m a x + l u l a c o o k

Grandma Ida's Pie Crust

2021-03-20T21:08:00.003-07:00

SUGARED TOPPING

EGG WASH TOPPING

CRUMB TOPPING

Ida's PIE CRUST

(Makes 2 pie crusts)

Blend together until crumbly:

2 1/2 cups flour

1 teaspoon salt

1 cup shortening

In a small mixing bowl whisk together:

1/3 cup water

1 tablespoon vinegar

1 egg

Pour liquid into flour mixture and mix with a fork until JUST combined (DO NOT OVERMIX!)

Divide dough in half and roll out on floured surface (DO NOT OVER HANDLE & do NOT roll out more than once!)

For crust only, bake at 400 degrees F for 15-20 minutes, or until edges are golden brown.

Otherwise, for pies with fillings, follow recipe.

Strawberry Asparagus + Goat Cheese Salad with Peppered Dijon Vinaigrette

2014-05-13T20:14:00.001-07:00

Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

6 tablespoons olive oil

Kosher salt

Fresh ground pepper

Whisk together ingredients until emulsified. (Use 1 pinch of salt and several grinds of pepper, or to taste.) Set aside.

Toss together

Baby kale

Baby Spinach

Baby Chard

Strawberries, sliced in half

Blanched asparagus, cut into 1 inch segments

Candied pecans

Cranberries

Crumbled goat cheese

To prepare asparagus, cut off tough ends and discard. Add apsaragus to boiling water. Cook for 2 minutes. Drain hot water and transfer asparagus to ice water until cooled. Drain well.

To prepare pecans, add 1 tablespoon sugar to a sauce pan with 1/2 cup pecans. Let nuts and sugar warm until sugar starts to melt. Watch carefully, as nuts can burn quickly. Once most of the sugar has melted, stir nuts to coat well. Continue stirring until all sugar granules have melted and adhered to pecans. Add a pinch of kosher salt and stir. Remove from heat and cool completely. Save any unused nuts in airtight bag/container in freezer.

Add dressing (you may not need all of it) and goat cheese to salad just before serving. Toss to coat well.

To serve approximately 4-6, I use about 4 to 5 ounces of mixed greens (kale, chard and spinach) and 1/2 bunch asparagus.

Broccoli Cheese Soup

2014-05-12T19:55:00.000-07:00

In the midst of a torrential downpour and imminent tornado danger, what can be better than taking cover in your basement? Well, eating comfort food, of course. Not even sure if I was going to be able to make dinner tonight, due to the roof potentially being torn off our house, I decided to make my favorite broccoli cheese soup anyway, once I knew the coast was clear. Comfort food calms your nerves (especially the little ones who were terrified,) and fills your belly with a smile (and some relief.) Although three tornados did actually touch down today, no one was injured and minimal damage was done, thank goodness :)

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cups sliced baby carrots (3/8" to 1/2" pieces)
3 celery stalks, halved lengthwise then sliced into 3/8" to 1/2" pieces
1/4 teaspoon fresh ground pepper
4 cups fresh broccoli, cut into medium florets
2 1/2 cups vegetable broth

1/2 cup butter
3 tablespoons flour
2 cups milk
1 pound Velveeta cheese, diced into 1/2" cubes
1 teaspoon dry mustard

Add oil to large pot. Over medium heat, cook onion, carrots and celery with pepper for about 5 minutes, stirring frequently. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes. Add broccoli florets, return heat to high, cover and cook for 7 more minutes. Remove from heat and keep covered.

In a medium pot, over medium heat, melt butter. Add flour and dry mustard and whisk until well combined. Slowly add milk and stir frequently until thickened. Add cubed cheese and stir until melted. Add cheese mixture to vegetables and stir until combined. Serves 4-6.

Enchiladas with Corn Tortillas

2014-05-12T18:22:00.002-07:00

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, finely diced

1/2 to 1 small (4 oz) can diced green chilies

2 to 3 large chicken breasts, cooked & shredded

4 cups shredded cheese (half medium Tillamook cheddar and half mozzarella work well)

18 corn tortillas (+/-)

Sauce

2 tablespoons butter

2 to 3 tablespoons chili powder

1 teaspoon salt

1/2 teaspoon garlic powder

pinch oregano

pinch cumin

2 tablespoons flour

2 cups chicken broth

1/2 can El Pato tomato sauce

1/4 teaspoon brown sugar

El Pato can generally be found in the Mexican food section of your grocery store.

Preheat oven to 350 degrees. In large skillet, heat olive oil. Add onion and garlic. Cook, stirring frequently for about 10 minutes, or until onions are tender and slightly transparent. Lightly season with fresh ground pepper and kosher salt. Add 1/2 to one whole can diced green chilies. Cook for an additional minute. Add shredded chicken and combine well with onions and garlic. Turn off heat and set aside.

In a small sauce pan, melt butter. Add 2 to 3 tablespoons of chili powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, pinch of oregano, pinch of cumin. Stir and cook on medium heat constantly for 1 minute. Whisk in 2 tablespoons of flour and combine well. Add 2 cups of chicken broth. Stir constantly on medium heat until thick and bubbly. Add 1/2 can of El Pato tomato sauce. Add 1/4 teaspoon brown sugar. Stir well. Turn heat off and set aside.

Add 1/2 cup sauce to chicken mixture. Combine well. Spray each side of tortillas with all natural cooking spray or lightly brush with olive oil and heat on griddle, just until softened and lightly browned on both sides (about 30-45 seconds/side.) Immediately move tortillas to a plate and cover with a cloth to keep warm. One at a time, spoon a small amount of chicken mixture into center of tortilla. Roll tortilla up as tightly as possible and place in baking dish. Pour remaining sauce over top and spread out evenly (be sure that no tortilla is left untouched.) Add cheese and bake for 30 minutes. Serve with sour cream.

(This particular pan was baked with sharp cheddar and mozzarella--hence, the all white cheese.)

Candied Pecans

2014-05-12T17:52:00.003-07:00

Add 1 tablespoon sugar to a sauce pan with 1/2 cup pecans. Let nuts and sugar warm over medium/low heat until sugar starts to melt. Watch carefully, as nuts can burn quickly. Once most of the sugar has melted, stir nuts to coat well. Continue stirring until all sugar granules have melted. Add a pinch of kosher salt and stir. Transfer nuts to wax paper or a plate and cool completely. Save any unused nuts in airtight bag or container in freezer.

Sweet Red Onion Vinaigrette

2014-05-09T07:33:00.000-07:00

Ingredients

3 tablespoons diced red onion

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon celery seed

1/4 cup, plus 2 tablespoons red wine vinegar

1 cup vegetable oil

Blend everything on high until smooth.

Cilantro-Lime Rice

2014-05-06T21:47:00.003-07:00

Ingredients

1 cup rice

1 tablespoon oil

2 tablespoons finely chopped cilantro

1/2 sweet or yellow onion

2 cups chicken broth

1/2 teaspoon salt

Zest from 1 lime

Juice from 1 lime

In a blender, combine onion, broth, salt and lime zest well. Set aside. In a medium pot, lightly brown rice in about 1 tablespoon olive oil (about 5 minutes or so) over medium heat. Slowly add broth mixture and cilantro and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and add juice from 1 lime and season with a pinch or two of kosher salt, to taste. Fluff with a fork. Serves 4-6.

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Pork Tenderloin with Cilantro-Lime Marinade

2014-05-05T20:04:00.000-07:00

Ingredients:

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

2 tablespoons shallot, finely diced (if you don't have a shallot, a yellow or red onion will work)

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

pinch cayenne pepper (1/4 teaspoon if you like a little heat)

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

2 pork tenderloins (about 2 to 2.5 pounds each)

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a medium bowl or zip lock bag. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well.

Add tenderloins to bowl/bag and let marinate for 3-6 hours. Preheat grill to medium/low heat. Grill tenderloins for about 15 - 20 minutes total, checking and rotating frequently. Remove from grill, cover and let sit for about 10 minutes.

Slice and serve.

Spicy Cliantro-Lime Chicken Jambalaya

2014-04-24T20:56:00.000-07:00

This is probably one of my all time favorite recipes. Cilantro-lime rice mixed with fresh corn, black beans, red bell peppers, lime, jalapeño and spicy grilled chicken is an amazing combination. This dish is perfect for that outdoor spring or summer party, a weekend picnic, or just a weekday dinner with your family.

Serves 4 main course, 8-10 side.

Read through entire recipe before starting.

First, prepare marinade for chicken:

1 jalapeño, finely diced
1/4 cup cilantro, finely chopped (about 1 cup whole)
1 shallot, finely diced
2 large garlic cloves, finely diced
1/4 cup oil
2 tablespoon red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 large chicken breasts, cut into tender-sized strips

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy.) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and add chicken. Coat chicken well and let marinate for 30 minutes.

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While chicken is marinating, prepare the rice:

1/2 cup rice

1/2 tablespoon olive oil

1/4 sweet or yellow onion (about 1/2 cup chopped)

1 cup chicken broth

1/4 teaspoon salt

Zest from 1 lime

Cilantro (about 1 tablespoon finely chopped)

In a blender, combine, onion, broth, salt and lime zest well. Set aside. In medium pot, heat oil. Add rice and cook over medium heat for about 5 minutes or so. Slowly add broth mixture and cilantro to rice and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Fluff with a fork, cover and set aside.

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While rice is cooking , prepare ingredients below, keeping separated, then set aside.

1 cup sweet or yellow onion (about 1 small onion or 1/2 large onion), diced

1 clove garlic, finely diced

1 jalapeño, finely diced

1 red pepper, diced

1 cup black beans (rinsed and drained well)

1 cup fresh cooked corn kernels--about 2 ears*

1 zucchini (optional)

*(To prepare the corn, fill a medium size pot with water and bring to a boil. Cook corn on the cob for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Once cooled, cut corn off the cob.)

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Next, grill chicken for about 10 minutes (about 5-6 minutes on each side.) Remove from grill and cover with foil. Set aside and let rest for about 10-15 minutes.

After chicken has rested, dice into 1 inch pieces and set aside.

While chicken is resting, heat a large sauté pan or wok with 1 tablespoon of olive oil. Add diced onions and garlic and cook for 5 minutes on medium heat. Add 2 pinches of kosher salt and a few grinds of fresh black pepper. Add diced pepper and jalapeño and cook for about 5 more minutes. Add corn and black beans and cook until warmed through (about 1-2 minutes). Remove from heat and add rice and chicken. Combine well.

Transfer rice and vegetable mixture to serving bowl/platter.

In the same sauté pan (don't wash it), add 1/2 tablespoon olive oil and heat. Add zucchini and sauté for about 3-5 minutes, or until crisp tender and slightly browned. Transfer to platter. Squeeze juice from one lime over mixture and 1 tablespoon chopped cilantro. Toss well. Serve warm or at room temperature.

Variations:
Omit zucchini
Add zucchini, yellow squash and yellow bell pepper

Shopping list:
2 jalapeños
1 bunch cilantro
1 shallot
1 medium/large yellow or sweet onion
3 large garlic cloves
vegetable oil
red wine vinegar
cayenne pepper
ground cumin
kosher salt
fresh ground pepper
1 large lime or 2 small
2 large chicken breasts
rice
chicken broth
1 red bell pepper
1 can black beans
2 ears of fresh corn
1 small zucchini or 1/2 large

Oatmeal Cranberry Cookies

2014-04-17T18:09:00.002-07:00

Ingredients
1 cup butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar

2 eggs
1 teaspoon vanilla extract

1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick oats

1 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans

In large mixing bowl, beat butter and sugars until creamy. Add eggs and vanilla and mix until well combined. In a separate bowl, whisk together flour, soda, cinnamon and salt. Slowly add to butter mixture until combined. Mix in oats. Then add dried cranberries, coconut and pecans.

Scoop dough onto wax paper and roll into a log, about 2 inches in diameter. Refrigerate until firm. Preheat oven to 375 degrees. Slice dough into 1/2 inch pieces and bake for 9 minutes.

(Spicy) Cauliflower with Potatos and Green Peas

2014-04-17T10:06:00.000-07:00

The spice in this recipe is really up to you. If you like a little extra kick, add the cayenne pepper. If not (maybe you are feeding little ones), don't. I love this combination because it includes all my favorite flavors (cumin, chili, garlic, cilantro) and it has a refreshing twist with the cauliflower and potatoes.

Ingredients

1/2 tablespoon coconut oil, or olive oil

1 cup diced sweet onion

1 clove garlic, finely diced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (OPTIONAL)

1 head cauliflower, cut into medium/small sections

1 1/2 pounds red or russet potatoes, peeled and diced into 1 inch pieces

Fresh ground pepper

1 teaspoon kosher salt (or to taste)

2 cups vegetable broth

1 can diced tomatoes, blended and 1 cup reserved

1/2 cup cilantro, chopped (plus more for garnishing)

1 cup frozen peas

Sour cream

In a medium sauce pan with a tight fighting lid, add 1 inch of water (and a steaming basket if you have one...if not, that's okay.) Bring to a boil. Add cut up cauliflower and cover. Steam for 4 minutes. Remove from heat and drain. Rinse with cold water, drain and set aside. Blend one can of tomatoes and reserve one cup. Set aside.

In a large, high sided skillet (or pot) heat coconut oil on medium heat. Add onion, garlic, cumin, coriander and chili powder. Cook for about 5 minutes. Add cauliflower, potatoes, salt and pepper. Stir and cover vegetables well with oil and spices. Cook for 2-3 more minutes, stirring frequently. Add broth, 1 cup blended tomatoes, and 1/2 cup cilantro. Bring to a boil then cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are cooked through. Remove from heat and stir in frozen peas. Let sit, uncovered for about 15 minutes. Serve in bowls and garnish with cilantro and sour cream.

Roasted Potatoes

2014-04-16T21:22:00.000-07:00

Ingredients

2 - 3 pounds red potatoes

1/4 cup melted butter

1/2 teaspoon marjoram

1 tablespoon dried parsley flakes

1 teaspoon kosher salt

Start by washing your potatoes well and removing any imperfections and small sprouts. Cut into one inch segments. Place in a baking dish. Pour 1/4 cup melted butter over potatoes. Add 1/2 teaspoon marjoram and 1 tablespoon parsley flakes. Season with about 1 teaspoon kosher salt. Give everything a good toss. Bake for about 1 hour at 350 degrees. Potatoes will be fork tender and browned when done.

Sweet Potato, Black Bean and Quinoa Soup

2014-04-09T19:40:00.000-07:00

I have to admit, I'm not one to try out many recipes online, unless I've tasted the dish from a friend who's already made it (ha ha--and here I am posting recipes online--more on that...) This recipe was referred by a friend (but I hadn't tried it,) but I thought I'd give it a whirl. The first night I made it, the smells were enticing and I immediately knew this recipe would be a keeper, even before it filled my belly. The one thing that actually sealed the deal is that my 5 year old (who is the pickiest eater in the whole world) actually ate it, and liked it (minus the kale--but, no one's perfect, right?) This soup is now one of my favorites and we make it almost on a weekly basis. Recipe (modified slightly) from Oh She Glows.

I started posting my favorite recipes for myself, so I could have them at the snap of a finger (or touch of a finger) wherever I may be. Out of town, no problem. Just pull up a recipe from my blog and there it is. It's somewhat turned into posts for myself, as well as some family and friends. . .and whoever else may be intrigued to try. They may not be everyone's favorite recipes, but they are mine :)

Ingredients

1/2 cup uncooked quinoa, rinsed and drained

1/2 tablespoon coconut oil

3 garlic cloves, minced

2 cups diced sweet onion

1 jalapeño, seeded and diced

1 large sweet potato, peeled and chopped into 1 inch pieces

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground coriander

6 cups vegetable broth

1 (15 oz) can black beans, rinsed and drained

Kosher salt or sea salt and fresh ground pepper, to taste

1 large kale leaf, washed, removed from vein and torn into bite size pieces

Toppings

Avocado, diced

Corn Chips

Cilantro

Cherry tomatoes, sliced in half

Green onions, diced

Sour cream

Cook quinoa according to package directions. Set aside. In a large pot, heat oil. Add garlic and onion and cook, string frequently for 2 to 3 minutes on medium heat. Season with a pinch or two of salt and a few grinds of pepper. Add jalapeño and sweet potato. Cook for 5 to 7 minutes more.

Stir in cumin, chili powder, coriander and broth. Bring to a boil, then reduce heat to medium-low and simmer for about 15 to 18 minutes uncovered, or until potatoes are fork tender.

Just before serving, stir in cooked quinoa, black beans and kale. Season with salt and pepper to taste. Garnish with toppings.

Chocolate Chip Cookies with Molasses

2014-04-05T15:41:00.000-07:00

My dear friends, I recently found the best chocolate chip cookie recipe--ever. I'd been searching for quite some time--I have a whole jar of molasses in my pantry that I need to use up, so I was looking specifically for a recipe that includes this this brown, stinky syrupy stuff. How molasses can make food taste so good--I don't know.

I can't even explain how good these cookies are--they just are! They are crispy on the outside, soft and chewy on the inside. And the taste. . . incredible. The dough needs to be refrigerated (at least 3-4 hours) so plan ahead. I've been using the classic wax paper roll-up (it's like a giant tootsie roll) to refrigerate my cookie dough--something my mom taught me when I was a kiddo. Get the little ones to help out--using wax paper with cookie dough is like magic! Recipe deliciously created by Cookie Madness.

Ingredients

3/4 cup butter (6 ounces), melted and cooled (melt butter completely, then cool for about 10 min.)

1 large egg

1 large egg yolk

1/3 cup dark brown sugar

1 cup granulated sugar

2 tablespoons molasses

1 tablespoon vanilla extract

2 1/3 cups unbleached all-purpose flour (11 ounces)

1 1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups semi-sweet chocolate chips (10 ounces)

With an electric mixer, beat together egg, yolk, sugars, molasses and vanilla well. Add melted (cooled) butter. In a separate bowl, mix together flour, baking soda and salt. Slowly add flower mixture to wet mixture until thoroughly combined. Add chocolate chips.

Dollop cookie dough onto a large piece of wax paper and roll up into a 2.5" - 3" diameter log. Twist ends together and place in refrigerator for 4 hours or over night. Preheat oven to 350 degrees then remove log from fridge and while still in wax paper, roll on a flat surface to even out any lumps. Remove wax paper and slice 6 pieces at a time into 1/2" pieces. Place dough, evenly spaced, on cookie sheet and bake for 12 to 13 minutes. Keep on cookie sheet for a few minutes before transferring to cooling rack. Cool completely then store in air tight bag. Especially good several hours later or next day.

Cream Cheese Bundt Cake

2014-04-03T10:28:00.000-07:00

This Cream Cheese Bundt Cake is moist and sweet and perfect for dessert or brunch (I'm sure many other things too.)

Ingredients
8 ounces cream cheese (room temp)
1 1/2 cup butter (room temp)
6 eggs (room temp)
1 teaspoon vanilla extract
3 cups sugar
3 cups flour

Let cream cheese, eggs and butter come to room temperature. Cream together butter and cream cheese thoroughly. Add eggs, one at a time, and mix well. Add vanilla. In separate bowl, sift flour and sugar together. Slowly add a small amount at a time to creamed mixture.
Spray a bundt pan with non-cook cooking spray and dust with flour. Spread dough in pan and bake 1 1/2 hours at 325 degrees, or until tester comes out clean. Cool cake 15 minutes in pan before removing. Cut into slices and serve plain, with ice cream, fruit sauce, chocolate/caramel sauce, whipped cream, or my favorite-- Fresh Blueberry Sauce.

Creamy Cream Cheese Frosting

2014-04-02T19:19:00.000-07:00

This is my favorite cream cheese frosting, which is perfect for just about anything that you can put frosting on. I made it for my son's birthday cake/cupcakes a few years ago and it has been my go-to frosting ever since. The cream cheese is not overpowering (but definitely present) and it's not too heavy and not too sweet. This frosting has an airiness that will take you right up to cupcake heaven.

Recipe deliciously created by: Not So Humble Pie.

Ingredients

Three (8 oz) packages cream cheese, room temperature

2 1/4 cups confectioners sugar

1 1/2 teaspoons vanilla

1 1/2 cup heavy whipping cream

Cream together cream cheese, sugar and vanilla until thoroughly incorporated. In a separate bowl, whip heavy cream until stiff peaks form. Slowly beat whipped cream into cream cheese mixture until well combined. Do not over mix.

This recipe makes enough frosting to cover a four tiered cake baked in 8" rounds. (Smaller recipe measurements below.)

Two packages (8 oz) cream cheese

1 1/2 cups confectioners sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Gorgonzola Pizza with Butter Garlic Sauce

2014-03-31T17:06:00.001-07:00

I'm pretty sure that my all time favorite Home-Made pizza is this cruise inspired pizza that we created last year after returning home from a fabulous Caribbean Cruise. We basically ate this pizza for breakfast, lunch and dinner on the cruise ship (because you can do that on a cruise ship), and I'm pretty sure that we all returned home at least 5 pounds heavier. This pizza is super simple with minimal ingredients, so you can whip it up fairly quickly.

Use your favorite dough recipe, or use my favorite recipe HERE. My dough recipe makes approximately eight (8" - 12") pizza rounds, OR two large (16" - 18") pizzas. I will usually use half the dough for pepperoni pizzas with marinara sauce, and the other half for the Gorgonzola pizzas (just to mix things up a bit.) If you want to make all Gorgonzola pizzas, double the butter mixture below.

Ingredients

1 pizza dough recipe

1/2 stick (1/4 cup) melted butter

1/2 teaspoon garlic powder

pinch kosher salt

Crumbled Gorgonzola cheese (one small tub will be more than enough)

Italian blend or pizza blend grated cheese, or grated mozzarella cheese

Preheat oven to 450 degrees. In a small bowl, mix together melted butter, garlic powder and salt, set aside. Form dough into pizza rounds (the thinner the better) on cookie sheets (or pizza pan if doing larger pizzas) and spread about 1-2 spoonfuls butter mixture evenly over dough (more for larger pizza). Sprinkle about 1-2 tablespoons of crumbled Gorgonzola cheese evenly over butter mixture (don't add too much.) Add Italian blend cheese on top of Gorgonzola. Lightly add another pinch or two of kosher salt evenly over pizza. Bake for 5 to 6 minutes on top rack, then move pan to lower rack and bake another 5 to 6 minutes.

Orange-Carrot Smoothie

2014-03-31T16:11:00.000-07:00

There is nothing I like more in the winter (except 75 degrees and sunshine, and perhaps living in California) than the California Navel orange. The Navel is not the best orange for juicing, however, it's perfect for smoothies and just plain eating. With the last few months being, oh, miserable--partly because of a two week long bout we had with the flu, croup, and two visits to the ER, among other things (like, the weather)--I've been turning a lot to my favorite cure all smoothie. High in vitamin C (my miracle drug), vitamin A and important antioxidant properties, this beverage brings sunshine to my soul :)

Orange-Carrot Smoothie

2 oranges, rinds and pith cut off

6 baby carrots

2 slices of jarred peaches, plus a splash of the juice (1 to 2 teaspoons)

2 to 3 tablespoons vanilla Greek-style yogurt

1 1/2 tablespoons Turbinado sugar (sugar-in-the-raw), or less to your liking

Blend everything on high (Vitamix or powerful blender works best) for about 30 seconds (longer if using a less-powerful blender.) Add about 20 to 30 ice cubes and blend until smooth.

Creamy Cilantro-Tomatillo Lime Dressing

2014-03-31T15:52:00.002-07:00

One of my favorite dressings (ever) is this Cafe Rio inspired creamy cilantro dressing. It pairs perfectly with chili-lime shredded chicken, cilantro-lime rice, shredded Romaine and black beans (recipes soon to follow.) Top with chopped tomatoes, corn chips, avocado and pico de gallo and you'll have one darn good salad. I've simply added a few key ingredients to my Buttermilk Ranch Dressing.

To a blender add:
1 1/4 cup mayonaise
1 cup sour cream
2 tablespoons fresh lime juice + enough buttermilk to = 1/2 cup
1/2 cup drained tomatillo salsa*
1 teaspoon lemon juice
1 tablespoon vegetable oil

1 jalapeño, seeds removed (leave the white flesh, or ribs--this will give it just a little kick)
1 medium to large bunch cilantro (cut off about 1 to 2 inches of the stems, wash and dry well**)

1 teaspoon garlic powder
1 1/4 teaspoon salt
1 tablespoon dried parsley
2 tablespoons dried chives
1/4 teaspoon pepper

Blend everything on high until very smooth. Chill until ready to serve.

*Pour salsa through a fine sieve to remove most of the liquid, reserving 1/2 cup of salsa.

**Roll cilantro up in paper towel to remove all moisture. (If cilantro is not completely dry, your dressing will not be the right consistency.)

Spring Asparagus Panzanella Salad

2014-03-31T15:37:00.002-07:00

Even though spring is technically here--it sure doesn't feel like it. We've been cooped up indoors for the last four months and yes we are going stir crazy. With my heart aching for warmth and sunshine and all things good about spring, like fresh strawberries, asparagus, blooming flowers and budding trees, I've had no choice but to force spring in to our lives, one way or another--like feasting on my favorite Spring Asparagus Panzanella Salad.

You know it's bad when the forecast calls for 50 degree weather and your heart skips a beat with excitement (like 50 degrees is something to get excited over, right?), just to have the day metamorphose into a blustery, bitter cold and rainy day. Depressing, my friends.

Spring Asparagus Panzanella Salad

VINAIGRETTE

1/2 cup red onion, finely diced

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon dijon mustard

2 teaspoons sugar

CROUTONS

3 tablespoons olive oil

2 cloves garlic, minced

4 cups day old bread, crust removed and cubed

1/4 cup grated parmesan cheese

1 teaspoon kosher salt

fresh ground pepper

SALAD

1 bundle asparagus (about 1 pound)

1 (15 oz) can white beans, rinsed and drained well

1 yellow bell pepper, julienned

For the vinaigrette, mix all ingredients together and set aside. Let onions marinate for about 30 to 60 minutes.

Preheat oven to 400 degrees and line baking sheet with tin foil. Mix the bread cubes (*try using a good rustic bread for your croutons) with garlic, parmesan cheese, salt, and pepper. Add olive oil and toss well. Transfer bread to baking sheet. Bake for 10 to 15 minutes, turning once or twice until croutons are crisp and lightly colored. Set aside and cool completely.

Cut off tough ends of asparagus and cook in boiling water for 2 to 3 minutes, or until crisp-tender. Do not over cook. Transfer cooked asparagus to a bowl of ice water, drain and pat dry.

Cut asparagus and julienned bell pepper into 1 inch segments. Place in large bowl and mix in beans and cooled parmesan croutons. Just before serving, toss with vinaigrette. Season with kosher salt and fresh ground pepper to taste.

Honey Whole Wheat Bread

2014-02-26T13:10:00.003-08:00

Ingredients:

1 1/2 tablespoon yeast

2 cups warm water

1/3 cup honey

1 teaspoons salt

1/2 cup quick oats

4 cups whole wheat flour (21 ounces)

In your mixing bowl, add yeast, warm water and honey. Let sit between 5 and 8 minutes, or until bubbly and frothy. Add remaining ingredients. With dough hook, mix on low for about 30 seconds. Turn off mixer and scrape sides with spatula. Mix on medium speed for 7 to 8 more minutes. Remove dough hook and cover bowl with cloth. Let rest for 1 1/2 hours. Dough should be at least double in size.

Turn oven on to 325 degrees. Spray bread pan with cooking spray. Rub flour on hands well, and throw dough out onto floured surface (I use white flour) and form into a log. Place dough in bread pan and bake, once oven is heated to 325 degrees. Bake for 45 minutes. Remove bread from pan immediately and let cool on wire rack. Let sit for several minutes before slicing. Bread is best when cooled, although I know you'll want to eat as soon as it's out of the oven, and, that's okay :)

Easy Peach Cobbler

2014-01-23T10:00:00.001-08:00

I don't know what it is about a warm fruity/buttery dessert, but it always makes me happy and it's definitely my kind of comfort food. The thing I love about this dessert is that it's fast and it only takes a few ingredients--most of which I always have stocked in my pantry. Perfect for a last minute dessert.

Peach Cobbler

Ingredients:

1 cup self-rising flour

1 cup sugar

1 cup milk

1/2 cup melted butter

24oz jar sliced peaches in light syrup, drained

Preheat oven to 350 degrees F. In a 2 quart baking dish spray bottom and sides well with non-stick cooking spray. In a medium bowl mix together flour, sugar and milk well. Pour batter into baking dish. Drizzle melted butter over batter and evenly add peaches over top. Bake for 1 hour, or until golden brown. Serve warm with your favorite vanilla ice cream.

Buttermilk Ranch from Scratch

2014-01-21T11:56:00.001-08:00

Ingredients:

1 1/4 cup mayonaise

1 cup sour cream

1/4 to 1/2 cup buttermilk

1 teaspoon lemon juice

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/4 teaspoon fresh ground pepper

1 tablespoon dried parsley

1 tablespoon dried chives

1/2 to 1 tablespoon dried chopped onions

Blend everything until smooth.

Cilantro-Lime Chicken Marinade

2013-09-11T19:46:00.000-07:00

We love this marinade! It's bursting with flavor and even my husband agrees--it's one

of his favorites (and he's hard to please.) I've combined many of my favorite fresh ingredients to

get this wonderfully intense, flavorful marinade.

Try this chicken paired with rice and vegetables, a fresh green salad, or with candied

sweet potatoes (I know, weird huh?--but honestly, one of my favorite mixes), or even in tacos.

I can guarantee, you will love this marinade :)

Ingredients:

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

2 tablespoons shallot, finely diced (if you don't have a shallot, a yellow or red onion will work)

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

pinch cayenne pepper (1/4 teaspoon if you like a little heat)

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

2 to 4 large chicken breasts

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well. Add chicken and let marinate for 30 minutes. Preheat grill to medium heat. (Sometimes I'll grill it on medium low if it gets too hot.) Grill chicken for about 15 - 20 minutes (about 8 - 10 minutes on each side.) Remove from grill, cover and let sit for 5 to 10 minutes.

Slice and serve.

Green Smoothie

2013-09-10T20:44:00.000-07:00

My green smoothie. I love. I crave.

(I even got my husband to drink them every day...he actually likes them!)

Ingredients:

Kale (1 large stalk)

4 baby carrots

1 cup grapes (red or green)

4 strawberries

1/4 green apple

1 tablespoon "sugar in the raw" (Turbinado sugar)

2 tablespoons vanilla creamer

1/4 cup vanilla non-fat yogurt

Approximately 16 - 18 ice cubes

Blend all ingredients, except ice cubes on high until very smooth. *Note: If using a Vita-Mix, use the plunger to push everything down. If using a regular blender, pulse and stop/stir occasionally to get the food to start mixing.

Once smooth, add ice cube and pulse/blend until smooth.

**I buy my cane sugar in a big bag from Costco. It's cheaper and it lasts forever.

Sometimes, when I know my mornings will be rushed, I put everything in the blender (except the ice) and store it in the fridge over night. Then, in the morning, I blend, add the ice and I can run out the door with smoothie in hand. I'm extra happy all day :)