These past few days were busy ones for the oldest child in our family.  On Friday Nicholas partook in his first ever holy communion and today, he celebrates the milestone of turning eight years old.  It never ceases to amaze me how fast time can pass you by.  One minute you’re holding this beautiful little bundle of joy in your arms and the next, he’s half way through elementary school and showing signs of independence you never knew he had.

I suppose that’s both the magic and the hardest piece of parenting all wrapped up into one.  The joy of raising healthy, happy children and giving them everything you have whilst at the same time, slowly letting them go.  I can’t imagine ever receiving a greater gift.  So I want to give a huge Happy Birthday shout out to my oldest today and let him know we’re proud of him and we love him very, very much.  Nick, these chocolate shortcakes are for you buddy.

If you enjoy dessert as much as we do in this family then I recommend grabbing a bowl and joining me for a quick and tasty recipe session.

Begin by combining a handful of dry ingredients into a large bowl including, a necessity for all special occasion treats, chocolate.

Mix them up well and then cut in a pat o’ plenty of butter.  You can use a fancy shmancy tool like the one I have or simply use a fork.  Either way will do the job.

Here’s my shortcake mixture post butter cutting.

Finish off the mixture with a pour of milk and a taste of both vanilla and almond extract.  Dollop large spoonfuls onto a parchment lined baking sheet and slide into the oven to cook up all biscuit beautiful like.

Here they are all cooked up and ready to be filled with fruity creamy goodness.

Time to stuff them full and sit down to a well earned celebration.  Happy Birthday my sweet boy!

Very Berry Chocolate Shortcake

Yield: About 11 Individual Sized Shortcakes

Ingredients:

1 3/4 Cup Flour
1/3 Cup Cocoa
1/4 Cup Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/5 Sticks Unsalted Butter (12 Tbsp or 3/4 Cup), chilled and cut into small cubes
1/2 Cup Milk
1 tsp Vanilla Extract
1/2 tsp Almond Extract

For the Whipped Cream:

1 Cup Heavy Whipping Cream
1/3 Cup Sugar
1 tsp Vanilla

Directions:

In a large bowl, sift together the first seven dry ingredients.

Using a fork or a pastry cutter, cut the butter into the dry mixture, a handful of cubes at a time, until fully incorporated and crumbly in texture.

Add in the milk and the extracts and stir to combine.

Drop heaping spoonfuls of the biscuit mixture onto a large baking sheet lined with parchment paper.

Place in an oven preheated to 400 degrees for 15 minutes.

To make the whipped cream simply whip the final three ingredients together until stiff peaks form.

Let cakes cool, slice in half and serve with fresh whipped cream and berries sandwiched inside.

Amount Per Serving

Calories 299.5, Total Fat 17.5 g, Saturated Fat 10.8 g, Polyunsaturated Fat 0.8, Monounsaturated Fat 4.6 g, Cholesterol 49.1 mg, Sodium 205.6 mg, Potassium 169.9 mg, Total Carbohydrate 33.9 g, Dietary Fiber 3.6 g, Sugars 13.4 g, Protein 3.7 g

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Post tags: biscuit, chocolate, shortcake, Strawberries, whipped cream

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I recently discovered that the authentic method for making fettuccine alfredo comes from the use of four main ingredients: butter, cream, Parmesan cheese and pasta water.  You simply add some of the leftover pasta water to a heated butter/cream mixture, let it cook down and thicken, and finish with some fresh Parmesan cheese.  Seriously simple.

I’m not sure why it had never occurred to me that I should use the pasta water before.  Not only is it convenient, it’s brilliant to boot.  Adding the starchy liquid to your butter and cream will help the sauce to naturally thicken.  Throw in a few other choice flavors and you’ve just made a fab dish that will rivel any processed box or bag mix you throw at it.  It just goes to show that homemade meals don’t have to be complicated and time consuming.

I was excited to try this newly acquired knowledge out on my resident guinea pigs family so I got to cooking.  Of course, I couldn’t just leave it at plain ol’ alfredo, so I “Mexicanized” it up for a fun spin on a dinnertime classic.

Start out by boiling up about 8 ounces of noodles.  You’ll want to salt your pasta water ahead of time.  Just toss in a couple good pinches and your noodles will be all the happier.  Trust me on this one.

While the noodles are boiling, cook up the Mexi end of things.  Start out with a bit of onion and garlic.

While that’s cooking along, cube up some chicken and sprinkle it with a barrage of spices.

Add the chicken into the pan with the onions and garlic.  It’s starting to look mighty fine if I do say so myself.

Finish off the Mexi mixture with a can of diced green chilies.

Set the chicken mixture to the side and grab up a new pan for the alfredo sauce.  To said pan, add a little butter and cream.   Let it cook down on medium heat for about five minutes and then add in a bit of the pasta water.  Cook down again and repeat the process.  Your sauce should start to get a nice creamy texture to it.  Here’s mine with the cheese going in.  And yes, I already salted and peppered it.  I just couldn’t stop myself.

With the prep steps completed, all that’s left is to combine everything back together again.  First up, toss the noodles into the fettuccine sauce.  When that’s finished you’ll dump in the chicken mixture.  Finish the whole thing off with the addition of a couple tablespoons of fresh pico de gallo.  Just because.

And just like that, it’s time to eat.  Grab up a plate and a fork and get ready for a delightful dinner time treat.

What’s your favorite way to make alfredo sauce?  I can certainly tell you what mine is.

Before I sign off, I want to mention that Cooking Light is on the hunt for the 2012 Trailblazing Chef People’s Choice Award for Best Neighborhood Restaurant Chef.   Do you have a favorite local hangout that you couldn’t live without?  How about the one meal time dish that keeps you coming back again and again?  If you know a local restaurant or chef that consistently makes your palate sing; who’s absence would surely leave a culinary hole in the community, nominate them now.  They could find themselves featured in the November issue of Cooking Light and on cookinglight.com.  Entries are being accepted through May 31st so be sure to stop by and drop a vote for your favorite today!

Mexi-ccine Alfredo

Yield: 5 Adult Sized Portions

Total Time: 45 min

Ingredients:

8 Oz. Dry Pasta
1 tsp Olive Oil
1/2 Onion, Chopped
2 Cloves Garlic, Minced
2 Chicken Breasts, Cubed
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
1 4 Oz. Can Diced Green Chiles
3 Tbsp Butter
1/2 Cup Cream
2-3 Tbsp Pasta Water
1/4 Cup Parmesan Cheese
1/2 Cup Pico de Gallo
Salt and Pepper to Taste

Directions:

Fill a large pot with water and salt generously. Bring to a boil and cook noodles to desired softness.When done, reserve about 1/4 cup of the remaining pasta water.

In a large saucepan, heat up the oil and then add in the onion and garlic. Cook for 2-3 minutes.

Toss cubed chicken with cumin, salt and pepper and drop into the saucepan.

When the chicken is fully cooked, mix in the green chiles and set to the side.

To a separate sauce pan, add in the butter and cream on medium heat. Let reduce for about 3-4 minutes, stirring occasionally.

Add in a tablespoon of the reserved pasta water and continue to cook and reduce for another 2-3 minutes.

Repeat the process until you have the desired amount/consistency of sauce.

Add in the Parmesan cheese. Salt and Pepper to taste.

Toss the finished noodles in the alfredo sauce. When combined repeat with the chicken mixture.

Finish off the pasta with 1/2 cup of fresh pico de gallo.

Serve with a dollop of guacamole and a couple hunks of fresh tomato on top.

Amount Per Serving

Calories 464.4, Total Fat 20.9 g, Saturated Fat 11.9 g, Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.3 g, Cholesterol 127.7 mg, Sodium 316.9 mg, Potassium 313.2 mg, Total Carbohydrate 37.1 g, Dietary Fiber 1.1 g, Sugars 0.0 g, Protein 31.6 g

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Post tags: Alfredo, Fettuccine, Mexican, one dish meal, Pasta, southwest

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If you know me at all, then you’ll know I like to be quick and efficient in the kitchen.  Don’t get me wrong, I enjoy a slow and perfected weekend meal as much as the next mom chef, but during the week that’s just not always possible.   What I’ve discovered, however, is that if I take the time to make a bit extra of whatever dish it is that I’m cooking up on a Sunday when the time allots, I’ll reap the rewards later in the week when eating is a much more rushed experience.

Take these chicken wraps for example.  I knew between sports, faith formation and the like that my dinner prep time would be significantly shortened this week.  So in anticipation, we had cumin roasted chicken legs for dinner on Sunday.  I made 10 of them (at only $2 for a pack of five at Trader Joes, they’re a regular on our menu) and we went through seven.  The remaining three legs went into the fridge for a future weeknight meal.

Enter Sargento.  They challenged me to find a delicious way to use their new ultra thin cheese singles in a quick and easy dinner time recipe and then share that endeavor with all of you.   I scoured their website’s recipes for one worthy of the challenge and landed on this wrap.  A perfect use for leftover chicken.

I made a few changes to suit my own tastes and in less than 15 minutes, voila, a quick and healthy meal is served.  I highly recommend you follow my lead and wrap up one of these delicious and healthy meal time treats for your next “on the go” dinner time round up.

Begin with half an avocado and a couple tablespoons of fresh pico de gallo.  Mix them together, add a touch of salt and spread over a tortilla.  I used whole wheat for a little added healthy.

Next add a little lettuce and then grab up two slices of Sargento’s new ultra thin cheese.

I happened to have two different flavors on hand so I added one of each to mine.

Finally, toss on your cooked chicken and roll it closed in preparation for full on meal time consumption.

Now that’s my kind of meal; simple with limited mess, healthy and DE-licious.

It’s your turn!  Sargento is challenging you to try a quick and easy dinner time recipe from their website, Sargento.com.  Pick a favorite dish, try it out and post your results on their Facebook page through Wednesday, May 9th for a chance at winning an 8 piece cookware set valued at $300.  What are you waiting for?  Get cooking!

Cheesy Chicken Wrap

Yield: 2 Adult Sized Wraps

Total Time: 15 min

Recipe adapted from Sargento's Chicken Tortilla Wrap

Ingredients:

1/2 Avocado
2 Tbsp Pico de Gallo (Salsa will work as well)
2 Flour Tortillas
2 Romaine Lettuce Leaves, Ripped into manageable pieces
2 Slices Sargento Ultra Thin Cheese (I used one each of cheddar and provolone)
1 Cup Shredded Cooked Chicken

Directions:

Mash up the avocado and stir in the pico de gallo. Add a pinch of salt for flavor.

Spread a spoonful of the avocado mixture across the tortilla.

Add the lettuce, followed by the cheese and finish with the chicken.

Roll into a wrap and serve with a side of salsa for dipping.

Amount Per Serving

Calories 387.4, Total Fat 15.8 g, Saturated Fat 4.3 g, Polyunsaturated Fat 1.2 g, Monounsaturated Fat 5.9 g, Cholesterol 80.6 mg, Sodium 583.8 mg, Potassium 551.2 mg, Total Carbohydrate 28.6 g, Dietary Fiber 7.2 g, Sugars 1.4 g, Protein 34.8 g

Note:  I received products and compensation from Sargento Foods Inc. and the Motherhood as part of my participation in this campaign.  As always, all thoughts and opinions expressed in this post are my own.

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Post tags: avocado, cheese, lunch, Sargento, wrap

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When I’m cooking in the kitchen, whether it be a simple dinner or an elaborate dessert, I tend to imagine myself a culinary artist.  As I spin the spatula around the hot pan, questions dance through my mind as to the best way to  paint an edible picture.  What color would go best on this canvas?  Green you say?  Ok then, let’s toss in some spinach.  You’re feeling the need for texture to add a little more interest?  Would cooked brown rice suffice?   I completely understand. the subject’s not spicy enough for you; a pinch of crushed red pepper it is.  With a little give and take, the perfect work of taste-tempting art is almost always achieved.

I especially feel this way when making strawberry jam.  One simple ingredient change can make a subtle taste difference in your spread that can alter the entire mood of the mouth feel completely.  I make large vats of this fruit flavored treasure every spring and each time I make it, I like to experiment a bit with different flavors.  Last year I used pomegranate juice.   This year I took a bit of a different turn and tried champagne, oranges and a hint of mint.  And then for fun, I made another batch and substituted red wine for the champagne.  It was amazing how similar and yet, how unique the two jams were.  It just goes to show how a simple artistic alteration of one key ingredient can make all the difference.

If you’re as heavy into strawberry season as we are here, then I’m guessing you’re ready to can some jam.   Let’s do this.

Start out with a large pile of freshly picked strawberries.  Here’s a bucket of ours from a recent visit to the pick your own farm.

Roughly chop them up and dump the lot into a dutch oven along with a little champagne, some fresh orange juice and, if desired, a few sprigs of mint.  It’s not in the picture below, but I also added the zest into that fruity mess for added citrus punch.

Heat up the lot of it, covered, until the strawberries just begin to bubble.  It’s at this point that you’ll remove the cover, drop the heat down a click and add in some sugar and lemon juice.  You should also plan to fish those mint stems back out and dispose of them in a way that works best for you.

Let the jam cook down for a good 45 minutes to an hour uncovered, until you can feel it beginning to thicken when you slide your spoon across the bottom of the pan.  I’ve gotten pretty good at figuring this out just by sound and sight, but if you need an extra aid, simply freeze a plate for a minute or two, drop a little of the hot jam on it and place back in the freezer for a subsequent minute.  If, when you pull it out, it’s the consistency you like, then you’re done.  If not, cook a bit more until it is.

At this point you’re ready to fridge, can and eat your fruit filled masterpiece.  Spread on toast, add to desserts or create a new and delicious way to enjoy it.  Whatever you do, just be sure you save a knife’s worth for me.  What’s your favorite way to make and eat strawberry jam?

Champagne Strawberry Jam

Yield: 4 small ball jars worth of jam

Total Time: 2 hours

Ingredients:

8 Cups Strawberries, Cut into Chunks
1 Naval Orange, Juiced and Zested
1 Cup Champagne*
5-6 Mint Springs (Optional)
2 1/2 Cups White Sugar
1 Lemon, Juiced
1/2 tsp Salt

* For red wine jam simply substitute 1 cup of red wine in place of the champagne.

Directions:

Drop the strawberries, orange juice/zest and the champagne into a large dutch oven. Heat up, covered, on medium high until the strawberries just begin bubble.

Uncover, turn the heat down to medium and roughly smash the berries with a potato masher. Add in the sugar, lemon juice and salt.

Let cook uncovered for about 45 minutes to an hour, until the mixture begins to thicken. You can test it by placing a plate in the freezer for a couple minutes, bringing it out and dropping a spoonful of jam on it and then placing the plate back in the freezer for another minute or two. If the consistency looks right when you pull it back out, you're good to go.

Place in a closed jar in the fridge for a maximum of one month or hot water can to preserve for later use.

Based on 60 Servings

Calories 42.5, Total Fat 0.1 g, Saturated Fat 0.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 0.0 g, Cholesterol 0.0 mg, Sodium 19.7 mg, Potassium 38.7 mg, Total Carbohydrate 10.2 g, Dietary Fiber 0.5 g, Sugars 9.4 g, Protein 0.1 g

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Post tags: Breakfast, champagne, jam, jelly, preserves, red wine

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Every time I put together a Mexican dish, I can’t help but think of my Aunt and Uncle living down in Baja Mexico doing exactly what they were meant to be doing.

Day in and day out we go to work, come home, sleep and do it all over again.  We have passions that are in us…. “someday I want to run my own bed and breakfast” or “someday I plan to take up photography more seriously” or “when my kids get just a bit older, I will … dot, dot, dot, insert said sentiment here.

We go on this way, kicking our aspirations and desires down the road to that magical “someday” when time, money, and whatever other constraints we’ve placed on ourselves disappear and allow us a shot at our true passions and dreams.  Some of us will eventually recognize those passions.  Many of us will not.  Which is why it’s always refreshing to meet a couple who, from day one, did exactly what they were meant do.

My aunt and uncle, now semi retired, spent their working years as full time oarsman on the Colorado river.  My aunt has become a bit of a legend as she was one of the first women to take up the adventure in a full time capacity.  Thirty years later, she and my uncle know every tip and turn of the Grand Canyon and can guide you down that stretch of water as if it were their own backyard.  Along the way they met amazing people (think the likes of Tom Cruise and Arnold Schwarzenegger), opened an outdoor gear shop catering to rafting companies, and now own a small piece of land down on the tip of Baja, Mexico where they have already partially retired.  Nothing lavish or fancy.  Just a piece of land, a small but homey trailer, and a boat for my uncle’s favorite pastime; Marlin fishing.

Aunt Ann with Tom Cruise on the River

This isn’t to say that we can’t be happy with our lives and the places we’re at if we delay our passions, it’s simply a “hats off” recognition to those few lucky souls who knew from the very beginning what truly made them tick and took the necessary risks and steps to fully obtain their dreams.

In recognition I’d like to share a simple yet satisfying, mexi-slaw recipe.  Putting together a bowl is a simple three step process.  First up, add all the veggies, fruit and herbs into a large bowl.

Second, grab a few ingredients for the dressing and swirl them together in a blender.  Finally, pour said dressing over the top of said salad and stir.

This dish is a fitting  tribute to the passion seeker in all of us and a homey reminder to me of the admiration and love I have for my family members south of the border who are living the life that truly makes them happy.

This post is being shared over at MSN’s Kitchen Cookoff.  Be sure to drop by and show a little love!

Mexi-Slaw

Yield: 4-5 Cups of Slaw

Total Time: 30 min

Ingredients:

1/4 Purple Cabbage, Thinly Chopped
2 Carrots, Peeled and Julienned
1 Mango, Chopped
1 Green Onion, Green Parts Chopped
1/4 Jalapeno, Diced
1 Tbsp Fresh Cilantro
3 Tbsp Sour Cream
1 Lime, Juiced
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Honey
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to Taste

Directions:

In a large bowl, mix together the first five ingredients; purple cabbage, carrots, mango, green onion and jalapeno.

Using a blender, dump in the remaining ingredients and spin to combine.

Toss the dressing with the fruit/veggies and serve.

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Post tags: coleslaw, kitchencookoff, mayoless, MSN

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I was perusing through the pages of Cooking Light online the other day when I came across this column discussing the art of creating a radically simple vinaigrette.  Vinaigrette, in my most humble of opinions, is a seriously powerful tool to have in your kitchen arsenal.  Simply grab some oil, add in a bit of acid and you’ve done it.  Want an Asian salad dressing?  Use sesame oil and rice vinegar.  Add in a little soy sauce and lime juice and you’re ready to dress.  Looking for a more classical Italian?  Change the sesame oil to olive, the rice vinegar to white wine vinegar and throw in a basil leaf or two and some mustard.  Presto chango, you’re ready to dress.  It kind of makes you wonder why you’d ever buy a bottle at the grocery store when it’s so easy to put one together in your own kitchen.

And why limit yourselves to salads?  Vinaigrette works wonders on meats, pastas, veggies and in some instances, even dessert.   They make excellent marinades and add taste-pleasing healthy flavor to pretty much any meal they encounter.  What’s not to love?

After reading the article, I was inspired to whip up my own vinaigrette inspired dish.  I had a pile of strawberries in need of a home and a pound of cooked shrimp in my freezer.  Shrimp and strawberries?  Why the heck not.

To put the this pasta dish together, you first need to spin up a…. you guessed it, vinaigrette.  Blend together a pour of champagne, a little olive oil, some strawberries and a few other incidentals.  Season with salt and pepper and the dressing is ready.

Set it to the side and grab up a large bowl; it’s time to assemble ( I told you this was simple)!  Along with a little cooked pasta I dropped in a few onions, almonds, cucumbers, avocado hunks and strawberries.

Drop in your shrimp and then drizzle the vinaigrette over the top.

Gently toss the dressing into the salad, salt and pepper it to a delicious finish and then top with a generous amount of crumbled goat cheese.  Add a few lemon slices if desired to squeeze over your finished dish.

So what do you say?  Have I sold you on all the wonderful merits of vinaigrette?

Shrimp Pasta with Strawberry Champagne Vinaigrette

Total Time: 30 min

Ingredients:

For the Champagne Dressing:

1/4 Cup Champagne
1 Tbsp Olive Oil
1 tsp White Vinegar
3 Strawberries, Roughly Chopped
4-5 Basil Leaves
1/2 tsp White Sugar
Salt and Pepper to Taste

For the Salad:

8 Oz. Pasta, Cooked
1 Pound Cooked Shrimp
1/2 Red Onion, Diced
1/2 Cucumber, Quartered
1 Avocado, Cubed
1/4 Cup Sliced Almonds
5-10 Strawberries, Sliced
3 Oz. Goat Cheese
Lemon Slices for Garnish

Directions:

Add all the dressing ingredients to a blender and spin until smooth.

Salt and pepper to taste.

To a large bowl add the pasta, shrimp, onion, cucumber, avocado, sliced almonds and strawberries.

Toss in the salad dressing. Add salt and pepper if needed.

Sprinkle the goat cheese across the top and garnish with lemon slices for squeezing over pasta.

Note: This dish is best if served the day it is made.

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Post tags: champagne, cold salad, Shrimp, Strawberries, summer

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Round two of culinary boot camp at the local cooking school began this past weekend.  The first five weeks focused on learning proper technique in the kitchen and now the subsequent four will be putting said techniques to good use.  We intend to do just that whilst eating our way across the country in true Johnson and Wales fashion.  This past Saturday focused on the foods of New England.  Think seafood, seafood and more seafood.  We steamed up a clam bake, boiled a live lobster and created the ultimate crock of baked beans.  We pressure cooked a fabulous boiled dinner of corned beef with cabbage and, of course, we made chowder.  Four kinds of chowder.  There was the classic New England, the Manhattan tomato based “chowda”, Maine chowder which incorporates a splash or two of half and half and Hatteras (not New England but done for comparison none the less) which is simply broth based – no cream or tomatoes.

In addition to boiled lobsters, we also cooked pan seared lobster.  The chef went through the steps of cooking a crustacean and I have to admit, when he mentioned that the claws needed about 5-6 minutes of cooking where as the tail needed eight I wondered how that would be possible with a whole lobster.  My questions were soon met with answers.  We were subsequently taught how to remove the claws and tail of a lobster while it was still alive.  Let me just tell you, this is the first time that I have ever questioned myself as to whether or not I was actually cut out for culinary school.  I realize there’s probably no “humane” way to kill your dinner, but to be put face to face with death in a society where we are so separated from what hits our plates at the end of the day was a bit disturbing to say the least.    Boiling I can handle.  Ripping off limbs and torsos?  I find that method a bit more of a challenge.  Despite all the inner turmoil I endured, at the end of the day, the lobster still managed to go down without too much grumbling.

The Remains of the Pan Seared Lobster Tail served with Cognac Lobster Cream Sauce

I doubt you’ll ever see me ripping the arms off a live lobster, but you can be sure that I was a bit more humbled by the experience.  If nothing else, it taught me to respect the animal that gave it’s life so that I could further my own and if I’m honest, that’s a lesson we all could use every now and again.

Onward and upward they always say.  There’s no New England lobster added into this sweet and tarty strudel I’m about to share, but I’m sure you’ll agree that it’s a winning recipe none the less.   Let’s get baking shall we?

Begin my combining a handful of ingredients that will eventually become the inner workings of your strudel.  Apples, of course, are on display along with several other complimentary flavors including the likes of cinnamon, raisins and brown sugar.

Mix it all together gently and then set to the side to “marinate” for a few minutes while you prepare the dough.   Snatch up a box of phyllo dough and unroll the first sheet.

Just a note here about phyllo dough before we move on.  The stuff can be a bit tricky and very, very delicate so be warned.  Give the dough a good 15 minutes to thaw out before using it so that it’s easier to work with.  Once you unroll your sheets, be sure to keep a damp towel over the top of the dough you’re not currently using.  The only thing more testy than a sheet of phyllo dough is a sheet of phyllo dough that’s all dried up and ready to collapse in a floury pile of dust the second you attempt to pick it up.

Place the phyllo sheet on a cutting board and lightly brush it with a few strokes of melted butter.  Grab a second and repeat.  Keep going until you hit eight sheets of phyllo and then stop.  Here’s where we’re at:

Not my best picture, but you get the idea.  Make note of the damp paper towel covering the remaining dough up at the top end of the shot.

Now we’re going to sprinkle a layer of crushed ginger snaps.  Traditional strudel calls for bread crumbs, but I had a few extra cookies laying around the pantry so why not?

Add the filling over the top of that….

…and roll it up like the tasty little burrito that it is.

Finish off the job by transferring the roll to a parchment lined baking sheet, cutting a few slits in the top and brushing one last time with a stroke or two of butter.  Into the oven it goes…..

… and out it comes.  Some days it’s really good to be German.

Serve this European delicacy with a scoop of french vanilla ice cream and a drizzle of caramel for a perfect finish to any meal life throws in front of you.

Caramel Apple Strudel

Yield: 2 Streudels (about 10 servings)

Total Time: 1 hour 15 min

Ingredients:

4 Cups Granny Smith Apples, Peeled and Thinly Sliced (about 5 Medium Apples Worth)
1/2 Lemon, Juiced
2 Tbsp Brandy
1/2 Cup Raisins
2/3 Cup Brown Sugar
1 tsp Cinnamon
1/4 tsp Allspice
1 Tbsp Caramel Sauce(I used Trader Joes Fleur de Sel)
2 Tbsp Cubed Butter
1/2 Cup Crushed Ginger Snaps
16 Slices Phyllo Dough
4 Tbsp Melted Butter

Directions:

In a large bowl, gently mix together the first nine ingredients; the apples, lemon juice, brandy, raisins, brown sugar, cinnamon, allspice, caramel sauce and cubed butter.

Grab a layer of phyllo dough and brush it lightly with the melted butter. Repeat until you have eight layers.

Sprinkle half the crushed ginger snaps over the center of the crust.

Place half of the apple mixture down the middle of the dough leaving an inch of space on the ends. Fold the ends in and then roll the strudel closed.

Repeat the process with the remaining 8 sheets of phyllo dough, cookie crumbs and apple filling.

Transfer the strudels to a baking sheet lined with parchment. Brush a little more butter over the top and cut 5 or 6 diagonal slits.

Bake at 350 for 20-25 minutes until golden brown and delicious.

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce over the top.

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Post tags: apples, caramel, german, Ice cream

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My husband is turning the big 4-0 this year and I’m only a couple years behind.  His inevitable journey over the hill has me thinking about all the fun side effects that come along with aging.  Things like your pants suddenly shrinking when you’re not looking.  I’ve been told it’s due to a slowing metabolism but I believe it has more to do with those pesky little pant trolls that sneak into your house while you’re sleeping and hem them down a size smaller for twigs and giggles.  Ok, a stretch I know, but dang if I’m going to give up dessert simply because of my age.  So the trolls it is.

And then of course, there’s the memory loss.  You wouldn’t believe the things I forget.  I swear, I’ll get up to grab a glass of water, walk over to the kitchen and stand there, completely dumbfounded as to why I even made the journey.  Yep, it’s that bad.   The other day I was shopping at the grocery store for a few items.  I brought my wallet inside, put it in the basket along with my groceries, promptly forgot said wallet was there, left my basket in the store while I went back to my car to find the wallet (which of course wasn’t there) and proceeded to drive home to look for it after not finding it.  Thank God someone with more brains than me made a conscious effort to turn it in.  Talk about embarrassing.

The good news about aging is that as we get older, we learn to appreciate our days a bit more and celebrate the people who share them with us.  As a result, we understand better what is precious in life and worry less about the things that simply don’t matter.  Age may make us a bit wider around the hips and a bit more forgetful  up above,  but I certainly wouldn’t change one minute of it for anything.

And in case you’re wondering how all of this babble ties back in to the breakfast burritos pictured above?  Well, I would tell you but dang if I can’t remember.  Let’s just get on with the recipe shall we?

Begin by frying up a few potatoes along with a handful of onions and the obligatory garlic.

Let them cook through until soft.  Now add in a little cumin, some beans, chiles and cilantro.   Nothing like a little Mexican goodness to recharge the memory cells.

Scramble up a few eggs, toss in a little cooked bacon and get ready to call it a wrap.  I used whole wheat tortillas for a little extra brain food, but feel free to use any flavor that moves you.

Add in a scoop of the potatoes, a forkful or three of the eggs and, of course, a sprinkling of cheese.

Close it up and make a decision; now or later.  If now, place them in an oven safe dish, top with a little salsa, a bit more cheese and cook until bubbly and hot.  If later, wrap in foil, place in a freezer bag and chill until you’re ready to eat.

Either way, you’re guaranteed a breakfast to remember.  Now, if I could just recall where I left my car keys…

Morning Time Breakfast Burritos

Yield: 4-5 Burritos depending on heavily you stuff them

Total Time: 45 min

Ingredients:

1 tsp Olive Oil
1 Clove Garlic, Minced
1/4 Cup Onion, Chopped
11/2 Cups Cubed Potatoes (I used Yukon Gold)
1/2 tsp Cumin
1/4 Cup Black Beans
1 Tbsp Fresh Cilantro, Chopped
1 Tbsp Diced Green Chilies
Salt and Pepper to Taste
4 Eggs
4 Slices Cooked Bacon, Chopped
4 Oz. Shredded Pepper Jack Cheese
4 Tortillas

Directions:

Heat up large frying pan on medium heat and add in the olive oil.

When the oil is hot, drop in the garlic and onions and allow them to heat up for a minute or two.

Add in the potatoes and let cook for 5 to 10 minutes, stirring occasionally.

When the potatoes are soft, add in the cumin, beans, cilantro and chiles.

Season with salt and pepper, let it heat through for a minute and then remove from heat.

Scramble up the eggs with a splash of milk and a pinch of salt and pepper.

Add the chopped bacon into the eggs and remove from the heat.

To assemble add a hearty spoonful of the potatoes, then the eggs and sprinkle with cheese. Wrap into burritos.

For immediate serving, place in an oven safe dish, top with your favorite salsa (mixed with a dollop of sour cream if desired) and an additional sprinkle of cheese.

Bake at 350 for about 5 to 10 minutes until melted through.

To freeze for later, wrap burritos in aluminum foil and store in a freezer bag until ready to heat.

To reheat, remove from the foil and place in the microwave for 2-3 minutes until heated through.

Serve with salsa, sour cream, guaco or any other tasty condiment of your choosing.

© admin for Mommie Cooks!, 2012. | Permalink | 11 comments | Add to del.icio.us
Post tags: Bacon, Breakfast, burrito, Egg, Potatoes

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The boys and I went strawberry picking this past weekend.  It’s one of the main springtime events that Alex, my middle child, looks forward to.  I’ll be honest, I look forward to it as well.  There is nothing more tantalizing then a freshly picked strawberry hitting your mouth for the first time each spring.  Last year the berries were gargantuan and plenty.   This year it seems the secret is out.  The crowds were en mass on Saturday and the fields were a bit picked over.  Despite the conditions, we won’t be deterred.  There is still plenty of picking to be had and Alex is demanding a second go at the task.  He and I plan to return in the upcoming weeks once the subsequent round of berries have had a chance to ripen.

Most of our picked berries were eaten straight out of the bowl as fast as we could wash and hull them.  The few that I managed to pilfer away from my children’s hungry paws were taken with the explicit promise that I would turn them into an after dinner treat worthy of blog sharing.  What do you think, does it satisfy the sweet tooth?  My family certainly thought so.  My husband, who doesn’t normally eat much cream, consumed not one but two of these strawberry filled treats last night.

I had originally planned for the the toffee to be optional.  I only added it to my batch because I had an open bag that needed to be dealt with.  That and the fact that “coffee” and “toffee” rhyme which makes for a somewhat catchy blog title (yes, it’s the simple things that make me smile).  You can still leave them out and the cake will be delicious, but I will say that the added crunch was a welcome addition, at least for this dessert craving momma.

Begin with a stick of butter and some sugar.  Cream them together like you mean it and then drop in a couple eggs and some vanilla.  If you know what’s good for you, you’ll let your butter come to room temperature before creaming.  I claim laziness and lack of time.  They’ll still turn out fine if you don’t, they just mix up a bit better if you do.

Add in a half cup of leftover morning coffee, some sweetened condensed milk and stir one last time.  Next up, grab a few dry ingredients and place them in a separate bowl.

Combine well and then sift into your wet mixed up mess until incorporated.

… and simply because my mood screamed toffee.  Never mess with a woman’s sweet cravings.

Your batter is ready and now it’s time to bake.  I prefer cupcake liners because they’re cleaner and prettier, but you can grease and flour a muffin tin as well if you prefer.  Whatever method you choose, only fill the cupcake hole 3/4 full and no higher.  this will give you nice flat top for your filling.  Any higher and you’ll have a muffin top instead of a mini cake.

Slide the pan into the oven and wait for the smell of chocolate goodness to permeate the house.  Once finished, pull them out and allow time to cool.  Once cooled, reach for your favorite sharp knife and carve out a crater in the center of each cupcake.   This is where you’re fabulous filling will be housed in short order.

To compile said filling, simply grab up a blender and mix together a cup full of fresh strawberries halved and hulled…

My definition of a cup of fruit

… along with a half a container of mascarpone, a little vanilla and a squeeze of lemon juice.

Set that to the side and, in a mixer, spin up a quick batch of homemade whipped cream.  Fold the whipped cream into the mascarpone mixture and bring on the cupcakes.

Spoon a healthy dollop into each holed out cake and top with either fresh chopped berries or toffee bits.  And just in case you’re wondering what to do with the cupcake cut outs and the extra filling, I’ve heard from the 7 and under crowd that personalized trifles are a winning ticket.

So I’m curious, what are your favorite ways to eat strawberries aside from fresh off the stem?

Coffee Toffee Cupcakes with Strawberry Mascarpone Whipped Topping

Yield: Makes about 18 Cupcakes

Total Time: 45 min

Ingredients:

For the Cupcakes:

1 Stick Unsalted Butter (8 Tbsp or 1/2 Cup)
1/2 Cup White Sugar
1/4 Cup Brown Sugar
2 Eggs
1 tsp Vanilla
3/4 Cup Sweetened Condensed Milk
1/2 Cup Coffee
1 1/2 Cups All Purpose Flour
1/2 Cup Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
4 Oz. Toffee Bits + a handful more for sprinkling over the tops (Optional)

For the Filling:

1 Cup Fresh Strawberries, hulled and halved
4 Oz. Mascarpone Cheese
2 tsp Vanilla
1/2 tsp Lemon Juice
1 Cup Heavy Cream
3/4 Cup White Sugar

Directions:

Cream together the butter and the two sugars.

Add in the eggs and the vanilla and mix together.

Pour in the milk and the coffee and combine once more.

In a separate bowl add in the flour, cocoa, baking powder, baking salt and salt.

Sift the dry ingredients into the wet and mix until incorporated.

If desired, stir in the toffee bits.

Pour batter into prepared muffin tins filling no more than 3/4 full.

Place in a 350 degree oven and bake for about 20 minutes or until a toothpick comes out clean.

Once cooled, grab a knife and slice out the top center of your cupcakes.

To make the filling, blend together the fresh strawberries, mascarpone, lemon juice and 1 tsp of the vanilla.

Put together a quick batch of whipped cream by whipping in a bowl the heavy cream, sugar and remaining vanilla.

Fold the whipped cream into the mascarpone mixture.

Spoon a healthy amount of the filling into the cut out center of each cupcake.

Garnish with chopped strawberries or toffee bits if desired.

Use the cut out centers and the remaining filling to create a few individual trifles if desired. Simply layer cupcake centers, filling, fresh strawberries/toffee bits and repeat.

© admin for Mommie Cooks!, 2012. | Permalink | 17 comments | Add to del.icio.us
Post tags: chocolate, coffee, cupcake, Dessert, Strawberries, Toffee Chips

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Yes, your eyes are not fooling you.  I’ve placed another salad up on the blog today.  After receiving multiple comments about snow days and jealousy over grill worthy temps, I determined that it might be in my best interest to throw up a spring salad that doesn’t require an outdoor flame.   After all, even us Southern girls experience cold temps every now and then (as witnessed by one such nameless food blogger who was over at her vegetable garden last night covering all her planted seedlings for the “not supposed to happen in April” freeze that blanketed the city this morning).  Shh… you didn’t hear that from me.

Instead of the grill, this salad utilizes the oven for a quick and delicious roasting of a favorite spring time vegetable; asparagus.  Add in an egg and some bacon and this dish becomes a versatile feast that can be enjoyed for any meal from breakfast to lunch to dinner.

Start out by whisking together a little salad dressing.  If you love lemons like I do, then this is will be your new favorite salad topper.

Think dill meets lemon meets mustard meets mascarpone cheese.   Do the hokey pokey and turn yourself around…. now THIS is what it’s all about.

Set it to the side and mix up a little oil, salt, pepper and fresh thyme.  Toss in a pound of asparagus and lay it out on a cookie sheet.

Slide those beautiful green stalks into the oven and roast, roast, roast.  While the asparagus is enjoying a little warmth, fry up a couple strands of bacon followed by an egg.  Cook the egg the way you like it best.  I’m an over medium girl, a little dripping yoke does wonder for a dish in my most humble of opinions.

Assembly is easy peasy.  Simply toss a bit of the dressing with a handful of spinach and top with the asparagus, egg and bacon.

Even if it’s not warm enough yet to grill where you are, you can still enjoy a mood pleasing spring salad that will have you quickly forgetting about old man winter’s last attempts at a cold weather chill.

For more asparagus inspired culinaria, be sure to check out the flavor filled links below:

Fennel Salad with Roasted Beets and Shaved Asparagus from A Spicy Perspective

Creamy Asparagus Soup from Annie Bakes

Israeli Couscous Salad with Roasted Asparagus, Artichokes and Spinach from Two Peas and Their Pod

Cooking Light – Cooking with Asparagus

Roasted Asparagus Salad with Lemon Mascarpone Dressing

Yield: 4 Adult Sized Salad Servings

Total Time: 45 min

Ingredients:

For the Dressing:

1 Lemon, Zested and Half Juiced
2 Tbsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 tsp Fresh Dill, Chopped
1/2 tsp Sugar
1 Tbsp Mascarpone
Salt and Pepper to Taste

1 Pound Fresh Asparagus (1/4 Pound per Salad)
2 Tbsp Olive Oil
1 Tbsp Fresh Thyme
1 Pinch Salt and Pepper
8 Strips Bacon (2 per Salad)
4 Eggs (1 Egg per Salad)
8 Oz. Fresh Spinach (2 Oz. Per Salad)

Directions:

Whisk together all the dressing ingredients until incorporated and set to the side.

Add the olive oil, thyme, salt and pepper to a baking dish.

Drop in the asparagus and spin it around to cover completely.

Line a cookie sheet with foil and spread the tossed asparagus out over the top.

Slide into an oven preheated to 350 degrees and let roast for 10 minutes.

While the veggies are roasting, grab up a frying pan and cook the bacon.

Remove from the pan, drain out the grease and fry up your eggs to the hardness you desire.

Toss the spinach with the dressing and top with the asparagus, egg and bacon.

© admin for Mommie Cooks!, 2012. | Permalink | 13 comments | Add to del.icio.us
Post tags: Asparagus, Bacon, Breakfast, brunch, fried egg, salad

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