Food, Wine, & all that Jazz...

The BEST Keto-friendly Buffalo Cauliflower Bites!

2019-11-02T19:08:00.000-07:00

I don't know who doesn't like buffalo wings with the lick your fingers buffalo sauce that keeps burning your mouth, yet you come back for more! If you stick a bowl of wings in front of me, they are gone.

These days it seems that everyone is looking for low-carb options and these Buffalo Cauliflower Bites are absolutely low-carb and Keto friendly! The batter for these is made with almond flour, so you still get that coated taste like Buffalo Wings. These are baked and not fried, so even better. So enough talk and let's get cooking!

What You Need For the Batter:

1 Large head of Cauliflower broken down to large flowerettes.
1/2 Cup of Almond Flour
1 Tbsp Extra Virgin Olive Oil, or Avocado Oil
Up to 1/2 Cup Water
1 1/2 Tsp Granulated Garlic
1/2 Tsp Paprika (Smoked paprika is great too!)
1 Tsp Granulated Onion Powder
Salt and Pepper to taste

What You Need For the Buffalo Sauce:

1 Cup Franks RedHot Sauce
1/2 Cup Butter
1 Tbsp Granulated Garlic
1 Tbsp Honey
1 Tsp Granulated Onion Powder
30 dashes Tabasco Sauce
Few dashes Salt and Pepper

Let's get to work:

Preheat oven to 375 degrees
Break apart the cauliflower into large bite size pieces and set aside in a bowl.
Whisk all the batter ingredients together except the water
Gradually whisk in enough of the water to make a thick yet pourable batter. You really need to watch this here because it's easy to make it too runny. No worries if you do, the fix is to add a bit more almond flour to thicken it up again and adjust your spices.
Pour the batter over the cauliflower and toss gently to coat all over being sure you have good coverage over the cauliflower pieces.
Spray a large baking sheet with cooking spray and then place the cauliflower on the baking sheet in a single layer and not touching each other.
Bake for 30 minutes turning carefully at the 15 minute mark.
While the cauliflower is baking, put all the buffalo sauce ingredients in a small sauce pan and heat whisking frequently until butter is melted. Remove from heat.
Once the cauliflower is done, remove from oven generously brush on the buffalo sauce to coat evenly. Use the remaining for dipping.
Set your oven to 475 degrees and cook for 5 more minutes.
Serve on a serving plate with celery stalks and carrots and your favorite dipping sauce like blue cheese or ranch or whatever you normally love to dip your buffalo wings in.

Tips:

These will not be crispy per say as they are baked. Don't overcook as that will cause them to be too soggy, so watch them in the oven closely. You almost want them al dente like pasta. You can use flour instead of almond flour. I just happen to like the extra health benefits of using almond flour.

ENJOY!!!

Magic Chicken Soup

2012-08-24T19:19:00.000-07:00

When flu season is here or you are just plain under the weather, this hearty soup is so good for what ails you. Gone are the days where Campbell's Sodium ridden soups are the right choice. At least in this household, we don't eat those soups. I much prefer to make soups myself. This way I can control what ingredients go in them as well as the sodium! I've been making this one for many years. It's a labor of love, as there are a few laborious steps for the success of this soup, but mind you, well worth the efforts. Cold and Flu season will soon start, so bookmark this page and make a batch when you need extra healing. This soup freezes VERY well, so make a lot and freeze for the days you don't feel like cooking. Hoping you stay healthy and well as the cold weather soon starts. (Keep in mind, this recipe is for A LOT of soup because I freeze it in individual portions for later. If you don't want to freeze it or make this much, just cut the recipe in half. Once you taste, you will want it for later.

What you need:
~4 Packs of chicken thighs bone in, skin on
~30 Cloves fresh garlic (yes, quite a lot, but it melts in your mouth and is not like eating raw garlic at all. You have to trust me on this one. =)
~1 1/2 Cups White wine (not cooking wine)
~About 7 Quarts water
~3 Parsnips cut into 1/2" slices, then cut in half and quarter. These taste just like potatoes without all the calories and soak up all the broth and melt in your mouth!
~5 Carrots cut in 1/2" Slices
~1 Large sweet onion cut in half and quartered
~1 Tbsp Extra Virgin Olive Oil
~1/3 Cup of salt (or more to taste) Trust me, seems like a lot, but it's not in 7 quarts of water
~1 Tsp red pepper flakes
~1 Tbsp dried Italian herbs
~6 Chicken bones saved from the cooked chicken and broken in half (This will be tied in cheese cloth and put in the broth and adds the healing marrow to the soup. Jewish Penicillin as they say.
~1 Piece of cheese cloth (for wrapping chicken bones in)

Let's get to work:
1) Place chicken in a large stockpot at least big enough to hold 10 quarts, put salt, wine and 7 quarts of water and 15 cloves garlic left whole. My pot actually has the quart markings inside the pot. A great item I picked up while living in Switzerland. I never knew how helpful that would actually be! Let chicken boil, then simmer for 1.5 hours and skim the top if necessary. This is the first step to the most amazing homemade broth!
2) While the chicken is cooking, prepare the vegetables and set aside.
3) When chicken is done, take tongs and place chicken in a colander and let cool and drain for about 20 minutes and turn the gorgeous broth you just made to simmer on the stove. Ok, here comes the laborious part. You have to take off all the meat on the bones yourself and place in another bowl as you go along, but it goes fast if the chicken is cooled. I do this by the sink, so I can rinse my hands and some chicken pieces if needed. (Save at least 6 bones) I tear really big pieces of chicken for my soup because when I want chicken soup, I want more than 2 tiny pieces of chicken in it, I want a BOWL of it along with all the other goodies in this soup!
4) Carefully add all the chicken and veggies to the soup and the Italian herbs, and the rest of the garlic. Also the bag o' bones which I will explain in step 5
5) To make the bag o' bones, place a paper towel on your chop block and place the bones on it and with a cleaver if you have one, one slam cuts in half! Place broken bones in the cheese cloth (first rinse you cheese cloth in water and squeeze out, as this eliminates the dust from the cloth getting into your soup) and tie ends together and throw into the soup. Another method is to put the bone in a kitchen towel and simply break in half. Sometimes they get brittle enough to do this from simmering.
6) Simmer soup for 1 hour or more and then you are ready to serve. But before you do this, test the broth to see if it needs any adjustment with the salt. It shouldn't taste too salty, you want just a hint.

Enjoy and get well if you are under the weather! Great to make for a sick friend or loved one!

Ground Turkey Stuffed Peppers

2012-08-23T20:39:00.002-07:00

This is a super easy easy dish to make if you are lacking time, but surely doesn't taste like it was something thrown together. Seems like something I always say. This recipe was created because I was in absolute zero mood to go to the market and decided to just search the fridge and freezer to see what I had available to make a decent meal out of. Well, I always have fresh herbs on hand and I also found some frozen ground turkey that I thawed. And alas, a pair of red organic peppers just waiting to be decorated with foodie goodness. This dish came together so fast and tastes so good. So let's get to work!

What you need:
~2 Organic large red peppers
~1 Package of ground turkey
~Handful of fresh Cilantro
~2 Tbsp ground garlic
~1 Tbsp Onion powder
~Up to 2 Tbsp salt
~Pepper to taste
~1Tbsp Red pepper flakes
~1 Tbsp BBQ Spice mix (any brand will do)
~Extra Virgin Olive Oil as needed
~2 Small handfuls of shredded Pecorino/Ramano cheese

Let's get to work:
1) Brown the ground turkey with the spices and a swish of Olive oil. Taste the meat when all browned and adjust what you need more of. Should be a bit spicy, but taste very tender and perfectly balanced. Once browned, throw in the first handful of the cheese.
2)Cut the top off of the red peppers and empty seeds. Then cut enough of the bottom off so that it will sit evenly in the pan if it doesn't already. Don't cut it completely off. It's important to have a "drip hole" in the bottom of the pepper so the juices can flow through during cooking and not make everything watery and soggy and the taste ends up being bland.
3)Stuff the pepper as much as you can with the turkey meat and place in an oiled pan in the oven at 375 degrees for about 25 minutes. Remember, meat is already cooked, so what you need to do now is make sure the pepper is cooked through. You can tell it's done by slight wrinkles on the outside skin of the peppers. Turn oven off leaving peppers in the oven to settle, but sprinkle last of the cheese on top and let melt. Once melted, remove from oven and serve along side of a little extra turkey meat and fresh chopped Cilantro, then pour lightly, some olive oil all over the dish and enjoy. Pairs so amazingly with a Portugal red wine.

Seared Scallops and Sauteed Peaches with Lemon Lime Vinaigrette

2012-08-02T07:11:00.000-07:00

I got these gorgeous scallops at Whole Foods fresh fish dept. and couldn't have been happier with the quality and taste, and they had been frozen too! They were so succulent and sweet, and seared beautifully. I have tried other places for scallops and the quality just wasn't there, nor did they sear well, so I just stick to Whole Foods. There is a trick to the perfect sear with scallops, you must make sure you get the extra moisture out of them, otherwise you will never get the sear and for whatever reason, they end up tasting rubbery because they will have been cooked too long trying to get the sear. I put mine on top of a couple paper towels on a plate and put a few more paper towels on top and then another plate on top to ~weigh~ them down, then put in the fridge. This works well, and after a few hours, your scallops are ready for searing. The dressing comes together quickly and compliments the scallops very well with the perfect acidity to balance out the sweet flavor of those tender white delicious treasures.

What you need for the dressing:
~1 Tbsp Lemon Juice
~1 Tbsp Lime Juice
~1/2 Tsp Dried Italian Herbs
~1 Large clove of garlic crushed
~1/2 Cup White wine vinegar
~2 Tbsp Extra light olive oil
~Couple of splashes of good quality Balsamic vinegar
~4-5 Packets splenda (start with less and taste and add more until you feel the flavors are balanced. You can use the same amount of sugar if you would rather not use splenda.
~Salt and Pepper to taste

Whisk altogether and set aside.

What you need for the salad:
~1 small container Baby Arugula
~Handful of Baby Kale
~Handful of mixed Baby Greens
~4 slices of red onion
~1 or 2 Peaches sliced, depending on how many you want. (skin on)
~8 Scallops or however many you would like.
~2 pats of butter or more for searing and peaches (or Pam if you are calorie conscious)

Let's get to work:
1) In a large bowl, mix the greens together and set aside
2) While your pan is preheating, salt and pepper both sides of your scallops, and then add butter (or Pam) and then add scallops to the blazing hot pan and let sear without peaking for 5 minutes per side. After 5 minutes you can peak to make sure they are searing, but after that, don't turn. Remove scallops to a plate and set aside. (You certainly can use butter to sear your scallops which would taste sinful, but for us, just saving on calories by using Pam, but by no means compromising the flavor)
3) In the same pan, add the onions and saute around until all the rings are separated and you start to see a sear on them. When done, toss into the salad.
4) In that same pan again, add more butter if you choose and your peach slices and saute for about a minute each side. The idea here is to warm them to bring out their natural sweetness. Don't let them get too brown. When done, toss those into the salad and then add the dressing. With tongs carefully toss until mixed, as to not mush up the peaches.
5) Pile the salad on a plate and add Scallops on top and serve.

Makes 2 servings with 4 scallops each.

'Yummus' Hummus

2012-07-28T16:15:00.003-07:00

So my new kitchen toy arrived today, the Breville Sous Chef Food Processor. I was so excited to use it. I was in need of a new food processor since mine of 8 years finally decided it was tired. The first thing I decided to make was this hummus to give my new work horse a try! WOW, I was so impressed how quickly this came together. It tastes like store bought. Traditional hummus is made with Tahini, and I didn't have any on hand. Tahini is basically raw sesame paste for those who don't know. I could have made it, but it takes hours to soak your sesame seeds, etc. I didn't have time for that today. Your hummus will still be great without it. It's a quick to make and stores in the fridge for at least a week in an airtight container. Enjoy it with veggies or garlic toasts or toasted pita triangles. I love celery for it's empty almost ~0~ calories, so I scoop mine up with that.

What you need:

~2 Cans Chickpeas (Garbanzo) Trust me, you will want leftovers if serving to guests!

~4 Cloves fresh garlic

~2 Tbsp Rice Vinegar (I use the kind without sugar or salt) Maruken is the brand I love and is great for salad dressings as well.

~1 Tsp Salt

~1/4 Tsp Black pepper

~1 Generous bunch of chives (The amount I show in my picture)

~2 Tbsp Good quality Extra Virgin Olive Oil

Let's get to work:

1) Place all in a food processor and process until smooth, turning off often to scrape down the sides of the bowl to get it all incorporated. And you are done! Enjoy, from my kitchen to yours!

Chop Salad with Turkey and Raspberry Vinaigrette

2012-07-27T14:50:00.000-07:00

There are so many reasons to love chop salad. The main reason I love them is because you get a bit of everything in one bite every time. Today I really wanted to do something with turkey and salad, so cranberries came to mind. When I went to the market, I couldn't believe I couldn't find any fresh OR frozen cranberries, so my plan changed. I was going to do a cran-raspberry vinaigrette, and since there were no cranberries, it ended up being just raspberry vinaigrette which ended up tasting even better because I was able to get the dried cranberries and use those and still get my cranberry flavor in the salad. This salad turned out so good for lunch. I hope you enjoy it as well. Great to serve to company with some garlic bread on the side!

What you need for the dressing:

~1 Box of fresh raspberries (the small ones at the market)

~1/2 Tsp Djion mustard or Spicy brown mustard

~ 8 packets Splenda (to save on calories)

~1 Scant Tbsp Extra light olive oil

~2 Tbsp White wine vinegar

~1 Tsp Good quality Balsamic vinegar

~1/4 Tsp Lime juice

~1 Garlic clove crushed (this adds a very slight kick, so if you don't like a fresh garlic kick, use a half of a clove crushed)

~Salt and Pepper to taste

Let's get to work:

1) Puree the raspberries in a juicer if you have one, or in a food processor and then strain to remove seeds. Add the rest of the ingredients and set aside.

What you need for the Salad:

~Mixed baby greens chopped. When chopped it's easily 3 cups, but use your judgement and chop it as much or as little as you like.

~1 Tbsp Chopped green apple

~1 Tbsp Bleu cheese. If you don't like bleu, you can use goat or feta, I just happen to be a bleu cheese nut!

~1 Tbsp Chopped purple onion

~1 Tbsp Chopped dried cranberries

~1 Tbsp Chopped fresh walnuts

~1/2 Cup or more if you like of chopped Smoked turkey breast (found at your deli in the market)

Really simple here, just place all in a bowl, pour the dressing in and toss carefully with tongs until combined being careful not to over mix or the bleu cheese will get mushy. Pile on a plate, garnish and grab a fork!

Asian Fusion Chicken with Sprouted Grain Pasta

2012-07-26T21:22:00.001-07:00

Today I had to really think about what I could make for dinner. I had to hang around the house waiting for some repair guys, so I had to make do with what was already at home since I couldn't go out. (don't ever tell me you have nothing to eat in the house!!) Something with chicken and lemons came to mind. I had so many lemons left on their way out in a few days so I decided to use them, rather than waste them. You can serve this chicken over regular pasta, quinoa, or rice, or like I use sprouted grain pasta. I like the sprouted grain pasta because your body recognizes it as a vegetable, rather than a carb, so it's more digestible and healthier. This is a simple dish with the perfect amount of lemon flavor, yet tastes so complex. Another idea is to serve with steamed broccoli. The broccoli soaks up the sauce and is just delicious.

What you need for the chicken marinade:
~1 Package of chicken tenders
~1 Tbsp Olive oil
~1 Cup White wine (not cooking wine)
~1 Tbsp salt
~1/2 Tsp Salt
~2 Garlic cloves minced
~1 Tbsp Lemon juice
~ Zest of 1 lemon

Combine all the ingredients and marinade for at least 4 hours or if you have a Foodsaver, marinade in the container for at least an hour.

What you need for the sauce:
~1 Cup white wine (not cooking wine as I always say)
~4 Garlic cloves crushed and minced
~2 Tbsp Lemon juice
~1 Tbsp White wine vinegar
~1/4 Cup black pepper
~1 1/4 Tsp Salt
~1 Tbsp Corn starch
~5 Packets Splenda
~1 Tsp Dried parsley
~1 Tbsp Olive oil

Mix altogether with a whisk and set aside.

Let's sear the chicken!
1) In a cast iron pan or similar, spray the pan with Pam and add 2 Tbsp olive oil and place the chicken in the sizzling pan, browning for 5 minutes per side. (don't turn until browned)
2) Pour in the sauce that was set aside and stir in lifting up the brown bits from the browning chicken as this adds sooooo much flavor!!! Let simmer for 15 minutes. (don't cook too long or your chicken will dry out!)
3) In the meantime, cook your pasta, rice, or whatever you are using according to the package directions
4) When pasta is done, place on plate and add chicken and spoon sauce on top and serve. Sprinkle with extra parsley or hot pepper flakes.

**For other options, you can sprinkle the chicken while simmering with pepper flakes and additional lemon zest. I did this because I love flavor and heat!! Enjoy this Asian lemon fusion... =)

Smoked Salmon Tartare with Celery Root Crisps

2012-07-25T20:41:00.000-07:00

One of my weaknesses in the seafood category is Smoked Salmon! I could eat it every day in so many different ways and even plain. When traveling, and if offered on the breakfast menu, I will for sure get it for breakfast. It's loaded with B12 vitamins and Omega-3 healthy fats for a happy heart! The traditional way it's served is with red onion and cream cheese on a bagel that you can get in most gourmet deli's. While that's great, I wanted to try a different way to do it with less calories but not lacking flavor. I love the versatility of celery root that is often overlooked and eventually thrown out in markets because no one knows what to do with it. It makes fantastic soups, mock mashed potatoes, to fries, etc. I love adding this flavorful low calorie veggie to our meals in creative ways. It's a tasty sneaky way to get your veggies in. My daughter loves the way I prepared the chips tonight and couldn't stop eating them. So with the recipe below, I have achieved the exact taste I was looking for when combined altogether. The ingredients measurements are precise and marry so well together. Makes a great appetizer and is quick to prepare and assemble but in no way tastes like there was no thought put into it. If you love Smoked Salmon Tartare, you must give this recipe a try! A true foodie experience! A great appetizer for guests!

What you need:
~2 Packages already prepared Smoked Salmon
~1 Tbsp fresh chopped Chives
~1 Tbsp finely chopped Cilantro
~1/4 Tsp crushed fresh Garlic
~1/4 Tsp horseradish
~1/4 Tsp fresh lime juice
~1 Tbsp Extra Virgin Olive Oil
~1 Tbsp finely chopped red onion
~1 Packet Splenda
~1 Tbsp White wine vinegar
~1 Tbsp Chopped fresh Mango (Make sure it's ripe)
~2% Greek Yogurt for side dipping (Optional, you either love it, or you don't, try and see if you like it. I loved it!!)
~1 Celery root (found by the peppers and herbs at your market.)
~ Olive oil for brushing on Celery Root.

Let's get to work:
1) Put your salmon in the freezer for 20 minutes prior to cutting into small cubes. It just makes it easier since it's so soft and can mush easily.
2) While your salmon is in the freezer, place all of the other ingredients in a bowl, minus the yogurt and celery root, we will use those later. By the time you get these ingredients prepped and in the bowl, your Salmon will be ready to cut into small cubes and added to the mixture. Place in fridge covered until ready to use.

For the Celery Root Chips:
1)Wash your celery root with a food safe scrub brush to get the excess dirt off. Cut the bottom off and then carefully peel and cut thin slices and place on baking sheet sprayed with Pam. Brush the celery root with a thin layer of Olive oil and then sprinkle with a little salt and pepper. Bake in a 350 degree oven until golden, then broil until sizzling. (about 5 minutes) It's ok if there is some white left after cooking, just don't let them get too dark or they will taste bitter. Remove to a cooling rack and let cool completely before crushing them with a knife.
2) Place some of the Tartare mixture on a plate. As you can see I am a little more creative then just throwing it on a plate, I used a cookie cutter. Add some crisps to 1 side and add a small dollop of Greek yogurt and a sprinkling of chopped chives on the other side. You are ready to serve! (if it makes it out of the kitchen =)

Homemade Frozen Raspberry Swirl Yogurt

2012-07-25T17:25:00.001-07:00

I love to make homemade frozen treats, especially frozen yogurt! There are so many flavors you can do. So far I have done Vanilla Peanut Butter Swirl, Chocolate Swirl, Strawberry Swirl, Butter Pecan, Chocolate, Double Chocolate Chip, Vanilla Bean, Blueberry Swirl, and now this, Raspberry Swirl. My next will be Lemon Swirl and then maybe Chocolate Chip Mint. I use 2% Fage or 2% Chobani Greek yogurt. Using Greek yogurt makes such a difference since it's thick and creamy already. You won't believe how easy this is. This is the machine I have, it's relatively cheap and works fine for what I need it for. There are much more expensive ones, but I have to say, I can't complain about this one. So if you already have one, then go ahead and try this recipe.

What you need:

~1 Container fresh Raspberries

~2 Cups + 1/4 Cup of Splenda (The kind found in the bag in the baking isle, not the packets)

~1 Large 35oz Container of 2% Greek Yogurt

Let's get to work:

1) Puree the whole container of raspberries in a juicer if you have one, if not, you can put them in a food processor and strain the seeds after. Add 1/4 cup of the Splenda, blend and set aside.

2) In a bowl, mix the yogurt and 2 cups Splenda, and then follow the instructions on your ice cream machine. The one I have is fairly simple, just switch on and while it's on, add the yogurt and wait until it stops spinning. (Usually about 20 minutes).

3) Once your yogurt is done, take a container that you will store it in and place some yogurt on the bottom, leaving little "holes" then pour a small layer of the Raspberry puree on top and repeat until done. Using a butter knife helps to spread the yogurt.

4) Freeze for at least 2 hours before eating. It is very good just like that, so if you can't wait, go ahead and cheat a little and try some! Refreshing, healthy and delicious! =)

Baby Greens with Strawberry Vinaigrette and Seared Chicken Tenders

2012-07-24T21:44:00.000-07:00

Salad time again! Salads are such a great dinner and not heavy, not to mention the health benefits and a great way to get your daily veggies in. You will really enjoy this one with the strawberry vinaigrette. I make it fresh, in fact all of my dressings are homemade. The kind in the store are filled with too many "things" that I have no idea how to pronounce! What you get here with this dressing is pure and fresh and absolutely delicious! Serve this salad with a dry Riesling. Wait, what's that you say, you think you see Pansies in the salad? You are right, but only the organic edible kind. They have their own health benefits and are great in salads and desserts, not to mention how pretty they look with splashes of color in your presentation!

What you need for the chicken marinade:
~Pack of chicken tenders (at least 10 pieces, you will have extra for next day!)
~Cup of any white wine (not cooking wine)
~2 Garlic cloves crushed
~1/4 Tsp Smoked Paprika
~1 1/2 Tbsp salt
~Sprinkling of pepper

Let's make that marinade!
1) Whisk all ingredients in a bowl and add chicken and marinate for at least 4 hours, or if you have a FoodSaver like me, marinate in a container for 30 minutes.

What you need for the strawberry vinaigrette dressing:
~7 Fresh strawberries (save 1 for presentation)
~1/4 Cup light olive oil
~1 Tbsp Good quality Balsamic Vinegar
~1/4 Cup White wine vinegar
~2 Cloves Garlic crushed
~Splash of Lime juice
~Salt and pepper to taste
~2 Packets Splenda (to save on calories)

Let's make that dressing:
1) Puree 6 of the strawberries in a juicer. If you don't have a juicer,no problem, you can always puree through a food processor keeping in mind that it doesn't extract the seeds like a juicer, but will still work. You can always push through a strainer to remove seeds, it just takes more work, so if you are using a food processor, you can leave the seeds, your salad won't notice and it will add a crunch!
2) Transfer your puree to a mixing bowl and whisk in the remainder of the dressing and place in the fridge to marinate for a while. The fridge will slightly thicken it since the olive oil starts to congeal a touch making the dressing have a great texture.

What you need for the salad:
~1 box of mixed baby greens
~Half of a purple onion sliced
~1 Yellow pepper cut in thin strips
~1/2 Cup Blueberries
~Handful of sliced almonds
~1 small container of organic edible pansies (pick petals off the stem). These are found at Whole Foods in the packaged herb section.

So easy here... just toss altogether until combined and set aside.

Let's get to work and make that chicken:
1) Heat up a cast iron pan and at the last minute spray with Pam. Add the chicken to the hot pan and do not turn or move for about 10 minutes per side, this is how you get the chicken really browned. It's called no peaking and moving it all over the pan. To get a good sear, you have to have the pan piping hot and hear the sizzle when you add the chicken. Set chicken aside. Below is a picture of what the chicken should look like. No oil used, just cooking spray.

Salad assembly:
1) Add dressing to the salad and toss to coat well with tongs. Place on plates and add chicken on top and slice the saved strawberry to add to the top for presentation. I also saved some pansies as well to sprinkle on. Enjoy!!

Roasted Vegetable Ragout in Tomato Sauce

2012-07-24T15:02:00.002-07:00

While Ragouts are not new, the way I make it is not traditional. I don't use meat in mine which is the usual way to make a Ragout. I like them spicy and full of flavor. I have been meaning to post this recipe for such a long time and finally am catching up with my blogging. This recipe is so good and even better the next day. It's super simple and just requires time on the stove to marinate the wonderful flavors together. The amounts of ingredients are approximate, as I will taste and add more or less, but I start out with the below. Flavor also depends on the quality of ingredients used as well.

What you need:

~1 Large Eggplant (skin left on and cubed)

~2 Small Zucchini (skin on and cubed)

~1 Large sweet onion sliced into boat shapes

~2 Green peppers cut into 1/2 inch pieces

~1 Small container of Crimini mushrooms cut in half (not sliced they get too small)

~1-2 small cans tomato puree (I love Muir Glen Organic, INTENSE tomato taste) This is not meant to be a soupy dish, but should look as shown in my picture, so start out with less, so add 1 can and then the veggies and the other can if needed.

~4-6 Tbsp good quality Balsamic Vinegar (I Love Napa Valley Naturals Grand Reserve)

~1/4 Cup red wine (not cooking wine)

~Generous handful of fresh Basil chopped

~10 Cloves crushed fresh Garlic

~Salt and pepper to taste

~2 Tbsp red pepper flakes (more or less depending on your heat tolerance)

~2 Tbsp Extra Virgin Olive Oil

~Up to 4 Packets or more of Splenda (I use Splenda so it's not additional calories with real sugar, but if you would like to use real sugar, it would be up to 4 Tbsp, but start with less and add more if you need.

Let's get to work:

1) Place all of your cut veggies on an olive oiled baking sheet in 1 single layer and roast at 400 degrees until tender, (Approx 15 minutes) then broil briefly for a couple of minutes until browned looking. Place veggies in a colander to allow excess water from the roasting to drain. Another way to roast them is to place them on a well greased broiling pan to allow the liquids to drain as they are cooking. Just make sure you have a broiling pan with small slats so the veggies don't fall through. This will avoid the need to drain them after cooking since fresh veggies cooked generate a lot of liquids!

2) To prepare the sauce, add the remainder of the ingredients and whisk together until combined. Taste and adjust salt, pepper or any other ingredient until it's to your liking, so taste and taste again until perfected. Add vegetables and simmer, stirring occasionally for about 2 hours so the sauce penetrates the veggies. You can serve this over rice, pasta, or Quinoa or eat on it's own. Next day you can heat it up and put in a sandwich roll or pita pocket and add some mozzarella cheese.

"Popped" Quinoa!

2012-07-24T11:40:00.001-07:00

Yes, the picture actually shows the Quinoa "popped" already. It doesn't change shape as much as it does color and taste. I'm always on a quest to find healthy low-cal snacks, so I decided to experiment with Quinoa. I just wanted to find a different use for it since it's such a healthy powerfood vegetable seed! I have heard of it being popped before, but not everyone knows you can do that with it. Quinoa is one of those things that often gets overlooked as a great side dish option to your main meal as rice and potatoes usually win over it. To me it tastes like a cross between pasta and rice. There are so many culinary uses for it from sweet to savory. It also comes in many varieties depending on where it was grown. There are enough colors of Quinoa out there to make a rainbow salad with it. The most popular is the pale ivory colored one. The inca red variety is slightly more healthy since there is more protein and vitamins in it, but the flavor is not as intense. Use the red if it's not the star in your meal and the traditional Quinoa when you want to make a salad out of it.

What you need:

~1/4 Cup uncooked Quinoa, rinsed and dried

Let's get to work:

You don't need any oil to do this. Heat a pan or sauce pot until very hot. Add 1 Quinoa seed and watch for it to pop, once it does this, your pan is hot enough and you can now pour the rest in the pan creating a single layer. Once they start to pop, keep moving the pan around over the heat so it does not burn and turn off the heat once the popping slows. It should look golden in color like the picture above. Once cooled, store in an airtight container.

Here are some ideas to do with your popped Quinoa to sneak this healthy seed into your diet:

~Add to Djion mustard to create a nutty flavor and serve with cheese and bread along with a great bottle of a Santa Ynez Valley Chardonnay

~Sprinkle it on any of your salads in place of traditional seeds

~Add to your yogurt or oatmeal and cereals

~Mix some into a homemade batch of your favorite cookies

~Mix with peanut butter and serve with celery and apple slices for dipping

~Add some to your already cooked Quinoa for crunch

~Add to sandwiches, wraps and soups

~Mix with some honey and spread on toast

~Add a handful to already cooked rice

~Sprinkle some on top of ice cream

~Add some to cottage cheese for a healthy snack

~Add to dips and hummus

~Add to trail mixes

~Cook it the traditional way after popping it as the roasting brings out more of a nutty flavor. 1 Cup seeds to 1 1/4 Cups water. Simmer for 12 minutes.

~And of course, eat it as is with a sprinkle of extra fine salt, delicious! If you don't have extra fine salt and have a mortar and pestle, problem solved. You can grind your own into a powdery salt.

Possibilities are endless... Enjoy this way to eat your Quinoa!

Organic Baby Field Greens with Quinoa and Seared Tuna

2012-07-23T15:35:00.001-07:00

This salad was inspired from a trip to Paso Robles from a restaurant called Thomas Hill Organics. I had ordered their tuna salad which was off the charts good. While eating and analyzing the flavors of the dish, I wrote down what I tasted to be able to recreate at home to enjoy again. Now that I have recreated, you too can try a taste of the restaurant.

What you need:

~Organic Baby Field Greens (I buy the big container at Whole Foods, so I can make more later, but the smaller container will do)

~1 Fillet Sushi Grade Tuna (this is VERY important for it to be Sushi grade)

~1/4 Cup Light Olive Oil

~2 Packets Splenda

~2 Tbsp Lime Juice

~1/2 Cup White wine vinegar

~1/2 Cup Cooked Whole Grain Quinoa

~Salt and Pepper to Taste

Serves 2

Let's get to work:

1) Rinse your tuna in cold water and place between paper towels to blot, sprinkle both sides generously with salt and set aside.

2) Cook the Quinoa according to the package directions and set aside

3) Whisk together the oil, splenda, Lime Juice, wine vinegar and salt & pepper and adjust ingredients as needed for a balanced taste, so taste, taste taste!!! Set dressing aside.

4) In a screaming hot pan with a touch of olive oil, place the tuna and sear for 10 seconds ONLY per side and place on a plate to rest. Meanwhile put the salad greens, dressing and quinoa in a bowl tossing together and plate it up. Slice the tuna against the grain in thin slices and place on top of the greens mixture and drip a little of the dressing on top of the tuna and sprinkle lightly with salt.

Mediterranean Crunch Salad

2012-07-16T09:42:00.002-07:00

I'm always looking to find new ways to be creative with salads. I just love any type of salads, and not just the green leaf style. Garbanzos. I came up with this one for my love of chickpeas. It's super simple and quick to prepare, however does not taste like you just opened a can of garbanzos and threw them in the bowl. There are probably a hundred variations that I can think to do with this salad staring garbanzos like adding fresh chopped strawberries or cherries that are in season now, but I'll start with this one!

What you need:

~1 Can Garbanzos. I have to add here that I prefer Goya brand because the consistency of theirs is very smooth and nutty tasting. Other brands I have tried tend to be on the harder side and to me that makes a difference in the taste, ~especially~ if you are looking to make hummus.

~1/4 cup chopped red onion

~handful of sliced almonds (a little less then 1/4 cup or add more if you like)

~6 pitted Kalamata olives chopped

~1 clove garlic minced

~1 1/2 Tbsp Extra Virgin Olive oil

~1 Tsp of Djion mustard (Grey Poupon style)

~1 Tbsp Balsamic vinegar. A note about Balsamic vinegar, not all are created equal. There is nothing like a good aged balsamic that has a thicker almost reduction style consistency. My favorite is from Whole Foods and is local to CA called Napa Valley Naturals Balsamic, It's their grand reserve one although it doesn't say that on the label (pink and gold label) It was aged 18 years in cherry wood and is unfiltered and tastes like an elixir of yummyness!!! I ran out one time and didn't have time to run to WF, so I tried a similar style found at Safeway and it did not compare at all. So Now I just buy a couple to keep on hand. It's a deal for $8.99 for 12.7oz, but tastes like those $50+ bottles.

~Handful of chopped fresh Basil

~Salt and pepper to taste

~1 Tsp sugar or 1 packet Splenda (optional) Use your judgement here with this one, if you feel it needs a touch of sweet, then go ahead and add. I like to add it since the Djion, garlic and onion are the spice components of this salad, so I like to offset it with the touch of sweet.

Let's get to work:

Combine all the above and cover and put in the fridge for a few hours to marinate and meld all of those wonderful flavors together, then leave out for about 30 minutes before serving. Add chopped basil and a sprinkle of sliced almonds on top for presentation. Makes about 2 cups.

Summer Cabbage Salad

2012-03-19T10:51:00.003-07:00

If there is anything I am not with food is traditional. I have more fun experimenting to see what you can come up with. I was thinking this salad had to be fresh tasting to go along with the fresh catch of the day, so I thought lime juice, cilantro, and there it took off like a flash of lightening. The flavors are so fresh and it's a perfect salad to make with any fish dish. So let's get started on what you need and how to make.

What you need:
~2 bags of angel hair green cabbage (believe me, you will want leftovers of this salad)
~6 Scallions chopped, white and green parts
~Generous handful of fresh Cilantro chopped (an overflowing cup)
~Half of a sweet onion sliced in rings
~3/4 Cup toasted almond slices
~1 Cup rice vinegar unseasoned. Do not substitute with regular vinegar or you will not get the same result.
~1/4 Tsp Celery salt
~1/4 Tsp Regular salt (or more, just taste and add more if needed)
~1 Avocado
~Juice of 1 lime (roll on counter to release the juices before cutting)
~1 Tsp oil such as grape seed, or extra light olive oil
~Dash of ground white pepper
~About 10 packets of Splenda

Let's get to work:
1) Really easy here... put the first 5 salad ingredients in a large bowl and toss until mixed.
2) Put the rest of the ingredients in a food processor and blend until the avocado has creamed out. The dressing will look a bit pale green which is normal and from the avocado. Taste and adjust if it needs more salt? Another packet of Splenda? You decide.
3) Pour the dressing over the salad and toss with tongs until all coated. Cover and place in fridge several hours before serving.

This would make a great appetizer served in a little glass sorbet cup with some fresh lobster on top and sprinkled with fresh Cilantro...

Chicken "Sophisticate"

2012-01-30T10:57:00.000-08:00

What I have created here is one of the most fabulous chicken dishes and is really simple to make. What I was going for with this dish was pure foodie F-L-A-V-O-R and that's what I got and then some. Cilantro, fresh garlic and ricotta cheese are the stars in this show and helped meld all the other ingredients together into a perfect marriage of "Mmmmmmm" with every bite.

~Special Kitchen items/equipment needed~

String for tying the chicken into rolls, about 6" pieces.
Food processor

What you need for the marinade:

~2 Cups white wine (not cooking wine)
~5 Thin sliced chicken breasts that you can find packaged at your market. You will have to use your judgement here as to how many you would like to make when you see just how thin your chicken breasts are. If they are on the thicker side use 5, if thinner, use more. And also depends on how many you are cooking for, but this recipe is based on 5 thin sliced breasts that are on the thicker side.
~5 Cloves of garlic crushed
~1 Tbsp Jalepeno jelly whisked into the wine for even distribution. (usually can find this in the Mexican section of your market)
~1/4 Cup salt whisked into the wine (for the wine brine)
~1 Tbsp extra light olive oil (meaning the one without the olive flavor)

Let's get to work:

1) Provided that you didn't consume all the wine, hee hee, place all the ingredients above in a bowl or ziplock and cover and marinate in fridge for 6 hours or over night. If you have one of those food saver canisters that suck all the air out like I have it will be done in 2 hours. I love my food saver!!!

What you need for the sauce:

~Cup of ricotta cheese
~1 1/2 to 2 Cups Cilantro (I just love this herb!!)
~6 Pitted Dates or Figs (Figs were not available at my market, so I used Dates)
~1 Tbsp Balsamic vinegar
~1 Tbsp Rice vinegar (plain rice vinegar, not flavored)
~Juice from 1 lemon
~1/2 Tsp Salt
~About 20 Smokehouse roasted almonds
~1 Jalepeno pepper
~5 Garlic cloves
~1 Tsp extra light olive oil

Simple, simple here, load all the ingredients into your food processor and blend until smooth. Taste your sauce and see if it needs anything. For example, if you are tasting too much cilantro, add a little more ricotta to tone it down a bit, etc. Just use your judgement and adjust to your tastes. Can make ahead and leave in fridge up to 1 day.

Now that we have our sauce and the chicken has done it's time in the fridge, we are ready to assemble these delicious chicken rolls!!

~Preheat oven to 375~

1) On your work surface, take your chicken and lay it flat lengthwise on top of your string
2) Place a dollop of the sauce in the middle (it will be a touch runny, no worries, it's not actually going to act as a stuffing)
3) Bring both sides of the chicken overlapping one side to the next and tie nice and tight and place in your baking dish sprayed with a non stick spray. Repeat the process until all chicken has been rolled up.
4) Spoon over some extra sauce on top of each piece and place in the oven for about 30 minutes (thin chicken cooks fast) Save the rest of the sauce for serving!!)
5) Place the rolls on plates and remove the string. heat up the leftover sauce in the micro and spoon over chicken rolls. Then add some crushed smokehouse almonds to the top, a little bit of pepper flakes and fresh cilantro and serve and of course don't forget to enjoy. Good wine pairing would be a nice crisp Sauvignon Blanc! I made some grilled roasted mini sweet peppers to serve as the vegetable with this which was a great match.

The ULTIMATE Indo-Chinese Chili Chicken

2011-08-13T10:36:00.000-07:00

The ULTIMATE Indo-Chinese Chilli Chicken has finally arrived!! Took me ages to finally come up with the perfect Chili chicken recipe ever. Through trial and error, I have finally achieved it. There are so many recipes for this dish and every one I tried, I didn't like at all and was not the taste I was looking for. I finally gave up and just put something together that was a sure fire win.

The Recipe:

For the Marinade:
~4 packages of chicken tenders cut into 1/2" pieces (this just leaves a lot for left overs the next day which taste just as good as the first day you made!)
~1 Tbsp Red chili curry paste (for my Swiss readers, in Coop in the International section) for US readers, any Indian store or if you are lucky in your International section of your local grocer.
~1 1/2 Tbsp minced garlic
~1 1/2 Tbsp minced fresh ginger
~1/4 Cup any white wine (NOT cooking wine)
~3 Tbsp Soy sauce
~1 Tbsp Rice vinegar
~1 Tsp Salt
~1 Tsp Ancho chili powder
~1 Tsp chili powder
~1/4 Tsp Coriander powder
~1/4 Tsp Cardamom powder
~1 Tbsp grape seed oil
~1/2 Cup corn starch (after marinating is done)

Let's get to work with the marinade:
1) Mix all the ingredients except chicken with a whisk until combined. Add chicken and toss to coat completely. Put in fridge for no less than 2 hours.
2) Remove from fridge and add corn starch and toss chicken in the bowl until all is coated. You can always add a touch more corn starch if needed if there is not enough coverage.
3) Heat very large pan on high heat with enough oil to cover bottom of pan. (I love my elongated cast iron pan from Le Creuset oval pan.
4) Add chicken pieces and saute until crispy looking, flipping every 2 minutes. Remove to a 13x9 pan and place in the oven to finish up the cooking for about 15 minutes on 300F.

In the meantime, here are the next ingredients needed for the rest of the recipe:

~2 Green peppers seeded and sliced into rings
~2 Large yellow onions sliced into rings
~Additional oil if needed
~1/2 Cup tomato paste
~ 1/4 to 1/2 cup of hot water
~1/4 tsp garlic powder
~2 Tbsp Soy sauce
~1/4 Tsp Coriander powder

Let's get to work!

1) Put the pepper rings and onion rings in the same pan the chicken was sauteed in and stir around until sweating (about 2 minutes). Add additional oil if needed at this point. A splash will do. Add soy sauce, tomato paste, garlic and coriander powder, and water and stir until thick. If still too thick, keep adding water until the sauce around looks pasty. Add the cooked chicken and toss together and serve. Took a lot of time to come up with such a custom recipe. Serve with a sprig of fresh coriander and chopped fresh onion for presentation. Don't forget the naan bread.

The Ultimate Tiramisu

2011-08-11T01:30:00.000-07:00

There are so many versions of Tiramisu and I have tried them all, with angel food cake and ladyfingers; with various alcohols, etc. I found the best way is with this recipe I found from *Wolfgang Puck who gets the credit of course for the recipe.* You can find his original recipe on Foodnetwork.com. I only changed a few things. I also layered it in a wine glass for individual portions to serve to guests. The only thing I would suggest to you if you decide to layer in wine glasses is to only go half way up instead of all the way to the top. It's such a rich dessert and a full wine glass is almost 2 servings. Ok, it IS 2 servings in our size wine glasses. Unless you don't plan on serving dinner and just will be serving dessert, fill 'er up! =) This is an advanced version of Tiramisu which requires patience and of course time. The recipe below will fill 4 Burgundy size wine glasses to the top and more if you only fill half way up. I would imagine 8 servings half full. Up to you!

What you need:

For the Ladyfingers:

~6 Eggs separated reserving both yolk and white in separate bowls

~1/2 Cup sugar

~1 Cup flour sifted (stirring with a whisk does the same thing)

~Melted butter for brushing the pan

Let's get to work with the Ladyfingers:

1) Preheat your oven to 350F and butter a 12x16 baking pan

2) Whip the egg yolks until light yellow and silky looking and set aside. (about 5 minutes depending on your mixer speed)

3) Whip the egg whites until soft peaks form, then slowly add the last 1/4 cup of sugar and whip until medium peaks form.

4) Fold 1/2 cup of flour carefully into the egg yolk mixture and then fold in half of the egg white mixture, then half of the flour and then the last of the egg white mixture.

5) Pour the batter into your prepared pan and very carefully spreading evenly in the pan.

6) Bake for 12-15 minutes or until golden. Remove from oven and allow to cool to room temp before using. The beauty of this cake is that you can prepare it in advance and freeze it up to 2 weeks.

Now that the ladyfingers are done, let's get to making the yummy cream!

What you need for the Mascarpone Cream/Sabayon):

~6 egg yolks

~1 Cup sugar

~1/2 Cup Marsala (NOT cooking Marsala) OR you can alternatively use 1/4 cup Brandy and 1/4 cup Marsala

~2lbs Mascarpone cheese. Use the real deal here, don't skimp on a lighter version.

Let's get to work:

1) Whisk together egg yolks and sugar. Add the Marsala (and Brandy if you want to do it that way)

2) Place in a double boiler and mix until it reaches 160 degrees. (This will form the Sabayon A double boiler is an absolute must for this, otherwise you could burn the sugar and ruin the whole Sabayon. Continue cooking for another 5 minutes until it looks like a paste. Remove from heat and place in an iced water bath until room temperature.

3) Place mascarpone in a bowl and whip until soft peaks form. Carefully fold into the Sabayon. It's now ready to use and can be prepared 4 hours in advance.

Last step before assembly....

What you need for the Espresso Syrup:

~1 Cup hot fresh espresso

~3 Tbsp Brown sugar

~1 Tbsp Sugar

~1/2 Tsp Fresh lemon juice

~2 Tsp Pure vanilla extract

~1 Cup bittersweet chocolate grated

Let's get to work:

1) Easy here, combine all the ingredients until combined and chocolate is melted, reserving 1/2 cup of the grated chocolate for assembly. I would put this in a small bowl with a spout or cup with a spout for easier pouring onto the cake layers.

OK, now that we have all the step ready, time to assemble this yummy dessert:

So for assembly, it depends on what you are using to serve in. I served it in wine glasses which makes such a beautiful presentation of the dessert, so I will tell you how to do that.

Choose which wine glasses you will use and then use a spare wine glass that you are not filling to "cut" the circles of ladyfinger layers for your glass (this ensures that you have the perfect size for your glass!!) So the layering in a wine glass is as follows:

1) On the bottom of the wine glass, mascarpone cheese

2) Grated chocolate

3) Ladyfinger layer

4) Pour espresso syrup on until soaked in (use sparingly depending on how many layers you are doing, but cake must be soaked!)

Repeat steps 1-4 until desired layers have been made. The last layer towards the top should end with Mascarpone and grated chocolate. Store in fridge no less then 2 hours before serving. The longer the better, but 2 is the minimum. To serve, place on a serving plate sprinkled with grates of chocolate. You can also sprinkle chocolate covered espresso beans on the plate as well or crushed chocolate espresso beans in the grated chocolate layer of the layering process. I didn't have any on hand the time I made this so I didn't use them. I love to make those and is a recipe for another day!! =) I created such an amazing recipe for those a few years ago and often give them away in pretty food gift bags over the holidays. =)

Oven Baked "Fried" Chicken

2011-08-09T07:51:00.000-07:00

Oven Baked "Fried" Chicken

This chicken is a cross between fried and rotisserie chicken. It's so tender and juicy and falls off the chicken bone. It's super easy with very little prep work depending on how much you like to make. I like to make a lot for left overs and turn the chicken into chicken salad, chicken quesadillas or whatever else I can think of at the time. I absolutely love chicken's versatility, thus why I choose this protein for many meals. Try this recipe! You won't be disappointed and will love making it again!

What you need:
~Chicken pieces, thighs and legs, skin on (no set amount of pieces needed)
~Liquid smoke if you can get it
~Garlic powder
~Onion powder
~Salt
~Pepper

Let's get to work:
1) Preheat oven to 148C or 300F (sloooooooooooow is the idea here)
2) Place chicken pieces in skin side down in a pan and sprinkle on the liquid smoke over each piece. Skip this step if you don't have it, it just won't have a smoky flavor to it. Coat the chicken with salt and pepper, then generously and I mean generously sprinkle on the garlic and onion powder. Turn chicken over using a fork and repeat the same process on the other side. It's ok if your chicken is touching each other in the pan. Place in the oven uncovered for 3 hours. Do not open the door and turn oven off for 30 minutes. Chicken is then ready to serve. If you want, you can always place on a hot grill to really crisp the skin for about 2 minutes each side. That's an optional step, but a yummy one if you choose to do it! Enjoy! Goes great with a cabbage salad!

**You can always flavor your chicken however you like. I like to use chipotle sauce on the underside sometimes along with other spices to make a fierce fiery tasting chicken. Be creative and spice as you like! =)

Not Your Usual Potato Salad

2011-07-14T03:12:00.000-07:00

**Sorry for only 1 pic, took with my mobile phone as my camera battery was charging...

Isn't the potato an amazing starch? You can mash 'em, fry 'em, bake 'em, boil 'em, add mashed to breads, put in stews and soups, etc, the list is endless! Not to mention that they go with whatever dish you are making. I love picnic style food and potato salad happens to be one fantastic food for picnic style parties or just to have in the fridge when you want a quick satisfying bite. I have many versions of potato salad and some include both sweet and regular potatoes, but those will be for another time. A lot of ingredients in this one, but quick and easy to "assemble". In Switzerland they only have one style potato, unlike the US with the many varieties, Red, Russet, Yukon Gold, Fingerling, Blue, etc. Maybe there are other varieties here in specialty stores but I haven't seen any. Bet you think this has a lot of mayo in it... not so! I like to think outside the box when it comes to food, so the base of the sauce in this particular salad is Djion mustard! So on to the recipe. I think you will really enjoy!

What you need:
~About 7 Large potatoes in your favorite variety, washed. In this recipe you will be leaving the skins on for extra texture and flavor! Here in Swiss land the potatoes don't come that big, so for my Swiss readers, it's roughly 1 bag of potatoes. =)
~1 Scallion chopped roughly
~1 Packet Splenda, OR up to 1 Tsp of sugar (just gotta' taste here)
~6 strips of bacon
~1 Tbsp dried onion pieces (optional)
~1 Tbsp Vinegar
~1/2 Cup Mild djion mustard
~1/8th-1/4 Cup Light Mayo (or the real deal, your choice)
~1 Tsp Balsamic vinegar
~1 Tsp salt (or to taste)
~ 1/4 Tsp Pepper (or to taste)
~ 1/2 Tsp Onion powder
~ 1/2 Tsp Garlic powder
~ Squeeze of half a lemon

Ok enough ingredients already!

Let's get to work!
Preheat oven to 400F or 204C for my Swiss readers.
1) Place your potatoes in a pot of salted cold water and boil the potatoes for 15 minutes until slightly soft. Remove from pot (tongs also come in handy here =) and place in a preheated oven and bake for about 45-50 minutes or until poked with a fork feel soft. Why boil then bake? Why not boil or just bake? Well I'll tell you... I like the moisture the water adds to the potato and it produces a creamier tasting result, and I like the crispy skin that the baked potato produces, so I do both methods. Maybe it's just the Swiss potatoes that need this method. The skins are not too thick on Swiss potatoes, so I try to get the most flavor and texture out of them. It's not truly necessary of course and is an extra step, but since this recipe includes the skins, boiling them alone will keep the skins soft and end up coming off the potato when you cube them up for the salad. If you have good russet potatoes where you are, you can avoid the boil first step and LUCKY YOU!! =)
2) While the potatoes are baking, cut the bacon into bit size pieces, fry the bacon constantly stirring until very crispy, but be careful not to burn. It cooks fast being so tiny. You could fry in strips, but it just takes longer. Set aside.
3) Place the rest of the ingredients in a bowl and stir until combined. Taste and add more salt and pepper if needed to suit your tastes, then add half of the bacon bits.
4) Once potatoes are cooked, cool until you can handle them with your hands, then cut the warm potatoes in cube sizes being careful not to cut off the skins.
5) Pour dressing on top of warm potatoes and this is an important step with the potatoes being warm so as they cool with the dressing, they soak it in much easier making it much tastier. Top with additional scallions and the rest of the bacon bits and put in fridge until cooled. Then enjoy and watch it disappear! =)

Sizzling Beef Fajitas with Fresh Guacamole and Salsa

2011-05-25T05:38:00.000-07:00

I don't know who doesn't like fajitas, do you? There is just something about loading up a warm tortilla with tender beef strips, caramelized peppers and onions and then all the toppings, finally to fold it up and indulge in the intense flavors. It's like a party in your mouth. If I had to pick a favorite Mex dish, it would totally be fajitas. Cast iron pans are ideal for this dish since most of the cooking is done in just a hot pan not over heat but with the heat of the pan. Cast iron pans are essential kitchen items. Not used always, but are great for searing and browning meats etc. and wonderful for caramelizing onions. So let's get started with what you are going to need for these fantastic beef fajitas.

What you need for the marinade:

~2 packs of beef minute steaks sliced diagonally a little less then 1/4" thickness. (3 small steaks per pack here is Switzerland) Let me explain this, these are not the frozen thin minute steaks you get in grocery stores like "Steak umm". I grew up with my mom making those... do they even still make them?(gross) =) These are thicker cuts of beef that you get from the meat counter at your grocer. You need thin cuts of meat here as you need it to cook fast. If your butcher does not have those minute steaks, no worries, then you can always use skirt steak or flank steak as well. Here in Switzerland they don't always have skirt steak, so I have to use the minute steaks. For my Swiss foodie followers, you can get them at Coop hanging up in a package in the beef section.

~1 Cup white wine (Chardonnay works well here)

~4 Garlic cloves chopped fine

~1/2 Tsp Ancho chili powder

~1/2 Tsp Salt

~Juice of 1 lime

~2 Serrano chilies seeded and chopped. Use 1 if you don't like the heat and also don't forget to use food prep gloves while cutting and seeding or else you will get the pepper oil on your hands and if you touch your eyes or lips, etc BURRRRRRRRRN!!! I guess that's why you find fresh hot peppers with no bug "bites" in them. =)

Let's get to work:

1) Put all the ingredients in a zip lock bag and marinate for at least 6 hours, no longer than 24. Overnight is perfect actually. The reason I also say slice the beef, is so that the marinade totally penetrates the beef making it much more flavorful than marinating uncut steaks.

What you need for the remainder:

~3 Bell Peppers, 1 each red, green and yellow sliced thick about 1/4"

~3 Jalapeño peppers seeded and sliced thin. I just thought of something about peppers I'd like to share... when you cut peppers, make sure you remove the white vein as I call it. You can do so easily by cutting off the top of the pepper as if you were going to stuff it, then using a spoon scrap the white inside the pepper. It's just bitter and detracts from the beautiful taste of the pepper. This is for all peppers, bell and hot peppers.

~3 good sized yellow onions sliced thick about 1/4". Sweet onions work fantastic here, but I am unable to get Vidalia onions here. I love those onions... If you can get your hands on a Vidalia onions, use 2 large ones sliced thick and lucky you!! =)

~Oil for the pan. I like to use Grape seed oil for it's high heat capability AND health benefits like Olive oil has.

~Salt to taste

~Lime juice for sizzzzzzzzzzzle

~Package of medium sized tortillas

~Shredded cheddar cheese for topping (optional)

~Sour cream for topping (also optional)

Ok, we are now ready for sizzling and caramelizing so here's what we do next:

1) Heat your cast iron pan on high heat for about 5 minutes before adding anything.

2) Drain the marinade from the meat in a colander

3) Once your pan is heated, add the oil and sliced peppers and onions and stir every 2 minutes so they have a chance to caramelize. Add more oil if needed. Once they look caramelized, (about 10 minutes or so) push the peppers and onions to the side, remove pan from heat and add a little more oil and the beef stirring constantly to allow it to crust some. Beef will continue to cook in the pan ONLY if you are using a cast iron pan, otherwise, leave the pan on the heat. And remember, it's minute steaks, so don't overdo it or the meat will be tough. It really does take a minute to cook, especially in a cast iron. The pan I use is a large oval, so I'm able to push aside the peppers and onions and add the beef and then serve in that pan as well. If you don't have a large cast iron, you can cook beef and veggies separately.

5) Remove from heat and immediately squeeze lime juice on that sizzling hot pan and get ready to be smoked out. =) Serve with warm tortillas, the optional cheddar cheese and sour cream for topping, Refried beans, recipe here>http://foodwineandjazz.blogspot.com/2011/05/shredded-chicken-enchiladas-with-red.html and fresh guacamole, recipe below, and of course fresh salsa, recipe below.

Fresh Guacamole

I absolutely love the fresh nutty taste of avocados. Yes, they are higher in fat, but not saturated fat, the good fat. We don't eat them very often, but when I make a Mexican dish it's a must to make fresh guacamole. So the fact that we don't eat it often makes it taste all the better. I think you will really enjoy this version

What you need for the Guacamole:

~1 Ripe avocado. Ok, so how do you know if it's ripe? Quite simply...if you press on it lightly and it gives a little, then perfect. If it presses in too much and feels overall very soft, it will be overripe and not good. If it has no give, then it's not ripe and will be bitter. Organic tastes better in my foodie opinion. Much richer and overall a better color.

~1 Small onion chopped small. I like to use red onion for color

~1 Medium tomato seeded and chopped

~Squeeze of fresh lime juice

~Salt & pepper to taste

~1 nice bunch of Cilantro chopped

~1 Jalapeño or Serrano chili seeded and chopped fine. You can add as much heat as you want. With my hubby's and I's heat scale, serrano chillies and jalapeño peppers are not even hot. =)

Let's get to work:

1) To get the 'meat' out of the avocado, make a slice in the middle until you hit the seed and keep turning until it's cut all the way around. Twist open and remove the seed and scrape out avocado with a spoon

2)Mash in a bowl and mix in the rest of the ingredients and serve immediately (or within the hour). Guacamole is best served right away when you make it fresh. If you make it ahead of time, it starts to lose it's intense flavor. Also if you are not plating it up right away cover it tightly to prevent air from oxidizing the avocado turning it brownish. This is absolutely fantastic guacamole and so fresh fresh fresh.

Salsa

Salsa is such a great "invention" of total fresh ingredients chopped together and can be "flavored" any way you want depending on what you chop into it. There are some great fruit salsa recipes I can share as well on another day which are great as an ice cream topping, etc. Below is a classic tomato salsa. So versatile to use for other foods as toppings or thrown in salads, or even pasta. The flavors of this salsa are so intense. In the picture you see yellow... I also cut up a yellow hot pepper for color even though I usually use jalapeño.

What you need for the fresh salsa:

~3 or 4 medium tomatoes chopped

~4 Cloves fresh garlic chopped fine

~1 Medium onion chopped small

~Juice of whole fresh lime

~1 Jalapeño seeded and chopped small or your favorite hot pepper.

~A big bunch of fresh cilantro chopped small

~Salt and pepper to taste

Add all to a bowl and mix and refrigerate for at least a few hours before indulging. It then allows time for all the flavors to marry. AMAZING salsa!! Again, very fresh tasting. Great with tortilla chips, or if you live in the states, Tostito lime chips.

Shredded Chicken Enchiladas with Red Mole Sauce and Refried Beans

2011-05-07T10:24:00.000-07:00

Tonight's dinner inspired by our good foodie friend's request for something Mexican, (thanks for the inspiration!!!) and taken from and "remodeled" from my early Mother's Day gift from my husband, Rick Bayless's cookbook, "Mexican Kitchen." He is the god of Mexican cuisine, foodie style... Yes, yes, I must put my own flare into even celebrity chef's recipes to make my own. I just love to enhance and know that any recipe you do can be better than what's written. What an amazing foodie Mexican meal! My hubby was so tortured by the aromas floating through the house while this was being prepared. "Is it done yet?" he would say... Little did he know that Mole sauce (mow-lay) takes 45 minutes to "cure" on the stove top. The flavors of Mexico just melded together so elegantly and effortlessly on my part in this wonderful dinner. There were so many steps and things to do, but for me, it was wonderful to spend time in the kitchen with my Jazz and wine which inspired me even more. Isn't it so crazy that I can get so excited over receiving things like a cookbook and be on top of the world??? I actually screamed when I opened my gift!! =) (thanks Hubby!!!) I am so easy to please with ANYthing kitchen related. It's better to me then jewelry!!!!!! I never knew Mexican food could taste soooooo good and so NOT Tex-mex like those greasy restaurants like On The Border. This recipe takes a lot of time AND ingredients, but is well worth the efforts put forth for a truly amazing foodie Mexican meal. You can find the original recipe in Rick Bayless's Mexican Kitchen on page 178. I did make a few changes, but, that's me... =)

What you need for 1 Cup Seasoning Paste:
~10 Garlic cloves unpeeled
~10 fresh hot peppers such as chili peppers stems removed and seeded. Bayless likes to use dried Ancho chili's for this and I have to use fresh because here in Switzerland you cannot find special peppers let alone dried peppers other than pepper flakes. It's very frustrating, but I work around it. However a word of caution when working with fresh hot peppers, wear food prepping gloves when seeding. If you happen to get any of the oil on your fingers and touch your eyes or lips, forget it.... it will burn like a fire. =)
~1 1/2 Tsp dried Oregano
~1/8 Tsp Cumin
~1/2 Tsp Black pepper
~1/4 Tsp fresh ground cloves (use your mortar and pestle for this job.
~6 Cups chicken broth (Use the broth from the poached chicken, recipe below)

Let's get to work:
1) Take the Garlic and place in a hot pan turning every so often until black spots appear. About 15 minutes This method is fantastic for 'roasting' garlic and much quicker. Set aside to cool. Once cooled, peel and set aside.
2) In the same pan, take the hot peppers and take a spatula and flatten them down until they crackle and skin changes color. Be very careful here because as they begin to heat up, they emit a 'vapor' of hot pepper and it really can get into your throat and make you cough! I usually just hold a paper towel around my nose and mouth when doing this step. What a sight that must be as if I'm working with something caustic. :) Set the peppers aside.
3)In a food processor, place the peppers, peeled garlic, Oregano, Pepper, Cumin and Cloves and 2/3 Cup of the chicken broth and blend until it looks like a smooth puree. Press through a mesh strainer and set the paste aside.

What you need for the mole:
~3 Tbsp bacon grease (more flavorful than oil)
~1/2 Cup almond slivers
~1 Medium sized onion sliced
~1 Medium tomato broiled in a pan turning after dark spots appear to broil the other side. Remove skin and set aside.
~1/2 Tsp Cinnamon
~1/4 Cup Dark chocolate cut roughly
~2 Slices white bread, crusts removed
~About 2 1/2 Tsp of salt. Use your judgement here as it all depends on how salty your broth is.
~1 Tbsp sugar
~1/4 Raisins
~Package of large Corn tortillas or regular.
~3 Cups shredded chicken (recipe to follow)

Let's get to work making the mole:
1)In a dutch oven, heat bacon lard and add almond slivers and stir around until golden. Remove with a slotted spoon and place in food processor.
2)Next add onion slices and more bacon grease if needed and caramelize the onions. Remove with a slotted spoon and place in the food processor along with your roasted and peeled tomato.
3)Next add the raisins to the same pan and stir around until puffed up. Add to the food processor.
4)Add 1 cup of broth to the food processor along with the chocolate, cinnamon and bread slices. Process until you get a nice smooth puree. Pour into the Dutch oven and heat. Once hot, add the chili paste that was set aside. Then stir in juice of half a lemon and the rest of the broth (about 4 1/3 cups). Simmer on medium/low heat for 45 minutes, then add sugar and salt. Mole is supposed to be on the sweet side.

What you need for the poached chicken:
~3 pounds of chicken pieces. I like to use the thighs and legs (Can't find chicken breasts here that have the skin on and bone in UNLESS you get a full chicken and cut it up, which to me is not worth the efforts when you can already buy pieces.
~1 Medium onion sliced
~1 carrot peeled and sliced thin
~1 Chili pepper stemmed and seeded
~1 1/2 Tsp salt
~4 Garlic cloves peeled and chopped
~3 Bay leaves
~1/4 Tsp Dried Thyme.

Let's get to work:
1) In a large pot, place the chicken pieces in and fill with water until chicken is covered. Add the rest of the ingredients and over medium heat and slightly boiling, cook chicken for about 45 minutes. Strain and reserve the broth. Remove the skin from the chicken and with your hands remove the meat from the bones shredding it coarsely. Set aside in a bowl.

Assembly:
Pour half of the Mole sauce in with the chicken and toss until coated. Heat tortillas in the micro for about 10 seconds to warm and place on plate. Scoop about a half cup of the chicken mixture in the center and fold sides over, then roll. I like to also put a smear of refried beans on the tortilla as well and the chicken on top of that, but you don't have to. Place on a plate and continue with process until all rolled. Pour the rest of the mole sauce over the rolled tortillas and top with fresh chopped onions and fresh roughly chopped cilantro. Serve with refried beans (Recipe below)

What you need for the refried beans:
~2 Cans with liquid of any beans you would like to use. I used red kidney beans because that's pretty much all they have here other than garbanzo's and white beans. I like a reddish color to my refried beans. You can make it with white beans as well if you want.
~8 garlic cloves roughly chopped
~1 Onion chopped
~Salt to taste
~Black pepper to taste
~2 Tbsp Bacon grease

Let's get to work:
Heat the bacon grease and add the onion and stir frequently until browned nicely. Then add garlic stirring until nicely browned, but not burned. Add the beans and their liquids and stir until beans are warmed through (warm beans mash much easier than cold ones). Then with a handheld immersion blender, blend together in the pan over low heat and blend all over until a nice smooth paste forms. If you like your beans soupier, you can add some chicken broth to it until desired consistency. We like them thick. After blended stir to evenly heat and serve with fresh chopped onion and chopped fresh Cilantro. YUMMY!!

Sin-sational Sin-a-mon Rolls

2011-05-01T12:04:00.000-07:00

Sorry the picture is not a roll that's been cut in half or separated from the pan, as these were a gift, so I had to keep them in the pan.

I don't know what's more comforting then waking up to the smell of cinnamon rolls. If you have been reading my posts, you know that a foodie friend of mine gave me an amazing jar of Vietnamese cinnamon and I've been looking for ways to use it constantly. The gift that keeps on giving, little does he know how amazing that little gift was! Over the years I've been working on a cinnamon roll recipe to end all recipes and finally have come up with it. It's really not a lot of work at all and totally worth the efforts. Great to serve if your family is visiting from out of town or for just a Sunday morning breakfast treat with your favorite coffee. I urge you to try this easy recipe. Sweet breads are so great to work with and the things you can do with them are limitless. The flavors blend to together so well in these cinnamon rolls and I would compare these to Cinnabons if you have ever tried them. =) Please enjoy!! Makes 10 really nice sized Cinnamon rolls. Don't expect leftovers!

What you need for the sweet dough:
~1 Cup + 1 Tbsp warmed milk
~1 Tsp Vanilla
~1 Package yeast (7 grams)

Let's get to work with these ingredients:
1) Add all to a bowl and whisk and leave alone for 10 minutes to let yeast activate. Yeast should rise to the top a bit and you will see it through the milk.

What you need for next step:
~1/2 Cup of butter melted to a paste, not to a liquid. To do this, stir every 15 seconds in the micro until it's pasty.
~4 Cups + 2 Tbsp flour
~2 eggs AND 1 egg yolk
~1/2 Cup sugar

Let's get to work with this step:
1)Add all to a bowl except the 2 tbsp flour and mix together with a wooden spoon until all blended. Place dough on a lightly floured wooden board and start to knead adding the extra 2 tbsp of flour as needed until the dough is tacky, but pliable and stretchy.
2)Place in an oiled bowl turning to oil all sides and cover and let rest for about 2 hours OR until doubled in bulk. Could be less then 2 hours. Just keep watching it.

In the meantime....
What you need for the cinnamon sugar:
~1/2 Cup butter softened
~1 1/2 Tbsp Cinnamon
~1 1/4 Cup packed brown sugar (dark is best, but lighter will work)
~1 Tbsp flour
~1 Tbsp Sugar
~1/4 tsp salt

Let's get to work:
Except for the butter, place all in a bowl and mix with a fork until blended well. Set aside

NEXT STEP:
1) Degas dough ( which means to punch down) and turn onto a floured board and roll out to about a 12x17 rectangle
2)Spread softened butter all over and add the cinnamon sugar mixture.
3)Fold in sides about 1/4 inch and then roll dough tightly.
4) Take a piece of un-waxed floss and place under roll and cross the pieces to cut about 1/2" slices.
5)Place cut rolls in a greased pan. It's ok if they touch each other.
6)Bake at 325 degrees for about 30 minutes OR until golden as all oven temps are different
7)Remove from oven and immediately add icing on top (recipe to follow below).

What you need for the icing: (this is insane tasting!!!!!!)
~1/2 Cup cream cheese (no subs, no low fat)
~1/4 Cup butter (no subs)
~1/4 Tsp salt
~1 Tsp Vanilla
~1 1/2 Cups powdered sugar

Let's get to work:
~Add all to a bowl and beat with mixer until blended and smooth. Add right away to cinnamon rolls from the oven!

Smoked Salmon Cakes

2011-04-30T11:43:00.000-07:00

I have to say that smoked salmon is so comforting to me. I love to eat it when offered at a breakfast buffet at finer hotels that serve it. My husband smiles as I pile it on my plate as he knows how much I love it. I love it on a bagel with cream cheese and onion slices. The smooth texture of smoked salmon just makes me close my eyes and just smile and take a deep breath. I do have one stipulation when making it myself, it must, must be Alaskan Salmon. I don't know why the fish from there tastes so extra yummy... it's very bold tasting without being too fishy and the texture is perfect for making salmon cakes. Alaskan salmon actually is the only salmon with less fat. It's much brighter reddish orange than the average fattier salmon which is a much lighter pinkish reddish color and is easier to find at your local grocer. The average person prefers the lighter salmon over the Alaskan salmon because the fat tends to make it more flavorful. But to me, there is more flavor in Alaskan salmon than the average salmon from elsewhere. I dunno', Just my foodie tongue... I love smoked salmon rolled in chicken with spinach as well which is a recipe for another time. =) My husband after the first bite of my salmon cakes turned to me after 2 minutes of silence and said, "I'm not being biased, this is truly a foodie dish...this is absolutely amazing." as he couldn't even put his fork down. So yes, I will be serving these for our next foodie/wine party coming up in June. If there is one thing I know how to do, is to make mouths happy. =D So please try this recipe, as it's worth any extra efforts. I have carefully measured each ingredient for perfection.

What you need for the salmon cakes:
This recipe will make 5 cakes
~3 Cups Alaskan smoked salmon (for my Swiss readers, the very best is from Migros market, in the package with the sauce, get 3 packs, but toss the sauce...blec!!)
~Juice of half of a fresh lemon
~2 Tbsp flour
~1 Tsp Old bay seasoning
~1 Tbsp Djion mustard
~10 Butter crackers smashed into crumbs
~1/2 Tsp Parsley flakes

Let's get to work:
1) Stir all ingredients in a bowl and form into 5 patties and set on a plate (picture below) Looks like burger meat... =)

What you need for the coating:
~1 Egg beaten until almost frothy
~2 Tbsp flour in a bowl
~20 Butter crackers smashed to crumbs in a bowl and to that add 1/4 tsp garlic powder and 1/2 tsp parsley flakes

Let's get to work:
Preheat oven to 325 degrees
1) Have 3 bowls, each with the above ingredients
2) Coat the salmon cakes with flour
3) Then dip in the egg
4) Then coat with cracker mixture
5) Set aside on plate
6) In hot hot pan, add about a Tbsp oil. I like grapeseed oil as it's great for high heat cooking.
7) Add salmon cakes and don't turn for about 2 minutes per side OR until golden
8) Place in an oven ready pan and bake for 20 minutes to get warmed throughout. Salmon that's been smoked does not need to be cooked thoroughly, so just bake until warmed and serve with your favorite seafood sauce. I have a recipe for one which I did not picture, but I will include it below. It paired very well with the salmon and easy to do! Here is a picture of what they look like coated BEFORE baking...

What you need for the sauce:
~2 Tsp Djion mustard
~2 Tbsp full fat yogurt
~1 Tbsp low-fat Mayo
~1/4 Tsp old bay seasoning
~1/2 Tsp red pepper flakes
~1 Tsp Balsamic glaze
~Juice of half a lemon
~1 Tsp parsley flakes
~1 Tsp Ketchup

Let's get to work:
Whisk all ingredients together and serve with the salmon cakes.

Pretzel Bread Loaves

2011-04-27T08:51:00.000-07:00

I want to tell you a little secret about the pretzel bread. Here in Switzerland and Germany as well, the secret to their amazing tasting bread is boiling it in a water bath with Lye added to it. Lye is Alkaline (Sodium hydroxide) it's actually toxic. So why on earth can you use it for food? Well there is a food grade Lye that's approved for use by the FDA as long as it's outlined by the FCC (Food Chemicals Codex). Even with food grade Lye you have to be extremely careful in the kitchen as it can cause burns and also act like bleach and corrode things it touches. Nice right? Well I don't want to work with something that caustic in the kitchen! But don't worry, there is good news, you can do almost the same thing with baking soda which is Sodium Bicarbonate. It also has many other wonderful uses in the kitchen. Hey, next time you have a sour stomach, take 1/2 tsp baking soda COMPLETELY dissolved in 8oz water and drink it down... just like Tums or other antacids, it neutralizes acids as well. You will be feeling tip top in a matter of minutes. Ok, enough of the food geek stuff...

Here is my version of pretzel bread loaves!

What you need:
~1 packet of yeast (7 grams)
~1 Cup warm water
~2 Tbsp milk
~1 Tbsp brown sugar
~1 1/4 tsp Salt
~2 1/2-3 Cups flour (use bread flour! Makes a difference)
~4 1/2 Quarts water in a large pot for boiling
~1/2 Cup plus 1 Tbsp baking soda
~Melted butter for brushing the loaves with
~Coarse grain salt for the top

Let's get to work:
1)Mix the first 4 ingredients in a bowl and stir until yeast is dissolved and let sit about 10-12 minutes until yeast looks foamy. That will tell you your yeast it active.
2) Stir in salt and about 2 cups of flour and add more as needed, but not more than 3 cups. I found mine worked with 2 1/2 cups. Depends on the weather really... I know it sounds strange, but it does. On hot humid days you will need more flour and on cooler days, less. Don't ask me why, it's just been always my experience.
3)Once combined, flour your hands and knead slightly to form a nice round ball...
4)Place in a well oiled bowl turning to coat and place in a warm oven and leave to rise for 45 minutes until doubled in bulk. (Turn the oven on and then turn it off after 3 minutes so you have your warm place for the bread to rise nicely). Picture of bread rising in oven and at this point it's done.

5)Punch down the bread and let rest 2 minutes.
6)Knead the dough for 8-10 minutes until bread is very smooth and elastic. Form another ball and put more oil in your bowl, add the ball and put back in the oven for another hour. Here's a picture of the dough the way it should be after kneading it before placing back in the oiled bowl...

7)About 10 minutes before the bread is done with the second rising, put the water in your pot and wait for it to boil before adding the baking soda. When you add the baking soda to the boiling water, do so slowly as it bubbles and fizzes.
8)Form 2 balls with the dough and place each ball one at a time in the boiling water with a slotted large flat looking ladle for 30 seconds, no longer, remove with same slotted spoon and shake to drain and place on oiled baking pan. Do the same with the other ball. Place them about 5" apart as they will get larger when baking. Brush with melted butter generously and sprinkle with coarse salt, as much or as little as you like. Then take a knife to form a small "X" on the top of the dough to allow the dough to rise without cracking too much elsewhere. You can also make 1 very large loaf instead of 2 little, OR you can make them into little rolls.
9)Bake at 400 degrees for about 30-35 minutes turning the pan 2 times throughout the baking.
10)Remove pan and let cool for about 10 minutes on the pan then remove with a spatula and enjoy!! Our daughter couldn't get enough of this bread!!! It's so crispy just like a pretzel on the outside and tender on the inside! FANTASTIC dipped in mustard. You can put butter in the dough batter, but I choose not too keeping calories low as bread is high calorie enough! It sure doesn't taste lower calorie...