a pattern in my cooking. In January and February, I crave Thai-inspired cuisine. I don't consider myself a huge Thai-food fan. I wouldn't say I know a whole lot about it, but for some reason I always have the craving to experiment with this type of food post-Christmas winter months. I always use shrimp. Perhaps it's a warm dish with a fresh twist that reminds me of the ocean and takes me there in the months that are so long for me.

In the past, I've made Thai inspired soups, like this one. But, this year, I was craving Pad Thai and it was a hit with everyone! (Yeah!) So I'm keeping this for the record...hoping to make it again soon!

If you want to try it out too, you will need:

8 ounces Thai Kitchen rice noodles
1 bottle, Annie Chun's Pad Thai sauce
2 (12 oz) bags of extra large or jumbo sized shrimp
Vegetable oil (for sautéing)
1/2 onion, diced
4 garlic cloves, minced
1/4 tsp red pepper flakes
2 cups fresh bean sprouts
1/2 cup matchstick carrots or fine carrot shavings (use potato peeler)
3-4 eggs (beaten)

For garnish:

1/2 bunch cilantro leaves
1/3 cup chopped peanuts
sliced lime wedges (1-2 limes)

You will also need a willing daughter to beat the eggs. ;) I love when my girls offer to help in the kitchen. And they love being helpful.

Begin by preparing all of the fresh ingredients (chop onions, mince garlic, slice green onions, carrots, cilantro, peanuts, limes, wash bean sprouts) Set aside.

Bring a pot to boil and follow package instruction for rice noodles. This will involve boiling water and then removing the water and placing the noodles in to soak for a short time and then rinsing them as soon as they are done so that they don't get soggy.

Clean and detail shrimp. Heat oil in frying pan and being sautéing onions until almost clear. Add shrimp and garlic and saute until shrimp is pink. (This goes quickly. Do not over cook as shrimp will lose tenderness the longer they are cooked.) Set shrimp aside in a dish and fry egg. Remove egg. when noodles are ready, place in frying pan, add egg and shrimp back in. Add pad thai sauce and red pepper flakes and heat through.

Serve noodles with shrimp and eggs on a large plate. Garnish with plenty of bean sprouts, carrot shavings, cilantro leaves, chopped peanuts, and lime wedges.

Deliciously Juicy Thanksgiving Turkey

2015-11-22T10:17:00.000-08:00

The first thanksgiving as a married couple that we spent without my family, my sister-in-law, Ana, and I set out to prepare our very first turkey. Now, my husband had not always been a fan of turkey and would have preferred a flavorful ham instead, but after he tried the results of our experiments, he has begged that I make this classic turkey every year. Let's just say the leftovers disappear much too quickly. So here I will share with you the tricks to preparing a deliciously juicy turkey. (The times and proportions are for a 12-18 lb turkey).

Trick #1: Brine your turkey!

The time and little effort that it takes to brine your turkey (soak it in a salt solution) will make a huge difference. If you are buying a frozen turkey, you'll need to plan for enough time to thaw it before brining. (A frozen turkey takes about 5 hours per pound to thaw in the refrigerator). After the turkey is thawed (or if you have purchased it fresh), remove the giblets and neck (found inside the chest cavity of the turkey). Prepare a solution of 1 cup salt to every gallon of water. (Yes, it's a concentrated solution, but you will rinse the excess salt off at the end). If your turkey has been infused with a solution, reduce the salt content and soak it.) Pour out the brining solution and rinse the turkey in the sink. (I've placed a rack in the sink and rinsed it on there). After the turkey has been rinsed, you must dry it. You can either place it on a rack in the refrigerator with a sheet pan beneath it (for 8 hours or overnight). Or, if you're pressed for time like I have been, I use a blowdryer on the cool setting (no heat) and blow it over the skin until it's dry.

Trick #2: Prepare to roast

This next step helps add delicious herbed butter flavors into the meat. You will need approximately:

2 medium onions

2 ribs of celery

3-4 tablespoons of melted better

2 tablespoons thyme (or 2 sprigs fresh thyme)

1 or 2 limes

15-30 whole cloves

Preheat oven to 400°F. Chop onions and celery. Cover onions and celery in 1/2 of the melted butter. Mix in half of the thyme. Place mixture inside the cavity of the turkey making sure to rub the butter and herbs all over the inside cavity. With a steak knife, cut small openings into the skin of the lime. Place a clove in each opening (all over the lime). Place the clove-infused lime(s) into the middle of the chest cavity.

Now, make sure to either tie up the loose ends and wings with twine tying a knot at the head of the turkey to hold everything in place or use the plastic piece that sometimes comes with the turkey (oven safe) to hold everything together.

Place the turkey on a V-Rack breast side up and with the remaining butter and thyme, generously rub over the entire outside of the turkey, making sure not to miss any areas. The butter will help the thyme stick to the skin and will help give the skin a beautiful golden color in the end. Now turn the turkey breast side down and cover the back with butter/thyme as well.

Trick #3: Begin the Roast Upside Down

Normally, turkeys are roasted breast side up to cook them at a slower rate, but by cooking it breast side down, you give the drumsticks and thighs the chance to be cooked at a higher temperature and remove any of the pink flesh. If you were to cook the turkey breast-side up from the beginning at the same high temperatures, it would become very dry.

Roast the turkey breast side down for 1 hour and 15 minutes, pulling it out at the 45 minute mark to baste it with the juices that have fallen into the pan.

After 1 hour and 15 minutes, remove from oven and turn the turkey breast side up.

Trick #4: Inject juices
At this point, I like to take a marinade injector and inject the juices from the pan back into the turkey, especially in the breast area. This

Baste again and brush on the remaining butter.

Place the turkey back in the oven and roast again for another 30 minutes. After that, begin checking the turkey temperature every 10 minutes to check for doneness. The turkey is done when a thermometer thrust into the breast reads 165°F. The deepest part of the thigh should read between 170°F. to 175°F.

Remove the turkey and let it rest for 20-30 minutes.

To carve the turkey:
Place the turkey breast side up on a cutting board. Cut the skin between the thigh and the body of the turkey. Cut in while using a fork to peel the leg away from the body. Cut through the joint to remove the thigh and the drumstick. Place the leg flat on a cutting board. Separate the thigh from the drumstick by cutting through the joint. Cut the meat off the sides of the thigh bone. Cut the meat off the drumstick. Repeat on the other leg. Remove the wings by pulling them away from the body and and thrusting a knife through the joint to sever. One all the limbs have been removed, cut through the skin along the keel bone. Angle the blade out a little and cut down along the bone to remove the breast. Do the same on the other side. Cut the breast meat against the grain into thin slices.

What to do with leftovers?
Of course there's always turkey sandwiches with the delicious cranberry sauce or a turkey noodle soup, but we like to make these turkey taquitos for a twist on the traditional.

Mom's Taco Pizza

2015-08-30T18:44:00.001-07:00

In the spring this year, I decided to do a 10-day green smoothie cleanse. I felt great . . . until my parents came to visit over the weekend and my mom made this pizza. I was on day 8 all I wanted to do was eat it! [Note to self: no cleanses when company comes to visit.] I've been wanting to make it ever since I watched everyone else eat it...my mouth is watering just thinking about it. And this week, I finally did it. It's a great weeknight meal that comes together very quickly and is very filling and satisfying.

The measurements below are estimations. You can't really go wrong with this. After the crust, add as much as you'd like of each ingredient and enjoy.

Ingredients

1 pre-prepared Pizza Crust

1 15 oz can refried black beans (or refried beans of your preference)

**chunks of rotisserie chicken (I didn't add this to mine, but my mom put it on hers)

2 cups shredded cheese (Monterray Jack and Cheddar)

1 small package mixed spring greens

3/4 cup fresh pico de gallo

1 avocado, sliced

1/3 cup shredded queso seco

fresh spicy salsa (to your liking)

Preheat the oven to 450. Spread black beans to cover the crust leaving a thin edge along the outside of the crust. Sprinkle shredded cheese to cover beans.

Reduce oven temperature to 425 and bake crust with beans and cheese for 8-10 minutes or until cheese is melted.

Remove the crust from the oven. Let cool slightly and add greens, pico, queso seco (Mexican dry cheese), and sliced avocados.

Cut into pizza slices and serve with your choice of spicy salsa . . . we like this one.

Grilled Corn Tacos with Zucchini Radish Pico

2015-08-16T21:09:00.000-07:00

If I had to choose one type of food that I had to eat for the rest of my life, I'm pretty sure it would be Mexican food. You just can't go wrong with tortillas and the countless ways to fill or fry them. My girls and I spent a week with summer with my mom and my sister at her house in Oregon. While we were there, we tried some new delicious recipes . . . ones that wouldn't necessarily fly as "dinner" at my house since my husband doesn't prefer dinner dishes that don't have any beef, chicken, or fish in them. Now, I know this isn't necessarily an "authentic" Mexican dish, but I'd still classify it as Mexican-inspired dinner. And a quick and healthy one at that!

Pico Ingredients:

1 bunch red radishes

1 small zucchini

2 limes

salt and pepper

cumin

Filler Ingredients:

4 ears corn on the cob

2 Tbsp butter

1 Tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 bunch cilantro (or more if you like)

1/2 cup queso cotija (crumbled)

1/4 tsp chipotle powder

12 small corn tortillas

Begin by preparing the pico. Slice the zucchini and radishes into small pieces. Salt, pepper, and cumin to taste. Add juice from one lime and mix. Set aside and let flavors soak.

For the filling: Grill 4 ears corn on the cob. When ears cool enough to handle, slice corn from the cob and set aside. Salute onion in butter and olive oil until translucent. Add garlic and let onions caramelize. Add corn on the cob and heat through. Remove from heat and add the juice of one lime, chipotle powder and cilantro.

Heat tortillas in frying pan until they bubble. Keep in aluminum foil or tortilla warmer wrapped in a towel until ready to serve tacos.

Fill each tortilla with a couple of small spoonfuls of the filling and pico. Top with crumbled cheese and more cilantro, if desired. Garnish with anything you like (i.e. sour cream, avocado, spicy salsa). Eat and repeat until satisfied.

Grilled Salmon with Guacamole

2015-08-10T18:57:00.002-07:00

Before grilling season is over and everyone is making soups to stay warm, I thought I'd keep my promise to my dear friend, Lisa, and post this recipe that my family and I loved. It was the perfect summer evening meal and was super quick to throw together.

Ingredients for Salmon Spice Rub:
2 lbs salmon, pre-portioned or cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1/2 tsp chili powder
1 tsp black pepper

Ingredients for Guacamole:
2 avocados, mashed
1/2 small red onion, diced fine
2 limes, juiced
1/2 bunch finely chopped cilantro
salt, cumin, and pepper to taste (I usually add much more salt than cumin, and less pepper than cumin)

Mix the ingredients for the rub and rub the salmon fillets with olive oil and the seasoning mix.
Let the salmon rest for 30 minutes and take in the flavors from the rub.
In the meantime, combine the guacamole ingredients and mix well.
Heat the grill (I like to use my George Foreman for convenience and speed). Grill salmon to desired doneness (4-5 minutes).

Top with guacamole and serve with grilled corn and watermelon.

Harvest Quinoa Salad

2014-10-01T00:00:00.000-07:00

1 small acorn squash, cut in half, scoop out the seeds and stringy center
1-2 tablespoons olive oil (plus more for drizzling) 1/4 cup finely chopped red onion
1 clove of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped uncooked kale (or greens of your choice)
splash of balsamic vinegar
1 cup cooked quinoa
drizzle of honey
1/4 cup chopped scallions
1/4 cup crumbled feta cheese (plus extra, for garnish on top)
1/4 cup dried currants
1/2 cup cilantro, chopped
a few pinches of red pepper flakes
1/4 cup toasted pumpkin seeds

In a large skillet, heat a few tablespoons of olive oil. Add the chopped onion, a bit of salt and pepper, and cook for a few minutes until it starts to become translucent. Add garlic, cumin & cinnamon and cook, stirring, until it’s fragrant but not burning. Mix in kale and cook for a few minutes until it wilts down. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in scallions, cilantro, currants, feta and a pinch of red pepper flakes. Taste and adjust seasonings. Scoop filling into the cooked acorn squashes, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and another good drizzle of honey.

Homemade Tomato Basil Soup

2014-09-24T00:00:00.000-07:00

One of the best things about this time of year is the tomato harvest and all of the delicious things you can do with fresh tomatoes. Two of my favorites are homemade tomato sauce and homemade tomato basil soup. I've tried lots of recipes and I think I've finally fine-tuned the one I like the best. It's got the perfect balance of tomato and basil, with a hint of other veggies and spices that give it a great depth of flavor along with a bit of creaminess without the dairy.

Here's what you'll need:

16 tomatoes

olive oil

salt

pepper

1 tsp. thyme

2 cloves garlic, minced

1 yellow onion, diced

2 celery stalks, sliced

1 lb carrots, peeled and sliced

1 cup vegetable broth

1 cup fresh basil

a little brown sugar

1 cup almond milk

Heat oven to 450 degrees and line a cookie sheet with aluminum foil. Cut tomatoes in half lengthwise and place cut-side-up on cookie sheet. Drizzle with olive oil. Sprinkle generously with salt and pepper and thyme. Roast in oven for 45 minutes.

While tomatoes are roasting, saute onion in olive oil until translucent, add garlic and saute (do not let the garlic blacken). Add celery and carrots and saute saute until softened. Blend sauteed veggies with vegetable broth until smooth. Set aside.

When tomatoes are finished, let them cool slightly blend them with basil in the blender until smooth. Combined blended ingredients in a sauce pan and bring to a slight boil. Add a little brown sugar to balance the tartness of the tomatoes and stir in the almond milk (or other milk of your choice).

Garnish with Parmesan cheese and fresh basil. Serve with grilled cheese sandwiches.

Gram's Broccoli Casserole

2014-09-17T00:00:00.000-07:00

There are three women in my life who have greatly influenced my cooking: my mother, my grandmother, and my mother-in-law. Today, I dedicate this post to my dear grandmother Leann, who is turning 77 years old. From a very young age, my memories of her are in the kitchen, teaching me how to whip up a batch of my favorite chocolate chip cookies or watching her decorate a wedding cake. She is a baker, but we also used to gather as extended family at her house for Sunday dinners and holidays. I think the menu was pretty constant - roast, potatoes, corn on the cob, fruit salad (with whipping cream of course) and the one casserole that we always had was her broccoli cheese casserole.

A little over a year ago, we found ourselves from one day to the next without a caregiver for our youngest and my grandmother came to the rescue and spent a couple of months with us taking care of her during the day. I have always wanted to put together a cookbook of her recipes and so we decided it would be the perfect time to photograph all of the dishes that her family loves best. During the day she would take care of Ceci and cook or bake and when I'd get home I'd photograph her work. We were just about finished and my camera card crashed and we lost everything. She was such a trooper and cooked it all a second time and I took photographs again. So, I wish I had the book finished to give to her on her birthday, but this is a start . . . the first recipe that we all love: Broccoli Casserole.

Ingredients

1 cup uncooked rice

1/2 cup celery

1 cube butter

1/2 onion, diced

1 small jar, cheese whiz

1 can, cream of chicken soup

1 bag, frozen broccoli

bread crumbs

Gram's original recipe reads: Saute onions and celery in butter. Pour over cup of rice in 9 x 13 pan. Mix together cheese, cream of chicken soup, and broccoli. Pour over rice. Top with breadcrumbs and Bake at 350 for 30 minutes or until bubbly.

The pictures here are a little different from the process that comes from her original recipe, but it all turns out the same. For a heartier, main dish you can add pieces of cubed chicken breast (pre-cooked) above the layer of rice.

Grandma, thank you for all you do for us - - most recently for the times you've come to our rescue tending our kids or whipping up a ton of your recipes for photographs and for teaching me how to show my love for others through food. If there is one big influence that I'd say you've had on me, it is that! I love you! And Happy, Happy Birthday!

Banana Walnut Chip Ice Cream

2014-09-11T21:40:00.000-07:00

I've always loved making homemade ice cream and remember family reunions when I was a little girl - Great-Grandma Thomas's homemade vanilla ice cream was always being hand-churned by someone. The ice cream never made it to the freezer because everyone ate it as soon as it was thickened. I've always been partial to homemade vanilla ice cream because of that childhood tradition. And I've always had an ice-cream maker for days when I craved Great-Grandma's homemade ice cream, and had that time to make it. Those days didn't come very frequently because of the time it took to freeze it . . . the patience of adding more ice and waiting and waiting until it was ready. That problem is now solved thanks to my generous sister, Lilly. Last spring, I visited her in Texas and she had a modern mini ice cream maker that you kept the bowl in the freezer at all times so that whenever you had an inkling for ice cream, all you had to do is whip it up and it would be frozen in15-20 minutes. While we were there, we made a root beer float ice cream . . . I fell in love with her machine and for my birthday in April she sent me one too. Since then I've strayed from the homemade vanilla a bit and have been trying some delicious frozen yogurts and rich gourmet ice creams. This recipe came with the instruction manual and has become a family favorite this summer so I thought I'd share.

*Don't be intimidated by the multiple steps in this recipe. They are not difficult and once you try this delicious ice cream, you'll be willing to make those steps over and over again.

Ingredients:

1/2 cup whole milk

2 cups heavy cream

1 whole vanilla bean, halved and seeds scraped

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1/3 cup packed brown sugar

1 tablespoon water

2 tablespoons unsalted butter

2 large bananas, cut into 1 inch pieces

1 1/2 tablespoons rum flavoring

1/4 teaspoon fresh lemon juice

1/3 cup Ghiradelli 60% cacao dark chocolate chips

1/2 cup toasted walnuts, roughly chopped

Step 1

In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract, and the salt just to a boil. Remove from heat, let mixture steep for 30 minutes.

Step 2
While the milk/cream mixture steeps, heat the sugar with water in a large skillet until it begins to sizzle.

Stir in the butter and heat until melted.

Add the bananas; cook for about 2 minutes, or until fragrant and softened.

Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat.

Using a slotted spoon, strain the bananas/sugar mixture, reserving the syrup and banas in separate bowls.

Step 3
Remove the vanilla pod from the steeped milk/cream mixture; discard pod.

Stir the lemon juice into the bananas and then mix the bananas into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.

Step 4
Turn on the Cuisinart ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.

Step 5
While the ice cream is churning, melt the chocolate chips in a bowl set over a pot of simmering water; reserve.

Step 6
When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined.

Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined.

Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.

Serve and enjoy.

Quinoa & Veggie Stuffed Zucchini

2014-08-13T00:00:00.000-07:00

In mid-July when we were at the height of having house guests and traveling to visit family in Wyoming, my garden started producing zucchini like crazy. I know, this is not a strange phenomenon. I didn't really have time to shred it all and freeze it and granted I could have just left them in the fridge and they would have been just fine for another week, but I had my mind set on trying out this delicious vegetarian recipe so I threw it all in a bag and hauled it to Wyoming with me and decided I could help my mom out and make a simple summer meal for the whole family. The 6 zucchinis that this recipe is for was not enough to feed my whole family so I doubled it and it turned out just perfect. And of course, I got so caught up on meeting my newest nephew that I never took a final product photo, so the process will have to do for now:

Ingredients:

2 T olive oil (or coconut oil if you prefer)

1 medium onion, diced

1 red or yellow pepper, diced

2 Roma tomatoes, finely diced

1 Tbsp thyme or 1-2 sprigs fresh thyme leaves

salt and pepper

6 medium zucchini, halved lengthwise

1 cup spinach leaves, chopped

1 cup cooked quinoa

3-4 large basil leaves

1 T. Parmesan cheese, grated

1/2 c. Mozzarella, grated

Instructions:

Preheat oven to 375. In a skillet, saute onion and pepper in oil over medium high heat. While onions and peppers are sauteing, scoop the inside flesh of the 6 zucchinis out and dice into small pieces. When onions are translucent, add tomatoes and diced zucchini cook until soft. Add thyme and salt and pepper to taste. Saute for a couple of minutes and then add spinach leaves - cook until wilted. Remove from heat and add the cooked quinoa, fresh basil, and mozzarella to sauteed ingredients and mix.

Distribute filling evenly into halved zucchinis.

Top with parmesan and give another generous shake of salt and pepper on top and cover with foil. Bake for 30 minutes. Remove foil and bake for 10 more minutes until cheese on top is golden

Remove from oven and serve.

Honduran-Style Stewed Tilapia - Tilapia Guisada Estilo Hondureño

2014-08-06T09:59:00.001-07:00

When I have time to cook and bake and I'm doing it for pleasure, I usually like to cook alone. However, when I'm cooking for my family's survival (aka: dinnertime), I love to have someone to chat with. This usually means propping the iPad up and skyping or facetiming with my sister, Lilly, or my friend, Lisa, who are usually in the kitchen too. We chop and chat and it makes dinnertime preparation much less painful. I keep telling them that as soon as we can share our dinners via skype, the world will be perfect! A couple of days ago, I was making this go-to dinner while Lisa was making her famous banana cheesecake. Lisa and I are best friends and taught together and shared leftover lunches together quite often, so she was surprised when I told her about this go-to Tilapia recipe I'd been hiding and promised her I'd post some instructions for her.

It's hard to believe I've never posted a recipe for this simple, delicious and healthy dish. I can remember ten years ago, standing in the tiny kitchen in our first apartment as Armando showed me this family favorite of his and I took down copious notes in my trusty cookbook. I swear the only reason we were both able to fit in that tiny kitchen was because we were newly weds. It was so narrow that the opposite-facing refrigerator and oven doors couldn't be open at the same time.

So enough with the reminiscing, here are your ingredients:

3 roma tomatoes

1 small onion

1/2-1 green pepper

2-3 cloves garlic

1 Tbsp butter

6 Tilapia Filets

water

salt

pepper

cumin

soy sauce

lime

Line a large pan with **aluminum foil (enough to be able to fold and over the dish while cooking). Heat butter in the pan and saute onion and green pepper until translucent. (**In all of the ten years of making this dish, don't ask me why you have to wrap it all in foil. Just trust me that I've tried it without and it's so much better when you use the foil. My theory is that the foil helps keep the moisture in and the juices in this dish are key.

Add garlic and saute for one minute. Then add tomatoes and saute until they are softened. I like to salt and pepper my sauteed ingredients as I go as well.

When finished sauteing, keep the heat up and add enough water to cover the bottom of the pan- we're not making soup - we just want there to be enough juice/sauce to cook the fish and have a little juice to poor over each serving. Place thawed tilapia filets on top of sauteed ingredients.

Salt and pepper them again and sprinkle with cumin powder. Douse each filet with a little soy sauce. As you can see, I haven't perfected my one-handed photography focusing skills. ;) Oh well, you get the idea.

Squeeze a little lemon juice on each filet as well.

Bring the liquid to a simmer.

Now fold the foil over the dish:

Cover your pan with a lid.

Turn the heat to medium-low and let simmer for 15 minutes. Sometimes I like to turn the fish over before I cover it with foil - but this can be a tricky process if you're pan is full cause fish breaks easily). If not, you can turn your fish over with all of the veggies coming out on top as you serve it.

My favorite thing to serve with this is brown rice and black beans. I throw the beans in the crock pot in the morning (or over night) and when I get home from work, they're just right. I also leave the rice in the rice cooker and set it to cook so that it's finishing up just as I get home and am making dinner. This meal is the perfect weeknight meal because it cooks so quickly and is simple to put together. And if you're looking for more great recipes, remember my friend, Lisa, that I mentioned earlier in this post? . . . Well she's started her own little blog and is sharing some of her most delicious recipes. I'm sure that banana cheesecake I mentioned will be shared there one day along with many of her amazing dishes, so check out what she has and tell her hello!

Corn on the Cob - Mexican Style

2014-07-30T00:00:00.000-07:00

My college friend, Christine, introduced me to a lot of delicious Latin-American cuisine that has stuck with me over the years. Among them were pupusas from El Salvador and Mexican-style fruit with chile, lime and salt. She's a spontaneous person, always looking for a little adventure. One night, we decided we'd kidnap our roommates and take them on a camping trip with whatever they had on their person at the time. I'm not sure if my memory serves me correctly, but I'm pretty sure we didn't get enough blankets and all we had for breakfast were some cans of corn . . . and mayo, chile, lime, and salt. I had never been introduced to Mexican-style corn and this was my first experience . . . unheated canned corn (drained) with all of these ingredients dumped on top and eaten straight from the can. Honestly, I don't even think we had any utensils. That was my first experience with this style of corn. Some time later I had a more authentic version of this corn, this time on-the-cob and grilled. (Not that yours wasn't yummy, Christine) but the grilled on-the-cob version was awesome!

Ingredients:

Corn on the cob, grilled or steamed
Mayo (I've also experimented with butter or sour cream and they work great)
Fresh Lime
Chili Powder
Salt

Spread mayo or butter on the hot corn. Sprinkle with salt, chili powder and squeeze lime juice on top. I don't always have queso seco (dry cheese like queso cotija) on hand, but the Mexican-style crumbled and tossed on top adds an extra depth of flavor to this yummy side-dish.

You'll want to have several napkins on hand.

Rustic Tomato Tart

2014-07-23T00:00:00.000-07:00

I remember when I happened upon this recipe, I was chatting on the phone about food with my hungry, expectant sister and described this recipe to her. She was so excited that she had all of the ingredients on hand as I read it to her. While she made it, I was left salivating and dreaming about this delectable tart. On my next trip to the grocery store, I picked up everything I needed and my friend, Lisa, and I whipped a couple of these up along with my peach basil pizza one evening after a long day at work. Today, my tomato plants in my garden are heavy with tomatoes that I hope will ripen soon and I've been daydreaming about this delicious tart so I can make this again soon.

Ingredients:

2-3 ripe red and yellow tomatoes cored and cut into slices 1/8 in thick

salt

1 clove garlic, finely chopped

1 Tbsp unsalted butter, melted

8 by 10 inch rectangle of frozen puff pastry, cut in half and thawed (in the fridge)

3/4 cup shredded mozzarella

4 Tbsp grated hard cheese

2 Tbsp chopped fresh basil

Olive oil for drizzling

Position rack in the upper third of the oven and preheat to 400F. Place the tomato slices on paper towels, season with salt, and let drain 30-60 min. Do NOT skip this step, it is vital as you don't want the juices from the tomatoes to make the crust soggy.

In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt, leaving a 1/4 inch border.

Sprinkle crust with mozzarella and 2 Tbsp Parmesan.

Arrange tomato slices on top.

Sprinkle remaining Parmesan.

Bake until golden 25-30 minutes. Sprinkle with basil and drizzle with olive oil. Serve right away.

Zipzicles - Homemade Ice Pops

2014-06-19T22:31:00.000-07:00

Last June was quite a bit warmer than the 46 degree cold fronts we've been experiencing this June and when I saw these Zipzicle bags somewhere on Pinterest, I had to get some and try them out. Ice Pops or Popsicles are the perfect summer treat but they're usually so full of artificial everything that I hate to buy them. These were the perfect opportunity to have the yummy treats, but make sure I knew what was going into them.

The girls had a great time helping me make them and were so excited to try them out after their hard work. We tried three different flavor combinations: Pinapple; Coconut Key-Lime; and Watermelon.

Pineapple:

For the pineapple, I just made my normal pineapple juice blend and poured it into the bag. Since the sweetness of each fruit is different, the sugar amount and water will vary for each recipe. The trick is to start with a little and add a little at a time, until it's just right for your liking.

Watermelon:

For the watermelon, I made my fresco de sandía (watermelon juice) and at the end, I just added a few chia seeds for the look of tiny watermelon seeds - chia is a super food that can be added to just about anything and is great for hydration, endurance, digestion, omega 3's, etc.

Finally, I made a coconut key-lime with banana:

Coconut Key Lime:

1 can coconut milk - refrigerated

1/4 c key lime juice

1 banana

agave nectar or sugar to sweeten

Remember, do not over-fill them - there is a fill line on them. Make sure to stick to it so that when they freeze, they don't burst.

Check out zipzicles.com for products and other recipe ideas!

Quinoa Enchilada Bake

2014-06-14T20:35:00.000-07:00

This year, I've been trying to eat healthier and find healthy things that my family will eat. This is a recipe that I came across that I thought everyone would fall in love with . . . I fell in love with it . . . as did my friend Lisa and her family, so it was a success. The next time I make it for my family, I'll leave out the jalapeño--or at least put less in.

Ingredients

1 cup uncooked quinoa

2 cups water

1 Tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1/2-1 jalapeño, seeds removed, diced

1 red pepper, seeds removed, diced

1 yellow or orange pepper, seeds removed, diced

1 cup frozen corn kernels

Juice of 1 lime

1 tsp ground cumin

1 Tbsp chili powder

1/3 cup cilantro, chopped

Salt and Pepper to taste

2 (15 oz) cans black beans, drained and rinsed

2 cups enchilada sauce (red or red/green mix)

2 cups Colby Jack cheese, shredded

For serving and garnishing:

Corn chips or tostadas

chopped cilantro

green onions

sliced avocados

1) Cook Quinoa

Cook quinoa according to package directions - which are usually to bring water to boil with quinoa. Cover and let simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with fork. Set aside.

2) Saute Veggies

In a large skillet, heat oil over medium-high heat. Add onion and jalapeño. Saute until onions are clear. Add garlic and peppers and saute until fragrant - make sure not to let garlic blacken. Add corn and cook for about 3 minutes. Add lime juice, cumin, chili powder and cilantro. Stir to combine and season with salt and pepper.

3) Mix Ingredients

In a large bowl, add the quinoa, rinsed black beans and sauteed veggies. Stir to combine. Pour in enchilada sauce and stir. Add 1/2 cup of cheese and stir to combine.

4) Bake

Pour ingredients into a 9 x 13 casserole dish and top with remaining cheese. Cover pan with foil and bake at 350 for for 20 minutes. Remove foil and bake until the cheese is melted and the edges are bubbling. Remove from the oven. Let casserole stand for about 10 minutes.

5) Serve

Serve casserole warm with fresh garnishings. I enjoyed it both with tostadas / chips and with avocado and cilantro on top.

Original recipe found at Two Peas and their Pod.

Thai Shrimp Soup

2014-02-28T19:37:00.000-08:00

For some reason, in the month of February every year, I have this yearning for fresh Thai inspired food. It started last year when I joined Bountiful Baskets food Co-op and they had a Thai-inspired basket. I looked for all kinds of recipes I could use to make Thai-inspired food and I came up with a basil-lemongrass ice cream, a delicious stir-fry and the perfect soup (something like pictured above). I photographed all of the recipes with the intention of writing out what I had done with the help of the pictures and blogging it . . . and then my card crashed and I wasn't able to recover any of those photos. I also lost the pictures from a wedding we went to, my daughters fourth birthday party, and most of the photos from a recipe book that I was working on for my grandmother - she had spent a couple months with me and was cooking all of the food. So, I guess my lost Thai recipes were the least important, but still I was pretty bummed. Again, this February, for some reason I've had a craving for this type of food, so I made another attempt at some yummy Thai soup with fresh ingredients on top. As always, I love the contrasting flavors, colors, temperature, and textures of this food mixed together.

Ingredients:
1/2 small onion, diced
2 garlic cloves, minced
2 Tbsp Coconut Oil
1 lb shrimp, deveined
2 Cups sliced Mushrooms
6 cups chicken broth
8-12 drops Thai fish sauce
2 stocks lemongrass
1 Tbsp Red curry paste
Rice Noodles
1 15 oz can coconut milk

Top with:
Finely sliced Napa Cabbage
Green Onions, sliced
Cilantro, chopped
Red Chili Peppers (I use dried Chile de Arbol)

Slice toppings and set aside in separate dishes.

Saute onion and garlic in coconut oil on medium heat. When onions are translucent, add shrimp and mushrooms and cook until shrimp is cooked through. Add 6 cups of chicken broth and bring to a simmer. add fish sauce, lemongrass, curry paste and let flavors blend for a bit. Turn off heat and add coconut milk.

Prepare rice noodles separately according to package directions.

Serve soup into bowls. Add rice noodles, Top with toppings and enjoy.

Peach Basil Pizza

2013-03-13T21:48:00.000-07:00

I made this delicious pizza last fall when the peaches were perfectly ripe and I was still harvesting basil from my garden. The recipe fell in my lap and I thought it was the perfect opporutnity to use some of the fresh ingredients that I had around. It turned out absolutely delicious and when I received a bag full of basil in my bountiful basket this week, I longed for some juicy ripe peaches. It must be spring time, cause I'm already looking forward to the yumminess that comes from fresh summertime fruits. I'll share today and you can pin or bookmark for future reference. Enjoy!

Ingredients:
1 loaf french bread, sliced in half length-wise
2 tsp olive oil
1 dash sea salt
4 ounces, sliced Brie or Mozzarella cheese
3 whole ripe peaches, pitted and sliced
1 cup balsamic vinegar
2 Tbsp fresh basil

Instructions:
Place bread on a baking sheet and brush olive oil over each half. Sprinkle with a dash fo sea salt. Top each half with cheese and peaches.

Place panin the oven and bake for 10 minutes, then turn the oven to broil and let broil for 30 seconds or until the cheese gets a tiny bit brown and bubbly.

While pizzas are baking, place vinegar in a small saucepan over medium-high heat, cook until reduced to 2 tablespoons (about 5 minutes or so).

Drizzle balsamic reduction evenly over pizza and top with basil. Cut pizza into slices and serve.

Pozole Style - Mexican Chicken Soup

2012-09-18T14:15:00.000-07:00

For years, I'd heard lots of people talk of "pozole" but had no idea what it even was, except for that people loved it. I imagined something like mole (¡nada que ver! - not even close!) Then I started teaching amongst a high Mexican population and anytime traditions or favorite food came up in our discussions, pozole, always came up with lots of enthusiasm. Finally, at a Christmas Dinner with friends, I was introduced to it and learned that it's soup with very few cooked ingredients (meat - generally pork and hominy corn) and lots of broth and then topped with fresh ingredients and a spicy kick. I'm a huge fan contrasting textures and tempuratures with food so this has been on my favorite's list since. A lot of the time this soup is prepared with pork, which is very tasty, but I try to make a healthier and simpler version. I don't have a specific recipe to follow, but it's practically impossible to mess this stuff up. If you go authentic, you make your own broth, but my version can be whipped up in no time.

First prepare 2 chicken breasts (I like the crock pot for simplicity) and shred. Then saute diced onion and celery in a stock pot with a little oil until onions are clear. Add chicken, broth, hominy, chick peas, and oregano and let simmer. Remember I don't have a recipe so just use the rule of thumb that you toss quite a bit of salad on top and you'll want plenty of broth so add more broth or less cans of hominy and chick peas if necessary.

Soup Ingredients
2 chicken breasts
1/2 diced onion
2 stalks sliced celery
2-3 quarts chicken broth
2-3 15 oz cans hominy
1-2 15 oz. can chick peas (sometimes I add these...you don't usually find these in traditional pozole)
1-2 Tbsp oregano

While the soup simmers for a bit, prepare the following with which to top the soup.

Toppings
Finely sliced cabbage
Diced onion
Diced avocado
Diced or sliced radishes (not pictured)
Chopped cilantro
Jalapeño chiles in adobo sauce
Tostadas/chips
Lime wedges (not pictured)

Serve with plenty of broth in a deep bowl. Add toppings generously with a dalop (or more) of jalapeños in adobo on top and a squeeze of fresh lime juice. Break tostadas on top for an extra crunch. Repeat and enjoy until satisfied!

Kale Chips

2012-09-11T21:15:00.000-07:00

Kale is one of the most nutritious foods available to us and I usually toss a leaf or two into my green smoothies (which is probably the best way to get all of the good nutrients out of it since it is blended and raw), but I thought this would be a fun and different way to prepare it and my girls agreed. They are always asking for these now.

You'll need:
1 bunch of Kale
1 tsp coconut oil
sea salt

Wash leaves and dry. Toss with oil, lemon juice and salt. Place in single layers on cookie sheet(s).

Bake at 300F for 20-30 minutes or until crispy and no moisture is left in the leaves. Watch closely toward the end of the baking time so as not to burn them.

Butternut Squash with Garlic and Agave

2012-09-04T00:00:00.000-07:00

Labor Day. The end of summer and the official beginning of all things fall. Even though it still feels like summer, school begins, harvests are waxing and there's all kinds of wonderful produce to use this time of year. This is another I came across on Pinterest and made the same day. It's simple, delicious, and perfect for a late weekend lunch. The original recipe came from doorsixteen.

You'll need:

1 butternut squash
6 cloves garlic
2 tsp olive oil
1 Tbsp agave nectar (or maple syrup)
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Cut squash in half and remove seeds.

Peel and dice into 1 inch cubes.

Drizzle with oil, agave, salt, and pepper. Peel garlic cloves and add to cubed squash. Toss to coat.

Bake @400°F for 50-55 minutes (turning half way through cooking) or until squash is tender. I served it with Kale Chips and it was delicious.

*Recipe for Kale Chips coming soon.

Delicious Fried Shrimp Dinner

2012-08-25T00:00:00.000-07:00

When I want to make something special around here, I make shrimp. Everyone loves it and we don't eat it so often that it feels like an everyday meal. I love shrimp salad, shrimp tacos, and seafood stew, but my husband's all time favorite is fried shrimp. I think I made it for him the first or second Valentine's Day we were married and since tomorrow is our anniversary, I thought I'd share this simple recipe.

1 pound medium to large shrimp (your preference)
1 cup flour
paprika
salt
vegetable oil

If you buy already peeled and deveined shrimp, that's great, but I still always like to wash mine and make sure there is nothing left behind. After washing, pat dry with a paper towel. Mix 1 cup of flour with a dash or two of paprika and salt (around a teaspoon). Stir well. Dredge the shrimp in the flour mixtrue and place on a plate while heating the oil to medium high heat.

Fry on each side until golden and remove from oil and place on a plate lined wtih a paper towel. Serve with mashed potatoes and a fresh green salad.