From Anna's Kitchen

Help Me, Please!

2011-01-19T11:13:00.000-08:00

I'm in a rut, a funk, a holding pattern, whatever you wish to call it.

While I enjoy green beans, brussel sprouts, spinach, and broccoli, I'm stuck. These are my go to green vegetables. While I enjoy many, many vegetables, most of household does not.

Oh how I long to roast a head of cauliflower, grill some pretty little asparagus, or saute some squash. But unless I'm going to eat the dish myself, AND, make something for the remainder of the fussy pants eaters, I just don't do it.

It's a waste of time and effort.

Help me, please?!

I've Been Cheating On You

2011-01-19T10:46:00.000-08:00

I'm sorry, so sorry.

At least I think I am.

No, no, I know, I'm sorry.

I have another blog that I've been working on, so this blog has been getting no attention at all.

I have to fix this.

But, until I do, please enjoy the new blog too!

Matthew Ryan

2010-09-09T05:44:00.000-07:00

So, I've been anxiously waiting to share some news with you. I mean, I've had to sit on my hands so I wouldn't publish this post. I had to wait until I was given the green light. And, I was finally given the green light!

I have a grandson! Matthew Ryan was born on August 17th. He's a big boy, weighing in at 8 lbs. 15.2 oz. at birth. And he's perfect!

I mean really, don't you just want to blow raspberries on that little tummy, or steal kisses from those cheeks, or just sniff that baby head (it's a mom thing).

Regrettably, my mom has been too sick for me to travel to Texas to see him. However, my daughter Holly is planning a trip to Maryland for the holidays. In addition, my daughter, Sarah is also making noise about coming for the holidays as well.

So let me tell you, to have this ...

And to have this ...

at my dinky house for Christmas! I couldn't ask for more.

I Am So Confused!

2010-08-13T08:37:00.000-07:00

Okay readers, I really have a dilemma. I love this blog; how could I not, it's my baby. But, I've outgrown it. And I'm really confused about moving it. I mean I am really, really, really on fence, and want someone else's input. I've actually started two difference blogs on wordpress, but, well, I'm not real thrilled with either one, design-wise. I just don't know what I want. I take that back; I know how I want it to look, just not how to get there.

I want a blog that is simple in design; I think I'm a minimalist (I think that's what it's called). I want something sophisticated, but feminine, but quirky and fun. And I would really love the ability to have tabs, or pages (multiple posts listed by subject) which is something I don't think I can get with blogspot.

My blog as diversified, or branch out, or I would like it to, into different directions. I want to include posts about my life with my mom and some DIY projects I've done, or am planning to do. I also want to continue with the recipes.

But, some of my favorite blogs are on blogspot. And this is my baby, my first born. It grew up on me, and I don't know what to do!

I really think I need to move. Help me ... I'm so confused!

Sachertorte, or the Most Perfect Flourless Chocolate Cupcake Ever!

2010-07-31T19:11:00.000-07:00

I'll give credit where credit is due. This is not my recipe (and yes, that is the name given to this recipe). I just finished a book, by Jennifer Ross, about a woman from Dallas, who upon being dumped by her fiance, went to live with her grandmother in New York City. She ended up opening a bakery called the "Icing on the Cupcake". It's filled with amazing recipes, that doesn't make a ton of cupcakes (anywhere from 6 to a 12). I want to try them all.

A Sacher Torte is a flourless cake made with bittersweet chocolate. These little beauties are a-maz-ing! They're like eating a dark chocolate cloud. They melt in your mouth.

I absolutely promise, you will not be disappointed.

First the ingredients:

10 oz of bittersweet baking chocolate, chopped into pieces
5 eggs, separated
1/2 c sugar, divided, plus more for sprinkling
1/3 c pecans, ground (didn't have any, so I used walnuts)
1/2 c butter, room temperature

Preheat the oven to 300 degrees and place 12 paper liners into the cupcake tray (her recipe said 6 - I assume she was using the extra large cupcake tray).

Melt the chocolate in a double boiler over simmering water. If you don't have a double boiler (as I don't), place the chocolate in a temperature safe bowl, put the bowl in a saucepan of simmering water. Make sure the water is not touching the bottom of the bowl.

Stir until the chocolate is melted. Remove the pan from the heat, but leave the bowl on top of the hot water to cool.

In a large bowl, beat the butter and 1/4 c sugar, with an electric mixer, until fluffy, about 3 to 5 minutes.
Add the egg yolks and beat for 2 minutes (I stopped midway and scraped the bowl). Add the pecans (walnuts) and beat for another 2 minutes.

It already looks rich and amazing!

In a separate bowl beat the egg whites until they are light and foamy while slowly adding the remaining 1/4 cup sugar. Beat for 5 minutes.

They'll look like this.

Fold the melted chocolate into the egg mixture with a rubber spatula. Then fold a quarter of the chocolate mixture in the whipped egg whites. Slowly fold the egg whites back into the rest of the chocolate mixture.

Cate decided to lend a hand at this point. If you'll notice, I have 6 cupcake liners in my pan. This was before I realized just how much batter I had going on.

Pour into paper liners, filling almost to the top. Bake for 17-19 minutes, or until a toothpick comes out with moist crumbly coating, but is not wet. (I baked for 18 minutes, the recipe said 10-15 minutes, but they was still soup at that point).

Cool for 5 minutes, then move to a wire rack and cool completely. Sprinkle with sugar.

NOTE: This is not a sweet cupcake! So I made a raspberry whipped cream by melting 2 tbs of seedless raspberry preserves in the microwave for 15 seconds. Cool completely (Very important. I didn't and just look at what happened to mine. Nobody's perfect!). Whip 1 cup of heavy whipping cream with 1/4 tsp of pure vanilla extract and 1 tablespoon of powdered sugar. Gently fold in the cooled preserves into the whipped cream.

Make's 12 cupcakes

A Little Background Music, Please

2010-07-30T15:23:00.000-07:00

A little about me .. I am the middle child and the only daughter. I've been married twice, produced two beautiful daughters with my first husband and another beautiful daughter with my second. My two older daughters are wonderfully intelligent, headstrong young women (so is the youngest and I wouldn't have it any other way), married and providing me with beautiful grand babies, as children should. My youngest just graduated from high school in June and is headed to college in August. Whoo-Hoo! I'm practically an Empty Nester! I've been looking forward to this day for so long now!

But this isn't just about me. If it were, I'd end this post here.

This post is mainly about my mother. What can I say about my mother ..

I love her. That really goes without saying. You may not think so after reading this, but I do.

My mother loves easily. She's generous, adores animals, and genuinely tries to be kind to others. She is a fine, upstanding, individual.

My mother is also quite the trooper. She's had to be most of her life. She's been dealt a pretty crappy hand in a lot of respects. She developed Polio at 18 months, and her last operation, as a result of it, was when she was 15 years old. Around the same time, she quit school to take care of ailing grandparents (I assume that was legal way back when). She was so far behind because of her hospitalizations that I think it was a natural decision for her. At 17, she was traveling in a car with my uncle and his girlfriend. They were involved in a horrific accident where she went through the windshield and, among other things, lost all her teeth. She met my dad when she was 18, married him when she was 19, and, over the ensuing years, popped out 5 babies. When I was in middle school, she and my grandmother were crossing the street and she was hit by a car. She had to learn to walk again. Just after I graduated from high school, she was traveling with her father, her step-mother, and an aunt. A kid (drunk) crossed over into their lane and hit the car head on. Her left arm and left leg exploded... literally. And again she had to learn to walk... again. Needless to say, she doesn't drive, has no desire to drive, and really is leery of being in cars. By the age of 45, she was wearing a hearing aide; now, she's pretty much deaf. In 1991, after 35 years of marriage, my parents separated. They've never divorced.

Those are the things she's had no control over.

The things she does have some control over, to a degree,

She's a diabetic. She suffers from an AV Block (heart blockage), high cholesterol, and high blood pressure. She's barely mobile and suffers from Frozen Shoulder Syndrome. Then there's a host of other small problems. She lives in the same house where I grew up. She lives with my brother, who is a paraplegic and also a diabetic. They've never gotten along well.

The problem is that control is not a word in my mother's vocabulary. She's going to do what she wants to do and the rest of you can jump in a lake. And so she does nothing, except read and watch television, eat fried foods, and drink sweet tea. However, the biggest problem I have with my mom is that she put her life, and happiness, in someone else's hands. She was totally dependant on my father for everything and that failed. She had no skills for which to carve her way in the world. She had disabilities, sure, but there are people, worse off, that overcome and thrive. I can honestly say, my mother hasn't thrived. She has no interest in thriving and a "woe is me" attitude. She's miserable and wallowing in it. And because of all this, I love her, but she makes me absolutely crazy.

At the end of April, my mother developed double vision. As a senior, a diabetic, and in general, I knew this wasn't good. And I wasn't told about it until five days after the onset. I immediately rushed her to the hospital. Thank goodness, it wasn't a stroke. It was Sixth Cranial Nerve Palsy; sometimes a complication of uncontrolled diabetes (seeing a pattern here?). Things only got worse. She was released from the hospital to a rehab facility, to get stronger. The problem now was that now mother needed more assistance than she had before. My brother isn't a possibility because of his own disabilities. So, we (by we, I mean I) started looking into alternative living arrangements for my mother. I wanted her independence for her, but I wanted her safe too.

My mother moved in with me a week ago today.

And I'm not happy.

Better for you French Toast

2010-07-24T13:34:00.000-07:00

As the only daughter, out of five kids, my next statement should will not come as a suprise to you. My mother moved in with me, yesterday. What may shock you is that I am not happy about it. It isn't that I don't love my mother, because that's certainly not the case. I love my mother very much.

The problem is that for 29 years I've been taking care of people, in one form or another. So, when Catherine, my youngest, graduated from high school in June, I was elated. You could even say, I was tickled pink. I finally had my life back. I've done my duty as a parent (well, the part that I was legally obligated to do anyway). I was going to turn her bedroom into "The Naked Room" (I've referenced this before; it's from the movie 'Failure to Launch').

However, my mother is at a point in her life that she cannot live alone. She's needs help. She's a diabetic, has other has medical issues, balance problems, and very little stamina. She's not sickly, but she's not well ... enough. Sigh, so how, as the only daughter, do I turn my back. I don't; I can't.

So, my mother moved in with me yesterday and I lost my Naked Room. And this morning, I made her French Toast. I changed everything I knew about it, so I wouldn't feel bad about giving it to her.

2 whole eggs
3 egg whites
1 cup skim (fat free) milk
1 tps sugar
2 tbs ground cinnamon
1 tsp vanilla
8 slices of 100% whole wheat bread
Cooking spray (such as Pam)

Heat a large (non-stick, if possible) skillet over medium heat. In a bowl, combine all ingredients, except the cooking spray, and whisk until well blended, about a minute.

Lightly spray the pan with cooking spray. Lay one slice of bread in the egg mixture for 5-10 seconds and flip with your fingers, or a fork and coat the other side. Carefully move bread to heated pan. Cook on one side for 1-2 mintues, or nicely golden brown. Flip and cook the other side until done, approxiately another minute (one way to test for doneness - press your finger into the bread, if it's firm, it's done). Do not undercook because of the eggs.

Serve with a drizzle of honey or syrup.

Serves 4-5 people.

Black Bean Burgers

2010-03-07T10:26:00.000-08:00

I got hooked on black bean burgers when I tried Morningstar Farms Spicy Black Bean Burgers. They are a-maz-ing, but expensive. So, I came up with my own recipe. I hope you like it.

1-15 oz can of black beans
1/3 c of bread crumbs
1/4 c diced peppers (I used a mix if yellow, red, and green)
1/4 c diced celery
1 clove of garlic, minced
1 large egg
1/2 of a jalapeno pepper, finely minced
1/2 a small onion, diced
3 tbs of olive oil
1 tsp chili powder
1 tsp cumin
good pinch of salt and pepper

Makes 4 burgers

Rinse and drain the black beans. In a skillet, over medium high heat, add 1 tablespoon of olive oil. Add your peppers, celery, garlic and onions and saute until softened, about 4 minutes.

While the vegetables are cooking, in a large bowl, coursely mash the beans with a fork. You want to leave some intact.

Add the sauteed vegetables, bread crumbs, and spices to the beans and mix thoroughly with your fork.

It is, ladies and gentlemen, at this point, that you will want to taste your mixture and adjust your seasonings accordingly. I started with 1/2 tsp of cumin and a 1/4 jalapeno pepper, then adjusted up. Remember, you can always add more, you cannot take away.

Once you've gotten your burgers to the flavor you want, add the egg and mix thoroughly.

Form them into 4 patties (they are sticky), cover with plastic, and let them sit in the refrigerator for 30 minutes before cooking.

Heat a large skillet on medium heat. Add the remaining 2 tablespoons of olive oil and let it heat up. Add the black bean burgers and cook 4 minutes on each side, and you get this ...

Of course, every recipe is trial and error. This was my first attempt. It was in a dry cast iron skillet. I can't recommend you try this. If not for the jalapenos, it would have been dog food.

I had mine on an Arnold's Whole Wheat Sandwich Thin with a slice of cheddar. Feel free to veg up your burger; I'm just not that kind of girl!

Please enjoy!

Thinking, thinking, thinking .....

2010-03-01T05:50:00.000-08:00

My middle daughter, Holly, is expecting her first baby on August 10th (secretly, Nana - that's me - is hoping it will come two days early, on her birthday). I'm hosting a baby shower on Memorial Day weekend. The date is unfortunate, but that's the way it works out because Cate's (my youngest and the reason for Holly's visit) high school is the next weekend (yes, two major events within a week). I believe I would be skinned alive if I tried to combine the two. Since, Holly's only going to be up from Big Assed, Texas (her words) for a week. My hands are tied as far as timing goes.

So Holly's coming up and her baby shower is the Sunday of Memorial Day weekend. This is a co-ed blow out party! Spouses, and maybe kids, are coming and I want something spectacular. No finger sandwiches and allowed! The planning committee is thinking bbq. But I want cool bbg fare! I'd rather skip the tired hot dog and hamburger route. Any ideas?

Here's the kicker, I don't eat meat. Everyone else does, but I don't. In addition, I'm also in the process of trying to drop 75 pounds (on top of the 40 I've already lost). I'm hoping I'll be well on my way by then. So, I'd prefer the ideas to be healthy as well. It's a tall order, I know.

In the interim, I've been taking classes on cake decorating. It hasn't been easy with trying to loose weight. I can tell you this, being up to your elbows in buttercream several times a week, makes you never want to eat cake, or at least icing, again! She's going to have a really groovey cake, I hope! I'll blog it, and the party, for sure!

Calling all troops for ideas!!!!!

Sweet Potato & Black Bean Chili

2010-02-27T09:50:00.000-08:00

Oh my Gosh! It's been forever! I really don't have any excuse, so I won't bore you with one. I'll just ask for your forgiveness instead. Now, on to the recipe...

I can't take credit for this recipe; it came to me by way of my boss. Chris has a passion for Latin and Indian foods. Wait; let me back up a bit. I work for a General Contracting business in Silver Spring, Maryland now. No, I'm no longer doing the retail grocery thing. Well, that's not entirely true; I still work at the store part-time, but I think that too is about to change. I'm too damn old to be working 65 hours a week! I digress (I'm good at that). Chris' passion isn't the General Contracting part of this business. His baby is concrete, as is counter tops, fireplaces, mantle, etc. He's good; he's won awards. How does this tie into the recipe, you ask. I'll tell you. On a bookcase, in his office, is a 3 ring binder, labeled "recipes". I always just assumed it was his magic recipes for concrete. I would chuckle every time it caught my eye. He pulled it out, one day, because, as is often, our conversation was about food (we both love to cook). He pulled out the binder and made me a copy of this recipe. He said it was the one that "started it all" (he's collection of recipes that were held in that binder). I accused him of holding out on me, took the copy, and as luck would have it, we got socked in on the East Coast with a major snowstorm that weekend. What a perfect opportunity for chili! Naturally, I didn't follow the recipe to the letter, as is my MO!

2 tbs EVOO (extra virgin olive oil)
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1-15 oz can black beans, rinsed and drained
1 c diced tomatoes
1-1/3 c water
2 tps lime juice (probably half a lime)
1/4 tsp ground chipotle chile (having no idea where to find this, I used hot Mexican chili powder)
1 tbsp chili powder
2 tsp ground cumin
2 tbsp chopped fresh cilantro (not a fan, so I used flat leaf parsley)
salt, to taste

Heat the oil in a large saucepan over medium-high heat. Add the onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.

Add the garlic, chili powder, cumin, chipotle, salt and cook, stirring constantly, until fragrant, about 30 seconds.

Add the water, bring to a simmer, cover, reduce the heat to maintain a gentle simmer and cook until the potato is tender, about 10 to 12 minutes. Add the beans, tomatoes, and lime juice; increase the heat to high (to return to a simmer), stirring often. Reduce the heat, once again to maintain a gentle simmer, and cook until slightly reduced, about 4 minutes. Remove from heat and stir in the cilantro.

Serves 2.

Now, this is what I did differently,

First, as I said, I used flat leaf parsley because I think cilantro is evil (just kidding, but I don't care for it).

Second, being a huge sweet potato fan, I used a large sweet potato.

Then, I added the water, tomatoes, and the beans at the same time and let it reduce, alot! I like my chili really thick (just look at the top pictuce). In retrospect this may have affected the taste a bit, so next time, I'll do the 4 minutes and just use my immersion blender on it a teensy bit.

After it had reduced, I added the lime juice and parsley.

Last, since I really like Cincinnati style chili, I added a dash of cinnamon.

This was so yummy; I refused to share and saved the leftovers for my lunch the next day!

Irish Boxty

2009-09-01T05:38:00.000-07:00

My daughter, Holly, was in town for the wedding of her best friend, Stephanie. While she was here, we celebrated her birthday at Brian Boru’s, an Irish Pub. It was there that I had my first Boxty. A Boxty, for those of you who don’t know, is an Irish potato pancake. It even has its own poem..

Boxty in the griddle,
boxty in the pan,
If you can’t make boxty,
you’ll never get a man.

It was the only vegetarian meal choice I had on the menu, and it was delish!! I’m actually glad it was my only choice. Those that know me, know I can be a little stubborn trying new things in a restaurant setting (where I’m actually paying for the meal). Brian Boru’s version was much denser and pancakey (is that even a word?). Mine was lighter and creamier inside. I hope you enjoy it as much as I!

Pancakes
3 lg potatoes, peeled and cubed
2 cloves of garlic, cracked and skins removed
1/3 c flour, all purpose
3 tsp baking powder
¾ c milk
1 tsp sugar (yes, sugar)
1 egg
½ tsp salt
pepper to taste

Filling
2 tbs olive oil
1 lg onion, thinly sliced
1 bell pepper, I used red
1 – 6 oz bad of baby spinach
1 clove of garlic, minced
salt and pepper to taste

1 c of your favorite marinara
1 c shredded cheese (I used Kerigold Irish aged cheddar)

For the pancakes: Put the potatoes and garlic in a large pot and fill with water to about 2 inches above the potatoes. Add 2 tbs salt and put on high. Boil, cover cracked, until the potatoes are fork tender. Drain the potatoes and garlic, put in a bowl and mash. I used a food mill. Mix the dry ingredients together and sprinkle over the potatoes. Mix the milk and egg together and pour over the potatoes. Mix to combine and set aside.

For the filling: Add olive oil to a pan and heat to medium

heat. Add the onions, peppers, and garlic and saute, stirring often, until vegetables are tender, but not brown. Add the spinach, place a top on the pan and allow the spinach to wilt. Remove the cover and allow the excess moisture, from the spinach, to evaporate. Add salt and pepper to taste

Heat a large non-stick skillet over medium high heat with a tablespoon of olive oil. When the oil is hot, add a quarter of the pancake mixture to the middle. Using the back of a spoon, or a knife, spread to batter out unit its about 1/4 to 1/2 an inch think. Reduce to medium, cover, and let cook for 3 to 5 minutes (until set and browned). Before you flip the pancake, give the pan a shake to loosen the pancake. Flip and continue to cook until browned and heated through.

To assemble: Place you pancake on a plate. Ladle some marinara on one half. Add a quarter of the vegetable filling, sprinkle with cheese and fold the pancake over on top of the filling. You can, of you wish, ladle on more marinara and sprinkle on more cheese.

Makes 4 boxtys (boxties?!)

Pasta with Fire Roasted Tomatoes, Spinach and Chick Peas

2009-08-27T16:30:00.000-07:00

Is there anything better than pasta?! My daughter, Holly, is in town for a friend's wedding. I came home from work tlast Thursday and she said, "I took chicken out for dinner." Oops, failed to tell her I'd given up eating meat! Since it was only her, Cate (my youngest), and myself, the chicken went back in the fridge for another day (when there's more meat-eaters around). I tried this recipe with brown rice pasta. It was okay, but the next time, I'll use whole wheat. The problem with rice pasta is that it acts the same way as any rice, cooked in sauce, when it's cools. It's a sticky mess. I also used one bunch of spinach. I should have used two. Live and learn! I enjoyed it all the same.

Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.

Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.

Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.

Meanwhile, cook your pasta according to the manufacturer's directions.

If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.

Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.

Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.

Makes 6 hearty servings.

Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.

Missing Persons Alert!

2009-07-06T05:49:00.000-07:00

If any one's following my blog, you're probably wondering where I've been. I haven't gone anywhere, but I've been going through some "stuff", for lack of a better word. But I'm here and working through things. I don't have a choice, right? Life doesn't stop because your plans don't work out .. or your heart breaks .....

Anyway, this blog isn't about my life, it's about food!

Another reason you haven't heard from me is because I've been dieting (yuck!). I'm very happy to say though, that I stepped on the scale this morning and voila! 21 pounds are gone!! Yay me! However, I've made the same mistakes everyone has made while dieting, starving myself. Hrm, that really doesn't work for me; I like to eat!

So my blog will probably be taking a turn folks. Bail out now if you aren't interested in the healthier alternatives!

I found a recipe for roasted chick peas I'm working on and I'm trying to turn squash into potato chips! All right, all right!! Stop laughing! The first batch was overcooked, but damn good!!
I'll post more with I've perfected the recipes.

Always in my thoughts,
Anna

A Monkey Bread Breakfast

2009-04-26T06:56:00.000-07:00

It really doesn't matter how old they are, children can help in the kitchen. I love to cook, we've established that! I adore my granddaughter! I may not have established that (okay, maybe I have)! She's three, opinionated, and the light of my life!! And I LOVE, LOVE, LOVE cooking with her!

Emilee Mackenzie (Mack) can do anything I want her to do! From spreading out french fries in a single layer on a baking sheet, to helping me make Monkey Bread, she's willing and excited to help! No task is too small!

So get the kids in the kitchen! The experience is two-fold! You, and they, will get some amazing memories, and you just might teach them something!

Monkey Bread
One child, or two, or three! Whatever you have available! (I used one 3 year old)
3-10 ct tubes of ready to bake biscuits
1 c sugar
1/4 cinnamon
1-1/2 sticks melted unsalted butter, cooled
loaf baking pan

Icing
4 oz cream cheese
1/2 stick unsalted butter
1 tsp vanilla extract
1 c powdered (confectioner's) sugar
milk

Melon, your choice (I used a cantaloupe)
Bacon, if desired

Preheat the oven to 350 degrees and spray your loaf pan with non stick cooking spray. Set aside.

In a small mixing bowl, combine the cinnamon and the sugar. Now make an assembly line, cutting board, cinnamon sugar, melted butter, then the loaf pan.

The adult opens the biscuit tubes and cuts each biscuit in half. You can roll each biscuit half into a ball or have the kids do it. Let little hands roll each ball in the cinnamon sugar and then dip them into the butter. It's important that the butter be cooled enough that they won't burn themselves! Place the ball into the loaf pan. Repeat this process until all the balls are in the loaf pan. If there's any leftover cinnamon sugar or butter just pour it over the top of the Monkey Bread. Don't worry about licked fingers! If the kids were sick, you wouldn't have them in the kitchen to begin with!

The adult puts the Monkey Bread in the oven and bakes it's for 25-35 minutes, or until a wooden skewer inserted in the middle comes out clean.

Next, I put the bacon on a baking sheet lined with foil and bake it with the Monkey Bread until it's my desired crispness. I don't allow the kids to do this because it involves working with raw meat.

Now, cut up the melon. I let little hands move the melon chunks from the cutting board to the bowl.

For the icing, in a large mixing bowl, cream the cheese and butter together. The kids can add the ingredients to the bowl. Add the vanilla and mix to combine. Add the powdered sugar and incorporate thoroughly. The icing will be stiff at this point. Add milk by the spoonful, until it's your desired dipping consistency. On high speed, whip the icing until it's light and fluffy, about one minute. Pour the icing into a bowl for the table. Allow the kids to lick spoon and bowl!

Makes one loaf of Monkey Bread and icing for dipping.

Enjoy!

Where have I been hiding?!

2009-04-17T12:38:00.000-07:00

I haven't posted in a while, I know. Here's what been going on in my world ..

First, I entered the 2009 Pillsbury Bake Off contest. I'm nervous as all get out about this. I did my research, created a recipe, COMPLETELY changed it, made it a million times which meant making everyone I live with and work with eat it, and then spent hours making sure the recipe was right before submitting it.

After that, my youngest had surgery on her shoulder two weeks ago. It turned out to be more significant than we thought, but she's healing well. The prognosis is good. The doctor's confident she'll play soccer again (now, if only she'd stay on her feet!).

Then, it was my turn. I had knee surgery last Monday! I'm doing good, walking a bit more each day! Trying not to push myself yet, but I am so bored sitting at home! I haven't been in the kitchen much. But it's looking up!

My oldest daughter, Sarah, and my darling granddaughter, Emilee, are flying in tomorrow night to "take care of Nana"! Hopefully, I'll have recipes, and stories, to share with you about our experiences in the kitchen!

Broken Pasta in a Chicken Florentine Sauce

2009-04-17T06:14:00.000-07:00

The sauce on this pasta dish is very mellow and light. Creamy. It allows the flavor of spinach, peas, and the chicken to shine through. I hope you like it.

1 pound of long pasta, broken into pieces (I used Bucati)

1-3/4 pounds chicken breasts, cubed

3tbs + 1 tbs olive oil

2 tsp butter

1 tsp +1tsp lemon juice

1/2 dried Italian seasoning

2 cloves minced garlic, divided

1 tsp flour

pinch of red pepper flakes

1/2 tsp salt

a good dash of pepper

2 c cream or milk (I used a combo of fat free half-n- half and low-fat milk)

1 c shredded white cheddar cheese

1/2 c finely grated Parmesan cheese

1-10 oz box of chopped frozen spinach, defrosted and squeezed dry

1 c frozen peas

salt and pepper to taste

In a bowl, add 3 tbs olive oil, 1 tsp lemon juice, Italian seasoning, 1/2 tsp salt, 1 clove minced

garlic, and hefty dash of pepper. Whisk well to combine. Toss the chicken into the marinade and set aside for at 15 minutes (if you're going longer, cover the chicken and put in the in refrigerator).

Fill a large stock with water and bring to boil for pasta. Heat a large skillet over medium high high and add your chicken. Cook chicken until browned and juices run clear (or 170 degrees) about 7-10 minutes, depending on chunk size. Drain on a paper towel. Set aside.

When water for pasts is boiling, add a good bit of salt and pasta. Cook according to manufacturer's instruction.

While pasts cooks, return skillet to the stove. Lower the heat to medium. Add 1 tbs olive oil and 2 tsp butter. When the butters almost melted add the remaining minced garlic and a pinch of red pepper flakes. Saute until garlic is soft, about 1 minute. Add 1 tsp lemon juice and mix in to combine. Add 1tsp of flour and cook for 30 seconds. Add 2 cups of cream, or milk. Stir to mix in flour. Allow this to come up to heat. Do not boil. Once the sauce is heated (steam will be coming off the top), add in your chicken, spinach, and peas. Cook for 3 minutes, until peas are heated through and chicken is warmed up. Add the cheeses and stir until melted. Taste and adjust the salt and pepper to your liking.

Toss with drained pasta.

Serves 5-7

TIP: To defrost the spinach, microwave for 2 minutes. Then place the spinach in the clean dish towel and trist the ends in opposite directions until you've squeezed out as much water as possible. This could be a good job for little hands!

Quick Fix Lunch or Side

2009-03-21T07:12:00.000-07:00

This lunch is so quick and easy! It's hardy a recipe at all!

1 c dried pasta

1 7-10 oz box of steamed vegetables in seasoned sauce, your choice

1 tsp butter or margarine

1 tsp minced fresh parsley

shaved Parmesan cheese, if desired

salt and pepper to taste

For this lunch, I used Green Giant Healthy Weight Steamed Vegetables. It has sliced carrots, sugar snap peas, black beans, and edamame (soy beans)! Yummy!

Cook the pasta and the veggies according to the manufacturer's instructions.

In a large bowl, add the butter or margarine. Next, add the drained pasta and minced parsley. Toss. Then, add the steamed veggies. Toss again. Taste and adjust salt and pepper if necessary. Last, add the shaved Parmesan cheese (I didn't because I was being lazy)!

Serves 2

Apricot Glazed Chicken Breasts

2009-03-21T06:18:00.000-07:00

Recently, I picked up my mother for the evening (she doesn't drive). It was just a night to "hang out" together. For dinner I reached for my go-to item, chicken! I wasn't sure what to do with it though. I had just a bit of apricot preserves left in the jar, so .....

4 boneless skinless chicken breasts, about 1 to 1-1/4 pounds

2 tbs apricot preserves

1 tbs olive oil

1 tbs water

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp ground poultry seasoning

pinch, or two, of salt (taste your glaze after combining to determine the amount of salt)

Heat your grill, or grill pan, over medium heat. I used a non-stick grill pan, sprayed with cooking spray for a little added reassurance. As you can tell by my picture, I'm still mastering the art of cooking with it. Eh, no one's perfect!

In a gallon sized storage bag combine all your ingredients, except the chicken. Push the air out and seal. Squish the bag around until everything is nicely combined. Add your chicken breasts, and, again, squish around until the chicken is completely coated with the glaze.

Cook over medium heat for 5-8 minutes. Turn your chicken breasts over and continue to cook until you chicken is no longer pink and the juices run clear, approximately another 5-8 minutes.

Move your chicken to a plate, cover with foil and let it stand for at least 5 minutes.

Tip: To test your chicken for doneness, I use this trick as a general guide. Make a tight fist. Touch the fleshy area between your thumb and forefinger. Now touch the chicken (clean hands please). Do they feel the same? If they do, chances are your chicken is done! To be completely sure, your chicken should be 170 degrees fahrenheit.

Chicken with Broccoli

2009-03-14T16:04:00.001-07:00

This is not my recipe. I found it on about.com. It originally called for 2 different kinds of soy sauce. I replaced the the dark soy sauce, with low sodium chicken broth (I've attempted Chinese food before and it always came out too salty). It was a huge success with everyone! It sounds more complicated than it actually is! Try it! You'll be pleasantly surprised!

Chicken
3/4-1 pound boneless skinless chicken breasts
1 large egg white
1 tbs cornstarch
1/4 tsp salt

Sauce
2 tbs oyster sauce
1 tbs light (low sodium) soy sauce
1 tbs chicken broth
1 tbs water

Broccoli
1 pound broccoli
1/2 c water
1/4 tsp salt, or to taste
1/2 tsp granulated sugar, or to taste

Other
2 cloves garlic
1 tsp cornstarch mixed with 1 tbs water
2 c plus 4 tbs vegetable, or peanut, oil

Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.

While the chicken is marinating, prepare the sauce and vegetables. For the sauce, mix together the oyster sauce, light soy, chicken broth, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Preheat wok. Heat 2 cups oil in the wok until it reaches 275 degrees. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.

Drain the oil out of the wok, or preheat a second wok, on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over rice.

Serves 2-4

NOTE: I do not own a wok. I simply used my cast iron pan to fry the chicken and the largest non-stick skillet I own for the broccoli and mixing the final product.

Florentine Stuffed Shells

2009-03-13T15:13:00.000-07:00

These are a crowd pleaser for sure! Make these for a Pot Luck or Church Dinner, or when company's coming over. It makes a 13 x 9 inch pan of shells. Top it with your favorite marinara, or mine (which can be found here )!

1-12 oz box of Jumbo Shells
32 oz Ricotta cheese (part-skim milk is fine)

1-10 oz box of chopped frozen Spinach, defrosted (5 minutes in microwave will do this)

8 oz bag Mozzarella cheese
6 oz bag grated Parmesan cheese

2 large eggs

1 tbs minced Parsley

1/2 tsp dried Italian Seasoning

1 tsp salt

1/2 tsp pepper
1 quart marinara

Preheat your oven to 350 degrees.

Cook the shells according the the manufacturer's directions to al dente (chewy, not soft).

Place your defrosted spinach in a kitchen towel twist the ends in opposite directions until all the excess water is removed. Set aside.

Place a handful of the mozzarella and parmesan cheese in a bowl. Set aside.

In a large bowl, beat the eggs. Add the ricotta and remaining mozzarella and parmesan cheeses. Mix thoroughly. Next, add the Italian seasoning, parsley, salt, pepper and spinach. Again, mix thoroughly. Set aside.

Spray a 13x9 baking pan with non-stick cooking spray. Add a ladle of marinara to coat the bottom. Set aside.

Drain the shells and run cold water on them until they are cool enough to handle. Take a shell and gently pry it open. Place a tablespoon of filling in the middle, close it and place in the baking dish. Repeat with remaining shells. When you finished, cover all the shells with the remaining marinara and the remaining mozzarella and parmesan cheeses.

Cover with foil and bake for 1 hour.

Enjoy!

Creamy Rice with Peas

2009-03-08T17:01:00.000-07:00

I decided to take a simple side dish of rice and bump up the volume! Creamy Rice with Peas has a luscious richness to it with a delicate cheesy flavor! The peas are merely warmed through so they don't lose that fresh taste or texture. I hope you enjoy it.

1 shallot, finely chopped
Enough olive oil to coat the bottom of your sauce pan
1 c. long grain rice (long cooking rice)
2 cups chicken broth
1/2 c. half and half (I used fat-free)
1 c. frozen peas
1/2 c. grated Parmesan cheese
1 tsp finely chopped parsley
1/2 tsp salt
1/2 tsp pepper

Heat the olive oil in a sauce pan over medium high heat. Add the chopped shallots and salt. Saute until tender, about 3 minutes. Add the rice and toss to coat with oil. Allow the rice to cook for a minute.

Add the chicken broth. Wait for the liquid to come to a boil, then reduce heat to low (very low). Place a cover over the pot and allow rice to cook until tender and the broth is absorbed. This will probably take about 20 minutes. Remove from heat.

Stir in the frozen peas and the half and half. Replace the cover and let the rice sit for 3 minutes.

Stir in the Parmesan cheese and parsley.

Makes 6 servings.

Chicken Enchiladas

2009-03-06T15:44:00.000-08:00

This recipe comes from my middle child, Holly, via Texas. Last summer she made them when she was visiting and I made her send me the recipe when she got home. I confess, I did change a couple things, partly be mistake. I should have waited a week though; she's coming to visit again!!

1 rotisserie chicken, picked clean then shredded into small pieces

1-8 oz bag of Mexican blend shredded cheese

1-14 to 16 oz can of green Enchilada sauce (I used red because I picked it up by mistake)

1 small red onion, finely chopped

1/2 green pepper, finely chopped (my addition)

1 clove minced garlic (my addition also)

2 tbs olive oil (again, my addition)

1-14.5 oz can of petite diced tomatoes with green chilies (I use Ro-tel)

1- 8 count pack of 12 inch tortillas (flour or corn - it's up to you)

2 tbs finely chopped cilantro (I used flat leaf parsley)
1 package of dry enchilada or fajita seasoning mix (if you can't find it, don't fret. I used low sodium taco seasoning mix)

salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a skillet over medium heat and add the olive oil. Add the onion, green pepper, and garlic to the pan and cook until tender. This will take about 5-8 minutes.

Dump the tomatoes into a large bowl. If you don't like tomatoes, mash them with a potato masher. Add the cooked vegetables and mix. Add the seasoning mix and stir well. I added a small handful of cheese (although the original recipe doesn't call for it) and the shredded chicken and cilantro (or parsley). Mix well. This mixture should be damp, not wet, so add a bit of the enchilada sauce if necessary.

Spray a 9x13 baking pan with non-stick spray. Add enough enchilada sauce to cover the bottom of the baking dish. This should be a very thin layer, not enough sauce to make the enchiladas soggy. Spread about 1/3 to 1/2 cup of the chicken mixture on one end of the tortilla and roll tightly. Place in the baking dish seam side down. Sprinkle the tortillas with half the remaining cheese. Cover the tortillas evenly with the enchilada sauce and sprinkle with the remaining cheese. Cover with foil and bake for 35 to 45 minutes, until the cheese is melted and filling is hot.

Serves 8 (or 4 to 6 if you're really hungry)

NOTE: A friend of mine asked, "why am I dumping everything into a bowl when I already have a saute pan going?" I responded, "beats me?" So, do whatever works for you!

Sarah's Blueberry Chocolate Chip Pancakes

2009-02-26T20:43:00.001-08:00

My daughter, Sarah, sent me her recipe for Blueberry Chocolate Chip pancakes. I've never made them, but my granddaughter, Emilee, says "they're yummy, Nana!". That's good enough for me!

3 c. flour
2 tbs +1 tsp Baking Powder
2 tsp Salt
2 tbs Sugar
2-1/2 c Milk, room temperature
2 large Eggs, room temperature
6 tbs unsalted Butter, melted
1-1/2 tsp Vanilla
2 c Blueberries, fresh or frozen
1-3/4 c Chocolate Chips

NOTE: If you're using frozen blueberries, be sure to thaw and pat them dry.

Sift together the flour, baking powder, salt, and sugar.

Mix together the milk, eggs, and vanilla.

Combine the wet ingredients with the dry and then gently fold in the blueberries and chocolate chips. Set aside for 5 minutes.

Heat griddle, or frying pan over medium high heat. Spray with cooking spray or melt enough butter to coat the bottom. Use 1/4 cup of batter for each pancake. Flip pancakes when bubbles form and edges look dry. Cook until firm.

Makes 15-20 pancakes.

Ravioli Soup with Spinach

2009-02-23T19:06:00.000-08:00

I was strolling through the Trader Joe's in Reisterstown today, when I came upon the most beautifully smelling, freshly baked Ciabatta bread. I just had to have them! Then I passed the fresh meat case and the ground turkey was an amazing price (as are most items in
Trader Joe's). My original thoughts were moving toward some sort of BBQ sandwiches, but then I had to get to my car! It was so windy and bitterly cold out. Today just screamed Soup!!!!

1-1/2 pounds ground Turkey

8 oz dried mini Ravioli

1- 10 oz bag baby Spinach

2-32 oz cartons of Chicken Stock

2-1/2 c of water
2 tbsp Olive Oil

1 tbsp Butter (you really didn't think I'd leave it out, did you?)

1 small Onion, chopped
1 Carrot, chopped

2 cloves Garlic, minced

1/4 c regular Bread Crumbs

1 tbs dried Italian seasoning

1 tsp dried Parsley

1 tsp Salt, divided

1/4 tsp pepper

1 egg

2 tbs milk

In a stock pot, over medium heat, heat the olive oil and melt the butter. Add 3/4 of the chopped onion, half the garlic, and the chopped carrot. Add 1/2 tsp salt. Cook until tender, about 5 minutes.

While the vegetables cook, mince the remaining onion and put into a large bowl. To the bowl add the bread crumbs, Italian seasoning, parsley, 1/2 tsp salt, the pepper, and the ground turkey. In a separate bowl, beat the egg and milk together, then add this to the large bowl as well. Mix until combined.

Once the vegetables are tender, add the chicken stock and water. Raise the heat to medium high and bring to a simmer. Pinch off a tiny bit of the turkey mixture and drop it in the broth. Simmer until done. This shouldn't take more than 5 minutes. Taste and adjust your seasoning if necessary. Using a teaspoon, measure and roll out your meatballs.

Cover the pot and bring the broth to a boil. Add the pasta and the meatballs. Cover and bring the soup back up to a boil. Once it boils, lower the heat to medium. Cook the pasta according to manufacturer's directions. During the last minute of cooking, add the spinach. Stir until the spinach is wilted.

Serves 6 (with leftovers)

TIP: This is something I picked up from Food Network (which I watch entirely TOO MUCH of!), if you aren't going to eat all the soup at one sitting, cook the pasta separately and add to the soup. If you store the soup with pasta in it, it will absorb more of the liquid and be uber mushy.

Apple and Pear Compote

2009-02-21T09:23:00.000-08:00

I got so excited while this was cooking! The floral undertones of the Orange Blossom honey wafting up from the pot was intoxicating! Finish it with a bit of vanilla, a grate of nutmeg, and a pat of butter. Serve it over just about anything from waffles, and pancakes, to ice cream. It's great alone with a dollop of whipped cream as I did below!

2 Apples
2 Pears
1 Orange
1/4 c honey (I used Orange Blossom Honey)
2 tbs water
1/2 tsp Vanilla
1 Cinnamon stick
1 slice of Ginger (I used a piece of candied ginger left over from Christmas)
1 tsp butter
A pinch of salt
Freshly grated Nutmeg

Cut your orange in half and squeeze the juice into a large bowl. Peel the apples and pears, quarter and core them. Thinly slice the apples and pears. Here's a tip, as you slice the fruit toss it in the juice to prevent it from browning before you finish the rest.

In a medium sauce pan, add the water, honey, cinnamon stick, ginger slice, and a pinch of salt. Set the heat to medium. Add the sliced fruit. Toss to coat the fruit with the syrup and simmer for 20 minutes. Stir occasionally and try to keep the cinnamon stick and ginger on the bottom in sauce to extract the most flavor from them.

Remove the pan from the heat. Stir in the vanilla and butter. Sprinkle with nutmeg and stir that in as well.

Enjoy!!!