Slice of Southern

Baked Tacos

2013-05-04T14:52:00.000-07:00

Baked Tacos are everywhere on the Internet!

Perfect timing for Cinco De Mayo, don't you think? Since I keep seeing them all over the place I decided to try them out. Just to test out the method of making crispy taco shells in the oven. I usually make (by that I mean fry) my own taco shells. Something my Mom taught me many, many, many years ago...so I've always done it that way, but I'm open to something new, maybe a tad bit healthier also.

It's an easy method really, using your oven and the rack to shape the taco shells. One this though, (and I know from experience) is that you need to watch these puppies, or your will end up with crispy breaking shells. One minute too long could make all the difference.

I used my favorite taco filling for these. You can find that recipe here. The end result of making the shells was good. They were crispy (except the 1st batch!) but and went well with filling and baking them in the oven. I'm not convinced that this saves time, cause you add extra time on for the baking. But it does allow you to make a ton of tacos all at once and have them done at the same time! Isn't that nice?

Part two is filling the shells with a meat mixture and then adding cheese. Placing them in a 9x13 pan and baking them. This gives you a more moist taco with oozy melty cheese on top. Ole!

Baked Tacos

12 corn tortillas
cooking spray
1 lb ground beef
2 T taco seasoning
shredded cheese
shredded lettuce, chopped tomatoes, taco sauce, olives as garnish

Preheat oven to 375 degrees.

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375 degrees until crispy, 4 -5 minutes.

Prepare taco meat in a skillet using taco seasoning. Stir meat breaking into small crumbles.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.

Place into the oven and bake at 375 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

Romanian Lentil Soup

2013-05-02T22:44:00.000-07:00

One thing I love about living in Los Angeles is the diversity of cultures you come across.

One of my dear friends is a Romanian woman. A social butterfly who has a big, big heart. A passion of hers is cooking, not just any dishes but...Romanian dishes.

Recently, she's been sharing quite a few of her recipes and her secrets to cooking Romanian style. Quite different from LA cooking, using international ingredients found in local ethnic food markets.

The other day she brought me some Romanian Lentil Soup to try. WOW! Such flavor. I would say it was one of the best soups I've had. She prefers pink lentils over the brown ones, as they are more tender when cooked. You can easily pick up a bag a Trader Joe's. The rest of the vegetables are standard. The only unusual item is the Vegeta, which is a powdered bullion flavor which can only be found in ethnic stores. So as a substitute you could use chicken bullion cubes and everything will be fine.

Simple to make, and soooo delishhh! I hope you try this dish. It's wonderful to experience the flavors of another country in your own home.

Romanian Lentil Soup

3 onions
2 big carrots, peeled
6 rib of celery
1 container of cherry tomatoes
2 red bell peppers
2 parsnip
1 T olive oil
1 bag of pink lentils (Trader Joe's)
3-4 cups water
1 T Vegeta or 2 cubes of chicken bullion
1 t paprika
1/2 t red pepper flakes
1 t fresh thyme

Chop with the food processor the first six ingredients until finely diced but not pureed.

Saute all the vegetables with olive oil in a dutch oven for 15 minutes then add the lentils and add water as needed.

Make sure to add enough water to create a nice broth. Add chicken bullion, paprika and some crushed pepper for flavor. Let the soup come to a boil and then reduce heat and simmer for 30 minutes. Add thyme and stir. Serve.

Cinco De Mayo Roundup

2013-04-30T20:45:00.001-07:00

It's time to get your fiesta on!

Cinco De Mayo lands on Sunday this year. What a perfect day for a celebration! The weather is warming up, so it's fitting to take it easy, have some delicious Latin inspired food with some beer or margaritas! How fun is that?

And that's just what we are going to do. I think that Tacos and beer are in order. So for my menu I'll be making one of my most popular dishes, Chicken Verde Tacos. YUM! The flavor of these tacos wins over the crowds every time.

To inspire you further I'm bringing you some of my most popular posts that are Latin inspired. Some items for your to choose your celebratory menu from. Ole! Have a wonderful Cinco De Mayo, and don't forget to tell me what you are planning for your day!

Appetizers

Salsa Roja

Black Bean Salsa

Salads

Crunchy Baja Salad

Chicken Guacamole Salad

Side Dishes

Jazzed Up Refried Beans

Easy Mexican Rice

Main Dishes

Chili marinated Pork Tenderloin

Chicken Milanesa

Beef Enchiladas

Beth's Favorite Chicken Enchiladas

Desserts

Mexican Chocolate Pudding

Strawberry Banana Parfait

Carrot Cake with Fluffy Cream Cheese Frosting

2013-04-28T21:55:00.000-07:00

It's time for the dessert in our Spring Brunch!

Nothing says spring like carrot cake in my book. One of my favorite cakes, that I rarely get a chance to make. But the craving comes every spring. This year I caved in and made this slightly adapted version from Cooking Light. It's a little healthier than the normal carrot cake which was my justification. (A girl's gotta have a justification sometimes!)

This cake has the addition of flax seed meal, giving this cake more fiber, and therefore also a more dense cake. Almost the texture of a bran muffin. It's not the lightest cake around but it does have great flavor, and makes a pretty presentation.

You also don't ice this cake fully. The icing is a lighter version as well, with a little bit of cream cheese which gives it just enough tang. It really does look pretty with the strategically placed icing.

Great for brunch, and can anyone say Mother's Day?

Carrot Cake with Fluffy Cream Cheese Frosting

1 1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups shredded carrot (about 6 medium)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
Coarsely shredded carrot (optional)

Preheat oven to 350 degrees F. Grease and lightly flour two 8 inch round cake pans. Set aside.

In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.

Bake for 25 to 30 minutes for 8-inch pans. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.

Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings.

Fluffy Cream Cheese Frosting

YIELD: 3/4 cup

2 ounces softened reduced-fat cream cheese (Neufchatel)
1/2 teaspoon vanilla
1/4 cup powdered sugar
1 1/2 cups frozen light whipped dessert topping

In a medium bowl, beat cream cheese with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.

adapted from Cooking Light

Edamame and Orange Salad

2013-04-25T20:31:00.002-07:00

Time for something pretty and healthy.

Do you snack on edamames? So many people do. They've become such a popular food item over the last several years. I never have really gotten in to them. Until now.

I recently took a great cooking class over at Williams-Sonoma. The kind where you sit down at a nice place setting, real plates and flatware, watch the chef create tremendous dishes, and then EAT!

A night of healthy, fresh dishes was in order. They were all wonderful, but this particular salad stood out. All fresh ingredients with a lot of protein and vitamins. Super easy to make, and a perfect side dish.

We were having a potluck at work several days later so I decided to make this salad and surprise all the "healthy addicts" I work with. The loved it! The dressing is so light and fresh it really stands out in this salad. So don't skip the dressing...it makes the dish!

Spring is a perfect time to try this salad. Oranges are still in season, so grab some and make this right away! Great for a brunch, picnic, or a grilling party! It would even go great with your Cinco De Mayo party!

Enjoy!

Edamame and Orange Salad

adapted from Williams-Sonoma

Serves 4

1 package (10 or 12 oz.) frozen shelled edamame
2 navel oranges
1/2 cup finely diced red onion
1/4 cup minced red bell pepper
3 Tbs. rice vinegar
2 Tbs. canola oil
1 tsp. reduced-sodium soy sauce
1/2 tsp. grated orange zest
1/2 tsp. peeled and grated fresh ginger
1/4 cup fresh cilantro leaves

Place edamame in a large bowl and set aside to thaw.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over the bowl of edamame, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Squeeze excess membranes over a small bowl to get any remaining orange juice. Set aside.

Add onion and bell pepper to the large bowl.

In the small bowl with the orange juice, add the rice vinegar, canola oil, soy sauce, orange zest and ginger. Whisk until blended.

Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl, garnish with the cilantro and serve.

Spring Brunch: Ginger and Herb Roasted Pork Loin

2013-04-23T20:16:00.002-07:00

Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course. What a wonderful cut of meat. It servers a ton of people. It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors? You can do it all.

It's a lean cut of meat. It's good for you. Plus it comes out very moist. What's better than that?

I chose a combination of herbs and ginger preserves. I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness". This combination is so delicate that is end result is juicy and tasty.

Again, this is a dish that is easy to make. Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day. Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh thyme sprigs

1/4 cup chopped fresh marjoram

1/2 cup ginger preserves

Pat pork dry with a paper towel. Sprinkle pork with pepper. Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl. Spread ginger preserves over the top and sides of pork. Pat herbs all over pork combining with preserves, covering tops and sides well. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

Spring Brunch: Steamed Carrots in a Garlic Ginger Sauce

2013-04-21T11:10:00.000-07:00

It's Spring Brunch Time!

The other day I posted a recipe for a wonderful Strawberry Spinach Salad. So Yummy! Today we're talking side dishes.

Carrots are abundant right now and bring to mind Spring and rabbits! What a perfect vegetable for a side dish. Steaming them allows you to retain all the nutrients and the result is a nice soft crisp carrot. Add a wonderful sauce with a sweet flavor and you are set. I chose ginger and garlic for the flavorings here.

Easy to make, and quick to prepare...you don't want to be in the kitchen all day do you?

The result? Perfection! Try for yourself!

Steamed Carrots in a Garlic Ginger Sauce

Be sure to use true baby carrots with tops.

Adapted from Cooking Light

Serves: 4

2 garlic cloves, minced

1 pound baby carrots with tops, peeled

1 tablespoon butter

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon salt

Prepare garlic; set aside.

Steam carrots, using a microwave steam bag, in the microwave for 6 minutes. Note: You may use your preferred method of steaming.

Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, and remaining ingredients.

Spring Brunch: Spinach and Strawberry Salad

2013-04-20T00:00:00.000-07:00

Spring fever is in the air.

The weather is wonderful and what better time than now to have a nice Spring Brunch. Make this for Mother's Day or just because.

It's time to lighten up your dishes and celebrate with the season's fresh spring fruits and vegetables available now.

I've seen some beautiful strawberries lately. Plump, ripe, and juicy they make your mouth water just imagining how they taste. So strawberries are the center of attention in today's salad. Simple, delicate, but light and tasty. A perfect first course for a wonderful meal!

I made this for Easter this year and it was a hit with everyone. So here's the starting course of this wonderful Spring Brunch. I'll be bringing the main course, side dishes, and dessert over the next week.

Remember to take time out with your family, to slow down and enjoy life...and a good spring meal!

Spinach and Strawberry Salad

Serves: 8 to 10

Time: 10 Minutes

2 (6-ounce) packages fresh baby spinach

2 pints fresh strawberries, sliced

1 English Cucumber, sliced

Raspberry Vinaigrette

Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Raspberry Vinaigrette Dressing just before serving.

New York Style Sausage and Mushroom Pizza

2013-04-18T00:00:00.000-07:00

Pizza has to been one of America's favorite foods.

It's so versatile that every region has their own version, both with the crust and the toppings! Some examples are NY Style, Chicago Deep Dish, Detroit Sicilian Square and California Style.

Experimenting with different crusts and toppings is a lot of fun to do. I remember visiting New York and there were two things I had to eat. Junior's Cheesecake, and NY Style pizza. We accomplished both! The cheesecake was outstanding, but the pizza....AWESOME. Something I will never forget. The ambiance of the pizza place, and the flavor of the pizza itself. Memories that are burned in my brain.

So let's re-create a NY Style pizza. Most important is the crust. You have to have a nice crust that is both crispy and chewy. I used my Best Pizza Dough Ever as the crust and it was perfect. Next, choosing the toppings. I chose the same topping we had in NY. Sausage and Mushroom. Wonderful Italian sausage is cooked and crumbled, and placed alongside the cooked mushrooms on the pizza. A little sauce, and some fresh mozzarella and the ingredients are set.

The result turned out really good. The crust isn't exactly like that of NY, but will never be without their water which lends a flavor we can't get here. But, it is a great variation!

New York Style Sausage and Mushroom Pizza

makes 1 12" pizza

Pizza dough (my Favorite Pizza Dough)
Pizza Sauce (your favorite or here's mine)
1/4 lb. cremini or button mushrooms, sliced
Kosher salt and freshly ground pepper
1/4 lb. sweet or hot Italian pork sausages, casings removed
All-purpose flour and cornmeal for dusting
1/2 lb. fresh mozzarella cheese, thinly sliced

Place a large pizza stone on the oven rack, and preheat an oven to 450°F, allowing at least 20 minutes for the oven to preheat fully.

In a large frying pan, heat 1 Tbs. oil over medium-high heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, about 8 minutes. Transfer to a bowl and season with salt and pepper. Add the sausages to the pan and cook over medium-high heat, stirring and breaking them up with a wooden spoon, until no longer pink, about 10 minutes. Transfer to the bowl with the mushrooms. Set aside.

Divide the dough in half and shape each half into a ball. Reserve one ball for another use. Roll, pat and stretch the dough into a round about 12 inches in diameter. Dust a pizza peel or the back of a baking sheet generously with cornmeal. Transfer the dough to the peel. Spread with the sauce, leaving a 3/4-inch border uncovered. Top with half of the mozzarella, and the mushroom mixture.

Slide the pizza off the peel onto the hot stone. Bake until the crust is golden brown, about 12 minutes. Using a wide spatula or a rimless baking sheet, remove the baked pizza from the oven and transfer to a cutting board. Cut and serve.

Easy Creamy Chicken Enchiladas

2013-04-16T00:00:00.000-07:00

What should you do with your leftover chicken?

Make a quick weeknight meal of Easy Creamy Chicken Enchiladas.

This dish takes a little help from Philadelphia Santa Fe Blend Cooking Creme. I saw this new product in my local grocery store and the Santa Fe flavor caught my eye. What a great way to introduce Latin flavors into a cream cheese cooking creme! I quickly bought some and couldn't wait to try it out. It's an obvious choice for Enchiladas since you want your filling moist and creamy.

I had just made some chicken breasts the night before and had some leftovers. Perfect redo for the leftovers! If you don't have any leftover chickens on hand a rotisserie chicken will work. If you want to make fresh poached chicken, check out my recipe here.

I also picked up a bottle of my favorite enchiladas sauce from Sprouts, which has a little kick. These are going to be quick, but yummy enchiladas. Don't worry, it's okay to take a little help from some pre-made ingredients.

The result? I had just enough leftover chicken for MGG and me to each have 2 enchiladas. The cooking creme was a great touch to the chicken. The flavor was subtle and tasty. These were perfect in a pinch!

I'm glad I tried it, and will try adding it to pasta next time.

So give this easy weeknight meal a try. Be creative and add your favorite ingredients as well. I'm sure it will be a winner at your house.

Easy Creamy Chicken Enchiladas

serves 2

1/2 small yellow onion, diced small
1 t canola oil
1 1/2 cups shredded cooked chicken breasts
1 cup canned diced tomatoes, no salt added, drained
1/4 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
1/4 cup cheddar cheese, grated
4 flour tortillas (6 inch)
1 cup of enchiladas sauce
Garnish: shredded cheese, sour cream (Optional)

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until soft, stirring occasionally. Add chicken, tomatoes, cooking creme, and shredded cheese. Stir to combine.

In a baking dish add a little of the enchilada sauce in the bottom. Take 1/3 cup chicken mixture and place it down the center of each tortilla and roll up. Place seam side down in a baking dish. Continue until all enchiladas are complete. Top with remaining enchiladas sauce and cover with foil. Bake 15 minutes. Remove cover and sprinkle with cheese. Return to oven and bake uncovered 5 minutes or until cheese is melted. Serve with garnishes if desired.

Apple and Granola Breakfast Cobbler

2013-04-14T02:02:00.000-07:00

Sometimes only a warm breakfast will do...

After a long week of rushed breakfasts that are usually cold, I'm longing for a nice breakfast on the weekend. It's my time to indulge in the morning. To languish in the calmness of the weekend. Not having to rush around, go to work, is a blessing. So to celebrate I usually make a nice weekend breakfast at least one of the two days.

This wonderful, warm, comforting breakfast will fill you with wonderful scents and flavors. Warm cinnamon, crunchy granola, and tart apple are at the top of the list.

This breakfast takes a little time to cook, as it is made in the slow cooker. So make sure to plan ahead. With the slow cooker on high you will have to wait 2 hours in the morning for your breakfast. So depending on how early you rise...I'm a late riser myself...it may be brunch instead!

No matter, it's leisure time and this is definitely worth the wait! We've made this recipe for years and it's always been a favorite. Taste so sinful, like you're eating dessert...but it's pretty healthy for you. You be the judge and let me know!

Apple and Granola Breakfast Cobbler

Serves 4

Time 6 hours or 2 hours (slow cooker)

4 Fuji or Granny Smith apples, peeled and sliced

2 c granola cereal

1/4 raisins

½ c brown sugar

2 T butter, diced small

1 T lemon juice

2 t cinnamon

Cream, half and half, or vanilla yogurt (optional)

Combine all ingredients except the cream, half and half, or yogurt in a slow cooker. Cover and cook on low for 6 hours or high for 2 hours. Divide into four bowls and serve with cream or yogurt if desired.

Caesar Feta Chicken

2013-04-11T22:17:00.000-07:00

The other day we explored Pan Frys 101.

How did everyone enjoy the Buffalo Chicken? It's really is a kicker of a dish!

Today I'm making this short and sweet with another Pan Fry recipe. This one is equally as delishhh!

Caesar Feta Chicken is so full of flavor that it will leave you wanting more.

Again, another simple dish using Caesar dressing, feta cheese, and tomatoes. The whole dinner can be made and on the table in less than 30 minutes. Can't tell you how much I LOVE that on a busy weeknight. Serve it alongside a nice orzo pasta with sun dried tomatoes and olives and dinner is on!

What is your favorite way to pan fry chicken? Love to hear your ideas.

Caesar Feta Chicken

serves 4

4 boneless skinless chicken breasts
1/4 c Caesar dressing
1 c diced tomato
1/2 c feta cheese, crumbled

Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness. Preheat a large skillet over medium-high heat. Add Caesar dressing and allow to heat.

Add chicken to skillet and cook about 10 minutes, turning once. During the last 2 - 3 minutes of cooking sprinkle chicken with diced tomato and feta cheese. Cover and cook another minute to soften cheese. Serve immediately.

Pan Frying 101: Buffalo Chicken

2013-04-09T22:25:00.000-07:00

Pan frying is a form of frying, using a minimal amount of oil or butter to cook with. I'm sure you already use this method in your daily cooking. Most of us pan fry chicken in various ways. Using this method you rely a good pan temperature and a short cooking time to retain the food's moisture.

It's an easy way to cook beef and pork, chicken, lamb. It a cousin to the sauteing technique. This method is better suited to cooking larger pieces of food, usually pieces of meat, but you can also pan fry other foods like potatoes, or vegetable cakes.

You should use a heavy pan and make sure to preheat it before adding oil or fat. Use one large enough so you don't overcrowd the pan. this will cause steaming instead of frying.

Make sure to preheat the oil in the pan to insures that the food starts cooking the second it hits the pan. This prevents your food from absorbing excess oil. When the meat is placed into the pan, the oil should sizzle. If it doesn't sizzle, the pan and oil are not hot enough. Pan frying takes a little time, so when the 1st side is golden brown, turn to complete the cooking.

That's the simplicity of pan frying. So let's get cooking!

Buffalo Chicken has all the flavor of your favorite hot wings, but made in to an entree with a chicken breast. This dish will please the man in your life to no end! It impresses the ladies too. Simple to make, yet bold in flavor. This is the ultimate weeknight meal. Done in under 30 minutes. This might be a little hot for the little ones, or anyone not fond of hot wings...but boy oh boy, does this pack a punch and have you wishing for your favorite game and a beer! (or wine!!) Serve it with a nice Parmesan pilaf, a great foil for the spicy main dish.

Make sure to come back soon. I'll be posting another quick but unique pan fry dish later this week.

Hope you enjoy this.

Buffalo Chicken

Serves 4
Time: 20 minutes

1 Tablespoon canola oil
4 chicken breasts, boneless, skinless
1/2 c Buffalo Chicken Sauce
1/4 c crumbled blue cheese

Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness. Preheat a large skillet over medium-high heat. Add oil and allow to heat.

Add chicken to skillet and cook until browned on each side about 2-3 minutes total. Pour buffalo sauce evenly over the chicken, turning to coat. Allow to cook about 8 minutes total, turning once. During the last 2 minutes of cooking sprinkle blue cheese over each of the chicken breasts. Cover and allow to cheese to melt, about 1 minute. Serve immediately.

Lemon Tea Bread

2013-04-07T21:08:00.000-07:00

Has anyone ever held a Tea Party?

I've always wanted to either go to or hold my very own Tea Party. I think it's just something about spring that reminds me of flowers and a nice tea party. A garden tea party would be my preference. One with little dainty sandwiches and sweets, and of course some nice English Breakfast tea, Green tea, and I would add another such as a Peach Tea. I see small little round tables with pretty table cloths and vases full of flowers. Nice silver and flatware to accompany pretty plates and tea cups. Sounds perfect doesn't it?

More than likely it might end up like the Mad Hatter's Tea Party! Just kidding...but who knows, right?

So I decided to have a Tea Party, but since I didn't have a garden to have it in, MGG and I took our party to one. We wanted to go to a special place to honor my mom. She always loved Descanso Gardens, in La Canada. They have a forest of Camelia trees, tulips, daffodils, lilacs, flowers of all kinds. They also have a Japanese Garden that has a tea house surrounded by Cherry Blossom trees and a quiet brook. My mom loved to come during the spring when the Camelia trees were in full bloom and wander through the trees.

So I know they have nice tea there, hence the Japanese tea house. Tea, check! Garden, check! Sweets? That's where I come in. Since this tea in honor of my mom, and as I posted many, many times, her favorite flavor was lemon. So I decided to make a Lemon Tea Bread. Easy to make, easy to transport. Sweets, check!

This tea bread is just perfect. It's easy to make in a loaf, but is more of a light cake consistency. It is lightly flavored with lemon, light in texture, just perfect for a tea party.

So we got our tea, headed for the huge Cherry Blossom Tree and had our party on a bench under the pretty pink blossoms. Then as we were done we noticed they were having an outdoor play, so we watched for a little wile and enjoyed the entertainment.

What a perfect day, and what a perfect Lemon Tea Bread!

Lemon Tea Bread

Adapted from Southern Living OCTOBER 2004

Makes 1 (8-inch) loaf
Time: 1 hr 15min. start to finish

1/2 c butter, softened
1/2 c Splenda Sugar Blend (or 1 cup granulated sugar)
2 eggs
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 c 2% milk
1 T lemon zest

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon the batter into greased and floured 8- x 4-inch loaf pan.

Bake at 350° for 1 hour until golden on top and a toothpick inserted comes out clean. Let the bread cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Chicken Tortilla Verde Soup

2013-04-05T00:00:00.000-07:00

I've got a soup to spice up your weekend.

Loving Latin flavors this soup is right up my alley. If you love them too, you'll just die over this soup. It's not your typical tortilla soup. This one, inspired by Paula Deen , is white in color. Yes, white. It also has several types of green chilies. Yum for green chilies. A mild tart flavor that just calls me. I think it started in the 80's with Enchiladas Suizas...but I digress.

Oh, and another important 'green' item is tomatillos. Have you cooked with them yet? They have the most fabulous flavor! This is a good way to experiment with them. The canned variety is used here for ease or making the soup.

Her method is interesting. She actually poaches the chicken in the soup and then removes it it shred and replaces it back to finish it off. I was eager to try this, and we were both glad I did. The end result was a wonderful warming spicy (with flavor, not heat) soup with excellent flavor! You've gotta try this one.

Thanks to Paula for the creativeness of this soup!

Chicken Tortilla Verde Soup

adapted from Cooking with Paul Deen January/February 2013

Serves 4 - 6

2 T canola oil, divided
1/2 lb boneless skinless chicken breasts
1 1/2 c chopped yellow onion
1 c chopped poblano pepper
4 cloves of garlic, minced
6 c chicken broth
1 28 oz can of tomatillos, drained and chopped
1 T cumin
2 t dried thyme
3/4 c sour cream
1/2 c cilantro, chopped
Garnish: fried tortilla strips

In a large stockpot, heat 1 tablespoon of oil. Add add chicken, and brown both sides, about 6 minutes. Remove chicken. Add remaining tablespoon of oil, heat over medium-high heat. Add onion, poblano, and garlic. Cook about 7 minutes or until onion has softened.

Add a couple of tablespoons of the broth and scrape up any browned bits. Add remaining broth and cumin and thyme. Add chicken and bring to a boil. Reduce heat and simmer 30 minutes or until chicken has cooked through.

Remove chicken from the pot and cool slightly. Shred meat and return to the pot. Stir in sour cream and cilantro. Serve topped with tortilla chips.

Thyme Pork Chops with Quick Cooked Apples

2013-04-03T00:00:00.000-07:00

I'm on a quick meal kick!

I've been rushing home to make a quick dinner so I can go outside and play! The weather outside is gorgeous right now. Spring has sprung in Southern California and the evenings are cool and nice. So what better way to enjoy the extra daylight hours that by going outside and walking.

I usually take a nice long walk in the park and watch the kids play soccer, dogs chasing balls, and I've even seen some guys practicing fly fishing! So a quick meal is in order so I can get outside, take in the fresh air, exercise, and discover new sites.

I was inspired to make this meal that I saw in a Clean Eating magazine. They actually were plugging this dish as a breakfast (southern comfort food) dish, but I spotted pork chops and immediately thought dinner. Apples and pork go well together, and this version of a semi-steamed apple is just perfect along side some pork chops spiced up with thyme. Thyme being one of my favorite herbs, I use it quite often. Fresh thyme is readily available from the store however, in this dish dried thyme works just great.

The magazine used bone in chops, but use what you have. I used some nice thick boneless pork loin chops, they turned out juicy and tender. For the apples it's best to use a soft apples since it cooks and softens in a short cooking time. Red Delicious apples are a good choice.

This dish can be made in 20 minutes. Love that! More time for me and the great outdoors. It's healthy, tasty, and easy to make. You only need a few ingredient and it satisfies your tummy and your senses. Warm cinnamon anyone? Yum!

Hope you give this a try. Come back and let me know what you think.

Thyme Pork Chops with Quick Cooked Apples

Adapted from Clean Eating

Serves: 4

Time: 20 minutes

PORK

1/2 t dried thyme

1/2 t onion powder

1/4 t salt

1/4 t black pepper

1 t canola oil

4 boneless pork loin chops

APPLES

2 tsp ground cinnamon

4 tsp raisins, cut in half

2 small Red Delicious apples halved, cored and skin pierced several times

1/4 c chopped unsalted pecan pieces

2 t honey

1/2 t vanilla

In a small bowl, combine thyme, onion powder, salt and pepper. Heat the oil in a large nonstick skillet on medium-high. Season both sides of pork chops with spice mixture and cook in skillet for 4 to 5 minutes per side or until barely pink in center.

Meanwhile, prepare apples: In a small bowl, whisk together 4 tablespoons water and cinnamon and pour into a medium nonstick skillet. Sprinkle raisins evenly over top, then place apples, cut-sides-down, in skillet. Bring to a boil over medium-high heat and immediately reduce heat, cover and simmer for 4 minutes or until apples are just tender when pierced with a fork.

Remove only apples from skillet and place, cut-sides-up, on a serving platter. Stir pecans, honey, and vanilla into skillet and spoon mixture over top of each apple half, dividing evenly. Serve with pork chops.

Balsamic Steak with Garlic Summer Squash

2013-04-01T20:51:00.003-07:00

Need a quick weeknight meal?

One of the things I love to do is buy beef on sale and freeze it for later use. It saves me money by taking advantage of the sales prices and allows me to treat ourselves to some wonderful beef when we crave that meaty flavor. Most often we eat chicken, so beef a couple times a month is a great treat. Especially a steak! Yum! My absolute favorite.

So I had a nice sirloin steak in the freezer. I love this cut because of it's versatility. I think our favorite way to make it is to cook it whole, with special seasonings or with a sauce, and slicing it across the grain in long strips. A great cut of beef which is easy to cook. Perfect for the grill or inside in a skillet.

This wonderful dish can be made in 30 minutes, which is perfect for a weeknight. Very few ingredients and the result is bursting with flavor. The steak is accompanies by an easy balsamic sauce. Served alongside is a wonderful vegetable. Summer squash is perfect with this dish. Simply saute the squash with some garlic to give it a nice kick. It goes so well with the steak. A nice crusty bread and you are done...dinner's on!

I found the inspiration for this recipe on Everyday Food. Martha is a perfect source for quick yet flavorful meals. She also makes items simple, and easily adaptable to your taste as I have done here. The original recipe calls for skirt steak and zucchini, and as you can see I substituted what I had on hand and it turned out just fabulous!

Take Martha's word for it...it's a good thing!

Balsamic Steak with Garlic Summer Squash

adapted from Martha Stewart Everyday Food, September 2012

Total Time: 30 minutes

Serves 4

2 T olive oil, divided

5 cloves garlic, minced

3 medium summer squash, cut into thin half-moons

salt and pepper

1 pound top sirloin steak

3/4 c balsamic vinegar

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and squash, season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl and keep warm.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook about 7 minutes per side for medium, or until desired doneness. Transfer to a plate and loosely tent with foil.

Discard fat from skillet, add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak across the grain. Add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside squash.

Omelettes 101: Mushroom Chive Omelette

2013-03-29T00:00:00.000-07:00

Today's post is a tutorial:

How to Make the Perfect Omelette

Recently, I took an omelette class at one of my favorite stores, Williams-Sonoma. I learned so much about this simple, yet elegant dish that I had to share it with you today.

An omelette takes beaten eggs that are cooked in a shallow pan and may be filled with a variety of flavorful ingredients. Typically served for breakfast, and omelette can also make a wonderful light lunch or dinner.

Following are a few steps to make the perfect omelette.

NOTE: Have all your fillings prepared, and cooked if necessary, before you start. This is important as making the omelette goes quickly.

1. Whisk the eggs. In a large bowl combine 2 eggs, 2 Tablespoons of water, and a pinch of salt and pepper. Use a whisk to beat the mixture just until well blended. A flat or french whisk is best for this step as you don't want to beat in too much air.

2. Melt the butter. Place a medium or 8" nonstick fry pan over medium-high heat and add 1/2 Tablespoon of butter. When the butter has melted and the foam begins to subside, tilt the pan to distribute the butter evenly.

3. Add the egg mixture. Pour the egg mixture into the pan.

4. Distribute the eggs evenly. Let the eggs cook for 30 seconds, then using a silicone spatula push the cooked eggs from the edges to the center. Tilt the pan so that the uncooked eggs will flow towards the edges and the omelette will cook evenly keeping that even layer.

5. Add the omelette fillings. When the eggs have set and are no longer moving when you tilt the pan scatter the filling ingredients over the middle of the omelette. Note, the omelette should look wet in the middle. You don't want a dry omelette or it will become tough.

6. Fold the omelette. Using the spatula fold the out third of the omelette over the filling. List the skillet and tilt the pan so the unfolded side slides onto the plate. As it does this turn the pan and flip the omelette so that it folds over the last third that is already on the plate. This is a tri fold. Serve immediately.

Tender, moist, heavenly....breakfast, lunch, or dinner!

That's it! They come together so quickly, and when you make them tender there is nothing quite like it. Now, what to put in it? Anything goes. We experimented with herbs such as thyme, tarragon, and chives. We also used a variety of cheese, cooked pancetta, sauteed mushrooms, and sauteed bell pepper.

Why not build your own omelette bar? This would be a great idea for Sunday brunch, or even a dinner party.

So the next day after class I made my own omelette. My recipe is below.

Mushroom Chive Omelette

serves 1

1/2 T butter
2 oz. mushrooms, sliced
3 T cream sherry
2 eggs, slightly beaten
2 T water
salt & pepper
2 t chives, chopped
1/2 T butter
2 T Parmesan cheese, shredded

In a medium skilled over medium-high heat add the 1/2 tablespoon of butter and allow to melt. Add the mushrooms and saute stirring occasionally. Cook 3-4 minutes and add the sherry. Cook another 1-2 minutes until liquid is almost absorbed. Remove from skillet and set aside.

Wipe skillet clean and return to heat. Add butter and allow to melt. Add eggs to bowl along with water and salt & pepper to taste. Whisk slightly to combine. Add chives to the eggs and whisk to combine. Add eggs to the skillet. Cook pulling cooked eggs from the edges to the center and tilting skillet to allow uncooked eggs to run to the edges keeping a single layer of eggs. Continue this process. As soon as there is no more liquid running place mushrooms and cheese down the center. Using a spatula lift one side and fold it over the center. List the skillet off the heat, tilting to slide omelette onto a plate, then flip and fold omelette over the final third that is on the plate. For a treat put a dollop of creme fresh on top! Serve.

March Madness Pizzas

2013-03-27T00:00:00.000-07:00

Got a bunch of hungry guys to feed?

What better way to watch your favorite basketball teams try to take the win than by eating these simple customizable pizzas.

This dish is worthy of a comeback. I posted some similar pizzas over a year ago and wanted to bring them back cause they are so gosh darn good! You can make pizza's on just about anything. I've used tortillas, wraps, English muffins, and even pitas. This one uses canned biscuits for the dough lending a nice soft crust upon which to place any toppings you desire.

Since the pizzas are miniature you can make several different varieties or allow your guests to top their own. They are perfect snacks and everyone will love them. What's better than a snack that you can just pick up with you hand and eat? No fussing with silverware. Simple to make with a few ingredients.

What flavor combo will you make?

March Madness Pizzas

serves 8

1 8 oz can of tomato sauce
1 tsp. Italian seasoning
1 can of Grands homestyle biscuits (not the flaky layered kind)

Toppings:
shredded cheese
mini pepperoni, sausage, olives, peppers, diced ham, etc.

Preheat oven to 350 degrees.

Open the can of tomato sauce and put it in a small saucepan. Add the Italian seasoning. Place over medium heat and bring the sauce to a bubble. Turn the heat down to a simmer.

Open the can of biscuits and place them on a baking sheet that has been sprayed with cooking spray. Using your fingers spread out each biscuit to flatten the dough just a bit. Add some warm sauce to the middle of each biscuit, spreading almost to the edges. Top with shredded cheese and any other toppings.

Bake at 350 degrees for 11 - 13 minutes or until golden brown.

Easter Dishes 2013

2013-03-26T00:00:00.000-07:00

I'm planning out my menu for Easter Sunday, hope you are too!

I just heard that it's supposed to rain here on Easter. That's okay. It gives us an excuse to stay inside and eat the wonderful feast, and then curl up on the couch for a movie.

First, let's talk tablescapes. Time to pull out the fancy dishes and decorate the table for the special meal.

Here is what my table will look like.

I created the centerpiece with two large stalks of grass that are sprinkled with butterflies. Three bowls, everyday cereal bowls, used to hold speckled eggs tying the centerpiece together. Add a bunny (gotta have a bunny) a nice runner, and some outstanding rose patterned bowls and salad plates. These top some basic white dishes. Add some wine glasses and you are good to go. This is perfect for Easter brunch, dinner or lunch. It really sets the mood.

(Just need to add some fancy napkins and cute holders, some flatware and I'm set!)

On to the food...This year I'm being really adventurous and making all new dishes for Easter. Crazy, I know! But I have confidence that they will all turn out okay, and I'm trying to pick a variety of dishes that don't take all day to make. I think I've got it down.

Since I haven't made any of these recipes yet I don't have pics to show you. But want I want to provide you with are the recipes so you can get some inspiration for your own dishes.

Salad: Spinach and Strawberry Salad
Main Course: Ginger and Thyme Brined Pork Loin
Vegetable: Steamed Carrots with Garlic-Ginger Butter
Starch: Roasted Acorn Squash with Quinoa and Red Rice Stuffing
Bread: Bunny Tail Buns
Dessert: Carrot Cake With Fluffy Cream Cheese Frosting

Anyone have any ideas for another dish??? Or maybe a great drink?

Strawberry Hot Cross Buns

2013-03-24T00:00:00.000-07:00

In your Easter Bonnet...

With all the frills upon it...

You'll be the grandest lady in the Easter parade....

Just love that song, don't you?

One of my favorite Holidays is coming. Easter time is here!
I love bunnies, I love spring, I love chocolate bunnies...!
Everything about Easter reminds me of my childhood. Waiting patiently for the Easter egg hunt. Hunting eggs over and over all day long. Getting a new Easter dress, with shiny shoes. Coloring eggs, and oh the feast! My mom would make a roasted turkey with all the fixing for a wonderful spring meal!

Last year MGG and I celebrated Easter at the LA Arboretum. A beautiful garden full of native CA flowers and trees, and plants, also the home of the famous house from Fantasy Island, and the highlight is the live peacock's that are walking around.

This year we decided to stay home, enjoy the nice spring weather, and to cook our Easter feast! What will you do this Easter?

I'm planning my menu now. You can check out some of my ideas on Pinterest under "Easter". I just LOVE Pinterest...although I dare say it's addicting. (New goal - Cook items collected on Pinterest! One per month!) I'm sure you know what I'm talking about, that it can get away from you.

Isn't he just fabulous?!!!

So to get you in the mood for Easter, or just spring in general I've made a wonderful dish for you today.

Strawberry Hot Cross Buns! Typically served on Good Friday. These wonderful buns are nicely sweet and studded with strawberries. A nice twist on the original recipe.

A lot of people will bake a pastry strip into the buns for the cross, but I prefer to just pipe a cross on the buns with a sweet sugar glaze made from mixing confectioners sugar (powdered or icing sugar) with a little milk. (See what a mess I made with my thumb on the icing above? oh well, they're rustic!) These are a yeast bread, so make sure to have the time needed to make these. You won't be disappointed!

Kitchen Tip: These are perfect to make in your Bread Machine! Just make sure to use the dough only setting.

Strawberry Hot Cross Buns

Make 12 buns

1 cup milk
1 package active dry yeast
1/2 t sugar
3 1/2 c flour
1/4 c light brown sugar
1 t cinnamon
1/2 t salt
5 T unsalted butter, melted
1 large egg, lightly beaten
2/3 c dried strawberries

Glaze:

1/2 c confectioners sugar
1 T milk

In a small saucepan heat the milk until lukewarm over low heat. Add the yeast and 1/2 t sugar, stirring to combine. Set aside for 5 minutes until foamy.

In a mixing bowl combine flour, sugar, cinnamon and salt. Add the yeast mixture to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. Fold in the dried fruit and knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size, about 1 1/2 - 2 hours.

After the dough has doubled, gently punch it down and divide in into 12 equal pieces. Roll each piece into a small ball and place on a baking sheet that is lined with parchment. Leave space between the buns as they will need to rise again. Make an egg was with a beaten egg and milk, brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with nonstick cooking spray and place over the buns. Place in a warm spot and allow to rise about 60 minutes more.

Preheat oven to 400 degrees. Brush the top of the buns again with the egg wash. Place in the over and bake for 15 minutes or until golden brown and a toothpick comes out clean. Place on a wire rack to cool Before glazing.

To make the glaze, combine the confectioners sugar and milk in a small bowl. Once the buns have completely cooled pipe or drizzle the glaze across the buns horizontally and vertically to form a cross. Allow to set before serving.

Crunchy Baja Salad

2013-03-22T00:00:00.000-07:00

Sorry, but I'm on a bit of a salad kick lately...

This dish was inspired by one we had in Baja, California. Laying out on a balmy day at the beach, and then wandering the streets of town left us hungry and craving something cool to eat. The heat of the day was taking it's toll and a refreshing lunch was in order. We stopped at an outdoor cafe for something fruity to drink along with a light lunch and ended up with a terrific salad so huge it was made to serve two. A wonderful light salad, perfect for lunch. It had layers of lettuce, beans, cheese, and lots of avocados. Topped with a Mexican flavored dressing this salad was just what the doctor ordered. So I made my own Crunchy Baja Salad.

It reminds me of summertime. Guess I'm wishing for those long summer days already however, with Avocados in abundance right now this dish is perfect for a nice spring lunch or brunch as well.

While there isn't any meat in this salad it does pack a good punch of protein with the addition of beans. Bean's are great in a salad! They aren't just for use as a side dish, or in a soup. They are so versatile. Great cold or hot, try them in this Latin flavored salad and you'll experience the wonders of beans!

I've kept everything pretty simple, semi-homemade of sort. The salad dressing is made using a lite ranch purchased dressing and mixing it with salsa to obtain that tasty Latin flavor. It really is a great boost to the salad so don't skip the dressing! Add a little crunch with some tortilla chips, and make sure to use a good pinto bean. Canned is fine, but get a good hearty bean. Good ingredients will make your salad taste fabulous!

Try my Crunchy Baja Salad when you want something healthy and light for lunch. It's easy to make and tastes great!

Crunchy Baja Salad

Serves 2

4 c mixed baby greens

¼ c tortilla chips, crumbled
1/4 c 2% cheddar cheese, shredded
3/4 c pinto beans, drained and rinsed
1 small avocado, peeled and cut into bite-sized pieces
1 lime, quartered
1/4 c lite ranch dressing

1 T salsa
2 T cilantro, roughly chopped

Divide lettuce among two plates. Top evenly with cheese, avocado, and beans. Squeeze a lime quarter over each salad. Mix dressing and salsa together in a small bowl. Top salad with crumbled tortilla chips. Drizzle dressing over each salad. Garnish with cilantro if desired.

Swiss Chard and Grilled Chicken Salad

2013-03-20T00:00:00.000-07:00

Time to use up some of those wonderful fall/winter vegetables before they are gone!

I've been experimenting with different greens this year. One of my new favorites is Swiss Chard. Swiss Chard is a beautiful leafy green vegetable that is very popular along the Mediterranean, and is loaded with nutrients.

Until recently I had only eaten this vegetable sauteed, but one day while I was lunching at the fresh salad and hot food bar at Whole Foods I came across a salad made with Swiss Chard. Wow! What a wonderful base for a salad. Raw, tender leaves mixed with various yummy toppings and drizzled with a nice dressing...oh this is excellent!

I just knew that I had to make my own salad using this great vegetable. So off I went to buy some Swiss Chard. There are two types you can get, the original Swiss Chard with white stalks or ribs, and a Rainbow Swiss Chard that has varied colors of ribs. Of course I chose the Rainbow Swiss Chard because they were so pretty. One difference between the two that you should know is that the ribs on the Rainbow are quite tough and the thick parts should be removed for ease of eating. The white ones are less tough and can be eaten with little problems.

See how pretty these are?

So basically you just substitute the Swiss Chard for the lettuce your would normally use in the salad. Add your favorite toppings and go! I chose to grill some chicken, and add cranberries and walnuts, plus some luscious goat cheese for my toppings. A splash of balsamic vinaigrette, homemade or purchased works equally well. (See below for my simple homemade version) What you end up with is a wonderful salad that is good for you! Aside from all that...it just tastes darn good!

Hope you enjoy this!

Swiss Chard and Grilled Chicken Salad

Serves 4

½ lb boneless skinless chicken breasts cut into cubes
salt & pepper
1 T olive oil
1 bunch of Rainbow or Red Swiss Chard, washed and woody stems removed
1/3 c dried cranberries
¼ c toasted walnuts
2 oz goat cheese crumbled
¼ c balsamic vinaigrette

Heat olive oil in a medium skillet over medium heat. Salt and pepper chicken breasts to taste. Add chicken to the hot skillet and cook, stirring frequently, 5-6 minutes or until cooked through and golden brown.

On a large platter or in a bowl place torn Swiss chard, cranberries, walnuts, and goat cheese. Add chicken. Add balsamic vinaigrette and toss to evenly coat. Serve.

Beth's Simple Balsamic Vinaigrette

Makes: 3/4 cup

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Store in a small mason jar or airtight container for 3-4 days.

Moroccan Flavored Meatballs with Pita, Tomatoes, and Cucumber

2013-03-18T00:00:00.000-07:00

Are you ready for March Madness?

I have THE PERFECT party platter for you to make while watching all the exciting games. These little babies are small but mighty! They pack a lot of flavor into a bite sized portion. Meatballs that are flavored with Moroccan spices are just perfect tucked inside some bite sized pita breads.

I picked up the mini pitas at Trader Joe's, but if you can't find them, you could use lavash, flatbread, or large pitas or even roll them in tortillas, cut into bite sized portions. They go perfect with a spicy dipping sauce made with yogurt and Harrisa, which is like a hot sauce traditional to Morocco. Again, any hot sauce will do.

These are like mini sliders, Moroccan style. So cute, yet very filling. They are terrific with the tomatoes and cucumbers. Something cool to counter the spicy flavors.

The meatballs are not hot with spice, so ideal for the whole family. Although the yogurt sauce can be so you can adjust the heat to your liking. Trust me, the whole family will enjoy these. A great way to get your kids involved in cooking by shaping the meatballs. They are so much fun to eat, we just loved them!

Moroccan Flavored Meatballs with Pita, Tomatoes, and Cucumber

Makes about 1 dozen mini meatballs

4 T olive oil, divided

¼ small yellow onion, minced
½ lb ground sirloin
1 egg, lightly beaten

¼ cup Italian parsley, minced

2 T mint leaves, minced

1 T panko bread crumbs
½ t ground cumin
2 garlic cloves, minced

½ t salt
¼ t ground pepper
½ cup plain yogurt

1 t harissa or other hot sauce

Mini pita bread rounds

1 cucumber sliced thin

Cherry tomatoes, halved

In a fry pan over medium-low heat, warm 2 tablespoons of olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.

In a bowl add onion, sirloin, egg, parsley, mint, bread crumbs, cumin, garlic, salt, and pepper. Mix gently to incorporate all ingredients. Shape into small meatballs a little smaller than a ping pong ball.

Add another tablespoon of olive oil to the skillet and working in batches cook the meatballs until crispy and brown. Turn half way through cooking, cook about 6-8 minutes. Add remaining oil and cook remaining meatballs. Place on a paper towel lined plate to drain.

Meanwhile make the yogurt sauce by combining yogurt and harissa or hot sauce in a small bowl and stirring to combine. Set aside.

Arrange sliced cucumbers around platter creating a border. Place halved cherry tomatoes on both ends just overlapping the cucumbers. Cut mini pitas in half. To assemble: Take one half pita and place a meatball inside and top with a dollop of yogurt sauce. Place pitas in the center of the platter and serve.

Huevos Rancheros with Monterey Jack - “Gringo” Style

2013-03-16T00:00:00.000-07:00

Breakfast is one of the most important meals of the day.

It provides you with the fuel you need, the brain power to make good decisions, and the supplements after a long night's rest. Not sure about the long night's rest (I don't seem to ever get enough!) but breakfast is mighty powerful.

I think I've told you that we have a little Mexican hole-in-the-wall restaurant down the street from us. A local place that is very popular during breakfast time. They serve a wonderful breakfast, almost diner style, of a mix of American and Latin flavored dishes. I often meet a couple of girlfriends there for some spicy food and spicy talk. One of them always gets the Huevos Rancheros. A common dish of fried eggs served on top of a tortilla, smothered with a tomato chile sauce and served with rice and beans.

One day i got a hankering to make this popular dish at home for me and MGG. So I did, changing some of the ingredients such as corn tortillas for low carb flour, and added mashed beans to that actual dish along with enchiladas sauce.

It turned out wonderful! I promptly told my girlfriend (of Hispanic origin) being so proud of myself that I made them, listing my ingredients and method. She laughed at me and said "those are Gringo style Huevos Rancheros" hence the title of the dish!

So what's a gringo girl to do? So, they may not be authentic, but they sure are tasty anyway. Someday I'll get her to teach me the 'old fashioned, authentic way'.

So I hope you will give these a try. Perfect for lunch or dinner too. They're easy to make and taste just as good as the one's down the street, in my opinion!

Huevos Rancheros with Monterey Jack - “Gringo” Style

Serves 4

1 10 oz can diced tomatoes and green chiles, undrained such as Rotel

1 10 oz can enchilada sauce

1 T lime juice

2 T water

1 16 oz can pinto beans, rinsed and drained

Cooking spray

4 large eggs

4 8” low carb flour tortillas

1/4 c shredded Monterey Jack cheese

Combine the tomatoes and enchilada sauce in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer about 5 minutes or until slightly thickened. Remove from heat and add lime juice, stirring to combine. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave on full power for about 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium. Add eggs and cook sunny side up, leaving the yolk intact, about 3 minutes, or until the yolk is set but not hard.

Warm the flour tortillas according to package directions. Spread about 1/3 cup of the beans over each tortilla. Top the tortillas with an egg. Spoon 1/3 cup sauce around each egg. Sprinkle each serving with 2 tablespoons of cheese. Serve immediately.