Preheat Oven to 350

We've moved!

2013-07-10T20:28:00.003-07:00

Hey y'all! I just wanted to let everyone know that we've uprooted ourselves over here and have decided to plant some roots over at Wordpress. Come check it out at www.350preheat.com. It's sassier, it's sweeter, and we'll doing and talking a lot more.

Feel free to come check us out and subscribe for some awesomeness straight to your email.

The best southern sun tea I've ever made

2013-07-10T10:31:00.000-07:00

Usually, I'm not a big tea person in general. I don't like hot tea and there are some exceptions to tea that I find acceptable, like southern sun tea. However, when I make sun tea, I make sweet tea, like most southern tea I've tasted. Many people think that making sun tea is as easy as filling a pitcher full of water and a few tea bags. Uh-uh. Nope. That's not the way to do it. I have tried making sun tea several hundreds of times and I have found (for me-- at least) the perfect way to make southern sun tea.

First, I have to say that I love my tea jar. I love that it looks very 1970s vintage with it's orange, yellow, and green. I have this weird thing about "it's so ugly it's cute." And my tea pitcher qualifies. In every day happenstance, I would NEVER purchase something like this because my kitchen is butterfly and candy themed, as you can kind of see by my cast iron gingerbread cookie mold in the background. Anyways, I digress. Onward to the tea making.

Get your water as hot as possible. It isn't necessary to boil it, but you do want it as hot as possible from the tap.
Dissolve 1 cup sugar into your hot water. You want your tea to already be tea as soon as you set it out in the sun to steep. This will make your tea taste sweet but not so sugary that you feel your teeth rotting out of your head. Stir your sugar into the hot water until your water is no longer grainy looking. It might still look a bit cloudy, but that is fine.
Open up 7 tea bags and dunk them into your sugar water. It might take a bit for them to finally sink into the water, but they will once they are soaked. I use Lipton tea because I prefer a brand I trust to consistently taste the same every time. I have tried making sun tea with fewer tea bags but it tastes too weak-- 7 is my magic number.
Lastly, set your tea out in the yard. You don't have to have sun, even in cloudy weather you can have good sun tea, the sun just makes your tea warmer and steep quicker. Regardless of clouds, sunshine, rain, I leave mine out all day. It makes a nice strong tea flavor with just enough sweetness to make me happy.

How do you make your tea? Is there a fantastic tip that I'm completely missing? Share with me!

Let's talk about food

2013-07-09T20:55:00.000-07:00

I know it's been awhile since I posted anything here. We've been going through a bit of a rough patch, but things are finally starting to smooth out. So, to get back on track, let's talk about food. I'll start.

Hi, I'm Nicole. I have an eating disorder-- I over eat. I love food. I have a degree that lets me play with food. I love to make food. I love to write about food. I love the smell of (most) food. I love food. Really, that isn't anything new. But maybe now that I've said it, someone else will too.

For those that don't know, my son was recently given the the official diagnosis of autism. Along with it, he has always had food challenges, an indication that something might not be right to begin with. Either textural or taste issues, I'm not really sure, but we're working it out through the food therapist. Yes, my son goes to a food therapist to learn to eat properly. One of the first things that we learned in therapy is you have to own your relationship with food. Without pinpointing why you do with your food or other things that you eat as food that aren't really edible, you have to label it. Slap a big ole' sticker right on it that calls it like it is. That's correct, I'm fat because I over eat. This is your food beast.

Now, imagine someone that has several beasts, all conflicting, all tearing at each other because they do or don't want something. That is my son's eating disorder. Some of his beasts are textural, some are taste, others are smell and a couple are temperature-- those are the truly difficult ones to beat because his brain has trouble wrastlin' with the fact that he can like something one way but not the other.

In a nutshell, "Hey." We've been wrestling some demons lately over here, and we'll talk about food demons a lot. There will also be some fun things too. I write for life, from life so there will food reviews, Pinterest fails, and other food awesomeness along the way. Stick around. It's a bumpy ride-- like rocky road-- but it'll be a tasty one. What are your food beasts?

Non-Alcoholic Green Apple Martini

2013-03-16T09:53:00.000-07:00

There are many fantastic bars throughout the Portland area that celebrate St. Patrick’s Day—in fact, they would be stupid not to celebrate the biggest drinking holiday of the year, but not everyone that goes to the bar is a drinker. Just because you do not like to drink or have been chosen as the designated driver, doe not mean that you cannot have a nice drink in the bar that looks alcoholic but really is not. Enjoy this drink at a home party with friends and family or while you are bar hopping throughout downtown so that you can make sure everyone gets home safely.

You Need:

2 ounces sparkling cider
1/2 ounce green apple- chopped
2 ounces lemon-lime soda
2 dashes ground cinnamon
1/2 cup crushed ice

Place all ingredients in a blender. Blend until all ingredients are slushy.

Pour into a martini glass and garnish with a green apple slice.

Valentine's Day in Cupcakes--White Chocolate Raspberry Cupcakes

2013-02-13T14:47:00.000-08:00

Portland loves cupcakes! There are many cupcake bakeries all over the Portland area, however, few of them change their menus for the holidays, especially once that receive little hype because it is a huge deviation for those that have a set schedule of cupcakes. Here is a recipe that I was given by a fine Portland baker that is perfect for Valentine’s Day holiday.

You Need:

1 1/2 cup AP flour
1 tsp baking powder
1/3 cup butter, softened
1/2 tsp salt
3/4 cup sugar
2 eggs
4 oz. white chocolate, chopped
1 tsp vanilla extract
1 cup + 1 tbs milk
Fresh raspberries, to taste
4 oz. cream cheese
1/4 cup butter, softened (this is not a misprint- you need it for the frosting)
10 oz. white chocolate, melted and slightly chilled
2-3 cups powdered sugar
1 tsp vanilla extract
3 tsp milk
7 cups fresh raspberries
3/4 cups lemon juice
1 3/4 cups sugar
2 1/4 cup water
1 tsp vanilla extract

This recipe makes 18 cupcakes. Preheat oven to 325 degrees. These cupcakes look extra fancy with silver or red wrappers.

The Cupcake-

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a small, microwave safe bowl, melt the chopped white chocolate by heating it in 30 second intervals. If you know that your microwave is hotter than some, heat at lower times. You do not want to burn the chocolate. The chocolate will be ready when you stir it and it is smooth throughout.

In a large bowl, cream together butter and sugar. Beat in the eggs one at a time followed by the melted white chocolate and vanilla extract. Alternate adding the milk and the flour mixture, this makes mixing easier.

Divide the batter into prepared baking tins. Bake at 325 degrees for 20-23 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the tin for five minutes, then remove to a cooling rack to finish cooling.

The Frosting-

In another large bowl, cream together cream cheese, butter, and melted white chocolate. Beat in the vanilla extract and milk, and then add the powdered sugar in small, even parts.

Fill a pastry bag with a star tip and your white chocolate cream cheese frosting. Pipe a swirl (like you would see on your ice cream cone) onto each cupcake.

The Sauce-

In a medium saucepan, combine the raspberries, lemon juice, sugar and water to create the raspberry sauce. Cook on medium heat until the raspberries are soft, about 15 minutes.

Strain the raspberry mixture through a fine mesh strainer. Use the back of a spoon to get all the berry without the seeds. Put the juice back into the saucepan and simmer on low for approximately 20-25 minutes until the sauce is reduced by half. Add the vanilla extract to the sauce at the end of the cooking time.

Pour the raspberry sauce into a large measuring cup with a spout and drizzle on the top of the frosted cupcake. It is okay to let it drizzle down the sides of the cupcake.

This recipe makes a great dessert for Valentine's Day as well as anniversaries or as a fancy plated dessert.

Valentine's Day in Cupcakes- Cherry Gingerbread Cupcakes

2013-02-12T08:00:00.001-08:00

I have always loved gingerbread and its versatility and being able to pair with most anything. Portland’s temperature is ideal for stabilizing hard gingerbread for cookies and gingerbread houses. No matter the reason, many Portlanders love gingerbread, and cherries grow naturally all around the area, making this a perfect combination.

You Need:

1/2 cup shortening
1 cup sugar
1 cup molasses
3 cups AP flour
1 tsp baking soda
1 tsp ground ginger
1 cup buttermilk
1/2 cup chopped walnuts (optional)
1 tsp ground cinnamon
24 maraschino cherries- well drained
4 ounce cream cheese
1/4 cup butter, softened
1 tsp vanilla extract
1 3/4 to 2 cups powdered sugar

This recipe makes 20 cupcakes. Preheat oven to 375. Place cupcake wrappers in tin cavities and set aside.

In a large mixing bowl, cream the shortening and sugar until nice and fluffy. Add the eggs and molasses one at a time, mixing thoroughly between each addition.
Combine the flour, baking soda, ginger, and cinnamon in a smaller bowl. Add to the sugar mixture in 1-cup increments. Alternate adding the dry with the buttermilk to the sugar mix.
Stir in the nuts if you have chosen to use them. Fill each paper-lined cavity 2/3 of the way full. Place a maraschino cherry in the center of each cupcake- it will sink to the center as you bake it. These cupcakes are very dense so they will not rise much.
Bake at 375 degrees for 20-24 minutes or until a toothpick comes out clean when inserted.
Cool for 10 minutes in the pan, then remove to a wire rack to finish cooling. Do not frost until the cupcakes until they have cooled completely. The frosting will melt.
In a small mixing bowl, beat the cream cheese and butter until smooth. Add the vanilla and thoroughly incorporate. Gradually beat the powdered sugar into the mixture 1/2 cup at a time. If you feel the frosting is getting too thick do not add any more powdered sugar.

Chinese New Year Fortune Cookie Cupcakes

2013-02-12T08:00:00.000-08:00

Fortune cookie cupcakes are a great dessert for Chinese New Year as well as adding a little something extra to your Chinese food dinners. These cupcakes are simple enough that anyone can bake them and the kids can join in too by helping to write fortunes to put in the cupcakes.

Write out twenty fortunes with or without the kids' help and wrap them in tin foil so that they do not burn during the baking process. Some good fortunes could include things such as; "You will have a nice day," "You will be very successful in every endeavor."

You Need:

1 box plain yellow cake mix
1 package vanilla instant pudding
1 1/4 cup milk
1/2 cup vegetable oil
3 large eggs
1 tsp almond extract
1/4 cup powdered sugar

Line 20 cupcake cavities with paper cups. This recipe makes 20 fortune cookie cupcakes. Preheat oven to 350 degrees.

Combine the cake mix, pudding mix, almond extract, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer for 30 seconds on low. Stop the mixer and scrape the sides of the bowl with a spatula. Increase the mixer speed to medium and beat for another 2 minutes.
Spoon 1/3 cup of the batter into each cup. Press a fortune into each cupcake with a toothpick or fork so that you can't see it any longer.
Bake the cupcakes until golden brown and an inserted toothpick comes out clean- approximately 20-22 minutes. Allow the cupcakes to cool for 5 minutes in the pan and then remove to a wire rack. Dust with powdered sugar once the cupcakes are completely cool. These cupcakes do not require frosting.

25 Days of Christmas Baking

2012-12-01T08:37:00.000-08:00

Christmas is a hugely celebrated holiday in Portland. Many gift exchanges at work as well as potlucks and Christmas parties are not uncommon. When you are getting ready to do your holiday baking, here's a few ways that you can liven them up during the holidays.

Colored Tissue Paper-

When you put your cookies, cakes and fruitcake in the basket, box, or tin that you plan to give the baked goods away in, place some holiday themed tissue paper or even red or green tissue paper in the bottom to liven things up. A plus side to using tissue paper is that it will absorb the grease from the butter and keep that fat moisture in the container keeping your products moist and chewy instead of turning hard.

Holiday Flavors-

There are many flavors that are synonymous with the holiday season, flavors like peppermint, hot chocolate, candy cane, cherry and orange. If you can incorporate these into your baked goods, you will be in good shape. If you are making any items that include a frosting, try crushing up a candy cane to use as a topping. Red and green sprinkles as well as silver degrees make beautiful decorations.

Holiday Baking Papers-
If you are making muffins, cupcakes, bonbons or anything that you can put into a paper cupcake wrapper, consider purchasing the holiday inspired wrappers instead of the bulk package at the grocery store. Often times you can pick up these cheery wrappers at the dollar store in several different designs.

Holiday Shapes-
Not all cookies can be shaped, but for those that can, consider making Christmas shapes instead of letters or geometric shapes. Small cookie cutter sets that include a gingerbread man, Santa, a reindeer and a snowman can be picked up most anywhere, including the dollar store.
Ribbons and Bows-
To top it all off, try using a nice bow or ribbon around the tin of baked goods to make it look more like a present than something that is just going to be devoured within a day or so. The little things like this make these sort of items sell all the quicker at bake sales and bazaars as well.

Mahana Red Apples Come to America

2012-07-02T11:59:00.000-07:00

Mahana Red Apples have been very popular in New Zealand since Braden Farms started growing them. This red apple is bright red, crispy, juicy and designed specifically for baking. These vibrant red apples retain their color and crispness during baking, something that no other red apple has been able to claim.

Many that have tried the Mahana Red have decribed it a combination flavor of an apple and pear. This delish apple is available in the produce isles of select Portland grocery stores, so keep your eyes peeled for these bright red apples at your favorite grocery store.

Earth Source Trading, the company that has brought this tasty treat to you from new Zealand has several social media sites set up for the Mahana Red Apple where you can find several recipes, more information about the Mahana Red and videos. Check out their social network pages at:
Facebook.com/MahanaRed
Twitter @ MahanaRed
Pinterest @ MahanaRed

A Memory of Food- a Tribute to my Grandpa

2012-06-17T08:54:00.000-07:00

This father's day, my Grandpa Tony will have been gone six years. He was the owner of the popular Sellwood restaurant, Jerry’s Gables. I miss him so much and I know that the rest of our family does as well. I have so many fond memories of my grandpa, but none are so fond as those of being in Grandpa’s restaurant. Grandpa was a great chef and a very generous man. He loved his food so much and wanted others to love it just as much that he would not send a dish out if it were not perfect. His restaurant was always gleaming with its polished wood plaques, white table linens, and green glass candle holders on each table.

The restaurant started life as Jerry’s Tavern, a neighborhood bar where all the locals knew your name, but did not make much money. It was started by my great-grandfather, Jerome Slavich in 1964. When great-grandpa passed on, so did the bar, to my grandfather. When Grandpa took over, he transformed the tavern into a fancy Italian restaurant.

I have many fond memories of that restaurant. The smells of the restaurant will forever linger in my mind every time I think of grandpa. When I was five years old, my family would go to dinner at the restaurant once a month. Even though there would be a line waiting down the street to get in (even if you had a reservation), grandpa always had a table waiting for us. No matter what I wanted to eat, Grandpa Tony would make it for me. If fresh halibut were on the menu, he would gladly cook me a whole fillet, even though he knew that I could not eat the whole fish myself. For dessert, Grandpa Tony would cut a watermelon in half lengthwise and hand it to me with a spoon, not caring at all that I couldn’t even finish a quarter of it. When visiting Grandpa Tony during the day, he would let me play with the sugar cubes while my Aunt Tina folded napkins into swans.

During the summertime, grandpa would take me to the park across the street to play. He would pack a picnic lunch for us from the restaurant and we would stop at the corner store for a Squeeze-It. After swinging for what seemed like an hour, we would eat our lunches and go back to the restaurant to help prepare for the night. The upstairs of the restaurant was designed as living quarters. There was a labyrinth of rooms that were decorated with cats everywhere. When I was five years old when I found the secret passage from the upstairs living quarters to the restaurant’s kitchen. Family members would use the restaurant for birthday parties, and Grandpa would lovingly close the restaurant down for the night for our private party.

Portlanders that remember Jerry’s Gables often have lovely memories of their times there. Many of Portland’s older residents remember the restaurant and my Grandfather even though the restaurant has been out of business since 2002. Although there were many fine dishes available in this five star restaurant, most say that their favorite was the spaghetti or chef's choice, a popular dish my grandpa created that consisted of bits of steak with sautéed mushrooms and onions over a bed of rice pilaf. Grandpa had only one rule for his cooking; cook from scratch. Everything that Grandpa Tony made, he made from scratch. Moreover, with lots of love.

If anyone has any fond memories of Jerry's Gables in Portland, I would love to hear them.

It's National Chocolate Chip Day

2012-05-15T13:04:00.001-07:00

Today is national chocolate chip day in America. How will you be celebrating this tasty day? Not only did we have chocolate chip waffles (with 'Ronis and Cheese for Hail-- Gross I know but he's one!) but I will be making some chocolate chip cookies tonight once the weather cools off.

I hope that everyone enjoys their chocolate chip treats and posts their favorite treats!

Today is National Eat What You Want Day

2012-05-11T14:41:00.002-07:00

Well, just like the title says, today is national eat what you want day. So let the diet slide, forget about being super, ultra healthy (for today at least) and find that super indulgent snack that you have been craving but you haven't eaten yet. America gives you permission to eat it today; after all, if they didn't want you to eat it, they wouldn't have invented a day of the year for such things. I will be indulging in a delicious piece of Orange Pineapple Bundt Cake.

Good for you Late Night Snack Options

2012-04-29T08:28:00.002-07:00

Everyone knows that you shouldn't eat late at night because it's bad for you. Just because you are eating late at night doesn't mean that you have to eat junk food or fast food, however. While I am not much of a partygoer, I am a muncher and prefer to graze throughout the day instead of eating a full meal. This means that I am often looking for something to eat late at night. If you find yourself in this same predicament, read on.

Pretzels-

Potato chips, Doritos, Pork Rinds, and any other variation of the potato, swine fat or otherwise are deep-fried. This means that all of that fat you're consuming is going to go straight to your middle and will more than likely make you feel bloated. Not only that, but it is going to be harder to take off at the gym than eating a pound of turkey at Thanksgiving. Pretzels or baked chips are baked and made with high protein flour so they will not be so hard to get rid of.

Air-popped Popcorn-

Bagged popcorn is swimming in fat solids waiting to be reconstituted. You may as well sit down with a stick of butter if that's your snack of choice. Air popped popcorn has none of these horrible preservatives in it, making it not only better for you but you can add a little extra flavor by sprinkling on some seasoning salt or garlic. If you must use butter, make sure that it's real butter and not margarine. It may take a little longer to pop but it is worth the wait.

Graham Cracker Sandwiches-
If you think that packing away a few Twinkies in the middle of the night won't hurt, then you must be stuffed with Ding Dongs because that just isn't the case! These are nothing but carbs and sugar. Graham crackers with a little all-fruit spread or Nutella is a filling snack that not only tastes great but will fill you up faster and keep you fuller longer than something that will make you crash and burn.

Fruit Juice or Water-
When sitting around late at night watching TV, you may be tempted to run in the kitchen at commercial and grab a soda. These drinks are filled with as many meaningless, empty carbs and sugar as a box of Twinkies. Fruit juice will satisfy your sugary drink craving while providing you with some fruit in your diet. If you are just looking for something to drink, grab a bottle of water to really quench your thirst. It's completely guilt free. Also, after drinking some water, you may find that you aren’t really hungry at all.

Vegetables-
The very best late night snack that you can have over everything is vegetables. Dip them in some peanut butter and they will keep you fuller longer and you can eat as much as you want, guilt free. The peanut butter is high in protein and the vegetables are just good for you. Not only that, but it will keep your skin clear as well, unlike that box of Twinkies.

Cheesier Mac n' Cheese tip

2012-04-28T14:45:00.001-07:00

In this house, we LOVE Mac n' Cheese. My son is going through that toddler stage of his life where he only wants to eat Mac n' Cheese and chicken nuggets. While I find the Blue Box to be superior to all other brands, I did learn something new when missing a key component to making this staple meal in my Portland home. If you use extra butter and no milk, you will end up with cheesier 'ronis that most everyone loves. Now that I have, unintentionally, made my mac n' cheese this way once, my son won't eat it any other way.

Gift Ideas for the Cupcake Lover in Your Life

2012-04-22T09:49:00.000-07:00

As a professional baker, and a mommy, cupcakes are a huge part of my life. Not only do I love cupcakes, I find them fun treats to make because so few people will tell you that they can't have, "just one." While looking on Pinterest earlier today, I came across this photo of a cupcake gift box that reminded me of an article I wrote for Examiner last year. As a cupcake lover myself, this is my dream gift box.

Cupcake Tins-
There are many varieties of cupcake tins on the market today. There are standard size cupcake tins, which make a 2 ½ inches round cupcake but there are also mini cupcake tins as well. Other cupcake tins that have popped up in recent years are designed to make shaped cupcakes and come in silicone pans. These tins are shaped like hearts, stars, flowers, ice cream cones, and other shapes. They are smaller tins, so purchasing a couple of them would be advisable.

Cupcake Wrappers-
Every cupcake must have a wrapper, otherwise it is a muffin. Wrappers are the number one way of adding personality to a cupcake and making them look fancier than they really are. Baking papers come in several designs for a fun, festive look. Many craft stores also sell all the accompanying accoutrements such as candies, cupcake picks, candles, and stands with any design of cupcake wrapper that you may want. This can be especially helpful for a child's party that has a theme such as Toy Story or Disney Princesses.

Cake Decorating Tips-
When it comes to frosting, there are several different ways that it can be applied. For a fancier design such as swirls or a nice even application, cake-decorating tips are advisable. Not many people can apply frosting to look like an ice cream sundae swirl without a decorating tip. Frosting tips come in packages or you can purchase them individually to create several different looks. The grass tip, a small plain tip, shell tip and rose tip are the most commonly used tips to decorate cupcakes. Also, do not forget to pick up a cupcake nail that will make decorating easier.

Sprinkles-

There are not many people that do not enjoy some candy sprinkles on their cupcakes. Sprinkles come in many colors, shapes, and designs for a fun cupcake topping. Some are not even really sprinkles but broken up candy pieces that are lumped into the same category. Dragees are also a type of sprinkle, but be sure that you pick up the edible ones as some are actually coated with real gold and are not meant to be eaten. All of which enhance the appeal of a cupcake sitting on the counter.

Misc.-
Items such as cupcake aprons, boxes for giving away cupcakes, spatulas, recipe cards, and cupcake themed items can be added as fillers to a cupcake lover's gift basket. These items are greatly appreciated and can really enhance a gift basket and fill up space.

Recipes-

Most all cupcake lovers want to also try out new cupcake recipes once they have all their new cupcake gear. Including a recipe book, print out of your favorite cupcake recipes, or recipe cards with cupcake recipes on them, they are gonna be a hit.

Simple Big People Food to Start a Baby On

2012-04-22T07:22:00.000-07:00

As a first time mom, I never knew when I should stat transitioning my son from one thing to another so that he would be developmentally “on time.” Obviously, I figured it out because he is eating healthfully at the ripe age of one and a half. I was reminded of it yesterday when we were wondering downtown Portland and I saw a woman trying to feed her baby a French fry. Here are some of the easier foods that I tried when my son was at that transitional stage.

Applesauce- The applesauce that we eat from a jar is nearly the same as the one that comes in a baby food jar. This is a simple food to switch because the texture is nearly the same and it is easy to digest.
Mashed Potatoes-Mashed potatoes are a smooth texture that babies may have a difficult time swallowing. The flavor is bland, therefore, not often appealing. The reason this is a good choice is its texture. Also, consider French fries that have been lightly seasoned when out. Your child should not be turned off from seasonings when they are little otherwise they may never like them.
Bananas- Bananas are a food that most every baby likes. Break off a small piece and give it to baby. They like to make a huge mess with this one because of the "squish- factor" but some of it will eventually end up in their tummies.
Frozen Waffles- These are a great treat for baby as well as a huge save for mom. When baby is cutting teeth, give them a frozen waffle to chew on so that they get the ease of pain they want and you have a fancy "drool catcher.” These are a simple food because they dissolve as baby chews on them, making it less likely to choke on.
Cheerios- These are a fun food because baby can play with them while you do dishes or some other little activity. Babies love to play with these little Ohs and like everything; they will end up in baby's mouth. They dissolve quickly once moist, so they present little choking hazard. Cheerios will reoccur in your child’s life several times over-- in art projects, and if you are potty training boys.

Weird and Interesting food facts about Portland

2012-04-17T11:35:00.000-07:00

I love strange facts. I especially love strange facts about food, and it definitely can't get better than strange food facts about my city! Portland is full of oddities; this also includes some of their food and eating habits as well. Here are some of the many strange food facts about Portland, Oregon.

The hazelnut is the Oregon's state nut, and one of the local soda companies makes their own hazelnut soda.
The salmon is Oregon's state fish, but one of the least eaten fish throughout the state.
Tillamook, a nearby coastal town of Portland, has the largest cheese-making factory on the West coast.
More vegans live in Portland, Oregon than any other city in the country.
The Taco Bell on 21st and W Burnside have the busiest Friday and Saturday night sales out of all the Taco Bell Restaurants in the entire United States.
Portland has more microbreweries inside their city limits than any other city in the world.
Portland has one of the only "pay what you can" Panera Bread businesses.
Portland is considered one of the healthiest cities in the United States. According to a recent study, 97% of people in Portland only eat organic and farm fresh meats and produce.
More people brew their own beer in Portland than any other city.
Portland has more gluten free bakeries and restaurants per capita than any other state.
There are more food carts and trucks in Portland than any other place in the country. There are over a dozen lots that hold anywhere from 5-10 food carts per lot.

Delicious Cookie Dough Pie crust

2012-04-16T08:55:00.000-07:00

According to a recent survey I read in one of my gagillion food magazines, cookies are one of Portland’s favorite baked goods. Because of Portland's love of cookies, I created an awesome recipe that will allow you to have cookies with your pie too. Come on, who doesn’t love a cookie? Now that you have a recipe for the filling, the whipped cream on top, and now the crust you can make an awesome pie on your own.

You Need:

1/2 cup butter
1 large egg yolk
1 cup AP flour
1/4 tsp salt
1/2 tsp vanilla extract
1/4 cup sugar

This recipe makes one 9-inch piecrust.

Step 1:

Place all ingredients in a large mixing bowl and mix on high for about one minute. It will turn into a large ball of dough.

Step 2:

Place in a pie tin and distribute evenly throughout the pan until it is covered, an 1/8 of an inch should stick over the edge because it will shrink once baked.

Step 3:

Wrap in plastic and freeze until you are ready to use or fill and bake at the appropriate temperature as the rest of the pie indicates.

*On a completely unrelated side note--* I am a really crappy food picture taker. I have horrible lighting, I can't ever get close enough to show good detail without being blurry and the list goes on. So, I have no pics on any of my blog posts so far. :( I have been considering hiring someone to do the photos for me. The arthritis in my hands has gotten so bad I shake anyway.

Homemade whipped cream

2012-04-14T18:08:00.000-07:00

Now that you know how to make your cherry pie filling from scratch, you cannot have a nice slice of pie without some whip cream. There is nothing better tasting than homemade whip cream. This recipe is simple and easy enough that anyone can do it.

You Need:

1 cup heavy whipping cream
1/2 tsp vanilla
1 tbs white sugar

This recipe makes 4 cups of whip cream.

In a large mixing bowl, combine the whipping cream, vanilla, and sugar. Mix with an electric mixer until soft peaks form. You can tell if they are soft peaks by dipping the beater straight into the bottom and when you remove it, it will make a "ribbon" in the cream. Do not over whip this or it will be meringue and very stiff.

Scratch cherry pie filling

2012-04-14T18:04:00.000-07:00

Cherries grow most everywhere in the Portland area because the temperature is optimal. When it comes to cherry pie filling, making it from scratch is always better than buying a can of filling. I used this simple recipe daily the whole fall quarter of my baking program. Whatever you do not use, you can simply can and use for cheesecake at Thanksgiving, future pies, or for ice cream.

You Need:

1 quart fresh sour cherries, pitted
1 cup sugar
2 tbs cornstarch
1/2 tsp grated lemon rind
1/4 tsp almond extract
1/8 tsp salt

In a large bowl, combine the cherries with the sugar, cornstarch, lemon rind, almond extract and salt. Let stand for 30 minutes.

Drain the mixture into a bowl, measure the juices and add water if needed to measure 1/4 cup.

Toss the filling lightly and pour into pie or tart crust or canning jar.

See, wasn’t that simple?

Ranch fried chicken-- an original recipe

2012-04-14T17:40:00.000-07:00

I love fried chicken. It is one of my favorite meals—I have grease scars from making it, and I love that it is always consistently good. It tastes good to most everyone. Out of necessity, I decided to try something a little different when making my fried chicken bites the last time I cooked it. Not only is it deliciously fattening, but scrumptious with its crunchy flavor.

You Need:

4 chicken breasts, cut into strips. I use Foster Farms chicken because it is a Portland company and I like to support our local farmers.
1 bottle of ranch dressing—You’ll want to use the whole bottle
2 packets of instant potato flakes; I use Idahoan because they come in many flavors. My favorite one to use is the Southwest style.

Coat a frying pan generously with oil. I use Extra Virgin Olive Oil because it is less calories and better for you (not that it really matters too much when you are eating friend chicken).

In a container, pour in the ranch dressing and coat the chicken strips with it. In another container with a lid, dump the instant potato flakes in and place your coated chicken into the container. Close the lid tightly and shake to bread the chicken strips.

Fry the chicken as your family likes it. The potato flakes will turn golden and crispy, creating a nice crunch on your chicken. The ranch dressing will have a beautifully, tangy flavor that you will immediately notice when you bite into the chicken. Be sure to cook the chicken thoroughly. Just to be on the safe side, I always fry chicken that is boneless so that I can easily cut a piece to ensure that it is thoroughly cooked.

I love fried chicken with a heaping pile of green beans and a piece of French bread. If you need something to dip your fried chicken in, I suggest using ranch so that you don’t muddy the flavor of the chicken.

Coupon parties becoming a staple in Portland

2012-04-14T17:23:00.000-07:00

There is no surprise that coupons are becoming a needed staple in many families’ grocery-shopping habits. With so many unemployed, low-income families in the area, it is necessary to save money in any way possible. Coupon parties are being hosted all over the Portland and Vancouver area to teach families how to coupon in a way that will either help families receive free items or leave the grocery store with money in their pockets.

These parties give a packet that families can take with them, for a small charge, as well as letting people get together to exchange coupons with others so that everyone is getting something that they want. There are many coupon blogs such as Freebies and Cheapies, which hosts daily coupons that can be printed off from your home computer to use at stores.

Many families say that these coupon parties and coupon clipping has saved them a lot of money. When living on a fixed income or food stamps, stretching your money out until the end of the month is vital. Many families purchase multiple Sunday papers so that they can have the most coupons possible for the items that regularly use.

I know that my family has strongly benefited from coupons, especially on those items that I always seem to be purchasing. I have attended a few coupon parties, and learning to efficiently coupon as opposed to using an occasional coupon here and there has changed many of my grocery shopping purchases. While I will never be able to coupon like some of those on Extreme Couponing, the popular TLC show, I have been actively saving myself some money to help push me toward the end of the month.

The Hourglass Pub and Eatery

2012-04-14T16:53:00.000-07:00

Recently, I have been spending my Wednesday evenings at the Hour-Glass Pub and Grill in SE Portland on Glisan St. Not for a night out on the town, but for their spaghetti dinner. This little dive bar has some of the best spaghetti that you will ever eat. For a whole $4.25, you get a heaping plate of noodles and meat sauce with a side of garlic Texas toast. Whether it's happy hour or any time of the day, you can get the cheapest drinks anywhere in the Montavilla area. They have a full menu as well as a full bar that has more than enough to keep anyone happy.

The atmosphere here is also fantastic, exactly what you would expect of a dive bar. The game or fight is always on the big screen and the crowd is mostly locals, you will not find any trendy hipsters trying to talk to you about their love of Justin Bieber or anything more than the great game on last night and the Portland weather. Pool tables are available by the hour, something rare to find in most bars.

Although you must be over 21 to enjoy one of the cheapest, most filling meals in town, you can eat breakfast, lunch or dinner there. Breakfast starts at 7 AM and the bar closes at the standard 2 AM. For a cheap drink, they are nice and stiff.

Overall, if you are looking for a cheap place to eat, have a few drinks, and be left alone, the Hour-Glass Pub and Eatery is the place to go.

Let's do a recipe Exchange!

2012-04-14T10:00:00.000-07:00

The most commonly asked question in Portland is, “What’s for dinner?” Obviously, every night I have an answer for this question, however, a lot of the time, it is the same thing that we ate last week or a couple of weeks before. Because of this, I am thinking of hosting a recipe exchange through this blog. I would surely love new recipe ideas and I know many others that would love them as well.

The way the exchange will work, first you must subscribe or follow this post (or my blog in general, this is up to you. Leave a comment stating that you would like to join the exchange and I will send you a message for your information—(no need to post all your personal info on the internet). I will form groups and exchange information with your group members. Once you have them, you will be responsible for sending out copies of your favorite recipe to each person of your group, and the opposite. So you will end up with x amount of new recipes.

I feel that I want to do this with physical addresses so that we can all send a recipe card with our chosen recipe. I like getting recipe cards—I sort of have a collection of them from other people. I think they are fun.

Limitations- The only limitations to the exchange are that whatever recipe you choose must be something that can be made any time of the year. Please do not choose recipes with seasonal items that cannot be purchased reasonably any time of the year. I cannot buy watermelons in December and I know that East coasters can’t either, so this is an unreasonable recipe. Got it? I think you do.

Let’s have fun with this!

National Grilled Cheese Day Today!

2012-04-12T12:39:00.003-07:00

Today is national grilled cheese day. Have you had your grilled cheese fix lately? We had grilled cheese for breakfast. Here's a link to some awesome grilled cheese recipes that you can make at home.