From My Corner of Saratoga

Irish Stew and Chocolate Guinness Stout Cupcakes

2013-03-19T12:59:00.000-04:00

St Patrick’s Day maybe over but you can still enjoy the luck of the Irish with this easy to make Irish stew, and top it all off with chocolate cupcakes flavored with Guinness stout. Spring maybe a day away but here in Upstate NY it’s snowing hard with an expected accumulation of almost a foot. But with a few simple ingredients you can whip up a tummy warming pot of stew with an Irish flair. Originally I was looking to do a post for an Irish dinner in honor of St Patrick’s Day but looking out the window I decided that this stew is good any time, even the day before Spring!

The original recipe was found on simplyrecipes.com and when I make a recipe for the first time I try to follow it exact but the foodie in me can’t resist adding my own special touch – this time was the addition of rutabagas. I also added some thickener at the end to make the broth even more rich. This stew is hearty, no doubt about it with a delicious, flavorful broth. And if you’d like you can even make it in the crock pot. I guarantee your house will smell amazing when you open the front door after a long day at work. The original recipe cooks on the stove for almost 2 hours allowing the wine and tomato paste to break down the fibers in the meat making it melt in your mouth.

To round out this meal I found a recipe for Chocolate Guinness Cupcakes. The perfect way to use the rest of that can of beer from the stew. I found this recipe on tasteofhomecom The original was made in a spring form pan but I decided to make it into cupcakes. I think this makes it easier to mimic a cup of the stout, especially with a swirl of the cream cheese frosting. And cupcakes are good for portion control.

To make Irish Stew you will need:

½ cup of veg oil

1 ½ pounds of stew meat

1 cup of flour seasoned with salt and pepper

5-6 cloves of garlic, minced

6 cups of beef stock or canned broth

1 cup of Guinness beer

1 cup of red wine

2 Tablespoons of tomato paste

1 Tablespoon of sugar

1 Tablespoon of dried thyme

1 Tablespoon of Worchestershire sauce

2 bay leaves

2 Tablespoons of butter, unsalted. Try Kerry Irish Gold butter for a little Irish flair.

3 lbs russet potatoes, peeled and cut into ½ cubes

1 large onion, chopped

2 cups carrots cut into ½ inch pieces

1 ½ cups of cubed, peeled rutabagas

Salt and pepper

2 Tablespoons chopped fresh parsley

Serves 4-6

When I was taught to make stew by my mom she always dusted her stew meat with a little seasoned flour. This gives the final product a little bit of a thickening agent. If this doesn’t give the stew enough of a thickening you can always use a slurry at the end of some seasoned flour and some of the hot broth. Stir it into the hot stew and it will thicken almost immediately.

To make Irish Stew:

Dredge the stew meat into a little seasoned flour and brown in a large Dutch oven in batches. (If the pan is too crowded the meat will not brown but will steam, so if you have to cook the meat in batches remove the browned meat and then add back to the pan once all the meat is browned.) Once the meat is browned add the garlic and cook for about a minute. Add the beef stock, the beer, the wine, tomato paste, sugar, thyme, Worchester sauce and bay leaves. Stir to combine. Bring mixture to a boil, then reduce the heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat is simmering in the broth, melt the butter in a large skillet and add the vegetables. Saute them until golden, about 20 minutes. Once the stew has simmered for one hour, add the vegetables and simmer for another 40 minutes, uncovered until all the vegetables are tender. If the stew is too thin you can thicken it by using some of the seasoned flour you used to dredge the meat in. Just take about a cup of broth from the stew pot and add about 3 tablespoons or so of flour. Stir the slurry to combine (should be the consistency of cream) and pour this into the simmering stew. Not only will this thicken it but it will give a nice sheen and rich flavor. Remove the bay leaves before serving.

I serve the stew right from the pot with a huge slab of bread smothered in butter for each serving. Serve in a big bowl and sprinkle with fresh parsley. Like any stew this one gets better and better as it sits but is best on the third day.

Now since your tummy is filled with delicious Irish Stew you still have just enough room for dessert-- a Chocolate Guinness Stout Cupcake.

These cupcakes (originally baked in 9 inch spring form pan) are dense and extremely moist, with the tang of sour cream and the bite of stout. They're topped with a swirl of cream cheese frosting that mimics the frothy head of the beer. So cute! and not to mention DELICIOUS!!

These cupcakes aren't made your traditional way. They start on the stove top and you never need a mixer, just a large saucepan.

To make Chocolate Guinness Stout Cupcakes you'll need:

1 cup of Guinness Stout

1/2 cup of butter cubed

2 cups of sugar

3/4 cups of baking cocoa

2 eggs, beaten

2/3 cups of sour cream

3 teaspoons of vanilla

2 cups of flour

1 1/2 teaspoons baking soda

Preheat oven to 350 degrees.

In a large sauce pan add the Guinness (be careful working with alcohol over an open flame, add the beer to the pan off the flame. Turn on the stove after the beer is in the pan and on the burner). Add the cubed butter and cook on low heat until butter is melted.

Remove pan from heat and add the sugar, whisking until dissolved. Add the cocoa powder and continue to whisk until it's all incorporated. In a separate bowl combine the eggs, sour cream and vanilla. Add to the sauce pan and stir until well combined.

Combine the flour and baking soda then add to the sauce pan and stir until the batter comes together.

Fill greased muffin cups 2/3 full. Bake for about 12-15 minutes. Makes about 18 cupcakes.

To make the Cream Cheese Frosting you'll need:

1 (8 ounce package) of softened cream cheese

1 1/2 cups of powdered sugar

enough milk or cream to reach the proper consistency. This frosting is going to be a lot softer than most cream cheese frostings but this will allow you to create the illusion of the "head" of the beer.

In the bowl of a stand mixer beat the cream cheese until light. Slowly add the powdered sugar on a lower speed so that it doesn't fly out of the bowl and all over the kitchen (and yourself!) Add the milk slowly by the tablespoon until you've reached the consistency you like.

Have a favorite holiday meal you'd like to share? Feel free to in the comments section below!

Comfort Food Fest- Chocolate Chip Cookies

2013-01-15T08:24:00.000-05:00

There is nothing more comforting than a warm, chewy, chocolately chocolate chip cookie. Whether you like them crispy or chewy (my preference) nothing beats the original -- Toll House Cookies. For Christmas my husband bought me New England Home Cooking by Brooke Doiny and inside is the story of the Toll House Cookie.

The Legend of Toll House

Ruth Wakefield, owner of the Toll House Inn in Whittman Massachusetts was mixing up a batch of plain American brown sugar cookies known as Bostons or butter drop do cookies. The legend goes that she ran out of nuts and decided to break up a Nestle semisweet chocolate bar. From this was born the classic was born! Today Nestle makes more than 240 million morsels everyday. Chocolate chip cookies are America's most popular cookie recipe, accounting for half of all the cookie baked in the country.

With a few tips you can easily have a warm batch ready in less than an hour. And if you're looking for more chocolate chip cookie variations read all the way to the bottom for the list of recipes from my fellow Comfort Food Fest bloggers.

To make Toll House Cookies you'll need:

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks of butter (I prefer margarine)

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 large eggs

2 cups Nestle semisweet morsels

Preheat oven to 350 degrees.

In a small mixing bowl mix together flour, baking soda and salt. In the bowl of a stand mixer (or using a hand mixer) cream margarine or butter and sugars together.

<TIP> I like to warm the margarine a little in the microwave. If the margarine is warm it will dissolve the sugars more completely so that the cookies are grainy. I also think that butter will make a crispier cookie and margarine makes one that is more chewy.

Once the butter or margarine and sugars are creamed together then add the vanilla and the eggs. Once it is completely incorporated (be sure to scrape the sides down) the add the dry ingredients mixing completely.

Add the chocolate chips.

<TIP> I like to incorporate the chocolate chips by hand using a wooden spoon.

<TIP> To bake you can line the cookie sheet with silpat or with parchment to make clean up easier.

Drop the cookies onto the prepared cookie sheet by using a spoon or cookie scoop and bake for 9-11 minutes. For a chewy cookie let them cool on the pan. For a crispier cookie cool them on rack.

<TIP> Be sure to check the cookies at the 9 minute mark because the cookies will continue to cook after they are taken out of the oven.

With these tips and a tried and true recipe (thanks to Ruth Wakefield and Nestle) you can have fresh baked cookies warm from the oven almost anytime!

More variations on the theme from some amazing bloggers and cooks. Be sure to tell them you found their amazing recipe here!

Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette's Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What's Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies

Napa Farmhouse 1885: New Year's Resolution Chocolate Chip Cookies
Red or Green?: Tao's Double-Chocolate Chip Cookies
Made By Michelle: The Best Blondies, Ever
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
Devour:5 Takes on Classic Chocolate Chip Cookies
FN Dish: The Perfect Chocolate Chip Cookie

FN Dish Comfort Food Fest-Garlic and Herb Infused Cheesy Potatoes

2013-01-09T08:11:00.002-05:00

Food Network's Blog FN Dish has decided to create another franchise. This time it's all about Comfort Food and this week the topic is potatoes. Potatoes are nutritious, versatile and cheap. They can be made in a variety of ways that can please a crowd or add that special touch to everyday meals. My recipe for this installment -- Garlic and Herb Infused Cheesy Potatoes! Now that's a mouthful (of deliciousness!!)
Like in all the past installments be sure to read to the bottom of this post for even more potatoes recipes from some incredible bloggers and cooks.

This is fairly simple but makes a great statement on the dining room table. By infusing the milk with garlic and herbs the potatoes soak up all that flavor and the addition of cheese makes it even more delicious. After all everything is better with cheese.

To Make Garlic and Herb Infused Cheesy Potatoes you'll need:

Russet potatoes (I usually allow 2 potatoes per person, this will assure you have left overs)
1 1/2 cups milk
3-4 garlic cloves, smashed
assorted herbs, parsley, rosemary, basil, oregano or any combination you like.
4-6 ounces of cheese depending on how cheesy you like it. I used a sharp cheddar but just about any kind of cheese you like will work.

Preheat oven to 425 degrees.

Slice the potatoes very thin on a mandolin or with a knife. Layer them in a casserole dish seasoning the potatoes between the layers with salt and pepper and cheese.

On the stove in a saucepan warm the milk, add the garlic and herbs and let them steep in the milk for about 10 minutes. Once the potatoes are sliced and seasoned pour the warm, steeped milk through a fine mesh strainer over the potatoes, then top them with the grated cheese.

Bake the potatoes for about 20 minutes or until they are tender and brown.

Sprinkle chopped herbs on top and enjoy them with just about any kind of meat. For this meal I chose pan fried pork chops.
These potatoes can be reheated home-fry style for breakfast the next morning. Just add some butter or oil to the pan and fry them until crispy.
Garlic and Herb Infused Cheesy Potatoes -- another easy, flavorful potato dish to add to your repertoire of potatoes recipes. If you give them a try please be sure to leave a comment and rate the dish! Check out the list below for even more mouth-watering potato dishes.

Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides

Panera Soup review

2012-12-19T19:23:00.000-05:00

Recently I had the opportunity to review Panera Bakery and Cafe soups with the aid of The Daily Food Buzz and the free $10 gift card them supplied me. The weather here in the North East is turning definitely to winter with the winds picking up and the snowing starting to swirl around. What's the best way to warm up from the inside out? A hot bowl of soup. My soup of choice was the French Onion. The French Onion soup had a rich broth and a sprinkle of cheese with a good balance of flavors, not too salty like some restaurant soups tend to be. The soup is served in a bread bowl and served with a bagette so there's a lot of bread even though you are offered other choices, like an apple. The flavor was rich but did not have a bitter or overwhelming onion flavor, this comes from using quality ingredients and a long, slow cooking process. According to panerabread.com "French Onion soup is simmered in a light beef broth with the essence of tomato" which is an unusual yet very flavorful addition. The simmering enhances the depth of flavor and brings out the natural sweetness of the onions. Making French Onion soup at home is time consuming and doesn't always turn out right each time. But at Panera you can get a delicious, tummy warming bowl of French Onion soup when no other soup will do. And you get to eat your dish!!

The $10 gift card was more than enough to pay for the bread bowl of soup -- enough for me to go back for seconds.

And as you can see, I'll be doing that just that some time soon!!

Panera Bread Bakery-Cafes can be found throughout the country. Visit their website for locations. Their soups are made with fresh, wholesome ingredients and the selection changes daily. French Onion soup (according to their website) has only 230 calories per 14.75 ounce serving (if you don't eat the bread bowl) so it's a good choice for a healthy, yet satisfying lunch. You can check out this and other options on their website so that you can make an informed choice.

I want to thank The Daily Food Buzz for selecting me to participate in this tasty endeavor. Believe me the pleasure was all mine!!

Johnsonville Hot Italian Sausage Ragout and Polenta

2012-11-08T11:27:00.001-05:00

Once in a while a deal so good comes along that you just can't pass it up. That's how I felt when my local grocery store was running a buy 1 get 1 free promotion on Johnsonville Italian sausage. I was disappointed to find after trying 2 different stores that they were completely sold out! But I had the presence of mind to get a rain check for 4 deals with which I was still able to use my coupons. Making this a deal not to be missed!!

The following week I was able to find the Johnsonville sausage and use my coupons and rain check. Now I had 8 packages and only paid for 4, and the 4 I paid for were $1 off. With my freezer stocked it was time to come up with some recipes for using my find. Here's the first one I came up with.

Pot of hot Italian sausage ragout simmering on the stove

Hot Italian Sausage Ragout:
In a heavy pot over medium heat add 1 small onion chopped and 3-4 cloves of garlic minced or grated in 1 tablespoon of olive oil. Once the vegetables are soft add 1 pound of ground Johnsonville Italian Hot sausage and brown completely. Season with salt and pepper. Once the meat is browned add 1 large can of crushed tomatoes and let simmer. The longer you let it simmer the richer the flavor will be. If you like you can deglaze the pan before adding the tomatoes with red wine or beef broth and then simmer. I would simmer the sauce for at least 2 hours, longer if possible.
I chose to serve the sauce over polenta but you can have it over pasta too.

Johnsonville Hot Italian sausage has just the right amount of heat to it so there is really no need for extra seasoning. Crushed red pepper flakes and fennel seeds give the sausage a truly authentic flavor, and can be used for many dishes making this one versatile meat option!! It can be used in a sauce or to top your pizza. Or you could make some kicking sloppy joes or Italian style meatballs. Use your imagination, I'm sure you can come up with some way to use Johnsonville Hot Italian Sausage.
Have an idea already? Feel free to share it in the comments.

Even if you don't have a great buy 1 get 1 free deal with added coupon savings Johnsonville sausage is always a great deal for a quick meal!

Fall Fest- Copper Pennies AKA Glazed Carrots

2012-11-06T14:47:00.002-05:00

When I saw that carrots were next on the list for Fall Fest I was excited. As a kid carrots were about the only vegetable I would eat. Well...carrots and potatoes. There is southern dish called Copper Pennies which in fact is served like a salad. The carrots are cooked with other vegetables - onions and green peppers then glazed with all things -- tomato soup!
Now I never had this version of Copper Pennies growing up but we did call Glazed Carrots - Copper Pennies. The recipe I'm about to share is carrots glazed with butter and brown sugar and then seasoned with just a hint of ginger. No matter what you call them they are delicious and are a perfect accompaniment to chicken or pork or even beef. And who doesn't have carrots on their Thanksgiving table!!

After the recipe below I'll list all the other bloggers, links and their recipes for carrots. So be sure to read all the way to the end!

Here is what you'll need to make Copper Pennies:

1 pound of carrots sliced into rounds
Salt and pepper to taste
2 tablespoons butter
2 large handfuls of brown sugar (I'm assuming it's just shy of a 1/4 of a cup. You can adjust it up or down)
1/2 teaspoon ground ginger (optional)

Clean the carrots and slice them into 1/8 to 1/4 inch rounds. The thinner they are the faster they will cook. This is a recipe that takes time so start it before you even start your main course if it's chicken or pork. Place the carrot rounds in a large skillet and cover with water until they float. Heat the skillet on high and once the water comes to a boil simmer on medium high until tender and most of the water has boiled away.

Once the water has boiled away, add the butter and brown sugar. Stir to coat. Turn the pan down to simmer and cook until the carrots are glazed, about 10 minutes. Season with salt and pepper, and a sprinkle of ground ginger if using. Stir and cook another 5 minutes or so. Turn off and place lid on top to keep warm.

Glazed carrots with pan fried pork chops and dressing.

Do you have favorite carrot recipe you'd like to share?

Feel free to share it in the comments and Happy Fall!!

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885:Roasted Carrots With Chile and Agave

Haute Apple Pie: Healthy Carrot Cake Muffins
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate's Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

A Southern Classic- Pimento Cheese

2012-11-01T12:53:00.000-04:00

I think I have a little bit of split personality. I love the weather in the North but LOVE the food of the South. One Southern tidbit that is one of my all time favorites - pimento cheese, a simple spread that can be shaped into a ball for a party or on bread for the best grilled cheese you’ll ever have!

To make pimento cheese you’ll need:

1 8 ounce block of cream cheese, softened

¼ cup mayo

½ cup sharp cheddar cheese, grated

1 half jarred roasted red pepper, finely diced or

A small jar of pimentos

Garlic powder to taste

You can mix the ingredients in a bowl with a wooden spoon but I like to mix mine in my stand mixer.

In a bowl (either using a wooden spoon or in the bowl of your stand mixer) add the cream cheese and mayo. Mix until well combined. Add in the cheddar and combine completely. Add in the diced red peppers and the garlic powder to taste. Be sure all the ingredients are well combined. Can be eaten right away or chilled in the fridge.

For an amazing grilled cheese sandwich, spread the pimento cheese over bread that has been buttered on one side. Place the buttered side down in a hot pan and cook until golden brown.

I’m sure there are a lot of uses for pimento cheese spread, like maybe on potatoes for a new version of potatoes au gratin or maybe stuffed into a chicken breast. However you decide to eat it be sure to make extra – it’s truly addicting!

Super delectable, yummy, delicious snack

Chocolate Pumpkin Cake

2012-10-23T11:33:00.000-04:00

It’s time for the next installment of Fall Fest – Pumpkin. Whether you use it out of the can or cook it down yourself; spice it up or sweetened it, pumpkin is a fall staple that is versatile and of course delicious! This will be evident in the list of pumpkin recipes from the other Fall Fest bloggers listed at the end of this post.

Many, many years ago I came across a recipe that substituted pumpkin for the oil and eggs in cake mix recipes. I’ve tried it with spice cake mix (which is unbelievably delicious) and I’ve tried it with chocolate cake mix (actually devil’s food) because I LOVE chocolate. In both instances the result was a very moist cake that is more dense than the traditional, but still tastes like the flavor you choose. The pumpkin doesn’t mask the flavor of the cake but adds a ton of richness and moisture.

I usually bake mine in a bundt pan and since the cake is so rich on it’s own there’s no need for frosting, just a powdered sugar glaze or a sprinkling of powdered sugar to finish it off.

Since there isn’t any oil or eggs in this recipes it’s the perfect low fat solution when you just want something sweet and still stick to your eating plan.

To make Chocolate Pumpkin cake here's what you'll need:

1 cake mix, any flavor but I prefer chocolate or spice

1 15 ounce can of plain canned pumpkin, NOT pumpkin pie filling

1/4 cup water if batter is too thick

1 bundt pan

Add the cake mix to a stand mixer bowl then add the pumpkin. Mix until incorporated then turn speed up and mix for about 2 minutes. The longer you mix the more air you will add so the lighter the cake will be.

Pour the batter into a greased bundt pan and bake at 350 for about 30 minutes. Let cool slightly before turning it out onto a serving platter. Make a light glaze of powdered sugar and milk or dust with just powdered sugar.

Looks good, huh? Just how good? Each serving has 127.6 calories. Not bad for a decadent tasting dessert that's oh so easy!

Now for more amazing, delicious ways to use pumpkin from my friends and fellow Fall Fest bloggers:

Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie:  Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885:   Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade:   Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish:   Primping Up Pumpkin
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Fall Fest- Pork, Kale and White Bean Soup

2012-09-25T08:33:00.000-04:00

It’s time for Fall Fest. The leaves are changing and the weather is turning crisp and cool. In other words: soup weather! This week’s star veggie is kale. Now I didn’t grow up eating kale, but my husband did. He made the suggestion of making kale soup. I think it’s important that you know your ingredients, what other veggies go with them and what spices will compliment them so after some research I came across a recipe that called for everything that I had in my fridge and pantry. Most kale soups call for a sausage like chorizo but I had boneless pork chops which I browned in the pan first. The rest of the ingredients were almost the same.

I had found a ham bone in my freezer a few days before and had made ham stock from it. The fat from the ham stock melted into the soup giving it a richer flavor. A great compliment to the kale. But if you don't have a ham bone or ham stock then you can use chicken stock as the recipe below calls for. But I think the extra effort was worth it. The result was a hearty, tummy warming, stick to your ribs soup that is perfect for a cool fall night.

After this post check out all the other kale recipes from Food Network’s fall fest participants. I bought an extra bunch of kale so I can try some out!

To Make Pork, Kale and White Bean Soup you’ll need:

3 medium sized boneless pork chops, trimmed of excess fat and diced

Olive oil

¾ teaspoon salt

1 medium onion, chopped

3-4 cloves garlic, chopped

2 teaspoons paprika, smoked if you have it otherwise plain paprika will work fine

1 cup crushed tomatoes or you can use 4 fresh roma tomatoes, diced. Or diced canned petite tomatoes, drained.

5 cups of chicken stock or 4 cups chicken stock and 1 cup white wine

1 bunch of kale, stems removed and leaves rinsed and chopped

1 can of white beans, rinsed

In a soup pot cover the bottom with olive oil. Season pork with salt and cook in the olive oil until browned on all sides. Remove from pan and place on a plate. Set aside. In the same pot add the onion and cook until soft. Add garlic and paprika and cook until fragrant. Add the wine (if using) and crushed tomatoes. Bring to a boil and scrap the brown bits from the bottom of the pot. Add the chicken stock, then add the kale and cook until it wilts. Reduce heat to a simmer and continue to cook until the kale is tender, about 4 minutes. Add the cooked pork and any juices that have accumulated on the plate along with a can of white beans. Heat until the pork and beans are heated through. Then enjoy this simple, quick and delicious soup. It's even better the next day! Oh yeah and don’t forget the crusty bread!

Now as promised here's even more ways to use kale from the FN Dish Fall Fest bloggers:

Jeanette's Healthy Living: Kale Kimchi

Bacon and Souffle: Roasted Carrot Salad With Baby Kale
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Napa Farmhouse 1885: Kale and Rainbow Chard Salad With Peaches, Blackberries and Pine Nuts
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip

Summer Fest- Easy, Crispy Fried Potatoes

2012-09-18T17:20:00.001-04:00

Potatoes are one of my favorite vegetables. Not only are they versatile but very tasty too. I know that potatoes get a lot of bad press but for a side dish for any meal of the day they can add texture and nutrition. They are full of potassium and other vital nutrients. They also pack a punch when it comes to saving money – they are one of the most affordable vegetables.

I love to pan fry up a batch of crispy hash browns for a weekend breakfast. Serve them with some ham or bacon and some eggs cooked any way and you have a traditional breakfast that will satisfy anyone.

Looking for more potatoes recipes? Check the list at the end of this post for all the recipes from the rest of the Summer Fest bloggers!

Cooking potatoes can take a long time. Here’s a tip: before you add them to the pan put your peeled and diced potatoes in a microwave safe bowl and microwave them for about 4 minutes per potato. They will be hot when you take them out so be careful! Then add them to the hot pan with about 3 tablespoons of vegetable oil.

To make crispy fried potatoes here’s what you’ll need:

To make 4 servings

4 large russet potatoes, peeled and diced

1 small onion, chopped

3 tablespoons of vegetable oil

Salt and pepper to taste

Put the peeled and diced potatoes in a microwave safe bowl and microwave on high for about 16 minutes. The bowl and potatoes will be hot so beware. While the potatoes are in the microwave, chop the onion and heat the oil in a large skillet. Cook the onion until soft. After the potatoes are cooked in the microwave pour them carefully into the skillet and cook until the potatoes are crispy.

Season with salt and pepper. You can serve them the traditional way - eggs and bacon.

<TIP> Remember that potatoes need a lot of seasoning so don’t be afraid to use salt liberally.

<TIP> This is more of a method than a recipe. Don't be afraid to experiment with ingredients to add to your crispy fried potatoes. One of my favorite dishes adds ham, green onions, egg whites and cheddar cheese.

More potato recipes. With these choices, you can't go wrong!

Jeanette's Healthy Living: Crock-Pot Stuffed Baked Sweet Potatoes
Feed Me Phoebe: Roasted Potato and Green Bean Salad With Almond-Chive Pesto
Dishin & Dishes: Shakin' Hash Browns
Made By Michelle: Sweet Potato Macaroni and Cheese
Napa Farmhouse 1885: Red Chile Breakfast Potatoes
Virtually Homemade: Potato Onion Bread With Poppy Seeds
Sweet Life Bake: Tacos de Papa Potato (Potato Tacos)
Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil
FN Dish: The Multipurpose Potato

Be sure to check out Food Network's Pinterest board -- Let's Get Seasonal

Summer Fest- Spiced Apple Dutch Baby

2012-09-11T17:48:00.001-04:00

Have you ever heard of Dutch Baby? Me either but when I saw the recipe in the CIA cookbook and saw how simple it was I thought why not try it. According to Wikipedia a Dutch Baby is a German pancake or popover baked in a metal pan that is traditionally served for breakfast. There is no leavening in the pancake so it falls almost as soon as it’s taken out of the oven. The CIA cookbook recipe called for whipped cream topping, yogurt or sour cream and spiced peaches with it being served immediately out of the oven. As usual I had to tweak it. I caramelized some apples with cinnamon and brown sugar for the topping and I did serve it with sweetened fresh whipped cream. I did make it ahead of time and served it as a dessert. I didn’t bake mine in a cast iron skillet, but in a stainless steel sauté pan which I buttered. If you do chose to use a sauté pan the more butter the better, since mine did stick a little.

In the directions it says to bake the Dutch Baby for 20 minutes without opening the door then to lower the heat and bake for an additional 10 minutes. There was an element of surprise when I finally took it out. It was puffy around the edges, not at all what I expected. The pancake itself was crispy on the edges and a little doughy in the center. The basic pancake gives off a enticing aroma once it’s drizzled with fresh lemon juice. It’s then finished with the spiced apples and softly whipped cream. For a first attempt I have to say it was tasty and not overly sweet for a dessert. I can see it being delicious with a steaming cup of coffee on a cold autumn morning.

Be sure to read all the way to the bottom of this post for more amazing apple recipes from all the participants in Summer Fest.

To make Spiced Apple Dutch Baby you’ll need:

½ cup all purpose flour

½ tsp salt

2 large eggs

½ cup milk

¼ cup butter, melted

2 ¾ cups peeled and sliced apples

1 tsp. ground cinnamon

2 Tablespoons packed brown sugar

1 Tablespoon lemon juice

Powdered sugar as needed

¼ cup heavy cream, whipped to soft peaks

1 tsp. lemon zest

Preheat the oven to 400 degrees.

Sift flour and salt together in a small bowl.

Put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides of the blender and continue to blend until smooth. Blend in 2 tablespoons of the melted butter.

Pour the batter into a well-greased 10 inch cast iron skillet or an ovenproof sauté pan. Bake for 20 minutes without opening the oven door. Reduce the heat to 350 degrees and bake 10 minutes longer.

While the Dutch baby is baking, prepare the spiced fruit. Heat the remaining 2 tablespoons of melted butter in a medium sauté pan over high heat. Add the apples, cinnamon and brown sugar. Continue to cook until the apples are soft and browned, about 5 to 6 minutes.

Remove the Dutch baby from the oven and drizzle with lemon juice and sprinkle with powdered sugar. Fill the center of the Dutch baby with the hot, spiced fruit mixture. Top with whipped cream and lemon zest and serve at once.

Jeanette's Healthy Living: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Daily*Dishin: Easier-than-Pie Creamy Apple Bake
Chez Us: Baked Apples With Creme Anglaise
Made by Michelle: Pear Apple Crisp
Napa Farmhouse 1885: Apple, Fennel and Cheddar Cheese Panini
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let's Go Apple Picking

Summer Fest- Roasted Beet and Goat Cheese Napoleon

2012-09-02T17:59:00.000-04:00

I’m not a beet fan. I’m not sure why they just have never been my favorite vegetable. Whenever possible, my dad would always ordered pickled beets and its funny my husband is the same way. This like in all my recipes I take something familiar and give it a little twist. Instead of pickling the beets, I roasted them which gives them a more intense, sweeter flavor. And to give them a little more flavor I tried the classic combination of goat cheese and beets. As my husband describes it, salty goat cheese and sweet beets are a great combination.

As with every Summer Fest installment there will be LOTS of beet recipes that follow after this post from more Summer Fest participants. So check 'em out!

Cooking beet greens was a first for me. I guess I should have paid more attention to my mother in law when she made Sunday supper, but I didn’t. I checked a couple of cookbooks for recipes for beets greens (they came with the beets and I didn’t want to waste them!) and all the recipes sounded pretty straightforward. Take the leaves off the stems, wash them and sauté them. Straightforward, right? Not sure what I did wrong but the greens were bitter and tough.

To top off the Napoleon I decided to make a balsamic and orange reduction as sort of a sauce. I thought it tasted pretty good but my husband really didn’t taste the orange. Maybe he just needed more sauce on his Napoleon.

Beets and goat cheese are a classic and unbeatable combination, even without the greens and the balsamic reduction. Roasting the beets make them even sweeter but there are a few tips I would like to share.

<TIP>

Beets stain everything! Place the beets in a casserole dish, like a Pyrex or Le Creuset with a little water in the bottom. This will make clean up easier.

<TIP>

Be sure to clean your beets thoroughly. I think one of the reasons I never liked beets is that they always smelled like dirt to me.

<TIP>

When peeling the beets (after they are cool enough to handle) hold them the stem and use a fork or knife to help you peel the skin off. It will save your hands turning a magnificent shade of pink. You can also use kitchen gloves. Either way you'll be happy you protected your hands.

<TIP>

For the beet greens, cut them off from the beet and leave about an inch. This will make it easier to hold while peeling, as explained above. Be sure to wash the greens thoroughly and take them completely off the stem, so they will be tender after they cook. If you have a favorite recipe for collard greens it will work great for beet greens too.

If you want to make Roasted Beets and Goat Cheese Napoleons you’ll need:

1 pound of beets, about 4 med.

4 ounces or one small log of goat cheese

¾ cup balsamic vinegar

1 large orange, juiced and zested.

Wash beets thoroughly and remove the leaves, leaving about an inch of stem. Place the beets in a casserole dish and add about 1 inch of water. Season the beets with salt and pepper. Cover the dish with foil and place in a 350 degree oven for about 1 hour or until the beets are fork tender. Remove from the oven and let them cool enough to handle, then peel them.

To make the balsamic glaze:

In a non-reactive pan on medium heat, warm the vinegar and cook until it reduces by about half. Once the vinegar has reduced, then add the orange juice and cook for about another 3-4 minutes. The reduction should be a sweet and sour sauce with just a hint of orange.

To cook the beet greens:

Heat about 2 tablespoons of olive oil in a skillet. Add ½ cup chopped onion, sauté the onion until soft. Add the washed and dried beet greens to the pan and cook until wilted. Season with salt and pepper.

To make the Napoleon:

Place some of the cooked beet greens in the bottom of a shallow bowl. Slice one of the beets into 3 pieces. Place a slice of beet on top of the greens, then place a slice of goat cheese on top of the beet. Repeat topping with the last slice of beet. Spoon some of the balsamic glaze over and garnish with orange zest.

Whenever I develop and write about a recipe I like to give as many variations as I can. I like to use the ingredients so that you can make it all or just part. So if you're not a fan of the greens, that's okay. If you don't want to try the balsamic glaze, no problem. But if you do make any part of the recipe, I really suggest roasting your beets. After you try them like this, you'll be a fan for life!

If you're looking for more beet recipes, check out the list below:

Jeanette's Healthy Living: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
What's Gaby Cooking: Beet, Corn and Quinoa Salad
Chez Us Pickled Beets
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Napa Farmhouse 1885: Roasted Beet and Avocado Salad With Meyer Lemon Marmalade Vinaigrette
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets

Product Review - Orville Redenbacher's Ready to Eat Popcorn

2012-08-31T12:55:00.000-04:00

Recently I received a free sample of Con Agra Foods new product, Orville Redenbacher Ready to eat Popcorn. Everyone’s heard of Orville Redenbacher’s popcorn – popcorn kernels and microwave popcorn. So when I heard about this new product I thought what a great add-on to this already well -known brand.

My family has a love affair with popcorn. It’s a go to night time snack. It’s a go to afternoon snack. So to have a trusted brand like Orville Redenbacher in a ready to eat form, well it was just perfect for us. There are times when you want a snack right now, and this ready to eat popcorn comes in some pretty great flavors.

Con Agra sent me a sample of the sharp white cheddar. I have to say I’m not usually big on flavored popcorn because it can be overly flavored and messy to eat. This popcorn had just the right amount of cheddar flavor without getting your fingers stained. The kernels (just like all Orville’s popcorn) were large and according to the bag 30% fluffier. It’s a snack you can feel good about giving your kids since it’s a whole grain snack.

My daughter liked the sample so much she went and bought several bags and she is a popcorn connoisseur! For a convenient, lightly flavored, tasty, healthy snack try Orville Redenbacher’s new ready to eat popcorn. It’s a snack you can take anywhere with you, no microwave required.

You can find Orville Redenbacher’s Ready to eat Popcorn in the snack aisle at your local supermarket or grocery store. It comes in other flavors - Farmhouse Cheddar, Signature BBQ and Kettle Corn. Try them all!

The opinions of this product are my own.

The sample provided by ConAgra was a free sample supplied to me by them for my opinion.

Ratatouille Fresh from the Garden

2012-08-27T21:17:00.000-04:00

It’s time for another installment of Summer Fest. This week is eggplant. Now I’m not a huge fan of eggplant but I do like vegetable stews, one in particular – Ratatouille, which contains mushrooms, zucchini and eggplant with tomatoes, onions, garlic and green peppers. The result is a flavorful, simple to make dish that is perfect for any night of the week. Leftovers can be served over rice for a quick and healthy lunch.

As always there will be a list of other fantastic recipes using eggplant, so be sure to read all the way to the bottom so you don't miss any of them from this talented group of bloggers/cooks.

This ratatouille recipe comes from the Culinary Institute of America Cookbook I received when I took a class there last year. I will have more recipes from this cookbook when I start my “cookbook of the month” review series. The CIA cookbook has a great selection of recipes from different cuisines and uses techniques that range from simple to advanced, but more about this cookbook in another post. Right now let’s get to the ratatouille!

This is a one pot meal which makes it perfect for a weekday or weekend meal. It's quick cooking so it helps to have all your ingredients ready to be added. A recipe like this one is good for practice knife skills, since there is a lot of chopping involved. The fresh herbs added to this dish gives it a fresh flavor that compliments the fresh veggies. Not one of the veggies are the star of the show, but if you like one vegetable more than another you can always add more of it. This dish is a great use up for all those farmer’s market finds at the end of summer when there seems to be an abundance.

To make ratatouille you’ll need

2 T olive oil

3 T minced garlic

2 cups chopped yellow onions

1 T tomato paste

¾ cup chicken broth

4 cups chopped eggplant

1 1/3 cups sliced zucchini (quartered lengthwise before slicing)

1 cup quartered mushrooms

1 cup diced green peppers

2 cups chopped tomatoes (peeled and seeded)

¼ cup chopped flat-leaf parsley

¼ cup chopped basil

Salt and pepper as needed

Heat olive oil in a sauté pan over medium heat. Add the garlic and sauté until aromatic, about 1 minute. Add the onions and sauté until translucent, 4 to 5 minutes.

Add the tomato paste and cook over medium heat until it deepens in color and gives off a sweet aroma, about 1 minute. Add the broth and stir to deglaze the pan, scraping up any browned bits from the pan bottom.

Add the eggplant, zucchini , mushrooms and green pepper and simmer until the vegetables are tender but not falling apart, 10 to 12 minutes. Stir in the tomatoes and continue to simmer until the tomatoes are heated through, 2 to 3 minutes. Add the parsley and basil. Taste, season with salt and pepper then serve.

As promised here's the list of more eggplant recipes.
Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette's Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
And Love It Too: Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen: Homemade Baba Ganoush
Made by Michelle: Eggplant Zucchini Muffins
Cooking With Elise: Stuffed Eggplant
Virtually Homemade: Layered Ratatouille la Ratatouille
Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip
HGTV Gardens: Garden-to-Table: Eggplant
Thursday Night Dinner: Eggplant Flatbread
Healthy Eats: Going Meatless With Eggplant
Devour: Giada's Rigatoni With Eggplant Puree
Cooking With Books: Sriracha and Honey Eggplant Rice
FN Dish: Eggplant: Champion of the Meat-Free Meal

Who knew eggplant was so versatile? Have a favorite eggplant recipe? I'd love to hear it. Be sure to leave it in the comments below!

Summer Fest- Grilled Peaches with Ginger Caramel Sauce and Pound Cake

2012-08-14T08:58:00.001-04:00

Time for another installment of Food Network's blog - FN Dish. This week it's all about peaches. To me nothing says summer like the smell of a fresh, ripe peach. The aroma is intoxicating! And I know I'm not the only one that feels that way - so be sure to read all the way to the bottom for more links from the fabulous Summer Fest bloggers.

The recipe I chose to make combines two of summers greatest things - peaches and grilling. Don't worry if you don't have a BBQ grill, an indoor grill will do just fine! Nothing gives food the flavor that cooking it on the grill does, even if it is indoors.

The best way to pick a peach is to smell it. I know, I know it looks weird to hold it up to your nose and sniff, and if your nose actually touches it you feel obligated to take it. But it's really the only way to get a good peach. It should smell unmistakenly like peach. The peach should have some give to it with no blemishes.

This recipe is simple, but oh so flavorful with the addition of the ginger caramel sauce. If you don't want the sauce, that's fine. But be sure to have some ice cream handy, home made or store bought doesn't matter.

To make Grilled Peaches with Ginger Caramel Sauce and Pound Cake here's what you'll need:

3-4 ripe peaches, medium size
3/4 c sugar
2 teaspoons grated ginger (more or less to taste)
2 T butter
splash of cream
salt
store bought ice cream (or home made)
store bought pound cake (my favorite cake)

Makes 6 servings.

Slice the peaches in half and lay them on a low- medium heat grill. This will work great after you've grilled your main course and the coals have burned down a little. You don't want the grill or grill pan too hot or the peaches will burn.

Cook the peaches just until they are warm, soft and caramelized.

For the Ginger Caramel Sauce

Add the sugar to a skillet on low heat. Keep an eye on the sugar, it can go from caramel to burnt in an instant. Swirl the pan occasionally to allow the heat to distribute. Once the sugar starts to caramelize add the grated ginger. Swirl again to combine. Once the sugar is caramel color add the butter and cream. The pan will sizzle so beware. It's okay! Stir to combine and set aside.

To assemble:
Slice the pound cake and place on the grill just long enough to get some grill marks and warm it through.

Place the pound cake on a plate. Top with the grilled peaches, a scoop of ice cream, then drizzle with the caramel sauce.

That's it! A simple dessert that will "WOW" your cookout guests!! And a delicious new way to enjoy peaches.

Have a favorite peach recipe? Looking for a new way to enjoy this summer time favorite fruit? Then look no further than the list below for more creative, yummy recipes.....

HAPPY SUMMER FEST!!

Jeanette's Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Napa Farmhouse 1885: Fresh Peach and Coconut Cake
Daily*Dishin: Caramelized Grilled Peaches
Delicious Lean: Smokey Peach Chipotle Grilled Chicken
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids' Table

Menu Sampling at Comfort Kitchen

2012-08-10T16:23:00.001-04:00

I was invited to a menu sampling at one of Saratoga’s newest restaurants – Comfort Kitchen, which is located in the Marketplace downtown. To me the name “Comfort Kitchen” is a little bit of a misnomer. When I think of comfort food (being from the south) I think of fried chicken, mashed potatoes, chicken fried steak, biscuits and gravy, chicken and dumplings. Not burgers, tots and salad. But I guess it’s a North/South thing. And I do have to say that the menu we sampled was the “summer” menu. For southerners summer menus consist of BBQ, potato salad and sweet tea.

The crowd consisted of other local food bloggers. I really love it when I’m in a room full of people who photograph their food before they eat it. Makes me feel normal.

Parking downtown is always at a premium especially during track season so I ended up parking about 3 blocks away in a garage. Made it easier for me to maneuver my huge SUV and I didn’t have to try to squeeze into a tiny spot on the street. As I was walking, it occurred to me that Saratoga is a microcosm of a large metropolitan city. It was after 7 pm so the sidewalks were lined with diners at the many restaurants and bistros along Broadway. Clothing racks were still outside some of the shops, and families, couples (old and young) were walking the sidewalk. But I think the one thing that I like the most about walking along Broadway on a summer’s evening is the street performers. There is such a wide range – from the guy playing the Barney theme on his banjo, to the woman playing classical music on her violin. It’s all these things – and more that make Saratoga a thriving mini-metropolis.

Comfort Kitchen is in the Marketplace in a former cupcake bakery. But as owner Rory Moran said, “there’s no cupcakes here.” Instead you will find comfort food in many forms, from hamburgers and mac and cheese to tater tots and cookies and milk.

Our first sampling was tater tots (which are deep fried) with different sauces. One of the sauces is called their awesome sauce, which they use on their burgers also. Awesome sauce is their version of a secret sauce (although I did get a few of the ingredients: ketchup, mustard, siracha, honey, vinegar) It’s a little spicy but not too bad. Another sauce is their house made blue cheese that they serve on their cobb salad.

We were then served the veggie burger. I had high hopes for this patty made from local zucchini, carrots and black beans, but I found it to be spicy and then topped with another spicy sauce –chipotle aioli and pickled red onions just made it too much. Even though it was topped with a couple of slices of avocado I think it needed more balance of another cooling agent like sour cream. I like spicy food, although I’m the first to admit, I’m pretty wimpy. But there is a difference between spicy and just plain unpleasant, and this burger fell closer to the latter than the former.

Then it was onto what I would call the main event, the basis for many a comfort food meal –burgers and mac and cheese. Here I would have to say Rory gets it right. The burger is made from a custom ground blend of meats that are freshly ground for the Comfort Kitchen. The burger is served with American cheese (a classic) along with Awesome sauce and house-made bread and butter pickles on a potato roll.

The burger is cooked in a cast iron skillet, the way Rory's mom (and mine) used to.

The mac and cheese is made to order. I think any restaurant that makes anything to order should get “props” and this mac and cheese deserves them! It’s made with a four cheese blend that is creamy and a little unusual with the addition of rosemary, (I’m not sure if it was in the herbed bread crumbs or in the sauce itself). I was a little apprehensive about the rosemary because it’s such a pungent herb but here it worked. The mac in the mac n cheese wasn’t the usual (and comforting) elbow macaroni but cavatappi which is a cork screw shaped pasta. This large pasta makes it actually easier to eat because you can pick them up with your fork one at a time.

Rory told us a little bit about himself and his vision for the restaurant. He has worked in restaurants most of his life, one of them being Max London’s. He hopes to create a farm to table type restaurant using the best of what local farmers have to offer while still bringing customers back to memories of their childhood table. By using local ingredients Comfort Kitchen is able to serve a fresh spin on classics. I guess being from the south myself I was a little surprised by what Rory thinks of as “comfort food.” Southerners think fried chicken, mashed potatoes, biscuits and gravy -- not really burgers and salads. But there is enough on the seasonally changing menu to satisfy anyone’s need for comfort. Who doesn’t remember coming home after school to a plate of cookies and a glass of cold milk? Comfort kitchen offers cookies baked daily.

For dessert we were promised something special – ice cream sandwiches. Yeah, I know, they’re all the rage these days, but I make ice cream for a living and after all the spicy food I just wanted something chocolate. Instead we got vanilla cookies with strawberry ice cream. The ice cream wasn’t really ice cream but custard. When I asked Rory how he made the ice cream he said it was heavy cream, sugar, vanilla, eggs- that’s a crème anglaise (the base for custard) that is then cooked, cooled and then put into an ice cream maker. Frozen custard is usually rich and thick with a smooth texture. Unfortunately this ice cream wasn’t rich, thick or smooth. It was icy and the unsweetened berries made the flavor less than pleasant. But like I said I make ice cream for a living, so I’m spoiled.

To recap:

PROS:

Comfort Kitchen specializes in fresh, local ingredients

Most of the food is made from scratch

It's a "gem" in Saratoga and fills a niche

CONS:

In some respects the dishes aren't ready for "prime time"

Veggie burger is too spicy to eat.

Prices are a little high for food I make at home all the time.

So if you are, then stop by Comfort Kitchen and give the menu a try. I'd like to know what YOU think.

Food Network's Summer Fest - Tomato Jam

2012-07-31T15:16:00.000-04:00

The bounty of summer tomatoes often leaves us scratching our heads. What to do with all those gorgeous, ripe tomatoes? Tomatoes are a versatile fruit that can be used in a number of applications so when I came across this recipe for tomato jam I thought now this is an unusual, simple and incredibly tasty way to use up garden fresh tomatoes. And the best part –you can freeze it, so you can enjoy this treat even when the snow is piling up outside!

What is tomato jam? I know, jam made from tomatoes sounds odd and maybe even a little gross, but trust me, this flavorful spread will liven up any meat or pasta dish and can even be spread on some toasted bread with a little goat cheese or feta to make a snack with Mediterranean flair. Tomato jam is a combination of savory and sweet: balsamic vinegar and brown sugar, garlic and onions along with chopped tomatoes that simmers on the stove and fills the house with tantalizing smells. The jam is then cooled and stored in the fridge to be used on just about anything.

To Make Tomato Jam you’ll need:

2 tablespoons olive oil

2 medium onions, chopped

3 large cloves of garlic, finely chopped

1 pound of ripe plum tomatoes

2 tablespoons brown sugar, I used dark brown

3 tablespoons balsamic vinegar

1 tablespoon lemon juice

¼ tsp red pepper flakes

½ tsp salt

Heat a pan over medium high heat and add the oil. Once the oil is hot add the onions and sauté for 3 minutes or until soft. Add the garlic and continue to cook. Meanwhile dice the tomatoes then and the diced tomatoes and the rest of the ingredients. Bring to a boil then turn down to a simmer. Simmer for 25 minutes. With an emersion blender or in a food processor gently break up the jam until it is still slightly chunky. Set aside and let cool completely. Store in the fridge for up to 5 days or in the freezer for several months. If you freeze the jam place it in a food storage bag, making sure to squeeze out all the air and store flat.

French bread topped with soft scrambled eggs and tomato jam.

This recipe was adapted from the original recipe found in the Sparkpeople cookbook. It was a delightfully versatile recipe I just had to share. With my own little tweak added of course. For more interesting, versatile and of course delicious recipes be sure to check out the other bloggers below. You won’t be disappointed!!

Cooking With Elise: Fresh Tomato Sauce
Jeanette's Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What's Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart

Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes

FN Dish: Tomatoes Go Beyond Salads

Summer Fest - Stir Fry with Summer Squash and Red Pepper

2012-07-24T17:01:00.000-04:00

When you want to beat the heat and use up your abundance of zucchini and yellow squash, stir fry just might be the answer. It takes little time so you don’t have to heat up your kitchen for long. And this particular stir fry is an all veggie version which makes it perfect for using up your garden goodies.

Be sure to read all the way to the bottom of the page for more creative and delicious ways to use up your summer squash.

The original version came from my mother in law who took out the mushrooms. I added them back because I think it gives the dish a meatier taste and adds texture. I like to have a sauce with my stir fry but you can omit that. In this recipe I’ve chosen to serve the stir fry over pasta a la lo mein style, but of course you can have rice or just eat it bare.

To season the stir fry I chose a little red pepper flake, some fresh ground ginger (my new go to spice) and garlic, and of course a splash of bottle stir fry sauce.

To make Summer Squash and Red Pepper Stir here's what you'll need:

1 medium zucchini
1 medium yellow squash
1 red pepper
1/2 yellow onion
1/2 pound crimini mushrooms
green onions for garnish
2 large cloves of garlic, minced or grated
1 -2 teaspoons of grated fresh ginger
2 tablespoons oil
2 tablespoons stir fry sauce or tamari
a sprinkle of red pepper flakes, to taste
Rice or noodles

Heat a wok to very, very hot. Add the first 5 ingredients and stir fry, but only until veggies are tender crisp.
Season with salt, pepper, garlic and ginger. Continue to stir fry until fragrant.
Add the sauce and continue to cook briefly until thickened.
Serve over rice or noodles.

<TIP> Stir fry goes fast so have all your ingredients chopped and ready to go. That way the veggies will be tender crisp and there won’t be any possibility of forgetting something.

<TIP> Be sure to have your pan as hot as you can get it so as you add ingredients it won’t lose heat.

<TIP> Keep it moving. As you add your ingredients be sure to keep tossing them in the pan. This will insure even cooking.

Stir fry is one of those versatile dishes I love to make. You can make it so many ways – all veggie, with tofu, with just about any kind of meat. Plus you can experiment with sauces and flavorings.

Check out these great blogs for more ways to use summer squash:

Jeanette's Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry
Cooking With Elise: Orange Summer Squash Bread
Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon
Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche
And Love It, Too: Peter Pan Squash Spiced Oven Fries
Made By Michelle: : Pattypan Squash and Tomato Frittata
Cooking Channel: Our Top 5 Favorite Squash Recipes
Daily*Dishin: Summer Squash Confetti Salad
Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts
Napa Farmhouse 1885: Summer Squash Chips
Ingredients, Inc.: Summer Squash and Kale Sauté
Thursday Night Dinner: Summer Squash Medley
Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip
Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders
Healthy Eats: Summer Squash Any Way You Slice It
FN Dish: Cheesy Summer Squash

Food Network's Summer Fest - Plum Upside Down Cake

2012-07-17T10:00:00.000-04:00

It's time for another installment of Summer Fest -- this time it's plums. I have to be honest -- I'm not much of a plum eater. I really prefer peaches, but I thought that I would give it a try and make something for plums. My mom used to make the best pineapple upside down cake. She would take a cast iron skillet, melt butter and brown sugar in it and then carefully lay out the pineapple rings with a cherry in the middle of the center one. It was always a big Ta da when she flipped it over and revealed her beautiful work. So I thought, what about doing the same thing but with plums. I did a little research (since I don't really eat plums, I wasn't sure what flavors actually went with them) and this is the recipe I came up with based on the upside down plum cake I found on epicurious.com

For even more ideas on how to use plums read all the way to the bottom of this post for the list of other Summer Fest participants!

The bottom layer - which in fact becomes the top- started out with melted butter, brown sugar and a little honey.
After it was melted I poured it into a 9 inch cake pan.

I then sliced about 5 small black plums.....

...and arranged them on top of the melted butter and brown sugar mixture.

The cake is a basic white cake flavored with ginger to enhance the flavor of plums and then topped with toasted slivered almonds. The cake batter is poured on top of the arranged plums and then baked --the result was a sweet, almost caramely top with a light cake, delicious with some whipped cream or even a scoop of ice cream.

Topping the cake with toasted slivered almonds not only covers where the cake might have stuck to the pan but also gives a little added crunch.

To make Plum Upside Down Cake here's what you'll need:
6 Tablespoons of butter
1 cup brown sugar
1 tablespoon honey
5-6 medium sized plums

In a large heavy bottomed skillet melt the butter, brown sugar and honey. Once melted, pour into a 9 inch cake pan. Slice plums and arrange on top of the butter/sugar mixture. Set aside.

For the cake:
1 1/2 cups all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

6 Tablespoons of butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

In a small bowl combine the flour, baking powder, cinnamon, ginger and salt. Set aside.
In the bowl of an electric mixer beat the butter until light. Add in the eggs and beat until light and fluffy. Add the vanilla.
Combine the flour mixture with the butter/egg mixture alternatively with the milk until the cake batter comes together.

Top the butter/sugar/plums with the cake batter and smooth out the top, which now will be the top. Bake in a 350 degree oven for 45-55 minutes.
Let the cake cool for about 5 minutes before turning it out onto a large plate or platter.

In a small skillet, toast 1/4 cup slivered almonds on low heat just until the nuts are toasted and fragrant. Sprinkle the top of the cake with the nuts.

Makes 8-10 servings.

For more ways to use plums be sure to check out these recipes from the other participants of Summer Fest!

Ingredients, Inc. Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese
Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Napa Farmhouse 1885: Time for Plum Cobbler?
Thursday Night Dinner: Plum BBQ Chicken
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes

Food Network's Summer Fest -- Marinated Cucumber Salad

2012-07-10T14:54:00.001-04:00

It’s that time again – summertime and that means Food Network’s FN Dish is sponsoring Summer Fest. What is Summer Fest? It’s a group of food bloggers who participate weekly throughout the summer posting amazing and unique recipes using the best ingredients Summer has to offer. This week is all about cucumbers. Be sure to read all the way to the bottom of the page for all the other Summer Fest links!

When I lived in St. Louis we would have dinner out with my parents 2-3 times a week, and one of our favorite places to eat was Miss Sheri’s Cafeteria. Every time they would have it, my dad would get a side dish of marinated cucumber salad. When I saw that this week’s topic was cucumbers, it was the first recipe that came to mind. It’s a simple salad that can be made days in advance – it really tastes better after the third day.

To make marinated cucumber salad you will need:

2 medium size cucumbers, sliced thin

1 medium size onion (yellow or Vadallia), sliced thin

1 cup of apple cider vinegar

¼ cup of white sugar

Salt and pepper

Slice the cucumbers very thinly using a knife or mandolin. Place in a non-reactive bowl. Slice the onion also very thinly and mix with the cucumbers. On the stove (in a non- reactive sauce pan) warm the apple cider vinegar. Once warmed, add the sugar, and dissolve. Set aside to cool. Season the cucumbers with salt and pepper and pour the dressing over the vegetables. Mix to combine. Store in the fridge.

<TIP> For a little extra zing, you can add some red pepper flakes or a seeded and chopped jalapeno pepper.

<TIP> Also remember the longer it sits, the better it gets. So try to make it at least 3 days before you want to serve it.

The Sensitive Epicure: Chinese Style Cucumbers
What's Gaby Cooking: Cucumber, Herb and Pita Salad
Ingredients, Inc.: Easiest Cucumber Salad

Virtually Homemade: Cucumber Strawberry Cooler

The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

Shrimp Fajitas - Thanks to Goya Brand

2012-07-01T12:06:00.000-04:00

I love shrimp. I love Mexican food. So combining the two seemed like a great idea. I stock my pantry with Mexican spices like cumin and also spice blends like those created by Goya – adobo and sazon along with marinades and chipotle in adobo. Then I can go to my pantry, grab what I need and create a flavorful dish with what’s on hand. In this post like most of my others I’ll give you recipes inside recipes. Fajitas are made from components so this recipe is loaded with bonus recipes!

Fajitas are traditionally made from beef or chicken but I had shrimp on hand, actually shrimp skewers. So I took off the tails and removed them from the skewers. Then I marinated them briefly in Mojo Croillo (I also used Goya brand) which is a marinade of citrus juices, garlic and spices. You only need to marinate the shrimp for about 20 minutes, any longer and the shrimp will begin to cook in the citrus.

I was able to get frozen onions and red pepper strips on sale so I thought once those were cooked up and seasoned they would a great component for the fajitas. I seasoned them with some fresh chopped garlic, adobo and sazon. They became a gorgeous color!

Once the shrimp marinated I cooked them until just firm and pink. Don’t overcook them or they will be chewy.

For a garnish and for added flavor I whipped up some chipotle mayo. So easy. In a food processor I put in about a cup of mayo and one chipotle pepper with a little bit of the adobo sauce. Whirl it together and that’s it! It gives it a little spice and creaminess to the fajita.

I used my grill pan to warm up the tortillas and then it was time to build the fajitas.

As promised here’s the recipes

Shrimp Fajita filling

1 ½ pounds of shrimp, peeled and deveined

¼ cup Mojo Croillo (I use Goya brand but if you can’t find it you can use garlic, lime juice and whatever Mexican seasonings you like)

Add the shrimp to the marinade and let them marinate for about 20 minutes, covered in the fridge. After 20 minutes, heat a pan with 1 – 2 tablespoons of olive oil. When hot cook the shrimp (be sure not to add the marinade in the pan with the shrimp) for just a minute or two until they are firm and pink.

Onion and Pepper topping for fajitas

1 large onion chopped

1 red pepper

1 green pepper

Or 1 package of frozen onion/pepper blend

Adobo seasoning powder

1 Sazon packet

While the shrimp marinate you can prepare the onions and peppers. I used a frozen blend but you can use fresh. Slice the onion and peppers. Add to a hot pan with about 2 tablespoons of olive oil. When the vegetables are tender season them with the adobo and sazon packet. Set aside.

Chipotle Mayo

For garnish I do like to add pico de gallo or guacamole but one of my family’s favorites is Chipotle Mayo, flavorful and simple.

Chipotle in adobo

1 cup mayo, light or full fat

In the bowl of a food processor or mini chopper add 1 cup of mayo and 1 chipotle pepper along with a little of the adobo sauce. These are very hot so be careful and use a small pepper at first. You can taste and add to it. Season with a little salt and pepper and if you like – a squeeze of lime. Make extra because it is very versatile, you can add it to scrambled eggs or use it for sandwich spread.

Now it’s time to build the fajitas.

Warm a tortilla on a grill pan. Add some of the shrimp and vegetables. Now you can top it the way you like – chipotle mayo, pico de gallo, guacamole. It’s up to you.

The shrimp will be tender and flavorful with hints of citrus. The vegetables will be tender crisp with the subtle flavor of Mexican seasonings. The pico de gallo will give that added sweetness from the tomatoes and the guacamole will add the just the right cooling affect.

Goya makes a variety of seasonings, sauces, and other Mexican products that will lend that special extra flavor to almost anything you make. Go into the international foods aisle in your local grocery store and see all that is available. Buy something new and experiment with different flavors and cuisines. You never know what you might come up with!

#SundaySupper with LAND O LAKES® -- Buttery Garlic Knots

2012-06-10T05:00:00.000-04:00

Simple and Fresh Summer Recipes

Buttery Garlic Knots
Compound Butter
Roasted Garlic

I’ve been involved with #SundaySupper for a while now and was excited to hear that the group will be creating recipes for a new product created by LAND O LAKES® – Butter Olive Oil & Sea Salt. We were each asked what we thought would be a creative, delicious recipe to make with the new butter. Mine is called Buttery Garlic Knots, but they aren’t like any ordinary Garlic Knots.

They're filled with herb and roasted garlic compound butter made with this new product. The butter comes in handy half sticks so bringing it to room temperature is a snap. It also makes for the perfect portion for doing a sauce like a béchamel for mac and cheese.

The product is versatile, it's not just for making sauces but also for sauteing or frying.

The butter is rich and creamy and lent a delightful texture to the garlic knots. They were crispy on the outside and tender on the inside, like a garlic knot should be. At the end of this post there will links to the rest of the #SundaySupper recipes. You should be able to create a complete meal from this list from appetizer, main dish and sides. LAND O LAKES® not only gave me (and the other bloggers) a coupon for the full purchase price of the butter but also gave us a coupon for one lucky readers! It could be you!! Details will follow at the end of the post.

To make Buttery Garlic Knots:

1 package of premade pizza dough (or you can use your favorite pizza dough recipe)

2 half sticks of LAND O LAKES® Butter with Olive Oil & Sea Salt

Assorted fresh herb to equal 2 tablespoons chopped, I used parsley, oregano and basil

3-4 cloves roasted garlic – recipe follows

Bring the pizza dough and the butter to room temperature. Roll the pizza dough out into a large rectangle.

Chop the herbs finely, then add the roasted garlic and mix thoroughly. Mix with the softened butter.

Spread the butter/herb mixture over the rolled out pizza dough, only covering half.

<TIP> You might not need all of the butter mixture. If the butter is spread too thick it might ooze out of the knot. If you have leftover butter it will keep in a plastic container in your fridge or use it to top grilled chicken or steak.

Fold the pizza dough over, long end to long end.

Take a pizza cutter and cut the dough into long slices. Cut down the center of the dough then cut each half in half until all the dough is cut into strips.

Take each piece, stretch slightly then tie into a knot. Fold ends under, to assure that the ends won’t get overdone.

Bake in a preheated 425 degree oven for 12-15 minutes. The garlic knots can be served alone or dipped into marinara sauce.

The butter will add a creaminess to the knots while the herbs and the garlic will give just the right extra flavor.

To make roasted garlic:

Take a head of garlic and cut it in half. Drizzle with olive oil and wrap it in foil. Roast in 400 degree oven for 50-60 minutes. Roasting the garlic will give it a sweet flavor and a very soft texture that will mix into the butter and herbs easily. Don’t worry about the salt in the butter, it will enhance the flavor of herbs and garlic.

To win a full purchase coupon for LAND O LAKES® Butter with Olive Oil & Sea Salt

just answer this question in the comment section: What is your favorite Simple and Fresh Summer recipe to make with butter? A winner will be picked at random and announced during next week's #SundaySupper on twitter and this blog.
The contest will run one week so be sure to leave a comment!

Want to join into the #SundaySupper fun? The fun starts at 3 pm. You can join in by using the hashtag on twitter or by using TweetChat. Of course the best way is to visit the blogs listed below and try out the recipes. And don't forget to enter your comment for a chance to win a full purchase coupon for LAND O LAKES® Butter with Olive Oil & Sea Salt.

Ravioli Florentine with Spinach and Butter Sauce by Hezzi-D’s Books &Cooks

- Roasted Salmon & Asparagus with grilled Garlic Bread by Daily Dish Recipes
- Steak with Blue Cheese Butter by In the Kitchen with KP
- Pasta with Roasted Asparagus and Cherry Tomatoes by Mama’s Blissful Bites
- Fettucini with Cream Sauce and Turkey Sausage by Val’s Food and or Art
- Butter Burgers by Ultra Epicure
- Bacon and Havarti Quiche by Juanita’s Cocina
- Cider Chicken with Butter Pecan Rice by Momma’s Meals
- Crusty French Bread with Sun-Dried Tomato and Parmesan Herb Butter byThe Weekend Gourmet
- Chicken Scallopini by Diabetic Foodie
- Pasta with Butter Thyme Sauce by Magnolia Days
- Chicken Tikka Masala by Melissa Likes to Eat
- White Bean Ragout with Grilled Garlic Bread by Comfy Cuisine
- Wild Raisin Nut Rice Pilaf with Olive Butter & Sea Salt by Sue’s Nutrition Buzz
- Olive Oil and Sea Salt Pan Seared Scallops with Quinoa by Big Bears Wife
- Flank Steak with Garlic and Wild Mushrooms by Family Spice
- Bay Scallop Gratin by An Appealing Plan
- Buttery Sea Salt Tuna Fajitas by Family Foodie
- Sole Meniere by The Girl in the Little Red Kitchen
- Buttermilk Biscuits with Jalapeno Cheddar Butter by Damn Delicious
- Bacon Avocado Grilled Cheese Sandwich by Dinner, Dishes and Desserts
- Sage Cornbread Muffins with Cranberry Orange Butter by Cupcakes and Kale Chips
- Easy Onion Focaccia Rolls by The Meltaways
- Whole Wheat Biscuits by Cookistry
- Buttery Garlic Knots by From My Corner of Saratoga
- Herbed Cheese Bread with Pancetta and Onions by Mrs. Mama Hen
- Honey Butter Dinner Rolls by Chocolate Moosey
- Warm Balsamic Green Beans by Chip Chip Hooray
- Buttery Herbed Potatoes by The Messy Baker Blog
- Basil Butter Corn by Supper for a Steal
- Mashed Potatoes with Herb Butter and Cheese by Basic and Delicious

I want to thank Isabel of familyfoodie.com for another amazing #SundaySupper opportunity!

Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

About LAND O LAKES® Butter with Olive Oil & Sea Salt: Land O’Lakes is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a premeasured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.

Land O’Lakes Twitter: @LandOLakesKtchn

Land O’Lakes Facebook: http://www.facebook.com/LandOLakes

Loaded Post- OXO 5 Pound Food Scale Review,Recipe and Giveaway!

2012-06-05T19:42:00.000-04:00

If you haven’t heard of OXO let me introduce you to a company that makes every kitchen tool you will ever need. They make life in the kitchen not only simple but pleasant. Their tools run from things you would use every day like can openers and slotted spoons, to things that you’re happy you have on hand when you need them like a salad spinner or a mandolin.

Recently OXO created the Blogger Outreach Program where they would have bloggers use one of their kitchen items, review it and then have a giveaway. I was so happy to be chosen to participate in this program since it allows me to do my very first ever giveaway!

The product I was sent was the OXO 5 pound food scale. I’ve struggled with my weight my entire life. A food scale makes it easier for portion control and this food scale has a lot of pluses.

1 Battery operated. This scale runs on battery so you can put it anywhere and not have to worry about being near an outlet. And the battery is included!!

2. Fits in a drawer. Even though this scale can hold up to 5 pounds of food it’s small enough that you can store it in a drawer, freeing up valuable counter space.

3. Simple to use. The scale doesn’t come with a bowl like some other scales which is fine, one less thing to store. But I can put any container I like on it, hit the button, wait for the countdown and that’s it.

4. Pull out display. The display pulls out and away from the scale (it’s attached) so that you can read the numbers easier if there is a glare on them. Haven’t had to use this feature but it’s nice to have.

To demonstrate how to use the scale I decided to make a recipe I think all dieters will appreciate: The Dieters Dagwood. You remember Dagwood from the Sunday comics and the HUGE sandwiches he made. Don’t think just because you’re on a diet you can’t have a substantial sandwich too.

Here’s how:

Start with 2 slices of thin bread about 45 calories each.

Top the bread with 2 ounces each (here’s where the scale comes in) of shaved roast beef and ham. Asking your deli person to shave the meat very thin makes it look like you’re getting a lot more meat.

Then top that with 1 ounce (using the scale again) of your favorite cheese, low fat or not. Now it’s time to get crazy with the toppings.

Most of them have no calories or very few. Let’s start with thick sliced tomato, lettuce, onions, dill pickles… the list goes on and on.

You can use mustard or a little low fat mayo (I like a little of the real stuff) maybe a squirt of lemon and salt and pepper. It’s up to you.

Top it off with the second slice of bread and you’ve made (with the help of your OXO 5 pound food scale) a Dieter’s Dagwood. Grab a bottle of your favorite low cal drink and you’re set!

If you'd like to win your very own OXO 5 pound food scale ($29.99 value) here's how:

a Rafflecopter giveaway

I want to thank OXO for graciously supplying me with a food scale to review and one for the giveaway. The opinions in this blog post are my own.
Follow OXO on twitter: @OXO or like them on their facebook page: facebook.com/oxo for all their latest tools and gadgets.

Bargain Hunting- Buying a New Mattress

2012-05-31T16:34:00.003-04:00

I’m a bargain hunter. I like a good deal no matter what it is that I buy. So when we went to look at a new mattress and box spring for my daughter’s room we started at one of the major mattress stores. I’m always hesitant when I go to buy a big purchase item like this, because the salesmen are always so pushy. We started at Mega Mattress, which is a store that is local to the Saratoga area. They carry all the major brands so it’s really a one stop shop and since it was Memorial Weekend we were able to get what I thought was a pretty good deal.

Mike the salesman wasn’t pushy but gave us a lot of information and options. The deal came in when he told us about buying a floor sample. A lot of people might be turned off by buying a floor sample, but as Mike pointed out, people lay on these mattresses for about 30 seconds; and besides we could get a plastic protector so she will never actually be lying on the mattress. The protector will also ensure that the mattress lasts longer.

The final deal worked out this way:

She wanted a full size bed. After trying out several she decided on a Trump BeautyRest The best thing about this bed is that not only does it have individually wrapped coils but it also has a layer of memory foam. This bed retails for $1080 but since we were taking the floor sample (because they are changing out mattresses in the store) we were able to get it for half price, $540. We decided to pick it up ourselves since we live so close and that saved us the $60 delivery fee. So that actually paid for the plastic sheet protector. We added in a new bed frame for $70 making our total after tax $721. Not bad for a luxury bed.

Memorial Day weekend is traditionally the weekend where you can find great deals on mattresses and furniture. But everything has a good time to buy.

For example things to buy in June include:

Tools: With Father’s Day being in June lots of stores will put tools on sale for the handy dad.

Gym membership: Think it’s too late to get in shape? Not so, this time of year might be a great time to get a good deal on a gym membership while everyone else is working out outdoors you can keep cool in the gym and maybe save some money at the same time.

Dishware: Since June is known as “wedding month” it’s also a good month to get good deals on dishware that would make a nice wedding gift.

Have a money saving idea?

Please feel free to share.

Taste Of Home Cooking Show – May 14th- In Saratoga Springs

2012-05-08T20:11:00.001-04:00

It’s that time again. Time for the Taste of Home Cooking Show, to be held at the Saratoga City Center. The show offers live demonstrations of recipes, gift bags and door prizes. There are still tickets available and can be purchased at four Price Chopper stores- Rt. 50 in Saratoga, Railroad Place, Malta and Wilton. General admission tickets are $15 and VIP tickets are $60. Tickets can also be purchased at the Saratogian located at 20 Lake Ave. (who is a sponsor) from 8 am to 5 p.m. The show will be on May 14^th (that’s a Monday) with the door opening at 4 pm for VIP ticket holders and at 5 pm for general admission ticket holders. The show will start at 7 pm.

I’ve never been to a Taste of Home Cooking show but I understand it’s lots of fun with the opportunity to win some pretty great prizes and of course learn new recipes and techniques from the chefs . I’ve also read Taste of Home magazine and have gotten their cookbooks at Price Chopper so I’m sure that the recipes and techniques will be ones anyone can benefit from. Personally I prefer a hands-on cooking class, but the live demonstrations will still give you lots of information and tips.

The Saratoga City Center has had a complete face lift in the last couple years and now is an expanded venue and is located on Broadway in downtown Saratoga Springs.