Heat Oven to 350

Strawberry Rhubarb Dump Cake From Scratch

noreply@blogger.com (Nicole Moss) — Mon, 17 Jun 2013 14:37:00 +0000

Lovely name, isn't it? Dump cake. It goes up there between mud pie and monkey bread on the unfortunately unappetizing food names list. Despite the name, the idea behind a dump cake is very appealing. You layer some kind of fruit in a baking pan, dump everything else on top of it, bake it and you're done. It ends up being some kind of cross between a cake and a fruit cobbler that is juicy and delicious. It certainly isn't pretty, but as far as cakes go it's about as easy as it gets. No mixing, no creaming, just dumping. It's the kind of dessert I can handle when I'm short on time or energy. Which is basically all the time.

The drawback of most of the dump cake recipes is that they use a cake mix. And sometimes jello, which my husband refuses to eat in any form. And sometimes other unusual ingredients that I don't normally have at home. While I don't turn my nose up at a boxed cake every once in a while, I do like to make things from scratch when I have the option so I worked on revamping a strawberry rhubarb dump cake recipe that I love. And like most things made from scratch versus the box version, the end product turned out even better. The difficulty factor did raise by about one notch. Instead of dumping a cake mix on the fruit, you have to process together 9 whole ingredients in a food processor. The strawberry flavor in the recipe comes from freeze dried strawberries instead of jello, and the touch of almond extract is amazing with the rhubarb. In fact, I bought 8 pounds of rhubarb to freeze about a month ago so I could try different rhubarb recipes and so far we are about halfway through the rhubarb and I've made exactly one recipe. This one. I can't seem to bring myself to try any other because the minute we finish a pan I'm craving a new one. It is just sweet enough and just tart enough, delicious on its own and amazing with some ice cream. If you've stashed away some rhubarb in your freezer or have a batch in your garden that needs a project, it doesn't get much easier or better than this.

Strawberry Rhubarb Dump Cake

By HeatOvenTo350 Published 06/17/2013

Ingredients

1 3/4 cups flour
1/4 cup cornstarch (or substitute with another 1/4 cup flour)
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup nonfat dry milk
3/4 teaspoon salt
1 oz (about 1 1/2 cups) sliced freeze dried strawberries
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup brown sugar
4 cups chopped rhubarb (thawed and drained if frozen)
1 cup water
1/2 cup unsalted butter cut into 10-12 pieces

Instructions

Heat oven to 350 degrees. Combine flour, sugar, baking powder, nonfat dry milk, salt and dried strawberries in a food processor. Process until combined and strawberries have been completely broken down.
Spread rhubarb in a 9x13 pan and top with brown sugar. Spread strawberry mixture on top. Pour water over the top and dot with butter pieces.
Bake 1 hour or until lightly browned. Let cool at least 15 minutes before serving if eating warm.

Yield: 4 servings
Prep Time:10 min
Cook time:1 hour

Recipe Source: HeatOvenTo350

Thursday Thoughts - June 13, 2012

noreply@blogger.com (Nicole Moss) — Thu, 13 Jun 2013 13:59:00 +0000

Some random thoughts for your Thursday:

1. Our house looks a lot like this lately. And it seems to get to that state a lot quicker than it used to.

2. Amelia is working on standing while holding on to things. If you plop her by the toy chest, she'll entertain herself by pulling out toys one by one. She reminds me a little bit of the crane toy at the arcade. Except a lot cuter.

3. As you can probably see in #2, sometimes Amelia gets dressed up like a boy. Namely when I find the Red Sox outfit I bought years before I even met my husband and decide that it finally needs to be used.

4. Just seeing the basil grow in my garden makes me so happy. There is no dedicated spot for vegetables where we live so the basil is right among the flowers. That seems fitting to me because the sight of it is beautiful to me.

5. Someone likes to play with their hair while eating. Too bad that same someone doesn't like a washcloth rubbed all over their hair to get the tomato out of it.

Have a great week!

7UP Cake

noreply@blogger.com (Nicole Moss) — Wed, 12 Jun 2013 00:26:00 +0000

When it comes to a 7UP cake, there seem to be two classes of people - those who love it, and those who haven't heard about it yet. If you have tried a 7UP cake you will probably nod your head when I describe this cake as one of the best pound cakes you can make. It is moist, buttery and perfectly sweet with just a touch of lemon flavor from the 7UP and lemon zest. It is easy to make and beautiful in presentation. I forget who in my family made it first (I think those bragging rights go to my sister) but it was shared and loved so quickly between the rest of the family that it became an instant family classic.

My mom and I made the mistake of baking a 7UP cake when she was visiting me right after Amelia was born and it only took a single bite after it was freshly glazed to make us realize our error. A cake that good and that decadent combined with a couple women (one of them a hormonal nursing mom) stuck in a house with a newborn is probably not the wisest idea if you are considering calories. I remember it was with both sadness and relief that I ate the last piece. (My mom has never let forget that I ate that last piece, either.) This was the pound cake I mentioned earlier when I said Amelia preferred it over the chocolate cake on her birthday. Even though I love chocolate and I'm sure she will love it some day, too, given how wonderful this 7UP cake is I don't blame her one bit.

7 UP Cake

By HeatOvenTo350 Published 06/11/2013

Ingredients

3 1/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup 7UP (Or other lemon-lime soda - not diet)
5 large eggs, at room temp
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar

For the glaze:

1 cup powdered sugar
4 teaspoons lemon juice
1 teaspoon water

Instructions

Heat oven to 350 degrees. Grease and flour a 12 cup bundt pan and set aside. In a medium bowl, whisk together flour and salt. In another medium bowl, combine 7UP, eggs and lemon zest.
Using an electric mixer, beat the butter and shortening together with the granulated sugar until fluffy, about 2 minutes. Beat in lemon zest and vanilla extract. With mixer on low speed, beat in 1/3 of the flour mixture. Beat in 1/2 of the 7UP mixture, followed half of the remaining flour mixture. Scrape the bowl and add the rest of the 7UP mixture, beat to incorporate, and then finish by adding the last of the flour mixture. Mix well to combine, scraping the bowl to make sure everything is incorporated.
Pour batter into prepared bundt pan and bake until a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. Let the cake cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
Once the cake has cooled, whisk together the powdered sugar, lemon juice and water in a small bowl. Drizzle over the top of the cake and serve.

Yield: 4 servings
Prep Time: 15 min
Cook time:1 hour 15 min
Recipe Source: adapted slightly from America's Best Lost Recipes

Thursday Thoughts - June 6, 2013

noreply@blogger.com (Nicole Moss) — Thu, 06 Jun 2013 14:25:00 +0000

Random thoughts for your Thursday:

1. Amelia turned one! She thoroughly enjoyed opening presents and eating cake. I baked both a chocolate cake and a pound cake and the pound cake won hands down. Looks like Amelia has her mom's love of butter. I'll be sharing the recipe for the pound cake later this week. It's one of my favorites.

2. Know those tire shreds you sometimes see on the freeway? My car tried to play PacMan with a nearly full one. It lost. Given that this is the second piece of road debris that has flown at my bumper in the past month, I'm thinking my car is trying to kill itself.

3. Have you ever had a bad thing happen that you actually ended up feeling lucky about? I feel pretty darn lucky about hitting that tire. I was in the car with Amelia when it happened and things could have been much worse. When I called my sister to tell her about it, she told me about an accident that had happened to her the day before where a beam fell and hit her in the forehead. She was feeling lucky, too, because she was on scaffolding at the time and the accident could have been much worse. It's weird to think that getting your forehead glued back together or a giant repair on your car can make you feel lucky, but sometimes it can.

4. The hutch is still not finished, but it's close! This is the bottom part. It has a couple coats of finish on it already. The top . . . is bare wood still needing sanding. But hey, it's progress.

Have a great week, everyone!

Cilantro-Lime Pasta Salad

noreply@blogger.com (Nicole Moss) — Mon, 03 Jun 2013 14:59:00 +0000

One of my favorite things about summer is all the fresh food and salads. Whether they are at a barbeque with friends or just a simple light dinner at home, the salads are one thing I look forward to when the weather starts to warm up. I have my favorites, but I always like to try new kinds to mix things up a bit, and this cilantro-lime salad is one of the best I've tried in a long time. A really long time. It has already cemented itself in the "Favorite Salads" list in my head. (Don't tell me you don't have lists of favorites in your head, too.) It is full of different textures and flavors and they all go together so well. The cilantro and lime dressing keeps it fresh and light-tasting, and the chicken makes it filling enough for a meal. I love the sweetness of the mango and the crunchiness of the bell peppers. It's a mark of my love that I shared it with my one year old because I wanted to eat the entire bowl myself. Try it yourself and you'll understand.

Cilantro-Lime Pasta Salad

By HeatOvenTo350 Published 06/4/2013

Ingredients

4 ounces dried rotini pasta
1/4 cup lime juice
1/4 cup fresh cilantro leaves
2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups cooked cubed chicken
1 1/2 cups grape tomatoes, halved
1 cup sliced green onions
1 medium mango seeded, peeled and cut into 1/2 inch pieces
1 avocado, seeded, peeled and cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped

Instructions

Cook pasta according to package directions.
While pasta is cooking, combine lime juice, cilantro, olive oil, sugar, salt, garlic powder, cumin and cayenne pepper in a blender or food processor. Blend or process 30 seconds.
Drain pasta once it has finished cooking and place in a large bowl. Toss with dressing. Add remaining ingredients and stir to combine. Serve.

Yield: 4 servings
Prep Time: 20 min
Cook time: 10 min
Recipe Source: adapted slightly from bhg.com

Thursday Thoughts - May 30, 2013

noreply@blogger.com (Nicole Moss) — Thu, 30 May 2013 17:07:00 +0000

Random thoughts for your Thursday:

1. Refinishing furniture is hard. Just thought I'd put that out there. Hopefully there will be before and after pictures of the project from H-E-DoubleHockeySticks next week. If however, there is an abrupt stop to all posting in the near future, know that it was a mid century hutch that killed me.

2. These refillable squeezy packets are awesome. We've tried a couple and these are the best. They less expensive than most pouches, the hold a lot and they have a tough side zipper that opens really wide so filling them is easier. And they can go in the dishwasher. I'm in love. I just bought a second set on Amazon today. (Note - I'm not endorsed by the EZ Squeeze people. I just really like their product.)

3. This has become my most dreaded place in the house:

Why did diaper changes become a wrestling match? I've tried to explain in logical terms to Amelia why it doesn't work to change a diaper when she is rolling around like a dolphin but she doesn't seem to get it.

4. Amelia's first birthday is this coming week! I got a zoo animal cake pan that I'm excited to use. I'm still debating between vanilla or chocolate cake. I might make both.

Have a great week!

Vermont Burgers

noreply@blogger.com (Nicole Moss) — Tue, 28 May 2013 20:22:00 +0000

It's officially grilling season, folks. While some folks grill year round (my brother and dad, to name two) I generally put the grill away once the leaves start to fall and pull it out again around Memorial Day. That long winter without grilled burgers, chicken legs and steaks makes them taste all the better the next summer.

This year when I pulled out the grill, the first thing I tried were these Vermont burgers. I ran across the recipe this winter and waited patiently until the weather, my schedule, and a sale on ground beef coincided. It was worth the wait. If you are wondering what makes something a Vermont burger, imagine some of the best Vermont flavors all wrapped up in a hamburger bun. First of all, there is maple syrup in the burger. This may seem strange, but I promise you that it is good. You know how some barbecue sauces are somewhat sweet? This is like that, but with great maple flavor. Second, there are grilled apples on top. If you can find McIntosh this time of year, that would be a great choice, but otherwise choose a non-sweet apple with some flavor. (i.e. - no Fuji, Braeburn or Honeycrisp.) This gives great contrast to the maple syrup flavor. Then there is bacon, which isn't necessarily Vermont-y, but . . . it's bacon. Finally, the whole thing is topped with a thick slice of sharp cheddar cheese. The salty cheese, the sweet maple syrup, the bacon, the apple, it's all a happy combination that feels very gourmet and special. Like most things from Vermont. (Full disclosure - I grew up in Vermont.) These burgers would be a great, easy way to try something a little different this summer.

Vermont Burger

By HeatOvenTo350 Published 05/28/2013

Ingredients

1 pound 85% lean ground beef
1/4 cup maple syrup, plus more for basting (the real stuff)
3/4 teaspoon salt
Black pepper
4 slices uncooked bacon
1 apple, preferably a tart kind, like granny smith or Pink Lady
4 slices sharp cheddar cheese (Cabot is the best choice here)
4 hamburger buns

Instructions

Using clean hands, mix together beef, 1/4 cup maple syrup and 3/4 teaspoon salt and black pepper to taste in a medium bowl. Divide mixture into four equal pieces and shape into patties. Set aside on a clean plate.
On a medium gas or charcoal grill, cook bacon. (Alternatively, you could cook the bacon in a microwave or in a skillet.)
Core the apple and slice thinly into rings. Brush each side with lemon juice to prevent browning.
Cook the apple slices on the grill until they are just starting to get tender, about 1 minute on each side. Remove from grill and set aside. Add burger patties and cook about 4 minutes on each side, or until the meat is no longer pink inside. If you wish, baste the meat with additional maple syrup while cooking. When burgers are close to being cooked completely through, top with a slice of bacon, 1/4 of the apple slices, and a slice of cheddar cheese. Cover grill and let sit 1 minute or until cheese has melted.
Once cheese has melted, serve burgers on hamburger buns.

Yield: 4 servings
Prep Time: 10 min
Cook time:15 min
Recipe Source: adapted slightly from wholefoodsmarket.org

Thursday Thoughts - May 23, 2013

noreply@blogger.com (Nicole Moss) — Thu, 23 May 2013 14:19:00 +0000

Some random musings for your Thursday -

1. The car situation mentioned here is still not resolved. Husband and I went to a dealer the other weekend and we learned two things - that 0% financing will still not make a new car free, (sad, I know) and that according to the sales manager, my current vehicle will depreciate by $1600 in about 500 miles when it rolls over from 94,500 to 95,000 miles. This is according to a little book of car values that he looked at while talking to us, trying to convince us to trade in my car and go with the new, still too expensive for us, other car. Kbb.com does not confirm this drastic depreciation drop. We left soon after that bit of info was shared with us and haven't felt like looking at any cars since, new or used.

2. Amelia loves being outside. This is nice, since there is a lot of gardening to be done. Last summer I did minimal work outside since I was a little overwhelmed with how to feed and care for a newborn. This summer is already looking to be much better.

3. Amelia has not developed a lot for her sun hat, however. I keep forcing it on her because the sun here is harsh. If she wants to lay out in the sun when she is a teen, that's fine. She'll be old enough at that point that later in life when she's lamenting her wrinkles she can only blame herself. Until then, mom is forcing sun protection on her.

4. Pulling out the grill for the first time this year hopefully tonight or tomorrow. I'm trying a Vermont burger recipe that sounds so good. Hopefully I'll be sharing it soon. Until then, I'll leave you wondering what makes something a Vermont burger. Clue: it does not involve Ben & Jerry's.

Have a wonderful Memorial Day weekend!

Taco Rice

noreply@blogger.com (Nicole Moss) — Tue, 21 May 2013 16:21:00 +0000

Do yourself a favor and make this dinner before you even try to describe what it is to your family. If you are anything like me, you just won't do it justice and your family will flatly refuse it before you even get to your stovetop. Later, of course, when you are eating the bowl of taco rice that was rejected earlier by said family members, they will look at you like you tricked them and demand a do-over. "I didn't understand what you were asking" they will say, "I want some of that." At least, of course, if your family members are anything like my husband. At that point, however, you are already savoring the spicy meat, the crisp lettuce, the melty cheese and the fluffy rice and you may or may not be inclined to share any of it with him.

To be fair, part of the problem could have been my describing it as a Japanese taco dish with rice. (Which is is, according to wikipedia, BTW. Side note: Do you ever sit around and try to remember what we did before Wikipedia? Or the internet in general? I think we called people a lot more and went to the library more. I think. I'll have to google it some time.) Maybe a more apt description would be Tex Mex meets Rice. Seasoned taco beef is served on rice with lettuce (or cabbage), tomatoes and cheese for a wonderfully spicy/starchy/cheesy meal. It's very easy and quick, and easily adaptable to individual tastes. I like that it uses no seasoning packets since I'm a control freak like that. If you need a little change from taco night at your house, this would be an easy way to mix things up a bit.

Taco Rice

By HeatOvenTo350 Published 05/21/2013

Ingredients

1 tablespoon vegetable oil
1 small onion, minced
2 cloves garlic, minced
1 red chili pepper, finely minced (optional)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 lb extra lean ground beef
1/4 cup tomato sauce
1 tablespoon soy sauce
4 large iceberg lettuce leaves, shredded (Or substitute 1/8 head of cabbage, shredded.)
8 cherry tomatoes, quartered
1 cup grated cheddar cheese
2 cups cooked white rice

Instructions

Heat oil in a 12 inch skillet over medium heat. Add onion and chili pepper (if using) and saute until onions are soft, about 5 minutes. Stir in garlic and cook another minute.
Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in ground beef, breaking up large pieces with a wooden spoon.
Stir and cook beef until cooked through. Stir in tomato sauce and soy sauce and cook until warmed. Season to taste with salt.
To assemble the taco rice, add 1/2 cup cooked rice to a bowl or plate, then top with lettuce, cooked beef mixture, cheese and tomatoes. Repeat with remaining rice and beef.

Yield: 4 servings
Prep Time: 5 min
Cook time: 15 min

Recipe Source: adapted from pbs.org/food

Southwestern Chicken Foil Dinner

noreply@blogger.com (Nicole Moss) — Wed, 15 May 2013 16:04:00 +0000

Camping - fan or hater? While it is something I think I romanticize between the times that I'm NOT laying on some hard ground, freezing/sweating, trying to sleep despite it being completely bright out at 6 AM, I would still say I'm a fan. There is something about being outside, making do with what you brought, and being among nature that is invigorating, even if it requires me to to take a long nap once I get home.

Before I start the long process of unpacking all the crap I brought.

No really, I swear I'm a fan.

Foil dinners always remind me of camping. There's something exciting about burying the foil packet among the coals and opening it up to find a finished dinner. (Unless it is still raw, which definitely not as exciting. And which happens to me nearly every time. Unless it is burnt. I really swear I'm a fan of camping.) The flavors all kind of blend and the veggies help the meat stay moist. Even if you aren't a camping fan, foil dinners are pretty awesome.

The same things that make foil dinners awesome while camping also apply at home when you bake them in your oven or on your grill. They are easy, they taste great, and you throw away your cookware afterward so there is no clean up. Sweet. This foil dinner is already popular at our house because we're a big fan of anything Mexican/Southwestern/Tex Mex or basically involving cumin and cilantro. And cheese. It's fast, easy, and healthy. Okay, relatively healthy depending on the amount of cheese you use. I like to double the recipe so there is leftover chicken and bean mixture to chop up and cook in a tortilla like a burrito. If it has been a few years since your last foil dinner, or if you have never tried one, I'd say these would be a great place to start.

Southwestern Chicken Foil Dinner

By HeatOvenTo350 Published 05/15/2013

Ingredients

1 can black beans, drained and rinsed
2 cups frozen corn
1 can diced tomatoes with green chiles
1 teaspoon ground cumin
kosher salt and ground pepper
4 boneless skinless chicken breasts (5-6 oz each - This is about half of the size of most of the chicken breasts I see sold at the store, so you may have to just buy bigger ones and cut them in half. That is what I do.)
1 cup shredded Mexican cheese blend
1/4 cup chopped green onions

Instructions

Heat oven to 425 degrees*. Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray. Top each foil piece with a chicken breast. Sprinkle with kosher salt and ground pepper to taste.
In a medium bowl, combine black beans, corn, diced tomatoes and cumin. Divide mixture among the four foil packages, evenly topping each piece of chicken.
Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam. Place sealed packets seam side up a baking sheet.
Bake packets for 20 minutes, or until chicken is cooked through. Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet. Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (I like to poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn't watery on my plate when I eat it.)

*Note - This could also be cooked on a grill outside in the summer month. Use medium high heat and cook until the chicken is cooked through, about 15 - 20 minutes. I like to cut my chicken in half before cooking to help it cook a little faster.

Yield: 4 servings
Prep Time: 5 min
Cook time: 20 min
Recipe Source: adapted slightly from readyseteat.com

Pizza Wheels

noreply@blogger.com (Nicole Moss) — Fri, 10 May 2013 14:42:00 +0000

Hypothetically speaking, say you have a two door car. Said car is about 8 years old. You've owned said car for 7 years. It has been great to you, but you had a baby about a year ago and getting baby in and out of a two door car is annoying. To say the least. The plan is to replace the car when your husband graduates from school and starts working, hopefully within 7-9 months. Then imagine that said car needs new tires, new brakes and is closing in on 100,000 miles. Do you pull the plug and trade it in? Or do you put the maintenance into it?

As you might have guess from the hypothetical example, this has been the stress on my mind for the past week or so. I hate making big decisions involving money. And cars. Somehow, no matter what I do, I always feel like someone is out to rip me off when it comes to cars. Does anyone else feel this way? I'm not normally a paranoid person.

I'm getting my mind off this dilemma by deep breathing exercises, walks around the block (hooray for nice weather) and these pizza wheels. Because seriously, how can you be stressed when you get to eat something this fun for dinner? As you might imagine, they are basically the goodness of pizza, all wrapped up in a cute roll. It makes for a great dinner or an equally great appetizer. They are slightly different from pizza in that you season a tomato paste instead of using a tomato sauce. The tomato paste is thicker and stays in a wheel shape much better than a sauce would. It gives them a more tomato-y flavor than pizza, though, so be warned if you are not a tomato fan. They also use less cheese than you'd find on a pizza, so they are a little healthier. (Or so I tell myself when I eat four at a time.) The fillings are what make the wheels, in my mind. Ham and fresh pineapple are delicious in them, or try some mini pepperoni or cooked sausage. Or a combination of the two. It's a great chance to be creative and use up leftovers from the fridge.

Pizza Wheels

By HeatOvenTo350 Published 05/10/2013

Ingredients

2 2/3 cups flour plus extra for kneading and rolling
1 teaspoon kosher salt
1 1/2 teaspoons instant yeast
1 cup warm milk
2 tablespoons olive oil
2/3 cup tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram or basil
2 cloves garlic, minced
1 tablespoon honey
1/4 cup finely chopped onion*
3/4 cup diced fresh pineapple*
3/4 cup diced ham*
1 1/2 cup shredded sharp cheddar cheese

Instructions

Heat oven to 350 degrees. In a large bowl, combine flour, salt and yeast. Stir in milk and olive oil.
Turn out dough onto a floured surface and knead until well combined and smooth. Shape into a ball, cover with plastic wrap and let rest for 10 minutes.
Roll out dough on a floured surface to a 12x18 inch rectangle. Stir together tomato paste with oregano, marjoram, garlic and honey and spread tomato paste over dough surface.
Evenly spread onion, pineapple, ham and cheddar cheese over rectangle.
Starting on the long side of the dough rectangle, roll the dough jelly roll-style and slice into 16 slices. Place each slice on a parchment lined baking sheet and bake until cooked through and starting to brown, about 22-27 minutes.
Serve warm.

*Note: The filling is what makes these rolls. If you don't like ham and pineapple, try 1 cup mini pepperoni, or 1 cup crumbled sausage. You could also make this vegetarian with 3/4 cup sauteed mushrooms and 3/4 cup cooked chopped green peppers. Be creative!

Yield: 16 wheels
Prep Time: 20 min
Cook time: 25 min

Recipe Source: Adapted from wholefoodsmarket.com

Baked Greek Tilapia

noreply@blogger.com (Nicole Moss) — Tue, 07 May 2013 14:37:00 +0000

Tilapia.

I know.

Isn't that a fish?

Yes, I'm posting another fish recipe. I can hardly believe it myself. When I mentioned before how much cooking fish scares me, I got some great suggestions in the comments that made me brave enough to try it again. For one, I found this site that helps take some of the mystery out of buying fish. They list the sources and which ones are best, which ones to avoid, and have a nifty app that you can put on your phone so it's with you in the grocery store when you're looking at the many kinds of fish and trying to remember if it was the farmed or the wild _________ from __________ that was supposed to be more sustainable and better for you.

Another thing that helped was the suggestion to bake the fish. Umm, why hadn't I ever tried that? Probably because I always avoided fish like the plague. I'm glad I tried it, though, because it is so easy. And the fish turns out so moist and delicious. Tilapia is a great fish to try if you are hesitant about eating fish because it has a mild flavor. This might be my 11 month old's favorite meal ever, and since she can eat the whole thing as finger food it might be mine, too. This recipe is about as easy as it comes for a weeknight dinner. Grate some lemon peel, juice a lemon, chop some tomatoes and oregano and you're practically done. It is one of those simple meals that is easy to prepare on a weeknight, and it tastes so fresh and light. Lemon is one fish's best friends as far as flavor goes, and the fresh oregano is delicious with it. The tomatoes get sweet from roasting and the orzo soaks up the pan juices from cooking. Fast, easy, and tasty. Fish might be my new BFF.

Baked Greek Tilapia

By HeatOvenTo350 Published 05/07/2013

Ingredients

2 lemons
1 1/2 pounds tilapia fillets
Salt and pepper
1 tablespoon fresh oregano leaves, chopped
1 pint grape tomatoes, cut in half lengthwise
8 ounces orzo

Instructions

Heat oven to 400 degrees. Grate 1/2 teaspoon of zest from one of the lemons and squeeze both of them for juice. (Should have about 1/4 cup of lemon juice.) Note: This a fairly lemony dish. If you are on the fence about lemon, halve the amount of zest.
Arrange tilapia in a 9x13 pan (if it is too crowded, use two 9x13 pans instead.)
In a small bowl, stir together oregano, lemon peel and lemon juice. Sprinkle evenly over fillets. Season fillets with 3/4 teaspoon salt and pepper to taste. (I find that if I season the fillets before sprinkling with the lemon juice mixture that the salt gets washed off and I get some bland spots.)
Add tomatoes to the dish, scattering them evenly throughout, then cover the dish with foil. Bake for 16 to 18 minutes, or until tilapia is opaque and tender. (If the tilapia is a little crowded in the pan, it will take an extra 5-10 minutes to bake.)
While tilapia is cooking, bring water to a boil in a large saucepan and cook orzo according to package directions. Drain well.
Serve baked tilapia over orzo, topping with tomatoes and juices from the baking dish.

Yield: 4-6 servings
Prep Time: 5 min
Cook time: 18 min

Recipe Source: Adapted slightly from Good Housekeeping

Cobb Chicken Salad

noreply@blogger.com (Nicole Moss) — Thu, 02 May 2013 17:15:00 +0000

If you've never had a Cobb salad before, do yourself a favor and run down to the nearest restaurant or deli and order one. Savor the crispy lettuce, chicken pieces, bits of bacon, avocado, the cheese and the hard-boiled eggs. Enjoy the tangy dressing and the beautiful presentation. Chances are, you will be a fan for life. In my experience, even people who don't normally like salad make an exception for Cobb salad. It is the salad that my picky eater sister came back from vacation just gushing about, and it is the salad that my salad-hating brother actually requested me to bring over once. It's plain delicious.

This chicken salad channels all the flavors of a Cobb salad in a delicious, creamy chicken salad that you can enjoy on bread, toast, bagels, pitas, crackers or even lettuce. Mayo-haters can rejoice because it actually uses whipped avocados and olive oil as a base instead of mayonnaise. It's amazing how creamy and smooth avocado can become after whipping for a minute in a blender or a food processor and how well it works to hold the chicken salad together, all the while adding a delicious avocado flavor. Add in some flavors from Cobb salad dressing, such as some Dijon mustard and lemon juice, and throw in some of the traditional Cobb salad ingredients, such as bacon, eggs and tomatoes, and you've got one amazing chicken salad. I try to make this every time avocados go on sale in my area and I think about it between those times. Try this out and pretty soon you'll find yourself searching grocery flyers for avocado sales, too.

Cobb Chicken Salad

By HeatOvenTo350 Published 05/02/2013

Ingredients

3 large avocados, peeled and pitted
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 cups shredded cooked chicken
1 1/2 tablespoons minced cooked bacon
1 1/2 tablespoons crumbled gorgonzola cheese (or any blue cheese)
1/2 cup grape tomatoes, halved
2 hard boiled eggs, chopped

Instructions

In a blender or a food processor, mix together avocados, olive oil, red wine vinegar, lemon juice, Dijon mustard and salt until smooth.
Scrape avocado mixture to a medium bowl and mix in chicken, bacon, cheese, tomatoes and eggs. Serve.

Yield: 4-6 servings
Prep Time:15 min
Cook time: None
Recipe Source: HeatOvenTo350

Secret Recipe Chocolate Chip Cookies

noreply@blogger.com (Nicole Moss) — Thu, 25 Apr 2013 14:10:00 +0000

I think everyone has a favorite chocolate chip cookie recipe. Ol' reliable. The chocolate chip cookie recipe that comes out perfect every time, that is the perfect amount of sweet/semi-sweet, chewy/crunchy . . . The recipe that has drips of vanilla extract and a little bit of flour on it from multiple uses. Your recipe.

I have my own personal favorite recipe, and since I found it I've rarely bothered to try other recipes. Why mess with success? Sure, I'll make a coconut almond version or try various twists on the old classic, but usually I don't even pay attention when different chocolate chip cookie recipes cross my path. That's why this recipe sat in my binder for years and years. And I want to apologize for that. I hope you will forgive me. If I had realized how wonderful it was I would have shared it with you years ago.

What makes this recipe different and great are a few different twists and "secret" ingredients. First of all, it has oatmeal. Before you pass this off as an oatmeal chocolate chip cookie, though, know that you can't actually taste the oatmeal in the finished cookie. You blend it up so it doesn't change the texture of the cookie and it helps make the them chewy. Wonderfully chewy. The lemon juice, another unusual ingredient, helps add to the chewiness, too. Finally there is cinnamon in it. But not cinnamon at a level that would make these cinnamon chocolate chip cookies. There is just enough there that if you didn't read the ingredients you'd wonder, "What is that delicious flavor?" Put all these special touches together and you've got one amazing cookie, my friend.

Even after making these just a few times, I can already tell that my ol' reliable chocolate cookie recipe has some serious competition. These cookies are nice and big, they stay chewy for days and they have just enough sweetness and chocolaty goodness. Even if you already have a favorite cookie recipe, give these a try next time you are feeling crazy in the kitchen. They deserve a special place in your heart.

Secret Recipe Chocolate Chip Cookies

By HeatOvenTo350 Published 04/25/2013

Ingredients

1/2 cup rolled oats, regular or quick
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips

Instructions

Heat oven to 350 degrees. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter and sugars together with an electric mixer. Add vanilla, lemon juice and eggs and beat until fluffy.
Stir the flour mixture into the egg mixture until blended completely. Add the chocolate chips and mix to distribute evenly in the dough. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
Bake until cookies are just starting to brown, about 11-14 minutes. Let cool on cookie sheets for 5 minutes and then transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Yield: 24 cookies
Prep Time: 15 min
Cook time: 45 min

Recipe Source: adapted slightly from an old "Easy to Bake" recipe card

Oven Shredded Pork Tacos

noreply@blogger.com (Nicole Moss) — Fri, 19 Apr 2013 17:56:00 +0000

This post will be blessedly short because I have family in town and I want to make sure they see all Amelia's skills and tricks. You just can't trust that they'll discover them on their own, you know.

Basically, my feelings on this shredded pork could be summed up in two words - Make. This. Well, make this if you want an incredibly moist, tasty taco filling that requires little hands on time and is easily scaled up to feed a large crowd. And that has few dishes to clean up afterward. And that tastes amazing. And that tastes good in tacos, quesadillas, taquitos or whatever else you could want to do with it.

Basically, make this.

That is all.

Oven Shredded Pork Tacos

By HeatOvenTo350 Published 04/19/2013

Ingredients

2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, seeded and sliced into rings
1 red onion, roughly chopped
8 flour or corn tortillas, warmed
1 cup chopped cilantro
1/2 cup queso fresco

Instructions

Heat oven to 300 degrees. Place a large piece of foil over a baking sheet. Place pork shoulder on foil.
In a small bowl, combine salt, pepper and ground cumin. Rub surface of pork shoulder evenly with salt mixture.
Using a spoon (or your hands) cover pork shoulder with apricot jam.
Pull up foil around pork shoulder and crimp to seal. Using a second large piece of foil, wrap pork shoulder again and crimp to seal.
Return wrapped pork shoulder to baking sheet and transfer to the oven. Bake until tender, about 4 hours. (Longer if you use a larger piece of pork shoulder. I usually do about 6 hours for 4 pounds) Remove from oven and let cool slightly.
Unwrap the pork, reserving any juices from the roasting, the onions and jalapeno rings in a medium bowl. Shred pork and place in a bowl. Pour juices, onion and jalapeno over the pork and toss to coat.
Serve pulled pork over warmed tortillas topped with cilantro and queso fresco.

Yield: 6 servings
Prep Time: 10 min
Cook time: 4 hours
Recipe Source: Real Simple

French Toast Breakfast Wraps

noreply@blogger.com (Nicole Moss) — Mon, 15 Apr 2013 14:42:00 +0000

I've been on a big losing streak when it comes to new recipes lately. So much so that my husband has started pouring himself cereal even before I get dinner on the table. Given the overly chewy, incredibly bland veggie pasta bake I served a few days ago, I don't blame him one bit.

That's why, when he saw me editing pictures of these breakfast wraps this weekend, he acted like I had betrayed him. "What are those? Seriously, why didn't you give those to me?" he asked, acting like we were marooned on a desert island and I had been holding out on sharing some candy I had stashed in my pocket.

Well folks, I didn't share because I ate his serving as well as mine. Then I cleaned up the kitchen to hide the evidence before he woke up. Of course, this doesn't work so well if you have photographic proof of the great breakfast you had that you didn't share with your spouse. I just told him it was my fee for getting up with the baby.

Fortunately for all involved, I'll be making these wraps again in the near future. They're a fun twist on regular breakfast food. They're like a cross between a crepe and french toast. You dip tortillas in a french toast batter, cook them in a skillet, then fill them with a yogurt/berry/granola mixture. You'd think for someone who makes french toast out of angel food cake that I'd have french-toasted pretty much everything by now, but trying it with tortillas was new to me. The cinnamon and nutmeg in the batter give it a great flavor that I loved with the fruit and yogurt. It was a nice, lighter change from other traditional breakfast foods, and easy to make.

I'm calling the recipe losing streak officially over.

French Toast Breakfast Wraps

By HeatOvenTo350 Published 04/15/2013

Ingredients

1 egg
1/4 cup 2% milk
1/2 tsp cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon sugar
pinch of salt
2 flour tortillas (can be whole wheat)
2/3 cup sliced fresh strawberries
2/3 cup fresh blueberries
1 ripe banana, sliced
3/4 cup vanilla yogurt
1/4 cup granola
powdered sugar

Instructions

In a shallow bowl, whisk the egg, milk, cinnamon, nutmeg and salt. Heat a nonstick skillet over medium heat and spray with non-stick cooking spray. Working one at a time, dip both sides of tortillas in egg mixture. Cook tortillas for 2 minutes on each side or until golden brown.
In a small bowl, combine the berries, banana, yogurt and granola.
Spoon yogurt mixture down the center of tortillas. Roll up; sprinkle with powdered sugar. Serve immediately.

Yield: 2 servings
Prep Time: 10 min
Cook time: 5 min
Recipe Source: adapted from Taste of Home

Oatmeal Creme Bars

noreply@blogger.com (Nicole Moss) — Wed, 10 Apr 2013 14:02:00 +0000

My mom sat me and my siblings on the porch one summer day when I was growing up and handed us each a Swiss Roll. None of us had eaten one before and just the way she handed them to each one of us individually made us feel like we were getting something special. We tore open the little plastic packages and devoured them in seconds. I remember her sitting down and eating one with us, a little more slowly than the rest of us, and telling us that they tasted just like they did when she was a kid. It's debatable whether that was actually a good thing or not.

Though I thought they were so special at the time, Swiss rolls are not my favorite of the sweet, junky snack foods. That award would have to go to oatmeal creme pies, the chewy spiced cookie sandwiched around fluffy creme filling. Though I can count on one hand the number of times I've actually bought a package of them, something about those cookies always appeals to me.

The ingredient list for the creme pies, however, does not. That's why these oatmeal creme bars are my new BFF. They taste like oatmeal creme pies, but they contain pronounceable ingredients - things like oats, butter and flour, and some special ingredients like applesauce and malted milk powder to give them some great flavor. And although the bars aren't as easy as opening a plastic package, they are far easier than baking and assembling your own sandwich cookies. I'd have trouble telling you whether the soft, cinnamon-oatmeal outer layers or the silky smooth creme filling is my favorite part of these bars. I seem to eat plenty of both each time I've been assembling them. What I have no trouble telling you is that if you want a soft, cake-like bar with a touch of apple, cinnamon, molasses and malt flavor, all wrapped around a soft, creamy filling, you will love these bars.

Oatmeal Creme Bars

By HeatOvenTo350 Published 04/10/2013

Ingredients

1 1/4 cups flour
1/4 cup plus 2 Tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup quick oats (the 1-minute kind, not instant)
1/2 teaspoon cinnamon
2 eggs
1/4 cup unsweetened applesauce
2 tablespoons molasses
6 tablespoons unsalted butter, at room temperature
1 tablespoon malted milk powder
1 jar marshmallow creme (7 oz)
pinch of salt
1/2 cup shortening (butter just doesn't work as well, sorry shortening haters)
1/3 cup powdered sugar

Instructions

Line a 9x13 pan with aluminum foil and spray with non-stick cooking spray. Set aside. (This is to make it easy to lift the bars out of the pan so you can cut them in half horizontally.) Heat oven to 350 degrees. Cream butter and brown sugar with an electric mixer in a medium bowl until fluffy. Beat in applesauce, molasses and eggs.
In a small bowl, combine flour, salt, baking soda, cinnamon, oatmeal and malt flavor.
Add flour mixture to butter mixture and stir to combine. Pour batter into prepared 9x13 pan and bake until a toothpick inserted in the center comes out clean, 18-22 minutes.
Remove pan from oven and let bars cool 5 minutes in pan. Using the foil, carefully lift bars out of pan and onto a wire rack to cook completely.
To make filling, combine marshmallow creme, pinch of salt, shortening and powdered sugar in a medium bowl. Beat with an electric mixer for 1 minute. (If creme filling is still a little too thick, add water, a teaspoon at a time, until desired consistency. I usually have to add 1-2 teaspoons. Also, if you are short on time, I've used plain marshmallow creme for the filling before and although it can be tough to spread on the bars, it still tastes great.)
Carefully slide uncut bars from the foil onto a cutting board. Using a long knife held parallel to the cutting board, carefully slice the bars in half. Slide a flexible cutting between the two pieces and remove the top piece. Spread the creme filling evenly over the bottom layer. Slide the top layer back onto the bottom layer. Cut into squares and serve.

Yield: 16 servings
Prep Time: 20 min
Cook time: 20 min
Recipe Source: HeatOvenTo350

Chicken Skillet Enchiladas

noreply@blogger.com (Nicole Moss) — Fri, 05 Apr 2013 14:40:00 +0000

As I was served my husband these skillet enchiladas for the third time in two weeks, I told him, "I may never make regular enchiladas again."

He looked up from his computer and said, "Wait, what? Seriously, dinner is already ready?"

That pretty much sums up this meal. It's incredibly fast and easy, yet still manages to have all the enchilada deliciousness we love in our household. Instead of rolling up enchilada ingredients in tortillas and baking them in the oven, everything is thrown together in a skillet and stirred up. While this is not a meal for those who enjoy the beauty of a tray of neatly rolled enchiladas or maybe for serving to guests, it's perfect for just about every other situation. It's also incredibly adaptable, so if there are enchilada ingredients you love it's easy to just throw them in. Want it less spicy? Leave out some chili powder or add some diced tomatoes. It is as versatile as it is easy, and delicious to boot. Give it a try and you may never make regular enchiladas again.

Skillet Chicken Enchiladas

By HeatOvenTo350 Published 04/05/2013

Ingredients

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8 oz) cans tomato sauce
1/2 cup water
3 cups shredded cooked chicken
12 soft corn tortillas, torn into 2 inch pieces
1-2 cans chopped green chiles
2 cups shredded cheddar cheese, divided
1/4 cup chopped cilantro (optional)

Instructions

Heat 12 inch non-stick skillet over medium heat, add oil and heat until shimmering. Add onion and salt and cook until onion is softened, about 4-5 minutes.
Add chili powder, garlic, cumin and sugar and cook briefly, (15-30 seconds) before adding tomato sauce and water.
Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Pour sauce (should be about 2 1/2 cups) into a medium glass bowl and set aside.*
Add chicken and tortilla pieces to the now-empty skillet and heat and stir until warmed, about 5 minutes.
Preheat broiler and add sauce back to the skillet along with the green chiles and 1 cup of the cheese. Fold the sauce into the chicken and tortilla mixture until evenly mixed.
Top enchilada mixture with remaining cup of cheddar cheese and broil until cheese is melted and bubbly, about 4 minutes. Top with chopped cilantro (if using) and serve hot.

*Note: I did try just adding the tortillas and chicken right to the sauce in the skillet instead of heating them up separately and I didn't like the results as much. The tortillas broke down too much by the time everything had warmed up and it ended up being more of a gluey mess.

Yield: 4 servings
Prep Time: 10 min
Cook time: 20 min
Recipe Source: HeatOvenTo350, inspired by readyseteat.com

Slow Cooker Southwestern Chicken and Quinoa

noreply@blogger.com (Nicole Moss) — Tue, 02 Apr 2013 15:56:00 +0000

After all the chocolates, cookies and lemon treats this weekend, not to mention some amazing ham (seriously people, check out this recipe at Mel's Kitchen Cafe if you've ever wished there was something you could actually do to ham besides glazing the outside and warming it up.) this dish is just what I needed in my life this week. Something a little healthier, low fat, packed with protein and easy to make. Oh, and tasty to boot.

If you haven't heard all about quinoa and why you should be eating it, do a quick google search. It's one of the darlings of the food world right now, and unlike some of the other current fad foods, I think quinoa lives up to its hype. I love its mild flavor and fluffy texture and cook with it on a regular basis. (Incidentally, if you want to see my 10 month old's reaction to quinoa's texture, see my Google+ page)

What I love about this recipe is that it is made in the slow cooker and the hands-on time is minimal. The quinoa is added at the end so it soaks up the juices from the slow cooker, making it packed with flavor. It's also a one-pot meal, which is always great when it comes to clean up time. Between the chicken breasts, the black beans and quinoa, it's a protein powerhouse so it's also very filling. There is just enough heat for my tastes, but you can easily adjust the amount of heat to your tastebuds by using hot salsa or adding more cayenne pepper. Whether you indulged a little too much this weekend or just want a delicious, easy, healthy meal, this one is great.

Slow Cooker Southwestern Chicken and Quinoa

By HeatOvenTo350 Published 04/02/2013

Ingredients

2 cups frozen corn
2 large chicken breasts (about 1.5 lbs; can be frozen)
1 can black beans, drained and rinsed
1 cup salsa
1 can diced tomatoes with green chiles, undrained
1 teaspoon cumin
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 cup chicken broth
1 cup quinoa, rinsed*
1 avocado, diced
1/4 cup chopped cilantro
crushed tortilla chips

Instructions

Place corn in an even layer on the bottom of a 5-6 quart slow cooker, then layer chicken breasts, black beans and salsa on top.
Stir cumin, garlic, oregano and cayenne and chicken broth into diced tomatoes, then pour mixture over black beans and salsa in the slow cooker. Cook on low for 6-7 hours, or until chicken is cooked through and tender.
Remove chicken from slow cooker and turn slow cooker up to high. Stir in quinoa and replace lid. Shred chicken and return to the slow cooker. Cover and cook on high for 30-40 minutes, or until quinoa has cooked and soaked up remaining liquid in the slow cooker. (Some salsas are more liquidy than others, so if you are finding that after 25 minutes or so that the mixture still looks very wet, take the top off the slow cooker and stir a few times while it finishes cooking so that some of the moisture can evaporate.)
Serve warm with tortilla chips, cilantro and avocado.

*Make sure you rinse your quinoa before using it. Your package may say that it is pre-washed but I've had packages of pre-washed quinoa that were very bitter unless I rinsed it myself.

Yield: 6 servings
Prep Time: 15 min
Cook time: 7 hours
Recipe Source: HeatOvenTo350, inspired by several sources including Mel's Kitchen Cafe, Taste of Home and the Fagor 3 -in-1 Electric Multicooker Recipe Book

Spring Nest Cookies

noreply@blogger.com (Nicole Moss) — Fri, 29 Mar 2013 14:32:00 +0000

I debated whether to share this recipe because it really isn't a new recipe at all - it's more of an adaptation of a recipe I've shared before. I decided to put them up, though, because they're just so cute that they demanded some attention of their own.

I searched around for a little while for the perfect buttery, rich, slightly chewy and a little bit craggly looking cookie recipe to use for some Easter nest cookies. After checking all over the internet, cookbooks and trying a couple different recipes, I realized that this World's Greatest Cookies recipe fit the bill perfectly. They are delicious, have great texture, and the corn flakes (see the post to see why this isn't a crazy thing to put in a cookie) give it a rustic, nest-like look. All that cooking and I had the recipe I was looking for under my nose the whole time. I just subbed out the pecan on top for some Jordan almonds and rolled the balls of dough in more crushed cornflakes and these nest cookies were born.

If you haven't tried the recipe these cookies are based on yet, I encourage you to give them a try. They have an unusual combination of ingredients (corn flakes, almonds, coconut, etc.) but it just works. I think I may even prefer them with the Jordan almonds on top instead of the pecans. They are delicious either way, though. Check them out if you are looking for a fun, different cookie recipe that you can easily adapt for Easter/Spring.

Note: If you are want to make the Jordan almonds speckled like I have pictured here, lay your Jordan almonds in a single layer on a dish or plastic cutting board. Dilute black food coloring about 1:1 with water, dip a silicone brush into the food coloring and rake your fingers over the bristles to flick little black spots onto the eggs. Let dry completely before using.

Also, if you are still looking for some delicious Easter dishes, here's a few more suggestions:

Carrot Cake Cheesecake Bars:

Asparagus Ricotta Tart

Cream Cheese Lemon Nut Bars:

Chocolate Cadbury Egg Cookies:

Have a great Easter weekend!

Lemon Meringue Cake

noreply@blogger.com (Nicole Moss) — Mon, 25 Mar 2013 23:27:00 +0000

Have you ever had someone ask you if you were a cake or pie person? The few times I've been asked I've been unsure what to say. After sitting and staring blankly for a few minutes I usually respond, "Ummmm, both?" Does liking them mutually exclusive? I just don't discriminate between my desserts, folk. I'm an equal opportunity dessert eater.

There are some people, though, that are definitely more on one side of the fence than the other when it comes to choosing cake or pie for dessert. I would like to see what they would think of this cake, though, because it combines the best of all worlds, in my opinion. A fluffy, lemony cake topped with some lemon curd and "frosted" with a light-as-air meringue topping. It's incredible, folks. Its impressive presentation prompted an unsolicited, "That cake looks awesome." from my husband and it tastes just as good as it looks. The from-scratch cake layer is delicious, fluffy, and easy. It isn't overly buttery or dense. The lemon curd is just sweet and lemony enough, and the meringue topping is nice and thick. Put all together, it was one of those desserts that I had to hide from myself to keep from eating an extra four servings. Whether you are a cake, pie or "both" person, do yourself a favor and make this cake soon.

Lemon Meringue Cake

By HeatOvenTo350 Published 03/25/2013

Ingredients

For the Cake:

1/4 cup butter, softened
1/2 cup granulated sugar
1 whole egg, plus 2 egg yolks (save whites for meringue)
1 cup plain white flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

For the Filling:

2 egg yolks (save whites for meringue)
1 cup water
3/4 cup granulated sugar
1/3 cup flour
pinch of salt
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter

For the Meringue:

4 egg whites at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar

Instructions

Heat oven to 350. Cream together the butter and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour and baking powder and then beat into the creamed mixture alternating with the milk, beginning and ending with dry ingredients. Stir in the vanilla and lemon extracts, mixing in well.
Butter and flour an eight inch round cake tin. Pour in the batter, level off and bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Let sit in the pan for five minutes then turn out onto a rack to finish cooling
For the filling combine the flour and sugar and salt in the top of a double boiler. Mix together the lemon juice, water and egg yolks and then stir into the flour/sugar mixture along with the lemon zest. Place over simmering water and cook, stirring until thickened. Remove from heat and let cool five minutes, then stir in the butter until melted. Set aside until cool. (The filling can be done in the microwave, stirring every minute, until the curd is cooked. There is a greater chance that you will get a slightly grainy curd from cooking the eggs too quickly but it is much faster.)
Place the cake layer on a plate (one that can handle some heat) and spread the lemon filling over. Beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture is stiff, but not dry. Spread over the sides and top of the cake. Place in a 350 degree oven and bake until the meringue browns, about 10-15 minutes. Remove from oven and cool. Serve at room temperature, cutting slices with a wet knife. This helps to prevent the meringue from tearing as you cut it.

Yield: 8-10 servings
Prep Time: 40 min
Cook time: 35 min
Recipe Source: Adapted from ayearfromacottage.org

Southwestern Salmon Cakes

noreply@blogger.com (Nicole Moss) — Thu, 21 Mar 2013 18:43:00 +0000

Fish scares me.

Not the live fish, although getting brushed by one when I'm swimming in a lake is enough to raise an unearthly shriek from somewhere deep in my gut. No, I'm talking about cooking fish. I know that eating fish can be good for you, and I've been working up the courage to cook it on a more regular basis. (As in, more than once a year or so.) I still find it daunting, though, to walk up to the meat counter in my grocery store and walk away with some fish that I have absolutely no idea what to do with. That I am sure I will overcook and make dry and that will make my house stink.

It's frightening, I tell you.

Those of you who are skilled fish-cookers, you are probably shaking your head at me right now. There really is nothing to fear from cooking fish, and I recognize that it's a weird phobia. I'm hoping in a little while to be a skilled fish-cooker myself. For now, though, I'm coming clean with my fears and trying to work past them.

If you are at all like me and find fish intimidating, these salmon cakes are a great, tasty first step toward getting fish in your diet. They are made with canned salmon, which has all the salmon good-for-you fatty acids and vitamins but without the oh-my-gosh-I-just-bought-a-fillet fear factor. Canned salmon is fairly inexpensive, and it is much easier to find the wild Alaskan caught salmon (more sustainable, better for you) in a can than fresh where I live. Just a quick note of warning - some canned salmon comes with bones and skin in them. They are both edible and some people swear by the taste and nutrition they add, but if you are like me you will probably want to get the cans/pouches marked boneless/skinless.

Using canned salmon means making these salmon cakes is fast and easy. It's actually a great recipe to have in your recipe binder because you can easily keep the ingredients for it on hand to make when regular dinner plans fall through. What I love about this recipe compared to other salmon patties is the crushed tortilla chips. Most recipes use bread crumbs of some sort, but I love the flavor the tortilla chips give to the finished patties. The cumin also makes this dish special, especially when eaten with the corn salsa. It's not a very fishy tasting recipe, either, so if you are on the fence about eating fish, this might be a good recipe to try.

Southwestern Salmon Cakes

By HeatOvenTo350 Published 03/21/2013

Ingredients

2 tablespoons vegetable oil
7.5 ounces canned red salmon, drained (the pouches and cans have different standard volumes, it seems. I usually use 3 2.5 ounce pouches but I've used a 9 ounce pouch and it worked, too.)
1 4.5 ounce can chopped mild green chiles, drained
1/2 teaspoon ground cumin
1 egg
2 green onions, chopped
1/4 cup flour
1/2 cup crumbled tortilla chips
1 cup frozen corn kernels, thawed
1 cup jarred salsa
cilantro (for garnish)

Instructions

Heat the oil in a medium non-stick skillet over medium heat.
Mix salmon, green onions, tortilla chips, egg, green chiles and cumin in a medium bowl. Place flour in a small, shallow dish.
Form salmon mixture into four patties. Coat the cakes lightly in flour on all sides. (The patties will be very moist so you will have to be gentle doing this.)
Add the patties to the pan and cook 3-4 minutes on each side or until well browned. Remove patties to a plate and wipe skillet clean. Add the salsa and corn kernels and stir and mixed until heated through.
Serve the salmon cakes topped with corn salsa mixture and cilantro.

Yield: 4 servings
Prep Time: 10 min
Cook time: 10 min
Recipe Source: adapted from Sara's Weeknight Meals by Sara Moulton

California Roll Sushi Salad

noreply@blogger.com (Nicole Moss) — Fri, 15 Mar 2013 14:00:00 +0000

65 degrees, folks! Amelia and I worked in the garden this week. And by worked in the garden, I mean that I cut down all the dead plants that I should have cut down last fall and Amelia sat on a blanket smiling at every person/animal that walked by and eating as many dead leaves as she could sneak into her mouth without me seeing. Girlfriend won't eat avocado but chomps dead leaves like chips. Figures.

Warmer weather always makes me think of lighter, fresher food, and this recipe fits the bill. To start out with, I'll make a confession - I'm not a sushi making expert. Or even a sushi connoisseur. I do love California rolls, though, and this salad is about as easy as it comes for a California roll recipe. That's because it is basically all the ingredients that go into a California roll thrown together in a salad and not rolled up. Not nearly as elegant but not nearly as time consuming, either.

The rice is the most difficult part of this salad, and even that isn't too difficult. This recipe doesn't bother with being all that authentic with the rice preparation. I know, that's practically blasphemy in the sushi world, but we're talking about a sushi salad here so I think all bets are pretty much off anyway. For this salad, you get that sushi rice flavor by mixing in a vinegar/sugar mixture while the rice is still hot. How much vinegar and how much sugar really depends on what you like. I like a more mild flavor so the vinegar amounts in this recipe are fairly conservative. You may need to increase it to fit your tastes.

Once the rice is cooled, you toss it with traditional California roll fillings, like avocado, cucumber and imitation crab, top it off with some toasted sesame seeds and spoon on some soy sauce to taste. It's that easy, but still wonderful. If you like California rolls like I do, this salad will be a summer staple. It's simple, fresh-tasting and light. Serve up a bowl and enjoy it in the sunshine.

California Roll Sushi Salad

By HeatOvenTo350 Published 03/15/2013

Ingredients

2 cups sushi rice
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 medium seedless cucumber, peeled and diced
2 avocados, diced
1/2 pound lump crabmeat
1 sheet dried seaweed, crumbled into small pieces or cut into strips*
1/4 cup low sodium soy sauce (If you use regular soy sauce, you may want to reduce the salt added to the rice to 1/4 tsp)
2 tablespoons toasted sesame seeds
Pickled ginger (optional)
Prepared wasabi (optional)

Instructions

Place rice in a large colander and rinse with cold water. Place rice in a medium saucepan and cover with 2 1/4 cups cold water. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Meanwhile, in a small glass bowl, combine rice wine vinegar, sugar and salt. Microwave for about 1 min, or until sugar dissolves upon stirring. Place vinegar mixture and rice in a large bowl and toss to combine. Let cool completely.
In a medium bowl, toss cucumber, avocado, crabmeat and seaweed until combined. Stir in cooled rice. Divide among serving bowls and serve, topping with soy sauce (mixed with wasabi, if desired) sesame seeds and pickled ginger (if using) to taste.

Yield: 4 servings
Prep Time: 15 min
Cook time: 15 min plus cooling time
Recipe Source: adapted from wholefoodsmarket.com

* The dried seaweed in this recipe could be left out if you aren't a fan, but I found that it really added to the flavor and made it taste more like a California roll. If you've never bought dried seaweed (or noni) it comes in flat sheets that I usually find in the Asian section of the grocery store near the wasabi.

Green Mashed No-Tatoes

noreply@blogger.com (Nicole Moss) — Tue, 12 Mar 2013 14:55:00 +0000

One year on St. Patrick's Day my dad put green food coloring in our milk and all of us kids thought it was the best. thing. ever. Our cereal felt so festive and cool. I thought of the green St. Patty's day milk when I ran across this recipe a little while ago and saved it to make this month. Who doesn't want to have a few cool side dishes in their recipe book? Especially healthy ones like this one. That green color? It's spinach. And those "mashed potatoes"? Cauliflower.

Okay, wait.

Before you go clicking off this page, listen to me for a second. This tastes good. Really good. I-may-never-make-mashed-potatoes-again good. And this is from someone who previously only ate cauliflower if it were smothered in a cheese sauce. It's weird, but this really tastes a lot like mashed potatoes. Fluffy mashed potatoes, at that. Cauliflower doesn't get gluey the way potatoes do if you process it in the food processor so you can get this dish silky smooth. Win. Cauliflower is also lower in calories, carbs and higher in many nutrients than potatoes. Double win. And have I mentioned there is no peeling? Win, win, win. I'm telling you, give these a try and you'll find yourself making them more than just as a fun gimmick for St. Patty's day.

Green Mashed No-Tatoes

By HeatOvenTo350 Published 03/12/2013

Ingredients

1 head cauliflower, roughly chopped into florets
1 cup loosely packed baby spinach (not frozen)
1 clove garlic, minced
1 teaspoon olive oil
3/4 teaspoon seasoned salt
1 tablespoon butter
3 tablespoons milk

Instructions

Place the cauliflower in a microwave safe bowl with about two tablespoons water. Cover the bowl tightly with microwave safe plastic wrap and cook for two minutes. Stir then cook for another two minutes until florets are just tender. Drain water and set aside. Alternately, you could steam the cauliflower over the stove.
Drizzle the olive oil in a small saucepan over medium heat. Add the garlic and sauté for about a minute, then add the spinach and continue sauteing until the spinach just begins to wilt. Remove pan from heat and transfer garlic and spinach to a food processor or high-speed blender.
Add the steamed cauliflower to the food processor, along with the salt, butter and milk. Process until smooth and season to taste.

Yield: 4 servings
Prep Time: 10 min
Cook time: 5 min
Recipe Source: www.pbs.org/food

Asian Chicken Lettuce Wraps

noreply@blogger.com (Nicole Moss) — Thu, 07 Mar 2013 15:00:00 +0000

Favorite parts of this week:

1) Taking Amelia on a walk in nearly 60 degree weather. After a brutal winter, it feels amazing to be outside. Amelia giggled almost the entire time.

2) This conversation with my husband -
Husband - Are we doing anything tomorrow?
Me - Not that I know of. Why, did you want to go to Costco or something?
Husband - Uh, no. It's just our anniversary.

Yep, that happened. Four years into marriage and I've already forgotten our anniversary.

3) These lettuce wraps.

I've made some Asian lettuce wraps before that were pretty good, and some more that were really not so good. Too salty, too much sesame flavor, too . . . something. These wraps, though? Awesome. Just spicy enough, just enough peanut/sesame/ginger flavor, and so quick. Stirring all the ingredients together for the sauce is the most labor intensive part of the whole recipe, unless you count eating them without dropping any of the delicious filling out on your plate. They're also fairly light, which is always an added bonus when you are talking about a tasty recipe.

Give these a try and add them to the favorite parts of your week.

Asian Chicken Lettuce Wraps

By HeatOvenTo350 Published 03/04/2013

Ingredients

1 pound ground chicken
1 small onion, minced
2 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1 tablespoon sesame oil
2 1/2 tablespoons soy sauce
1/2 tablespoon water
1/2 tablespoon honey
1 tablespoon peanut butter
4 teaspoons rice wine vinegar
1 teaspoon chili garlic sauce
3 green onions chopped
1/4 cup water chestnuts, chopped
1/4 cup peanuts, chopped
1 head Bibb (also called Boston) lettuce, washed and leaves separated

Instructions

Make sauce by combining sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a bowl.
Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
Microwave sauce for 20 seconds, then stir until smooth. Add to skillet and stir to combine. Add green onion and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Season to taste with salt. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Yield: 4 servings
Prep Time: 10 min
Cook time: 10 min
Recipe Source: adapted from Shape.com, originally from Iowa Girl Eats