Kara's Cuisine

New Website for Kara's Cuisine

2011-03-25T13:21:00.001-07:00

Kara's Cuisine can now be found at this address: www.karascuisine.com

Cocina del Barrio Take II

2011-03-19T06:29:00.000-07:00

After reading my original review of Cocina del Barrio, Tyler Lindburg, General Manager, gave me a call. He apologized profusely for the service my girlfriends and I received that night, and offered dinner for two on the house. Courtland and I decided to make reservations this last Tuesday.

When we arrived, we were greeted by a very pleasant hostess. She seated us immediately at a table with full view of the kitchen. The crowd was not as busy as my previous experience on a Saturday night, yet most of the tables were full. It felt lively. We were welcomed to the restaurant by our waiter. Tyler came to our table shortly after. We were off to a good start.

Courtland ordered The Trinity Margarita. It tasted just like a top-shelf margarita should.

I ordered a glass of the Spanish Cava. Light and refreshing.

We decided to share the guacamole and some small plates (Pork Carnitas Tacos with Salsa Verde, Skirt Steak Tacos Al Carbon, Lobster Empanadas, Roasted Pablano Pepper Stuffed with Shrimp and Chihuahua).

Guacamole was delicious and pretty garnished with radishes, jalapeno peppers, and cilantro.

The Pork Carnitas and Skirt Steak Tacos Al Carbon

The Lobster Empanadas

Roasted Pablano Pepper Stuffed with Shrimp and Chihuahua

Of the small plates, my favorites were the Pork Carnitas Tacos and Lobster Empanadas. The pork on the tacos was so tender and full of flavor. The Lobster Empanadas was a crunchy dish that matched well with the salsa verde and citrus salsa. The Roasted Pablano Pepper was tasty, albeit on the heavier side with the cheese sauce.

For dessert, we went with the recommendation of our waiter and ordered the Pumpkin Cake - Cajeta Ice Cream/ Pepita Brittle/ Pumpkin Yogurt Puree. The cake was served warm, topped with a cinnamon spice crumb and a pepita brittle. It was nicely paired with the cajeta ice cream (made with cajeta caramel and lightly salted) and the pumpkin yogurt puree. It was a nice and spicy alternative to the typical chocolate dessert we usually order.

Last but not least, Tyler brought over a shot of Asombroso Tequila to end our meal. He explained it was a reposado aged in old Bordeaux barrels, which gives the tequila a pinkish hue. It had hints of chocolate and was meant to be sipped. Not being a big Tequila drinker myself, I took a few sips and found it to be very smooth. Courtland went for the gusto and drank his whole shot in one:)

Bravo Cocina del Barrio! You made things right. . .and there's something to be said for that in the industry. We will be back again:)

Thai One On Wrap

2011-02-28T17:57:00.000-08:00

I love this wrap recipe. It's a super easy, healthy, and satisfying recipe to make for lunch or a week night when paired with a side salad or vegetable. The directions are for 1 wrap, so add ingredients accordingly depending on the servings needed. I've been making these quite often; particularly on evenings when we don't want to eat out during our kitchen remodel. You can use any kind of leftover chicken breast (chopped or shredded), or deli chicken (which is what I had on hand this time). Almond or cashew butter could be substituted for the peanut butter if you've got an allergy to peanuts.

Thai One On Wrap
Adapted from "WomensHealthMag.com," 2009

1 Joseph's Whole Wheat Tortilla Wrap (or any other preferred tortilla)
1 1/4 Tbsp. Natural Peanut Butter (or alternative nut butter)
2/3 cup precooked chicken, shredded or deli slices
1/4 cup matchstick carrots
1/4 cup mixed greens or spinach
1 tsp. chopped cilantro

Warm tortilla slightly in oven, toaster, or microwave. Spread peanut butter on top of tortilla. Add chicken, carrots, greens, and cilantro. Fold outside edges in and roll. Cut in half before serving.

Cocina del Barrio

2011-02-20T11:11:00.000-08:00

Crab and Poblano Enchilada

I'm still trying to comprehend all the events of the dinner I had last night with my girlfriends at Cocina del Barrio in Edina, MN. I've been to Barrio downtown and have enjoyed their food and the atmosphere, so was thrilled when Cocina del Barrio opened close to our home. Girl's night out was scheduled. We had reservations at 8:00 pm, arrived at 7:40 and were told by the hostest, "Your table is almost ready, their just paying their bill." So we thought 15-20 minutes tops to wait. The crowd continued to fill in, other parties were seated. Eight o'clock rolled around, and we went back to the hostess. She questioned who's name our reservation was under, and again told us our table was almost ready. At 8:30 we asked her again. We were asked our reservation name a second time and told that our table will be ready soon. Additional parties continue to be seated. By 8:45, my girlfriend asked to speak to the manager. The manager came over and listened to our concerns about the hostess and apologized profusely. She reassured us that if we waited a bit longer, we would be seated soon with drinks and guacamole/chips on the house.

Twenty minutes later, we were finally seated and our waiter was attentive in getting our drinks and appetizers right away. And this is where it gets good: the food. It was all delicious. We shared the guacamole with chips (which were crispy and seasoned well).

We each ordered a few small plates of our own. No complaints. The ladies all said their food was great. I especially enjoyed the Crab and Poblano Enchilada above.

Grilled Flatbread

Fried Mahi Mahi Taco.

Grilled Shrimp Taco

Fried Jalapeno Pepper

Sweet Corn and Mushroom Tamal

Roasted Poblano Pepper

Steamed Mussels

This is where it turned sour again: A few of us ordered a second round of drinks, that didn't come. . ..and didn't come. We were almost done with our food. The waiter came back and said that the bartender didn't see the drink ticket and he would bring our drinks over asap. By the time our drinks arrived, we were done eating and ready to pay or bill. We were comped for the bad service with our bill, as we should have been.
Then . . .I got up from my seat and noticed I had salsa on the shoulder and alongside the back of my sweater. . . .and on my winter coat. Yes, red sauce was spilled on me when our dishes had been cleared from the table. We were all baffled and the thought of telling the manager about my clothing was just too daunting. At this point, I'm washing my coat and hoping the dry cleaners will be able to take the red stains off my sweater.
So there you have it. . .good food, lousy service. I understand that this is the new hot spot in Edina, and the staff is trying to keep up with the pace of the crowd. I certainly hope that Cocina del Barrio re-trains their hostess and wait staff. Good food can be found elsewhere.

Peanut Butter Cups

2011-02-09T17:51:00.000-08:00

Valentines Day is coming up next week. Make these for your sweetie and it won't break your diet. It's a modern-day version of Reese's Peanut Butter Cups (without the chemicals, additives, and preservatives). This recipe is from Alicia Silverstone's cookbook, The Kind Diet. Yes, the actress. The cookbook is quite informative and makes you feel healthier just reading it.

Peanut Butter Cups
Adapted from "The Kind Diet," by Alicia Silverstone, 2009

1/2 cup Earth Balance butter
3/4 cup crunchy unsweetened Peanut Butter (I used Parkers Farm)
3/4 cup graham cracker crumbs (10 graham cracker squares crushed), preferably Health Valley
1/4 cup brown sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 almond milk
1/4 cup chopped pecans (or other preferred nut)

Line 12 muffin cup tin with paper liners.

Melt the butter in a pan over medium heat. Stir in peanut butter, graham cracker crumbs, and brown sugar. Mix well and remove from heat. Divide mixture evenly (2 Tbsp./cup) among muffin cups.

Combine the chocolate and milk in another pan. Stir over medium high heat until the chocolate has melted. Spoon sauce evenly over the peanut butter mixture. Top with pecans.

Place muffin cups in fridge and let set for at least 2 hours. I like to put mine in the freezer:) Delish!

BBQ Beef Sandwiches

2011-02-03T17:17:00.000-08:00

Since our house has been under construction, I have been able to pull off making a few meals in my crock pot in our makeshift kitchen. I've made this recipe several times, and it's always great. Don't let the long list of ingredients fool you. Once all of the ingredients are in the crock pot, you're nearly done.

BBQ Beef Sandwiches
Adapted from Cooking Light Slow Cooker Cookbook, 2004
2 flank steaks, (1 1/4 lb. each), trimmed of fat
1/3 cup dark brown sugar, divided
3/4 tsp. black pepper
1 tube of tomato paste
1 cup chopped sweet onion
1 cup organic ketchup
3 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. molasses
1 Tbsp. chili powder
2 tsp. prepared mustard
1 tsp. Kosher salt
1 tsp. dry mustard
Sesame seed buns, warmed or toasted
red onion slices (optional)
bread and butter pickles (optional)

Cut each steak in half crosswise. Combine 1 Tbsp. of the dark brown sugar with the pepper. Rub the mixture over the steaks.   Place the steaks in a crock pot.
Combine the next 12 ingredients in a bowl. Pour mixture over steaks, turning to coat.
Cook on high setting for 1 hour. Reduce to low setting and cook for another 7 hours or until steaks are tender.
Shred steaks (can remove or just keep in crock pot while shredding) with 2 forks.   Keep on warm setting in crock pot until ready to serve.
Place desired amount of beef on top of warmed bun. Top with red onion slices and pickles.   Serve with a green vegetable or a salad, and dinner is done!

Meal #2

I froze the leftovers and made BBQ wrap sandwiches the second time around.

BBQ Wrap Sandwiches

Heat up leftover BBQ and place on top of pita bread (I used Josephs Bakery). Top with shredded cheese and microwave for 20 seconds. Yummy!

Sandy's Tavern

2011-01-31T16:38:00.000-08:00

As much as I enjoy fine-dining, I'm a sucker for a night out at a dive bar with a good burger and a pitcher of beer. Sandy's Tavern in Richfield, MN has been on my list of places to try, especially after getting voted as Best Burger in City's Best Burgers. Along with a handful of friends, we decided to check it out. It certainly lived up to our expectations.
When we arrived, we were greeted outside by our waiter who was outside for a smoke break:) He was very pleasant, opened the door for us, and assured us he would be "right in." He was very attentive and friendly throughout the night.
The interior is classic neighborhood small town tavern. . . old chairs and tables, booths, beer lighting decor, pool-table, and video games. Most of the patrons appeared to be from around the neighborhood.

We started off with a few pitchers of beer, Grain Belt Premium and Blue Moon for the MN and WI folks. . .served in ice cold mugs.

The menu is classic bar food, served in baskets. No silverware is needed. This is finger food. We ordered a basket of onion rings, cheese curds, and fries to share.

My favorite of the 3 was the onion rings. Unlike most Minnesotans, I'm not the biggest fan of cheese curds. But I tried one: pretty good. Fries were ok. Crinkle cut isn't my favorite, and they were a little underdone.

I had the Olive Burger pictured above (with cheese and sliced green olives, no sour cream). It was served with pickles. The bun was soft, small, and squishy; just the way I like it. The burger was delicious and not overly greasy. A cheeseburger with olives. What a brilliant idea. I"m stealing it.

Trycia, who's not a big fan of of ground beef, had the fish sandwich. . .she claimed it was similar to the fast food restaurant that claims a clown as it's mascot.

Everyone else had variations of cheeseburgers, and we all seemed to empty our baskets.

Tip: Bring cash. . .no credit cards (although they do have an ATM).

If you're looking for a good burger bar with friendly wait staff, a local crowd, and affordable prices, then Sandy's Tavern is your place. We'll be back:)

Cole's Raspberry and Fig Cake

2011-01-27T06:06:00.000-08:00

Hi! I am Cole, Kara’s guest blogger for the week while her kitchen is undergoing an Extreme Makeover! Since it's cold outside and we live in Minnesota, I figured I should make a dessert that represents the great Scandinavian culture that surrounds us 9 months out of the year. This Raspberry and Fig Cake is a big favorite of my boyfriend Nick and mine. The great thing is that it can be enjoyed with coffee or your favorite dessert wine (I suggest a Riesling or a Moscato, yum!).

** WARNING: This cake is not for the figure conscious, but for those who don’t mind. . .there is a stick of butter and 1 ½ cups of sugar in their cake.

Raspberry and Fig Cake
Adapted from Food and Wine, March 2010
Ingredients
Dry bread crumbs, for dusting (crumble 2 pieces of whole grain bread, bake at 400 for 5-8 min.)
1 1/2 cups granulated sugar (I use Splenda sugar)
3 large eggs (I use Omega 3 brown eggs)
1 stick unsalted butter, melted
Finely grated zest of 3 limes
1 1/2 cups all-purpose flour
Juice of 1 lime
1/2 pint raspberries
4 figs, cut into eighths (I use California style figs)
*additional 1/2 pint raspberries
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350°. Butter a 9-inch cake pan (I personally use my pampered chef round stone cake pan) and coat with bread crumbs. In a bowl, using a handheld mixer beat the sugar and eggs at high speed until fluffy, 2 minutes at the most. Beat in the butter and 2/3 of the lime zest. Lastly, at low speed, alternately beat in the flour and lime juice until almost completely mixed.

Scrape the batter into your prepared pan and smooth the surface. Gently press in the raspberries and figs (* if figs are not in season you can replace them with an additional ½ pint of raspberries).

Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a toothpick inserted in the center comes out clean with a few crumbs attached.

Transfer the cake to a rack to cool. Run a thin knife around the edge of the cake pan to loosen the cake from the sides of the pan.

Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

I promise you will love this cake! It’s a little sweet, a little tangy, and a whole lot of moist goodness!

Pumpkin Curry Pork Tenderloin

2011-01-23T17:39:00.000-08:00

This recipe really couldn't be any easier. I purchased a jar of Pumpkin Curry Sauce prior to the holidays. The directions say to add it to any meat or vegetables, and simmer for 20 minutes. I've made it a few times with pork tenderloin in a crock pot dish. It's always a success. It has a hot and spicy Indian-like flavor, can be paired with a variety of side dishes, and freezes well. It was the perfect dish to take out of the freezer this morning, and prepare in our makeshift dining room kitchen this evening.

Pumpkin Curry Pork Tenderloin
2 pork tenderloins, average size, trimmed of fat
salt, pepper
1 cup of water
1 jar of Williams Sonoma Pumpkin Curry Simmering Sauce (or a similar curry sauce)

Directions:
Place 2 pork tenderloins in a crock pot. Season with salt and pepper. Add 1 cup of water and cover. Cook on low all day (6-7 hours). Remove any unwanted fat from the liquid and shred tenderloin with 2 forks in the crock pot. Add pumpkin curry sauce for last hour on "keep warm" setting.

Serve on top of noodles, basmati rice, or spaghetti squash.

First meal 2 weeks ago:

Second meal on top, weeks later (excuse the necessary paper plates). . .pork served on top of brown basmati rice, with golden raisins and feta cheese. My favorite of the two meals.

Kitchen Makeover

2011-01-17T17:49:00.000-08:00

This is my kitchen:

Cabinets from circa 1970, old appliances, wainscoting, recessed ceiling, and laminate counter tops. Our kitchen is falling apart and is getting a huge makeover. We've been in our house for 6 years, and it's time for an upgrade. This has been no small feat. Making decisions on contractors, design, and appliances has been quite the process. We're finally taking the plunge. I've been cleaning out cupboards and boxing everything up. Construction starts next week and will last at least 2 months.

This means we'll be making quick and easy meals (and sometimes not from scratch). I refuse to make TV dinners. I bought a Breville Panini Press, thinking we'll put it to good use. My crock pot will be on standby. And I'm sure we'll be frequenting Linden Hills Co-Op and local restaurants for takeout.

The remodel is going to be a challenge, but the end result is going to be so worth it:)

So, my friends. . .I'm asking you to share a favorite recipe or a dining experience (along with a photo or 2). If you are willing and interested to be a guest blogger, please let me know! And I will keep updating as the construction comes along.

Crock-Pot Chicken

2011-01-13T07:02:00.000-08:00

This is not the healthiest recipe and it certainly isn't gourmet. . .but it sure is comforting during this cold weather blast we've had this winter. I do use light cream soups and sour cream to lighten it up. It's easy, and cooks all day long.

Crock Pot Chicken
Adapted from "If It Tastes good, Who Cares, Part II," Pam Girard, 1992
4-5 chicken breasts
1 can low fat cream of chicken
1 can low fat cream of mushroom
1 small container of light sour cream
1 Tbsp. dried minced onion
1 tsp. Kosher salt
1 tsp. garlic salt
1 tsp. ground black pepper
Parsley (fresh or dry)

Place chicken breasts in crock pot and season with pepper. Mix the rest of the ingredients in a bowl and place on top of chicken. Cook on low in crock pot all day (8 hours). Periodically throughout the day, pour off the moisture that has accumulated on the lid.

Serve on top of brown rice or noodles and top with parsley. Add a vegetable as a side dish and dinner is complete. Makes great leftovers and gets a thumbs-up from the kid in the house.

Victory 44

2011-01-07T11:20:00.000-08:00

We ventured out to Victory 44 in North Minneapolis last Saturday night with our friends, Keith and Tycia. The restaurant doesn't take reservations, so we went fairly early in the evening. We got the last available table when we arrived around 6:45 pm. The interior is very cozy. . .and full of pictures of pigs.

Shortly after sitting down, we were greeted by our waiter (who shared he is also a chef, but would not be cooking our meals that evening). He made a few recommendations from the menu, which is featured on chalkboards along the walls. We decided to share a few smaller dishes and then get one of our own. Prices were very reasonable, which allowed us to order quite a bit. Servings were on the lighter side for most dishes. The wine and beer menu offered a small yet nice selection, most under $10/drink.

We started off with the Mixed Greens and the Beet Salad. By far, the most interesting Mixed Greens and Beet Salad I've ever had.

We also had the Cheese Agnolotti. Deliciously rich.

Trycia and I both ordered the Scallops, which tasted very good. They were on top of sausage-stuffed ravioli and a blood orange sauce. Unfortunately, the temperature was lukewarm. In all fairness, we didn't let the waiter know about the temperature of our dish.

Keith had the Perfect Burger, which also came with fries topped with bacon powder. He raved about it.

Courtland had the Reuben, which also came with the fries. I had a taste. . .divine.

We decided to order dessert. This is what arrived first: The Pre-Dessert. An adult version of smores.

And this is what came shortly after: The Dessert Platter. I cannot remember what each dessert was called, but they were all creatively crafted (with chocolate powder) and tasted incredible.

When the chef brought out and explained our dishes, he seemed rushed and talked fast. That being said, we will definitely go back to try Victory 44 again. . .particularly for the comfort food with a twist and affordable prices to go along with it.

Horseradish Crusted Prime Rib and Sweet Potato Souffle

2011-01-02T07:09:00.000-08:00

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Christmas Dinner Menu: Horseradish Crusted Prime Rib, Sweet Potato Souffle, Baked Asparagus, and Killer Salad. One fantastic meal.
I've been making Horseradish Crusted Prime Rib for Christmas dinner for at least the last 3 years. Every year it truly stands up to it's hype. The original recipe is from Tyler Florence found here on the Food Network . We leave out the gravy and additional roasted vegetables, and cook it slower than the original recipe. This recipe is now an official family tradition.

Horseradish Crusted Prime
1 bone in prime rib beef roast, about 4 lbs.
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish (I use the Inglehoffer brand)
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup Kosher salt
1/4 cup ground black pepper
1/2 cup extra0virgin olive oil

Preheat the oven to 325 degrees.
In a small bowl, mix together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
Place beef roast in a roasting pan, bone side down. Top paste over the entire roast. Roast in the oven until internal temperature measures at 130 degrees (for medium rare will take approximately 2-2 1/2 hours). Remove the beef from the oven and let it rest at least 20 minutes before carving. Can be topped with additional horseradish if desired.

So tasty and makes one spectacular roast beef slider for Day #2.

The recipe for the Sweet Potato Souffle can be found on my lovely friend, Lori Harder's website, Busy Girl Healthy Life. I left out the sweetener packets and used the honey and optional maple syrup (plus 2 Tbsp. ) to sweeten the dish. It was a fabulous and perfect side dish for the prime rib.

Add a salad along with asparagus and Christmas Dinner was served:)

Crustless Quiche Lorraine

2010-12-27T16:51:00.000-08:00

We had such a lovely Christmas holiday this year. We were fortunate to have my Mom and Tom come visit us from North Dakota for the weekend. Christmas day was entirely full of celebrating, cooking, and eating. A simply wonderful holiday. We started our morning off with Jack making sure that Santa had arrived.

And then he went to town opening up presents.

My Mom and I made our Christmas Brunch. We kept things fairly simple: Crustless Quiche Lorraine, Croissants, Fresh Fruit, and Mimosas. I ordered the croissants from Williams & Sonoma. They were incredible and easy to prepare. We put them out on baking sheets to rise the night before. In the morning, we topped the croissants with an egg wash; then baked them in the oven for 15 minutes after the quiche was done. The quiche turned out perfectly and paired very well with the croissants and fruit.

Crustless Quiche Lorraine
8 slices of bacon, cut into 1/2 inch pieces
1/4 cup chopped green onions
2 cups shredded Swiss cheese, divided
6 large eggs, beaten
1 cup half and half
1/2 tsp.Kosher salt
1/4 tsp. pepper
1/4 tsp. paprika
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees. Grease quiche/pie pan with cooking spray or butter.
Fry the bacon and green onions together in a non-stick pan until done. Sprinkle the bacon/onion mixture in the bottom of the quiche dish. Top with 1 cup of the Swiss cheese.
In another bowl, stir the beaten eggs, half and half, salt, pepper, paprika, and nutmeg. Pour into quiche dish. Top mixture with the remaining 1 cup of Swiss cheese. Bake the quiche for 35 minutes. Remove from the oven and let stand 10-15 minutes before serving.

A great way to start off Christmas day. Next up: Christmas Dinner.

Black Russian Cake

2010-12-23T11:15:00.000-08:00

This really should be called Booze Cake. I love it. My mom introduced this recipe to me years ago. It's a regular menu item at our house during the holidays. It just seems to compliment so many different kinds of meals. I especially like it because it doesn't have a thick frosting to it. . .just a simple glaze. It's cheating a bit, with the addition of the cake mix and pudding mix. I don't care. It's foolproof. And tastes even better the following day. I'm bringing this one to my in-laws for Christmas Eve dinner.

Black Russian Cake
1 pkg. yellow cake mix
1 small pkg. instant chocolate pudding (can use sugar free)
1/2 cup sugar
1 cup Canola Oil
4 large eggs
1/4 cup vodka
3 Tbsp. coffee liqueur (Kahlua)
3/4 cup water

Glaze
1/2 cup powdered sugar
1/3 cup coffee liqueur

Grease and flour bundt pan. Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding mix, sugar, oil, and eggs. Blend well with a mixer. Add liquid ingredients and beat on medium for 4 minutes. Pour into bundt pan and bake for 55-60 minutes.

Cake is done when toothpick comes out clean. Cool in pan for 10 minutes.

Combine the glaze ingredients together with a whisk. Invert cake onto a plate. Poke holes in the cake with a fork. Pour the glaze over the cake, continuing to poke holes as you glaze.

Cool the cake and sprinkle again with powdered sugar. Instant prettiness!

Corn Chowder with Bacon, Shrimp, and Fennel

2010-12-20T16:55:00.000-08:00

Corn chowder. We love it at our house. I've tried various recipes. . .Ina Garten has a winner. This one may have Ina beat.  This one is an adaptation of "Shrimp and Corn Chowder with Fennel" from Real Simple. I did change it up quite a bit, adding turkey bacon, a sweet potato instead of yellow or red potato, and used 2% milk instead of whole milk. I also blended a cup of the corn mixture, to make it thicker.   The final result was a comforting, hearty chowder. It was perfect for the cold winter weather we've had in Minnesota.

Corn Chowder with Bacon, Shrimp and Fennel
Adapted from Real Simple Magazine, February 2010
4-6 slices turkey bacon (or pork), cut into small pieces
1 Tbsp. unsalted butter
2 leeks, (white and light green parts), chopped
1 fennel bulb, chopped
Kosher salt
Black pepper
2 Tbsp. all-purpose flour
1 8 oz. bottle of clam juice
3 cups 2%  milk
1 lb. sweet potato, peeled and cut into 1/2 inch pieces
1 lb. cooked, peeled, and deveined medium or large shrimp
1 10 oz. package frozen corn
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. fresh lemon juice
Crusty bread

Saute bacon in a Dutch oven on medium-high heat until crisp. Set aside on paper towel-lined plate. Save pan drippings and add 1 Tbsp. butter to the Dutch oven on medium-high heat. Add leeks and fennel to the pan; season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, for 4-5 minutes. Stir in the flour.
Add the clam juice, milk, and potatoes. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Stir in the corn.  Cook for 1-2 minutes, then remove at least 1 cup of the corn/milk mixture (with leeks/fennel) and blend in a blender until smooth. Add mixture back to the Dutch oven, along with the shrimp. Cook until the potatoes are tender and shrimp and corn are heated through, 3-5 minutes. Stir in parsley and lemon juice.
Place chowder in bowls and season again with salt and pepper if needed. Serve with crusty bread (sourdough works well). Yum!

Peanut Blossoms

2010-12-18T08:14:00.000-08:00

I'm probably going to cheat this year and buy an assortment of cookies from one of the local bakeries, Lucias or Wuollet. However, I did want to bake Peanut Blossoms with Jack, thinking he would enjoy taking off the wrappers of Hershey's Kisses and placing them on the cookie. When I turned to the Internet to get the recipe, I discovered an assortment of recipes. . .Pillsbury, Hershey's, Betty Crocker, and Land O Lakes. Who would have guessed? Here's a good taste test review of all 4 variations. I decided to use the Land O Lakes recipe, since it has butter instead of Crisco. I followed most of the recipe, but used an extra large egg instead of large and dark chocolate kisses instead of milk chocolate kisses. I also used Parker's Farm all-natural peanut butter. They turned out pretty well. . .Jack and Courtland especially liked them.

Peanut Blossoms
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter (all natural)
1 extra large egg
1 tsp. vanilla extract
1/4 tsp salt
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/4 cup sugar
48 dark chocolate candy kisses, unwrapped

Heat oven to 375. Combine sugar, brown sugar, butter and peanut butter in a large bowl. Beat on medium speed until fluffy. Add the egg, vanilla, and salt, beating until well combined. Add the flour and baking soda. Continue beating, scraping bowl, until well mixed.
Shape the dough into 1-inch balls (if dough is too soft, refrigerate for 30-60 minutes). Roll the balls in bowl of 1/4 sugar. Place the balls 2 inches apart onto ungreased cookie sheets (or with silpad on top).

Bake for 8-10 minutes until lightly golden brown.

In the meantime, remove wrappers from candy kisses.

When cookies are done, immediately press a chocolate kiss in the center of each cookie.

Remove from cookie sheet and cool completely on wire rack.

He couldn't wait for them to cool:)

Chorizo-Filled Dates Wrapped in Bacon and Holiday Guacamole

2010-12-12T14:48:00.000-08:00

We had a wine party last night. There was a blizzard outside. A big one. We were amazed that our friends made the trek to celebrate with us. For those that braved the elements and came over, we had a fantastic time. Everyone brought an appetizer or small dish to share. I made Chorizo-Filled Dates Wrapped with Bacon and Holiday Guacamole.
We originally had the dates at a wine party a few years ago, and I've been waiting for the opportunity to make them. The original recipe is from Food and Wine, and calls for sauteing the dates on the stove. In an effort to spend time with our guests, I figured baking them would make more sense. I prepped them earlier in the day, then put them in the oven right before the party. The dates were sweet and savory at the same time. And rich. If you wanted to have a lighter variety, you could use turkey bacon.

Chorizo-Filled Dates Wrapped in Bacon
Adapted from Food and Wine, 2008

1 link chorizo sausage, casing removed
24 Medjool dates, pitted
12 slices of bacon, halved crosswise

Preheat oven to 400 degrees. Slice the chorizo crosswise in thirds. Halve each third lengthwise, then cut each half into 4 lengthwise strips to have 24 small sticks. Stuff each date with chorizo stick and wrap bacon around date, securing with a toothpick. Place on baking sheet and bake for 12-18 minutes, until bacon is browned. Drain on paper towels before serving.

I made Holiday Guacamole from All About Food last year for Christmas and remembered it was a hit with our family. It's my favorite guacamole recipe. I cut back on the Serrano chilies, and eliminated all the seeds. . . it's still spicy enough for most Minnesotans. If you haven't ever removed pomegranate seeds before, cut the pomegranate into fourths and soak in a bowl of water for a few minutes. The seeds are much easier to remove from the flesh. . .and there's less of a chance of making a mess.

Holiday Guacamole
1/3 cup chopped white onion
1/3 cup chopped red onion
3 Serrano chilies, seeds removed, chopped
1 clove garlic, minced
1 tsp. Kosher salt
4 ripe avocados, mashed
2 Tbsp. freshly-squeezed lime juice
1/2 cup pomegranate seeds, divided
freshly ground black pepper

Mix onions, chilies, garlic, and salt in a bowl. Add the mashed avocados and lime juice; stir gently. Fold in 1/4 cup pomegranate seeds. Season with ground pepper. Store bowl in refrigerator, pressed with plastic wrap until ready to serve. Sprinkle with remaining pomegranate seeds and serve with chips.

Holiday parties. Love them. Friends, food, drink, fun:)

Peanut Clusters

2010-12-09T14:14:00.000-08:00

Chocolate and peanut butter. Two of my favorite treats. A perfect marriage of flavors. When I was a kid, my mom and I would make Peanut Clusters during the holiday season. Thank goodness no one in our family has a peanut allergy, because we all ate a handful of them. They're super easy to make. In fact, make two batches. These will be gone in no time.

Peanut Clusters
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1/2 cup peanut butter (I use all-natural Parker's Farm)
1 cup salted peanuts, walnuts, or almonds

Melt butterscotch chips and chocolate chips with peanut butter over medium to medium-low heat in a saucepan.

Add the nuts.

Drop by teaspoons onto waxed paper.

Set to chill in refrigerator. Store in Tupperware. My mom always puts hers in the garage:)

Halibut with Lentils and Mustard Sauce

2010-12-05T13:32:00.000-08:00

In an effort to use what was in my pantry and freezer this last week, I decided to cook up Halibut with Lentils and Mustard Sauce for the second time. I wasn't as fond of the mustard sauce this time around. Courtland really liked it though. . .so if you're a fan of Dijon mustard, you probably would too. The original recipe calls for 1 1/4 cup lentils, but I only had 1 cup and think it actually wasn't as dry as the first time. I also soaked the lentils in a pot of water for 30 minutes, then drained them. My favorite part of the dish is the lentil/sweet potato combo. Sprinkled with salt and pepper, it made great leftovers for lunch.

Halibut with Lentils and Mustard Sauce
Adapted from Real Simple Magazine, October 2008
2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 sweet potato, peeled and cut into 1/4 inch pieces
2 1/2 cups chicken broth
1 cup green lentils, soaked at least 30 minutes in water, then drained
1/2 tsp. Kosher salt
1/2 tsp. black pepper
4 6 oz. pieces of halibut
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp. fresh tarragon

Heat 1 Tbsp. oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes. Add the garlic and sweet potato. Cook for 1 minute. Add the chicken broth and lentils. Cover and simmer for 20-25 minutes. Season with salt and pepper.
Meanwhile, heat 1 Tbsp. oil in another large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque, about 5 minutes each side.
In a bowl, whisk together mustard, wine, and tarragon. Drizzle over the fish and lentils.

Served with baked asparagus. A light and healthy meal.

Tex-Mex Chili

2010-11-28T16:34:00.000-08:00

I'm pretty sure this is my favorite chili. After Thanksgiving dinner and eating leftovers, this meal was a pleasant alternative. I've made it several times, and always get rave reviews. I have mixed feelings about Rachel Ray, but I have to give her credit for coming up with a few staple recipes. This recipe calls for ground beef, but ground turkey could be a good replacement as well. The original recipe calls for Corn Chips (Fritos), which tastes good (and salty). I usually have tortilla chips on hand, so often use them instead. Makes 6 servings.

Tex-Mex Chili
Adapted from Rachel Ray Magazine, http://www.rachelraymag.com/
2 Tbsp. olive oil
1 lb. lean ground beef
1 cup yellow onion, chopped
1 clove garlic, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
15 oz. can black beans
15 oz. can pinto beans
10 oz. can tomatoes with green chiles
salt and pepper to taste
1/2 cup chopped cilantro
2 cups shredded pepper jack cheese
Tortilla chips

Optional toppings:
avocado, diced, salted, and sprinkled with lime juice
sour cream

In a Dutch oven or large stockpot, heat the oil over medium-high heat. Add the ground beef and cook for about 7 minutes. Add the onion, garlic, chili powder and cumin. Lower the heat to medium-low and cook for 5 minutes. Add the beans, with their liquid, and the tomatoes with green chiles. Simmer about 15 minutes, stirring occasionally, until chili is thick. Season with salt and pepper.

Stir in the cilantro, top with cheese, and let stand until the cheese melts, about 5 minutes.

Serve chili topped with chips, avocado, and sour cream (if desired). YUM!

My little guy had his first skiing weekend of the season. He is stoked:)

Beef Short Ribs with Roasted Parsnips and Carrots

2010-11-21T06:31:00.000-08:00

It's cold outside. There's no denying it. This meal will warm your body and soul. It's hearty. Turn your kitchen into a bistro without leaving your house. It makes at least 6 servings, so invite a few people over. . .or don't and have leftovers the next day. Use a good wine and enjoy a glass with your meal. Serve with crusty bread to soak up the juices from the ribs.

Beef Short Ribs
Adapted from Bon Appetite, October 2008
4 1/2 lbs. beef short ribs
salt, pepper
4-6 cloves of garlic, peeled
1/2 cup onion, chopped
8 oz. package of sliced mushrooms
14 oz. can diced tomatoes
2 cups dry red wine
6 fresh Italian parsley sprigs
2 bay leaves

Wash and dry short ribs. Salt and pepper them before adding to crock pot. Place the rest of the ingredients ingredients in crock pot.

It should look like this.

Cook on low for about 8 hours. Transfer ribs to serving bowl or plate. Discard parsley sprigs and bay leaves. Spoon fat off top of sauce and pour sauce over ribs.

Roasted Parsnips and Carrots
Adapted from Bon Appetite, October 2008
2 lbs. parsnips, peeled
1 lb. carrots, peeled
2-3 Tbsp. olive oil
1 tsp. salt
freshly ground pepper (to your liking)
1 Tbsp. butter, diced into pieces
3 tsp. finely chopped fresh Italian parsley

Preheat oven to 425 degrees. Peel parsnips and carrots; cut at a diagonal into 1 inch pieces. Place veggies in Ziploc with olive oil, salt, and pepper. Shake bag and place veggies on baking sheet (coated with cooking spray). Top veggies with small pieces of butter. Bake for 20 minutes, then turn over veggies and bake for another 10-15 minutes. Veggies are done when browned and easily pierced with a fork. Top veggies with parsley. Season again with salt and pepper if needed.

Killer Salad

2010-11-16T16:46:00.000-08:00

We had my in-laws over for dinner the other night. Janet brought "Killer Salad," a recipe given to her by her dear friend, Ellen Knutsen (who lives in Bismarck, ND). This salad truly speaks for itself. It really is a Killer Salad. Serve it at a holiday meal, and your guests will love you. It's on my Christmas menu for sure:)

Killer Salad
Salad greens
Feta cheese
Craisins
Toasted Almonds or pine nuts
Green onions, diced

Dressing
1/2 t. salt
1/2 t. Tabasco sauce
2 T. sugar
2 T. balsamic vinegar
1/4 cup olive oil

Combine salad ingredients together and drizzle with dressing right before serving. You will go back for seconds of this one:)

Jack had fun that night as well.

He's still stealing Halloween candy. . .it just doesn't lose it's appeal:)

Zumbro Cafe

2010-11-13T06:53:00.000-08:00

Zumbro Cafe is my absolute favorite breakfast joint in Minneapolis, MN. It's located in the Linden Hills neighborhood, close to Lake Harriet. This little cafe consistently serves up delicious breakfasts. It's not a greasy-spoon kind of place. Breakfast here is made from all-natural ingredients that will make you feel energized the rest of the day. The coffee rocks. It's strong, and the waiters are liberal with refills. Courtland is especially fond of their mocha.

I usually always get the same thing, the Frittata with Portabella Mushrooms, Spinach, and Goat Cheese (I substitute feta or fontina), or the Huevos Zumbrosos. This time I had the frittata. It's always good.

Courtland had the Chicken Wild Rice Hash. He usually always gets the Eggs Benedict, French Toast, or Huevos Zumbrosos. He claims he'd likely order his standard fare next time.

Jack always gets the Teddybear Pancake. What kid wouldn't? We're lucky if he decides to share:)

Go early. . .it gets very busy on weekend mornings. The tables near the door are chilly to sit at in the winter. I suggest waiting for an alternative table if offered a seat there. The staff are attentive and efficient: even better when Jack is offered one of their little toy boxes.

Andalusian Chicken Stew

2010-11-07T08:32:00.000-08:00

A few years ago, I was in a recipe rut. I quickly got out of that rut after receiving the Dinner with Jennette monthly recipes as a Christmas gift from my parents. The plan includes 12 natural food meal plans, nutritional tips, and a grocery list for the ingredients. Jennette also teaches classes at Wedge co-op in the Uptown neighborhood of Minneapolis, MN. I learned a great deal about nutrition throughout the year of trying her recipes. Andalusian Chicken Stew is definitely one of my favorite recipes from the meal plans. It's an ideal autumn or winter meal and is easy enough to make on a weeknight. An added plus: it smells awesome while cooking. My husband is thrilled when he walks through the door after work. The kid likes it too:)

Andalusian Chicken Stew
Adapted from Jennette Turner, "Dinner with Jennette"

2 Tbsp. butter or olive oil
1 onion, chopped
1 lb. chicken breast or thighs, cut into small bite-size pieces
2 Tbsp. flour (all-purpose or brown rice flour)
3 C. chicken stock (I use Pacific brand)
3 large carrots, sliced
6-8 garlic cloves, chopped (if large size, use less)
1-2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. black pepper
3 Tbsp. lemon juice, fresh or bottled
2 Tbsp. fresh parsley, chopped
1/4-1/2 tsp. red pepper flakes (optional)

Heat butter or oil over med-high heat in a Dutch Oven or soup pot. Add the onion and cook for 5-7 minutes.
While onion is cooking, place the flour in a bowl, add chicken, and toss to coat flour.
Add the chicken to the onions, and cook another 5-7 minutes, stirring often. Add the chicken stock, carrots, garlic, salt, cinnamon, black pepper, lemon juice, parsley and red pepper flakes. Make sure to scrape the browned bits off the bottom of the pot. Bring the soup to a boil. Lower the heat and simmer 15-20 minutes, stirring occasionally.

Adjust for salt, pepper, and lemon if needed before serving. I normally serve this stew with a big chunk of crusty, hearty bread. Thanks to the baker at Whole Foods for recommending Seeduction Bread-delicious!
There you have it. . .a healthy and satisfying meal.